Monday, February 13, 2012

Mexican Lasagna

Mexican Lasagna

1-1/2 pounds ground beef
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 teaspoon cumin
chili powder (or a blend of cayenne, cumin, garlic powder, onion powder) -this is to taste depending on how spicy you like it
1 can black beans, rinsed and drained
1 can black beans made into refried beans or a can of refried beans
1 cup salsa (as hot as you want it)
1 can enchilada sauce
1-2 Tablespoons of cornstarch (omit if you not making your own refried beans)
9 corn tortillas
6 ounces Chihuahua cheese or Mexican Blend cheese, shredded
To garnish:
Sour Cream
Chopped Tomatoes

In large skillet cook beef, green peppers, onions, and seasonings until beef is no longer pink. Drain as needed.
Make your refried beans (see link above on how I make mine.) Add them, your drained black beans, salsa, and enchilada sauce to the meat. Stir to combine. 

My refried beans were not as thick as what comes out of the can so I put a 1 tablespoon of cornstarch in the middle of the mixture, stirred well and heated it up.  It was still not thick enough to my liking so I used another tablespoon of cornstarch. Then it was good enough for me.

Spread a little bit on the bottom of a 2 quart baking dish.
Add 3 tortillas here, tearing to cover.
Add about 1/3 of the meat mixture next.
Then 1/3 of the cheese.
3 more tortillas.
More meat.
The last tortillas.
Spread the last of the meat being sure to cover the tortilla completely.
End with cheese.
Bake for 25 to 30 minutes at 350 degrees until hot and bubbly.
Let rest for 5 minutes or so then cut into lasagna to serve.  Garnish with guacamole or chopped avocado, tomatoes, and sour cream.

Sunday, February 5, 2012

Breakfast Pizza

Breakfast Pizza

1-1/2 Tablespoons milk
1-1/2 Tablespoons flour
1 cup milk
4 ounces Velveeta (or 1 cup shredded cheddar cheese)

Any cooked meat of your choice (I used 1/2 lb pork and bacon sausage and 4 or 5 slices of bacon on this one, ham works well too)

8 eggs
1/4 cup milk

pkg low fat crescent rolls ,grilled pizza dough* or quick pizza dough*
shredded Mexican blend cheese

Cook your meats that need cooked and chop up your bacon or ham. Set aside.
Make a cheese sauce.  Add butter to saucepan and melt, stir in flour.  Cook for a little bit to remove raw flour taste.  Slowly pour in milk a little at a time.  Whisking to keep the lumps away. When it is thickened add Velveeta in hunks and stir until melted.  It may seem a little thin but it will thicken some as it cools.
Scramble your eggs.  Beat eggs and milk in large bowl. Pour into nonstick pan and cook until done.  I use a whisk to stir them as it keeps the eggs fluffy and smaller chunks.
Press crescent rolls onto a 12" pizza pan.  You could use an 11"x15" pan but you might need more eggs/meat. (*See below for grilled pizza dough instructions)
Poke holes into bottom with a fork. This will help keep it from puffing up too much.
Bake at 375 degrees for about 8 minutes or until golden brown.  It is not fully cooked but that is ok.  It will cook a little longer after you add the topping and put back in the oven. Don't mind the gaps, the cheese will fill those in.
Pour on most of the cheese sauce and spread to edges.
Sprinkle on the eggs.  I use my hands it's easier to get it even.
Then the meat. This is a good place for the sausage or ham. (See next for bacon) I drizzled a little more cheese sauce on here.
Then cheese, then bacon.  I like bacon on top so it gets crispy.
Bake for another 8 minutes or so until it's all melted and the edges aren't too brown. Cut and serve. This pizza you have to eat with a fork since it's gooey and the crust isn't one solid piece.
Change it up any way you like.  You could add veggies (pre-cooked), change up the meats (or omit) or change up your cheese!

*Top frozen pre-grilled pizza dough or fresh quick pizza dough with cheese sauce and other toppings.  Bake in 450* oven for 9-10 minutes.  YUM!

Cheesecake Shooters

Cheesecake Shooters

12 ounces low fat cream cheese
2 Tablespoons sour cream or 1 Tablespoon milk
2 eggs
5 Tablespoons sugar
1/2 teaspoon vanilla

1/2 cup graham crackers (use GF crackers if you like)
dab of butter
frozen sliced strawberries or other fruit
whipped topping

In a bowl, mix together cream cheese, sour cream, eggs, and sugar until blended well. Pour into large saucepan and cook over medium heat for 8 or so minutes or until thickened.  Be sure to stir to keep from burning.  Add vanilla toward the end so it doesn't cook out.  The cheesecake should be thick enough to stick to a spoon when you hold it up. Place in a container and put in the fridge for several hours. 

Melt butter and mix with graham crackers. Spoon some into bottom of glass. (I used new candle votive holders I found at the store.  I think they were about 4 oz.  I like them because unlike shot glasses they have a flat bottom and are able to get the spoon down to get all the goodies.) If you like you can reserve some to sprinkle on top. Top with cheesecake filling.  If it's handier for you put it in a disposable bag and pipe it in or a small cookie scoop. Next is the fruit, then whipped cream.  Sprinkle with the reserved graham crackers. Enjoy!

P.S.  I have not tried this yet with Truvia sweetner but I am sure it would be pretty good.