Vegetable Enchiladas

Nutritional Information (based on actual recipe, not the jambalaya leftovers):
Calories: 309
Protein: 12g
Carbohydrate: 23g
Sugars: 14g
Fat: 19g
Saturates: 8g

Ingredients:
I use leftovers from the Vegetable Jambalaya, but these are the actual ingredients.
4 large four tortillas (I used 9 small whole wheat tortillas)
3/4 cup grated hard cheese (I used extra sharp cheddar)

Filling:
2 1/4 oz spinach
2 tbsp olive oil
8 baby corn on the cobs, sliced
1 tbsp frozen peas, thawed
1 red bell pepper, diced
1 carrot, diced
1 leek diced
2 garlic cloves, crushed
1 red chili, chopped
salt and pepper

Sauce: (I used the leftover canned chopped tomatoes, tomato paste, some vegetable stock and garlic salt for the sauce)
1 1/4 seived tomatoes
2 shallots, chopped
1 garlic clove, crushed
1 1/4 cups vegetable stock
1 tsp super fine sugar
1 tsp cayenne pepper

Directions:

1. To make filling, blanche the spinach in a pan of boiling water for 2 minutes. Drain well, pressing out as much excess moisture as possible and chop (oK, I use chopped frozen spinach and thaw it)
2. Heat the oil in a skillet over medium heat. Add the baby corn, peas, bell pepper, carrot, leek, garlic and chili, saute, stirring briskly, for 3-4 minutes. Stir in the spinach and season well with salt and pepper.
3. Put all the sauce ingredients in a heavy bottomed saucepan and bring to a boil, stirring constantly for 20 minutes until thickened and reduced by a third (I mixed my version in a bowl and stirred well, no cooking).
4. Spoon the filling into the tortillas, spinkle a little cheese inside, roll, place in baking dish.
5. Once all enchiladas are rolled, spoon sauce on top making sure to cover everything then sprinkle with cheese (I spinkled with cheese and more garlic salt).
6. Bake for 20 minutes at 350F.

Vegetable Jambalaya

Nutritional Information:
Calories: 181
Protein 6g
Carbohydrates: 25g
Sugars: 8g
Fat: 7g
Saturates: 1g

Ingredients:
1/2 cup brown rice
2 tbsp olive oil
2 garlic cloves, crushed
1 red onion, cut into 8
1 eggplant, diced (I used 2 more bell peppers, zucchini is good too)
1 green bell pepper, diced
1 3/4 oz baby corn on the cob, halved lengthwise
1/2 cup frozen peas
3 1/2 oz small broccoli florets
2/3 cup vegetable stock
8 oz can chopped tomatoes
1 tbsp tomato paste
1 tsp creole seasoning
1/2 tsp chili flakes
salt and pepper to taste

Directions:

1. Cook the rice according to directions on bag/box
2. Heat oil in heavy bottom skillet and cook garlic and onion stirring constantly for 2-3 minutes
3. Add eggplant, bell pepper, corn, peas, and broccoli to the pan and cook, stirring occassionally for 2-3 minutes
4. Stir in the vegetable stock and canned tomatoes, tomato paste, creole seasoning and chili flakes
5. Season to taste, cook over low heat for 15-20 minutes, or until vegetables are tender
6. Stir in cooked rice, mixing well, for 3-4 minutes. Serve immediately.

If too spice add butter or cheese to the jambalaya. I use the leftovers for Vegetable Enchildas.

Menu Planning Monday

Monday: Slow Cooker Pot Roast with potatoes and carrots, salad (OK so I mofied this by cooking on low for 8 hours and adding the cut up potatoes and baby carrots, peas too)

Tuesday: Steak Fajitas

Wednesday: Ground Beef Stew

Thursday: Leftovers

Friday: Dinner with the girls

Saturday: Chicken Cordon Bleu in slow cooker

Sunday: Irish Stew in slow cooker

Head over to Laura's blog to participate. By request I've added all the slow cooker recipes, which by the way I get from Sandra's blog on Thursdays, I also haven't tried any of these! :)

Tzatziki recipe

For Chrissa. I don't actually make my own dip, but if you want to try this recipe is from About.com Home Cooking.

Ingredients
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 tablespoon chopped fresh mint or dill plus additional sprigs (use dill preferred)
1 tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper


Instructions
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.

Yield: about 1-1/2 cups

Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.

Menu Planning Monday

So didn't get through all the meals I planned for last week, and I still have to do a grocery shopping.

Meal 1
Salmon with mustard sauce (mustard, mayonaisse, vinegar, sugar, I think I might throw in a few capers). Rice and veggies

Meal 2
Honey mustard chicken, rice and veggies

Meal 3
I think I'll make another spinach and ground beef dish, but this time I think I'll use ground tofu. (Heat tofu in large pot, add spinach, cooked rice, pasta sauce of choice and pine nuts, stir until well blended, serve as a hearty stew).

Meal 4
Tofu tomato and pork with rice and veggies (a little olive oil in the skillet, cook meat of choice, season as desired, add soft tofu cut up and tomatoes cubed 5 minutes towards the end, sorry there's not much more detail than that, I usually make it lightly flavoured with garlic salt and paprika).

Meal 5
Cajun chicken stew (Cajun chicken, or regular but then add paprika and chili powder, 2 cans of cream of anything and the corresponding water, frozen veggies and egg noodles).

Menu Planning Monday

For more recipes, head on over to Laura's blog.

Monday: Ground Beef and Spinach stew (Ground beef, frozen spinach, rice, pine nuts, something tomato based and garlic salt - basically a clean the fridge of leftovers recipe, everything can be substistuted for something else).

Tuesday: Tofu tomato and beef (cook beef strips add tomatoes and tofu at the end)

Wednesday: Honey mustard Chicken and snow peas (honey mustard is 1 part old style dijon, 1 part honey, 2 parts regular dijon, spread over chicken before baking, reserve some for meal)

Thursday: Salmon with mustard sauce and veggies (bake salmon sauce is equal parts dijon mustard and Miracle Whip, white vinegar about 1/4 cup, sugar to taste).

Friday: Pizza or leftovers

Saturday: Anti-Hestivus (Girls whole day out, while the boys do Hestivus - eat junk and watch Charleston Heston movies).

Sunday: Chicken Rouge (in a casserole dish combine chicken fillets, canned, diced tomatoes, green pepper, onions, spices of choice, cover bake I think it's about 50 minutes at 350F - Dr Bernstein recipe). Serve over rice if desired.