Stacked Enchiladas

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 I got this recipe from a recent Taste of Home but changed it up a bit. I try to make meatless dinners 2-3 times a week and find that Mexican food is the easiest to do this with because beans taste great in every dish. So this recipe calls for chicken and I just left it out and added more beans and veggies instead. We loved this and it was so much easier to make compared to regular enchiladas.

STACKED ENCHILADAS

• 2 teaspoons canola oil
• 1 bell pepper, chopped
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 1 garlic clove, minced
• 1/2 onion, chopped
• 1 teaspoon each of cumin, chili powder and black pepper
• 1 8-ounce jar of enchilada sauce
• 9 6-inch round corn tortillas
• 1 cup of shredded cheddar cheese

In a large skillet, saute the pepper, corn, beans, garlic and onion in the oil for 5 minutes. Once everything is heated through and crisp-tender, season with spices and add enchilada sauce. Transfer to a bowl.

In a greased 9-inch pie plate, place three tortillas in a clover shape. Add 1/3 of the bean and veggie mixture on top of the tortillas and sprinkle with 1/3 cup of the cheese. Repeat this layer twice.

Bake at 350 degrees for 20 minutes or until heated through. Remove to a serving plate and cut into wedges.

Baked Shrimp

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This is a recipe that I got off of Pinterest. It was really easy to make and tasted delicious! I used a pound of shrimp and it was the perfect amount for my husband and I to share. I think the whole thing took like 20 minutes to make, so it will be my new go to for a quick dinner.

BAKED SHRIMP

• 1 stick of butter
• 2 lemons, sliced thin
• 2 lbs. of shrimp, tail on
• 1 packet of Italian dressing powder

Melt the butter on a baking sheet that is lined with foil. Put the shrimp in the butter and let it get coated. Sprinkle it with the Italian dressing. Put the lemon slices on top of the shrimp. Bake at 350 for 15 minutes.

Cobb Salad with Lemon Vinaigrette

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This salad was so good, I pretty much wanted to eat the entire bowl by myself. Yes, this was another Pinterest recipe and you can find it here. I added a few changes to the salad due to what I had on hand, but mostly stuck with the original. I will definitely be making this often.

COBB SALAD WITH LEMON VINAIGRETTE
Salad

• One large head of romaine (I went with two normal sized heads)
• 2 lbs chicken breasts, grilled or cooked in leftover bacon grease and chopped (I left this out)
• 6 hard boiled eggs, chopped
• 1/2 lb bacon, chopped and cooked crisp 
• 2 large avocados, chopped 
• 1/2 red onion, diced (I used green onions)
• 2 large tomatoes, diced 
• 1 red bell pepper, diced
• 1 cup shredded Monterrey and Colby cheese (or crumbled blue cheese) 
• Salt and pepper

Dressing

• 1 teaspoon lemon zest 
• The juice of 1 lemon 
• 3 tablespoons red wine vinegar 
• 2 tablespoons agave syrup 
• 1/4 cup olive oil 
• Salt and pepper

Method
1. Cook bacon until crisp. Reserve bacon fat to cook chicken in if desired. Salt and pepper chicken. Grill chicken or cook in bacon fat for extra flavor.
2. Add lettuce to a large bowl. Top with cooked and chopped chicken, crisp bacon, chopped hard boiled eggs, avocados, onion, tomatoes and cheese.
3. Combine lemon zest, red wine vinegar and agave syrup for salad dressing to a small bowl. Whisk in olive oil. Add salt and pepper.

Crockpot Honey Chicken

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This is another Pinterest recipe that you can find here and it was really good! All of us loved it and it was so easy to put together that I'll definitely be making it again.

CROCKPOT HONEY CHICKEN

• 1 lb of chicken breast 
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/8 cup chopped onion (or 1/16 cup onion flakes)
• 1/8 cup ketchup
• 1 Tbs. vegetable oil
• 1 clove garlic, minced
• 1/4 tsp. red pepper flakes
  
  Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or quinoa.
  
  

Cake Batter Rice Crispy Treats

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So from now on, just assume that all my recipes that I'm trying out come from Pinterest. This one is no exception. =) (You can find the original here)

These are so much better than regular rice crispy treats! They really do taste like cake better plus you get them yummy crunch from the cereal. I topped it with green sprinkles for St. Patrick Day and plan to make another batch for Sunday dinner.

CAKE BATTER RICE CRISPY TREATS

• 3 Tbsp. butter
• 1 (10 oz.) bag of mini-marshmallows
• 1/3 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
• 6 cups crispy rice cereal

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.