Cheesy Chicken and Rice Casserole

I pinned this recipe about a year ago. However, when I tried going to the blog to make it, I was blocked. The pin did include the ingredients, so I used these (mostly) and did my own take on this recipe for Cheesy Jalapeno Chicken and Rice Casserole from Life with the Crust Off. Here is what I came up with:

2 cups cooked brown rice
1.5 lbs boneless skinless chicken breast
1 can cream of chicken soup
1 cup plain nonfat greek yogurt
4 oz can of green chilies
1 1/2 to 2 cups shredded mild cheddar cheese, divided
splash of milk, about 2 Tbsp
french fried onions

Preheat oven to 400 degrees, 375 for convection and RV ovens. Spray 9x13 casserole dish with nonstick cooking spray.

Spread cooked rice in bottom of dish. Chop chicken into bite-sized pieces. In medium bowl mix together chicken, soup, yogurt, chilies, one cup of cheese and milk.

Pour over the rice. Bake for 20 minutes. Remove from oven, top with more cheese then with the french fried onions. Bake for an additional 10 minutes.

Serve and enjoy!

Simple Lasagna

This is an easy breezy lasagna that is super simple and that everyone will love. It has been so long since I first made this that I don't remember where I found it, tried doing a search but no luck.If you've seen this recipe somewhere else, let me know, I like to give credit where credit is due. In the meantime, enjoy some lasagna!

1 lb lean ground beef (93% lean)
3 cloves garlic, minced
2.5 cups spaghetti sauce, divided
1.5 cups nonfat cottage cheese
1 Tbsp Italian seasoning
1-2 cups shredded part skim mozzarella cheese
9 barilla oven ready lasagna noodles
2 Tbsp shredded parmesan

Preheat oven to 350, 325 for rv ovens or convection ovens. Cook ground beef with the garlic until meat is done. Pour one cup of the spaghetti sauce into a two quart rectangular dish. Stir remaining sauce into meat and heat over med-hi until hot. In small bowl mix together cottage cheese with Italian seasoning.

Place three uncooked noodles in dish on top of sauce. Spread 1/3 of meat mix on top of noodles. Spread 1/2 of cottage cheese mix on top of the meat mix. Sprinkle 1/2 cup of mozzarella cheese on top of cottage cheese. Add another layer of noodles, 1/3 of meat mix, remaining cottage cheese mix and 1/2 cup of mozzarella.

For the final layer add the remaining three noodles, remaining meat mix, 1/2 to one cup of mozzarella and sprinkle the parmesan cheese on top. Cover with foil and bake for one hour. Remove from oven and let sit, still covered with the foil, for 15 minutes.

Serve and enjoy!

Bayou Pasta

I pinned this amazing recipe from Ms. enPlace a YEAR ago. I finally made it about a month ago. Super yummo and a big hit with the guys! I really need to go through my pinterest more often and see what goodies are sitting there waiting for me to bring them to the table. I'm sure there are many! If you love seafood you have got to give this recipe a try!

For the pasta I used Farfalle pasta, often referred to as bow tie pasta but the actual translation means "butterflies". Penne (pens), rotelle (little wheels) or any stubby type pasta will do. Now back to this amazing recipe:

1 Tbsp butter
3 cloves garlic, minced
3 Tbsp lemon juice
1/2 cup white wine
1 cup heavy cream
1 cup imitation crab or cooked crab
1/2 cup cooked shrimp, cut to match the size of your pasta
12 oz pasta
salt, lemon pepper and cajun seasoning to taste

Cook pasta according to the directions on the package. Melt the butter over medium heat. When foamy add the garlic and saute for a few minutes. Add the wine, increasing heat to med-high, and reduce to about half. Reduce the heat to med-low.

Add the cream, then stir in the lemon juice. Season to taste with salt, pepper and cajun seasoning. Simmer until sauce thickens.

Gently stir in the seafood and heat through. Mix with the pasta.

Serve and enjoy!

Creamy Tomato and Tortellini Soup

I pinned this recipe over at year ago at Beyer Beware. This recipe is soooo simple, I have no idea why I waited so long to try it! With cooler weather arriving, this soup really hit the spot and will be repeated over and over this winter.

1 9 oz pkg refrigerated cheese tortellini
2 cans tomato soup (I used one 15.2 oz can and one 10.75 oz can but you could use two 10.75 oz cans)
2 cups chicken broth
3 cups heavy cream (you could also use milk or half-n-half)
1 14.5 oz can petite diced tomatoes
1 10 oz can chicken, drained
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/2 cup + shredded parmesan cheese
serrano pepper, chopped (optional)

Cook tortellini according to directions on pkg.

Meanwhile, combine the soup, broth, cream, tomatoes, chicken and seasonings.

Heat through, stirring often. Once tortellini is done, drain and stir into soup mixture. Stir in the 1/2 cup parmesan. Top individual servings with additional parmesan and chopped pepper if desired.

Serve and enjoy!

