Vegetarian Enchilada Casserole

If you read my blog a lot, you know about my love affair with enchiladas.  Vegetarian, meat, breakfast, homemade sauce, canned sauce, green sauce, avocado sauce... they're all delicious to me.  This recipe is actually a lot like my crockpot enchiladas, but in an even easier way.  Just cook a package of boca soy crumbles with some enchilada sauce and layer up tortillas in a pan with some cheese.  Delicious! 

Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole

Ingredients:
2 15 oz. red enchilada sauce cans
12 oz. frozen soy crumbles (I used Boca brand)
4 oz. frozen corn
1 tablespoon vegetable oil
20 4-inch round corn tortillas, cut into thin strips
2 cups cheese
Salt and pepper, to taste
Optional toppings: avocado, sour cream, tomatoes, cilantro

Preparation:
Preheat the oven to 375 degrees.
Heat the oil in a large skillet and add the crumbles to the pan.
Add 1 can of sauce to the skillet and simmer for about 5 minutes minutes.
Add corn and simmer for about 5 more minutes.
Taste and season with salt and pepper.
In a greased 9x13 pan, spread a thin layer of sauce on the bottom.
Layer the tortillas, crumbles and corn mixture, sauce, and cheese (I did three layers, ending with cheese on top).
Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes, or until the cheese is slightly browned.
Add any toppings you like.
Enjoy!

Recipe adapted from Pinch of Yum

Zucchini Rollups

Last time I went home my Mom gave me a pound of ground beef so I made meatballs with it and needed something to go with them.  I didn't want pasta because I just made pasta a few days earlier and decided to take advantage of zucchini being in season and made these.  They were much more time intensive than I had intended, but they were delicious!

If you're vegetarian, these would be great with veggie meatballs or some salad and Italian bread.

Zucchini Rollups

Zucchini Rollups

Ingredients:

1 1/2 cup ricotta

3/4 cup parmesan, divided (the kind in the green container)

1 egg, lightly beaten

1 clove garlic, minced

1/2 tsp. Italian seasoning

Kosher salt, to taste

Freshly ground black pepper, to taste 

4 medium zucchinis, sliced thin, with a vegetable peeler or mandolin 

1 1/2 cup marinara

1 cup shredded mozzarella

Preparation:

Preheat oven to 350° and spray a large baking dish with cooking spray.

In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.

On a clean working surface, lay out four slices of zucchini so that they are slightly overlapping and place a spoonful of the ricotta mixture on top. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture.

Spoon marinara on top of the zucchini, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.

Bake until the zucchini is tender and the cheese has melted, about 30 minutes.

Let dish rest for 5 minutes.

Enjoy!

Recipe adapted from delish. 

Chicken Enchilada Pie

With the weather cooling down, I can finally turn on my oven at dinner (though I did intend to make this yesterday when it was rainy and in the 60s, but Matt wanted to order pizza, so what can you do?).  This, with some tweaks from the original recipe, turned into a great meal... Matt even had thirds!
If you wanted to, you could make this vegetarian by using a can of black beans instead of the chicken on top and it would still be great!

Chicken Enchilada Pie

Chicken Enchilada Pie

Ingredients:
1/3 cup milk
1 egg
1 Tbsp. taco seasoning, divided
1/8 tsp. black pepper
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce
2 cups cooked chicken breast, shredded or diced
3/4 cup cheddar cheese, shredded
Optional Toppings: 
1 scallion, sliced
2 radishes, sliced thin
cilantro, to taste,
1/4 cotija or feta cheese

Preparation:
Preheat oven to 400°.
Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round, 9'' pie plate, coated with cooking spray.
Bake for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1/2 tablespoon taco seasoning. When cornbread is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork).
Pour enchilada sauce over top. Top with chicken; sprinkle with cheese.
Bake for 15 minutes or until cheese melts.
Remove from oven; let stand 5 minutes.
Sprinkle with toppings.
Enjoy!

Recipe adapted from Lindsay at Pinch of Yum.

