Southwestern Quinoa Enchilada Casserole Recipe

The following is a sponsored post brought to you by Ground 2 Table. All opinions are my own.

I’m always looking for ways to cook healthy yet appetizing dinners for my family, including my toddler who’s expanding her taste buds day by day. That’s why I was so intrigued to hear about the organic spice company, Ground 2 Table and their mission to bring tasty, and healthy flavors to everyday meals.

About Ground 2 Table

Ground 2 Table

Ground 2 Table is an organic food company that is passionate about serving flavorful, organic and sustainable food and ingredients in new ways for consumers. This company offers 12 organic spice blends free of salt, sugar, artificial flavorings and GMOs.

By providing an innovative, individual use packet of a product typically sold in bulk, Ground 2 Table hopes to educate consumers  on small steps they can take to adopt their Buy Small | Use it All™ revolutionsuch a brilliant concept for a cook like me, since I have old spices in the back of my cupboard that I only used once – such a waste! Each spice blend inspires and keeps culinary creativity alive by providing endless ways to mix and match foods. Intended and designed for anyone from beginner cooks (present!) to accomplished chefs, the 12 organic spice blends are convenient and simplifies spice usage in sweet and savory meals. 

The 12 signature spice blends truly cover all palate tastes and include an all-purpose, spicy all-purpose, taco, mesquite BBQ, salsa, steak, poultry, Chinese 5 spice, Italian, seafood, curry, and cinnamon and spice flavors.

I decided to try out the taco seasoning (spice blend 3) in lieu of other seasonings I previously used in my Southwestern Quinoa Enchilada Casserole Recipe, and the final outcome was incredible – not to mention salt, sugar, artificial flavorings and GMO free! Win-win! I recommend adding this healthy quinoa recipe to your weekly dinner rotations.

Southwestern Quinoa Enchilada Casserole Recipe

Southwestern Quinoa Enchilada Recipe

Ingredients:

  • 1 package Near East Quinoa blend (flavor of choice)
  • 1 (10 oz.) can enchilada sauce
  • 1 (4- oz.) organic can chopped green chiles, drained
  • 1 cup organic shredded cheddar cheese
  • 1 cup organic shredded mozzarella cheese
  • 1/2 cup organic frozen corn kernels
  • 1/2 cup organic canned black beans, drained and rinsed
  • 1 packet Ground 2 Table Taco Seasoning (Spice Blend 3)
  • 2 Limes
  • Handful of cherry tomatoes, quartered
  • 1 avocado, sliced

Instructions:

  • Cook quinoa on stove top on sauce pan according to box’s directions, and set aside.
  • Pre-heat oven to 375 degrees
  • Lightly grease an 8×8 baking dish
  • In a large bowl, mix: enchilada sauce, beans, corn, green chiles, 1 cup of cheddar cheese, and cooked quinoa
  • In small bowl, mix together Ground 2 Table Taco Seasoning (Spice Blend 3), juice from 2 limes and 1 Tbl. water. Add this mixture to the large bowl.
  • Transfer large mixture to baking dish and top with a mix of cheddar and mozzarella cheese until fully covered
  • Bake at 375 degrees for 20 minutes or until warm and bubbling
  • Take out and garnish with diced tomatoes, avocado and a dollop of sour cream.

Enjoy! 

Southwestern Quinoa Enchilada Recipe

 

And check out some other fun recipes utilizing Ground 2 Table’s spice blends, available on their recipe page here. Next on my list is the BBQ popcornyes, please!

Disclaimer: This is a sponsored post brought to you by Ground 2 Table. All opinions are my own.

Healthy Spinach + Bananas Breakfast Muffins Recipe for Toddlers

I originally posted this recipe on Tribe Magazine, but I wanted to share it here as well because it’s one of our favorite toddler recipes and has been such a big hit with other mama readers! It’s a perfect breakfast recipe for picky toddlers who refuse to eat any vegetables. Also, don’t let the green color fool you — they’re REALLY good and a breakfast staple in our house now. A big thank you to fellow toddler mom, Ashley, for sharing this recipe with me!

