Lynn's Kitchen Adventures » Meatless

Easy Cheese Taquitos

Lynn — Thu, 16 Jun 2011 13:31:55 +0000

We love taquitos in our house, especially the cheese ones.

I will admit that I have been known to buy those boxes of taquitos in the freezer section of the grocery store. I know they are expensive and not very healthy, but they make a quick and easy, kid friendly meal.

Over the years I have tried to make them at home, but I have had mixed results and have had trouble coming up with a recipe that my family liked.

A few months ago though I came across a recipe on the Martha Stewart site for flautas. The recipe contained a technique that I had not tried before. It had you baking the tortillas and cheese first, than adding the rest of the toppings. You then rolled them and put them back in the oven to crisp up.

I instantly knew that this technique would work well for homemade taquitos.

I do need to research the difference between taquitos and fluatas, because they sound very familiar, if not the same thing. What I am calling a taquito may not be an actual taquito, but we will leave that for another post. For now let’s call these taquitos.

I gave this technique a try with just cheese and it worked perfectly. They rolled up great with out splitting and were much healthier than the fried taquitos that I have tried in the past.

Today’s recipe is just a basic cheese taquito, but I have been playing around with this recipe a lot lately and have several other versions that I will share soon.

If you are looking for a quick and easy, but also inexpensive lunch or dinner to try, these taquitos are perfect.

Easy Cheese Taquitos

12 corn tortillas ( I used white corn)
1 cup shredded cheese ( We like to use cheddar or colby jack)
salsa for serving

Preheat oven to 400 degrees. (Let the oven preheat all the way. A high heat is what makes these work so well.)
Lay tortillas on two baking sheets in a single layer. Depending on your size of baking sheet, you may need to use 3 sheets.
Sprinkle cheese on tortillas.

Bake for 2-3 minutes or until cheese is starting to melt and tortillas are softened.
Remove from oven and carefully roll each tortilla up. These are hot so be careful.
Return to oven and bake for 6-8 minutes or until crisp.
Serve with salsa.

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Easy Cheese Enchiladas

Lynn — Tue, 12 Apr 2011 14:23:03 +0000

What do you get when you have had a long day, arrive home late, your family is starving, and you realize that you forgot to defrost the meat for the enchiladas you planned to make for dinner?

You get your kids’ new favorite dinner, easy cheese enchiladas and mexican rice.

The mexican rice is a recipe that I have been making for years, but the cheese enchiladas are a new recipe. I have made cheese enchiladas before, but not quite like the ones that I made recently.

I normally would take the time to make a white cheese sauce and spice it up with some onions and peppers and whatever else I was in the mood for, but for these cheese enchiladas I needed them to be really quick and easy to make.

I needed a meal that would go together very quickly. My family was starving after all.

All I did for these was fill corn tortillas with cheese. I used several different kinds of cheeses because that is what I had, but really just about any cheese will work.

I used my homemade enchilada sauce, which I had made ahead of time since I was planning on making beef enchiladas, but you could easily use any canned enchilada sauce here. I used my fold over enchilada technique and I sprinkled more cheese on top.

I baked them at 350 for about 20-25 minutes. Basically until they were heated through and the cheese was melted.

Yes, that is all I did. I know it is not really a recipe, but it worked and my kids loved it. And they asked me to make it again soon.

Home cooked meals do not have to be fancy or expensive. It is possible to serve healthy home cooked meals in very little time. Sometimes you have to be creative and use what you have, but you can do it. And meals like this are a perfect example.

It is possible to avoid going to that fast food restaurant or ordering pizza on those crazy days. No this is not the healthiest meal that I have ever made, but it was much healthier than many of the alternatives.

And yes, this is a keeping it real type of post. This is not fancy or gourmet or something that Martha Stewart would make, but it is real life.

I have crazy days just like everyone else and this is one example of how I make it work.

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Pepper Jack Macaroni and Cheese

Lynn — Tue, 25 Jan 2011 17:19:02 +0000

What is not to like about macaroni and cheese? Noodles covered in cheese is always a good thing in my opinion.

We love macaroni and cheese and eat it often at our house. We eat usually eat it for lunch, but it also makes a great side or main dish for dinner.

Because we eat macaroni and cheese often, I like to change it up and make different versions. One easy way to change up macaroni and cheese is to use different cheeses.

One of my favorite cheeses to use for a different variation is pepper jack. Not only does pepper jack cheese add a little spiciness to the macaroni and cheese, but it gives it a nice creaminess that I don’t think you get with using just cheddar cheese.