Skillet Cheesy Quinoa with Broccoli and Chicken

Tonight I really wanted to make a casserole, but the temperatures have skyrocketed again here in Philly, so that wasn't really an option.  However, I satisfied my craving by making this skillet cheesy quinoa with broccoli and chicken.
You may now be asking, "why isn't chicken the first ingredient?"  Well, I have had chicken take a back seat in this dish and amped up the healthy quinoa and broccoli, with less of a focus on the meat.  This way you get some protein, healthy grains, and your veggies.  The cheese adds a salty layer and really makes it feel like a casserole.  Delicious!

Skillet Cheesy Quinoa with Broccoli and Chicken

Skillet Cheesy Quinoa with Broccoli and Chicken

Ingredients:
1 Tbsp. oil
1 large onion, diced
2 cloves garlic, minced
1 cup quinoa, rinsed
2 cups chicken broth
1/4 tsp. dried thyme
Salt and Pepper, to taste
1 large head broccoli, chopped small
1 1/2 cups cooked rotisserie chicken, chopped
1 cup shredded cheddar jack cheese

Preparation:
Heat oil in large skillet over medium heat.
Add onions and saute for about 2 minutes.
Add garlic and saute for about 1 minute.
Add quinoa and toast for 1 minute, stirring a few times.
Add broth, thyme, salt, and pepper.
Bring to a boil, turn down heat to low, cover and simmer for 12 minutes.
Add broccoli on top of quinoa and cover back up.  Simmer for another 10 minutes.
Add chicken and cheese.
Cover and cook for another 2-3 minutes, or until cheese has melted and chicken is warmed through.
Enjoy!

Recipe adapted from Cooking Classy

Zucchini Green Chile Enchiladas

Alright, first things first, it's been a really long time since I last posted, but I've been so busy!  I've moved up in the world of teaching to 2nd grade and we start next week!  I also have been crazy busy with my online grad classes AND we just moved into a house!  That we bought!

Of course, my first post back is enchiladas.  If you're an avid reader, you know I love making enchiladas.  (For example, my most popular Cheesy White Chicken Enchiladas or my Vegetarian Crockpot Enchiladas).

ANYWAY, these enchiladas are awesome.  Zucchini is the star of these, which is perfect for summer.  It was finally cool enough to turn my oven on and use some fresh summer veggies!  I did add about one chicken breast into my filling, but only because I needed to use it up.  I omitted it in the recipe below, but if you're feeling like you need to add some meat, go right ahead.

Zucchini Green Chile Enchiladas 

Zucchini Green Chile Enchiladas

Ingredients:
1 tsp. vegetable oil
2 zucchini, quartered
1 large onion, diced
1 tsp. salt
1 tsp. cumin
1 tsp. chile powder
1.5 cups corn
2 cloves garlic, minced
1 28 ounce green chile enchilada sauce
8 large flour tortillas
2 cups cheddar jack cheese
1/4 cup cilantro (optional)

Preparation:
Preheat oven to 350.
Heat vegetable oil in large skillet over medium heat.
Add onion and cook until translucent but still crunchy, about 4 minutes.
Add zucchini, garlic, salt, cumin, and chile powder.  Cook until soft, but still a little crunchy, about 6 minutes.
Add corn and cook for 1 minute.
Meanwhile, line a 9x13 pan with foil.  Add half a cup of enchilada sauce into pan.
Take each tortilla and fill it with about 1/4 cup of zucchini mixture, rolling it as you go.  Place seam-side down in pan.  Repeat until you've filled all your tortillas.
Pour the rest of the sauce on top, spreading it out and making sure the tortillas are covered.  Add cheese and cover with foil.
Bake 10 minutes.
Remove foil and bake another 8 minutes.
Remove from oven and sprinkle on cilantro.
Enjoy!

Breakfast Enchiladas

Now, you guys definitely know how much I love enchiladas by now. (Need proof, check out some of my favorites: Spinach and Black Bean Enchiladas, Cheesy White Chicken Enchiladas, Chicken and Avocado Enchiladas, and Vegetarian Crockpot Enchiladas.  Now, I found a way to have enchiladas for breakfast too!  (Not that I didn't eat the aforementioned as leftovers for breakfast).  These are great because I can see myself putting whatever I want in them... I was thinking bacon and leeks next time!  They would also be SUPER easy to make vegetarian as well!
Note that these enchiladas soak in the egg mixture overnight, so if you want to eat enchiladas immediately, try a different recipe!

