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.

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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.

WHAT YOU NEED
* 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

WHAT TO DO
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.

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20-Minute Coconut Curry with Chicken and Vegetables

Well. It’s here. Long sleeves. Jackets even. A deep desire to wear sweatpants and snuggle under blankets and watch movies all day. Leaves changing colors. Cool weather. Yep. It’s here. It’s comfort food season. My love of curry dishes grew exponentially when I started making my own. The belly warming game is on point. And they’re actually very simple to make, quick, infinitely modifiable, and fill your kitchen up with warm delicious smells almost immediately. This one is no exception. The fact that there are leftovers to enjoy for lunch tomorrow is the bonus of all bonuses. Here you go.

WHAT YOU NEED
* vegetable oil
* 3-4 large boneless skinless chicken breasts, about even in thickness, cut into small chunks
* 1 sweet onion, chopped
* 1 red bell pepper, chopped
* few handfuls of green (or different varieties) beans, trimmed
* 4T curry powder
* 1T Thai red curry paste
* 2 13.5oz cans coconut milk
* 2t sugar
* juice of 1 lime, plus lime wedges for serving
* handful fresh cilantro, roughly chopped

WHAT TO DO
Drizzle a large pan or skillet with oil over medium heat.

Add the chicken, onions, peppers, and beans to a large wok or sauté pan and cook for 2 minutes, stirring occasionally. Sprinkle the curry powder over the pan and cook about 6 more minutes, or until the chicken is cooked through, stirring occasionally.

Add the red curry paste, coconut milk, sugar, and lime juice to the pan. Stir until the sauce starts to boil. Reduce heat to medium-low and cook another 3-5 minutes.

Serve in a bowl over rice, garnished with a big pinch of the chopped cilantro. Squeeze a lime wedge over the bowl before diving in (but don’t *actually* dive in!).

Meatless Monday: Roasted Eggplant and Cheese Stuffed Shells

Are you a Project Runway fan? This dinner was a Make It Work situation. Know what I mean? Plan A kind of fizzled, but I was too far into it and had to improvise so I could save the ingredients. Before I started cooking regularly this would have been a disaster. But I have come to think of cooking as a use it or lose it kind of muscle, and the more you use it the easier it is to flex. I panicked for a minute because I had no back-up plan, but then I stopped and looked around and quickly put together a Plan B. Here you go. 

WHAT YOU NEED
* 2 eggplants, cut lengthwise into thin slices
* salt
* pepper
* 1 jar your favorite marinara sauce
* 1T dried oregano, divided
* 2t fresh basil leaves, chopped and divided
* 15oz part-skim ricotta cheese
* 1C (+ more) grated Parmesan cheese
* 3 eggs
* jumbo shells
* shredded mozzarella (or another cheese of your preference)

WHAT TO DO
Preheat oven to 430F.

Arrange the eggplant slices onto a baking sheet (or two, depending on the size of your baking sheets) lined with foil sprayed lightly with nonstick spray. Spray the tops of the slices of eggplant with a little more of the nonstick spray and season with salt and pepper. Bake for 25 minutes then remove from the oven and allow to cool enough to touch. Chop into small chunks and set aside. Lower the heat on the oven to 350F.

While the eggplant roasts, boil water and cook the shells to al dente according to package instructions. Drain and allow to cool.

Pour the marinara sauce into a bowl, and add 1/2 a tablespoon of oregano and 2 teaspoons of the chopped basil.

In another bowl, mix together the ricotta, a cup of Parmesan, the eggs, 1/2 a tablespoon of oregano, the rest of the basil, and the roasted eggplant.

Spoon a little bit of the marinara mixture into the bottom of a baking dish. Fill each of the shells with the cheese/eggplant mixture and place into the baking dish. When the baking dish is filled, pour the marinara over the stuffed shells and sprinkle with shredded cheese and then with a little more Parmesan cheese.

Bake 15-20 minutes until the shredded cheese melts and browns and begins to bubble. Serve immediately.