Chorizo Cornbread Stuffing

Yesterday I kicked off my week of Southwestern Thanksgiving dishes on the blog. And what is Thanksgiving without stuffing? However, I don't like to bake my stuffing inside of the bird, so I guess  you would consider this dressing? Whatever, it will always be called stuffing to me regardless. Who cares about correct grammar and titles, when you've got this delicious chorizo and cornbread dish? Side note: I used to LOATHE stuffing as a kid. Like, wouldn't let my mom touch my plate with it. Like, what kid doesn't like baked bread casserole? Trust me, I grew out of that stage, and am a stuffing LOVER. The fresh herbs bring out so many flavors, and the butter, and the broth...mmmmm!! Plus, this makes a huge heaping dish, so you are sure to have some leftovers for the days to come! 

Chorizo Cornbread Stuffing

Ingredients:

• 12 cups of day old cornbread, cut into 1-inch chunks
• 1 lb. beef chorizo
• 1/2 cup unsalted butter
• 1 large carrot, peeled and chopped
• 1/2 yellow onion, chopped
• 2 stalks of celery, chopped
• 6 garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp. fresh sage, chopped
• 1 tbsp. fresh oregano, chopped
• 1/2 tbsp. dried thyme
• 2 1/2 cups chicken or vegetable broth
• 1 1/4 cup green onions, sliced
• salt and pepper to taste

Preheat oven to 400 degrees F. 

In a medium saucepan, cook the chorizo, breaking it up with a spoon, but leaving some larger chunks. Once cooked, transfer to a plate lined with a paper towel to drain off the extra grease.

In the same saucepan, melt the butter over medium heat, then add in the carrot, onion, celery, and garlic. Cook for 8-10 minutes until softened. Add in the cilantro, sage, oregano, and thyme. Cook for another 2 minutes until fragrant. Add the drained chorizo back into the pan. 

Add 2 cups of the broth to the hot pan with the chorizo/veggies and bring to a boil. Add the cornbread to a large mixing bowl, then pour the boiling saucepan mixture over the cornbread. Toss the mixture with a large spoon to coat the cornbread. If the mixture looks too dry, add the remaining 1/2 cup of broth. 

Add the stuffing to a 9x13-inch dish and sprinkle with the sliced green onions. Cover with foil. Bake for 20 minutes, then remove the foil and bake for another 10 minutes until the top is crispy. 

Cauliflower & Brussels Sprout Au Gratin

You guys... it's here!! Thanksgiving Recipes are starting to appear here on the blog! I wanted to be sure that I had my best recipes at the ready, and you had plenty of time to add them to your must-make list this year. Lucky for Andrew, we had "Thanksgiving" a few weeks ago so I could test out recipes, and tweak them as needed for the main event. This year I wanted to do something a little off the beaten path, so I went with a Southwestern theme (being in Arizona and all, it just fit!). The first recipe I want to share with you may sound like an odd combination at first, but trust me when I tell you that the flavor is out of this world! I thinly sliced cauliflower and bruseels, then layered them like a lasagna, with cheese, cream, and savory roasted poblanos. This is not your mother's side dish, so be prepared to wow your company with this southwestern inspired dish. And be sure to check the blog out all week as I bring you more and more flavor and excitement (yes, there will be turkey and even pie!). 

Cauliflower & Brussels Sprout Au Gratin

Ingredients:

• 1 head cauliflower
• 1 cup thinly sliced brussels sprouts
• 3/4 cup heavy whipping cream
• 1/4 tsp. cayenne pepper
• 1 cup shredded cotija cheese
• salt and pepper to taste

Bring a large pot of water to a boil. Meanwhile, remove the stem from the cauliflower, and break into large florets. Slice the florets into 1/4-inch thick slices. Once the water is boiling, add the sliced cauliflower and cook 2-3 minutes. Drain and run under cold water. Drain well. 

Whisk together the cream and cayenne pepper in a measuring cup or bowl with an easy-pour spout. 

