October 25, 2024 / Lyn Jones / 0 Comments
Spruce up your sandwich game with a medley of roasted veggies. For extra vegetables throughout the week, roast a whole sheet pan in Step 1, then add the cooked veggies to salads, sandwiches, and pasta dishes, or serve them as a side dish. Makes 1
Ingredients
1/2 cup mixed sliced vegetables, such as bell pepper, eggplant, and summer squash (see Tip)
1 teaspoon olive oil
1 slice 100%-whole-wheat bread
2 tablespoons hummus
½ cup fresh spinach leaves
1 teaspoon unsalted raw sunflower seeds
2 fresh basil leaves, chopped
1. Preheat oven to 160°FF. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.*
2. Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds, garnish with basil if desired.
Tips
* You can roast extra vegetables in Step 1; refrigerate, covered for up to 5 days.
To reheat, microwave on High for 30 seconds.
October 5, 2024 / Lyn Jones / 0 Comments
Servings: 4 (2 each)
Ingredients
1 tablespoon extra-virgin olive oil
1 small orange bell pepper, chopped
1 small red onion, chopped
1 small zucchini, halved lengthwise and sliced 1/4-inch thick
1 cup corn, fresh or thawed frozen – or use leftover cooked cob
1 teaspoon chili powder
1/4 teaspoon salt
1 (15 ounce) can no-salt-added black beans, rinsed
2 tablespoons chopped fresh cilantro, plus more for garnish
8 (6-inch) yellow corn tortillas, warmed
1 (10-ounce) can red enchilada sauce
3/4 cup shredded Monterey Jack cheese
7×11″ baking dish
1. Preheat oven to 200°C FF. Lightly coat baking dish with cooking spray. Heat oil in a large skillet over medium-high heat. Add bell pepper & onion; cook, stirring occasionally, until softened – about 5 mins. Stir in zucchini, corn, chili powder and salt; cook, stirring occasionally, until the zucchini and corn are tender-crisp, about 5 minutes. Remove from heat; stir in beans and cilantro. Let cool slightly, about 5 minutes.
2. Place about 1/2 cup of the vegetable mixture in the centre of 1 warmed tortilla; roll the tortilla over the filling. Place the filled tortilla, seam-side down, in the prepared baking dish. Repeat the process with the remaining vegetable mixture and tortillas. Spread enchilada sauce over the tops of the enchiladas. Cover the baking dish with foil.
3. Bake until the sauce is bubbly: 15 to 20 minutes. Uncover and sprinkle with cheese; bake until the cheese is melted, about 5 minutes. Garnish with cilantro, if desired.