Last week Joshua got some steak for a treat, and they were so big we had leftovers! So I made them into yummy steak enchiladas. This recipe (and the next one--I have two for you!) are both highly adaptable to your tastes and to what you have on hand. Feel free to make substitutions. I never leave recipes alone, so I sure don't expect you to! :)
Creamy Steak Enchiladas
Serves 2-4 (depending on how hungry you are!)
Total preparation & cook time: 50 minutes to 1 hour
Make this a quick meal, ready in about 30 minutes, by using packaged tortillas and chunky salsa, instead of making a tomato-onion mixture and tortillas from scratch. I made everything homemade, but that was only because I didn't have salsa and I don't like store-bought tortillas!
4 large whole-wheat tortillas
- For tortillas:
- 1 c white whole wheat flour
- 1/8 c shortening (or you could use butter or coconut oil)
- 1/4 tsp salt
- approx 1/4 c water
- Mix flour and salt in a bowl. Cut in fat until mixture resembles coarse crumbs. Stir in water, 1 T at a time, until dough forms a soft ball. Cut into 4 parts and roll into a circle (about 8 in. in diameter) on a lightly floured surface. Meanwhile, heat a dry skillet on medium-high heat. Cook tortillas 2 minutes on a side or until bubbles form; undercooking a bit is fine. Tortillas should still be soft and flexible.
2+ cups fresh spinach
1 1/2 to 2 cups chunky salsa, or the following:
1 onion, chopped
1-3 cloves garlic, minced
1 can crushed tomatoes
1 tsp basil
1/4 tsp chili flakes or powder
1/2 tsp salt
- For tomato mixture (let simmer while making tortillas):
- Saute' onion and garlic until soft. Add remaining ingredients, simmer until ready to add to enchiladas.
- 1 can condensed cream of mushroom soup (you could probably substitute sour cream for this but we like the flavor of the soup)
- 1/4 c. milk or water
- 1-1 1/2 c. shredded cheddar cheese (or cheese of choice)
Heat oven to 350 degrees and grease 9x13 baking dish. In each tortilla, roll about half a cup of steak, half a cup of spinach, and 2-3 T of soup mixture. Place in pan, seam sides down. Spread remaining soup mixture over tortillas. Evenly distribute tomato mixture or salsa over soup mixture. Sprinkle additional cheese over all if desired. Bake 20-30 minutes or until bubbly.
Lemon-Garlic-Rosemary Tilapia with Pasta and Spinach
Total preparation & cook time: 35 minutes
2 tilapia fillets (or other light white fish)
zest of 1/2 lemon (3+ teaspoons), divided
1/2 tsp rosemary, fresh or dried
1 clove garlic, minced
1 tsp salt, divided
2 T butter, divided
1/4 to 1/2 lb pasta of your choice (depending on how much you want to eat)
2-3 c. spinach, fresh or frozen
Heat oven to 375 degrees.
In small bowl, mix rosemary, minced garlic, 1/2 tsp salt, 1 T butter, and all but 1/2 tsp of lemon zest. Crush with your fingers or a mortar and pestle.
Place fish in a small baking dish, such as a glass pie plate.
Spread the butter mixture over the fillets, half on each. Bake for 20-25 minutes or until fish flakes easily with a fork. Baking time will vary depending on thickness of fillets. Watch carefully to avoid over-cooking.
Meanwhile, boil 2 quarts water. Add pasta and 1/2 tsp salt. When nearly done, add spinach and cook until pasta is al dente and spinach is just wilted (or thawed and heated, if using frozen). Drain. Toss with remaining 1/2 tsp lemon zest and 1 T butter. Serve fish on a bed of pasta and spinach.
What are some of your favorite recipes? If you try either of these, let me know what you think (and if you changed anything ;) )!
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