Mexican-Style Casserole

This spicy vegetarian dish is a great way to kick start your summer. It's tasty, filling, and brings an array of colors to your table. Best of all, this entree is healthy without compromising the flavor. The blend of spices comes together nicely to give the dish an authentic taste. I used corn tortillas instead of flour ones to reduce calories and it worked out great! Added garnish of guacamole, light sour cream, tomatoes, and cilantro compliment this hearty meal. That's what's on my table tonight!

















Mexican-Style Casserole:
Serves about 10-12
Prep time: 45 minutes
Cook Time: 20-25 minutes

Ingredients:

• 1 red bell pepper
• 2 green bell peppers
• 1 teaspoon of onion powder or 1/2 fresh red onion, chopped
• 1-11/2 cups frozen corn
• 2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• 2-3 teaspoons cumin
• 2 cups Mexican-style blend cheese (I used Weight Watchers brand)
• 2 dried arbol peppers (optional for more heat)
• 10-12 corn tortillas (may need more if using a larger casserole dish)
• 1 can refried beans
• 1 can black beans, rinsed with water
• 2 cups red enchilada sauce
• 1 cup green chile enchilada sauce
• Salt to taste
• Cilantro, guacamole,tomatoes or light sour cream for topping (optional)
• Olive oil cooking spray

Directions:

1. Dice the peppers and mince the onions. 
2. Spray a nonstick pan with olive oil cooking spray and put stove on medium-high. Add the onion and peppers, sprinkle with chili, cumin, cayenne pepper but do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili,cumin and add arbol peppers (optional). Remove from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.
3. Grease a casserole dish and preheat the oven to 400 degrees. 
4. Cut the tortillas into thin strips. Then put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
5. To assemble dish, spread a little sauce at the bottom of the casserole dish. Place half of tortilla strips at bottom, then refried beans and half of the veggies. Cover with the other half of the tortilla strips, veggies, black beans, green and red sauces, and cheese. You can add a little cilantro between layers (optional). Salt to taste.
6. Cover with aluminum and bake for 20-25 minutes or until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything else you want. 

Note: If divided into 12 slices, each serving is about 6-7 points on the Weight Watchers program.

Skinny Cake Batter Dip

Cake batter dip? Yes, please! For the past month I have been seeing recipes on Pinterest for making healthier cake batter ice cream, cupcakes, & dips and it sparked my interest. You mean I can still enjoy the sweet taste of cake, but without the guilt? Sign me up. It's the perfect fun snack for kids and adults.
   
This dip is about 106 calories per 1/4 cup, which would be about 4 points on the Weight Watchers program. Skinny cake batter dip makes for a nice summer treat; it's light, colorful, has a little bit of tang from the yogurt, and most importantly it's delicious! I am already looking forward to the change of season and making a batch using Autumn colors.
Hope you enjoy this treat, and that's what's on my table tonight! 










Skinny Cake Batter Dip:
Serves about 10
Total Time: 5-8 minutes

Ingredients:

• 1 (15.25 ounce) box funfetti cake mix
• 2 cups fat free, plain Greek yogurt
• 1 cup fat free Cool Whip (let it sit at room temp for 5 mins to soften)
• 1/2 teaspoon vanilla extract (optional)
• Sprinkles, for garnish (optional)

Directions: 
     1. Mix Greek yogurt, Cool Whip, and vanilla extract together in a bowl, gradually add in the cake mix and stir until smooth.
     2. Refrigerate for at least 3 hours before serving, add additional sprinkles.
     3. Serve with graham crackers, Nilla wafers, or fruits. 

Note: If the dip is not eaten in one day, add an additional 1 cup of Cool Whip to keep its texture smooth.

Sweet and Spicy Drumsticks

Here is another great recipe you can make when you are short on time. The glaze has a flavorful blend of both sweet and spicy. You can adjust the recipe to your liking; for a little more kick just add additional sriracha sauce. I paired this dinner with mashed cauliflower, but it can also be shared as an appetizer among friends. Just be prepared to use lots of napkins. I will definitely be making this dish again. That's what's on my table tonight!




