Fresh Bread
Monday
Mexican Black Bean Lasagna
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained and rinsed
2 (10 oz.) cans diced tomatoes with green chilies, drained
1 cup ricotta cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
8 (6 inch) corn tortillas
1 cup mexican-style cheese blend
Preheat oven to 375ยบ. Spray a 9x5 inch loaf pan with nonstick cookin spray. In a large bowl, combine beans, orn and tomatoes. In a small bowl, stir together ricota, sour cream and cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup ricotta mixture over tortillas. Top with about 1/2 cup black bean mixture. Sprinkle with 1/4 cup cheese. Repeat procedure 3 times.
Bake for 20 minutes or until heated through and cheese is melted.
Tuesday
Herbed Chicken use the leftover chicken for the salad on Friday
Salad
Rolls
Wednesday
Hamburgers with Homemade Hamburger Buns
French Fries
Cole Slaw
Thursday
Salad
Bread Sticks
Friday
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