• 1 16oz box elbow macaroni noodles
• 1/2 block velveta
• 1 8oz bag shredded cheese

Preheat oven to 375 degrees. Cook noodles according to directions on box. Drain noodles and stir in velveta until melted, if needed turn on low heat. Pour in casserole dish and cover top with shredded cheese. Bake for about 15 minutes or until cheese is brown and bubbly.

2 cans Cream of Chicken Soup
2 packages frozen mixed vegetables (thawed)
2 cups chicken (cooked, cubed)
1 cup chicken broth combined with 2 tablespoons flour
2Â pie shells

Preheat oven to 400 degrees. Mix soup, veggies, chicken and broth mixture. Pour soup mixture into pie shell and cover with 2nd pie shell. Bake for 30-35 minutes or until crust is golden.

• 1 package egg noodles
• 2Â cans tuna (drained)
• 2Â cans cream of chicken soup
• 1 can sweet peas (drained)
• 1 8oz bag shredded cheese

Preheat oven to 350 degrees. Boil egg noodles as directed on package and drain. To noodles add tuna, soup, and peas; mix. Pour into casserole dish and cover with shredded cheese. Bake until cheese is melted and browned.

• 1/2 cup butter
• 1 box corn bread mix
• 1 can cream corn
• 1 can whole kernel corn (drained)
• 1 cup sour cream
• 2 eggs (beaten)

Preheat oven to 350 degrees. Grease 9x13inch baking dish. Combine butter and corn bread mix. Add remaining ingredients; mix well. Pour into baking dish and bake 30 minutes. Serves 8 people.

My “Jack Chicken Cornbread Bake” has the some mexican flavor and hearty cornbread all in a very filling, stick to your ribs casserole that will feed the whole family! I knew it would be good, but I had no idea that it would turn out to be the flavor explosion it was when I served it! This recipe is made with chicken and contains no cheese, the only fat it really has is from the 4 tsp of cooking oil needed for the cornbread topping, which makes this dish low-fat, tasty, filling, and good for you!

These are the ingredients you’ll be needing:

• 2 lbs boneless skinless breast of chicken
• 1/4 cup fresh cilantro chopped
• 1/2 med sweet onion chopped
• 1/2 med green pepper chopped
• 3 cloves garlic chopped
• 1 small hot pepper chopped (to taste)
• 1 can black beans
• 1 can cream corn
• 1 can corn
• 1 jar con queso
• 2 tsp chili powder
• 5 tbsp ground cumin
• 2 cups self rising cornmeal
• 2 eggs
• 4 tsp cooking oil
• 1 1/2 cup milk

I usually drizzle a little bit of extra virgin olive oil in a large skillet on extra high heat and then put the boneless skinless chicken breasts in the pan while I chop up the veggies. Dice up the Cilantro, Green Pepper, garlic, and onion. The hot pepper I use depends on who I’m serving to and how much spice they like. A small jalapeno chopped up might be ok for most, and others might like some serrano or anaheim peppers too. In any event, dice up your chosen hot pepper(s) too. I keep all the chopped ingredients in a bowl as the chicken cooks about 5-6 minutes on the first side, then when I flip them over I toss the chopped veggies on top.

Then as it cooks I place 2 cups of self-rising cornmeal, 2 eggs, 4 tsp cooking oil, can of cream corn, and 1 1/2 cups milk and mixing bowl and mix well. By the time you do that the chicken will be just about cooked through. Add the Cumin and chili powder on top of the chicken. I take the spatula and start chopping the chicken up into little tiny pieces. As you chop the chicken up the seasonings everything gets mixed real well. If the chicken mixture ends up getting a bit dry turn the heat down to medium and add 1/3 – 1/2 cup of water. When the chicken is no longer pink, turn off the heat and add 1/2 – 2/3 of the jar of con queso dip and mix well. Rinse the black beans, and add them and the can of corn (drained) to the chicken mixture and mix well again. Pre-heat your oven to 400 degrees.

