Casseroles

Stuffed Peppers with a small twist

This dish is similar to stuffed peppers but without all of the fuss? Prepare this incredibly simple Stuffed Pepper Explosion Casserole, all the great flavors of the traditional dish, but it’s so very easy.

Stuffed Pepper Explosion Casserole

Ingredients

2 Tbsp olive oil

1 lb ground turkey (or ground beef)

1/2 C onion, chopped

2 bell peppers, chopped

2 C cooked rice (any variety)

1 14 oz can diced tomato (any variety)

2 C shredded cheddar, divided

1 Tbsp oregano

1 tsp garlic salt

1/4 tsp red pepper flakes (optional)

1/4 tsp Salt

1/2 tsp pepper

Directions

Preheat oven to 375 degrees. Line a 9X13 baking dish with foil and grease it with cooking spray. Set aside.

1. In a large skillet sauté onion in olive oil, until translucent. Add ground turkey and cook thoroughly, approximately ten minutes. Drain any fat that is in pan.

2. Add the bell pepper to pan, turn heat to medium and cover, stirring occasionally. When pepper has softened, add spices, tomatoes and salt/pepper to taste. Continue cooking a couple additional minutes to blend flavors.

3. In large bowl combine: turkey & veggie mixture, rice and 1 1/2 cups cheese, mix thoroughly. Spoon into the previously prepared 9 x 13 casserole dish, covering with foil.

4. Cook for twenty five minutes. Remove from oven, remove foil carefully and add remaining 1/2 cup of shredded cheese. Place back into oven to broil two-three minutes to gently crisp cheese.

Source Who Needs a Cape

Kid Friendly, Mom approved Casserole

This week was a little more special because it was my Birthday on Wednesday. So I chose not to cook dinner lol. But as for the beginning and rest of the week I picked out a few other delicious recipes that I planned on cooking.

Here’s what I had planned 😊

The dish I will sharing with you today is this really yummy Beef, Cheese, and Noodle Bake. Then tomorrow I’ll be showing you these two Crockpot Buffalo Ranch chicken wings and the Side Dish Cucumber Salad. It’s going to be delicious!

Anyway, let’s get back to the recipe

Do you have some picky eaters in your family? Well then how about you outsmart the picky “noodles only” eaters at the table with this macaroni and cheese casserole. It’s loaded with lean sirloin, shredded veggies, and lots of calcium–each serving has 200 milligrams.

Here are some other perks

1. less than three hundred calories

2. low in carbs

3. Healthy

4. Yummoelicious

5. Kid Friendly

Need I say more?

I’m certain that your whole family (even the picky eaters) will enjoy this dish!

Beef, Cheese, and Noodle Bake

Ingredients

1 (8-ounce) package small elbow macaroni

Cooking spray

1 C pre-chopped onion

1C pre-shredded celery

1 C pre-shredded carrot

2 tsp minced garlic

1 lb lean ground sirloin

1 C tomato sauce

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 C fat-free milk

2 Tbsp all-purpose flour

1/8 tsp ground nutmeg

1 1/2 C (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (your choice), divided

Directions

Line a baking dish with foil and grease it with cooking spray. Preheat your oven to 350°.

1. Cook pasta according to the package directions, omitting salt; drain. Lightly coat pasta with cooking spray.Heat a Large pot over medium-high heat. Grease your pot with cooking spray. Add onion and carrot, and sauté four minutes.

2. Add garlic; sauté for one minute. Add the ground beef; cook for five minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for two minutes or until most of liquid evaporates. Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into the previous prepared baking dish coated with cooking spray.

3. Place milk, flour, nutmeg, and remaining 1/2 teaspoon of salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat two minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake in your oven for twenty minutes or until lightly browned. Let stand 5 minutes before serving. Serve with a green veggie or side salad.

Source My Recipes

Stress-Free 20-minute Casserole

Are you short on time? Do you need a meal ready in twenty minutes? Do you dig tacos and salad? Well, then how about you dash into your kitchen grab a few ingredients turn on some of your favorite music and cook this all in one tasty taco salad casserole.

This dish is quick and easy. It is also a fantastic meal to throw together when you have limited time on your hands to prepare dinner. This one is most definitely a winner in my book.

20-minute Taco Salad Casserole

Ingredients

1 lb ground beef (or ground turkey)
2 Tbsp Olive Oil
1/4 C onion, diced
1/4 C green pepper, diced
1/2 C water
1 package taco seasoning
1 cup crushed tortilla chips
1 16-oz can refried beans
1 C shredded cheddar cheese
Salad toppings: Lettuce, tomatoes, olives, sour cream, etc.

Directions

1. In a large skillet heat two tablespoons of olive oil over medium high heat. Once the oil is hot place the meat and veggies into the skillet, stirring occasionally until meat is fully cooked.

2. While the meat is browning, spread one cup crushed tortilla strips in the bottom of a greased 8×8" pan. Heat the refried beans in a small, microwaveable bowl (about sixty seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.

3. Once the meat is cooked, drain and return to stove. Add the 1/2 cup of water and taco seasoning to the meat mixture, and stir until completely combined. Pour browned meat mixture over the top of the refried beans.

4. Top with the cup of cheddar cheese, and then broil in the oven for two-four minutes (until the cheese is melted and starts to bubble). Top with your favorite salad toppings and serve hot.

