Ricotta Enchilada

As much as I would like, I can't claim the recipe below as my own. The original author was Suzi Shaw and sent to me by Susan Maria Leach, from Before & After (Find them on Facebook) and Bariatric Eating. Susan Maria produces some of the finest protein and bariatric supplements on the market today - and certainly the best tasting.. and she just HAPPENS to be an outstanding cook! 

I'm a long time admirer but get no compensation for my endorsement.

Here is the original posting with pictures. 

HIGHLY recommended and pouch-friendly!

Ingredients

• 1½ pounds ground beef (or pork)
• 2 teaspoons ancho chili powder or chili powder
• 2 teaspoons cornstarch
• 1 cup beef stock
• One can refried black beans
• One 15 ounce container ricotta
• 1 large egg
• One 4 ounce can diced green chilies, well drained on a paper towel
• 6 ounces shredded Jack or Cheddar cheese
• ½ cup chopped fresh cilantro
• 1 jalapeño, cut into paper thin slices
• Homemade or canned enchilada sauce. 

Instructions

• Brown the beef in a medium skillet over medium high heat until well browned. 
• Combine the ancho powder, cornstarch and beef stock in a small bowl to dissolve. 
• Add to skillet and stir until gravy is thickened and glossy. 
• Spoon six equal portions of the beef around edges of the baking dish. 
• Stir the refried beans until creamy, add a dollop of beans next to each portion of beef, leaving center of dish open.
• Spoon ricotta into a medium bowl and stir in the egg, green chiles, half of the cheese, and cilantro. 
• Spoon the ricotta mixture into the center of the dish. 
• Pour the enchilada sauce over the top, scatter remaining cheese and the jalapeño slices, bake for 30 to 40 minutes, until dish is bubbling around edges and cheese is golden. 
• Cool for a few minutes until spooning onto plates. 
• Garnish with additional cilantro, if desired.

Cook's Notes:

It would be very simple to swap the refried for cannellini beans, and the enchilada sauce for a good bolognese  - change the cheese to mozzarella, swap the spices and VOILA!  ITALIAN!!  

---dave---

Crack Slaw

"Crack Slaw" supposedly earned its name because it is so addictive. I have to admit to "seconds". This skillet dish goes together really quickly if you happen to have some thawed hamburger handy. Just toss the beef in the pan, add the other ingredients and stir fry. You will need some sesame oil, however.  That flavor just can't be substituted. The more you like it, the more you may want to add. Feel free. This is one of the recipes that can be tweaked to your heart's content. 

 
Crack Slaw

Nutrition Facts 
Serving Size 206g (about 7 oz) 
Makes 6 LARGE servings 

Amount Per Serving 
Calories 274 
Total Fat 11.7g 
Saturated Fat 3.4g 
Cholesterol 101mg 
Sodium 389mg 
Total Carbohydrates 5.3g 
Dietary Fiber 2.0g 
Sugars 2.7g 
Protein 35.8g 


1 1/2 pounds of fresh lean ground beef 
1 pound of coleslaw mix (bagged in your grocer's produce case)
1-2 Tablespoons sesame oil 
2 Tablespoons soy sauce 
2 tablespoons Splenda 
1 thinly sliced jalapeno pepper (optional) 
1/2 teaspoon onion powder 
1/2 teaspoon garlic powder 

If starting with fresh beef, lightly brown and drain most of the fat. Add all remaining ingredients and stir fry until cabbage is tender. 

This is great for a fast supper or a weekend lunch. It can also go into a tupperware bowl and be reheated in the microwave. Just be careful chopping the jalapeno pepper. Some prefer to wear gloves when seeding and cutting. I am more afraid of latex, so I prefer just to wash my hands well and make sure I don't touch my eyes. 

Cook's note: Instead of hamburger I could use 1lb of the pre-cooked beef/turkey/lamb mixture I keep in the freezer at home. 
Make it Thai Crack Slaw: Stir in some soy sauce. Sprinkle with powdered ginger and a squirt of lime juice. You can leave it like this, or do what I do. I drizzle a little Sriracha red chili sauce on my plate. Just the right level of heat for me.