Layered Fiesta Casserole

This is definitely one of my favorite dishes to make and eat.  It's quick, simple and tasty!  Kraftfoods.com is full of easy and tasty recipes like this. It's so simple and easy that I taught my bachelor friend, whose cooking skills stop after spaghetti, how to make this and he thought it was easy. Woah.  Good stuff.








INGREDIENTS
1 lb extra-lean ground beef or ground turkey
1 green pepper, chopped
1 red pepper, chopped
1 can red kidney or black beans, rinsed & drained (optional)
1 jar (16oz) salsa (thick & chunky is best)
1 can (14.5oz) diced tomatoes, undrained
1 pkg (10 oz) frozen corn, thawed OR 1 can of corn, drained
12 corn tortillas
1 1/2 cups shredded cheese


DIRECTIONS
1.  Preheat oven to 375°
2.  Brown meat with peppers in a large skillet; drain. Then return to skillet.
3.  Add salsa, tomatoes, corn and beans to the meat mixture and stir well.
4.  Spread about 1 cup of the meat mixture into the bottom of  13 x 9 pan.
5.  Top with 6 corn tortillas, overlapping when necessary.
6.  Cover the tortillas with half of the meat mixture.
7.  Cover the meat mixture with half the cheese.  Save the other half for later.
8.  Top with 6 more overlapping corn tortillas.
9.  Cover tortillas with the other half of the meat mixture.
10.  Cover with foil and bake for 25-30 minutes until heated through.
11. Top with remaining cheese and let stand for 5 minutes until the cheese is melted.




SERVINGS AND WW POINTS
Serves 8
6 WW Points w/ turkey 
7 WW Points w/ turkey and beans
7 WW Points w/ extra-lean beef 
8 WW Points w/ extra-lean beef and beans


Kneekole's Notes & Comments
* Great dish to take to family that just welcomed new baby into the world. :)  Only takes about 15 minutes to prepare before baking.  


* You can vary the "heat" of the dish by using medium or hot salsa or trading out some of the bell peppers for peppers with more kick.


* Thawing the frozen corn doesn't take a lot of time like thawing meat does.  All you need to do is place the frozen corn in a colander and run cool water over it for a couple of minutes.  If you're in even more of a hurry, just drain a can of corn and you'll be good to go. 


* You can add and much or as little as you'd like to the meat mixture.  Add two types of beans or more corn.  It all works out in the end. 




Enjoy!




For more nutritional information and the original recipe, visit Kraft Foods.com

Kitchen Tip #1 - Extra Broth

Many of the recipes I've been making call for some sort of broth - usually chicken, but sometimes beef or vegetable.  The smart cook would stock up on these broths/stocks when they go on sale, which I do.  But here's the kicker - most recipes only call for 1 or 2 cups, but a carton holds at least 4 cups and it's recommended that you use the remainder of the broth within 10 days.  I don't know about you, but I hate wasting food and I don't really like my choices of recipes to be driven by a soon-to-expire ingredient.  


My Solution - FREEZE 'EM!


To start this process, I bought a box of the 5 oz paper Dixie cups with the wax coating.


When I have leftover broth, I take a cup or two and fill them with 1/2 cup of broth, label the cup and freeze.

After they have frozen, I place all the frozen cups in a gallon freezer bag and stick it back in the freezer. 

When I need broth, I take a cup out of the freezer, peel off the waxy cup, place broth in a bowl, and defrost it in the microwave.  And they're already pre-measured!  2 paper cups = 1 cup of broth.  GENIUS!

This works great for broths and, I've found, it works great for coconut milk too (pictured above).  I had extra from the Curried Potatoes & Squash, and thanks to my friend Google, I found out it freezes well.  I'm thinking it would work great for pumpkin as well. I know that's not a liquid, but I think it freezes solid. 

I've found these little pre-measured frozen shortcuts to be great for adding extra flavor to couscous.  I just defrost one and it's enough broth for one serving of couscous.  I love it!

Be sure to do your research before you freeze.  Some liquids will get all funky when you freeze them, so you may have to consider that extra liquid an opportunity cost...or find another recipe that needs it!

Tips from one thrifty cook to another...enjoy!

Curried Chicken Sauté

Simple, quick, light, flavorful and a variety of textures.  Thanks Cooking Light November 2010!

INGREDIENTS
1 1/2 tsp curry powder, divided
1 lb boneless, skinless chicken breasts (about 2 breasts)
8 oz mixed bell pepper, sliced
1 c light coconut milk
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper
1 lime
2 c cooked rice


DIRECTIONS
1.  Heat nonstick skillet over medium-high heat.  Sprinkle 1 tsp curry powder, 1/2 tsp salt and 1/2 tsp black pepper over chicken.  Coat pan with cooking spray. 
2.  Add chicken to pan; cook 5 minutes on each side or until done.  Remove chicken from pan; keep warm.
3. Add bell peppers & remaining 1/2 tsp curry powder to pan; sauté 1 minute.  
4.  Add coconut milk and bring to a boil.  Reduce heat and simmer for 4 minutes, or until mixture is slightly thickened.
5.  Cut lime in half.  Squeeze 1 half of the lime into the bell pepper mixture, the remaining 1/4 tsp salt and stir.  Cut the remaining half of the lime into 4 wedges.  
6. Cut chicken across gain into thin slices.  Serve chicken with bell pepper mixture and a lime wedge over 1/2 c cooked rice.


