Matcha Latte

photo credit: https://gimmedelicious.com/diy-iced-matcha-latte

1 tsp matcha powder
4 oz vanilla almond milk
4 oz 2% milk
1 packet Splenda (or sugar)

1/4 tsp vanilla extract (optional)

Place matcha powder in a cup and dissolve in about 1 oz hot water. Add almond milk, regular milk, and sweetener. Microwave for 1 minute for a hot drink or add ice for a cold beverage.  Add vanilla extract if desired.

Beef enchiladas

adapted from Joanna Gaines' Magnolia Table cookbook

photo credit: https://feverishnews.com/beef-enchiladas-from-magnolia-table

1 medium onion, finely chopped
1 pound ground beef
1 tbsp chili powder
1 tsp ground cumin
salt
1/4 tsp freshly ground black pepper
8 oz canned or frozen green chiles
8-10 corn or flour tortillas
1 1/2 cups red enchilada sauce (I like Hatch organic brand from Whole Foods)
2 cups grated Mexican blend or sharp Cheddar cheese (about 8 oz)
1/4 cup thinly sliced green onions, for serving

Preheat the oven to 350 F.

In a large skillet, heat 1 tsp oil over medium heat. Stir in the onion and cook until it begins to soften, about 5 minutes. Add the beef and cook over medium-high heat, stirring often to break up the meat, until no longer pink, about 5 minutes. Stir in the chili powder, cumin, 1/2 teaspoon salt, and the pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the green chiles.

Spread 1/4 cup of the enchilada sauce in a 9 x 13-inch baking dish. Pour about 1/2 cup of the enchilada sauce onto a plate.

Working with one tortilla at a time, place it in the sauce on the plate to coat the bottom. Spread about 1/3 cup of the meat mixture down the center, sprinkle with a little cheese, and roll up the tortilla. Place it seam side down in the baking dish. Repeat to form a total of 8-10 enchiladas, nestling them against one another in the dish. Pour the remaining sauce over the rolls, then sprinkle the remaining cheese over the top.

Bake until browned on top and gently bubbling around the edges, about 30 minutes. Let stand for 10 mins.  Sprinkle with sliced green onions.

Turmeric Latte

photo credit: https://www.hauteandhealthyliving.com/turmeric-latte-golden-milk

4 oz unsweetened vanilla almond milk
4 oz 2% milk
1/2 tsp turmeric
generous sprinkles of cinnamon and ginger (about 1/8 tsp each)
sprinkle of black pepper
1 packet Splenda (or 2 tsp honey)
1/2 tsp coconut oil (optional)

Warm almond milk and regular milk and stir in other ingredients.

Balsamic glazed Brussels sprouts

 photo credit: https://www.balancedlife-leslie.com/paleo-crispy-air-fryer-brussels-sprouts/

1-2 lbs Brussels sprouts
olive oil
balsamic vinegar
salt
pepper


Cut Brussels sprouts in half or quarters depending on size and toss in olive oil, salt, pepper, and balsamic vinegar (the latter generously). Air fry for 10-12 minutes on 400 degrees.

Sour Cream Chicken Enchiladas

photo credit and recipe adapted from: https://cooking.nytimes.com/recipes/1021037-sour-cream-chicken-enchiladas

cooking spray
2 (10-ounce) jars Whole Foods 365 roasted verde salsa
1 (10-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream
4 cups shredded chicken

1 (4-ounce) can diced green chiles
1 (14-ounce) bag grated mozzarella cheese
10 (8-inch) soft flour tortillas

Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.

In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.

In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside. Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.

Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you’d like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.