Healthy Quinoa Enchilada Bake

My husband LOVES Mexican food. Just about every week he requests tacos, tostadas, quesadillas, enchiladas or tortilla soup. I'm also a huge fan but wanted a dish that would still fit the flavor profile my husband craves and be a fun change to our usual Mexican night!

My husband gave the dinner 5 stars and my 10 month old gave his approval by shoving fistfuls in his mouth. I'll take that as a YES.

Healthy Quinoa Enchilada Bake
Yield: 6 Servings

Adapted from Damn Delicious

1 cup quinoa
1/2 lb lean ground beef or ground turkey
1/4 cup onion, minced
1 poblano pepper, minced
1 15 oz can sweet corn, rinsed and drained
1 15 oz can low sodium black beans, rinsed and drained
2 1/2 cups mild enchilada sauce(canned or make your own Here) *Note*
3/4 teaspoon cumin
1/2 teaspoon chili powder
3/4 cup Monterrey Jack cheese, divided
1 avocado, diced
3 fresh tomatoes, diced
1/2 cup plain Greek yogurt

Preheat oven to 375 degrees.

Lightly oil a 9x13 inch pan.

Place quinoa in a mesh colander and thoroughly rinse. Add 1 1/2 cups water to a sauce pan and pour in quinoa. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until quinoa is fluffy and soft. Turn off heat and keep covered until ready to use.

While quinoa is cooking cook ground beef or turkey, onion and poblano pepper over medium-high heat until beef is no longer pink. Drain off any grease and stir in the corn, beans, enchilada sauce, cumin, chili powder and 1/2 cup cheese. Fold in quinoa and place in your prepared pan. Sprinkle with remaining cheese and bake for 12 minutes until cheese is hot and`melted. Top casserole with diced avocado and return to the oven for about 3 minutes (you want the avocado to soften and warm up a bit).

Serve with fresh tomatoes and a dollop of yogurt.

*Note* If making your own enchilada sauce I suggest subbing the white flour and vegetable oil for wheat flour and olive oil. I personally omitted the brown sugar and used fresh crushed tomatoes.

~Enjoy~

Chai Spiced Whole Wheat Bagels

One more bagel recipe! And this one might just be my new favorite! I love Chai tea, the warm spices, creamy milk and the necessary dollop of whipped cream. Add a dusting of ground cardamon and you are looking at my favorite fall beverage. Move over hot chocolate! Chai tea has my heart. With my favorite Autumn beverage as inspiration the Chai Spiced Whole Wheat Bagel was born.

Similar to my Cranberry-Lemon & Ginger Whole Wheat Bagels this recipe uses the same base as my Whole Wheat Bagels. If you're in the mood for all three varieties, try whiping up a batch of my Whole Wheat Bagels and add your mix-ins and spices to the dough before boiling and baking the bagels.

Serve warm from the oven or toasted with butter, cream cheese and or a little jam.

Chai Spiced Whole Wheat Bagels
Yield: 12-16 Bagels

1 1/2 cups warm water
1 tablespoon honey or brown sugar
1 3/4 teaspoon salt
1 tablespoon instant yeast
4 cups plus 3 tablespoons whole wheat flour (approximately)
1 tablespoon vital wheat gluten
1/4 cup butter, melted
1 teaspoon cinnamon
1 teaspoon sugar
1/4 teaspoon nutmeg
7 cloves, ground
1/4 teaspoon cardamon

10 cups water
2/3 cup baking soda

In the bowl of a stand mixture combine the water, honey and salt. Sprinkle the yeast on top and let mixture set for five minutes. Stir. With dough hook attached, add 3 cups of flour, gluten and melted butter. While mixing on low, add the remaining flour in 1/2 cup increments until the dough forms a ball and pulls away from the sides of the mixer. Increase speed to medium and mix for five minutes. Dough will be slightly stiff but still smooth and pliable.

Lightly oil a large bowl and let dough rise for 1 hour or until almost doubled in size (cover the bowl with plastic wrap while rising).

Preheat oven to 450 degrees. Fill a large pot with 10 cups of water and bring to a boil.

Combine the cinnamon, sugar, nutmeg, ground cloves and cardamon in a small dish.

Turn dough out onto a counter and knead in the sugar and spice mix . Knead for about 1 minute. Don't worry about completely mixing the spices into the dough. Dough will look marbled. Separate dough into 12- 16 pieces (depending on the size you like your bagels) and roll into smooth balls. Cover dough with plastic wrap as you prepare the bagels. Once you have rolled the dough into balls, gently poke a hole in the middle of each ball and stretch until a 1-inch in diameter hole forms. Place on a lightly oiled parchment lined baking sheet.

