Monday, November 9, 2015

Chocolate Peanut Butter No Bake Energy Bites

Who doesn't need more energy?  These little bites are packed with a lot of good stuff!

1 cup oatmeal
2/3 cup toasted unsweetened coconut flakes
1/2 cup peanut butter
1/2 cup ground flax
1/3 cup honey
1/4 cup unsweetened cocoa powder
1 TBS chia seeds
1 tsp vanilla

Stir all of the ingredients together.  If the dough seems too dry, add a little more honey or peanut butter. Cover and chill for a half hour.

Roll into balls.  Store up to a week in the refrigerator.

Makes 20 balls



Saturday, November 7, 2015

Roast Beef Enchiladas

I was hungry for Mexican food and decided to make enchiladas with the leftover roast beef that we had for dinner a couples days ago.  I served this with brown rice, refried beans, chips and salsa.  This was better than any restaurant meal!  Delicious!

4 cups leftover pot roast, diced (1/2 cup per enchilada)
4 cups shredded cheddar cheese (inside of enchiladas)
1 can black beans, drained and rinsed
8 large corn or flour tortillas (I used 8" whole wheat tortillas)
2 - 15 oz cans Enchilada Sauce
1 cup shredded cheddar cheese (sprinkled on top)

Optional toppings:
sour cream

Preheat oven to 350 degrees.

Brush about 1 TBS of enchilada sauce inside of each tortilla shell. Place some beans down the center of each shell, then the roast beef.  Drizzle about a tablespoon of enchilada sauce over the beef.  Sprinkle with cheese.  Roll up tight.  Repeat until you have used all of your meat, cheese and beans. 

Pour about 1/2 cup of enchilada sauce in the bottom of a 9x13 baking dish. Place the enchiladas, seam side down, in the prepared baking dish. 

Drizzle about a 1/2 can of enchilada sauce over the tortillas.

Cover with foil and bake for 15 minutes.  Uncover and sprinkle with a little cheese.  Bake for 5 more minutes or til cheese is melted.

Top with your desired topping.

This would also be good with leftover chicken.