Mexican Lasagna

If you have leftover taco fillings this recipe is a great way to enjoy them! I use ground turkey for my homemade tacos instead of ground beef to make them healthier, after adding the taco seasoning you can't tell the difference. The only difference will be the amount of saturated fat you will be consuming. My new favorite taco is the lentil tacos that I posted earlier, not just because they are low in fat and calories because they taste good. I intentionally prepared extra helpings because they made great lentil salad the next day.

I adapted Alton Brown's Enchilada Lasagna Recipe and substituted chicken with my leftover ground turkey. If you like both lasagna and spicy, you will like this combination! oh and it is so easy to make!

Ingredients
For sauce:
2 dried chipotle chiles, stems and seeds removed, diced
3 large garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons toasted cumin seeds, freshly ground
2 cups chicken broth
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
 
For filling:
1 tablespoon canola oil
1 pound ground turkey
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano
12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack (reduced fat)
Nonstick cooking spray

Directions

1. Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.

2. Preheat the oven to 350 degrees F.

3. Heat the vegetable oil in a medium skillet over medium-high heat. Saute the ground turkey or until cooked through, approximately 7 to 9 minutes. Remove the meat from the pan and place in a medium bowl. Add the onions to the same pan along with a pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the meat back to the pan and remove from the heat.

4. Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the meat mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

5. Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Guacamole

Did you know that avocados are actually a fruit, not a vegetable, and have more potassium than bananas? Ripeness of the avocados are the key to great tasting guacamole. The perfect ripeness is when the skin is nearly black and the fruit yields to soft pressure.

Ingredients:
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 Jalepeno or serrano peppers, stems and seeds removed, minced
2 tablespoons cilantro (or parsley if you don't like cilantro), finely chopped
2 Roma tomatoes, seeded and petite diced
Juice of 1 lime,
1/2 teaspoon ground cumin
1/2 teaspoon cayenne (optional)
Salt and pepper

Directions:

1. Cut avocados in half (Don't discard the shells if you want to use them as serving bowls). In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash.

2. Add the chopped onion, peppers, cilantro stir. Then, fold in the tomatoes. If you are making ahead of time don't add the tomatoes until ready to serve.

A vegetarian taco that everyone can enjoy! Lentil Tacos

Ingredients:
1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried green or brown lentils, rinsed
1 package (2.25 ounce) taco seasoning (or more if you like spicy)
2 1/2 cups vegetable broth
1/2 cup fat-free sour cream
1 chipotle chile in adobo sauce, finely chopped (optional, use half for less heat)
2 teaspoons adobo sauce
8 taco shells
1 1/4 cups shredded lettuce
1 cup chopped tomato
1/2 cup shredded reduced-fat (2 percent) cheddar or Monterey jack cheese

Directions:
1. Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes.
2. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute.
3. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.
3. Mix sour cream, chile and adobo sauce (if using) in a bowl.
4. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Spoon 1/4 cup lentil mixture into each taco shell.
5. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.

This recipe is my second submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by Siri's Corner.

South of the Border Cravings and My Cuban Inspired Black Bean Chili

Well, most people associate chili with cold winter nights, not me! I can have my chili any time of the year regardless of the weather, no matter how hot it is! It is not only a delicious meal but also very nutritious. I love to eat and cook chili so much I don't even look for recipes, this is my latest invention I hope you enjoy it as much as I do. It has a spicy kick to it,  adjust the seasonings and use less, if you like yours mild.  

