Maddening Delicious Mexican Lasagna 10/06/2009

Served

Digging through my refrigerator one day I came to realize I had too many packages of tortillas, whole wheat, jalapeno and sun dried tomato. I noticed they were getting a bit stale so I decided to look around for a recipe where I can utilize most of these tortillas and the rest of the salsa we had on hand. I used ingredients I had on hand and the only thing I bought was low fat sour cream. I found a recipe and change it up, as usual, so I can use what I had. The dish came out extremely delicious and a touch spicy. I would have liked it if it were more spicy since we are going into cold/flu season and eating spicy foods helps ward off illness cause of the vitamin C. I highly recommend kicking it up a notch, if you can handle it, and to use any ‘flavor’ of flour tortillas of your choice (I used all three I had on hand). I believe this dish could be made without the chicken and be made with ground beef, and I also believe it can also be a delicious vegetarian dish. So go and make some delicious Mexican Lasagna, you will not regret it, it’s so easy, anyone can whip it up in 10 minutes. Enjoy!

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Ingredients:

• 1 1/4 Cups Salsa (I used Mild, you can use any kind you prefer)

• 1/2 Cup Taco Sauce

• 1 – 15.5 ounce Can Black Beans or Any Mexican Style Bean

• 2 Cups Chopped, Cooked Chicken Breast

• 1 Teaspoon Chili Powder

• 1/4 Teaspoon Cumin

• 1 1/2 Teaspoon Cilantro

• 1 Cup Sour Cream

• 1 Package of 9-Inch Flour Tortilla, any style or flavor (number of tortillas varies depending on size of baking dish)

• 2 Cups Pre-shredded Mexican Cheese Mix (you may use Sharp Cheddar or use Monterey Jack Cheese)

Optional: • 1 Green Pepper, Chopped  • 1 Jalapeno Pepper, Chopped  • Chopped Pitted Black Olives  • Shredded Lettuce for Garnish

Directions:

1. Preheat oven to 350°.
2. Using a 2 Quart rectangle baking dish, evenly spread 1/4 – 1/2 Cups (amount may vary depending on size of baking dish) Salsa on the bottom of the baking dish; set aside.
3. Combine remaining salsa, beans, chicken, chili powder, cumin, and cilantro in a large bowl.
4. To assemble, place one – two (amount may vary depending on size of baking dish) tortillas on top of the salsa. Trim tortilla(s) to fit.
5. Top tortillas with one-third of sour cream. Spread evenly.
6. Top sour cream with one-third of chicken mixture. Spread evenly.
7. Top chicken mixture with one-third of cheese. Spread evenly.
8. Repeat layers two more times, except the last layer of cheese.
9. Cover with aluminum foil and bake in oven for 20 minutes.
10. Remove from oven and top remaining cheese on top and bake UNCOVERED for 10 to 15 minutes, or until cheese is melted and top is bubbling.
11. Let stand 10 minutes.
12. Serve and if desired, sprinkle shredded lettuce on top with a dollop of sour cream.
13. ENJOY!

Preparing the Layers                                                                                    Fresh Out of the Oven

Southwestern Shepherd’s Pie 09/18/2009

Served!

One day while I was reading the Sunday paper I came across a very unique take on the classic Irish/English dish, Shepherd’s Pie (an English meat pie). I usually make the traditional Irish recipe in March for my yearly Saint Patrick’s Day Feast, which my husband always looks forward to. I decided to give this recipe a whirl and see how it stands up to the original dish. I was quite pleased with the results and I hope you will too. My husband said he can’t wait for me to make this again. I hope you enjoy this as much as we did. I really enjoyed the slight spicy kick and I hope you do to.

As I’ve said in previous posts, I cannot eat peppers, so I post it as an option. To stay close to the original Southwestern Shepherd’s Pie recipe I did use Del Monte’s Fiesta Corn with Red & Green Peppers (not a whole lot, just enough that didn’t make me sick).  I recommend preparing the sweet potatoes in advance or while you are preparing the meat mixture, it will save you some time. Enjoy!

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Mashed Sweet Potato  Ingredients:

• 2 Pounds Sweet Potatoes/Yams, peeled and cut into chunks (leave the skins on for an extra health benefits)

• 2 Tablespoons Butter

• 1/2 Cup Milk

Ingredients:

• 2 Tablespoons Olive Oil

• 1 Medium Sweet Onion, Diced

• 3/4 Cup Carrots, Chopped

• 2 Tablespoons Minced Garlic

• 1 Pound Organic Ground Beef or Ground Turkey

• 1 Tablespoon Tomato Paste

• 1 Tablespoon Chili Powder

• 1 Teaspoon Ground Cumin

• 1/2 Teaspoon Ground Cinnamon

• 2 Cups Chopped Tomatoes

• 1 – 15 Ounce Can of Corn, Drained (if not using the optional  peppers, I recommend using Fiesta Canned Corn-I used Del Monte)

• 1 – 16 Ounce Can of Black Beans, Drained and Rinsed.

