PW's Mexican Lasagna

This is SO easy and tastes even better than you think it will! On Pioneer Woman's site the recipe is to serve about 20 billion people. I condensed it for a family of 6... and you'll still have leftovers.

1 jar Salsa Verde

2 sm or 1 large bag Mexican shredded cheese

2 cans diced tomatoes

1 can corn, drained

1 can black beans

1 large onion chopped

5-6 garlic cloves, chopped

2 cups rice (Basmati is great if you have it)

1 can chicken broth

1 pack flour tortillas (1o count is plenty)

1 8oz can or jar of enchilada sauce

1 1/2 lbs ground beef (I used turkey and it's really good too)

Taco Seasoning or Chili powder, Paprika, and Cumin

Salt

Sour Cream

Cilantro (optional)

Prepare rice as directed with chicken broth instead of water. If you have a rice cooker, I just dumped the rice and broth and hit cook. Melt 1 tbsp butter in a skillet and sautee onion, garlic, and tomatoes. Add approx 1 1/2T chili powder, and 1T of each Paprika and Cumin (Or 2 1/2T of taco seasoning). Stir till nicely combined. Add black beans (no need to drain). Mix cooked rice into this. Brown the ground beef with 1 1/2T chili powder and 1T of each Paprika and Cumin (or taco seasoning). Salt to taste. You can add 1/2 cup of water if you want the beef more saucy. I just left it dry.

Let the layering begin!(Press each layer flat with a spatula or wooden spoon to ensure enough room in the pan).

Spread 1/2 container of salsa verde on the bottom of a casserole pan. Layer on tortillas covering the salsa. You will have some overlap. I cut one into 4 and used the corners to cover the edges of the pan. Divide rice mixture in half and spread into a flat layer on the tortillas. Divide cheese in half and create another layer on top of the rice. Add another layer of tortillas. Pour enchilada sauce over that tortilla layer and spread evenly. Add layer of ground beef. Add the drained can of corn on top of the beef. Then the remaining rice mixture on top of the corn layer. Then the remaining salsa verde and then the remaining cheese. Sprinkle with some taco seasoning or cayenne pepper.

Bake at 375 for 25-25 minutes until cheese has melted and begins to brown.

Serve with sour cream and chopped cilantro, if desired.

If you'd like to see the play by play tutorial, click here

http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/

Ground Turkey Shepherd's Pie- Rachael Ray

4 large Idaho or russet potatoes (2 1/2 to 3 pounds), peeled and cut into chunks Salt 2 tablespoons extra-virgin olive oil (EVOO) 2 slices bacon, chopped or snipped with kitchen scissors 2 pounds ground turkey or ground turkey breast Freshly ground pepper 2 onions, chopped 2 carrots, peeled and chopped 2 tablespoons Worcestershire sauce (eyeball it) 2 teaspoons poultry seasoning, such as Bell's 2/3 cup heavy cream or half-and-half 1 large egg, beaten 2 tablespoons butter 2 tablespoons snipped or chopped chives 1 cup frozen peas, thawed 1 teaspoon paprika

1. Place the potatoes in a small, deep pot, cover with water and bring to a boil, covered, over high heat. Salt the water and cook until tender, 12 to 15 minutes.
2. Meanwhile, heat the EVOO, 2 turns of the pan, in a deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then add the turkey and break it up with a wooden spoon. Season with salt and pepper and cook until browned, about 5 minutes; push it to the side and add the onions and carrots to the center of the skillet. Season with salt and pepper and cook, stirring occasionally, for 5 minutes, then mix everything together. Stir in the Worcestershire sauce and poultry seasoning. Lower the heat to medium and cover the pan with a foil tent to keep in some of the moisture. Cook for 6 to 7 minutes.
3. Preheat the broiler to high. Drain the potatoes in a colander and return them to the warm pot. Using a pot holder to hold the pot, add 1/3 cup cream, salt and pepper, the egg, butter and chives and smash away with a masher until the potatoes are almost smooth but still a little lumpy.
4. Remove the foil from the pan and stir in the peas and the remaining 1/3 cup cream. Scrape up any browned bits from the bottom of the pan and turn off the heat. Scrape the turkey mixture into a casserole dish and top with the potatoes. Broil until the top is golden brown. Sprinkle with the paprika.

White Chili

1 package (1-1.2 lbs) ground turkey

1 can corn- drained

2 cans white beans- drained

1 jar chili verde salsa

1 chopped onion

6 cloves garlic chopped

2 tbsp cumin

1/3 cup sour cream

1 can chicken or beef broth

Sautee onions and garlic in a little oil till onions are soft. Add cumin and heat on med heat for 3 minutes. Add ground turkey, sautee till cooked. Add corn, beans, broth, salsa, and stir. Simmer on med heat for 5-10 minutes or heated through. Add sour cream and stir in completely.

Serve with grated cheese and olives if desired.

"Bomb" Turkey Meatloaf

*nicknamed by Emilie and Steph Lee*

3/4 cup ketchup
2 lbs ground turkey
1 1/2 cup chopped onion
2 whole wheat bread pieces torn into small pieces
1 cup grated cheddar cheese
1 chopped dill pickle
1 tbsp Worcestershire sauce
1 lg beaten egg
3 garlic cloves, minced
2 tsp dry mustard powder
1 tsp garlic salt
1/2 tsp pepper

Preheat oven to 350. Mix 1/2 cup ketchup and all ingredients in bowl. Put in cupcake tins mounded. Brush remaining ketchup on top. 45 minuted or until thermometer reads 170 degrees