Vegetable Enchiladas

1 Tbs canola oil
1 med. onion, chopped
1 med. green pepper, chopped
1/4 c. chopped fresh cilantro
2 c. frozen corn, thawed (in microwave in needed)
2 c. zucchini, grated with skin on
1, 15oz can Mexican (or tex-mex) chili beans, undrained
1 tsp. cumin
1 tsp. chili powder
12 whole wheat tortillas
1, 15oz can Enchilada sauce
1/2 c. shredded cheddar cheese

Preheat oven to 350 degrees.
Grease 13"x 9" baking dish.
In large skillet heat canola oil. Saute onion and green pepper until tender.
Add cilantro, corn and zucchini - heat 5 minutes.
Add beans, cumin, chili powder to veggies and stir thoroughly.
Place 1 tortilla in your 13x9 pan. Fill the tortilla with ~1/2 cup of bean/veggie mix, then roll the tortilla closed and tuck at the end of the pan. Repeat until you run out of veggie/bean mix.
Dump the can of enchilada sauce over the entire pan and sprinkle with desired amount of cheese.

Cover with foil and bake at 350 for 45 min. Remove foil and continue to bake 15 min OR broil on high for a quick 3 minute finish.

** Please note my husband and I rated this dish a 6 (10 being best) on the 1st night we tried it, but rated it an 11 leftover! We would both suggest making it for leftovers! It went from average to AWESOME overnight!

Breakfast Pies

1 batch Whole-Wheat Pie Dough (click here for directions)
5 egg whites
2 eggs
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1  onion, chopped
1 green or red pepper, chopped
4 oz breakfast sausage (the kind that comes in a roll)
3/4 cup shredded cheese


In large bowl whisk together the egg whites and full eggs, milk, salt and pepper, set aside.

In large skillet cook meat (like you would ground beef), drain off the grease and transfer meat to a large plate or glass bowl.

Using your dirty, greasy skillet that you just browned the meat in, cook your onions and peppers over med-high heat until tender. re-add (approx) 4oz of sausage that you just cooked. Let cool while you deal with the crust.


Now turn your oven on to 350.

Coat 12 muffin cups with spray or use an oiled paper towel

On a lightly floured surface roll out your pie crust to 1/8" thick (not too thin that you can't pick up an edge w/o it tearing).

Use a 4-5" round cookie cutter (or an upside down cup) to cut out circles, place circles in muffin tin
Repeat until all crust is gone or you have at least 12 circles (whichever you prefer).

Combine your egg and now-cooled, meat mixture and carefully spoon into your crust-lined cups. Sprinkle each cup with cheese (skip to save calories). Then bake ~30 min or until pies are set and crust is golden brown. Serve warm.

Whole-Wheat Pie Dough

1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/4 tsp salt
1/2 cup unsalted butter, chilled
1 egg yolk
1/4 cup ice water (cold water from a fridge pitcher is perfect)

Before you start do some prep work!!! Disinfect and dry your counter-top. Set your ingredients, rolling pin, pie pan (muffin tin or pan) in front of you.  Lightly, sprinkle a circle of flour on your counter-top for later.

Combine flours and salt in a bowl. Using your bare hands mix the butter into the flour mixture. When combined add the egg and water and continue to mix with your hands until all ingredients are well blended. Form the dough into a ball and drop onto the flour circle. Use your rolling pin to shape the dough into the form you need.

**the original recipe says you can roll out the dough onto plastic wrap and chill if it is too soft to handle. It also says you can store the wrapped dough in an airtight container for a month. To thaw leave on counter for 30 min.