What to Make When you Don’t Feel Like Cooking – English Muffin Pizzas!
This is one of those “in-a-hurry” dinners I’ve been eating and enjoying since I was a kid. My mom used to make these for us and we always thought they were a real treat! Now, even my husband likes them on those nights when we just want something really fast and easy.
Even if you make too many of these, they are good warmed up the next day. So bake up a whole batch and enjoy the leftovers too!
Here’s what you’ll need:
English muffins sliced and toasted
Diced red bell pepper
Sliced tomatoes (I used cherry tomatoes sliced in half)
Sliced mushrooms
Grated mozzarella cheese
Whatever other pizza toppings you like!
Toast your english muffins in the toaster or toaster oven. Then add pizza sauce, red bell pepper, tomatoes, mushrooms or whatever other toppings you like!
Top with grated cheese.
Place them under the broiler in the oven or toaster oven until cheese is melted and toppings are warmed.
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Sweet Potato and Kidney Bean Burritos with Mango Salsa
If you’re watching your cholesterol levels, here’s a recipe you won’t want to miss! I make these regularly and keep them in my freezer. Because they’re made with kidney beans, they are a great cholesterol-buster. Kidney beans have been shown to help reduce cholesterol levels and this is a delicious way to get a full dose of them. 🙂 And all three main ingredients–sweet potatoes, kidney beans and mangos are superfoods–so they provide all kinds of healthy benefits!
The recipe makes about 18 burritos. I typically will bake as many as I want that day and put the rest in the freezer to thaw and bake as needed. I also recommend baking your sweet potatoes ahead of time. That makes it easy to peel them and break them into chunks to put in the food processor. Making the mango salsa ahead of time is also a good idea to give it time for the flavors to blend.
I’ve adapted the recipe for Sweet Potato and Black Bean Burritos from the Moosewood Restaurant Low-Fat Favorites and the mango salsa recipe from Anne Lindsay’s Lighthearted Everyday Cooking.
Makes approx. 18 burritos
Here’s what you’ll need:
Burritos:
5 cups sweet potatoes
1 tbsp olive oil
3 1/2 cups diced onions
2 cloves minced garlic (or to taste)
2 tbsp diced green chiles
4 tsp cumin
4 tsp coriander
3 cans of kidney beans
Handful of cilantro leaves
2 tbsp lemon juice
Approx 18 medium flour tortillas (8″)
Mango Salsa:
2 mangos finely diced
1/2 – 2/3 cup finely diced red onion (depending on taste)
1 1/3 cups finely diced cucumber
2 tbsp cilantro
1 lime
1/4 tsp cumin
Bake your sweet potatoes ahead of time. Approx 1 hour at 350 degrees.
Cut your mango by first slicing off one side and then the other as close to the pit as you can. Then use a knife to cut each side of the mango into squares (not cutting through the skin). Then use a spoon to scoop the mango out.
Grate your lime rind in with the mango getting as much of the lime rind as you can. Then squeeze the lime (ideally you’ll get about 2 tbsp of lime juice).
Add red onion, cucumber, cilantro and cumin and mix everything together.
In a large pot, cook onions, green chilis and garlic in olive oil until onions are soft and transparent. Add cumin and corriander and cook for a few more minutes. Remove from heat.
In food processor, blend the kidney beans, sweet potato, lemon juice, cilantro leaves and place in a large bowl.
Add the onion mixture and mix everything together.
Place a small amount of the mixture in the center of a flour tortilla.
Fold in both sides and roll.
Bake in the oven or toaster oven at 350 degrees for approx 30 minutes.
I like to package my extra burritos and put them in the freezer to thaw and bake later.
Serve with mango salsa!
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What to do with Leftover Vegetarian Chili? – Make a Taco Salad!
One of the staples in our household is vegetarian chili. I typically make two big batches and then freeze it in individual portions. So this weekend when I was trying to think of something new and different to make, I had the idea of re-purposing my leftover chili to make a taco salad. It makes a very satisfying meal and is not too heavy.
If you want you can serve it in a taco bowl. You can buy these in the mexican section of the grocery store or make your own by baking tortillas in a bowl shape. If you have an oven-safe bowl, place the tortilla in the bowl and bake it at 300 degrees for 15-20 minutes. The tortilla will harden into the shape of a bowl.
This salad is great without the bowl too though, so don’t feel like you have to have the taco bowl for your salad to be really yummy!
Here’s what you’ll need:
Lettuce
Cherry or grape tomatoes cut in half
Diced Red Bell Pepper
Chopped Green onions
Avocado cut in small cubes
Grated cheese
Low fat or fat free sour cream
Sliced black olives
Vegetarian chili
Begin by preparing all your ingredients.
Break lettuce up into bite-sized pieces and place in taco bowl or on plate.
Add tomatoes, green onions, red pepper and avocado.
Add chili.
Then add cheese, olives and sour cream.
Veggie Yogi 