Black Bean & Spinach Lasagna

This is family fave from Southern Living. I didn't write down the issue; sorry! The items in parenthesis are when I try to make it a tad healthier.

2 Large Eggs, slightly beaten (4 egg whites)

1- 15oz container ricotta cheese (cottage cheese)

1- 10oz pkg frozen chopped spinach, thawed and well drained

1/4 cup fresh cilantro

1/2 tsp salt

4 cups shredded pepper jack cheese (2 cups)

2-16oz cans drained black beans

2 jar of pasta sauce

1/2 tsp ground cumin

9 precooked lasagna noodles

Garnish: Fresh Cilantro

Stir: together first 5 ingredients and one cup of pepper jack; set aside

Mash: beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread 1/3 of bean mixture on bottom of a lightly greased 13x9 baking dish.

Layer: with 3 noodles, half of spinach mixture, and one cup of pepper jack; repeat layers. Spread with 1/3 bean mixture ; top with remaining 3 noodles and remaining bean mixture.

Bake: covered at 350 for one hour; uncover, top with remaining pepper jack. Bake 5 more minutes until cheese melts. Garnish if desired.

I usually serve this with blue corn tortilla chips, salsa, sour cream, and corn as the veggie. It makes a boatload, so unless you have a large family or kids who eat a ton, plan on leftovers or having friends over to enjoy!

Skillet Grilled Burritos

2 c. cooked chopped chicken breasts

15 oz can black beans, rinsed and drained

11 oz can Mexi-corn

4 oz, shredded, reduced fat cheddar cheese

Creamy Cilantro- Jalapeno Sauce

8 (8 in) soft taco-size whole wheat flour tortillas, warmed

cooking spray

salsa

1. Toss together first 4 ingredients and 1/2 c. Creamy-cilantro Sauce. Spread 3/4 c. chicken mixture just below center of each tortilla. Fold opposite sides of tortilla over filling, and roll up. Coat burrito with cooking spray.

2. Coat a hot griddle or nonstick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with spatula, 3-4 min on each side until golden brown and cheese in melted. Serve with salsa and remaining Creamy Cilantro Jalapeno Sauce.

Creamy Cilantro-Jalapeno Sauce

1c. light sour cream

1/2 c. loosely packed chopped cilantro leaves

2 tbsp. diced pickled jalapeno peppers

2 tbsp. chopped yellow onion

2 tbsp. dijon mustard

1 tbsp lime zest

Stir together all ingredients in a small bowl. Cover and chill 30 min. Store in an airtight container up to 2 days.

Source: Southern Living, Feb. 2009

Poppy Seed Chicken

3 cups cooked chopped chicken

1 can cream of chicken soup

1 (8oz) carton of sour cream

1 tbsp poppy seeds

one sleeve Ritz crackers

1/4 c. melted butter

Combine first 4 ingredients ; spoon into a lightly greased 11x7x1.5 inch baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake, uncovered, at 350 for 30 min.

TLo's Chicken Enchiladas

If you are looking for a great (and easy!) enchilada recipe, my friend Theresa sent this one to another friend Kristie who sent it to me. Wow, how's that for convoluted? What I like about it is the meager number of ingredients, the ease at putting it together and the quickness of getting it to the table.

1 medium onion, chopped
2 Tbsp. margarine
1 1/2 cups shredded cooked chicken (I used a rotisserie chicken, and froze the remaining chicken for a later recipe)
1 jar (12 ounces) picante sauce, divided (I just dump in salsa, about 1/4 cup)
1 package ( 3 ounces ) cream cheese, cubed
1 tsp. ground cumin (I add lots, probably 1 TBSP)
2 cups ( 8 ounces ) grated sharp cheddar cheese, divided
8 flour tortillas ( 6 inches each )

I use a 10oz can of Enchilada Sauce over top instead of picante sauce.

Preheat oven to 350 degrees. In a skillet, saute onion in margarine, stirring constantly, until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese, and cumin. Cook until thoroughly heated. Stir in 1 cup cheddar cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla. Roll up; place seam side down in a greased 13 x 9 x 2 - inch baking dish. Top with remaining picante sauce and cheddar cheese; bake 15 minutes. Serves 4 - 6

Thanks, TLO! My family enjoyed this one immensely. We paired it with blue corn chips and Mexican rice.

Chicken and Bacon Roll Ups (Cooking Light, July 2007)

Ingredients:
1/2 cup reduced fat mayo
1 tsp minced fresh tarragon
2 tsp fresh lemon juice
4 (2.8oz) whole wheat flat bread (such as flatout)
2 c shredded romaine lettuce
2 c chopped tomato (about 2 tomatoes)
4 bacon slices cooked and drained
2 c boneless rotisserie chicken breasts

Combine mayo, lemon juice and tarragon in small bowl. Spread 2 tablespoons of mayo mixture over each flat bread. Top with 1/2 cup lettuce, 1/2 cup tomato, 1 bacon slice crumbled and 1/2 c chicken. Roll up!

Suggested: serve with sweet potato chips.