Chicken Parm Bake

I have recently become obsessed with Pinterest and it has become such an amazing resource for...well everything! This was the 1st recipe that I pinned to my board and tried. It was SO GOOD! I did alter it from the original, and I might change it up a bit the next time but it really did taste like chicken parm, no frying and it couldnt have been easier. I did eat some croutons so next time I need to get 2 packages so I can eat some and make sure I have enough for a good top layer.

Cant wait to make this one again soon

Chicken Parm Bake

Ingredients:

2 tbsp olive oil

2 cloves garlic, crushed

hot red pepper flakes, to taste

1 ½ pounds chicken breast cut into 1 inch chunks

2 cups marinara sauce

1/4 cup chopped basil

8 oz mozzarella, shredded

4 oz Parmesan, grated

1 (5-oz) package garlic croutons ( I needed 1 ½ packages because I didn’t have enough)

Directions

Preheat Oven to 350 degrees

Spread olive oil into bottom of 13 x 9 in pan

Add the chopped garlic & red pepper flakes to the oil

Layer diced chicken on top, making sure to leave some room in between pieces

Spread sauce on top, letting it get into the cracks

Add chopped basil

Add ½ Mozzearella Choose

Add ½ of Parmesan Cheese

Spread Croutons on Top

Add remaining cheeses to the top

Bake for 35-40 minutes

Chicken Divan Tortellini Bake

I NEVER ate tortellini. I just always thought it was gummy and it was kind of boring with just a marinara sauce. In the past few months I have found some spectacular recipes that made such a simple piece of pasta and cheese something to want to eat again.....and again...and again.

This recipe is kind of an original for me because I had to replace the mushrooms in the original which I do....a lot! No fungus for us! And from that it just kind of took off. I am making this again for sure. I was happy to eat the leftovers the next day and wanted to make it again this week I liked it so much. Kind of a weird picture. I uploaded another but it disappeared and I want to move on to my next entry so you can image what it looked like until you get the ingredients you need and make it yourself

Chicken Divan Tortellini Bake

inspired by Chicken Tortellini Bake from Kitchen Cafe

INGREDIENTS

16 ozs. of tortellini cooked al dente’—I use the Fresh Buitoni Brand, Whole Wheat

1 tablespoon oil

2 cups of cooked, cubed chicken---I used my favorite roasted rotisserie chicken that comes with no seasoning on it

3 green onions finely chopped

2 tablespoons of flour

8 ozs. chicken broth

16 ozs. Frozen Baby Broccoli florets defrosted (birdseye)

¾ cup reduced fat sour cream

2 cups shredded sharp cheddar

1 tablespoon butter melted

¼ cup panko breadcrumbs

DIRECTIONS

Heat oil in a large none-stick skillet over medium heat

Add green onions and cooked until softened

Add the defrosted broccoli & the cooked chicken

Sprinkle the flour over the mixture and stir for 1-2 minutes

Add chicken broth and stir until thickened

Mix in Sour cream until mixture is creamy and slightly thickened

Spray 13x9 inch pan with cooking spray.

Pour tortellini into the pan

Sprinkle half of the cheese over the pasta

Then add the chicken/sauce/broccoli mixture

Sprinkle remaining cheese over that

Then add the panko crumbs to the melted butter and sprinkle on top

Bake covered with foil at 350 for 30 minutes

Uncover and bake for an additional 10-15 until golden brown on the edges

VERDICT

I LOVED this recipe. It is a new favorite. I am going to double the flour and broth next time to make more sauce to see if it makes it creamier. I loved that the edges got brown and a little crunchy. I like dry crunchy pasta edges. Sounds so gross but I love them I cant lie. This is comfort food at its finest and so quick and easy too. Because I was kind of using a recipe as a rough plan but making changes as I went along it did take me a little longer to get it in the oven but next time it will be even more of a breeze. I am really going to make this again next week!

