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.