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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Low-Carb Pizza Casserole

I hope everyone had a great Easter! I made some new recipes and can’t wait to share them with you later this week. Lately, I’m trying to eat low carb to help kick start some weight loss and get ready to wear a bathsuit in a few short months…ugh. So in addition to eating low carb, I’m counting calories, working out and drinking Keto\\OS. The scale is starting to move, but the best is that I’m feeling so much better and not so sluggish.

This recipe reminded me of a recipe my mom used to make when I was a kid. It was similar but of course it contains a pound of pasta.

Low-Carb Pizza Casserole | Join Us, Pull up a Chair

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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