BEAN ENCHILADAS

  1 green pepper, sliced
  ½ cup sliced onion
  1 cup nonfat commercial taco sauce or salsa sauce
  2 cups canned or cooked pinto beans
  1 cup frozen corn kernels
  1 tsp. cumin
  1 tsp. chopped cilantro
  6-8 nonfat corn tortillas

Saute’ the green pepper and onion in a skillet with 2 tablespoons of the taco sauce, until tender. Stir in the beans, corn and seasonings. Paint the tortillas with a coating of taco sauce, spoon about ¼ cup of the bean mix on each and roll up. They can be eaten as is or baked at 375* for 15 minutes first.

                         EGGPLANT PATTIES

Serves 4
  2 eggplants, peeled and sliced
  3 tbsp. balsamic vinegar
  4 garlic cloves, minced
  1 tbsp. finely chopped rosemary
  pinch of black pepper
  pinch of oregano
  1 tbsp. Bragg’s Liquid Aminos

Slice eggplant into 1/3 inch-thick patties. Mix together all ingredients in a flat-bottom bowl. Let the eggplant patties marinate in the mixture for 15-20 seconds. Wet napkin with olive oil and wipe down a nonstick baking tray or aluminum foil, creating a thin coat of oil. Then bake the eggplant on the tray at 350* for 20-25 minutes. Mushrooms can be used instead of or in addition to the eggplant.


                  Zucchini Tagliatelle With Chiles, Garlic, Mint, And Sheep’s  Milk Ricotta Recipe
Serves four

The word “taglia” in italian means to cut, hence the many varieties of fresh pasta which bear a derivative of this word. Here we are literally “cutting” the zucchini to look like long pasta noodles. The pasta makes a great addition to a light summer menu, especially if the guests are watching carbs. Take the time to find really good ricotta salata cheese- there are some great varieties from sardinia- and be sure to use excellent olive oil.
8 Each Green Zucchini
3 Each Cloves Garlic - Very Thinly Sliced
1/3 Cup Mint Leaves - Chopped
2 Each Fresno Chiles - 1 Seeded, 1 Not, Both Chopped
1/4 Cup White Wine
1/4 Cup Pine Nuts
4 Tbsp Extra Virgin Olive Oil, Plus Additional For Garnish
1 Tbsp Butter
Crushed Chile Flakes (As Needed)
1/4 Cup Ricotta Salata Cheese- Freshly Grated
Using a Japanese mandolin with the medium julienne attachment, thinly slice the zucchini into long, lengthwise strips. Place the zucchini “pasta” into a large mixing bowl and season aggressively with salt, tossing through evenly. Meanwhile in a large sauté pan heat the olive oil until very hot, almost smoking, and add the garlic and pine nuts. Toast until golden brown, but be sure not to burn (this will happen fast), then add the chilies and sauté briefly. Add the white wine to slow down the cooking process. Reduce the wine until almost nothing is left (85%) then add the zucchini and butter and toss through (just warm up do not cook Zucchini). Finish by adding the mint leaves and adjusting the seasoning with salt and crushed chile flakes. Transfer to a serving plate and top with the ricotta salata and a healthy drizzle of extra virgin olive oil.



Combine all ingredients in a bowl (except coconut oil) and mix together with a fork. Using your hands, make several patties, then fry in coconut oil over medium heat. Keep adding coconut oil to pan as needed to keep a thin layer always present while cooking. Cook 2 or 3 minutes on each side and serve with your favorite vegetable.

I got this recipe idea from and I just loved how it turned out.