December is Holiday Stress Awareness Month
Tis the season of eating, or so it seems. According to the Calorie Control Council, approximately 3000 Calories are consumed at the holiday meal alone, not including appetizers and alcohol. Check out the link above for more info and strategies for managing the feast.
What about the parties, treats brought into work and home baking that are part of the Thanksgiving to New Years tradition but not part of your normal pattern of eating?
Check out these tips for avoiding holiday weight gain. The best tip I can offer is to treat the holidays like any normal day and to be mindful of that while you go through your normal routine while surrounded by so much excess. Maintaining control of your normal routine will help to manage the stress of the holidays.
This recipe comes from the cookbook Still Life with Menu Cookbook by Mollie Katzen and is part of the Moosewood Cookbook series. I make this recipe all the time because it is fast (in the oven in 20 minutes). Although I make it with beans, you could easily swap out cooked chicken or turkey and also add different vegetables. I am providing my modified version for which I have calculated the nutrition information.
6 uncooked corn tortillas, cut into fourths
1 cup jack cheese, grated
2 cups buttermilk
1 cup chopped onion
1 clove garlic
1 cup sliced mushrooms
1 chopped red pepper
1 15 oz can beans (I use black beans), rinsed and drained
½ cup salsa
Preheat oven to 350
Spray a casserole dish and set aside
Saute in 1 tsp oil onion, garlic, mushroom and red pepper until soft and a little brown. Take off heat and add beans and salsa.
Place layer of corn tortillas on bottom and add layer of bean veggie mixture and top with layer of cheese. Repeat so you have at least 3 layers.
Beat eggs with buttermilk add salt and pepper to taste. Pour this mixture over the casserole.
Bake uncovered for 35 minutes.
*Recipe can be easily doubled
*Serve with a big salad!
1 slice provides:
273.5 Cals, 16 g protein, 10.7 g fat, 28.7 g carbohydrate, 6 grams fiber, 535 mg sodium