Tex-Mex Casserole

Tex-Mex Casserole - Lindsay Ann Loft

If you’re looking for a flavorful, easy to create dish this tex-mex casserole can be on your table tonight.

Tex-Mex Casserole with Mushrooms and Black Beans

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 6 Servings

Ingredients

  • 1 Pound cremini mushrooms, sliced
  • Olive oil
  • 2 Garlic cloves, minced
  • Cayenne pepper, to taste
  • Salt and pepper
  • 1 Can black beans, drained and rinsed
  • 1 Package corn tortillas, halved
  • 2 1/2 Cups salsa
  • 2 Cups Monterrey jack or cheddar cheese

Instructions

  1. Preheat oven to 400 degrees F
  2. Heat olive oil in a skillet on a medium temperature and saute mushrooms until browned and shrink in size.
  3. Add garlic and cayenne pepper Note: I used 3 or 4 shakes from my bottle because I have tiny taste buds eating dinner and I don't want to burn her mouth, feel free to use more for adults
  4. Season with salt and pepper and add black beans
  5. Cook until the beans have warmed through
  6. Create a pattern starting by lining the bottom of your baking dish with corn tortillas, 1/2 mushroom and bean mixture, salsa, cheese, tortillas, other 1/2 of the mushroom and bean mixture, salsa, cheese, top with tortillas, salsa and cheese
  7. Cover with foil and bake for 10 minutes
  8. Remove foil and bake for 5-10 minutes more, until the cheese has melted and become bubbly
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http://www.lindsayannloft.com/recipe/tex-mex-casserole

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5 Lunch Ideas Under 400 Calories

photo credit: Thomas Hawk via photopin cc

photo credit: Thomas Hawk via photopin cc

Looking for healthy lunch options under 400 calories? Here they are!  The calorie counts for these 5 lunches are for specific brands, be sure to look at the packaging for the food you are preparing. Personally, I do not count vegetables, if you want to, add them but the amounts wouldn’t be too much.
Some of these ideas work best when you cook ingredients the night before, assemble and are ready to heat for lunch.

Stir-fry – 366 Calories

  • Steamed vegetables – Free
  • Trader Joe’s Baked Tofu – 150 Calories
  • 1 Cup Brown Rice – 216 Calories

Veggie Burger & Baked Potato – 360 Calories

  • Garden Burger – 100 Calories
  • Arnold’s Whole Wheat Sandwich Thins – 100 Calories
  • Spinach – Free
  • Condiments – 50 Calories
  • Baked Potato – 110 Calories
  • Salsa – 50 Calories

Soup and Salad – 300 Calories

  • 2 Cups Lentil Soup – 200 Calories
  • 2 Cups Mixed Greens with Veggies – Free
  • 1 Tablespoon Italian Salad Dressing – 50 Calories
  • Croutons – 50

PB&J and Apple – 372 Calories

  • 2 Slices Ezekiel Bread – 160 Calories
  • 1 Tablespoon Natural Peanut Butter – 90 Calories
  • 1 Tablespoon raspberry jam – 50 Calories
  • Medium Red Apple – 72 Calories

Veggie Stuffed Pita – 320 Calories

  • Arnold’s Whole Wheat Pita – 200 Calories
  • Lettuce, Cucumber, Shredded Carrots, Sprouts – Free
  • 2 Tablespoons Hummus – 50 Calories
  • 1/4 Cup Chickpeas – 70 Calories

Do you think you’ll make any of these lunches?  Share your feed back in the comments below.

 

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Cheesy Vegetable and Rice Casserole | Recipe

Cheesy Vegetable Rice Casserole - Lindsay Ann Loft

This is a recipe you can go to when you have vegetables to use up at the end of the week. I take whatever I have left over, like a few servings of steamed broccoli or green beans, and mix it in with the base of this recipe. It’s based on a recipe from the Food Network.

Ingredients:

  • 3 Tbs butter
  • 2 Tbs flour
  • 1/2 Pound, sliced cremini mushrooms
  • 1 Onion, diced
  • 4 Garlic cloves, roughly minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (use less if you don’t like spice)
  • 1 1/2 Cups milk of your choice
  • 1/2 Cup vegetable broth (I use better than bouillon brand)
  • 2 Cups cooked vegetables, chopped (broccoli works well)
  • 2 Cups cheddar cheese
  • 3 Cups of cooked rice, (I used half brown & half jasmine)
  • Salt and pepper

Method:

  1. Preheat oven to 425 degrees.
  2. In a large pot, melt the butter and flour over medium heat to create a roux. It will start to brown.
  3. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, milk and broth. Cook until the mushrooms begin to shrink in size.
  4. Mix in the vegetables, 1 cup of cheese, and rice. Add salt and pepper, if desired.
  5. In a greased 13 x 9 baking dish, spread the mixture out evenly.
  6. Top with remaining cheese.
  7. Bake in the oven for 20 minutes, until the cheese is bubbling and brown.

Cheesy Vegetable Rice Casserole - Lindsay Ann Loft

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Recipe: Banana Blueberry Crockpot Oatmeal

Banana Blueberry Crockpot Oatmeal

How would you like to wake up to a steamy hot bowl of oatmeal? This recipe is a slow cooker version of the Brunch Oatmeal Bake and is extra easy to make the night before. It’s also versatile so you can change up the ingredients with what you have on hand.

Ingredients:

  • 1 1/2 Cups oatmeal, rolled or steel cut
  • 3 1/2 Cups water
  • 1 Cup milk
  • 1/4 Teaspoon salt
  • 2 Tablespoons sweetener (brown sugar, honey, maple syrup, etc…)
  • 1/2 Teaspoon cinnamon
  • 1 Banana, browning preferable, sliced
  • 1 Cup frozen or fresh blueberries
  • 1 Tablespoon coconut oil, optional
  • 1 Teaspoon vanilla extract, optional

Method:

  1. Rub coconut oil along base of the pot to help prevent sticking.
  2. Combine all ingredients in the slow cooker and give a quick stir.
  3. Cook on low for 8 hours.
  4. Serve with milk, walnuts, a sprinkle of brown sugar, or whatever you prefer.
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Pineapple Frozen Yogurt | Recipe

I love ice cream but its not healthy enough to eat everyday. I thought it was time to make something that was ice cream like but is much healthier. I decided to make my own frozen yogurt without added sugar and unnecessary additives. This also reminds me of the pineapple ice cream I’ve had at Disney World. Yum!

I recommend serving this after freezing it for an hour or so. If it sits for too long in the freezer it will turn into a block, it’s still good but you will have to defrost for a while before digging in.

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Pineapple Frozen Yogurt

Ingredients:

  • Greek yogurt, plain or vanilla
  • 1 Pound frozen or fresh pineapple
  • Vanilla extract, optional

Supplies:

  • Food processor or blender
  • Ice cream maker, bowl pre-frozen

Method:

  1. In a food processor, combine yogurt, pineapple, and vanilla until smooth.
  2. Place the yogurt mixture into your refrigerator while you set up the ice cream maker. Try to keep the mixture as cold as possible.
  3. Put chilled yogurt into the ice cream maker and run for 20 minutes, or as the instructions on your machine suggest.
  4. Remove frozen yogurt from the machine and store in a container.  It will be too liquidy to serve, unless you are going for soft serve.
  5. Freeze for approximately an hour and enjoy!

Note: If you keep this is in the freezer for a long time it will become a block, so you will have to thaw it before serving the second time around. It’s best served after making.

Enjoy this frozen treat without all of the guilt!

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