Mexican Casserole (Skinny)

Last night I tried a new pinterest recipe I had found. It's a Mexican Casserole and it's supposed to be healthier since it's all veggies no meat and what not. Surprisingly, it came out good with the first try! It's super easy to make and perfect for mommies that have to hurry up and do this while baby is napping (which is totally how I made it!) You can find the original recipe HERE Or just scroll down for similar directions.

Ingredients:

2 Bell peppers of your choice ( recipe called for 4 but two was more than enough, I used one Red one Yellow)
1/2 an onion
2 Cups of frozen corn
2 tsp of chili powder
2 tsp of cumin
salt to taste (optional, I didn't use any and it was very tasty)
2 cups of mexican shredded cheese
18-20 corn tortillas
1 can and a half of refried beans
2 cups of red enchilada sauce
Cilantro and Sour cream for topping

Instructions:

1.) Roast the veggies on a skillet. I put the frozen corn on the skillet with low heat while I diced the other veggies (bellpeppers and onion). When I added the bellpeppers and onions, I turned it to high heat. Mean while they roasted I cut the tortillas into thin strips.

2.) Preheat the oven to 400 degrees, and grease a 9x13 inch pan. I use Coconut oil spray, it works the best.
Place the refried beans in a bowl and add water and mix for a smoother spreading process. Add a little bit of the enchilada sauce to the bottom of the pan, and begin layers.

3.) Layering. Lay half of the tortilla strips ( should be approximately 10 tortillas) on the bottom of the pan. Add all of the beans and spread evenly. Add half of the veggies, spread evenly. And than add half of the Enchilada Sauce and spread evenly. Top it off with cheese. Again, add the other 10 tortilla strips, veggies and sauce and top of with cheese.

4.) Bake.
Place the casserole in the oven and bake for 15-20 min. I baked mine for 20 minutes and it came out perfect! Make sure all the cheese it melted and sauce is nice and bubbly. Top it with cilantro bits and sour cream and serve. Enjoy!

My son actually loved this! It wasn't as spicy since I didn't add the jalepenos like the recipe called for but the sauce had a little bit of a kick to it. It was the perfect hearty healthy dinner!

Yes, I look like a bum. I had the worst hair and face day yesterday!!! Felt to frumpy and gross. oh well, it happens. =)

Sweet Potato Corn Cakes

Last night, we tried a new Pinterest recipe for Sweet Potato Corn Cakes and man was it delish! It is a fairly east recipe, you just need patience with cooking the patty. Naturally, I suck at making pancakes, eggs or anything that you have to just stand there and wait to be cooked. I'm very impatient. So David cooked them for me and they came out perfectly!

Ingredients:

Ingredients

• 3 lbs. sweet potatoes
• 1 cup frozen corn kernels
• 2 green onions
• ¼ bunch cilantro (divided)
• ¼ tsp cayenne pepper
• 1 tsp cumin
• 1 tsp salt
• 1 large egg
• ⅓ cup yellow cornmeal
• 1 cup plain breadcrumbs
• ½ cup vegetable oil (for frying)
• 1 cup plain yogurt
• 1 clove garlic

Recipe:

1. Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
2. Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
3. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
4. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
5. After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place open a paper towel covered plate to drain. Add more oil to the skillet as needed.

Super easy recipe! Ingredients and instructions are from Budgetbytes.com. Step by Step pictures are also on that site. 

*This recipe is toddler approved by Mr. Noah! 

ENJOY!

Tortilla Soup

                           

Yesterday for lunch, David and I were HUNGRY for so,e Mexican food. I had been reading a new blog (new for me) and they wrote on how they made an amazing tortilla soup. Naturally, I had to try it myself! Check out the recipe here :

 http://www.braumeisterswife.com/2013/02/guest-post-with-alycia-tortilla-soup.html 

Ingredients: 

2 Garlic Cloves 

1/2 Red Onion 

1 avocado

2 Roma Tomatoes

10 corn Tortillas 

Knorr Caldo De Pollo Powder 

3 boiled and shredded pieces of tender boneless chicken breasts .

                                       

*Preheat the oven to 400 Degrees. And boil 3 pieces of chicken in a pot of water. 

                                        

1st: I minced 2 garlic cloves

Mince1/2 of a red onion 

Dice 1 avocado 

And purée 2 Roma tomatoes . 

                                 

2nd: cut 10 corn tortillas into strips just like this ^

Place tortilla strips on baking sheet and place in the oven for 10 minutes to make them nice and crispy! 

3rd: remove the boneless chicken breast from the pot of water ( but don't get rid of water) 

Shred the chicken. 

                                   

4th: put a Tablespoon of Knorr Caldo de Pollo powder into the chicken broth. 

                                   

5th: Sautée garlic and onion in pan with olive oil for about 3 minuets. 

                                  

6th : Add the puréed Roma tomatoes. And also the chicken broth. 

Leave on stove until nice and hot but not boiling . 

       

7th: place tortilla strips in a bowl, add avocado and then add broth into the mix. And WALA!!!! You are finished!!!

                                       

   * couple optional additions : pinto beans from the can, squeeze of a lime and dried chives/ cilantro! 

                                       

                        

                                                                              ENJOY!!!