American heart Association

Spinach, Chicken Tortilla Bake

I have been preparing this dish for many years and it is still one of our favorite go-to casseroles! Besides being healthy, it is delicious, nutritious, and pretty quick to assemble. It was originally a Weight Watchers recipe, that I received at a Weightwatcher’s meeting, over ten years ago. Now the tricky part; since we have decided not to eat meat anymore, I needed to tweak this favorite recipe to remain as good as the original, yet stay in our vegan guidelines. It was actually not difficult at at all! After a few tries, I accomplished the vegan conversion and again received a big thumbs up from Jeff. Serving size for this casserole is 8… well not in this house-hold… 6 maybe, with a vegetable, or a side salad. The original Weightwatcher’s recipe is simple, yet so good, that I am going to give you both versions. The Weightwatcher’s version is called: ” Spinach, Chicken Tortilla Bake.” If you eat meat, try this version, it is so good. However, if you are a vegetarian or vegan you will not be sacrificing any flavor if you try the vegan version. Heck, try both!

Spinach, Chicken Tortilla Bake

Ingredients

1 1/2 Cups of roasted chicken

1 Cup Uncooked spinach chopped

1/2 Cup cilantro chopped

1 Cup Herdez Salsa Verde

1 1/2 Cups fat free ricotta cheese

6 mission carb balance whole wheat tortillas – fajita size

2 ounce (1/4 Cup) Monterey jack cheese shredded

1/3 Cup Diced Green Chilies )1 small can)

INSTRUCTIONS

Toast tortillas in a dry skillet until toasty, set aside. In a medium bowl mix chiles, salsa verde and ricotta cheese together. Place 1/2 cup of the Salsa Verde mixture in the bottom of a 8 X 8 inch casserole dish, spread evenly. Layer, toasted tortillas, chicken, spinach and additional salsa verde mixture. Should make 3 layers. Top with the shredded Monterey jack cheese. Bake at 350 degrees for about 30 minutes. Top with sour cream and salsa or any of your favorite toppings

Now for the Vegan version (and believe me its super good also).

Vegan Spinach, “Chicken” & Tortilla Bake

Ingredients

1 1/2 Cups of beyond burger or any vegan meat substitute you desire

1 Cup Uncooked spinach chopped

1/2 Cup cilantro chopped

1 Cup Herdez Salsa Verde

1 1/2 Cups extra firm tofu – drained well and crumpled

6 mission carb balance whole wheat tortillas – fajita size

2 ounce (1/4 Cup) Vegan Monterey jack cheese shredded

1/3 Cup Diced Green Chilies )1 small can)

1/3 Cup sliced black olives

INSTRUCTIONS

Toast tortillas in a dry skillet until toasty, set aside. In a medium bowl mix chiles, salsa verde, sliced black olives and firm tofu together. Place 1/2 cup of the Salsa Verde mixture in the bottom of a 8 X 8 inch casserole dish, spread evenly. Layer, toasted tortillas, chicken, spinach and additional salsa verde mixture. Should make 3 layers. Top with the shredded vegan Monterey jack cheese. Bake at 350 degrees for about 30 minutes. Great topped with salsa.

NOTE: I HAVE TRIED THIS CASSEROLE WITH CORN TORTILLAS AND IT WORKS FINE, JUST MAKE STRIPS OF THE TOASTED TORTILLAS TO LAYER WITH (USING THE WHOLE TORTILLA MAKES SERVING MORE DIFFICULT AND MESSY). I FIND IT BETTER TO SLICE THE TOASTED TORTILLAS IN WEDGES, ALSO.

CHEERS FROM JEFF AND LIZ

PANDEMIC 2020

Forty Three days we have stayed home, stayed away from friends and family and survived. Jeff and I have as everyone should, taken this pandemic very seriously, besides our children would kill us if we got sick. So what have we been doing, you ask?

Painting, finishing projects that have been on hold for years, cribbage, puzzles, Planting a garden, going on lots of walks and cooking. I am very lucky in the fact I have Jeff as he is a lot of company and loves projects. So needless to say we have not been bored. Jeff took over the sewing machine as we made mask for us and family members.

