Fiesta Casserole

Fiesta Casserole

1 lb. extra-lean ground beef
1 large onion, chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 c. chunky tomato salsa
1 c. (14 1/2  oz.) diced tomatoes with juice
2 c. fresh or frozen corn kernels
12- 6 inch flour tortillas
1 1/2 c. shredded cheddar cheese
sour cream for serving
chopped avocado for serving
chopped fresh cilantro for serving

Preheat oven to 350 degrees.  Brown the meat in a large skillet on med-high heat. Add onion and peppers and saute until the meat is no longer pink (about 10 min.). Drain off excess fat.  Stir in the salsa, tomatoes with juice, and corn.  Bring to a boil, and remove from heat.
Spread out 1 cup of the meat mixture in the bottom of a shallow 9 x 13 in. baking dish.  Top with 6 tortillas, over lapping them.  Spoon half the remaining mixture over the tortillas.  Top with half of the cheese. layer with the remaining tortillas and then the rest of the meat mixture.  cover with lightly greased aluminum foil and bake for 25 minutes or until heated through.
Uncover and sprinkle with remaining cheese. Let stand for 5 min. or until cheese is melted.  Serve with sour cream, chopped avocados, and cilantro.

Pasta and Chicken Alfredo "Casserole"

3 Tbs. Butter, melted, plus extra for the dish
1 Jar (about 15 oz.) Alfred sauce
8 oz. fettuccine
2 c. diced cooked chicken
1 bunch green onions, thinly sliced (optional. I hate onions so I left it out and it still tasted good)
2 c. frozen peas, thawed
1 tsp. poultry seasoning
1/2 c. seasoned fine dry breadcrumbs
1/2 c. grated Parmesan cheese

Preheat oven to 400 degrees.  Butter a deep 3-quart casserole. Cook the pasta according to package instructions (the instructions say to boil them for 12 minutes or until tender but still firm to bite.  I don't really think it matters though.) Drain. Transfer to a large bowl. Mix in Alfredo sauce, chicken, green onions, peas, and poultry seasoning.
In a small bowl, mix the breadcrumbs, Parmesan, and 2 tablespoons of melted butter.
Transfer pasta mixture to the buttered baking dish.  sprinkle with crumb mixture. (at this point the casserole can be covered and refrigerated overnight if you want to make it the next day. Just add 10 min. to the baking time.) Bake, uncovered, until the pasta is hot and the topping is golden brown, about 25 minutes.  (Keep an eye on it though... it only took like 20 min. in our oven. Just don't let it go totally brown!)

Navajo Taco Meat Sauce

(from Ashlee Raisor & Amy Watkins)

1 lb. hamburger
1 medium onion
1 packet of taco seasoning
1 can Italian or Mexican stewed tomatoes
1 can pinto beans

Brown hamburger with onion; drain. Add taco seasoning according to directions on the packet. Add remaining ingredients and mix well. Simmer on low until fully heated. If it's too runny, add a little flour/water mixture to thicken. Serve over hot scones or frybread.

Meatball Minestrone

I got this one from FamilyFun. It was really easy, and really good. I recommend using frozen meatballs. Also, I didn't have any orzo pasta on hand, so I just broke up spaghetti noodles instead. :)

Serves 6

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
2 carrots, thinly sliced
4 cups chicken broth
14-1/2-ounce can diced tomatoes in their juice
15-1/2-ounce can beans, rinsed and drained
2 teaspoons Italian seasoning
1 cup orzo pasta
2 cups meatballs
Grated Parmesan


In a large pot, warm the olive oil over medium-high heat, then sauté the onion and garlic until softened, about 2 minutes.

Add the carrots, chicken broth, diced tomatoes in their juice, beans, Italian seasoning, and pasta. Bring the soup to a boil.

Reduce the heat and add the meatballs. Simmer for 15 minutes, or until the meatballs are heated through and the pasta is tender. Serve topped with grated Parmesan.

Nutritional Information
Per serving (1-1/3 cups): Calories 405 ● Total Fat 14 g (22% DV) ● Saturated Fat 5 g (24% DV) ● Cholesterol 95 mg (32% DV) ● Sodium 1489 mg (62% DV) ● Total Carbohydrate 42 g (14% DV) ● Fiber 6 g (24% DV) ● Sugars 6 g ● Protein 28 g (55% DV) ● Vitamin A (74% DV) ● Vitamin C (20% DV) ● Iron (20% DV)

Bean Flour Hummus

3/4 c. garbanzo bean flour
2 1/2 c. water
2-3 large garlic cloves
1/4 c. chicken broth
1/4 c. sesame paste (tahini?)
1/4 c. lemon juice
1/8 t. tabasco sauce
1/2 5 ground cumin
1/4 c. olive oil
Salt & pepper to taste

Bring water to boil; whisk in bean flour. Stir and cook 1 min. Turn heat to med-low & cook 5 more min. Let cool. Add all but cumin, salt & pepper, and puree till smooth. Add the spices, then pour in oil slowly while continuing to blend. If too stiff, add more broth. Cover. Keep at room temperature at least 1 hour. If needed, add more lemon juice, salt & pepper to taste.

Cream of "Chicken" Soup

I've discovered making bean flour in my wheat grinder, and I tried this recipe. It takes 1-2 min. boiling time. You can also use it to thicken soups instead of using flour. No soaking overnight and cooking for an hour or more.

1 c. bean flour (white beans are mildest in flavor)
4 c. water or milk
1 T chicken bouillon
dash pepper
1/4 c. dried onion (I used fresh)

Mix dry ingredients. Stir 1/2 c. of liquid into dry mixture until mixed. Add remaining liquid. Heat in medium-sized pan, stirring as it heats (med. heat). As it reaches boiling point, it will thicken. Boil about 1 minute. If too thick, add more liquid.

Yummy vegetable soup

This recipe is both healthy and yummy. I love the tomato-basil base.

Garden Vegetable Soup (Weight Watchers recipe)
(Serves 4)

1 cup sliced carrot
1/2 cup diced onion
2 cloves garlic (minced or pureed)
3 cups broth (beef, chicken, or vegetable)
1 1/2 cup diced green cabbage
1/2 cup green beans
1 cup broccoli
1/2 cup (4 oz) tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

In a large saucepan, sprayed with non-stick cooking spray, saute carrots, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, broccoli, tomato paste, basil, oregano, and salt. Bring to a boil.

Lower heat and simmer, covered, for about 15 minutes or until beans are tender. Stir in zucchini and heat 3 to 4 minutes. Serve hot.