Mexican Lasagna

I know it has been ages since I have updated this blog, but I am back!

Here is what we had for supper last night, it is one of "Jana's Creations."  That is what my husband calls it when I cook with out a recipe, using the ingredients from the fridge and the cupboard. I am sure there are many recipes for similar dishes, but the great thing about cooking this way, is you can use what you have. Next time, you can make something similar, but change it up, you could add chicken or beef, possibilities are endless!

Mexican Lasagna
1 can refried beans
1 can black beans, rinsed
1 19 oz. can enchilada sauce ( I used mild, you could use medium for more kick)
2 c. frozen corn, thawed
2 roma tomatoes, diced
4 c. shredded cheese (I used a mix of Monterey Jack and Colby, you could also use cheddar)
6 flour tortillas (10 inch)
   Spray a 9x13 inch pan with non stick spray. Cut 3 of your tortillas into quarters. In a medium bowl mix the refried beans, black beans and 1/2 of the enchilada sauce. Put down your first layer of tortillas in the pan, use 4 quarter pieces with the points into the corners and one whole tortilla in the middle of the pan. On top of this smooth out 1/2 of the bean mixture, sprinkle with cheese. Put down another layer of tortillas, smooth out the second half of the bean mixture, sprinkle the corn evenly over top of the beans and then sprinkle with some more cheese. Top with the 3rd and final layer of tortillas, pour the last half of the enchilada sauce on top of the tortillas, sprinkle the diced tomatoes evenly on top and then add more cheese. Bake at 350 for 30 minutes or so. 
*For faster cook time, I heated the bean mixture in the microwave and soaked the corn in warm water, then strained it. I baked it at 400 for 20 minutes.*

Tortilla layout

Ready to bake

 Just out of the oven

Plated and ready to enjoy!

Cheesey Chicken, Broccoli and Rice Soup

4 c. water
2 c. chicken broth
1 can cream of chicken soup
1 12.5 oz. can chicken, with water
1 12 oz. bag frozen broccoli florets, chopped
1 8 oz bag shredded cheese, cheddar or colby
2 c. cooked rice
1 t. onion powder
1/2 t. basil
1/2 t. parsley

Combine, bring to a boil and then simmer for 5 minutes, stirring often, cheese and rice sink to the bottom and stick!

Cheesey Crock-Pot Mashed Potatoes

It has been a while since my last update, but here are the mashed potatoes I made for Aaron's surprise birthday party. I made these ahead of time so all I had to do the morning of was put the crock in the cooker and turn it on. You could just make these right before the meal and skip the whole Crock-Pot part if you want.

7 lbs. red or russet potatoes, washed and quartered
8 oz. light cream cheese
16 oz. sour cream
12 oz. shredded cheese (medium or sharp cheddar or Colby Jack)
salt
pepper

Boil potatoes until soft when speared with fork. Drain and mash by hand or with a hand mixer, add cream cheese, sour cream and 8 oz of cheese, stir. Spray stoneware crock with nonstick spray or use a liner, pour in mashed potatoes and put in the fridge overnight. Next day cook the potatoes on high for 3 hours, stirring every hour or so to keep from getting browned on the edges. 10 minutes before you are ready to serve, add the remaining 4 oz. of shredded cheese to the top of the potatoes to melt.

Nutrition Bonus: leave the peels on the potatoes, they are soft so you won't notice them when the potatoes are all mashed up and they have lots of good nutrients!