Turkey Tamale Casserole

I made 8 servings of a Turkey Tamale Casserole adapted from a Cooking Light recipe.  --JT
My adapted recipe...

Turkey Tamale Casserole
Yield: 8 servings
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1 egg
1 teaspoon ground chipotle chili pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
1 20-oz pkg of ground turkey breast (98%lean), crumbled and browned

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with cooked turkey; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 10 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces. Top with avocado or FF sour cream. (didn't have any sour cream, so I used avocado.) Calories per serving: 300, 330 with a serving of frozen veggies. Cost per serving (including the veggies) = about $2

I ate one serving and pacakged the rest with a side of green beans or broccoli. I liked the meal a lot. It filled me up and satisfied my craving for Mexican food.  However, the green chili flavor wasn't as strong as I would have liked. Future options:  Add black beans to chicken mixture.  Make without meat, veggies (onion, pepper, mushroom, beans).  Serve with a salad.

could have used less cheese.

packaged for freezing.

Sweet Potato & Edamame Baked Burrito

This unusual burrito recipe was inspired by the traditional samosa filling of sweet potatos and sweet peas but had been dressed up with spicy salsa, vegetables and a non-dairy cheese sauce for a wonderful combination of textures and flavors. Baking the burritos seals the toritillas, giving this handheld entree a rich golden color and making it easier to eat. The filling can be made several hours ahead, but the burritos should be assembled just prior to baking to keep the torillas from getting soggy.

Makes four large burritos

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
4 medium-sized sweet potatoes, or 4 cups sweet potato puree
2 T. olive oil, divided
1 large onion, sliced in large strips
1½ t. cardamom
1½ t. salt, divided, plus more to taste
1 cup frozen shelled edamame, thawed
(Replacement for vegan cheese sauce...)
1 4-oz. bag baby spinach, stems removed
1 cup chunky spicy salsa, either homemade or store-bought
4 large whole-wheat tortillas
Hot sauce and spinach leaves, for topping (optional)

Preparation:
1. Preheat the oven to 400 F. Line a large baking sheet with a piece of parchment paper and set aside.

2. Heat a large pot of boiling water. Chop the potatoes into small chunks and boil until tender, about 10 minutes and drain. Carefully, using gloves if necessary, remove the skins from the potatoes (they should slip off rather easily, but they will be extremely hot). With a fork or potato masher, mash the potatoes well. Set aside.

3. In a heavy-bottomed skillet over medium heat, heat 1 T. of the oil, adding the onions and cardamom once hot. Stirring frequently, cook the onions for about 10 minutes or until translucent and fragrant. Remove from heat and mix the onions, 1 t. of the salt and the edamame with the mashed sweet potatoes. Set aside.

4-6. Cheese Sauce nonsense.

7. Assemble the burritos. Place the tortillas on the prepared baking sheet. Spread approximately ¼ of the sweet potato mixture on the center of each of the tortillas, leaving about 1 inch on each of the sides and about 2 inches on the top and the bottom of the tortilla. Top mixture with about ¼ of the spinach leaves but reserving a few, followed by ¼ cup of the spicy salsa and ¼ of the cheese sauce. Top the cheese sauce with the reserved spinach leaves (this will keep the tortillas from getting soggy).

8. Roll the burritos. Fold the 1-inch sides of the tortillas toward the center of the tortillas, just barely folding over the edges of the filling. Pull the "bottom" of the tortilla up over the filling mixture, tucking the edge of the tortilla just underneath the filling while continuing to hold in the sides. Roll the tortilla until the "top" of the tortilla now forms a seam at the bottom. Push in the sides with your fingers if necessary.

9. Bake burritos for about 20-25 minutes, carefully flipping half-way through. Serve hot with hot sauce and more spinach leaves if desired.

Vegetable Tamale Pies

Serves 6

What You Need
6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
3 cups pinto beans, cooked (or canned)
1 cup frozen corn
1 15 ounce can diced tomatoes
1 1/2 cups salsa
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Sour cream to serve

Note: If you have time, we recommend cooking the beans from dry beans – it greatly enhances the flavor and texture!

What To Do

1 Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. You can prepare it in advance and refrigerate until baking.

2 Preheat the oven to 350°F.

3 Chop the cilantro. Drain the can of diced tomatoes and 1/2 cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.

4 In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.

5 Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.

6 Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.

from ACoupleCooks

Green Chilaquiles With Chicken and Squash

Of all the dishes I make with tomatillos, this one counts as the greatest comfort food. You can toast the tortillas in a microwave: zap them for one minute at 100 percent power, and turn them over and zap them again. Repeat until they are crisp and brown, then break up into large pieces.

1 medium boneless, skinless chicken breast (6 to 8 ounces), poached and shredded
1 pound fresh tomatillos, husked and rinsed
2 or 3 jalape?r serrano chiles, stemmed, seeded for a milder salsa
1/4 cup chopped white onion, soaked for five minutes in cold water, then drained and rinsed
2 large garlic cloves, peeled
Salt to taste
12 cilantro sprigs, plus additional chopped cilantro for garnish
1 tablespoon canola oil
2 1/2 cups chicken or vegetable stock
2 medium summer squash, diced (a mixture of green and yellow is pretty)
8 corn tortillas, toasted in a microwave or in an oven and broken into small pieces
1/2 cup low-fat Greek style yogurt or crumbled queso fresco
Sliced radishes for garnish

1. Poach the chicken breast, shred or cut into small dice and set aside.

2. Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes, turning them over halfway through. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro sprigs. Blend until smooth.

3. Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of oil to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo puree and stir constantly until it thickens and begins to stick to the pan, about five minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer and simmer 10 minutes, stirring often. Add the summer squash and simmer, stirring often, until tender, about 10 minutes. The sauce should coat the front and back of your spoon. Stir in the chicken and heat through. Taste and adjust seasoning. Just before serving bring to a simmer and stir in the tortilla chips. Garnish with the yogurt or cheese, sliced radishes and chopped cilantro. Serve at once.

Yield: Serves four.

Advance preparation: The sauce will keep for four days in the refrigerator and can be reheated just before adding the tortilla pieces.

Nutritional information per serving: 233 calories; 8 grams fat; 1 gram saturated fat; 29 milligrams cholesterol; 26 grams carbohydrates; 6 grams dietary fiber; 356 milligrams sodium (does not include salt added during preparation); 17 grams protein.

Corn and Green Bean Salad With Tomatillo Dressing

In a great end-of-summer salad, this tomatillo dressing has a delicate and wonderfully herbal flavor. The salad is all about texture and color.

For the dressing:
1/4 pound fresh tomatillos, husked
1 serrano chili, seeded for a milder dressing and coarsely chopped
1 tablespoon fresh lime juice
10 cilantro sprigs
1 tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed
1 garlic clove, peeled
3 tablespoons extra virgin olive oil
Salt to taste

For the salad:
Kernels from 2 ears corn
3/4 pound green beans, trimmed and cut in 2-inch lengths (about 3 cups)
1 large or 2 medium tomatoes, cut in 1/4-inch dice
4 radishes, cut in half lengthwise then sliced thin in half-moons
2 tablespoons minced chives
Lettuce leaves for the platter or bowl
1/4 cup crumbled queso fresco (1 ounce)

1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.

2. Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.

Yield: Serves six generously.

Advance preparation: You can prepare the dressing and the salad several hours before serving, but don't toss together until ready to serve. Refrigerate in separate bowls.

Nutritional information per serving: 129 calories; 8 grams fat; 1 gram saturated fat; 2 milligrams cholesterol; 14 grams carbohydrates; 3 grams dietary fiber; 19 milligrams sodium (does not include salt added during preparation); 3 grams protein

From NYTimes

Tomatillo Guacamole

This is a guacamole with a punch. The roasted tomatillos blended with hot chilies add acidity and spice to the creamy avocados. It has the luxuriousness of guacamole at just over half the calories.

1/2 pound fresh tomatillos, husked
1 jalapeño or 2 to 3 serrano chilies, seeded if desired and roughly chopped
10 cilantro sprigs, plus additional leaves for garnish
Salt to taste
2 small or 1 1/2 large ripe avocados
1 tablespoon freshly squeezed lime juice

1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.

2. Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.

Yield: 1 1/2 cups, serving six.

Advance preparation: This will hold for a couple of hours in the refrigerator but is best eaten soon after preparing.

Nutritional information per serving: 107 calories; 9 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 8 grams carbohydrates; 5 grams dietary fiber; 5 milligrams sodium (does not include salt added during preparation); 2 grams protein

From NYTimes

Dos Coyotes serves a salsa similar to this, but a bit more avocado-y.  I always add more green salsa...

Shrimp in Tomatillo and Herb Sauce

This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn’t easy to find in the United States. I’ve created a flavor that is reminiscent of hoja santa by combining basil, tarragon and mint.

5 large garlic cloves, peeled and halved
Salt to taste
2 tablespoons extra virgin olive oil
1/2 pound tomatillos, husked
2 serrano chilies, stemmed
1/2 cup fresh basil leaves
2 tablespoons fresh mint leaves
1 tablespoon fresh tarragon leaves
1 1/4 pounds medium shrimp, peeled and deveined
Freshly ground pepper

1. Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste. Add 1 tablespoon of the olive oil and blend together.

2. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chilies, basil, mint and tarragon and blend until smooth. Season to taste.

3. Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for one minute, then, using tongs, turn the shrimp over and cook on the other side for one minute. Remove from the pan and set aside on a plate.

4. Add the garlic paste to the hot pan and cook, stirring, for another 30 seconds to a minute, until fragrant. Add the tomatillo mixture, stir together, turn the heat to medium low and simmer, stirring often, for five minutes, until the sauce thickens slightly. Return the shrimp to the pan, bring to a simmer and cook, stirring often, for about three minutes, until the sauce coats the shrimp and the shrimp is tender but still moist. Taste, adjust salt and serve.

Yield: Serves four.

Advance preparation: You can prepare the green purée several hours before cooking, but for the most part, this is a last-minute dish, like a stir-fry.

Variation: This sauce is also delicious with vegetables or with white beans.

Nutritional information per serving: 184 calories; 8 grams fat; 1 gram saturated fat; 189 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 221 milligrams sodium (does not include salt added during preparation); 21 grams protein

From NYTimes

Good with chicken too? Of course!