In a medium sized casserole dish, layer the bottom of the dish with 1/3 of the sliced cauliflower. Then add 1/3 of the sliced brussels sprouts. Pour 1/3 of the cream mixture on top, then sprinkle 1/3 of the cotija cheese and season with salt and pepper. Repeat this 2 more times, so that you have 3 layers of all of the ingredients, ending with the cheese. 

Bake at 350 degrees for 30 minutes until cooked through.

**Can be prepared 1 day ahead and stored in the fridge (do not bake until ready to serve). Simply layer all ingredients in casserole dish, cover and place in the fridge until ready to bake. You may need to add a few extra minutes cooking time since the dish will be very cold. 

Creamy Chicken, Tomato, Asparagus Quinoa Bake

Is the weather cooling down where you are? Are you able to to turn your oven on without bursting into a million pieces? It's finally under triple-temps here in Arizona, which immediately prompts me to get baking. The end of good summer produce, plus the lower temperatures are the perfect excuse to make this quinoa bake. I grabbed a fresh bundle of crisp asparagus, some perfectly ripe tomatoes, and got to cooking. While the photos may not do this dinner justice (sorry, but something about creamy tan food just doesn't like the camera), the flavor is anything but lacking. 

Creamy Chicken, Tomato, Asparagus Quinoa Bake

Ingredients:

• 1 cup vegetable or chicken broth
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 1/2 cups asparagus, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 lb. uncooked chicken breast, thinly sliced
• 3/4 cup quinoa
• 2/3 cup shredded white cheddar cheese

Preheat oven to 375 degrees F. Prepare a medium casserole dish with non-stick cooking spray.

Heat the broth in a medium saucepan over medium-high heat. Whisk in the flour until almost no lumps remain. Slowly whisk in the milk, salt, and pepper and then simmer until thickened slightly, about 10 minutes.

Meanwhile, add the asparagus, tomatoes, chicken, and quinoa to a large mixing bowl. Once the milk has thickened, pour into the bowl and toss until combined, making sure all of the chicken, asparagus, quinoa, and tomatoes are covered in the sauce. Pour the mixture into the prepared baking dish, cover loosely with foil and bake for 45 minutes. Remove the foil, top with the shredded cheese and bake for another 5-10 minutes until the quinoa is fluffy, the chicken is cooked through, and the cheese has melted.

Baked Vegetable Frittata

The local Farmer's Markets here in AZ are really creating a healthy habit here in my kitchen. I just can't seem to get enough veggies in my diet as of late. And surprisingly my fiance hasn't been asking for meat either. We are by NO means vegetarians. We are quite carnivorous, but with the fresh summertime produce, we are getting our fill of them since we are basically forced to go from our air conditioned house, to our air conditioned cars, to our air conditioned offices, and back again, so going outside to turn the grill on is a major task right now. I have a feeling that 4th of July will put us in the mood to grill, so for now we are just hiding out indoors. For this recipe I sautéed all of those yummy local veggies and baked them into a crustless frittata, perfect for that bikini bod that we are all striving for right now, am I right?

Baked Vegetable Frittata

Ingredients:

• 2 tbsp. avocado oil (or other high-heat oil)
• 1 cup broccoli, chopped
• 1 small yellow squash, sliced
• 1 small zucchini, sliced
•  1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 cup diced onion
• 1 garlic clove, mined
• 1/4 cup fresh pesto
• 8 eggs
• salt and pepper to taste
• freshly grated parmesan cheese for garnish

Preheat oven to 350 degrees F. Prepare a pie or quiche dish with non-stick cooking spray.

In a medium bowl, whisk together the eggs, salt, and pepper. Set aside.

In a large skillet or cast-iron, preheat oil over medium-high heat. Add in the broccoli, squash, zucchini, bell peppers, onion, and garlic. Cook, tossing until softened, about 8-10 minutes. Add the sauteed veggies to the whisked eggs and toss to mix.

Pour the eggs and veggies into the prepared baking dish and drizzle the pesto over the top. Bake in the oven until the eggs are set, about 20 minutes. Sprinkle freshly grated parmesan on top before serving.

