Posted by Trish | Under Casseroles, Dinner
Monday Jan 4, 2010
Submitted by Nicole~
Serves 2
| 1.5-2 lb. ground beef |
|
1 taco seasoning packet |
| 1 tbsp oregano |
|
1 tbsp Italian Seasoning |
| 2 cans corn |
|
1 can Enchilada sauce |
| 12-15 flour tortillas |
|
4 c. cheese |
| salt & pepper to taste |
|
|
1. Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
2. Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
3. Bake 25-30 minutes.
4. Remove adding final layer of cheese & bake 5 minutes.
Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.
Posted by Trish | Under Casseroles, Dinner, vegetarian
Wednesday Jun 10, 2009
Submitted by Brad Waller
Serves 8
| 15 oz. corn (1 can) |
|
15 oz. tomatoes (1 can) |
| 16 oz. fat free refried beans (1 can) |
|
15 oz. black beans (1 can) |
| 15 oz. black olives (1 can) |
|
6 flour tortillas |
| 8 oz. salsa |
|
1 lb. jalapeno jack cheese |
1. Slice the olives using an egg/mushroom slicer.
2. Divide the diced tomatoes in half.
3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl. Add the salsa & cheese (grated).
4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla. Spoon a layer of mix & repeat the layering until you are out of mix. Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
5. Cook for 45 minutes at 350°F. Slice into 8 pieces & serve.
Chef’s Note: Ounce measurements are estimated. Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat. Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.
Posted by Trish | Under Casseroles, Dinner
Wednesday Feb 11, 2009
Submitted by M. Bernadette Fawver
Serves 4
| 4 chicken breasts, cubed |
|
1 c. sliced mushrooms |
| 2 tbsp butter |
|
14-16 oz. cubed tomatoes (1 can) |
| 2 tbsp olive oil |
|
2/3 c. dry white wine |
| 1 large onion, finely chopped |
|
4-6 tbsp heavy cream |
| 2 garlic cloves, crushed |
|
2 tsp Italian seasoning |
| 2 bell peppers (red, yellow, or green) cut into 1½” cubes |
|
salt & pepper |
| pasta to serve |
|
|
Season the chicken with salt & pepper to taste. Heat oil and butter in a skillet; fry the chicken until browned all over. Remove the chicken from the skillet. Add the onion & garlic to the skillet & cook gently until just beginning to soften. Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally. Add the Italian seasoning. Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.
Place the chicken on the bed of vegetables. Add the wine to the skillet & bring to a boil. Pour the wine over the chicken & cover the casserole. Cook in a preheated oven at 350°F. for 50 minutes. When ready to serve, add cream & serve over pasta.
Posted by Trish | Under Casseroles, Dinner
Monday Oct 20, 2008
Here’s a great Halloween recipe for you to get you in the mood for the upcoming holiday!
From Favorite Brand Name Recipes, Vol. 7, No. 70, October 12, 2004.
Serves 8
| 1 jar (27.5 oz.) Prego© Hearty Meat Sauce – Authentic Italian Sausage |
|
15 oz. part-skim ricotta cheese |
| ¾ c. grated Parmesan cheese |
|
8 c. hot cooked bow tie pasta (about 7 c. uncooked) |
| 8 oz. small fresh mozzarella balls (about 1″) |
|
2 tbsp sliced pitted ripe olives |
1. Spray 3 qt. shallow baking dish with cooking spray.
2. Mix 1½ c. sauce, ricotta cheese, ½ c. Parmesan cheese & pasta in prepared dish. Spread remaining sauce over pasta mixture. Sprinkle with remaining Parmesan cheese. Cover.
3. Bake at 400°F for 25 minutes or until hot.
4. Arrange cheese balls randomly over pasta mixture. Place sliced olive on each cheese ball. Let stand 10 minutes before serving.
Note: If fresh mozzarella balls are not available, substitute 1 package (8 oz.) fresh mozzarella. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle shaped eyes.
Posted by Trish | Under Beef, Casseroles, Dinner
Tuesday Apr 1, 2008
Submitted by AnyasMom
Serves 4-6
| 1lb. seasoned ground beef, cooked & drained |
|
11 oz. mexicorn (drained) |
| 3 c. chili-cheese corn chips |
|
1 c. shredded cheddar cheese |
Heat oven to 375°F & use an 8″ square baking dish. Mix cooked beef & corn together & spread half on bottom of dish. Top that with half of the corn chips & cheese. Add another layer of the beef & corn. Cover with foil & bake about 30 minutes. Add another layer of corn chips & cheese & bake about another 5-10 minutes uncovered until cheese is melted.
