I was observing the other day that I think cheese just might be an indispensable staple in our diet. I love cheeses of all varieties and unfortunately it’s the one area where I bend the frugal rules as I’m a stickler about buying cheeses that are lower in saturated fat. If it’s more than 3 g, Lords and Ladies, I just can’t do it. So unfortunately Aldi cheese is out for me. I usually buy Kraft’s 2% or Target’s reduced fat cheeses. Anyway, here’s another dish flowing with cheesy goodness. I apologize for the slightly fuzzy measurements. This is a dish that I kind of pieced together on my own.
3 Whole wheat tortillas (make sure they really are 100% Whole Wheat and not just “wheat’)
Salsa (I *heart* Archer Farm’s Peach Pineapple @ Target)
Cottage Cheese (reduced fat of course!)
Black beans (we make our own ’round these parts but feel free to use a canned variety)
1 cup frozen corn
Meat (you could use lean ground beef or turkey, grilled or canned chicken)
Brown Rice
A 2 cup bag of Reduced Fat Mexican cheese
Prepare and drain meat. Prepare brown rice (I like Minute Brown Rice). Preheat your oven to 375 (the perfect temp for almost everything). Spray a 8×8 square pan with non-fat cooking spray. Layer in a tortilla, followed by salsa (enough to cover the tortilla), 1/2 the meat, 1/2 the beans, and 1/2 the brown rice. Dollop in the cottage cheese (isn’t dollop a great word?). Cover with a thin layer of cheese. Repeat. Cover with the third and final tortilla. Spread salsa over the top of it and coat with the remaining cheese (be more liberal on the final layer). Cover with aluminum foil and bake for ~25 minutes. Uncover and bake for an additional 5-10 minutes. This makes the perfect amount for our family. If your family is larger, double the recipe and make it in a 9×13. It will need to bake a bit longer. This meal freezes very well, too!
Serve with a side of guacamole and a salad for a great twist on an old favorite.
www.queenoffree.net
