Standby Meal

Here is my standby meal...

Enchiladas (makes about 8 medium or 6 large)

This is a very simple recipe I received from my great friend, Christie. It is very easy and the recipe is on the smaller enchilada sauce can in case you ever forget it (but we added the beans and rice). The can will tell you if you need one or two cans of sauce, I just can't remember.

1 lb Ground Beef
1 can refried beans
2 servings of cooked rice (I use minute rice usually)
1 Bag of Shredded Cheddar Cheese
1-2 Cans of Enchilada Sauce (hot or mild)
Flour Tortillas (any size. I think I use the middle size)

Filling:
Cook Ground Beef and Drain
Cook Rice at Same Time (microwave works well for us)
Add Beans, Rice and 1/3 to 1/2 of cheese bag to Cooked Beef (looks gross but it will taste good)

Make Enchilladas:

Take a Tortilla and add as much of the above filling to it and roll it up
Place filled tortillas into a baking dish (I usually spray it with cooking spray first)
Top with Remaining Sauce and Remaining Cheese

Bake:
Bake at 350 (I think) for 15 minutes just to warm it all up. It will say the temp on the enchilada sauce can.

Enjoy!!

Weeknight GoTo Meal

What's your favorite homemade weeknight go-to meal, something quick but fresh and healthy? When I was in Boston last summer, visiting my brand new nephew, Adam and Mia made french bread pizza with a baguette, something I hadn't thought of in years.....so easy; so good!

Lately, our favorite has been "Rainbow Ramen," made from those cheap ramen noodles that cook up in about 1 minute, mixed with whatever colorful veggies we have and whatever meat we have in the fridge. It's a big hit every time, and since I discard the nasty (but admittedly delicious) packets, it's pretty healthy too. Here's the recipe:

1. Marinade/Meat:
If using meat, julienne and marinate for 30 minutes. For 1 lb. meat:
2 Tbsp. soy sauce
1 Tbsp. minced ginger
1 Tbsp. minced garlic

2. Prepare sauce:
1/4 cup soy sauce
3 Tbsp. rice wine
1 1/2 tbsp. sugar
1 1/2 tbsp. worcestershire
1/2 teaspoon sesame seeds

3. Saute meat in 2 Tbsp vegetable oil over med-high heat. Remove from pan.

4. Saute veggies in 2 Tbsp oil: onions, scallions, red cabbage, carrots, peppers, snowpeas, etc. If using onions, give them a 1 minute headstart before adding other veggies. Cook other veggies 1 minute. Add sauce.

5. Cook 3 packages ramen in boiling water for 2 minutes. Drain and toss in a big bowl with veggies and meat.