Meatless Chili

Active prep time 20 minutes. Total time 60 min.
Makes 8 servings. Using a food processor to chop veggies makes it go really fast.

Heat in a large pot over med high heat:
1 TBS Olive oil

Add:
1/2 med sweet onion (red or yellow) chopped
2 tsp Cumin
2 TBS Chili powder
2 TBS Dried Oregano (Mexican if you have it)
1 TBS Salt
2 Stalks Celery Chopped
2 Red Bell Peppers diced (Can use green)
2 Jalapeno peppers chopped (wear food handler gloves while cutting)
3 cloves garlic chopped
Cook with lid on, stirring occasionally until onion is transparent, about 5 minutes

Add:
2 4oz cans chopped green chili peppers (choose heat depending on how spicy you like your chili)
3 28 oz cans diced tomatoes
1 (15 oz) Can kidney beans drained and rinsed
1 (15 oz) Black beans drained and rinsed
1 (15 oz) Garbanzo beans drained and rinsed
Heat to a boil and turn heat to simmer for at least 30 minutes.
Taste to check heat. If you want it hotter add tabasco or ground pepper.
5 minutes before serving add:
1 (15 oz) Whole kernel corn

Serve in a bowl or over a baked potato.

Verde Chicken Mexican Lasagna - Remake

I got this picture as well as the original recipe from this blog via pinterest.

This recipe recently won an LDS living recipe contest.

I made a few changes to cut out 130 calories and 6 g of fat per serving,
 which is reflected in the recipe below.

While I never made the original, I'm not sure how it could taste much better. 

The whole family love this and it's super easy!

Verde Chicken Mexican Lasagna 

1 can 12.5 oz can Kirkland chicken breast - drained and broken up

2 cups fat free plain greek yogurt 

1 (15-ounce) can black beans, drained and rinsed

1 (15 ounce) can corn drained (can used frozen corn that has been thawed also)

1 teaspoon Johnny's garlic seasoning (or garlic powder)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/3 cup chopped cilantro (plus additional for garnishing)

15 or a few more white corn tortillas sprayed with oil/pam and warmed in a pan till soft

1 (8-ounce) package shredded Mexican blend cheese (separated for different uses)

Begin cooking tortillas (It goes really fast in a large electric fry pan)

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro, the spices and all but a handful of cheese in a large bowl. Taste and adjust seasonings to your preference. 

Cut some of the tortillas in half with kitchen shears.
 Spray a 9×13 dish or any 2 quart casserole dish with non stick spray and layer the bottom with corn tortillas filling the gaps with the cut ones. Add 1/3 of the chicken mixture on the tortillas and spread evenly. Place a layer of tortillas over the mixture and add another 1/3 of the mixture to cover. Repeat the process and top the last mixture layer with tortillas. Spread cheese evenly over the tortillas. 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with chopped lettuce, salsa, additional greek yogurt and cilantro as desired. 

Makes 8 servings

My recipe: 302 calories per serving (without any toppings) 8g fat (3 sat) 1 polyunsaturated, 0 transfat, 38 g cholesterol,748 sodium, 398 potassium, 40 carbs, 7g fiber, 6g sugars, 18g protein, 15% A, 19% C, 26% calcium, 15% iron.

Original recipe: 432 calories per serving, 13.7 g fat (7.8 sat), .2g polyunsaturated, 0 transfat, 72.5 cholesterol, 1277 sodium, 116.8 potassium, 44.7 carbs, 7g fiber, 4.8 sugars, 31 g protein. 

Carne Asada Tacos

for Amy
picture from here

We fell in love with these while in Mexico last December and came home and found this recipe.
I have found that this recipe will feed 5 (including 1 adult male and two late teen/early twenty boys) as long as I serve it with rice and beans on the side. If you only serve the tacos you may run out of meat.

Combine marinade ingredients in large ziploc bag:
2 TBS white vinegar
1/4 cup soy sauce
2 cloves garlic minced
1 lime juiced
2 TBS oil
1/2 tsp salt (only needed if you use low sodium soy sauce)
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin

Prepare the 1.5 - 2 lbs flank steak

If you have a few hours to marinade the meat, prick it with a fork, place it in the marinade and refrigerate for 3-4 hours and up to 24. When it is done marinading cut it first in two or three long pieces with the grain and then slice it in thin slices perpendicular to the grain. You can stack the long pieces on top of one another to speed up the slicing.