In a 9×13 glass pan add the chicken mixture and spread evenly, then pour the cornbread mixture over that and spread evenly to the sides of the pan. When I made this for us I sprinkled some chopped green onions (optional) on the cornbread before baking. Bake on the center rack of the oven for 35-40 minutes, until the corn bread is dark golden brown, cool for about 5 minutes – and serve!

My Chicken Zucchini Bake Recipe is great for cold winter nights, keeping you warm and full for hours! The leftovers are great too! You might be surprised at how good this recipe will be, and it can be a much healthier replacement for lasagna. You’ll see what I mean after I tell you how to make it.

Ingredients you’ll need:

• 1 lb ground chicken
• 1 sm zucchini grated like hash browns
• 1/3 Vidalia onion chopped
• 1/2 med green pepper chopped
• 3 tbsp minced garlic
• salt and pepper to taste
• 1 lb pasta (mostaccioli, penne, elbow mac, etc)
• About 15-16 oz shredded cheese (pack and a half), colby jack, or mozzerella, etc.
• 1 lg container (about 16oz) low fat large curd cottage cheese
• 1 jar spaghetti sauce
• 1 can diced tomatoes

Drizzle a large saucepan with extra virgin olive oil and then add the chopped onion, green pepper, and shredded zucchini. Mix well, cook on med-hi heat for 3-5 minutes while stirring – salt and pepper to taste. Add ground chicken to the pan, chop, cook and mix just like you would ground beef. You can find ground chicken in most supermarkets now, we always see it in Wal-Mart.

While this is cooking, fill a 4 quart stockpot half full, and put it on high to boil. Continue to cook the chicken / veggie mixture, season as you go with the minced garlic, maybe some italian seasonings as well. When chicken is no longer pink, add the can of diced tomatoes (undrained), and the jar of spaghetti sauce. When the water in the stockpot boils add the uncooked pasta. When the sauce mixture begins to bubble you can turn off the burner. Cook the pasta until done (about 10-12 minutes), drain, and rinse. Preheat oven to 375 degrees.

In a really big mixing bowl combine the sauce mixture, the cottage cheese, and about a half pack of the shredded cheese. Add the cooked pasta, and mix well. Turn the entire mixture out into a 9×14 glass baking dish. Cover with the remaining (10-12 oz) pack of shredded cheese. Bake at 375 for about 30 minutes. This is great served with either buttered bread or garlic toast!

This “breakfast casserole recipe” is quick and easy to make, very filling, and tasty! You can make it with either sausage or bacon, and I always serve it with either hot buttered toast or steaming hot biscuits! It’s also a recipe that the kids could easily help you make, and that’s always fun too!

Ingredients You’ll Need:

• about 6 med potatoes
• a dozen eggs
• one pound sausage or bacon
• 1 cup milk
• salt and pepper to taste
• about 8oz shredded or cubed cheddar or colby jack cheese

Cook the sausage or bacon in a skillet, and when done either pat bacon dry with paper towels, or drain and rince sausage with hot water. In a large mixing bowl shred the potatoes into hash browns using a grater. Crack a dozen eggs on top if that, add salt and pepper to taste. Mix the eggs and potato mixture. Add one cup milk, the sausage or bacon, and cheese, and mix well again. Preheat oven to 350 degrees. Grease a 9×14 glass baking pan with butter, and then place mixture from bowl in pan. Bake on 350 degress in center of oven for about 35 minutes, or until mixture is set and no longer runny

This Fiesta Bake Recipe is great because it can be meat or meatless if you have a vegetarian in the house (or just prefer no meat for a meal). I just can’t seem to get away from the great Tex-Mex flavors, and this recipe has a lot of things that I really, really love. It smells great when it’s baking in the oven and fills the whole house with tasty goodness. Don’t you just love the smell of cornbread baking?