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See Ya in the Gumbo - Ms EnPlace

Thursday Favorite Things - Katherine's Corner

Three Cheese Rice and Chicken

One thing I am definitely going to miss, here in Early/Brownwood, is HEB! More specifically I am going to miss the HEB brand Texas Rice. I have made several dishes using this rice and will have to find an equivalent or come up with my own spice blend to add to my rice. This is one of the yummy dishes I made using that rice. Cheesy, spicy chicken with rice!

2 Tbsp olive oil
2 cups chopped chicken breast
1 jalapeno, chopped
10.7 oz box Texas Rice, Deep in the Hearty Texas flavor
3 cups water
1/4 cup cream cheese
1/2 cup shredded cheddar cheese
1/2 cup shredded habanero jack cheese
1 sm tomato, chopped

In large skillet, heat oil. Add chicken and cook till done.

Stir in the jalapeno and cook for an additional two minutes. Stir in the rice, setting the seasoning packet aside.

When rice begins to brown, add the water and the seasoning packet, stirring well. Bring to a boil, reduce heat and cook for 15 to 20 minutes. When rice is done stir in cream cheese and heat until melted. Add cheddar cheese, habanero jack cheese and tomato. Stir until mixed in. Remove from heat.

Serve and enjoy!

Sausage-Rice Skillet

I had planned on making this recipe a few weeks ago but ended up using the rice in This Recipe and making sausage wraps with the sausage. Well, I finally got around to making what I had originally planned. Turned out yummy, I like this much better than the Texas Rice!

2 Tbsp olive oil
3 sausage links, sliced (links should be about the length of a hot dog bun)
1/2 cup chopped red onion
11 oz box of Texas rice, Texzest flavor
2 1/2 cups water
cilantro

Heat oil in skillet.

Add the sausage and onion and cook over med-high heat until sausage is browned and onion is tender.

Stir in rice and continue to cook until rice begins to brown (similar to how you would cook rice-a-roni) Add the water and seasoning pouch from rice. Bring to a boil. Reduce heat to low, cove and cook for about 15 minutes, until rice is done and water absorbed.

Top with cilantro leaves. Serve and enjoy!

Texas Rice

I had started out to make a skillet version of Hot Rice Casserole. Only to realize that I was out of plain rice. All I had was a box of Texas rice. Similar to rice-a-roni, it has rice and a seasoning packet and comes in a variety of flavors. In this recipe I used a flavor call Texzest. The spices being a blend of brown sugar, cumin, chile peppers and other seasonings. We really liked it and will be having this again soon!

1/2 lb ground turkey or lean ground beef
1 serrano pepper, chopped
1/2 tsp salt
2 Tbsp butter
11 oz box Texas rice, texzest flavor
2 1/2 cups water
1 cup sour cream
1/2 cup shredded cheese
2 Tbsp cilantro

In a large skillet cook the ground turkey and serrano pepper over med-high heat. Stir in salt. Add butter. When butter is melted, stir in the rice.

When rice begins to brown add the water and the seasoning packet from the rice. Bring to a boil. Reduce heat, cover and cook for about 15 minutes. Stir in sour cream, top with shredded cheese, cover and heat until cheese is melted.

Top with the cilantro.

Serve and enjoy!

Italian Chicken

This is one of those recipes that came together almost by accident. In other words it took a couple of unexpected thing to happen for it to work - #1 leftover pasta from spaghetti night and #2 a FREE package of frozen Italian vegetables from HEB. I planned this as soon as I obtained the pkg of vegies, but without the pasta. Glad I had the leftover pasta, that made it more of a meal. Turned out very yummy, you may want to add some of your favorite pasta sauce but it is good without it.

2 Tbsp olive oil, cut into bite sized pieces
2 sm chicken breasts
1 Tbsp dried parsley
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp basil
1/2 tsp sea salt
1 Tbsp minced onion
12 oz frozen Italian vegetables
2 cups cooked whole wheat spaghetti, cold

In large skillet heat oil. Add the chicken, parsley, garlic, Italian seasoning, basil, salt and minced onion.

Cook until chicken is almost done.

Stir in the Italian vegies and continue to cook for four to five minutes.

Toss in pasta and continue cooking until heated through.

Serve and enjoy!

Shrimp In Garlic-Wine Sauce

I made this nearly a month ago for mine and John's ninth anniversary. It was good and I would make it again but served differently. I served it with small shell pasta, I think orzo would have been much better. I found the original recipe HERE. They recommend serving over risotto or orzo pasta. I will try one of their recommendations next time.

1 lb lg shrimp, peeled and de-veined
2 Tbsp olive oil
1/2 tsp red pepper flakes
4 cloves garlic, minced
2 Tbsp white wine
2 Tbsp lemon juice
1/2 tsp paprika
2 tsp dried parsley
salt and pepper to taste

Heat the oil in a large skillet over med-hi heat. Add the red pepper flakes and cook for about 30 seconds. Add the garlic and continue cooking for about one more minute, should be quite fragrant.

