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Chicken Enchiladas Monterrey

Chicken Enchiladas Monterrey

Sauce:

3/4 C. Butter

3/4 C. Flour

1 Quart Rich Chicken Stock

3/4 C. Half and Half

1T Chopped Pimientos

1T Green Chilies

1T Cilantro

2 tsp. Salt

1/4 tsp. White Pepper

Filling:

1T Chopped Onion

3 Oz Cooking Oil

1 Lb Cooked Chopped Chicken

4 Oz Cream Cheese

4 OZ Sour Cream

1T Green Chilies

12 Soft Tortillas

8 Oz Monterrey Jack Cheese

Sauce: Melt butter over low heat. Mix in flour very slowly until flour and butter are blended well. Do not let this mixture brown. Remove from heat and add warm (not boiling) chicken stock. Stir over low heat until sauce is smooth and thickened. Stir in warm cream. Do not allow to boil. Add pimientos, chilies, cilantro, salt and pepper. Stir and keep warm. Filling: Cook chopped onions in oil until soft. Add chopped chicken. Add salt and pepper to taste and stir until ingredients are mixed well. Remove from heat. In a mixing bowl, cream the cream cheese with enough sour cream to make a nice creamy base. Add chicken mixture, chopped peppers. Stir and mix ingredients. Roll filling in soft tortillas. Cover enchiladas with sauce, and top with shredded cheese and extra chilies. Bake in a 350 degree oven until sauce and cheese are bubbling.

Shepherd’s Pie with Squash and Potato Topping

Shepherd’s Pie with Squash and Potato Topping

Squash and Potato Topping:

1 medium-size butternut squash (about 1-1/2 pounds), pared, seeded, cut into 1-inch cubes

3 large baking potatoes (about 1-1/2 pounds), pared and cut into 1-inch cubes

3/4 C. low-fat milk (1 percent)

1-1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. ground nutmeg

1/8 tsp. ground hot red pepper

Filling:

3 medium-size onions, chopped

2 T. vegetable oil

2 cloves garlic, finely chopped

1-1/2 pounds lean ground beef

1 T. dried basil

1 T. dried oregano

1 tsp. ground cumin

1 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. pepper

2 T. all-purpose flour

1 can (28 oz.) Italian-style plum tomatoes, drained and cut up

1 pound green beans, trimmed and cut into 1/2-inch lengths

1 egg

Paprika, for garnish

Prepare topping: Cook squash and potatoes in boiling water until tender, about 15 minutes. Drain squash and potatoes; return to pot. Add milk, salt, black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly. Preheat oven to 375 degrees F. Prepare Filling: Sauté onion in oil in large skillet until softened, for about 5 minutes. Add garlic; sauté 1 minute. Remove to a plate. Crumble beef into skillet; cook until browned, about 3 minutes. Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour. Add tomatoes and green beans. Bring to boiling. Lower heat; cover and cook 10 minutes. Spoon into 13 x 9 x 2-inch glass baking dish. Beat egg into squash mixture. Spread over filling, making decorative swirls. Sprinkle with paprika. Bake in 375 degree F oven 40 minutes or until bubbly and top is golden brown. Transfer baking dish to wire rack to cool for 20 minutes before serving.

Cheeseburger-and-Fries Casserole

Cheeseburger-and-Fries Casserole

2 pounds lean ground beef

1 10-3/4-oz. can condensed golden mushroom soup

1 10-3/4-oz. can condensed cheddar cheese soup

1 20-oz. package frozen, fried crinkle-cut potatoes

Hamburger toppings (choose from catsup, pickles, mustard and chopped tomato)

In a large skillet, cook the ground beef, half at a time, until brown. Drain off fat. Place the cooked meat in the bottom of a 13x9x2-inch baking dish. In a medium mixing bowl, combine the condensed golden mushroom soup and the condensed cheddar cheese soup. Spread over the meat in the casserole. Sprinkle the frozen crinkle-cut potatoes over the top of the casserole. Bake in a 350 degree F oven for 45 to 55 minutes or until the fries are golden. Garnish with suggested hamburger toppings, if you like.

