So yall know I wanted to do this HUGE list of awesome things this weekend, I did not get the quilts or the hats done ( YET! the weekend isn't over) But I DID get most of the cleaning done. I had a wonderful time at the Holiday Party, and While I wanted to get all of the casseroles done, Eugene did not get his paycheck yet, so that was not quite possible. I am about to get down to the business of making muffins though :) I have two bananas and a box of rasberries and Black berries ready to be thrown into the mixes. :)
I feel so darn Productive!!! AND I feel like we are well on our way to saving money, and living a bit healthier of a lifestyle.
Here's the Enchilada Casserole Recipe ( makes 12 medium portions) And some pictures for reference :)
1 twelve ounce bag of Morning Star Meal starter soy meat substitute
1 package taco seasoning
1 Pack HEB fresh made whole wheat Tortillas
1 Can Tomato Paste
1 Can tomato sauce ( could have made all that from scratch too, but really, I just wasn't confident enough to do that this round)
1 four cup bag sharp cheddar cheese( you can use your favorite taco cheese, I just like sharp cheddar the best).
1 Disposable Foil pan ( seriously, these things are indispensable I LOVE THEM!! I actually reuse em, they are easier to clean than traditional pans, AND you can bend them to get a particularly stubborn corner piece out, holy parenthetical batman!)
Some non stick spray
a big bowl
tongs
1) Spray the Pan with Non stick
2)take your paste and sauce and mix it together in a bowl, then you take the tortillas and dip them in teh sauce one at a time front and back.
3) Line the pan with the tortillas, til you have even coverage, allow the tortillas to go up the sides of the pan as well ( just on the first layer, helps keep the casserole shaped when you cut it)
For the size pan I used, 4 tortillas was plenty for each layer.
4) Let the first layer sit there for a minute while you cook up the meatless ground ( it's already cooked, you are just heating it up to add the taco seasoning) fill the tomato paste can about half way, and pour that into the pan with the "meat" Let simmer til you are confident that the seasoning has been evenly distributed ( it's the same as cooking regular tacos, I'm sure yall know how)
5) Layer 1/3rd of the bag of cheese over the tomato sauced tortillas
6)add half of your "meat" and spread it as evenly as you can, this is not an exact science, it's not important to be precise
6) Add a little bit more cheese over the top
7) layer with four more tomato sauce dipped tortillas
8) Layer with cheese
9) add the last of the meat
10) layer with cheese again
11) 4 more dipped tortillas
12) top with the rest of the cheese in the bag
Remember this gives you 12 portions, so while it seems like a LOT of cheese, it's really not that much. :)
Preheat the oven to 350 degrees and Pop the casserole in there for 20 minutes, then lower the temp to 325 and cook for another 40 minutes!
When it's done if you plan to freeze it for future meals, just let it set and cool off for about an hour and a half to two hours, and cut it into 12 pieces, place into tupperware containers, and pop into your freezer for easy peasy on the go homemade frozen meals!
As a side note, we also want to make sure that we get more vegetables in our diet, so I bought several biiiig bags of veggies and some little tupper ware containers, and I made my own vegetable medleys, this is cheaper, and you only get the veggies YOU WANT. Also makes it easier to customize veggies for each person, you know I won't eat carrots and Broccoli, but Eugene will eat them like no bodies business! You can season these int eh container, then when you pop them in teh microwave to warm them up, the water will steam the spices right into the veggies! ( Remember that you don't want to use a lot of spices, so that they still taste good :>)
And now the pictures!! <3
No comments:
Post a Comment