Fiesta Chicken Casserole

 

Michelle made this for lunch during our Sister Saturday Spectacular. It was easy to make and everyone loved it. Even the kids ate it. There was none left! I'm not sure where this recipe comes from because she found it on pinterest and the recipe is in the description and when you click on the picture, it takes you to the twitter login page, so if you know where this came from let me know. We would love to give credit for this recipe.

 

2 cups chicken breast grilled & cubed

 2 cups medium shell pasta cooked

  2 cups cheddar/jack cheese blend

 1 can of cream of chicken soup

 1 can Rotel

1 can green chilies

 1/2 cup of milk

  Cover with cheese

salt and pepper to taste!

 

Cook noodles according to the package

Mix all the ingredients together and place in a 9x13 pan

Cover and Bake at 350 for 20 minutes

Baked Cream Cheese Speghetti Casserole

Again Pinterest is the blame for this recipe! We made it the other night for our annual Oscar party, and I thought it was really good. Plus it was way easy to make. I got the recipe from here.

12 oz spaghetti
1 jar of spaghetti sauce (28oz)
1 lb hamburger
1 tsp italian seasoning
1 clove of garlic minced
8 oz cream cheese (softened)
1/2 c Parmesan cheese

Preheat your oven to 350 and grease a 9x13 pan.

In a skillet brown meat and drain. Stir in the spaghetti sauce and set aside.

Cook the noodles according to the packet. Drain noodles and place in a bowl. Add the italian seasoning, garlic and cream cheese, mix until cream cheese is melted and the noodles are coated.

put a little bit of the sauce on the bottom of your pan. Then put in the noodles and cover with the rest of the sauce. Sprinkle the parm cheese on top and bake for about 30 minutes!

Enjoy

Crockpot Chicken Tacos

I have become obsessed with Pinterest and all of the yummy recipes on there! I found this one, tried it and loved it! You can find the original recipe here. I stole her picture too.

You are never going to believe how easy this is to make!

1 envelope taco seasoning
6 pieces of boneless skinless chicken breasts
1 jar salsa (16 oz)

Stick it all in your crockpot and cook it for 4-6 hours on high or 6-8 hours on low. When it is done the chicken will shred easily. Use whatever taco shells you like (I used soft taco shells) and then put whatever toppings you like on it.

SO GOOD.

Caveman Pops.

This is not my recipe. I have been a recipe trying FOOL lately, and I thought I'd share.

I give this 1 thumb up. BUT, BUT! my husband really enjoyed them. So I'd say they're a crowd pleaser.

Pioneer Woman's Caveman Pops (State Fair Style)

Ingredients
■10 whole Turkey Legs
■ BRINE:
■4 quarts Water
■1 cup Kosher Salt
■1 cup Sugar
■1 cup Brown Sugar
■2 Tablespoons Seasoning Blend (I Used Montreal)
■1 whole Bay Leaf
■ Dry Rub
■2 Tablespoons Chili Powder (less If You Don't Like Things Too Spicy!)
■2 teaspoons Seasoning Blend (I Used Montreal)
■2 teaspoons Paprika
■2 teaspoons Onion Salt

Preparation Instructions


In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time.

Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can.

Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 and roast for another 15 minutes, or until turkey is cooked through. (Update: larger legs will require longer cooking time.)

Remove them from oven and wrap the bottom of the legs with aluminum foil for serving.

Dig in!

Fettuccine with Sweet Pepper-Cayenne Sauce

Umkay, so I made this last week, and it is easy and really good. I dumped waaaay too much cayenne pepper in (my bad) but the hubs loved the spice. Will definitely make again!

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste




Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Dinner Spanakopitas

I was watching the food network (the Barefoot Contessa) the other day, and I saw this recipe. I tried it and it is AWESOME!! It kinda sounds complicated but I promise it's not.

