King Ranch Chicken

Butter, for the baking dish

One 10.5-ounce can cream of chicken soup 

One 10.5-ounce can cream of mushroom soup 

One 10-ounce can diced tomatoes with chiles, such as Rotel

2 Tbsp. chili powder 

½ tsp. ground cumin 

½ tsp. kosher salt 

½ tsp. freshly ground black pepper

2 cups chicken broth 

16 corn tortillas, torn into pieces 

1 roasted whole chicken, cooled and torn into chunks

1 large white or yellow onion, finely diced 

1 red bell pepper, seeded and finely diced 

1 yellow bell pepper, seeded and finely diced 

1 jalapeno, finely diced 

1½ cups grated sharp Cheddar

1½ cups grated Monterey Jack cheese 

Preheat the oven to 350°. Butter a 9-by-13-inch baking dish.

In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then stir it all together.

Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the soup mixture. Then repeat the layers.

Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.

To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350° following the baking instructions above.

This recipe can be found here.

Red Beans and Rice Tortilla Casserole

• 1 package ZATARAIN'S® Red Beans and Rice
  1 can (8 3/4 ounces) whole kernel corn, drained
  1 can (4 1/2 ounces) chopped green chiles, undrained
  6 (8-inch) flour tortillas
  2 cups shredded cooked chicken
  2 cups shredded Cheddar cheese
  
  
  Prepare Rice Mix as directed on package. Add corn and green chiles; mix well
  Preheat oven to 350°F. Spread ½ cup of the rice mixture on bottom of 13x9-inch baking dish sprayed with no stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with ½ each of the remaining rice mixture, chicken and cheese. Repeat layering with remaining tortillas, rice mixture, chicken and cheese
  Bake 15 minutes or until heated through. Let stand 5 minutes before serving.
  Serve with assorted toppings, such as sour cream, salsa and chopped green onions, if desired.

This recipe can be found here.

Best Lasagna. Ever

1½ lb. ground beef

1 lb. sausage

2 cloves garlic, minced

2 cans (14.5 oz.) whole tomatoes

2 cans (6 oz.) tomato paste

2 Tbsp. dried parsley

2 Tbsp. dried basil

1 tsp. salt

3 cups low fat cottage cheese

2 whole eggs, beaten

½ cup grated parmesan

2 Tbsp. dried parsley

1 tsp. salt

1 lb. sliced mozzarella cheese

1 package (10 oz.) lasagna noodles

(add ½ tsp. salt And 1 Tbsp. olive oil to pasta water)

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

This recipe can be found here.

Lasagna Roll Ups

20 whole lasagna noodles

Sauce:

2 Tbsp. olive oil

1 whole onion, diced

3 cloves garlic, minced

2 lbs.  ground beef or Italian Sausage or any combination of similar meats

2 can spaghetti sauce

1 (15 oz.) can of diced tomatoes

1 tsp. salt

1 tsp. black pepper

1 tsp. parsley

1 tsp. basil

 Filling

30 oz. cottage cheese

2 eggs

3/4 cups parmesan cheese

½ tsp. salt

½ tsp. pepper

1 tsp. parsley

1 tsp. basil

2 cups grated mozzarella

Preparation Instructions

Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.

In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the meat and stir it around, cooking it until totally browned. Drain excess fat, then add spaghetti sauce, diced tomatoes, salt, pepper, parsley, and basil. Reduce the heat and simmer for 30 minutes.

Make the filling by combining cottage cheese, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.

To assemble, spoon a layer sauce into the bottom of disposable foil loaf pans. Spread 2-3 tablespoons the cottage cheese filling on each noodle, and then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans.) Top with remaining sauce, plenty of grated mozzarella, and some grated Parmesan.

If baking immediately, bake at 375° for 20 minutes or until hot and bubbly.

If baking from a frozen state, bake, covered in foil, at 350 for 45 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

This recipe is a variation of the one found here.

