Chipotle Pork and Onion Casserole

This makes for a healthy, warm comfort food on a cold winter night.  I found the recipe in my new favorite cookbook, Flat Belly Diet Cookbook.  See previous post.   

Printable Recipe
Ingredients:

12 ounces boneless pork loin, cut into 1/2 pieces
1 tsp chili powder
1/2 tsp ground cumin
1/4 cup olive oil
2 cups onions, chopped
1 tsp sugar
3 cloves garlic, minced
1 carrot, chopped
1 rib celery, chopped
1 can (8.5 ounces) whole kernel corn, drained
1 can (15 ounces) diced tomatoes, unsalted
1 chipotle chile pepper in adobo sauce, minced
3/4 cup shredded reduced-fat sharp cheddar cheese
1/4 cup fat-free sour cream

Instructions:

Preheat the oven to 350 degrees.  Coat an 8x8 baking dish with cooking spray.

Combine the pork, chili powder, cumin and 1 tbsp of the oil in a bowl.  Heat 2 tbsp of the oil in a large nonstick skillet over medium heat.  Add the onions and sugar and cook, stirring often, for 7 to 8 minutes or until the onions are very soft.

Add the garlic, carrot, and celery.  Cook, stirring occasionally, for 5 to 6 minutes or until the onions are lightly browned and the vegetables are softened.  Stir in the corn and cook for 2 minutes longer.  Transfer to a bowl and reserve. 

Heat the remaining 1 tbsp oil over medium-high heat and add the pork.  Cook, stirring occasionally, for 3 to 4 minutes or until the pork is no longer pink.  Add the reserved onion mixture, tomatoes and chile pepper.  Cook, stirring occasionally, for 2 to 3 minutes or until slightly thickened.  Transfer to the prepared baking dish and scatter the cheese on top.  Cover with a sheet of foil that has been coated with cooking spray.

Bake for about 15 minutes or until the pork is tender and the filling is bubbling.  Remove the foil and bake for 3 minutes longer or until the cheese has browned slightly.  Divide among 4 serving plates and top each with 1 tbsp of the sour cream.

Cheddar and Potato Breakfast Bake

I wanted something to go along with my creme brulee French toast so I tried this recipe out of the new Bisquick Recipe Card book I found at the grocery store.  You know these great little books they have by the check-out.  I have a rather large collection of them and do actually try some of the recipes sometimes. 

Click here if you can't find it at your local grocery store.

We really liked this recipe.  It is rather healthy if you use the Bisquick Heart Smart Mix (which I didn't because I didn't have any).  It makes a very large casserole so I cut some into squares and put some of them in the freezer in individual baggies.  It also is very tasty in a whole wheat tortilla for breakfast.  I'm wondering if you can make this recipe using other types of baking mixes because I would like to try it with a whole grain baking mix.  What do you think?  Let me know if you try it. 

Printable Recipe

Ingredients:

4 cups frozen potatoes with onions and peppers, thawed
1-1/2 cups shredded reduced-fat cheddar cheese
5 slices of Canadian Bacon chopped
1 cup Bisquick Heart Smart mix
3 cups fat-free (skim) milk
1 cup fat-free egg product
1/2 tsp pepper

Directions:

Heat oven to 375 degrees.  Spray 13x9 inch glass baking dish with cooking spray.  In medium bowl, mix uncooked potatoes, 1 cup of the cheese and the bacon.  Spread in baking dish.

In same bowl, stir Bisquick mix, milk, egg product and pepper until blended.  Pour over potato mixture.  Sprinkle with remaining 1/2 cup cheese.

Bake 30 to 35 minutes or until light golden brown around edges, the center is set and the cheese is melted.  Let stand 10 minutes before serving.