Restaurant Game

When my children have been away and come home, they always open the refrigerator and see what leftovers are available. I experienced role reversal today; I am in McCormick until tomorrow and at lunch today I looked in the refrigerator and found left over Mexican Lasagna that my daughter had made for dinner.

While my daughter and I were walking this afternoon we played a game of name 5 places you would eat at Disney if you had no limitations. She chose Victoria & Albert’s (we have never ate there for several reasons, one being there is always a year’s wait), Le Cellier (Canada), Artist Point (Wilderness Lodge), California Grill, and Jiko (Animal Kingdom Lodge).  My choices were Le Cellier, Hoop-De-Doo Review, Tangierine Cafe (Morocco, Epcot), Be Our Guest (Magic Kingdom), and La Hacienda de San Angel (Mexico, Epcot). I know we may be a bit obsessed, but the food and wine are a large part of the experience. (Full disclosure, she and one of her Disney obsessed friends did this so she asked my choices.)

Mexican Lasagna 

Daughter got this recipe from one of her best friends who has been vegetarian before she was. I love it with the cooked lentils since we are trying to reduce processed foods.

 1 (12oz) bag of Morning Star Ground Crumbs OR Ground Meat of your choice OR cooked lentils

1 can of black beans, rinsed

1 tsp garlic powder

1 tsp ground cumin

1/2 tsp salt and pepper

1/2 pack of McCormick Taco Seasoning

1 can of corn, drained

1 (14oz) can peeled & diced tomatoes with juice (I used Rotel)

1 diced green bell pepper

1 medium onion

1 small can green chiles (optional)

Jalapenos (optional)

Cilantro (optional)

Approx 10 (6 inch) corn tortillas

1 or 2 cans of enchilada sauce

Shredded Colby Jack or Mexican Blend cheese

Directions:

  • Preheat oven to 350 degrees.
  • In a large skillet over medium heat, brown meat if using, add crumbles or cooked lentils, add in onions & green bell peppers, stir in taco seasoning, salt, pepper, cumin, garlic power , black beans, corn, tomatoes, and chiles. Cook for 15-20 minutes.
  • In a baking dish, spread enchilada sauce on the bottom then line the corn tortillas on top (you may have to cut a few to meet in the gaps in the tray). Spoon half the mixture on top of the tortillas, top with third shredded cheese. Add enchilada sauce and repeat with tortillas, rest of filling, 1/3 cheese, enchilada sauce, top with tortillas, rest of enchilada sauce and rest of cheese.
  • Bake at 350 for approx. 30 minutes or until the cheese is melted.
  • Top servings with Greek yogurt, chopped onions, and chopped cilantro.

137 days and 22.22 lbs till Disney Food and Wine.

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About rosestancil

I am your average 50+-year-old who woke up one morning wondering how and where the extra 30 pounds suddenly appeared came from. I am a Mom to two grown children, an Environmental Engineer (go Clemson Tigers), and a farm girl. I was raised on a green onion and collard farm in what was then rural Lexington County, SC. I still live on a part of the farm and hope to stay there. I have had a subscription newsletter, Green Onion & Collards for several years. I published recipes using seasonal local foods. I became a bit overwhelmed at the responses (I know, this should have been a good thing right?) and stopped it about a year ago. Some of the recipes I post will be from the newsletter. I will not count calories or eat lettuce. Girl gotta eat. I also will not give up good craft beer and wine, I will watch my portion size however. I intend to cook healthy, full of flavor foods, which will allow me to eat more, exercise at least 4 times a week (no gym or gym contracts), reduce and try to eliminate processed foods, and have snacks handy. I am a work in progress and will always be. If I am crazy enough to post my weekly weight, you need to be crazy enough to tag along on this journey.
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