Almost Vegetarian Lasagna

99% of the time my fiance goes along with whatever I want to make for dinner. However, when I mentioned the idea of roasted vegetable lasagna I was greeted by a not so pleasant response. Well, it wasn't so much a verbal response as much as it was a non-compliant facial expression. Seeing as we are about to be married in about 9 months, I decided that compromise was the answer, so I let him add a link of Italian turkey sausage to the tomato sauce for good measure. But feel free to leave this part out if you want to go full vegetarian on me. My favorite flavor from this dish is hands down the roasted poblano peppers. Not only do they smell absolutely sinful when you roast them, but they pack a unique flavor all on their own. And you see how much kale is in there? This is a healthy dinner for sure (that's what I have to tell myself to negate the noodles and cheese). Pair this with a nice glass of wine for an added touch.

Almost Vegetarian Lasagna

Ingredients:

• 9 lasagna noodles, cooked according to boxed directions
• 2 cups marinara sauce (homemade or store bought)
• 1/2 cup cooked turkey sausage (optional)
• 1 tbsp. olive oil
• 2 cups kale, stems removed, leaves chopped
• 1/4 red onion, finely chopped
• 4 garlic cloves, minced
• 2 roasted red bell peppers, chopped**
• 2 roasted poblano peppers, chopped**
• 1 cup shredded smoked mozzarella
• 1 cup shredded gouda

In a large pan, heat olive oil over medium-high heat. Add in the onion and garlic, saute for 2 minutes before adding the chopped kale. Cook, stirring often, until the kale wilts, about 5 minutes. If the mixture seems a bit dry, add a bit of water to help steam the kale. Remove from heat and set aside.

Mix together the marinara sauce and the sausage (if using). Preheat oven to 350 degrees F., while you prep the lasagna.

Spray a 9x13-inch casserole dish with non-stick cooking spray and place 1/4 cup of the sauce in the bottom of the pan to keep the noodles from sticking.

Lay down 3 noodles in the bottom of the pan, covering the whole surface. Top with 1/3 of the sauce, 1/3 of the sauteed kale, 1/3 of the chopped peppers, 1/3 of the mozzarella, and 1/3 of the gouda. Repeat these layers 2 more times, having 3 layers of noodles, sauce, veggies, and cheese when you are done.

Cover with tin foil and bake for 25 minutes, remove the foil and finish baking uncovered for the last 5 minutes.

Allow the lasagna to sit for 5 minutes before serving.

** To roast the peppers, heat grill to high, or oven to  450 degrees. Cook the peppers, tossing occasionally until all of the skin has been charred black. Remove from the heat and place into a seal-able zip lock bag. Let them rest in the bag for 20 minutes to steam. Remove them from the bag and peel off the charred skin. This will leave you with beautifully roasted veggies.

One Bowl Quinoa Enchilada Casserole

2 weeks of visitors means 2 weeks of non-stop eating out and consuming delicious cocktails. To jump start us back into a semi-normal routine, Andrew and I kicked off a new week with some healthy-but-tastes-like-its-deliciously-bad-for-you dinner. This quinoa enchilada casserole. I have made something similar here, but this one-bowl dinner gets the job done in half the time with only a handful of ingredients. Feel free to mix up the type of cheese you use, or add in other veggies you may have on hand. That's the beauty of this recipe. Flexibility.

Quinoa Enchilada Casserole

Ingredients:

• 1 cup quinoa, cooked
• 1 can black beans, rinsed and drained
• 1/2 cup enchilada sauce
• 1 chipotle pepper in adobo, minced
• 2 large (or 1 small can) green chiles, diced
• 1 lime, juiced
• 1 tbsp. cilantro
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup shredded cheese (your choice)
• 1 avocado, chopped for garnish

 Preheat oven to 350 degrees F. Prepare a 8x8 baking dish (or similar size) by spraying it with non-stick cooking spray.

In a large bowl, mix together the quinoa, black beans, enchilada sauce, chipotle, green chiles, line juice, cilantro, cumin, chili powder, salt, pepper, and 1/2 cup of the cheese.

