Search This Blog

Monday, June 30, 2014



Delight your mother by putting Mom's Favorite Graham Nut Pudding on your Mother's Day brunch menu. Make this recipe with graham nuts or Grape-Nuts cereal. This pudding has a delicious custard-like consistency with the graham nuts forming a crust at the bottom. Everyone at the table will love this sweet treat.

Serves: 8
Cooking Time: 75 minutes

½ cup homemade graham nuts or Grape-Nuts cereal
4 cups whole milk ¾ cup sugar
¼ teaspoon salt
½ teaspoon nutmeg
1 teaspoon cinnamon (optional)
4 eggs, lightly beaten
2 teaspoons vanilla

1. Preheat oven to 350 degrees F.

2. Butter a 1 ½ quart casserole dish and place in a roasting pan. Have boiling water ready to pour in pan.

3. In a large mixing bowl, stir together graham nuts, milk, sugar, salt, nutmeg, cinnamon, eggs, and vanilla. Pour into the prepared casserole dish. Pour boiling water in the roasting pan until it reaches halfway up the casserole dish.

4. Bake for 75 minutes. The pudding will be set even though it jiggles a little. Remove casserole dish from roasting pan to cool.

Perfectly Delicious Christmas Recipes for Breakfast.pdf

Strawberry and Blueberry White Chocolate Oatmeal Cookies

Yield: Makes 18-20 cookies, about 2 1/2 inches in size

3/4 cup butter
3/4 cup light brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
2 tsp cinnamon
1 3/4 cup flour
2 tsp cornstarch
1 tsp baking soda
2 1/2 cups Old Fashioned Oats
1/2 cup white chocolate chips
1/2 cup cut strawberries
1/2 cup blueberries

1. Preheat oven to 350 degrees.

2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.

3. Mix in egg and vanilla extract.

4. Add cinnamon, flour, cornstarch and baking soda to a medium sized bowl and combine.

5. With the mixer on low speed, add flour mixture to butter and sugar mixture.

6. Stir in old fashioned oats and white chocolate chips. Dough will be thick.

7. Carefully add strawberries and blueberries.

8. Make dough into balls of about 2 tbsp, roughly the size of a ping pong ball. Flatten them out a bit and place on cookie sheet covered with parchment paper.

9. Bake for 10-11 minutes. They should be slightly golden on the edges and look a little underdone in the center.

10. Remove from oven and allow to cool for a couple minutes before putting on a cooling rack.

Tuna Noodle Casserole

Serves 2

3oz egg noodles
1 Tablespoon butter
1 shallot, minced
salt & pepper
1-1/2 Tablespoons flour
3/4 cup + 2 Tablespoons chicken broth
1/2 cup skim milk
1/4 cup frozen peas
1-5oz can tuna packed in water, drained
1/4 cup sharp cheddar cheese
1 Tablespoon parmesan cheese
1 Tablespoon panko breadcrumbs
1/8 teaspoon Italian seasoning

Cook noodles in boiling, salted water until slightly undercooked. Drain, return to the pot and set aside.

Melt butter in a medium-sized skillet over medium heat. Add in shallots, season with salt & pepper, and saute until softened, about 3-4 minutes. Add in flour and stir, cooking for 1 more minute. Flour and butter will be lumpy.

Slowly whisk in chicken broth, breaking up the clumps of butter and flour. Once all the chicken broth has been incorporated, pour in the milk and bring the mixture to a boil. When boiling, add in peas. Turn the heat back down to medium and let the mixture bubble until thickened, about 5-6 minutes, whisking every minute or so.

Add drained tuna to the sauce as well as more salt and pepper to taste. Turn off the heat and stir in cheddar cheese until completely melted. Pour the sauce into the pot with the cooked noodles and mix to combine.

Preheat oven to 375 degrees. Spray two individual sized baking dishes with non-stick spray and divide the mixture evenly between the two.

Combine parmesan cheese, panko bread crumbs and Italian seasoning in a small dish, then divide the mixture evenly between the two baking dishes. Spray the tops with more non-stick spray and bake for 20 minutes, or until golden brown.

Twice Baked Rutabagas

Prep time 7 mins

Cook time 20 mins
Total time 27 mins 
Author: Lisa B.
Recipe type: Sides
Serves: 4

2 small rutabagas, peeled, cut into 1-inch cubes
4 slices cooked bacon, chopped
2 tablespoons unsalted butter
1 teaspoon garlic powder
½ cup heavy cream
2 green onions, sliced, divided
12 ounces sharp cheddar, grated, divided
Salt and pepper, to taste

Preheat oven to 350 degrees.

Place rutabaga in a large microwavable bowl. Add 2-3 tablespoons of water to the bowl. Cover loosely with a lid or plastic wrap and microwave on high about 3 minutes. Stir the rutabaga, cover again, and microwave for 4 more minutes or until rutabaga is fork tender.

Mash rutabaga using a potato masher or ricer. (I prefer a ricer or running it through a food mill a couple times to get out all the lumps.)

Add the bacon, butter, garlic powder, and heavy cream. Add the green onions and cheese, reserving a small amount of both for garnishment. Stir to combine. Season with salt and pepper.

Spoon the rutabaga mixture into (4) six-ounce ramekins. Top each with reserved cheddar cheese. Bake for 20 minutes until the cheddar on top is melted and bubbly.

Garnish with reserved green onion, if desired.

Unstuffed Cabbage

Author: Frugal Antics of a Harried Homemaker

1 small cabbage
1 24 ounce jar spaghetti sauce
1 onion, chopped
1 lb bulk Italian sausage, mild (sweet) or hot according to your tastes
2 Tbsp olive oil
2 tsp Italian seasoning
1 tsp garlic powder
salt and pepper to taste
2 cups cooked rice
1½ cups shredded mozzarella cheese

In a very large skillet, brown Italian sausage.

When the meat is done, remove the meat to a bowl.

