Egg Roll in a Bowl

Ever want some healthy, quick and delicious asian inspired meals to make at home???

Well this egg roll in a bowl is fantastic!!!

You can eat it as is, or serve it over rice. 

We made it along side a tofu & veggies stir-fry with brown rice noodles so we would have leftovers of each to enjoy this week.  

Yum!!!

Hope you enjoy it as much as our entire family did!

Happy Cooking!

Sarah

Egg Roll in a Bowl

1 pound ground pork

1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
5 cloves garlic, minced
1 teaspoon ginger, minced
⅓ cup soy sauce
2 tablespoons sesame oil

In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
In a large skillet, brown the pork over medium-high heat.
Add the shredded cabbage and carrots, and stir to combine.
Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
Serve over rice, garnished with green onions if desired.

Pumpkin Spice Steel Cut Oatmeal

I love pumpkin spice ANYTHING in the Fall!!!
Who's with me??
So I decided to make some oatmeal this week for breakfast.
The house smelled amazing this morning and I had leftovers for the next 2 days.

The best part about this recipe?  
You can make it on the stove top or overnight in the crockpot.

What's the difference?
In the crockpot the steel cut oats have a chance to cook longer and get much softer, so the texture becomes more like real oatmeal - dare I say a bit more mushy.
On the stovetop, they retain their texture - I personally LOVE the meatyness of a steel cut oat versus regular oatmeal.  

Either way, I hope you love them!!
Happy Cooking!
Sarah

Pumpkin Spice Steel Cut Oatmeal - STOVE TOP VERSION

3 cups of water

1.5 cups steel cut oats

1/2 tsp pumpkin pie or apple pie spice

1/2 tsp vanilla extract

dash of salt

1/2 cup canned pumpkin (just 100% pumpkin)

1 T maple syrup

In a large pan, bring the water to a boil (I used the pot I usually boil water in for pasta....steel cut oats are known for boiling over...I don't want a mess on my stove!!).  

Add the oats, spice, salt, and vanilla - stir and simmer for 25 minutes.  Stir occasionally as it cooks.

Add the canned pumpkin and maple syrup - stir until well mixed.  Allow it to cook for an additional 5 minutes (add more water if starting to dry out).  

Take off of the heat and allow to stand for 1 minute before serving.

Enjoy!!

Pumpkin Spice Steel Cut Oatmeal - CROCKPOT VERSION

click here for recipe

Black Bean and Butternut Squash Enchiladas

We love to have meatless Mondays and I'm always looking for new and exciting recipes to try!!
This week I was inspired by Owen.
He's becoming more adventurous with his food and he LOVES Mexican and Tex-Mex.
However,  I still struggle to get him to eat his veggies.
So I decided to plan a sneak attack.
I was going to sneak more veggies into his favorites.  Heck, I may even get my hubby to enjoy squash!!


Well it was a success!!!
Owen asked for seconds and John liked it too!
You've got to give these a try!
I drizzled them with extra enchilada sauce and topped it off with Greek yogurt.  Avocado would be delicious too.
Want to keep it vegan?  No problem!
Skip the cheese and substitute almond or coconut milk yogurt, or even soy yogurt.
So delicious!


Happy Cooking!
Sarah

Black Bean and Butternut Squash Enchiladas 

• 1 cup red enchilada sauce (homemade or store-bought, I used Frontera brand)
• 1 tsp olive oil
• 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
• salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 10 oz can diced tomatoes with green chilies
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1 tsp cumin
• 1 tsp tsp chili powder
• 1/4 cup water
• 8 medium corn tortillas 
• 1/2 cup reduced-fat shredded Mexican cheese (optional)
• Greek or any plant based yogurt, for serving (optional)
• Avocado, diced, also for serving (optional)

1. Preheat the oven to 400°F.
2. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
3. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
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2. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
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2. Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
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1. Top with remaining enchilada sauce and cheese (optional) and bake, covered with foil until hot and the cheese is melted, about 10 minutes. 
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1. Top off with yogurt and/or avocados and enjoy!!