Breakfast Enchiladas

Breakfast Enchiladas

Ingredients:
2 cups cubed and cooked ham
½ cup chopped green onions
2 cups shredded cheddar cheese, divided
8 flour tortillas (6-8 inches)
1¼ cup half-and-half
4 whole eggs
½ teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

Preparation:
In a medium bowl stir together ham, green onions and 1 1/2 cups of cheese (save the remaining ½ cup for later). Spray a 9x13 inch baking pan with cooking spray. Place a good amount of ham mixture onto a tortilla, careful not to over fill them. Roll up tortilla and place seam side down in the baking pan. Roll up all tortillas and place them into the baking dish with the sides touching.
Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining ½ cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions.
Enjoy!

Recipe adapted from The Girl Who Ate Everything

French Toast Casserole

The pope being in Philly means one thing... 5 day weekend!  To celebrate, I decided to make French toast... we had to have something with our mimosas!  I ended up going a little easier and translated French toast into a French toast casserole.  We topped ours with strawberries, which was a good thing because it was so sweet! (Syrup would definitely have sent us to the dentist).  Bacon on the side made this a wonderful brunch!

French Toast Casserole 

French Toast Casserole

Ingredients:

French Toast:
1 loaf Crusty French Bread (I actually used regular wheat, but French bread would have been much better)
8 whole Eggs
2 cups Whole Milk
1/2 cup Whipping (heavy) Cream
3/4 cups Sugar
2 Tablespoons Vanilla Extract

Topping:
1/2 cup All-purpose Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (Strawberries, blueberries, bananas, etc.)

Preparation:
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with Fresh fruit.
Enjoy!

Recipe adapted from Ree Drummond

Denver Frittata

Today I decided to clean out all of the leftovers in the fridge, and that amounted to all the ingredients for a Denver omelet.  However, with my new pots and pans, I have not figured out how to properly cook an egg.  (They're stainless steel, how do you work those things!?)  Anyway, I figured since it was the weekend I would use the oven and bake it up.
I also only had a yellow pepper, but I would normally use a green pepper in this dish, as per a traditional Denver omelet.  (Though it was still very good!)
The best part about this meal is that it is great for any meal of the day!  Though we served it for dinner, it could be a great breakfast or lunch.  I served mine with homemade bread.  Yummy!

Denver Frittata

Denver Frittata

Ingredients:
1 Tbsp. butter
1/2 medium onion, chopped
1/2 green pepper, chopped
1 cup ham, diced
8 large eggs
1/4 cup milk
1/2 cup sharp cheddar cheese
Salt and pepper, to taste

Preparation:
Preheat oven to 400.
Spray a 9 or 10 inch round pan with cooking spray.
Over medium heat, add butter to a large skillet.  Once the butter is melted, add onion and peppers.  Cook 3-4 minutes, or until the onions get soft.  Add the ham, and cook until warmed through.
Meanwhile, add the eggs and milk to a large bowl.  Whisk until combined.  Add ham mixture and cheese.  Stir well. Add to greased pan.
Cook 20-25 minutes, or until the egg is no longer runny (when you insert a knife in the middle, it should come out clean).
Enjoy!

Recipe adapted from The Girl Who Ate Everything

Spinach and Black Bean Enchiladas

I'm back at it with enchiladas.  You know they're my favorite by now, and they're the best because they're so easy!  This vegetarian version is delicious and filling!  You know I'm a little weary of not being full after vegetarian meals, but these were great!
These were also a little spicier than I had intended, the pepper jack I used was spicier than the normal kind I use- whoops!

Spinach and Black Bean Enchiladas 

Spinach and Black Bean Enchiladas

Ingredients:
1 (15 oz.) can of corn, drained
1 (9 oz.) box of frozen spinach, thawed and drained
1 (15 oz.) can of black beans, drained
1 (8 oz.) brick of pepper jack cheese
12 corn tortillas (I used taco size)
1 1/2 Tbsp. taco seasoning
1 (10 oz.) can of enchilada sauce
1 jalapeno, diced and seeded (optional)
3 Tbsp. fresh cilantro, divided
5 scallions, white and green parts divided

Preparation:
Preheat oven to 400 F.
Place corn, spinach, black beans, 1 cup of cheese, taco seasoning, 1 Tbsp. cilantro, jalapeno, and the white parts of the scallions. Mix until combined.
Take a 9x13 pan and spray the bottom with cooking spray.
Fill each tortilla with a heaping amount of filling (they should just close) and place seam-side down into the pan.  Repeat until pan is full.
Top with enchilada sauce, spreading so that all of the tortillas have some sauce on them.
Top with remaining cheese.
Bake for 15 minutes.
Top with remaining scallions and cilantro.
Enjoy!

