Turkey tortilla lasagna

• 1 tsp olive oil
• 500 g ground turkey or chicken
• 1 small onion, finely diced
• 1 garlic clove, minced
• 227 g pkg sliced button mushrooms, chopped
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 398 ml can tomato sauce
• 2 tsp brown sugar
• 3 10 inch flour tortillas
• 1/2 142 g clamshell of baby spinach, about 4 cups
• 2 cups shredded mozzarella-cheddar cheese mix

• 419 calories
• 30 g protein
• 30 g carbohydrates
• 20 g fat
• 4 g fibre
• 876 mg sodium

1. Preheat oven to 350F. Lightly spray a 9-in. pie plate with oil.
2. Heat a non-stick frying pan over medium. Add oil, then turkey. Cook, stirring often to break up meat, until no pink remains, about 3 min. Add onion, garlic, mushrooms and herbs. Cook until onion is soft, about 3 min. Stir in tomato sauce and brown sugar. Gently boil until sauce reduces slightly, 5 min.
3. Assemble lasagna by placing a tortilla on the bottom of prepared pie plate. Spread 1 1/3 cups sauce in an even layer over tortilla. Scatter 1 1/3 cups spinach, then 2/3 cup of cheese mix overtop, pressing down gently on the tortilla as you layer. Repeat with remaining tortillas, sauce, spinach and cheese. (The spinach will cook down as it bakes.)
4. Bake in centre of oven, uncovered, until cheese is melted, about 20 min. Let stand for 5 min before cutting into wedges.

Straight from Mexico Spanish Rice

Ingredients

• 1 cup white rice (can substitute brown)
• 2 cups chicken or vegetable stock
• 1/4 cup chopped green pepper
• 2 tablespoons chopped celery
• CELERY LEAF!- probably the most important ingredient!
• 1/2 tablespoons chopped onion
• 1/2 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 fresh tomato
• 1 can tomato sauce (or 2 cups homemade sauce)
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon chili powder
• 1/8 teaspoon pepper

Directions

1. Cook rice according to package directions, using stock instead of water; set aside. In a small skillet, saute the green pepper, celery, onion and garlic in oil until tender. Add the tomato, tomato sauce, celery leaf, seasoned salt if desired, chili powder, pepper and cooked rice. Cook 3-4 minutes or until heated through.

Kitchen Sink Quesadillas

Ingredients

• 1 15.5-ounce can black beans, drained and rinsed
  
• 2 c. frozen corn kernels, thawed
  
• 3/4 cup salsa, drained
• 1 8-count package gluten free tortillas
• 1 1/2 cups (6 ounces) gluten, soy, and dairy free shredded Cheddar or Monterey Jack (Daiya cheese works well)
  
• 1 small red onion, thinly sliced
• 1/3 cup fresh cilantro leaves
• 1/4 teaspoon black pepper
• juice of 1 to 2 limes
• 2 tablespoons extra-virgin olive oil
• 1 head romaine lettuce, sliced 1 inch thick

Directions

1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.
2. Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
3. Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
4. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
5. Cut each quesadilla into 6 wedges. Serve with the salad.

By Kate Merker, January 2007

Nutritional Information

• Per Serving 1 quesadilla
  
• Calories 175

• Fat 7.5g
• Sat Fat 3 g
• Cholesterol 11.25 mg
  
• Sodium 280 mg
• Carbohydrate 21 g
• Fiber 3.75 g
• Sugar 2.5 g
• Protein 7 g