Potato and Onion Enchiladas

I had these for lunch and dinner on the same day....and I kind of want to heat some up right now. They are THAT good!! This is a great dish for your vegetarian friends. You can definitely add shredded meat of any kind to this dish if you want.  Enjoy!

Potato and Onion Enchiladas

• 1/2 large onion minced
• 2tbs butter
• 1 clove garlic chopped
• 1 cup roasted corn (or a can of corn that has been drained and broiled for 10 minutes!)
• 4 white potatoes skin on (chop into 1 inch pieces and boil until very soft but still maintain shape)
• 2 tbs fresh cilantro
• 4 tbs chicken or veggie stock
• 1.5 cups shredded pepper jack cheese
• 1 tbs chile powder
• 2 tbs salt
• 12 corn tortillas
• 1/2 cup cheddar
• 4 cups high quality enchilada sauce (I used Frontera Green Chile Sauce..so good!)
• 6 Tbs sour cream
• 1 avocado 
• 6 tbs fresh cilantro (for garnish)

(Serves 6)

Preheat oven to 400 degrees. 

Melt butter in a large skillet on medium heat. Add garlic and onion and cook for about 10 minutes. Add roasted corn and boiled  potatoes. Add Chile powder, salt, cilantro, and broth and cook for another 10 minutes until potatoes begin to brown (they should be the consistency you would want for potato salad). Taste and add more spices to your liking. Place in bowl and mix in 1/2 cup of pepper jack cheese. Let stand for about 5 minutes so its cool to the touch (your hands WILL get dirty!)

Place corn tortillas in plastic wrap and heat in the microwave for 20 to 30 seconds. Tortillas should be soft enough to roll but not falling apart. (If you want to do this the old school way, heat 1/4 cup canola oil and cook tortillas for about 5 seconds on each side until soft...this will add about 800 calories to the overall dish, though!)

Pour 2 tbs of sauce into a 9x13 baking dish. Brush until it covers the entire bottom. Using your hands, place filling in the center of each tortilla so that the filling reaches the edge of both sides. Roll tortillas and place in dish. Do this until you have filled the dish (about 12 rolls). Cover with sauce and sprinkle remaining cheeses on top. 

Bake for 25 minutes. Remove from oven and let stand for 5 minutes. Top each serving (2 rolls) with 1 tbs sour cream, avocado slices and fresh cilantro. 

Happy Eating!

Kendra

Glamorous lunch on the go

I love lunch! Not as much as I love dinner, but lunch can be quite amazing if you give yourself the time to make it! I prefer a great patio, a glass of white wine, and a close friend to enjoy it...but I can't get that every time. Nope, like most, I eat my lunch at work, often in an hour, and then I'm moving and shaking for the rest of the day. I love starchy carbs, but usually they leave me feeling groggy and heavy for the rest of the day, so I love to eat light during lunch so that I can enjoy an amazing dinner in the evening. BUT, lunch can be glamorous, delicious and really simple to make. My best advice: invest in some great food containers that you can take to work with you! I am a sucker for packaging, and there is nothing better than opening up your lunch in a nice glass bowl. And don't be afraid to create a beautiful presentation! You are worth it! (I am a little obsessed with this lunch box!)

My favorite salad is nicoise-light, flavorful, and sooo easy to make! Plus, it's very well rounded and a great source of protein, and nutrients! The classic nicoise has string beans, but I love asparagus so I used that instead! I brought this for lunch the other day and it was fantastic! I sat on a bench, in the sun, surrounded by colorful tulips and was as content as can be. It was a perfect meal!

Nicoise Salad on the Go

Nicoise on the Go

• 1 hard boiled egg
• 1/2 cup asparagus (sliced at diagonally)
• 1 cup raw organic baby spinach
• 1/2 cup tuna salad
• 2 baby red potatoes (boiled with skin and chopped into cubes)

Tuna Salad

• 1 can tuna (drained)
• 1 tbs mayonnaise
• 2 tbs finely chopped red onion
• 1 tbs fresh parsley chopped
• Sea salt and pepper to taste

Lemon Dill Vinaigrette

• 1/4 cup olive oil
• 1 tbs Dijon mustard
• 1 tsp honey
• juice of half lemon
• 1 tsp fresh dill (finely chopped)
• 1/2 shallot (minced)
• salt and pepper

(Serves 1)

Bring 4-6 cups of water to a boil. Add egg and cook for 10 minutes. In the last three minutes, add asparagus. Remove from heat, and run under cold water for 30 seconds. Set aside in fridge until ready!

Poke potatoes with a fork and place in microwave for 4 minutes. (Way faster than boiling, and you get the same result!) Let cool for a couple minutes and chop into small pieces.

Combine all ingredients for the tuna salad in a bowl, add salt and pepper to taste.

Combine all ingredients for the dressing and whisk rapidly until well blended.

Now we plate! Start with the spinach than in three sections, add sliced egg, potatoes and asparagus. Top with tuna salad and voila! Deliciousness! I always bring the dressing in a separate container as I hate soggy lettuce! You can make this in less than 20 minutes so it's easy if you're in a pinch. Pair with a delicious french roll, crackers or fruit...whatever your fancy. The best part about this salad is that it will keep you full for a good portion of the day!

Happy Eating!
Kendra