1/4 cup good olive oil

1 cup chopped yellow onion

3 scallions, white and green parts, chopped

2 (10-ounce) packages frozen chopped spinach, defrosted

4 extra-large eggs, lightly beaten

3 tablespoons freshly grated Parmesan cheese

Plain dry bread crumbs

1 teaspoon grated nutmeg

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups small-diced feta cheese (12 ounces)

3 tablespoons toasted pine nuts

24 sheets frozen phyllo dough, defrosted (defrost in your fridge, then they are all defrosted, not just the outside)

1/4 pound (1 stick) unsalted butter, melted

Flaked sea salt, such as Maldon, for sprinkling

(I didn't use the pine nuts, because I wasn't going to spend 6.00 on a small bag, it was still really good. So if you have them great if not it won't hurt to not add them)

Preheat the oven to 375 degrees F.

Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

Chicken Artichoke Pizza

2	teaspoons butter or margarine
1	large red onion, sliced (2 cups)
1	package (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 inches in diameter)
1	cup cubed cooked chicken
1	jar (6 to 7 ounces) marinated artichoke hearts, drained and sliced
3	tablespoons sliced drained roasted red bell peppers (from 7-ounce jar)
1	cup shredded sharp Cheddar cheese (4 ounces)

Heat oven to 400º. Melt butter in 8-inch skillet over medium heat. Cook onion in butter 3 to 5 minutes, stirring occasionally, until crisp-tender.

Spread onion over bread shell. Top with chicken, artichoke hearts, bell peppers and cheese.

Bake 8 to 10 minutes or until cheese is melted.


YUM!!

Chicken Couscous with Dried Fruit

This is a great recipe if you have any leftover chicken. If not, boil some chicken then shred it.

2 cups shredded chicken
2 lemons
4 tablespoons olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1 cup mixed dried fruit such as apricots, cranberries
3 cups chicken broth
2 cups couscous
1/4 cup fresh cilantro
1/2 cup sliced almonds

Grate 1 1/2 teaspoons zest from the lemons and squeeze 1/4 cup juice. In a large saucepan over medium heat, warm 3 tablespoons of the oil. Add the onion and saute until softened, about 4 minutes. Add the garlic and saute until the garlic and onion are golden, about 1-2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruit, and broth. Bring the mixture to a boil, reduce heat, cover, and simmer for 5 minutes to blend the flavors.
Stir in the couscous, re-cover the pan, and remove from the heat. Let stand until liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and toss with a fork to fluff the couscous and distribute the cilantro. Garnish with the almonds.

Lime Shrimp with Coconut Rice

5 tablespoons unsalted butter
1 cup long-grain white rice
1 1/4 cups unsweetened coconut milk
1 lime
6 cloves garlic, minced
1 pound large shrimp, peeled and deveined
8 green onions, both white and green parts, thinly sliced
1/4 cup fresh cilantro

In a saucepan over medium heat, melt 1 tablespoon of the butter. Add the rice and cook, stirring constantly, until the grains are well coated with the butter, about 1 minute. Stir in 1 1/4 cups water and the coconut milk. Bring to a boil, reduce heat to low, cover, and cook until the liquid is absorbed and the rice is tender.
While the rice cooks, grate 1 teaspoon zest and squeeze 2 tablespoons juice from the lime. About 5 minutes before the rice is ready, in a large frying pan, over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and lime zest and juice and stir until the mixture is bubbly. Add the shrimp and green onions and saute until the shrimp are opaque throughout, about 3 minutes. Stir in about half of the cilantro.
Fluff the rice and gently stir in the remaining cilantro. Top with the shrimp and serve.

Turkey Meatloaf

This is actually from my Weight Watcher cookbook. I'm not a huge meatloaf fan, but I love this one and so does Joshua.

1 tablespoon olive oil
1 onion, chopped
1 1/4 pounds ground turkey
4 slices whole-wheat bread, made into fine crumbs
1/2 cup fat-free milk
1 egg white, lightly beaten
3 tablespoons ketchup
2 tablespoons grated Parmesan cheese-you can add a little more
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried thyme leaves, crumbled
1/4 teaspoon freshly ground pepper

Preheat oven to 350; spray an 8x5 loaf pan with nonstick cooking spray. In a small non-stick skillet, heat the oil. Saute the onion until tender, 4-5 minutes. In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic powder, basil, thyme and pepper; blend well. Shape into a loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes before slicing.

Penne with Chicken

This recipe is also called Chicken in creamy pepper Jack cheese.

