Layered Veggie Enchilladas

I LOVE LOVE LOVE mexican food. These yummy veggie enchilladas feed my need for the flavor of mexican food without being too bad for me.

Try mixing things up and adding in your own favorite veggies as well.

INGREDIENTS
1 Tbsp vegetable oil
2 small zucchini, diced (about 2 cups)
1 large onion, chopped (about 1 cup)
2 cup packed coarsely chopped fresh spinach leaves
1 cup frozen whole kernel corn
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Creamy Barley Risotto | Meatless Monday

Barley is a great grain for helping to regulate blood sugar levels, lowering blood pressure and it has been scientifically proven to improve your cholesterol. With all of that good packed into it, we should be eating it regularly.

I knocked this one out last week to put in our fridge for quick heat and eat meals. We made it in our crock pot in just over 5 hours and it was delicious. I love meals that are nutritious AND super easy to prepare.

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