Add the olive oil to the skillet and saute the onion and cabbage until both are soft.

Place onion and cabbage in the bottom of a greased 3 quart casserole dish.

Combine the meat, seasoning and rice and layer that on top of the cabbage.

Pour the spaghetti sauce on top of the meat.

Sprinkle the cheese on top of the sauce.

Bake at 375 for 35 minutes or until heated through and bubbly.

Create Your Own Casserole

Categories: Main dish, Vegetables
Yield: 1 Casserole

-------------------PROTEIN - USE 1-1/2 TO 2 CUPS-----------------------
Canned ham, chopped
Cooked chicken/turkey,choped
Canned luncheon meat
Cooked beef, veal, lamb or-pork
Hard cooked eggs
Canned tuna OR salmon

----------------SAUCE - 1 CAN CONDENSED SOUP----------------------
Cream of Celery soup and milk
Cream of chicken soup and-buttermilk
Cream of potato soup and-sour cream
Cream of mushroom soup and-cream
Tomato juice
Cheddar cheese soup and-vegetable juice
Tomato soup and water

--------------COOKED VEGETABLES 1-1/2 CUP----------------
Sauteed onions, green pepper-and celery
Cooked or canned green beans
Cooked or canned peas
Cooked or canned carrots
Cooked or canned asparagus
Cooked shredded cabbage
Cooked broccoli

--------COOKED STARCH 1-1/2 TO 2 CUP-------------
Sweet potatoes

--------------TOPPING 1/3 TO 3/4 CUP--------------------------
Crushed potato chips
Fresh bread crumbs mixed-with melted butter
French=fried onion rings
Crushed cornflakes
Grated cheese
Slightly crushed potato-sticks
Slivered almonds
Cracker crumbs

Salt and pepper to taste
Other seasonins to taste

SOURCE: Mennonite Country-Style Recipes & Kitchen Secrets by Esther H.
Shank, copyright 1987, ISBN #0-8361-3697-7. MM format by Ursula R. Taylor
who got this from Sherry Pinamonti in the Feb. 1996 cookbook swap. This
recipe was adapted by permission from The Richmond/Va./News Leader.

With a variety of canned and packaged foods and a few leftovers in your
refrigerator, you can create a casserole in minutes. Mix and match one
ingredient from each category to suit your taste and supplies you have on
hand. Choose selections that enhance each other.
Layer all ingredients except topping in a greased 2-quart casserole dish,
adding salt and other seasonings to taste. Bake at 350F until heated through
for 20 to 25 minutes. Sprinkle on topping and bake until slightly browned -
another 10 to 15 minutes longer.

Sunday, June 29, 2014

New Orleans Crab-cakes

Recipe courtesy Nanci Easterling

Show: Tyler's Ultimate Episode: Crab Cakes
Prep: 45 min
Cook: 15 min
YIELD: 6 to 8 servings
LEVEL: Intermediate

1 1/2 stalks celery heart, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium white onion, finely chopped
2 bunches of scallion, green part only, finely chopped
2 teaspoons dried basil
1 tablespoon fresh oregano leaves, chopped
2 teaspoons fresh thyme leaves Salt
Freshly ground black and white pepper
1/2 teaspoon dill weed
1/2 cup parsley leaves, finely chopped
3 cloves garlic, finely chopped
2 egg whites, beaten to stiff peaks
1/2 cup smoked salmon
1 cup whipped cream
1/2 lemon, juiced
Hot sauce (recommended: Crystal's)
1 pound jumbo lump crab
3 cups seasoned bread crumbs
5 tablespoons corn or vegetable oil, for frying
2 tablespoons butter, for frying

Serving suggestion: Remoulade

In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.

Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add the dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse.

Check the crabmeat for pieces of shell and put in a large clean bowl.

Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.

Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.

Gently work into little cakes and bread them with more bread crumbs. Set aside.

Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.

Blonde Remoulade:
1 cup mayonnaise
1 tablespoon red bell pepper, finely chopped
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (recommended Crystal's)
1 teaspoon lemon juice

Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.

*Cook's Note: It's best if you can make it the day before. Using a food processor will make your sauce watery.

Yield: 6 to 8 servings

Originally from

Paella Valenciana

Recipe courtesy Juan Andres Mestre

TOTAL TIME: 2 hr 10 min
Prep: 30 min
Cook: 1 hr 40 min
YIELD: 6 servings
LEVEL: Intermediate

2 cups olive oil
1 red bell pepper, cut in strips
3/4 chicken, cut into pieces
1/2 rabbit, cut into pieces
1/2 teaspoon sweet paprika
1 1/2 pounds green beans, cut into 1-inch pieces
1 1/2 pounds broad beans, shelled
1/2 tomato, chopped
4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times
2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba – short grain rice)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish

Special equipment: large shallow pan

Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well.  Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.

Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.

For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.

Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

Cook's Note: 1 cup rice to 3 cups water

Originally from

Perfectly Pecan Praline Cookies

Recipe courtesy Susan Butts

Show: Paula's Cookie Swap Episode: Paula's Cookie Swap
TOTAL TIME: 1 hr 20 min
Prep: 25 min
Cook: 55 min
YIELD: 4 dozen

1/3 cup sugar
2 tablespoons water
1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
1 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
4 ounces white chocolate

Preheat oven to 350 degrees F.

In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2-1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.

In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.

Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.

While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and  sprinkle with the chopped pecans.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Originally from

Pineapple Upside Down Cake

Adapted from The Complete Electric Skillet Frypan Cookbook by Roberta Ames (Heartside Press, 1960)

Recipe from The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men by Judy Gelman and Peter Zheutlin (Smart Pop, 2011).

YIELD: 10-12 servings

5 tablespoons butter
3/4 cup brown sugar
7-8 canned pineapple slices (reserve syrup)
Pecan halves, for decorating
Maraschino cherries, for decorating

10 tablespoons butter
1 1/2 cups granulated sugar
2 large eggs
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup buttermilk
1/4 cup syrup from pineapple can
1 teaspoon vanilla extract

NOTE: We have adapted this recipe for a cast-iron skillet.

