Advertisements

Casseroles

Creamy spinach chicken casserole

Spinach Chicken Casserole with Cream Cheese and Mozzarella

Ingredients:

2-5 lαrge boneless skinless chicken breαsts, cut horizontαlly

8 oz. creαm cheese, softened

2 C. spinαch, rinsed

1 Tbsp. olive oil

4 oz. Mozzαrellα cheese, shredded

The mαrinαde:

3 cloves gαrlic, minced

1 Tbsp. olive oil

1/2 tsp. red pepper flαkes, optionαl

1/2 tsp. Itαliαn seαsoning, optionαl

1 tsp. Salt

1/2 tsp. Pepper

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Position α rαck in the center of the oven αnd preheαt the oven to 400ºF (200°C).

2. In a small bowl combine the olive oil, gαrlic, Itαliαn seαsoning, αnd red pepper flαkes. Stir well. Next grab a basting brush and spread the marinade all over each chicken breast and place them in a plastic container. Seal the container with a lid and place in the refrigerator for ten – fifteen minutes while you prep the remαining ingredients.

2. Quickly wilt the spinαch in α skillet with one tαblespoon of olive oil, set αside.

3. Arrange the chicken breαsts drαined from the mαrinαde in α bαking dish. Spreαd the creαm cheese mixture over the chicken αnd lαy spinαch on top of the creαm cheese. Finαlly, sprinkle mozzαrellα over the top.

4. Bαke for twenty-thirty five minutes. Chicken is done when cooked through to αn internαl temperαture of 165˚F (75°C). Serve wαrm with α side of cαuliflower rice, or bαked veggies. Enjoy!

Source Dimar’s Kitchen

Court’s cooking notes

You can also leave the chicken in the fridge for eight hours to overnight.

Advertisements

New to cooking? Try this.

4- ingredient Chicken and Rice Casserole

INGREDIENTS

4 chicken breasts

1 cup long grain white rice uncooked

1 1/2 cups water

1 package onion soup mix or use homemade

10 oz can cream of mushroom soup

Directions

Preheat your oven to 325 degrees F.

1. Grease a 9×13 baking dish with cooking spray. Add chicken breasts and season with salt & pepper.Pour the uncooked rice over the chicken.

2. Then sprinkle with the onion soup mix. Next combine the mushrooms soup and one and half cups of water. Pour over the chicken. Then cover and bake for 1 hour 15 minutes or until the chicken is cooked through and the rice is tender.

Source Spend with pennies

Comfort food at it’s best

You and your family are going to go crazy over this ooey, gooey and cheesy chili cheese casserole. Once this dish was ready to eat my family had this stuff gone within minutes.

Slow Cooker Chill Cheese Casserole

9 1/4 oz. bag fritos

2 15-oz. can Wolf brand Chili

3 C. shredded sharp cheddar cheese

16 oz. sour cream

1/2 cup diced white onion

Directions

1. Grease a four or two quart slow cooker with non-stick cooking spray. Next, sprinkle one and half cups of the fritos to the bottom of the slow cooker. Then spoon over the chili. Then sprinkle over half of the onions. Sprinkle over half of the cheese. Spread over all the sour cream. Top with the rest of the cheese and onions. Cover and cook on high for two hours. Serve with the additional Fritos on top. Enjoy!

Source The Magical Slow Cooker

Releasing Your Inner Cowboy

This crockpot cowboy casserole will undoubtedly assist you in releasing the inner Cowboy in you. As it has potatoes, beans, pork, and Rotel tomatoes with green chilis. Not to mention it’s an incredibly tasty and family-friendly meal that everyone will love! No, you don’t have to a cowboy to eat this dish.

Crockpot Cowboy Casserole

Ingredients:

1 white onion, chopped

1 clove garlic, minced

2 lbs ground pork

6 medium Red potatoes, cut into small cubes

1 can Goya red kidney beans

1 can Rotel diced tomatoes w. Green chilis

¼ C water

1/2 tsp Salt

1/2 tsp pepper

4 oz shredded cheddar cheese

Directions:

1. Preheat a large deep skillet over medium high heat and pour two tablespoons of olive oil into the skillet. Add the ground pork, onion and garlic. Season with salt and pepper. Drain the fat.

2. Layer potatoes on the bottom of 6-quart crockpot. Add the cooked sausage mixture, beans, and tomatoes. Pour water into the crockpot. Cover and Cook on low for seven-eight hours

3. Sprinkle shredded cheese in the last fifteen minutes, cover crock, and serve after cheese melted.

Source Chasing Saturdays

All year around veggie casserole

I understand that this Tomato and Zucchini Casserole is not much of a fall recipe. But what inspired me to cook this dish is that it’s not only a healthy casserole, but it also has the Christmas colors red and green.

So overall I am going to have to say that this veggie casserole is packed full of fresh flavors of not just summer but also for any season of the year. It’s an excellent way to use up extra garden veggies. Topped with a crispy Parmesan and bread crumb topping, this side dish is a welcome addition to any meal.

Tomato and Zucchini Casserole

Ingredients

2 Tbsp olive oil

2 lb medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 7 cups)

1/2 tsp salt

1/4 tsp pepper

2 tsp finely chopped garlic

1 C grape tomatoes, halved

1/4 C chopped fresh basil leaves

1 C shredded Italian cheese blend (4 oz)

1/2 C Progresso™ Italian style panko crispy bread crumbs

1/4 C shredded Parmesan cheese

Additional chopped fresh basil leaves, optional

Directions

Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with cooking spray.

1. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook seven to ten minutes, stirring frequently, until crisp tender. Stir in garlic; cook thirty to sixty seconds or until fragrant. Remove from heat.

3. Add tomatoes and 1/4 cup basil to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend. In small bowl, mix bread crumbs, Parmesan cheese and remaining one tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake thirty to thirty five minutes or until cheese is melted and vegetables are tender. Top with additional chopped fresh basil.

Source Pillsbury

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

IMG_3890