Chicken Enchiladas (Elizabeth Perkins)

CHICKEN ENCHILADAS

sauce

2,  10 oz cans enchilada sauce – green and red mild

(if you're doing for kids, you may just want all green sauce, even mild red can be a little spicy for the little ones.)

1 can cream of chicken soup

MIX TOGETHER IN ONE BOWL

filling

½ c sour cream

2,  4 oz chopped green chilis cans

1/3^rd cup chopped green onion

2 C chopped cooked chicken

1 C Shredded Monterey-jack cheese

MIX TOGETHER IN ANOTHER BOWL

In 13x9 baking dish, place 1/3^rd of sauce on bottom

put 1/3^rd cup of filling in 10, 7” FLOUR TORTILLAS, seam side down in dish

pour rest of sauce on top of tortillas

top with 1 ½  CUPS OF CHEESE

BAKED UNCOVERED, 350 – 30 MINUTES

Turkey Lasagna w/Bechamel Cream Sauce

1 TBS EVOO
1 LB. ground turkey
2 tsp. minced garlic
2 large onions, chopped
3 cups low fat milk
1/4 cup white wine
1/3 cup flour
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
16 oz pkg. lasagna noodles, cooked according to box or use easy cook noodles.
1 1/2 lbs. low fat cottage cheese
1 cup & 2 TBS grated low fat mozzarella cheese
4 TBS grated Parm cheese

In large skillet brown EVOO, turkey, garlic and onion. In separate saucepan add milk, wine, flour, pepper & nutmeg. Stir till dissolved. Heat on med-high till sauce thicken a bit. Add to turkey and onion. Mix well.
Coat 13x9 pan with spray and preheat oven to 350. Place noodles lengthwise on bottom of pan. Spoon turkey mxture over noodles and place half cottage cheese on top and sprinkle with 1/2 cup mozz. cheese & 2 TBS. Parm. Repeat. End with turkey mixture on top sprinkled with rest of mozz cheese.
Cover and bake 25 min. Uncover and back 30-35 min additional till golden brown.
Serves 8 people.

***Fitness RX Magazine

Sweet Potato Casserole

Ingredients:
3 large sweet potatoes (about 2 pounds), peeled and cut up
Nonstick cooking spray
½ cup packed brown sugar or brown sugar substitute equivalent to ½ cup brown sugar
2 eggs, slightly beaten
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
½ cup fat-free milk
1 cup chopped pecans
¼ cup all-purpose flour
3 tablespoons butter, melted

Directions
In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25 to 30 minutes or until very tender.
Meanwhile, preheat oven to 350°F. Coat a 1 1/2 –quart-baking dish with cooking spray; set aside.
Drain the sweet potatoes; transfer to a large bowl. Use a potato masher or wooden spoon to mash potatoes until smooth. Stir in ¼ cup brown sugar or substitute, eggs, nutmeg, and cinnamon. Stir in milk. Pour into the prepared dish.

For topping, in a medium bowl, stir together pecans, ¼ cup remaining brown sugar or substitute, flour, and butter; sprinkle onto potatoes.
Bake, uncovered, about 30 minutes or until potatoes are heated through and topping is golden brown. Serve warm. Makes 10 (1/3-cup) servings.

*Sugar Substitutes: Choose from Sweet’N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use the product amount equivalent to ½ cup brown sugar.
PER SERVING WITH SUGAR: 229 cal; 13 g total fat (3 g sat. fat), 52 mg chol., 58 mg sodium, 27 g carbo., 3 g fiber, 4 g pro. Exchanges: 1 starch, 1 other carbo, 2 fat, Carb choices: 2.
PER SERVING WITH SUBSTITUTE: same as above, except 187 cal., 16 g carbo. Exchanges: 0 other carbo. Carb choices: 1.