Stuffed Shells with Sausage and Mushrooms

1 (12 oz.) box jumbo pasta shells

1½ Tbsp. butter

8 oz. cremini mushrooms caps, diced

1 (15 oz.) container ricotta cheese

2 eggs, slightly beaten

1 tsp. garlic powder

½ tsp. onion powder

¾ tsp. oregano

2 tsp. basil

¼ tsp. kosher salt

¼ tsp. pepper

12 oz. Italian turkey sausage

6 cups fresh spinach (or 1 9 oz. box of frozen spinach, thawed)

2½ cups shredded mozzarella cheese

1½ cups Parmesan cheese

1 jar spaghetti sauce (26-32 oz.)

Preheat oven to 350°.

Cook shells according to package instructions.

Heat a medium skillet to medium heat.  Melt butter and add mushroom caps.  Sauté 3-4 minutes.

Place ricotta in a LARGE mixing bowl.  Add eggs and seasonings.  Stir to combine.  When mushrooms are cooked, add those and return skillet to stove.

Remove sausage from its casing and add to skillet.  Break up with spatula and cook until browned and crumbly.  Add this to the ricotta mixture.

Roughly chop spinach and add to ricotta mixture and fold together.  Add 2 cups of mozzarella and 1 cup of Parmesan to the mixture.

Spread spaghetti sauce on the bottom of a 9X13 pan.  Fill each pasta shell with 2 rounded tablespoons of filling and nestle snugly in the pan on top of the sauce.  It will fill 24-26 shells.

Top with remaining cheese.  Cover with foil and bake 50-60 minutes.  Remove foil about 10-15 minutes before the end of baking time.

This recipe can be found in Savoring the Seasons with Our Best Bites.  You should buy a copy!

Skillet Orzo with Tuna

2 Tbsps. extra-virgin olive oil

1 clove garlic, thinly sliced

4 green onions, thinly sliced

1 14 -ounce can diced tomatoes

¼ tsp. dried oregano

1½ cups orzo

Kosher salt and freshly ground pepper

1 (14 –ounce) can cannellini beans, drained and rinsed

1 small bell pepper, thinly sliced

1 (5-ounce) can solid white tuna packed in water, drained

Juice of 1 lemon

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and half of the scallions and cook, stirring, 1 minute. Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in 2½ cups water, the orzo, ½ tsp. salt, and pepper to taste. Bring to a boil, then reduce the heat to medium low and stir in the beans. Cover and simmer until most of the liquid is absorbed and the orzo is tender, about 10 minutes.

Add the bell pepper and continue cooking, covered, until tender, about 3 minutes. Stir in the tuna and lemon juice. Season with salt and pepper. Top with the remaining scallions.

Emily's Chicken Enchiladas

Chicken

1 package taco seasoning

Chicken broth (enough to cover chicken in crock pot)

Corn tortillas

Monterrey jack and cheddar cheese (about 2 cups combined)

Green chilies (small can)

Green enchilada sauce (large sauce)

Put chicken, chicken broth, and taco seasoning in a crock-pot. Cook for approximately 6 hours. Shred chicken. 

Prepare a 9 X 13 glass pan by spraying it with cooking spray and just covering the bottom with enchilada sauce (approximately ¼ of the can, just enough to cover the bottom). 

Warm corn tortillas put shredded chicken, green chili, and cheese on tortilla and roll it up and place in the prepared pan. 

Once all the tortillas are rolled and placed in pan, pour the remaining enchilada sauce and cover with foil. 

Bake at 350 degrees for 20 minutes. Take off foil and sprinkle cheese on top. Leave in oven just until cheese is melted. 


(from my friend, Emily who is a great cook)

Dump Casserole

1 cup rice

1 can corn

Salt

4 cans tomato sauce

1 cup water

Chopped onion

Uncooked ground beef

Uncooked bacon

Put in casserole dish in this order: rice, corn, salt, 2 cans of tomato sauce, ½ cup water.  Layer with chopped onions.  Sprinkle ground beef and season.  Top with 2 more cans of tomato sauce, ½ cup water and top with strips of bacon.

Bake at 350° for 1 hour, covered.  Uncover and bake for 30 minutes more.

