Black Bean and Quinoa Casserole with Chicken

I found this yummy recipe for Quinoa Black Bean Casserole at the Spark People Recipes site. I made a couple of changes - added chicken and changed the amount of sweet potato. The original recipe called for two large sweet potatoes - I guess my large and theirs are different - I would have ended up with a sweet potato casserole rather than quinoa black bean. So after playing with it here is what I came up with:

1 cup cooked quinoa (this is about 1/3 cup uncooked quinoa cooked in 2/3 cup water)
3 cups cooked black beans or two 15 oz cans, drained and rinsed
3 cups shredded sweet potato
1 cup low fat mexican cheese blend, divided
10 oz can of white meat chicken, drained (optional)
1 Tbsp cumin
Salt and pepper to taste
2 eggs
1 cup salsa (I don't recommend using the chunky kind, the casserole will be too dry)
fresh cilantro, chopped for garnish (optional)

Preheat oven to 350, 325 for RV or convection ovens. Spray a 9x13 casserole dish with nonstick cooking spray (if not adding the chicken you may be able to use a 9x9).

In large bowl combine quinoa, black beans, sweet potato, 1/2 cup of the cheese, chicken, cumin, salt and pepper.

In a small bowl beat the eggs, then stir in salsa. Add egg mix to the bean mixture. Pour all into casserole dish.

Top with remaining cheese and bake, uncovered, for 30 minutes. Garnish with cilantro.

Serve and enjoy!

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!

Meat and Potato Patties

I found this wonderful recipe for Beef and Potato Patties - Northern Irish Pasties over at Simple Living and Eating. Sounded like something everyone might like, so I pinned it.  I was wrong - everyone LOVED them!  The best thing is its easy to change up - use whatever ground meat you like. Use equal amounts ground meat and potatoes and then just adjust the remaining ingredients accordingly. After a few changes this is what I came up with:

1.5 lbs russet potatoes
water
salt
1 lb lean ground turkey
1/2 lb ground venison sausage
5 tsp Worcestershire sauce
1 tsp each salt and black pepper or to taste
3/4 tsp cumin
1/8 tsp coriander
dash of nutmeg
1/3 cup chopped onion
1 Tbsp dried parsley
2 eggs, beaten
1/2 to 1 cup panko bread crumbs
canola oil

Peel and quarter potatoes. Place in pot.

Cover with water, add salt and bring to boil over high heat. Boil for about 10 to 15 minutes or until potatoes are done. Drain water and mash the potatoes. Set aside to cool.

In small bowl mix together worcestershire, salt, pepper, cumin, coriander and nutmeg. Set aside. In large bowl break up ground meat. If using more than one kind of meat mix them together, then break up.

Pour sauce over the meat.

Mix the onion and parsley in with the potatoes. Add the potato mix to the meat and combine. Divide into eight somewhat equal patties.

Dip in egg then bread crumbs. Heat small amount of oil in large skillet. Add the breaded patties and cook until well browned on both sides.

Serve and enjoy!!

Easy Chicken Bake

Found this yummy recipe at Kraft Recipes. Made a couple of changes according to what I had and added the balsamic just because I thought is sounded good. Very simple and super yummy!

1 box stuffing mix for chicken
1 to 1.5 lb chicken breast cut into bite sized pieces
balsamic vinegar
1 can cream of mushroom soup
1/3 cup plain greek nonfat yogurt
1 can cut green beans
1 can cream style corn

Preheat oven to 400 degrees, 375 for RVs or convection ovens. Prepare stuffing mix according to directions on box, set aside. In medium bowl mix together chicken with a dash of balsamic vinegar. Stir in remaining ingredients. Spray casserole dish with cooking spray. Pour chicken mixture into dish.

Top with stuffing mix. Cook in oven for about 30 minutes or until chicken is done.

Serve and enjoy!