Polenta Casserole

Polenta Casserole

Polenta Casserole

 

Cooking spray

1 tsp. olive oil

2 C. chopped onion (about 2 onions)

3 C. (12 ounces) coarsely chopped shiitake mushrooms

2 garlic cloves, minced

1½ tsp. salt

⅓ C. red wine

1 T. tomato paste

1 T. chopped fresh thyme

1 (15-ounce) can diced tomatoes

1 C. polenta

½ C. shredded Asiago cheese (2 ounces)

¼ tsp. freshly ground black pepper

½ C. fresh goat cheese

1½ tsp. unsalted butter, cut into small pieces

 

Preheat the oven to 400°F. Spray a 9 × 13-inch casserole dish with cooking spray. Heat the oil in a medium sauté pan set over medium-high heat. Add the onions and cook for 8 minutes, until they start to brown. Add the mushrooms, garlic, and ½ tsp. of the salt, and cook, stirring, for 4 minutes. Add the wine, tomato paste, and thyme and cook for 3 minutes. Stir in the tomatoes, reduce heat to medium, and cook for 10 minutes, or until thick. Bring 4 C. of water to a boil in a medium saucepan. Stir in the polenta and the remaining 1 tsp. of the salt. Reduce the heat to low and cook, stirring, for 20 to 30 minutes, or until thick. Spread a third of the polenta into the prepared casserole dish. Spread half of the tomato sauce over the polenta and sprinkle with 2 T. of the Asiago cheese and ⅛ tsp. of the pepper. Crumble and sprinkle half of the goat cheese across the casserole. Repeat the layers, ending with the last third of the polenta. Top with the remaining ¼ C. of the Asiago cheese and top with the butter. 5 Bake for 25 minutes, or until bubbly.

Baked Sausages, Fennel, and Potatoes with Fontina

Baked Sausages, Fennel, and Potatoes with Fontina

Baked Sausages, Fennel, and Potatoes with Fontina

 

2 T. cooking oil

1 pound mild Italian sausages

1 onion, cut into thin slices

1 fennel bulb, cored and cut into thin slices

2 cloves garlic, minced

3/4 tsp. fennel seeds

1 pound baking potatoes (about 2), peeled and cut into 3/4-inch cubes

1/2 tsp. salt

1/3 C. dry white wine

3 1/2 C. canned tomatoes (one 28-ounce can), drained and chopped

6 ounces fontina, grated (about 1 1/2 C.)

 

Heat the oven to 450°. In a large deep frying pan, heat 1 T. of the oil over moderate heat. Add the sausages and cook until browned and cooked through, about 10 minutes. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices. Add the remaining 1 T. oil to the pan and heat over moderately low heat. Add the onion, fennel bulb, garlic, and fennel seeds and cook, covered, for 5 minutes. Stir in the potatoes and salt and cook, covered, until the vegetables start to soften, about 5 minutes. Stir in the wine and simmer until evaporated. Stir in the tomatoes. Raise the heat to moderately high and simmer until no liquid remains in the pan, 2 to 3 minutes longer. Stir in the sausages and transfer the mixture to a 9-by-13-inch baking dish. Bake the sausage mixture for 10 minutes. Remove from the oven and top with the fontina. Bake until the vegetables are tender and the cheese is melted, about 10 minutes longer.

Cheesy Baked Grits Casserole

Cheesy Baked Grits Casserole

4 C. low fat milk

2 C. water

1 tsp. salt (divided)

1 1/4 C. uncooked quick cooking grits

1 C. (4 oz) shredded parmesan cheese

1/2 teaspoon black pepper

5 large egg whites

6 T. chopped fresh chives (or green onions)

2 tsp. butter (melted)

cooking spray

Preheat oven to 350F. Combine milk, water and 1/2 tsp. of salt in a medium saucepan over medium-high heat; bring to a boil. Add grits, stirring with a whisk. Cover, reduce heat to low and cook 8 minutes or until liquid is absorbed. Remove from heat. Stir in 1/4 tsp. salt, cheese and pepper. Cool 5 minutes.

Place remaining 1/4 tsp. salt and egg whites in a large bowl and beat with a mixer at high speed until stiff peaks form. Gently fold grits into the egg whites and add the chives. Spoon mixture into a 13×9″ baking dish coated with cooking spray. Top the grits with the melted butter. Bake at 350F for 40 minutes or until browned. Let stand 10 minutes before serving. Yields 8 servings (approx 1 C..)

Sausage and Peppers Casserole

Sausage and Peppers Casserole

1/4 C. olive oil

2 lb. fresh turkey sausage (about 8 links), cut in 1/2

1 medium red onion, quartered and separated

1 red bell pepper, cored, seeded, and cut into 1- inch-wide strips

1 green bell pepper, cored, seeded, and cut into 1-inch-wide strips

1 yellow bell pepper, cored, seeded, and cut into 1- inch-wide strips

1 pound green beans, ends trimmed and halved

1 (14-ounce) can no-sugar-added diced tomatoes

3 cloves garlic, chopped

2 T. chopped basil leaves, plus some for garnish

1 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

1/4 tsp. freshly ground black pepper

8 ounces button mushrooms

4 marinated hot cherry peppers, optional

Shaved Parmesan, for garnish

Equipment: oval gratin dish

Preheat oven to 375 degrees F. Heat 2 T. of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don’t fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet. Meanwhile, heat the remaining 2 T. oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes. Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered

Yield: 8 servings

Calories: 417

Fat: 37g

Fiber: 4g

Baked Cod Casserole

Baked Cod Casserole

2 tablespoons extra-virgin olive oil , divided

2 medium onions , very thinly sliced

1 cup dry white wine

1 1/4 pounds cod , cut into 4 pieces

2 teaspoons chopped fresh thyme

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 cups finely chopped whole-wheat country bread (about 2 slices)

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1 cup finely shredded Gruyere or Swiss cheese

Preheat oven to 400°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes. Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes. Toss the bread with the remaining 1 tablespoon oil, paprika and garlic powder in a small bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

Yield: 4 servings

Calories: 328

Fat: 13g

Fiber: 4g

Healthier Italian Sausage Egg Bake

Healthier Italian Sausage Egg Bake

12 oz lean Italian turkey sausage, casings removed

1 medium onion, chopped (1/2 cup)

1 medium red bell pepper, chopped (1 cup)

2 cloves garlic, finely chopped

1 box (9 oz) Green Giant® frozen chopped spinach, thawed, drained

4 cups frozen shredded hash brown potatoes (from 30-oz bag), thawed

2 cups reduced-fat Italian cheese blend (8 oz)

2 tablespoons grated Parmesan cheese

12 eggs

3/4 cup fat-free (skim) milk

1 teaspoon dried basil leaves

1/2 teaspoon salt

1/2 teaspoon pepper

Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach. In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours. Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.

Yield: 12 servings

Calories: 280

Fat: 12g

Fiber: 3g

Ham & Cheese Bake

Ham & Cheese Bake

Ham & Cheese Bake

 

12 to 16 croissants, cut into large pieces (about 12 cups)

6 ounces cubed ham

8 ounces white cheddar cheese (or any sharp cheese you have on hand)

1½ cups half-and-half

6 large eggs

1 tablespoon Dijon mustard

2 teaspoons dried parsley flakes

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 tablespoons (½ stick) unsalted butter, melted and cooled

 

Preheat the oven to 350°F. Spray a 9 × 13-inch baking pan with nonstick spray. Arrange the croissant pieces, ham, and cheese in the prepared baking pan. In a large bowl, mix the half-and-half, eggs, mustard, parsley, salt, pepper, and butter and pour over the ingredients in the pan. Give the mixture a slight toss and let it sit for 20 minutes. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the top is golden brown and the cheese is bubbling. Serve immediately.

Rich N Creamy Potato Casserole

Rich N Creamy Potato Casserole

6 medium potatoes

2 C. (16 ounces) sour cream

2 C. (8 ounces) shredded cheddar cheese

4 T. butter, melted, divided

3 green onions, thinly sliced

1 tsp. salt

1/4 tsp. pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Peel and grate potatoes; place in a bowl. Add the sour cream, cheddar cheese, 3 T. butter, green onions, salt and pepper. Transfer to a greased 2-1/2-qt. baking dish. Drizzle with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Refrigerate any leftovers.

Artichoke Lasagna

Artichoke Lasagna

Olive Oil

1 (9 oz) pkg. frozen artichoke hearts (can substitute non-marinated canned)

1 (6 oz) jar marinated artichoke hearts

4 1/2 cups spicy purchased pasta sauce

9 no boil lasagna noodles (from an 8oz pkg such as Barilla or Delverti brands)

1 (15oz) container of ricotta cheese

2 cups grated mozzarellas cheese

1 1/2 cup of grated fine Parmesan (not Kraft grated but fresh)

1/2 cup chopped fresh basil

Heavy foil

 

Preheat oven to 375. Brush a 9x9x2 baking pan with olive oil. Cook frozen artichokes in pkg. in microwave on high approximately 5 minutes; cool. Chop coarsely; place in bowl. Mix in marinated artichokes. Spread some of the tomato sauce on the baking pan so bottom is covered. Top with 3 uncooked noodles, 3/4 cup tomato sauce to cover the noodles, 1/2 ricotta cheese, 1/2 basil, 1/2 mozzarella, 1/2 artichokes, 1/2 of the Parmesan cheese and 1/2 cup tomato sauce to cover. Then continue layering as before starting again with the 3 lasagna noodles. End up with 3 noodles on top covered with remaining tomato sauce and sprinkle with Parmesan. Place pan on extra long piece of heavy foil. Fold up ends and sides to enclose pan. Bake lasagna until heated through about 1 hour. Uncover let stand 30 minutes and serve with salad and crusty garlic bread.

