Zucchini Enchiladas

Zucchini Enchiladas

Zucchini Enchiladas

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family.  Also, zucchini is so plentiful in the garden and this dish makes a great way to use it up.   * This recipe is Diabetic Friendly! *

            Angela Leinenbach                                                                         Mechanicsville, Virginia

 

Zucchini Enchiladas Recipe

Zucchini Enchiladas

1 medium sweet yellow pepper, chopped

1 medium green pepper, chopped

1 large sweet onion, chopped

2 Tbsp. olive oil

2 garlic cloves, minced

2 cans (12 oz. each) tomato sauce

2 cans (14 ½ oz. each) no-salt added diced tomatoes, undrained

2 Tbsp. chili powder

2 tsp. sugar

2 tsp. dried marjoram

1 tsp. dried basil

1 tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne pepper

1 bay leaf

3 lbs. zucchini, shredded (about 8 cups)

24 corn tortillas (6 inch), warmed

4 cups (16 oz.) shredded reduced-fat cheddar cheese

2 cans (2 ¼ oz. each) sliced ripe olives, drained

½ cup minced fresh cilantro

Reduced-fat sour cream, optional

 

In a large saucepan, sauté peppers and onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf.  Bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened.  Discard bay leaf.

Preheat oven to 350 F.  Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives.  Roll up and place seam side down in two 13×9 inch baking dishes coated with cooking spray.  Pour sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, 30-35 minutes or until heated through.  Sprinkle with cilantro.  Serve with sour cream if desired.            12 servings

 

(Recipe for Zucchini Enchiladas was on www.tasteofhome.com, 2014)

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Grilled Asparagus Medley

Grilled Asparagus Medley

Grilled Asparagus Medley

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This colorful veggie recipe happened by accident.  One evening, I didn’t have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley.  It goes great with any grilled meat.  This recipe is Diabetic Friendly!

          Pam Gaspers                                                                     Hastings, Nebraska

 

 Grilled Asparagus Medley Recipe

Grilled Asparagus Medley

1 lb. fresh asparagus, trimmed

1 each sweet red, yellow and green pepper, julienned

1 cup sliced fresh mushrooms

1 medium tomato, chopped

1 medium onion, sliced

1 can (2 ¼ oz.) sliced ripe olives, drained

2 garlic cloves, minced

2 Tbsp. olive oil

1 tsp. minced fresh parsley

½ tsp. pepper

½ tsp. salt

¼ tsp. lemon-pepper seasoning

¼ tsp. dill weed

 

In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat.  Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat.

Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.               8 servings

 

(Recipe for Grilled Asparagus Medley was on www.tasteofhome.com, 2014)

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