Broccoli Casserole

We got a ton of broccoli in our produce delivery last week, so I am making this casserole to go with the pot roast we are having tonight. YUM!

Broccoli Casserole

2 16 oz pkgs frozen chopped broccoli, thawed (I am using 3-4 stalks of fresh broccoli)

1 medium onion

1 c grated cheese (I am using cheddar)

1 c Cream of Mushroom soup (I am using reduced fat)

1/2 c mayonnaise (I am using olive oil-based)

2 eggs beaten (I am using egg whites)

salt & pepper to taste

bread crumbs or Pepperidge Farm stuffing

Preheat oven to 350. Mix all ingredients together and put in a greased casserole dish. Top with bread crumbs or stuffing mixed with melted butter. Bake for 45 minutes.

Chicken and Wild Rice Casserole

My mom got me a subscription to Semi-Homemade Magazine by Sandra Lee (I LOVE her), and I modified a recipe from there to come up with this. Hope you enjoy!

Chicken and Wild Rice Casserole

2 T olive oil

1 8 oz container diced celery, onion and bell pepper

1 8 oz container sliced baby bellas or white button mushrooms

2 c fresh broccoli

1 15 oz jar Alfredo sauce (I used the light version)

1 6.2 oz box fast cooking long-grain and wild rice mix

2 c cooked chicken, chopped

1/2 t ground black pepper

Preheat oven to 350. In a large skillet, cook diced vegetables in olive oil, stirring occasionally for 6 minutes or until vegetables are tender. Add mushrooms and broccoli and cook for 5 minutes, stirring occasionally. Remove from heat, fold in sauce, rice mix, seasoning packet, chicken and black pepper. Spoon into a 13x9 inch baking dish. Bake for 20 minutes. Serves 6.

Macaroni and Cheese

My second favorite food (mashed potatoes wins first place)! All day, I have been craving macaroni and cheese. It just doesn't fit in my diet since I am trying to manage my weight. So, I don't buy it or eat it often. But tonight, I will be indulging. I can't wait! Macaroni and Cheese 3/4 c dry breadcrumbs 4 T butter (divided) 8 oz butter 1 T all-purpose flour 1 small onion, minced Salt and pepper to taste 1/4 t dry mustard 1 1/2 c milk 2 c shredded sharp cheddar Preheat oven to 350. Grease a 2 qt casserole dish. Mix bread crumbs and. 2 T melted butter in a small bowl and set aside. Cook macaroni according to directions, drain and put in the casserole dish. While the pasta is cooking, melt 2 T of butter in a saucepan over medium heat. Cook the onion in the butter until translucent (about 5 minutes). Stir in the flour, pepper, salt and dry mustard. Pour in the milk and bring to a simmer. Stir constantly until the sauce has thickened (about 10 minutes). Remove from heat and stir in the cheddar cheese until melted. Pour the sauce over the macaroni. Add the breadcrumb mixture evenly to the top. Bake for 20 minutes or until the top is golden and bubbly.

Baked Spaghetti

This is one of my all-time favorite recipes. It is so good, and I swear it is better after sitting in the fridge for a day or two. Baked Spaghetti 12 oz cooked spaghetti (I use whole wheat) 1/2 c butter 2 c sour cream (I use the reduced-fat variety) 1 c grated Parmesan 3 eggs, well beaten 11/2 lbs ground beef (you know I always use 96/4) 1 c chopped onion 1 c chopped green pepper 8 oz shredded mozzarella 2 15 oz cans tomato sauce 2 6 oz cans tomato paste 2 T sugar 1/3 c water Minced garlic, basil, parsley and oregano to taste To make sauce: Cook beef, onions and peppers. Drain well. Stir in tomato sauce and paste, sugar, water and seasonings. Heat well. Stir butter, Parmesan and eggs into chopped, cooked spaghetti. Form into a crust and cover the bottom of a buttered 9 x 13 pan. Spread sour cream on top of spaghetti crust. Top with sauce, cover with mozzarella. Bake at 350 for 30 minutes.

King Ranch Casserole

I haven't made this in forever, although I'm not sure why, because it's delish!


King Ranch Casserole

2 T butter or margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes and green chiles
1 t chili powder
1 t ground cumin
2 c crushed tortilla chips (I use baked chips)
2 c shredded cheddar

Preheat oven to 325. Melt butter in a medium skillet over
medium-high heat. Add onion and peppers; sauté until tender
(around 8 minutes). Stir in chicken and next 5 ingredients.
Cook, stirring occasionally for 2 minutes. Place half of the
tortilla chips in the bottom of a 9x13 pan. Layer with half
the chicken mixture and shredded cheese. Repeat layers,
ending with cheese. Bake, uncovered for 45 minutes.

