wifeyskitchen

Living a Pinterest Life

Green Chile-Chicken Casserole — December 9, 2014

Green Chile-Chicken Casserole

Has anyone seen the new Crockpot Casserole dish? I want one! I love casseroles, but the downside is that they need to cook for so long. This would be perfect for turning on while I’m at work and eating when I get home.

Green Chile-Chicken Casserole

casserole

Green Chile-Chicken Casserole

Recipe thanks to My Recipes

Ingredients:

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Directions:

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Advertisements
Cheesy Chicken and Rice Bake — July 15, 2014

Cheesy Chicken and Rice Bake

Cheesy Chicken and Rice BakeChe
–>I have been trying to do clean eating as much as I can. I have been doing it about 60% of my week. It takes some planning, but I have noticed a change in the way my stomach feels after I eat. It is starting to come more naturally for me when I make my food choices. Such as switching out white rice for brown and low fat cheese for full fat. When the food producers take out fat they have to get their flavor other places and this usually comes in the form of more sugar and more chemicals. It’s insane the amount of crap that is put into our food, but by making some changes here and there you can eventually figure out some better choices.

This was a quick meal for the family on the go. It’s healthy, but doesn’t taste healthy. Try making your own salsa instead of the chemical filled stuff in the jar at the store. Happy Eating!

Cheesy Chicken and Rice Bake

chickenbake

Cheesy Chicken and Rice Bake

Recipe thanks to Tasty Kitchen

Ingredients: 

2 whole Boneless, Skinless Chicken Breasts

4 cups Cooked Brown Rice

¾ cups Frozen Corn

15 ounces, fluid Can Black Beans, Drained And Rinsed

1 cup Plain Greek Yogurt (or Sour Cream)

4 ounces, fluid Can Green Chilis

½ cups Salsa

1 cup Low-fat Cheddar Cheese, Plus More For Topping

2 Tablespoons Fresh Cilantro For Garnish

Directions:

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

 

Mexican Casserole — March 14, 2014

Mexican Casserole

Here is a great week night meal you can throw together. Make it even quicker by browning the ground beef before hand and just tossing it together with the other ingredients. Happy Eating!

Mexican Casserole

casserole

mexican

Mexican Casserole

Recipe thanks to Plain Chicken

Ingredients:

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn’t use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Directions:

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Taco Stuffed Zucchini Boats — January 27, 2014

Taco Stuffed Zucchini Boats

I love tacos, especially stuffed full inside a large burrito sized flour tortilla. However, on my mission to cut calories, burrito sized tortillas are not on the list. With this recipe, tacos can still be on my list. What a clever little idea to stuff a green veggie with all the fixings I love in a taco. I didn’t feel one ounce of guilt as I chowed down on these since zucchini count as zero points on weight watchers plus. These boats have my vote. Happy Eating!

Taco Stuffed Zucchini Boats

DSC_2340

Taco Stuffed Zucchini Boats

Recipe thanks to Skinny Taste

Ingredients:

4 medium (32 ounces) zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb 93% lean ground turkey (I used 96/4 ground beef)
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt, or to taste
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
4 oz can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese

Directions:

Bring a large pot of salted water to boil. Preheat oven to 400°F. Place 1/4 cup of salsa in the bottom of a large baking dish.
Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and serve with salsa on the side.
1/4 cup chopped scallions or cilantro, for topping

Utensils Used:

Check out my other love over at Etsy, LiveLaughScrapaw

image-152

Chicken and Black Bean Enchilada Casserole — January 12, 2014

Chicken and Black Bean Enchilada Casserole

As apart of the Fitness Revolution that I signed up for at my gym I had to go weigh in this morning. After I was poked and prodded with measuring tools I basically felt like I have a lot of work to do! I spent the day looking for healthy recipes and work out routines to make those dang measurements change when I go back for my next weigh in. Now although this isn’t the healthiest recipe as long as you use portion control you can eat the things that you love. Happy Eating!

Chicken and Black Bean Enchilada Casserole

DSC_2295

Chicken and Black Bean Enchilada Casserole

Recipe thanks to The Girl Who Ate Everything

Ingredients:

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon garlic powder

2 Tablespoons chopped fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 (4.5 oz) can diced green chili peppers, drained

1 (10 oz) can red enchilada sauce

8 (6 inch) corn tortillas

2 cups shredded Mexican blend cheese

1 (8 oz) container sour cream

Directions:

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Utensils Used:

Check out my other love over at Etsy, LiveLaughScrapaw

il_570xN.446385761_dq8q

Best Ever Green Bean Casserole — November 12, 2013

Best Ever Green Bean Casserole

What is your favorite dish at Thanksgiving? Forget the turkey, forget the mashed potatoes, my favorite is the Green Bean Casserole. Now I definitely couldn’t bring myself to make the Campbell’s version before Thanksgiving. No matter what this recipe is called Campbell’s recipe will always be the best ever according to me. I keep Green Bean Casserole special by only making it at special occasions. It’s the same way I make Egg Nog and Christmas music special (just forget about that little sip I stole from Scotty’s egg nog that he could not wait to purchase this year)!