Recipe adapted from Perry's Plate

Black Bean Lasagna

Whilst looking for my vegetarian recipe of the week, I found this recipe and it piqued my interest.  I usually try to find variations of classic dishes, though I tout myself as a lasagna purest.  Lasagna is my favorite food, and I try not to mess with it.  This recipe seemed interesting, and anything with Mexican flavors is an automatic sure thing for me.
Shut up.  This was delicious.  I had seconds (which is rare), Matt had thirds.  I would perhaps add more peppers and some corn if you wanted to bulk up the vegetables, but it was great, as is!

Black Bean Lasagna 

Black Bean Lasagna

Ingredients:

12 no-boil lasagna noodles
1 tsp. olive oil
2 (15 oz.) cans black beans, rinsed and drained
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
3 cloves garlic, minced
1 (29 oz.) can tomato puree
1/2 Tbsp. cumin
1/4 cup fresh cilantro, chopped
1 (15 oz.) container ricotta
1 (8 oz.)packed cream cheese
1/4 cup sour cream
Garnish: chopped tomatoes, fresh cilantro, sour cream (optional)

Preparation:

Preheat oven to 350.
Mash one can of beans; set aside.
Heat oil in a large skillet over medium heat.  When hot, add onion, pepper, and garlic.  Cook until tender, about 3 minutes.  Add mashed beans, unmashed beans, tomato sauce, cilantro, and cumin.  Heat through.
In a large bowl combine ricotta, cream cheese, and sour cream; set aside.  Spray a lasagna pan with cooking spray.  Arrange 4 noodles, slightly overlapping them, in the dish.  Top with one-third of the bean mixture, making sure to completely cover the noodles.  Spread half the cheese mixture on top of bean mixture.  Repeat layers two more times, ending with the bean mixture.
Bake, covered, for 40-45 minutes, or until heated through. Let stand for 10 minutes.  Garnish with tomatoes, cilantro, and a dollop of sour cream, if desired.
Enjoy!

Recipe adapted from Recipe.com

Chicken and Vegetable Casserole

This dinner totally came about because I had dibs and dabs of vegetables left and I had to use them up before they went bad. After looking online to get basic cook times of a chicken casserole, I came up with this variation, and I must say that it was pretty delicious!  This recipe can also be a jumping off point based on what veggies you have to use up in your house.

Chicken and Vegetable Casserole

Chicken and Vegetable Casserole

Ingredients:
1 tsp. olive oil
2 chicken breasts, cubed
2 stalks celery, diced
2 carrots, peeled and diced
1 cup corn kernels
1 clove garlic, minced
1 (10 oz.) can cream of chicken soup
1 cup Greek yogurt
1 cup shredded cheddar cheese
3 Tbsp. fresh parsley, minced
1/4 cup Italian breadcrumbs
1 Tbsp. butter, melted
Salt and pepper, to taste

Preparation:
Preheat oven to 350.
Heat olive oil in a medium frying pan over medium heat.  Add chicken when hot.  Season with salt and pepper.
Cook until not pink anymore.  (Don't worry if it's not completely done, you're going to cook it longer.)
Combine chicken, celery, carrots, garlic, cream of chicken soup, Greek yogurt, cheese, and parsley in a greased casserole dish.
In a small bowl, combine bread crumbs and butter.  Spread over the top of the casserole.
Cook for 30-35 minutes, or until breadcrumbs are golden brown.
Enjoy!

Chicken and Biscuit Casserole

I had a can of biscuits about to expire in the fridge today and really needed to use them up.  Alyssa requested chicken and biscuits, so I set out to find a recipe.  The one I came across called for green chiles, which I found to be a little weird, so I replaced them with peas, carrots, and corn... more of a pot pie filling.

Ultimately, this ended up being a pot pie casserole with biscuits on top instead of pie crust... it was still delicious though!

