Curried Butternut Squash Casserole

Sounded so good, I had to try it! It was YUM! I seriously have been craving this dish weekly and have made it over and over again :)

Original recipe http://www.delish.com/recipefinder/curried-butternut-squash-rice-3005?click=recipe_sr

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 a large chopped onion
• 1 bunch green onions, chopped
• 3 cloves of garlic, chopped
• 3/4 tablespoon curry powder
• salt, to taste
• 1/2 teaspoon ground coriander
• 1 1/4 cups vegetable broth
• 1 can (5.5-ounce)coconut milk
• 2 cups (about 3/4 of a large) butternut squash, peeled and cut into 1/2-inch cubes
• 1 cup basmati rice
• 1/4 cup sliced almonds
• 1/4 cup golden raisins

DIRECTIONS

1. Heat oven to 375 degrees F. 
2. In a 4-quart shallow Dutch oven, heat oil over medium heat. Add onion,green onion, garlic, curry powder, salt, coriander, and pepper. 
3. Sauté until onion has softened — 5 to 7 minutes.
4. Stir in the broth and the coconut milk. 
5. Bring the mixture to a boil over high heat. Cook 1 minute. 
6. Remove the pan from heat and stir in the squash, rice, almonds, and raisins. 
7. Cover tightly and place in oven. Bake 20 minutes. 
8. Carefully remove the cover and bake 10 minutes longer. 
9. Serve immediately.

Braised Chicken with Butternut Squash and Cranberries

Some things are worth the wait....

Original recipe is from Everyday Food, October 2011 issue.

INGREDIENTS

• 1 large butternut squash, peeled, halved, seeded and cubed into 1/2-inch pieces
• 2 tablespoons extra virgin olive oil
• 4 chicken breasts
• salt, to taste
• 1 red onion, sliced into 1/2-inch wedges
• 1 tsp sage powder
• 4 tsp flour
• 2 tsp ground coriander
• 1 tsp ground nutmeg
• 2 cups chicken broth
• 1/2 cup dried cranberries

DIRECTIONS

1. In a large Dutch oven, heat 1 tbsp oil over medium-high heat.
2. Cook chicken until brown on the outside, about 5-10 mins. Season with salt.
3. Transfer chicken to plate.
4. Add 1 tbsp oil, squash and onions to pot and cook about 5 minutes.
5. Add sage, flour, coriander, and nutmeg and cook, stirring, about 2 mins.
6. Add broth and cook, stirring and scraping up any browned bits, about 1 minute.
7. Nestle chicken in squash mixture, add cranberries, and bring to a boil.
8. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, about 25 minutes.
9. Serve with rice, or side of choice.

Chicken and Veggie Rottini Casserole

This is what gets thrown together when I don't have anything planned, any meat thawed out, and don't have time to run to the store... ;)

INGREDIENTS

• 1 can of white chicken meat
• 1 bunch of carrots, peeled and chopped
• 6 celery stalks, washed and chopped
• broccoli, washed and chopped
• 1 can cream of mushroom soup
• 1/2 tbsp teriaki sauce
• 1/2 box whole wheat rottini
• 3/4 cup shredded cheddar cheese

DIRECTIONS

1. preheat oven to 350.
2. steam chopped vegetables for 10-15 mins, until soft.
3. cook pasta according to package directions.
4. Mix all ingredients in a casserole dish.
5. Sprinkle cheese on top and bake for 15 minutes, or until cheese is melted and slightly browned.

Beef and Black Been Taco Bake

Recipe inspired from blogger Eat at Home Cooks: http://eatathomecooks.com/2010/04/beef-and-black-bean-taco-bake.html

INGREDIENTS

• 1/2 lb ground beef, browned
• 1/2 cup frozen onions
• 3/4 jar (16 oz) mild salsa
• 1 can black beans, drained and rinsed until water runs clear
• 5 whole wheat tortillas, cut into bite-sized pieces
• 1.5 cups shredded Mexican blend cheese
• garlic, to taste
• Cajun seasoning, to taste

DIRECTIONS

1. Preheat oven to 350.
2. Brown beef with onions, garlic and Cajun seasoning.
3. Mix all ingredients together in a large bowl, reserving 1/4 cup of the cheese for later.
4. Spray a 9x9 baking dish with Olive Oil spray and pour in the been and beef mixture.
5. Sprinkle with remaining cheese.
6. Cover and bake for 30-45 minutes.

