Cheesy Potato Casserole

Ingredients—

•  10 Med. Potatoes
• 1/2 C. Butter
• 1 can Cream of Mushroom Soup
• 1 pint Sour Cream
• 1 C. Grated Cheese
• 1/3 C. Chopped Onion

Topping—

• 1 C. crushed cornflakes
• 2 TBSP Butter, melted

Directions—

Boil potatoes, unpeeled about 10 minutes

Cool potatoes, peel & grate

Heat in saucepan: butter, soup, sour cream

Then add cheese & onion — stir

Remove from heat and mix with grated potatoes

Spread in 9x13 casserole dish

Melt butter, mix with corn flakes

Top potatoes with cornflake topping

Bake 45 minutes @ 350 degrees

Cheesy Stuffed Shells

This recipe was actually shared with me by Aubrey Horner, and our family loved it. Liked it so much that it has since entered our rotation of meals, and better yet, I make a large batch of it, then package the supplies together and freeze for a fast meal during the week.

Ingredients:

1 16oz container of low fat cottage cheese
1 10oz pkg. frozen chopped spinach (for our family we omit the spinach)
1 c. mozzarella cheese
1/4 c. grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 26oz jar of spaghetti sauce
1 large tomato chopped

Directions:

Heat oven to 400. Mix cottage cheese, spinach, 1/2 c. mozzarella, Parmesan, and Italian seasoning, spoon into shells. Mix sauce and tomatoes spoon 1/2 into 9x13 dish. Add filled shells, top with remaining sauce. Cover and bake 25 min. Top with remaining cheese and bake uncovered for 2 min.

Terriyaki Baked Chicken

Okay, here's the deal with this recipe, I really liked it the first nite we had it, I followed the recipe, and it DID NOT look like this picture. I thought however that it would be fabulous done as kabobs... they were only like 2.5 stars out of 4; maybe someone could help me on this: the second time I made these, nothing was different except the method of cooking, they turned out WAY too salty, all the sauce was rediculously too salty, so it wasn't really a hit. But they looked beautiful! Although the bake method was nice to have it ready ahead of time, and a lot fewer dishes.


Ingredients:

1 (3 lb.) fryer, cut up
1 c. soy sauce
1/2 c. sugar
1/4 tsp. ginger
1 clove garlic, crushed
Butter, melted
1 can chunk pineapple (1 1/2 cups)
1 med. onion, sliced
1 sm. green pepper, sliced

Directions:

Combine soy sauce, sugar, ginger and garlic in large bowl. Stir until sugar dissolves. Add chicken and marinate 3 to 4 hours. Remove chicken and season with pepper. Brush with melted butter. Place in shallow baking pan and bake for 30 minutes at 350 degrees (covered). Remove from oven and turn chicken. Add pineapple (with the juice), green pepper and onion slices. Continue baking for 30 to 40 minutes until chicken is done. Cover until the last 15 minutes, then uncover for browning. Serve with rice and pour juice over all. I used the left over juice and reduced it in a sauce pan, then added a teeny bit of cornstarch to make a sauce, it was pretty good!

Instead of white rice, I actually served this the first time with this Lime Rice recipe, and then second time with this Coconut Rice recipe (shown below).

4 Cheese Bake

1 lb. box penne or ziti
1 tsp. olive oil
4 green onions, chopped
3 cups fresh baby spinach (I used grilled chicken instead)
3 large eggs, beaten (I decreased the amount of egg to make it cheesier)
1 lb. low-fat ricotta (I used Cottage cheese)
1 cup shredded low-fat mozzarella
1 cup shredded low-fat cheddar
1 cup grated parmesan, divided in half
2 tbsp. chopped fresh dill
Salt and pepper, to taste
Nonstick cooking spray
1/4 cup seasoned breadcrumbs
1/8 cup chopped parsley


1. Preheat oven to 350º F. Prepare pasta according to package directions. Meanwhile, warm olive oil in heated pan. Add green onions and saute. Add spinach and wilt down. Set aside.
2. Combine eggs, first three cheeses, 1/2 cup parmesan, and dill. Mix thoroughly. Add spinach mixture. Fold in cooked pasta. Season with salt and pepper.
3. Coat 9" x 13" pan with nonstick cooking spray. Spread pasta mixture in pan. Stir remaining 1/2 cup of parmesan cheese, breadcrumbs, and parsley together and sprinkle over pasta-cheese mixture. Bake for 30 minutes.none

Layered Enchiladas

Layered Enchiladas

1 lb ground beef
1 small onion, finely chopped
1 can petite diced tomatoes, drained
1 can mild enchilada sauce
1 8 oz. can tomato sauce
1/2 tsp. cumin1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup sliced olives
2-3 cup shredded cheddar cheese
9-12 corn tortillas
Preheat oven to 350º. Brown beef and onion together on medium high heat. Once cooked through, turn down heat to medium low. Add in all canned and spice ingredients and heat through. Take off heat. Spray 9x13 pan baking dish with cooking spray. Spread 1/2 cup of sauce onto the bottom of the dish. Layer enchilada starting with tortillas, sauce then cheese. Repeat. You should get 3-4 layers. End with cheese on top. Sprinkle olives over the top. Put 1 tsp of water into each corner of dish (this will help steam the tortillas) and cover with foil. Bake for 35 minutes then uncover and continue cooking for another 10 minutes until bubbly and cheese is melted. Let it cool for 10 minutes before serving.
* This is one of my new favorites, so I had to post it. ENJOY!!!