A Twist on Baked Enchilada Dip from Do You Bake?

First off, I love the Baked Enchilada Dip. I made it for the first time when we watched the Super Bowl, and it was, for me, the highlight of the game. I don't remember if I posted the pics here, but I do think they are on Facebook.

Anyway, my husband started a new job and the training period has him away from home A LOT! Being just me and the kids for dinner it hardly seems worth the effort. The oldest feeds herself as soon as she come home from school. The youngest is hit or miss, unless it's mac and cheese or whatever big sister is having. I have heard from a lot of other people the the Baked Enchilada Dip is great with the addition of chicken. I decided to try a vegetarian twist and added a bag of "California" medley to the mix.

Overall, great flavor and really filling. I served it with tortilla chips, of course. The size of the veggies was a bit annoying, so in the future I will have to chop them a bit before adding.

While I am typing this, my son is leaning on my arm and he keeps saying,"I like that food" , outta the mouths of babes! He does like it...for about a bite, then it's too spicy.

Another vegetarian idea might be to add soy chorizo and the frozen veggies to the mix. I will probably give it a try...when my hubby is back on a regular routine because I was eating this for the next couple of days. Incidentally, the leftovers were great in eggs!

What twist have you put on this mix? I would love to hear about it!

Inexpensive, easy, and good...

...no I am not describing myself.

So somewhere between the Veggie White Castle and today, my hubby and I decided to do a week of vegetarian meals. I don't know if it was the meatless cart or the deals or a combination but our grocery trip came in way under normal.

I wasn't feeling a lot of prep or a lot of effort last night so I made an old favorite of mine called Carrot Tofu Scramble. It's really is simple and easy. One pound of shredded carrots, one pound of firm tofu drained and crumbled, 1/3 cup soy sauce, and a bit of sesame oil and sesame seeds if you've got them.

I used to have a huge skillet to make this in but now I just use my wok. I forget how much oil the original recipe calls for, I usually just eyeball it. Heat up the oil, throw in the carrots cook at medium high about 15 minutes. Throw in the tofu, go another five minutes until the carrots are soft. Add the remaining ingredients, serve hot. It 's recommended over rice. I used broken whole wheat linguine tonight.

I also didn't have sesame oil so I added 2 teaspoons of chili oil after I took out the boy's portion.  It came out great. I used to make this all the time when it was just me and the girl and I could get a couple of meals out of it. Thinking about it while I was cooking, it probably comes out to about a buck a serving to make this. It's hearty, it's tasty, it's easy, so why wouldn't you?

My cell phone camera really doesn't do this dish justice!