Chicken Enchilada Casserole

INGREDIENTS

3 cooked chicken breasts, shredded (I used 2 large cans of chicken to cut down on time)

2 cups minute rice

3 cans (10 oz each) Enchilada sauce (I used Old El Paso)

1 can (16 oz) black beans

1 cup cheddar, shredded

1 cup Monterey Jack or pepper jack cheese, shredded

1 can (11 oz) corn kernel, drained

salt and ground black pepper to taste

sour cream and/or cilantro to garnish (optional)

INSTRUCTIONS 

Cook the rice as directed.

Preheat oven to 350 F degrees.

Mix the 2 cheeses together.

In a large bowl mix the shredded chicken with the enchilada sauce, corn, black beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with remainder of cheese.

Bake for about 20 to 30 minutes or until cheese melts and is bubbly.

Garnish with chopped cilantro and/or sour cream and serve warm.

Adapted from JoCooks

Healthified Lasagna

Holy yummo! This healthified recipe does not sacrifice taste! My family pretty much downed the entire thing. I think I definitely found a winner lasagna recipe to use for years to come!

9	uncooked lasagna noodles (I used whole wheat lasagna noodles)
1	lb extra-lean ground beef
2	cloves garlic, finely chopped
1	jar pasta sauce
1/8	teaspoon cayenne pepper
1 1/2	teaspoons dried basil leaves
1	egg
1	container (15 oz) reduced-fat ricotta cheese
2	cups shredded mozzarella cheese (8 oz)
1/3	cup shredded Parmesan cheese

1.	Spray 13x9-inch glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
2.	Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
3.	Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
4.	Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving. *recipe found here: http://www.eatbetteramerica.com/recipes/healthified/healthified-lasagna.aspx

French Toast Casserole

Spray a 9x13 baking dish with pam. Cut the crust off about 16 pieces of bread. You should fit about 8 pieces in the bottom of your pan.
Mix 1 softened cream cheese package and 1/3 cup of maple syrup. Spread this mixture over the bread, then put your last layer of bread on top of that.
Mix 6 Eggs and 1 Cup of Milk; pour this mixture evenly over the top of the bread
Best if you make the night before and refrigerate.
Bake at 350 degrees for about 30-35 minutes (or till golden brown) Serve with homemade syrup below!

Homemade Syrup

2 TBS Butter
1 Cup Buttermilk
1 Cup Sugar
3 TBS Karo Syrup

Bring the above to a boil, and then add 1 tsp. Baking Soda and 1 tsp Vanilla, and stir. Put this in a large stock type pot because when you add the soda it make boil over if your pan isn't big enough. Once combined and heated, pour on top of casserole! Enjoy!

*Recipe from cousin

Pork-n-Bean Casserole

1 lb ground beef
1 lg or 2 sm cans pork-n-beans
1/2 bag white or corn tortilla chips
2 cups grated cheese
dash of salt and pepper
1 tomato diced
3 cups lettuce
sour cream

Pour pork-n-beans into a 9x9 pan or deep casserole dish. Brown ground beef, add salt and pepper to taste, layer over pork-n-beans. Crush tortilla chips over beef top with cheese. Bake at 350 for about 20-25 min. Garnish with lettuce, tomato and sour cream after you have dished casserole onto plates so the leftovers don't get soggy.

*Recipe from my aunt

Enchilada Casserole

What you'll need:

10 corn tortillas
1 lb. ground beef
1/2 onion, chopped
1 (10 oz) can red enchilada sauce
2 cans cream of mushroom soup
1 (4 oz) can green chiles
1 lb. cheese
1 pt. sour cream
1/4 cup milk
1/2 can olives

What to do:

Brown hamburger. Add onion and simmer 5 minutes. Drain Grease; add enchilada sauce, chiles, soup and milk. Simmer 5 minutes; tear tortillas in pieces. Put thin layer of meat sauce on bottom of 9x13 dish, then add layer of tortilla pieces, more meat sauce, then cheese. Repeat; at the end, add cheese.

Bake at 350 degrees for 30 minutes. Remove from over and spread sour cream. Garnish with lettuce, tomato and olive if so desired!

"Healthified" Shepherd's Pie

1 1/4	lb sweet potatoes, peeled and cut into 1-inch pieces
1/2	cup fat-free milk
1	tablespoon no-trans-fat margarine or butter
3/4	teaspoon salt
1/4	teaspoon freshly ground black pepper
1	lb lean ground sirloin
1	medium onion, chopped
1	cup frozen peas & carrots
1/2	teaspoon dried thyme
1/2	cup fat-free reduced-sodium beef broth
1/4	cup red wine (I used Red Wine Vinegar)
1/4	cup tomato paste

1.	Heat oven to 350°F. Coat 6-cup ovenproof casserole with cooking spray; set aside.
2.	In medium saucepan, cover sweet potatoes with enough water to cover by 3 inches. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes or until tender. Drain potatoes; return potatoes to saucepan. Stir in milk, margarine, 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash until smooth; set aside.
3.	Heat large nonstick skillet over medium-high heat. Cook and stir sirloin 5 to 6 minutes until browned. Drain fat from pan; transfer beef to medium bowl. Return skillet to medium-high heat; add onion, peas and carrots, and thyme. Cook, stirring occasionally, 5 to 7 minutes or until vegetables are softened.
4.	Return beef to skillet; stir in broth, wine and tomato paste. Cook 2 to 3 minutes or until the liquid is almost evaporated. Stir in remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Transfer beef mixture to the prepared casserole dish. Spread sweet potato mixture evenly over top of beef mixture. Bake 25 to 30 minutes or until potatoes are lightly browned.

Add salt and pepper to taste when eating... healthy and delicious!!