Tuesday, October 11, 2016

Green Chicken Enchilada Casserole

It's always good to have a few solid casserole recipes for those times when you need a good potluck item or when you take dinner to a big family.  Even better is having casserole recipes that are easy but still taste great!  I got this recipe from my friend/cousin (frousin), Kylie, at a big family picnic we had at the park in the Spring.  It tastes just like chicken enchiladas but without the hassle of rolling up enchiladas.  Yay!

1 1/2-2 cups cooked chicken (you can use canned, rotisserie or cook it and shred it yourself)
Cooked rice (I used 1 1/2 cups before cooked)
1 can green enchilada sauce (I used half of a big can)
1 can cream of chicken soup
1/2 cup sour cream
2 cups shredded cheese
salt/pepper to taste
1 tsp. garlic powder
pinch of oregano and cumin
onion, if desired

Mix all ingredients together in a big bowl using only half the cheese.  Pour into a 9x13 and cover with remaining cheese.  Bake at 350 for 30 minutes.

Monday, September 12, 2016

The Easiest Homemade Lasagna

If you are still buying frozen lasagna, this is the recipe for you.
It really could not be easier and is so delicious.  I mean, who doesn't love homemade lasagna?!  Whip up a green salad and some garlic bread and you are golden.  A super easy meal that people will be super impressed by.

1 1/2 lbs. lean ground beef
1 jar marinara (I use Trader Joe's tomato basil)
16 oz. cottage cheese
8 oz. sour cream
1 cup parmesan
18 slices of mozzarella (or shredded works, too)
8 oven ready lasagna noodles (I use Barilla)

*Brown the ground beef on stove.  Add marinara sauce and simmer.  In a 9x13 pan, put a little bit of the meat sauce.  Just enough to cover the bottom of the pan.  Lay down 4 of the noodles.  Mix the cottage cheese and sour cream together in a bowl.  Spoon half of that mixture over the noodles and spread.  Put 6 slices of the mozzarella over that.  Pour half of the remaining meat sauce over the mozzarella.  Sprinkle half of the parmesan.  Start again with noodles and repeat steps.  Top with remaining slices of mozzarella.  Cover with foil (without it touching the cheese) and bake at 350 for 1 hour.  Remove foil and bake for 10 more minutes.

Sidenote:  You can make the lasagna bigger by doing more meat sauce and more white sauce.  I will often do that when we are feeding more than just our family of six.  All the other ingredients stay the same.

Friday, September 9, 2016

No Bake Chocolate Crispies

I got this healthy treat recipe from my healthy friend, Jill.
She is always looking for delicious recipes that are also clean and nutritious.  She brought me some of these and I was instantly hooked. These will definitely satisfy your chocolate cravings.  Almost like a candy bar but way better for you.

1 cup almond butter (or organic peanut butter)
2/3 cup raw honey
1/4 cup chia seeds
1/4 cup raw cacao powder (or unsweetened cocoa powder)
1/3 cup coconut oil
1 Tbs vanilla
1/4 tsp sea salt
6 cups crisped brown rice (found in a bag at Sprouts)

Mix together all the wet ingredients in a bowl by hand.  Add the chia seeds, cacao, and salt and then mix well.  Add the crisped rice and stir until evenly coated.  Chill for 1-2 hours and then form into balls and refrigerate until serving. (Jill brought it to me in a little loaf pan).

*Recipe from a friend to a friend to a friend.  Originally thought to be from Green Smoothie Girl.

Wednesday, August 31, 2016

Favorite Chicken Marinade

We have been using this simple chicken marinade for years.  It makes for some awesome grilled chicken.  I like to use chicken thighs when we grill because they are so tender and juicy.

1 cup Sprite
1 cup soy sauce (I use low sodium)
1/2 cup oil (I use light tasting olive oil)
2 garlic cloves, minced (or garlic powder)

Put chicken in a big zip-loc bag.  Pour in the marinade ingredients and seal up the bag really good.  Move the bag around so the ingredients mix together and the chicken is all covered.  Keep in fridge until ready to grill.  Marinade at least a few hours or even overnight.  If you don't have access to a grill, you can also broil them on a cookie sheet in the oven for about 12 minutes on each side.

Wednesday, August 17, 2016

The Perfect Omelette

Years ago on Oprah, I saw a segment about how to make the perfect omelette.  I have been using this method ever since and it really does work.  I have egg issues and cannot eat eggs unless they are very well-cooked.  No egg juice!  I never order eggs at restaurants because I'm too afraid of egg juice.  So I love this method because I can make sure my omelette is well-done!

Step 1:  Crack two eggs into a bowl.  Add 1 Tbs of water.  Whisk really well with a fork.

Step 2:  Pour eggs into an already butter/sprayed pan that has been heating over low-medium heat.  Sprinkle with salt and pepper.  With a spatula, push in the sides to the center and let the eggs fill in the gaps.  Do this like 3 times until there is no more runny eggs.  Then flip.

Step 3:  Add toppings to one side of the omelette.  Then fold over the other side.  Cook for about a minute on each side.

Step 4:  Serve and enjoy!!

Friday, August 12, 2016

Teriyaki Chicken

We love this homemade teriyaki sauce!  I found this recipe in my ward (church) cookbook years ago.  It's so easy and so good!  I used to add the sauce to the chicken in the crockpot, but then I decided I liked it better when we added it right before serving.  That way it has more flavor.  Try it and see what you think!

1 Tbs. cornstarch
1/2 cup cold water
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup vinegar
1 garlic clove, minced
1 tsp. ginger (I used about half this much)

*Mix cornstarch and cold water until smooth.  Combine with the rest of the ingredients in a saucepan.  Stir over medium heat until thick and smooth.  Serve over chicken and rice.

Tuesday, August 9, 2016

Red and White Pasta

I saw this recipe a couple of years ago on one of my favorite blogs, 71toes.  It's a great way to feed a lot of hungry kids.  It has become the favorite pasta dish at our house.

For the RED SAUCE:
1 lb. mild breakfast sausage (I use Jimmy Dean)
1 onion, finely chopped
2 garlic cloves, minced
1 bottle of marinara (I use Trader Joe's Tomato Basil)

*Cook sausage with onion and garlic, drain grease, add marinara.

4 Tbs. butter
1 cup whipping cream
1 8oz. package cream cheese
1 clove garlic, minced
1/3 cup parmesan cheese

*Melt the butter, then add whipping cream, cream cheese, garlic and parmesan.  Whisk together on stove for a couple minutes until smooth and thick.

*In a 9x13 pan, layer one box of cooked penne pasta, the white sauce, the red sauce and then cover with shredded mozzarella.  Bake at 350 for 25 minutes.
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