Taco Bake

I got this recipe from my friend at work. It was super easy and really good. A good fast meal, that leaves tons of leftovers. The husband mentioned that it would be a really good meal to make if you need to take someone dinner that just had a baby, surgery, etc.

1 lb hamburger
1/2 c onion
1 envelope dry taco seasoning (I have a big container from Costco, so I did 1 T)
15 oz. tomato sauce (I only had 2 mall 8 oz. cans, so I actually did 16 oz.)
15 1/4 oz. can whole corn, drained
2 c. shredded cheese (I didn't even notice this in the meal, so you could cut it out to lose some calories)
2 c Bisquick
1 c milk
2 eggs

Heat oven to 350. Brown hamburger and chopped onion; drain. Spoon into ungreased 9x13 pan. Stir in taco seasoning, tomato sauce, and drained corn. Sprinkle with cheese. Stir Bisquick, milk, and eggs til blended. Pour over beef mixture. Bake for 35 minutes or until light golden brown. You can serve with sour cream, chopped tomatoes, and shredded lettuce. (We just ate it alone, and it was awesome!)

Simply BadAss Chicken Enchiladas

I found this recipe here. Looks like a good "addition" to my usual enchiladas. Hoping they turn out good!

Simply BadAss Chicken Enchiladas

What you'll need:

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

Pasta Carbonara Frittata

I pulled this out of an AllYou magazine. The picture looked really good, and the ingredients look like stuff that I generally have.

8 oz. spaghetti
2 T olive oil
4 oz. turkey bacon
6 large eggs
1/2 c grated parmesan
2 cloves garlic, finely chopped
Salt and pepper

1. Bring a large pot of salted water to boil and cook spaghetti until just tender, about 8 minutes or as package label directs. Drain, transfer to a large bowl and toss with olive oil to coat. Let cool to room temperature.
2. Cook turkey bacon in a large skillet over medium-high heat until crisp, about 6 minutes. Remove bacon to paper towels to drain. Discard all but 1 T of fat in skillet.
3. Preheat broiler to high. Whisk together eggs, parmesan, garlic, 1/2 t. salt, and 1/4 t pepper in a large bowl. Pour over spaghetti and toss to coat. Crumble bacon into bowl and mix well.
4. Place skillet on stove over medium-low heat and add egg-and-spaghetti mixture, spreading into an even layer with a spatula. Cook until bottom is well-browned, about 8 minutes, sliding a spatula underneath frittata occasionally to loosen.
5. Place pan under broiler and cook until top is golden and set, about 3 minutes. Cut frittata into wedges and serve.
(387 cal, 23g fat (8g sat fat), 359mg Chol, 1g fiber, 22g protein, 19g carb, 663mg sodium)

Chicken Noodle Casserole

I found this recipe here a long time ago and had bookmarked it to cook another time. I came across it today and realized I had all the ingredients for it, so I threw it together for dinner. My 1 year old LOVED it and ate two servings. And Glen said he really liked it. Definitely easy and tasty (and makes enough for leftovers!)

12 oz. wide egg noodles, cooked according to pkg directions (I used farfalle)
3 T butter
3 T flour
1 1/2 c milk
1 1/2 c chicken broth
2 breast of chicken, chopped and cooked (I used the canned chicken (like tuna) from Costco and just chopped it a little)
1/2 of a small onion, chopped
1 T garlic, minced
1/2 t salt
1/4 t pepper
fresh parsley, chopped (didn't use)

For the topping:
2 T melted butter
1/3 c italian seasoned breadcrumbs

Cook pasta according to package directions, set aside. In a large skillet, melt butter and add onion and garlic. Cook until onions are soft, just a few minutes. Add flour and whisk together and let it brown a bit. Slowly add the milk and chicken broth. Cook on medium low until bubbling and the mixture starts to thicken. Add salt and pepper, chicken and noodles. Combine well.

Pour into a greased casserole dish. Mix the melted butter and breadcrumbs until well combined. Sprinkle on top of the noodles. Cook in a 375* oven for about 15-20 minutes or until breadcrumbs are nice and toasted. Top with fresh parsley. ENJOY!

Baked Mac N' Cheese

Tonight for dinner we made this Baked Mac N' Cheese and it was EXCELLENT! Glen absolutely loved it, so I guess I'll have to make it a lot more often. I found this recipe on my mom's student teachers recipe blog here. The only change we did, was adding italian bread crumbs on top of the cheese before putting it in the oven. Glen really likes it when it's crispy, so it was a good addition. E.N.J.O.Y.

BAKED MAC N' CHEESE

2 slices of bacon (optional)
8 ounces penne pasta (or pasta of your choice)
1 onion, chopped
1 clove garlic, minced
3 cups shredded cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk

Preheat oven to 350 degrees. Cook pasta and drain when done. In the mean time (if making it with bacon), place bacon in a large, skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.In the skillet, saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside. In the mean time (to make the sauce), in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated cheddar cheese and stir until melted. Combine everything except 1 cup of cheese. Pour into a 2 quart (square) casserole dish. Add the last cup of grated cheddar cheese to top of mixture. Bake uncovered until cheese on top is melted and brown, about 15 to 20 minutes. Serve warm.

**Thanks Lindsey!!**

Noodle Casserole

This was a very easy recipe. I had the ground beef already browned before I went to work. Came home and had everything mixed and in the oven within about 10 minutes (the noodles only take 5-7 minutes to cook). This is a lot better than it looks (or sounds).

12 oz. egg noodles
1 lb. ground beef
1 can corn
1 can tomato soup
1 can cream of mushroom soup

Cook and drain noodles. Brown 1 lb. ground beef with chopped onions. Add corn, tomato soup, and cream of mushroom soup. Bake at 350 for 30 minutes.

*One thing that I would change next time is to put some cheese on right at the end.*

Easy Chicken Pot Pie

I did so good at cooking this week. On Monday I made this chicken pot pie, because I had everything already at home (that doesn't happen very often) and I had a couple leftover refrigerator biscuits I needed to use. I used some different veggies than I was used to in pot pie, but it was still good.

1 lb pkg frozen mixed veggies
1 c cooked cut-up chicken
1 can cream of chicken

Mix above items altogether in ungreased 2 quart casserole dish.

1 c Bisquick
1/2 c milk
1 egg

Stir above items with a fork until blended. Pour into casserole. Bake uncovered at 400 degrees for 30 minutes or until golden brown. (Serves 6)