Pour into the prepared baking dish and top with the remaining cheese. Bake in the oven until warmed through and the cheese is nice and melted, about 20 minutes.

Remove from the heat and top with avocado. Serve hot.

Freezer Friendly Tuna Noodle Casserole

About a month ago I hosted my best friend's baby shower and then blogged about it. Well. said baby is about to be here in the next couple of weeks and I don't want the mommy-to-be and her husband to have to worry about anything other than being amazing parents to baby Kennedy. So, I whipped up a large batch of one of Ashley's favorites, Tuna Noodle Casserole, since she hasn't been able to eat  tuna for the last 9 months, and this freezer friendly meal will have them eating a home-cooked meal without the hassle or mess. You just simply make the casserole, cool it down, and freeze it for your favorite family. All they have to do is thaw it and bake it. I am still trying to wrap my head around the fact that there is going to be a gorgeous little baby in our midst soon, and I couldn't be happier for the parents-to-be!!

Freezer Friendly Tuna Noodle Casserole

Ingredients:

• 4 tbsp. unsalted butter
• 3/4 cup finely chopped mushrooms
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped onion
• 1/4 cup all-purpose flour
• 2 1/2 cups milk
• 1 cup grated cheddar
• 12 oz. water-packed tuna, drained
• 2 cups egg noodles, cooked
• 1/4 cup fresh parsley. minced
• salt and pepper to taste

In a large sauce pan melt the butter over medium heat. Once the butter is melted, add in the mushrooms, bell pepper, and onion. Cook, stirring occasionally for about 5minutes until the veggies are tender. Whisk in the flour and cook for 1 minute. Pour in the milk and continue whisking until the mixture thickens a bit, about 3 minutes.

Remove from the heat and add in the cheddar. Return to heat and stir until the cheese melts into the sauce. Add in the drained tuna, parsley, salt, and pepper, stirring well to combine.

Add in the cooked egg noodles and stir until the noodles are coated in the sauce. Pour tuna noodle casserole into a freezer friendly container and place in the fridge, uncovered for 30 minutes or until cool. Cover and place into the freezer for up to 6 months. 

To cook, simply defrost in the fridge for 24 hours. Preheat oven to 375 degrees F. Bake for 25-35 minutes until golden and bubbly on top. 

Broccolini Au Gratin

Normally green bean casserole is my favorite side dish served on Thanksgiving day (well, second mashed potatoes, duh), but since I wanted to create some non-traditional recipes this year, I went with a broccolini au gratin. It's cheesy. It's crunchy. And the broccolini is cooked to perfection, crisp and flavorful. Plus, this on a leftover Thanksgiving sandwich makes ALL the difference. Trust me on this one.

Broccolini Au Gratin

Ingredients:

• 4 slices rye bread
• pinch red pepper flakes
• 1 lb. broccolini, halve the large pieces lengthwise
• 4 tbsp. olive oil, halved
• 4 tbsp. freshly grated parmesan
• 4 oz. freshly grated white cheddar cheese
• salt and pepper

Preheat oven to 400 degrees. Toss broccolini with 2 tbsp. oil, salt, and pepper Bake for 8 minutes until bright green. Remove and set aside to cool slightly.

Meanwhile, pulse the rye bread in a food processor until it resembles large crumbs. Heat the remaining olive oil in a large skillet. Add the breadcrumbs, red pepper flakes, salt, and pepper to taste. Cook until crisp, about 5 minutes.

Prepare a baking dish with non-stick cooking spray and lay down half of the broccolini. Top with half of the cheddar and 1 tbsp. of the parmesan. Then add the other half of the broccolini, the remaining white cheddar and another tbsp. of the parmesan. Top with the cooked breadcrumbs and the remaining parmesan cheese. 

Cook in the oven for 10-15 minutes until golden brown.

Recipe inspired by Bon Appetit.

