Saturday, April 10, 2010

I'm Back!

I took a little break from all "social networking" as well as blogging, it was good for me but I missed all of you in cyberspace and am happy to be back!

While I was gone I spent a lot of time feeding, playing with & cleaning up after's a big adjustment introducing a puppy into an already busy/messy life! I've been working from home as well to keep up on tax season overload while still keeping an eye on aforementioned furry friend.

On the weight loss front, I gained and lost, putting me back to my starting weight. I'm not frustrated anymore, though, because I know what I've got to do and am prepared to do it..finally.

I've decided to get more serious about planning my meals, remembering the old adage, "if you fail to plan, plan to fail." With that in mind, I'll be sitting down this weekend and making a weekly menu, shopping for ingredients and doing some bulk cooking. Especially with Tax Day looming, my week is going to be super-busy so I need to make things really easy on myself.

One of the dishes I'll be cooking is Enchilada Lasagna, originally from Taste of Home's Healthy Cooking magazine. Already a healthy recipe, I tweaked it even further to bring down the calories & POINTS values.

Enchilada Lasagna

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12 ounces boca® Meatless Ground Crumbles
1 large onion -- chopped
1 large green pepper -- chopped
1 small red pepper -- chopped
8 ounces fat-free cream cheese
1 teaspoon chili powder
10 ounces enchilada sauce
4 whole Flat-Out Light Flatbread
1 cup cheddar cheese, lowfat -- or Mexican Blend, shredded

In a large skillet, cook the veggie crumbles, onion and peppers over medium heat until crumbles are defrosted and vegetables are soft. Stir in cream cheese and chili powder.

Pour enchilada sauce in a shallow bowl. Dip tortillas in sauce to coat. Place two tortillas in a 13-in x 9-in baking dish coated with cooking spray spread with half the crumble mixture. Sprinkle with 1/3 cup cheese. Repeate layers. Top with remaining tortillas and cheese.

Cover and freeze for up to 3 months or bake, uncovered at 400 degrees for 20-25 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Serve with salsa and sour cream if desired.

To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Serves 8.

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Per Serving (excluding unknown items): 155 Calories; 7g Fat (35.1% calories from fat); 13g Protein; 15g Carbohydrate; 6g Dietary Fiber; 17mg Cholesterol; 496mg Sodium. 3 WW POINTS.

Have a Beauty-Full Day,


  1. I'm going to fix this!
    Glad you are back!

  2. We're having a shanty Irish dinner of fried cabbage and potatoes.

    But I'd much rather be having your enchilada lasagna!

  3. Thank you for the warm welcome-backs! xoxoxx

  4. Welcome back... I'm glad you missed us here in blogland... I'm gonna try those enchillada caserole. I have all the ingredients and it looks perfect for lunches.

    Welcome back dear.