 

Yield:

Calories:

Fat:

Fiber:

 

Wild Rice Hot Dish

Wild Rice Hot Dish

1 lb. ground beef

1 green pepper

1 C. celery, chopped

1 can mushrooms

1/2 pkg. slivered almonds

1 can mushroom soup

4 C. canned chicken broth

1 C. wild rice, washed

1 T. soy sauce

Pinch of rosemary

Handful of cranberries (preferably fresh, although dried will work, too)

Brown first four ingredients in a pan. Add the rest of the ingredients. Bake at 375 degrees for 1 1/2 hours. Rice will soak up the broth and pop open. After 1 hour, put the cranberries on the top of the hot dish. This will give the dish a surprisingly tart flavor when the berries are mixed in with the rest of the hot dish.

Macaroni and Beef Hot Dish

Macaroni and Beef Hot Dish

1 lb. elbow macaroni

1 medium onion, chopped

1 lb. ground beef, cooked and drained

1 28 oz. can Italian tomatoes with liquid, broken up (may want to add 1 smaller can, too…drain and reserve liquid, in case it is needed)

Salt and pepper

2 C. shredded cheddar or mozzarella

Cook macaroni until just tender. Brown beef with onions and drain. Mix macaroni, meat and tomatoes, season. Pour half into a lightly buttered casserole and top with half of cheese. Add remainder of mixture and top with remainder of cheese. Bake at 350 degrees for 30 minutes.

VARIATIONS: You can add oregano, chopped garlic, Italian seasoning, etc.

Tamale Pie

Tamale Pie

2 lbs. ground beef

1 large chopped onion

1 large chopped green bell pepper

1 C. tomato sauce

1 can chopped black olives

1 1/2 C. yellow corn meal

3/4 lbs. shredded cheddar cheese

1 tsp. ground cumin or 2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. salt (once again)

To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 C. water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.

Bacon & Beef Hot Dish

Bacon & Beef Hot Dish

3-4 strips bacon (more if you use center cut)

1 C. diced celery

1 C. diced green pepper

1 C. diced onion

1 lb. lean ground beef

3 C. cooked rice

1 can tomato soup

salt & pepper to taste

Dice bacon and cook over low heat to render most of the fat without overcooking — you want it a bit short of crumbly. Remove to large mixing bowl. Leave a T. or so of fat in pan. Raise heat to medium high and add vegetables and salt and pepper to taste. Sauté vegetables until tender. Don’t brown. I start with the celery and give it an extra minute or two. Add vegetables to bacon in mixing bowl. Brown ground beef, breaking into fairly small pieces. Drain and add to bacon and vegetables. Add rice and mix thoroughly. Add soup and mix again. Taste and adjust seasoning. Put in casserole (hot dish) dish and bake covered at 350 degrees for 45 minutes to an hour. Bacon never tasted so good!

Potato, Kale, and Kielbasa Casserole

Potato, Kale, and Kielbasa Casserole

3 pounds russet (baking) potatoes (about 6)

½ stick (¼ cup) unsalted butter

¾ cup chicken broth

2 tablespoons cider vinegar

2 ½ pounds kale, coarse stems discarded and the leaves washed well

½ pound Münster, grated coarse (about 2 cups)

1 pound smoked kielbasa, cut crosswise into ¼-inch-thick pieces

2 large onions, halved lengthwise and sliced thing crosswise

Preheat oven to 400°F. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, ½ cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Münster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish. In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Münster, and pour the remaining ¼ cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of the oven for 20 minutes, or until it is heated through.

Keilbasa Casserole [Hot Dish]

Keilbasa Casserole [Hot Dish]

1lb beef keilbasa cut into rings about a 1/2 inch thick (I use Hillshire Farms)

4 med. red skin potatoes, sliced about 1/4 inch thick

1 large yellow or white onion, sliced 1/4 inch thick

Basic white sauce, using butter, flour, milk and some dillweed

Make white sauce first and set aside (make it on the thick side). Layer a 9 X 13 cake pan with the sliced potatoes. Cover with one third of the white sauce. Place onion slices on top of potatoes. Place sliced keilbasa on top of onions and add more sauce. Do this until all the potatoes, onions and keilbasa are used up. Bake uncovered at 350 degrees for about 45 minutes. When the potatoes are tender, it is done. Helpful Hint: If you line your pan with aluminum foil, the clean-up is easy.

Sour Cream Casserole Hot Dish

Sour Cream Casserole Hot Dish

1 lb. lean ground beef

12 oz. egg noodles

8 oz. sour cream

8 oz. cream cheese

4 oz. grated sharp cheddar cheese

2 cans tomato sauce

1 bunch green onions

Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13×9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.