Enjoy!

Breakfast Muffins Recipe for Toddlers

Breakfast Muffins Recipe for Toddlers

Ingredients:

  • 1/2 cup unsweetened applesauce (one of the single serving cups)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups fresh organic spinach (uncooked)*
  • 1 ripe banana
  • 1/3 cup organic pure maple syrup
  • 2 tablespoons coconut oil
  • 1.5 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • *could also add shredded carrots, shredded zucchini, or shredded yellow squash (all raw) to really pack it full of veggies!

Breakfast Muffins Recipe for Toddlers

Instructions:

  1. Preheat oven to 350° F.
  2. Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
  3. Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
  4. Add the wet spinach mixture from blender to the dry ingredients.
  5. Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. It won’t pour easily, will need a spoon.
  6. Scoop the batter into greased muffins tins.
  7. Bake at 350 degrees  (12 minutes for mini-muffins or 17 minutes for regular-sized muffins).

Enjoy!

Breakfast Muffins Recipe for Toddlers

 

The Dish: Simple Lunch Salad & Healthy Smoothie Recipe

I recently found myself in a terrible rut where I would regularly realize that I hadn’t eaten lunch yet at about 2PM.  I would then scramble to go out and find something quick and easy to eat but by that time I was starving and desperate and often ended up in the In-N-Out drive through ordering a number 2 with light onions and light tomatoes. While that’s all good and dandy every now and then (I do love In-N-Out and it’s tempting convenience), it’s not a pretty habit every day! I now go to Sprouts at the start of every week and stock up on healthy lunch ingredients  Here is a lunch salad and healthy smoothie recipe that are two of my faves:

Lunch Salad

  • Spinach
  • Hard Boiled Egg
  • Cubed Cheddar Cheese
  • Turkey
  • Cucumbers
  • Cherry Tomatoes
  • Olive Oil
  • Salt & Pepper

Cool, crisp and hearty!

Lunch Salad

Healthy Smoothie

In a blender mix:

  • 1 bag of your favorite frozen berries (I usually do the mixed berry bag from Sprouts)
  • 1 banana
  • 2 handfuls of spinach
  • 2 cups of Unsweetened Vanilla Almond Milk
  • 1 tsp. Flax

Refreshing and pretty!

Healthy Smoothie Recipe

The Dish: Healthy Stuffed Bell Peppers Recipe

You guys! I cooked. And I cooked healthy stuffed bell peppers for 8 people nonetheless! This was my first time really cooking (like following a recipe I had never cooked before) since the baby was born, so I’m feeling quite proud of myself. We hosted a dinner party (8 adults, 5 children – it was beautiful chaos) so I found this recipe on Pinterest and made a few of my own tweaks. It’s super easy and turned out great, so thought I’d share.

Ingredients:

  • (4) bell peppers
  • (1) package of quinoa/rice blend (I used Near East’s blend of Quinoa and Brown Rice with Red Bell Pepper flavoring)
  • (1) pound ground turkey
  • (1) large onion
  • (1) 14 oz. can of black beans, drained and rinsed
  • (1) 14 oz. can fire roasted tomatoes
  • (1) 7 oz. can diced green chilis
  • (1) packet taco seasoning
  • 1/2 TB olive oil
  • 1/2 cup mozzarella shredded cheese
  • 3/4 cup water

Note: I doubled these quantities for a party of 8.

Instructions:

  1. Pre-heat oven to 375 degrees.
  2. Heat olive oil in a LARGE saucepan. Add onion and cook until translucent. Add in ground turkey meat and cook until browned. Drain all of the excess grease.
  3. In a separate pan, cook quinoa/rice blend according to box instructions until done.
  4. In the meat pan, add in black beans, tomatoes, green chilies, water, and taco seasoning packet. Cover and bring to a boil. Reduce heat to medium/low and simmer for 10 minutes. Add cooked quinoa, once ready.
    stuffed bell peppers recipe
  5. Cut red bell peppers in half length wise, remove ribs and place in baking dish.
    stuffed bell peppers recipe
  6. Spoon in ingredient mixture and top with grated mozzarella cheese. Cover pan with foil and bake for 40 minutes.
    stuffed bell peppers recipe
    stuffed bell peppers recipe
  7. Remove from oven and serve with sour cream, salsa and fresh avocados.

