Italian Hodgepodge

This is a no-fail easy recipe that uses whatever you have in your house and makes it look like you meant to plan on that meal!  I created it on one of those days where you just can't figure out what else to make, and we really enjoyed it - it's very versatile, so don't be afraid to mix it up!

Ingredients:

1 box whole wheat pasta (any kind) cooked and drained

2 c. protein (chicken, beef, pepperoni, etc....)

1/2 c. cottage cheese

1 -2 jar(s) spaghetti sauce (depends on how saucy you like it)

1 c. frozen veggies (whatever you have in your freezer)

1 c. shredded cheese (divided in two equal parts)

Directions:

1.  Preheat oven to 350*F.  

2.  In a 9x13 inch baking dish mix together all the ingredients EXCEPT for 1/2 c. of the cheese.

3.  Bake in oven for 25 minutes.  Sprinkle remaining 1/2 c. of cheese on top.  Bake for 5 more minutes.

Cheesy Potato Casserole

I got this recipe by way of my sister, Erika Pike, who got it by way of Maureen Wengert (a family friend), who probably got it by way of someone else.  The point is - this is one yummy variation of what we affectionately refer to as "Funeral Potatoes."  Enjoy

What You'll Need:

5-7 baking potatoes

2 cans cream of chicken soup

1 pint sour cream

3-4 green onions (chopped)

1 stick butter (1/2 c.)

1/2 lb. grated cheese (cheddar works well)

cornflakes

(The cornflakes, green onions, and cheese amounts can all be played around with until you find the right amount that works to your tastes!)

What to Do:

1.  Set oven to 350 degrees.  Boil potatoes with skins, then peel them, and finally shred/grate them.

2.  Mix the 2 cans of soup with the sour cream.  Melt 1/2 stick of butter (1/4 c.) with green onions.  Mix in with soup and sour cream mixture.  Fold in cheese.

3.  Fold the soup mix into the potato mixtures with a fork (don't mash!).  Spreak into 9x13 pan.  

4.  Melt the rest of the butter and crush cornflakes into the butter - mix.  Sprinkle cornflakes over the top of the potato mixture.  

5.  Cook at 350* until it bubbles/looks cooked through (about 30-40 minutes).

Chicken Enchilada Casserole for Diabetics

Have I ever mentioned how awesome my husband is?!!?  When we discovered that I had gestational diabetes, he spent hours online finding websites, recipes, and other resources to make sure that I would be happy and healthy.  It's hard to tell someone who loves to cook to cut out carbs -eek!  I especially love Mexican food, but tortillas are just not that great for me.  So, when he found this recipe we both agreed that we needed to give it a try.  It was actually quite good, and I would definitely serve it again.  This recipe was posted by Annacia here.

What You'll Need:

3/4 c. water

1/2 c. chopped onions

1/2 tsp. chicken bouillon, instant granules

2 garlic cloves, minced

1/8 tsp. ground black pepper

1/2 c. fat free sour cream

2 Tb. nonfat dry milk powder

1 Tb. all-purpose flour

1 1/2 c. chicken breasts, shredded cooked (abt. 8 ounces)

1 (8oz) can no-salt-added tomato sauce

1 (4oz) can diced green chili peppers, drained

2 Tb. fresh cilantro, snipped (or 1/2 tsp. ground coriander)

nonstick cooking spray

4 corn tortillas, 6-inch, cut into 1-inch wide strips

1 c. black beans, rinsed and drained

1/2 c. reduced-fat Monterrey jack cheese, shredded

Fresh cilantro leaves (optional)

What to Do:

1.  Preheat oven to 350*F

2.  In a medium saucepan, combine the water, onion, bouillon granules, garlic, and black pepper.  Bring to boiling; reduce heat.  Cover and simmer about 3 minutes or until onion is tender, DO NOT DRAIN.

3.  In a small bowl, combine sour cream, nonfat dry milk powder, and flour; add to onion mixture.  Cook and stir until thickened and bubbly.  Remove from heat; stir in chicken.  Set filling aside.

