Recipes

Recipe Time: Chicken Tortilla Casserole

One of my issues with lunch time during the work week is that I need something substantial in order to keep me full.  I find that many times I do not get enough protein in.  I am not sure if this will do the trick or not, but Mexican type food sounded good this week, so I decided to develop a concoction that is a taco-like casserole.  One of my favorite fast-food places is Chipotle.  I LOVE me a nice burrito bowl.  I tried to incorporate some of my favorite elements into this casserole.

So, here it is.

Chicken Tortilla Casserole

Ingredients:

• 12 corn tortillas (I actually used 10 because I was running low, but 12 would have been ideal.)
• 1 pound boneless, skinless chicken breast.
• 2 cups of your favorite jarred salsa - I used the organic Meijer brand.
• 1/2 cup of canned, black beans (I do not like a ton of beans, so add more if you like)
• Corn (I had fresh corn on the cob.  I cut the corn off 3 medium-sized ears.)
• 1/2 cup of your favorite canned enchilada sauce
• 1 1/4 cup shredded colby jack cheese
• Chopped cilantro

Preparation:

1. In the morning, I put one pound of boneless, skinless chicken breast in my crockpot with a couple cups of salsa.  I cooked it slow and then later shredded the chicken with a couple forks, for a nice chicken filling.  If you don't have the time to cook the chicken in the crockpot, you could probably speed up the process by cooking on the stove.  I always use the slow cooker though.
2. Once the chicken is finished, start shredding prepping your casserole.
3. Prehead oven to 350.
4. Line the bottom of the pan with a light layer of enchilada sauce.
5. Layer half of the tortillas on top.
6. Add half of your ingredients: chicken, corn, beans.
7. Sprinkle on some cilantro and 1/2 cup of cheese.
8. Repeat the layers only adding the rest of the cheese as the final layer.  
9. Bake at 350 for 20 minutes.

So, listen.  I am not a professional chef.  This is something I literally made up as I went along.  I measured because I wanted to keep track of my calories.   I made this based solely on my personal tastes.  Feel free to adjust according to what you like and add/subtract calories accordingly.

I plan to serve with a romaine lettuce salad.  If I am really hungry and have the calories, I will definitely add in a small serving of brown rice also.

Servings: 6
Weight Watchers Points/Serving: 9
Calories per serving: 379

Monday, June 3, 2013

Recipe: Lighter Eggplant Parmesan

Sooooo, I decided to try a new recipe.  When shopping for produce, I decided to challenge myself with buying and preparing a new veggie that I have never cooked with before.   The lucky winner this week was eggplant, so I decided to make some eggplant parm.   There is kind of a funny story behind the first time I ever tried eggplant parm.  Shall I digress?  Well, ok, then...

I was very pregnant with Darcy...ready to burst.   One Friday morning, I went into what I thought was labor.  I was having regular contractions and everything.  Then, all of a sudden it all stalled out and my hopes at not being pregnant anymore were shattered.   That weekend, Tim and I were trying all of the things that are supposed to encourage labor.  We took long walks. I ate spicy food.  I even bought this special tea.  I was so uncomfortable and ready. I am not normally this impatient.   While searching Google, (which is, of course, infallible medical advice) Tim came across an old wives tale that states that eggplant parmesan is supposed to help one go into labor.  Olive Garden for dinner, it was!!  I am not sure if I really thought this would work or if I wanted an excuse to got to Olive Garden....  ANYWAY, we went.  I ate eggplant parmesan, which I LOVED.  Nothing happened.   We ate at the OG on a Saturday evening.  My water broke the Tuesday after right after I coughed while standing at the kitchen sink.  All of that and all I had to do was cough, apparently... If you know Darcy, you know that is how she rolls.  Has kept mommy guessing from the very beginning.

Back to the recipe!!

Ingredients:   197 calories/2 pieces

• One large eggplant
• Milk
• 1/2 cup flour (I used wheat.)
• 1/3 cup bread crumbs
• 1 tablespoon canola oil
• 1 cup pasta sauce
• 1 cup shredded mozzarella cheese

Instructions:

• Start by slicing the eggplant.  Then, soak in milk.  I heard that this cuts the bitterness of the eggplant. I suppose this step could be skipped, but I decided to take the advice I found online. Soak for about 20 minutes.

• Preheat your oven to 425.
• Drizzle canola oil evenly over a cookie sheet.
• Coat eggplant in flour/bread crumb mixture

• Place eggplant slices on cookie sheet
• Bake for 10 minutes, turn slices, and then bake another 10 minutes

• Top each slice with a spoonful of pasta sauce and sprinkle with Parmesan cheese.
• I served with a cup of whole wheat spaghetti.  It was really good!

The only change I would make is that I would either use white flour or no flour at all and just stick with the breadcrumbs as a coating.  I may also go with panko bread crumbs to change it up.  I just did not care for the whole wheat flour as a coating, but that is just me.  I will it for my whole wheat banana blueberry muffins! Hmmm...will have to post that one eventually too!