Veggie Chili

Ingredients:

2 tbs. olive oil
1 cup chopped carrots
1 cup chopped red bell peppers
1 cup chopped green bell peppers
1 cup chopped onion
3 garlic cloves, minced
2 fresh jalapeños, seeded and finely chopped
2 packets of chili seasoning
1 - 28 oz. can diced tomatoes and juice
1 - 16 oz. can kidney beans, drained
1 - 16 oz. can cannelloni or great northern beans, drained
1 - 16 oz. can black beans, drained
1 - 12 oz. can tomato juice
Salt to taste

Heat oil in a large saucepan over medium heat. Add carrots, bell peppers, onions and garlic. Cook, stirring until the onions are golden, 12-15 minutes. Add jalapeños and chili seasoning. Cook, stirring, for 2 minutes. Stir in tomatoes, beans and tomato juice. Simmer for at least 20 minutes. The longer the yummier!
I find that I don't need to salt my chili at all so taste before you do!

Creamy Butternut Squash Sauce

Ingredients:

4 cups fresh or frozen butternut squash, peeled, diced, and steamed until very tender

2 cups plain rice milk (or soy)

2 tablespoons cornstarch

2 tablespoons olive oil

2 cups diced onion

4 garlic cloves, minced

1 teaspoon dried rosemary

2 teaspoons dried basil

1 teaspoon salt

2 teaspoons brown sugar

Directions:

   Whisk together the steamed squash, milk, and cornstarch until smooth. Set aside. Heat olive oil in a large nonstick skillet. Sauté onion, garlic, and herbs until very tender and golden. Add the squash mixture, salt and sugar, and cook over medium low heat until the sauce thickens. 

*Cook's notes:

My squash was so large that I ended up doubling this recipe, but you can also make the recipe and use the extra squash as a side in another meal. Mashed butternut squash is delicious! Another idea for leftover squash? Make your favorite sweet potato casserole recipe using the squash instead of sweet potatoes. Yum!

Before putting the squash mixture into the pan with my onions and herbs I usually use a blender (I love my stick blender for this) to make the squash a nice creamy consistency, but you can also leave it as is and have a chunkier sauce. 

This recipe was modified from one found in the cookbook: Eating for IBS by Heather Van Vorous. I love this book! 

Cheese Enchiladas

One of my most popular creations, and I feel so much better now that it has veggies hidden in it!

Ingredients:

12 8-inch corn tortillas
1 cup shredded Mexican four cheese blend
1/2 cup fat free cottage cheese
3/4 cup chopped white onions
1/2 cup part-skim ricotta
1 can (19oz) enchilada sauce
2 Tbsp diced green chiles
3 Tbsp sliced black olives
1 envelope taco seasoning
1 cup mashed cauliflower

Directions:

Make ahead: Steam cauliflower until very tender and mash.

In a bowl, mix onions, ricotta, cottage cheese, green chiles (mild or hot, to taste), cauliflower and taco seasoning. Add the shredded cheese. Mix with a fork until ingredients are blended.

Spray a rectangular casserole dish with non-stick spray. Place approximately 1/12th (1/4 cup) of the cheese mixture on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. (Note: you may get more than 12 enchiladas out of this recipe due to the added cauliflower so have more than 12 tortillas.) Spread enchilada sauce evenly over enchiladas. Sprinkle black olives over the top.

Bake for 15 minutes in a 350 degree oven. If you want extra cheese, add it now and bake for 10 minutes longer. I skip this step (and the calories!)