4.  In another small bowl, combine tomato sauce, chile peppers, and snipped cilantro, set aside.

5.  Coat a 2-qt baking dish with nonstick cooking spray.  Arrange tortillas strips in the baking dish.  Top with chicken filling, then top with beans, and finally top with tomato sauce mixture.

6.  Bake for 25-30 minutes, or until heated through.

7.  Sprinkle with cheese.  If desired, garnish with cilantro leaves.  Let stand for 5 minutes before serving.

Nutritional Note:  This recipe makes 6 1-cup servings, with each serving having 151 calories, 1.7 grams of fat, 8.8 grams of protein, and 25.9 grams of Carbs - quite impressive!

Breakfast Casserole

 This is a yummy and filling breakfast type casserole.  I added more eggs than the original recipe calls for, and it was great. I also put the ingredients in a little differently, so below you will find how I do it.

Just look at that yummy goodness!  The original recipe came from Nelda on allrecipes.com (called Tater Tot Casserole I).

 What You'll Need:

1 lb. ground pork breakfast sausage

4 eggs

2 c. shredded cheddar cheese

2 pounds tater tots

2 c. milk

What to Do:

1.  Preheat oven to 350*.

2.  Spray the bottom of a 9x13 pan with cooking spray.  Place tater tots in a single layer at the bottom of the pan.  

3.  Cook the sausage, drain it, and spread it evenly over the tater tots.  Cover evenly with the shredded cheese.

4. Mix together the eggs and milk.  Pour over top of cheese.

5.  Bake in preheated oven for 35-45 minutes.  Cool for 5 to 10 minutes before serving.

Chicken Enchiladas

A lot of people serve chicken enchiladas with a sour cream style sauce. Although I think that's yummy, I much prefer this version of chicken enchiladas with a tomato sauce base. My mother would make these enchiladas (using beef or chicken) all the time while we were growing up and I have always loved them. Now I make them for my husband and daughter who both equally love them. Even better - they're super easy!

What You'll Need:
1 pkg. tortillas (I get the burrito size ones)
2 cups shredded cheese (any flavor you prefer)
1 pkg. Enchilada seasoning (and the tomato paste/sauce and water to make it)
1 lb. cooked and shredded chicken

What You'll Do:
1. Preheat oven to 375*. Using a saucepan, follow the instructions from the envelope (I prefer Lawry's) to make the enchilada sauce.
2. In a bowl combine cooked and shredded chicken and 1-1/2 c. cheese.
3. Pour half the enchilada sauce in the bottom of a 9x13 pan. Coat each tortilla in the sauce from the pan (refilling as often as needed). Then place 1/3 c. chicken/cheese filling inside. Roll up and place seam side down in pan.
4. Once pan is full pour remaining sauce over the enchiladas and sprinkle the remaining cheese on top.
5. Bake at 375* for 20 minutes.

Chicken and Rice Casserole

So easy and so yummy!

Ingredients:
1 box Rice-a-Roni Herb and Butter
1 c. brown rice
4 chicken breast halves, cut in strips
2 cans cream of chicken soup
1 c. milk
3 c. water
1 c. shredded cheese
1 c. crushed cornflakes

Instructions:
1. Preheat oven to 350*
2. In a 9x13 pan mix together the Rice-a-Roni rice and herb packet with brown rice, chicken strips, cream of chicken soup, milk, and water. Stir. (It will be very full.)
3. Cover with aluminum foil and bake for 60 minutes.
4. Remove aluminum foil and stir. Spread layer of cheese over top and then layer of cornflakes on top.
5. Bake, uncovered, for 30 minutes.

Mexican Lasagna

I found this recipe at allrecipes, submitted by Alyce Voorhees. It did not disappoint! Yummmmmm!

Ingredients:
1 lb. ground beef or ground turkey
1 pkg. taco seasoning mix
1 (14 oz.) can diced tomatoes with juice
10 (6 in.) corn or flour tortillas
1 c. salsa
1 c. shredded cheese

Instructions:
1. Preheat oven to 350*.
2. In a large skillet brown the ground beef, and stir in the taco seasoning and tomatoes.
3. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish. Cover with 1/2 c. of the shredded cheese. Then layer the remaining tortillas over the cheese. Spread salsa over the tortillas and sprinkle with the rest of the cheese.
4. Bake for 20 - 30 minutes, or until cheese is melted and bubbly.

