Guest Post: Enchilada Lasagna
Hi Carrots N’ Cake readers!
First of all, I’d like to thank Tina for letting me do a guest post on her blog. I read all the time and am a big fan!
A little bit about myself: I am 23-year-old college student who will (in one more year) graduate and become a Dietetic Technician, then go on to get a degree in Exercise Science. Nutrition and exercise (specifically running) are my two main passions in life (besides my dog and my boyfriend!). I chose to go into the dietician field mainly for two reasons: to learn more about nutrition and the effects a healthy lifestyle has on our bodies and our minds, and also to be able to (one day) help many people gain their lives back. My boyfriend Jason is an avid cyclist and I am an avid runner, haha. I try to find a balance between the two. Sometimes I go on long rides with him, but most of the time I spend my days trying to stick to my running schedule.
The reason I wanted to do a guest post today was so that I could share a yummy vegetarian meal with you guys! My boyfriend, Jason, is a strong advocate for mexican food and this is one of his favorite dishes. It is easy to make and very filling! But beware, because it is a little on the spicy side.
Enchilada Lasagna
Makes 4 servings
Ingredients:
- 1.5 c reduced fat mexican cheddar cheese
- 1/2 pound ground turkey (we used Morningstar Meal Starters)
- 1/2 c onion
- 1/2 c green pepper
- 1 can diced tomatoes, drained
- 1 c reduced fat cottage cheese
- 2 tsp chili powder
- 1/4 c jalapenos, chopped
- 2 garlic cloves, crushed
- 1 c taco sauce (we used picante sauce instead)
- 9 corn tortillas (we only used 6)
Directions:
- Heat the meat in a nonstick skillet until brown. Add cheddar cheese (saving 1/2 a cup) onion, green pepper, chili powder, jalapenoes, garlic, diced tomatoes, and cottage cheese in large bowl. Mix in with meat, stir well.
- Spray 11×9 baking dish with cooking spray, preheat oven to 375. Place 3 tortilla side by side and cover with half of the mixture. Add 3 more tortillas over that and cover with the other half of the mixture. (The recipe says to add 3 more on top, but we left those off)
- Pour taco sauce over top and sprinkle with remaining cheese. Bake for 20 minutes, let cool for 5. Viola! Dinner is ready!!
I usually pair this with a veggie or a salad on the side for a complete meal. We always have leftovers after making this because as I said before, it is very filling!
Hope you have enjoyed my post. Feel free to hop on over to my blog (www.staceyruns.com) to view my daily eats, exercises and adventures!
See ya!
Posted by: Tina 8 comments
Posted in: guest blogger, recipe
on Jul 5th, 2009 at 4:38 pm
I’m a little offended and disturbed that you would call this vegetarian. It contains meat. Ergo, not vegetarian.
on Jul 5th, 2009 at 4:39 pm
@Ariel: Stacey used Morningstar Meal Starters, not ground turkey.
on Jul 5th, 2009 at 4:44 pm
Thanks for sharing your recipe, Stacey
on Jul 5th, 2009 at 6:05 pm
Thanks for sharing this recipe! As a vegetarian, I like recipes that have been tried with both meat and either meatless or meat substitutes, and that are recommended both ways. Versatile dishes are awesome when you’re feeding people with different tastes and dietary preferences. Thanks!
on Jul 5th, 2009 at 7:31 pm
I loved the recipe and would also be interested in hearing more about your experiences as a dietician!
on Jul 5th, 2009 at 9:40 pm
mmm that looks awesome, thanks for sharing!!
on Jul 20th, 2009 at 3:23 pm
I’m trying this recipe this week!!
on Aug 10th, 2009 at 9:40 pm
[...] recipe from a not so new guest blog post on Tina’s Carrots ‘n Cake, to be found here: Enchilada lasagna. Substitutions included a whole pound of ground turkey, whole wheat tortillas, and picante [...]