Mexican Casserole

Hey friends!

The weather today is beautiful!  Much better than the cold, dreary weather we've had lately.  I wish I could go outside and play, but I'm busy doing an online training this afternoon.  I thought I'd take a few minutes during our break and post this recipe.

This is one of my favorite childhood recipes!  It was one of the first dishes my Mom taught me to make.  It's so delicious, and has lots of spicy Mexican flavor.  Of course, you can make it less spicy by using mild Ro-tel, but sometimes it's good to "feel the burn!"

Enjoy!

Brown ground beef with onion, seasoned to taste.

Add beans, soup, and tomatoes.  Heat through.

My favorite part: tear up tortillas and line the bottom of a baking dish.

Spoon meat mixture over tortillas, then cover with cheese.  You can add another layer of tortillas, meat mixture, and cheese to make a Mexican Lasagna!

Bake at 350 degrees F until cheese is melted (about 15-20 minutes).

Ingredients:

1 lb. ground beef

1 small onion, chopped

1 can Ranch Style beans, drained and rinsed

1 can cream of mushroom soup

1 can Ro-tel diced tomatoes

Flour or corn tortillas

Grated cheese

Directions:

Brown ground beef, seasoned to taste, and onion in a skillet until well done.  Add beans, soup, and tomatoes and mix well over medium heat until bubbly.  Line a 9x13 inch casserole (or whatever large dish you prefer) with torn tortillas.  Spoon heated mixture over tortillas.  Top with grated cheese and cover with foil.  Cook at 350 degrees F until cheese just melts (about 15-20 minutes).

Serve with a veggie and enjoy! :)

Easy Chicken Spaghetti

Hey friends!

Sorry for the long hiatus!  I know you've all been wondering where I've been...

Well, I'm having a baby!!!  Now, I know that's not really an excuse not to cook, but for those of you who have been through this before, you know how tough it can be!  Through most of November and December, just about everything made my stomach turn!  It was killing me not to cook and bake, but I really physically could not do it.  But, now I'm back to more of my old self, and constantly STARVING!  The other night, I whipped up this easy little dinner and it totally hit the spot.  This is by far my favorite chicken spaghetti recipe, and it's so simple and easy!  Pregnant or not, you will love it!  Enjoy! :)

Ingredients:

1/4 cup butter
1 can Rotel
1 small onion chopped
3 oz. Velveeta (I always put a little more, just for fun)
3 breasts of chicken, cooked and chopped
1 can Cream of Mushroom soup
7 oz. cooked spaghetti

Directions:

Melt 1/4 cup butter (1/2 stick) in a large skillet.  Add the onions and saute for a few minutes.  Add the Rotel and Velveeta.  Stir occasionally until cheese is melted.  Add the chicken and cream of mushroom soup.  Allow mixture to heat all the way through.

Put the cooked spaghetti in the bottom of a greased 9x13 inch pan.  Pour melted cheese/chicken/soup mixture over the spaghetti and mix together.  Bake at 275 degrees F for 20-25 minutes.

**To make this dish even simpler, I use canned chicken breasts.  I always have it on hand, and it saves time on cooking and chopping chicken.

Right out of the oven...yummy!

Shrimp Scampi au Gratin

Hey friends!

If you like shrimp, this is the dish for you!  I'm not sure where I found this recipe, but it's been in our monthly rotation for awhile now.  It's so easy to make, and tastes delicious!  Even if you're not a huge seafood fan, you'll like this dish.  The bread crumb mixture gives the shrimp this buttery, decadent taste that's to die for!  It literally takes about 20 minutes to throw this whole meal together, so it's perfect for a busy weeknight meal.  My husband loves this and raves over it every time I make it!  Enjoy!

Combine melted butter, bread crumbs, garlic, parsley, Parmesan, oregano and pepper.

Place cleaned and deveined shrimp in baking dish and sprinkle with lemon juice.

Spoon bread crumb mixture over shrimp.

Bake at 350 degrees F for 15 minutes.  Place under broiler until crumb topping is golden brown, about 5 minutes.

Ingredients:

1 pound medium-sized shrimp
2 tablespoons lemon juice
1/2 cup butter, melted
1/2 cup bread crumbs
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 tablespoons Parmesan cheese, grated
1/2 teaspoon crushed oregano
black pepper to taste

Directions:

Preheat oven to 350 degrees F.

Clean and devein shrimp (or buy it already cleaned and deveined, like me).  Place in 9x13 inch baking dish and sprinkle with lemon juice.  Combine butter, crumbs, garlic, parsley, Parmesan, oregano, and black pepper.  Spoon the mixture over the shrimp.  Bake uncovered for 15 minutes.  Place under broiler until crumb topping is golden brown, about 5 minutes.

Tastes great served with whole wheat linguine or brown rice!

Zippy Beef

Hey friends!

This recipe is a classic in my husband's family.  I need to thank them profusely for introducing me to this wonderful casserole!

My husband loves a good casserole, and this one has it all.  It has some sweet and some savory, and I usually have all the ingredients on hand.  I passed this one on to my own Mother, who, instead of using ketchup, adds in Rotel for a little kick.  :)

Any way you cook it, this casserole is easy, fun, pleasing, and only gets better the next day.  Enjoy!

Cook ground beef and drain.  Add to 2 quart casserole.

Add chopped green pepper.

Add cream of mushroom soup, milk, ketchup, and minced onion.

Add shredded Cheddar cheese.

Add cooked and drained macaroni.

Mix it all together!

Bake at 350 degrees F for 40 minutes.  Yum!
(This picture seriously does not do it justice.  Don't judge the dish by my horrible photography skills!)