Add baking soda to the boiling water and drop 4-5 bagels at a time into the water, boil for 30 seconds and then remove to a drying rack. Once all the bagels have been boiled, place on prepared baking sheets and bake for 11 minutes or until golden brown.

Let rest on cooling racks for at least 30 minutes before freezing.

Cranberry-Lemon & Ginger Whole Wheat Bagels

If you have been following this blog for anytime, you know I have a deep weakness for carbs; particularly muffins, breads and bagels. Unlike most bakery bagels that end up in the dessert category, I wanted something I could feel good about eating for breakfast. If you missed my Whole Wheat Bagels I did a few tweaks on it to create this delicious Cranberry-Lemon & Ginger Whole Wheat Bagel. The texture is soft and chewy and the fresh ginger and lemon essential oil bring a burst of flavor. If you don't have food grade essential oil use grated lemon zest.

When I make bagels I typically bake a bunch and this recipe is perfect for doubling. They also freeze beautifully and are a nice change from the usual toast or oatmeal. Just slice and pop into freezer safe bags. Super tasty these are sure to become a family favorite!

Cranberry Lemon & Ginger Whole Wheat Bagels
Yield: 12-16 Bagels

1 1/2 cups warm water
1 tablespoon honey or brown sugar
1 3/4 teaspoon salt
1 tablespoon instant yeast
4 cups plus 3 tablespoons whole wheat flour (approximately)
1 tablespoon vital wheat gluten
1/4 cup butter, melted
2/3 cup low sugar dried cranberries
4 drops food grade lemon essential oil
3/4 inch piece fresh ginger, finely grated

10 cups water
2/3 cup baking soda

In the bowl of a stand mixture combine the water, honey and salt. Sprinkle the yeast on top and let mixture set for five minutes. Stir. With dough hook attached, add 3 cups of flour, gluten and melted butter. While mixing on low, add the remaining flour in 1/2 cup increments until the dough forms a ball and pulls away from the sides of the mixer. Increase speed to medium and mix for five minutes. Dough will be slightly stiff but still smooth and pliable.

Lightly oil a large bowl and let dough rise for 1 hour or until almost doubled in size (cover the bowl with plastic wrap while rising).

Preheat oven to 450 degrees. Fill a large pot with 10 cups of water and bring to a boil.

Turn dough out onto a counter and add the cranberries, essential oil and ginger. Knead for about 1 minute. Separate dough into 12- 16 pieces (depending on the size you like your bagels) and roll into smooth balls. Cover dough with plastic wrap as you prepare the bagels. Once you have rolled the dough into balls, gently poke a hole in the middle of each ball and stretch until a 1-inch in diameter hole forms. Place on a lightly oiled parchment lined baking sheet.

Add baking soda to the boiling water and drop 4-5 bagels at a time into the water, boil for 30 seconds and then remove to a drying rack. Once all the bagels have been boiled, place on prepared baking sheets and bake for 11 minutes or until golden brown.

Let rest on cooling racks for at least 30 minutes before freezing.

White Chicken Chili

September is my favorite month and not just because it's my birthday month! The vibrant autumn colors, cool brisk evenings, the official beginning of fall and all the delicious savory soups. This White Chicken Chili is my of my favorites and you'll love that you can make this recipe with just one pot! Poblano peppers add the perfect mild heat while still keeping it kid friendly.

White Chicken Chili

Yield: 6 Servings

1 tablespoon olive oil
3 chicken breast, cut into bite sized pieces
2 poblano peppers, minced
1 large onion, minced
1/4 teaspoon pepper
1 1/2 teaspoons garlic powder
1 teaspoon cumin
1/4 teaspoon basil
5 cups, low sodium chicken broth
2- 15 oz cans cannellini beans, drained and rinsed
2/3 cup heavy cream
2/3 cup sour cream
Shredded mozzarella, pepper jack, cheddar or monterey jack cheese
1 avocado, sliced


In a large pot over medium-high heat heat the oil then add in the chicken breast, poblano peppers, onion, pepper and garlic powder. Saute until chicken is just cooked through. Add in the cumin, basil, broth and beans and bring to a boil. Reduce heat and simmer for 30 minutes. Stir in the heavy cream and sour cream before serving and heat through. Serve with shredded cheese and sliced avocado.