We've been having lots of yummy home cooked meals during this pre-holiday week as we brace ourselves for the inevitable feasting that will occur around Christmas.
Over the weekend, we had Ibee and Uncle Stan over for lunch and made a healthy combo of our favorite "red chicken" (we named it that; the original recipe came from a Rachael Ray magazine), sweet potatoes and steamed string beans.
Then for our weeknights at home we decided to take a break from meat and go vegetarian with a Mexican-style lasagna. The recipe calls for spinach, cilantro and scallion, but Mel threw in some kale for good measure. Layered with salsa, pinto beans, and pepper jack cheese within whole wheat tortillas, this is a healthy take on lasagna that we will definitely make again!
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