Wednesday, December 19, 2012

Enchilada Casserole

Enchilada Casserole

I've had friends ask me how I get the recipes I make well.... last post I mentioned Pinterest and the craziness of it - I am completely addicted! I get plenty of inspiration for dinner from my almost 1000 recipe I've pinned (told you I was addicted)! However, I rarely open the pin once I have pinned it - I get an idea and do it the way I think would work. Case-in-point is this weeks post: Enchilada Casserole. I freaking love Mexican food! You probably have learned this from here and here. This was no different, easy and good!

(Its hard to take pictures of food!)

Enchiladas Casserole

The Stuff:
1lb lean ground beef
1 cup corn (frozen or canned, I use this frozen roasted corn from Trader Joe's - so good!)

5  8in flour tortilla (you can use whole wheat or corn, may change amount you need)
2 cups of reduced fat shredded cheese
1 can black beans (rinsed)
1 small can diced olives (optional, but good)
1/4 cup jarred salsa
10 oz of enchilada sauce (I use homemade and will share that recipe next week)

The How To:
Preheat oven to 375
Grease (I use Pam) a 2qt casserole dish and set aside
On medium-high heat in a large skillet brown ground beef, use a wooden spoon and break up until browned, drain fat
Stir in enchilada sauce, olives, corn (can still be frozen if using that), & black beans, bring to a boil, reduce heat and simmer for 10 minutes

the onions are from the enchiladas sauce, feel free to add to the meat, too!
 While that is simmering, take the casserole dish and cover the bottom with the salsa

Take 3 of the tortillas and place on bottom, rip to fill in gaps

Layer half the meat on top of that with half the cheese

Then another layer of tortillas, meat and last layer with cheese and bake for 20 minutes cover with foil. Remove foil and bake an additional 5 minutes or until cheese is bubbly and brown

Here's a picture of the layers....

And another....
And the final product, serve with sour cream, avocado and cilantro!


Tuesday, December 11, 2012

She's Baaaaack! (And skillet lasagna)

After a year and some months (6 to be exact) I've decided to start my blog again! I've had many requests and questions wondering where it went (thanks, supporters, you warm my heart!). Now, I figured out people WERE reading my blog and liked it. Not much has changed since Summer of 2011, well, The MR. and I moved and we got a dog! Reggie is the best boy - the apple of our eyes! (Oh, and Pinterest has been going gang busters! Are you on there)?

This is the Reg Boy. You will be seeing lots of him, I have a feeling.

And now for the food, who likes lasagna but hates all the work? Me! Here is a simple recipe that has all the lasagna flavor but only takes 30 minutes - start to finish! Introducing Skillet Lasagna. Pretty easy one pot meal with all flavors of true lasagna. (I have pics of the food but they are on my iPad which is not with me - I'll post tonight. I just really wanted to get this puppy out there)

Skillet Lasagna

The Stuff:
1 lb ground beef (lean for this WW folks or anyone wanting to cut calories)
2 14.5 oz cans of diced tomatoes
1/4 cup tomato sauce
1/2 cup ricotta (skim milk works fine)
1/2 cup shredded mozzarella (I'm a rebel and just used the cheddar/jack combo I had - either would work)
3 cups lasagna noodle pieces (about 10oz)
3 handfuls of fresh spinach
1 white or yellow onion chopped
1 teaspoon of grape seed oil (or olive oil)
1 tablespoon Italian seasoning

The How To:
  • Preheat oven on broil
  • In an oven proof skillet, heat up grape seed oil (I will post about the benefits of different kinds of oils in a post coming soon) and add onions. Cook until translucent
  • Add beef and cook until no longer pink, breaking up clumps with a wooden spoon, drain fat
  • Add seasoning, tomatoes and noodles and stir
  • Cover and simmer for 20 minutes or until noodles are soft, stir frequently so noodles don't clump together and/or stick to pot
  • Add 1/4 cup mozzarella cheese and 1/4 cup ricotta and stir
  • Then add ricotta in tablespoon drops on top of mixture
  • Add rest of mozzarella and put under broiler for 5 minutes or until cheese is melted and bubbly