Mexican Lasagna

This is my original recipe (inspired by Rachael Ray) and it was a hit this week!

1 1/2 lbs. lean ground beef (could also use turkey)
1 med. onion, diced
4 cloves garlic, minced
2 peeled carrots, shredded
1 can (15 oz.) diced tomatoes (do not drain)
1 can (8oz.) tomato sauce
1 can (15 oz.) refried beans (I like black beans)
1/4 c. cilantro, finely chopped
3 Tb. chili powder
1 Tb. cumin
1/4 tsp. cayenne pepper
6 flour tortillas (wheat of white)
1 (16 oz.) jar salsa
3 c. shredded cheese
1 1/2 - 2 c. crushed tortilla chips

Brown ground beef with onion and garlic. Add tomatoes, tomato sauce, refried beans, and carrots. Stir together. Add chili powder, cumin, cayenne, and cilantro. Spray 9x13 w/nonstick cooking spray.

Layer the following:
2 tortillas (will overlap in middle)
1/3 of meat mixture
1/3 jar of salsa
1 c. cheese
Repeat layers 2 more times and top with crushed tortilla chips.

Bake at 350 for 25-30 minues until bubbly and cheese is melted. Slice and serve. Can top with fresh cilantro, diced tomato, lettuce, sourcream, and/or more salsa if desired.

Serves 8

Egg & Potato Scramble

This is my original recipe when I had an abundance of eggs and some leftover ham.

2-3 Tb. butter
2 c. shredded potato
1/2 c. ham, bacon, or sausage
6 eggs
1/4 c. milk, half & half, or cream
1 tsp. salt
1/4 - 1/2 tsp. fresh ground pepper
1/2 c. shredded cheese (I like sharp cheddar)

Melt butter in skillet. Add potatoes and cook for 3-5 minutes until tender; add meat and cook 1-2 minute longer. Combine eggs, milk, salt, & pepper. Pour egg mixture into skillet and scramble with potato & meat. When mostly cooked, add cheese and finish scrambling.
Serves 4

Variations:
1) Add fresh herbs with egg mixture.
2) Omit meat.
3) Add onion with the potato.
4) Do a breakfast bowl - split a biscuit in half, put egg potato scramble on top (omit meat), and finish with sausage gravy.

Tomato & Asparagus Salad

This is excellent served with brunch. It's very pretty and fresh.

1 bunch asparagus, blanched and cut in 1/2 in. pieces
2 c. tomatoes, cut into bite size pieces (cherry, yellow, roma - whatever you have)

2 oz. olive oil
1 oz. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper

Combine asparagus & tomatoes in bowl. Mix dressing ingredients together and pour over vegetables. Gently toss and allow to marinate 1-2 hours before serving.

Serves 4

Hashbrown Casserole

Originally from allrecipes.com - changed very slightly.

1 (30 oz.) package frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 sm.-med. finely chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Sharp Cheddar cheese


Preheat oven to 350 degrees F. Spray one 9x13 inch pan with non-stick cooking spray.

In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese and pour into prepared pan or dish. Bake uncovered for 35 minutes or until lightly browned and bubbly.

Serves 8