In our neighborhood of over 300 + homes we hardly ever see many people or children. Wow ! there are sure a lot of people now, joggers, bikers, dog walkers ,children riding on anything with wheels. The yards have never looked so good as people seem to have a lot of extra time on there hands. We have had groceries delivered and picked them up at Fred Meyer as they are not charging seniors for grocery pick up. We have twice phone ordered a pizza from Little Pizza Paradise , our fav to help support the owner in these times. We are doing a lot of reading and research into plant based diets as we are moving in that direction with are diets. We have new heroes in Dr Greger. Dr William LI, Dr Campbell, Dr Dean Ornish, Dr Esselftyn and the folks at Forks over Knives. We are spending a lot of time in the kitchen trying to learn new cooking methods with our lifestyle. Jeffs brother Richard has had heart surgery and is learning a lot of the same methods. We are Dehrating more than ever, getting ready for when we can hit the road with our trailer again. We have whole meals dehydrated and lots of greens, herbs, lemons, limes and fruit in general. WE ARE DEFINITELY NOT BORED.

As we are entering into May with no set script for everyday life we are continuing are careful measures and cautions. We hope that you are all safe and well out there. We are lucky to live in a smaller population center of Central Oregon which hasn’t been hit as hard as some areas. Please stay SAFE AND WELL. CHEERS FROM JUST AROUND THE BEND.

Dutch Oven Fruit Cobbler and Gluten Free

Dutch oven cooking is a fun way to create food and desserts gourmet style. This particular Rving Adventure lead us to Horse Creek Campground for 5 days of Hiking, biking and campfire cooking with great friends.

Since half of our friends and family tend to be gluten free I came up with this delicious gluten free fruit cobbler. I decided instead of using my oven in the RV, I would cook it on the campfire in a cast iron pot. IT’S EASY, FUN AND DELICIOUS!!! 🍏

RECIPE:

In a medium bowl add:

FRUIT MIXTURE:

4 cups of FRUIT– can be sliced apples, apples and blueberries, mixed fruit (strawberries, blueberries, raspberries etc) I personally add 1 cup rhubarb to any of the above fruit mixtures, Yum.

To the fruit mixture mix in-

1 Tablespoon Tapioca

2 Tablespoons sugar free raspberry jam (I prefer Trader Joe’s)

1 Tablespoon Honey (more if you like it sweeter) also can use Stevia, Agave etc

1 heaping teaspoon cinnamon

Stir together gently and place in a deep dish pan, 8 x 8 inch casserole dish or any ovenproof dish you prefer- pour into chosen pan. Set aside. If cooking in a conventional oven set oven at 350 degrees.

If cast iron cooking I used a 12 inch dutch oven and placed 8 coales on the bottom and 12 to 14 coales on the top. This particular time I used a dutch oven liner which really helped with clean-up as we were dry camping with limited water, either way it turned out perfect.

TOPPING

In a medium bowl add: 🥘

1 Cup Oatmeal

1/4 Cup chopped nuts ) I prefer pecans) almonds are good also

2 Tablespoons gluten free rice flour (can use gluten free baking mix)

If you are not gluten free I use 100% whole wheat flour

2 Tablespoons brown sugar

1 Tablespoon ground flax seeds

1 heaping teaspoon cinnamon

Optional but yummy is to add 1 to 2 tablespoons flaked coconut to topping mixture

Stir above ingredients together mix in the butter or olive oil until crumbly

ADD:

2 Tablespoons Butter (melted) or 2 Tablespoons Olive OIL (We prefer the olive oil for health reasons , I’ve made it both ways and really can’t tell the diff). Try it both way and see what you think.

Sprinkle topping over your fruit mixture, spreading evenly- place in preheated oven and bake until golden brown and bubbly approx for 30 to 40 minutes. We live at 6 thousand feet so my cobbler takes a little longer in Bend, Oregon. 350 Degrees

Now the Cast Iron Pot over the campfire cooking method:

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The method is the same as a conventional oven the only difference is If cast iron cooking I used a 12 inch dutch oven and placed 8 coales on the bottom and 12 to 14 on the top. This time it took about 40 minutes at 1500 feet elevation to cook to perfection. Just peek at the last 15 minutes to check if its bubbly and browning nicely.