Easy Turkey Pot Pie

3 cups chopped leftover cooked Turkey
1 pkg. (10 oz.) frozen broccoli, cauliflower and carrot blend, thawed
1 jar Turkey Gravy (or about 1.5 cups leftover gravy)
3 cups leftover prepared STOVE TOP Stuffing Mix

HEAT oven to 375°F.
COMBINE turkey, vegetables and gravy in 2-qt. casserole.
COVER with stuffing
BAKE 30 min. or until heated through

Breakfast Bake

Ingredients
4-1/2 cups seasoned croutons
2 cups (8 ounces) cheddar cheese, shredded
1 medium onion, chopped
1/4 cup sweet red pepper, chopped
1/4 cup green pepper, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon mustard, ground
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled

Directions
Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes.
In a bowl, combine the eggs, milk, salt, mustard and pepper.
Slowly pour over vegetables.
Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
To use frozen casserole:
Completely thaw in the refrigerator for 24-36 hours.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
Yield: 2 casseroles (6-8 servings each).

Super Easy Chicken Pot Pie

2 Ready Bake Pie Crusts
1 can (cream of chicken soup)
2 cups frozen mixed vegetables, thawed, drained
3 chicken breasts cooked and cubed
1/2 cup milk
Salt and Pepper to taste.a

DIRECTIONS
Preheat oven to 350. In a bowl, combine cooked chicken, vegetables, cream of chicken soup and milk. Place one pie crust on bottom of a round baking pan/pie pan and fill with mixture. Cover with second pie crust and crimp the edges to seal. Poke holes in top of crust. Bake for 40-45 minutes or until crust is golden brown. You may want to cover the edges with a strip of tin foil to avoid becoming too crispy.

Chicken Lasagna, Easy, Low Fat

2 boneless skinless chicken breast halves, cooked and diced
2 cups shredded part-skim mozzarella cheese
8 tablespoons freshly grated parmesan cheese
1 (24 ounce) container fat-free cottage cheese
1 small yellow onion, diced
1 tablespoon olive oil
12 lasagna noodles
1 yellow bell pepper, diced
8 basil leaves, julienned
1/2 cup fresh parsley, chopped
1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
1 tablespoon coarse garlic salt
1 teaspoon cayenne pepper

Directions
1 Preheat oven to 375 degrees.
2 In 1 T olive oil saute the onion and bell pepper until translucent.
3 Add chicken and set aside.
4 Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
5 Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
6 Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
7 Repeat this process until finished.
8 Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.

Low Carb Sausage, Mushroom and Chicken Casserole

3-4 cups diced cooked chicken
1 lb pork sausage
1 stalk celery, chopped fine
1 tablespoon onion, chopped
1/2 lb mushroom, sliced
8 ounces cream cheese, softened (low fat)
16 ounces frozen cauliflower, cooked well and drained and chopped fine
8 ounces cheddar cheese, shredded
salt
1/2 teaspoon pepper
Additional dried herbs (thyme, sage, etc) to taste.
paprika (optional)

Directions
1 Brown the sausage with the celery, onion and mushrooms.
2 Stir the softened cream cheese into the sausage mixture until well blended.
3 Chop the cooked cauliflower.
4 Mix all ingredients and spread in a greased 9"x13" baking dish.
5 If desired, dust the top with paprika.
6 Bake, covered with foil, at 350º for about 30 minutes.
7 Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

Ham & Sweet Potato Pot Pie with Pecan Crust

1 C chopped onion
2 C peeled, cubed yams
1 C chicken broth
½ cup flour
1 C skim milk
2 C cubed, cooked lean ham
½ C frozen peas
1 9” refrigerated pie crust
1/3 C chopped pecans

In lg non-stick pot coated with non-stick cooking spray, sauté the onion over med heat for 5 min. Add yams and 2/3 cup broth. Bring to a boil and simmer over med heat for 10 min or until yams are tender. Add flour, stirring. Gradually add milk and remaining broth, stirring until well combined. Add ham and peas, and bring to a boil. Remove from heat and transfer to a 9x9 baking dish or ramekins coated with non-stick spray. If it is too thick, add broth or milk.
Unfold the crust and lay pecans on top. Fold crust in half and roll with rolling pin, pressing pecans into the crust until it is big enough to cover baking dish. Lay crust on top.

