Monday, September 15, 2014

Crispy, Spicy & Sweet (Meatless Monday)

Farmers Market produce makes for many Meatless Monday ingredients.  These are the Pear Chips I made with Fairmont WV pears and mixed in my breakfast oatmeal.

After cooking these gorgeous pole beans, I mashed them with Mexican spices to make refried beans.  Here's the lunch I packed:
 I spread the beans on a corn tortilla, added a side of Butternut Squash with Black Beans,
topped with Enchilada Sauce and Reduced Fat Sharp Cheddar.

Dinner included Butternut Squash and Black Bean Enchiladas and
Fresh Fruit Cup with farmers market melons and purple grapes.

Baked Pear Chips
Inspired by 

Slice pears thinly and remove any seeds.  Bake on a wire rack in a 275-degree oven until crisp.  These pears were very ripe, so they baked for almost an hour due to the juiciness.  

Refried Beans
(Serves 4)

1 pint Pole Beans
Shell, rinse and cover with water twice the volume.  Bring to a boil and simmer until tender, about 1 1/2 hours.  Mash in food processor with:

1/2 tsp. Cumin
1/4 tsp. Chili Powder
1 Garlic Clove

Butternut Squash and Black Bean Enchiladas
Inspired by Dietitians Eat Cake  
(Serves 4)

1 small Butternut Squash
Peel, seed and dice.  

1 tsp. Olive Oil
2 Cloves Garlic, minced
1/2 small Onion, diced
1 Mini Sweet Pepper, diced
Saute vegetables in oil until soft.  Add cubed Squash.

2/3 cup Diced Tomatoes, canned without added salt
3/4 cup Cooked Black Beans (I use the Hanover brand frozen, cooked, without salt)
2 Tbsp. Water
1/4 tsp. Chili Powder
1/2 tsp. Cumin
2 Tbsp. Fresh Cilantro  
Cover and cook until squash is tender, about 30 minutes.

Enchilada Sauce
Inspired by Laura's Lean Beef        
(Serves 4)

2 Tbsp. Onion, diced
1 Garlic Clove, minced
1 tsp. Canola Oil
Saute onion and garlic until soft.  Add

2 Tbsp. Chili Powder
1 1/4 tsp. Cumin
1/2 tsp. Oregano
Stir well. Sprinkle in:
1 Tbsp. Flour

2/3 cup Vegetable Stock
1 1/4 cup Diced Tomatoes, canned without salt, blended
Bring to a boil, then simmer for 15 minutes.

Enjoy your week! 

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