Rye, Kale, Mushroom, and Chorizo Stuffing

I feel like stuffing is most people's most prized Thanksgiving sides. Everyone has their way of making it, or their specific preference. Whether it be cooked in the turkey, cooked until crisp in the oven, or grandma's most prized secret recipe, we cherish this food group. While I prefer to cook my stuffing in the oven, not in the bird, I am not attached to any specifi

c recipe, which why mixing it up this year was a simple decision for me. After perusing the Thanksgiving edition of Bon Appetit magazine this season, my boyfriend played eeny-meeny-mini-mo between a rye, kale & mushroom stuffing and a cornbread, dried cherry & chorizo stuffing. So what did we decide on? A combination of the two for the best of both worlds. 

P.S. How cute are those wine cork turkeys in the background? I simply cut some fall themed scrapbook paper and glued it the back of a wine cork to look like a turkey. Perfect for name placards at the dinner table!

Rye, Kale, Mushroom, and Chorizo Stuffing

Ingredients:

• 1/2 lb. chicken chorizo
• 6 tbsp. olive oil, divided
• 8 cups chopped rye bread, dried out overnight
• 2 tbsp. pepitas
• 1 cup oyster mushroom, cut into large pieces
• 1 cup baby bella mushrooms, cut into large pieces
• 3 celery stalks, chopped
• 3 shallots, chopped
• 3 cups kale, stems removed, leaves torn
• 1 tbsp. fresh sage, chopped
• 1 tbsp. fresh rosemary, minced
• 2 1/2 cups chicken or vegetable broth
• 2 large eggs

Place the dried out rye bread and pepitas into a large bowl. This will be the main mixing bowl you will add all ingredients to.

In a large skillet, cook chorizo until browned. Remove from heat and place into the bread bowl. Drain excess liquid and wipe pan clean. 

Heat 1 tbsp. olive oil in the same pan and add the oyster mushrooms, season with salt and pepper, allowing to cook and soften, about 5 minutes. Add the cooked mushrooms to the bread bowl. Add another tbsp. olive oil to the pan and repeat with the bella mushrooms.

Add 2 tbsp. into the hot pan and cook the celery and shallots until softened, about 8 minutes. Add in the torn kale, sage, and rosemary and allow to wilt slightly, about 2 minutes. Add to the bread bowl. 

Reduce the heat to medium and add 1/2 cup of the broth, scraping up any brown bits from the pan with a wooden spoon. Add the liquid to the bread bowl.

In a medium bowl, whisk together the eggs, 2 cups broth, and remaining olive oil.  Pour over the bread mixture and toss well, making sure all of the bread has been coated in liquid.

Preheat oven to 450 degrees F. Pour stuffing into a baking dish sprayed with non-stick cooking spray. Cover with a sheet of tin foil and bake for 30 minutes. Uncover and bake for another 20 minutes until the top is crispy and golden brown. Allow the stuffing to sit for 10 minutes before serving.

**Can be assembled 1 day ahead. Cover and chill in fridge until ready to bake.

Creamy Wild Rice Bake with Crispy Shallots

With Thanksgiving right around the corner (OMG I know!!!!), I have been trying to create some traditional side dishes with non-traditional flair. This rice bake is a mixture between green bean casserole dressing to me. I actually paired this with salmon, but don't be surprised if this doesn't appear on the dinner table on Thanksgiving day. I love the saltiness of the fried shallots (almost as good as the fried onion straws from Sprouts) and the creaminess is just to die. Just talking about this is making me crave it for dinner again. Not mad about it. 

Creamy Wild Rice Bake with Crispy Shallots

Ingredients:

• 3/4 cup wild rice
• 1 3/4 cup chicken broth
• 1 tbsp. butter
• 1 garlic clove, minced
• 1/2 tsp. dried thyme 
• 1/2 tsp. ground nutmeg
• 1 tbsp. flour
• 2/3 cup whole milk
• 1/2 bunch kale, stems removed and chopped
• 1/4 cup + 2 tbsp. grated parmesan cheese
• 1 tbsp. olive oil
• 1 shallot, thinly sliced
• salt and pepper to taste
• 1/2 cup panko bread crumbs
• non-stick cooking spray

Bring rice and water to a boil. Cover, lower to simmer, and cook for 45 minutes, until all of the liquid is absorbed.