Chicken Tosada Upside Down Bake

I love all good things Mexican and am always on the look out for some new recipes that combine all the same ingredients in some new and different way. This recipe does just that. It was also really quick to put together and its an all in one meal so while it was in the oven I actually got to sit and hang with the kids instead of telling them to go play and get away from the oven.

Chicken Tostada Upside Down Bake

borrowed from Picky Palate

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 cloves fresh garlic, minced

4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper ***I used rotisserie chicken***

1 can diced tomatoes, fire roasted is great with this recipe

1 can corn, drained***I used frozen***

1 can black beans, drained

1 can black olives, chopped

1 packet ranch dressing seasoning packet (optional, but really tasty)**I didnt use***

1 1/2 Tablespoons ground cumin

Pinch of kosher salt and pepper

1/2 Cup fresh chopped cilantro

1 can Pillsbury Crescent Rolls, in the sheet form if possible***They make it in one sheet now**

1 Tablespoon extra virgin olive oil

1/4 teaspoon Lawry’s Garlic Salt with Parsley

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other large pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken). Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.

2. Serve with shredded lettuce and sour cream if desired (not pictured, but really good!)

8 servings

Hearty Tex-Mex Squash Chicken Casserole

This is the first recipe of my stack of casseroles. I was actually looking for one I found in the summertime that I was waiting for the weather to turn colder to make and I lost it---but I found a whole bunch others so I can dwell on what might have been.

Hearty Tex-Mex Squash-Chicken Casserole
Borrowed from Southern Living

Ingredients
1 (10-ounce) package frozen chopped spinach, thawed
3 medium-size yellow squash, thinly sliced
1 large red bell pepper, cut into 1/2-inch pieces
1 yellow onion, thinly sliced
2 tablespoons peanut oil --–I used EVOO---
3 cups shredded cooked chicken or turkey
12 (6-inch) corn tortillas, cut into 1-inch pieces ---I used Flour tortillas---
1 (10 3/4-ounce) can cream of celery soup, undiluted* --used regular full fat--
1 (8-ounce) container sour cream* ---used low fat---
1 (8-ounce) jar picante sauce ---I used ½ jar of salsa---
1 (4.5-ounce) can chopped green chiles, undrained
1 (1.4-ounce) envelope fajita seasoning
2 cups (8 ounces) shredded sharp Cheddar cheese, divided* --used regular---

Preparation
Drain chopped spinach well, pressing between paper towels to remove excess moisture.
Sauté squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender.

Remove from heat.

Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese.

Spoon into a lightly greased 13- x9-inch baking dish.
Bake at 350° for 30 minutes.

Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
*Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.

VERDICT
Did you notice a bunch of substitutions. I even went to the store after I knew I was making this for dinner and somehow missed a few ingredients. No matter, I really liked it this way. The veggies get hidden and it has a nice little kick to it from the chiles. I was worried about the tortillas not working out but it was just great and I will make it the same way again. It was very hardy and I didn’t serve it with rice the way I had planned because you just didn’t need it. It was filling as is. The leftovers were great too which is the true sign of a great casserole. I had another picture but it got deleted somehow and I am too tired to go back now....take my word on how yummy it is. Would I steer you wrong?

Retro Chicken & Chips

I am behind on my blogging and I am trying to catch up!!!! So no chit chat tonight. I am busy turning over all the clothes closets in the house rather then writing about what I am eating so I am sorry but it usually takes me until Spring to get this done and I am shocked that I am almost done!!! I promise to catch up as soon as I can. I cant wait to tell you about these apple squares I made....down to about 20 lbs of apples :)

Hot Chicken and Chips Retro

borrowed from Cooking Light

Ingredients
4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 (8-ounce) can sliced water chestnuts, drained and chopped --I HATE THESE so I left them out
1/2 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3/4 cup (3 ounces) shredded Swiss cheese
3/4 cup crushed baked potato chips (about 2 ounces)

Preparation
Preheat oven to 400°.
Combine chicken and next 4 ingredients (through water chestnuts) in a large bowl; stir well. Combine low-fat mayonnaise and next 5 ingredients (through black pepper) in a small bowl, stirring with a whisk.