• 1/4 Cup Chopped Cilantro

Optional: • 1/8 Teaspoon Pepper

Optional: • 1/8 Teaspoon Salt

For a Spicier Kick Add: • 1 Small Green Bell Pepper, diced and • 1 Tablespoon Green Jalapeño Pepper, chopped

1. Preheat oven to 400° F.
2. Place sweet potatoes in sauce pan with water to cover.
3. Bring to boil, reduce heat, and simmer, uncovered for 30 minutes.
4. Drain; remove potatoes from pot and place into large bowl.
5. Add butter and milk to boiled potatoes.
6. Mash well and set aside.
7. Heat olive oil in a large pot/large frying pan with high sides or wok (which I used) over medium low heat.
8. Add onion, carrot and bell pepper (If adding Green Pepper); cook, constantly stirring, for about 10 minutes.
9. Add garlic and jalapeño pepper (If adding Jalapeño Pepper); cook, constantly stirring, for about 2 minutes.
10. Increase heat to medium; add ground beef and brown, constantly stirring, for about 5-8 minutes.
11. Add tomato paste and spices, except for Cilantro, constantly stirring, for about 2 minutes.
12. Add tomatoes; simmer until liquid reduces, about 8- 12 minutes.
13. Add corn, beans and 4 Tablespoons cilantro. Combine well.
14. Spoon into a 9″ x 9″ backing dish, spreading evenly. (I used a larger backing dish so it would yield more servings, see photo)
15. Spread mashed sweet potatoes over the meat mixture.
16. Bake in preheated oven until browned, about 30 minutes.
17. Garnish with remaining cilantro.
18. ENJOY!

Serves 4 to 6 – NUTRITION INFOMATION: Calories: 460 – Total Fat: 19g - Cholesterol: 80mg - Total Carbs: 49g - Protein: – 29g

Healthy Cheese and Bean Quesadillas 08/22/2009

Ready to Eat!

When I was on Weight Watchers I deeply missed eating one of my favourite foods, Mexican. Luckily for me, a fellow Weight Watcher shared with me a deliciously sinful recipe for cheese and bean quesadillas. I quickly whipped some up for myself and my husband and boy o boy were they delicious. I found myself to be stuffed before I could finish (which is a good thing). This recipe is loaded with fiber and other healthy ingredients. Cook some up for dinner, lunch or as an appetizer.

Weight Watchers Points: 1 Quesadilla = 3 to 4 Points (depends on your choice of ingredients)

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Ingredients:

• 2 South Beach Diet Whole Wheat Wraps (or any flavor of your choice)

• 1 teaspoon Olive Oil

• 1 (approx. 15 ounce) can of fat-free vegetarian re-fried beans

• 1/2  Cup Salsa (preferably a healthy and organic salsa)

• 1/4 Cup Fat-Free or Reduced Fat Montgomery Jack Cheese, shredded

• 1/4 Cup Fat-Free or Reduced Fat Sharp Cheddar Cheese, shredded

• 1/4 Cup Chopped Yellow Onion

• For a Spicier Quesadilla: Add either,

• 1/2 Teaspoon Crushed Red Pepper or • 1/4 Cup Chopped Chile Pepper or • 1/4 Cup Chopped Jalapeno

• Optional: 1/2 Cup Fat-Free or Reduced Fat Sour Cream

1. Using a 10-12 inch non-stick frying pan, heat on medium to high heat.
2. Pour olive oil into heated frying pan making sure to coat bottom of frying pan.
3. Place 1 wrap into heated frying pan. Using a spatula, move wrap around frying pan to evenly distribute olive oil.
4. Using HALF of the can of re-fried beans, spread evenly onto warp. (TIP: You may spread re-friend beans before putting into frying pay)
5. Using a light hand, spread 1/2 Cup (or less, depending on your taste) salsa over re-fried beans. Use spoon to spread evenly over beans making sure it doesn’t spread past the edge of the wrap.
6. Sprinkle 1/4 Cup Montgomery Jack Cheese over beans and salsa.
7. Sprinkle 1/4 Cup Sharp Cheddar Cheese over cheese, beans and salsa.
8. Sprinkle chopped onion over cheese.
9. Place second wrap on top of the ingredients.
10. Cook over medium heat for another 3 – 5 minutes.
11. Using a large (preferably roundish) spatula, quickly flip quesadilla onto other side.
12. Cook for about 5 – 7 minutes making sure it doesn’t burn.
13. Using a large plate, slide finished quesadilla onto dinner plate.
14. Set aside for about 5 minutes to cool/set.
15. Using a pizza cutter, cut quesadilla into 4 wedges (like a pizza).
16. Serve with sour cream.
17. ENJOY!