Ingredients

3 slices bacon
2 boneless chicken breasts, sliced to desired thickness
2 T. butter
1 small onion diced
1/2 red bell pepper sliced
2 garlic cloves
1 jalapeno pepper chopped
3 T. flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions

Directions:

Over medium heat, cook bacon until semi-crisp, reserving drippings.
Drain bacon on paper towels and crumble when cool.
Saute sliced chicken in bacon drippings until no longer pink.
remove from pan and set aside.
in the same pan, add the butter and cook bacon and cook onion, peppers and garlic until tender.
Stir in the flour and cook for 1 min.
Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
Pour over the penne noddles and garnish with green onions.

Penne alla Vodka

This is so yummy and quick, but tastes like you spent hours!! The vodka is optional.

3 tablespoons unsalted butter

2 large garlic cloves, finely chopped

2 ounces thinly sliced prosciutto, cut into thin strips

One 28 to 35 ounce can Italian peeled tomatoes, drained and chopped

1/2 teaspoon crushed red pepper

1/2 cup heavy cream

1/4 cup vodka

Salt

1 pound penne

1/2 cup freshly grated Parmigiano-Reggiano

In a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Stir in the prosciutto and cook for 1 minute.

Add the tomatoes and crushed red pepper and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.

Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add pasta and salt to taste. Cook until the penne is al dente. Drain the pasta, but save some of the cooking water.

Add the pasta to the skillet with the sauce and toss the pasta until it is well coated. Add a little of the reserved cooking water if the sauce seems too thick. Add the cheese and toss again. Serve immediately. I also like to mix in a little fresh basil.

Greek Style Skillet

1 lb Hamburger
1/2 c. Chopped Onion
2 tsp Oregano
1 tsp Cinnamon
1/2 tsp Garlic Powder
1 can Beef Broth
1 can Diced Tomatoes
2 tbsp Tomato Paste
1 1/2 c. Penne Pasta
1 1/2 c Frozen Spinach (thawed)
3/4 c. Feta Cheese

Cook hamburger and onion in skillet, until hamburger is done. Drain fat and add oregano, cinnamon and garlic powder mix well. Stir in broth, tomatoes, and tomato paste. Bring to a biol stir in pasta. Reduce heat to medium, cover and cook 10 minites unitl the pasta is nearly tender. stir in spinach and 1/2 c. of feta cheese. Cover and cook 5 minutes until pasta is done. Sprinkle with the remaining cheese, let stand 5 minutes before serving.

Roast

3-5 lb Roast
4 Onions cut into large pieces
1c. Beef Broth
1/2 c. Beer (or Apple Juice)
1 tbsp Brown Sugar
2 tbsp Dijon Mustard
1 tbsp Cider Vinegar

In a skillet add a little bit of oil and cook the onions until tender. Add the broth, beer/apple juice, brown sugar, mustard, and vinegar and mix until combines. Heat until warm.

Place your roast in a crock pot and pour onion mixture over roast. Cover and cook on high for 5-6 hours.

**If you don't like onions you can leave them out, without a huge taste difference. Also it may seem like a lot of onions but once they cook for 5-6 hours they cook down to almost nothing.

Pulled Pork or Beef

I got this recipe from family in Minnesota...Lots of good food comes from there!

3-5 lb roast (either Pork or Beef works well)
2 pkgs Italian Salad dressing mix (the dry stuff)
1 pkg Lipton Onion Soup Mix

Place the roast in your crock pot, pour the seasonings over the roast and cook until the meat falls apart. on high 4-5 hours on low 6-7 hours.

You can use this to make sandwiches, or put it on a salad. It is really good, and way easy.

Fettuccine Alfredo

1/2 c. Butter
1/2 c. Heavy Whipping Cream
3/4 c. Parmesan Cheese (if you have it use the grated cheese in the package, not the stuff in the bottle, it tastes the same but it makes a smoother sauce)
1 tbsp Lemon juice
Salt and Pepper to taste

You can add red pepper flakes to spice it up a bit too.

Melt the butter while stirring in the whipping cream. Continue stirring until the butter is melted. Stir in parmesan cheese, salt, pepper and lemon juice. cook until cheese is melted.

Serve over any noodles you like. You can also add stuff like chicken, or vegetables to it and it is always good.