Add mayonnaise mixture to chicken mixture; stir well to combine.

Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese.

Top cheese evenly with chips. Bake at 400° for 13 minutes or until filling is bubbly and chips are golden.

VERDICT

I made this recipe before. Its from one of my cookbooks. It is really really easy. It has this really unique flavor that I cant tell if I like. That is weird I know but its good, I swear. I think I would like it on a crusty toasted roll. It tastes like a hot chicken salad to me and made then I would love it. Its a must try because its so simple and uses lots of my pantry staples so it gets 4 stars just for that alone. I think it would be a great buffet dish for leftover turkey too. I don't know I liked it enough to make it again so that is all I will say

Zippy Turkey Bake

I loved this recipe. You know I LOVE any type of casserole. This one has a lot of flavor….one might say its “spicy”. The pepper jack cheese totally makes it. If you are concerned with the extra spice you could use cheddar but I really like it as is….well without the mushrooms of course---no fungus among us!!! The funny or (or not so funny in my mom world) is that Jackson loved it. I can’t get the kid to eat dinner most night for the past month but this he loved, ate without a fight and said it was delicious. Yep that’s a 2 year old for you. I have an apple crisp in the oven as I type this post so that should be following up this delightful casserole quite nicely.
Zippy Turkey Bake
Borrowed from Cooking This and That

Ingredients
1 1/3 pound package lean ground turkey—I used the package
1 1/2 tablespoons butter
3 medium zucchini or yellow squash, halved vertically and sliced
8 ounces sliced mushrooms—No fungus for me
1/4 cup sliced green onions
1 tablespoon chili powder
2 teaspoons salt
1/4 teaspoon garlic powder
3 cups rice, cooked –--I used the family sized success boil in the bag brown rice. Not sure how much that measures out to be
2 (4-ounce) cans diced green chilies
1 cup sour cream
2 cups shredded Pepper Jack cheese

Preheat oven to 350 degrees F.
Grease a 13 x 9 or two 8 x 8 baking dishes.
Cook turkey over medium heat in large skillet, drain.
Add butter, zucchini, mushrooms, and green onions; cook and stir until vegetables are tender. Drain if necessary.
Stir in chili powder, salt, and garlic powder.
Remove from heat.
If the skillet is big enough, add rice, green chilies, sour cream, and 1 cup shredded cheese to turkey mixture and stir to combine.
If not, add all ingredients to a large bowl and mix.
Turn mixture into baking dishes.
Sprinkle with remaining shredded cheese.
Bake uncovered for 20-25 minutes, until heated through and slightly bubbly.

Verdict
I guess I ruined the verdict in the 1st line of my post. Yeah I loved it. I wont lie. No need too. I will be making this one again for sure. I wasn’t so sure about it but I cant wait to eat the leftovers for lunch tomorrow. Perfect for a fall/winter night!

Mexican Lasagna

I make this recipe all the time, there are tons of variations on it so I will do my best to remember what the heck I did tonight. I originally got the recipe from Corn Cut Rachael Ray many many moons ago. It is such a simple concept I don’t use a recipe I just open the fridge and my pantry and let the magic happen. I was supposed to make something else on this night but again I just didn’t have my heart into it and just went with something I know how to make quickly so I can be done and collapse.
again this picture looks pretty boring and not so yummy, I swear its a really great go to meal

I had green onions and sour cream to pretty it up but I was delirious with sickness......





Mexican Lasagna

adapted from Rachael Ray you should check out and make the original version too!



Ingredients
3 tablespoons extra-virgin olive oil
1 pound chicken breast diced

1 taco packet

1/2 cup water

1 8 ozs cream cheese-softened in Microwave for 30 second (might take longer but it needs to be spreadable)

1 (15-ounce) can black beans, drained
1 (14-oz) can diced or fire roasted tomatoes
1 cup frozen or fresh corn kernels
Salt
8 (8 inch) tortillas

2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped


Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat.

