La Bamba Casserole

La Bamba Casserole will make your mouth want to do the mambo! It is one of my favorite recipes. It just always blows people away whenever I first serve it to them, they love it. This recipe goes way back, again to college, when I found it, made it, loved it, therefore made it for my Spanish class as a demonstration and needless to say I got an A. I love it because its so easy and versatile too. First off it can be as healthy as you want to make it or it can be semi-unhealthy. But since I'm (not on a diet) doing a healthy lifestyle eating, I try to make it the healthy way. And since we love spice I kick up the full spice on this baby.

Menu: La Bamba Casserole and can be served with a side salad and/or tortilla chips

La Bamba Casserole

Ingredients:
1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained (aka rotel, hot or mild your choice)
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions

1. Preheat oven to 375°.

2. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.

4. Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans.
   

5. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

I just can't express how much I love this dish! I usually add a dollop of sour cream and scoop it up with a few tortilla chips. It works great as a meal but you could just as easily serve this as a dip at a party. Ok I'm going to stop blabbering and scarf up this yummy yummy!

Recipe and photo courtesy of CookingLight

Meal Plan Monday - September 22nd

I apologize for the lateness of this post and forgetting to post the recipe for last week's Shepherd's Pie. Time just flew by last week and it's been super hectic. I'm sure you all are the same way. Anyways this week's theme is "Tried and True" over at the Organized Junkie so I'll be using recipes that I've tried and our family loves! Well ok somewhat, I've always got to have a few experiments a week right ;) And since it's going to be crazy this week I'm going to go ahead and do my full 2 week menu, like I always do but usually only post them 1 week at a time.

Monday
Dinner: Turkey Bolognese, side salad and garlic breadsticks

I want to use up the rest of the marinara sauce we made a few weeks ago and I know it needs to be something hearty that can stand up to the robust sauce. Since the recipe was from Giada, we'll use a recipe of hers.
Recipe and photo courtesy of FoodNetwork

Tuesday
Dinner: Chicken Stir-Fry

The ultimate quick fix meal at our house. I use store bought frozen stir-fry veggies and frozen boneless skinless chicken tenders. I've got a meal in less than 15 minutes. Make it even healthier and use brown rice.

Wednesday
Dinner: La Bamba Casserole (serve with tortilla chips if you want)

This is definitely a "tried and true" recipe at my house. It has my hubby's favorite staples AND its healthy for you. A great alternative for those looking to stay away from breads (carbs), it's just meat, beans and veggies! Made with ground turkey you could easily use ground chicken as well.

Recipe and photo courtesy of CookingLight


Thursday
Dinner: Leftovers

It's season preimer week and I'm so excited! My favorite shows are finally back on and I plan on being glued to my tv tonight. So we'll be eating up all those yummy leftovers.

Friday
Dinner: Chicago Style Pizza and ceasar salad

This recipe is a great win for adults and kids alike. It comes together in a few simple steps and tastes great. And its a perfect alternative to your favorite greasy pizza. You can mix it up by using either turkey or chicken sausage, store-bought breakfast sausage or make your own.

Recipe and photo courtesy of CookingLight





Saturday
Breakfast: "lego my ego" blueberry waffles and sausage patties
Lunch: Oktoberfest so we'll pick something up there
Dinner: prolly grab something on the way home



Sunday
Breakfast: Breakfast Casserole
Dinner: Dinner at Parents' house

This satisfying recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.

Recipe and photo courtesy of CookingLight


Monday
Dinner: Sizzling Salmon Salad

This salad is a great way to jump start your week. With a bed of spinach, corn with red bell peppers and button mushrooms you can't help but feel good about eating good. Plus we eat with our eyes and this feast is a sure sight!


Recipe and photo courtesy of CookingLight



Tuesday
Dinner: Crockpot Chicken Cacciatore

I've got leftover chicken drumsticks so I think we'll finish them up with this great recipe. It's a firehouse tried and true, so you know it's gotta be good. And of course the original called for hours in front of the stove but I just don't have that kind of time so a few shuffles and I'll be dumping it in the crockpot.

Recipe and photo courtesy of FoodNetwork

Wednesday
Dinner: Leftovers
The hubby and I are finally going on vacation, leaving Friday morning so we need to clean out the fridge. Definitely don't want to come home to a stinky fridge.

Thursday
Dinner: Eat out or leftovers

Same as Wednesday night, besides my favorite shows will be on and I'll be glue to the tube while I'm packing the cooler for our trip!

Friday
Breakfast: Breakfast burritos for on the road
Lunch: Sandwiches
Dinner: Dinner at Devil's Pool Restaurant

Saturday
Breakfast: Muffins
Lunch: Sandwiches
Dinner: Dinner at the Worman Steakouse

Sunday
Breakfast: Brunch
Lunch: Sandwiches
Dinner: pick something up on the road

So here's our 2 week shopping list!

September 22nd List

Light King Ranch Chicken

After the sun went down last night I decided to whip up a casserole for dinner tonight. Since its been so crazy hot the idea that I'd have to use the oven to bake this delightful dish really put a downer on my plans until I decided to go ahead and make it the night before. This way I kept cool in the kitchen while making this and tonight all we have to do is pop it in the microwave!

I think my husband could love me for this dish and this dish alone. I seriously have to put it under lock and key to keep him from eating it all in the first 30 minutes of its life. I did wake up this morning to find that the casserole, mind you for tonight's dinner, well only half of it survived the night. (Husband's been working the night shift at home) Trust me when I say this meal won't last long, so you'd better grab your fork and protect your plate when this baby hits the table!

Menu: Light King Ranch Chicken, "kick it up a notch" salad, and big glass of lemonade.

Light King Ranch Chicken

Ingredients:
1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded

1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

2. Stir in chicken and next 6 ingredients; remove from heat.

3. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

4. Bake at 350° for 30 to 35 minutes or until bubbly.

Allow plenty of time to cool off 'cause nothing is worse than getting burned by scalding cheese. So while it's cooling mix up that cool crisp salad. Here's what I like to use:

romaine lettuce
hopped tomatoes
sliced red onions
sliced cucumber
1 cup of canned corn
1 cup of drained & rinsed black beans
avocado (if you've got one)
Spicy Ranch Dressing (add a few splashes of tasbasco sauce or mix salsa in)

Viola, your salad is done and the casserole is cool so grab a plate and dig in!

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Recipe and picture courtesy of my favorite website CookingLight.com