Mexican Lasagna

I’ve been craving Mexican food lately and thought this would be great way to enjoy some delicious food and eat from our pantry. I only needed to pick up corn tortillas, but I had everything else in the house.

The recipe came together really quickly and gave us enough for leftovers and a couple lunches for me. I love the mix of corn and black beans and my kids didn’t even know I used ground turkey instead of beef. I love swaps like that!

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Lasagna Stuffed Shells

Do you love lasagna? We love it too – it’s probably one of my son’s favorite foods and something he never complains about eating. We always end up with four empty plates at dinner. I wanted to change things up and make stuffed shells, but in place of my regular filling recipe, I used the ingredients to make lasagna as my filling. It was a definite winner and made enough for leftovers and a few days of lunch for me. I’ll definitely be making this recipe again!

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Zucchini Breakfast Casserole

I’m always looking for recipes that made good leftovers and this one definitely did not disappoint! My husband and I actually think it tasted better the next day after it had a chance to sit in the fridge over night. This recipe for zucchini breakfast casserole is great for breakfast, brunch or dinner! I love that I was able to mix in a bunch of fresh veggies and herbs straight from the garden. I had a half of a loaf of country french bread leftover from making a french toast casserole earlier in the week and it was perfect way to use it up!

Zucchini Breakfast Casserole | Join Us, Pull up a Chair

6 – 8 eggs (I used 8 since my eggs were on the smaller side)
1 cup ricotta cheese
1 cup fresh grated Parmesan cheese
1/4 tsp hot sauce
salt & fresh ground pepper
3 cups grated zucchini
1 1/2 cups chopped tomatoes, squeezed to remove the excess moisture
1/2 cup fresh basil, chopped
4 cups cubed day-old bread
olive oil

Preheat oven to 350 degrees. Generously grease a 9×13″ baking dish with olive oil and set aside.

In a large bowl, beat the eggs and then mix in the ricotta until smooth. Add in the Parmesan cheese and hot sauce. Season with salt and fresh ground pepper.

Add the tomatoes, zucchini and basil to the egg mixture. Moisten the cubes of bread with a little water and then squeeze out any excess water. Add the moistened bread crumbs to the egg mixture and stir well. Pour the mixture into the prepared baking dish and spread out the mixture evenly.

Bake for 30 minutes or until golden brown. If the casserole is not brown enough after 30 minutes, increase the heat to 425 and bake for an additional 5 to 10 minutes. Allow to cool for 10 minutes before serving. Enjoy!

Source: Simply Recipes

Pesto Baked Rigatoni

Well it’s been a crazy week! I had all intentions to get caught up on recipes this week,  but sometimes life throws you for a loop and everything goes out the window.  My little guy started to get sick on Thursday night and I thought he was improving, but we ended up making a midnight trip to the ER on Sunday night.  It was a whirlwind of 36 hours spent being observed in the peds floor for dehydration. He was released on Tuesday afternoon and is doing much better.  Then my daughter got sick…. Luckily it was short-lived and she’s already better.

Now onto the recipe…pesto baked  rigatoni. I loved this pesto especially since it’s a combination of spinach and kale. Both the kids loved it and it was quick and easy to make. It would be great to take to a potluck or a meal for new parents.

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1 lb whole wheat rigatoni
2-3 cups chopped cherry tomatoes
1/2 cup reservation pasta water
1/2 shredded mozzarella cheese
Pesto

Pesto
2 cups spinach
1 cup baby kale
1 cup basil
3/4 cup sliced almonds
1/2 cup olive oil
1/4 cup parmesan asiago cheese
1/2 tsp salt
3 cloves garlic, minced

Preheat oven to 400 degrees. In a food processor, add in all the pesto ingredients and puree until smooth.

In a large stock, bring water to boil and cook the pasta according to the package instructions. Slice the tomatoes in half and place in a large bowl. Add in the pesto and the cooked pasta. Add in half of the reserved pasta water and mix until it’s well combined. Add more water if necessary to make it saucy. Pour into a 9×13 baking dish and top with the mozzarella cheese. Cover loosely with aluminum foil and bake for 10-15 minutes until the cheese has melted and the dish is warmed through.

Source: Pinch of Yum

Chicken Enchilada Casserole

Ross wanted to go out for Mexican the other night and our kids have not been the best behaved at restaurants…so I decide we’d have Mexican night at home! We haven’t been out to dinner in a while between Cooper being sick, the weather and struggles with Cooper’s eating lately. I know he’s going through the picky toddler stages and he doesn’t like to sit at the table during dinner….it’s a constant battle almost every night. I used to look forward to sitting down to dinner as a family, but now it’s becoming exhausting and not enjoyable. I know this will pass and things will get better. We’re all just ready for spring and warmer weather to arrive!

