Easy Mexican Chicken Lasagna

Welcome to the second day of "Mexican" week here at Lulu and Stuff. Spring is in the air, and it makes us want to have a fiesta!

Today, we're making Easy Mexican Chicken Lasagna. Actually, its not a true lasagna dish, since it doesn't require noodles. Even better, you don't need to set aside 1-2 hours for prep and bake time. You can get this chicken dinner recipe on your table in 1/2 hour or less.

Ingredients:

• 1/4 cup lightly packed fresh cilantro leaves 1 pkg (8 oz) cream cheese
• 2 cups (8 oz) shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped)
• 1 can (28 oz) enchilada sauce 12 (6-in.) corn tortillas
• 3 cups diced or shredded cooked chicken

Directions:

1. Chop cilantro

2. Place cream cheese in microwave safe bowl. Microwave on HIGH 30-45 seconds or until very soft.

3. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well .

4. Chop onion and set aside.

5. Spread 2/3 cup of the enchilada sauce over bottom of baking dish.

6. Pour remaining enchilada sauce into (4-qt.) mixing bowl and set aside.

7. To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baking dish overlapping when necessary.

8. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining cheese.

9. Microwave, covered, on HIGH 12-15 minutes or until center is hot.

Let stand 10 minutes and then serve.

If you want a vegetarian option, replace the cooked chicken with 1 1/2 cups canned beans (black, pinto or the like)! Experiment a bit and see what tastes best for you.

Kids love Mexican food. This option is so easy that they can help you prepare the dish at home, and you can save $$ without having to go out to a restaurant for a delicious meal.

Be prepared - you may not have any leftovers!

Stuffed Texas Peppers

These stuffed peppers are fun to make and great for you! If you are a vegetarian, substitute ground meat for black or pinto beans instead. Super healthy and low-fat.

Involve your children in the preparation and I'll bet they won't even complain when you serve them this dish.

Now, don't let the directions limit your imagination either. Add in olives, top with sour cream, sprinkle with chopped nuts.... Delicious!

Ingredients:
4 large bell peppers (red, yellow and/or green)
3/4 lb. ground beef, or ground turkey
2 T taco seasoning
1 cup prepared Minute Rice
3/4 cup black bean/corn salsa
1 cup shredded Mexican cheese

Salt and pepper to taste

Tabasco sauce (optional)

Directions:

Wash peppers, slice off tops and remove seeds
Microwave peppers on high with the cut side down, covered with plastic wrap, for 2 minutes. Remove and set aside- leaving the plastic wrap on for now.

Meanwhile, in a large skillet over medium heat, brown the meat and drain off excess fat. Add taco mix and 2 T water. Stir well. Add in prepared rice (if you like, you can use brown rice for extra fiber and a healthier choice!) Finally, stir in the salsa and cheese. Add salt and pepper and/or Tabasco to taste.

Remove the prepared peppers and turn cut-side up. Fill each with about 1 cup filling. Microwave again for about 30 seconds - 1 minute. We actually prefer to broil the peppers for 2-3 minutes.

You may want to double the recipe - at my house, we each have 2 peppers!

Homemade Tomato Rice Soup

Winter is soup time. When the chill seems to seep in through the windows and under the doors, its time to think about a warm bowl of soup. This recipe is great for a light lunch, or as the start to a more hearty dinner.

I really love soup. Somehow, I just feel healthier eating homemade fare like this. Hope you enjoy it as much as we do!

Ingredients:

• 1 c. long-grain white rice
• 1 1/2 c. water
• 1 28-oz. can diced tomatoes
• 1 15-oz. can tomato sauce
• 1 c. chicken broth, low-sodium
• 1 large yellow onion, chopped
• 6 cloves peeled garlic
• 1/2 t. basil (fresh is best, but dried works too)
• 2 T extra-virgin olive oil
• 1 T balsamic vinegar
• 1 c. fat-free half and half (warmed to room temperature)
• 2 sprigs fresh rosemary

Directions:

Combine the rice and water in a small saucepan and bring to a boil. Cover and reduce heat to simmer and cook for 20 minutes (alternate, but not quite as tasty, prepare 2 servings of Minute Rice). Remove from heat and let stand for 10 minutes.