This recipe was delicious and gave me a little taste of Thanksgiving, getting me even more excited for the holiday. I think this was the fancy adult version of the soup drowned casserole I love. My favorite part about this recipe was the big flavorful mushrooms. If you don’t like the soupy green bean casserole that Campbell’s recipe is, then this is the recipe for you. Happy Eating!

Best Ever Green Bean Casserole

DSC_1475

Best Ever Green Bean Casserole

Yield: 4 to 6 servings

Ingredients:

For the topping:

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

For beans and sauce:

2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Directions:

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Utensils Used:

Walking Taco Casserole — September 21, 2013

Walking Taco Casserole

I love football Saturdays. Although here in Albuquerque it’s Football Sundays. Albuquerque doesn’t have a very good college football team so they cheer way more for NFL teams, mostly the Broncos and Cowboys.

We decided to get the Big Ten network this morning so we could just stay at home and watch the game, while consuming cheap beer and food.

I would call this recipe an Oven Baked Frito Pie. It was a little dry so we put salsa and sour cream on ours. We wish we would have made some queso to go along with it. This was super easy to make. I just popped it in 20 minutes before the game started and it was ready for us at kick off. Go Big Red! Happy Eating!

Walking Taco Casserole

DSC_0789

Walking Taco Casserole

Recipe thanks to Growing to Four

Ingredients:

1 1/2 lb ground beef
1 pkg taco seasoning mix
Fritos
Shredded Cheddar cheese

Directions:

Brown 1 1/2 lbs ground beef. Mix in taco seasoning and cook according to directions on package. 

Layer in a casserole dish in the following order: Fritos chips, meat mixture, shredded cheese. Repeat layers once again.
 Bake at 350° for about 15-20 min or until cheese is bubbly.
After removing from oven I added more cheese on the top.

Utensils Used:

Breakfast Casserole — May 12, 2013

Breakfast Casserole

This is my favorite breakfast casserole I’ve made so far. I thought the green onions were a great addition to it. I forgot to get it ready last night and chill it, but it still turned out great! Half the recipe made 8 servings so I’m looking forward to having breakfast already made this week. Happy Eating!

Breakfast Casserole

Image

Breakfast Casserole

Recipe thanks to

Ingredient:

6 cups frozen shredded hash brown potatoes (30 oz bag)

2 cups shredded cheddar-jack cheese

1 pound cooked crumbled sausage

1/2 cup chopped green onions

8 eggs, beaten

2 (12 fluid ounce) cans evaporated milk

1/2 teaspoon ground black pepper

1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Grease a 9×13 baking dish.

Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with cheese, sausage, and green onions.

In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.

Bake for covered, 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean, remove foil last 10 minutes to brown the top. Let stand 5 minutes before serving.

Mother’s Day Brunch — May 10, 2013

Mother’s Day Brunch

Celebrate your mom this Mother’s Day by making her breakfast/brunch. Here are 8 ideas of things you can make for her. Happy Mother’s Day to all you mothers out there!

Image

1. Pumpkin Pancakes

2. Banana Blueberry Muffins

3. Bacon Potato Casserole

4. Breakfast Burritos

5. Cinnamon Roll Pancakes

6.Green Chile and Cheese Egg Bake

7.Chocolate Chip Banana Muffins

8. Coast Toast

Texas Ranch Chicken Casserole —

Texas Ranch Chicken Casserole

Rotel is such a fantastic product. I have made numerous recipes using Rotel and every single one of them has been delicious. I’ve used it for pasta, tacos, guacamole, burritos, soup, you name it. I love how it gives the meal a little kick of spicy. The taste of the corn tortillas is great mixed with all the veggies, soup, and cheese in this casserole. Happy Eating!

Texas Ranch Chicken Casserole

Image

Texas Ranch Chicken Casserole

Recipe thanks to Taste of Home

Ingredients:

1 large onion, finely chopped

2 celery ribs, finely chopped

1 medium green pepper, finely chopped

1 medium sweet red pepper, finely chopped

1 tablespoon canola oil

1 garlic clove, minced

3 cups cubed cooked chicken breast

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 tablespoon chili powder

12 corn tortillas (6 inches), cut into 1-inch strips

2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Directions:

In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender.

Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.

Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese.

Repeat layers.

Bake,uncovered, at 350° for 30-35 minutes or until bubbly. 

Yield: 8 servings.

%d bloggers like this: