Well, I’m just home from a fabulous “Girl’s Weekend Away” – Hosted by good friends of mine, and fellow blog writer Shannys Shenanigans and I have to say, can she plan a party! I was impressed with all the “little” details she took care of to make it a successful trip away! 15 ladies, 1 cabin, NO CELL SERVICE and several feet of fresh snow – what could go wrong?! Haha… nothing! We were all given a goodie bag, full of fun, and some sweet treats, but which also contain a couple of key pieces – the Girl’s Code of Ethics, a button in case you forgot what happened, sleeping mask, and even a hat for those bad hair days!
Now, I could go on and tell you about the many hilarious and entertaining details of the weekend…BUUUUTTT that would go against “The Code”, I can however say, the theme of the weekend – Mexican Fiesta, and although it was cold outside… inside was hot hot hot! *giggledamrequired*
The orange slice jello shots rocked, and fresh made festive cupcakes a perfect and simple dessert for us ladies! Mexican food was planned throughout the entire weekend, even down to homemade tortilla shells for our slow cooked pulled pork fajitas – YUM YUM! This was my first girl’s weekend, and a quick thanks to everyone who made me feel welcome and apart of the weekend – next year is the 10th annual weekend – wow! What a bunch of fun ladies! Of course not all activities were inside… bonfire and even a late night snowmobile ride added some excitement to the weekend away.
|That's Tiffany hanging out by the sleds|
When I got home, I just wasn’t ready to give up the whole Mexican themed meals, and since my other half loves anything with a kick, I decided to continue on the trend for our Monday night dinner. This is a simple twist to lasagna, and you can pack it full of healthier options to keep it a little lighter than the traditional Lasagna dinner. You are in control of the “spice” level, by the heat of the salsa, added Chipotle Chile Spice and peppers you add. Also, this recipe can be doubled easy – or downsized, you be the judge! For a dinner that would feed 2-4, I found this size was perfect – as there were the 2 of us, and enough left over for lunch the next day!
- 1 ½ lbs ground pork (I used 1 small package)
- ½ cup diced onion
- ½ cup diced green pepper
- 2 garlic cloves minced
- 1 can black beans – (low sodium)rinsed well
- ½ cup frozen corn (or can of corn nibblets)
- 1 ½ tsp chipotle chili powder
- 1 cup favorite pasta sauce
- 1 cup salsa
- 4 large tortilla shells
- 1 ½ cup shredded cheese (I used marbled cheddar & Monterey Jack)
-Preheat oven to 375F, spray a round casserole dish with PAM Cooking spray
-In a large non-stick pot or skillet, cook ground meat, onion, peppers and garlic until meat is no longer pink. Break up ground meat as much as possible.
-Add Black Beans, corn, chili powder. Cook and stir for another 2 more minutes
-Add pasta sauce, salsa and bring to a boil, reduce heat to low, and let simmer for 5 minutes, stirring occasionally
-Assemble the lasagna – place 1 tortilla shell in bottom of dish, making sure bottle of dish is covered completely
- Spread 1/3 of meat mixture over shell followed by ½ of cheese.
-Repeat with remaining layers. Sprinkle remaining cheese on top and cover with foil
-Bake for 35 minutes @ 375F. Uncover and bake for another 10 minutes or until cheese on top is bubbly.
-Remove from oven and let stand for at least 10 minutes prior to cutting and serving.
Recipe Variations – ground chicken or beef would be yummy, as well, serve with a dollop of sour cream/green onions. For more of a kick – add in a diced jalapeno pepper and use spicy salsa.