Mexican Lasagna

Mexican Lasagna
Serves 12; 200 calories per serving
1 1/2 pounds extra-lean ground beef
salt and pepper to taste
1 1/4-ounce package taco seasoning mix
15 ounces low-fat ricotta cheese
1/4 cup low-fat sour cream
27 ounces canned whole green chilies (drain and reserve 2 tablespoons canned juice)
2 tablespoons Tabasco sauce
4 6-inch, low-carb tortillas
1. Preheat oven to 350 degrees. Season the meat with a little salt and pepper. In a skillet over medium heat, break up the meat with a wooden spoon and cook until browned. Drain off the grease. Stir in the taco seasoning mix and enough water to make a paste.
2. In a small mixing bowl, whisk the ricotta cheese, sour cream, reserved chili juice, Tabasco sauce, and 1⁄2 cup water. Spread a little of the mixture to cover the bottom of a 13-by-9-inch baking pan. Cover the sauce with a layer of tortillas, overlapping slightly. Sprinkle the meat mixture evenly over the entire base. Cover with a single layer of whole green chilies and pour the remaining sauce on top.
3. Bake 45 to 60 minutes. Remove from the oven and let stand 5 minutes before serving.

7 Can Soup

I thought it was time to post some of our favorite recipes. We absolutely LOVE this, it's so good. And it can be on the table in 5 minutes! It is enough for us for two days in a row. (Originally it was a 6 can soup recipe, I threw an extra can of tomato sauce in it.) You can drain the cans or use their liquids as well; I only drain the chicken chunks.

1 (15 ounce) can whole kernel corn
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers (I use plain diced tomatoes for Benson's sake)
1 (8 ounce) can tomato sauce

Put everything in a pot and bring it to a boil. Done! Serve with grated cheese, sour cream and chips.

Pumpkin Chili

From verybestbaking.com. Makes a lot, you can half the recipe or freeze the leftover for later.

2 TBSP oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped

1 lb. ground turkey

2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained (I actually use the regular kind, it is not salty enough without it for my taste)
1 can (15 oz.) pure pumpkin puree
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn (I use canned corn and I put the whole can in it)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Salt to taste

Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain. Add everything else and bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Whole Wheat Blender Pancakes

I got this recipe actually in St. Anthony during the Pioneer Day Parade 2 years ago. They were handing out small packages of wheat with this recipe. It is very easy, good and healthy! Sometimes I add a couple teaspoons of extra fiber to the batter. I will try to add some blueberries next time, it should be good!



1 cup clean whole wheat
1 and 1/2 cups milk
1/2 cup vegetable oil
1 egg
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

Blend 1 cup of milk with wheat for 2-3 minutes. (I only blend it for a minute, because my blender is extremely LOUD!) Add rest of milk and blend for another 2-3 minutes (or until smooth). Add rest of the ingredients and blend. Cook on hot skillet until done.

Makes 18-20 5 inch pancakes.

Snickerdoodles

1 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp vanilla
3 c. flour
2 1/2 tsp. baking powder
1/4 tsp salt

Spice Mixture
1 tsp cinnamon
2 T. sugar

Cream together sugar and shortening. Add eggs and vanilla and mix well. Add the dry ingredients and mix well. Roll into small balls and dip the top into the spice mixture. Bake at 375 degrees for 8 minutes or until slightly cracked on top.