Tuesday, July 29, 2014

McMuffin Casserole ****

We loved this!  Hubby had already left for work, so he didn't get to try it yet.  The kids and I thought it was amazing, though.  I'm normally not a huge fan of overnight casseroles that use bread as the base, since it always ends up so soggy.  However, on this one, the English muffins hold together beautifully, and there's none of that mushy, undercooked eggy feeling to it.  It's a breeze to throw together, too.  I will definitely be making this again.


MCMUFFIN CASSEROLE
(luckymommyto2boys ~ Amy ~ PlainChicken)

4 English muffins, split (Bays)
6 oz Canadian bacon
1 cup cheddar cheese
4 eggs
1 1/4 cup milk
salt
pepper

Grease an 8-inch square baking dish. Cube English muffins and chop Canadian bacon. Add half of the cubed English muffins in a single layer. Top with half of the Canadian bacon and 1/2 cup of the cheese. Layer the remaining English muffins and Canadian bacon and 1/2 cup more cheese.
Whisk together the eggs, milk, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
Bake at 325 degrees 45 to 50 minutes.
Serves 4.

Saturday, July 26, 2014

Cheesy Chicken, Bacon, and Tater Tot Crockpot Bake ***

We just love this one!  I made it for the first time several years ago, but after all the satisfied grins around the table tonight, I figured it deserved another shout out.  It is just so good!  Definitely don't use the salt, though.  Between the little bit of salt on the tater tots and the bacon, it's plenty salty enough.  Anything more would be overkill.  It's amazing how tender the chicken stays.  Dh and I normally are not fans at all of white meat chicken, but it's so tender and flavorful in here.  Plus, it has tater tots.  Add tater tots to just about anything, and I'd be willing to at least try it.  I love me some tater tots!  Lol!


CHEESY CHICKEN, BACON, AND TATER TOT BAKE
(luckymommyto2boys ~ Amy ~ Food.com)

1 (32 ounce) bag tater tots
3 oz bacon bits
5 boneless skinless chicken breasts
1 1/2 cups grated colby cheese
1 1/2 cups grated monterey jack pepper cheese
3/4 cup milk
salt and pepper

Grease the bottom of the crock pot.
Layer 1/2 the tater tots on the bottom of the pot.
Sprinkle with 1/2 of bacon bits.
Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots.
Top cheese with the chicken breasts.
Sprinkle chicken with salt and pepper to taste.
Top chicken with another 1/3 of cheese.
Sprinkle with remaining 1/2 of the jar of bacon bits.
Add remainder of the tater tots.
Top with final 1/3 of the cheese.
Pour milk over the top.
Set crock pot to high and cook 3-4 hours.
* Amy's notes: I leave out the salt completely and only use 2 cups of shredded Colby-Jack blend cheese.

Previous Reviews:
7/11/11 ~ I took my lunch late today, and I wanted to find something I could throw together quickly that didn't take long to cook. I didn't want anything stovetop, since it's hotter than Hades around here right now. It took ages to cool off the house after I cooked stovetop last night. Ugh. And with my new oven still waiting to be delivered and dh's new grill not quite ready to go, that left the good old crockpot. I found this one on Food.com and knew immediately that my family would love it. I made a couple changes. I used the b/s chicken tender strips, so that it wouldn't take forever to cook. I also just used a 2-cup bag of shredded Colby-Jack blend cheese. I really don't see a need for the additional cup of cheese. That was plenty, in my opinion. I left out the salt, since I figured the bacon would give it plenty. I was right. It didn't need any additional salt.  Long story short, it's a winner! Everyone loved it. Dh and I put hot sauce on ours, but the kids had theirs as-is. Next time, I'm either going to cut up the chicken before cooking or used cooked shredded chicken. We're not huge fans of chicken breasts, so I think having it shredded would work better for us. This has inspired me to try my Brat 'N' Tot Casserole as a crockpot dish, though. The tater tots were fully cooked and held up beautifully in the crock.

Tuesday, July 1, 2014

Undone Stuffed Pepper Casserole ***

It's been a while since I've made this, but it was calling to me, for some reason.  I was afraid the boys wouldn't go for it this time, since they're anti-green peppers at the moment, but they LOVED it.  It helped that my peppers were diced pretty small, so they didn't notice them as much.  I've been down in my back lately, so I'm trying to cut down cooking time as much as possible.  To make it a little easier on me, I came home on my lunch break and threw the 2 lbs of ground turkey (I double the recipe) into the crockpot with a big bag of frozen onion and 3-pepper blend and cooked on high for 4 hours.  Then when I got home, I just had to cook the rice, mix it all together, and throw it in the oven.  LOVED it.  I hate browning ground beef and ground turkey anyway, so that made it even better on me.  It really is a pretty hearty meal, though.  I cooked it for 30 minutes, after which it was fine, but then I got distracted and ended up letting it sit in the oven an extra 10 minutes or so.  The cheese was all crusty on top, and it was so good!  I think I'm going to keep doing it that way.  Now I'm wondering why I took so long to make it again, lol.


