I’ve been making good on my promise to cook two new recipes a week, although I’ve been terrible about photographing anything else but the finished product. My bad!

Even though I love going out for Mexican food, I’ve never been too adventurous when it comes to ordering something new. And my homemade attempts have basically consisted of cheese quesadillas, tacos, or chips with salsa. Lately, I’ve been seeing tons of enchilada recipes but none appealed to me as much as the Black Bean & Sweet Potato version featured on Kath Eats.

I mixed together a can of black beans, chili powder, a mashed sweet potato, diced green chilies, and my new favorite multipurpose ingredient — chili garlic sauce. If you ever see this in the store, buy it! You can add it to almost anything for a really full flavored kick.

I covered the bottom of my pan with Salsa Verde, then stuffed the enchiladas into La Tortilla Factory tortillas. I strongly recommend searching for the Smart & Delicious Low Carb, High Fiber whole wheat variety. Unlike most tortillas, these are decently sized and only 50 calories each, which means you can eat 3 tortillas for the same calorie count as ONE with most other brands! Finally, I topped them with more Salsa Verde and shredded jalapeno Jack cheese.

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Just bake at 350 degrees for 25 minutes and voila! The enchiladas were a HUGE hit for both me and the boy and now I have a new dish to add to my dinner rotation.

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This past week, I also dug into my Martha Stewart Everyday Food cookbook to make two different meals. First, I turned to the Pasta with Peas and Ricotta for inspiration. This very simple dish was so easy to make (I even cooked it one morning to pack for lunch while getting ready for work!) and I could modify to serve for one. Better yet, this meal only dirties two dishes — one pot for cooking, and one bowl for eating.

Bring salted water to a boil; add one serving of pasta. I chose one with lots of crevices to hold the cheese! When the pasta has 3 minutes remaining, add snap peas (snip ends first). With one minute remaining, add 1/2 cup frozen sweet peas. Drain and pour pasta and peas back into the saucepan; add 1/4 cup ricotta cheese, parsley, salt and freshly ground black pepper, mixing well. Then just transfer to clean bowl and eat. It might not be the prettiest meal, but it tasted very fresh and light.

By the way, the cookbook calls for butter, but I definitely didn’t see a need for it!

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When I saw wild-caught salmon on sale at the grocery store, I opened the cookbook to “Fish” and found a recipe for Salmon with Potato-Artichoke Hash. Sounds good, right? I also picked this meal because I had some of the ingredients on hand, and the rest were super easy to buy.

First I diced and seasoned potatoes and quartered artichokes (Trader Joe’s has a great canned version!) with salt, pepper, EVOO and thyme. Then I added salmon, sprinkled with salt and pepper, to the pan and roasted everything at 475 degrees for 20 minutes. While the fish, potatoes, and artichokes were cooking, I made a quick “sauce” of parsley, white wine vinegar, Dijon mustard, water, salt and pepper.

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Then I tossed some frozen asparagus into a boiling pot of water, turned off the burner and let it sit for a few minutes. Everything was cooked and ready in no time!

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The potatoes came out very crispy, which was nice. I forgot to spray the pan beforehand and when I went to flip the potatoes, they were sticking and I was worried they wouldn’t turn out well, but they tasted delicious. The parsley sauce was a nice addition to the salmon, although next time I will definitely grind it into more of a paste, or just throw it into the food processor.

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Of course, last but not least, I can’t forget my Pizza Friday. I promised you figs and ricotta…

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…so they had to make an appearance! I also added pear, ground pepper, kosher salt and shallots to the pizza. It was pretty good but nothing amazing. Maybe Granny Smith apples instead of pears for a little bite to contrast the figs?

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I’ve been amazed at how much easier it is to shop and get quality groceries when you have specific meals in mind. Normally I just wander the store and end up with all carbs, or 5 different types of protein when I can barely finish one within a week. Also, I’m getting really excited knowing I am coming home to make a delicious meal. I’ve always loved the dinners I’ve put together but they are usually very simple and plain. Now I feel like I can make anything I want 🙂