I made this recipe up to try to make something that I know my husband would like that was also vegan. It turned out pretty spicy, so I would season it differently next time. You can season it however you want with whatever you like though.

Ingredients: (this serves 2)
2 TBLS Olive Oil
1/2 eggplant
1 zucchini
1 yellow squash
1 can black beans
4 corn tortillas
enchilada sauce
1/4 teas garlic powder
1/4 teas chili powder
1/4 teas cumin
sea salt
                                                                   Cheese (or vegan cheese if you want this to be a vegan recipe)
                                                                   Sour cream or vegan sour cream

Directions:
In a skillet, over medium heat, cook diced eggplant, diced zucchini and squash. Add seasonings (to taste) and enchilada sauce. Make sure you don't cook the veggies so long that the eggplant gets mushy. 
Heat black beans in a separate pan
Heat tortillas (microwave works fine)
Place 1 corn tortilla on a plate, layer with sauce and veggie mixture, top with black beans, cheese, and then another layer of tortilla, veggies and beans and cheese. Melt cheese slightly in oven or microwave. Then top with sour cream and serve. 

YUM

This was a total last minute recipe. Just thought I'd share because I realize that a lot of people just like ideas so they can decide what to make the is super quick, easy and healthy.

Ingredients:

Corn tortillas
Tilapia (1 filet for each serving)
Shredded cabbage
2 limes
1/2 cup sour cream
1/2 packet ranch dip seasoning
1/2 packet taco seasoning
salt
pepper
garlic powder
salt
pepper

Directions:
Season Tilapia with garlic salt, pepper and salt (I didn't measure.  I just estimate). Bake at 425 degrees for 9 to 11 minutes or until fish flakes.
Mix sauce: sour cream, ranch dip seasoning, taco seasoning, garlic powder to taste.
Heat tortillas. 
On each tortilla start with 2 tbls sour cream mixture (or as much sauce as you want), 1/2 filet of tilapia, shredded cabbage, and squeeze one lime wedge for flavor.

I served 2 tacos per serving along with some black beans. It was delicious. 

Tonight was date night at home, so while the hubby took our kiddo to the babysitter's house, I stayed home and prepared a "romantic" dinner. And this is what I made.  It turned out AMAZING!!!  We will be making this again soon. 
I found this recipe in a magazine that I have had laying in my pile of cook books for ages.  It's called Eating Well and it is from October 2009. This makes me sound like a recipe hoarder.  Maybe I am.  I'm glad I finally tried this one after all these years. I hope you try this and love it!

Ingredients:
1 teaspoon plus 1 tablespoon extra virgin olive oil divided
4 oz italian turkey sausage
2 cloves of garlic, thinly sliced
1 bunch of broccoli rabe (about 12 oz), trimmed and coarsely chopped
2 cups cooked cannellini beans (I cheated and used canned), plus 1/2 cup of bean cooking liquid or water
1/8 teaspoon salt, plus a pinch, divided
4 large eggs
freshly ground pepper to taste
Rustic Croutons (Cut 3 slices of whole-wheat country bread into cubes, toss in 1 TBLS olive oil, season with salt and pepper and bake at 400 degrees for 10-12 minutes)

Directions:
1. Heat 1 teaspoon oil in large skillet, preferably cast iron, over medium heat. I did use a skillet that was not cast iron for this because my cast iron skillet was not large enough. It still worked out great. If you have sausage in casing, remove from casing and cook.  I had sausage that was not in casing, that I diced into small pieces. Cook until browned, 3-5 minutes. drain on paper towels and let skillet cool.
2. Pour off any oil left in the pan, add the remaining 1 tablespoon oil and place over medium heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add broccoli rabe and cook, stirring until wilted and tender but still bright green, 4 to 6 minutes. (add one to two Tbls water if the greens seem dry).
3. Add beans, bean-cooking liquid, (or water), the sausage and 1/8 teaspoon salt to the pan, stirring to combine; bring to a simmer. Make 4 indentations in the bean mixture and break an egg into each one. Season the eggs with the remaining pinch of salt and pepper. (I may have used more than a pinch). Cover the pan and cook the eggs, checking occasionally, until desired doneness: 3 to 5 minutes for soft set yolks, 7 to 9 minutes for hard set yolks. 
4. Top the bean mixture and eggs with the croutons and serve immediately.

This was a huge hit tonight.  We don't even have any leftovers.  
You can serve these cheese stuffed meatballs with roasted tomatoes or with marinara sauce.  This makes 6 meatballs.
Ok...I just have to say it....all I can think about while I create this post about meatballs is the Schweddy Balls skit from SNL.  I'm sorry...I can't help it. Ok...carry on...
 
Ingredients:
2 wedges of Laughing Cow Swiss Cheese
8 oz ground turkey
2 teaspoons of fresh minced garlic
1 1/2 teaspoons sea salt
generous amount of black pepper
1 whole egg
2 teaspoons grated parmesan cheese
3/4 teaspoon oregano

Directions:
Preheat oven to 350 degrees. Grease a cookie sheet. Mix turkey, garlic, salt, pepper, egg, parmesan cheese, and oregano together. Cut 2 wedges of laughing cow cheese into 3 equal size pieces and roll them into the shape of a ball.  Roll meat mixture into meatballs and create a hole with your finger in the middle.  Place one of the laughing cow cheese pieces in the middle of the meatball and then mold it so that it is completely surrounded by turkey. Bake meatballs in oven for 25 minutes or until turkey is completely cooked.  

The pictures are not great...but you get the point.  These were amazing!  




I originally found this recipe HERE and I changed it to make it my own.