Monday, February 14, 2011

Happy Valentine's Day

Valentine's Day was a busy day. We went to the doctor for Michael's shots, we went to the store to get supplies, we made Valentine's, napped, ate lunch, made messes, made dinner, and then watched Toy Story III as a family. During Toy Story the UPS guy delivered a package from Grandma!

Working hard on Valentine's
Anthony and Jake




Michael


Jaileigh


Sweet Anndalyn!



The kids Valentine's


Daddy's Valentine



Mommy's Valentine




Yummy dinner! It's called Pastor Ryan's Mexican Lasagna. Red sauce so I though it was festive for the occasion.




The quads were soooooo excited to get a package from GaGa and GaPa.
Signing "thank you"
Jaileigh, Michael, Anthony, Jake




All Smiles!






Pastor Ryan’s Mexican Lasagna
Ingredients
4 cups Unprepared brown Rice
6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
4 whole (to 8) Tomatoes
2 whole (to 3) Onions (up To You)
8 cloves (to 14 Cloves) Of Garlic
Butter
Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
1 can (to 2 Cans) Black Or Pinto Beans
1 can chopped black olives
3 pounds Lean Ground Beef/Turkey
1 jars (16 Ounce) Salsa Verde
Flour/wheat Tortillas
3 packages (16 Ounces) Mexican Cheese Blend
2 jar (16 Ounce) Enchilada Sauce
3 cans Corn, Drained (I used 4 cups of frozen corn)
Sour Cream, to taste
Cilantro, to taste

Preparation Instructions
Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.
Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powderly  (I only used 1TBSP) 1 tablespoon of both paprika and cumin. Stir until nicely combined.
Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.
Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.
Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected. I cut my tortillas in quarters.
Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer.
Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly.
Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of enchilada sauce , add another layer of tortillas, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.
Bake at 375ยบ for 25-35 minutes until cheese has melted and begins to brown a bit.
Enjoy!

1 comment:

Hayley Locke said...

Amber, Love the pictures. Can I get the recipe? It looks good. Take care.
Hayley