Mexican Lasagne- Ole` Wednesday Weekly Recipe

Mexican Lasagne- Ole’

mexican lasagne

The Stuff you need to make this :

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 med yellow onion, diced
  • 4-6 cloves garlic minced
  • 1 (2 oz) can sliced black olives
  • 1 (4 oz) can diced green chili peppers
  • 1 (10 oz) can diced tomatoes with green chiles
  • 2 cups salsa
  • 2 (16 oz) cans re fried beans
  • 24 (8”) flour tortillas
  • 8-10 ounces shredded Pepper Jack (or Jack) cheese

What to do with the stuff ;

  • Preheat oven to 375 degrees F (180 degrees C)
  • In a large skillet, sautee the ground beef until browned
  • Add the onion and garlic, and sautee for 5-8 min
  • Drain any excess fat (if desired)
  • Mix in olives, green chile peppers, tomatoes with green chile peppers, salsa, and re fried beans.
  • Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes
  • Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish
  • Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese, use double tortilla thickness, if desired
  • Repeat layering tortillas, meat, cheese pattern to the top, topping off with a layer of meat mixture, then the cheese
  • Lower oven heat to 350 F (175 C)
  • Bake for 35-45 minutes in the preheated oven, or until cheese is slightly brown and bubbly

Garnish with sour cream, sliced lettuce, avocados or guacamole, diced green onions, fresh diced cilantro, lime wedges, and fresh salsa


Mediterranean Mussels


Stuff you Need πŸ™‚

  • 3 lbs Mussels-rinsed (still in shell)
  • 2 tomatoes- chopped
  • 1 small onion- diced
  • 8 cloves garlic- crushed
  • 8-10 leaves Fresh basil- chopped (or 1 TBS dried)
  • 1/4 C fresh oregano ( or 1 TBS dried)
  • 1/4 C Fresh cilantro (or Parsley)-chopped ( or 1 TBS dried)
  • 1-2 serrano chilis diced (optional)
  • 1/2 C wine (whatever bottle you have opened)
  • 1 C Kermato, or Clamato, or V-8 or Tomato juice
  • Olive oil
  • Salt, Pepper, crushed red pepper to tasteΒ 
What you do with all the stuff πŸ˜‰

  • Rinse Mussels, drain and set aside.
  • In Dutch over or large soup pan, sautee garlic, onion and tomato, in olive oil
  • Add all herbs, serranos, wine, salt, pepper and tomato juice
  • Add all mussels, stir to coat all mussels, and bring to hearty simmer
  • Cover, lower heat and let steam for approx 8-10 min
  • Stir, make sure all are heated through.

Bacon Wrapped Omelette bites

Bacon Wrapped Omelette bites
bacon.wrapped.eggbites.jpgThe Stuff you’ll need (for a 6 muffin tin)

  • 6 whole eggs (preferably free range)
  • 12 slices bacon ( 2- per muffin cup)
  • 1 jalapeno pepper, seeded & chopped
  • 8-10 broccoli florets blanched, then chopped
  • 1 smallΒ  red onion diced
  • 6 slices of tomato
  • Salt, black pepper, red pepper flakes
  • Shredded Chedder/jack or pepper jack cheese- optional (omit cheese if you are following Paleo)
How to put all this Stuff together:

  • Β Preheat oven to 350Β°F.
  • Β Cook the bacon in a pan over medium heat only until Β cooked through, but not crispy, about 5 minutes
  • Β Blanch broccoli florets until bright green, drain chop
  • Β Lightly grease muffin tin with olive oil
  • Β Use 2 pieces of the bacon in each tin, wrapping around lining the inside edge of the tin
  • Put tomato slice in bottom of each tin
  • In a medium bowl, whip the whole eggs
  • Add salt and pepper and crushed red pepper to taste
  • Add the chopped jalapenos and diced onion
  • Combine thoroughly, use a soup ladle to put the mixture into each of the muffin tins lined with bacon
  • OPTIONAL – Add sprinkling of shredded cheeses to each cup.
  • Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes,
  • Eat or refrigerate, and save for later.
  • Makes 6 omelet bites.

INCREDIBLY YUMMY, HEALTHY, (resourceful, non-waste) Veggie stock ;-)

INCREDIBLY YUMMY, HEALTHY, (resourceful, non-waste) Veggie stock πŸ˜‰

veggie stock

What’s in it !

Basically, this is what I do weekly from all the ‘waste” that most people throw in the trash. I save all parts of veggies in a large ziplock baggie, it varies from week to week depending on what I make, but includes the “kitchen sink” of all veggie peels, and ends that you cut off, including garlic skins, ends, peelings, and ends of all veggies. Heres an example of what I had this week. You can chop these things down to make them easier to sautee, (or not)

  • onion left overs skin, ends AND one additional small yellow onion cut in 1/4’s
  • cabbage ends and some leaves
  • cauliflower ends
  • cilantro ends and some leaves
  • carrots ends and peels
  • potato peelings
  • tomato ends
  • Celery hearts, and ends
  • garlic ends skins, AND 6 additional whole cloves crushed
  • 3 T olive oil
  • 1 bay leaf – split in half
  • 1 T dried thyme
  • fresh parsley stems
  • 4-6 whole black peppercorns
  • 1 whole clove
  • about 1 gallon water

Whatcha gotta do:

    • In a dutch oven, stock or soup pot, heat the oil over medium heat.


    • Add the onion, garlic, carrot, celery, tomato ends and garlic, sautee gentlyΒ  with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don’t brown the vegetables, though.


    • Add water, bay leaf, thyme, peppercorns, and clove, bring to a boil, then lower to a simmer. Cover, and simmer for 45-60 minutes. Skim off any scum that rises to the surface. Allow all veggies to simmer undisturbed, with minimal stirring.


  • Remove from heat, pour through a strainer into another large pot or container. Cool, and then refrigerate. I use 2- 2 qt plastic V-8 containers, thats’ how I store mine, easy to store, and pour.

Makes approx 1 gallon of vegetable stock.

Tom Ka Gai (Coconut Chicken Soup)

Tom Ka Gai (Coconut Chicken Soup)

Tom Ka Gai.jpg
Stuff you need to make it πŸ˜‰
  • 3/4 pound boneless, skinless chicken meat (range fed if possible)
  • 3 tablespoons coconut oil
  • 2 (14 ounce) cans coconut milk
  • 2 cups organic veggie stock (or water)
  • 2 tablespoons minced fresh ginger root
  • 4 fresh basil leaves
  • 1 small green pepper
  • 1 small sweet red pepper
  • 4 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon chopped fresh cilantro

What to do with the Stuff ;-):

*Β  Cut chicken into thin strips and saute with the peppers in coconut oil for to 4-5 minutes until the chicken turns white
*Β  Bring coconut milk and stock to a boil, reduce heat.
*Β  Add peppers, ginger, fish sauce, lime juice, cayenne pepper, and basil leaves
*Β  Simmer until the chicken is done, 15-20 minutes.
*Β  Sprinkle with scallions and fresh cilantro and serve steaming hot.



2 ripe bananas, mashed (organic, preferably)
4 whole eggs (free range, preferably)
Cinnamon to taste
Coconut oil for pan (lightly grease, or spray)

* Mash Bananas (with fork, or hand mixer)
* Add 4 eggs, and mix well
* Add cinnamon I use 2 tbs for these 8 cakes
* Grease your griddle with coconut oil
* Low to medium heat, ladle the batter on the griddle for approx 45-60 seconds.
* Flip, do the same on this side

*If you make them about 3-4″ in diameter they are a little easier to flip
*Can serve with honey, sprinkle Cinnamon

This recipe makes 8- 4″ “kakes”

Nutritional information:
ALL NATURAL, no processed ingredients
Serving of 4 small cakes: approximately 250 calories 12g of protein

My kinda Linguine with Clam Sauce- quick, easy, and DEELISH-isous (Quick narrated slide tutorial)

The stuff you need:

1 package linguine pasta
splash olive oil
6-8 anchovy fillets (drain oil into pasta water)
6-8 cloves garlic, minced
1 small onion diced
2 TB butter
1/2 cup chopped fresh parsley ( or cilantro)
1 TB dried oregano
1 t ( or T) if you like spice! red pepper flakes
1 t ground black pepper
2 cans whole baby clams, drained- add juice to pasta water
1/3 c white wine ( a little more is ok)
1/4 c sour or heavy cream (optional)
1/4 c Parmesan cheese

What to do with the stuff: πŸ˜‰

1.Bring a large pot of lightly salted water, clam juice & anchovy oil to a boil.
2.Cook linguine until “al dente” (tender- yet firm to the bite),approx 8 min drain well
3.Heat olive oil in a large skillet over medium-high heat.
4.Sautee anchovies until they start to dissolve into the oil
5.Add garlic and onion – continue cooking until soft
6.Stir in cilantro, parsley oregano, red pepper flakes, and black pepper
7.Add wine, and sour cream- optional
8.cover- reduce heat to medium-low
9.Add clams
10.Remove from heat add pasta stir well, cover let meld for about 3-5 min
11.Add Parmesan cheese, additional ground pepper to taste

French toast stuffed with cream cheese & strawberry jam


THIS is UBER yum, and WAY too easy! πŸ˜‰

Here’s the stuff that you need to make it :

6 slices bread (of your choice)
4 eggs
splash vanilla extract
splash milk
fruit jam-(flavor of your choice)
cream cheese (make it easy to spread)

Here’s how you do; πŸ™‚

Heat griddle (or large sautee pan) add 1t. butter or spray with cooking spray
Whip eggs with milk and vanilla in a large bowl
Spread cream cheese on one slice bread
Spread jam on the other
Make a sandwich with the slices πŸ˜‰
Cover in egg mixture (quick dunk-on both sides- don’t soak !) just put in batter
Put on griddle, (or in skillet) and grill at least 90 sec on one side
Flip, brown on other side to desired “done-ness’


(~quick slide tutorial~) Quick, delicious, Easy Peasy Breakfast Burritos ;-)

THESE ARE awesome!…TOTAL crowd pleaser!

You can eat these hot, cold, room temp.
They travel REALLY well for when you are “on the go”,
OR you can dress them up! by smothering in a sauce add a little cheese, and bake for a bit
and–the BEST part kids, and people of ALL ages, (even picky eaters!) will like these
SOOOO QUICK, and easy to make.

Here’s the goods I used for this recipe:

6 Flour Tortillas
3 eggs
3 sliced ham diced up
1/2 onion diced up
Handful shredded chedder /jack cheese
red pepper flakes
salt & pepper to taste
Hot sauce

What I did;

Sauteed ham & onion in a little bit of butter
Add whisked eggs, scrambled with the ham/onion
Add salt, pepper, red pepper flakes to taste
Add cheese, remove from heat, set aside
Put mixture in center of tortilla to roll up
Add a line of hot sauce of your choice (optional)
Add 1 TBS veggie oil to 12″ skillet, heat
Place rolled burritos seam side down in skillet, let brown for a few
Turning on each side with tongs to evenly brown
Serve with chile verde YUM!

NOTE, these are SOOOO easy and can just do plain cheese, or beans, sauteed’ veggies, chicken, rice, I have added Paella leftovers even! SO delish πŸ˜‰ Pretty much, ANYTHING you want to stuff in these, you can.


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