Mexican Lasagna

New recipe #2 of the week! I have chicken that I need to use ASAP, and this sounds easy and muy delicioso!

Mexican Lasagna

4 boneless, skinless chicken breast halves

2 T vegetable oil (I'm using olive oil, as usual)

2 t chili power

1 t ground cumin

1 14.5 oz can diced tomatoes with garlic, drained

1 8 oz can tomato sauce

1 t hot pepper sauce (optional)

1 c ricotta cheese (I am using low fat)

1 4 oz can diced green chilies

1/4 c chopped fresh cilantro, divided

12 6 in corn tortillas (I'll be using whole wheat)

1 c shredded cheddar

Preheat oven to 375. Cut chicken into 1/2 inch pieces. Heat oil in a large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce. Bring to a boil. Reduce heat and simmer for 2 minutes. Mix ricotta cheese, green chilies and 1 tablespoon of cilantro in a small bowl. Spoon half of the chicken mixture into the bottom of a 12x8 inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture, cheddar cheese and remaining cilantro. Bake 25 minutes.

Sparkling Fruit Salad

I am making dinner tonight (Chicken and Wild Rice Casserole) for a dear friend who just had a baby girl, and I needed something to go with it. So, I did a quick internet search and found this. It sounds delicious and is the perfect accompaniment for the casserole!

Sparkling Fruit Salad

1 fresh pineapple, cut into chunks (I went with a can to save time)

1 11 oz can mandarin oranges, drained

1 c fresh strawberries, halved

1 c green grapes, halved

1 c white grape juice

1/2 c chilled club soda

In a large serving bowl, combine pineapple, oranges, strawberries and grapes. Combine grape juice and club soda. Pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Skillet Beef and Asparagus

This is my "New Recipe of the Week." As part of my New Year's resolution, I am trying to make one new dish every week. I found this in the March/April edition of my girl, Sandra Lee's, Semi-Homemade magazine. She hasn't disappointed me yet, so I'm sure this will be delicious! I'll let you know after tonight!

Skillet Beef and Asparagus

2/3 c beef stock

1/3 c orange juice

1/4 c soy sauce

1 T cornstarch

1/2 t salt

1/4 t crushed red pepper

1/4 c vegetable oil (I will be using olive oil)

1 lb sirloin steak, thinly sliced

1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces

1/2 c carrot, thinly sliced

1 T garlic

4 thin orange slices, halved

Whisk together stock, OJ, soy sauce, cornstarch, salt and red pepper in a small bowl. Heat oil in a large skillet over medium-high heat Add beef and cook, stirring constantly for 3 minutes--or until desired degree of doneness. Using a slotted spoon, remove from skillet. Add asparagus, carrot and garlic to skillet. Cook, stirring constantly for 3 minutes--or until crisp-tender. Stir stock mixture and add to skillet. Cook for 1 minute, stirring constantly--or until thickened and bubbly. Stir in beef and orange slices. Cook, stirring constantly, for 1 minute. Serve with rice.

Cindy's Chili

Ok, I don't want to brag, but in our group of friends, I am famous for my chili. Make this one time, and you'll find out why! This recipe is from my Aunt Cindy, and I PROMISE you, it is the best chili recipe of all time. Perfect for a cold winter evening! Note: Half the recipe, and you'll still have leftovers.

Cindy's Chili

3 lbs hamburger (you could also use ground turkey or ground chicken)

2 lg onions, chopped

2 lg green bell peppers, chopped

2 sm cans tomato sauce

2 cans kidney beans

1 28 oz can tomatoes

1 qt tomato juice

3 T chili powder

1-1 1/2 T salt

1/4 c brown sugar

3 T white sugar

1 t black pepper

Brown mean, onions and peppers together. Add other ingredients and simmer for 1-1 1/2 hours on low heat. Serve with sour cream, shredded cheddar and jalapenos.

Broccoli Casserole

We got a ton of broccoli in our produce delivery last week, so I am making this casserole to go with the pot roast we are having tonight. YUM!

Broccoli Casserole

2 16 oz pkgs frozen chopped broccoli, thawed (I am using 3-4 stalks of fresh broccoli)

1 medium onion

1 c grated cheese (I am using cheddar)

1 c Cream of Mushroom soup (I am using reduced fat)

1/2 c mayonnaise (I am using olive oil-based)

2 eggs beaten (I am using egg whites)

salt & pepper to taste

bread crumbs or Pepperidge Farm stuffing

Preheat oven to 350. Mix all ingredients together and put in a greased casserole dish. Top with bread crumbs or stuffing mixed with melted butter. Bake for 45 minutes.