5. Gimme Some Oven’s easy veggie quesadillas
- 2 tbsp olive oil, divided
- 1 small sweet potato, peeled and diced into 1-cm cubes
- 2-3 cups chopped veggies (I used bell pepper, red onion and corn)
- 1 small jalapeño, cored and finely diced
- 1 (15-ounce) can of pinto or black beans, rinsed and drained
- 1 tsp ground cumin
- ½ tsp chipotle chili powder (or regular chili powder
- fine sea salt and freshly-cracked black pepper, to taste
- 4-6 large flour tortillas
- 3-4 cups shredded Mexican-blend cheese
- 1 cup chopped fresh cilantro
- dipping options: your favorite salsa, guacamole and/or sour cream
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Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan. Add sweet potato and sauté for 5-6 minutes, stirring occasionally, until cooked through. Transfer to a separate plate and set aside.
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Add the remaining 1 tablespoon oil to the pan. Add the veggies and jalapeño, and sauté for 4-5 minutes. Stir in the cooked sweet potato, black beans, cumin, chili powder, a generous pinch of salt and black pepper, and sauté for 2 more minutes. Taste and add more salt, pepper and/or cumin if needed. Transfer the mixture to a large bowl and set aside. Rinse (or just wipe off) the sauté pan until it is clean.
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Return the sauté pan to the stove, and reduce heat to medium. Place a tortilla in the center of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla. Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some cilantro. Fold the other side of the tortilla over to create a half-moon. Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden. (Just lift it up and take a peek to see when it’s ready to go.) Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
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Transfer to a serving plate, slice into triangles, then repeat with the remaining ingredients.
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Serve warm, along with your favorite salsa, guacamole and/or sour cream for dipping.
This recipe is packed with the root veggies you need to keep the acid reflux away!
Recipe Runner’s apricot chicken thigh
6. Apricot Chicken Thighs with Root Vegetables
- 1 tbsp olive oil
- 20 oz (1 package) Just Bare Organic Boneless Skinless Chicken Thighs
- Kosher salt and fresh ground black pepper to taste
- ⅔ cups low sodium chicken broth
- ¼ cup apricot preserves
- 2 tbsp Dijon mustard
- 1 cup diced carrots
- 1 cup diced parsnips
- 1 cup diced rutabaga
- 1 tsp finely chopped fresh sage
- 1 tsp finely chopped fresh rosemary
- 1 tsp finely chopped fresh thyme
- 1½ tsp grated garlic (2-3 cloves)
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Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper then add them to the hot skillet. Cook approximately 3-4 minutes per side or until golden brown. The chicken won’t be fully cooked at this point. Remove the chicken from the skillet and onto a plate.
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Whisk together the chicken broth, apricot preserves and Dijon in a small bowl and set aside.
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Add the carrots, parsnips and rutabaga to the skillet, season with salt and pepper and sauté for 4-5 minutes. Add in the herbs and garlic and sauté another minute.
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Add the chicken back into the skillet and pour in the apricot mixture. Reduce the heat to medium, cover with a lid or piece of foil and cook for another 7-8 minutes or until the chicken is cooked through.
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Once the chicken is cooked, taste for seasoning and spoon some of the sauce over the chicken thighs. Garnish with more fresh herbs then serve.
Red Sauces tend to be a little harsh on the body when you have digestive disorders, so substitute the red sauce for Munchkin’s flavorful creamy white dish instead.
7. Munchkin’s flavorful creamy white dish
- 2 tbsp butter
- 1 medium onion chopped
- 2 tbsp all-purpose flour
- 1½ cups chicken broth (I used homemade)
- 1 cup chopped green chile peppers (I used mild fire-roasted green chile peppers in the jar from Fred Meyer)
- 3 clove garlic finely chopped, more if desired
- 1 tsp Kosher salt or season to taste
- ½ tsp ground cumin more if desired
- 6 flour tortilla
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mild Cheddar cheese
- 2 cups shredded cooked chicken breast meat
- 1 cup heavy cream
- ½ – 1 cup any cheese to sprinkle over the top
- green onion & cilantro chopped for garnish
How to make Salsa Verde
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Melt 2 tablespoons of butter into a pot then add 1 chopped onion, cook until soft for 5 minutes.
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Add 2 tablespoons of all-purpose flour, cook for 1 minute and stir vigorously.
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Add 1 1/2 cup of chicken broth, 1 cup of chopped green chile peppers, 3 chopped garlic cloves, 1 teaspoon of Kosher salt and 1/2 teaspoon of ground cumin. Simmer the ingredients over heat for 5 minutes and occasionally stir the mixture a few times.
How to make Chicken Enchiladas
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Preheat your oven to 350F degrees.
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Dip 1 flour tortilla in the salsa Verde sauce, dip both sides. Put 1/4 cup of chicken breast in the center of the tortilla. Sprinkle about 2 tablespoons of Monterey Jack cheese & 2 tablespoons of mild Cheddar cheese. Roll the tortilla into a roll, and place it in a baking dish. Repeat step one x5
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Spread the rest of the Salsa Verde sauce over the top of the enchiladas. Pour 1 cup of heavy whipping cream and sprinkle 1 cup of cheese. Place enchiladas in the oven & bake uncovered for 20 minutes.
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Sprinkle chopped green onion & cilantro over the dish and serve it with green lettuce & salsa.