Line a 10-inch cast-iron skillet with aluminum foil, completely covering the bottom and sides and extending extra foil over edges of the pan. Preheat oven to 350 degrees F.

Make the topping: Place butter in skillet, place skillet in oven, and melt butter. As soon as butter is melted, remove and stir in brown sugar, carefully mixing well with a rubber spatula so as not to tear foil.  Arrange pineapple slices over butter/sugar spread. Place cherries in center of pineapple and pecans between the slices.

Make the batter: In the bowl of an electric mixer, cream butter, adding sugar gradually, and then add eggs and beat well. Stir flour, baking powder, and salt together in a small bowl. Combine buttermilk, syrup, and vanilla in a small measuring cup. Add flour mixture alternately with buttermilk/syrup mixture, beating well after each addition. Spread batter evenly across mixture in skillet.

Bake for approximately 45-50 minutes, or until toothpick inserted in center of cake comes out clean. Place a large cake plate over pan, and invert to remove. Peel off aluminum foil, pressing back any pineapple that may be stuck to the foil.

Recipe from The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men by Judy Gelman and Peter Zheutlin (Smart Pop, 2011).

Prosciutto, Mozzarella and Fig Pizza

A quintessential flavor combination on a simple-to-make pizza base. It is good to make several of these base in one go and then freeze them, so that next time pizza is on menu, a base can be quickly defrosted and finished with toppings.

Recipe courtesy of Lorraine Pascale
TOTAL TIME: 1 hr 40 min
Prep: 40 min
Inactive Prep: 40 min
Cook: 20 min
YIELD: 4 servings
LEVEL: Intermediate

1 2/3 cups/9oz/250g white bread flour, plus extra for dusting
1 tsp salt
1/2 tsp active dry yeast
1/2 scant
2/3 cup/4 1/2 5fl oz /125 145ml warm water
2 tbsp/1 1/4fl oz/30ml extra-virgin olive oil, plus extra for oiling and drizzling

1 tube of good tomato paste
9oz /250g mozzarella cheese
8 slices of prosciutto, ripped up into bite-size pieces
5 figs, quartered
Salt and freshly ground black pepper
1 bunch of fresh basil

Very large baking sheet, or a 12in (30cm) pizza plate

Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can.

Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Remove the plastic wrap from the dough and roll out to a 12-in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted.

Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil.

Serve at the center of the table so everyone can rip off their piece of Italian gold.

Saturday, June 28, 2014

Creamy Creole Eggplant Casserole

2 medium eggplants (about 1.25 pounds each)

1 medium onion, chopped
1 large green bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
6 ounces mushrooms, sliced (about 2 cups sliced)
1 1/2 cups cooked chickpeas (or canned, drained and rinsed)
2 tablespoons minced parsley
1/2 teaspoon dried thyme
1/4-1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon paprika (smoked or regular)
1/4 teaspoon freshly ground black pepper
6 ounces silken tofu (1/2 package Mori-Nu, Lite preferred)
1 ounce raw cashews (a little less than 1/4 cup)
1/2 teaspoon onion powder
2 tablespoons water
2 teaspoons salt (or to taste)
1 tablespoon nutritional yeast
1 slice whole wheat bread, toasted and made into bread crumbs (or use pre-seasoned breadcrumbs and omit basil and oregano, below)
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

Preheat oven to 425 F. Prick eggplants several times each with a fork and place them on a baking sheet. Bake until they are both completely soft (skin will be blackened in places and collapsed in the middle)–30 to 40 minutes. Remove from oven and allow to cool. Scoop the flesh from the skin, discarding any liquid. (You can do this step a day ahead and refrigerate the eggplant pulp until ready to use.) Set aside until ready to use.

Chop all vegetables (I do each one separately in the food processor). Spray a non-stick pot with olive oil (optional, depending on the non-stickiness of your pan) and place over medium-high heat. Add the onions, green pepper, and celery and cook, stirring, until the vegetables soften, about 6 minutes. Add the garlic and mushrooms and continue to cook on medium-low heat, stirring and scraping the pan’s bottom, until the mushrooms soften, about 5 minutes.

Add the reserved eggplant, chickpeas, parsley, thyme, cayenne, paprika, and black pepper. Cook, breaking up any large pieces of the eggplant with the edge of a spoon, on medium heat while you prepare the tofu mixture.

Place the tofu, cashews, onion powder, and water in a blender and process at high speed until cashews are blended and mixture is smooth. You may have to stop the machine and scrape down the sides several times and, if you're using a Vita-Mix, use the pusher to push the mixture into the blades. Scrape the mixture out of the blender and into the pot with the eggplant-chickpea mixture. Stir well, add nutritional yeast, and salt to taste.

Preheat oven to 375F. Oil a shallow baking dish and pour the eggplant mixture into it, smoothing the top. Mix the breadcrumbs with the basil and oregano and sprinkle them over the top of the casserole. Bake for about 25-30 minutes, until top is browned and casserole is hot. Remove from oven and allow to cool for a few minutes before serving.

Servings: 6

Enchilada Quinoa Casserole

Prep Time: 15 minutes

Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings

Serving Size: 1/4 casserole
Calories per serving: 323
Fat per serving: 9.3

1 onion, chopped fine
Olive oil spray
1 cup cooked quinoa
1 ½ cups refried beans (about one can)
1 tablespoon butter ( I use Earth Balance)
1 tablespoon minced garlic (more or less to taste)
1 ½ tablespoons quinoa flour (or flour of choice)
1 cup gluten free vegetable broth (or broth of choice)
1 tablespoon taco seasoning mix
2 tablespoons nutritional yeast, optional (see note)
¼ teaspoon chipotle chili powder or cayenne
1 cup chopped tomatoes
4 corn tortillas (I use my quinoa corn tortillas)
½ cup shredded pepper jack (I use daiya)
Sour cream, optional (I used tofutti)

Preheat oven to 400 degrees.