Chicken Sweet Potato Enchilada Crock Pot Casserole

Recipe inspired from: http://www.mealmakeovermoms.com/recipes/comfort-food/chicken-sweet-potato-enchilada-casserole/

This was really good! I rolled mine up in a whole wheat pita, my husband ate his served over rice. 

INGREDIENTS

• 2 chicken breasts, diced to bite-sized
• 3/4 cup frozen diced onions
• 2 small sweet potatoes, diced
• 1 can red enchilada sauce
• 1.5 tsp dried cumin powder
• 4 garlic cloves, minced (or 1.5 tsp garlic powder)
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• wheat tortillas

DIRECTIONS

1. Put diced chicken, onions, sweet potatoes, enchilada sauce, cumin, garlic and corn in crock pot.
2. Cook on low for 5 hours.
3. Add cheese, stir until melted.
4. Serve on tortillas (or rice).

Cheddar Broccoli Chicken Shells / or / Cheddar Spinach Chicken Shells

I was just skimming through a magazine (don't even remember which one) and spotted an ad for a Campbell's (?) recipe that looked yummy. So I decided to recreate it tonight with what I had (without the original recipe, just the picture in mind). It turned out really good and was so filling! We have enough for a whole other meal left over so I froze it.. hopefully that will reheat well later :)
INGREDIENTS

2 chicken breasts
2 cups frozen broccoli spears
1/2 box of medium size pasta shells
8 oz bag of shredded cheddar cheese
1/3 cup Ranch dressing
1/4 cup butter
nutmeg, to taste
Mr. Dash, to taste
1 tbsp olive oil

DIRECTIONS

Preheat oven to 350.
Boil water and cook pasta according to package directions.
Steam broccoli until done and set aside.
Dice chicken and cook in pan with olive oil. Add Mr. Dash and nutmeg, or whatever seasoning/spices you like. Cook until juices run clear.

Mix pasta and broccoli in a square baking dish.
Add Ranch and butter, while pasta is still hot, and mix.
Mix in the cheese until well blended.
Add chicken and mix.
Sprinkle leftover cheese on top.

Bake on 350 for about 10 minutes, until cheese is well melted, everything is warm, and the cheese on top is a bit crispy.


I made this with spinach instead of broccoli, and no butter, and it turned out great as well!

Zesty Tomato Chicken Pasta Casserole

Yet another throw-things-together casserole recipe! :)

INGREDIENTS

• 2 chicken breasts
• 2.5 cups pasta of choice (I used medium shells)
• 2 cups shredded fresh spinach leaves
• 1 yellow bell pepper, diced (or color of choice ;)
• 1/2 cup frozen diced onions
• 1 can tomato soup, no water added
• 2 cups sharp shredded cheese
  
• garlic powder, to taste
• zesty seasoning powder, to taste
• 3/4 cup of chicken "broth" (you'll make this while cooking)

DIRECTIONS

1. Boil chicken in a pot of water for 45 minutes.
2. Remove chicken, leaving water in the pot, and shred/dice.
3. Remove 3/4 cup water for use later (this is your "broth").
4. Put pasta in boiling water left over from chicken and cook a few minutes. Pasta should still be firm since you will later be cooking it some more. Make sure to not overcook!
5. In a large bowl, mix all of the ingredients: diced chicken, diced bell pepper, shredded spinach, diced onions, can of soup, pasta, cheese, seasonings and "broth".
6. Put into a large baking dish and bake on 350 for 30 minutes.
   

Taco Crescent Bake

http://www.tasteofhome.com/Recipes/Taco-Crescent-Bake
This looked too good to pass up. I probably won't be making it too often since it's not exactly healthy, but what a great comfort food! I did edit the recipe a bit to make it a little healthier..
INGREDIENTS

• 1 tube (8 ounces) refrigerated crescent rolls
• 1 cup crushed corn chips, divided
• 1 pounds ground beef
• 2 cups fresh spinach leaves, shredded
  
• 1/2 jar tomato sauce
• 3/4 envelope taco seasoning
• 1/2 cup (8 ounces) sour cream
• 1 cup (4 ounces) shredded cheddar cheese

DIRECTIONS

1. Unroll crescent dough into a rectangle and press onto the bottom and 1 in. up the sides of a greased 9-in. x 9-in. baking dish.
   
