As predicted, my appetite caught up with my high-activity level the day before. I woke up SOOO hungry, so I started right away on a Mexican lasagna, because that’s what everyone eats for breakfast, right? 
Well, you know us, we often eat dinner foods for our first meal of the day; there’s no law against it — ahem, food police! hehe 
I was too hungry to wait for the “lasagna” to get done, so I had a small snack:
30g Barbara’s Honey Rice Puffins (120 cal) with 5oz Calorie Countdown fat free “milk” (30 cal), about 1/4 cup Friendship cottage cheese (55 cal) and grapes (plus about 10 more not pictured). The cereal is in a ramekin, so it’s a very small portion, especially because the milk makes it float up to the top. It’s one of those cereals that I’d have to eat half of the box to feel somewhat satisfied lol.
I started planning the Mexican lasagna in my head one item at a time after seeing so many ingredients in the fridge and pantry that seemed like they belonged together. So, I started working on a family-style dinner. In the Mexican lasagna (or casserole?) went:
- About 12 white corn tortillas
- Leftover Eden Organic brown rice & beans
- Half a can of no salt added black beans
- 2/3 can Amy’s Light in Sodium refried black beans
- 1 can Del Monte no salt added petite diced tomatoes
- 2/3 large red onion, chopped
- 1 can Del Monte no salt added cream corn
- 8oz Cabot 75% reduced fat cheddar cheese
- 1 TBSP extra virgin olive oil
- Cumin, dry cilantro
1. Add chunks of cheese to food processor with 1 TBSP EVOO, cumin and cilantro or shred it by hand and mix together. Being the cheese was low in fat, I like to add some oil to it. Not the greatest cheese for melting, but I worked with what I had as far as cheddar goes. I’d suggest using a higher fat or full fat cheese instead.
2. Layer a deep baking pan (any shape/size you want) with the above ingredients, just as you would make a regular lasagna. I put a layer of tomatoes and a little cream corn on the bottom first, and then the corn tortillas, beans, cheese, and so on.
3. Preheat oven to 375F
4. Bake on middle rack, covered with foil for 35-40 minutes
5. Uncover and let bake for another 15-20 minutes.
Mine made about 8 servings.
The cheese turned greenish-brown after mixing it with the cumin and cilantro. I liked it a lot though! Hubby said it tasted good, but it needed beef. lol Being the grain + legume + veggie lover that I am (aka carb junkie), I liked it vegetarian style, but yeah, lean beef, ground turkey breast or chicken breast would go great in this. Maybe next time.
I made a huge bowl of salad for everyone with:
- A head of red leaf lettuce
- 2 plum tomatoes
- Lots of sliced red onion
- Vinaigrette made with: 2 TBSP avocado oil (240 cal), 1 TBSP balsamic vinegar (10 cal), 2 TBSP red wine vinegar (5 cal), black pepper and 1 chopped garlic clove (5 cal)
I added 14g goat cheese crumbles (40 cal) to mine
Yummy! I picked on the leftovers a few times throughout the night. 
Our last meal of the day was another one of my wacky sandwich ideas that was a major hit with my taste buds!
Smoked turkey on sprouted grain bread with slightly melted Swiss cheese and raspberry fruit spread
This is one of my new favorite sandwiches! I’ve been mixing sweet and savory a lot lately and this just came to me the other day. I layered 2 slices Applegate Farms smoked turkey (60 cal, just 360mg sodium) with 2 slices Sargento reduced fat Swiss cheese (120 cal) on a plate, then popped it in the microwave for 18 seconds to melt the cheese just a little bit. Then I placed the ooey gooey turkey melt on 2 slices of Alvarado Street No Salt! sprouted grain bread (180 cal) with 1 TBSP seedless raspberry Polaner All Fruit (40 cal).
OMG! DEEEEEEEEELISH! On the side had: 14g Sun Chips (70 cal) and 1 Chobani vanilla yogurt (120 cal) topped with 2 large strawberries (15 cal), 4g Uncle Sam’s original cereal (15 cal) and 7g chopped dried dates (25 cal)
One of THEE best and filling sandwich combos I have had in awhile for just 645 calories. I could have cut a few cals with a lighter bread and 1 less piece of cheese, but I’m fine with bigger meals and less snacking. 
I want another one right now. 
Can I rename my blog “Jenn and the Raspberry Turkey Sandwiches”? LOL Sounds like a garage band.
Our landscaper is mowing the lawn right now. I hope he doesn’t kill the iris!! I’d be so sad. 
I think it should be ok. *crosses fingers*
I’m off to take a walk in my homemade obstacle course. I did an hour of it yesterday, too. Dustin’s birthday is next Thursday, so until then there’s going to be major sodium restrictions in place so I can lose some of this puffiness. Who’s with me?
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