Heat a large skillet over medium heat. Spray with olive oil and add chopped onion. Cook for 8 to 10 minutes, until onion is tender. Add quinoa and cook for another few minutes.

Meanwhile, melt butter in a medium saucepan over medium heat. Add garlic and cook for 30 seconds to one minute, or until fragrant. Add flour and cook for 30 seconds whisking until well combined. Add vegetable broth, taco seasoning, nutritional yeast (optional), chipotle chili powder and tomatoes. Bring to a boil and cook for two minutes. Reserve ½ cup of tomato mixture and add the remainder to the quinoa mixture.

Spread 1/2 cup of refried beans on a tortilla and place in a pie plate or cake pan lined with parchment paper. (Lining with parchment is optional - if you don't spray well!) Top with 1/2 cup of quinoa mixture and a small sprinkle of cheese. Repeat layers, ending with a tortilla. Spread reserved tomato mixture over tortilla and top with cheese. Bake for 10 minutes.

Cut into four wedges. Top with sour cream if desired.

323 Calories
9.3 g Fat
48.6 g Carbohydrates
12.4 g Protein
9.3 g Fat
15 mg Cholesterol
820 mg Sodium (753 from refried beans - reduce by making your own)
10.4 g Fiber
3.2 g Sugar
8 Weight Watchers Points Plus
6 Previous Points

Variations: Add one jalapeño, seeded and diced to the sauce mixture prior to the garlic and cook for 1 minute. Use black beans instead of refried beans. (Mix with quinoa mixture.) Add 1 cup chopped chick’n to the quinoa mixture.

Notes: Nutritional yeast is added to add a bit a “cheesy” flavor, but it can be omitted, especially f you are using dairy cheese. This quinoa casserole can be made ahead and kept covered in the refrigerator. If you make it ahead, cook it covered with foil for 10 minutes and then uncover and cook 10 more minutes.

Fourth of July Bean Casserole Recipe

Prep: 20 min.
Bake: 1 hour

Yield: 12 Servings

1/2 pound bacon strips, diced
1/2 pound ground beef
1 cup chopped onion
1 can (28 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons prepared mustard
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon chili powder

In a large skillet, cook bacon, beef and onion until meat is no longer pink; drain.

Transfer to a greased 2-1/2-qt. baking dish; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture.

Cover and bake at 350 for 45 minutes. Uncover; bake 15 minutes longer. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 278 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 933 mg sodium, 47 g carbohydrate, 7 g fiber, 12 g protein.



Christmas morning is know for presents and a good breakfast. Grandmother's Egg Souffle is a Christmas morning egg casserole worthy of being served on December 25th. Sausage, cheese , bread, and eggs fill this special dish and will give you energy for the rest of the holiday.

1 pound breakfast sausage
2 cups shredded Cheddar cheese
6 slices bread, cubed (no crust)
4 eggs
2 cups milk
½ teaspoon salt
½ teaspoon mustard powder

1. Cook sausage until browned.

2. Place bread cubes into an 8x8 inch baking dish.

3. Beat together eggs, milk, salt, and mustard powder.

4. Spread sausage over the top of the bread. Sprinkle cheese on top.

5. Pour egg mixture over the top, cover with foil, and refrigerate overnight.

6. In the morning, preheat oven to 325 degrees F. Cover with foil and bake 15 minutes. Remove foil and bake for another 45 minutes.

Perfectly Delicious Christmas Recipes for Breakfast .pdf

Crepes with Salmon Filling

Categories: Casseroles, Seafood
Yield: 6 Servings

6 tb Margarine
1/2 lb Mushrooms; sliced
1 c Celery; diced
1/2 c Yellow onions; diced
1/2 c All-purpose flour
1 1/2 c Chicken broth
1 ts Worcestershire sauce
1 ts Lemon juice
16 oz Salmon, canned
1 c Sour cream
1 tb Pimientos; chopped
1 tb Fresh parsley; chopped
12 Crepes; *see note
1 c Swiss cheese; shredded
Lemon wedges; for garnish

Recipe by: Jo Anne Merrill Preparation Time: 0:30 * You can buy crepes
already prepared or make your own from the "Basic Crepe Recipe" in this

1. Melt margarine in skilletp add fresh sliced mushrooms and saute about 2
minutes. Add the onion and celery and continue to saute for 3-4 minutes
longer. Blend in the flour and cook, stirring constantly, for 1-2 more

2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over
low heat, stirring constantly, until mixture thickens.

3. Blend in the flaked salmon, sour cream, pimientos and parsley. Heat 1

4. Place 1/4 cup filling on each of the crepes. Roll crepes and place seam
side down in greased baking pan in single layerd cheese is melted.

5. Place under broiler for 2 minutes to brown cheese. Serve immediately
with lemon wedges.

Friday, June 27, 2014

Deconstructed Stuffed Cabbage Casserole

(Makes 8-10 servings, depending on what else you're servingit with; recipe adapted from a layered cabbage casserole recipe sent to me by my good friend Dolories.)

1 1/2 T olive oil, divided (more or less, depending on your pan)
1 lb. lean ground beef
1 large onion, chopped small
1 T finely minced garlic
1/2 tsp. dried thyme
1 tsp. sweet Hungarian Paprika (good quality paprika makes a big difference in flavor in a dish like this)
1/2 tsp. sharp Hungarian Paprika (optional; if making for kids I might leave this out)
salt and fresh ground black pepper to taste (for seasoning meat mixture and cooked cabbage)
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water (just enough to rinse out each of the cans)
2 cups cooked rice (I used brown rice)
2 cups low-fat cheese (optional; I used a blend of 80% low-fat mozzarella, 10% low-fat cheddar, and 10% Provolone.)

Preheat oven to 350F/180C. Spray a large glass or crockery casserole dish with non-stick spray. (I used a dish that was 12" x 10".)

Heat 1-2 tsp. olive oil in a large frying pan; add ground beef and cook until it's done and nicely browned, breaking apart as it cooks. (I like to use a potato masher to break the meat apart once it's partly done.) Remove ground beef to a bowl.

In the same pan, add a little more olive oil if needed, then add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Rinse each of the cans out with a little water (about 1/4 cup total) and add to the pan. Let mixture simmer until it's hot and slightly thickened, about 15-20 minutes.

While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces. (They don't have to be all the same size. I chopped it into pieces that varied from 1/2 inch to 1 1/2 inches.) Heat about 2 tsp. olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

This freezes well, and I'm looking forward to enjoying it several more times when I eat the portions I have in the freezer. To reheat, I would recommend thawing overnight in the refrigerator and then either microwaving it until hot or heating in the oven in a glass dish covered with foil.

South Beach Suggestions:

Cabbage is an extremely low-glycemic vegetable, and since this recipe is half cabbage that goes a long way towards making it a good option for phase 2 or 3 of the South Beach Diet. (It would not be allowed for phase one due to the brown rice.) If you're making this for South Beach it's important to use low-fat ground beef, low-fat cheese, and brown rice (or a low-glycemic type of white rice like Uncle Bean's Converted Rice would also work.)

Evelyn’s Chicken and Rice Casserole

makes 2 8-inch casseroles

2 cups cooked white rice
2 cups diced celery
1/4 cup diced onions
1 tablespoon olive oil
1 rotisserie chicken
1 15-ounce can cream of mushroom soup
1 1/2 cup mayonnaise
salt and fresh ground pepper to taste
3/4 cup slivered almonds
3/4 cup crushed potato chips
Preheat oven to 300 degrees F.
Cook rice and place in a large bowl.

Saute celery and onions with 1 tablespoon of olive oil until onions are cooked and browned. Place mixture in a large bowl with the rice.

Strip meat from rotisserie chicken and place in the bowl. Add cream of mushroom soup, mayonnaise, a few pinches of salt and a few turns of fresh ground pepper. Stir well to incorporate all of the ingredients. Spoon mixture into two 8-inch baking dishes and top with slivered almonds and crushed potato chips. Bake at 300 degrees F for 1 hour.

If you’d like, you can freeze an unbaked casserole in the casserole dish. When ready to bake, let it thaw in the fridge overnight, top with almonds and crushed potato chips and bake



Ham and Cheese Strata is a hearty meal filled with chopped ham, spinach, Cheddar cheese, red peppers, and shallots. You can eat this breakfast, lunch, or dinner! How great is that? This is truly a great recipe for new parents or anybody else that needs to grab a bite to eat whenever they have a free moment.

Servings: 8
Cooking Time: 35 minutes

8 cups whole grain bread, cubed
4 cups spinach, chopped
1/3 cup shallot, finely chopped
1 tablespoon thyme, finely minced
1/2 cup roasted red peppers, chopped
2 cups ham, chopped
2 1/2 cups low fat cheddar cheese, shredded
6 large eggs
4 large egg whites
1/2 cup low fat sour cream
1 cup low fat milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

1. Preheat oven to 350 degrees F.

2. Spray a 9 x 13 inch baking dish with cooking spray.

3. Combine spinach, shallots, thyme, red pepper and ham in a large bowl.

4. Whip eggs, sour cream, milk, mustard, salt and pepper in another bowl.

5. Layer 4 cups of bread on the bottom, then top with 1/2 the spinach mixture, and 1 cup cheese.

6. Top with remaining bread, spinach mixture, and cheese. Pour egg over the top.

7. Cover with foil and chill for a minimum of 30 minutes.

8. Leave covered and bake for 20 minutes.

9. Remove foil and bake for another 10 to 15 minutes until egg is set and cheese is lightly browned.


Marinated Char-Grilled Chicken + A Foodie Giveaway


For the
2 tbsp Chef's Essentials Original Cultural All Spices Dry Blend
6 boneless chicken thighs
170g Greek yogurt

Marinated Char-Grilled Chicken
1. Whisk together the Greek yogurt and the spice blend in a large enough bowl to hold all of the chicken.

2. Add the chicken thighs, push down to fully cover each piece with the yogurt and cover.

3. Refrigerate for 2 to 24 hours before grilling on a hot barbecue until done.

4. Serve with grilled corn and coleslaw.

Note: if you don't have an outdoor grill, or if the weather isn't nice, this recipe works just as well with the chicken cooked in a griddle pan.

Ritzy Tuna Noodle Casserole

Recipe by Our Best Bites

8 ounces medium shell pasta, cooked al dente according to package directions
4 tablespoons butter, divided
1 medium stalk celery, thinly sliced or diced
¼ cup diced onion
8 ounces mushrooms, sliced or diced
olive oil, as needed
4 tbs flour
1 14.5 ounce can chicken broth (just under 2 cups), warmed
1 cup milk, warmed
¼ teaspoon kosher salt
1/4 teaspoon black pepper
⅛ teaspoon dill
2 tsp fresh lemon juice, more if desired (I desire)
2 tablespoons fresh minced parsley
1 cup freshly grated Parmesan cheese, divided
5 oz can tuna, packed in water, more if desired

1/4 cup Ritz cracker crumbs mixed with about 1/2 tablespoon melted butter
or 1/4-1/2 cup broken up potato chips (I recommend kettle style)

Melt 1 tablespoon butter in a large skillet. Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often. Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time. Remove vegetables from pan and set aside.

Melt remaining 3 tablespoons butter in pan and add flour. Stir constantly for 30 seconds. Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt, pepper, and dill. Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add lemon juice, parsley, and 1/2 cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste, and extra lemon juice if desired. Remove from heat and add pasta, vegetables, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining 1/2 cup cheese (feel free to add more if you want) and sprinkle cracker crumbs or chips on top.

Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken.