If you are in a hurry slice the meat according to the directions above and add it to the marinade. Let marinade at room temp. for about an hour.

Add the meat to the marinade for the time given above.

While it marinades prepare the condiments:
1/2 sweet (yellow) onion chopped
1/4 cup chopped fresh cilantro
salsa or pico de gallo
chopped avacados or guacamole
grated cheese (Mexican or cotija cheese is recommended)
1 or 2 limes sliced in wedges

Cook 1 16 oz pkg of corn tortillas. I like to spray each side pam and cook each side in a fry pan.

Cook the meat (choose one of the three options):
a)Pan fry the meat with some oil to desired doneness.
b) BBQ it over high heat allowing the middle to remain slightly pink. If you grill it allow it to sit for 10 min. or so to set juices.
c) Cook it in batches on a George Foreman grill. I do this next to the edge of the sink as the juices overflow the little trough.

To make your taco, put a small amount of meat on a corn tortilla, add onion and cilantro and other condiments and squeeze a little lime on top. Thoroughly enjoy each bite.

Mexican Wraps

Filling
2 cups cooked brown rice (OK you can use any kind but brown is my personal favorite cooked in chicken broth with just a little honey)
1 - 14.5 oz can of each of the following:
diced tomatoes with lime and cilantro (you can use plain but do so at your own risk)
corn - drained
black beans - drained and rinsed
1/2 onion finely chopped
1 bunch of cilantro finely chopped.

Mix all ingredients together and season with:
1 tsp chili powder (or more)
1 tsp cumin (or more)
Salt to taste

Place filling in your choice of "wrapper" I like corn tortillas, my husband likes whole grain tortillas and my kids love the "cook it yourself" ones from Costco.

Add one or more of these (or not):
Grated cheese
left over meats, chopped
Avocado (Guacamole)
Sour cream

Roll it up and microwave to heat through, 1 takes about 1 min 30 sec in my microwave.

Top with sauce and/or salsa or just eat it plain. You can wrap it in a paper towel and take it to the ball park or where ever. If I am making rice for another meal I always make extra. If the rice is cooked already these can be ready in about 15 min. - that's a pretty quick dinner!

This recipe makes enough for 10 wraps on a regular size flour tortilla.

Bajio Green Enchelada Sauce

I finally unraveled the mystery of Bajio's Green Enchilada sauce.
I'm sure they will be serving it in heaven
and now you can make your home a heaven on Earth!

And it's really easy too!

1 14 oz. can Hatch Crushed Tomatillos
1/2 16 oz. jar fire roasted green chili salsa (this will determine how spicy your sauce is)
3 TBS mild green taco sauce (this can also add to the heat if you don't use mild)
1 4 oz. can of Mild Diced Green Chiles
scant 1/4 cup sugar

Cook and stir over medium heat until slightly thickened and sugar is dissolved.
Use liberally on everything (or just eat it plain - you know you want to)

Enjoy!

Green Chile Pie

This is a lot like enchiladas, but a little bit different. You tear the tortillas in half or in quarters and layer them with the meat/sauce mixture and cheese. So it is kind of like an enchilada that is layered like lasagna.

Ingredients

1 lb. hamburger (you can use cooked chicken also)
1 doz. tortillas
1 medium onion chopped
1 small can diced green chiles
1 can cream of mushroom
1 can cream of chicken
1 can enchilada sauce (or 1/2 can El Pato Mexican tomato sauce)
Shredded cheddar and Jack cheeses, about 1/2 lb. of each

Cook onion and meat in a large skillet. Stir in green chiles, soups, and enchilada sauce. Layer torn tortillas with meat mixture and cheese in 9 X 13 baking dish. Repeat and top with cheese, then bake at 350 degrees for 30 minutes.

Tortilla Soup

I got the picture from the internet but this is really what it looks like. Sooo Yummy.
I got the recipe from Sharon Bell, my good friend in Tucson, about 16 years ago and it's still a family favorite. We were in the primary presidency together and did an annual Christmas party for the teachers and their spouses where we had Tortilla soup and then made gingerbread houses - you'll have to look for that picture on a flashback Friday on my personal blog (if I every find it). Enough reminiscing... here is the recipe:

Tex Mex Tortilla Soup

4 chicken boneless skinless chicken breasts cubed
(you can use cooked (leftover) chicken, grilled chicken is awesome or just go vegetarian)
2 cups water
2 cups chicken broth (Sharon insists on canned broth but I always use bullion)
2 cups beef broth
2 - 14oz cans of diced tomatoes undrained (I love the lime cilantro kind)
1/2 cup chopped onion (or more if you like onions)
1/4 cup chopped sweet pepper (green is prettier but my family likes the flavor of red better)
1 can drained sweet corn (Sharon insists on frozen)
1 can drained rinsed black beans (optional)
Combine ingredients and boil for 15 to 20 min. until onion is transparent and chicken is cooked through. If you are using cooked chicken do not add it until the broth has cooked for 15 min.
Then add:
1 tsp chili powder
2 TBS Cumin
and pepper to taste.