In a large skillet, melt the butter and add the garlic, thyme, and nutmeg. Cook for a minute or two until fragrant. Sprinkle in the flour and whisk, cooking another minute. Continue to whisk as you pour in the milk, 1/2 at a time, whisking until thickened before adding the second half.

Once the cream sauce is thickened, add in the cooked rice and mix well. Add in the cooked kale and 1/4 cup parmesan cheese and mix again. Pour into a baking dish and top with the remaining cheese, the panko bread crumbs and the crispy shallots. 

Creamy Chipotle Turkey Sausage Lasagna

When the weather gets cold, or at least cooler here in AZ, I love nothing more than to make large batches of lasagna. They last a couple of days, and contrary to what your traditional mother tells you, the limits are endless as to what you can bake in between those beautiful noodles.  While I tried to convince my boyfriend to make a pumpkin kale lasagna with me, he simply stated that he was "pumpkin-ed out", and vetoed the option before I could say another world. In my defense, he ate about 10 pumpkin chocolate chip muffins the same day that I proposed this, so I guess I will have to accept defeat on that front. However, this smoky lasagna was my next suggestion, and it was an absolute home run (#sports). I used my mother's classic lasagna recipe as a starting point, and then added all of the flavors. Chipotle. Cream. Spinach. It's all there.

Creamy Chipotle Turkey Sausage Lasagna

Ingredients:

• 1/2 lb. ground Turkey
• 1/2 lb. Italian turkey sausage
• 1/2 cup chopped onion
• 3/4 cup fresh spinach, chopped
• 1 garlic clove, minced
• 9 lasagna noodles
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1 can dices tomatoes, drained
• 1/2 tsp. salt
• 1 chipotle pepper in adobo sauce, chopped
• 2 cups shredded mozzarella cheese
• 3/4 cup whole milk ricotta cheese
• salt and pepper to taste

Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, about 10 minutes. They will continue to cook when the lasagna bakes in the oven.  Drain and set aside to cool enough to handle with your hands.

Meanwhile, in a large pan, cook the ground turkey, the sausage, and the onion together, breaking up the meats with a spoon. Cook until browned. Add in the garlic and spinach and continue to cook until the spinach begins to wilt.

Remove from the heat and set aside while you make the cream sauce. Heat a soup pot over medium heat and add in the butter. Once the butter has melted, whisk in the flour and cook for one minute. Slowly add the milk in 1/2 cup at a time, whisking continuously, and waiting for the mixture to thicken before adding the next 1/2 cup. Once all of the milk has been added and the sauce has thickened, add it into the sausage mixture and stir to coat. Add in the diced tomatoes, salt, and chipotle pepper. Mix well until combined.

In a medium bowl, mix together the mozzarella, ricotta, salt, and pepper with a spoon. 

Preheat oven to 350 degrees F. Prepare a 9x13 baking dish with some non-stick cooking spray. Spread a light layer of the sausage mixture on the bottom of the pan to keep the noodles from sticking. Lay 3 lasagna noodles down and top with 1/3 of the sausage mixture. Then top with 1/3 of the cheese mixture. Repeat with 2 more layers of the noodles, sausage, and end with the cheese layer.

Cover with tin foil and bake in the oven for 45 minutes until the cheese is melted and bubbly. Remove from the oven and allow to sit for at least 5 minutes before serving.

Healthy Chicken Enchilada Casserole

I know it's not a surprise to you when I tell you that I am from Arizona and I love Mexican food. It's like a given fact. But what I love even more than just plain ole Mexican food, are healthified versions that don't make me feel weighed down for the rest of the week with just one lonely bean and cheese burrito. And of course I had to add some chicken for my carnivorous boyfriend. I topped mine with some homemade guac and some fresh cilantro (still not sure I can trust anyone who doesn't like cilantro). Pair this with a couple of beers for good measure. Because beer. 

