By Jessica Higgins | Jan 10, 2014

By Jessica Reynolds

Phone at:207-465-6972

In our World:It sure has been Cold! Mother Nature sure has given us a good ol' winter that is for sure! Having said that I want

to thank a few people that no matter the weather they are still out there helping all of us.

First Thank you to Ralph Sullivan for keeping our roads so safe threw all of these nasty road conditions!

Second thank you to Troy fire department! They have been pretty busy since the new year,they have already responded to 8 calls

and we are not even out of January yet!Thank you all for all you do!

68 til spring I'm counting down!!!

Troy basketball won their 1st game last week!!Good job! You all played So Good! Keep up the good work!!

Found a pretty yummy recipe that Kelsey & I are going to making soon! Thought I would share it with you all.

Chicken (but we will probably use Beef) Enchilada Lasagna:


3-4 Tablespoons Olive Oil

2 small zucchinis, diced

8 whole green onions, sliced

1 medium green pepper, diced

1/2 cup black olives, sliced

4 cups fresh baby spinach, chopped/shredded

2 teaspoons cumin

salt and pepper, to taste

3-4 cups cooked rotisserie chicken (or any other leftover chicken)

1 (15 oz) can black beans, rinsed and draine

1 (16 oz) jar of your favorite salsa (I used mild so it wouldn't be too hot for my kids)

1 bunch of fresh chopped cilantro (optional)

4 cups mild green enchilada sauce (I used two jars of my favorite brand)

16 whole corn tortillas, cut into strips 2 cups grated cheese (I used Monterrey Jack, but cheddar is good too! Just use what you have)Toppings: sour cream, tomatoes, avocados, etc.

Directions:In a large skillet, heat olive oil over medium heat. Add zucchini, onions and green peppers and saute until they start to soften, about 5 minutes. Stir in olives, spinach,cumin, salt and pepper until spinach starts to wilt. Once spinach is all wilted, remove the skillet from the heat and stir in chicken, beans, salsa and cilantro (if using). This is the filling for the lasagna. Set aside.

Spray a 9x13" baking dish with non-stick cooking spray. Spread 1/2 cup of enchilada sauce across the bottom of the dish and place 1 layer of corn tortilla strips over top. Sprinkle some cheese over the top. Spread half of the chicken and veggie filling over the tortillas and cheese. Top with more cheese, more tortilla strips and 1 1/2 cups enchilada sauce. Continue layering the lasagna with more cheese, the last 1/2 of the filling, more cheese, the remaining tortilla strips, 2 cups of enchilada sauce and the last bit of cheese.

Cover the baking dish and bake at 350 F for 30-45 minutes. Remove from oven and cool for 10 minutes before cutting and serving. Top with avocados, sour cream, avocados, tomatoes,cilantro, etc.

Troy Town Office:

Office Hours: Monday & Tuesday 9am-4pm Wednesday 4pm-7pm Thursday 9am-4pm Friday 8:30am-Noon Saturday & Sunday:Closed

Phone number:207-948-2283


Contact me: with news,birthdays,anniversary's etc. that you would like to see in here.

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