Mexican Lasagna and Pizza Bread



So today we took Kylie to the groomer. From there we went to Festival Foods for a few things, like dog food, flour and grapes. Usually on Tuesday and Thursday's Festival puts out "dented and scratched" food in a box for $10. If I get there at the right time, sometimes there is a box or two left. Today, I got a box of canned goods, noodles, soups, seasonings, cookies, juice, puddings, pickles. There was some lasagna noodles, diced tomatoes and refried beans. I thought, hummmm, wonder if I could make a "Mexican Lasagna". So I looked up on the internet www.cooks.com and found a recipe. Although I did not have all the ingredients, this is what I came up with, using what I had in "the box".
Lasagna noodles
Can of refried beans
Can of diced tomatoes
1/2 pound hamburger
1/2 chopped onion
1 bag of shredded cheese (mozzarella, Cheddar, or mexican)

Brown hamburger with onion (drain if you need to) add can of tomatoes and refried beans. Layer in a small lasagna pan, 1st layer is mixture, then cooked noodles, mixture, cheese, noodles, mixture, cheese, noodles, mixture, cheese, noodles, mixture, cheese (I think that is four layers), depending how tall your pan is, layer accordingly. I baked this at 350 for about 30-45 minutes.
It was not very spicy so if you would like to add hot sauce to a layer or two, that would be good.



Pizza Bread
Now this was really good!! Found the recipe from a book I got from the library. Called "Everything Flax" More than 100 easy ways to work flax into  your everyday diet.

1/2 cup sun-dried tomatoes
2 1/2 cups unbleached all-purpose flour
1/2 cup light Parmesan cheese
1 Tbsp. granulated sugar
1/2 cup ground flaxseed
1 Tbsp. baking powder
2 tsp. crushed dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1 1/4 cups skim milk (or 1%)
2 Tbsp. canola oil
1 egg
1 small tomato, sliced
1/4 cup diced green bell pepper
1/3 cup shredded mozzarella cheese

Cover the sundried tomatoes with boiling water and let stand for 10 minutes, drain and dice.
Preheat the oven at 350, spray an 8 1/2 x 4 1/2 inch loaf pan with cooking spray.
In a bowl, combine rehydrated sun dried tomatoes, flour, Parmesan cheese, sugar, flaxseed, baking powder, oregano, salt and pepper.
In a separate bowl, whisk together the milk, oil and egg and pour the liquid ingred. into the dry ingred. Stir just until the dry ingred. are moistened.
Pour into the prepared loaf pan.
Sprinkle the fresh tomato, bell pepper and mozzarella cheese over the batter.
Bake for 55 minutes to 1 hour or until the wooden toothpick inserted in the center comes out clean.
Remove from the oven, and transfer the bread to a rack to cool.
This can be stored in an airtight container for up to 2 days or frozen for up to 2 months.

MMMM Good!!!!!!!

I know the pictures aren't that great, but it all did sure taste good. Well, you have a great day and keep looking up for your redemption draws nigh. Cheers ~ Louise