Drain the can of diced tomatoes through a mesh strainer over a medium bowl. Press the tomatoes against the edge to juice completely. Set tomato juice aside. Now, place the diced tomatoes on a rimmed baking sheet. Add onion, garlic, basil and olive oil. Strip the rosemary leaves from the stem and add. Season with salt and pepper. Broil in the oven on a high heat setting for 4 minutes - do not place too close to the heat!

Remove from the oven and carefully place into a blender or food processor. Add reserved tomato juice. Puree until smooth.

Finally, add tomato mixture to rice, then tomato sauce, chicken broth and balsamic vinegar. Heat well. Stir in half and half before serving.

This recipe makes 4-6 servings, depending on how deep your soup bowls are. Like any warm fare, you might want to serve with crusty rolls or french bread. Fresh, sweet, softened butter makes the meal. The beauty of soup is that it can fill you up, without weighing you down. You can count on not being hungry an hour or two later after enjoying homemade tomato rice soup.

I almost don't want winter to end.

Garlic Pork Stew

Ahhh.. winter and snow. Let's curl up with a delicious bowl of stew to warm up with next to the fire. You'll love how easy and tasty this dish is. And, for you garlic lovers out there... this is your answer. Stoke the fire and let's get cooking!

This recipe will give you 6 generous servings. You may want to double it if you're having guests. Be sure to serve with crusty french or sourdough bread and sweet, creamy butter. Especially delicious with any leftover ale from the recipe.... be sure to buy enough to quench the thirst of all your guests!

One of the best things about this stew is that you don't need to add unnecessary starches, like potatoes, or serve it over rice. It is pretty low-carb - especially if you skip drinking the beer and eating bread along with it. Oh... what the heck, its winter time! You're not going to be in a swimsuit anytime soon!

Shopping list:

• 3 T olive oil


• 2 pounds boneless pork loin, chopped into 2-inch cubes


• 1 yellow onion, chopped


• 12 cloves of garlic (that's not a typo)


• 3/4 cup quality ale (reserve 1/4 cup for the cook) - best bets include amber ale, with some body, but not overly bitter or hoppy


• 2 pounds Roma tomatoes


• 1 8 oz. can tomato sauce


• 1/2 c sliced green olives (stuffed with pimentos)


• 1 can diced green chiles


• salt and pepper to taste

Optional: 1/3 c. fresh cilantro (chopped) and 2 T cumin powder

Directions:

Heat the olive oil in a Dutch oven over medium-high heat. Slowly add the pork and brown well. We've found that it works best to brown the meat in small batches and remove it as it is done. Set aside meat and add the chopped onion to the pot. Saute about 5 minutes, until your kitchen smells absolutely wonderful.

Use the ale to deglaze the pan - be sure to scrape in and stir pieces of cooked meat and onions. Add the meat back in, and now let's have fun! Next comes the garlic (peeled and halved), tomatoes, tomato sauce, olives and chiles.

Bring everything to a boil, cover and reduce heat. Simmer about 1-1 1/2 hours until tender. Then, remove the lid and raise the temperature to boil down the sauce and thicken it. Add additional seasoning if desired, and salt and pepper to taste.

Your family will be asking you to cook this at least once a week, if they're like mine. It freezes very well for leftovers. We've also found that a few days in the fridge allows the flavors to deepen and mellow. Delicious!

Homemade Garlic Paste

Don't spend extra money on pre-made garlic bread at the store! With this easy recipe, you can always have delicious garlic paste to use for homemade garlic bread. Its versatile enough to use for appetizers, salad dressings and more.

Homemade garlic paste is so easy - no wonder stores don't want you to have the secret. But we'll share!

Shopping list:

1 cup peeled garlic cloves (about 40) - tip: buy a carton of peeled garlic cloves at Costco or other warehouse stores
1/4 cup olive oil (extra virgin is especially delicious)
1-2 tablespoons balsamic vinegar
salt and pepper to taste

Directions:

Roast the garlic cloves by placing them on a sheet of heavy aluminum foil, formed into a shallow roasting pan. Before roasting, drizzle with olive oil and add some salt and pepper (DO NOT add the vinegar yet)

Bake in a 350 degree oven for 20-25 minutes, until the garlic is soft and turning golden brown (oh yum.... I can practically taste it right now!)

