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Roma Heaven

Let the saucing begin!!!

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30 lbs. down…90lbs. to go.

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Doritos Enchilada Casserole

Nothing like junk food

To add to the mix

To make your kids eat

A quick Mexican fix…

       Rarely do I buy junk food such as Doritos, not because I have that much nutritional control over my children, but because I have no personal will power not to absent-mindedly polish off the whole bag myself. Anyway, I ended up with an extra bag of regular Doritos after my daughter’s birthday party. In an effort to not sabotage my quest for skinny thighs, I created a casserole with this tasty temptation.

     First, I started with the filling. Brown 1 1/2-2  pounds of ground beef in a skillet and drain.

Return the meat to the pan and add 2 packets of taco seasoning, 1 can of enchilada sauce, 1 can of Hunt’s Fire Roasted Garlic Diced Tomatoes, and 1 large chopped zucchini.

Mix together and simmer for about 10 minutes.

Next, coat the bottom and sides of a pie plate or casserole dish with half a can of enchilada sauce, much like you’d grease a pan.

 Next, layer with small tortilla shells, overlapping them and pressing them into the scallops of the dish.

Now, spoon the meat mixture into the dish filling it about 2/3 of the way.

Top with 2 cups of shredded cheddar cheese.

Finally, crush Doritos in a resealable bag. I used about 3-4 handfuls.

Sprinkle on top of the casserole, and drizzle with the remaining enchilada sauce.

Bake at 350 degrees for 20 minutes or until bubbly with crisp edges.

Let rest 5minutes before serving.

Ingredients:

  • 1 1/2 -2 lbs. of ground beef
  • 2 packets of taco seasoning
  • 2 cans of enchilada sauce
  • 1 can of Hunt’s Fire Roasted Garlic Diced Tomatoes
  • 1 large zucchini chopped
  • 1 pkg of 16 small tortilla shells
  • 3 cups of shredded cheddar cheese
  • 1/2 bag of Original Doritos Nacho Chips

Preparation:

Preheat oven to 350.

1. Brown ground beef and drain.

2. Combine beef, 1 can of enchilada sauce, 2 packets of taco seasoning, tomatoes, and chopped zucchini in a large skillet and simmer for 10 minutes.

3. Use half a can of enchilada sauce to coat the bottom and sides of a large pie plate or casserole dish like you would grease a pan.

4. Overlap the tortilla shells in the dish to create a crust. Press firmly to the bottom and sides of the pan.

5. Spoon in meat mixture until the dish is 2/3 full.

6. Top with shredded cheese.

7. Sprinkle with crushed chips, and drizzle with remaining enchilada sauce.

8. Bake in the oven at 350 for about 20 minutes or until the edges are crisp and bubbly.

Variations–

  • You can add whatever mexican toppings that you would normally add to a taco or burritos.
  • Make it vegetarian by substituting the beef for beans, quinoa, or rice.
  • Substitute beef with chicken, fish, or turkey.
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Positively Perfect Pasta Sauce

Positively Perfect Pasta Sauce

Italian I’m not
But the garden, I love
Here is a recipe that stands all above
So roll up your sleeves
And get a big pot
For a perfect red sauce
That is savory and HOT!!!

Ingredients:
• 15-20 Red Roma Tomatoes (enough to cover the bottom of a large roasting pan)
• Large pot of boiling water
• Large pot of ice water
• 3-4 Tbsp. olive oil
• 1 head of garlic, peeled
1 medium onion chopped
• 10-15 fresh basil leaves chopped
• 2-3 pinches of fresh oregano chopped
2 bay leaves (remove before serving)
• 1-2 Tbsp. of sugar
• Salt & pepper to taste
Preparation:
1. Wash tomatoes, remove the core, and slice a shallow “X” on the bottom of each tomato.
2. Drop tomatoes into boiling water until the skin splits. (about 2 min)
3. Remove with tongs and drop in ice bath.
4. Pull tomatoes out of the ice bath and slip the skin off. Discard skin and place tomato into the roasting pan.
5. Once the tomatoes are skinned, add olive oil, onion, and garlic to the pan and mix.
6. Place in the oven at 425 degrees and roast for about 30 minutes. Tomatoes will start to break down and get browned on the bottom. Garlic should also be soft and browned.
7. Add basil, bay leaves, oregano, salt, pepper, and sugar. Roast for 10-15 more minutes.
8. Remove from the oven and puree with a hand blender.
9. Serve over pasta or with fresh garlic bread.
Alternatives:
• This recipe can be made with whole cherry or grape tomatoes (skip the blanching process–just wash and skip to step 5)
• You can also add cheese, such a parmesan or Romano, or meat to individualize the flavor.

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Easy Enchiladas

These enchiladas are a regular in my weeknight dinner rotation. I love them because they are easy, picky-kid approved, and my family leaves the table happy with full bellies. I also love this recipe because it allows room for creativity. You can add ingredients such as beans, tomatoes, pepper, beef, or chicken to suit your families likes. You could even go crazy and hide some finely chopped zucchini if you are trying to secretly increase your family’s veggie intake. ( I won’t tell!)

Ingredients

4 boneless chicken breasts (or you can use ground beef)

1 packet of taco seasoning

2 cans of Enchilada sauce

1 8oz bag of shredded cheddar cheese

1 package of medium tortilla shells

Procedure

  • Brown 4 boneless chicken breasts in a skillet and chop them in your food processor– (you can use ground chicken or beef too)
  • Put chicken back into the skillet & add 1 packet of taco seasoning and 1 can of enchilada sauce. Add 1/2 a bag of shredded cheddar cheese and allow it to melt.
  • Coat a casserole dish with 1/2 a can of enchilada sauce
  • Spoon a glob of the meat mixture onto a tortilla shell– you can also add some chopped peppers & tomatoes if you like.
  • Roll up the Enchilada and line them up in the dish seam side down.
  • Once they are all rolled up, pour the remaining sauce over the dish and sprinkle with the remaining cheese.
  • Bake in a 350 degree oven until the cheese is melted and bubbly.

***Serve with saffron rice and steamed broccoli