Add 2 tablespoons extra-virgin olive oil - twice around the pan.

Add chicken Brown the meat, 5 minutes.

Take 1 tsp. of taco packet and mix with softened cream cheese

Add remainder of taco packet and stewed or fire roasted tomatoes.

Add black beans and corn.

Heat the mixture until liquid is reduced.

Then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.

Cut the tortillas in half or quarters to make them easy to layer with.

Build lasagna in layers tortilla, cream cheese mix, meat, cheese

Repeat: Tortillas, cream cheese mix, meat, cheese

Bake lasagna 20-25 minutes until cheese is brown and bubbly.

Top with the scallions and serve.



VERDICT

Ok so this was a really great version...if I do say so myself. I experimented with the cream cheese mixture. I have to say, I was really pleasantly surprised. As sick as I was I was still looking to change it up a bit but not so much that I needed to think too hard. I have a pretty well stocked pantry and fridge so this one is always pretty easy for me. If I don't have a taco packet I throw in some chili powder, Cumin and garlic powder. I have used chicken breasts, ground chicken, ground beef and ground turkey. This should be in every one's go to meal pile. You don't get much easier then this and its quick, easy, and pretty delicious for barely any effort. And the leftovers are even better.

Fiesta Chicken and Spinach Enchiladas

Can you tell we like Mexican in our house?

I have made this recipe before and I really really like it. The sauce is similar to the creamy red sauce you will find at Juanitos in Red Bank. While it isn't exact its kind of like it, enough so that it keeps my cravings happy.

Fiesta Chicken and Spinach Enchiladas

Borrowed from Picky Palate
2 Tablespoons extra virgin olive oil

1 large onion, finely diced

1 jalapeno, minced

3 fresh cloves garlic, minced

10 oz bag baby spinach leaves, chopped

4 boneless skinless chicken breasts, cooked and shredded

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic salt

1 1/2 Tablespoons ground cumin

1 10 oz can Mild Rotel diced tomatoes with Green Chilies
1 lb (Lg family size can) cream of chicken soup

1 Cup red enchilada sauce--I used the entire 10 ozs can

8 oz sour cream--I used light

1/2 Cup milk

Pinch of salt
Corn Tortillas--I use flour because I prefer them for enchiladas

2 Cups shredded Mexican blend cheese

Preheat oven to 350 degrees F.

Place oil into a large skillet or dutch oven over medium heat.

Saute onion and jalapeno until softened, about 5 minutes.

Stir in garlic and cook for 1 minute.

Add chopped spinach and cook until wilted down.

Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes.

Reduce heat to low and simmer.

Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.
Ladle a small amount of sauce into the bottom of a large 9×13 inch baking dish (or BIGGER if you have one--I used my giant lasagna pan), just enough to cover the bottom.

Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down.

Fill tortillas until chicken filling is used up.

Top evenly with sauce and shredded cheese. Bake for 25-30 minutes or until hot and bubbly.
10-12 servings

I always forget to use buy full fat cheese to sprinkle on top
does look very cheesy--but it is yummy

VERDICT

I made this for the 3rd time and I really enjoy it. My Chief Taste Tester thinks its too cheesy but the sauce and the cheese are the same color so it gives the appearance of more cheese then there is. I love the spinach for the fact you don't taste it and who couldn't use more spinach in their diet. The Rotel gives it a nice kick as well, but you could use regular diced tomatoes if you were scared of the spice. This makes a ton of food so make sure you have a large group to feed or prepare for leftovers

Cheesy Chicken Cordon Bleu Rice Casserole

I thought I was almost getting caught up and posting about the meals I eat on the nights I eat them. But things have been entirely too hectic in our household so I am still stuck in last weeks Eats. Before I get to the main event I needed to post another picture of my sweet girl Mia, who now likes to tear apart my drawers just like her big brother did. It seems like just yesterday he was experimenting with all my utensil and now she is into everything. Hey whatever I need to do to get dinner on the table!

