Why Can't Someone Punt Rachel Ray?

I hate Rachel Ray, but I love the idea of Mexican Lasagna.  This year's Superbowl is taking place in Texas, so what better way to pay homage to the game than with a Mexican-themed tailgating menu for game day? Almost a decade ago, Rachel Ray came up with a skimpy, tasteless, and pretty tame Mexican Lasagna recipe that people seemed to love.  I tasted the awful dish once at a potluck many years ago and had no idea what the big deal was.  No flavor, no spices, a measly two layers of tortilla.  To this day, I have no idea how Rachel Ray herself became such a big hit.  Still, the lasagna itself was on the healthier and lighter side, and I will give her that.  And just that!

Pulling from multiple lasagna and enchilada recipes, in addition for my love of building layers of flavor in foods, I came up with my own great version of Mexican Lasagna!  I also thought it was important to make a dish that had plenty of cheese in it for the big game since I am rooting for the Greenbay Packers all the way!  I am sure other Cheeseheads tomorrow will be doing the same with their tailgating dishes!  I decided to make this the day before the big game since lasagna is one of those rare dishes that tastes better when eaten the next day.

Senorita Amy's Mexican Lasagna 

Ingredients
Light cooking spray
1 pound ground chicken breast
3/4 cup water
1 packet of low-sodium taco seasoning
1 tablespoon of hot sauce
1 8 ounce can of no salt added tomato sauce
1 jar of your favorite salsa (I used an organic hot salsa)
1 can of whole corn kernels, drained
1 can of black beans, drained and rinsed
1 small can of chopped green chiles, in juices
1 teaspoon of your favorite chili powder (I use Penzey's)
10 medium -sized tortillas (I used Mission 96% fat free), cut in halves
8 ounces of reduced-fat Mexican blended cheese
1 bunch of scallions, chopped (white and green parts only)
Accompaniments:  spicy guacamole, low-fat sour cream, crispy tortilla strips (the ones made for salads), and, of course, Corona Light with lime!

Directions:
1) Preheat oven to 350 degrees and coat a lasagna pan with light cooking spray.
2) Brown the ground chicken until it is no longer pink, breaking it up with the back of a fork.  Add 3/4 cup of water and taco seasoning mix and stir until thick.  Add the hot sauce and stir.  Set aside.
3)  Combine black beans, corn, and green chiles. Add the chili powder and stir.  Set aside.
4)  Spread 1/3 of the tomato sauce on the bottom of the tray and begin layering in thirds: tortillas, meat, beans and corn mixture, salsa, cheese.  Repeat, repeat, repeat!  Once you get to the top layer of cheese, sprinkle with scallions.
4)  Bake in oven for 35 minutes or until hot and bubbly.

Spicy Football Sunday

It is rather apropos that the first posting of this food blog is on a football Sunday!  Autumn is, by far, my favorite time to be in the kitchen.  Football Sundays are even better, and if you dig a little and hunt for the right healthy recipes, you don't have to miss out on the delicious foods associated with tailgating.  I look forward to making chicken wings (baked), loaded backed potatoes (with healthy chili in the middle), and even some guilt free spinach and artichoke dip!

Today was the first cool, crisp day in New York.  Since it feels so much like fall, I could not wait to turn the oven on for a comforting casserole.  I wanted something to go with a good light beer, and this dish seemed like the perfect food to have with one as I wait for the New York Giants to begin their game this evening against the Bears.  I liked this recipe when I read it because there are no substitutes here for butter or cheese.  Its all about portion control, and my goal for this blog is to highlight the recipes that use fresh and flavorful ingredients in moderation.  

I have been on the Weight Watchers plan for 3 weeks and have already lost 5 pounds, and I am not missing anything because all the foods and recipes are so good!  This dish was one I honestly rolled my eyes with pleasure as I had the first bite!  Its spicy and creamy to the point where I can't believe its healthy!  Oh, and it paired perfectly with the light beer! 

Spicy Chicken-Spinach Pasta Bake 

(courtesy of Weight Watchers Magazine)

Ingredients:

8 ounces uncooked rotini pasta (I used Dreamfields)

2 teaspoons butter

1/2 cup chopped onion

4 cloves garlic, minced

1/4 cup all-purpose flour, measured and leveled

2 1/2 cups 1% low-fat milk

1 (6 ounce) package of fresh spinach, coarsely chopped

1 1/4 cup freshly grated Parmesan cheese, divided

1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

2 cups of chopped cooked chicken breast (I used Bell and Evans and poached them in light chicken broth so the meat stayed moist)

1 1/2 cups salsa (medium or hot, depending on your tastes)

Cooking spray

Directions:

1) Preheat the oven to 350 degrees

2) Cook pasta according to directions, cooking 2 minutes less so the pasta stays al dente in the casserole

3) While pasta cooks, melt butter in a Dutch oven over medium heat.  Add onion and garlic and saute for 4 minutes until tender.  Add flour to pan and cook 1 minute, stirring constantly.  Add milk, stirring constantly with a whisk, for 11 minutes until thick.  Add spinach and stir until wilted.

5) Remove from heat and add 1/4 cup cheese, salt, and pepper.

6) Stir in chicken, salsa, and 3/4 cup of cheese.  Fold in pasta and then spoon the mixture into a 13x9-inch baking dish coated with cooking spray.

7) Sprinkle remaining cheese on top and bake 35 minutes or until bubbly.

Yield: 8 Servings

Serving Size: 1 Cup

WW Points per cup: 6