Mini Pepper “Nachos”

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These mini-pepper nachos are probably now one of my favorite either “snacks” or light and easy dinners. I followed the recipe exactly, so I cannot claim it as my own… and the picture was taken on my husbands cell phone late at night with bad lighting… 🙂

BUT… this is one I HIGHLY recommend. The only difference is that we use PLAIN Organic Greek Yogurt instead of Sour Cream.

http://www.closetcooking.com/2013/10/mini-pepper-nachos-with-corn-black.html

 

Enchilada Casserole

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This is a DELICIOUS dish that you can actually make with combining leftovers from other dishes! Kind of like a “pantry cleaning out” night… or a refrigerator “clean out” night!

I combined 2 different recipes to come up with the above… totally worth it!

Recipe #1 http://www.food.com/recipe/mexican-casserole-6-5-weight-watcher-points-135814

Recipe #2 http://recipes.sparkpeople.com/recipe-detail.asp?recipe=674526

Ingredients: 

1 lb extra lean ground beef (drained or rinsed!) (I used 1/2 lb. leftover taco meat, already seasoned with taco seasoning)
1/2 cup onion (chopped)
1/2 can Rotel with green chilis (mild) (OR 3/4 cup of salsa from your fridge!!)
1 1/2 cup frozen corn
1 roasted red bell pepper, diced
1 (15 ounce) can black beans (rinsed and drained)

(If you don’t have leftover taco meat, you need 1 packet taco seasoning, as well in the list of ingredients… OR, use this to MAKE YOUR OWN taco seasoning! Quite easy!! : http://www.abigmouthful.com/homemade-taco-seasoning-and-turkey-tacos/ 

3-4 Flour tortillas (depending on how many layers you want to make)
3/4 cup nonfat sour cream
1/3 cup reduced-fat Mexican cheese blend, shredded
1/3 bunch fresh cilantro, chopped, to taste (or less (or more)

Preheat the oven to 375 degrees Fahrenheit. 

Line a deep-dish 9″ pie pan (or Springform cheesecake pan) with foil, then coat with cooking spray. 

Place a small saute pan over medium heat. Coat with cooking spray. 

Add the onion, corn, and cumin, and cook until corn starts to brown, about five minutes, then remove from heat.

Place one tortilla in the bottom of the prepared pie pan. 

Layer on half of the ground beef, diced pepper, black beans, cilantro, corn and onions. Pour on 1/2 cup salsa (or Rotel), sprinkle on 1/3 cup cheese and top with a tortilla. 

Repeat for the second layer, then top with the remaining tortilla, 1/2 cup salsa and 1/3 cup cheese.

Cover with foil and bake for 30 minutes, then remove the foil and bake another 15 minutes. 

Let cool for five minutes before slicing into six wedges and serving. 

 

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