Bake at 350 for 25-30 min or until crust is brown. If crust browns too quickly, cover with foil.

Night Before French Toast Casserole

1 8-10 oz baguette, cut into 1” slices
6 large eggs
2.5 cups whole milk
4 tsp sugar
¾ tsp salt
1 Tbs vanilla
1 oz orange juice
2 Tbs butter cut into small pieces

Grease 9x13 pan with spray or butter. Arrange bread slices in single layer, pushing all together. Mix all other ingredients and pour over bread in pan. Cover and refrigerate at least 4 hrs – 36 hrs. To bake, uncover and place in cold oven. Turn on oven to 350 and bake 45-60 min, until bread is puffy and lightly browned. Remove from oven and let stand 5 min before serving. Serve with syrup, honey, yogurt or sour cream and fresh fruit.

Ham and Cornbread Casserole

2 eggs
1 (16 oz) can creamed corn
1 (16 oz) can whole corn
½ cup sour cream
1 pkg corn muffin mix (Jiffy)
2 cups cubed ham
1 cup shredded cheddar cheese

Beat eggs. Stir in creamed corns, butter and sour cream. Add muffin mix and ham. Pour into greased 9x13 pan. Bake 375 for 45 min or until center is done. Take out, sprinkle cheese on top. Return to oven until cheese is melted.

Shrimp Casserole

1.5# Med shrimp
½ green pepper seeded and chopped
½ cup chopped onion
1 tsp minced garlic
3 Tbs flour
1.5 cups skim milk
1.5 cups cooked rice
1 Tbs lemon juice
Salt & pepper to taste
½ cup soft breadcrumbs
1 Tbs grated parmesan cheese
1 Tbs chopped parsley
In large skillet coated with spray, cook the shrimp, pepper, onion and garlic about 5 min over med heat until veggies are tender and shrimp are pink. Gradually stir in flour and milk. Cook 5 min or until thick and bubbly, stirring constantly. Stir in cooked rice, lemon juice and salt & pepper. Remove from heat and pour into 2-quart casserole coated with spray.
In small bowl, combine breadcrumbs, cheese and parsley. Sprinkle over casserole.
Bake 350 for 15 min or until heated thoroughly.

Chicken Casserole

¼ Cup slivered almonds (or sliced)

2 Cups Pepperidge Farm Stuffing

1 can Cream of Mushroom soup

1 can Cream of Celery soup

2 Cups cooked, boned chicken

1 can French Style green beans drained

2 TBL melted butter

¼ Cup hot water

½ Cup milk

1 can sliced water chestnuts

1 can mushroom pieces

Spray a shallow baking dish with non stick spray. Spread 1 cup dry stuffing mix. In a separate bowl, mix almonds, soups, chicken, green beans, milk, water chestnuts and mushroom pieces together. Pour over stuffing mix. Top with remaining cup of stuffing. Melt butter in water and pour over top. Cook at 400º for 30 minutes or until brown and bubbly. Serves 10 (8)

Notes:

1. I increased the stuffing on both bottom and top by about ¼ cup.

2. Any “creamy” soup would work.

3. Canned chicken can be used.

4. Fresh or frozen mushrooms can be used.

5. Can be frozen, thawed and cooked.

Aimee's Bean Enchiladas

Makes 6 large enchiladas
6 large tortilla wraps
green onion (1 small bunch)
15 oz. enchilada sauce
2 cups shredded cheddar
1 green pepper, chopped
2 cups chopped onion
2 tsp cumin
2 tsp chili powder
2 tsp minced garlic
4 oz. diced green chiles
1 red pepper, chopped
30 oz. can refried beans
8 oz. sour cream
oil for frying

