AM I HUNGRY OR JUST EATING

hi Everyone!

This week we are talking about making our meals more satisfying.

The first thing that came to my mind (you won't be surprised) was going out to eat.

Why do we like to do this - Well, first of all we sit and relax while we are eating. No getting up to get something we forgot or something someone else wants. We sit, we relax and we enjoy our food - after all we are paying for it! When we get up from the table we usually say - that was really good!!!

Let's think about when we eat at home. We don't always set the table nicely because after all we don't have company - it's only us. Sometimes we eat on the run - no time to sit down because I need to be somewhere. Maybe I just microwave whatever and eat it standing up. No wonder a couple of hours later I forgot I ate at all!!!!

This week I would like you to try eating like you are company. Use the good dishes, sit and relax at dinner. Think about the food and how good it is. Plan to eat some of your favorite meals. Aren't we more satisfied when we are eating foods we really like. Try a new recipe. Take the time to plan!!! You can do it!!!!

Here's a recipe to try:

MEXICAN LASAGNA

This lasagna will last up to five days in the refrigerator. It's a terrific make ahead meal from our cook once, eat all week series.

Olive oil cooking spray
2 pounds uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cups fat free sour cream
2 cups shredded reduced-fat mexican style cheese, divided
8 oz chopped green chilies, two 4 oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortillas, cut into 2 inch strips
1 cup salsa, mild, medium or hot

Preheat oven to 350 degrees. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle cut into 1 inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover the surface. Top tortillas with half of chicken mixture, layer remaining tortilla and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes.

See you at the meeting!!

Lorraine