UNDONE STUFFED PEPPER CASSEROLE
(mrsrader86 via Kraft Food and Family Magazine)

1 lb ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cups cooked long grain white rice
1 jar (26 oz) spaghetti sauce
1-1/2 cups Italian Five Cheese Blend, divided

Heat oven to 350 degrees.
Brown meat with peppers and garlic in large skillet, drain. Stir in rice, spaghetti sauce, and 3/4 cup of cheese.
Spoon into 2 qt. casserole; top with remaining cheese.
Bake 25 minutes.
*Amy's notes: I always double and put it in a 9x13.

Previous reviews:
6/7/10 ~ I am in love! I got, "Good, it was great!" from DS1 and "It was so great!" from DS2. Dh had to work late, so he hasn't tried it yet. So far, though, it's a winner with the rest of us! I subbed ground turkey, Fiesta Blend cheese, brown rice, and a garlic pepper spice blend (for the garlic cloves). All substitutions were a success. I did, however, make mine in a 9x13 rather than my 2 qt dish, just so that the cheese would be more evenly distributed. I will make this one again and again. It's taking everything I have not to go in there and eat dh's helpings too, lol. Seriously, though, this is a wonderfully easy and tasty dish. Definitely a keeper.

Saturday, May 10, 2014

Tortellini Pizza Bake ***

I just started a new job a few weeks ago, and it's made it kind of hard to cook like I used to.  On top of that, we've had baseball and soccer games 6 out of 7 days for the past month or two, so I've been doing very little cooking at all, other than sandwiches and frozen pizzas.  Anything that's easy to grab on the way out the door, basically.  Our one day a week with nothing to do is Wednesday, so that's typically gotten to be my cooking day.  This was the first time I've done a new recipe in a while, though.

So it could have been our extreme excitement at having a real home-cooked meal again, but we all absolutely loved this one.  Tortellini is one of my favorite foods in the world anyway, as is pizza.  I was fairly certain this one would be a winner for me, lol.  It seriously was great, though.  I used chicken and herbs tortellini, along with mushrooms and black olives.  The recipe doesn't say where to add the garlic powder, so I just left it out.  I honestly don't know why you would need it anyway.  The sauce has plenty of flavor in it already.  We'll definitely have this one again.  And soon!  :-)


TORTELLINI PIZZA BAKE
(luckymommyto2boys ~ Amy ~ What'sCookingInTheBurbs)
Serves 6
WW PP=10
Cal 401, Carbs 50.1, Fat 12.6, Fiber 6, Protein 22.8

1 pkg refrigerated tortellini
1 jar pasta sauce
1 1/4 cups reduced fat mozzarella cheese
1/8 cup grated Parmesan cheese
2 oz. sliced pepperoni
1 tsp. garlic powder
any other additional toppings of your choice (olives, mushrooms, green peppers, onions - anything!)

Cook tortellini to al dente. Drain and set aside.
Spread a small amount of pasta sauce in the bottom of a casserole dish. Evenly spread half of the cooked tortellini along the bottom of the dish. Spread half of the pasta sauce on top of the tortellini and evenly sprinkle on half the Parmesan cheese. Top with some of the pepperoni and mozzarella cheese. Repeat.
Bake at 400 for 12-15 minutes or until cheese is lightly browned and bubbly. Enjoy!
*luckymommy/Amy's notes: I added mushrooms and olives and left out the garlic powder.

Thursday, April 24, 2014

Mexican Chicken Casserole ****

Sorry for the absence.  If you look back, I'm rarely posting recipes during this time of the year.  With baseball and soccer games and/or practices 5 nights a week, I don't have a lot of time to cook new stuff.  I stick to the old tried and true recipes.  I haven't reviewed this one in a couple years, though, so I figured I'd post it again.

This has always been one of our favorite meals.  I've been making it for at least 10 years now.  It's one of those recipes that I can remember by heart, so it's easy to pick up the ingredients at the last second if necessary.  I can change it around to suit my moods, which is always nice.  Tonight, our baseball games were rained out, so I ran in the store and grabbed a rotisserie chicken to use in it.  We could honestly eat this several times a week and be happy. The very best part is that it's so easy. I keep all of the items on hand, and it only takes about 3 minutes to throw together. Even the kids can make it on their own, which they just love.  Perfect for a last-minute meal. Plus, you get the little bit of Mexican flavor without the heat. That makes it a safe choice for the entire family. Dh can add salsa and sour cream to his. The boys and I can eat ours plain. Just yummy all around!  Oh yeah, baby.


