Enchilada Lasagna

I found this recipe in Family Circle magazine and it was really really really good!!!

My changes are in bold.

16oz can refried black beans (I used regular black beans, drained)

4oz can diced green chiles

15oz ricotta cheese

1 egg, lightly beaten

2tsp Mexican seasoning (I used Cumin)

1/2tsp salt

2- 10oz cans enchilada sauce

18 corn tortillas

11oz can Mexicorn, drained

2- 6oz pkgs grilled chicken strips, cut into bite-sized pieces

3 cups shredded Mexican-blend cheese (I used half cheddar, half mexican blend)

Heat oven to 400.

In a glass bowl, blend beans and chiles. Cover and microwave for 1 minute.

Stir together ricotta, egg, seasoning and salt, set aside.

Spread 1/2 cup enchilada sauce evenly in a 13x9 dish. Overlap 6 corn tortillas to create a layer. Spread half each of the black bean mixture and ricotta mixture evenly over tortillas. Top with half of the Mexicorn, half the chicken, and 1 cup shredded cheese. Top with 1/2 cup enchilada sauce.

Add 6 more tortillas; top with 1/4 cup enchilada sauce. Repeat layering the black bean mixture, ricotta mixture, Mexicorn, chicken, and 1 cup shredded cheese. Top with 1/2 cup enchilada sauce and the last 6 tortillas. Spread with remaining enchilada sauce, sprinkle with remaining 1 cup shredded cheese.

Cover with foil, bake at 400 for 40-45 minutes or until bubbly. Let rest 5 minutes before serving.

Southwestern Beef Chili with Corn

I got this recipe from Real Simple Magazine and it was pretty good!
My changes are in bold.

1tbs olive oil
2 carrots, chopped
1 medium onion, chopped
1 green bell pepper, chopped
1/2lb ground beef (i used 1lb ground turkey)
2tbs tomato paste (i used 4tbs)
2- 15oz cans balck beans, drained and rinsed
1tbs chili powder
kosher salt and pepper
1/2 cup frozen corn, thawed (i used 1 cup, not thawed)
1tbs Cumin
1 dash worcestershire sauce

Shredded cheddar cheese, sour cream and scallions to top.

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion and pepper and cook stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3-5 minutes. (I browned the turkey first, separately and added it to the veggies after they had cooked for about 5-6 minutes)
Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, 3 cups water, 1/2tsp salt, and 1/4tsp pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes. I added the cumin and worcestershire sauce here.
Stir in the corn. Divide among bowls and top with the cheddar, sour cream and scallions.

This Week's Menu and Shopping...

Sunday: SW Chili (Finally made this today!)

Monday: Orecchiette with Mini Chicken Meatballs (Giada recipe)

Tuesday: Gymboree Party

Wednesday: Enchilada Lasagna

Thursday: Cheeseburger Pie

Friday: Rigatoni with Chicken and Broccoli in a Cheddar Wine Sauce

Saturday: Takeout

This Week's Shopping was $78.

This Week's Menu

Doing a "Cheap & Easy Week"

Monday: Spinach Ravioli
Tuesday: Pizza
Wednesday: Crockpot Chicken & Potatoes
Thursday: Hot Dogs & Baked Beans
Friday: SW Turkey Chili (I was supposed to make this last week)
Saturday: Cheesy Baked Shells & Broccoli

This Week's Menu & Shopping - Better Late Than Never!

i'm sooooooooo late posting this week!

Sunday: Jess & Eric's for Football
Monday: Lighter General Tso's Chicken over Brown Rice with Sugar Snap Peas (Everyday Food Magazine)
Tuesday: Turkey Tacos
Wednesday: Quick & Easy Chicken, Brown Rice and Broccoli (Campbell's Recipe)
Thursday: Pizza
Friday: Leftovers
Saturday: Southwestern Black Bean Chili

This week's shopping was $120.

Six Can Chicken Tortilla Soup

A friend of mine had shared this recipe with me awhile ago and I finally got to try it!
Here's the original recipe http://allrecipes.com/Recipe/Six-Can-Chicken-Tortilla-Soup/Detail.aspx?prop31=1

I always read the reviews first to see what others did to make it better and here is what i did:

10oz can chicken, drained and rinsed
10oz can Rotel
15oz can black beans, drained and rinsed
15.25oz can whole kernel golden corn salt free, drained and rinsed
14.5oz can chicken broth (i used fat free)
1 can cream of chicken soup
cumin, chili pepper, ground black pepper and garlic powder - all to taste

Combine all ingredients in a large stock pot and season to taste. Bring to a boil over medium-high heat. Reduce to a simmer for 30+ minutes.



Serve over crushed tortilla chips and top with shredded cheddar cheese and sour cream.



***This was soooooooooooooooo good!!!****