Here’s another low-fat recipe that you and your kids might enjoy. It is from a book called Lickety-Split Meals by Zonya Foco. If you try this dish, let us know how you liked it.
2 T. olive oil 1 tsp chopped garlic (2 cloves)
Heat oil over medium-high heat in a large nonstick kettle. Add garlic and cook 1 minute.
1 16 oz. bag California Blend frozen vegetables 1 16 oz. bag broccoli Stir-Fry frozen vegetables
Add vegetables to skillet and saute until tender, about 10 minutes.
1 16 oz. jar of salsa of your choice 1 16 oz. can low-sodium tomato puree
Add to skillet and cook for 5 minutes. Add 1 T. ground cumin, 1 T. chili powder, and 1 15 oz. can pinto, black, or kidney beans.
Use 15 corn tortillas (6″) and assemble the LaZonya:in a 9×13″ dish.
Layer evenly:
1/3 of the sauce, 5 tortillas, and 1/2 c. reduced-fat shredded cheddar cheese. Repeat 2 more times but wait to add the last layer of cheese. Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and add remaining cheese. Bake 5 more minutes.