Sweet and Spicy Drumsticks:
Serves about 3
Prep Time: 15-20 minutes (2 hours marinating)
Cook Time: 35-40 minutes

Ingredients:

• 1/2 cup honey
• 1/4 cup light brown sugar, packed
• 1/4 cup soy sauce
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 6-8 chicken drumsticks (washed with lemon and warm water; I recommend adding a dash of all purpose seasoning or salt and pepper before adding the marinade)
• 2 tablespoons sesame seeds
• 1 teaspoon of dried parsley
• 3 tablespoons of  sweet white wine (optional)
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon salt 
• 1 teaspoon ground cumin
• 1/2 cup sriracha chili sauce (for a milder taste add only 1/4 cup)
• 1/4 teaspoon cayenne
• 2 teaspoons cider vinegar
• 2 teaspoons sesame oil (plus more to coat chicken) 
• Scallions, chopped

Directions:

1. Combine the honey, brown sugar, soy sauce, chili sauce,chili powder, wine, grated ginger and minced garlic, vinegar, cayenne, cumin, salt and sesame oil in a large bowl.
2. Cut 2 deep slits in the thickest part of each drumstick. Add the chicken to the bowl and massage  marinade in, then cover. Marinate in the refrigerator for 2 hours.
3. Preheat the oven to 450 degrees.
4. Line a baking sheet with aluminum foil. Remove the chicken from the bowl, leaving the marinade to pour on later, and arrange the drumsticks on the baking sheet.  Drizzle a little more sesame oil to coat the drumsticks.
5. Pour marinade on drumsticks after chicken has been in the oven for 30 minutes.
6. Bake for an additional 10 minutes or until the skin is caramelized.
7. Place the chicken on a serving platter and sprinkle with sesame seeds, scallions and parsley.

 

Mashed Cauliflower with Cheese and Scallions

Mashed cauliflower is a healthy and delicious substitute for mashed potatoes. It's great when you are trying to eat less carbs or eat more veggies. I fell in love with this recipe 12 years ago when I was trying a new diet. Although the diet wasn't to my liking, this alternative dish for mashed potatoes was very yummy. Over the years, I have added new ingredients to make my own rendition. Hope you love it as much as I do. That's what's on my table tonight!




Mashed Cauliflower with Cheese and Scallions:
Serves about 4
Total Time: 25 minutes (prep time included)

Ingredients:

• 1 large head of cauliflower, bottom cut off and chopped
• 2-3 tablespoons cream cheese, room temperature
• 2 tablespoons sour cream
• 2-3 tablespoons of fat free half & half (optional: add more for additional creaminess)
• 4 cloves of roasted garlic (saute' for about 3 minutes over medium heat with cooking spray, mash garlic when done and set aside.)
• 1 teaspoon onion powder
• 1/2-1 teaspoon salt (to taste)
• 1/2 teaspoon ground black pepper (to taste)
• 1/3 cup sharp shredded cheese 
• 1/4 cup mozzarella shredded cheese
• 1/4 cup grated parmesan cheese

Directions:

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes. How to prepare the mashed cauliflower depends on your texture preference. For a chunkier texture you can mash everything together with a potato masher. For a creamy texture you will need to use a blender or food processor.
2. In a large bowl combine the steamed cauliflower, cream cheese, sour cream, milk, garlic, onion powder, salt and pepper.
3. Use a potato masher or blender to mash up the cauliflower (depending on the consistency you are looking for).
4. Blend in sharp, parmesan, and mozzarella cheese to the mashed cauliflower may. (add additional salt to taste)
5. Garnish with scallions, parsley flakes and serve.

Note: Orange and purple cauliflower generally taste the same as white, but the different colors vary in nutrients.

