Saturday, March 9, 2019

Mexican Casserole

I haven’t posted to this blog in 5 years!  Years!  To be honest, I needed a break.  I felt like I had exhausted my cooking repertoire at the time.  I have made some changes since then.  The past 20 months I have been a member of WW (formerly Weight Watchers Canada).  I have lost 70 pounds (and counting).  I have relearned how to treat food and have a much healthier outlook on cooking.  I decided the best way to connect my WW life and my love of recipes was to pick up this blog again. We will see how it goes.
My first new offering is this Mexican Casserole.  I calculated it to be 5 points a serving.  I recommend calculating your own depending on how you tweak it for yourself.  It is delicious.  This casserole dish makes 6 generous servings.  Here’s what I did:

Cook 1 pound of extra lean ground turkey.
Add 1 diced onion, 2 diced red peppers, a can of rinsed black beans, a cup of frozen corn kernels.
Season (to your liking) with chili powder, cumin, ground coriander and garlic powder.
Cook through.
At the same time cook up your rice mix.  I used uncle Bens 7 Grain Medley, enough to make 2 cups when cooked through.  I added a little chicken bouillon (liquid) to the rice mix but you don’t have to.
Once everything is cooked, mix together.
Add 1 can of Enchilada Sauce.  Mix in.
Put everything into a 9x13 sprayed casserole dish.
Grate a couple ounces of mozzarella on top.
Bale for 20 minutes to half an hour at 350 degrees.