Pico De Gallo: Round 2

Awhile ago, I posted a recipe for Pico De Gallo to go with the Chipotle Bowls that I made. I love pico and I've been using it in place of dressing on salads, on top of chicken and pretty much everywhere else that is socially acceptable.

The other day I had a craving for some fresh pico. I then thought to myself, "how can I add some extra protein?"

Voila! This recipe was born.

It takes a little prep work and chopping but the results are phenomenal. This is the perfect side dish to bring to a cookout or to your Thunder parties!

It's so colorful, fresh and flavorful. You may want to double it though. I can promise you that it won't last long.






















Let me introduce the ingredients.

Lime juice, cilantro, tomatoes, jalapenos, salt, red onion, canned sweet corn and black beans.





















First chop up 5 Roma tomatoes

Drain and rinse the canned sweet corn. Add to the tomatoes.

Chop up the onion and add.

Drain and rinse the black beans, then throw them in there.

Remove the seeds and dice up the jalapenos.

Add cilantro, salt and lime juice. There are no specific amounts for these ingredients. Just add to taste.

Stir together and refrigerate.
  

Pico De Gallo: Round 2

• 5 Roma tomatoes
• 1 small red onion (or 1/2 large)
• 1 can sweet corn (drained and rinsed)
• 1 can black beans (drained and rinsed)
• 3 jalapenos
• Cilantro, to taste
• Lime Juice, to taste
• Salt, to taste

1. Combine all ingredients. 
2. Stir together and refrigerate for at least 15 minutes.

***

I'm so beyond obsessed with this. It's so light and refreshing and tastes so great. 

Enjoy!

Kaci

Just Crazy Enough to Work

Pretty much everyone I know loves lasagna.

I love lasagna.

I would never think of messing with something so perfect. But I came across this recipe for Caprese Lasagna and I thought that it was crazy enough that it might work.

And I made it gluten-free! Win!



















The best way that I can describe this dish is that it is a mix between traditional lasagna and a margherita pizza.

Crazy, right?

The answer is yes. But it's crazy delicious.

First, boil water and cook gluten-free lasagna noodles until almost al dente. Drain the noodles and coat in a little bit of olive oil.

Pick up some Jennie-O hot turkey Italian sausage. Squeeze the sausage out of the casing and brown it up.

Once it is brown, move the meat to a colander with a bowl underneath and drain. In the same pan, melt butter. Then add garlic and cook for about 30 seconds. Add Bob's Red Mill gluten-free All Purpose flour and whisk to combine.

Slowly pour in chicken broth and stir. Then add milk. Whisk until smooth and add salt and pepper.

Using a spatula, stir sauce until thick and bubble. This will take around 5 minutes. Transfer sauce to a bowl with a spout.

























Spray a 9x13 pan with cooking spray. Then pour a thin layer of sauce on the bottom of the pan.

Then add 3 noodles. (Sorry about the blurry picture. My food photography skills are severely lacking.)

Then add slices of Roma tomatoes,

Torn up pieces of basil,

Some of the sausage,

Mozzarella cheese,

Then start again with sauce. Repeat 3 times.

I added a little more cheese on top just for fun.

Cover with foil and bake at 375 for 25 minutes. Remove foil and throw it back in for 15 more.

Let it sit for a few minutes before cutting it up and serving.

Caprese Lasagna

Adapted from Iowa Girl Eats 

• 9 Gluten-free lasagna noodles (cook the whole box as some of the noodles can tear)
• Olive Oil
• Package of Jennie-O gluten-free hot Italian turkey sausage
• 2 tbsp. butter
• 2 garlic cloves, minced
• 3 tbsp. Bob's Red Mill gluten-free All Purpose Flour
• 1 1/2 cups chicken broth
• 1 1/2 cups milk
• salt & pepper
• 4 Roma tomatoes
• Basil
• 1 1/2 cups mozzarella cheese

1. Preheat oven to 375 and cook noodles according to package. Drain and coat with a little bit of olive oil and set aside. 
2. Heat a large skillet and squeeze sausage out of casing into pan and brown. Transfer meat to colander and drain. 
3. In the same pan, melt the better. Then add garlic and cook for 30 seconds. 
4. Add in flour, a tablespoon at a time and stir after each addition. Cook for 30 seconds.
5. Slowly add chicken broth while whisking to break up chunks. Pour in milk and whisk to combine. Season with salt and pepper. 
6. Using a spatula, stir until the sauce is thick and bubbly. This will take around 5 minutes. Pour into a bowl with a spout and set aside. 
7. Spray the bottom and sides of a 9x13 pan with cooking spray. Add enough of the sauce to the pan to cover the bottom. 
8. Add 3 lasagna noodles, around 12 slices of tomato, a few torn up basil leaves, some sausage and 1/2 cup of mozzarella cheese. Repeat 2 times. 
9. Cover with foil and bake for 25 minutes. When time is up, remove foil and cook for 15 more minutes.  Let the lasagna sit for 5 minutes before cutting and serving. 

***

I cut the lasagna into 12 pieces. Here is the nutritional information per slice:

Calories: 282.2

Fat: 11.7

Carb: 26.5

Protein: 16.8

Weight Watchers Points+: 7

***

Trust me, this is seriously so good. I was hoping to have some leftovers for a few days, but we ended up eating the whole thing. 

I love the fresh spin on this classic dish. It is perfect for summer because it is more light than normal lasagna.

The best part was the sauce. We couldn't get over how good the flavor was.

I've got to stop writing about this lasagna. My mouth is watering!

Enjoy!

Kaci