Nacho Turkey Casserole

This is a good one to hide lots of veggies. I think I got this one out of a parenting magazine. I have the basic recipe here plus the optional add ins which is a little of my flare in bold.

3 c crushed tortilla chips (real recipe calls for 5 cups)
1 1/4 lb ground turkey (or beef, whichever your family prefers)
1 small onion, chopped
2 (16oz) jars of salsa, I use one and then add a can of chopped tomatoes or fresh tomatoes
10oz of corn
1/2 c sour cream
2 T flour
1 c cheese
1 can black beans
I also add chopped fresh cilantro, green, red or yellow pepper, even spinach!
1 packet of sazon Goya (use this especially if only using 1 jar of salsa)

Cook ground turkey in a large skillet over medium heat along with onions, peppers, salt and pepper. 1/2 way through cooking add the packet of sazo, spinach and cilantro, or you can save fresh cilantro for a garnish at the end. Once meat is cooked through, add corn and beans, cook for 2-3 min longer. Remove from heat and add salsa, tomatoes, sour cream and flour.

Add 1/2 crushed tortilla chips to bottom of a greased baking dish. Spoon mix over chips. Bake at 350 for 25 min. Sprinkle with remaining chips and all the cheese. Bake 10 min longer.

Calories 444 Fat 17g Fiber 4g Protein 29g (this is without all the added optional veggies)

Bean and Cornbread Casserole

This recipe was submitted by Jessica, I made this and it is wonderful. Great vegetarian meal or a side dish for those who want more.

1T vegetable oil
1 medium onion, chopped
1/2 c green pepper, chopped
2 cloves of garlic, minced
2 cups cooked rice
2 (14 1/2 oz) cans of stewed tomatoes
1 (19 oz) can of kidney beans
1/2 c fresh cilantro, chopped
1 T chili powder, divided
1 tsp salt
1/2 tsp black pepper
Cooking spray
1 (7oz) box of cornbread mix
1 (8oz) can cream style corn
green pepper strips for garnish

Heat oil in a large skillet over medium-high heat. Add onion, green pepper and garlic. Cook until tender. Stir in rice, tomatoes, beans, cilantro 2 tsp chili powder, salt and pepper. Cook 5 min or until heated through. Pour into a 13x9x2 inch baking pan coated with cooking spray.
Mix cornbread according to directions on the box, add corn to the mix. Pour over the top of the casserole and sprinkle with 1 tsp chili powder.
Bake at 400 degrees F for 30-35 min, cornbread will be a golden brown.
Cut into 8 squares, garnish with green pepper strips. Serves 8.

Thanks Jessica! She got this recipe from cooks.com

Easy Chicken Noodle Pot Pie Casserole

From Tarissa:
Here's one for now that's a winter favorite for me, I kind of made it up so the quantities are more "eyeballed", so I just gave approximates:

Easy Chicken Noodle Pot Pie Casserole

2 cups chopped/shredded cooked chicken (I just use 1/2 a rotisserie chicken from the Pick-n-Save deli)
1/2 bag Egg Noodles, cooked & drained
1/2 bag frozen mixed veggies (any variety, but I use the carrots/green bean/peas/corn bag)
1 can condensed Cream of Chicken with Herbs soup (the one "with Herbs" seems to be better than just the plain Cream of Chicken)
1/2 can milk
1 cup shredded cheddar or co-jack cheese (more or less, depending on how much you like)
Salt & Pepper to taste
1 can refridgerated crescent rolls

Mix cooked noodles with all other ingredients except crescent rolls. Spoon into a greased 9x13 baking dish. Lay crecent roll triangles across the top of the noodle mixture creating a top "crust" (it's fine if the seams don't match up). Bake at 350 for 15-20 minutes or until cresent rolls are browned.

Enjoy!
Thanks Tarissa

Lemon Dill Chicken

This one is from a dear friend who I have to give credit to, Zaineb!!! This is another dish I cook at least once a month and have changed it slightly from its original.

1/2 stick of butter
6 skinless boneless chicken breasts
1/2 c chicken broth
1 T chopped fresh or 1/2 tsp dried dill
1 T lemon juice
1/4 tsp salt
1 medium green onion, sliced
4-6 cups of cooked rice

Melt butter in skillet over medium-high heat. Cook green onion and chicken 6 min on each side until lightly browned.

