Wednesday, August 1, 2018
Tomorrow and Friday I’m in an all day professional development and then next week is registration and classroom set up. Ready or not – here it comes! I’m looking forward to seeing my work friends but I’m not sure what my attention span will be like!
On Monday, I had my last Spanish lesson with my young couple. They touched my heart and told me their Spanish lessons have been the highlight of their summer. They have been married for one year and they are so cute! They gave me a sweet card. It was a really good experience for me.
We also had an orthodontist appointment and a library run on Monday.
On Tuesday, I ran to Target for some toiletries and strolled through the school supply aisle. You guys, it is only July 31 and look at this photo below! My sister in Indiana did start school today and I know many of the Indiana schools across the river start super early, but I don’t think I’ve ever seen it this picked over before August! Wow!
I walked out of Target without buying anything because they didn’t have the toiletries I needed! That is restraint!
I also did some cooking Tuesday and I wanted to show you a go-to dish I make to take to people. This is for my sister-in-law. I’m taking it to her this afternoon after she has a procedure.
I call it Mexican Lasagna and I think I started making this from a newspaper clipping about 13 years ago. I’ve tweaked it a bit.
Tip: Always use the aluminum disposable pans you can get from The Dollar Tree. Don’t stress them out about returning dishes.
Tip: Double it and make your family’s dinner as well. This is what my family had for dinner Tuesday night.
Mix up in a bowl: corn (I used frozen and didn’t heat it up), a can of black beans drained, cooked chicken (I used rotisserie), 3/4 of a jar of salsa (don’t use fresh), a container of sour cream.
This is my mixture below: It looks kind of not good, but trust me!
Just use the jarred stuff – the fresh doesn’t work for this.
Now cut up a package of flour tortillas. Or, maybe just cut 3 and see how many more you will need. These will be your “lasagna noodles”. I think I use the soft taco size.
I reserved a little bit of the jarred salsa and put it on the bottom of my 8×8. The glass is for us at home and the disposable is for my sister-in-law.
Then, do a layer of the tortilla strips, followed by a couple of spoonfuls of the mixture in the bowl, followed by some shredded cheese. In the photo below, I forgot the cheese and removed the tortillas and started over. Oops – not a professional food blogger.
Repeat the layers and end up with just tortilla strips on top, add a little more salsa and a sprinkling of cheese. Bake at 350 for 20-30 minutes until bubbly.
Most of the way through the process: All it needs now is the last layer of tortilla strips, salsa, and cheese.
When I take it to someone, I usually add a bag of tortilla chips, maybe some guacamole, maybe a pan of brownies. I know this isn’t the healthiest, most rounded out meal, but people seem to love it. I made it last fall for a former student who had triplets and whose mother taught with me. She and her husband said it was their favorite meal from the meal train. It’s just a nice comfort meal and people usually love Mexican food.
I write directions on the foil on top: “Mexican Lasagna – fully cooked. Cut a square and warm up in microwave”. This is great for their lunch the next day, too. It saves really well.
Variations: You could do taco meat, you could do corn tortillas, you could add green chiles, Ro-tel, etc. Also, I have seen it done in a round pan where you don’t cut the tortillas. I may try that myself.
Where have you been so far this week?
What is your go-to recipe to take to someone?
Let me know if you try this!