Chicken Florentine Pasta Bake

I saw this recipe pop up in my Google Reader a couple of different times and it looked so delicious to me that I marked it down to try at some point. Well that time arrived and I was not disappointed. This was delicious!

Chicken Florentine Pasta Bake
adapted from Crista's Kitchen Creations via Jenn and Food, Perfect Together
Makes 6-8 servings

12 ounces farfalle pasta
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
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 (I used italian flavored breadcrumbs)
1/2 teaspoon paprika
2 tablespoons butter, melted

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.

Sausage-Hash Brown Casserole

My in-laws came to visit Father's Day weekend so I wanted to make this breakfast casserole one morning for them. I had actually never made a breakfast casserole before but I knew that pretty much anything out of Southern Living would have to be good. This was did not disappoint. It had a bit of a kick to it but was good nonetheless.

Sausage-Hash Brown Casserole
Makes 8 servings

2 (12 oz) packages reduced-fat ground pork sausage
1/2 cup water
1 (30 oz) package frozen shredded hash browns
1 tsp salt, divided
1 cup (4 oz) shredded 2% reduced-fat cheddar cheese
1/2 tsp black pepper
1/2 tsp ground red pepper
6 large eggs
2 cups 2% reduced-fat milk

1. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink; drain well and set aside. Wipe skillet clean.
2. Cook half of the hash browns and 1/4 cup water over medium-high heat in skillet 8 minutes; turn hash browns over, and contine to cook for 6-8 minutes or until lightly browned. Remove hash browns from skillet. Repeat with remaining uncooked hashbrowns and 1/4 cup water.
3. Stir together cooked hash browns, sausage, cheese, 1/2 tsp salt, and black and red peppers. Spoon into a lightly greased 13x9 inch baking dish.
4. Whisk together eggs, milk, and remaining 1/2 tsp salt. Pour evenly over hash brown mixture.
5. Bake at 350F for 35 to 40 minutes or until set.

Source: Southern Living Home for the Holidays

Easy Chicken Taco Casserole

I made this dinner one night when work was a little busy. I really wanted some Mexican flavor but I also wanted something quick.

Easy Chicken Taco Casserole
a Julie original

1 pound chicken breasts cut up into bite size pieces
1 small can corn, drained
1 can black beans, rinsed & drained
1 can green chiles, drained
1 packet taco seasoning
1 container Pace Salsa
1 cup taco shredded cheese blend
1-2 Tbsp extra virgin olive oil
Cooking spray

1. Preheat oven to 350F.
2. Heat olive oil in a medium skillet over medium-high heat. Add chicken and cook until no longer pink. Add taco seasoning to skillet. Then add corn, beans, and chiles and mix thoroughly.
3. Spray a casserole dish with cooking spray. Place chicken mixture into casserole dish. Cover with salsa and then with shredded cheese.
4. Bake in preheated oven for 20 minutes or until heated through and cheese is melted and bubbly.

It does actually taste better than it looks. Casseroles just don't photograph well.

Mexican Casserole

I found this recipe on Sparkpeople.com a couple of years ago and it quickly became one of our favorites. I probably make this dish at least once every other month (probably closer to once every 6 weeks or so) and it is one of my comfort foods.

I dont have a picture because last night my husband made it and since it is close I was on the couch, nursing the baby, with my laptop on my free side working so couldn't quite get the camera within reach to snap a photo, but casseroles don't photograph well in general so I figure it's fine. Take my word though, this is very yummy!

Mexican Casserole
adapted from Sparkpeople.com

1 lb lean ground beef
1 medium onion, diced
1 packet taco seasoning
1 can cream of mushroom soup
1 can diced tomatoes with green chiles, drained
1 package Uncle Ben's ready rice - Whole Grain santa fe flavor
Tostitos, crushed
Taco seasoned shredded cheese
Other desired taco toppings - we use just sour cream but you could use guacamole if you like it too.

1. Preheat oven to 350F
2. Brown meat in skillet. Near end of browning add in onion and cook until translucent. Drain off fat.
3. Add in taco seasoning and mix well. Add in bag of rice and then cream of mushroom soup and tomatoes and mix well.
4. Add layer of crushed tostitos to the bottom of a 9x13 glass baking dish. Top with half of the meat mixture. Then add another layer of crushed tostitos and top with remaining meat mixture. Put taco cheese over top the whole thing and cover pan with aluminum foil.
5. Bake for 20 to 30 minutes until cheese is melted.
6. Serve with sour cream on top.

Yummy!

Cleaning out the pantry

I'm an accountant and last week was month-end close for me. Which means, (especially now that I have a baby at home), chaos. I definitely do not have the time to go grocery shopping let alone prepare fabulous home-cooked meals. I work until 5, go pick up my son, and then immediately get back online and work from home until my boss says everyone is leaving for the night, usually between 8 and 9pm.

I do try and make things quick so we can eat something other than sandwiches or Papa John's pizza. Last Thursday I decided to see what I could make quickly and based on using items out of our pantry. Below is what I came up with.

Here are the items I ended up using:


And I made this:


It may not look appealing, and I can't say it was the best thing I've ever made but it was edible and my husband even enjoyed it. On the positive side it was very quick and easy to make.

Pantry Cleanout Casserole

1 can of chicken
1 can cream of whatever (I used cream of mushroom with roasted garlic)
1 can veggies, drained (I used peas and carrots)
1 package of instant mashed potatoes (I used cheddar and garlic flavored)
Shredded cheese (I used monterey jack)

1. Preheat oven to 350F.
2. Make potatoes according to package directions.
3. Combine chicken, soup, and veggies in a casserole dish. Mix in shredded cheese, if desired.
4. Top with prepared mashed potatoes.
5. Top that with shredded cheese.
6. Bake in oven for 30 minutes or until cheese is melted and casserole is heated through.


That's it, like I said there's really nothing to it. Not the best food you'll ever eat but quick and easy on those busy nights.

Happy Cinco de Mayo

I LOVE Mexican food. I could probably eat it every day. So needless to say I don't need a holiday like Cinco de Mayo to put me in the mood for Mexican flavors but I'll use it.

Even though it is close week they are having a Cinco de Mayo celebration potluck at work today. I'll have to share the recipes for the salsa and southwestern cornbread I made for that tomorrow once I download the pictures off the camera. But in the spirit of Cinco de Mayo I did make this casserole a couple of weeks ago so I will post it.

Now it's nothing great to look at, and was quite simple to make, but it tasted great.

Taco Bake

1 box macaroni & cheese, plus ingredients to prepare per box
1 lb ground beef
1 packet taco seasoning
3/4 cup sour cream
1 1/2 cups shredded cheddar cheese, divided (I used Colby Jack)
1 cup salsa

1. Heat oven to 400F. Prepare mac & cheese as directed on package. While macaroni is cooking, brown beef with taco seasoning. Drain fat as necessary.
2. Stir sour cream into prepared mac & cheese. Spoon 1/2 mac & cheese mixture into 8-inch square baking dish. Top with layers of meat mixture, 1 cup cheese, and remaining mac & cheese mixture; cover with foil.
3. Bake 15 minutes; top with salsa and remaining cheese. Bake, uncovered, 5 minutes or until cheese is melted.

Source: Kraftfoods.com