Chicken Noodle Casserole

This recipe is from the Frei Family at Blogger Buffet. Very easy to throw together quickly with things already in the house.

Ingredients:
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 c. Milk
1/4 tsp. Black Pepper
1/2 tsp. Salt
1/4 c. Parmesan Cheese
1 1/2 c. Frozen Vegetables (any kind you want)
2 c. Cooked Cubed Chicken
2 c. Medium Egg Noodles, cooked and drained*
1 c. shredded cheese

What to Do:
1. Stir soup, milk, pepper, salt, Parmesan cheese, vegetables, chicken and noodles in 1-1/2 qt. casserole dish.
2. Bake at 400* for 25 minutes, or until hot. Stir.
3. Top with cheddar cheese. Cook for 3-5 more minutes, until cheese melts.

*You could really use any kind of noodles!

Bubble Pizza

This is easy and yummy! I found this recipe posted by Lucy J. at Creative Cook Book. We made it for dinner last night, and LOVED it!

Ingredients:
1 lb. ground beef or turkey, cooked and drained
15 oz. pizza sauce (I would use more if you have it)
2 cans (12 oz.) buttermilk biscuits
1 c. mozzarella cheese

Instructions:
1. Preheat oven to 400*.
2. Combine beef and sauce; heat.
3. Cut biscuits into quarters and put in greased 9x13 pan.

4. Spread meat sauce mixture over biscuits and cook for 20 minutes.

5. Sprinkle with cheese and bake 5-10 minutes more (or until cheese is melted).

Macaroni and Cheese Lasagna

This is a super yummy take on a recipe I found on kraftkitchen.com.

Ingredients
1 package macaroni and cheese
1/4 c. milk
2 tb. butter
1 can spaghetti sauce
1 lb. ground beef
1 1/2 c. mozzarella cheese

Instructions
1. Cook mac and cheese according to lite package directions (using the milk and butter to do so)
2. Cook turkey meat and drain any remaining fat.
3. Lightly grease 8x8 pan
4. Layer ingredients in the following order: macaroni and cheese, meat, sauce, cheese, repeat.
5. Cook in a 350* oven for 20 minutes

Easy Chicken Pot Pie

This is seriously the easiest recipe ever! I throw it together all the time and my whole family loves it.
I originally found it on the side of the Bisquick box!

You will need the following ingredients:

2 cups frozen mixed vegetables, thawed
1 c. cut up cooked chicken (or 1 large can chicken, drained)
1 can Condensed Reduced Fat Cream of Chicken Soup
1 c. Bisquick
1/2 c. Milk
1 Egg

Directions:

Heat Oven to 400*F. Mix chicken and soup in an ungreased 9" pie plate.

Add in 2 cups vegetables

Mix Well

Stir remaining ingredients together until blended.

Pour into pie plate and spread evenly on top.

Bake 30 minutes or until golden brown. Serves 6.

Tuna Noodle Casserole

This recipe is a combination of many suggestions/recipes I've come across.

You will need the following ingredients:

1 8 oz. pkg. Egg Noodles
2 cans Tuna (drained)
1 can Cream of Mushroom Soup
1/3 c. Milk
1/3 c. Sour Cream
1/2 c. Frozen Peas
1/2 c. Shredded Cheese
1/4 c. Parmesan Cheese
Salt and Pepper to taste

Instructions:

1. Boil the noodles in salted water until tender. Drain.

2. Mix together all the remaining ingredients EXCEPT the Parmesan Cheese.
3. Mix the noodles and the sauce together in a medium casserole dish.
4. Sprinkle Parmesan Cheese on top of casserole.
5. Bake at 350 degrees for 20 minutes.


**You can make this casserole with fewer noodles if you prefer it saucier. Or, you can add another can of soup.**