1. Preheat oven to 350
2. Saute green pepper, red pepper, 2 cups onion, garlic, & green chiles; stir in 1 tsp cumin & 1 tsp chili powder
3. Mix refried beans, sour cream, 1 tsp cumin, 1 tsp chili powder
4. Spread a little enchilada sauce in bottom of 13 x 9 baking dish
5. Divide mixtures among the tortillas & roll up, placing seam side down in casserole dish
6. Cover with sauce, cheese, & chopped green onion
7. Cover & bake 40 minutes

Upside-Down Pizza

2# Ground Beef (I thought 1# was plenty....)
1 cup chopped onion
1 jar spaghetti sauce
8 oz sour cream
2 cups shredded mozzarella cheese
1 8-oz can refrigerated crescent rolls

Brown beef and onion in lg skillet, stirring until meat crumbles, drain, return to skillet. Stir in spaghetti sauce, cook over low heat 10 min – stirring often.

Spoon beef mixture into greased 13x9. Top with sour cream, sprinkle with cheese. Unroll crescent rolls and place over cheese.

Bake @ 350 uncovered for 20-25 min.

Chicken Boudine

2 cups cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper

Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.
Bake for 30 minutes, or until bubbly.

Last Minute (Ravioli) Lasagna

Talk about tasty! This traditional dish gets a makeover with raviolis and spinach layered with spicy ground turkey and marinara sauce. Simple and Delicious!

1- 26 oz jar pasta sauce
1 lb lean ground turkey (optional)
1 30-oz pkg frozen large cheese ravioli, unthawed
1 10-oz box frozen chopped spinach, thawed & squeezed dry
8oz shredded mozzarella
½ cup grated Parmesan

Heat oven to 350. Brown turkey and set aside. Coat a 13x9 inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach and cooked ground turkey over them. Top with half of each cheese. Cover with foil and bake 25 minutes. Uncover and bake 5-10 minutes more or until bubbly.

Cheesy Chicken & Rice Casserole

1 can Cream of Chicken soup
1 1/3 cups water
¾ cup uncooked rice
2 cups fresh or frozen veggies
½ tsp onion powder
1 tsp chili powder
4 chicken breasts
½ cup shredded cheese

Stir the soup, water, rice, veggies and onion powder in a 12x8 baking dish. Top with chicken. Season as desired. Cover. Bake at 375 for 45 min or until done. Top with cheese and bake 5 min uncovered.

Mexican Fiesta: In place of onion powder, use 1 tsp chili powder. Mexican veggies
Italian: In place of onion powder use 1 tsp Ital. seasoning. Sub parm cheese for cheddar.

Lemon Herb Tilapia Casserole

2 lg baking potatoes peeled & thinly sliced (about 3 cups)
½ cup chopped red onion
¾ cup Golden Dipt Lemon Herb Marinade (McCormick), divided
1.5# Tilapia fillets
2 plum tomatoes, sliced
¼ sliced pitted black olives (optional)

Toss potatoes in marinade and place in foil pan. Place fish and tomatoes (and olives?) in bag with marinade lay on top of potatoes. Cover with foil & label.

Toss potatoes and onion with ½ cup marinade. Spread evenly in greased 13x9 dish, cover with foil. Brush fish and tomatoes with ¼ cup marinade & refrigerate.
Take bag out of pan!!!
Bake potato mixture in 425 degree oven 30 min or until almost tender. Arrange fish and tomatoes over potatoes.
Bake another 8-10 min longer until fish flakes easily with fork and potatoes are tender. Garnish with olives if desired.

Turkey Divan

1 ½ cups raw rice (preared with chicken broth)
2 lbs. broccoli
1 lbs. cooked turkey breast
2 cans mushroom soup
¾ cup light mayo
¼ white wine
1 tbs. curry
1 tbs. lemon juice
1 cup cheddar shredded

Prep as directed in aluminum casserole pan.

In large casserole dish layer in order: rice, broccoli, turkey
Mix mushroom soup, mayo, lemon juice, wine and curry.
Pour over top of turkey. Top with cheese. Bake 350 for 35-40 minutes.
Cover first 20 minutes.