Serves about 6



. --Cornbread:
. 1 cup yellow cornmeal
. 1/3 cup whole wheat flour
. 1 1/2 teaspoons baking powder
. 1 tablespoon sugar (or equivalent sugar substitute)
. 1/2 teaspoon salt
. 1/2 teaspoon baking soda
. 2 tablespoons vegetable oil (or equivalent butter substitute)
. 3/4 cup low fat buttermilk
. 1 egg (or equivalent egg substitute)
. 1/2 cup melted margarine (or equivalent butter substitute)

. --Chicken Filling:
. 2 tablespoons margarine (or equivalent butter substitute)
. 1/4 cup chopped yellow onion
. 1/2 cup celery, sliced thin
. 1 3/4 cups low sodium chicken broth
. 1 can low fat cream of chicken soup
. 1 teaspoon salt
. 1/4 teaspoon freshly ground black pepper
. 2 1/2 cups cooked chicken breasts, cut into bite-size pieces

1. Mix all except melted margarine (or equivalent butter substitute) together in mixing bowl until smooth.

2. Pour into greased (or sprayed) 8-inch square baking pan and bake at 375 degrees F for 20 to 25 minutes until done.

3. Remove from oven and let cool completely.

4. When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl.

5. Add 1/2 cup melted margarine (or equivalent butter substitute) to crumbs and mix well, set aside

1. In saucepan on medium low heat, place margarine (or equivalent butter substitute) and sauté onion and celery until transparent, stirring occasionally.

2. Add chicken broth, low fat cream of chicken soup, salt and pepper.

3. Stir until well blended and soup is dissolved completely.

4. Add chicken; stir and blend until mixture reaches a low simmer.

5. Cook for 5 minutes, then remove from heat.

6. Place chicken mixture in greased 2-1/2-quart casserole dish or individual casserole dishes (about four).

7. Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling.

8. Place baking dish in preheated oven at 350 degrees F for 35 to 40 minutes. The crumbs will turn a golden yellow.

9. A side order of country green beans or salad makes for a hearty meal.

Top Rated Chicken Casserole Recipes

Thursday, June 26, 2014

Classed-Up Tuna Noodle Casserole


Neutrally-flavored oil, such as vegetable or canola
1 tbsp. butter
1/2 pound cremini mushrooms, rinsed very briefly to remove dirt, patted dry with paper towels, trimmed,
and sliced about 1/8″ thick
1 medium onion, washed, peeled, halved, and sliced into thin half-moons
1 medium shallot, washed, peeled, halved, and sliced into thin half-moons
2 celery stalks (plus leaves if they’re attached), washed, trimmed, and diced into chunks roughly 1/4″ in size
1 large clove garlic, washed, smashed, peeled, and chopped fine
1/2 tbsp. or so of fresh rosemary, washed, sprigs removed and chopped fine
1 tbsp. or so of fresh thyme leaves, washed and chopped fine
1/4 cup dry sherry
3 tbsp. butter
1/4 cup all-purpose flour
1 cup milk (NOTE: Whole milk or 2% will both work fine, but not skim milk.)
1/2 cup (preferably homemade) chicken stock (NOTE: Use unsalted or low-sodium if using store-bought stock.)
Pinch of ground or freshly grated nutmeg
Pinch of cayenne pepper

2 5 oz. cans of good-quality canned tuna packed in oil, flaked with a fork into large chunks, excess oil discarded, and reserved in the fridge (NOTE: I actually opted to use a little less of a better quality fish here…1 7.8 oz. jar of my beloved Ortiz Bonito del Norte.)

1 12 oz. bag of dried medium-sized egg noodles, cooked in well-salted water until just al dente, and drained
Zest of 1 lemon
Big handful fresh parsley leaves, washed, dried, and chopped fine
3/4 cup panko
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

Other variations: Add 3/4 cup frozen peas to the bowl in Step 5 below. Use crushed plain potato chips instead of panko for the topping. Use portobello, shiitake, or plain button mushrooms (or a mixture) in place of creminis. Add small handful of grated parmesan cheese to topping.

1. Preheat oven to 350ºF.

2. Place a large sauté pan over medium-high heat. Add just enough of the neutrally-flavored oil to coat the cooking surface of the pan, plus the tbsp. of butter. When the foaming of the butter just subsides, add the sliced mushrooms, stirring quickly to coat with the oil and butter. Add a small pinch of salt to help the mushrooms release their water content, and cook, stirring occasionally, until mushrooms have shed their moisture and begin to take on a bit of browning, about 10-12 minutes. Season to taste with salt and pepper, remove to a bowl, and set aside.

3. Place the pan back on the stove over medium-high heat. Add a bit more oil, followed by the onion, shallot, and celery, stirring quickly to coat with the oil. Cook, stirring occasionally, until vegetables are softened and onions are translucent, about 5 minutes. Add garlic, rosemary, and thyme. Stir to incorporate. Carefully add sherry and scrape up any browned bits that have accumulated in the pan with a wooden spoon. Continue to cook until liquid is reduced by half. (NOTE: When adding sherry, bee aware that alcohol can catch on fire. Be sure to keep face and hair away, and take care to make sure the sherry does not come in contact with the flame.)

4. Next, make the sauce. In a clean sauté pan over medium heat, add the 3 tbsp. butter. As soon as the butter is melted, add the flour and whisk together to form a paste. Cook, stirring gently but constantly, about 2 minutes. While whisking, add milk and chicken stock, making sure to incorporate smoothly. Continue cooking, stirring occasionally, until sauce is thickened slightly, another few minutes. You want the consistency of a thick, yet pourable soup. Remove from heat and add nutmeg and cayenne pepper. Season to taste with salt and pepper.