Chicken and Biscuit Casserole

How creamy!

Chicken and Biscuit Casserole

Ingredients:

1 Tbsp. butter
*4 chicken thighs, skinned, deboned, and cut into bite-sized pieces
1 (10 oz.) can cream of chicken soup
1 cup sour cream
**1 cup frozen peas
**1 cup frozen corn
**1 cup carrots
1 small onion, diced
1 can of biscuits
1/2 Tbsp. paprika
1/2 Tbsp. garlic powder
2 bay leaves
Salt and Pepper, to taste

Preparation:
Heat oven to 350.
Boil chicken about 8 minutes in a medium pot with the bay leaves.
Meanwhile, in a large skillet, melt butter over medium heat and saute onions until soft.  Add garlic, paprika, and fresh vegetables.  Cook until vegetables are soft.
Add cream of chicken soup, sour cream, and frozen vegetables.  Cook together to warm for about 5 minutes.
Drain chicken and add to mixture.  Stir together.
Spray 9x13 pan with cooking spray.
Pour mixture into the bottom of the pan.
Place in the oven and cook for about 15 minutes.
Take pan out of the oven and place biscuits on top.
Cook for an additional 20 minutes.
Enjoy!

Recipe adapted from Life in the Dub Lane

*You can use chicken breasts instead of thighs, though the dark meat adds juiciness
**You can also use 3 cups frozen mixed vegetables

Herbed Chicken Meatballs with Coconut Sauce

I found this recipe in my favorite casserole cookbook last week and knew I had to make them.  I love Thai flavors, and to use them in meatballs?  I was sold.  They came out a little bland, so I added some red curry paste for some added umph. (Plus, I need to use that up!  I feel like I have been using it for years.)
Serve these over some jasmine rice and use that extra sauce for the rice.

Herbed Chicken Meatballs with Coconut Sauce

Herbed Chicken Meatballs with Coconut Sauce

Ingredients:

Meatballs
1 lb. ground chicken
3/4 cup panko breadcrumbs
1/4 cup fresh cilantro, minced
1 egg, beaten
1/4 cup milk
1 small onion, peeled
2 cloves garlic, peeled
1 Tbsp. olive oil
1/2 tsp. lemon juice
1 tsp. salt
Sauce
1 (14 oz.) can of coconut milk
2 tsp. cornstarch
1 Tbsp. vegetable oil
2 tsp. ginger
1 tsp. chives
1/2 cup chicken broth
1/2 tsp. salt
1 tsp. red curry paste
1 Tbsp. lemon juice

Preparation: 
Preheat the oven to 400 and lightly grease the baking dish with cooking spray.  Combine the milk and bread crumbs in a large bowl.
Use a box grater to finely grate the onion and garlic.  Add the grated onion and garlic to the large bowl. Mix in chicken, olive oil, egg, cilantro, and lemon juice.  Mix thoroughly with your hands.
Form into about 16 meatballs in the prepared baking dish. Cook for about 15 minutes, or until the meatballs are browned.
Meanwhile, heat the vegetable oil in a small saucepan and add the curry paste.  Cook for about one minute, then add coconut milk, cornstarch, chicken broth, salt, chives, and ginger.  Whisk and cook over low heat until the sauce has thickened slightly.  Stir in lemon juice.
Pour the sauce over the meatballs in their dish and turn down the oven to 325.  Bake for an additional 20 minutes.  Serve with extra cilantro.
Enjoy!

Recipe adapted from Not Your Mother's Casseroles by Faith Durand

Cheesy White Chicken Enchiladas

I found this recipe online and this sounded like the perfect way to serve enchiladas to my sister, and as you know my love for enchiladas, I was game.  The only issue is that this recipe basically calls for no Mexican ingredients... the only way these can be called enchiladas is the tortilla shells.  However, I decided to add some more spices to these, which I'm glad I did because they would have been a little bland.

Cheesy White Chicken Enchiladas

Close-up!

