What’s not to love?! Individual lasagna with a spiced up twist…

TEX-MEX LASAGNA

When you’re talkin’ about comfort food…Lasagna has to be pretty high on the list!

 

This one has a spicy twist and is perfect for those wanting to get away form the carby noodles.

I like to do it in individual servings so that each person gets a gorgeous little lasagna all their own…but making it in a large casserole would work for a crowd.

 

The only thing needed to complete the meal is a bowl of silky sour cream to top each bubbly serving and a crisp green salad.

Going vegetarian is easy, too… SUPER both ways!

 

(This recipe makes 12 individual cups or a 9×13 pan. It can easily be halved, though…and it would freeze great. Assemble, cover tightly and freeze. Thaw before baking.)

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Vegetable cooking spray
1 pound ground beef, turkey or 1 pkg. Morningstar Crumbles for vegetarian 
1 tablespoon olive oil - if using Crumbles
1 medium onion, finely diced
3 teaspoons Taco Seasoning
1 teaspoon cumin
One 16-ounce can refried beans
1 cup salsa, divided
One 15-ounce container Ricotta cheese
2 cups shredded Monterey Jack cheese, divided
24 round wonton wrappers (or 12 egg roll wrappers for a large casserole)

Preheat oven to 350 degrees. Spray twelve 4-ounce custard cups or 9×13 inch baking pan and set aside. If using cups, place them on a cookie sheet.

In a large skillet, over medium heat, cook beef or turkey and onions until meat in no longer pink and onions are tender. Drain if necessary. Stir in taco seasoning, cumin, refried beans, and 3/4 cup of the salsa. Set aside to cool slightly.

In a medium bowl combine ricotta cheese and 1 1/2 cups of the Monterey Jack cheese and set aside. Place one wonton wrapper in each custard cup (or a single layer in casserole dish). Spoon on 1 tablespoon of meat mixture, topped with 1 tablespoon cheese mixture. (If using casserole, spoon on half of meat mixture and half of cheese mixture.) Repeat with wrapper, meat and cheese. Place 1/2 teaspoon of the remaining salsa on each cup or spread onto casserole. Top with remaining Jack cheese.

Bake the cups 25 minutes or the casserole 40 or until golden and bubbly. Garnish with avocados and sour cream if desired. Makes 12 servings.

Per Serving: Calories 290; Protein 15 g; Fat 9 g; Carbs 8 g;  Sugar 1 g; Sodium 344 mg

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Wonder Seed…Quinoa!

 

 

 

 

Good carbs!  From a seed that also gives you lots of protein.  If you haven’t tried this, DO.  It’s super easy to cook – just like long-grain rice – and can be used anywhere you use that.  FAB.

Vary the veggies and seasoning you put in this salad…add in some diced chicken or even shrimp for a bigger protein hit.

ROASTED TOMATO & BLACK BEAN QUINOA SALAD

ROASTED TOMATO & BLACK BEAN QUINOA SALAD

Good carbs!  From a seed that also gives you lots of protein.  If you haven’t tried this, DO.  It’s super easy to cook – just like long-grain rice – and can be used anywhere you use that.  FAB!

Vary the veggies and seasoning you put in this salad…add in some diced chicken or even shrimp for a bigger protein hit.

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1 cup grape tomatoes
4 large cloves garlic
3 Tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon Splenda (or sugar)
1 cup raw quinoa
2 cups low-sodium chicken broth
1 cup black beans
1 carrot, shredded
1 tablespoon diced green chiles
1/2 teaspoon cumin
3/4 teaspoon dried oregano
1/4 teaspoon dried cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons Penzey’s Chili 9000 mix
Zest and juice from one lime
2 tablespoons sliced green onions

Preheat oven to 350 degrees. Cut tomatoes in half and place them in a pie plate. Add whole cloves of garlic. Drizzle with olive oil and sprinkle with salt. (It will seems like too much oil, but that’s fine. You need it for the dressing and the garlic will infuse it.) Roast for 30 minutes. Remove from oven and mach the garlic into a paste and stir into tomatoes.

In a medium saucepan place rinsed quinoa and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until tender. (If quinoa is tender and the ‘tail’ is present and there is still liquid, drain it in a fine sieve.) Set aside to cool.

In a large bowl combine the quinoa, tomato-garlic mixture, black beans, carrot, green chiles, cumin, oregano, cilantro, salt, black pepper, chili mix, lime zest and juice, and green onions. Mix well. Transfer to a serving bowl and cover tightly with plastic wrap. Allow to chill for at least two hours. Makes 10 servings.

Per Serving: 136 Cal; 5 g Protein; 5 g Tot Fat; 17 g Carb; 3 g Fiber; 1 g Sugar; 283 mg Sodium

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BAKED bean dip…baked BEAN dip….baked bean DIP…

BAKED BEAN DIP (Sante Fe Bean Dip…if you prefer!)

I’ve always called it Baked Bean Dip…but it’s not Baked BEANS dip…it’s just a bean dip that’s baked.  There, that should clear it up.

Full of good carbs and protein, this dip is almost a meal!  To save some carbs, I just eat it out of a bowl with diced avocados and tomatoes, and a spoonful of sour cream. An excellent dish to take to a party or potluck…everyone loves it.

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Vegetable cooking spray
One 15-ounce can refried beans – nonfat if you prefer
4 ounces reduced-fat cream cheese, softened
1 cup low fat sour cream OR Greek-style unflavored yogurt
1/2 cup finely chopped green onions
2/3 cup salsa, extra liquid drained
One 1-ounce packet taco seasoning
One 4-ounce can diced green chiles
1 teaspoon Splenda (sugar)
1/4 teaspoon cumin
1 1/2 cups shredded Monterey Jack, Longhorn or Colby cheese

Preheat oven to 350 degrees.  Coat a 2-quart baking dish with cooking spray and set aside.
In a large bowl combine beans, cream cheese, sour cream, green onions , salsa, taco seasoning, green chiles, Splenda, cumin, and 1 cup of the shredded cheese. Pour into prepared baking dish and sprinkle remaining cheese on top. Bake for 45 to 60 minutes, until bubbly.  Makes 10 servings.

Per Serving: 186 Cal; 10 g Protein; 12 g Fat; 9 g Carb; 2 g Fiber; 0 g Sugar; 516 mg Sodium

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