Refried Beans Enchilada Casserole

​Refried Beans Enchilada Casserole with pico de gallo salsa… Yummy dinner and leftovers.


2-14oz cans of your favorite enchilada sauce

8 Large flour tortillas, cut in half

2-14oz cans of your favorite refried beans

1 large red bell pepper, diced

1 large white onion, diced

1 cup black olives, sliced

1-14oz can corn, drained

1-14oz can diced tomatoes, or 3 fresh roma tomatoes, diced

2 tablespoons cumin

1/4 teaspoon chile powder

Your favorite pico or other chunky salsa


1. Preheat oven to 350 degrees.

2. Pour one can of enchilada sauce bottom of 9×13 glass baking dish.

3. On medium heat in pot, water saute onion, bell pepper, garlic for 5 minutes, then add refriedbeans, cumin, corn, tomatoes, chile powder and heat through- about 5 minutes

4. Place 4 tortilla halves with flat edge against sides of dish. Ladle 2 cups of bean mixture and spread over tortillas. 

5. Repeat 3 times.

Note: For vegetarian option, sprinkle 1 cup Mexican cheese blend on top of bean mixture at each layer.

6. Add last layer of tortillas, then pour other can of enchilada sauce over top. Sprinkle #olives. Bake uncovered for 40 minutes.

Serve with heaping scoop of pico de gallo salsa or other garnish. Pairs well with greensalad and vinaigrette salad dressing. Makes great left overs too! 

Optional garnishes:

  • Sourcream
  • Cilantro
  • Guacamole
  • Avocado slices

I’ll see you at the table!

Recipe: Stuffed Bell Pepper and Steamed Asparagus

17438080_494117124045466_2501886692655366144_nHealthy veggie based meal: stuffed bell pepper and steamed asparagus.
4 yellow bell peppers, tops cut out and seeds rinsed out
1 package of saffron rice, prepared per package directions
1 roma tomato, small dice
1 zucchini, small dice
1 small yellow onion, small dice
3 clove garlic, minced
1/4 cup fresh parsley, chopped
Olive oil

1. Preheat oven to 375 degrees
2. Cook saffron rice per package directions
3. On medium heat, saute onion and zucchini in olive oil or water for 5 minutes, then add tomato and garlic and saute for 1 minute.
4. Add cooked rice, parsley to zucchini mixture and stir to combine. Using a tablespoon, scoop rice mixture into bell peppers.

Note: You can use other bell peppers, but I prefer the mild, sweeter flavor of yellow.
5. Place 4 stuffed bell peppers into 8×8 glass baking dish. Add water around the outside of peppers, 1/3 the way up the pepper.
Note: If you’re preparing ahead of time, store in refrigerator for up to 2 days, covered in plastic wrap. Add water when ready to bake.

6. Bake uncovered for 45 minutes, or until the skin of peppers begins to wrinkle. If your peppers are really thick, you may need 5-10 more minutes. Better to over bake than under bake.
7. Serve with steamed asparagus.

For a more robust meal, serve with crusty bread and large green salad.
I’ll see you at the table!

Cooking Tip

17333905_1821009368164699_5894691044364124160_nKitchen clutter will stop you from wanting to cook. Look for ways to organize your kitchen and dining space. A few examples:
🔪Organize your cooking knives and get rid of the knives that should go. You know which ones I’m talking about!
🍴Clean out the utensil drawer. Organize the forks, spoons, knives so that it looks better.
💐 Flowers don’t need to stay in the kitchen. Find other spots to enjoy flowers and free up valuable counter space.
I’ll see you at the table!


17332737_1265365500208322_2353166337565523968_nIt’s that lovely time of year when asparagus is in season! Delicate but bursting with flavor, add asparagus to your menu. My local grocer (Winco) has it on sale for $0.98/pound!
Some asparagus dish ideas:
🍴Cream of asparagus soup
🍴Roasted asparagus with balsamic dressing for dipping
🍴Two-inch size pieces added to rice
🍴Steamed and added to veggie tortilla wrap

However you use it, indulge in this spring time delicious vegetable!

Dirty Rice with Kielbasa and Broccoli

What would life be without rice?! It comes in many different varieties and goes with just about everything.

I usually prefer to cook basmati rice as a side dish, but having a box of ready to cook mix is really helpful for weekday meals. When I purchase these boxed rices, I often get the bigger size so that we have left overs for lunch. Here’s a quick weeknight meal suggestion.


  • Kielbasa (I usually get the low sodium), cut into 1/4″ inch rounds
  • 1 box Zatarain’s Dirty Rice
  • 1 head of broccoli, small pieces
  • Olive oil


1. Large skillet heated on medium, add 2 tablespoons olive oil. Heat the kielbasa for about 5 minutes to get some nice color and crispiness. Set aside cooked kielbasa.

2. Using same pan, cook Dirty Rice based on instructions.

3. During the last 5 minutes of cooking rice, add in the broccoli and kielbasa. Stir to mix together, replace lid and finish cooking last few minutes. Add about 1/4 cup water if needed, but there should be enough steam in the dish to cook the broccoli.

Veggie Notes:

  • You can omit the kielbasa all together, or add in veggie sausage.
  • In addition to broccoli, I like other veggies in this dish like diced bell peppers, white or yellow onion. Best to sauté first so the onion loses it’s bitterness. In my book, the more veggies the better!

Dish goes great with a leafy green salad too. Enjoy!

I’ll see you at the table!

Chicken, Green Beans and Asian Noodles

Chicken, green beans and asian noodlesThis dish turned out better than I thought it would. Originally posted on, I had to alter it of course! BTW, you really MUST use the mint in this dish. Don’t make it without mint, that’s what ties it all together!


  • 8 ounces Thai flat rice noodles
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons minced garlic
  • 8 ounces yard-long beans (Chinese long beans) or regular green beans, cut into 2-in. pieces
  • 2 boned, skinned chicken breast halves (1 lb. total), sliced 1/2 in. thick
  • 1/4 cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons sugar (Jen’s Note: Reduce to 1 tablespoon for less sweet taste)
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons fresh lime juice
  • 1/2 cup chopped fresh Thai basil leaves, divided (Jen’s Note: Asian grocery stores are great for fresh Thai basil)
  • 1/2 cup chopped fresh mint leaves, divided
    1/2 cup chopped green onions, divided


1. In a large pot, cook noodles in boiling water until tender, about 4 minutes. Drain noodles and transfer to a large serving bowl.

2. Heat oil in a large wok or frying pan over high heat. Add garlic, long beans, and chicken. Cook until chicken is slightly browned, stirring often, about 4 minutes. (Jen’s Note: You really want to make sure that the wok is really hot so that the chicken
3. Add fish sauce, broth, sugar, ginger, lime juice, and 1/4 cup each basil, mint, and green onions, stirring to combine. Bring mixture to a boil and pour over noodles. Sprinkle with remaining basil, mint, and green onions.

This dish is great with something else on the side – like pot stickers, egg rolls, or egg drop soup. Really tasty left overs too.

I’ll see you at the table!