{Mexican Lasagna}

Oh. My. Goodness!

I think it is time to move to the South!  I cannot deal with how cold it has gotten here in Minnesota!  Don’t get me wrong the snow is beautiful, and I love cozy sweaters and scarves… but my body just cannot handle the bitter cold!   Ok… I am done whining about the cold… for now!

Before we start talking about this dish I have to give my friend Shannon at work a shout out as this recipe was inspired by her!  She had brought in Mexican Lasagna for lunch a few weeks ago and ever since that lunch I knew I had to try my hand at Mexican Lasagna!    Anyways, this delicious Mexican Lasagna is sure to warm you up! This lasagna is spicy (sub in mild salsa  and leave out the jalapeno if you don't like heat) and is packed full of protein from the ground turkey and beans.  Whole wheat tortillas are subbed in for lasagna noodles and the entire dish is smothered in salsa!  This dish is comforting and just down right delicious!   Make it tonight... You won't be sorry you did! 

Mexican Lasagna 

Brunch N'Cupcakes 

Serves 8 

Ingredients 

6 Whole Wheat Tortillas

2 Cups Salsa of Choice 

1 1/4 Cup Greek Yogurt 

1 Cup Reduced Fat Shredded Mozzarella Cheese

1 Cup Black Beans 

1 Lb Lean Ground Turkey 

2 Teaspoons Dried Cilantro 

2 Teaspoons Cumin 

1 Teaspoon Chili Powder

1/2 Large Onion Chopped 

3/4 Cup Red Pepper Chopped 
1 Small Jalapeno Pepper - Chopped (Optional)

Directions 

1- In a large skillet coated with cooking spray saute onions until translucent.  Add in jalapeno and red pepper, cook till tender.  

2- Add ground turkey to the skillet along with chili powder, cumin and cilantro.  Cook until turkey is no longer pink.  Set turkey aside ones cooked through. 

3- Spread 1/2 Cup Salsa in the bottom of 9x13 pan.  Place 2 whole wheat tortillas over salsa. 

4- Spread spread 1/3 of the Greek yogurt over the whole wheat tortillas top with 1/4 cup salsa followed by 1/3 of the turkey mixture and and 1/4 cup cheese. 

5- Repeat layering two more times. Top with Remaining 1/2 Cup Cheese. 

6- Bake in a 350 Degree Oven for 30 minutes! 

Enjoy! 

Check out these other delicious spins on the classic lasagna! 

Zucchini Lasagna - Skinny Taste 
Lasagna Rolls With Roasted Red Pepper Sauce - Cooking Light
Lasagna Stuffed Spaghetti Squash - The Kitchn

{Crock Pot Beer Can Chicken}

You guys… guess what I did?  I roasted an entire chicken!  And you know what?  It was absolutely delicious and way easier than I thought it would ever be! 

I did a little (ok… a lot) of research before actually roasting the chicken because I wanted to make sure I was going about cooking the bird in the right way!  A few cooking methods roasted the chicken in the oven, others used a slow cookers, some even had veggies in it.  I opted for the easy way out… the slow cooker!  I figured if I used the slow cooker to “roast” the chicken there would or should be a low risk of failure!

I rubbed the bird down with a little olive oil, seasoned it up with my favorite herbs and then plopped it in the slow cooker with some beer.  Yes, I said beer (keeps the chicken nice and tender)!  End results… flavorful tender chicken that isn’t dried out!  Literally the chicken was so tender it fell off the bone… I actually struggled getting the entire bird out of the slow cooker in one piece!  I went ahead and removed the meat from the bone before serving and served up the meat with some simple steamed veggies!  Easy, quick, healthy and oh so good!

Crock Pot Beer Can Chicken

Brunch N'Cupcakes 

Serves 6 

 Ingredients:

1 Whole Roasting Chicken (2-3 Pounds)

1 Can Favorite Beer (I just used a light beer, but I bet a seasonal pumpkin beer would be delicious)

1 Tablespoon Olive Oil

¼ Teaspoon Salt

2 Teaspoons Rosemary

2 Teaspoons Basil,

2 Teaspoons Garlic

2 Teaspoons Chili Powder

Directions:

1- Remove chicken from package.  Rinse off and pat dry.  Remove any excess fat that you do not want on the chicken.

2- Rub chicken with olive oil.  Combine seasonings in a small bowl and rub over chicken.  Make sure you get every inch of the bird.  Run out of seasoning?  Just add another teaspoon of rosemary, basil and garlic.

 Place chicken in a slow cooker that has been coated with cooking spray.  Carefully pour can of beer around chicken.  Be careful not to rinse the seasoning away.

3- Cook bird on low for 6-8 hours or on high for 3-4.

** To serve – remove meat from bones if desired and serve with simple steamed veggies or a simple salad. 

Worried you won’t be able to eat up a whole chicken?  Check out these delicious chicken recipes to use up all the meat!

Chicken Pot Pies - Cooking Light 
Chicken Enchiladas - Food Network (Sub in the leftover chicken for chicken breasts)
Chicken Noodle Soup - Brunch N'Cupcakes 

Enjoy!

{Crock Pot Lentil Soup}

Before jumping into this post I want to say Happy Veterans Day to all those who have served or who are currently serving in the military!   Thank you for all you have done!  

 While it was beautiful to wake up to a fresh dusting of snow I can safely say that I was not prepared physically or mentally for it!  

I will admit I am not adjusting well to the days growing shorter and colder.  As I begin to face the reality that Winter is finally coming I find myself reaching for a second cup of hot coffee, a warm wooly sweater and hot soup for comfort!  This soup was exactly what I needed at the end of a long cold day!  Throw all the ingredients into the crock pot the night before, turn the crock pot on in the morning and voila dinner is served!  Perfect ending to a blustery cold day! 

Crock Pot Lentil Soup

Brunch N'Cupcakes 

Serves 6-8 

Ingredients: 

1 - 15 Ounce Can Fire Roasted Tomatoes - Undrained 

6 Cups Low Sodium Chicken Broth 

1 Cup Onion - Roughly Chopped 

1 1/2 Cups Mushrooms Chopped 

3 Chicken Sausage Links - Chopped 

2/3 Cup Green Lentils 

2 Teaspoons Dried Basil 

2 Teaspoons All Purpose Seasoning (Like Mrs. Dash or Trader Joe's)

Directions: 

1- Place all ingredients into crock pot.  Stir until combined. 

2- Cook on low for 6-7 hours or on High for 3-4. 

I served this soup with a huge scoop of brown rice.  Crusty bread and crackers would be delicious too! 

Enjoy!