Thursday, March 26, 2009

Friday 3/27/09 such a busy day!

Friday I may not get too many things posted as we have a pretty busy schedule. I have to go to the post office and mail some of the packages from ebay. Then we plan on swinging by the Bath and Body Works to get a few things. A quick stop to the grocery store to pick up sugar, milk and what not. The boys have a bowling birthday party from 1-3:30, then we are picking up my younger brother (he loves to cook and I plan on baking quite a bit tomorrow he has apparently mastered colored Easter bread, if we have time we may try that too.) But we are making Jumbo Oatmeal Peanut Butter Raisin Cookies and Mexican Lasagna (without the meat for lent.) I got the receipe from my best friend Cindy. It is pretty simple:

1 pckg (8oz) cream cheese
1/4 c cilantro leaves
2 c monterey jack cheese
1 can enchilada sauce (28 oz)
12 corn tortillas
1 lrg can of diced tomatoes
2/3 c diced onion
1 can refried beans
1 can black beans
2 c cooked rice
(then you can add 3 c. chicken, ground beef, ground turkey, steak whatever)

Soften the cream cheese in the microwave for 30-45 seconds until very soft. Add cilantro and 1/2 of the shredded cheese. Mix thoroughly. Put 2/3 c of enchilada sauce on the bottom of a lasagna pan. Cover with tortillas. Pour rest of enchilada sauce in a bowl and put on the side.
For the remaining tortillas you will want to dip them into the enchilada sauce (to get them moist) before using them for the layers. For the layers use beans, onions and cheese (meat), then tortillas, then cream cheese mixture( I also added diced green chilis), then tortillas then tomatoes, rice and cheese, then tortillas, then black beans (you would add meat here), then tortillas. Cover with enchilada sauce and top with cheese. Bake in the oven @ 350 degrees for 40 minutes. You can top with sour cream, chopped cilantro, lettuce olives or whatever you like. Yummmmm! Can't wait!! I also made cornbread, I add 1 can of cream corn and cube up some is soooooo good!

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