Thursday, October 28, 2010

Stuffed Shells

I made stuffed shells for lunch today. This is one of the easiest recipes because there are very few ingredients. I have also had great success with kids liking it. I didn't get a good picture today, but it's a good dish.

Stuffed Shells
Category: Main Dishes
Sub Category: Pasta
Source: Real Simple

20 Jumbo pasta Shells
24 oz jar Marinara sauce
2 (15 oz) containers Ricotta
2 c chopped baby spinach
½ c grated Parmesan
½ t salt
¼ t pepper
1 c grated mozzarella

1. Set an oven rack to the highest position and heat over to 400. Cook pasta according to package directions; drain and run under cold water until cool
2. Spread Marinara sauce in bottom of a large baking dish
3. In a bowl combine ricotta, spinach, Parmesan, salt and pepper
4. Spoon mixture into shells and place on top of the sauce. Sprinkle with mozzarella and bake until shells are heated through, 10-12 minutes
5. Increase heat to broil. Broil until cheese begins to brown, 2-5 minutes

Note: I use shredded Mozzarella and I don't measure a cup, I just sprinkle some on top. I also have had better luck when I don't broil the shells at the end.

Friday, October 22, 2010


Here is the picture of the Chicken Enchiladas. The recipe is here.

Swiss Stuffing Chicken

Today I am making the Chicken Enchiladas that I gave the recipe for in the last post so I will post a picture of those soon. Last night I made Swiss Stuffing Chicken. I got this recipe from Kelly last year. (I think it was originally a Paula Dean recipe, but I don't know that for sure). It was something that she made and froze when she was pregnant with Harper. It froze really well and she and Scott loved it. I tried the recipe and now I make it all of the time.This is the most versatile recipe I own. With the exception of the chicken, I have - at one time or another - used a substitute for every ingredient that is called for. It uses Pepperidge Farms Herb Flavored Stuffing Mix which comes in a huge bag and you only need a cup for this recipe. So the stuffing mix lasts long enough for you to make this recipe a lot. So I always have that on hand and I can scrounge everything else up pretty easily, so this is an easy Last Minute Recipe. Plus, it's really good!

Swiss Stuffing Chicken
Category: Main Dishes
Sub Category: Chicken
Source: Kelly

4 Lg Skinless, boneless chicken breasts
6oz Swiss Cheese Slices
1 Can Cream of Chicken Soup
¼ c White Wine
Salt and pepper to taste
1 c crushed Herb Pepperidge Farm Stuffing Mix
½ Stick Butter, Melted

1. Preheat oven to 350.
2. Place chicken in buttered casserole dish. Layer cheese on top. Mix soup, wine, salt & pepper. Pour over cheese.
3. Sprinkle stuffing on top and drizzle with butter.
4. Bake for one hour.
Notes: 1. I never add salt. I think the soup makes it salty enough.
2. I have only made this recipe with Swiss Cheese one time. I make it with whatever cheese we have on hand and that's just never Swiss. I put 1 to 1 1/2 slices of cheese on each breast. Our favorite is probably Pepper Jack, but I've made it with Mozzarella, Provolone, Gouda, Parmesan and Cheddar.
3. I don't melt the butter. I just cut it up and throw it on top of the stuffing.

Monday, October 18, 2010

Pictures and Chicken Enchiladas

I made the breakfast casserole of my last post today for MOPS so I took a picture of it.

I also made White Cupcakes from Southern Living's cookbook and decorated them for Halloween.
I tried five new recipes last week and had few keepers. One of my Go To Recipes is Chicken Enchiladas. I probably make this recipe for other people more than any other. It seems to be universally enjoyed. Even kids who claim they don't like Chicken Enchiladas devour them. They also passed my Father-in-law's test and he is an enchilada connoisseur. This recipe is from Cooking Light, so it is a somewhat healthy take on enchiladas. Refreshing, for sure, and they still taste great. I'll be making them for friends later this week so I will take a picture.

Chicken and Cheese Enchiladas
Category: Main Dishes
Sub Category: Chicken
Source: Cooking Light

2 ½ c chopped cooked chicken breast
2 c shredded reduced-fat 4-cheese Mexican
1 2/3 c plain low-fat yogurt
1/3 c butter, melted
¼ c chopped onion
1 t minced garlic
¼ t pepper
1 can reduced-sodium cream of chicken soup
1 (4.5 oz) can chopped green chiles
8 (8 in) flour tortillas
½ c finely shredded reduced-fat sharp cheddar

1. Preheat oven to 350
2. Combine 1st 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set aside.
3. Arrange ½ cup chicken mixture down center of a tortilla. Roll and place seam side down in 13x9 baking dish coated with cooking spray. Repeat with remaining tortillas and chicken mixture. Spread reserved 1 cup mixture over enchiladas. Cover and bake at 350 for 20 min. Uncover; sprinkle with cheddar cheese and bake an additional 5 minutes or until cheese melts.

Notes: 1. I have used canned chicken instead of cooking and chopping chicken breasts in this recipe. I alternate the two depending on what I have on hand and they both taste fine.

2. I use fat-free plain yogurt and it tastes great.

3. I keep a bag of frozen chopped onion in the freezer. I throw 1/4 c in this recipe still frozen. Works fine and saves time.

4. I have never covered the enchiladas during cooking. I guess I forget, but it hasn't been a problem.

I hope your family enjoys these as much as mine does. They are not spicy at all, so depending on your tastes you may want to lather the final product with salsa!

Wednesday, October 13, 2010

Introduction and Egg Casserole

I have been talking about starting a recipe blog all year. As the year is drawing to a close, I think it is about time. I cook every day. I subscribe to a lot of magazines, mostly by virtue of having family members give them to me as gifts. Every month I cut out many recipes and I try them all. I have very strict standards on what becomes 'A Keeper'. Anything that makes it to this blog is easy and family-friendly.

I have been doing this for years and I have quite a collection. Last year I got everything entered into our computer which has made sorting and passing along so easy. I give out my recipes all of the time. Because I do make and try them and make them for others I really know which ones are good to pass on. I know which ones freeze well and which ones are great to take to others. I am frequently asked for quick, easy, good family recipes and I gladly share my collection. I am also asked on a regular basis for the recipe for a dish I brought to an event.

I love this. I know it helps other people and I really enjoy the finding and preparing of new meals. So I will continue to do my research and this blog is a place where I can pass the results on to anyone interested.

I will call my first recipe The One that Started it all. This is not a dish that you would think of as being wildly popular by reading it. It is an egg casserole with no meat in it. I originally made it for a family that has a vegetarian. My Southern Living cookbook assured me that it would be filling enough for the meat lovers. I also made it for my in laws who were coming in the same day I was delivering the meal. Both the woman I took the meal to and my mother-in-law asked for the recipe. They have both since made it many times. I have taken this dish to brunches and I always get asked for the recipe by several guests. It was this recipe that made me think I needed to find a way to share my recipes with others, so now I am.

This is great for brunch, but it also works very well for dinner or lunch with a salad and bread. I know it doesn't sound like much, but I have never had anything but praise. It's also so easy it's crazy.

Mexican Egg Casserole
Category: Main Dishes
Sub Category: Eggs
Source: Southern Living

5 large eggs, beaten
2 T butter, melted
1/4 c flour
½ t baking powder
1 c cottage cheese
2 c shredded monterey jack cheese
1 (4.5 oz) can chopped green chiles

1. Beat 1st 4 ingredients at med speed until blended
2. Stir in remaining ingredients
3. Pour into well-greased 9-in pie plate
4. Bake at 400 for 10 min. Reduce heat to 350 and bake 20 min more or until set.