Clean Mexican Lasagna

So I had this meal on the menu this week because I was trying to mix things up a bit so that I don't get board and this was totally AMAZING!! It's a must try and a great clean meal the family will enjoy. My hubby went for seconds. I always know if he likes something or not but the amount of times he gets up to get more. If he only goes up one time I know it's not a favorite of his. HA. Can any other Wife relate? This is a winner! Totally hit the spot and I know you will love it too. It's good to mix things up and get creative so you don't resort back to the junk. This felt like a cheat. 

Ingredients:

• 1lb lean ground turkey
• 1 cup of shredded cheddar cheese (low fat)
• 1 cup of cottage cheese
• 1 cup of clean salsa
• 1/2 cup of black beans
• 1 small onion, chopped
• 1 tbsp taco seasoning
• 4 low carb whole wheat tortillas, cut into strips (I like the santa fe wraps from costco)

1. Preheat over to 400 degrees.
2. In a skillet pan sprayed with nonstick spray, cook the ground turkey and onion until brown.  Once cooked turn to low and add salsa, black beans and taco seasoning and mix together.  Set aside
3. In a bowl, combine 3/4 cup of the cheddar cheese and the cup of cottage cheese.
4. In a baking dish sprayed with nonstick spray, line the pan with 1/2 of the tortilla strips.  Scoop 1/2 of the meat mixture on top and spread out, covering the tortillas.  Then add 1/2 of the cheese mix on top of the meat and spread.  Repeat the layers again with remaining strips, meat, and cottage cheese.  Top with remaining cheese.
5. Cover and bake for 40 minutes and enjoy!  Makes 4 servings at 350 calories each.

Clean Eating Enchiladas

This recipe is seriously amazing!! It's one of my new favorites. I'm a sucker for anything that is mexican but don't care for the unwanted calories, sodium, and extra fat packed in it. This version is clean and delicious!! This isn't a meal I would eat everyday because of the carbs and cheese but It is definitely something I will keep on the rotation as a once a week kind of thing. My family loved it and I honestly felt like I was cheating. So delicious!!

Give it a try!! Husband and Kid approved.

I chopped up some extra veggies and stuffed them into these enchiladas. You can never get enough, right?

Ingredients for the Enchilada Sauce 

• About 1 pound Extra Lean Ground Turkey (can be replaced with lean ground beef or chicken as well)
• 100% Whole Wheat Tortillas
• 3/4 of a Cup Shredded Cheddar/Jack Cheese
• 1/2 Sweet Yellow Onion
• 1/2 Can of Rotel (no juice)
• 1/2 Red Bell Pepper
• 1/2 Cup Sweet Corn
• 1/2 Cup Black Beans
• 1/2 Cup Fresh Cilantro 
• 1/2 Teaspoon of Ground Pepper
• 1 Cup of Cottage Cheese
• 1/2 Teaspoon of each Mrs. Dash’s “Table Blend”, ”Southwest Chipotle”, ”Chili Lime” 

Preheat oven to 350 degrees F.

Start cooking the ground turkey in a pan on the stove.

Cut the yellow onion and red bell pepper in half.

In a blender, combine all ingredients of the sauce and blend them

Once it is blended smooth, pour the sauce in a pan and cook it on low and let it simmer for about 15 minutes.

Once the turkey is cooked thoroughly and the onion and peppers are soft, set the pan aside a let it cool.

In a separate large bowl, combine the cottage cheese, Rotel, seasonings, drained black beans and corn in a bowl.

Once the turkey mixture has cooled, add that to the bowl as well.

Spray a medium casserole dish with cooking spray and assemble your tortillas and mixture.

Place each rolled tortilla in the casserole dish.

Once the tortillas are filled, rolled and aligned in your dish, generously pour the sauce over them. I save the shredded cheese for last to sprinkle over the top.

Bake the enchiladas covered with foil for 30 minutes, then remove the foil and bake them for another 15 minutes.

ENJOY!!! 

Southwestern Stuffed Sweet Potatoes

I found this recipe on pinterest and from that moment I knew that I had to try this recipe out for myself. 1. I love sweet potatoes.
2 . I love mexican food

So I knew this would be a winner for me!! I know you are going to love it too. I made a bunch of them and had them for a few lunches during the week. I also topped it with avocado. UGH! Delish. I'm for sure going to have to make these again soon.

• Ingredients : 
• 
  
• 3 medium sweet potatoes
• 1 (15 oz) can corn, or 1.5 cups frozen corn, rinsed and patted dry
• Salt, to taste
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon Mexican oregano (optional)
• 1 Tablespoon olive oil
• 1/2 yellow onion, diced
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 cup cilantro, chopped
• 1/4 cup greek yogurt 
• 1 to 3 chipotle peppers in adobo sauce, minced or pureed
• 6 Tablespoons shredded cheese 

Preheat the oven to 350 degrees F. Line the sweet potatoes on a baking sheet and bake for 50 to 60 minutes, or until fork tender. Remove from the oven and allow to set until cool enough to handle.

While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, cumin, chili powder and Mexican oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.

Wipe the skillet clean and heat the Tablespoon of olive oil. Add the onions and cook until just tender. Transfer to the bowl with the corn. Add the black beans and cilantro to the onion and corn. Gently stir to evenly mix.

When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, into a large mixing bowl, leaving the skins intact. (Try leaving a thin layer of potato to help the skin hold together.)

Add greek yogurt, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher or blender to desired texture. Gently stir in the roasted corn, onions, black beans and cilantro mix.

Preheat the broiler. Fill each potato skin with the mashed potato mixture*, topping each with 1 Tablespoon of cheese. Broil for 5 minutes, or until cheese is melted and hot. Serve immediately with a dollop of home made guacamole or just plan ol' avocado!! 

ENJOY! 

Black Bean and Quinoa Bowl

I have a LOVE for black beans. Seriously, one of my favorite quick, easy, cheap, and packed with protein go to meal. If you don't have a lot of money to spend on eating clean this meal is totally for you. Throw in some veggies and it's complete. I could really eat this everyday if I needed to.

I hope you enjoy! Seriously a keeper for a quick easy lunch.


1 Can of Black Beans
1/2 chopped onions
1 clove minced garlic
Cumin
Chili Powder
Pepper

1 cup cooked quinoa

Canned Corn.

Toss a little EVOO in a skillet. Once it gets warm toss in your chopped onion and garlic. After about 2-3 mins toss in your black beans, sprinkle of cumin, sprinkle of chili powder, pepper .. let simmer. BAM! I put this in a container and portion out during the week. It lated about 2-3 meals.

Made my batch of Quinoa and tossed it in the fridge. When it came time to eat I just tossed some blackbeans on a plate, some quinoa, and some corn that was already in the fridge. Micorwave and BAM! Perfect meal.

Enjoy!