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Archive for the ‘Casseroles’ Category

 

So, I found another recipe that sounded worth trying on Pinterest: Alfredo Lasagna Roll Ups. I made it Wednesday nights (with a few alternations), and both John and I loved it…these were so yummy! Will definitely definitely make again!

 

Ingredients

  • 6 lasagna noodles
  • 2-3 chicken tenderloins
  • Italian seasoning
  • Butter
  • Minced garlic
  • Mozzarella cheese
  • Bottle of red sauce/marinara
  • For Alfredo Sauce
    • 1 pint heavy cream
    • 2 Tablespoon cream cheese
    • 1 teaspoon garlic powder
    • 1 stick of butter
    • 1/2 – 3/4 cup Parmesan cheese

Directions

For Alfredo Sauce

  1. In saucepan, combine butter, cream & cream cheese.
  2. Simmer until it’s all melted & mixed well.
  3. Add Parmesan & garlic powder.
  4. Simmer for 15-20 minutes on low

For the Rest

  1. Preheat to 350 degrees
  2. Prep 8×8 pan by spraying with a little bit of non-stick spray and pour some red sauce in to just cover the bottom of the pan.
  3. Start boiling a pan of water
  4. While water gets to boiling, start cooking the chicken with a little bit of Italian seasoning, butter, and garlic.
  5. When chicken is done, cut into small (slightly smaller than bite-size) pieces and split into 6 piles.
  6. When the water is at a rolling boil, drop in noodles and cook for about 8-10 minutes (or until al dente).
  7. Drain and rinse noodles with cold water to prevent them from sticking to each other.
  8. Lay out the noodles on some wax paper & blot dry with a paper towel.
  9. Spread a little bit of alfredo sauce over each noodle. (Don’t put too much or it will make a bigger mess for you to clean up later.)
  10. Sprinkle a little bit of Italian seasoning.
  11. Take one of your little groups of chicken and try to spread them out evenly over the noodle.
  12. Add a little bit of cheese.
  13. To roll up, start at one end and roll the noodle over the toppings. You won’t be able to roll them tight and will have to lift the noodle a little over the chicken, otherwise you will end up pushing all the toppings out the other side.
  14. Place the roll-up in the pan, seam-side down so they don’t come undone.
  15. Once they are all in the pan, pour some more alfredo sauce overtop
  16. Sprinkle a little Italian seasoning if you want, then add cheese on top.
  17. Bake for about 30 minutes, or until the cheese is completely melted on top.

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So, I decided to make Honey Lime Chicken Enchiladas for dinner last night. John really liked them, and I liked them too (though I think I prefer regular enchiladas). So, if you want to try something a little bit different, try these:

Ingredients

  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 pound chicken, cooked and shredded
  • 8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)
  • 1 pound monterey jack cheese, shredded
  • 2 cups green enchilada sauce
  • 1/2 cup heavy cream
Directions
  1. Preheat oven to 350 degrees.
  2. Mix the honey (tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken.
  3. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).
  4. Spray a 9X13 pan  with cooking spray. Pour enough enchilada sauce on the bottom of  pan to create a thin layer on the bottom.
  5. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
  6. Mix the remaining enchilada sauce with the cream and leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours).
  7. Pour sauce on top of the enchiladas and top with reserved cheese.
  8. Bake at 350 degrees for 30 minutes until brown and crispy on top.

 

 

 

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For Monday’s night “dinner,” I made  breakfast: Italian Sausage Strata*, and hash browns. They were very yummy…especially the strata! See recipe below: (*strata=fancy word for breakfast casserole)

Italian Sausage Strata (from new cookbook I mentioned getting (Come to the Table))

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1/2 lb mild or hot Italian sausage, casings removed
  • 1/2 stick softened butter, divided
  • 6 ounces sliced white or crimini mushrooms
  • 6 slices bread, crusts removed
  • 12 ounces Cheddar cheese, grated
  • 4 eggs, beaten
  • 2 cups whole milk
  • 1 tsp dry mustard
  • salt, to taste

Directions

  1. Cook sausage in 2 tablespoons of butter, breaking meat into small pieces
  2. Remove sausage from the pan and set aside
  3. Add mushrooms to pan and saute in the drippings
  4. Butter one side of each bread slice with the remaining butter
  5. In a 1 1/2 quart round casserole, layer 3 slices of bread, half the sausage, half the mushrooms, and half the cheese; repeat the layers
  6. Combine eggs, milk, mustard, and salt
  7. Pour mixture above over layers
  8. Refrigerate casserole at least 2 hours, preferably overnight
  9. Preheat oven to 325
  10. Bake for 1 hour or until knife inserted in center comes out clean

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This is another recipe I tried from the cookbook Come to the Table (mentioned in this post)…it was actually a recipe for Ham and Linguine casserole, but I am not much of a ham fan so I used chicken instead. It turned out well…very very yummy!