Dinners Served

Cheesy Chicken Cordon Bleu Rice Casserole
borrowed from the Picky Palate

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
½ lb diced ham
2 Cups cooked shredded chicken breast
4 Tablespoons butter
¼ Cup flour
½ teaspoon salt
¼ teaspoon fresh cracked pepper
14 oz can chicken broth
3 Cups cooked rice of choice (I use Success Boil in the Bag brown rice its very good for casseroles)
1 Cup shredded cheddar cheese
1 Cup shredded swiss cheese---I omit the cheddar and use 2 cups swiss

Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes.
Stir in garlic, ham and chicken. Cook for an additional 5 minutes.
Melt butter then stir in flour, salt and pepper until combined.
Slowly stir in chicken broth until well combined.
Stir in cooked rice then transfer to a 9×13 inch baking dish.
Top with cheddar and swiss cheeses.
Bake for 20-25 minutes.
Cover the dish with foil the last 10 minutes for oozing cheese.
6-8 servings

VERDICT
You know how I love a good casserole. This one does not disappoint. It is really easy to put together, the ingredients are pretty basic and the results are delicious. I did make a slight change in that I stir in 1 1/2 cups of cheese into the casserole and sprinkle a 1/2 cup on top. I like more cheese throughout instead of a thick layer on the top. There really isn't that much to say because this dish has made its 4th appearance on our table so its a winner.

Southwestern Skillet- Casserole

I am not going to give a verdict on this recipe, it just seems silly. I make this dish a lot. You should really put it under a file of really easy, quick, delicious go to meals. It never disappoints and I cant believe my good fortune to have found it. I think I have been making this one for probably 6 years or so. I have been on Weight Watcher a few times and this one was one of the recipes I found during my time on their crazy diet wagon but I think it has staying power because no one would know its only 9 points.

The original name is Southwestern Casserole but, I don’t know why its called a Casserole, because I don’t think it is one since I think of casseroles as something you put in the oven. So I think I might re-name it Southwestern Skillet-Casserole. Oh and when I normally make it I dont put the green onions on to make it look fancy, that was for the benefit of the camera but I have to say it was pretty good, so if you have them in the house throw them on too. This recipe is also pretty flexible and you can add beans or corn or both in the last 5 minutes of cooking too. You can also omit the meat all together and just use any kind of red or black bean

Southwestern Skillet- Casserole

Borrowed from Weight Watchers

****9 WW Points Plus

1 pound ground beef-93% lean**You could use turkey too**
¾ cup diced onion
¾ cup diced green pepper
2 seeded jalapeños-I never use these
1 can (28 ounce) whole tomatoes
2 cups low fat sour cream—it’s the entire 16 ozs container
1 tablespoon chili powder
½ tsp. salt
8 ounces uncooked penne-I use barilla whole grain medium shells and measure exactly 8 ozs.

It is imperative that you use a non-stick skillet. There is major sticking going on if you dont

Add the ground beef, breaking it up with a large spoon, until it looses its pink color, drain and fat from the pan while this is cooking, you can chop your veggies and open the cans.

Add the onions and green peppers, cooking until softened. Stir in the jalapeno peppers, tomatoes, chili powder, sour cream and salt.

Add the uncooked pasta, Stir, cover, lower the heat and gently simmer until the pasta is tender, about 25 minutes. Stir every 5-8 minutes to keep pasta from sticking to the saucepan bottom.

Chicken Florentine Pasta Bake

CASSEROLE HOW DO I LOVE THY?

