Meatless Monday: Organic Cheese Enchiladas Recipe

Are you participating in “Meatless Mondays”?  If you are here is a yummy recipe from Taste of Home . I’ve modified it a bit as to make it organic and gluten free.  Since we don’t eat gluten we use corn tortillas instead of the flour.


2 cans (15 ounces each) organic tomato sauce

1-1/3 cups water

2 tablespoons chili powder

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon ground cumin

16  organic flour or corn tortillas (8 inches), warmed

4 cups (16 ounces) shredded organic Monterey Jack cheese

2-1/2 cups (10 ounces) shredded organic cheddar cheese, divided

2 medium organic onions, finely chopped

1 cup (8 ounces) organic sour cream

1/4 cup minced fresh organic parsley

1/2 teaspoon salt

1/2 teaspoon pepper

Shredded lettuce, sliced ripe olives and additional sour cream, optional


In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.

In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. Pour remaining sauce over top.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. Yield: 16 enchiladas.”

via Cheese Enchiladas Recipe | Taste of Home Recipes.

Bean & Pasta Soup Recipe

Just because it’s almost soup weather and this is my all time favorite soup recipe.

“Bean and Pasta Soup

8   cups of free range organic chicken stock (substitute veggie broth or low sodium stock)

2   15 oz cans Cannellini beans (white kidney beans) drained

2   carrots cubed

2   stalks of celery cubed

1   small onion diced

2   large whole bay leaves

1   cup of uncooked Barrilla Plus Farfalle or bowtie pasta

4   Tbls extra virgin olive oil

4   cloves of garlic minced

1   tsp of red pepper flakes

1/2 cup either sundried tomatoes or Just Tomatoes (dried tomato product) roughly chopped

1/2 cup of finely chopped fresh parsley

Shredded Parmesan cheese to taste

In a large pot heat olive oil on med-high and add carrots, celery, onion, red pepper flakes and garlic.  Cook stirring until onions are almost translucent.  Add bay leaves, reduce heat to low and cover until carrots and celery are tender. About 5 to 10 minutes.   Add broth, & beans then bring to a boil.  Next add sundried tomatoes or “Just Tomatoes” product and bowtie pasta.  Cook until pasta is al dente.  Approximately 10 minutes.  Add  chopped parsley to pot, stir and ladle into serving bowls.   Garnish with Parmesan cheese to taste.  Approximately 6 dinner size servings for the hungry.  Enjoy!”

via Julia Janzen » Search Results » soup.