Cheesy White Chicken Enchiladas 

Ingredients:
8 flour tortillas, soft taco size
1 cup chicken, cooked, shredded
1 cup corn
2 cups shredded cheese, divided
3 Tbsp. butter
3 Tbsp. flour
1 1/4 cup chicken broth
1 10 oz. can cream of chicken soup
1 cup plain greek yogurt
1 Tbsp. cumin
1 Tbsp. cilantro
1/4 tsp. black pepper
Fresh cilantro, for serving, optional

Preparation: 
Preheat oven to 350.
Spray baking dish with cooking spray.
Fill each tortilla with half a handful each of corn and chicken and a sprinkle of cheese.  Roll and place seam side down in the baking dish.
In a medium pot over medium heat, melt butter.  Add flour and whisk into paste.  Add chicken broth, cream of chicken soup, yogurt, salt, pepper, cumin, and dried cilantro.  Whisk for about five minutes, until well blended.
Pour over enchiladas and top enchiladas with remaining shredded cheese.
Bake for 25-30 minutes.
Top with fresh cilantro.
Enjoy!

Recipe adapted from Food Family Finds

Butternut Squash Lasagna

Squash was on sale this week at the grocery store, which is perfect because with fall finally in the air, I wanted to make this fall lasagna!  Though the recipe called for more fresh herbs than I had, I still think it turned out great!

Butternut Squash Lasagna 

Butternut Squash Lasagna

Butternut Squash Lasagna

Ingredients:
One 3-4 pound butternut squash
Olive oil
Salt and Pepper, to taste
1/2 pound no boil lasagna noodles
1/2 Tbsp. butter
1 Tbsp. sage
6 cloves garlic, minced
1 pound ricotta cheese, drained of excess liquid
2 large eggs, beaten
1/2 cup heavy cream, divided
1 cup low sodium chicken broth (to make this vegetarian, use vegetable broth)
3/4 cup grated parmesan cheese (I used a 4 cheese blend)
Ground nutmeg
8 ounces fresh mozzarella cheese, cut into small cubes

Preparation:
Preheat oven to 400.  Spray the casserole dish with cooking spray.
Cut the squash in half lengthwise and scoop out the seeds.  Lightly brush with olive oil and sprinkle with salt and pepper.  Place the squash halves, cut side up, on a large baking sheet and roast in the oven for 45 minutes, or until tender.  Remove from oven and let cool.
Reduce oven temperature to 375.
Melt the butter in a small frying pan over low heat.  Add the garlic and saute to golden.
Stir together ricotta, eggs, and 1/4 cup of the heavy cream.  Add the sage and garlic and mix well.  Season with 1 tsp. of salt and pepper.
Scoop the cooled squash out of the skin and place it in a bowl.  Mash it with a fork and stir in the remaining cream, chicken broth, and 1/2 cup of parmesan cheese.  Season with 1/2 tsp. of nutmeg, 1 tsp. of salt, and pepper to taste.
Spread a few spoonfuls of the ricotta mixture on the bottom of the baking dish.  Layer with lasagna noodles, (it's okay if they overlap a little).
Spread half the remaining ricotta mixture, noodles, half the squash, and sprinkle mozzarella.
Repeat layers.
Sprinkle remaining parmesan and mozzarella. Sprinkle with nutmeg.  (Careful, it can overwhelm!)
Cover loosely with foil and bake for 45 minutes.
Take off foil and bake for another 15 minutes.
Let stand for 15 minutes before eating.

Recipe Adapted from Not Your Mother's Casseroles by Faith Durand

Eggplant Parmigiana

Before I went to the grocery store this week, I decided to check out the farmer's market.  I haven't been down there before, and my friend Hilary was visiting, so I figured we could check it out together!  Among other things, I got a lovely looking eggplant!  When I got home, I found out that mozzarella was on sale this week, so it seemed like fate.  Eggplant Parm!  Of course, I had to call my mom for her recipe. Bonus, this recipe is much healthier than normal eggplant parm because the eggplant is baked instead of fried!  Hooray!

Eggplant Parmigiana

I halved the recipe and Matt ate the whole thing.  Well, actually he ate the whole thing except for two bites.  Trust me, it's super good.

Eggplant Parmigiana 

This picture is my updated picture, because the light was better!  I served it with some arugula salad for a yummy dish! 

