I Knew It

I am getting healthier.

I used to make this recipe from 4 Ingredient Cookbook.
Beef Enchiladas Ole
1 pound ground beef or 1 pound boneless skinless chicken breasts, chopped
1 cup Taco Bell Home Originals Think 'N Chunky Salsa, divided
1 pound (16 oz) Velveeta Mexican Pasteurized Process Cheese Spread with Jalapeno Peppers, cut up, divided
10 flour tortillas

1. Brown meat; drain. Stir in 1/2 cup of the salsa and 1/2 of the Velveeta; cook and stir on medium-low heat until Velveeta is melted.
2. Spoon 1/4 cup meat mixture in center of each tortilla; roll up. Place tortillas seam-side down, in microwavable baking dish. Top with remaining 1/2 cup salsa and Velveeta. Cover loosely with microwavable plastic wrap.
3. Microwave on HIGH 4 to 6 minutes or until Velveeta is melted.

They were yummy. And pretty cheap and easy.

But this week I made Hearty Bean Burritos from Taste of Home's Healthy Cooking Oct/Nov 09
1/2 cup instant brown rice
1 small, green pepper, chopped
2 tsp canola oil
1 can (15oz) pinto beans, rinsed and drained
1 cup no-salt-added diced tomatoes
4oz fat-free cream cheese, cubed
1/2 tsp chili powder
1/4 tsp ground cumin
1/8 tsp ground coriander
1/8 tsp dried oregano
6 whole wheat tortillas (8in), warmed
3/4 cup shredded reduced-fat cheddar cheese

1. Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute pepper in oil until tender. In a large bowl, coarsely mash beans. Add the beans, tomatoes, cream cheese and seasonings to the skillet. Cook and stir until heated through; stir in rice.
2/ Spoon scant 1/2 cup filling off center on each tortilla. Sprinkle with 2 Tbsp cheese. Fold sides and ends over filling and roll up. Serve immediately.

These was delicious and oh so much better for us. The hearty bean burritos have officially replaced the beef enchiladas ole in our menu rotation.

Making Baby Food

Most of you know that I make the majority of baby food for my babies. And if you didn't, well, I make most of the baby food for my babies. I admit that its easier and quicker to buy already-made baby food but I want to prepose that making baby food doesn't not require that much skill or time.

Here are a few ways to ease the work of making baby food.

1. Move to a third-world country and hire a house helper who will make all the baby food for you. No? Ok next...

2. Make sure your baby has reflux and all kinds of intolerances/allergies so that introducing new foods is a long and drawn out process. You'll won't have to make as many different foods during the baby food phase thus saving you time.

3. Delay starting solids until at least 6 months. There is some research out there somewhere that proves that there is no nutritional reason to start solids before 6 months old (unless advised by your ped for reflux, weight issues, etc). Starting early just prolongs the baby food phase. Breastfed babies do need extra iron in their diets starting around 6 months so its a good idea to introduced an iron-fortified baby cereal at that time (which of course is not homemade because I don't know how to fotify something with iron).

4. Get your sister to have a baby within a few weeks of you. Then every time one of you makes baby food, make a double batch and share with your sister. Twice the food for (almost) the same amount of work.

I hope those have helped you simplify the process of making your own baby food!

First Taste

Almond Crusted Tilapia

I made this recipe the other night and we thoroughly enjoyed it.

Ingredients:
2 lemons
2 tbsp olive oil
4 tilapia fillets (6 oz each)
1/4 c sliced natural almonds
1 sm onion, chopped
1 bag (12 oz) trimmed fresh green beans
1 pkg (10oz) sliced white mushrooms
2 tbsp water

1. Preheat oven to 425 degrees F. From 1 lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice; cut second lemon into wedges. In cup, mix lemon peel and 1 tablespoon juice, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper.
2. Spray 13" by 9" glass baking dish with nonstick spray; place tilapia, dark side down in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 minutes or until tilapia turns opaque.
3. Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium-high 1 minute. Add onion and cook 5 to 6 minutes or until golden, stirring occasionally. Stir in green beans, mushrooms, water, 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. Cook about 6 minutes or until most of liquid evaporates and green beans are tender-crisp. Toss with remaining 2 tablespoons lemon juice. Serve bean mixture and lemon wedges with tilapia.



We really enjoyed this. It is lemony so if you don't like lemons, I wouldn't recommend you make this recipe. One of the lemons is just cut into lemon wedges to serve so you can get by with only one lemon. I got this recipe from Good Housekeeping which is now my favorite magazine. I'm kind of embarrassed about that.