Mom’s Bacon, Sauerkraut, and Noodle Hot Dish

Mom’s Bacon, Sauerkraut, and Noodle Hot Dish

1 lb. bacon

1 bag egg noodles

1 can undrained sauerkraut

Cut bacon up into small pieces and then fry to a crisp. Cook egg noodles according to the directions on the bag, drain and then mix, along with the bacon and all of the bacon grease, with the can of undrained sauerkraut. Bake in a casserole (hot dish) dish at 350 degrees until thoroughly heated.

Honey-Chile Chicken on Coconut Rice

Honey-Chile Chicken on Coconut Rice

Honey-Chile Chicken on Coconut Rice

Nonstick cooking spray

2 cups water

1 14 ounce can unsweetened light coconut milk

1 ¼ cups uncooked jasmine rice

½ teaspoon salt

2 teaspoons olive oil

¾ cup chopped onion

¾ cup chopped yellow and/or red sweet pepper

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1 ½ cups frozen peas

2 T. honey

2 T. Asian chili paste (sambal oelek)

1 T. lime juice

2 teaspoons reduced-sodium soy sauce

3 cups chopped cooked chicken breast

Raw chip coconut, toasted (optional)

¼ cup snipped fresh cilantro

Lime wedges

 

Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray. In a small saucepan bring the water and coconut milk to boiling; pour into prepared baking dish. Stir in rice and salt. Bake, covered, 30 minutes. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add onion and sweet pepper; cook 5 minutes or just until tender, stirring occasionally. Add ginger and garlic; cook and stir 1 minute more. Stir onion mixture and peas into partially cooked rice. In a medium bowl combine the next four ingredients (through soy sauce); stir in chicken. Spoon chicken mixture over rice mixture. Bake, covered, 15 to 20 minutes more or until heated through and rice is tender. Sprinkle with coconut (if desired) and cilantro. Serve with lime wedges and/or additional chili paste.

 

8 servings

 

283 calories, (3 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 45 mg cholesterol, 369 mg sodium, 36 g carbohydrates, 2 g fiber, 8 g sugar, 21 g protein.

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

4 T. butter

5 T. flour

3 C. 1% milk

4 cloves garlic, minced or pressed

2 5.2 oz packages Boursin cheese, crumbled

1/2 tsp. ground nutmeg

1/4 tsp. cayenne pepper

1 tsp. fresh thyme, chopped

Salt & pepper, to taste

1/4 C. fresh parsley, chopped

4 lb. russet potatoes, peeled, thinly sliced and patted dry

2 oz grated parmesan

6 strips bacon, cooked and chopped

 

In a small sauce pan, make your roux: Melt the butter and whisk in the flour. Cook mixture over low heat for a few minutes, so the raw flour taste is gone but the roux is still a pale yellow. Slowly whisk in the milk, and add the garlic and Boursin. Keep whisking until bubbly and thickened, about 10 minutes. The mixture should be the consistency of cheese sauce or warm queso. Add nutmeg, thyme, cayenne, parsley and salt & pepper to taste. Set aside. Preheat oven to 375°F. In a buttered 9×13 baking dish, layer about 1/4 of the potato slices slightly overlapping one another. Top with a pinch of salt, pepper, and 1/4 of the grated parmesan. Ladle over about 1/4 of the cream sauce & spread evenly over potatoes, top with 1/4 of the crumbled bacon. Repeat layers until you have used all your ingredients, making sure that you have enough cream sauce to cover the top layer. Finish with the last of the parmesan cheese and crumbled bacon. Bake for 45-60 minutes, until potatoes are tender and top is brown and bubbly. Allow pan to sit for about 15 minutes to set up, so you can cut the potatoes into pieces.

Pizza Casserole

Pizza Casserole

4 C. uncooked wagon wheel pasta (8 oz.)

1/2 pound bulk Italian sausage

1 jar (28 oz.) pasta sauce

1 can (4 oz.) mushroom pieces and stems, drained

1/4 C. sliced ripe olives

1 C. shredded mozzarella cheese (4 oz.)

Heat oven to 350ºF. Cook and drain pasta as directed on package. While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole. Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.

Pepperoni Rigatoni Bake

Pepperoni Rigatoni Bake

Pepperoni Rigatoni Bake

 

1 package(s) (16-ounce) rigatoni or penne pasta

2 large eggs

1 cup(s) whole milk

1 cup(s) (4 ounces ) shredded part skim mozzarella cheese

1 cup(s) (3 ounces ) grated Parmesan cheese

1 container(s) (15-ounce) part-skim ricotta cheese

4 ounce(s) (1 cup) sliced pepperoni, cut into slivers

1 package(s) (10-ounce) frozen peas

1/2 teaspoon(s) salt

1/4 teaspoon(s) ground black pepper

 

Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook as label directs. Meanwhile, preheat oven to 375 degrees F. Grease 3- to 3 1/2-quart casserole (about 2 inches deep) or 13- by 9-inch glass baking dish. In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella, Parmesan, ricotta, pepperoni, frozen peas, salt, and pepper until well combined. Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Transfer rigatoni mixture to prepared casserole. Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set. Let stand 5 minutes before serving.

