Food Network chef I am not...

Pin It but I am going to give three Food Network recipes a try this week:

• Mexican Lasagna (tonight's supper...picture to come later)
• Smoky Sweet Potato Chick Stoup (yep, a Rachael Ray recipe)
• Spaghetti Carbonara

I also picked up one of the Superstore's Pork Roasts (boneless) that are on sale this week for $1.49/lb (great deal!!) It's about the size of my thigh...huge! And it was only about $10. I figure I can cut it up and get at least three nice size pork roasts. I will roast the pork and have it for supper one night and with the leftovers I will make my Mom's Chinese Pork Casserole (recipe to come when I dig it out).



Now I know what you're thinking...how in the world is she going to eat ALL of that in one week??! The Lasagna, if it turns out will be supper tonight, with 3 servings remaining...one for lunch tomorrow and, if it turns out I'll share my leftovers with a couple friends :-) I am a bit concerned that it is going to be trés piquante! I used hot salsa and then, when I didn't have the chopped green chiles it called for, I used...chipotle peppers in adobo sauce (just one!) I took a teensy taste of the sauce...WOOHOO!! It's hot! Taste it if you dare. I also refused to pay $5 for a small package of Monterey Jack cheese when the no name "regular" cheeses were on sale for $3.99 for the 540g package...I used sharp cheddar and marble.



As for the other two recipes (Stoup and Spaghetti), both of these will freeze quite nicely, so they will be future lunches.

Mexican Lasagna

Robin Miller, Quick Fix Meals (The Food Network)

Prep Time: 10 min

Cook Time: 1 hr 0 min

4 servings

Ingredients

Cooking spray

12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)

1 cup sour cream (regular or low-fat)

1 cup shredded Monterey Jack cheese (regular or low-fat), divided

1 cup shredded Cheddar (regular or low-fat), divided

1/2 cup mild, medium or hot salsa

1 (4-ounce) can chopped green chiles

2 tablespoons chopped fresh cilantro leaves

1 teaspoon ground chili powder

1/4 teaspoon cayenne pepper, or to taste

8 (6-inch) corn tortillas, cut into 6 wedges

Directions

Preheat oven to 350 degrees F.

Coat an 11 by 7-inch baking pan with cooking spray.

In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.

Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.

Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

To reheat, bake in a preheated 375 degree F oven for 15 minutes.