Thursday, June 16, 2011

Mexican Lasagna

                                            adapted from Taste of Home Magazine
2 c frozen corn, thawed
1 can black beans, rinsed and drained
1 can diced tomatoes with basil, oregano, garlic, undrained  

(I just used a can of regular diced tomatoes because that is what I had on hand and then mixed in 1 clove garlic minced, and a sprinkle of basil.)

1 can chopped green chilies
3 green onions, sliced
2 tsp dried oregano
2 tsp ground cumin
6 corn tortillas (6 inch)
1 1/2 c shredded Mexican cheese blend
6 Tbsp plain yogurt (or sour cream)

In a large bowl, combine the corn, beans, tomatoes, chilies, green onions, oregano, and cumin.  Place 3 tortillas flat in a 11x7x2 baking dish coated with cooking spray.  (I placed two tortillas in the bottom of the dish and then cut one in half and used the halves to cover gaps on the sides.) Spread half of the corn mixture;  Sprinkle 1/2 of cheese.  Repeat layers.

Bake uncovered for 15-20 minutes at 400 degrees until heated through.  Let stand for 5 minutes.  Garnish each serving with a dollop of yogurt or sour cream and sprig of cilantro if desired.  

(You can add shredded chicken to the corn mixture if desired.)

*For a freezer meal, complete layering in an aluminum baking pan.  Cover tightly with 2 sheets of aluminum foil.  When ready to eat, place in oven at 350 degrees for 45 minutes to an hour or until warmed throughout and cheese is bubbly. Watch closely to avoid overcooking and drying it out.

Whole Wheat Buttermilk Pancakes

                                          Adapted from Cooking Light  by Our Best Bites
3/4 c whole wheat flour
3/4 c all-purpose flour
3 Tbsp sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 c low-fat buttermilk*
1 tsp vanilla extract
1 Tbsp canola oil
1 large egg
1 large egg white
Cooking spray or butter for pan

*As a substitute for 1 c buttermilk, place 1 Tbsp lemon juice (or vinegar, but I prefer lemon juice) in a 1 c measuring cup and then fill the remainder with milk.  This recipe calls for 1 1/2 c buttermilk, so do the same thing with 1/2 Tbsp lemon juice and remaining 1/2 c milk.

Combine flours, sugar, baking powder, baking soda, and salt in mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well.  Add the wet ingredients into the dry and mix just until moistened and combined. ** I had to add a little bit more liquid to get a thinner consistency, so I added milk and a little more buttermilk.

Heat a nonstick griddle or skillet to medium heat.  Coat pan with non-stick spray or a little butter and then pour on pancake batter.  Use about 1/4 c batter for large pancakes (5-6") and 2 Tbsp for kid-sized ones (2/2-3").  Wait until bubbles form and edges are set up and then flip.

Makes 12 large or 24 small pancakes.

Freezer Instructions: These pancakes freeze wonderfully.  Just lay out pancakes in a single layer on a baking sheet or other pan.  Freeze until solid and then place in a zip-lock bag.  To serve, just warm up in the microwave or toaster.