Shared with:

Roasted Chicken Breast and Squash Sandwiches

I pinned a recipe a while back for a grilled version of this. Before going shopping I put all the ingredients I needed on my list. Then when I went to make them, I couldn't find the recipe. So I winged it. Here is what I came up with:

For the squash I did a variation of my Easy Roasted Squash and Onion. I used a combination of yellow and zucchini squash, omitted the cheese and reduced the heat to 400. I tried to time it so that the chicken and squash would be done at the same time.

For each sandwich:

3 oz chicken breast
applewood rub seasoning
juice of one lemon
crisp cooked bacon
roasted squash
oroweat steak roll
sandwich toppings of your choice

Preheat oven to 400 degrees. Drizzle chicken with lemon juice and season with the applewood rub. Cook in oven for 20 to 30 minutes or until chicken is done all the way through.

Serve on steak roll, topped with bacon and the roasted squash and onion. Enjoy!

Shared with:

Dressed Up Stove Top

Made this as a quick side dish with cornish hens last November. Very simple and easy.

1/2 cup shredded cooked chicken
1/2 cup chopped onion
2 Tbsp butter
poultry seasoning
cumin
6 oz box stuffing mix for chicken
1/4 cup butter
1 1/2 cups water

In medium sauce pan melt the 2 Tbsp butter. Add the chicken, onion and a dash of each the poultry seasoning and cumin.

Cook until onion is tender. Add the water and the remaining butter. Bring to a boil. Stir in the stuffing mix. Remove from heat, cover and let sit for five minutes.

Serve and enjoy.

Honey Pecan Crusted Chicken

I found this yummy recipe at Recipe.com. Love the combo of the pecans, french fried onions and panko crumbs - soo yummy! I think this would be awesome on pork chops as well! We have at least a dozen pecan trees in our yard so we always have plenty of pecans on hand.

1 cup panko crumbs
1 cup finely chopped pecans
1 cup french fried onions
1 1/2 tsp seasoned salt
1/3 cup honey mustard
1/3 cup melted butter
6 medium boneless skinless chicken breasts

Preheat oven to 350 degrees. Combine panko crumbs, pecans, onions and seasoned salt in pie pan, set aside. In a small bowl, mix together mustard and melted butter. Brush mixture on chicken pieces.

Coat with pecan mixture, pressing firmly to insure it is well coated. Line baking pan with foil and spray with nonstick cooking spray OR even better if you have a baking pan with a rack use this instead and spray the rack with nonstick cooking spray. Place chicken on foil lined pan or rack. Bake for about 30 minutes or until chicken is done all the way through.

Serve and enjoy!

Mexican Breakfast Casserole

Pinned this recipe for Mexican Breakfast Casserole 10 to 11 months ago at My Turn For Us. I finally decided to make it and it was sooo yummy! I made a few changes to match the ingredients I had. It turned out to be a hit! Yummmy!!  I don't think I will get by with waiting anther 10 to 11 months to make this again.

1 14 oz can refried beans
4 corn tortillas, quartered
1 4 oz can green chilies
3 Tbsp wickles hoagie and sub relish*
6 strips of maple turkey bacon, cooked and cut into small pieces
1 cup cheddar cheese
1 avocado, chopped
1 tomato, chopped
sour cream

Preheat oven to 350 degrees. Spray an 8x8 inch baking pan with nonstick cooking spray.

Spread half of the refried beans into bottom of pan. Top with corn tortillas, spread second half of refried beans on top of tortillas.  In bowl scramble eggs, add a dash of salt and black pepper. Pour over tortillas and refried beans.

In small bowl mix together green chilies and wickles*. Spread over eggs and top with bacon pieces.

Cover and bake for 30 minutes. Uncover and continue baking for 10 minutes. Top with cheese and return to oven for five minutes or until cheese is melted. Top with avocado, tomato and sour cream if desired.

Serve and enjoy!

*wickles hoagie and sub relish is a yummy spicy jalapeno relish. Good on or in just about any dish. I love it in soup!

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!

Shared with:

See Ya in the Gumbo - Ms EnPlace

Thursday Favorite Things - Katherine's Corner

Easy, Mild Verde Chicken Enchiladas

This is the first of the Kraft Recipe Makers that I have tried. It was very good and mild enough for everyone in the house. If you don't do mild you can always add peppers or your favorite hot sauce. I'm looking forward to try the other Recipe Makers by Kraft. The ease of preparation, and the fact that everyone liked it makes it a winner!