Yield: 6 servings

Calories: 675

Fat: 26g
Fiber:

Chicken Caliente

Chicken Caliente

Butter, for greasing casserole

2 1/2 C. large-diced cooked chicken

3 C. cooked rice

1 C. sliced celery

1 C. sliced green bell pepper

1 C. sliced onion

1/2 C. mayonnaise

1/2 C. sour cream

2 T. freshly squeezed lemon juice

1 T. chili powder

2 tsp. fine salt

1/2 tsp. garlic powder

1/2 tsp. hot sauce

3 tomatoes, cut into wedges

1 1/2 C. corn chips, crushed

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately

Spinach Artichoke Dip Casserole

Spinach Artichoke Dip Casserole

1 lb. pasta, fully cooked and drained (I used small shells.)

1/2 lb. boneless, skinless chicken breasts or thighs, cooked and cubed

1/2 bag frozen spinach, thawed

1 15 oz. can artichoke hearts, drained and chopped

1 C. mayonnaise

1/3 C. sour cream

1 6 oz. bag shredded Parmesan cheese

1 T. horseradish, optional

1/2 t. each salt, black pepper, garlic powder

1/4 t. each nutmeg and cayenne pepper

1/2 C. grated Parmesan cheese, optional

Place all of the ingredients, except pasta, in a large bowl and stir until combined. Add pasta and toss to coat. Pour into a 13×9 inch casserole dish. Sprinkle with grated Parmesan if desired. Bake at 350 degrees for 25-30 minutes, until bubbly. (For Stolen Moments style, simply cover the casserole dish with foil and refrigerate. Place in a preheated oven 30 minutes before dinner time.)

Simply Sour Cream Chicken Enchiladas

Simply Sour Cream Chicken Enchiladas

1 lb chicken breast, diced

1 medium onion, chopped

1 tablespoon vegetable oil

8 (8 inch) flour tortillas, softened

1 1/2 cups grated Monterey jack cheese or Mexican blend cheese, divided

1/4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies

In frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Mexican Hot Dish

Mexican Hot Dish

1 lb. pork sausage

1/4 C. chopped onion

1/2 C. chopped green pepper

1 C. uncooked macaroni

2 Tsp.. sugar

1 tsp. salt

1 tsp. chili powder

1 – 1 lb. can tomatoes

1/2 C. dairy sour cream

grated cheese

Lightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cooked throughout. Stir in sour cream – heat throughout. Pass grated cheddar with this hot dish.

Chicken Chiles Rellenos Casserole

Chicken Chiles Rellenos Casserole

1/2 lb. ground chicken
1 C. chopped onion
1 3/4 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 (16-oz.) can fat-free refried beans
2 (4-oz.) cans whole green chiles, drained and cut lengthwise into quarters
1 C. (4 oz.) preshredded colby-Jack cheese
1 C. frozen whole kernel corn, thawed and drained
1/3 C. all-purpose flour
1/4 tsp. salt
1 1/3 C. skim milk
1/8 tsp. hot sauce
2 eggs, lightly beaten
2 egg whites

Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside. Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.

Yield: 6 servings
Calories: 292
Fat: 9.5g
Fiber: 5.2g

Corn Fritter Casserole

Corn Fritter Casserole

3 T. butter, softened
3 large egg whites
1 (8-oz.) block fat-free cream cheese, softened
1/2 C. finely chopped onion
1/2 C. finely chopped red bell pepper
1 (15 1/4-oz.) can whole-kernel corn, drained
1 (14 3/4-oz.) can cream-style corn
1 (8 1/2-oz.) package corn muffin mix (such as Jiffy)
1/4 tsp. black pepper
Cooking spray

Preheat oven to 375°. Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean.

