You bet, Bucky!
The veggie risotto recipe is at home in a cook book somewhere. I'll do my best to remember to dig it out tonight. If not, just remind me!
Here's the Mexican Lasagna.
3 Tbsp EVOO
2 lb ground chicken or turkey (low-fat--look for the 7% fat or less)
2 Tbsp chili powder
2 tsp ground cumin
½ red onion, chopped
1 (14 oz) can stewed tomatoes or fire roasted chopped tomatoes
1 c medium (I use mild) heat taco sauce
1 (15 oz) can black beans, drained
1 c frozen corn kernels
8 (8”) spinach flour tortillas (I use whole wheat)
2 ½ c shredded Cheddar cheese or shredded pepper jack
2 scallions finely chopped
Preheat oven to 425F.
Preheat a large skillet over medium high heat. Add 2 Tbsp EVOO. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes and the taco sauce. Add black beans and corn. Heat the moisture through, 2-3 minutes, then season with salt, to taste.
Coat a shallow baking dish (9x13”) with remaining EVOO (I use non-stick spray). Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla cheese. Bake lasagna 12-15 minutes until cheese is brown and bubbly.