Mexican Lasagne

This is a low fat version of Mexican lasagne with all the flavor of regular!

1 pound extra lean ground beef
1 (15oz) can black beans (drained and rinsed)
1 small red onion, diced
1 (4oz) can diced green chiles
1 1/2 Tbsp taco seasoning
1 (15 oz) can no salt added tomato sauce
8 flour tortillas (normal small size)
1 cup finely shredded sharp cheddar cheese
2 smashed avocados

Preheat oven to 375. Spray 13x9 baking dish with cooking spray.

If you rinse your canned beans you remove much of the salt content - therefore you can save money by buying the regular canned beans (rather than the low sodium kind that costs more) and simply rinse them before use.

Brown ground beef (if you want small Taco Bell sized ground beef you can add water to the mix while you brown and the beef will end up being smaller than if you brown without water.

Stir in beans, onion and taco seasoning. Cook for about 3 minutes until onion is soft.

Spread 1/2 cup of tomato sauce on bottom of baking dish and cover with 4 flour tortillas.  Spread with half of meat mixture and another 1/2 cup of tomato sauce. Spread with 1/2 of the smashed avocado. Sprinkle with 1/2 cup of cheese. Repeat with tortillas, meat, sauce, avocado and cheese.

Bake until bubbly. Around 15 minutes.

If you want to make your own taco seasoning (to avoid the extra salt):
1 Tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1/4 tsp dried oregano leaves
dash ground cayenne

This is quick and healthy. Enjoy!

Greek Pizza

The ingredients may not sound all that great together but as long as you like all of them you might find them just as wonderful as I did as a pizza.  It's a low fat variety to boot!

Make your own pizza sauce - this sauce recipe will make twice as much as you need for one pizza so you can freeze the remainder for next time.  Oh and there WILL be a next time!

Sauce:
1 (8oz) can no-salt added tomato sauce
1 (6oz) can no-salt added tomato paste
1/2 tsp basil leaves
1/2 tsp ground oregano
1 tsp garlic powder
1/4 tsp cinnamon

1 (12 inch) pizza crust of your choosing
1/2 of a red onion, chopped or sliced
1/2 can of artichokes (sliced)
2 Tbsp chopped Kalamata olives
1 cup sliced fresh mushrooms
1/2 cup feta cheese (crumbled)
1/2 cup mozzarella cheese (finely shredded)
1 sliced tomato

Preheat oven to 400.  Spread sauce on the crust. Sprinkle mozzarella over sauce. Top with your veggies and top that with feta.  And top it all off with slices of tomato. Bake 15-20 minutes.

Golly-gee-whiz that was tasty.  Parakalo!

Jalapeño Popper Delights

Jalapeño Popper Delights
Oooh la la these are tasty!

12 jalapeños
1/2 cup Opa Ranch dressing (by Litehouse)
1/2 cup shredded or chopped mild cheddar cheese
3 Tbsp crumbled bacon

Flour
Egg wash
Bread crumbs, hot and spicy variety

Preheat oven to 350. Prep your jalapeños by deveining and removing seeds.  If you can do it without slicing them more power to you.  I sliced mine in half lengthwise, then removed the seeds and veins.  Putting most of my effort into the seed removal.  I did this all by using my fingers so just be sure you don't go sticking that finger in your eyes!

The recipe I found called for Opa jalapeño ranch but I can't find that flavor sold anywhere near me so I went with Opa Ranch. If you don't know Opa please introduce yourself as soon as possible.  It's sold as a salad dressing but it's amazing as a dip. I'm partial to the Feta and Dill and Caesar flavors but Ranch is pretty fabulous as well.  Litehouse is the company name and Opa is the Greek yogurt salad dressing product line.  You can find Opa in the refrigerated salad dressing area usually near the packaged salads.

I didn't shred my cheddar but rather chopped it up into little bitty pieces. Worked fine - the point is that the cheese will melt and you want it melted all over so whichever means you decide on will be fine.

Have some bacon for breakfast and save four or so strips.  Once they are cool - rip or chop them up so they are all crumbly for this recipe.

