Greek Roasted Parmesan Potatoes

3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese (or to taste)
chopped fresh parsley
Directions:

1
Set oven to 375 degrees.
2
Butter a shallow baking dish large enough to hold the potatoes.
3
Peel and cut the potatoes into large wedges and place into the prepared baking dish.
4
In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
5
Pour over potatoes in the dish and stir to coat well.
6
Cover the dish tightly with foil.
7
Bake for about 40 minutes.
8
Uncover and turn potatoes.
9
Sprinkle with Parmesan cheese, and return to oven (uncovered).
10
Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
11
Sprinkle with chopped fresh parsley and serve.
12
*NOTE* the Parmesan may be sprinkled on just after baking if desired.

Greek Style Quinoa Burger

Ingredients:

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• 1/2 English cucumber, thinly sliced diagonally
  
  
  What to do:
  1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

  2. STEP 2

     In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

  3. STEP 3

     Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

  4. STEP 4

     Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Enchilada Sauce

I want to write something so clever with this, but the fact of the matter is I am so tired right now, I just can't get my mind to work, any more than just to copy and paste this little bit.  Sigh.  Hopefully I will remember to update it when I actually make it.


Ingredients
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper
Optional: cayenne pepper, ground chipotle, paprika, etc.

Directions
In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste, and the bowl of flour and spices.
Cook 1 minute, whisking continuously.
Whisk in broth, increase heat, and bring to a light boil.
Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
Salt/pepper to taste.

Cilantro Lime Rice

Adapted from Garden Grazer

Any type of latin food is just better with a side of rice!  Here is the perfect complimentary dish.


Ingredients
1 cup uncooked white basmati rice
1-2 Tbsp. fresh lime juice
3/4 cup cilantro, stems removed and roughly chopped
Salt to taste
Optional add-ins: lime zest, sweet corn, jalapeno, green onion, garlic

Directions
Cook rice according to package instructions. Let sit for about 10 minutes.
In a bowl, add cooked rice, cilantro, and lime juice. (The heat from the rice will slightly wilt the cilantro.)
Stir well to combine. Salt to taste.

Bean Enchiladas

Adapted from The Garden Grazer

I have been in search of a delicious enchilada for quite some time now.  I found one I am eager to try.
Ingredients
Two 15 oz. cans black beans
15 oz. can vegetarian-style refried beans
10 oz. enchilada sauce (try homemade!)
3 cloves garlic
1 small onion
3-4 green onions
1 tsp. cumin
Shredded cheese (Mexican blend, cheddar, etc.)
6 large tortillas
Tomatoes for topping

Directions
Dice onion, mince garlic. Saute onion and garlic with cumin and salt over med-high heat for about 7 minutes.
Lower heat to med-low, add refried beans and stir with a spatula until beans soften.
Rinse and drain black beans, add to pan. Stir to combine.
Preheat oven to 325.
Evenly distribute bean mixture to the center of tortillas, leaving space to fold ends in.
Sprinkle some cheese on top of the bean mixture, then roll up with ends tucked in.
Place seam side down in a lightly sprayed 9x13 inch glass baking dish.
Pour enchilada sauce over the top, then shredded cheese and sliced green onions (or add the green onions after baking).
Bake for about 25 minutes. Top with diced tomatoes.

Cilantro Lime Dressing

Adapted from The Garden Grazer 

Cilantro lime, and tomatillo ranch dressings are my favorite.  Oh so good.

This is a great recipe for the cilantro lime, and I am anxious to try it out.

Ingredients:
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain greek yogurt
2 Tbsp fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white vinegar
1/8 tsp salt


Directions:
Puree all ingredients in a blender or food processor until smooth.  Taste and adjust seasonings if necessary.

Add to salad, burritos, whatever you like.Guaranteed to enjoy your food just that much more.

Southwestern Chopped Salad

Recipe adapted from The Garden Grazer

A bit of fiesta is always a summer treat.  Something light and spicy and full of veggies.  My favorite.  I am excited to try this weeks menu, specifically the latin food portion.  Yum!

What you need:
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions

Creamy Cilantro-Lime Dressing or other dressing of choice

What you need:
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

Enjoy

Weekly Menu June 24-29

I am so happy to actually be on top of things this week.

Getting my grocery list ready for the week on Sunday helps save time and money!  I am so excited to actually have my menu figured out for the week.  Happy day!

Monday we are going to have burgers.  I am still on the hunt for a great recipe, but I don't worry, I will easily get that one figured out.  Green salad on the side.  And my inlaws bought a ton of macaroni and potato salad which we can also use for dinner tomorrow, so that is easy and set.  Yay.

Tuesday is going to be Cafe Rio night.  Easy, tasty, and uses up some of our food storage.  And to round it off a little, some Summer Fiesta Salad.

Wednesday and Thursday the kids and I are going to visit family out of state, so I don't need to plan for those days.  Easy, right?

Friday we will be having Southwestern Salad with Cilantro Lime Dressing and Black Bean Enchiladas with home made Enchilada sauce.

Saturday will be Greek Potatoes and Quinoa pita burgers

Can't wait to try these new recipes out.  They will be delicious!