It's that time of year again. Steve is in the middle of hay season and he hasn't been getting home until very late which means that we are eating late as well. He came home for lunch today and told me that he wanted about half what I usually serve him for dinner because he'd gained two and a half pounds when he weighed this morning. He's attributing the weight gain to our meals right before bedtime every night. So, I came up with a plan to cook the same amount but divide it into two meals instead of one large one. That will give me a bit more free time as well.
I'd planned on shrimp stir fry tonight and that still might be the meal plan with a tossed salad on the side so that cutting back on the portions doesn't leave us feeling deprived and fresh cantaloup for desert. I still think I might make a run to the grocery store this afternoon to buy the ingredients I lack for the following vegetarian casserole that sounds delicious. I bought some zucchini last week that we need to eat and this would be the perfect dish for them.
Chilaquiles Casserole (from Eating Well Magazine)
Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Also vegetarian, this is Mexican Stuffed Sweet Potato Skins.....can we get a yummy! from the congregation?:-D
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutrition Facts per Serving
Yield: Yield: 10 servings
Just when I was going to call it a day...or at least a morning...and head toward the grocery store, I found another Mexican dish which looks delicious. This one comes form pinchofyum.com and I can't wait to try it.
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins