Enchilada Lasagne

From Men's Health Mag

Ingredients
1⁄2 lb ground turkey breast
1 1⁄2 c reduced-fat Mexican-blend or Cheddar cheese
1 c canned diced tomatoes, drained
1 c low-fat, low-sodium cottage cheese
1⁄4 c canned jalapeño peppers, diced
1⁄2 c chopped scallions
2 tsp chili powder
2 cloves garlic, crushed
9 6" corn tortillas
1 c taco sauce


How To Make It

Brown the turkey in a nonstick skillet. Let it cool, then combine it in a bowl with the cheese (reserving 1/2 c), tomatoes, cottage cheese, peppers, scallions, chili powder, and garlic, stirring well. Coat an 11" x 7" baking dish with cooking spray. Place three tortillas in the dish and top with half of the turkey mixture. Layer three more tortillas, then the remaining turkey mixture. Place the last three tortillas on top, pour taco sauce over them, and sprinkle with 1/2 c cheese. Bake at 375°F for 20 minutes. Makes 4 servings


Per Serving
437 calories
34 grams (g) protein
43 g carbohydrates
11 g fat (6 g saturated)
893 milligrams (mg) sodium
3 g fiber

Martha Stewart's Jam Cupcakes with Chocolate Frosting

I just sit around and look at pictures of cupcakes all day. This might be next on my agenda.

Ingredients

Makes 12

* 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
* 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 3/4 cup granulated sugar
* 2 large eggs, room temperature
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup plus 2 tablespoons whole milk
* 1 cup confectioners' sugar
* 1/4 cup unsweetened cocoa powder
* 1/4 cup seedless raspberry jam
* 12 raspberries, for garnish

Directions

1. Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
2. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
4. Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

Strawberry Cheesecake Cupcakes

For my co-worker Christy's birthday, I wanted to make a special dessert. Hongkies are inclined to buy a cake from somewhere... nobody cooks. Kitchens are too small. In general people don't have ovens. And if someone does cook, it's your mama cause you live at home.

I think the desserts here (the Chinese take on Western desserts) is gross. They should stick to what they know. I have come across decent desserts from "western" restaurants, but I thought a home made goody would be a special treat for all of us in the office. Everyone was shocked by my abilities.

Sorry I don't have a recipe for this. I'm not one to read instructions, nor am I one to follow a recipe. I like to look for inspiration and then take my own twist on things.

Basically, take any cheesecake recipe. Instead of making a cake, put it in to muffin tins or wrappers. I threw some fresh CALIFORNIA strawberries on there cause Christy loves strawberries.

Yum!

Jam Cupcakes with Chocolate Frosting

I haven't made a post in nearly a year! That means my oven is nearly a year old and I should take more advantage of it. Right now I'm obsessed with cupcakes and maybe tonight I'll make these.

Jam Cupcakes with Chocolate Frosting
From Martha Stewart

Ingredients

Makes 12

* 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
* 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 3/4 cup granulated sugar
* 2 large eggs, room temperature
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup plus 2 tablespoons whole milk
* 1 cup confectioners' sugar
* 1/4 cup unsweetened cocoa powder
* 1/4 cup seedless raspberry jam
* 12 raspberries, for garnish

Directions

1. Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
2. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
4. Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.