Super Easy Paella

1 boneless skinless breast, cut into bit-sized pieces

1 tsp. salt, divided; ¼ tsp. fresh ground black pepper; 2 tsp. olive oil

1 links chorizo sausage, sliced (optional)

½ large onion, chopped

½ bell pepper, chopped

1 cup uncooked Arborio rice

1 tsp. paprika

¼ tsp. saffron thread, crushed

¼ tsp. red pepper flakes

1 garlic clove, minced

2 cups chicken broth

½ lb. large shrimp, peeled and deveined

½ cup asparagus, cut diagonally

½ cup frozen peas, thawed

Sprinkle chicken with ½ tsp. salt, and black pepper. Heat the oil in a large pot over medium-high heat. Add chicken; cook over med-high heat for 3 min. on each side or until lightly browned.

Remove chicken from pan; cover and keep warm.

Add sausage and cook until lightly browned; add onion and bell pepper; cook for 5 minutes, stirring constantly.

Add rice, paprika, saffron and garlic; cook for 1 minute stirring constantly. Return chicken to pot.

Add broth and 1/2 teaspoon of salt; bring to a hard boil. Simmer for 15 minutes.

Stir in shrimp, asparagus, and peas.

Cover and cook an additional 5 minutes or until shrimp are pink and no longer translucent, and the rice is tender.

This recipe was found here.

Sausage Stir Fry

1 lb sausage

¾ cup onions, mushrooms, broccoli, chopped

3 Tbsp vegetable oil

Garlic salt, oregano to taste

¾ cup parmesan cheese

1 ½ cups uncooked rice

Cook rice; keep warm.

Slice sausage.  Sauté onions, mushrooms and broccoli in oil until tender.

Add sausage, garlic salt and oregano.  Heat through.  Mix in cheese.

Serve over warm rice.

Serves 6

Italian Sausage Lasagna

1 lb sausage

1 onion, chopped

1 clove garlic, minced

1 tsp sugar

1 tsp basil

1 can (16 oz) tomatoes

1 can (15 oz) tomato sauce

12 lasagna noodles

1 carton cottage cheese

½ cup parmesan cheese

1½ tsp oregano

2 cups mozzarella, grated

Cook sausage, onion and garlic in skillet; drain.  Stir in sugar, basil and tomatoes; break up tomatoes.  Heat to boiling; simmer uncovered 45 minutes.

Cook noodles; drain.  Mix cottage cheese, ¼ cup parmesan and oregano.

Spread 1 cup sauce in 9X13 pan.  Top with 4 noodles.  Spread 1 cup cheese mix, then 1 cup sauce.  Sprinkle with 2/3 cup mozzarella.  Repeat.

Cover and bake 30 minutes @350°.  Uncover and bake 15 minutes more.  Let stand 15 minutes.

Taco Casserole

1 ½ lbs ground beef

1 pkg taco seasoning

2 small cans of tomato sauce

1 can corn

1 cup grated cheddar cheese

1 cup crushed tortilla chips

Preheat oven to 400°

Brown meat; drain. 

Stir in seasoning, tomato sauce and corn.  Simmer 5 minutes.

Spoon mixture into 2 quart baking dish.  Top with cheese and chips.

Bake until cheese is melted.  (5 to 10 minutes)

Ranch Noodles

8 oz shell noodles

½ cup margarine

1 oz pkg ranch dressing mix

2/3 cup frozen peas

3 cups chicken or turkey, cooked and cubed

Cook noodles and drain.

In a skillet, melt margarine with dressing mix.  Add peas; heat thoroughly.  Toss with pasta and turkey or chicken.

Serves 4

Turkey Pie

Line a deep casserole dish with prepared stuffing, pressing it reasonably firm and about 1 inch thick.

Mix cubed turkey with gravy and peas; pour into casserole, leaving about 2 inches of space to the top.

Spread mashed potatoes on top of turkey. 

Sprinkle with cheese and bake at 375° until heated through, about 30 minutes.

If you want to freeze this, thaw before baking.

Skillet Lasagna

1 pound ground beef

1 small onion, chopped or 3 Tbsp dried onion

1 clove minced garlic or ½ tsp dried garlic

1½ cups diced tomatoes, undrained

1¼ cups water

1 8-ounce can tomato sauce

1 tsp dried basil leaves

1 tsp dried oregano leaves

1 tsp salt

2½ cups bow tie pasta, uncooked

1 cup cottage cheese

¼ cup grated Parmesan cheese

Dash basil, pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.