Dump and Bake Chicken Parm Casserole

This one's a satisfying, weeknight-easy bake! 

Ingredients:

4 cups penne

3 cups tomato sauce

3 cups water

a handful of chopped kale (optional)

salt, pepper, oregano and a pinch of red pepper flakes

1 - 1 1/2 lb (about 680g) boneless chicken breast, cubed

1 1/2  cups shredded mozzarella

1/2 cup parmesan

1/2 - 1 cup Panko

fresh chopped basil

Oil a 13 X 9" baking dish.

Add penne, tomato sauce, water, kale, seasonings and cubed chicken to the baking dish and stir together. (Or if you find it easier, mix it all together in a bowl and dump into the dish).

Cover tightly with foil and bake at 425°F for 30 minutes.

Uncover, stir and top with mozzarella, Panko and parmesan.

Bake uncovered for another 10-15 minutes.

Garnish with fresh basil.

Serves 6-8

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Cheesy Zucchini au Gratin

This easy, cheesy zucchini casserole is low carb and comes together in minutes. Serve it as a side or a light vegetarian meal before zucchini season is over!  

Ingredients:

2 cups diced zucchini

1 cup diced onion

1 cup diced tomato or grape tomatoes halved

1 cup diced bell pepper

2 tbsps olive oil

1 tsp garlic powder

1 tsp dry oregano

1/2 tsp dry basil

1/2 tsp black pepper

1/2 tsp salt or 1 tsp Loney's dehydrated chicken broth powder

1 cup shredded mozzarella

1/2 tsp red pepper flakes

fresh basil to garnish

Preheat oven to 375°F

In a large bowl combine the zucchini, onion, tomatoes, bell pepper, garlic powder, oregano, basil, black pepper and salt or chicken broth powder. Then add the olive oil and 1/2 the mozzarella. Stir together then dump into a 10 X 10" baking dish. Bake at 375°F uncovered for 20 minutes. Remove from oven and add the remaining mozzarella on top with a sprinkling of red pepper flakes. Return to the oven for 10 minutes.

Then add some chopped fresh basil and serve.

Serves 4

Adapted from: eatwell101.com

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Tomato Soup Beef Casserole

This one dish dinner for two doesn't have to be complicated or pretty to be delicious.

Ingredients:

1/2 lb ground beef 

1/4 cup diced onion 

1 cup thinly sliced carrots 

2 medium potatoes, thinly sliced 

Pepper to taste

1 can tomato soup, undiluted 

Oil a 2 qt (1.8L) baking dish. Distribute the ground beef and onion in the bottom of the dish. Sprinkle with pepper. I didn't use any salt because there's enough in the can of soup. Add carrot then potato slices. 

Pour the soup on top and spread evenly. You can give another shake of pepper if you like.

Cover and bake at 350°F for 45 minutes or until carrots and potatoes are tender. Then uncover and return to the oven for another 5-10 minutes. 

Serves 2

Original recipe from: chefmamanmarie

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Chicken Salsa Dump and Bake

Just 10 minutes prep time and this seasoned chicken over a colourful mix of veggies, legumes and salsa is ready to pop in the oven. You literally dump everything in the baking dish, top with chicken and bake! What could be easier? 

Ingredients:

3 boneless, skinless chicken breasts

2 cups white or black beans, or chickpeas

1 1/2 cups kernel corn, canned or frozen

1 cup diced canned tomatoes

1 1/2 cups salsa

1/2 cup edamame beans

1/2 cup diced red onion

2 tsps minced garlic

1 tsp onion powder

1 tsp cumin

salt and pepper to taste

avocado oil

Mix everything from the beans to the salt and pepper in a bowl then dump it all into a 13 X 9" baking dish. I oiled the dish first, but not sure if it was necessary. Slice each chicken breast in thirds and place on top of the veggies. Brush them with avocado oil and season with more onion powder, cumin, salt and pepper.

Bake at 375°F for 40-45 minutes or until chicken is cooked and you've got supper on the table!

Have it with your favourite rice and this serves 4-6 people.

Loaded Taco Zucchini Boats

Here's a twist on taco night. These zucchini boats are easy to make and loaded with flavour! And they are freezer-friendly.

Ingredients:
2 medium zucchinis
1 tbsp olive oil
1/2 lb lean ground beef
1/2 cup white kidney beans
1/4 cup chopped onion
2 garlic cloves, minced
1/4 cup chopped sweet pepper
Chopped zucchini flesh
1/2 cup broth (beef, chicken or veg)
1/2 cup salsa
1 tsp taco seasoning (more if you like it spicy!)
some chopped greens (kale, spinach, arugula)
1 cup shredded mozzarella or monterey jack cheese
sour cream to serve

Begin by cutting cross marks in the halved zucchini leaving 1/4" of flesh on the boats. Spoon out the zucchini, chop and set aside.

Brown the beef in a large skillet with the olive oil. Add the onion, garlic, sweet pepper and taco seasoning.

(If you want to go all-veggie skip the meat and add more beans.)

Cook until there is no pink  left on the meat and the veggies are tender. Add the broth, salsa, chopped zucchini and beans. You could use red kidney beans, black beans or even chickpeas. Toss in the chopped greens, bring to a boil, then simmer uncovered for about 10 minutes or until the liquid has reduced.

Spoon the filling into the boats and if there's any leftover you can stuff it into sweet pepper halves or hollowed tomatoes.

Bake in a covered baking dish in a 400 F oven for 25 minutes.

Then remove from oven, uncover, top with cheese and return to the oven for an additional 5-10 minutes.

Serve with a dollop of sour cream.  And don't forget...eat the peel and all!

Spanish Rice Casserole

A hearty healthy skillet meal using celeriac (for the first time!)

Celeriac !?! What the heck is this weird looking vegetable? I have seen it before but just now decided to try it after reading an interesting Instagram post by @chefbenkelly about how it can be used. 

It has the taste of celery, being celery root, with a texture similar to potato. I think I like it!

1 lb lean ground beef
1 cup diced celeriac
1 cup diced onion
1 cup diced red pepper
15 oz tomato sauce
14 oz diced canned tomatoes
1 tsp cumin
1 tsp chili powder
1/4 tsp salt
pinch of cayenne
3 cups cooked rice

Start by browning the beef, onion, red pepper and celeriac in a large skillet until there is no pink left to the beef.

Add the remaining ingredients (except the rice) and bring to a boil. Cook until veggies are tender then stir in the cooked rice and heat through. 

Love these one pot meals!

I used my No Fail Rice Pilaf recipe for the cooked rice.
Here's the link:
http://hotandcoldrunningmom.blogspot.ca/2017/04/no-fail-rice-pilaf.html

And another use of celeriac...Pimped-Up Store Bought Spaghetti Sauce
http://hotandcoldrunningmom.blogspot.ca/2018/03/pimped-up-store-bought-spaghetti-sauce.html

Spanish Rice adapted from https://www.tasteofhome.com/recipes/mom-s-spanish-rice

Irish Chicken, Cabbage and Potatoes

Potatoes, bacon and cabbage... the holy trinity of Irish food. You wouldn't expect to see chicken with it, maybe corned beef? But it works surprisingly well together.

3 chicken legs, split
2 cloves garlic, minced
1/2 small head of cabbage (about 3 cups) chopped
1 onion, thinly sliced
4 potatoes, cut in rounds
4 slices of bacon
1 medium carrot, shredded
1/4 cup water

Rub:
1/2 tsp onion powder
1  1/2 tsp thyme
1/2 tsp salt
1/4 tsp peper
1/2 tsp garlic powder
1 tsp paprika

Parsley to garnish

Mix the rub ingredients together and coat the chicken pieces. Set aside.

In a large pan fry the bacon then drain on a paper towel. You don't want to over cook it (my youngest called it "wooden" bacon if it was too crispy!) because it will be going in the oven to cook some more. Break it into pieces. Set aside.

In the same pan, and in the bacon fat, brown the chicken on all sides, then add the minced garlic. Remove to a plate and add the cabbage and 1/4 cup water to the pan scaping off the brown bits.

Layer onion slices, potato rounds and shredded carrot on top of the cabbage.

Add the bacon pieces and finally top with the chicken pieces.

Bake at 375F for 50-60 minutes.

And only one pan to wash after dinner!

