1 1/2 lbs. ground beef
1 package taco seasoning
1 can diced tomatoes, undrained
1 can enchilada sauce
1 can beans
2 c. cottage cheese
2 eggs, lightly beatened
12 corn tortillas, torn
3 1/2-4 cups shredded montery jack cheese
In a large skillet cook ground beef. Drain. Add taco seasoning, tomatoes, enchilada sauce, and beans. Simmer unconvered 15-20 minutes. In a small bowl combine cottage cheese and eggs. In an ungreased 13x9 baking dish layer 1/2 meat sauce, 1/2 tortillas, 1/2 cottage cheese mixture, and 1/2 the cheese. Repeat layers. Bake uncovered at 350 for 30 minutes.
(My manipulations: I used 1 lb. ground turkey and added a can of southwestern corn. I usually use a little more cottage cheese than called for and have NEVER used 12 whole tortillas. 6-8 are enough for both layers. )
Baked French Toast (courtesy of Meg over at Whatever!)
(YUMM-O! and totally worth breaking that diet for!)
Zucchini and Tomato Pasta (thanks, Meal Planning Mommies!)
BBQ Glazed Meatballs
1 bag (16 oz) frozen meatballs
1 jar (12 oz) currant or grape jelly
1 cup BBQ sauce
Combine all in crockpot and let cook on low all day!
I'm going to fly by the seat of my pants or hope we eat out!
As promised, I'll be back with updates on my monkeys, but I'm way too unfocused today to write anything coherent. Dinner is in the oven and we're off to play, play, play!