Now the unhealthy part, really good with vanilla bean ice cream (Per jeff) and or whipping cream, just a suggestion.

CHEERS FROM LIZ UNTIL NEXT TIME♥♥♥♥

Thank you for sharing my creativity! However, unauthorized use and/or duplication of content on this blog without written permission from me is not allowed. You are welcome to use a couple photos, given that you link back to the JUST AROUND THE BEND blog post you are using it from. Any free printables I share are for personal use only. Please feel free to pin anything you see on this blog, using the handy “pin it” button when you hover over a photo. Thank you!

Blix Electric Bikes 100 Mile Update

It’s been a busy last two months of camping, fishing and riding our Blix Electric Bikes. We have both ridden our bikes a little over 100 miles and going strong. I cannot say one negative comment about these bikes, from the comfort, user friendly design to the incredible balance they provide. We have been riding them to the grocery store, to Starbucks -fun and exploring every trail in and around Bend, Oregon. Wait until we get back on the RV road, we will be dangerous.

So let’s discuss Pros: Well designed with super comfort

Upgraded LITHIUM Battery with a 55 mile range

Well built spring loaded luggage rack

Foldability for storage – even fits in the back of our 4 runner

Headlight and rear light powered by lithium battery

Power assist and changing gears user friendly

CONS: Possibly the 38 pound weight for some could be a disadvantage – I personally believe the weight helps with the performance and balance of this bike.

Put this bike on your Christmas, bucket list and hopefully you will be able to have as much fun as we are having on these amazing designed electric bikes.

Until Next Time Cheers From Just Around The Bend ♥♥♥♥♥

Thin Bins Collapsible Containers

Over the last three years of our owning an RV, traveling extensively and trying to stay organized , we have slowly figured out some tricks. Thin Bins is one trick that helped declutter our cabinets! Thin Bins are the perfect choice for small apartments, dorms, RVs, camping and more!

Saving Space is huge as each container is collapsible to 1/3 its original size for easy compact storage and the right lid easily snaps shut making them stackable.

Thin Bins Collapsible Containers – Set of 4 Square Silicone Food Storage Containers – BPA Free, Microwave, Dishwasher and Freezer Safe – $19.99 and Free Shipping with Amazon.

I prefer the value set – Set of 4 assorted stackable and collapsible silicone containers – Includes one of each size for the best value: Small (10.5 oz), Medium (18 oz), Large (26 oz), and Extra Large (43 oz).

The design is amazing, with snap on lids which create an airtight vacuum seal that keeps your food secured and fresher longer. Featuring an air vent for microwave heating.

Now the really important part, thin bins are made from 100% FDA compliant non-toxic, BPA free, food grade silicone. They are non-stick, leak-proof, easy to clean , they don’t stain and microwave, freezer and dishwasher safe. Great for storing leftovers in the fridge and microwavable for when you’re ready to enjoy your meal.

I have not been contacted by thins bins to represent their product. I have used this product for over two years and like it so much I have ordered another and believe in its quality and convenience.

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Cheers From Just Around The Bend♥♥♥♥

Body Glove Performer Paddle Board

What do 66 year old retired people do in Bend, Oregon? Yes!!! that is correct we play hard and buy paddle boards. Ok mom I hope you never read this. Our first plan is to get in shape with the Body Glove Performer 11′ Inflatable Stand Up Paddle Board.
The Body Glove ISUP (Inflatable Stand-up Paddleboard) PERFORMER is a multipurpose design for families, fitness activities, fishing and on water yoga. The Performer is designed for incredible stability and durability while also exhibiting an industry leading performance shape from paddling professional Luke Hopkins. He designed this board to be the ultimate board for family fun, fitness, and on water adventures.

The ISUP is made from incredibly durable puncture resistant heavy duty PVC and can support over 320 pounds. This allows for an adult to paddleboard with a child (children) on board. The traction deck pad is made from EVA foam and provides a soft yet grippy feel, perfect for children or as a platform for yoga. The bungee tie down area is perfect for securing gear from fishing tackle to a cooler.