Remove from the pan and let cool.



Scrape the garlic cloves with the remaining olive oil into a blender or food processor, add the balsamic vinegar, and pulse until relatively smooth. Add a bit of oil, salt and pepper if needed.

That's it! You'll have about 1 cup of Homemade garlic paste. It keeps very nicely in the refrigerator for up to a month.

Add your garlic paste to sandwiches or burgers. Put it out with baguette slices for super easy evening treats. Stir it in with chicken or veggie sautes, or in creating your own salad dressings. Spread on crostini, add diced tomatoes and shredded parmasen cheese and broil for 2-3 minutes for a quick appetizer....

Your imagination is the limit!

BBQ Pork Ribs in the Crock Pot

Given that I live in a home with boys, I'm always searching for quick, easy and hearty menus to feed the boys -- especially on cold weekends when they have been outside playing or doing yard work. So, I often whip up some zesty ribs. No question this is one meal that tastes so good and will stick to their ribs!

Here's a family favorite BBQ Pork Rib recipe. This one ranks top on my list because its so much simpler than most BBQ rib recipes:

Grocery List:

• 8 bone-in country style pork ribs (8 oz) each


• 1 cup ketchup


• 1 cup barbecue sauce (your pick - go as bold or sweet as you want!)


• 1/4 cup packed brown sugar


• 1/4 Worcestershire sauce


• 1 T balsamic vinegar


• 1 T molasses


• 1 garlic clove, minced


• 2 T dried minced onion


• 1 t Cajun seasoning


• 1 t ground mustard


• 1/2 t salt


• 1/4 ground pepper

Directions:

Place ribs in a 5-qt Crock Pot, aka slow cooker. Combine remaining ingredients, pour over ribs. Cover and cook on high for 3 hours or low for 6-7 hours until meat is tender.

C'mon.... you might be saying! It really cannot be that easy! Don't I need to brown the meat first? Nope. How can I make sure they are tender? Trust me - the meat will fall off the bones in this savory sauce.

Is your mouth watering yet?

Herb-Marinated Feta and Olives

I came across this old recipe in my recipe box and it brought back many memories. My husband made this when we were first married. It was our first Thanksgiving together and my parents were coming to visit us in Lake Mills, Wisconsin. It was -17 below, we lived in a tiny apartment and just learned we were expecting our first son in June.

This was also a time where I was still fighting all things domestic, which in my mind, included cooking. I had not learned that I didn't need to follow the recipes -- that they were merely "suggestions," and that I could let my artistic side flow through my recipes.

On this particular day, my husband took it upon himself to plan the menu for the entire weekend. He did an outstanding job. As any good Wisconsinite knows...evenings are complete with appetizers, preferably of the cheese variety, drinks and a meal. My husband, hearkening his Greek roots, decided on the following appetizer for the night before Thanksgiving.

As the recipe states, you should prepare the herb-marinated feta and olives in advance. This truly makes it the perfect appetizer for those hectic family gatherings, holidays or impromptu cocktail parties.

Hope you enjoy!

Shopping List:

• 1 T whole cumin seeds


• 2 t whole coriander seeds


• 1 t dried crushed red pepper


• 2 garlic cloves, minced


• 2 t grated/zested orange peel


• 1 1/2 cups extra-virgin olive oil *(Drain a bit of excess before serving).


• 10 ounces assorted brine-cured green and black olives.


• 3 T minced fresh basil


• 2 T minced fresh cilantro


• 8 ounces feta cheese, cut into 1/2 inch squares


• 1 French-bread baguette, sliced on the diagonal.

Directions:

Combine cumin, coriander and crushed red pepper in a heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant -- about a minute. Transfer to a bowl. Add in garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gentry stir in Feta. Cover and refrigerate at least one day (this can be made a week in advance--just keep refrigerated). Bring olive an cheese mixture to room temp. before serving.

Transfer mixture to a serving bowl and place on platter. Surround with baguette slices. Makes 6 appetizer servings.

Hope you make some of your own special family memories with herb-marinated feta and olives!