Week of January 16 - 22

This was pretty much a Cooking Light week!

Sunday -  Fettucine with Mushrooms and Hazelnuts  This doesn't sound good, but it was fantastic.
Monday - Pork Tenderloin with Red and Yellow Peppers  Also very good.
Tuesday - Had a meeting, so Walter was on his own
Wednesday - Honestly cannot remember what we ate...I just know I didn't fix what was on my list!
Thursday - Mexican Casserole with Charred Tomato Salsa
Friday - International Date Night - went to Huey's
Saturday - our favorite Memphis Pizza Cafe pizza

Mexican Chicken Casserole with Charred Tomato Salsa

(I'm sure you could just use some jarred smoky salsa, but this was delicious and not hard.)

Yield:  8 servings

Salsa:8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed
1 small onion, peeled and chopped
1 seeded jalapeño pepper, quartered
Cooking spray
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/8 teaspoon black pepper

Casserole:1 cup chopped onion
1 cup fresh or frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 cups shredded cooked chicken breast
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 (10-ounce) can green chile enchilada sauce
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) crumbled feta cheese
1. Preheat broiler.

2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.

3. Preheat oven to 350°.

4. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.

5. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.


CALORIES 331 ; FAT 12.3g (sat 6.1g,mono 2.8g,poly 1.2g); CHOLESTEROL 74mg; CALCIUM 242mg; CARBOHYDRATE 30.8g; SODIUM 535mg; PROTEIN 26.1g; FIBER 4.2g; IRON 1.6mg

Cooking Light, JANUARY 2011

Fiesta Enchiladas

FIESTA ENCHILADAS

8 8” flour tortillas

1 ½ c tomato juice

1 T veg oil

1 env taco seasoning

½ lb ground chuck

1 16 oz can refried beans

3 c (12 oz) shredded cheddar cheese

Shredded lettuce

Chopped tomato

Chopped avocado

Sour cream

1.  Combine tomato juice, oil, and seasoning mix; stir well & set aside

2.  Brown chuck in large skillet until crumbly, drain

3.  Stir in ½ c of the tomato mixture and the beans.  Bring to a oil, reduce heat &

        simmer 5 minutes or until heated, stirring occasionally.  Remove from heat.

4.  Place about ¼ c meat mixture & 2 ½ T cheese in center of each tortilla.  Roll and

        place seam side down in lightly greased 13x9x2 in dish.

5.  Pour remaining tomato mixture over top

6.  COVER and bake at 350° for 35 minutes.  Uncover, sprinkle with remaining

       Cheese and bake 5 more minutes.

7.  Serve with shredded lettuce, chopped tomato, chopped avocado and sour cream.