This ISUP package is easily portable, and includes many convenient accessories. When you are ready to hit the water, the high-pressure hand-pump can be used to fully inflate the board in as little as 5 minutes. When it is time to pack up, the board can be quickly deflated and will fit into the included backpack. The 3-Piece travel paddle allows increased portability and ease of use. Including accessories and the board, the backpack only weighs 32 lbs.

COSTCOS PRICE WITH FREE SHIPPING IS $479.99

Accessories include:

Lightweight 3 piece travel paddle
High pressure pump that can switch from single action to dual action
Leg coil/leash
Repair kit
Cell phone dry bag
Specifications:

Inflatable Stand Up Paddle Board:

Length: 11 ft.
Width: 34 in.
Thickness: 6 in.
Nose Rocker: 4.5 in.
Tail Rocker: 0 in.
Board Weight: 24 lbs.

Paddle:

Length: 70 in. – 85 in. (Adjustable)
Weight: 29 oz.
Design: 3 Piece
Shaft: Aircraft Grade Aluminum
Blade: Fiberglass Reinforced Nylon

More Paddle Boarding

PERSONAL NOTE: Very stable, easy to carry and glides through the water very nicely, with easy effort. We also love the way the board deflates and packs away for easy storage, highly recommend. We rate the body glove inflatable board a 10 with no reservations.

Until our next adventure, stay tuned and Cheers from Just Around The Bend ♥♥♥♥

NOTE: We have not been contacted by body glove or Costco.

la Gratella Italian Toaster

Packaging

Ready To Use

TOP

BOTTOM

Stainless Steel Handle

Toasted Perfectly

The brustolina is common in kitchens throughout Italy. This grill (graticola) is used for more than just a bread toaster (tostapane). On the stove and BBQ the brustolina diffuses heat evenly to quickly heat and toast slices of bread, to crisp bread for bruschetta, to crisp slices of polenta, to roast peppers, and more. It’s incredibly lightweight designed to provide quick and even heat distribution eliminating the need for a high gas flame, making the toaster perfect for RVing. Once done and cooled down, simply discard any breadcrumbs over the sink or trash bin. Since the Graticola is so thin you can either hang the Graticola using the handle on your utensil rack or retract the handle and store it flat in your drawer for easy storage.

10″ square.
4″ long retractable steel wire handle.
Stainless steel body and handle.
18/10 stainless steel wire mesh.
Imported directly from Italy.

Price: 15.99 plus shipping

FANTE’S KITCHEN SHOP
1006 S 9TH ST
PHILADELPHIA, PA 19147
(800) 44-FANTE

The Graticola / Tostapanes many uses:

– grill bread for bruschetta or crostini
– thaw bread and other baked goods
– add more crunch to bread, rolls, croissants, etc.
– adding crisp to polenta
– roast peppers, zucchini, eggplant, and other vegetables
– and more

The Graticola is a perfect example for a basic but highly effective product that worked for generations and simply does not need any “modern improvements” other than the quality of material used for today’s Graticolas.

The reason why the Graticola is so effective and distributes heat very quickly and evenly is that the Graticola is rather thin and consists only of a base and a grid that lets the food “hover” closely above the base.

Watch out family everyone may be getting one the mail for Christmas!!!

Cheers From Just Around The Bend

NOTE : I have not been contacted or asked to review this product, this is another product I Highly recommend for the RV and home, it just works perfectly. More product reviews to come♥♥♥

RV Meat Loaf Pressure Cooker Style

On the road we need healthy, fast and delicious. Our pressure cooker is one of our most used and important tools in our cozy travel trailer kitchen. At home in Bend we also make this dish and it cooks in 12 to 15 minutes, depending on your altitude. We still work, so coming home and being able to cook meatloaf and potatoes in 12 minutes is such a help, add a veggie or salad and you have a quick complete meal..

