Total Pageviews

Wednesday, November 28, 2012

Tues. Nov 27th

Mexican Lasagna for Lunch!

Daily Tidbit:    I have been saving all the little broken tortilla chips from the bottom of our chip bags and filling up a Tupperware with them determined to turn them into something yummy.  The result is pictured above: Mexcian Lasagna!  YUM.   It is a Vegetarian recipe using Beans, which I love.  I love finding healthy foods that are also affordable, like Beans!  To see 7 other affordable super healthy foods, check this out:

Frosted Shredded Bite Sized Wheats with Walnuts
Breakfast: Frosted Shredded Bite Sized Wheats with Walnuts
1 cup Trader Joe's Frosted Shredded Bite Sized Wheats
1 cup Fat Free Milk
2 tbsp plain chopped Walnuts
5oz Orange Juice
Regular Coffee, with a splash of Fat Free Milk & 1/2 tsp Pure Ground Cinnamon


Mexican Lasagna

Lunch: Mexican Lasagna
1 piece Mexican Lasagna (recipe below)
1 cup fresh Cantaloupe



Snack: 1/2 Trader Joe's 72% Cacao Dark Chocolate Bar (.825oz)
Decaf Coffee, Pure Ground Cinnamon & splash of Fat Free Milk

Shrimp Fra Diavolo
Roasted Chicken

Dinner: Shrimp Fra Diavolo
1 Plate Shrimp Fra Diavolo (recipe below)
Some skinless Roasted Chicken - I was still hungry after eating the Shrimp and raided the fridge!
Red Wine

Dessert: 1 Organic Gala Apple




Mexican Lasagna Recipe:

Preheat oven to 375 degrees.  Spray Casserole dish with Canola Oil.

Meanwhile, into a hot pan add 1 tbsp Canola Oil and 1/2 White Onion (I used a Spanish Onion), saute 4-5 minutes then add 1 clove Garlic, thinly sliced to the pan along with a couple shakes of Cumin.  Stir over heat for another 1-2 minutes then add 1 can of No Salt Added Diced Tomatoes, 1/2 cup of No Salt Added canned Corn, 1 cup of canned drained/ rinsed Kidney Beans & 4oz can of Green Chilis.  Heat to boil, then reduce heat, cover and simmer for 20 minutes.  

Once done, take 1+ cup of broken Corn Tortilla Chip pieces and cover the bottom of the Casserole dish.  Take 1 cup of the Tomato mixture from pan to make the next layer.  Add another cup or so of broken chip pieces and and the rest of the Tomato mixture.  Top dish with 1/2 cup of mixture of Part Skim Mozzarella Cheese & grated Extra Sharp Cheddar Cheese.

Cover Casserole dish and bake for 10 minutes with lid on, then remove lid and bake another 10 minutes, allowing the cheese to brown on top.  Then it is ready to serve!  

Shrimp Fra Diavolo Recipe: 
So I made this earlier in the month and then simply froze the rest.  So last night I pulled it outta the freezer and let it thaw in the fridge over night and Voila, dinner was ready!  I need to do this more often!  Here is the recipe:

1 tbsp EVOO
1 large White Onion, sliced
1 tsp Red Pepper Flake
1/2 tsp Salt
4 cloves Garlic, sliced
2 cans Organic No Salt Added Diced Tomatoes
2 cups frozen & thawed Red, Yellow & Green Bell Pepper Mix
1 cup canned No Salt Added Corn
4 oz can of diced Jalapeno Peppers
1 lb Shrimp

Heat a large pan and add the EVOO, swirl to coat the pan and add the Onion and saute until softened.  Add Red Pepper Flake, Salt and Garlic and cook another 2-3 minutes, being careful not to brown the Garlic.  Add Tomatoes, Bell Peppers, Corn & Jalapeno Peppers.  Bring to a boil then cover, reduce heat and simmer 20 minutes.  Add Shrimp and cook until opaque.  Serve!

Note:  We loved this dish, but be warned - it is pretty hot!  I served mine with Avocado the first time we ate it and it was a great cooling/ creamy element to balance the heat, but tonight unfortunately our Avocadoes were not yet ripe, so we had to go without, and it was Next time I think I'll pass on the Red Pepper Flake and simply let the Jalapenos and Garlic bring the Spiciness and Heat!


No comments:

Post a Comment