Beef Enchilada Bake

• 1 lb extra lean ground beef
• 2 large handfuls onion, chopped
• 2 generous shakes chili powder
• 2 generous shakes cumin
• 1 can reduced sodium black beans, drained and rinsed
• 10 oz plain Greek yogurt
• 3 tbsp flour
• 2 generous shakes garlic powder
• 2 cloves garlic, finely chopped
• 3 carb-balance tortillas
• 1 10 oz can medium enchilada sauce
• 1 4 oz can green chiles

In a large skillet, cook the ground beef, onion and garlic about 5-7 minutes, or until onions are tender and beef is no longer pink. Stir occasionally. Season with cumin and chili powder and stir. Turn off the heat, add the beans and un-drained chiles, and stir to combine. 

While the beef is cooking, combine flour, garlic powder and yogurt. Stir thoroughly and set aside. 

Preheat the oven to 350. 

Place a tortilla in a casserole dish. Add in half the beef and bean mixture, spreading evenly across the tortilla. Spread half the yogurt mixture over it, and pour half the enchilada sauce on top. Add another tortilla and layer the rest of the ingredients, topping with the final tortilla. 

Cover and bake 30 minutes. 

Adapted from recipe.com

**sorry, dear readers. The pictures of this meal didn't turn out very well, so none for this recipe.

Chopped Moroccan Salad

• 3 large handfuls spinach
• 1/2 dry pint cherry tomatoes, cut in half
• 3/4 cucumber, chopped
• 1 large handful golden raisins
• 1 can chickpeas, drained and rinsed
• 1/2 tbsp EVOO
• 1 tbsp lime juice
• 1 tbsp honey
• 1 generous shake cumin
• 1 generous shake cinnamon

Combine last five ingredients in a small bowl and whisk together. Set aside.

Combine remaining ingredients in a large bowl. Give a few stirs to combine. Drizzle vinaigrette over salad and give another toss to combine.

Adapted from recipes.womenshealthmag.com

Edamame and Black Bean Salad

• 4 tbsp red wine vinegar
• 2 1/2 tbsp EVOO
• juice from one lime
• 1 tsp sugar
• salt
• 2 cloves garlic, finely chopped
• 2 cups frozen, shelled edamame
• 1 cup frozen corn
• 3 handful grape tomatoes, chopped in half
• 1 large handful green onions, chopped
• 3/4 can reduced sodium black beans, drained and rinsed

Bring a lightly salted pot of water to a boil. Add the edamame and cook for three minutes.

While the soy beans are cooking, combine the first six ingredients in a small bowl and whisk together.

Add the corn to the boiling water and cook another two minutes. Drain the veggies and rinse with cool water.

Combine the cooked veggies with the tomatoes, onions and black beans in a medium sized bowl. Give a couple light tosses. Add the liquid ingredients. Stir to thoroughly combine and ensuring the vinaigrette covers all the veggies. 

Chill a few hours before serving to let all the flavors mingle.

Adapted from trickschefs.com 

Cucumber Salad

• 1 1/2 large cucumbers, cubed
• 2 handfuls onions, chopped
• 2 oz feta cheese crumbles (about half a plastic tub)
• 2 tbsp lemon juice
• 1 tbsp EVOO
• salt
• 1 spoonful sunflower kernels

Combine all ingredients. Chill to let flavors marinade a little. Pretty much the easiest recipe ever.

Adapted from my aunt's recipe