Eggplant Parmigiana 

Ingredients:

2 large eggs

2 Tbsp. skim milk

1 cup Italian flavored bread crumbs

1 13/4 -2 lb. eggplant (or 2 1 lb. eggplants)

2 tsp. olive oil

1 jar of your favorite sauce

1 cup shredded mozzarella cheese (I used fresh mozzarella that I shredded)

Grated parmesan cheese (I used grated 4 cheese blend that had parmesan, asiago, fontina, and mozzarella)

Pepperoni, optional

Preparation: 

Preheat oven to 375, spray 2 baking sheets with cooking spray.
Meanwhile, lightly beat eggs and milk in shallow bowl. Place the bread crumbs in another shallow bowl.  Dip eggplant in the egg mixture, then in the bread crumbs and arrange in a single layer on the baking pans.  Lightly spray the eggplant with the cooking spray, season with salt & pepper & spices.  Bake for 10 minutes, flip, and bake for 10 more minutes.
Spoon sauce in the bottom of a baking dish. Top with a layer of cooked eggplant, pepperoni (if using), mozzarella cheese,  repeat. Top with mozzarella cheese and parmesan cheese.  Bake uncovered until hot and bubbly about 30 minutes.  Let stand 10 minutes before serving.

Chicken and Avocado Enchiladas

Another post about enchiladas?  Does this girl eat anything else?  If I had it my way, I really wouldn't.  I think Matt might get sick of them though.  However, he has put up with them twice in the past two weeks as well as a casserole version.  Delicious!  In this version, we lightened things up and used a fresh avocado sauce!  (Alyssa came into the kitchen and asked why the sauce was green, once I told her it was avocados though, it was fine.)
I'm always a little wary using different sauces on my enchiladas, I like them with red chile sauce, or my favorite way, with tomatillo sauce.  However, these turned out wonderfully!  This sauce is rockin'.  I would eat this on everything.  For real.  If you don't make the enchiladas, at least make the sauce.  (I tore up a tortilla to dunk in the sauce before I rolled them all out just so I wouldn't feel gross about eating the sauce with a spoon.)

Chicken and Avocado Enchiladas

Chicken and Avocado Enchiladas

Ingredients:
For the Enchilada:
3 Tbsp. olive oil, divided
1 medium white onion, thinly sliced
2 small poblano peppers, stemmed, deseeded, and thinly sliced
1 jalapeno, stemmed, deseeded, and thinly sliced
8 10'' flour tortillas (You can also use corn to make these gluten-free, but Matt won't eat them, so flour it is)
2 chicken breasts
2 tsp. taco seasoning
2-3 cups Monterrey Jack Cheese, shredded
Optional: fresh cilantro, sour cream, shredded cheese, for garnish

For the Avocado Sauce:
2 Tbsp. butter
2 Tbsp. flour
2 cups chicken broth
3/4 cup sour cream
2 tsp. taco seasoning
2 avocados, peeled and pitted
3/4 cup fresh cilantro
2 tsp. lime juice

Preparation:
For the enchiladas:
Preheat the oven to 375 degrees. Grease a 9x13 baking dish.
Prepare the avocado sauce, as described below.
In a large skillet, heat 1 Tbsp. olive oil over medium-high heat.  Rub both sides of chicken breasts with taco seasoning.  Add to skillet.  Cover.  Cook on first side 9 minutes, flip, cook an additional 4-5 minutes.
In the same skillet, heat remaining olive oil over medium-high heat.  Add onion, poblano, and jalapeno and saute for 5-6 minutes, or until the onions are translucent.  Remove from heat.
To assemble the enchiladas, place tortilla on a flat surface.  Spread a spoonful of avocado sauce in the middle of the tortilla.  Scoop even amounts of vegetables, chicken, and cheese.  Carefully roll the tortilla and place it seam side down in the baking dish.  Repeat with all tortillas.  Drizzle the top with about half of the remaining sauce.
Cover the dish with foil and bake for 20 minutes.
Remove from oven.  Top each enchilada with avocado sauce.  You can also garnish with fresh cilantro, cheese, and sour cream.

For the avocado sauce:
Melt the butter in a skillet over medium-high heat.  Add the flour, whisking until golden and bubbly, about 2 minutes.  Slowly whisk the broth into the flour mixture.  Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.  Stir in sour cream and taco seasoning, whisking to remove any lumps.  Remove from heat and transfer to a food processor or blender.  Add avocados, cilantro, and lime juice.  Pulse until well-blended.

