Monthly Archives: July 2010

Squash Enchiladas

So my mother-in-law, Brenda, thought she was planting one of her favorite veggies, cucumber, in her garden this year.  Turned out to be zucchini–one of her least favorite veggies.  So…Andy and I have all of the squash that we could ever want and use!  🙂   The big problem for me is that I am not really a huge fan either.  So, it was my mission to find tasty ways to incoporate it into our summer veggie mix!

Coincidentally, we had dinner at my other mother-in-laws house a few nights after learning about the zucchini.  During dinner she started talking about this dish that she absolutely loves–Zucchini Enchiladas–what perfect timing for that discussion!  She did not have the exact ingredients, but gave me enough to get started on my own.

I made the dish on Friday night and we absolutely fell in love with it!  I hope it satisfies you as much as it did us!  We are going to put this one on regular rotation until we rid Brenda’s garden of the last of the Zucchini!


  • 1 small red onion, chopped
  • 1 large yellow onion, chopped
  • 2-3 medium zucchini, bite size cubes
  • 1 1/2 c frozen corn
  • 2-3 T garlic
  • dash EVOO
  • dash salt and pepper
  • 3 T chili powder
  • 3 T cumin (or more), ground and seed
  • 1 jalapeno, minced
  • 8-10 tortillas
  • sour cream (tofutti)
  • white and yellow mexican cheese (we used less than a bag, total)
  • 2 cans stewed tomatoes
  • 1 t dried oregano
  • 1 T dried onion
  • 1/2 t chipotle pepper flakes (or more!)
  • 1-2 avocados, sliced
  • chopped cilantro (to sprinkle on top before serving)

Preheat oven to 375 degrees F. Enchilada:  Saute the onions for about 10 minutes in EVOO.  Add the remainder of the veggies, 2 T garlic, jalapeno, 2 T cumin, 2 T chili powder, dash of salt and pepper.  Cook for another 10 minutes or so.  Prep the enchilada pan with a quick spray of pam–if it is not a non-stick pan.  Then add a thin layer of the enchilada sauce.  Start building the enchiladas by adding a scoop (1/4-1/2 c) sauteed veggies, 1-2 T shredded cheese, and a 1 dollup of sour cream on top of the tortilla.  Roll the tortilla and put in the pan.  Repeat until you run out of the sauteed veggies.  Cover the enchiladas with the remainder of the sauce and sprinkle cheese over the top of the enchiladas.  Bake at 375 for 35-45 minutes–until the top is lightly browed and the sauce is bubbling.

Serve with sliced avocado and cilantro on top!

Sauce:  In a blender add 2 cans of stewed tomatoes, 1 T garlic, dried onion, 1 T chili powder, 1 T cumin (or more), 1 t chipotle pepper (or more), dash of agave nectar, 1 t dried oregano. Blend until smooth.  Adjust the seasonings until you have a flavorful enchilada sauce!

Optional additions to the recipe:  Add black beans and/or mexican rice to the enchilada stuffing–yum!

Mango Smoothie

I guess you can tell we drink a lot of smoothies for breakfast here at 488!  I can’t get enough of the sumptuous flavor of mango–reminds me of my honeymoon floating around the grenadines!  Anyway…we don’t have access to good fresh mango in the midwest, so frozen often has to suffice.  I buy the big bags at Sams and snack on it often.  I even use the big chunks of fruit in my water instead of using ice–what a delightful afternoon cocktail!

This mango smoothie is packed with all sorts of key nutrients for a boost of energy to start the day!



  • frozen mango (add as much as you like!)
  • 1-2 c baby spinach
  • 1 c orange juice or water
  • agave nectar (to taste–if using water instead of juice)
  • spash of coconut, almond, or soy milk
  • 1 T chia seeds
  • protein powder– I use hemp powder

Throw it all in a blender and let it spin until smooth.

Add frozen blueberries if you want a delicious twist to this fantastic breakfast treat!


Banana Smoothie

What in the world do you do with over-ripe bananas (well, besides make banana bread–boring!)??  MAKE healthful and yummy breakfast smoothies!  At least that is what Andy and I did just the other day and absolutely fell in LOVE with the final product–I think you will as well!


  • 3-4 Frozen peeled bananas
  • 1/4 c soymilk (milk, juice or yogurt)
  • 1 T peanut butter (or more:))
  • 1 T chia seeds

Place all ingredients in the blender and let it rip!  It will be a smooth, frozen treat in no time!

Another great version of this recipe–use 1/4-1/2 c frozen blueberries instead of peanut butter!

Add protein powder to give it a little more ‘staying’ power!

To make a delicious adult beverage out of this, add some kaluha or spiced rum–now doesn’t that sound good??


Southwestern Black Bean Salad/Salsa

This is a really delicious, simple and healthful salad that also makes a great salsa served with pita or tortilla chips.  I have made it several times for parties and I am consistently asked for the recipe after hearing rave reviews from the crowd!


  • 1 can black beans, drained and rinsed
  • 1-1 1/2 cups sweet corn
  • 1 roasted red bell pepper, diced
  • 1/2-1 red onion, diced
  • 1 T crushed garlic
  • 1-2 tablespoons chopped cilantro leaves
  • 1 jalapeno, minced
  • Juice of 2-3 limes (1/4 cup)
  • 1/2 t salt
  • 1/2 teaspoon black pepper
  • 1-2 t  (or more) ground cumin.  You may also use cumin seed.
  • 1/4 t ground coriander (optional)
  • dash of EVOO
  • pinch of crushed chipotle pepper flakes

Toss it all in a bowl and mix well.  It is best if it has a couple of hours to marinade before serving.   Throw in some diced avocado for a ‘meatier’ version!