Spinach Quiche with Turkey Sausage

I know I've been away for a couple days, so let me start by saying thanks for coming back! I was spending some time with the family and had an enjoyable day visiting my niece. Hope you all had a great weekend too!

Quiche is the perfect dish to serve to brunch guests or prepare for an easy weeknight dinner. Though I have made many quiches in the past, this is one of my favorites. It tastes great and isn't too bad for you. Another great thing about this meal, by simply swapping out the sausages for additional veggies you have a vegetarian option. Voilà, that is what's on my table tonight!













Spinach Quiche with Turkey Sausage:
    Serves 6-8
    Total time: 40-45 minutes

        Ingredients:

• 1 red pepper, diced (optional)
• 1/4 cup of onion, diced
• 4-6 ounces turkey sausage, diced
• 10 ounces spinach, frozen or canned & squeezed dry
• 3/4 cup low-fat ricotta cheese
• 3/4 cup cheese, fat free cheddar, shredded
• 1/4 cup cheese, part skim mozzarella
• 1/4 cup grated parmesan cheese
• 1 large egg
• 2 large egg whites
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons Dijon mustard
• 1 teaspoon oregano, dried
• 1 teaspoon of dried parsley 
• Olive oil cooking spray
• 1 pie crust, any type, 9-inch (refrigerate until ready to use)
  
  Directions:
  
  1. Preheat oven to 375 degrees. Spray the inside of the pie crust with cooking spray.
  2. Coat a medium saucepan with cooking spray and set pan over medium heat. Then sauté the turkey sausage, onions and red peppers for 5 minutes, or until soft and golden. 
  3. Transfer onions, red peppers and sausage to a large bowl and add spinach, ricotta cheese, cheddar cheese, mozzarella cheese, eggs, mustard, oregano, parsley, salt and black pepper. Whisk mixture for about 1-2 minutes.
  4. Pour filling into crust and sprinkle parmesan cheese on top.
  5. Place on baking sheet and bake for 40-45 minutes, or until a knife inserted near the center comes out clean.
  6. Let cool about 5 minutes before serving. 
  
  Note: If dish is cut into 8 slices it will be about 7 points per slice on the Weight Watchers program.

Baked Portobello Mushrooms

Happy June, everyone! As summer is quickly approaching I look forward to posting some ideas for side dishes that will be quick and easy to prepare.
What I love about portobello mushrooms is that they are very versatile. They can be grilled, fried, sautéed, roasted, or baked. The other good thing is they can be viewed as an appetizer or main dish. I added some roasted veggies to this dinner and it turned out very flavorful and filling. Enjoy!




Baked Portobello Mushrooms:
Serves 2
Prep time: 10 minutes
Total time: 20 minutes

Ingredients:

• 2 large portobello mushroom caps
• 1/8 cup extra virgin olive oil
• 2 teaspoons balsamic vinegar 
• 2 cloves garlic (minced) 
• A dash of sea salt
• A dash of black pepper
• A pinch of smoked paprika (optional)
• 1 1/2 tablespoons of shredded cheese, to sprinkle inside the cap of the mushroom (optional)
  
• 1 tablespoon dried thyme
• 1 teaspoon dried rosemary  

Directions:

1. Wash the portobello mushrooms under running water and dry thoroughly. Optional: remove the stem and cut small slits in the underside of the mushrooms with a knife several times, so that the marinade will seep through.

2. Prepare the marinade. In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, thyme, rosemary, paprika, salt and pepper. Whisk all together.

3. Place mushroom caps upside down in the marinade, and marinate 15-20 minutes.

4. Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil to keep the mushrooms from sticking to the pan. 

5. Lay the mushrooms cap-side down on cookie sheet. Pour the marinade over the mushrooms, and bake in the oven for 10 minutes. Turn the mushrooms and cook them for 10 more minutes. Optional: Sprinkle some cheese on the inside of the cap. Remove from the oven and serve either whole or sliced.