Soyrizo y Papas Breakfast Burritos (Vegetarian)

Soyrizo y Papas Breakfast Burritos (Vegetarian)
served with steamed broccoli and a clump of grapes

Recipe from Vegetarian Times

Husband-Tested in Alice’s Kitchen

Makes 4 servings

When you’re looking for a little spice in your life, make this delicious dish.  Soyrizo is a spicy meat substitute made from soy protein.  I love the flavor, the texture and also the fact that it’s not greasy.  It’s also vegan, although this particular recipe is not because of the eggs. (It’s also gluten-free, nitrite-free, non-GMO with no preservatives.) Soyrizo can be used to make tacos, soups, chili or any spicy Mexican style dish.

3 teaspoons canola oil or olive oil

1 medium russet potato, diced

8 oz. soy chorizo (Soyrizo)

Cooking spray

4 large eggs

4 (8-inch) whole wheat tortillas, warmed (I used blue corn tortillas.)

2 scallions, thinly sliced

Heat 2 teaspoons oil in a skillet (I would recommend a non-stick skillet.) over medium-high heat.  Arrange the diced potato in a single layer in the skillet.  Cook for 7 minutes, or until golden, turning once.  Move the potato to the side of the pan.  Add the remaining 1 teaspoon oil to the opposite side of the pan.  Then add then soy chorizo; cook for 1 minutes, crumbling with a spatula.  Stir the potato and soy chorizo together; cook 2 minutes more, or until the potato is tender.  Transfer to a bowl and cover to keep warm.  Wipe out the skillet, spray with cooking spray, and heat over medium heat.  Crack eggs in the pan, and cook 2 minutes or until the whites are set, turning once for over-easy.  Lay the eggs in the centers of warmed tortillas.  Divide the potato mixture among the tortillas and top with scallions.  Serve them open-face or roll them up burrito style.  Serve with sour cream and/or salsa, if desired.

Nutritional Information: (1 serving) 380 calories; 38 g carbohydrates; 208 mg cholesterol; 16 g fat (2 g sat. fat); 6 g fiber; 515 mg sodium; 4 g sugars

Sweet Potato Enchilada Skillet

Recipe from sweetpeasandsaffron.com

Husband-Tested in Alice’s Kitchen

Makes 6 servings

Your family won’t miss the meat when you serve them this tasty Mexican-style dish.  It takes no time to make and so it can be prepared on a weeknight.  You can use canned enchilada sauce, but making your own Homemade Red EnchiladaSauce is very easy and can be prepared in batches and frozen for when you’re ready to make your favorite enchilada dinner like this one.

1 Tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 (4 oz.) can green chilies, drained (Optional)

1 large sweet potato (peeled, cut in half lengthwise and thinly sliced or spiralized into sweet potato “noodles.”)

1 ½ cups sweet corn (canned, frozen or fresh.  Be sure to rinse and drain.)

2 cups cooked black beans (canned or dried beans that have been cooked.  Be sure to rinse and drain.)

4 (6-inch) corn tortillas, cut into ½ inch strips

2 cups red enchilada sauce (I used Homemade Red Enchilada Sauce.)

2 cups shredded mozzarella cheese (cheddar cheese can be substituted)

For serving, if desired:

Cilantro

Avocado

Plain Greek yogurt

Preheat the oven to 350F.  In a very large oven proof, non-stick skillet, heat the oil over medium heat.  Add the onion, garlic, green chilies (if using), and sweet potatoes.  Cook until the sweet potatoes are “al dente”, tender but with a little bite to them.  You won’t want them to be mushy.  Add the black beans, corn, tortilla strips, enchilada sauce and half the cheese.  Stir until completely combined.  Sprinkle the remaining cheese over the top and place the skillet in the oven for 5 minutes or so, until the cheese is melted and the enchilada sauce bubbles.  Serve with the desired toppings. 

Breakfast Nachos

Serves 4
Recipe from http://joythebaker.com/
Husband-Tested in Alice's Kitchen


I'm a big fan of the blog Joy the Baker.  Her photos and recipes are inspirational.  When I saw her photo for Breakfast Nachos, I just had to give it a try at home.  It's really easy to prepare.  I bought some chicken thighs and put them in the slow cooker the day before, but for Meatless Monday meal, just omit any meat. It would still be delicious.  I served this with some fresh limeade.  Get everything you need for this yummy dish at Lost River Market & Deli.


Tortilla chips (I used one medium sized bag of multigrain tortilla chips.)

Sharp cheddar cheese, shredded (I used some habanero cheese too.)

One can drained black or pinto beans (I used black beans.  They taste great and they're so pretty.)

Shredded chicken or beef (Omit this to make this vegetarian for Meatless Monday.)

Fresh corn sliced from the cob (I used 2 cobs of corn.)

Salsa 

Sliced ripe avocado
I added some pickled jalapeños because I had them in the fridge. 

Eggs over easy.

Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper for easy cleanup.  Layer corn chips across the pan.  Sprinkle over cheese, beans, meat, and fresh corn.  Place in the oven and heat through until everything is warm and cheese is melted, about 7 minutes.  While nachos are in the oven, cook eggs, over easy, in a nonstick pan.  When nachos are melted and still warm, slide eggs onto nachos.  Top with salsa and avocado.  Serve immediately.  

Chicken Tortilla Soup

Serves 8
Recipe from http://thepioneerwoman.com/cooking/
Husband-Tested in Alice’s Kitchen

This is a soup is a great party soup because it tastes even better the day after it’s been made, so call your friends now and make party plans! My husband said, “This soup is really good. There’s a different flavor in every bite.” The garnishes definitely make the soup pop, so don’t leave them out. I garnished the soup with the red onion, avocado and habanero pepper cheese….delish! You’ll find all of the ingredients needed for this soup at Lost River Market & Deli.

3-4 boneless, skinless chicken breasts halves
1 Tablespoon olive oil
1-½ teaspoon cumin
1 teaspoon chili powder
½ teaspoons garlic powder
½ teaspoons Kosher salt
1 Tablespoon olive oil
1 cup onion, diced
¼ cups green bell pepper, diced
¼ cups red bell pepper, diced
3 cloves garlic, minced
1 can tomatoes with green chilies
4 cups vegetable broth
3 Tablespoons tomato paste
4 cups hot water
2 cans black beans, rinsed and drained
3 Tablespoons cornmeal
5 whole corn tortillas cut into strips

Garnishes:
Sour Cream
Diced Avocado
Diced Red Onion
Grated Monterey Jack Cheese (I used Habanero Pepper Cheese)
Cilantro

Salsa or Pico De Gallo

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, and then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in tomatoes, broth, tomato paste, water, and black beans. Bring to a boil, and then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup and then simmer for an additional 30 minutes. Check seasonings, adding more chili powder and/or salt, if needed. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, and then top with some or all of the garnishes.