Dutch Oven: Mexican Lasagna

Use 12" Dutch oven

1 lb. Hamburger
2-3 dozen flour Tortillas - cut into 1 inch squares
3-4 cups grated Cheese - Mexican blend works well, but can use cheddar
2 cans (8 oz.) Tomato Sauce
1 can diced Tomatoes
1 pkg Taco Seasoning
1 bunch Green onions
1 yellow bell pepper (optional)
1 can diced green chiles
1 cup sliced olives

Garnish:
1 tub Sour Cream (optional)
Salsa (optional)

Brown  hamburger with a diced onion and then season to taste w/ salt, pepper, garlic salt etc.  Remove as much of the grease as you can, or want. I used pre-cooked and frozen for this dish, as I was able to take it with me and have it thaw at the party.

Add flour tortillas
2 handfulls grated cheese
Sliced olives...use as many or as little as you like
Mix this all together.

Pour the mixture over the tomato sauce, diced chiles, bell pepper taco seasoning and green onions.  Go slow because you want it saucy, but not soupy or soggy.  If it seems too wet, just add more tortillas.

Cover with grated cheeese and cook in your dutch oven for 30-45 minutes at 350.  You just want to make sure it is heated through and all the cheese (inside and on top) is melted. That is 15 coals on top and 10 on bottom for a 12" dutch oven.

Serve with sour cream and your favorite salsa.

We just made this last weekend for a reunion.
We cooked the hamburger before and froze it for convenience.
We mixed the sauce and seasonings and tortillas in a baggie, so it wasn't overly saucy, or too messy. Poured it in dutch oven and added the onions, some olives and peppers and lots of cheese.
The sour cream and salsa are garnishes and we didn't feel like we needed them.

Lowfat Quiche

1 uncooked pie crust
(see blog if you need a recipe for pie crust)

3/4 cup milk
3 eggs
1 egg white
3/4 cup milk
3/4 cup cottage cheese
1 heaping cup cheese (pepperjack or cheddar)
1 pkg. knox gelatin
1/2 cup diced spinach (optional)

With an immersion blender, beat eggs and milk until frothy.
Stir in cottage cheese and 1 cup pepper jack cheese
Sprinkle diced spinach on bottom of crust, then egg mixture,
Sprinkle the top with salt, pepper and a little chilli powder.
Bake at 375 for 45-50 minutes, until middle is set.

  I added jalapenos and some diced red pepper  to bump the heat up a bit more.

I also like to add a bit of cheddar cheese as I feel it browns so nicely. So add some to your one cup of pepper jack. I know a decent cook would not put a package of gelatin in there, but when I tried it without it didn't hold up as well.  By eliminating the yolk and taking out some of the fat, it needed something to firm it up.

Skillet Ravioli

1 26 oz. jar spaghetti sauce
1/3 cup water
1 25 oz. package meat or cheese filled ravioli
1 beaten egg
1 15 oz. container of cottage cheese
1/3 cup parmesan cheese
A handful of fresh spinach (can use frozen if needed)

In a 12 inch skillet combine spaghetti sauce and water; bring to a boil.
Stir in ravioli.

Cover and cook mixture over medium heat for five minutes, or until ravioli are nearly tender, stirring mixture  to prevent sticking. (a medium boil) Give it a good stir before adding further ingredients.

In medium mixing bowl combine egg, cottage cheese and parmesan cheese.

Dot the ravioli with spinach, spoon cheese mixture on top. Cover and cook over a low heat about 10 minutes until cheese layer is set and pasta is just tender.
You need to continue a low boil to get your pasta cooked through.
Do not stir.

The amazing thing about this recipe is how quickly it is finished. 15 minutes! You can't beat it. Kids will eat this. I dot spinach on half the pan for those who are picky. This is one my kids top ten. Your kids will love it!

It serves four people. I have some small eaters so I can get away with one bag of pasta. If you are serving more than that, you may need to double the recipe. If you do, use two jars spaghetti sauce and 1/3 cup of water.  This should be served from the pan as everything is set at this point.

Almond Ding

1 lb sausage
2 cups celery
1 medium onion
1 green pepper
3 and ½ cups water
1 heaping cup rice
1 box (2 packages) dry Lipton chicken noodle soup
½ cup sliced almonds
1½ cups cooked chicken chunks
2 tablespoons butter

Cook, smash and drain sausage. Remove from pan and set aside. Sauté diced vegetables (celery, onion and green pepper) in butter, about 5 minutes. Remove veggies and transfer to another dish.

Add water and bring to a boil. Add rice and boil again. Remove from heat and add all ingredients, including sausage and vegetables, soup and almonds. Stir together.
Place in casserole dish and cover with foil.

Bake 1 hour @375 degrees. Remove foil and cook for an additional 15 minutes browning the top. This extra 15 minutes give you time to make sure all the water is absorbed.

To make this dish much easier to prepare, I always cook my sausage beforehand and freeze it. I also use canned chicken so it is just a matter of putting it together. I always make this on Saturday, let it cool down and then serve it for Sunday dinner. I think it is a filling, hearty, delicous casserole.