Red Enchilada Sauce

3 March 2014



  • 1 medium onion, chopped
  • 8 cloves garlic, crushed
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. chipotle
  • 1 tsp. cumin
  • 2 tsp. dried Parsley
  • 1.5 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup salsa (the quality of the salsa definitely makes a difference in this sauce)
  • 3 cups vegetable broth
  • 2 (7-ounce) cans of roasted green chilies
  • 2 (14.5-ounce) cans of diced tomatoes (I use no-salt added)

1. In a medium size saucepan, heat a small amount of olive oil over medium-high heat.  Sauté onion and garlic until onion is translucent and tender. Add spices and toast (3-4 minutes)

2. Add salsa, broth, chilies and tomatoes.  Bring to a boil then reduce heat and simmer 10 minutes.  Using an immersion blender, blend until smooth (you can allow this to cool then transfer to a blender if necessary).  Reduce heat to low, and continue to simmer until desired consistency is achieved.

Personal Breakfast Quiches

2 March 2014


  • 1/2 c. onion, chopped
  • 1/2 cup bell pepper, chopped
  • 3/4 cup turkey bacon, chopped
  • 1/2 cup milk
  • 1/2 cup light ranch dressing
  • 4 eggs
  • 1/2 tsp. salt
  • Pepper
  • 1/3 cup mushrooms, chopped
  • 2 cups shredded cheese
  • 5 oz. spinach, chopped

1. Preheat oven to 350º F. Grease a muffin pan. Heat a small amount of olive oil in a medium skillet over medium-low heat.  Add onions and sauté until tender and transparent (I like to caramelize them a little bit).  Add bell pepper and turkey bacon; cook for 5- 8 minutes.

2. In a medium bowl, combine milk, dressing, salt, pepper, and eggs. Stir in cheese, mushrooms, and onion mixture.

3. Heat a small amount of water in skillet and add spinach.  Cook until wilted; add to egg mixture.

4. Fill greased muffin tin nearly to the top with mixture and place in preheated oven for 20 – 25 minutes or until set and browned on the edges. Allow to cool.  Can be frozen.




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