Hey there! I hope your week is off to a good start! My school had a 2-hour delay this morning (due to some icy roads). I was wide awake so instead of going back to bed, I did some of the things I didn’t get around to doing yesterday. I wrote out our weekly meals and my workouts for the week. After yesterday’s post, I decided to include more full-body strength routines along with HIIT and Zumba. I’m really looking forward to my workouts this week.

Tonight, I made a new recipe that I found in an older issue of Cooking Light. I followed this recipe almost exactly. I only made a few adaptations (less mushrooms and jalapenos and canola oil instead of vegetable). It was super low-calorie, filling, and loaded with nutrients.

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Tortilla Casserole with Swiss Chard

Servings: 6
Serving Size: 1 (3 1/2-inch square) & 2 tsp. light sour cream
Calories: 251
Fat: 8.1 g
Carbs: 36.1 g
Protein: 12 g

Here are the ingredients you’ll need for 6 servings:
Recipe slightly adapted from Cooking Light

  • 2 tsp. canola oil
  • 2 cups thinly sliced onion, divided
  • 3 garlic cloves, finely chopped
  • 1/2 tsp. salt
  • 1 (8 oz.) package sliced mushrooms
  • 1 jalapeno pepper, seeded and chopped
  • 4 cups finely chopped Swiss chard
  • 1/4 cup fresh parsley, divided
  • 1/4 cup water
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 12 (6-inch) corn tortillas, quartered
  • 1 cup shredded 2% sharp cheddar cheese
  • 1/4 cup low-fat sour cream

Preheat oven to 375 degrees. Heat oil in a large skillet over medium-high heat. Add garlic and 1 cup of the onion. Cook for about 1 minute, stirring constantly.

Stir in salt, mushrooms, and jalapenos. Place chard over mushroom mixture. Cover, reduce heat, and cook for 15 minutes (or until tender). Stir in 2 tbsp. parsley.

Meanwhile, combine the other cup of onions, water, and undrained tomatoes in a blender. Blend until smooth. Pour the tomato mixture into a saucepan. Bring to a boil; cook 4 minutes or until slightly thick.

Arrange tortillas (16 quarters) in a single layer in a 13 x 9-inch baking dish. Spread 1 cup of mushroom mixture over the tortilla pieces. Top with 1/2 cup of tomato mixture. Sprinkle 1/3 cup of cheese. Repeat layers twice (ending with cheese).

Bake for 20 minutes or until cheese melts (I didn’t allow my cheese to melt…I was hungry). Enjoy!

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