Chicken and Jalapenos Casserole

• 2
• 3
• 4
• 5

Serves 

4 servings

Notes, Tips & Suggestions 

For freeze ahead
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
PREHEAT oven to 350–F.
BAKE 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.
Courtesy of Nestlé USA, Inc.

Source
Family Features

Related Articles
Share the Bounty Feed the Hungry

---

Ingredients

• 2 cups cooked rice
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 1/2 cups cooked, chopped chicken breast meat
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1/2 cup finely chopped red onion
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped cilantro
• 2 tablespoons butter or margarine, melted
• 1 tablespoon diced jalapeños
• Salt

Preparation 

1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
2. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
3. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.

Scooter's (baked) Spaghetti

I found this recipe the other day on Pinterest and thought I would try it.  It is now a family favorite.  Well, most of the family that is.  It is a bakes spaghetti.  Easy and oh so yummy!!  Enjoy!!

Scooter's  Spaghetti

Ingredients

·       8 ounces uncooked spaghetti

·       1 pound ground beef

·       1 large can spaghetti sauce (26.5 ounces)

·       1 tablespoon butter

·       1/2 cup chopped green peppers (I usually omit or substitute red peppers)

·       1/3 cup chopped onions

·       8 ounces cream cheese

·       2 tablespoons milk

·       Fresh grated Parmesan cheese

·       French Fried Onions (small can)

Directions

1. Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
2. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
3. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
4. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)
5. Using a 10 x 6 dish, assemble in the following order:
6. Thin layer of spaghetti sauce on the bottom of the casserole dish.
7. Spaghetti
8. Cream cheese/vegetable mixture
9. Spaghetti sauce
10. Parmesan Cheese (amount subject to your own taste)
11. French Fried Onions (added during last 5 minutes of cooking)
12. Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Notes

Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.


Posted by:  Margo

Green Chili Enchiladas

Sorry no pics again...  Hope to get my rear in gear and start taking pictures while making the dishes and the final product.  Pictures make a post just so much better...

 So this next recipe is one I came up this week.. It was a huge hit.... I was just looking at what we had in the pantry and  this is what came about....

Green Chili Enchiladas

2 cans shredded chicken
1 brick cream cheese (softened)
1 small onion chopped
1/2 cup diced mushrooms
1 can green chili's
1 large can Las Palmas Green Chili Enchiladas sauce
Flour tortillas
Cheese ( I used the cheddar/jack blend)

Dice/chop onions and mushrooms.  Saute with olive oil til the onions are translucent.  Drain the  green chili's and add to the onions.  Saute for a minute or two and  then set aside.  Drain the chicken and put in a large bowl and shred with a fork.  Add the sauteed onions/mushrooms/green chili's and the brick of softened cream cheese and mix together.

 Pour about 1/4 of the can of green chili enchiladas sauce on the bottom of a 9x13 pan (enough to cover the bottom).  Spoon a couple of Tbsp of the chicken mixture on a flour tortilla and sprinkle a little cheese on it then roll and place in 9x13 dish.  Repeat until all tortillas and chicken is used.

Pour the rest of the green chili enchiladas sauce on top of the rolled tortillas.  Then add as much cheese as wanted to the top.

Preheat oven to 375 degrees and bake for about 30 minutes or until the top is nice and golden and bubbly..


Posted by:  Margo

Enjoy, I know we did...  :O)

Italian Sausage and Spinach Lasagna

  Have you ever wanted to make something and it never quite turned out like you wanted it too?  Mine has always been Lasagna.  It always seemed a bit runny after baking.  And since the hubs works for Nestle at their Stouffers plant and they just happen to make Lasagna there I stopped trying to make it.  I could buy it super cheap at their little store with his discount so that is what I did.  

Until last night.  I found this recipe on a food blog called Fortheloveofcooking it is on the side bar too..

This recipe was so easy and yes OH SO YUMMY!!!  Even the hubs who does not eat Lasagna anymore since working at the Stouffers plant liked it..  You see he had to endure eating Lasagna everyday for 7 years.  They have to taste panel it and since he was/is management that was something he had to do...  Poor guy..  Now my boys think it is an awesome thing to have to do at work.  They have much to learn...

Anyways, I thought I would share the recipe with you all.  Enjoy!!

 

 

Italian Sausage and Spinach Lasagna

• 5 Italian sausage links, casings removed
• 1/2 sweet yellow onion, diced
• 1 pinch of red pepper flakes
• 5 cloves garlic, minced
• 20 oz ricotta cheese (I used non fat)
• 1 egg
• 1/2 cup baby spinach, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/4 tsp fresh nutmeg, grated
• Sea salt and freshly cracked pepper, to taste
• 1/2 cup of Parmesan cheese (divided)
• 2 1/2 cups mozzarella cheese, shredded (divided)
• 4 cups of marinara sauce (homemade or store bought)
• Lasagna noodles (no boil)

Preheat oven to 375 degrees.
In a skillet over medium heat, cook the Italian sausage (casings removed), making sure to break it up into crumbles. Add the onions and a pinch of crushed red pepper flakes. Once the meat is brown and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any grease.
In a large bowl, add ricotta, egg, spinach, basil, parsley, oregano, nutmeg, sea salt and freshly cracked pepper, to taste, 1/4 cup of Parmesan cheese, and 1/2 a cup of mozzarella cheese. Combine until mixed thoroughly.
Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay however many lasagna noodles you need to cover the bottom of the pan. Spread half of the ricotta mixture on the noodles; add another layer of noodles; spread a bit more sauce on top of the noodles followed by the Italian sausage; add another layer of noodles then spread the last half of the ricotta on top. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and remaining 1/4 cup of Parmesan cheese. Sprinkle a bit more dried oregano on top of the cheese. Bake covered for 30 minutes. Uncover and bake for 10-15 minutes, or until cheese is melted. Enjoy.

 

 

 

Posted by:  Margo

First up... Mom

This is an oldie but a goodie...  We all loved this recipe as kids..  Thanks mom..  :O)

Enjoy everyone!  And remember if you have any recipes you would like to have added please email them to me..  Bluerj20@aol.com

Idaho Stew

SERVING: 5 (3/4 CUP)

1 lb Lean Hamburger

2 cups diced potatoes

1 cup diced carrots

½ cup diced onion

1 can Cream of Mushroom soup

1 can Tomato soup

1 pkg dry onion soup

   Salt and pepper to taste.

Directions: sauté the hamburger in a skillet, add seasons ( I add garlic pepper and sometime chili flakes)  dice up the onion, potatoes, and carrots add to the skillet sauté

a few minutes.  Mix in a bowl; mushroom soup, tomato soup, and onion soup mix.

Pour into the skillet and mix all together…You can now leave it in the skillet and put it

In the oven at 350 degrees for and hour to an hour and a half or you can put it in your crock pot on high for 4 hours or low for 6 hours.  Either way it’s good…serve with toss salad or crackers or better yet a fresh roll…

Recipe from Lois Nemeck