What is your favorite version of macaroni and cheese to make?

Pepper Jack Macaroni and Cheese

1/2 lb elbow macaroni ( I used gluten free pasta)
3 eggs
1 can (12 ounce) evaporated milk
1/4 teaspoon cayenne pepper (optional)
1 1/2 cups grated cheddar cheese
1 1/2 cups shredded pepper jack cheese

Cook macaroni according to directions.
In a large bowl whisk together eggs, milk, and cayenne pepper. Stir in cheese.
Add cooked pasta and pour into a 2 quart casserole dish.
Bake at 400 for about 20 minutes or until cooked through.
Let sit 5 minutes before serving.
Serve and enjoy!

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Pepper Jack Oven Omelet

Lynn — Thu, 13 Jan 2011 14:17:13 +0000

I recently has some pepper jack cheese that I needed to use up. I had used some of it in quesadillas, but I decided to use the rest of it in an oven omelet for breakfast.

Oven omelets are so easy. They are not exactly like a regular omelet, but they make a quick and easy breakfast and we love them.

I usually use cheddar cheese in oven omelets, but the pepper jack cheese worked perfectly in this.

Pepper Jack Oven Omelet

10 eggs
¼ cup water
¼ cup sour cream
1 cup pepper jack cheese, shredded
Salsa-optional

Beat eggs and add remaining ingredients. Mix well.
Pour into a greased 8×8 pan.
Bake at 375 for 25 minutes or until done.
Server with salsa
Enjoy!

You could also add some cooked bacon, or even sausage or ham to this.

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Creamy Pumpkin Pasta

Lynn — Mon, 08 Nov 2010 17:02:43 +0000

This creamy pumpkin pasta was so quick and easy and it ended up being a meal that my whole family really enjoyed.

It is also a perfect meal for the fall. Serve this with bread and salad and you will have a quick and easy meal that everyone will enjoy.

Creamy Pumpkin Pasta

1 lb pasta ( I used gluten free)
2 tablespoons oil
1 onion
1 clove garlic, minced
2 cups chicken broth
1- 15 ounce can pumpkin
½ cup cream
1 dash hot sauce ( more if you like it spicy)
salt and pepper to taste
¼ cup Parmesan cheese
bacon-cooked (optional, but makes it better)

Cook pasta according to directions.
While pasta is cooking heat oil and cook onion until tender.
Add garlic and cook one minute longer
Stir in chicken broth, pumpkin, cream, and hot sauce. Cook over low until heated through and slightly thickened.
(Add bacon if using)
Stir sauce onto drained pasta and add cheese.
Stir well and serve.

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Baked Beans

Lynn — Mon, 09 Aug 2010 16:01:38 +0000

I love baked beans. The trouble is that my husband does not like them.

He has told me many times that beans and sugar should not be mixed. He like beans, just not covered in sugar.

Most baked bean recipes contain sugar and/or brown sugar and molasses. Although my husband does not like sugary beans, he does like molasses. In fact he loves molasses. He even drinks molasses milk on occasion. I will have to post that recipe sometime.

My solution for making baked beans that we both enjoy is to leave out the sugar completely and use only molasses. This makes them more of an old fashioned baked bean. They are not nearly as sweet and sugary as the beans most people make, but we really like them.

Not only are they less sugary, they healthier and less expensive to make. The baked beans that most people make now contain not only lots of sugar, but they also contain canned pork and beans, which are not exactly the healthiest.

If you are looking for a healthier and cheaper baked bean recipe this is one to try.

Baked Beans

½ cup molasses
½ cup ketchup
¼ cup Dijon mustard
3 cans (15 ½ ounces each) navy beans, drained and rinsed
Coarse salt and freshly ground pepper
1 onion, chopped
4 slices bacon, cut into pieces (optional but good)

In a pan cook bacon and onion together until onion is tender and bacon is cooked.
Combine molasses, ketchup, and mustard. Add beans and the onion bacon mixture, and then season with salt and pepper. Mix well.
Cover dish, and bake at 350 for 30 minutes. Uncover and cook 20-30 minutes more.
Serve and enjoy.

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Cheese Grits

Lynn — Wed, 05 May 2010 19:39:48 +0000

Grits are not something we ate when I was growing up. They were pretty much a foreign food to me.

However, my husband grew up eating lots of grits. I quickly learned how to make them, and over time have really started to enjoyed them.

