Black Beans and Quinoa Enchilada Zucchini (twopeasandtheirpod.com)

4 zucchini cut in half lengthwise

1 TB oil

1/2 yellow onion, diced

2 cloves garlic, minced

1small red bell pepper, seeds removed and diced

1 ear sweet corn kernels cut off the cob (or 1 cup frozen)

1/2 tp chili powder

1/2 tp ground cumin

Juice 1/2 lime

15 oz black beans, rinsed and drained

1 cup quinoa

Salt and pepper

10 oz red enchilada sauce

1 cup shredded Mexican blend or Cheddar cheese, divided in half

1. Preheat oven to 400 degrees. Bring a large pot of salted water to boil.

2. Using a small melon scooper or spoon, hollow out the center of the zucchini halves, leaving 1/4 inch thick shell on each half. Chop the scooped out zucchini flesh and set aside 1 cup to use in filling. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and set aside. 

3. In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 4-5 minutes. 

4. Squeeze the 1 cup of zucchini filling in a paper towel to remove excess moisture. Stir in zucchini, garlic, red pepper, corn, chili powder, cumin, and lime juice. Cook for 2-3 minutes. Remove from heat and stir in the black beans and quinoa.  Season with salt and black pepper, to taste. Stir in 1/2 cup shredded cheese and 1/2 cup enchilada sauce. 

5. Drizzle a small amount of enchilada sauce on bottom of pan and spread out to coat bottom of pan. Place hollowed zucchini halves, cut side up, in the bottom of the pan. Fill boats with black bean filling, pressing firmly so it stays in the boats. Drizzle enchilada sauce over filled boats. Sprinkle with cheese.

6. Cover and bake 30 minutes, then remove cover and bake an additional 5 minutes to melt/ brown cheese. Serve warm. Freezes well. Serves 4.

Overnight Cauliflower Oats (peacefuldumpling.com)

1/2 cup gluten-free rolled oats
1 cup unsweetened almond milk
1 TB white chia seeds
1/2 cup steamed riced cauliflower
1/2 cup mashed banana
Dash cinnamon
Fresh fruit
Peanut butter
Coconut flakes

Combine all ingredients in a mason jar and stir slightly to combine. Refrigerate overnight or at least 8 hours. In the morning, serve with fresh fruit, peanut butter, and coconut.

Corn and Black Bean Salad (From Renee)

Mix equal amounts of corn (fresh or frozen), sliced cucumber, cubed Roma tomatoes, rinsed and drained black beans, and chopped peppers. Add chopped onions and juice from 2 limes. Serve room temperature or chilled. Keeps well in refrigerator.

Regal Chocolate Sauce from Baker’s Favorite Chocolate Recipes

2squares unsweetened chocolate (can substitute 8 tablespoons of cocoa)
6 tablespoons of water (approximately 1/2 cup)
1/2 cup of granulated sugar
Dash of salt
3 tablespoons of butter (if using cocoa add an additional 2 tablespoons)
1/4 teaspoon of vanilla extract

Add chocolate to water and place over a low flame, stirring constantly until blended. Add sugar and salt and cook until sugar is dissolved and mixture is slightly thickened, stirring constantly. Add butter and vanilla. Makes 1 cup of sauce.

Shrimp Quesadia from Pioneer Woman aired 10-18-18

1 bag raw shrimp
1 jar Mexican sauce (salsa)
1 green and red pepper, chopped
1/4 onion, chopped
1 tomato, chopped
8 oz shredded “Mexican” cheese, shredded
Sour cream and cilantro to garnish with a slice of lime
8-10 flour tortilla

Quickly cook shrimp in small amount of oil. Remove from heat and chop shrimp. Mix with Mexican sauce.
In a buttered pan, heat one tortilla in pan. Sprinkle cheese on top of tortilla. Top with shrimp/sauce mixture and add peppers, onions, tomatoes, and top with more cheese. Place second tortilla on top. Turn when bottom throughly heated. Remove from heat to cutting board when second side is heated. Cut with a pizza cutter into 6 sections. Serve with sour cream, extra sauce/salsa, cilantro, and lime wedge.
Plan on one quesadilla per person.

Balsamic Rosemary Pork Loin with Roasted Potatoes

2 1/2 lbs. boneless top loin pork roast
1 1/2 c. fresh rosemary leaves
12 cloves garlic
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp black pepper
2 1/2 lbs small red potatoes, cut into 1/2-inch wedges

Preheat oven to 450 degrees.

In food processor, combine rosemary, garlic, oil, vinegar, salt and pepper; pulse to a coarse wet paste. Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan big enough to hold roast with 3 inches around all sides. Cook 15 minutes,

Meanwhile, in large bowl, mix potatoes and remaining paste. Reduce oven to 350 degrees. Place coated potatoes around roast; cook 50 to 60 minutes, tossing potatoes halfway. Cook roast until internal temp. Reaches 150 degrees. If potatoes aren’t done, transfer roast to cutting board and continue cooking potatoes.

Remove roast from oven, let rest 10 minutes..slice and arrange on platter with potatoes.

Serves 8 to 10.

Chicken & Dumplings

1-1/4 lbs. skinless, boneless chicken breasts, cut into 1-in. chunks
Salt and pepper
2 Tbsp. vegetable oil
4 large carrots, thinly sliced
3 large celery stalks, thinly sliced
1 medium onion, chopped
14 oz chicken broth (1-3/4 cups)
1 sprig fresh rosemary
1/2 cup flour
1/2 tsp baking soda
2 tsp Crisco
1/4 cup milk
1 cup frozen peas
2 Tbsp. chopped fresh parsley

Heat 6-quart Dutch oven on medium-high heat until hot. Season chicken with 1/4 tsp. each salt and pepper. To pot, add 1 Tbsp. oil, then chicken. Cook 2 to 3 minutes or until chicken is no longer pink on the outside, stirring. Transfer chicken to bowl, reduce heat to medium.

To same pot, add remaining oil; stir in carrots, celery, and onion. Cook 5 to 7 minutes or until onion is translucent, stirring occasionally. Add broth, rosemary, and 2 cups water; heat to simmering.

In small bowl, whisk flour, soda, and 1/8 tsp. salt. With fork, cut in shortening until mixture forms coarse crumbs. Stir in milk just until dough forms.

Stir chicken into simmering broth; cook 2 minutes. Stir in peas; cook 1 minute longer. With slotted spoon, transfer chicken and vegetables to large bowl. Do not remove pot from heat.

Drop dough into pot by teaspoons. Cover; simmer 5 minutes. Uncover; simmer 3 to 5 minutes longer or until dumplings are cooked through.

Spoon dumplings and broth over chicken mixture. Divide among bowls and garnish with parsley.

Makes 4 servings (really only 3). About 385 calories, 39 g protein, 31 g carbohydrate, 11 g fat (2 g saturated), 6 g fiber, 83 mg cholesterol, 780 mg sodium.