Love these Lasagna like variations, you could go wild with these. Add Zucchini strips instead of potatoes for fewer carbs, Use a layer of rice. What variations can you guys think of to share? Let your creativity run loose!!
Find the full recipe here...https://www.buzzfeed.com/alvinzhou/layered-ham-and-cheese-potato-bake?bffbtasty&ref=bffbtasty&utm_term=.enAQvXVnK#.egW9xwY2a
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Friday, October 14, 2016
Monday, November 4, 2013
Chicken and Rice...leftover casserole... yummy
Greetings! I had chicken and rice leftovers and I said to myself, with the economy the way it is, I AM NOT throwing this out, though we were tired of eating it. So I searched a little on the internet and came up with this casserole recipe. So, I made the chicken and rice leftover casserole. I made it in the toaster oven and took it out to cool. Before I could get a picture, my son ate most of it, going on about how good it was I couldn't possibly fuss at him for demolishing it before I could take a quick snapshot! Here's the recipe...I hope you enjoy it as much as we did!
Yummy Chicken and Rice leftover casserole
1 package frozen spinach, thawed
2-3 Cups of leftover chicken and rice, mine has carrots and celery in it with chunks of white meat chicken
1/2 cup mozzarella- or more of any cheese, whatever you have on hand will do
1/4 cup panko bread crumbs or any crumbs you have on hand
Pan White Sauce:
2 Tbsp Butter
1/4 cup flour
1 Cup milk - 2% or whole whatever works
Preheat oven to 350 degrees. Begin by making the pan white sauce, put butter in small frying pan and melt, add the milk, add the flour and whisk until smooth and thickened 2-4 minutes.
Add the thawed package of spinach and the cheese and stir to combine
Add the leftover casserole, stir to combine
Pour into a small casserole dish, top with Panko or bread crumbs and bake for around 25-30 minutes. Very good, so my son says!
Yummy Chicken and Rice leftover casserole
1 package frozen spinach, thawed
2-3 Cups of leftover chicken and rice, mine has carrots and celery in it with chunks of white meat chicken
1/2 cup mozzarella- or more of any cheese, whatever you have on hand will do
1/4 cup panko bread crumbs or any crumbs you have on hand
Pan White Sauce:
2 Tbsp Butter
1/4 cup flour
1 Cup milk - 2% or whole whatever works
Preheat oven to 350 degrees. Begin by making the pan white sauce, put butter in small frying pan and melt, add the milk, add the flour and whisk until smooth and thickened 2-4 minutes.
Add the thawed package of spinach and the cheese and stir to combine
Add the leftover casserole, stir to combine
Pour into a small casserole dish, top with Panko or bread crumbs and bake for around 25-30 minutes. Very good, so my son says!
Sunday, March 3, 2013
Baked Penne with Turkey Sausage
I love this colorful recipe, I've taken Ground Turkey and turned it into Italian Sausage. I wanted to do a Baked Penne and Sausage Casserole, but couldn't abide the fat and carbs. So I reworked Rachel Ray's Baked Penne and Sausage she did on her show this morning. I reduced the amount of pasta for the entire dish from 1 full pound of pasta to 1/2 pound, I infused a few additional vegetables to make up for the poasta and to add more health to the dish!
What You'll Need:
1 T Olive Oil
2 cloves garlic finely chopped
2 T Basil
1 T Oregano
1 pinch red pepper flakes
1 t fresh ground pepper
1 pound ground turkey
1 medium onion chopped
2 cloves of garlic chopped
1 1/2 cups chicken stock
1 can Whole San Marzano Tomatoes
1 head cauliflower steamed - steam in microwave whole for 10 minutes in a glass bowl covered with water in the bottom
1 medium zucchini, sliced into half moons
1/2 Red pepper coarse chopped
1/4 cup 1/2 and 1/2
1/4 cup parmesian cheese grated
1/2 cup grated Romano and/or parmesian cheese your choice
1/2 cup shredded mozzorella or a few slices of fresh mozzorella
To begin make your italian turkey sausage, combine the first 6 ingredients, let the mixture sit and marry together for 15 minutes. Then add your ground turkey to the spice and oil mixture and let this sit overnight if you have time. If not, let it sit for 15 minutes, or as long as you can on the counter.
Preheat oven to 400 degrees.
In a large, deep frying pan, add 1 teaspoon of olive oil. Brown the turkey sausage and as you cook it break it up into small small pieces. Add in the onion and Garlic cook for 5 minutes. Deglaze the pan with 1/2 cup of white wine or 1/2 cup of chicken stock sirring and scraping up the brown bits on the bottom of the pan. Add the chicken stock, tomatoes and a bay leaf. Break up the tomatoes with a wooden spoon or fork. Cook the sauce for 30 minutes.
Meanwhile boil water for the pasta. Add a drizzle of olive oil to the water and 1/2 tsp of salt. Cook the pasta 3/4 of the time required, you don't want it soft, you want it al dente. Drain and save a ladel full of the pasta liquid.
To the sauce add the cauliflower, zucchini, and the red pepper. combine. Add the pasta, the reserved liquid the 1/2 and 1/2 and the parmesian to combine all. Pour into large baking dish and top with 1/2 cup mozzorella and 1/2 cup romano or parmesian cheese. You can reduce the amount of cheese to reduce the fat in the dish or add more to your taste.
Place the casserole in a large baking dish and bake for 35 to 40 minutes, until the top is browned.
What You'll Need:
1 T Olive Oil
2 cloves garlic finely chopped
2 T Basil
1 T Oregano
1 pinch red pepper flakes
1 t fresh ground pepper
1 pound ground turkey
1 medium onion chopped
2 cloves of garlic chopped
1 1/2 cups chicken stock
1 can Whole San Marzano Tomatoes
1 head cauliflower steamed - steam in microwave whole for 10 minutes in a glass bowl covered with water in the bottom
1 medium zucchini, sliced into half moons
1/2 Red pepper coarse chopped
1/4 cup 1/2 and 1/2
1/4 cup parmesian cheese grated
1/2 cup grated Romano and/or parmesian cheese your choice
1/2 cup shredded mozzorella or a few slices of fresh mozzorella
To begin make your italian turkey sausage, combine the first 6 ingredients, let the mixture sit and marry together for 15 minutes. Then add your ground turkey to the spice and oil mixture and let this sit overnight if you have time. If not, let it sit for 15 minutes, or as long as you can on the counter.
Preheat oven to 400 degrees.
In a large, deep frying pan, add 1 teaspoon of olive oil. Brown the turkey sausage and as you cook it break it up into small small pieces. Add in the onion and Garlic cook for 5 minutes. Deglaze the pan with 1/2 cup of white wine or 1/2 cup of chicken stock sirring and scraping up the brown bits on the bottom of the pan. Add the chicken stock, tomatoes and a bay leaf. Break up the tomatoes with a wooden spoon or fork. Cook the sauce for 30 minutes.
Meanwhile boil water for the pasta. Add a drizzle of olive oil to the water and 1/2 tsp of salt. Cook the pasta 3/4 of the time required, you don't want it soft, you want it al dente. Drain and save a ladel full of the pasta liquid.
To the sauce add the cauliflower, zucchini, and the red pepper. combine. Add the pasta, the reserved liquid the 1/2 and 1/2 and the parmesian to combine all. Pour into large baking dish and top with 1/2 cup mozzorella and 1/2 cup romano or parmesian cheese. You can reduce the amount of cheese to reduce the fat in the dish or add more to your taste.
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