{Sweet Potato Enchilada Skillet}

**Update!!  I originally posted this recipe back in March but I have to say that this is one of my favorite recipes!  I love rolling the enchilada filling up in tortillas, scooping it up with chips or just eating it plain!  It is delicious and I know you will love it! 

One pan, loaded with veggies, and packed with flavor.  Just a few of the things I love about this Sweet Potato Enchilada Skillet!  

Other things I love about this Sweet Potato Enchilada Skillet... the leftovers make great breakfasts or lunches.  Yes, I said breakfast... think breakfast burrito filling!

But I still think my favorite thing about Sweet Potato Enchilada skillet has to be the whole one pan thing!  I am a sucker for one pan meals.  One pan meals means less clean up for me and that is a huge win in my book!  And lets just say that with the wedding being a week away the less time I can spend in the kitchen cooking and cleaning the better!  I have last minute wedding details to attend to!  

Sweet Potato Enchilada Skillet

Brunch N'Cupcakes - Inspired by Ambitious Kitchen 

Serves 8 

Ingredients:

3 Medium Sweet Potatoes - Peeled and Chopped into 1/2 inch cubes

3 Medium Zucchinis - Chopped

1/2 Large Onion Chopped

4 Cloves Minced Garlic

1 - Can Enchilada Sauce

1 - 15 oz. Can Black Beans drained and rinsed 

1 Cup Hominy

1 Cup Dry Quick Cooking Brown Rice (Such as Minute Rice)

1/2 Cup Low Sodium Chicken or Vegetable Broth 

1/4-1/2 Cup Shredded Mozzarella Cheese

2 Teaspoons Cumin 

1 1/2 Teaspoons Chili Powder

1 Teaspoon Cinnamon

Salt and Pepper to Taste

For Serving - Whole Wheat Tortillas, Tortilla Chips, Greek Yogurt, Salsa, and Avocado Slices

Directions:

1- In a large skillet coated with cooking spray saute onions until translucent.  Then add garlic until fragrant.  

2- Add sweet potatoes, zucchini, spices and 1/2 cup chicken broth to skillet and cook until sweet potatoes are tender.  

3- While sweet potatoes are cooking cook brown rice and set aside. 

4- Once sweet potatoes are soft stir rice, beans, hominy and enchilada sauce into skillet.  Top with cheese and serve with toppings of choice!

Check out these other delicious enchilada bakes from around the web!
Chicken Enchilada Casserole - Cooking Light 
Chicken Enchilada Skillet - Ready Set Eat
Enchilada Skillet - A Couple Cooks

Enjoy! 

{Weekly Menu and Shopping List - August 2nd-8th}

Hi friends, I hope you all had a fabulous weekend!  

Derek and I had a wonderful weekend!  Friday we enjoyed a low key evening at home complete with a glass of wine on our porch, and Saturday we danced the evening away at a friends wedding! It was a blast, and I am sad it is over!  But alas another week is here, which means another weekly menu and shopping list!

Monday:

Sweet Potato Enchilada Skillet 

 Wednesday:

Vegetable Turkey Meatballs in Marinara Sauce 

Friday:

Breakfast Burrito Bowls 

 And now for the weekly shopping list!

Sweet Potato Enchilada Skillet: 
3 Sweet Potatoes, 3 Zucchinis, Onion, Garlic, Enchilada Sauce
Black Beans, Hominy, Brown Rice (minute rice), Vegetable Stock, Shredded Mozzarella Cheese
Cumin, Chili Powder Cinnamon

Vegetable Turkey Meatballs in Marinara Sauce: 
1 Lb Lean Ground Turkey
Carrots, Pepper, Onion, Mushrooms, Oatmeal, 1 Jar Marinara Sauce, Eggs

 Breakfast Burrito Bowls:
Eggs (8 egg whites or 4 eggs)
Spinach, Tomato, Pepper, Frozen Hash browns, Onion
Cilantro, Feta, Salsa, Paprika, Chili Powder, Cumin and Garlic

Enjoy!

{Buddha Bowl with Cashew Curry Dressing}

Hi Friends!  I am so sorry that I did not get the weekly menu and shopping list posted this week!
Derek and I were down South (South of Minneapolis) all weekend for a big family vacation of sorts.  Think lots of people, big cabin, games, great food (lots of treats) and relaxing!  It was a blast, but I am exhausted!  

Generally after a long indulgent weekend (like this past one) I like to hit the reset button on my diet!  I guess you could call it a bit of a detox, but not the kind of detox you are thinking of.  To get my body back on track I focus on consuming lots of fresh fruits and veggies, lean protein, large amounts of water and eating as clean as I possibly can!  

One of my favorite post indulgent weekend meals I like to make is a Buddha Bowl.  I am sure you have seen these veggie/protein packed bowls all over the internet and Instagram!  Buddha bowls are a great way to load up on veggies and are easy to customize to your particular taste, plus they are just down right delicious!  The recipe I am going to share with you today features farro (one of my favorite whole grains) steamed broccoli, fava beans and a delicious curry cashew dressing, yum!  Feel free to add whatever veggies you have on hand, and omit the veggies you don't like!  Not a fan of cashews?  Try using Almond or Peanut butter!  Not a curry fan, leave it out or use cinnamon in place of curry!  These bowls really are easy to customize and make your own!  