5. In a large bowl, combine flaked tuna, mushrooms, onion mixture, sauce, cooked pasta, lemon zest, and 2/3 of the chopped parsley. Combine everything together evenly with a rubber spatula or wooden spoon. Pour into a casserole dish that has been sprayed with cooking spray or coated lightly with butter. Distribute evenly across the pan and pat down gently. Combine the remaining parsley with the panko and toss together. Sprinkle panko/parsley mixture evenly over the noodles. Sprinkle evenly with a bit of kosher salt and drizzle the panko lightly but evenly with olive oil.

6. Bake casserole on a center rack for 30 minutes, or until bubbly and panko has started to brown. At this point, switch to the broiler and allow the panko to finish browning while you keep an eye on it, about 3-5 more minutes. Serve hot with a nice green salad on the side.

Yield: Dinner for 4, with room for either extra helpings or leftovers

Dixie-Style Dining: Tuna Casserole


1 small yellow onion, chopped
1 bell pepper, seeded and chopped noodles (I used spaghetti, but you could probably use any noodles)
1 can Cream of Mushroom Soup
1 can of water
1-2 cans of tuna, drained (she calls for one… I used two because I used a big onion and a lot of noodles)
2 hard-boiled eggs, chopped

Heat water to boiling and cook noodles to “al dente” texture. While noodles cook, sauté onion and pepper in a butter (or cooking spray). When noodles are cooked, add them to the onions and peppers. Stir in the soup, water, tuna, and eggs. Bake at 350 for 25-30 minutes.

Rhubarb Pork Chop Casserole Recipe

The usual reaction to this casserole is that it's a nice mix of sweet and tart -- and a quite unusual use of rhubarb! I like rhubarb, but I'm not a dessert person. So I always though there should be more to it than pies and cobblers.

This recipe is: Contest Winning

Prep: 20 min. Bake: 40 min. Yield: 4 Servings

4 boneless pork loin chops (3/4 inches thick and 4 ounces each)
1 tablespoon canola oil
Salt and pepper to taste
2-1/2 to 3 cups soft bread crumbs
3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon

In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13-in. x 9-in. baking dish.

In a large bowl, combine the rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs.

Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350° for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until a meat thermometer reaches 160°. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 407 calories, 11 g fat (3 g saturated fat), 54 mg cholesterol, 197 mg sodium, 51 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Rhubarb Pork Chop Casserole in Country Woman March/April 1993, p31

Crisis Casserole

Yield: 5 Servings

6 oz Any Ground Protein Source
1 c Cheese (Any Kind)
1 cn Cream Of Anything Soup
1 md Onion; Any Kind,-Dehydrated Is O.K. Too
1 Clove garlic (Powder's O.K)
1/2 c Celery (If You Don't Have It-Skip It); Chopped
2 c Noodles Any Shape -or-1 1/2 c Minute Rice
3 c Seasoned Water (Throw In 2-Bouillon Cubes)

In a greased cassarole dish, mix all ingredients. Cover and Bake at 375
degrees for about 45 minutes. Sprinkle some extra cheese on top if you have
any extra.

Jun 28, 1996

Recipe By: Pam Young and Peggy Jones (S.H.E.)

Hearty Hashbrown Casserole

I just love a good old rib-stickin meal, don't you? If you do, then you must make this hash brown casserole recipe. It is hearty, very filling, and just plain delicious!

Cooking Time: 35 min

2 pounds frozen hash potatoes, thawed
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion, chopped
1 can cream of chicken soup
2 cups colby cheese, grated

Pre-heat oven to 350 degrees F.

Spray a 9x13 baking pan with non-stick cooking spray.

Combine soup, margarine, salt, pepper, onions and cheese.

Gently mix in the potatoes and pour into prepared pan or dish.

Bake uncovered at 350 degrees F for 35 minutes.

Wednesday, June 25, 2014



This Buffalo Chicken Mac and Cheese Casserole is the ultimate cheesy-good indulgence. A savory chicken casserole set off with a rich cheese sauce and Frank's Red Hot sauce, it's not to be missed!

Servings: 8
Cooking Time: 30 minutes

½ cup butter, unsalted
8 slices white bread (cubed into small pieces)
5 cups low-fat milk
½ cup flour
3 teaspoons salt
½ teaspoon nutmeg
½ teaspoon pepper
½ teaspoon cayenne pepper
1 teaspoon garlic powder
5 cups sharp Cheddar cheese, grated
2 cups jack cheese, grated
1 pound cooked pasta (al dente)
1 pound cooked chicken, shredded
½ yellow onion, chopped
¾ cup buffalo wing sauce

1. Preheat oven to 375 degrees F and grease a 3-quart casserole dish.

2. In a large saucepan, melt 6 tablespoons of butter. Whisk in the flour. Continue to whisk the mixture until golden brown (about 3 minutes).

3. Slowly add the milk to the mixture, continuing to whisk to break up clumps. Continue to whisk the mixture until it thickens (about 10 minutes).

4. Add the seasonings, 4 cups of Cheddar cheese, and 2 cups of jack cheese to the mixture, continuing to stir until all of the cheese is melted.

5. In a medium bowl, combine the chicken, buffalo sauce, and onions, and toss until well mixed.

6. To build the casserole, place a layer of noodles over the bottom of the dish, then layer with the cheese sauce, shredded cheddar cheese and buffalo chicken, repeating until all of the ingredients are layered.

7. Melt 2 tablespoons butter and toss with the bread cubes, then spread across the top of the casserole.

8. Bake about 30 minutes, until top is golden brown and cheese is bubbling.

Baked Macaroni and Cheese Recipes

Buffalo Chicken Quinoa Mac and Cheese

Serves 4-6

1-1/4 cups quinoa, rinsed and drained
1 chicken breast
garlic powder
onion powder
salt and pepper
2 Tablespoons flour
1-1/2 cups 2% milk, divided
2 green onions, sliced
1/4 cup + 2 Tablespoons Frank’s Buffalo Wing Sauce
1-1/2 cups shredded sharp cheddar cheese
1/4 cup chevre (goat cheese), crumbled

Preheat broiler. Cook quinoa according to package directions and set aside. Season chicken breast on both sides with garlic powder, onion powder, salt and pepper, and cook in a non-stick sprayed skillet over medium heat until cooked all the way through. Chop into bite-sized pieces and set aside.