1 Kraft Recipe Makers for verde chicken enchiladas
4 cups shredded cooked chicken, about 1 1/2 lbs chicken
12 corn tortillas
shredded cheese

Preheat oven to 350 degrees. Spray a 13 x 9 inch casserole dish with nonstick cooking spray. In large bowl combine chicken with the creamy ranchero filling sauce.

Set aside. To heat the tortillas wrap in damp paper towel and heat in microwave for 30 to 60 seconds. I found it was easiest to do half at a time for 30 seconds. Pour half the tomatillo finishing sauce into the bottom of the casserole dish.

It is easy to determine how much is half since it comes in two pouches! Spoon about 1/4 cup of chicken mixture into each tortilla and roll up. Place in dish, seam side down. Top with remaining tomatillo sauce and desired amount of shredded cheese. Bake for 15 to 20 minutes until heated through.

Serve and enjoy!

Shared with:

See Ya In The Gumbo - Ms EnPlace

Chicken Alfredo Grilled Pizza

It has been a while since I made these. They were VERY yummy but since the move I have not been doing any grilling. Need to start back up and these pizzas would be a great place to start! Something I'm sure everyone in the house would enjoy.

3 slices of bacon
1 lg chicken breast, cubed
olive oil
garlic powder
3 thin individual sized crusts
alfredo sauce
Italian seasoning
red onion slices, rings separated
jalapeno, sliced
mozzarella
shredded parmesan

In skillet cook bacon till nice and crispy. Drain on paper towels. In grease remaining in skillet cook the chicken. Remove from pan and place on small plate. Preheat grill to med-high. In small bowl mix together 3 Tbsp olive oil and about 2 tsp garlic powder.

The peaches were for our salad. They were very yummy grilled!

Assemble all ingredients together on cookie sheet or other pan or platter to make easier to carry out to the grill. Brush one side of each crust with the oil/garlic mixture.

Place crusts, oil side down, on grill. Grill for about two minutes. Brush the other side with more of the oil/garlic mix and flip the crusts over.

Once you have flipped them over, top each crust with desired amount of alfredo sauce, sprinkle with Italian seasoning.

Then top with bacon, chicken, onion, jalapeno and cheeses. Close lid on grill and continue to cook until cheese is melted and crust nice and crispy, about five minutes.

Serve and enjoy!

Shared with:

See Ya' In The Gumbo

All My Bloggy Friends

Yummiest Chicken Pot Pie EVER!!

I found this wonderful recipe for Deep Dish Chicken Pot Pie at Kraft Recipes years ago. It was always a HUGE hit at our house, the kids and the hubby all loved it. A rarity indeed! Since it has just been John and I, I hadn't made this recipe in a LONG time. Now that I am cooking for four, I decided to pull this recipe out and dust it off. It was a hit once again!

1 lb boneless skinless chicken breast, cubed
1/3 cup Italian dressing
4 oz cream cheese, cubed
2 Tbsp flour
3/4 cup chicken broth
3 cups frozen vegetables, thawed
2 pie crusts for 9 in deep dish pie

Preheat oven to 375 degrees.

In large skillet cook chicken in Italian dressing over med heat for about two to three minutes. Add the cream cheese and continue cooking until melted, about three to five minutes.

Stir in flour. Add vegetables and broth, stir. (This time I used some corn and peas I had left in the freezer. You can also used canned vegetables.)

Simmer for about five minutes, until juice is thick and bubbly. In deep dish pie pan place one of the pie crusts. Pour in the chicken/vegie mixture.

Top with remaining pie crust, sealing the two crusts together. Cut slits in top crust. Bake for about 30 minutes or until golden brown.

Serve and enjoy!

Shared with:

See Ya In The Gumbo

All My Bloggy Friends

Thursday Favorite Things

Freedom Fridays

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!

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!