Meatloaf in a pressure cooker? I was as surprised as you probably are, but it turns out to be a quick-and-easy success. “Amazing,” said my husband Jeff, “It doesn’t look or taste steamed.” But steamed it is, in the cooker’s vegetable basket. You can also use a standard collapsible steaming basket instead. It’s essential to cook the meatloaf in a container that has a perforated bottom.

Ingredients

1 teaspoon olive oil
1 large zucchini, finely diced
1 red bell pepper, chopped
1 large onion chopped
2 stalks celery, chopped
5 cloves garlic, smashed to a paste with coarse salt
2 medium carrots, chopped
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 teaspoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 pound ground lean chicken or turkey
1/2 Cup Whole Wheat Panko (Japanese bread crumbs)
1/2 cup freshly grated Parmesan
Combine Separately
1 cup ketchup, divided
1/4 cup balsamic vinegar (use 1/2 Cup in the meatloaf mixture and the remaining amount to top the meatloaf) It’s yummy

Heat the oil in a large saute pan over high heat. Add the onion and cook until golden brown, add the carrots, zucchini, peppers, celery, garlic paste, 1/2 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes or so. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup/ balsamic mixture and the cooled vegetables, mix until just combined.

NOTE: At this point you can bake the meatloaf the traditional way in the oven, directions below, or follow me to the quick RV pressure cooker way, either choice this is a delicious and super healthy meatloaf

Traditional Method:.

Mold the meatloaf on a baking sheet lined with parchment paper. Brush the remaining ketsup /balsamic mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Pressure Cooker Method:

Coat the bottom and sides of the steaming basket lightly with the cooking spray. Transfer the meatloaf to the steaming basket and press into a disc of uniform thickness. (If your steaming basket has a central lifting pole, either remove it or shape the loaf around it.) Spread the remaining catsup/balsamic mixture over the top of the meatloaf. Pour 2 cups water into your 6-quart pressure cooker, set the prepared steamer basket on top of the water. Place pressure cooker on your stove’s burner , bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 12 to 15 minutes. Set the pot off the heat and let the pressure fall to normal naturally, about 12 minutes. Unlock and open the pot. Carefully lift the steamer basket out and voila, you have a healthy, moist and delicious dinner.

Meatloaf ready to place on top of potatoes

I also place another steamer basket under the meatloaf basket and layer peeled potatoes, the potatoes cook perfectly all cooked at the same time.

Potatoes prepared to mash

2017 01 10_0326 2017 01 10_0328

Steamer Basket

So please give it a try and if you RV like we do, saving time in the kitchen is essential, as we would rather hike and bike, than spend many hours cooking. The pressure cooker allows us to be able to cook, fast and healthy and that’s what’s so important to JUST AROUND THE BEND ♥

RV Style Che Guevara

I dont know about you, but when we pull away from the house and finally get on the road, I like to have as many meals made ahead as possible. Meals that freeze well and reheat wonderfully. In addition they must be healthy. This RV friendly recipe ticks all of the boxes, plus it makes a great breakfast, lunch or dinner. Che Guevara also makes a quick burrito, taco or a even healthier rice bowl. Often times when we want to go hiking and not spend a lot of time on a big breakfast, I reheat the Che Guevara in tin foil, place in the oven to reheat and serve a perfectly cooked egg on top- Yum, it’s truly super food. With these simple ingredients you are on your way to hike, bike, fish, or relax around the campfire. ♥

Roasting Pan I Use

4 Cups sweet potatoes, peeled and cut into 1 inch chunks

Love this roasted corn

1 large onion, diced (approx. 2 cups)

1 plantain, peeled and cut into 1 inch chunks (optional)

1 1/2 Cups of brown rice (I use leftover brown rice or Seeds of Change Quinoa & Brown Rice already cooked) Best buy is at Costco

1/2 cups cilantro chopped and divided

1 15 ounce can of organic black beans ( drained and rinsed)

1 1/2 Cups of corn I prefer Trader Joe’s frozen Blackened corn

1 to 1 1/2 Cups of cooked broccoli, cut into tiny pieces eliminating the stems (drained and dried well)

1 Tablespoons olive oil (divided)

This is a great option

1/2 Cup of your favorite barbeque sauce

1 teaspoon vindaloo (savory spice) or chili powder

salt and pepper (to taste)

Beware this makes a large batch, approximately 6 cups

What’s nice about this recipe is it can all be made in one pan.
Preheat the oven to 400°
Peel the chunked sweet potatoes, adding them into a large roasting pan. Drizzle with half of the olive oil and sprinkle with Vindaloo or chili powder. Season with salt and pepper. Mix well.