Yield: 9 servings
Calories: 247
Fat: 8.4g
Fiber: 1.9g

Chicken Tortilla Casserole

Chicken Tortilla Casserole

2 C chopped, grilled chicken

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

1 jar (8 oz) chile peppers, drained

1/2 C old el paso enchilada sauce

3/4 C crumbled baked tostitos

1/2 C shredded reduced fat jack cheese

Stir together the chicken, beans, peppers, and enchilada sauce. Place it all in a 9” x 9” baking dish. Top with chips and bake at 400°F for half an hour. Sprinkle cheese over the dish and bake an additional 5 minutes

Monterey Strata

Monterey Strata

8 ounces broccoli florets, cut into bitesize chunks

2 eggs

2 egg whites

2 C. fat-free milk

2 tsp. salt-free seasoning blend

1/4 tsp. salt

4 slices (5 ounces) 7-grain sourdough or whole wheat bread, cut into 1/2″ cubes

1/4 C. minced scallions or onion

1/2 C. (2 ounces) shredded swiss or gruyere cheese

Preheat the oven to 325°F. Coat a 12″ x 8″ baking dish with vegetable oil spray. Fill a skillet with 1/2″ water. Cover and bring to a boil. Add the broccoli. Cover and cook for 1 to 2 minutes, or until crisp-tender. Drain. In the baking dish, combine the eggs and egg whites. Beat with a fork until smooth. Add the milk, seasoning blend, and salt. Stir to blend. Add the bread, scallions or onion, and broccoli. Press with the back of a fork to submerge. Let stand for 5 minutes, or until the bread is soaked. Sprinkle on the cheese. Bake for about 45 minutes, or until puffed and golden.

Yield: 6 servings

Calories: 169

Fat: 5g

Fiber: 3g

Chicken and Eggplant Casserole

Chicken and Eggplant Casserole

1 eggplant, peeled and cut into 12 slices
2 T. shredded Parmesan or Asiago cheese
1/2 tsp. garlic powder or 1 clove garlic, minced
3/4 lb. boneless, skinless chicken breast, chopped
1 can (14 1/2 oz.) diced tomatoes
1 medium onion, chopped
1 large green bell pepper, chopped
1/2 C. mushrooms, sliced
3/4 tsp. dried Italian seasoning
1/4 tsp. ground black pepper
1/4 C. (1 oz.) shredded reduced-fat mozzarella cheese

Preheat the broiler. Arrange the eggplant slices in a single layer on a nonstick baking sheet. Mist the slices with cooking spray. Broil 4 inches from the heat for 2 minutes, or until golden. Turn the eggplant over and mist again. Sprinkle with the Parmesan or Asiago cheese and garlic. Broil for 1 minute, or until golden. Set aside. Heat a nonstick skillet coated with cooking spray over medium-high heat for 1 minute. Add the chicken and cook, stirring often, for 5 minutes, or until no longer pink. Add the tomatoes (with juice), onion, bell pepper, mushrooms, Italian seasoning, and black pepper, stirring to break up the tomatoes. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Preheat the oven to 375 °F. Coat an 8″ baking dish with cooking spray. Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange the remaining 6 eggplant slices over the chicken. Sprinkle with the mozzarella cheese. Cover with foil and finish cooking, or refrigerate until the next day. Or wrap with foil, label, and freeze for up to 3 weeks. Bake, covered, for 30 minutes, or until heated through. To cook frozen casserole, bake, covered, at 375°F for 50 minutes, or until heated through.

Yield: 4 servings
Calories: 205
Fat: 3g
Fiber: 6g

Colorful Veggie Bake

Colorful Veggie Bake

3 C. frozen cut green beans, thawed and drained;
2 medium green peppers, chopped;
6 plum tomatoes, chopped and seeded;
2 C. low-fat (8 to 12 oz.) shredded cheddar cheese;
3 C. chopped zucchini;
1 C. low-fat biscuit/baking mix;
1/2 tsp. salt;
1/2 tsp. cayenne pepper;
1 1/2 C. egg substitute; and
1 C. milk (skim/fat-free milk).

Place beans and peppers in a greased 13-inch x 9-inch x 2-inch baking dish. Top with tomatoes, cheese, and zucchini. In a bowl, combine the biscuit mix, salt, cayenne, eggs and milk just until moistened. Pour over the vegetables. Bake, uncovered, at 350F for 55-60 minutes or until puffed and a knife inserted near the centre comes out clean. Let stand for 10 minutes before serving.

Yield: 12 servings
Calories: 146
Fat: 5g
Fiber: 2g

Tuna Noodle Casserole

Tuna Noodle Casserole

6 ounces no-yolk-type medium noodles
2 tsp. butter or margarine, divided
1 small chopped red bell pepper
1/2 medium chopped onion
1 C. sliced fresh mushrooms
2 T. flour
1 1/4 C. 1 percent milk
1/2 C. shredded sharp cheddar cheese
1 (9-ounce) can drained water-packed albacore tuna, flaked
1/2 tsp. each salt and black pepper
1/3 C. dried bread crumbs

Heat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray; set aside. Cook noodles according to package directions; drain. Meanwhile, combine 1 tsp. butter or margarine, bell pepper, onion and mushrooms in a large container and microwave on high (100 percent power); drain. Whisk together flour and milk until smooth. Stir into vegetable mixture; cover and microwave on high for 2 minutes. Stir, re-cover and cook for 1 minute. Stir and continue cooking in 30-second increments until thickened. Remove from microwave, add cheese and stir until melted. Stir in tuna, cooked noodles, salt and pepper, and spoon into baking dish. Bake, covered, 25 minutes. Mix together bread crumbs and the 1 tsp. remaining butter (melted); sprinkle over casserole and bake 5 more minutes or until bubbly.

