Spicy Ensalada Salad

There is a local salad shop here in Indy, When Eddie Met Salad, and in no way could I ever mimick all of their amazing salads but one had me itching for more and my wallet itching for less, their Ensalada!!! So I decided to make my own copycat recipe of the ensalada and see how it would turn out.  Much to my surprise, my dressing is kick ass (and of course much, MUCH healthier!)

I bought all the following from Wal-Mart:
1 head iceberg lettuce
1 can Red Gold rotel style tomatoes and green chilis
1 can black beans
1 can whole kernel sweet corn
1 bag pre-cooked fajita chicken 16oz
1 bag taco cheese
1 container FAGE 0% Greek Yogurt
Valentia hot sauce (had at home)
Hidden Valley Dry Ranch (I keep a large shaker from Sam's Club on hand at all times)
2 Tbsp Milk 
*Optional - Tortilla Strips ( I choose to omit these for less sodium)

I pre-made my salad for the week and stored the produce separately combining only the corn and beans into one container.

Dressing:
1/2 cup of Greek Yogurt
2 Tbspns Dry Ranch Seasoning
2 Tbspns Skim or 1% Milk
2 Tbspns Valentina

Mix together and sit overnight (use more milk if you like it a bit more runny!)  This makes enough for all salads for the WEEK!!!

Every morning I throw my ingredients into my handy Pyrex customized dish and take my container of dressing to work, yes, it says my name!  I made it myself!

Mexi-Canned Crock Pot Soup

I love Mexican food, but I also love to be slightly healthy.  I have found the simplest Mexican Soup recipe ever and I have to say, it's delish with a kick of spice! I ended the soup with letting everyone add homemade tortilla chips, cheese and sour cream to their individual bowls and this was a surefire hit.  As stated below this serves 5-7 adults.

Ingredients:

1 can corn, drained

1 can black beans, drained

2 cans rotel not drained

2 cans chicken (or 3 cooked & shredded breasts as I prefer to make it)

32oz chicken broth

1 can red enchilada sauce

1 5.4oz Knorr Mexican or Taco Rice mix

Random pinches of Cumin & Red Pepper to taste

Dump everything in a large crock-pot.  

Cook 2 hours on high or all day on low.

Top with optional tortilla chips, cheese and sour cream!

Upside Down Pizza

Okay, so I listen to sports radio all day long and lately DD has been chatting up this "Upside Down Pizza"  recipe given to him by his friend Leigh.  If Dan can make it, I'm sure anyone can... so I gave it a try and altered the recipe slightly.

- 1.5 lbs Ground Beef (you know I only do the leanest beef possible)

- 1 jar your favorite pasta sauce (I had Ragu in the fridge, it was okay, try Newman's if you are picking up from the store.)

- 1 bag Italian blend cheese (2 cups)

- 1/2 cup Ricotta Cheese (Org recipe calls for sour cream, but if I'm cooking Italian, I'm going ricotta)

-1 can 8oz Crescent Rolls (I used reduced fat)

Brown your meat in the skillet, toss in some italian seasoning and fennel seeds if you have some.  This will turn your meat spicier similar to a sausage.  After browning and draining the meat, add the pasta sauce and the ricotta/sour cream.  Pour into a 9x13 pan and top with the entire bag of cheese and some Italian spices (and more ricotta if you cook like me.)  Finally roll out the crescent rolls and lay across the top as a crust.  Bake at 350 for about 10 minutes or until the crust is golden.

Enjoy!  3 adults ate this ENTIRE pan last night... yes we are fattys and it was that good!

Cinco De Drinko!

It's my 4th favorite holiday...CINCO DE DRINKO!!! So in honor of this great holiday and at the request of a few friends...here is my Margarita Cup Cake Recipe (altered from Southern Comfort Living White Cake)

3/4 c Shortening
1 1/4 c Sugar
2 1/4 c Sifted cake flour
3 tb Baking powder
3/4 ts Salt
1 c Milk

1pkg Lime jello

1 1/2 ts Vanilla extract

5 Egg whites

Cream shortening; gradually add sugar, beating well at medium speed of an
electric mixer.

Combine flour, baking powder, and salt; add to creamed mixture alternately
with combined milk and jello, beginning and ending with flour mixture. Mix after each
addition. Stir in vanilla.

Beat egg whites (at room temperature) until stiff peaks form. Gently fold
into batter.

Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350°F
for 25 to 30 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans 10 minutes; remove from pans, and let cool completely
on wire racks. *FOR ADULT CUPPYS BRUSH ALL 2 DOZEN CUPCAKES WITH TEQUILLA, 2oz will be plenty of all 24 and a shot for the baker. 

Frosting:

1 c butter

3 c powdered sugar

1 Family size Lime Jello packet

4 tbsp Heavy whipping cream

Cream shortning on medium until you have a smooth texture.  Combine powdered sugar and jello mixture, gradually add to shortening, keeping consistency creamy.  Add in 2 tbsp heavy cream up to 4 to get a butter cream texture.  Refrigerate for 30 minutes before frosting.

Frost cupcakes and add sprinkles of very coarse sea-salt for ultimate taste.