Enchilada Pie
Ingredients
| 1 pound chicken cubed into small cubes. | ||||
| 2/3 cup(s) cooked brown rice or one can black beans | ||||
| 12 oz canned tomatoes with green chilis | ||||
| 1 cup(s) onion(s) | ||||
| 1 medium green pepper(s) | ||||
| 6 serving(s) garden veggie wraps | ||||
| 1 1/2 cup(s) Kraft Mexican blend shredded cheese | ||||
| 1 cup(s) salsa | ||||
| 2 cup(s) Old El Paso® Sauces Hot Enchilada Sauce | ||||
Instructions
In a baking dish layer the tortilla wraps and ingredients lasagna style. When the layers reach the top of the dish, Pour the remaining enchilada sauce and cheese over the top. Bake at 375 for 40 minutes.
CABBAGE BAKE
Ingredients
| 1 cup(s) uncooked brown rice, par cooked | |
| 3 cup(s) bottled pasta sauce, (one jar) | |
| 1 cup(s) onion(s), chopped | |
| 3 clove(s) garlic clove(s), minced (about 2 tbs) (medium) | |
| 2 1/4 cup(s) water | |
| 2 Tbsp Italian seasoning | |
| 1 1/2 pound(s) uncooked ground turkey breast | |
| 1 head(s) green cabbage, cut head into 1/2" strips (small) | |
Instructions
Par Cook the rice for about 3-5 minutes in 2 cups of water (or until 1/2 the water is gone. Then drain rice in a colander.Chop the cabbage into 1/2 in strips and layer into a casserole dish. Mix uncooked ground beef with onions, garlic, seasoning and rice. Spread meat mixture over the cabbage. Pour the pasta sauce over top of the meat mixture. Cover and cook at 375 degrees for 40 minutes or until meat is cooked and the cabbage is softened. Drain off excess water and serve.
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Spaghetti Squash Pie
Ingredients
| 3 cup(s) cooked spaghetti squash | |
| 1 cup(s) canned tomatoes | |
| 1 cup(s) broccoli | |
| 1 cup(s) canned cheddar cheese soup made with low-fat milk | |
| 3 clove(s) garlic clove(s) (medium) | |
| 1 Tbsp Italian seasoning | |
| 1 cup(s) turnip(s), diced | |
| 3 Tbsp minced onion | |
| 2 item(s) egg white(s) | |
| 8 oz Chicken breast without skin, roasted (chopped) | |
Instructions
boil the spaghetti squash until you can poke through it with a fork. Remove squash seeds and fluff out the inside with a fork. Press the squash into a deep pie dish to form a crust. Take one egg white and brush it over the squash crust. Bake in the oven at 400 for 10 minutes or until edges brown.
Mix cubed chicken, diced veggies and canned tomatoes (drained) in a bowl with spices and onion and garlic.
Mix in cheese soup and remaining egg white.
Fill cooked pie crust. Bake at 400 for 40 minutes or until top browns.
makes 4 servings
