If you give me a little bit of time to go to the grocery store and another 20 minutes of free time at home, you just never know what I’ll whip up.
This week, the result was total yumminess. Relatively healthy, chock full-o-vegetables and spice…just what we always wanted.
- 1 zucchini, halved and sliced into 1/2″ thick pieces
- 1 red bell pepper, diced into large pieces
- 1 onion, coarsely chopped
- 1 can kidney beans, drained and rinsed
- 1.5 c. cooked, diced chicken breast (great way to use up leftover rotisserie chicken!)
- 1 c. (scant) light sour cream
- 1/2 c. low-fat shredded mexi-cheese
- 2 c. crushed tortilla chips
- 2 16-oz jars salsa verde
- Olive oil
Heat olive oil (approx 1 T) in a large skillet or wok. Add vegetables and cook until crisp tender. Remove from heat, stir in beans, chicken, sour cream and salsa verde. Combine thoroughly. Spray sides and bottom of 9×13″ casserole dish with cooking spray. Put 3/4 c. tortilla chips in dish – spread to cover. Add 1/2 of vegetable mixture. Sprinkle with 1/4 c. cheese. Cover with 3/4 c. tortilla chips. Layer with remaining vegetable mixture, cheese and tortilla chips. Bake in 375F oven for 30 minutes, or until casserole is hot and bubbly.
