ML Interest Tag: green-onions

Mexican Lasagna

by writerredri

One dish dinner. Music to our ears. Packed with protein, this lasagna doesn’t take long to prepare and is ready in no time. Courtney of NeighborFood says that this recipe is more of a pantry lasagna supplemented with a few fresh ingredients, so it’s a snap to serve during the week. Best of all? It won’t leave you feeling like you’ve overeaten.

Ingredients
9 lasagna noodles
15 oz. can black beans, rinsed and drained
1 1/2 c frozen or fresh corn
4 green onions, chopped
1/2 c chopped cilantro, plus more for topping
1 tsp dried oregano
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp salt
8 oz. shredded Mexican blend cheese
28 oz. can diced tomatoes, drained
Smoked Chipotle tabasco sauce (or regular hot sauce if you can’t find Chipotle)
Sour Cream (optional)

Method
1. Preheat the oven to 400 degrees.

2. You’ll need a casserole dish that’s somewhere between 9 x 9 and 9 x 13. You can use whatever size dish, just cut your noodles to fit.

3. Cook noodles according to package directions. Drain and rinse with cold water to stop cooking.

4. Meanwhile, in a medium bowl, combine black beans, frozen corn, green onions, cilantro, oregano, cumin, garlic powder, and salt.

5. Layer a small amount of tomatoes on the bottom of your baking dish (about a 1/4 of the can). Top with noodles. Layer 1/3 of the bean mixture on top of that. Spread another 1/4 of the tomatoes on top, sprinkle with hot cheese, then spread with 1/3 of the cheese. Repeat 2 more times following the same pattern (noodles, bean mixture, tomatoes, hot sauce, cheese).

6. Cover with foil. Bake in the preheated oven for 20 minutes, then uncover and bake for 5 minutes more or until cheese is nice and melty. Allow to set up for 10 minutes before serving.

7. To serve, sprinkle with cilantro and a dollop of sour cream, if desired.

Bake. Eat. Repeat. These are the words by which food blogger and photographer, Courtney lives. She combines her love for food with her passion for photography and writing to bring people together and share in communal meals. Her blog, NeighborFood captures recipes that go beyond “a few lines scribbled on a note card.” Visit her website to discover her classic standbys, sweet treats, and savory dishes that demand to be shared with friends and loved ones. 

recipe originally adapted from A Couple Cooks

 

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Greek Stuffed Chicken

by writerredri

Dress up your chicken breast with a filling that’s full of fresh ingredients and flavors. The trick to this easy recipe courtesy of Susan over at Our Family Eats is butterflying the chicken. Simply pile the butterflied chicken with your ingredients and then fold back over and stick it in the oven. Susan likes to serve this dish with roasted grape tomatoes and fresh spinach.

Ingredients
4 boneless, skinless chicken breasts, butterflied
3 ounces feta cheese, crumbled
1/4 cup (packed) fresh parsley, chopped
4 ounces black olives, chopped
2 garlic cloves, minced
2 green onions, thinly sliced, green parts only
1/2 teaspoon dried oregano
salt and pepper to taste
drizzle of olive oil

Method
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Place chicken breasts on your baking sheet and fold back to top portion.

3. In a bowl mix together the remaining ingredients (feta through olive oil). Spoon into chicken breasts, then fold top over. Sprinkle with salt and pepper to taste.

4. Bake for 20 minutes, or until completely done. Serve warm.

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule.  You can connect with Susan on Twitter @ourfamilyeats.

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Tomato Marinara Sauce (No Cooking Required!)

by Veggies Don't Bite

One taste of this raw tomato marinara and you’ll rethink all doubts about raw cuisine. The flavor that these fresh ingredients come together to create will leave your taste buds dancing.

Ingredients:
1 cup sundried tomatoes (not in oil)
4 medium sweet variety tomatoes (vine ripened are good)
2 cups cherry tomatoes
2 tablespoons thyme
2 green onions
Himalayan pink salt, lemon pepper, and garlic powder to taste

Chef’s note: Any tomato varieties work here, but the sweeter they are the better the taste will be. You can substitute fresh garlic but it will have a more pungent taste.

Method:
Place all ingredients in a food processor, blender or high speed blender and mix until pureed into a sauce like consistency. Taste seasonings and add more to reach desired taste.

Have you tried your hand at raw cuisine? We think this is a fab place to start if you’ve never explored the raw movement. Tell us your thoughts below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

 

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Slow Cooker Black-Eyed Pea and Pork Chili

by writerredtri

This simple and delicious crock pot chili is cooked nice and slow with a lil’ bit of southern flair. It’s perfect for those Sundays when you will be in and out of the house as the recipe calls for a little preparation now and a little preparation hours later. It’s also good for moms and dads working from home with a bit of extra time on their hands in between tasks.

Insider know how:

  • Black-eyed peas are enormously nutritious, chock full of fiber, folic acid, and iron.
  • You can add two cups of chopped collard greens to the pot at the same time you add the corn to turn up the nutrients (and southern charm) even further.
  • The recipe calls for chipotle chiles en adobo, which are sold in cans in the Mexican food section of most supermarkets. You can adjust the amount of chipotle you use depending on your family’s enthusiasm for spice.

Ingredients:

1 pound dried black-eyed peas
1 large yellow onion, chopped
One 26-ounce box chopped tomatoes or one 28-ounce can
2 to 3 chipotle chiles en adobo, finely chopped
1 tablespoon ground chili powder
1 teaspoon ground cumin
2 1/2 cups water
One small pork tenderloin (about 2/3 pound), cut in half crosswise
2 cups raw corn kernels (about 3 ears of corn)
1 1/2 teaspoons salt

Garnish: Light sour cream, sliced green onions

Method:

Rinse the black-eyed peas and look then over, removing any tiny stones. Put into the slow cooker and fill with water to cover by several inches. Do not turn on the slow cooker. Leave overnight to soak.

Drain the peas, rinse, and put them back into the slow cooker. Add the onion, tomatoes, chipotle chiles, chili powder, cumin, and water. Stir well. Nestle the 2 pork tenderloin chunks into the peas.

Turn the slow cooker to high and cook until the peas are just tender, about 3 hours and 20 minutes. Add the corn and continue to cook until the corn is tender and the beans are soft but not mushy, another 25 minutes. Add the salt, stir well, and turn off the heat.

Pull the pork tenderloin out of the slow cooker and let it rest on the counter until cool enough to handle. Use your fingers to shred the pork into bite-size pieces. Add back into the slow cooker and stir.

Serve in bowls with a generous dollop of light sour cream and a shower of thinly sliced green onions.

Katie Sullivan Morford is a mom, food writer and registered dietitian.  You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

For more great crock pot recipes click HERE

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