Shrimp Stuffed Eggplant

Preheat Oven: 350 degrees


Ingredients:

• 2 Eggplants, cut in half lengthwise
• 4 cloves Garlic, minced
• 1 tbsp Olive Oil
• 1 cup Italian Seasoned Bread Crumbs
• 1 lb cooked shrimp (If you use anything bigger than the mini canned shrimp, you're going to want to cut them into manageable pieces)
• 2 Tomatoes, coarsely chopped
• 2 tsp Chives, chopped
• 1/4 cup sliced Black Olives
• grated Swiss Cheese

Directions:

Scoop out Eggplant flesh, leaving 1/2 inch thick shell. Set shells aside on sprayed baking sheet. Chop eggplant flesh and stir into oil in nonstick skillet over medium heat, add garlic. Cover and cook 5-7 minutes.

Stir in Tomatoes, Chives and olives, increase heat to medium-high and simmer 5-7 minutes. Remove from heat, stir in shrimp, breadcrumbs and half the cheese. Spoon filling into eggplant shells and sprinkle with remaining cheese.

Bake 35-40 minutes, or until cheese is brown and bubbly.

Butternut Black Bean Chili

Ingredients:

• 2 Onions, diced
• 2 Red Bell Peppers, diced 
• 5 cloves Garlic, minced 
• 1 Butternut Squash, cubed 
• 2 cans Black Beans, drained and rinsed 
• 1 can diced Tomatoes 
• 2 tbsp Chili Powder 
• 4 tsp Cumin 
• 2 tsp Paprika 
• 4 cups Beef Broth
•  Salt and Pepper to taste

Directions:

Saute the diced onions, garlic, butternut squash, and bell peppers until browned and soft, about 10  minutes. 

Add the rest of the ingredients, and bring to a simmer for 15 minutes. Serve.

Taco Meatloaf

Preheat Oven: 350 degrees

• Tortilla Chips
• 1 Roma Tomato
• 1 Red Bell Pepper
• 1 Onion
• 3 cloves Garlic
• 3 medium Jalapenos
• 2 Eggs
• 1 lb Ground Beef
• 1 can Black Beans, drained and rinsed
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Chili Powder
• Salt and Pepper to taste
• Shredded Cheddar

In food processor, process down tortilla chips until they are no larger than a dime. Remove to bowl, set aside.

Roughly chop tomato, onion and garlic place in food processor. Remove stem, seeds and ribs from both red pepper and jalapenos, chop roughly and add to food processor. Blend until combined, you can vary the consistancy based on your preference.

In a large bowl, combine beef, vegetable puree, black beans, tortilla chips, seasonings and eggs.

Place meat loaf mixture in greased loaf pan. Bake for 1 hour. adding shredded cheddar cheese to the top in the last 5-10 minutes.


*** Note: I like to put an avocado in the food processor with a little salt and olive oil, blend it up and use that as a topping - kind of like sour cream - it is delish!***

White Bean Salad

• 2 cups White Beans
• 3 oven roasted Tomatoes
• 1 tbsp Balsamic Vinegar
• 2 tsp Olive Oil
• 1 tsp Sea Salt

In large bowl, combine beans and roasted tomatoes. Drizzle with vinegar and oil. Sprinkle with salt. Refrigerate at least 2 hours. Stir and Serve.

Chili (No Beans)

1 lb Ground Beef
2 Garlic cloves,  minced
1 large Onion,chopped
2 tbsp Chili Powder
1 tsp dried Oregano
1 tsp ground Cumin
1 tsp Hot Sauce
1 28-oz can Crushed Tomatoes
1/4 cup Red Wine Vinegar

Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add onion and garlic. Cook, stirring frequently until beef is evenly browned. Drain off excess grease.

Season with chili powder, oregano, cumin and hot sauce. Stir in tomatoes and vinegar. Bring to boil, then reduce to low, simmering about 1 hour - or longer if you have time. Stir occasionally to prevent burning.