This casserole was really good! It’s a great way to use leftover chicken and it came together really quickly. It makes a full 9×13 casserole, so you’ll have plenty of leftovers – or it’s a great dish to take to a pot luck party! If you like a little heat, you could always add in some diced jalapenos.

Chicken Enchilada Casserole | Join Us, Pull up a Chair

2 cups shredded chicken
1/4 cup water
4 Tbsp taco seasoning
5 cups cooked Mexican rice
1 can sliced black olives
1/2 cup chopped green onions
15 oz can black beans, drained and rinsed
1/2 cup chopped cilantro
1 can green chile enchilada sauce
2 cups shredded Mexican cheese

Preheat oven to 375 degrees. In a medium pot, combine the cooked chicken with water and taco seasoning. Heat until warm throughout. Prepare the Mexican rice according to the package – I use a Zatarain’s box but will make it from scratch next time I make this recipe. In a large bowl, combine the chicken, rice, olives, green onions, black beans, cilantro, and one cup of cheese. Spread this mixture into a 9×13 casserole dish. Pour the enchilada sauce over the casserole and cover with aluminum foil.

Bake for 20 minutes. Remove from the oven and remove the foil. Spread the remaining one cup of cheese over the top of the casserole and bake uncovered for an additional 10 minutes for the cheese to melt. Allow to rest before serving. Use your favorite toppings to finish the dish – sour cream, shredded lettuce, fresh diced tomatoes, or avocado.

Source: House of Yumm

Broccoli, Ham and Cheddar Egg Bake

We love having breakfast for dinner and this is a great casserole for that! It would also be perfect for brunch. It’s simple to make and both kids loved it, which is a win right now since Madeline no longer likes the food that she loved before and Cooper is getting picky and only wants mac and cheese. I know we’ll be having this for dinner quite often. It’s great for leftovers in the morning…cut a slice and reheat it in the microwave.

4-6 cups bite-sized broccoli florets, blanched about 2 minutes and drained well
1-2 cups diced ham (about 1/2 to 1 lb)
1 cup shredded cheddar cheese
10 eggs, beaten
salt and fresh ground black pepper
Preheat oven to 375 degrees. Spray a 9×12 glass cooking dish with nonstick cooking spray. Layer the broccoli, ham and cheese in the prepared casserole dish. Season with salt and pepper and pour the beaten egg over the broccoli and ham. Use a fork to stir the mixture until all the ingredients are coated with egg. 
Bake 35 to 45 minutes or until the egg is set and the top is starting to lightly brown. Remove from oven and serve. 

Baked Chicken Parmesan Quinoa Casserole

I know I’ve been only posting sweet treats lately, but I promise we’ve been eating more than cake and muffins! I’ve been going back and making some old favorite meals and also planning meals around what I need to use from our freezer.

Back in March when I had my SRC assignment where I made pretzel-crusted pork chops from Hezzi D’s Books and Cooks, I found this recipe and pinned it. I knew it was something that we all would enjoy and make enough for leftovers for lunches or another dinner. Things are going to get a little more hectic around here as Madeline starts swim lessons tomorrow night, so we’ll be having more quick meals than ones where we sit down and actually enjoy dinner. I’m sure things will only get more crazier as the kids get older and get involved in more activities!

 
1 Tbsp olive oil
1 medium onion, diced
1 red pepper, diced
4 cloves of garlic, minced
2 Tbsp balsamic vinegar
15 oz can tomato sauce
15 oz can fire-roasted diced tomatoes
1/2 tsp red pepper flakes
1 tsp dried basil
1 tsp dried oregano
1 cup quinoa, dry
2 cups water
1 lb boneless and skinless chicken breasts
2 cups mozzarella cheese
 
In a medium sauce pan, add the quinoa and water. Bring to a boil over medium high heat. Once boiling, reduce heat to low and simmer covered for 20 to 25 minutes until fully cooked.
 
Preheat oven to 375 degrees. Spray a 9×13 baking pan with cooking spray and set aside.
 
In a large skillet, heat the olive oil over medium high heat. Add the diced onions and peppers. Saute for 5 minutes or until the vegetables are tender. Add the minced garlic and cook for 1 minute. Add the balsamic vinegar and scrape any bits off the bottom of the pan. Cook for 3 minutes to reduce slightly. Add the tomato sauce, diced tomatoes, red pepper flakes and spices. Bring to a low boil to simmer.
 
