Tex-Mex Casserole

Source: The Oh She Glows Cookbook 
Makes 6 servings

Spice Blend:
1 TB chili powder
1.5 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne
1 tsp sea salt

Casserole:
oil for frying
1 cup chopped onion
3 cloves garlic, minced
1 orange pepper, diced
1 red pepper, diced
1 jalapeno, seeded & diced
1 cup corn kernels
14 oz can diced tomatoes
1 cup tomato sauce
2 cups chopped spinach
15 oz can black beans, drained & rinsed
3 cups cooked wild rice blend
1/2 cup shredded cheese
1-2 handfuls tortilla chips, crushed

(if needed, cook rice according to package directions)
1. Combine spice blend ingredients in small bowl.
2. Preheat oven to 375. Heat oil in large skillet. Add onion, garlic, & peppers; saute 7-8 minutes.
3. Stir spice blend into skillet, along with corm, diced tomatoes, sauce, spinach, beans, rice, & 1/4 cup cheese. Saute a few minutes more.
4. Pour mixture into oiled 13 x 9 baking dish and smooth out the top. Sprinkle crushed chips evenly over the top along with remaining cheese. Cover with foil & bake 15 minutes.

Slow Cooker Lentil Chili

Source: 2 Peas and Their Pod
modified by Aimee

2 cups brown (green) lentils, soaked overnight

1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, diced, seeds removed (optional)
1 1/2 cups corn kernels
2 large carrots, peeled and diced
2 1/2 cups vegetable broth
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 (15 oz) cans small red beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste

Directions:

1. Place all ingredients in a slow cooker. Stir well to combine.

2. Cover and cook on High for 4 hours or low for 6 hours. Serve warm.

Quinoa Pizza Crust

Source: Cooking Light
Makes four 9-inch pizzas

2 1/4 cups uncooked quinoa
1/3 cup water
3 tsp baking powder
3/4 tsp salt
olive oil to brush

ingredients to top:
pizza sauce or olive oil as a base
fresh or shredded mozzarella
toppings (tomato, basil, etc)

1. Place the quinoa in a small bowl and cover it with water. Let the quinoa soak overnight or for at least 8 hours. 

2. Preheat oven to 425. Drain and thoroughly rinse the quinoa (this will prevent any bitterness in the crust). Place the quinoa, water, baking powder, and salt in the bowl of a food processor. Process until a smooth batter is formed, about 2 minutes, scraping down the sides of the food processor as necessary. 

3. Spray 9-inch round pans with cooking spray (depending on how many pans you have, you may need to bake the crusts individually or in batches). Divide crust mixture evenly among the pans. Bake for 15 minutes, remove pans from oven, & brush each crust with olive oil. Carefully flip each crust, brush with olive oil, then bake another 5 minutes.

4. Arrange sauce/toppings and bake another 5-10 minutes until cheese is melted.