Roasted Pepper Lasagna

Roasted Pepper Lasagna

• 12 lasagna noodles
• 1 tsp olive oil
• 1/2 lbs beef chorizo
• 1/2 lbs ground beef
• 1 cup diced yellow onion
• 1 TBS diced garlic
• 24 ounces tomato sauce
• 15 ounces roasted diced tomatoes (may use regular diced)
• 1/2 cup chopped cilantro leaves
• 4 roasted Anaheim peppers(stems, skin, seeds removed rough chopped)
• 3 TBS ground cumin
• 2 TBS chili powder
• 8 oz shredded jack cheese
• 6 oz shredded cheddar cheese
• 8 oz ricotta cheese (may use 4 oz cottage cheese and 4 oz cream cheese)
• cilantro to garnish

Cook lasagna noodles as directed on package adding 1 tsp olive oil to cooking water to prevent noodles from sticking together.  Drain noodles.
Saute chorizo and ground beef in cast iron skillet, drain fat.
Add onion and garlic to skillet and cook until soft, add tomato sauce, diced tomatoes, cilantro, roasted peppers,cumin and chili powder.  Let simmer 15 minutes.
In separate bowl mix cheeses together.
Layer lasagna into a 9x13 baking dish, begin with enough sauce to cover bottom of pan, then add noodles, sauce, cheese mixture.  Repeat to make 4 layers.  Top final noodles with sauce and sprinkling of jack cheese and cilantro.
Bake at 350 degrees for 30 minutes.  Let baked lasagna rest for 15 minutes before serving.  Enjoy!

Mexican Stir Fry

Mexican Stir Fry

• 1 TBS olive oil
• 1 TBS ground cumin
• 1 TBS chili powder
• 1 TBS oregano
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic diced fine
• 1/2 jalapeno seeds and ribs removed chopped fine
• 8 stems of cilantro leaves removed (save for garnish) stems finely chopped
• 1/2 sweet yellow onion sliced
• 1/2 red onion sliced
• 1/2 red bell pepper sliced
• 1/2 green pepper sliced
• 8 red cherry tomatoes cut in half
• juice of 1 lime
• 2 cups of black beans ( I like to start with dried beans but canned is fine as well, just leave out the salt)
• 1/2 cup grated cheddar cheese
• 1 sliced avocado

In a cast iron skillet heat olive oil.  Add all of the spices, the cilantro stems, jalapeno and garlic saute for 2 minutes.
Add the onions and peppers to the skillet saute for 10 minutes, add tomatoes, lime juice and black beans continue to cook until nice and hot.
Serve over brown rice. 
Sprinkle with a good grated cheese (I used Coastal Cheddar-yum)
Garnish with cilantro leaves and avocado slices.  Enjoy!