Posh Squash

Here is a great recipe for that fresh summer squash straight from the Farmer's Market. Yum!


Posh Squash

2 lbs yellow squash, sliced (about 3 medium squash)
2 eggs, beaten
1 c mayonnaise (I used olive-oil based as usual)
1 c grated Parmesan cheese (I used cheddar instead)
1 small onion, chopped
1 t salt
1/2 t pepper
1/2 c bread crumbs
1 T margarine or butter, melted

Cook squash 10-15 mins or until tender. Drain and slightly cool. To eggs, add all ingredients except butter and crumbs. Stir to blend. Stir in squash. Pour into 1 1/2 qt dish. Combine crumbs and butter and sprinkle on top. Bake at 350 for 30 mins.

Note: I did not add the breadcrumb/butter mixture, and it was still great. Enjoy!

Chicken Tetrazzini

Watch out, Chicken Tetrazzini is really good (please see video below from the Maury Povich show)--just ask Paul--he love it!!!!!

www.youtube.com/watch?v=_RZxbKvD1YQ

Chicken Tetrazzini

8 oz. spaghetti (broken in half)--cook according to directions
1 can mushroom pieces
1 onion, thinly sliced
1/4 c margarine
1/2 tsp salt
1/2 tsp poultry seasoning
3-4 c chopped chicken
1 clove minced garlic
1/4 tsp pepper
1/4 c flour
2 c chicken broth
1/2 c cream of mushroom soup
1/2 c skim milk
1/2 c grated cheese (I use Parmesan)

Saute mushrooms, onions and garlic in margarine (you can also do this in a little bit of olive oil instead, which is what I opt to do). Add flour and seasonings. Stir well. Cook 1 minute, stirring constantly. Gradually add broth and soup over medium heat, stirring constantly until thickened and bubbly. Add milk and stir until smooth. Stir in meat and spaghetti, drain. Bake @ 350 for 20 minutes uncovered in a 9x13 dish. Sprinkle with cheese, bake 5 minutes.

**Note: This recipe serves 10-12, so you could get 2 casseroles out of it by splitting it & baking in 2 smaller pans. It freezes well, so you could even save one for later!
**Disclaimer: I cannot be held responsible if anyone uses this recipe to steal your man!

Chicken Pie I

Tonight, I'm trying a new recipe for chicken pie. I have a super-easy recipe I normally use (which I will post at a later date), but I am in the mood to try something different, and this sounds great!

Chicken Pie I

3-4 cups cooked chicken breasts--chopped
1 can cream of chicken soup (I'm using low-fat)
1 can chicken broth
1 stick melted butter (I'm using 8 T of Smart Balance margarine instead)
1 1/2 c milk
1 1/2 c Bisquick

Spray a 9x13 in casserole dish with Pam, and place the chicken in it. Mix together cream of chicken soup, chicken broth and melted butter. Pour over the chicken. Mix milk and Bisquick. Pour over chicken mixutre. Bake at 375 for 45 mins or until golden brown on top.

Shepherd's Pie

In honor of St. Patty's Day tomorrow, here is my mom's recipe for Shepherd's Pie. It's very easy to make! Barry and I love it!

Shepherd's Pie

1 22 oz package frozen mashed potatoes
1 lb ground beef (I use 96/4--the leanest you can buy)
1 onion
1/2 c sliced carrot
2 T all-purpose flour
2 tsp salt, divided
1/2 tsp pepper, divided
1 c beef broth
1 lg egg, lightly beaten
1/2 c shredded cheddar cheese

Cook potatoes according to package instructions, set aside. Cook beef and onion in a large skillet over medium-high heat until beef crumbles are no longer pink. Drain and return to skillet. Add carrots and stir in flour, 1 tsp salt and 1/4 tsp pepper. Add broth, cook, stirring constantly for 3 mins or until slightly thickened. Spoon mixture into lightly greased 11x7 baking dish. Stir together potatoes, egg, remaining 1 tsp salt and 1/4 tsp pepper. Spoon over beef mixture. Bake @ 350 for 25 mins. Sprinkle with cheese and bake 5 mins more.

Chicken Swiss Casserole

I made this for the first time last night, and it was good!

4-5 chicken breasts
1 can cream of chicken soup (I used 98% fat free)
6 slices swiss cheese (shredded would also work)
1/4 c milk
2 c herbed stuffing (not prepared)
1/4 c butter--melted

Boil chicken breasts and shred them. Mix the cream of chicken soup and milk and add chicken. Put in a greased pan. Place swiss cheese slices on top. Add stuffing. Drizzle melted butter on top. Cook @ 350 for 30-35 mins.