Oven roasted beets are soooo tasty AND healthy! They take a little while to cook through, but the recipe is super easy and so worth the time! These are great during the summer, and are much better for you than the canned version.
Don’t like beets? Try these before you swear off them – you may be surprised!
Scrub each beet and cut off leaves/stem close to the tip
Wrap each beet loosely in aluminum foil
Place foil wrapped beets on baking sheet
Place baking sheet in oven, and cook for 45-60 minutes. Check beets every 20-25 minutes to ensure that they are not burning; if they look dry add some water to each (about a tablespoon per beet) and re-wrap
When a fork can be inserted into the beet easily, they are done
Remove beets from oven, allow to cool
Peel each beet. Hold with paper towels and use those to peel the skin away; this will prevent your hands from staining
These beets are great for use in salads, as a side, or alone as a healthy snack!
Can’t wait to hear what you think! Comment if you try this recipe! 🙂
This recipe is healthy and has great flavor – definitely got the hubby’s approval! We will be having this again, FOR SURE! Feel free to play with the veggies – I’m sure there are others you could add and enjoy it just as much!
Hard boiled eggs are so convenient as a healthy snack or as part of meal prep by adding them to meals, such as salads. Having to boil eggs on the stove was always annoying to me, so I was psyched to find this recipe!
I tweaked it just slightly by adding water to each muffin/cupcake cup, to ensure no brown/burn spots on the eggs – worked like a charm! This recipe is so easy, and the shells peel off like a dream! If you notice the eggs don’t cook through thoroughly, you may want to up the temp to 350. For our oven, 325 degrees for 30 minutes had them turning out perfectly!
My hubby absolutely LOVES enchiladas, but most of the recipes I found are SO unhealthy! Now, this recipe is a bit of an indulgence, but it passed the hubby test with FLYING colors – and it’s healthier than MANY other enchilada recipes. Hubs LOVES these (as do I), and I can make them without feeling so guilty!
The points that really help to reduce the calories in these enchiladas is the the use of lean ground beef, green chile salsa instead of traditional enchilada sauce, and less of the real fatty ingredients, like cheese (don’t worry – there is still PLENTY of cheese in this recipe!)
Lastly – this recipe makes A TON – about 10-12 servings. So it’s great for a dinner party/get together, or if you love leftovers (as again, my hubs does, and I don’t mind them either!)
I hope you all enjoy 🙂 Please let me know how you like them!
1 lb lean ground beef (I typically get the 93% lean option)
½ cup olive oil
16 corn tortillas
3 jalapenos, chopped (optional)
2 jars (16oz each) green chile salsa (I use El Pinto, the hot version)
1 lb Fiesta blend cheese, shredded
½ red onion, finely diced
Pam olive oil cooking spray
Guacamole (optional, for topping)
Salsa (optional, for topping)
Cookie sheets, lined with paper towels
Saute pans (one large, one small)
9 x 13 oven safe pan (I use a glass pan)
Spray large skillet with Pam olive oil cooking spray, then place diced red onion and cook on medium-high for about a minute, until fragrant
Place the ground beef into the skillet over medium-high heat. Using a wooden spoon, break up the beef as it cooks. Cook about 7-10 minutes, until fully browned/cooked through (I like to drain off some of the oil/grease once cooked through)
Preheat oven to 400 degrees
In the small saute pan over medium heat, warm the olive oil. Using tongs, place corn tortilla in the oil, flip, and drain off back into skillet. Place the tortilla on a paper-towel lined cookie sheet. Repeat with remaining 15 tortillas. Then place paper towels over tortillas to soak up excess oil
Coat 9 x 13 pan with Pam cooking spray
Pour ½ cup green chile salsa into pan and spread evenly. Place 3 tortillas on top (you’ll have to cut 1 in half to better fit the pan). Top with ½ cup of beef and red onion mixture, some chopped jalapenos (optional), 1 cup fiesta blend cheese, and ½ cup of green chile salsa. Repeat layering as many times as needed, ending with a layer of tortillas. Top with ½ cup green chile salsa and 1 cup cheese (I use closer to 1.5 cups for the top)
Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil, place pan back in the oven, and bake for an additional 20 minutes
Remove from oven and allow to cool for 5-10 minutes
Slice and serve warm
*May add guacamole and/or salsa for toppings*
This recipe, seriously, is a keeper. It is low in sugar, and high in iron, protein, Vitamin B6 and Vitamin B12. Unfortunately, it’s also on the higher side of saturated fat, which is why we don’t have it too often, but it is, nonetheless, much healthier than some other enchilada recipes I’ve seen out there!