Green Chile-Chicken Casserole

From Cooking Light

Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.

Yield: 12 servings (serving size: about 3/4 cup)

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

Preparation

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.

Nutritional Information

Calories:

335 (29% from fat)

Fat:

10.8g (sat 5.9g,mono 2.7g,poly 1.2g)

Protein:

23.9g

Carbohydrate:

34.3g

Fiber:

3.2g

Cholesterol:

66mg

Iron:

1.5mg

Sodium:

693mg

Calcium:

270mg

Theresa Marquez, Cooking Light, NOVEMBER 2003

Chicken and Broccoli Casserole

From: Cooking Light

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 3 quarts water
• 1 (12-ounce) package broccoli florets
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 (12-ounce) can evaporated fat-free milk
• 1/4 cup all-purpose flour (about 1 ounce)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash of nutmeg
• 1 cup fat-free mayonnaise
• 1/2 cup fat-free sour cream
• 1/4 cup dry sherry or dry red wine
  
• 1 teaspoon Worcestershire sauce
• 1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• 1 cup (4 ounces) grated fresh Parmesan cheese, divided
• Cooking spray

Preparation

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

MY NOTES: This was a fairly time consuming recipe for me. I spent longer boiling the chicken until it was done and only baked it for 30 minutes. It was AMAZING!!!!

Nutritional Information

Calories:

276 (25% from fat)

Fat:

7.8g (sat 3.5g,mono 1.8g,poly 1.1g)

Protein:

31.1g

Carbohydrate:

18.9g

Fiber:

2.1g

Cholesterol:

66mg

Iron:

1.6mg

Sodium:

696mg

Calcium:

365mg

Curry 1

From: a combination of google results from the search "how to make curry powder"

2 T cumin
3 T ground turmeric
1 t cayenne
2 t garlic powder

I named this curry 1 because I plan on making MANY curries.

This one was used in my recipe for Curried Chicken Pot Pie, which, because of the fact that pie crust is my arch enemy, has become a curry over rice. I should just remove the instructions for the pie part altogether.

Butternut Squash Lasagna

From: Myrecipes.com

Ingredients

• Cooking spray
• 1.5 cups chopped onion
• 5 cup fresh spinach
• 1.5 ounces shredded sharp provolone cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, beaten
  
• 1 (15-ounce) carton part-skim ricotta cheese
• 1.5 cups diced peeled butternut squash
• 3 cups Smoky Marinara
• oven-ready lasagna noodles (such as Barilla)
• 1/2 cup grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.

Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.

Coat the bottom and sides of 8-inch-square baking dish with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.

Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.

Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with Parmesan. Cover pan with foil.

Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

MY NOTES: Instead of Provolone I used the Italian mix shredded cheese from the grocery store. It was way cheaper. I also used store bought marinara.

To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

Nutritional Information

Calories:

254 (30% from fat)

Fat:

8.5g (sat 4.5g,mono 2.2g,poly 0.3g)

Protein:

18.6g

Carbohydrate:

27.6g

Fiber:

3.3g

Cholesterol:

69mg

Iron:

3.2mg

Sodium:

560mg

Calcium:

414mg

Carter Family Everything Breakfast Casserole

From: The Carter Family

If you like breakfast, you will love this casserole...

1- 16oz bag hash browns
2 cups cooked, diced ham
1 onion, diced
2 c shredded cheddar cheese
3 c milk
1 c Bisquick
1/2 t salt
4 eggs

PREHEAT oven at 375

GREASE 2 Pyrex pans

MIX taters, ham, onion, 1 c of cheese and SPREAD in pan

MIX milk bisquick, eggs, salt and POUR over taters.

SPRINKLE remaining cheese

COVER and REFRIGERATE for at least 4 hours.

BAKE at 375 for 30-35 minutes

Broiled Salmon with Rosemary

From my MIL

1 lbs salmon

2 t EVOO

2 t fresh lemon juice

1/4 t salt

Pinch freshly grounded black pepper

2 cloves garlic, minced

2 tsp fresh rosemary or 1 tsp dried crushed rosemary

capers (optional)

COMBINE oil, lemon juice, salt pepper, garlic, rosemary.

BRUSH this on salmon.

BROIL 4" from the heat for 4-6 mn per 1/2" of thickness.
If the fish is more than 1" thick, gently turn it halfway through broiling.
If you are using fresh salmon that has the skin on it, it will just come off after it cooks.

GARNISH with capers if desired.

Ratatouille

From (the only cookbook I own): Healthy Mediterranean Cookbook by Joanna Farrow & Jacqueline Clark

2 lb ripe tomatoes
1/2 cup EVOO
2 onions, thinly sliced
2 red bell peppers, seeded and cut into chunks
1 yellow or orange bell pepper, seeded and cut into chunks
1 large aubergine (egg plant), cut into chunks
2 courgettes (zucchini) cut into thick slices
4 garlic cloves, crushed
2 bay leaves
1 T fresh Thyme
salt and pepper

PLUNGE tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away skins and chop roughly.

HEAT a little of the oil in a large pan and fry the onions for five minutes. Add the peppers and fry for another 2 minutes. Set aside. Add eggplant and more oil, fry for 5 more minutes. Add remaining oil and zucchini and fry for 3 more minutes. Set aside.

ADD garlic and tomatoes to the pan with bay leaves and thyme, salt and pepper. Cook gently until the tomatoes have softened and are turning pulpy.

RETURN all of the vegetables to the pan and cook gently, stirring frequently, for about 15 minutes, until fairly pulpy but retaining a little texture. Season with more salt and pepper to taste.

SERVE over rice or just with a hot, buttery baguette.