Not My Recipe: White Chicken Enchiladas with Sour Cream Sauce by Hip2Save

Oh man. You’re going to want to bathe in this sauce. Seriously, consider yourself warned. Tonight’s Not My Recipe post is Hip2Save’s White Chicken Enchiladas with (aforementioned dangerously amazing) Sour Cream Sauce. Simple ingredients, just a few steps, ooey-gooey-cheesy-goodness. Oh, AND THE SAUCE. On the day I decide to give up and that healthy eating serves no point because End of Days, I will eat this sauce on everything until it’s over.

This has comfort written all over it. And it’s completely easy to make – nothing fancy and no extra-special skills required to pull it together. It’s just all good. That’s it. Good with a capital G. GOOD with all caps. This is not my recipe, sadly. But holy moly do I wish it were.



30-Minute Chili

30 minutes? You ask. Yes, I swear it’s true. Some days, for any number of reasons, just call for comfort food. And chili is a good answer if that’s the case. But many chili recipes rely on the traditional low and slow process to develop thickness and richness of flavor. But I promise. This weeknight-friendly recipe doesn’t lack for texture or taste. Believe me. Here you go.

* 4T olive oil
* 1lb ground beef
* 1 sweet onion, chopped
* 1 large red bell pepper, chopped
* 5t (or more!) minced garlic
* 2t salt
* 1t black pepper
* 15oz can no-salt-added dark red kidney beans, drained and rinsed
* 15oz can no-salt-added black beans
* 14.5oz can no-salt-added petite diced tomatoes
* 8oz can no-salt-added tomato sauce
* ~8oz water
* 4oz can mild diced green chilis
* 1T cumin
* 1/2T chili powder
* 2t paprika
* 2 or 3 bay leaves
* 2t sugar
suggested fixings/garnishes
* Greek yogurt or sour cream
* chopped green onions
* shredded cheese
* chopped fresh avocado
* corn or tortilla chips for dipping or crumbling

Add 2 tablespoons of olive oil and the ground beef to a large pot and cook over medium-high heat until browned, breaking it up and crumbling it with a wooden spoon as it cooks. Cook through, about 5 minutes or so.

Add the onions and red pepper, and drizzle 2 tablespoons of olive oil over the top. Stir, and cook for about 5, until the vegetables have softened, stirring occasionally.

Add the garlic, salt, and pepper, stir through, and cook for about 1 minute.

Then add the beans, diced tomatoes, tomato sauce, water (use the tomato sauce can to measure), green chilis, cumin, chili powder, paprika, and bay leaves, and stir to combine.

Bring the pot to a boil and cook for 15 minutes, stirring occasionally, allowing the chili to reduce and thicken.

Add the sugar and stir, then taste. Add more seasonings to taste. Remove the bay leaves before serving.


Meatless Monday: 5 Ingredient Mini Eggplant Pizzas

Did you know Julia Child has a recipe for eggplant pizzas? Hers is glorious, obviously. This one’s just simple. But simple can still be perfect, and these perfectly meet all the needs for a healthy, easy, quick, and delicious meatless Monday dinner when paired with a big, fresh salad. It would also serve up as a great appetizer for a dinner party or potluck. Plus, Julia Child! Here you go.

* 1 large eggplant
* marinara or pizza sauce
* fresh basil leaves
* shredded cheese blend
* grated Parmesan

* salt and pepper (these don’t count as ingredients!!)


Preheat the oven to 350F.

Slice the eggplant into 1/4-inch-thick slices and lay them out on a baking sheet in a single layer. Spray the slices with olive oil nonstick spray, and sprinkle lightly with salt and pepper.

Bake 8 minutes, then flip, spray and season lightly again, and bake another 8 minutes, or until the eggplant is fork-tender.

Top each slice of eggplant with sauce, a leaf of basil, shredded cheese, and a sprinkle of Parmesan.

Bake 5 minutes, then turn the broiler on high and cook another 2 minutes to brown the cheese and warm everything up.

Thanks, Julia!

Not My Recipe: Sheet Pan Flank Steak With Garlic Roasted Potatoes by My Latina Table

Who doesn’t love a one-pan meal?! Tonight’s Not My Recipe Post is this one pan winner of flank steak, potatoes, and veggies. It’s easy, and quick, and packed with impressive seasonings and flavors that will trick you into thinking it’s complicated and slow-cooked instead.

It’s also simple enough ingredients-wise that there’s something there for everyone, including a pickier or plain-preferring eater. My kiddo claims only to like raw red peppers and pickled onions (????), but broccoli she’ll eat no matter what, so I could easily parse out the stuff she’ll actually eat without messing up the meal or presentation.

All in all, I have no complaints at all, and I didn’t need to change a thing about this recipe to make it work for my timing or my eaters! Not my recipe, but I wish it were!