Whisk together flour and 1/2 cup milk in a separate saucepan over medium heat. Pour in remaining milk, and green onions. Switch to a spatula and bring the mixture to a boil, stirring constantly, then cook for one minute while boiling.

Remove the pan from the heat then add in buffalo sauce and cheddar cheese. Stir until the cheese is completely melted then add in cooked quinoa and chicken, and stir to combine.

Pour into a non-stick sprayed casserole dish and top with chevre. Broil for 5-7 minutes, or until the cheese is golden brown and sauce is bubbly.

Pure, spicy lusciousness! I actually whispered “uh-oh!” after my first bite because I knew seconds were going to be hard to resist.

Cauliflower and Broccoli Casserole

Yield: Serves 4

1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
454g extra firm tofu
1 small onion, finely chopped
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
¼ cup whole wheat flour*
2 cups unsweetened soy milk
1 tsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp Tahini
50g + 25g toasted hazelnuts, chopped
2 tbsp buckwheat groats

Preheat oven to 375F

Wrap tofu in paper towels and put some weight on it, such as a large can; leave that be while you attend to other things, 5 to 10 minutes.

Cook the broccoli and cauliflower florets in a steaming basket, until cooked about halfway through. Fill a large bowl with cold water and ice cubes and plunge your cauliflower and broccoli in that cold bath to stop the cooking process. Leave them in there for 2-3 minutes then drain.

Cut your tofu into ½ inch cubes. Drizzle a little bit of olive oil in large skillet and heat over medium high heat. When it’s really hot throw in the tofu cubes and cook for 2-3 minutes per side, until nice, crispy and golden on all sides. Set aside.

Meanwhile, in a large saucepan, heat the oil over medium heat and sauté the onion until translucent. Add garlic, salt, pepper and flour, stir to cook the flour, 2-3 minutes.

Add milk, about ½ cup at at time, whisking until well incorporated with each addition. Bring to a boil, whisking constantly. Reduce heat and continue whisking for about 5 minutes. Remove from heat and whisk in Dijon mustard, white wine vinegar and tahini.

Gently fold in broccoli, cauliflower, tofu and 50g hazelnuts.

Transfer to a large oven safe baking dish, or 4 individual.

Grind remaining 25g toasted hazelnuts and buckwheat groats in a coffee grinder of mini food processor.

Sprinkle that mixture overtop your casserole. Place in the oven and bake for 20-25 minutes, until top starts to color.

*This is another dish that I did pre-Lent, but it could very easily be made grain free by using a non grain flour instead of whole wheat flour.



Whip up Mon's Choice Chili Mac on those days when you just don't have time to make an elaborate dinner. This chili mac recipe is great because it has all simple ingredients and isn't covered with a heavy sauce or seasoning. Try to find some quick cooking noodles to really cut down the preparation time for this dish. Once you your family have had your fill, just portion it out to freeze it for another hectic day.


. 1 tablespoon flour
. 2 tablespoons dried onion, minced
. 1 ½ teaspoons chili powder
. 1 teaspoon salt
. ½ teaspoon red pepper, crushed
. ½ teaspoon dried garlic, minced
. ½ teaspoon sugar
. ½ teaspoon ground cumin
. 1 pound ground beef
. 1 can (15-ounce) dark red kidney beans, drained and rinsed
. 1 can (15-ounce) tomatoes, diced
. ¼ cup water
. ¾ cup quick-cook, elbow macaroni

1. Mix together flour, dried minced onion, chili powder, salt, crushed red pepper, dried minced garlic, sugar and ground cumin.

2. Brown ground beef in a skillet.

3. Drain off fat from ground beef and return beef to pan.

4. Add seasoning mixture, water, beans and tomatoes and stir to combine.

5. At this point you can add in anything else that you want to personalize the recipe.

6. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.

7. Prepare elbow macaroni per package directions.

8. Drain and stir into chili.

Easy Ground Beef Casserole Recipes.pdf

Creative Casseroles #5

Yield: 4 Servings

--------------FISH OR SHELLFISH-----------------------------
2 cn Tuna; (abt 7 oz ea)
1 cn Salmon; (1 lb)
2 cn Minced clams; (8 oz ea)
2 cn Shrimp; (5 1/2 oz ea)

1 pk Chicken flavored rice mix;-cooked, (7 oz)
1 pk Frozen macaroni and cheese;-thawed, (1 lb)
3 c Cooked potatoes; diced

---------VEGETABLES - FRESH OR FROZEN------------------------
2 lg Cucumbers; pared, cubed and-cooked 5 min.
1 pk (9 oz) frozen Italian green-beans; thawed
2 c Broccoli; diced

-------------SAUCES AND SEASONINGS---------------------------
1 pk (8 oz) frozen peas with-cream sauce; cooked
2 Envelopes (cup-size) instant-lobster bisque plus;
       (1 c-boiling water, 2 tbl dry-sherry, 1 cup sour cream,-and 1/2 cup milk)

---------------CASSEROLE TOPPINGS-----------------------------
Buttered popcorn tossed with-seasoned salt and seasoned-pepper
Frozen French fried onion-rings or potatoes sprinkled-with herb-seasoned salt
Toasted slivered almonds

Casseroles can be yours by the dozen. Follow this chart for a multitude of
appealing combinations
Casseroles can be yours by the dozens. Follow this chart for a multitude of
appealing combinations.

Source: Family Circle 1/76

INSTRUCTIONS: Take one ingredient from each CATEGORY and combine them with
each other in an 8-cup casserole. Bake in moderate oven, 375-F, for 35
minutes, or until bubbly. Makes 4 to 6 servings.

Recipe by: Marie T. Walsh and Joseph Taveroni Recipe by Vegetarian site*