I'm having a good day. It's a "me" day! ;) I've been washing clothes since 10am, but other than that one chore, I've done nothing but sit in front of the computer since I woke up. Well, I did break briefly to chow on a Subway Turkey Club, but then I was back to my still-warm seat. And that;s about all I have on my agenda for at least another couple of hours....
In the meantime, I wanted to share my new favorite recipe from the week. It's unbelievably easy, and there's no real "cooking" involved.
Fiesta Chicken Lasagna
Ingredients
2 jars (16 oz each) Old El Paso® Thick 'n Chunky salsa
9 uncooked lasagna noodles
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
1 can (15 oz) Progresso® black beans, drained, rinsed
1/4 cup chopped fresh cilantro and/or southwest seasoning of your choice (I personally don't like cilantro that much, and it taste great without it!)
3 cups shredded Monterey Jack cheese (12 oz)
Directions
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.Tips:
I use the Wal-mart brand Salsa, and get one jar each of Black Bean and Corn Salsa, and Regular Medium Salsa, and mix them. By doing this, you can omit the can of black beans, and viola! an easy recipe made easier! (and Cheaper!)Regular Chicken cut into strips, or chicken fajita meat works great too! I sometimes pre-cook the lasagna noodles to an al-dente consistency. It cuts cooking time in half! All you do is heat is through and dinner is on the table. This meal freezes great!
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