Main dishes
Mexican Lasagna is a quick and easy entree for guests or just a hungry family. For an added twist serve with salsa, sour cream, guacamole and tortilla chips.
- 2 tsp olive oil
- 1 1/2 cups chopped onion
- 1 lb. zucchini, diced
- 2 tsp cumin
- 1 can diced tomatoes with chiles
- 1 can black beans, rinsed
- 1 can corn, drained
- 1 can mild enchilada sauce
- 1/2 cup cilantro
- 5 (8 in) flour tortilla shells
- 1 1/4 cup shredded cheese
- Preheat oven to 400 degrees
- Heat oil in large skillet over medium heat. Add onion and saute for 5 min.
- Add zucchini and cumin. Saute for 5 minutes or until tender.
- Stir in tomatoes, beans, corn, and enchilada sauce. Remove from heat.
- Stir in cilantro.
- In 3 qt round greased baking sheet layer 1 tortilla. Top with 1 1/2 cups mixture. Sprinkle with 1/4 cup cheese. Repeat 4 times.
- Cover with foil and bake at 400 for 20-25 minutes or until cheese is melted.
Sweet Crepe filling ideas (add sugar, cinnamon or vanilla to batter to make it sweeter): Apple Cinnamon: 1 tbsp butter, 1 apple chopped fine, a pinch of each cinnamon and nutmeg, and 1 tbsp powdered sugar. Cook until apple is soft. Banana and Nutella: Cook Banana in fry pan with butter, cinnamon, and honey until brown. Spread Nutella on crepe. Fill with bananas.
Savory Crepe filling ideas (add your favorite spices to batter): Spinach and Mushroom: Cook sliced mushrooms in pan until dark gray in color. Add spinach to pan and cook until wilted. Top with your favorite spices (try garlic, chives, etc.)
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 Tbsp melted butter
- 1 cup flour
- pinch of salt
- Combine wet ingredients into medium sized bowl.
- Slowly add dry ingredients into mix.
- Heat a small lightly oiled fry pan over medium heat.
- Pour a 1/4 cup scoop of batter into pan and quickly swirl around until batter coats the entire pan.
- Cook for about 2 minutes or until crepe starts to pull away from the pan.
- Flip over and cook for 2 more minutes or until golden brown.
- Fill with your favorite savories or sweet foods.
- 1 pkg long grain wild rice (Uncle Ben's), cooked
- 2 whole chicken breasts, cooked and cubed
- juice of one lemon
- 1/2 cup red onion
- 5 oz can sliced water chestnuts, drained and diced
- 2 cups seedless grapes, halved
- 1 cup cashews
- 1/2 cup mayonnaise
- salt and pepper
- Mix all together.
- Serve chilled.
I served this with an Asian inspired salad: mixed greens or spinach with shredded carrots, beansprouts, toasted almonds and sliced pear with a Sesame Soy Ginger Vinaigrette. Stir Fry veggies and rice is another good side.
478 calories per serving. Serves 2
- 2 Tbsp soy sauce
- 1 tsp minced ginger
- 1 3 inch cinnamon stick
- 1 tsp rice vinegar
- 5 ounces mango nectar/juice
- 2 6 ounce salmon fillets
- Stir together first 5 ingredients in a small saucepan.
- Bring to a boil then simmer, uncovered, 15 minutes or until reduced by half.
- Pour mango mixture through a wire-mesh strainer; discard solids and add liquid back to saucepan.
- Place salmon on a greased broiler pan. Broil 5 1/2 inches from heat for 5 minutes.
- Brush fish with 1/2 mango mixture. Broil 3 more minutes or until fish flakes with a fork.
- Spoon remaining mango glaze evenly over fish.
