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Thursday, June 3, 2010

Food budget increase!

I have decided to increase my weekly food budget money from $40 to $50 per week. $40 just isn't enough money for me to buy all of the fresh, wholesome foods I want my kids and I to eat. I have also decided to start preparing a lot more meatless meals. My kids don't really even like meat all that much. Here is a dish I recently adapted to be frugal and meat free!

1 onion, diced
1 bell pepper, diced
3 carrots, shredded
1 can enchilada sauce
1 can tomato sauce
1 Tbsp chili powder
1 tsp cumin
1 can corn, drained, or 1C fresh or frozen corn
1 can black beans, drained and rinsed
2C cottage cheese
2 eggs
12 corn tortillas
8 oz cheddar or colby cheese, shredded

Heat 1 Tbsp oil in a large sauce pan. Add the onion, carrots and bell peppers. Cook, stirring frequently until softened. Add the enchilada sauce, tomato sauce, spices, corn, and black beans. Simmer for 10 minutes to blend the flavors.
In a medium bowl, combine the cottage cheese and eggs. Beat until combined.
Spray a 13X9 inch pan with cooking spray. Lay 6 tortillas on the bottom (they will overlap). Spoon 1/2 of the sauce mixture over the tortillas. Spoon the cottage cheese over the sauce. Place the remaining tortillas over the cottage cheese and cover with the remaining sauce. Bake @ 350 degrees for 20 minutes
Take lasagna out of the oven and sprinkle cheese over the top. Bake for a further 10 minutes. Enjoy! This recipe makes a lot. My kids and I ate this for dinner two nights in a row. We ate it with sour cream and corn chips.


Mary said...

I think it's better without the meat. Just remember what Harvey Diamond said about the colons o people who eat meat....

LoriAnn said...

Fast Enchilada Sauce

1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water

Heat the oil in a 12 inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Add salt and pepper to taste. You can strain the sauce if you want smooth, authentic enchilada sauce.