Cook for 10 min., taste and add fresh ground pepper or salt as needed. The soup will look watery but that's OK because you need room to add all kinds of fresh ingredients.
Serve with:
Diced avocado
Tortilla strips or crushed tortilla chips (Sharon says Fritos are the only way to go)
Chopped green onion
Lime slices
Shredded cheese.

This makes 6-8 main dish servings

No tortilla chips? No problem

I really like tortilla chips, especially with salsa but when I started Weight Watchers I just couldn't justify the points/calories. So I set out to find a better alternative and this is what I came up with, all you need is corn tortillas and Pam (Lisa and I discovered that White corn Tortillas have less calories than yellow ones... go figure).

1st... Put the rack in your oven close to the top and turn the oven on Low Broil... don't panic, you don't need to hunt down your broiler pan just grab a cookie sheet.

Get out the number of tortillas you want and leave them stacked up. Lifting one at at time spray the bottom of one and the top of the next with pam. When you are done with the stack cut the whole stack at once.

For tortilla chips - I like to cut it into 8 wedges - I feel like I'm getting more.

For these babies:I cut the tortilla in half first and then cut them into thin strips - the thinner the better

Spread your cut tortilla on the cookie sheet and sprinkle with salt. Put under the broiler for a few minutes... watch it closely as you want them golden and they tend to burn easily. For my oven I know it's time to "stir" them when "thick steam" or a tiny bit of smoke comes out of the vent. Stir and return to the oven for a few more minutes. NOTE: We tried to speed it up once by doing it on high and ended up taking the flaming tortillas outside to finish burning. I would suggest that you be very attentive the first time or two while you figure out what works best for your particular oven. If you still have some soft ones and most are golden brown just turn off you oven and put the cookie sheet on a lower oven shelf and they will crisp up quickly.

My kids prefer these over the kind you buy and they are cheaper and better for you. We use the little strips for Taco salad and tortilla soup.

Deep Dish Mexican Pizza

My kids love tacos and corn bread, so when i found this recipe it seemed like a natural combination. This is great for left over taco meat.

Preheat oven to 400
Cornbread-
1-1/4 cups all purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 vegetable oil
2 egg whites or 1 egg beaten

Toppings:
Anything you would put on a taco-
I put taco meat, sliced olives, diced tomatoes, 1 cup of shredded medium cheddar cheese.

Mix the corn bread ingredients and pour mix into a greased 11" (deep) oven safe skillet, (I put mine into a greased 9 x 13 pan. Bake corn bread for 15 min. Remove from oven and put the toppings on with the cheese last. Put back in the oven and bake an additional 5 mins. Remove and serve with salsa and sour cream.


If you don't want make cornbread from scratch use 2 boxes of Jiffy corn muffin mix. For those of you with smaller families, try 1 box of muffin mix in a 9in square pan.
I make 2- 9 x 13 pans for my family of 7.

Fajitas

I stole this picture off of the internet, but this about what they look like when you are done making them. I didn't have time to do the marinade for these on Monday night, so this is what we are having tonight!

Ingredients

Marinade
1/4 c. oil
1/4 c. red wine vinegar
1 tsp. sugar
1 tsp. oregano
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper

Fajitas
1 red pepper
1 green pepper
1 large white onion
tortillas (we like the multi-grain kind)
2-3 chicken breasts (can use beef)
sour cream, guacamole, and anything else you like

Marinate chicken or beef up to 8 hours before cooking. Cut cooked meat into strips and fry in pan with oil and vegetables for about 5 minutes on med-high heat. Serve in warmed tortillas and garnish with sour cream and guacamole.

*Sometimes I don't get around to marinating the meat before hand, and I just cook it up and throw it all together really fast. It is still good, but is definitely better when marinated. :)