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 and kale enchiladas

adapted from Joanna Gaines' Magnolia Table cookbook

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

Notes: in the past I've needed significantly more enchilada sauce and it was easier to make it into a layered casserole than enchiladas if I used corn torillas bc they're not very bendable.

1 medium onion, finely chopped
1 pound ground beef

bunch of curly kale, washed and chopped
1 tbsp chili powder
1 tsp ground cumin
1/4 tsp freshly ground black pepper
8 oz canned or frozen green chiles
12 corn tortillas (or can use flour tortillas or a mix)
24 oz cups red enchilada sauce
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 kale, chili powder, cumin, and the pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the green chiles and half of the shredded cheese.

Coat bottom of pan with enchilada sauce, then layer on tortillas, meat mixture, and sauce, alternating with tortillas and then sauce on top.  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.

Layered Sour Cream Chicken Enchiladas

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

cooking spray

4 cups shredded cooked chicken (about 2.5 lbs)

28-32 oz roasted salsa verde
1 (8-ounce) container sour cream

1 (4-ounce) can diced green chiles

2 garlic cloves

12-ounce bag shredded pepperjack cheese
12-16 oz corn tortillas

Roast chicken at 425 degrees for about 25-30 mins depending on thickness, then shred or dice.  Heat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

In a large bowl, whisk together the salsa verde, sour cream, green chilies, and garlic cloves. Spread 1/2 cup in the baking dish.

Layer on corn tortillas, then chicken, then 1 cup sauce, then cheese. Repeat until the top layer is tortillas.

Pour the reserved enchilada sauce over the tortillas and add shredded cheese. Bake for 30 minutes.