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Refried Bean Enchiladas

Reviewed: Aug. 20, 2011
Just made this for my boyfriend and I, and we both really liked it! I did make a few changes though: For the sauce, I just used fresh minced onions rather than dry. (Next time, I will probably increase the entire sauce recipe by half, because it is delicious and I like my enchiladas extra saucy.) For the filling, I omitted the cottage cheese, substituted Chihuahua cheese for the cheddar, and added a can of diced tomatoes and half a jalapeno, finely chopped. (The filling turned out spicy, but not too spicy.) Finally, I used corn tortillas rather than flour ones, which I highly recommend for great texture, flavor, and less calories! Simply heat the corn tortillas on the skillet with a bit of oil or butter until they are soft and pliable before dipping in the sauce.
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Baked Ziti II

Reviewed: Aug. 15, 2011
I made this an hour ago, and I am so pleased with how it turned out! Very rich, even though I used fat free ricotta. Okay, full disclosure: I didn't really follow this recipe's measurements, just the cooking instructions. So I used about 3/4 package of pasta, 14 oz of ricotta, and about half a cup of mozzarella. And I made my own sauce. BUT I would have never thought to use an egg, and yet it made a world of difference from my previous baked pasta attempts! Yay!
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