2. Sprinkle with 1/2 cup of chips.
3. In a large skillet, cook beef over medium heat until no longer pink; drain.
4. Stir in tomato sauce and taco seasoning; then bring to a boil.
   
5. Add shredded spinach, reduce heat; simmer, uncovered, for 5 minutes.
   
6. Spoon over chips and top with sour cream, cheese and remaining chips.
7. Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned.

French Toast Casserole

I wanted an easy French Toast Casserole recipe that I could make the previous night for my playgroup, and then easily throw in the oven in the morning. I found THIS recipe on cooks.com. It was a hit! :)

INGREDIENTS

1 long loaf French bread (about 1/2 lb.)
8 eggs
3 c. milk
4 tsp. sugar
3/4 tsp. salt
1 tbsp. vanilla
2 tbsp. butter, cut into small pieces

DIRECTIONS

• Generously butter a 9 x 13 inch pan.
  
• Cut bread in 1 inch thick slices.
  
• Arrange bread in a single layer over prepared dish.
  
• Beat eggs, milk, sugar, salt and vanilla until mixed.
  
• Pour over bread, cover and refrigerate overnight.
  

• Preheat oven to 350 degrees.
  
• Dot bread with butter.
  
• Bake uncovered until puffy and lightly browned approximately 45 to 50 minutes.
  
• Serve with syrup or honey.
  

Chicken Cordon Bleu Casserole

I saw this recipe on the blog Good Thymes and Good Food (check it out in my blog roll!) and it looked really good.. so I decided to give it a try, with a few modifications :) Turned out great!

http://goodthymesandgoodfood.blogspot.com/2009/06/chicken-cordon-bleu-casserole-award.html

INGREDIENTS

• 1 large chicken breast, cooked and shredded
• 1 cup diced ham
• 1 cup frozen chopped onions
• 2 bell peppers
• 1/2-1 cup diced carrots
• 2 tbsp butter
• 2 tbsp flour
• 1.8 oz package of instant brown rice
• 1 cup shredded mozzarella cheese
• garlic to taste
• salt to taste
• pepper to taste
• 1 tbsp olive oil

DIRECTIONS

Preheat oven to 350.
Heat olive oil in a large skillet over medium heat.
Add veggies, cover and cook for 5 minutes or until tender.
Add garlic and meats and cook for an additional 5 minutes, until heated through.
Add butter and stir until melted.
Add flour, salt and pepper.
Mix in rice.

Transfer to an 8x8 baking dish and top with cheese.
Bake about 20 minutes.

Super Veggie and Beef Casserole

INGREDIENTS

• 3/4 lb lean ground beef, browned and drained
• 2 large diced potatoes
• 1.5 cups sliced carrots
• 1.5 cups frozen peas
• 6 celery stalks, sliced
  
• 10 3/4 oz can cream of celery soup
• 1/2 cup milk
• 2 tsp garlic powder
  

DIRECTIONS

Brown beef (and onion if you want) in saucepan. Drain
Combine all ingredients except for the milk in slow cooker.
Cover and cook on high for about 4 hours (I cooked on high for 2 hours and on low for 3).
Add milk and mix well.

Chicken-spinach pie with Mashed-Potato crust

I found this recipe in February 2009 Parenting magazine. Edited a bit. This recipe made enough for 2 dinners for my husband and me, one of which I froze for later.

INGREDIENTS

3 medium potatoes, peeled (optional) and chopped
1 1/2 Tbsp olive oil
3 tbsp milk
3/4 tsp salt

Cooking spray
2 large carrots, finely chopped
1 onion, chopped
1/2 tsp dried basil
2 chicken breasts, cut into 1-inch pieces
3 cups fresh spinach, chopped
1/2 cup mozzarella cheese
1/2 tsp salt

DIRECTIONS

Boil potatoes (I don't need to write directions out for making mashed potatoes, do I?! ;)

While potatoes are boiling, set oven to 375 F.
Lightly coat skillet with cooking spray and place over medium heat.
Add carrots, onion, and basil. Cook until slightly browned, stirring often.
Add chicken and cook until golden brown.
Turn off heat and stir in spinach, cheese, and salt.

Place chicken mixture in a 9-inch pan and top with mashed potatoes.
Bake for 15 minutes.
To brown the potatoes, broil for 5 more minutes.