Ingredients you’ll need:

2 lbs ground beef or beef substitute
Cumin and Chili Powder to taste
1/2 chopped Vidalia Onion
1/2 chopped green pepper
1/4 cup chopped fresh cilantro
1 diced Jalapeno pepper (if you like)
2 tbsp minced fresh garlic
3/4 cup Salsa
1 can cream corn
1/4 cup water
About 1/2 can sliced black olives
2 box or packet corn muffin mix (we use Jiffy)
1/2 pack shredded taco cheese

If you’re using ground beef, I like ground chuck the best. Cook your onion and peppers, with your meat or meat substitute. When your meat is cooked, drain, rinse, return to pan 1/4 cup of water and season with minced fresh garlic, chopped cilantro, salt and pepper to taste, and ground Cumin and chili powder to taste. Preheat your oven to 375. Cook on med heat for an additional 2-3 minutes. Add the cream corn and black olives, shredded cheese, mix well and turn out into a 9×14 glass baking pan (ungreased). Mix your corn muffin mix like it says on the box. Drizzle the salsa over the mixture in the pan and the corn muffin mix over that. Back for about 35 minutes in center of oven. When you serve this, adding a dollop of light sour cream is a great added touch!

Make it a meatless Monday with this “Cheesy Veggie Casserole” vegetarian main dish!

As I’ve stated before, having a night with a vegetarian dish is a great way to cut out some calories and fat, eat lighter, and become more healthy! Sometimes I think people think that eating vegetarian has to mean tasteless bland food – and nothing could be further from the truth! Let me show you how to take some simple ingredients and combine the tastes of several classic you love into one main casserole dish for dinner!

Ingredients you’ll need:

* 6-7 Medium Russet, White, Yellow, or Red potatoes
* 1/2 Vidalia Onion sliced
* About 1/2 lb fresh green beans
* About 1/2 lb fresh shortcut carrots
* About 1/2 of a brick of 2% Velveeta cheese cut into cubes
* 1 cup water
* 1 cup milk
* salt and fresh ground pepper to taste
* Italian seasonings (or fresh dill or fresh italian parsley chopped)
* 1/4 cup extra virgin olive oil
* *optional: 1/4 cup bread crumbs and / or freshly grated parmesan cheese

This recipe is pretty simple. First pre-heat your oven to 375. Next get a large mixing bowl, and dice your potatoes up (skin on) and place in the bowl. Add the carrots. Snap the ends off of your fresh green beans and then snap them all in half, and add to the bowl. Add the olive oil to the bowl and toss ingredients. Cut your onion and add to the bowl. Add the salt and fresh ground pepper to taste, turn the mixture over a few times and turn out into a glass 9×14 baking dish. Chop your Velveeta into cubes, add to the top of the pan, and push down a little into the veggie mixture. Pour the water and milk over the mixture slowly from one end of the pan to the other. On top add the bread crumbs or parmesan cheese if you like.

Bake on 375 for about 1 hour in center of oven. Best served with fresh french bread or freshly baked multi-grain rolls. The best way to describe this disk is a cross between scalloped potatoes and Mac & Cheese (without the pasta)! It’s really good, and we never have any left over when we make it!

Cook this “Broccoli Bake Recipe” and you’ll be creating a casserole that’s a bit lighter than the norm – and it’s Vegetarian! Your guest might not even miss the meat! It’s easy and quick to make, and you can do something else while it’s baking in the oven! It’s also a great way to get kids to eat broccoli! If you want to experiment a little with this recipe, you could easily add 50% cauliflower, or even add some fresh green beans, carrots, peas, or even corn!

• 1 large bunch broccoli (cooked & drained)
• 1 can cream of celery soup
• 1/2 cup milk
• 1/2Â cup shredded cheddar cheese
• 1/4 cup bread crumbs

Preheat your oven to 350 degrees. Put broccoli in 10×6 casserole dish. Blend soup, milk, and cheese and pour over broccoli. Cover with crumbs and bake for 30 minutes or until bubbly.