Now, I still do not like just a bowl of plain grits like my husband does. Nor do I like the quick grits that so many people eat. I enjoy the old fashioned grits, the ones that are more like polenta. My favorite brand is Bob’s Red Mill

We still enjoy my crockpot grits especially for breakfast, but we like to eat them for dinner also. We eat my oven grits often, but they are more of a main dish, These grits today make a great side dish, but we like to eat them with a spaghetti or another red type sauce on top of them.

Cheese Grits

4 cups chicken broth
1 clove garlic, minced
1 cup old fashioned grits
1 cup shredded cheddar cheese
2 tablespoons butter

In a medium to large saucepan combine broth and garlic. Bring to a boil and slowly stir in grits. Reduce heat to low, and cook until grits are tender, about 15 – 20 minutes, stirring often. You do have to be careful cooking grits, they tend to bubble up. So, watch for this. Using a big pan keeps this from happening as bad. Remove from heat and stir in cheese and butter.

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Spinach Enchiladas

Lynn — Mon, 15 Mar 2010 22:41:53 +0000

This recipe came from my sister. She told me about it and I immediately tried it because my husband and girls love spinach. They love anything to do with spinach.

My son and I however only like spinach if it is covered in cheese, which is why we enjoy this recipe. If your kids or others in your family do not like spinach, you should give this a try. They might actually decide that they like it.

I like this recipe because it is meatless. I enjoy having a meatless meal once in a while and this is a meatless meal that my husband actually loves.

Not only is this meatless, it is really easy to put together. If you want to make it even easier, instead of making regular enchiladas, layer it like an enchilada pie. I do that when I am in a hurry and it works really well.

I like to serve this with my Mexican Rice.

Spinach Enchiladas

2 tablespoons of oil
1/2 onion, chopped
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup cottage cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce ( or use my homemade enchilada sauce)

Cook onion in oil for a few minutes until tender. Add garlic and cook for about 1 minute longer.

Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in cottage cheese, sour cream, and 1 cup of Monterey Jack cheese.

In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.

Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish.

Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.

Bake at 375 for 20 minutes or until heated through.

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This recipe works for me.

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Mexican Rice in the Rice Cooker

Lynn — Wed, 13 Jan 2010 03:12:02 +0000

I love my rice cooker. It is becoming one of the most used small appliances in my kitchen. I use it for cooking plain rice, but I also use it for things like my rice cooker macaroni and cheese.

I love the convenience of my rice cooker, especially for recipes like this one. I can place everything in the rice cooker, push the button, and have a healthy and filling meal in no time.

I serve this for lunch or dinner. I usually serve it with chips and a salad for a simple, but really good meal my whole family enjoys.

This is one of those meals that can easily be made start to finish in 25 minutes or less. I love those kinds of meals. Quick, easy, and frugal meals work for me.

Mexican Rice Cooker Rice

1 cup uncooked long-grain rice
1 12-ounce jar salsa, mild, medium, or hot
1 tablespoon vegetable oil
1 cup frozen corn
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 can of black or pinto beans, rinsed and drained (I use dried beans that have been cooked and frozen)
1 1/4 cups water

Add all ingredients to the inner pot of rice cooker. Stir, close the lid and press the White Rice or cook button, depending on your rice cooker. When rice cooker switches to Keep-Warm mode, open the cooker, quickly stir and re-cover. Allow to stand for 8-10 minutes before serving. Spoon onto a serving dish and serve with cheese and sour cream.

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Oven Risotto

Lynn — Mon, 09 Nov 2009 20:23:46 +0000

My family loves risotto. I have made it many times on the stove top, but it is time consuming and it is not something you can walk away from. You have to watch it constantly, because of this I rarely made risotto

That was until several years ago when I saw an oven version of risotto in the Martha Stewart Everyday Foods magazine. I knew this was something I wanted to try because making it in the oven would make it so much easier. I would not have to watch it constantly. I instantly loved this idea. It is so good and so easy.

I have made this recipe many times since then. I also have several versions of it including my sausage tomato version. Next week I will post my sweet potato version. I made that version recently and even my son, who is a picky eater, liked the sweet potato version.

I use this oven risotto as a meatless meal. I serve it with a salad and/or a vegetable and it makes a nice meal that my whole family enjoys.

Oven Risotto

2 tablespoons oil
1/4 cup finely chopped onion
3/4 cup Arborio rice
1 1/2 to 2 cups hot water
3/4 cup chicken broth
3/4 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan cheese (this is the real stuff, the stuff in the green can will NOT work here)

Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.

Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.

Remove from oven. Stir in 1/4 to 1/2 cup water (the consistency of the risotto should be creamy), the butter, and the cheese. Serve immediately.

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For more frugal meals see $5 Dinners.

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