Buddha Bowl with Cashew Curry Dressing 

Brunch N'Cupcakes 

Seves 4 

Ingredients:

1 Cup Farro (Dry)

4 Medium Carrots - Cut into Thin Slices - I used a veggie peeler

1 Cup Broccoli Steamed

1 1/3 Cup Shelled Fava Beans 

2 Cups Spinach or Arugula 

4 Radishes - Thinly Sliced

1 Tablespoon Rice Wine Vinegar 

1/2 Tablespoon Warm Water

2 Tablespoons Cashew Butter -Or other nut butter

1 1/2 Teaspoon Honey 

1 1/2 Teaspoon Curry Powder

Additional toppings for serving: chopped cashews, sliced avocado, sriracha, Greek yogurt, cilantro, hard boiled egg. 

**Note - I prepare a large batch of farro at the beginning of the week so I have on hand for lunch/dinner during the week.  

Directions:

1-Cook Farro according to package directions. 

2- While farro is cooking whisk together rice wine vinegar, warm water, cashew butter, honey and curry powder in a small bowl.  Set aside until ready to serve Buddha bowls. 

To assemble the bowls:

1- Divide cooked farro among 4 bowls.  

2- Top each portion of farro evenly with spinach, shaved carrots, steamed broccoli, and sliced radishes.  

3- Drizzle each Buddha bowl evenly with cashew curry dressing and any other additional toppings you might like! 

Enjoy!  

{Weekly Menu July 19th-25}

Another weekend come and gone to quickly!  But it was a wonderful one!  Boating, friends, family and a special little boys first birthday party (our Nephews)!  It was such a perfect weekend! 

We also experienced some insanely hot weather here in Minnesota, but we experienced some of the most beautiful Minnesota evenings as well!  Slightly warm, sunny and just beautiful! 

For this weeks menu I am focusing on dishes that will help me use up all the produce Derek and I have in the house, as we will be down South this upcoming weekend for his families annual weekend get away!  I secretly love weeks where I don't have to grocery shop!  SO... with that being said here is this weeks menu! 

Enjoy! 

Monday

Marinaded Three Bean Salad - Recipe Here 

I usually always have canned beans, an avocado and tomatoes  on hand which make it easy to whip up this delicious bowl of goodness!  

Wednesday:

Salsa Chicken with Brown Rice - Recipe Here 

A great recipe that uses pantry staples and makes delicious leftovers! Use up leftover brown rice from Monday's dinner to help keep meal prep to a minimum! 

Thursday:

Veggie Egg Cups - Recipe Here

Use up leftover veggies for this recipe, best part about this recipe is you can use any veggies you have on hand! 

Happy Cooking! 

{Broccoli Salad with Lemon Honey Yogurt Dressing}

Broccoli Salad is one of my all time favorite summer pot luck salads.  I seriously carve this salad in the summer time, it is that good! 

However I have never been a big fan of the large amounts of mayo and sugar that make up the dressing! So I decided to take matters into my own hands and created a healthier salad that features Greek yogurt as the dressing base instead of mayo and subs in honey for the white sugar.  Dijon mustard and lemon juice help add that zing that we are used to in this traditional summer salad!  Dried cherries add sweetness while almonds provide crunch - delicious! 

I made my broccoli salad last week and enjoyed it as a side dish with multiple meals!  Serve this broccoli salad alongside your favorite grilled meat or fish (I served with fresh Canadian Walleye that Derek had caught) or toss some chickpeas into the salad and eat for a light Summer lunch!  Or make a big batch and take to your next Summer party, this salad will be a crowd pleaser! 

Broccoli Salad with Lemon Honey Yogurt Dressing

Brunch N'Cupcakes 

Serves 4-6 - Depending on Serving Size 

Ingredients:

1 Head Broccoli - Chopped into Small Pieces 

1 Bag Broccoli Slaw 

1/4 Cup Red Onion Chopped 

1- 6 Oz Container Fage 0% Greek Yogurt 

1 Tablespoon Honey 

Juice and Zest from one Lemon 

2 Teaspoons Apple Cider Vinegar 

2 Teaspoons Dijon Mustard 

1/3 Cup Sliced Almonds 

1/4 Cup Dried Cherries 

Directions:

1- In a large bowl toss together broccoli, broccoli slaw, onion, cherries and almonds.  Set aside. 

2- In a large measuring cup combine Greek Yogurt, Honey, Lemon Juice and Zest, Apple Cider Vinegar, and Dijon Mustard.  Whisk together until well combined. 

3- Pour dressing over salad and toss until salad is evenly covered with dressing.  Serve immediately or chill for an hour before serving. 

Check out these other delicious Summer salad recipes from around the web! 

