TBP Bean Patties

I got this recipe from Team Body Project, where Emily and I work out. I love them. Not gonna lie--they're a bit of work, but delicious and healthy! Sharing here so I won't lose the recipe again :)

TBP Spicy Bean Patties
1 1/2 tbsp Olive oil
1 tsp ground coriander
1 tsp turmeric
2 chopped cloves garlic
1 chopped small red chilli
75g chopped red onion (1/2 c.)
60g grated carrot (shy 1/2 c.)
60g grated zucchini (shy 1/2 c.)
50g fresh or frozen sweetcorn (1/3 c.)
250g/1 can black eyed peas rinsed and drained
1 tsp Himalayan sea salt
1 tbsp chopped fresh cilantro
50g quick oats (1/4 c)
Cornmeal for coating
Coconut oil or sunflower oil for sautéing


Heat the oil in a non stick saucepan, adding onion, ground turmeric, coriander, garlic and chilli. Sauté until softened. Add a small splash of water if looking dry.

Add grated carrot, zucchini and sweetcorn. Sauté until softened. Add beans and pinch of salt for a further 2 minutes.

Transfer into a mixing bowl add chopped cilantro and quick oats. when cool form into 8 small burgers kneading mixture to break down beans.

Preheat oven 325 degrees.

Heat oil in frying pan. Coat each burger in cornmeal and cook burgers in batches 2 minutes each side until golden. Transfer onto baking tray and cook in oven for a further 20 mins.

Serve with avocado and fresh salsa on a bed of lettuce. 

Chocolate Orange Zucchini Bread

This was my favorite thing to make this summer, so figured I'd share. I made a few tweaks to the original recipe.

Chocolate Orange Zucchini Bread
(Adapted from Studio 5)

2 cups shredded zucchini

1 orange

1/2 cup butter, softened

1/4 cup applesauce

½ cup brown sugar

1 ¼ cups white granulated sugar

3 large eggs

1 tablespoon vanilla

2 cups semi-sweet chocolate chips

3 cups flour

½ cup cocoa

½ teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

Preheat oven to 350 degrees. Spray 2 loaf pans (8 ½ x 4) with non-stick spray; and line with a slip of wax paper. Set aside.

Remove seeds from large zucchini, as needed, and shred. Finely grate peel from orange and squeeze juice. Measure ¼-cup juice; set aside juice and peel.

Beat together butter, applesauce, white and brown sugars; add eggs and vanilla; beat until fluffy. Stir in orange peel, ¼-cup orange juice, and shredded zucchini.

Stir together flour, cocoa, salt, baking soda, and baking powder. Stir dry ingredients into butter and sugar mixture, just until mixed. Stir in chocolate chips. Spoon batter into prepared loaf pans; shake gently to even out batter. Bake  45-55 minutes or until done.

Cool 5-10 minutes before removing from pan. Cool before slicing.

Zucchini Quesadillas

My mom likes to use this filling in addition to chicken in her quesadillas. I like to add black beans. I've also had them just as is written. All versions are delicious.

Zucchini Quesadillas
1 onion, chopped
1/2 cup chopped red pepper
2-3 cups shredded zucchini
2 T taco seasoning
8 oz pepperjack cheese (If I have it. If not, I just use regular cheddar or colby jack)
1 t oil
8 7" flour tortillas

Saute onion, zucchini and pepper in oil for 3 minutes. Stir in taco
seasoning; saute 3-4 minutes more or until veggies are tender. Remove
from heat. Use approximately 1/4 cup veggie mix and 1/4 cheese on each
quesadilla.

Serve with salsa, sour cream, etc

Spaghetti Squash Enchilada Casserole

Spaghetti Squash Enchilada Casserole
(Adapted from here)

1 large spaghetti squash

1 tbsp veg oil, plus a little extra to rub on the squash

1 cup diced onion

2 large garlic cloves, minced

1 tbsp taco seasoning mix

2 tbsp tomato paste

1 can (10-14 oz) red enchilada sauce 

1 1/2 cups shredded leftover roast chicken

1 can (4 oz) Pickled Jalapeño Slices, diced (optional)

1/2 cup red bell pepper, finely diced

1/2 cup frozen corn, thawed

1/2 cup black beans, rinsed and drained

3/4 cup shredded colby jack cheese.

Preheat the oven to 400 degrees. 

Cut spaghetti squash in half, lengthwise, and scoop out the seeds. Rub oil on the cut sides of each half. Place the squash halves face down on a foil-lined half sheet pan. 

Bake in the preheated oven 40 minutes or until tender when pierced with a fork. Lower the oven temp to 350 degrees.

Using a fork, separate the strands of squash from the skin and place cooked squash into a square greased casserole dish. Sprinkle with salt.

In a medium saucepan, sauté onion and garlic with 1 tablespoon of vegetable oil. When translucent, add taco seasoning and stir in tomato paste. Stir in the enchilada sauce and let simmer until thickened, about 5 minutes. 

Mix 1 1/2 cups of the sauce with the shredded chicken, chopped jalapeños (if using), bell pepper, corn and black beans. Spoon filling over the squash. Pour the rest of the sauce over the casserole, and place in the 350 degree oven for 20 minutes. 

Remove the casserole and top it with the cheese.

Turn on broiler and broil 3-4 minutes until the cheese is golden and bubbling. Sprinkle chopped cilantro on top, if desired.  

Serves 4, easily. 

Green Chile Chicken Enchiladas

I've made these twice in one week. They're THAT good!