Bon Appetite!

The Dish: Chicken, Mozzarella, Tomato & Basil

Now that I’m officially on maternity leave and have some extra time, I’ve decided to start cooking new, healthy meals every night. I’m a huge fan of mozzarella cheese, tomato and basil anything, so this chicken dish was very appealing – not to mention easy for this rookie chef!

Ingredients:
– 2 Organic Boneless, Skinless Chicken Breasts
– Mozzarella Cheese – enough slices to cover the chicken breasts
– Handful of Cherry Tomatoes, halved
– 1/2 Red Onion, chopped
– 3 Garlic Cloves, minced
– 1 Bunch of Basil, chopped
– 1 Tbl Olive Oil
– 2 tsp Balsamic Vinegar

Directions:

  • Pre-heat oven to 375 degrees.
  • Chop tomatoes, onions and basil and add to a mixing bowl:

photo (2) copy

  • Mix vegetables with olive oil, balsamic and minced garlic (I buy the pre-minced garlic from Sprouts):

Combine vegetables and mix

  • Brown chicken breasts in skillet on the stove top, adding salt and pepper to each side
  • Place browned chicken breasts in Pyrex dish and place mozzarella cheese on top:

chicken dish

  • Add tomatoes, basil, onions, garlic and oils mixture on top, place in oven and bake for about 30 minutes or until chicken is cooked:

chicken mozzarella recipe

  • Dinner is ready! Bon Appetite!

Image-1 copy

The Dish: Spaghetti Squash

With a baby on the way, I’m trying to up my cooking game by experimenting with new recipes. I’ve never been a “natural” in the kitchen, so when I actually make anything that seems half-way edible, it’s a huge accomplishment for me! This one was actually good (and healthy)!

Ingredients:

– 1 Spaghetti Squash, halved and seeded
– 2 Tbl Olive Oil
– 2 Cloves Garlic, Minced
– 1 White Onion, Chopped
– 3 Tbl Fresh Basil, Chopped
– Handful of Cherry Tomatoes, halved
– Freshly Grated Parmesan Cheese
– 1/2 Block of Firm Tofu, Cubed (optional or feel free to add any other protein)

Directions:

1. Preheat oven to 350 degrees and cut spaghetti squash in half, lengthwise. (This was the most difficult part of the whole recipe for me because the spaghetti squash is so hard to cut! I ended up getting my knife wedged into the vegetable and slamming it down on the counter – voila – it worked and I felt like a samurai gangster!) Scoop out the seeds (an ice cream scooper works like a charm).

Spaghetti Squash

2. Place halved spaghetti squash face down on baking sheet and put in the oven for 30 minutes.

spaghetti squash

3. Chop onions and mince garlic (or if you’re like me, buy it already minced) and sauté over medium-low heat with olive oil.

spaghetti squash recipe

4. This is the optional step: I always want to add some sort of protein to my meals, so I opted for tofu but feel free to add any type of protein your heart desires. Sauté tofu and olive oil, salt and pepper in a skillet.

5. Chop tomatoes and basil and shred fresh parmesan cheese.

spaghetti squash recipe

6. When Spaghetti Squash is ready, remove from oven and let cool for a few minutes before grabbing a fork and beginning to scrape out the pulp.

7. Combine stringy spaghetti squash, tofu, sautéed onions, garlic, and chopped tomatoes and basil in one big bowl.

spaghetti squash recipe

8. Dish out on a plate and top with the freshly grated parmesan cheese.

spaghetti squash recipe

Bon appetite!

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