Spread potatoes out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other. Roast for 10 minutes, stirring halfway through. Roast an additional 5 minutes, adding the plantains and onion, continuing roasting until all potatoes and vegetables are golden and crisp, an additional 5 to 10 minutes. Test to make sure the sweet potatoes have softened yet crispy on the outside. When the roasting is complete, remove from the oven and add all of the remaining ingredients. Stirring gently to mix. Serve with Liz’s Greek Yogurt Topping and sprinkle with the remaining chopped cilantro.

Liz’s Greek Yogurt Topping
1 cup nonfat greek yogurt , 1 Tablespoon diced fresh cilantro and 1 Tablespoon fresh lemon juice, mix all together and use as a topping.

Che Guevara makes a great burrito , taco or bowl, the possibilities are endless. Also wonderful with corn or flour tortillas, chips and a nice cold beer..

Next week I am featuring Joshua’s Celery Soup

Disclaimer: The first time I experienced Che Guevara was at a wonderful restaurant in Portland, Oregon named Laughing Planet. Then lucky Bend, Oregon they opened up a Laughing Planet. I was in heaven. My neighbor Jen and I decided we could go home and duplicate this recipe and we believe the above recipe is pretty darn close. Try the recipe out and see what you think, its worth it. If you are ever lucky enough to find a laughing plant near you, all of their creations are wonderful .

Curry Chicken Veggie Soup

Bringing you your daily dose of travel and adventure and sometimes some good stuff to eat!!!

Week # 3

A soup that sports all the colors of a brilliant autumn day, yet full of health and antioxidants. Another figure friendly recipe, that just gets better with time.
Servings: 8 Very generous helpings p1000908

Ingredients
2 teaspoon organic olive oil
2 cups chopped onion
2 Tbs curry powder

1 Tablespoon Red Curry paste ( I prefer Thai Kitchen)
2 medium sweet potatoes (6 to 8 ounces each), peeled and cut into bite-size pieces
3 medium carrots, sliced or diced
1 small cauliflower, cut or broken into florets or 1 bag of frozen cauliflower
6 cups of chicken or vegetable broth
1 15-ounce can diced tomatoes

2 Cups cubed roasted chicken or turkey (leftover works great)
2 Cups of diced fresh baby spinach leaves

Liz’s Greek Yogurt Topping
1 cup nonfat greek yogurt , 1 Tablespoon diced fresh cilantro and 1 Tablespoon fresh lemon juice, mix all together and use as a topping for this soup, tacos, burritos, chili, the possibilities are endless.
Directions
Place a large saucepan or soup pot over medium-high heat and wait 2 minutes. Add the oil and wait about 30 seconds, then add the onion, curry powder. Cook, stirring often, for 5 minutes, or until the onion is translucent and beginning to soften.
Stir in the sweet potatoes, carrots, and cauliflower, making sure they get completely coated with the curried onions, and sauté for another 3 minutes or so.
Stir in the chicken or vegetable broth, diced tomatoes and red curry paste, bring to a boil. Lower the heat to a simmer, partially cover the pot, and cook gently for another 10 to 20 minutes, or until all the vegetables are tender. Can add the chicken, if using, at this time. Add the spinach, give it a stir. The spinach will wilt within seconds.
Serve hot and garnish with Liz’s Greek Yogurt Topping

NOTE: I have made this soup many ways, a great backdrop for boneless, skinless chicken breast, leftover roasted chicken or turkey, baked tofu, seared lean steak and shrimp, also works well on its own keeping it vegetarian.

Until next week Cheers from Just Around The Bend ♥

Next week we are out and about featuring Palate Coffee so please follow us to the next adventure!!!

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