Adapted from:
https://recipesfoodandcooking.com/2015/02/20/irish-chicken/

Four Cheese Spaghetti Pie

So it's Saturday...you made it through another week! 

Here's a time saver. If you're making spaghetti during the week just cook up some extra, drain it and toss with a tsp of olive oil. Keep it in a container in the fridge until you're ready to make this meal. It comes together in no time!

1/2 box spaghetti (about 4 cups cooked)
2 tbsps butter
2 eggs
1/2 cup shredded cheddar

1  1/2 cups cottage cheese (or ricotta)
1/4 cup parmesan
1/4 tsp garlic powder
1 tsp pesto

1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1/2 red pepper, chopped
28 oz can diced tomatoes, drained
1 can tomato paste
1 tsp sugar
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper

1  1/2 cups shredded mozzarella

Grease a 10" pie plate and set aside.

Mix cooked and cooled spaghetti, butter, eggs and cheddar together and press into the pie plate.

Mix cottage cheese, parmesan, garlic powder and pesto together and layer over the spaghetti "crust".

In a skillet brown beef, onion, garlic and red pepper until no pink remains and the veggies are limp. Add drained canned tomatoes (keep juice to add to homemade soups), tomato paste, sugar and seasonings.

Top the cottage cheese layer with the meat sauce.

Bake uncovered at 350F  for 20 minutes. Then add the mozzarella and return to the oven for about 10 minutes.  Broil top a few minutes if you like it browned.

Cool 5-10 minutes before cutting.

Serves 4-6

Baked Lemon Chicken Primavera with Spaghetti

Prepare ahead of time and just pop in the oven. Lots of colour and taste! And it serves 8! 

2 tsp minced garlic
2 cups cubed chicken breast (2 large)
1 tbsps olive oil
2 cups broccoli florets
1/2-3/4 cup thinly sliced carrots
1 large yellow pepper, chopped
1  1/2 cups cherry tomatoes
salt and pepper to taste
16 oz/ 454 g spaghetti

Cook spaghetti as directed on package, reserve 1/4 cup of pasta water, then drain and set aside.

Drop broccoli and carrots into boiling salted water and cook 3-5 minutes. Drain and set aside as well.

Cook chicken in olive oil until just cooked then add garlic and yellow pepper. Toss 1-2 minutes. Add the cherry tomatoes and par-boiled broccoli and carrots.

Salt and pepper to taste. (We like pepper!)

Sauce:

1 tsp olive oil

1 tsp butter

1 tbsp flour

1 can evaporated milk, 350ml/ 12 oz size

3/4 cup shredded mozzarella

1/4 cup parmesan

zest and juice of 1 lemon

salt and pepper

1/4 cup pasta water

Whisk olive oil, butter and flour together on medium heat and whisk in evaporated milk. Cook until thickened and add the mozzarella, parmesan, zest, juice, salt and pepper. Add enough pasta water for the consistency you like. Remember the sauce will thicken while baking. I used the full 1/4 cup.

Combine the chicken/veggies, spaghetti and sauce.

Pour into a 13 X 9" baking dish that has been sprayed with cooking oil.  Cover with foil and bake at 400 F for 30 minutes.

Remove foil, add an additional 1/2 cup mozzarella and 1/4 cup parmesan and bake another 10 minutes.

Sprinkle torn basil leaves and serve.

Adapted from
http://www.recipegirl.com/2013/01/04/baked-lemon-chicken-spaghetti-primavera/

Baked Pita Quesadilla

When you don't have tortillas in the house but still crave quesadilla...

3 medium pitas, cut in quarters but not split
1  lb ground beef
small onion, diced
some shredded carrot
1 1/2 cups salsa
2 cups shredded cheese
1/2 cup kidney beans 

Break up and brown the ground beef and onion in a large skillet.

Remove any excess fat. Remove from heat and add 1 cup cheese, 1/2 cup salsa, shredded carrot and beans.
Spread 1/2 cup salsa on the bottom of a 8 X 8" baking dish and divide the meat evenly between the quartered pitas. I cut them in quarters before assembly which made assembly a little slower than if the pitas were whole. But pre-quartering did make for nice neat serving pieces.

Top with remaining salsa and cheese

Bake, covered, at 375 F for 20 minutes. Then uncover and bake an additional 10 minutes.

Serves 3-4