I don’t know why I am calling these lazy, because they actually took a lot of prep work. And way too many dishes for a meal for one person who doesn’t own a dishwasher. However, they are WORTH it. Seriously. Also I didn’t take a final photo because I used gluten-free tortilla shells that I didn’t defrost properly so they completely fell apart. It’s ok though. Enchilada casserole!
- 4 boneless, skinless chicken breasts (or a whole chicken- if you use a whole chicken, cook it for about an hour)
- 1 onion, – 1/2 sliced, 1/2 diced
- 4 cloves garlic, minced
- water to cover the chicken
- 1 cup cooked rice
- 1 can beans
- 1 jar of salsa (or you could make your own)
- jarred jalapeños, to taste (I used about 6)
- 6-8 tortilla shells
- shredded cheese
- equal parts cumin, paprika, and chipotle powder
Put chicken in a pot with sliced onion, garlic, and water to cover. Bring to a boil and let cook (about 25 minutes for the breasts, an hour for a whole chicken).
- Shred cooked chicken (and get rid of the onions in the chicken broth. Or reserve the broth to use in another recipe.
- In a large bowl, mix rice, chicken, beans, cilantro, lime juice, jalapenos, onion, about 1/4 of the salsa, and the seasonings.
- Cover bottom of a casserole dish with salsa (thinly cover)
- Place one tortilla on the bottom, fill with rice mixture, and roll up. Repeat with all of the tortillas, putting them up against each other to keep them from opening.
- Top with remaining salsa and shredded cheese
- cook in the oven at 400 for about 15-20 minute, or until cheese is bubbly
- Oh! And if you were planning on freezing these, cook without the cheese on and less salsa.
- bullet points, why won’t they go away?
I am calling this Moroccan because the inspiration came from a Moroccan recipe, but I obviously looked at the recipe for about 2 seconds and then thought “I’ve got this” and went on with my grocery shopping. So this may or may not be Moroccan, but it is certainly delicious. Also it’s perfect if you want to eat a bunch of vegetables because you can really put anything in this.
Here’s what you’ll need:
- 2 cups of cooked quinoa
- 4 stalks of kale (rip the kale from the stalk and tear into chunky pieces)
- 1 small eggplant
- 2 small golden beets (or 1 big one. Also you could use regular beets)
- 1 carrot
- 1 zucchini
- 1 lemon
- about half a bunch of cilantro
- a bunch of mint. Really you could use however much you want. I used about 3/4 of one of those plastic containers at the grocery store
- 1 orange
- 2-3 tbsp of cumin
- oil for cooking
- 1 can of chickpeas/1-2 chicken breasts cooked/up to you- I used chickpeas but if you use chicken, cook it first and then add when I add the chickpeas).
To start: in a small pot or pan, put a small amount of water and bring it to a boil (I used about 1/2 cup of water). Add the carrot and beet, let boil for about 5-10 minutes, or until soft.
In a large pot, use a little bit of oil on the bottom and bring up to medium heat (about 5). add the zucchini and eggplant. Let cook for about 5 minutes, or until they are starting to get visibly cooked. Add kale and cumin. mix around and let cook for another 2-3 minutes. Add chickpeas and softened beet/carrot mixture. Bring to low and let cook for another 5 minutes.
Take a break and enjoy a glass of wine. You’ve been working hard!
Meanwhile, add juice of 1 lemon to cooked quinoa and mix around. Add in chopped herbs and veggie mixture when it’s done. Top with orange slices to eat.
My boyfriend made dinner on friday night, and we had a bunch of left-over butternut squash that had been roasted. I decided to repurpose it into a baked casserole and we really liked how it turned out!
I forgot to take a picture of the first part – you know, the whole prepping part. In fact, I didn’t remember to take a photo until the whole casserole was already put together.
- 1/2 to 1 butternut squash, cooked (you could put any kind of squash in here that you have leftover). Make sure all peel is taken off of the squash.
- 1 small tub of ricotta
- 1 package of cooked pasta
- 1 large can diced tomatoes
- oregano and basil (I didn’t measure this so you’ll have to make it up)
- parmesan to top
In a large casserole dish, spread cooked pasta. In a large bowl, combine butternut squash and ricotta (I used a potato masher to do this). Spread in an even layer over the cooked pasta and top with an even layer of diced tomatoes. Sprinkle the oregano and basil on top and coat with a layer of parmesan (or whatever cheese you have lying around).
Put in the oven @ 400F for about 30 minutes. I put on broil for the last 5 minutes.
Eat it right away because butternut squash smells amazing. That’s a fact.
When I started coughing and sniffling on the ride home, I knew that I needed to get some warm soup in me, stat. This is one of my absolute favourite soups. It’s not too thick, and has a really great flavour. Also, it’s super easy to make and I am pretty sure impossible to mess up. You don’t have to, but I added carrots (it made it better so you probably should add them too)
These are all of the ingredients you need! Actually, you need 1 more carrot and maybe some garlic too.
- 4 sausages
- 2 carrots
- bunch of kale (I used about half of a bunch, torn into small bits)
- 1 can white kidney beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken broth
in a pan, sautee onion and garlic until translucent. Add in chunks of sausage and cook until sausage is cooked through (should be white on the outside and slightly browned.) In a separate pot, combine broth, chunks of carrots, white beans, and kale and bring to a boil.
Once sausage is cooked through, add to broth and let it boil for about 5 minutes, then reduce to a simmer and let simmer for another 10 minutes.
Inhale deeply. Smile.