Veggie Spring Rolls with Ginger dressing, the caucasian way!

So, I decided to channel my inner Asian today and make spring rolls. They aren't very authentic, and I kinda cheated, but I still think my momma would be proud at my initial attempt. And to my defense, I hardly have any time to cook with a 17 month old, so if I have to use pre-packed ingredients, so be it! They taste delicious, and no one at a cocktail party will ever know:)

So all you need is:

Vietnamese Rice paper

A bag of Taylor Farms Asian chopped salad mix (or you can chop cabbage, carrots, green 

onions, and cilantro)

1 pack ginger dressing (comes with salad mix or you can buy in a bottle)

1 pack crispy wontons and sliced almonds (comes with salad mix)

1 Avocado

Directions:

1. Dampen rice paper with warm water. I fill up a bowl with water and dunk the rice paper for about 5 seconds each.

2. Fill rice paper with salad mix, don't forget to include the almonds and wontons

3. Add 2 slices of fresh avocado

4. Roll like a burrito

So easy! And cheap. That bag of salad mix is only $4 and makes about 10 spring rolls! Enjoy!

Super Easy and Healthy Spinach Enchiladas Verdes!

I love this recipe. It literally takes 10 minutes, and are so easy, that I can make them while tending to my daughter! Plus, my new husband loves them! I got the recipe from Allrecipes, but made a few changes to make it healthy.

• INGREDIENTS:
  -1 cup light sour cream, I used non-fat greek yogurt
  -1 (7 ounce) can green salsa, I used organic hatch green chili salsa
  -1 bunch fresh spinach, rinsed and thinly sliced
  -2 cups shredded Monterey Jack cheese
  -1 (10 ounce) package corn tortillas, I used whole grain tortillas
  
  
  DIRECTIONS:
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a small bowl, stir together half of the sour cream (yogurt) and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
  3. Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

Easy Crockpot Teriyaki Chicken with Quinoa Fall Salad

Last night before I went to sleep, I put this chicken recipe into the crock pot. Best decision ever. Now I can have this yumminess with a side of the Fall Quinoa Salad for lunch!

It's not just a pretty picture. The chicken falls off the bone, it's so moist and tender. I did make a few changes to the recipe, which I think made all the difference.

Ingredients

• -3 1/2 pounds chicken drumsticks, skin removed
  -1/2 cup soy sauce, I used low sodium
  -1/4 cup packed brown sugar
  -2 cloves garlic, minced
  -1 8 (ounce) can tomato sauce, I used an organic one with no sodium added
  -Flour for coating chicken
  
  
  DIRECTIONS:
  1. Trim off skin from drumsticks
  2. Coat in flour, this will help thicken the sauce
  3. Place drumsticks in crock pot.
  4. Mix together soy sauce, garlic, tomato sauce, and brown sugar. Pour onto the chicken. 
  5. Cook on LOW 8 HOURS
  
  
  GO HERE FOR FALL QUINOA SALAD

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Fall Quinoa Salad....as seen on pinterest

This recipe is going around like wildfire on Pinterest, so because I L.O.V.E quinoa, I decided to try it. It turned out amazing!! I made a double batch so that I could have it as a side dish all week. Tonight it will go with the crock pot chicken I made, tomorrow with some grilled tilapia. Cause thats how versatile it is! Thanks Eating for England for sharing!

Ingredients

• 1 cup dry quinoa, rinsed
• 1 tbsp olive oil or coconut oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks
• handful cherry tomatoes, quartered
• 1/2 red onion, diced
• 1 small clove garlic, minced
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Directions

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold beer.