Cook the chicken in a saucepan in an inch of water. Simmer for 5 to 7 minutes on each side just until it’s cooked through. Remove and cut into bite sized pieces.
 
Add the diced chicken and quinoa into the tomato mixture. Stir to combine well.
 
In the prepared baking dish, layer half of the chicken and quinoa mixture. Sprinkle with half of the mozzarella cheese. Top with the remaining chicken and quinoa mixture and then the rest of the mozzarella cheese. Bake for 20 to 30 minutes or until the cheese is melted and the casserole is heated through.
 

Spinach Artichoke and Chicken Casserole

I love spinach artichoke dip and this casserole totally reminded me of that! It’s comfort food all the way! I was surprised my daughter gobbled it up. She usually turns her nose up at artichokes but I cut them into bite sized pieces that I don’t think she even realized they were in there.

When you make this, get everything ready the day before – it needs to set overnight in the refrigerator. I didn’t read this step first before making it and had to put it off a day so I could let it sit. I ended up making in in the morning and let it sit for 6 hours during the day before I baked it. It came out fine!

Make sure you stop by tomorrow. I have a special announcement about an online bake sale where you can have a chance to bid on a dozen of my delicious double chocolate biscotti!

8 oz bow tie pasta
1 Tbsp butter
salt & pepper
1 small onion, chopped
1 chicken breast, cut into bite sized pieces
2 eggs
1 1/4 cup skim milk
1 tsp dried oregano
1/4 cup grated Parmesan cheese, divided
8 oz mozzarella cheese, shredded
14 oz can quartered artichokes, drained and roughly chopped
10 oz package frozen spinach, thawed and wrung out with a dish towel
1/2 cup plain bread crumbs
1/2 tsp paprika
1 Tbsp butter, melted

Cook pasta according to the package instructions. Drain pasta and set aside. Spray a 9×13 glass dish with cooking spray and set aside.

In a large skillet, melt the butter over medium heat. Add the onion and chicken, season with salt and pepper. Cook until the chicken is no longer pink in the middle and the onions are translucent. Remove from the heat.

In a large bowl, whisk together the eggs, milk, oregano and 2 tablespoons of Parmesan cheese. Stir in the cheese, artichokes and frozen spinach. Combine the wet mixture with the pasta and chicken. Pour the mixture into the prepared baking dish. Cover the pan with foil and place in the refrigerator overnight or at least 4 hours.

When you’re ready to bake the casserole, preheat oven to 400 degrees. Place the wrapped dish into the oven for 20 minutes. While the casserole is baking, combine the bread crumbs, paprika and melted butter in a small bowl.

After 20 minutes of baking, remove the foil from the dish and sprinkle the breadcrumb mixture over the casserole. Bake uncovered for 10 minutes or until the breadcrumbs are golden brown and toasty.

Source: Iowa Girl Eats

Meat Filled Jumbo Shells

Did you know today is “National America Makes Dinner Day?” I use Cozi  for our family calendar and I absolutely love it! It’s been great to keep our lives a little more organized (plus I’m working on a couple other projects to help with that) especially since Madeline started Kindergarten this year and there’s so many more activities we plan to participate in.

Cozi and Partnership for a Healthier America declared October 17th as America Makes Dinner Day. I’m always making dinner so this was an easy challenge for me! We’ll be eating meat filled jumbo shells for dinner tonight. What are you having for dinner tonight?

This is a super easy recipe and I love the combination of beef and pork. This recipes makes a lot so it’s perfect for freezing or leftovers!

1 box jumbo shells
1 lb lean ground beef
1 lb ground pork
4 eggs, slightly beaten
1 cup Italian bread crumbs
1 cup shredded mozzarella
3/4 cup finely chopped onion
1/4 tsp oregano
1/2 tsp salt
1/8 tsp fresh ground pepper
28 oz jar spaghetti sauce
grated parmesan cheese

Cook shells according to the package instructions. Cool in a single layer on wax paper to keep shells from sticking together.

Preheat oven to 350 degress. In a skillet, brown the pork and ground beef. Drain any excess grease. Add the cooked meat to a large bowl and allow to cool slightly. Combine the remaining ingredients with the meat except for the spaghetti sauce and parmesan cheese.

On the bottom of a 9×13 baking dish, spread a thin layer of sauce. Fille each shell with approximately 2 tablespoons of meat filling and place the shell in the pan. Continue until all the shells are filled. Pour the remaining spaghetti sauce over the shells and sprinkle with parmesan cheese.

Cover with aluminum foil and make for 45 minutes or until hot and bubbly!

Serve with a green salad and garlic bread. Enjoy!