Yield: 4 servings
Calories: 413
Fat: 10g
FIber: 3g

Turkey Ole’ Casserole

Turkey Ole’ Casserole

12 corn tortillas
1 C. chopped onions
1 C. shredded carrots
1 C. reduced-sodium chicken broth
1 10 3/4-ounce can reduced-fat cream of chicken soup
1 T. chili powder
1 T. cumin
2 4-ounce cans drained chopped green chiles
3 C. cooked chopped turkey or chicken
2 C. (8 ounces) shredded reduced-fat Monterey Jack cheese

Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Tear corn tortillas into pieces; set aside. In a large, nonstick skillet coated with cooking spray, cook onions and carrots in a little chicken broth, about 5 minutes, until softened. Add remaining chicken broth and soup. Reduce heat to low, bring to simmer, and add chili powder, cumin, green chiles; cook about 2 or 3 minutes or until soup is smooth. Add chicken. To assemble: Spoon a little chicken mixture on bottom to prevent sticking. Layer tortilla pieces, chicken mixture and cheese. Repeat several times and end with 1/2 C. cheese on top. Bake about 45 minutes or until bubbly.

Yield: 8 servings
Calories: 309
Fat: 10g
Fiber: 4g

Cauliflower Casserole

Cauliflower Casserole

Cooking oil spray
1 C. mushrooms, chopped
3 C. chopped cauliflower
1/2 C. chopped sweet onions
1 T. canola oil
2 tsp. apple cider vinegar
2 tsp. lemon juice
1/4 tsp. fresh ground white pepper
1/2 tsp. salt
2 cloves garlic, minced
1/4 C. chopped chives

Preheat oven to 350�F. Spray baking dish with cooking oil spray. Mix all ingredients and spread in baking dish. Bake uncovered for 45 minutes, stirring twice. Garnish with chives and serve warm.

Yield: 6 servings
Calories: 45
Fat: 2g
Fiber: 2g

Italian New Potato Bake

Italian New Potato Bake

3 T. olive oil
2 cloves garlic, minced
1-1/2 tsp. Italian seasoning
1/4 tsp. salt
2 lb. new potatoes, cut into quarters
1/2 cup Reduced Fat Parmesan Cheese

Mix oil, garlic, Italian seasoning and salt with wire whisk until well blended. Pour over potatoes in large bowl. Add grated topping; mix lightly. Place in 15x10x1-inch baking pan. Bake at 400°F for 45 minutes, stirring after 20 minutes.

Yield: 8 servings
Calories: 190
Fat: 7g
Fiber: 2g

Swiss Cheese Ham and Asparagus Bake

Swiss Cheese Ham and Asparagus Bake

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
3 C. cubed cooked ham
18 fresh asparagus spears (about 1/2 lb.), cut into 2-inch pieces
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 C. milk
1 C. hredded Swiss Cheese

Preheat oven to 350°F. Add 1-1/2 C. hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min. Mix ham, asparagus, soup and milk in 13×9-inch baking dish; sprinkle with cheese. Top with stuffing. Bake 30 min. or until heated through and golden brown on top.

Yield: 6 servings
Calories: 300
Fat: 12g
Fiber: 2g

Sweet Onion & Rice Casserole

Sweet Onion & Rice Casserole

6 T. butter, plus more for buttering casserole

7 C. finely diced Sweet Onion

2 C. Water

2/3 C. long grain Brown Rice

1 C. grated Gruyere Cheese

3/4 C. Half and Half

1/3 C. Chicken Stock

2 T. Vermouth

2 T. Calvados or Applejack

1/2 C. golden Raisins

Preheat oven to 325F. Butter a 3 quart casserole (8” x 10” x 3”). Melt butter in a large skillet over medium heat. Add onions and cook, stirring often, until translucent, about 20 minutes. Meanwhile, in small saucepan, bring water to a boil. Add rice and cook for 10 minutes. Drain rice and add to onions; mix in all remaining ingredients. Pour into prepared casserole and cover with lid or foil. Bake for 30 minutes. Uncover casserole and bake until top is brown and rice is tender, about 40 minutes.