Mexican Lasagna

I've been trying to change the way my family eats.  This is by no means easy.  I have a rotation of meals that have been successful for a long time. Finding and trying new recipes isn't always the easiest thing when you work full time and have three young children.  My absence on the blog is mostly because I am trying to find worthwhile recipes that are healthy and easy.  Easy being the most important feature.

This dish was a hit with my family.  I've made it a few times.  I prefer it to be made with ground chicken because I can still taste it despite the seasonings; the turkey seemed to take on the flavor of the seasoning.  But, I have added almost any vegetable that I had in my house-I've used corn, zucchini, kale, onions. You name it, I've thrown it into the skillet.  The first few times I tried cooking this layered dish, I used regular tortillas since I had them on hand; but now, I am trying to increase our whole grains.

INGREDIENTS:

• 1 pound of ground turkey or chicken
• 2 T olive oil
• 2 T chili powder
• 2 T cumin
• 3 cloves garlic, minced
• 16 ounces salsa 
• 1 can black beans, rinsed
• 1 cup diced squash
• 1 cup chopped eggplant
• 10 oz frozen chopped spinach, thawed (or fresh)
• 1 cup red pepper, diced
• 6 whole wheat tortillas
• 1 cup shredded cheese, divided
• 1/2 cup Feta cheese, divided

DIRECTIONS:

1. Preheat oven to 425 degrees Fahrenheit.
2. Add olive oil to large skillet, Over medium-high heat, throw garlic, cumin, chili powder, and ground chicken or turkey.
3. Add vegetables, beans, and salsa. Heat through (about 5-6 minutes).
4. Spray 9 x 13 baking dish. Place first 2 tortillas. Top with meat mixture and 1/3 of cheeses.
5. Repeat.  
6. Bake for 30-35 minutes until cheese is bubbly. 

Difficulty: Medium-lots of chopping

Time: 20 minute prep , 35 minutes baking time

Source: adapted from Schall Fitness

Mini Lasagna Cups

I never make lasagna; it seems really involved to me, and I really don't want a whole tray of lasagna. So...I was trying to find a way to get rid of my extra wonton wrappers after making amazingly good taco cupcakes...I came up with this recipe. In our house, we like things spicy so I include hot sausage in my meat mixture; you can just use more ground meat or ground turkey if you prefer a milder taste.

  INGREDIENTS:

• 24 wonton wrappers
• 1/4 pound hot sausage
• 1/4 pound lean ground meat
• 1 cup spaghetti sauce
• 1 cup ricotta cheese
• 1 cup mozzarella cheese

DIRECTIONS:

1. Brown and drain hot sausage and lean ground meat.
2. Add sauce to meat mixture.
3. Spray 12 yield muffin tray with cooking spray. Place a wonton wrapper in the bottom of each tin.
4. Put ricotta cheese in the bottom of each wonton wrapper.
5. Layer meat mixture on top.
6. Add mozzarella cheese.
7. Place another wonton wrapper and repeat the layers (ricotta, meat, cheese)
8. Bake at 375 for 10 to 15 minutes.

Time Management Tip-I buy my ground meat and sausage in large quantities and usually freeze in 1 pound increments. I will thaw 2 pounds of meat and brown it all in one large skillet. After I drain the meat, I divide into 4 portions. I keep one portion for the meal and bag, label, and freeze the other three. Next time, all I have to do it reheat or throw in a pot with spaghetti sauce.


Difficulty: Easy

Time: 15 minute prep, 20 minute baking time

Source: I was inspired by the taco cupcake!

4 Cheese Lasagna

I don't know how I survived before I started using my slow cooker!  Honestly, I only used the thing to make Buffalo Chicken Dip prior to having children.  I couldn't believe our luck when Joyce emailed me about the opportunity to review and giveaway Gooseberry Patch's Slow Cooking All Year Round!  She hurriedly sent the book with my husband whose car I had to ransack to find it.

Given our days of freezing weather, I spent most of my time in the section titled "Warming Winter Dishes." This lasagna was my family's favorite out of the recipes I tried. My husband asked me to add it to the rotation. I loved the variety of dishes in the cookbook; I'm looking forward to making the holiday dishes including a St. Patrick's Day Corned Beef Dinner and Slow-Cooker Irish Stew found in the "Simply Springtime" section.

My favorite part of browsing the cookbook is reading all the tips found at the bottom of each page. I never would have thought to cut up fresh peppers (read: ready to spoil) and freeze them in an ice cube tray to be thrown into crock pot dishes to add flavor. That tip was perfect for this frugal mom of three! There are many easy craft and centerpiece ideas as well; my kids will be making lucky green popcorn balls for our St. Patrick's Day play date.

Make sure you enter to win a copy of Slow Cooking All Year 'Round at the bottom of this page!

INGREDIENTS:

• 1 lb lean ground beef
• 2 26 oz jars of Chunky tomato, garlic, and onion pasta sauce (Ragu makes one)
• 1/2 cup water
• 1 T. Italian seasoning
• salt and pepper to taste
• 2 T. grated Parmesan cheese
• 16 oz container of small-curd cottage cheese
• 8 oz package oven-ready lasagna noodles, uncooked
• 4 cups shredded mozzarella cheese
• 2 cups shredded Colby Jack cheese

DIRECTIONS:

1. In a skillet over medium heat, brown beef; drain and remove from heat.
2. Stir in sauce, water, and seasonings.
3. In a bowl, combine Parmesan cheese and cottage cheese; set aside.
4. In a large greased slow cooker, spread some beef mixture; top with noodles (breaking them to fit if necessary); top with beef mixture, then cottage cheese mixture, and finally some of the shredded cheeses.
5. Repeat layers 2 to 3 more times; ending with the shredded cheese.
6. Cover and cook on low 3 1/2 to 4 hours or until noodles are tender. 

Difficulty: easy

Time: 15 minutes prep, 4 hours cook

Source: Gooseberry Patch's Slow Cooking All Year Round, Copyright 2012

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