Healthy Chicken Enchilada Casserole
Serves 10-12

Ingredients:

• 2 tbsp. coconut oil, divided
• 2 chicken breasts, cooked and chopped into bite sized pieces
• 2 red bell peppers, chopped
• 2 green bell peppers, chopped
• 1/2 red onion, chopped
• 2 cups fresh or frozen corn kernels
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 2 cups shredded Mexican blend cheese
• 18 corn tortillas, cut in half and then into strips
• 1 cup refried beans
• 2 cups red enchilada sauce
• cilantro and guacamole for garnish

Preheat oven to 400 degrees F.

In a large skillet, heat 1 tbsp. oil over medium-high heat. Season the chicken breasts with salt and pepper and add the chicken to the hot skillet. Cook for 5 minutes on each side, until cooked all of the way through. Set aside to cool a bit before cutting into bite-sized pieces.

In the same skillet, heat up the other tablespoon of oil. Add in the bell peppers, onion, and corn, season with the chili pepper and cumin. Cook on high, allowing the veggies to roast and get a little char and flavor on them. (Be sure to use a good non-stick skillet)

In a large casserole dish, pour a little bit of the enchilada sauce on the bottom to cover it, making sure the tortillas do not stick. Layer 1/2 of the tortilla strips, all of the refried beans, 1/2 of the chicken, 1/2 of the veggies, 1/2 of the enchilada sauce, and half of the cheese. Then layer another layer with the rest of the tortilla strips, chicken, veggies, sauce, and cheese.

Cover with tin foil, and bake for 20 minutes until the cheese is melted, and everything is heated thoroughly through. Serve hot and top with chopped cilantro and/or fresh guacamole. 

Stuffed Cabbage Casserole

As I prepare for one of the biggest party weekends (umm hello, Waste Management Open and Superbowl parties), I currently have a batch of macaroni in my fridge for baked mac and cheese balls, light and airy sugar cookies for my Valentine's blog posts, and some jumbo shrimp for a kale caesar salad. But before I descend into a weekend of splurging on beer, chips and dip, and endless amounts of cheesy fried goodness, I decided to post a healthy casserole dish, loaded with tomatoes, cabbage, and ground turkey (instead of beef). I love how different this casserole is from your mom's standard dish, and it makes for great leftovers!

Stuffed Cabbage Casserole
Recipe adapted from Skinnytaste.com

Ingredients:
Serves 5

• 1/2 lb. ground turkey
• 1 cup brown rice, cooked
• 1 tbsp. olive oil, separated
• 1/2 onion, chopped
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• salt and pepper to taste
• 4 oz. can tomato sauce
• 2/3 cup roasted grape tomatoes, chopped (or use 1/2 of a 14.5 oz. can of diced tomatoes)
• 1/4 cup water
• 1 small head of green cabbage, heart removed from center, and leaves roughly chopped into 1-inch pieces
• 1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees F. 

In a large skillet preheat 1/2 tbsp. oil over medium heat. Add in onion, paprika, garlic powder, salt and pepper. Let cook until onions begin to soften, stirring occasionally, about 5 minutes. 

Add in ground turkey and let it brown, cooking it in with the onions. Break the turkey up with a wooden spoon as it cooks. Once the turkey has completely browned, add in the tomato sauce, diced tomatoes, and water. Let the mixture simmer for about 10 minutes, allowing it to thicken. Lastly, add in the cooked brown rice and mix well.

Meanwhile, in another large pan heat the other half of the oil over medium heat and add in the chopped cabbage. Cook until well wilted and soft, about 8 minutes, stirring occasionally. 

In a casserole/baking dish place half of the cooked cabbage on the bottom of the dish, spreading it out evenly. Then top with half of the turkey rice mixture. Repeat the cabbage layer and the turkey rice layer once more. Top with cheese. 

Cover with tin foil and bake for 40 minutes. Then remove the foil and bake for another 10-15 minutes until cheese is well melted and the casserole is hot all the way through. 

Remove and let cool for 5 minutes before serving.