Recipe Adapted from Gimme Some Oven

Enchilada Noodle Casserole

If you have ever visited my blog before, I'm sure you realize by now that Mexican food is my favorite food.  So, now that the cool fall weather is here, I can finalize make casseroles!  Hooray!
Of course, it wouldn't be my blog without me missing some ingredient, so right before I started cooking, I realized I didn't have any cheese!  What is a casserole without cheese!?  Oh well, I can attest that this is still quite delicious, despite the lack of cheese.  Plus, now that I have scheduled two wedding dress appointments, it's probably a good thing we didn't have any cheese.

Enchilada Casserole

Enchilada Casserole

Ingredients:
1 pound ground beef
1 tsp. chili powder
1/2 tsp. cumin
5 oz. cream cheese
1/4 cup sour cream
1 (10 oz.) can enchilada sauce
1 (10 oz.) can diced tomatoes with green chiles
1 (14.5 oz.) can corn, drained
6 oz. egg noodles
Salt & Pepper, to taste

Preparation:
Preheat oven to 350.
Cook egg noodles according to package directions.  Drain.  Set aside.
In a large skillet, brown ground beef and drain fat.  Add chili powder, cumin, salt, and pepper.
Add cream cheese until melted and combined.
Put noodles back into large pot you cooked them in.  Add sour cream, enchilada sauce, corn, and tomatoes.  Add meat mixture.  Stir to combine.
Pour mixture into a casserole dish.
Bake 15 minutes.
Enjoy!

Recipe Adapted from Table for Two

Ham and Pepper Casserole

Tonight's dinner was supposed to be a Denver omelette.  However, when I opened up the egg carton, there were only three eggs!  The ham was already out of the freezer, and I had already bought a green pepper for the omelette.  Hence, this casserole was born!

Ham and Pepper Casserole

Look at that ooze!

Update: Matt ate half the pan!

Ham and Pepper Casserole

Ingredients:
3 cups cooked ham, cubed (I used ham steaks, but feel free to use leftovers!)
1 green pepper, cubed
1 8 ounce package cream cheese
1 cup milk
6 ounces egg noodles
1 Tbsp. chopped onion
1/2 Tbsp. garlic powder
1/2 Tbsp. parsley
1/2 cup cheddar cheese, shredded
1/2 cup french fried onions

Preparation:
Preheat oven to 350.
Prepare egg noodles according to package directions.  Drain.
Melt down cream cheese and milk in a saucepan over medium heat.  Whisk until smooth.
Combine all ingredients  except for cheddar cheese and french fried onions in a greased casserole dish.
Mix well.
Top with cheddar cheese and french fried onions.
Bake for 20-30 minutes, or until top is bubbling.
Let set for 5 minutes.
Enjoy!

Summertime Macaroni and Cheese

What says summer more than hotdogs?  I really was in the mood the some hotdogs today, but macaroni and cheese was already on the menu.  So, why not both?  I didn't see a reason why not!
Also, it's been really hot here in Philly, so this is for stovetop, but if it's cooler where you are, feel free to throw it in the oven!

Summertime Macaroni and Cheese

Summertime Macaroni and Cheese

Ingredients
1 pound hotdogs, sliced
1 onion, diced
2 Tbsp. butter
8 ounces shell macaroni
2 cups milk (I used skim)
3 Tbsp. flour
1/2 tsp. black pepper
1 Tbsp. ground mustard
2 cups sharp cheddar cheese
1 cup canned french fried onions, optional
1/2 cup fresh tomatoes, diced, optional

Preparation
If you plan to use the french fried onions, preheat broiler, if it's too hot, that's fine too.
In a large pot, cook pasta according to directions.  Drain.
Meanwhile, in a large skillet, saute butter and onions over medium heat.  After about one minute, add in hotdogs. Cook until onions are translucent.  Set aside.
Using the same skillet, combine milk, flour, pepper, and mustard, whisking constantly.  Cook for about four minutes, or until thick.  Remove from heat and whisk in cheese.
Combine cheese mixture, pasta, and hotdog mixture in large pot.  Mix well.
*If putting macaroni and cheese in the oven, transfer to casserole dish and top with french fried onions. Broil 3-4 minutes.
Top with fresh tomatoes if using.
Enjoy!

Recipe Adapted from Cooking Light