Mexican Lasagna Rolls (Vegan)

submitted by Lori Kantziper, RN, Nurse Manager - Postpartum, Units 25/26

Ingredients

1/2 pound firm tofu
1 small onion, diced
1-2 Tbsp oil
One 15 oz can pinto or kidney beans, rinsed and drained
1 cup (or more) salsa
8 oz. can tomato sauce
1 Tbsp chili powder
10 lasagna noodles

Directions

• Cook pasta according to package directions. Drain. Rinse with cold water and lay them out separately, covered with a damp towel. 
• Crumble tofu in a medium bowl. Mash beans in another bowl, set aside. In a large skillet, heat 1 Tbsp oil and add tofu, stirring often. When it begins to turn golden, add onions (and the other tablespoon of oil if needed). Cook until onions soften. Add beans and salsa. More salsa may be added, but mixture should be thick, not runny. Cover and set aside. 
• Spray a medium baking dish with cooking spray or wipe a light coating of oil in it. Spoon about a tablespoon of tofu mixture down the length of a noodle and roll it up. Place it open side down in the dish. Continue with remaining pasta and filling. 
• Mix tomato sauce and chili powder; pour over rolls. Cover and bake at 350 degrees for 15-20 minutes. 
• Sprinkle cheddar or pepper jack cheese over the rolls before baking if desired. But they won't be vegan unless you use soy cheese!

Spicy Skillet Chicken

submitted by Diane Hott, Purchasing Manager
Recipe Source: Betty Crocker

Ingredients

1-2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 Tbsp vegetable oil
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
1/3 cup Old El Paso™ Thick 'n Chunky salsa
2 cups hot cooked rice

Directions

• In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
• In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 degrees Fahrenheit)
• Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Pico de gallo

submitted by Katie Barritt, RN - Vascular Access

Ingredients

Juice of 3 limes
Juice of 1 lemon
One bunch of cilantro
8-10 Roma tomatoes (cut off end and take out seeds)
1 small to medium onion
2 Jalepeno peppers (seeds removed)
salt and cracked pepper
1/2 Tbsp olive oil
1 garlic clove (substitute garlic powder)

Serve chilled with tortilla chips. (My favorite are TOSTITOS® Hint of Lime.)

Chalupa

submitted by Heather Breidigam, RN, Clinical Documentation Specialist
Recipe originally by Nancy Williams of Edmond, Oklahoma

Ingredients
3 lb pork loin or chicken
2 pods of garlic chopped or garlic powder (approximately 1 Tbsp)
1 Tbsp cumin seed, ground (optional)
1 sm. can diced green chilies
1 tsp salt
1 lb bag of dry Pinto beans
2 Tbsp chili powder
1 tsp oregano

Directions

• Put all ingredients into a crock pot. Cover with enough water to cover the beans. Put on low heat, allow to cook about 6 hours. Add water if it begins to dry out too much ( all ingredients should remain moist and there should be some liquid to keep the meat moist when shredded).
• Shred the meat with 2 forks.
• Serve this mixture over a bed of Fritos Corn Chips
• Top with your choice of grated cheese, shredded lettuce, diced avocado or guacamole, chopped onion, diced tomatoes, salsa.

Cowboy Caviar

submitted by Stacy Barbagallo, Senior Medical Secretary - Finney Trimble Surgical Associates

Ingredients

1 can white corn, drained
1 can black beans, drained
1/2 medium red onion, chopped fine
1 red pepper, chopped in small pieces
1 yellow pepper, chopped in small pieces
1 orange pepper, chopped in small pieces
3/4 cup of feta cheese, crumbled
Mix all together

Dressing:
1/4 cup sugar
1/4 cup vegetable oil
1/4 cup white vinegar
Mix well and poor over the mixture of the first seven ingredients. Chill for an hour and serve with Scoops® tortilla chips.

Tacos Al Pastor

submitted by Ginger Brooks, Clinical Director - Labor and Delivery

Ingredients

1 pound pork tenderloin, cut into 1/2 inch cubes

1 (8 oz) can pineapple tidbits in juice, drained

1 medium onion, chopped

1/4 cup chopped cilantro

1 tablespoon Mexican-style chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon black pepper

1 teaspoon chopped garlic

3/4 teaspoon salt

1 tablespoon canola oil

6 (8 in) soft taco-size corn or flour tortillas, warmed

Toppings: chopped radishes, fresh cilantro, crumbled queso fresco, chopped onions, chopped jalapenos

I also like guacamole and sour cream.

Directions

• Combine pork and next 9 ingredients in a large zip-lock plastic freezer bag. Seal and chill 4 to 24 hours
• Cook pork mixture in hot oil in a large nonstick skillet over medium high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings

Creamy Chicken Enchiladas

submitted by Michelle Clark, Health Information Management Team Lead

Ingredients 
8 ounces skinless, boneless chicken breast halves
¾ cup reduced-sodium chicken broth
¼  teaspoon ground black pepper
4 cups torn fresh spinach
2 tablespoons chopped onion
1 ¼ cups sour cream
½ bar cream cheese, softened
2 tablespoons all-purpose flour
½  teaspoon ground cumin
½  cup milk
4 ounce can diced green chile peppers, drained
6 burrito shells  
1 cup shredded Monterey Jack cheese  
Snipped fresh cilantro (optional)
Salsa and/or thinly sliced green onion (optional)

Directions

• Preheat oven to 350 degrees F. In a large skillet combine chicken, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170 degrees F); drain. Using two forks, shred chicken into bite-size pieces.
• Meanwhile, place spinach in a steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3 to 5 minutes or until tender. Transfer spinach to a sieve; press out excess liquid with the back of a spoon.
• For filling, in a large bowl combine shredded chicken, cooked spinach, and the 2 tablespoons onion. For sauce, in a small bowl combine well the sour cream, cream cheese, flour, salt, and cumin. Stir in milk and chile peppers. Stir half of the sauce into filling; set the remaining sauce aside.
• Grease well a 2-quart baking dish. Divide filling among shells; roll up, arrange seam sides down, in the prepared baking dish. Top with the remaining sauce.
• Bake, covered, for 20 minutes.  Add cheese and cilantro on top, bake, uncovered, about 20 minutes more or until heated through. Let stand for 5 minutes before serving. If desired, serve with salsa.