Mix the Opa, cheddar and bacon.  Slather the mix into the jalapeños and then completely dredge in flour, egg wash and then bread crumbs (in that order).

Place on greased cookie sheet and bake for 30 minutes.

They are sooooo good you might not want to share!

Refreshing Root Beer Float Pie

Three steps to refreshing and wonderful root beer float pie!

Graham cracker crust
   1 1/4 cups graham cracker crumbs
   3 Tbsp sugar
   1/3 cup melted butter

Whipped cream
   1/2 pint whipping cream
   1 Tbsp sugar
   1 Tsp vanilla

Putting it all together
   3/4 cup A&W root beer
   1/2 cup milk
   1 package vanilla instant pudding mix
   1 graham cracker crust (from above)
   1 carton whipped cream (from above)

You can, of course, diet-tize this as you wish and buy the pre-made graham cracker crust and whipped cream if you must.

Make your graham cracker pie crust first.  Combine all crust ingredients in the 9 inch pie dish of your choosing.  Stir until well blended and then pack firmly into bottom and sides.  Bake 350 degrees for 8 minutes.  Cool completely.

While your crust is cooling we are on to the whipped cream creation. You have already chilled your beaters and metal bowl because you are awesome.  I find the best results if you begin to whip on one of the higher speeds and as it begins to thicken add a tablespoon or so of sugar and teaspoon or so of real vanilla.  I find it seems you need to beat for a really long time if you add these ingredients before it thickens.  I say "or so" with measurements because I dump without measuring but I think that's about the right amount.  More or less to your personal tastes.  Set in fridge until ready.

In large bowl, hand whisk (not beat) the root beer, milk and pudding for 2 minutes.  Let it stand for an additional 2 minutes until it begins to set.  Fold in the whipped topping - again fold! do not mix, beat or otherwise stir. Fold. Fold. Fold. Fold.

Spread into now cooled pie crust.

Chill overnight or as long as you can possibly wait before digging in!
Yummers....

Olive Dip

8 oz. cream cheese

1 c. olives, chopped

1/2 c. mayonnaise

2 tbsp. juice from olives

Looking for satisfying simplicity?  Here you go. Soften cream cheese. Chop up some green and black olives saving some juice from both. Mix thoroughly with remainder of ingredients. Best if you mix up the night before as the juices blend for a full flavor that you don't get if you eat it right away.

Tasty goodness in record time.  You're welcome.

I Dare You Rueben Dip

14.5 oz sauerkraut, drained
8 oz cream cheese, softened and cubed
2 cups shredded swiss cheese (or 6 oz)
2 cups shredded corned beef (or 4 packs of Buddig)
1/4 cup Thousand Island dressing

Pull out the slow cooker.  Mix all the ingredients in the slow cooker.  Turn on high and cook for 45 minutes - stirring occasionally.

Done.

I dare you not to eat the whole thing yourself.

Oh My Goodness, it's yummy and simple and quick.  Really, what more do you want?
Oh you want it to be fantastic cold too - ok it is.  Boom.

Blue Cheese Smashed Potatoes

2.5 # red potato
1/2 cup milk
2 Tbsp butter
6 oz crumbled blue cheese
6 slices cooked and crumbled bacon optional

Make like you are making standard mashed potatoes: Wash and prep potatoes.  Cut and place in water on stove.  Bring to a boil and cook until tender usually 15-20 minutes.

Drain potatoes and place back in the pot over low heat.  Add butter and milk and mash until you are happy with resulting texture.  If you prefer you can beat them or whip them. Whatever makes you happy is what we are going for. Mash in the blue cheese (and bacon if you wish).  Mmmmmm- tasty.

Tips: I highly recommend Shullsburg Blue Cheese from Shullsburg Creamery in none other than, yes you guessed it, Shullsburg, Wisconsin. It's not blue cheese unless it's Shullsburg blue cheese...Here's a pic of the chunk I bought from the store downtown.  It's a great and dare I say quaint Wisconsin town.  Go in fall to enjoy the leaves and beauty that this area has to offer...Plus! Bonus: Mmmm, cheese.