Baked Corn Tortillas

I accidentally ordered white corn tortillas from the store. (We have store delivery here in KC from Hy-Vee. Thank God!) So, I looked online for ways to use corn tortillas. They don’t taste good unless you cook them in some way.

I found a simple recipe to bake them and I made the recipe even easier. Take a stack of corn tortillas and cut them into quarters. Two cuts and you’re done. Use a sharp knife. Throw them on a sprayed shallow pan. Spray the tops with the same cooking spray and throw them in a preheated oven at 350°. Bake for 10-15 minutes. That’s it. I took mine out, spread them out on a plate with paper towels in between each layer. You probably don’t even have to. And you don’t have to brown them like I did, above. Super easy!

Enjoy warm or cool. They are better than bagged and healthier, IMO!

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No-pasta Pasta Salad (Ranch & Bacon)

Y’all! This is so good. Do you like Ranch & Bacon Suddenly Salad? Well-hold on to your cowboy hats.

I need protein and veg and this salad has both!

1 small sweet yellow onion
3 medium cucumbers
1 container of small grape tomatoes
1 small bag of frozen peas
Fresh or dried dill weed
1 cup mayo
Black pepper, optional
1/2 lb. crumbled bacon
1 tbsp. of whipped cream cheese
1/2 cup shredded cheddar

Cut up one sweet yellow onion. Dice cucumbers. Cut the grape tomatoes in half. Wash and throw all the veggies in a big mixing bowl. Add the frozen peas. Mix with mayo and cream cheese. If you like more mayo, add more! Dill weed to taste. Pepper if you like. Add bacon and cheddar. Mix well.

You may want to add tomatoes as a garnish, so leave out until the end, if you prefer. Or leave them out altogether (if you’re like my husband). Washing the cut tomatoes helps get rid of the jelly and seeds inside if you don’t like those. Or you can dice a whole tomato if you prefer a different type of variety/flavor.

I recommend buying bacon by the pound, not bacon bits. Fry it up in a pan!! Drain well. The flavor is better. You can also sub in green onion if you prefer, for the yellow onion. Or scallions, or leeks. Whatev. Uber fresh!

The salad tastes impossibly fresh and the frozen peas help bring the salad to a cold fridge temp almost immediately. Enjoy! Let me know if you make it and what you think. It’s pasta salad without the pasta. Lower carb and you don’t miss the noodles, the cucumbers act as the vehicle for the other ingredients. IMO! I think it tastes a lot like Ranch & Bacon Suddenly Salad (which I love)! But this is fresh and more natural without the carbs of pasta shells. Plus! You can add diced hard-boiled egg if you like for even more protein. Yum!!

Eat, eat, eat! Without guilt. It’s mostly veg. Why not?! I can’t eat much, but I want to eat it all night long. lol

Current weight=381 lbs. Almost to goal. 😀

Veggie Pizzagna

Since I went through weight loss surgery, I developed this recipe from some I’ve seen online. It was important to up my protein intake and still have soft foods. I wanted to eliminate the pasta and this is what I came up with. It’s a cross between pizza and lasagna. It’s not too hard to put together and my family seems to love it! It’s pretty yummy.

4 bags of frozen broccoli and cauliflower
1 jar of pizza or alfredo sauce
1 bag of Italian cheese blend
Parmesan cheese
1 tub of low-fat ricotta
1 package of diced or sliced pepperoni

Basically, you boil or steam the veggies. Make sure they are thoroughly cooked, if you need the softness. If you like your veggies a bit firmer, that’s fine. But remember, you’re going to mash these up like potatoes, so don’t leave them too firm for that.

Next, drain the veggies if you boiled them. Now mash! I use my potato masher to smash the veggies to a very soft consistency. Then drain using cheese cloth or clean, dry cloth towel. Either will work. I tried cheese cloth and a towel works just the same. Make sure the towel is lint-free! The veggies are enough fiber for anyone. 🙂 You should squeeze almost a cup of liquid off the cooked veggies. Gather up your veggies in your towel or cheese cloth and wring them out. Just twist. You might have to wait until they are cooler if they’re steaming hot.

Drop your veggies into a bowl or back in the pan you just boiled or steamed them in (make sure the container is dry). Mix the veggies with your sauce. Make sure you don’t over-sauce the veggies, they should be flavored, not drowning in sauce. Unless you like that. 😉 Scoop half of the mixture into your baking dish. I used my two-handled skillet to bake in. Whatever works! Spread half of the mixture in your dish to cover the entire bottom surface. Make sure the dish isn’t too big, the layer should be at least 1/2 inch. You shouldn’t see any part of the dish.

Then, spread 1/2 of the ricotta on top of your veggie layer. Sprinkle with 1/2 of the Italian cheese. Repeat the layer! But this time, before you add the last of the shredded cheese, add a good sprinkling of parmesan. Don’t have to, but I like it.

The top should be covered with the other 1/2 of the Italian cheese and peppered with the pepperoni! Bake at 400° for about 30 minutes. Then broil for 5-10 minutes at 400° to really brown the top and crisp up those pepperoni. Looks like a deep dish pizza when you take it out.

So good!

Look, it’s not lasagna. It’s not pizza. But it is a lot healthier without the noodles. Bread is the devil. Lots of protein and veg. It does have sodium, but portion-control is key. Cut into 6 equal portions. I cut mine like a dessert pie. My husband eats probably two portions (1 portion and whatever we can’t finish), but my daughter and I can only eat about 1/2 of 1 serving. So cut it up however you like or just plain scoop it out with a spoon. It’s all ending up in the same place. LOL

Hope you like it. Let me know if you make it and what you think.

We love it! Mangia!

Enough for leftovers. Two nights of Veggie Pizzagna. MMMM!