MEXICAN CHICKEN CASSEROLE
(luckymommyto2boys ~ Amy)

1 (10-3/4oz) can Campbell's Healthy Request Cream of Chicken soup
1 (10-3/4oz) can Campbell's Healthy Request Cream of Mushroom soup
1 can fat-free evaporated milk
1 (4-oz) can diced green chilies
1-1/2 cups chopped cooked chicken
1 package plain Doritos
1 cup shredded Mexican blend cheese
1 (4-oz) can sliced black olives

Mix first four ingredients in order. Crush the bag of Doritos into little pieces; add to mixture. Stir in chicken.
Pour mixture into 9x13 baking dish. Sprinkle with olives, and then cover with cheese. Bake at 350* for about 30-35 minutes.

Monday, April 14, 2014

Easy Chili ****

Yesterday was rainy and cold and just all around yucky.  My very favorite cold weather food is chili, so I pulled this recipe out yet again. This has been my tried and true chili recipe for several years, since it's the only one I've found that doesn't contain those dreaded kidney beans (hubby's thoughts, not mine). My original recipe only had 3 cans of beans, but I added a fourth, to make it a little heartier.  I eventually added a fifth, to make the recipe go further.  To me, it's the green chilies that totally make this dish. You can't taste them at all, but they just give another dimension to it.  Hubby and I have ours over Fritos and topped with shredded fiesta blend cheese.  The boys like to have their chili with the cheese on it and then scoop it up with the Fritos. 


EASY CHILI
(luckymommyto2boys ~ Amy)

2 lbs ground beef
5 (16 ounce) cans pinto beans, drained
2 (1 1/4 ounce) packages mild chili seasoning mix
1 (46 ounce) can tomato juice
1 (4 ounce) can green chilies (optional)

In large stewpot, cook ground beef until no longer pink; drain.
Put back into pan; add seasoning, beans, chilies, and tomato juice.
Mix well.
Simmer for about 20 to 25 minutes.
Serve over corn chips with cheese on each serving.
Crockpot version: Cook ground beef in skillet on stove until no longer pink; drain.  Add all ingredients to crockpot and cook on low for 6-8 hours.  Do not add extra liquid, as it's not needed.
*Amy's notes: Sometimes, I will skip draining the beans and just use less tomato juice.  I very rarely use the entire 46oz, since we don't like ours overly juicy.

PAST REVIEWS
5/3/10
This time around, I made it in the crockpot, since I was so pressed for time. I'll be doing that from now on. I loved how the chili seasoning flavor really soaked into the meat that way. I just cooked the ground turkey and then threw everything into the crock for about 7 hours. I was afraid some of the liquid would evaporate, so I added about 1/4 cup of water to it. It was not necessary at all. The boys both had baseball games until late tonight, and it was so wonderful to come home to a meal that was completely ready!

1/8/10
We had the same winter storm come through that most of the country got this week. Our snow came late Wednesday night, so by the end of the day yesterday, I was really craving chili. This is strange, but I have never made plain chili in my life. I've made vegetarian chili and white chicken chili, but never plain old regular chili. Since that's what I was craving and I hadn't included it in my weekly meal plan, I went in search of a recipe that would be easy to throw together last minute so that I could just hit the grocery store really quickly on my way home from work. I found this one and gave it a shot. It was SO yummy! Dh loved that this one had pinto beans instead of kidney, since he hates kidney beans, lol. We all loved it, though. I stuck to the recipe, except I used 2.4 lbs ground turkey and reduced sodium pinto beans. We had it over Fritos and then topped it with shredded cheddar cheese. The best part is, it made enough for dh and I to both have leftovers for lunch today, and it just gets better the next day!

Thursday, March 27, 2014

One Pot Tortellini and Sausage in Tomato Cream Sauce **

This one was just okay for me.  The kids and hubby liked it, but it was too salty, in my opinion.  I didn't even add in the salt that it calls for.  I figured the kielbasa would give it plenty of salt on its own, and it does.  It's not that it has a bad taste or anything.  It's just a little too much for me.  Like I said, though, the guys all liked it.


ONE POT TORTELLINI AND SAUSAGE IN TOMATO CREAM SAUCE
(luckymommyto2boys ~ Amy ~ YellowBlissRoad)

1 lb package of Turkey Kielbasa
1/2 cup diced onion
20 oz. package of refrigerated Tortellini
20 oz can of whole tomatoes, cut in the can with kitchen scissors
1 cup chicken broth or water
Pinch of salt & pepper
2 Tbsp cream cheese
2 cups shredded jack and cheddar cheeses

Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses, reserving a handful for topping. Cover and let stand for five to ten minutes. Garnish with green onions, if desired. Serve hot.