Ingredients

  • 2 lbs asparagus, cut into thirds
  • 1/3 cup butter
  • 1/3 cup flour
  • 2 cups half and half
  • 1 1/2 cup milk
  • 1/3 cup chicken broth
  • 3/4 cup shredded cheddar cheese, divided
  • 2/3 cup shredded parmesan cheese, divided
  • 2 tbs lemon juice
  • 1 tbs grated onion
  • 1 tsp dry mustard
  • 1 tbs chopped fresh parsley
  • 1 1/2 tsp salt
  • ground pepper, to taste
  • 4 cups cubed cooked ham (I subbed chicken)
  • 1/2 lb linguini, cooked and drained
  • paprika for color

Directions

  1. Preheat oven to 350
  2. Cook asparagus in boiling salted water about 5 minutes or till just tender; drain and then plunge into bowl of ice water. Drain again, and set aside.
  3. In a sauce pan, melt butter over medium heat. Add flour and stir for one minute.
  4. Remove pan from heat and stir in the half and half, milk, and chicken broth till well blended.
  5. Return pan to heat and cook,  stirring constantly, till thickened.
  6. Stir in 1/2 cup cheddar, 1/3 cup parmesan, lemon juice, onion, dry mustard, parsley, salt, and pepper
  7. In a large bowl, combine ham and linguini
  8. Pour sauce over linguini, tossing to mix
  9. In 3 quart casserole, layer half the linguini mixture. Cover with steamed asparagus and top with remaining linguini
  10. Sprinkle with remaining cheeses and the paprika
  11. Bake for about 45 minutes until bubbly and hot throughout

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Yes, I am posting another Enchilada recipe. I know I have posted several (as well as some for burritos), but a) I love Mexican food, b) it’s my blog and I’ll post what I want ;-), and c) these are some of the best enchiladas I was ever served/made. My dear friend Katharine served me these last weekend, and it was so delicious I had her send me the recipe, and I made them tonight. It is a Pampered Chef recipe which she adapted, and you should definitely try it. Supper yummy! I also served it with some white cheese dip and chips on the side (subbing monterey jack for american…yum!) So, with no further adieu, here is the recipe:

(Things in blue are my personal comments/suggestions, or additions I made)

Ingredients

  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 pound cooked chicken breast, shredded
    • I like to buy boneless skinless chicken breasts, bake them, cut them into chunks with poultry shears, and then throw the chunks in the food processor and pulse a few times…so easy!)
  • 1 cup salsa, divided
    • Because John and I don’t like “chunky” salsa, I put this in the food processor, and pulsed it for a few minutes till it was smooth, almost sauce like.
  • 1 cup sour cream, divided
    • I added this in myself. I used 1/2 cup in the filling, and then mixed the other 1/2 cup with the salsa to make the sauce to put on top. Yum!
  • 4 ounces reduced fat Philadelphia cream cheese
    • I must admit I was naughty and used regular cream cheese ;x
  • 1 T. chopped cilantro
  • 1 tsp. ground cumin
  • (Chili powder)
  • (Salt and pepper)
  • 1 cup shredded cheddar & Monterey jack cheese, divided
  • 8 flour tortillas

Directions

  1. Heat skillet on medium heat (after coating with cooking spray or a little olive oil).
  2. Add onions & garlic; cook & stir 2 minutes.
  3. Add chicken, cream cheese, 1/2 cup sour cream, cilantro, cumin, chili powder, salt and pepper, & 1/4 cup salsa. Mix well.
  4. Cook until heated, stirring often.
  5. Add 1/2 cup shredded cheese. Mix well.
  6. Spoon 1/3 cup chicken mixture onto each tortilla & roll up.
  7. Place in 9×13-inch baking dish sprayed first with cooking spray.
  8. Mix remaining salsa w/ 1/2 cup sour cream.
  9. Top enchiladas with salsa/sour cream mixture, followed by remaining cheese.
  10. Bake 20 minutes in 350 degree oven.

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Okay, so I know it’s been like almost two months since I posted…but I warned you all, P2 year is crazy! At least a test a week, plus classes, patient visits, etc etc. But, I’m surviving! And school isn’t totally to blame for my lack of blog posting,  because a) due to mine and John’s schedules, I can only cook a few times a week and b) I have been making pretty much made the same stuff that is already posted on this blog. However, I did try a recipe tonight for some lasagna (find original here) and it was pretty darn good! And you don’t have to pre-cook the noodles, and use store bought sauce, so it isn’t as time consuming as some lasagna’s can be. Anyways, here is the recipe:

Ingredients:

  • 1 pound lean ground beef
  • 1 onion, chopped
  • minced garlic
  • 1 (24-28 ounce) jar spaghetti sauce (I recommend Prego Roasted Garlic and Herb)
  • 1 (16 ounce) package cottage cheese
  • 1 pint part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 (16 ounce) package lasagna noodles, uncooked
  • 8 ounces shredded mozzarella cheese

Directions

  1. In a large skillet, cook and stir ground beef until brown. Add garlic and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  2. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  3. Spread a thin layer of the meat sauce in the bottom of a 13×9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  4. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

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So, today I made another recipe from the Cooking Light cookbook– slow cooker lasagna. It wasn’t the best we ever had, but it was better than Stouffer’s (which isn’t bad to begin with):

Ingredients

  • 1 pound ground round
  • 1 teaspoon dried Italian seasoning
  • 2 tsp (bottled) minced garlic
  • 1 (26 to 28-ounce) jar spaghetti sauce
  • 1/3 cup water
  • 8 lasagna noodles, uncooked
  • 1 (4 1/2-ounce) jar mushrooms
  • 1 (15-ounce) carton part skim ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese, divided

Directions

  1. Cook beef, garlic, and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain.
  2. Combine spaghetti sauce and water in a small bowl.
  3. Place 4 uncooked noodles in bottom of a lightly greased crockpot. Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms.
  4. Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms, and mozzarella cheese.
  5. Cover and cook on HIGH setting 1 hour; reduce heat and cook on LOW setting 5 hours.***

***I definitely didn’t need 5 hours; I’d say that after the first hour on high, 2-3 hours on low would probably do it.

Nutrition

  • Servings: 8 (serving size: 1 cup)

  • Cal: 361; Fat: 12.2 g; Protein: 28.6 g; Carb: 31.1 g; Fiber: 3.2 g; Chol 61 mg; Sodium: 595 mg

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