Yummy dinner!

I was recently accused of "not cooking", I don't understand why frozen pizza and lots of take-out qualify as "not cooking." So, I stepped up to the plate and made some tasty dishes this week. Monday night, Rachael Ray filled the void with a tilapia recipe from 365 No Repeats Cookbook. I'll type that up later... to time-consuming at the moment. Tuesday, stir-fry with salmon. Wednesday, spinach and bean enchiladas and tonight, tuna-brown rice salad. For my dear friend Christy, who has asked more than once, here are some vegetarian recipes for the sampling!


Spinach and Bean Enchiladas

1 pkg frozen spinach
1 can refried black beans
1 can enchilada sauce
3 cups shredded Mexi-cheese
1 pkg corn tortillas

Cook the spinach according to the directions. Add a spinkle of cumin, salt and pepper while cooking. Don't forget to drain the spinach! While the spinach is cooking, heat the beans so they are easier to work with.

Fill the tortillas with a layer of beans, spinach, and cheese. Roll up and place the overlapping part of the tortilla in a lightly greased baking pan (instead of greasing, you can spread a thin layer of enchilada sauce). Continue to fill the tortillas until you've filled as many as you want.

Cover tortillas with remaining enchilada sauce and cheese.

Bake in a pre-heated 350 degree oven until cheese is melted and bubbly.


Tuna-Brown Rice Salad

2 cups cooked brown rice
1 medium to large tuna steak
2 dozen red grapes, halved
1 handful halved or walnut pieces
1/4 cup mayonnaise
Emeril's Original Essence seasoning

Sliced veggies to garnish

Cook tuna steak on stove-top grill (quicker than the oven!) and season with salt, pepper and Emeril's Essence. When tuna is cooked thoroughly, cut into bite-size pieces. In a medium bowl, combine rice, tuna pieces, mayo, grape halves, and walnut pieces. Mix thoroughly. Add seasoning to taste. Serve with sliced veggies, fruit, crusty bread and hummus.

This is a great light, relatively healthy, and most of all, tasty dinner!