Pan Skillet
Enjoy a Tex Mex Diabetic Meal of Taco Style Lasagna, Southwestern Skillet Corn and Tangy Lemonade Pie
Make a Tex-Mex style meal for your family to enjoy. This meal, is tasty , easy and economical. For the entree, taco-style lasagna is a casserole that only takes minutes to make and then bakes for about a half hour. The flour tortillas instead of lasagna noodles, the beans, taco seasoning, etc. come together to create a real southwestern-style dish.This dish has your meat, vegetables, and dairy all in one dish. Some grain is included with the tortillas. By topping with shredded lettuce and tomato, you add a salad element. To go with the lasagna, serve southwestern skillet corn to add to the southwestern flair of the meal. For dessert, finish your meal with the cool, tangy tartness of lemonade pie.
TACO-STYLE LASAGNA
1 lb lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2/3 cup water
1 pkg taco seasoning mix
1 can (15-oz) black beans, rinsed and drained
1 can (14 1/2-oz) Mexican-style diced tomatoes, do not drain
6 (8") flour tortillas
1 can (16-oz) refried beans
3 cups (12-oz pkg) shredded Mexican cheese blend
In a large skillet, cook the beef, pepper, and onion over medium heat until meat is no longer pink; drain well and rinse with hot water. Return to skillet, add water and taco seasoning mix; bring to a boil. Reduce heat; simmer uncovered for two minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Grease a 13 x 9 x 2-inch Baking Dish or pan. Place two tortillas in greased pan and spread half of the refried beans and beef mixture over the tortillas. Sprinkle 1 cup of cheese over beef mixture. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 degrees for 25 to 30 minutes or until bubbly and cheese is melted. Before serving, top each serving with some shredded lettuce and diced tomatoes, if desired, to bring some salad into the meal.
9 servings
SOUTHWESTERN SKILLET CORN
1 med red bell pepper, chopped
1 tbsp finely chopped seeded jalapeno pepper
1 tbsp butter
1 1/2 tsp ground cumin
1 (1 lb) pkg frozen corn, thawed
1/3 cup minced fresh cilantro (parsley may be substituted)
In a large Nonstick Skillet, saute pepper and jalapeno in butter until they are tender. Add cumin, cook another half a minute. Add corn and cilantro; saute another 2 to 3 minutes or until heated through.
3/4 cup = 138 calories, 26 g carbs, 6 g protein
Note: Be careful when handling jalapenos. Wear gloves and do not touch your eyes or face.
TANGY LEMONADE PIE
1 pkg (.3 oz) sugar-free lemon gelatin
1 pkg (8 oz) reduced-fat cream cheese, cubed
1 3/4 tsp sugar-free lemonade drink mix
1 (8 oz) reduced fat graham cracker crust
6 tbsp sugar-free frozen whipped topping, thawed
Prepare gelatin according to package directions. Refrigerate until almost set. Transfer gelatin to a blender or food processor. Add the cream cheese and lemonade mix; cover and process until smooth. Pour into the crust. Refrigerate overnight. Serve with whipped topping.
Enjoy!
About the Author
For more of Linda's diabetic recipes and information, visit her website at http://diabeticenjoyingfood.squarespace.com
What's the difference between a skillet and a Fry Pan?
Skillet and Frying Pan Buying Advice
Skillets were originally deep, much like the sauce pans we use today, but the term is used interchangeably with "frying pan." A frying pan is a shallow, long-handled pan used for frying food. These pans are not about slow cooking or braising. Often they do not have lids because they do not have the need to seal in juices as a pan for slow cooking must do. The sides of these pans flare out while the height remains shallow. A frying pan should not be too heavy to lift or move around easily. It should have a long handle that stays cool so that you feel safe when cooking. The frying pan is the one to turn to when you want to sear and brown something fast and then bring the heat down quickly.
Nowadays, people like to mingle the two and the frying pans are skillets that have moderately high, slightly flared sides. They are useful for all kinds of pan-frying, as opposed to deep-fat frying. These pans are what you need to use when you want to cook foods like pork chops, potato pancakes, or soft-shell crabs, as well as peppers and onions. You may also use a frying pan to sauté, which involves rapid frying in a small amount of fat followed by the addition of other ingredients to the pan, but that technique is better left to a true sauté pan with high straight sides. A 7-8 inch skillet is a highly functional pan for cooking an omelet or scrambled egg, sautéing garlic or your favorite vegetables. A 10-12 inch skillet can be used for frying greater volumes of the same items, and for stir-frying if the pan is made from heavy material that conducts heat well so there are no hot spots.
A copper pan that is lined with tin or Stainless Steel is the first choice for delicate items that needs precise timing. Copper is the quickest responsive metal; it picks up heat immediately but it will also lose heat as soon as the pan is removed from the burner. For everyday cooking, whether sautéed mushrooms, hamburgers or chicken cutlets, pans made from stainless steel-wrapped aluminum and anodized aluminum are excellent choices. Some foods require steady, even heat to brown. An old-fashioned Cast Iron skillet that doesn’t cool down when you take it off the burner would be a good choice for hash browned potatoes, bacon or a grilled cheese sandwich.
Although it is better to use a potholder when you are cooking, it is also important that the frying pan handle stay as cool as possible. You can look for metal handles that are hollowed in some way or that are made of a different metal than the pan itself. Phenol handles stay cool, even after prolonged frying, but you can't use the pan under the broiler. Wooden handles stay the coolest, but are not oven-proof and dishwasher-safe. Also it got rotten fast, you will not expect a pan without the handle for its service life. If you purchase any non-stick aluminum pans you should make certain they are anodized. Inexpensive non-stick pans will not wear well nor will they hold up to high heat.
Skillet Pan seared Pork Tenderloin made simple. The Sauce is Optional.(5)
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