Mix chicken stock, dill weed, lemon juice and salt; pour over chicken. Heat to a boil then reduce heat to low, cover and cook 10-15 min, or until chicken is done. Shred chicken and put back into the butter lemon sauce. Spoon chicken and sauce over rice. Serves 6.

Latin Rice with Chicken

For the more adventurous, Arroz con Pollo. This one is a keeper. I make this at least once a month. The girls love it and its one of those dishes that can change with whatever you have. I think I got this from Myrecipes.com but have changed it from it's original. Here is how I make it:

1 chicken, cut up and skin removed. I use 2 breasts, 2 thighs and 2 drumsticks
Lemon or lime juice from 1
3-5 minced garlic cloves
salt and pepper to taste

Toss chicken pieces in marinade for 1 hour or best overnight.

3 T olive oil
1 medium chopped onion
1 cup green or red pepper, chopped
3-5 minced garlic cloves

In a medium to large pot heat olive oil over medium flame. Add onions, chicken (that has been patted dry) and peppers. Saute until chicken is browned. I add the garlic about 1/2 way through cooking. I also add Adobo all purpose seasoning.

2 cups rice
1 cup chopped tomato or 1 can
2 1/3 cups chicken stock
1 container of green olives
1 can pigeon peas
2-3 tsp oregano
salt and pepper to taste

Stir in rice and tomatoes and cook for another 1-2 min. Add stock, olives, peas, oregano and salt & pepper. Bring to a boil, reduce heat to low and cover tightly for 30 min. Check rice, once done- remove from heat and let rest 10 min. Optional: garnish with cilantro.
Serves 4-6.

White Bean Chili

Sorry I have not posted any recipes lately, but here is another really good one. Although it would be best for a chilly fall night, I highly recommend trying it now. This meal can be made either in a slow cooker or on the stove. (From Simply Recipe site)

2 (15oz) can of white beans
4 c chicken broth
1 T oil
3 boneless chicken breasts or ground turkey
salt and pepper
2 onions, chopped
4 cloves of garlic, chopped
2 (4oz) cans of roasted green chilies
1 T cumin
1/2 pkg fresh spinach and/or mushrooms (optional)
garnish with lime, cilantro, sour cream or grated cheese

Saute onion, garlic and chicken/turkey (sprinkled with salt and pepper) in oil until browned in a medium sized heavy bottom pot. Add beans with broth and cumin. Cook 20 min. Remove 1 cup beans & 1/2 cup liquid, puree and return to pot. Add chilies, mushrooms and spinach, for 5-10 more min. Serve with garnishes and Brazilian cheese bread known as Pao de Queijo.
If you want you can spice it up more by adding crushed pepper flakes.

serves 6
calories 296
fat 3g
carbs 52g

Peanut Butter Brownie Bar

This is a "that time of the month" chocolaty bar. Michelle C was over and had a taste and told me I had to post it, so here it is. I forgot which site I found this on, but I did get it off the Internet, I think some bed and breakfast site.

1 box of Betty Crocker Brownies w/ the chocolate syrup or 2 boxes No Pudge Brownies. I used the No Pudge so I could say they were good for me, wink wink.
Prepare as directed on the box, and cool.

Filling:
1/2 cup peanut butter, I used all natural- less sugary
1/2 cup butter, softened
2 cups powdered sugar, I used about 1 1/2 cups
2 tsp. milk
Beat over medium speed until smooth. Spread over cooled brownies.

Topping:
1 cup chocolate chips, I used dark chocolate
1/4 cup butter
Microwave 30-60 seconds, stir until smooth. Cool slightly and then spread over filling.
Cool until chocolate topping is hard. I placed in the freezer to speed up the process. Store any leftovers in the refrigerator.

Ladies I think these are better than my Peanut Butter Pie!

Pesto Pasta Chicken

So I just made it tonight and everyone ask me to make it again. This is a great quick meal to throw together last min., you can add almost anything. Also this dish can be made vegetarian or with chicken- or split up to make it both. I never have any leftovers... I guess that is a good thing???