I am terribly sorry that this picture isn't very pretty. I honestly am doing my very best to improve my food blogging skills and everything in between. I'll have a better one on here soon. 😊

Source Six Sisters Stuff

Buffalo Chicken and Tater Casserole

Buffalo Chicken and Potato Casserole

Ingredients

3 lb red potatoes, washed and cubed
2 lb boneless, skinless chicken breasts, cubed
1/2 lb bacon (about six thick slices), cooked until crisp and diced 4 green onions, thinly sliced
6 garlic cloves, minced
1 Tbsp paprika
1/4 tsp ground black pepper
1/3 C prepared buffalo wing sauce (I love Frank's)
2 C shredded mozzarella cheese

Directions

Grab your 6-quart slow cooker. Place the potatoes into the insert, and add the chicken. Add the bacon, green onions, garlic, paprika, and pepper. Stir in the buffalo wing sauce, and top with the cheese. Cover, and cook on low for seven hours, or until the potatoes have reached the desired tenderness.

Source 365 Slow Cooker Suppers

Turning a thought into a Reality

 

I recently mentioned in another article that I started the process of making cooking videos. I also said will not upload any just yet because I have been making some practice videos. The process is going really well. I’m having a great time! Yes, of course, I will post some real soon. My goal is to have a video uploaded on my blog and on my Facebook page sometime either next week or early next month. So be on the outlook for one.

Now onto the recipe

Garlic Parmesan Zucchini Casserole is a simple side dish recipe that comes together less than thirty minutes. It’s the perfect way to get your kiddos to eat their vegetables.

Garlic Parmesan Zucchini Casserole

4 C grated zucchini
½ tsp salt
½ C finely diced onion
1 Tbsp minced garlic
2 eggs
½ C grated Parmesan cheese, plus an additional 2 tablespoons
1 C shredded mozzarella cheese
½ C Shredded cheddar cheese
½ C Panko breadcrumbs
2 Tbsp melted butter

Instructions

1. Preheat oven to 375 degrees F. Lightly grease a small baking dish with cooking spray and set aside (I recommend using an 8-inch or an 8-in x 5-in baking pan.)

2. Place zucchini in a colander, sprinkle with salt and allow to sit for approximately ten minutes (this will help draw out some of the water from the zucchini). After ten minutes, squeeze out the majority of the moisture from the zucchini.

3. In the prepared dish, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish.

4. Bake uncovered for twenty minutes. Meanwhile, in a small bowl, combine the melted butter with breadcrumbs and two tablespoons of Parmesan cheese. Stir until completely combined. After twenty minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about five-ten more minutes, or until the top is golden brown and crispy.

Court’s Cooking Notes: You can use yellow squash as a substitute for zucchini. Also, this dish would be an excellent side for Cordon Bleu Chicken or Grilled Turkey Patties.

Source The Seasoned Mom

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Meat Lovers Casserole

As this 30-day healthy eating challenge comes to an end, I thought I would make a somewhat unhealthy meal to celebrate the accomplishment that I ate rather healthy for thirty days lol. On a scale 1-10, one being bad and ten being amazing I would give myself a six for the challenge overall. Although this is not the end of eating healthy for me, I still am going to try hard to make healthier food choices.

Anyway, to commemorate my accomplishment, I chose to make this tasty Low Carb Bacon Cheeseburger Casserole. I am not a huge fan of Casseroles because most of them require a lot of work, and they are high in carbs, but this one, however, doesn’t have as many carbs.
It only has 4.4g of carbs and 3.8g per serving. Ha, isn’t that just awesome? You won’t have to feel as guilty after eating this delicious dish. And oh, let’s not forget about cooking/work because well to tell you the truth making this casserole was easy as 1-2-3.

Do you need an easy ground beef casserole to serve your family or friends? Well, then you should feed them this savory, and tangy dish. They will enjoy this simple low carb bacon cheeseburger casserole.

Low Carb Bacon Cheeseburger Casserole

INGREDIENTS

2 lbs ground beef or 1lb low carb pork sausage + 1lb ground beef
2 garlic cloves minced
1/2 tsp onion powder
1 lb bacon cooked and chopped
8 eggs
One can (6 oz) tomato paste
1 C heavy cream
1/2 tsp salt
1/4 tsp ground pepper
12 oz grated cheddar cheese divided

Directions

Preheat oven to 350 degrees F. Cover a large baking sheet with foil and grease it with cooking spray.

1. Cook and brown the ground beef with the garlic and onion powder.
Discard excess grease then spread beef onto the bottom of the previously prepared baking pan. Combine bacon pieces into the cooked beef.Combine bacon pieces into the cooked beef.

2. In a medium bowl, mix with eggs, tomato paste, heavy cream, salt, and pepper until well combined. Mix in eight ounces shredded cheese into egg mixture. Pour the egg mixture over beef and bacon. Top with remaining four ounces of grated cheese. Bake for thirty-thirty five minutes or until golden brown on top.

Source low-carb yum

 

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Crock pot King Ranch Chicken

King Ranch Chicken is one of my all-time favorite casseroles. And here’s why: it’s delish, full of creamy goodness and filling. Yum, yum lol. What more could you want?

Crock pot King Ranch Chicken Casserole

Ingredients

14 oz tortilla chips, white or yellow
4-5 chicken breasts, rinsed, pat dry, cooked and diced
10 oz diced tomatoes with green chilies, drain slightly (I used Rotel)
10.75 oz cream of chicken soup
10.75 oz cream of mushroom soup
2 cloves garlic, minced
1 medium onion, chopped
2 C. shredded cheese, (I used Colby Jack)
1 C. chicken broth

Instructions

Grease your crock pot with nonstick cooking spray. Spread a layer of tortilla chips in the crock pot to cover the bottom. (It’s ok if they are overlapping.) In a large sized mixing bowl combine the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, chicken broth, garlic, and onion. Stir until combined. Put half of the chicken mixture on top of the chips. Next, cover with half of the cheese. Then repeat layers on top of cheese…..chips, chicken mixture, and cheese. Cook on low for approximately four hours or high for three hours. Serve with extra tortilla chips.
Source Six Sisters Stuff