Day 11--Mexican Casserole

This is a family favorite, throw together casserole. I'll tell you how I make it, then you can make adjustments in heat level and ingredients for your family. Garnish with sour cream, green onions and diced tomatoes. Or any taco-ish topping you like! Great with tossed salad or a fresh fruit salad.

Mexican Casserole

5 flour tortilla

1 can refried beans

1 package of spanish rice mix-prepared

1 pound hamburger prepared with taco seasoning

1 small jar picante sauce

8 oz. shredded cheese (Any combination of cheeses is great. I usually use a cheddar/jack blend)

Prepare the spanish rice and taco meat.

Preheat oven to 350.

In a sprayed round casserole dish, layer the ingredients as follows:

~3 Tablespoons picante sauce (to cover bottom of dish)

~1 flour tortilla (If it doesn't fit exactly, just tear it into pieces that will)

~the refried beans with a splash of picante and a 1/4 cup cheese

~1 flour tortilla

~the taco meat

~1 flour tortilla

~1/2 cup cheese

~1 flour tortilla

~the spanish rice

~top with a tortilla and cover with picante sauce

This is what the casserole looks like ready to go into the oven.

Bake for 35-40 minutes until heated through. Remove from oven and top with the rest of the cheese. Return to oven until the cheese melts.

Let stand a few minutes before serving. Serves 6-8.

 Done and ready for eating. Yummy!

Day 10--Awesome Apple Salad

This fresh and fabulous salad is easy to make, beautiful to look at and yummy. The Awesome Apple Salad is a hit for school lunches, too.

Awesome Apple Salad

4 apples cored and diced
1/3 cup orange juice
1 1/2 cup grapes-cut in half
2 large cans mandarin oranges-drained

Mix everything together gently. Chill and serve.

Day 9--Low Sugar Fruit Pie

Happy Mother's Day to all Moms!
My mom was diabetic and loved this pie as a 'sweet' treat. Make it with fresh or well drained canned fruits and dollop with sugar free topping to make it extra special. Strawberries and peaches are especally tasty. And don't forget a bit of garnish--a sprig of mint will do the trick.

Fruit Pie

1 package sugar free cook and serve vanilla pudding
1 package sugar free gelatin to match or compliment your fruit
1 reduced fat graham cracker crust
enough fruit of your choice to fill the crust

Mix pudding with 1/2 cup water until smooth. Stir in an additional 1/2 cup water and cook until thickened. Add the gelatin and mix well. Set aside and fill the crust. Pour the glaze evenly over the fruit. Chill until set.
Enjoy!

Day 8--Baked Crab Ragoons

We had Chinese take out for supper tonight, with one of my favorites--crab ragoons. Then I remembered this recipe to make them a bit healthier. Using  neufchatel cheese, light mayo and not frying this treat can save up to 80 calories per serving.

Baked Crab Ragoons

1 can (6 oz) white crabmeat, drained and flaked
4 oz Neufchatel cheese, softened
1/4 cup thinly sliced green onions
1/4 cup light mayonnaise
12 wonton wrappers

Preheat oven to 350 degrees. Spay 12 muffin cups with cooking spray. Gently place 1 wonton wrapper in each cup, allowing the edges of the wrappers to extend over the sides f the cups.

Mix crapmeat, cheese and mayo together. Fill the wonton cups evenly with the mixture.

Bake 18 to 20 minutes or until edges are golden brown and filling is heated through. Garnish with additional chopped green onions.

Serve warm. Makes 12 servings, one ragoon each.

To make mini ragoons, use mini muffin cups and 24 wonton wrappers. Fill and bake as directed above. Makes 12 servings of 2 ragoon each.

Day 7--Lone Star Cheesecake

This is my favorite cheesecake--a recipe from Food Network star Sunny Anderson. It's worth clicking through here to the recipe--then making the simple and simply delicious cheesecake!

Day 6--Sunshine Pear Slaw

Here's a light, refreshing twist on coleslaw. I've even served this for school lunch with good reviews.

Sunshine Pear Slaw

2 pounds shredded cabbage
1/2 pound shredded carrots
2 cups diced fresh pears
1/2 cup mayonnaise
1/2 cup plain, lowfat yogurt
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Combine cabbage, carrots and pears. Toss to mix well.

Combine the rest of the ingredients and pour over the cabbage. Toss lightly. Chill.

Serves 8

Day 5--Tex-Mex Lasagna

Not a totally Mexican dish for Cinco de Mayo, but a tasty lasagna. The main thing to remember with this dish is to prep it the day before--because it sits in the refrigerator overnight.

Tex-Mex Lasagna

Sauce:

1 pound ground beef

1 small onion, chopped

1 cup tomato paste

1 cup picante sauce (whatever heat you like)

3/4 cup water

1 teaspoon dried oregano

1 teaspoon dried basil

1 cup ricotta cheese

2 1/2 cups shredded mozzarella

1/2 pound uncooked lasagna noodles

Sauce:

Brown ground beef and onion in a large skillet. Drain.

Add tomato paste, picante sauce, water and herbs. Mix well.

In another bowl, combine ricotta and 3/4 cup of the mozzarella.

Spray a 7 x 11 pan well. Layer the ingredients as follows:

1/3 cup sauce

half of the uncooked lasagna noodles

half of the cheese mixture

repeat layers then top with remaining sauce and mozzarella cheese.

Cover and refrigerate overnight.

Preheat oven to  350. Uncover lasagna and bake for 1 hour or until light golden in color. Remove from oven and let stand 20 minutes before serving. Serves 6