1 Box of whole wheat penne pasta, follow directions on box. You can really use any type of pasta you have in your cabinet.
1-2 pkgs pesto sauce, prepare as directed. Depending on how many things you add. I use Knorr's pesto or you can use already prepared- but more expensive. You can find this by the other sauce mixes.
2-3 boneless chicken breasts, optional. I just cook over the stove and then shred.
1 head of broccoli, steamed.
Once everything is done I throw it all in together and sprinkle with Parmesan cheese. Yum yum.
Additional add ins: mushrooms, pine nuts, zucchini or yellow squash; endless possibilities.

Chicken Enchiladas

Here are two different recipes for Enchiladas. The 1st one is by Carrie w/ picture and the second one is by Michelle P. Enjoy. PLease post any comments after you have tried them.

Carrie's Creamy Chicken Enchiladas

Ingredients:
4 chicken breasts
1 C. chicken borth
*Cook these together until chicken is finished. Shred chicken & place off to side. Save 1/4 Cup of the chicken broth, discard the rest.
To the 1/4 C. broth, add 1 medium chopped white onion. Cook until transparent.
Then add the rest of the ingredients:
1 can Fiesta Nacho cheese soup
1 can cream of chicken soup
1 can green chiles, chopped
1 C. salsa
1 c. fat free sour cream
1 brick low fat cream cheese
1 C. mexican shredded cheese
Stir and cook until all blended.
Set aside 1 1/2 cups of this mixture for topping later.
Mix remainder of sauce w/ cooked chicken & spoon appx. 1/2 cup of mixture into tortillas.
Roll up each tortilla & place in sprayed 9x13 pan, seam side down.
Spread reserved topping sauce over the tortilla roll-ups to cover completely.
Top w/ 4 oz. shredded cheese and sliced black olives, and 1 cup chopped green onions.
Bake at 350 degrees for 20 - 25 minutes.


Michelle's
Chicken Cheese Enchiladas

1 can - Nacho Cheese Soup
½ cup – Milk
2 cups – shredded cooked chicken
½ cup – salsa
1 can (4 oz) – chopped green chilies
1 teaspoon – chili powder
8 – flour tortillas


1. In small bowl, combine soup and milk . . . set aside.
2. In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture.

3. To make enchiladas, spread 1/3 cup of chicken mixture along one side of each tortilla. Roll up each tortilla, jellyroll fashion; place seamside down in greased 3-quart oblong baking dish. (An 11x7, 2-quart pan works really well.)

4. Spread remaining soup mixture over enchiladas. Cover with foil.
5. Bake at 375o for 35 minutes, or until hot and bubbling.

(My mom got this recipe from a cousin on my dad's side of the family in 1999.)

Confetti Spaghetti

This looks like it would take forever, but it doesn't. The hardest part is cutting up the broccoli and cauliflower. This is from the Moosewood Cookbook Series. I love it and have been making it since college. Heather knows this recipe all too well, she can vouch how good it is.

3 Tb butter AND olive oil
1 cup minced onion
3-4 garlic cloves, minced
1/2 tsp salt
lots of black pepper
1 tsp dried basil (I use more)
2 stalks broccoli, chopped
2 cups small cauliflowerettes
1/4 lb mushrooms, sliced
2 cups peas, fresh or frozen, I only use 1 cup
1 red bell pepper, diced
3 Tbs Tamari sauce, use a good kind and low sodium
1 lb whole wheat spaghetti
4-6 scallions, minced- I never added these
1 cup minced parsley, never added this either
2 cups grated sharp cheddar cheese, I use 1 cup

1. In large heavy skillet, cook onions and garlic in combined butter and olive oil, salt, pepper and basil for 5-8 min. In a separate pot, boil water and add pasta, cook until al dente.
2. Add broccoli and cauliflower, stir, cover and reduce heat to medium-low. Cook until just tender, 8-10 min. I add the mushrooms the last 2-3 min.
3. Add peas and diced pepper. Stir and cook over medium heat just a few min. Remove from heat and stir in tamari sauce. Cover and set aside until pasta is done.
4. Drain pasta and transfer to veggie mix. Toss and sprinkle in the scallions, parsley and cheese. Serve immediately.