Ingredients:

1 pound ground  beef
4 ounces uncooked elbow macaroni (I use whole wheat)
1 can condensed cream of mushroom soup
3/4 cup milk
2/3 cup ketchup
1/2 cup shredded Cheddar cheese
1/4 cup chopped green pepper
1 to 2 tablespoons instant minced onion
1 teaspoon salt

Directions:

Heat oven to 350 degrees F.  Cook and stir meat until brown.  Drain off fat.  Cook macaroni according to package directions; drain.  In 2 quart casserole, mix all ingredients.

Cover and bake for 40 minutes.

Serves 4 to 6 :)

Chicken Croissants

Hey friends!

What is it about onions sautéing in butter that is so irresistible?!?  Is it the memories of home-cooking from my childhood, or is it just that onions and butter are two ingredients that when combined are amazing no matter what you put them in?!?  All I'm saying is that if Scentsy would come out with a "Sauteed Onions in Butter" scent, I would totally buy it!

In all seriousness though, in honor of fall, the busiest time of year for teachers, I am posting my favorite, super easy, delicious meal.  I got this recipe in my wedding cookbook from my dear friend, Genny (love you!).  It is seriously hard to resist making these every night!  They have this yummy combination of slightly sweet (the crescent rolls and butter) and slightly sour (the cream cheese).  My husband absolutely adores these, and requests them almost every single week!  Every time I make these and take them to school, everyone asks for the recipe.  So here it is!  Enjoy!

Sauté onions in butter (my favorite part!)

Mix chicken, cream cheese, and 1 tablespoon melted butter.  Add salt and pepper to taste.

Once onions are cool, add to mixture, combining well (I use my hands).

Flatten 2 croissants on a cookie sheet to make a rectangle.  Smooth edges together.

Spoon in chicken mixture (about 1/3 cup).

Bring corners to the center and twist to close.  Smooth the sides together.  Brush tops with butter and sprinkle with Italian breadcrumbs.

Bake at 325 degrees F until golden brown.

Ingredients:

2 cans refrigerated Pillsbury crescent rolls
2 1/2 cups shredded cooked chicken
1/2 cup finely chopped onions sauteed in butter  :)
1 - 8 oz. package cream cheese (I use low fat)
2 tablespoons butter, melted
Italian breadcrumbs (a few pinches)

Directions:

Mix chicken, cream cheese, and 1 tablespoon of melted butter in a mixing bowl.  Add salt and pepper to taste.  Add onions after cool (I mix with my hands to ensure it's well mixed).  Set aside.  On a cookie sheet, flatten 2 croissants to make a rectangle.  Smooth edges together.  Spoon in chicken mixture (about 1/3 cup) and bring corners to the center.  Twist closed and smooth sides.  Do the same with remaining croissants.  Pour or brush remaining butter over the tops of the croissants and sprinkle with Italian breadcrumbs.  Bake in 325 degree F oven until golden brown (12-14 minutes).

BBQ Chicken Pizza

Hey friends!

This pizza is my take on a California Pizza Kitchen classic. It's great for a night in with your honey!

Here's what you need:



Ingredients:

1 can of pizza dough (I use Pillsbury)
1/4 cup ranch dressing
2 cups shredded chicken mixed with BBQ sauce
1 1/2 cups shredded cheese (I used Colby Jack, but you can use whatever you have on hand)
1/4 cup chopped cilantro (optional)
1/4 cup chopped cooked bacon (optional)


First, roll out the pizza dough on a greased baking sheet.


Mix 2 cups shredded chicken (I used a rotisserie chicken) with BBQ sauce to your liking (I like a lot).


Spread ranch dressing over the dough.


Top with the chicken mixture (and cilantro and bacon, if desired).


Finally, top with the cheese of your choice.

Bake for 13-17 minutes at 400 degrees F (check the dough you're using to make sure you cook it at the right temp for the right time).


Voila! Serve and enjoy! :)

Meatloaf Muffins

Hey friends!

This is a different kind of muffin, for sure...

I absolutely LOVE meatloaf, and so does my husband. There's just something about eating it that makes me feel all warm and happy inside...I guess that's why they call it comfort food!

This is my own original recipe that I've adapted over the years to be healthier. There are lots of veggies hidden inside, and I usually use ground turkey or really lean ground beef. Cooking the meatloaf in a muffin tin really cuts down the cooking time making it a great weeknight dinner! I love serving this with mashed potatoes and green beans, and then making a meatloaf sandwich the next day...yum!

Enjoy!



Ingredients:

1 tsp. olive oil
1 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped green bell pepper
1 tsp. dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 lbs. lean ground beef or turkey
1 cup bread crumbs (or finely crushed crackers)
2 tablespoons prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. black pepper
2 large eggs
Cooking spray

Preheat oven to 350 degrees F.

Heat the olive oil in a large nonstick skillet over medium high heat. Add the onion, carrot, green bell pepper, oregano and garlic. Saute for about 2 minutes, then cool.



Combine the onion mixture, 1/2 cup ketchup, and the remaining ingredients (except for cooking spray) in a large bowl. (The best way to thoroughly mix the ingredients is to use your hands. But, if that grosses you out, just be sure to really mix it up so each muffin is even.)



Spray a each cup of a muffin tin with the cooking spray. Spoon the meat mixture evenly into the 12 cups. Top each with 2 teaspoons of ketchup. Bake for 25 minutes or until a thermometer reaches 160 degrees F. Let cool for 5 minutes before serving.



Yields: 6 servings (serving size 2 muffins)

**This is a really healthy alternative to the average meatloaf. One serving of this meatloaf has approximately 276 calories!