SERVINGS AND WW POINTS
Serves 4
6 WW points




Kneekole's Notes & Comments
*  (Whenever I cook chicken breasts on the stove, I think, "Man, I should flatten these so they cook faster."  But in my excitement to cook, I forget this step until my chicken is almost fully cooked, minus the thick parts. :)   So, here's to you remembering! ) Slightly flatten the chicken breasts before cooking.  Just place the breast between two pieces of syran wrap and whack it a few times with a meat mallet (flat side) or a big ol' soup can if you don't have a mallet - just enough to flatten out the thick parts.


* I had about 3/4 cup of coconut milk left from the Curried Potatoes & Squash I made last week so I just used that.  It could have used that little extra liquid.  So don't skimp on the coconut milk!  


* Don't forget limes on your shopping list.  I did.  I had a "fake" lime in the fridge so that helped with the juice...but it's not the same.  Fresh lime juice makes a big difference in any dish.  


* A very simple and light dish.  Definitely something I'd make again.  


For more nutritional information and for the original recipe, visit My Recipes.com.

Crash Course - February 16

Lauren & Janelle presenting
our dinner.

I love being around people who are true to themselves regardless of the environment.  I am thankful to have many people in my life who fit in that category.  Makes things interesting and real. 

Over a couple of pretty tasty soups (White Bean & Butternut Squash, and Spinach Tortellini), worlds collided.  Brock, Becca & 'lil Abigail Martin are friends from my church, Jonathan, Janelle & Lena Glick are friends of Melissa's from her church, and JD & Lauren Bowlby are friends from my old church.  

Becca enjoying her soup!

The group breakdown: 5 Messiah grads, 4 in the medical field, 2 teachers, 4 Lancaster County imports, 2 adorable little ladies, 4 current parents, 2 soon-to-be parents, 3 creative beans, and 1 liker of pipe.  

Yep, a liker of pipe. That's how JD introduced himself to me soon after I started attending DOVE.  "I'm John David, and I like pipe."  Uhhh ok?  To each his own I guess....Having spent years working for an excavating company and working mostly on projects establishing sewer & drainage systems, the man took a liking to his material of choice.  

Of course, JD, being true to himself, minutes after meeting my roommate for the first time asks her,"Do you mind if I check out your basement?  I think it's the most unique part of any house, especially city houses."  Plus, of course, that's where the pipes are.  Confused and intrigued at the same time, Melissa promised a basement tour post-soup consumption. 


Lessons learned:

• The world really is small.   And it shrinks when you move to Lancaster.
• A little bit of red pepper goes a long way.
• Despite how busy we are, people love to slow down and interact new people. 
• Your dinner table is never too small for fellowship.
• Boys like weird stuff.  (Ask JD if you're wondering where everything goes after you flush...)

Crash Course, over and out!

The Martins, The Glicks & The Bowlbys

Butternut Squash-White Bean Soup

Yep, butternut squash again.  I'm just loving learning how to cook with this new food!


Thanks to the Cooking Light Complete Cookbook (2008), Crash Course enjoyed this soup on February 16th.


INGREDIENTS

3 bacon slices

1 cup chopped onion

2/3 cup chopped celery

3 garlic cloves, minced

4 cups, cubed peeled butternut squash (about 1 ½ pounds)

¼ dry white wine

4 cups chicken broth

1 tsp ground cumin

¼ tsp ground red pepper

1/8 tsp ground cloves

1/8 tsp cinnamon

¼ cup half & half*

1 tsp dried oregano**

1 tsp salt

¼ tsp freshly ground black pepper

2 (15 oz) cans Great Northern Beans, rinsed and drained

Optional: 3T unsalted pumpkin seed kernels, toasted

*The recipe calls for ¼ c whipping cream instead of half & half.

**The recipe calls for  1 T fresh oregano instead of 1 tsp dried oregano

DIRECTIONS

1. Place bacon in a small oven-safe pan with sides.  Bake for about 20 minutes at 350° or until bacon is done.  Remove bacon from pan and pat dry with paper towels.   Add 2 tsp of drippings into a Dutch Oven over medium heat.  Crumble bacon & set aside.

2.  Add onion, celery & garlic to pan, cook 3 minutes or until tender, stirring occasionally. 

3.  Add squash; cook 3 minutes, stirring occasionally.

4.  Add wine; cook until almost all liquid evaporates.

5.  Stir in broth, cumin, red pepper, cinnamon and cloves; bring to a boil.

6.  Reduce heat; simmer 5 minutes or until squash is tender.

7.  Stir in cream, oregano, salt, black pepper, and beans; bring to a boil.

8.  Remove from heat & serve, topping with bacon and pumpkin seeds.

SERVINGS & WW INFO

Serves 6

8 WW points (or less)

Kneekole's Notes and Comments

*Great taste and pretty easy steps.  

*Dutch Oven = best kitchen tool investment!  Many recipes call for the use of a dutch oven, but many of them can suffice with a large frying pan  and a large saucepan, which is what I have been using for years.  I looked into getting a dutch oven, but since they were between $80 - $120+, I opted not to purchase ($100 for ONE pot??  I don't think so!  Not even with a 30% off coupon at Kohls!).  BUT! Thanks to Christmas Tree Hill, I was able to get a 3 1/2 quart dutch oven for only $30!  Giddy up!   I LOVE IT, because I can sauté and boil in the same pot!  How convenient!  Now I just have decide if I want to get a bigger one. :)