Spicy Pork, Eggplant, and Tofu Stir Fry

Total Time: 30 minutes
Serves: 4

Ingredients
1 large eggplant
olive oil
sesame oil
2 tsp. ground ginger
2 Tbsp. minced garlic
16 oz. pork, chopped into bite sized pieces(ground pork can also be used)
fresh ground pepper
1/2 cup soy sauce
2 Tbsp Splenda (or sugar)
2 Tbsp rice or white wine vinegar
3 tsp. red curry paste
4 tsp. corn starch
8 oz. extra firm tofu, chopped into cubes
1 package of frozen, shelled edamame
1/2 cup green onion, chopped

Directions

Wash eggplant and cut into 1/2 inch slices. Drizzle a large nonstick pan or wok with olive oil and sesame oil. Heat over medium high heat. Add eggplant and saute until tender, stirring frequently until browned and mostly cooked. Transfer eggplant to a paper towel to drain.

Add ginger and garlic to pan. Turn heat to medium. Add pork and cook until browned. 

Season with pepper. Add tofu and a splash of soy sauce, cook until tofu becomes colored.

Cook edamame according to package instructions.

Whisk together soy sauce, Splenda, vinegar, paste and corn starch in a small bowl.

Return eggplant to pan. Pour sauce over eggplant and pork mixture, stir to combine. Add edamame and top with green onions. Enjoy!!

This dish was so delicious!! Will definitely make again. 

Recipe adapted from: bigoven.com

Chilaquiles Casserole

Total time: 45 minutes
Serves: 10

Ingredients
1 Tbsp. canola oil
1 lb. lean ground turkey
1 medium onion, diced
1 medium zucchini, chopped
28 oz. (2 cans) black beans, drained and rinsed
5-7 Roma tomatoes, diced
1 (14 oz.) can corn, drained
2 tsp. ground cumin
2 tsp. chili powder
10 corn tortillas, quartered
1 can green enchilada sauce (red will work too, but I used green and it was delicious)
Shredded cheddar cheese

Directions

Preheat oven to 400 F and spray a large casserole dish with nonstick spray. Cook ground turkey and onions, until turkey is fully cooked. 

Add zucchini, corn, beans, tomatoes, chili powder and cumin, stirring until vegetables are heated through, about 3 minutes. 

 Scatter the tortilla pieces in the bottom of the casserole dish.

Layer with vegetable mixture enchilada sauce and cheese. 

 Repeat until all the vegetable mixture is gone, ending with the cheese layer.

Cover with foil, bake 15 minutes. Remove foil and bake an additional 10 minutes.

Enjoy!

Such a delicious dish, can hardly notice it's healthy. This will be a weekly staple for us :)

Recipe adapted from: http://www.eatingwell.com/recipes/chilaquiles_casserole.html