I seriously love casseroles. I don't know why because they are kind of labor intensive with their many steps, the boiling, the mixing, the baking. I think I just like to have a complete balanced meal all in one bowl--or tonight on one blue plate.
This particular casserole was heavily featured on several food blogs that I read so I thought I would give it a shot since so many seemed to enjoy it. At least if I did all the work the outcome would be tasty
But 1st my kids.....
I don't know why I find this so cute (well they are my kids) but Amelia (Mia) was chewing a spoon and I was taking her picture and when Jackson saw this he goes in the drawer and gets the same spoon out and starts chewing it and asked for me to take his picture too. So here are my budding sous chefs

Amelia Grace 7 months

Jackson Schuyler 2 years 1 month--or 25 months

And onto dinner

Chicken Florentine Pasta Bake
borrowed from Delicious Meliscious

Ingredients:
12 ounces farfalle pasta (I didn't read the recipe and used and entire box of shells)
1 small onion, chopped
1 tablespoon olive oil
pinch of basil, oregano, parsley
1/4 teaspoon red pepper flakes, or to taste
2 cups chopped cooked chicken (I used rotisserie chicken)
2 eggs
1 1/4 cups milk
kosher salt and coarse ground pepper, to taste
2 cups (8 ounces) shredded Monterey Jack cheese
14 ounce can artichoke hearts, drained and chopped
10 ounce package frozen chopped spinach, thawed and drained
1/2 cup oil packed sun dried tomatoes, drained and chopped
1/4 grated Parmesan cheese, divided
3/4 cup Panko bread crumbs
1/2 teaspoon paprika
2 tablespoons butter, melted

Directions: Preheat oven to 350 degrees F.
Coat a 3-quart baking dish with cooking spray.
(Or, use this method to make two separate dishes.)
Bring a medium pot of water to a boil and cook pasta as directed, to al dente.
Drain and set aside.
Heat the olive oil in a medium skillet over medium-heat.
Add the onions and cook 3-4 minutes until translucent.
Add the chicken and herbs and red pepper flakes and cook until heated through.
Remove from heat, set aside.
In a large bowl, whisk together the eggs, milk, and salt and pepper.
Stir in the chicken mixture, Monterey Jack cheese, artichokes, spinach, sun dried tomatoes, half of the Parmesan, and cooked pasta.
Transfer to prepared baking dish(es).
Bake, covered with foil, for 20 minutes.
In small bowl, combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta and continue baking, uncovered, 10 minutes more or until golden.

VERDICT:

Ok so now that I am blogging about this meal I made I realize that my one complaint was in fact an error on my part. I used the whole box of pasta instead of 12 ozs. I thought since i changed it from the bow ties to shells maybe that was why. By the way, I picked shells because Barilla makes a great whole grain pasta that tastes great and isn't dry like some whole wheat. If you are going to feed your family pasta then its the way to go. Anyway, so as I was saying it was waaaaay too much pasta, and now I know why. I think next time I will use the correct amount and it will be perfection. It has great flavor with a tiny kick from the red pepper. I will also omit the sun dried tomato and use fresh diced instead. Those buggers are pricey and they add a ton of fat because they are in oil. I figure with the 2 cups of full fat cheese I used then I cant use both in the same dish. I don't think it added enough to the recipe that you would even notice. I will throw them into the pan with the chicken & onion just to soften slightly and I think it will be just as good. Overall it is worth the many steps to create. It makes a lot of food which is nice for leftover purposes which is another reason I love a good casserole. Jackson liked it too so it will see a repeat performance in our house.....as long as the chef follows directions and doesn't try to talk on the phone and cook at the same time.

I do have a spinach noodle side dish recipe that I may try to merge with this one and actually create and original recipe....I figure since I steal everyone else's, I should have an original idea every once in awhile. stayed tuned for that

French Fry Casserole

You want to make a toddler happy?

Give him a plate of French Fry Casserole

So I had this recipe for awhile in my recipe folder but never made it. For some odd reason I was in the mood for a good comfort food casserole tonight. So I busted it out and it lived up to its expectations. I am not sure what expectations one would have for a french fry casserole but they were met. And Jackson had a full belly so a good dinner was had by all.

