Wednesday, December 21, 2011

Week EIGHT: Veggie Chimichangas, Nachos and Seasoned Popcorn

  • 1 chopped squash
  • 1 chopped zucchini
  • 1 chopped tomato
  • 1 diced onion
  • 4 whole wheat tortillas
  • 1 cup of salsa
  • 1 cup of shredded Colby jack cheese
  • 3 tablespoons of olive oil
  1. Brush outside of tortillas with 1 tablespoon of olive oil. 
  2. Sautée onions, zucchini, and squash in remaining olive olive oil until soft.
  3. Place sautéed veggies and tomato inside tortillas. 
  4. Sprinkle with cheese.  
  5. Pour on salsa. 
  6. Bake at 400°F for 10 minutes. Enjoy!

  • 1 cup whole tomatoes, strained
  • 1 cup corn kernels (or canned corn)
  • 1 cup kidney beans, strained
  • 1/2 teaspoon cumin, ground
  • 1 teaspoon paprika, ground
  • 1 teaspoon onion flakes
  • 1-2 bacon strips, diced
  • 1-2 cups cheddar, monterey jack, or Mexican blend cheese
  • 1 bag corn chips
  1. Preheat your oven to 400°F, spray an oven tray with cooking spray and line with corn chips.
  2. Cook the diced bacon until warmed through and set to one side.
  3. In a large bowl, add strained tomatoes and crush with your hands to make a lumpy sauce. 
  4. Add corn, beans, cumin, paprika onion flakes, salt, pepper and bacon pieces.
  5. Give the mixture a good stir. You may need to drain a little of the liquid off, depending on your tomatoes.
  6. With a slotted spoon, place mixture on top of the corn chips, then follow with cheese.Pop into the oven and bake for 15-20 minutes until the cheese melts.

  • 4 cups hot, popped, plain popcorn
  • 1/3 cup Parmesan cheese
  • 1 pinch dried oregano
  • 1 pinch dried basil
  • 1 pinch dried thyme
  • 1 tablespoon extra virgin olive oil
  • Salt to taste
  1. In a large Ziploc bag, drizzle popcorn with olive oil.
  2. Add cheese and spices.  Seal bag.
  3. Shake until well-mixed.  Enjoy!

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