Crispy Southwesetern Lasagna

What’s great about freezing is you can cook on your own time frame.  When I was on the NBC Weekend Today show preparing a recipe for Crispy Southwestern Lasagna from my first trim& Terrific cookbook, the book soared to #4 on Amazon!!!  My kids were finally impressed, but, I knew what was impressing everyone:  freezing!  So, in all my cookbooks, I have a snowflake symbol to indicate  freezer friendly recipes.  I then wrote a cookbook that focuses on freezing, Holly Clegg trim&TERRIFIC Freezer Friendly Meals, for all those that like to cook on their own time frame.  I also included in the book everything you wanted to know about freezing but didn’t know where to look.  Here is the recipe for the Crispy Southwestern Lasagna that started off my understanding of freezing. I always make lasagna and freeze ahead whenever I have a group coming to my house.

Crispy Southwestern Lasagna  from The New Holly Clegg trim&TERRIFIC Cookbook with over 500 recipes        

Makes 8-10 servings

1 pound ground sirloin
1 (14 ½-oz) can diced tomatoes, with juice
1 (4-oz) can diced green chilies, drained
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
Salt and pepper to taste
2 egg whites
2 cups reduced-fat or fat- free cottage cheese
14 (6-inch) corn or flour tortillas, cut into quarters
1 (15 1/4-ounce) can corn, drained
1 (8-oz) package  shredded reduced-fat Mexican blend cheese

1. Preheat oven 350˚F.
2. In large nonstick skillet, cook meat over medium heat until done.  Add tomatoes and juice, green chilies, chili powder, cumin, garlic, salt, and pepper; set aside.
3. In small bowl, blend egg whites and cottage cheese well; set aside.
4. Coat a 13x9x2-inch baking dish with nonstick cooking spray. Cover bottom of baking dish with six quartered tortillas.
5. Layer all the corn, half meat mixture, half cheese, four quartered tortillas, then all the cottage cheese mixture, remaining half meat mixture, and remaining four quartered tortillas, and top with remaining cheese.
6. Bake, uncovered, 30 minutes. Serve.

Nutritional information per serving

Calories 239, Protein (g) 25, Carbohydrate (g) 20, Fat (g) 7, Calories from Fat (%) 26, Saturated Fat (g) 3, Dietary Fiber (g) 3, Cholesterol (mg) 40, Sodium (mg) 537
Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable

Crispy Southwestern Lasagna: Make Ahead Recipes: Freeze and Please

Want an absolutely delicious anytime appetizer? Every time I make these I have to sneak a few before I set them out because they will be all polished off before I know it! Tortilla chips baked with a splendid southwestern-seasoned crab mixture and smothered with cheese is quick to prepare and quicker to disappear. Superbowl party or just a Friday night game night with friend, set these melt in your mouth nachos out and you will be the hostess with the mostest!

Crab Nachos from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Makes 3 dozen nachos

6 dozen baked tortilla flour chips
1/2 cup nonfat sour cream
3 tablespoons light mayonnaise
1/2 cup chopped green onions
1 (4-ounce) can chopped green chilies, drained
1/4 teaspoon ground cumin
1 pound lump, white, or canned crabmeat, picked through for shells
Salt and pepper to taste
2 cups shredded, reduced-fat, sharp cheddar or Mexican-blend cheese
Paprika

1.  Preheat oven to broil. Arrange tortilla chips in single layer on baking sheet.
2.  In bowl, combine sour cream, mayonnaise, green onions, green chilies, cumin. Fold in crabmeat, salt and pepper to taste.
3.  Divide mixture on chips. Sprinkle with cheese and paprika. Bake 6-8 minutes or until cheese is melted.
Nutritional information per serving: Calories 57, Calories from fat (%) 29, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 14, Sodium (mg) 143, Carbohydrate (g) 5, Dietary Fiber (g) 0, Sugars (g) 0, Protein (g) 5, Diabetic Exchanges: 1/2 starch, 1/2 lean meat

Crab Nachos