Green Chile Enchiladas
(Adapted from I Heart Nap Time)

• 8-10 large flour tortillas
• 2-3 cups shredded cooked chicken (about 2 large chicken breasts)
• 1-2 tsp. garlic powder, your preference
• 1/4 teaspoon chili powder 
• 1/4 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (4.5 oz) can of diced green chilis
• 4 ounces of cream cheese, softened
• 2 tbps. lime juice
• 1 (10-ounce) can green chile enchilada sauce
• 1 1/2 cups shredded jack cheese, divided
• Fresh cilantro (optional)

In a large bowl combine the softened cream cheese, spices, chicken, diced green chilis, lime juice, and 1/2 c of the shredded jack cheese. Stir until well blended. 

Heat the oven to 350 degrees. 

Pour a small amount (1-2 Tbsp?) of the enchilada sauce in the bottom of a greased 9x13 pan and spread it around. Warm 2-3 tortillas a time in the microwave, then put 2-3 Tbsp. of the chicken filling into each one. Roll them up and place them in the 9x13 dish.

Pour the remaining enchilada sauce over the rolled enchiladas, then top with the remaining jack cheese. Cover with foil and bake for 15 minutes. Remove the foil and back for an additional 10-15 minutes, until the cheese is bubbly. Remove from oven and garnish with fresh cilantro if desired. 

Quinoa Enchilada Casserole

Quinoa Enchilada Casserole
(Adapted slightly from here) 

1 cup quinoa
10 oz. can of enchilada sauce
4.5 oz can of green chilies
1/2 c. frozen corn
1 can black beans, rinsed and drained
1 tsp. cilantro
1/2 tsp. cumin
1/2 tsp. chili powder
Salt and Pepper, to taste
3/4 c. cheddar cheese, grated
3/4 c. mozzarella cheese, grated
1 Avocado, diced (optional)
1 Roma tomato, diced (optional)

1. In a large saucepan of 2 cups water, cook quinoa for about 15 minutes; set aside.
2. Preheat oven to 375 degrees F. Lightly oil a 2 quart baking dish or coat with nonstick spray.
3. In a large bowl, combine quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
4. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
5. Serve immediately, garnished with avocado and tomato, if desired.

Richards Fam Chinese Chicken

I guess this is a huge favorite of my husband's family from growing up, and I can see why! The recipe calls for drumsticks, but feel free to use whatever type of meat you want. I prefer the chicken tenders from costco :) The cook time may vary depending on the meat...

6 lg drumsticks
1/2 c soy sauce
3 Tbs brown sugar
1/4 tsp garlic powder
3 Tbs vinegar
1 tsp. ginger
1 c water
1 chicken boullion cube

Pull skin off drumsticks
Boil water (microwave works) and add the boullion
Mix the rest of the ingredients into the water
Marinate chicken

Bake at 350 for 45 min. until chicken is falling off the bones :)

A couple notes...
-According to my SIL the marinating doesn't really need to happen, I did it for about 20 minutes and mine still had plenty of flavor
-I made this recipe in my pressure cooker, it took 15 minutes and turned out PERFECT (Chicken was about 2/3 still frozen, I did half drumsticks, half chicken tenders)
-Pair it with the fried rice and some broccoli and you will be so happy.
-I'm going to try to do a make-ahead freezer meal with this and I'll update with how it turns out

Fried Rice

This is so good and so easy!!

3 c cooked rice (left over or made earlier is better)
3 Tbs vegetable oil (or sesame oil)
1 c frozen peas and carrots (thawed)
1 small onion chopped
2 tsp minced garlic
2 eggs slightly beaten
3-4 Tbs. soy sauce

Heat oil on med-high heat, add veggies, onion and garlic and stir-fry until tender
Reduce heat to med-low and push the veggies to the side. Pour eggs in and scramble.
Add rice and soy sauce and blend all together until heated

I did not make up this recipe and I got it somewhere off the internet, but I don't know where!

Black-Eyed Pea Curry

Black-Eye Peas Curry
(Adapted from Skimpy Pantry)

Ingredients
1 tablespoon vegetable or olive oil
1 medium onion, chopped
1/2 green pepper, diced
1 1/2 c. diced zucchini
1/2 tsp. garlic powder (or more...to taste)
1 large tomato, chopped
1/2 teaspoon ginger powder
1/2 teaspoon turmeric, optional
1/2 teaspoon salt, more to taste
1 teaspoon paprika
1 heaping teaspoon curry
1/2 tsp. coriander
pinch of red pepper flakes
1/2 c Whole milk
1 cup vegetable or chicken broth
1 can (15 ounces) black-eyed peas, drained and rinsed
1/4 c. cold water and 2-3 Tbsp. flour to create a thickening agent
white rice

Directions
1) Heat oil in large skillet over medium heat.  Add onion and green pepper, saute 5 minutes or until translucent and beginning to brown.
2) Add in zucchini and cook another 3-4 minutes. Stir in garlic until fragrant, about 30 seconds, and then add tomato.  Cook for 2 minutes.
3) Stir in ginger powder, turmeric (if using), salt, paprika, curry, coriander and red pepper flakes; stir constantly for 30 seconds.  Add milk, broth, and black-eyed peas.
4) Bring to a simmer and cook 5 minutes, stirring occasionally.
5) In a separate bowl, whisk together the flour and cold water to create a thick liquid, making sure there are no lumps. Add in to the simmering curry and stir constantly as mixture thickens. Cook 1-2 more minutes.
6) Serve over rice.