We are taco’ed out over here, but we still had lots of leftover chicken so I have been repurposing it!

Last night, scrambled eggs with chicken, heirloom tomatoes and asiago cheese.

Tonight, Toritilla Soup.

(Let me tell you, it is kinda hard to blog about dinner when you don’t have a real camera and it is dark in the house at 4:30!)

NOTE: To make this, I did not follow a recipe. I just improvised with what was already in the house. Feel free to add and take away based on your pantry! But if you do follow my lead, you will not be disappointed!! It was GOOD!!

1 Onion-Diced

1 Zuchinni-Diced

1 tsp cumin

1 tsp chili podwer

garlic and salt to taste

5 dried chipotle peppers, seeded and diced (DO NOT LICK YOUR FINGERS!)

1 large ball jar homemade bone broth (or whatever broth you use)

1 large ball jar water

1 can diced tomatoes

1 bag frozen corn

1 can black beans (drain and rinse)

Squeeze tomato paste (if you still buy it in the small can, stop! The squeezer is so much easier!)

AND FINALLY! Shredded chicken.

Serve with sour cream and blue corn chips.

(You might want to remove the chipotles after simmering)

I need a lesson in iphone photography and iphoto editing!

In my next life I am going to blog beautiful pictures of perfect food,

but in the meantime I have a job and kids so you get what you get and you don’t throw a fit!!


P.S. I am allergic to avocado so everyone wondering why I would leave that out, now you know!!

Noodle-Less Lasagna!

November 1, 2011 in Main Dishes     5 comments

I never make lasagna, but I was craving it and planning to make it for weeks.

I bought the ingredients a few times before I actually followed through.

In fact, I was completely repulsed by being in the kitchen for about a month, and did not cook ONE thing!

Shane totally had to fend for himself AND feed the kids. Sorry about that!

I’m not going to lie, this dish was labor intensive, but damn good!!

Noodle-Less Lasagna

• 4 zucchini or squash or a mix of both.

(Eggplant if it is in season)

• 1 small onion

• 1 lb grassfed beef

• 1 large can crushed tomatoes with basil (or jar sauce if you prefer)

• 15 ounces ricotta

• 2 cups shredded cheese (I used raw goat milk cheddar)

• 1/4 cup grated parmesan

• 2 eggs

• Salt

• 2 teaspoons chopped oregano

Preheat oven to 350

Step 1: Thinly slice the veggies and then salt them lightly to draw out the moisture. Allow to sweat until you are ready to use them.

You can use paper towels, but I don’t own any!

Step 2: In a large skillet brown diced onions and beef (I also added left over diced zucchini and squash that did not quite make it into noodles). Add can crushed tomatoes. Season lightly. Remember, there will be salt left on the veggies and in the cheese, so be careful!

Step 3: In large bowl, stir together ricotta cheese, 1-1/2 cups shredded cheese, Parmesan cheese, eggs, and oregano.

Basil, salt and pepper can be added to taste if you want.

Step 4: Starting with Meat sauce on the bottom, layer your lasagna in a 9×13 baking dish.Top with left over shredded cheese.

Step 5: Cover with foil and Bake for 45 minutes. Remove foil and broil the cheese for about 5 minutes until lightly browned.

Let cool before cutting.


And a few of the yummy ingredients!