French Fry Casserole

Borrowed from......it was saved before I started blogging so I don't really know & didn't know it would be important

INGREDIENTS

1 pound lean ground beef or turkey ** I used 93% lean **
salt and pepper to taste
garlic powder to taste
burger seasoning to taste
a few shakes of Worcestershire sauce
1/2 (10.75 ounce) can condensed cheddar cheese soup
3/4 (10.75 ounce) can condensed cream of mushroom soup **Iused 98% fat free**
1/2 (16 ounce) package frozen French fries
1 cup shredded Cheddar cheese

Preheat the oven to 375 degrees F .

Bake french fries on baking sheet for 10 minutes while preparing beef. **only bake them for 3/4 of the time listed on the package--it varies depending on brands**

In a skillet over medium-high heat, brown the beef.

Cook, stirring occasionally until beef is no longer pink.

Drain off excess grease, and add seasonings and Worcestershire sauce.

Return to the heat, and stir in the mushroom and cheese soups until well blended.

Heat through, and remove from stove.

Transfer the mixture to a 8x8 inch baking dish.

Cover the ground beef mixture with a layer of partially cooked French fries.

Bake for 25 to 30 minutes in the preheated oven (mine took much less - maybe only 15 minutes?).

When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top.

Return to the oven, and bake just until cheese has melted.

yummy cheesy goodness

VERDICT

Well...it was good, quick, comforting and Jackson loved it. Was it the healthiest thing I have ever made? Not by a long shot. I did use 93% lean beef, 98% fat free mushroom soup and reduced fat cheese so I did the best calorically I could. One of the things I didn't like was that the recipe didn't use the entire cans of soup. That seems wasteful too me and I am not sure what you could do with already opened soup. I did like that in the time it took for the fries to bake you could cook the meat and everything finished at the same time. So the entire family liked it and I could totally see this being a great meal for a cold winters night.......maybe not the ideal meal for 80 degree sunny summer weather but it got the job done and to put a toddler to bed with a full belly is all I can ask.

TACO BAKE

Since I am trying to get Jackson to eat his dinner again I am trying to tempt him with all this favorite dishes so I carefully chose tonight's meal knowing he couldn't refuse it. Works every time. Its kind of funny I would never think that this of all things would be his favorite since he is usually anti-ground beef and well he hasn't been eating hardly any dinner at all. But tonight he cleared his plate (almost) close enough to make me happy!
TACO BAKE
I actually have no idea where this recipe came from

INGREDIENTS

Ingredients
* 1 lb ground beef (or ground turkey, or ground chicken -)
* 1 packet taco seasoning
* 15 oz. tomato sauce
* 8 oz. seashell pasta (I use medium shells but have tried large too)
* 8 oz. package cream cheese, softened in microwave (I used low fat)
* 1/2 cup sour cream (I usually use more like 1 cup of light sour cream)
* 8 oz. shredded sharp cheddar cheese

1. Brown ground beef, drain. Add taco seasoning and tomato sauce. Bring to a boil and then simmer for 20 minutes.
2. In the meantime, cook pasta according to directions. Drain.
3. Mix softened cream cheese and sour cream in separate bowl.
4. Spray bottom of 9x13 pan. Put pasta in bottom of pan.
5. Spread cream cheese mixture over pasta ( I kind of mix it in)
6. Spoon ground meat mixture over this. (I mix this in too)
7. Sprinkle shredded cheese on top. ( I used reduced fat but it always melts a little weird)
8. Bake @ 350 degrees for 30 minutes. Let cool 15 minutes before serving


I don't think this is a very good picture and it doesn't look very good, but that is what it looked like out of the oven
YUMMY close-up
VERDICT:
So I have made this before which means we obviously like it. Next time I going to sprinkle some of the taco seasoning in the cream cheese/sour cream mixture. I think that needs a little flavor if you don't mix it together enough. But that is really the only thing I would change. I had planned to serve it with a corn & black bean salad but time was short tonight and the kids just wouldn't let me cook anymore.