Stir in the shrimp, wine, lemon juice and paprika. Continue to cook, stirring occasionally for four to six minutes or until shrimp are done. Sprinkle with parsley and season with salt and pepper.

Serve and enjoy!

Fiesta Mac and Cheese Dinner

I found this recipe on the back of a box of HEB brand easy melt shells and cheese. After many adaptions, additions and subtractions I came up with my own version of the recipe. It was VERY good, much better than I had expected it to be. It also made a LOT, not a meal for two unless you want leftovers for lunch or dinner for at least two additional meals. I will definitely make this again but may wait for a time when I have more than the two of us to fee.

Here is what I came up with:

1 24 oz box shells and cheese
1 1/2 cups chopped zucchini
1-2 Tbsp olive oil
1 10-12 oz chicken breast, cut into thin strips
1 lg jalapeno, chopped (about 3 Tbsp)
1 Tbsp chili powder
1 tsp minced onion
1/2 tsp garlic powder
1/4 tsp adobo seasoning with pepper
1 cup chopped tomato
1 lg avocado, chopped
cilantro (optional)

In large pot cook shells according to directions on package, adding the zucchini during last two minutes of cooking.

While shells are cooking, heat oil in skillet and add chicken. When chicken is almost done add the chopped jalapeno and continue cooking until chicken is done. In medium bowl mix together chili powder, minced onion, garlic powder and adobo seasoning.

Using a slotted spoon, remove chicken and jalapeno from skillet and add to bowl with seasoning mix, tossing to coat the chicken with the seasoning. Drain the shells and zucchini and return to pot.

Place pot over low heat and add the cheese sauce, mixing well. Then add the seasoned chicken and the tomato. Stirring well and continue heating over low heat until heated through. Remove from heat and stir in avocado. Top with fresh cilantro.

Serve and enjoy!

Easy Spaghetti Sauce

This is a revamp of my recipe for Quick Spaghetti Sauce. I made a couple of adjustments to make it into a sauce for two as well as adding zucchini to sneak in some veggies. I had planned on using only 1/4 cup of onion but after I had it chopped and in the pan I realized I had used the wrong side of this measuring cup that attaches to my cutting board.

So, if you don't love onion you may want to reduce it. For us the amount of onion was fine.

1/2 lb ground turkey or lean ground beef (I have used both and like it either way)
1/2 cup chopped onion
2 cloves minced garlic
8 oz Italian seasoned tomato sauce
6 oz tomato paste
1 small zucchini, chopped
2 mushrooms, sliced
salt and pepper to taste
3/4 cup water
1/2 tsp Itailian seasoning
1 tsp sugar
generous dash of cinnamon
7 oz spaghetti or other pasta

Brown ground turkey, onion and garlic.

Add zucchini and mushrooms and continue cooking for two to three minutes. Stir in the tomato sauce, tomato paste, salt, pepper, water, Italian seasoning and sugar.

Simmer, covered, until zucchini is soft, about 15-20 minutes. Meanwhile cook the spaghetti. Remove from heat and add the cinnamon, stirring well.

Serve over spaghetti with garlic bread. Enjoy!

Spicy Chicken Breasts with Fruit

I pinned this recipe about a month and a half ago from HERE and could hardly wait to give it a try. I have had this on my menu plan a couple of times but something always seemed to come up and I would put it off another week. I am sooo glad I finally got around to making it. This chicken is the perfect combination of sweet and spicy. Add rice and you have a perfect meal!

2 tsp Jamaican jerk seasoning
1 serrano pepper, chopped and divided
2 lg boneless skinless chicken breasts, 10 - 12 oz each
nonstick cooking spray
5 Tbsp peach nectar, divided
2 green onions, cut into one inch pieces
1 cup frozen peach slices, thawed and divided
1/2 cup plum slices (about one average sized plum), divided
1/2 Tbsp packed brown sugar
dash salt
1/4 cup frozen pitted dark cherries, thawed
cooked rice (optional)

In small bowl mix together the Jamaican seasoning and half of the chopped serrano.

Rub seasoning mixture on both sides of chicken breasts. Spray skillet lightly with nonstick cooking spray and heat over medium heat.

Add chicken to skillet and cook for about eight minutes on each side or until fully cooked.

While chicken is cooking mix together three Tbsp peach nectar, half of the peach slices, half of the plum slices, the remaining serrano, brown sugar and salt. Set aside. When chicken is done, transfer to serving plates and keep warm.

Add the remaining two Tbsp peach nectar and the onion to the skillet, cooking and stirring over medium heat for three to four minutes or until onion is tender.

Stir in the fruit/brown sugar mixture. Continue cooking and stirring for about two minutes or until slightly thickened and bubbly. Remove from heat.

Stir in cherries and the remaining peach and plum slices.

Spoon the fruit mixture over the chicken breasts and rice. Serve and enjoy!

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