Ingredients:
1 cup dry black beans or 2 (14 oz) canned, drained and rinsed
1lb chicken breast, cubed
1 (16 oz) canned tomatoes, petite diced
2 ts Serrano peppers; chopped
3 cloves of garlic, minced
1 large onion, diced
1/2 cup grilled corn, removed from cob
2 tablespoons canola oil
1 tablespoon chili powder
1 1/2 teaspoons ground jalapeno
1 teaspoon hot paprika
1 teaspoon chipotle chile powder
1 teaspoon cayenne chile powder
1 tbspoon cumin (you can use less if you like)
juice of 1/2 lime
pinch salt
Directions:

1. If you are using dry beans soak them overnight. If you are using canned beans drain and rinse well.

2. Heat the oil in a pot and saute the onion until translucent. Add the garlic and stir for 2 min. until fragrant.then remove the onion and garlic from the pan and set aside
3. Add the chicken and saute until slightly brown. Add the peppers and saute until soft, add the onions back.Add the beans and cook for 3-4 min. stirring occasionally.  Add the tomatoes, corn, lime juice and spices and stir to combine. 

4. Reduce heat to low and simmer for about 25-35 minutes. Uncover and simmer for an additional 20 minutes or until the liquid has reduced

This recipe my second submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by A Little Bit of Spain in Iowa

Tex-Mex Stuffed Acorn Squash

Great fall recipe from flat belly diet book, it is easy and quick. It has become a family favorite since the first time I tried it.

Ingredients:
2 med acorn squash (about 1¼ lb each), halved and seeded
2 tsp olive oil
½ tsp freshly ground black pepper, divided
1 c canned black beans, rinsed and drained
½ c pine nuts, toasted (you can use sliced almonds if you don't have pine nuts)
1 lg tomato (6 oz), coarsely chopped
2 scallions, thinly sliced
1 tsp ground cumin
2 oz reduced-fat Monterey Jack or cheddar cheese, shredded (about ½ c)

Directions:

1. Preheat oven to 425°F. Coat rimmed baking sheet with olive oil spray.

2. Brush cut sides and cavity of squash with oil. Sprinkle with ¼ teaspoon of the pepper. Place cut-side down on prepared baking sheet. Bake 30 to 40 minutes until tender (don’t pierce with fork). Turn cut-side up.

3. Mix beans, pine nuts, tomato, scallions, cumin, and remaining ¼ teaspoon pepper in medium bowl. Spoon heaping ½ cup of bean mixture into each squash half, pressing down gently to get all filling in. Sprinkle evenly with cheese.

4. Bake 10 to 15 minutes, until cheese is melted and golden brown

Note:
Nutritional Info Per Serving: 324 cal, 12 g pro, 38 g carb, 8 g fiber, 17.5 g fat, 3 g sat fat, 10 mg chol, 363 mg sodium

According to Flat Belly Book, this squash dish supplies nearly four servings of veggies.

Nutritious Turkey Chili

After a long shopping day, we came home exhausted. The last thing we want to do was cooking and waiting for dinner, I weighed our options and decided that instead of waiting for at least 45 min. delivery time. I can prep a quick Turkey chili and have a hearty and nutritious meal while saving my family from all the added salt and fat of take out foods. Thanks to frozen peppers and onion mix I had in the freezer. By having frozen veggies and canned beans at hand you can prep a hearty dinner in no time. You can also brown your meat and onions and add them to the rest of the ingredients in a slow cooker, your dinner will be ready the next day!

Ingredients:

2 tablespoons canola oil

1 pound ground turkey

1 medium onion

1 green bell pepper

1 green red pepper

1 (15.5) can red kidney beans

8 oz or half cup whole kernel corn

2 (14.5 oz) cans organic diced tomato

4-5 dried chili pepper

4 table spoons chili seasoning

shredded cheddar for garnish

Directions:

1. Heat the pot and brown the ground turkey

2. Add onions and peppers (you can save time by using frozen mix) and saute for 3 mins. or until the onions change color.

3. Drained and rinse kidney beans to reduce the sodium content,

4. Add the beans, corn and diced tomato

5. Add the chili seasoning you can add or reduce the amount of seasoning to your liking, also add the dried chili peppers at this time if you like your chili hot.

6. You can serve your chili with warm multigrain tortilla and light sour cream

7. Bon appetit!