Sour Cream Dill Potato Salad - Cooking Light 
Grilled Panzanella Salad - Epicurious 
Honey Mustard Brussel Sprout Slaw - Cookie and Kate 

Enjoy! 

{Buffalo Chicken Lettuce Wraps}

**Updated 7/15/2015 for the weekly menu post!**

I first shared this recipe last November, and it has grown to be one of the most popular recipes on the blog!  These Buffalo Chicken Lettuce Wraps are my healthy version of Buffalo Wings or a Buffalo Chicken Sandwich.  Perfect for a light summer dinner or enjoy them for lunch!  Enjoy - because they are delicious! 

I have a love for spicy food... there is no denying that!  In fact I am known for by my friends for my extra spicy salsa that leaves everyone searching for water... or milk to cool their mouth down!  There have also been times where Miranda and Derek have told me to lay of the spice when I have been cooking!  Usually I don't listen! 

My dad thinks I get my love for spice from my mom (apparently she could eat salsa by the jar when she was pregnant with me) but I think its a mix of both of them (my dad loves spicy food too)!  These buffalo chicken lettuce wraps pack the heat and cater to my love for spicy food!  

The spicy buffalo sauce gets a cool kick from the creamy blue cheese yogurt dressing and the lettuce wrap gives the whole dish a nice crunch!  These lettuce wraps are perfect for a quick weeknight meal or make a great game day snack!  Whip them up at your own risk... they are spicy! 

Buffalo Chicken Lettuce Wraps

Brunch N'Cupcakes 

Serves 4-6 

Ingredients: 

2-3 Chicken Breast 

1/2  a Large Onion - Chopped 

1/2 Cup Red Pepper - Chopped 

1/2 Cup + 2 Tablespoons Favorite Buffalo Wing Sauce 

1 Tablespoon Bolt House Blue Cheese Yogurt Dressing 

6-8 Iceberg lettuce leaves for serving 

**Additional Buffalo Sauce and Blue Cheese Yogurt Dressing for dipping and drizzling

Directions:

1- Toss cubed chicken with 2 tablespoons buffalo sauce and set aside for 30 minutes to marinade. 

2- While chicken is marinading sauté the peppers and onions in a large skillet coated with cooking spray.  

3- Once chicken has set for 30 minute add into hot skillet with the peppers and onions.  Sautee until chicken is cooked through. 

4 - Combine blue cheese yogurt dressing and remaining buffalo sauce in a small bowl.  Pour over chicken in the skillet and stir until chicken is evenly coated.  Cook for 2 minutes and then serve. 

**Serve with iceberg lettuce leaves, additional buffalo sauce and blue cheese yogurt dressing for dipping and drizzling! 

Enjoy! 

{Spaghetti Squash Marinara with Olives and Peppers}

I love spaghetti squash!  Spaghetti Squash might be one of my all time favorite vegetable subs for noodles.  However I cannot get Derek to eat spaghetti squash - he is not a fan... at all! 

So when I get a hankering to make a vegetable packed spaghetti squash dish I usually opt to make it on a night that Derek has plans with the guy, like Tuesdays when he is golfing!  Plus, then I get to enjoy the leftovers for lunch a good portion of the week, which makes lunch packing super easy! 

One of the things I love most about spaghetti squash is its versatility.  You can pretty much do anything you would like with spaghetti squash - Italian, Tex Mex you name it, it works!  For this dish I bulked up an Organic jar of marinara sauce with onions, peppers and green olives for a bit of zip.  Tangy salty feta is stirred into the whole dish at the end for an extra kick of flavor!  

This Spaghetti Squash Marinara is the perfect meatless Monday meal!  Throw in some beans for  little protein kick, or saute up some tempeh or tofu!  Either would be delicious! 

Enjoy! 

Spaghetti Squash Marinara with Olives and Peppers

Brunch N'Cupcakes

Serves 4 

Ingredients:

1 Spaghetti Squash 

1/2 a large onion roughly chopped 

1 Red or Orange Pepper roughly chopped 

2 Garlic Cloves Minced 

2 Teaspoons Balsamic Vinegar 

1/3 Cup Green Olives - Sliced 

1/3 Cup Feta - Cubed (I liked to buy Trader Joe's Blocks of Feta) 

1 Jar Favorite Marinara Sauce (I bought Trader Joe's Organic Tomato Basil Sauce) 

Directions:

1- Cook spaghetti squash.  I usually cut my squash in half and place cut side down in a pool of water.  I then microwave on high for 20-30 minutes until spaghetti squash is tender.  Once spaghetti squash is tender carefully scrap the squash flesh out of the skin and set aside.  

**This step can be done the night before to save on time. 

2- In a large skillet heat 1 teaspoon olive oil.  Saute peppers and onions until tender.  Add garlic to pan and cook until fragrant. 

3- Carefully add balsamic vinegar, olives and tomato sauce into the skillet with onions and peppers.  Cook for 5 minutes until sauce is heated through. 

4- Stir in spaghetti squash.  Make sure all the spaghetti squash gets covered with the marinara sauce.  Finally stir in feta cheese and serve! 

Enjoy!