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Tag Archives: casserole

Loaded Cauliflower

Now that I’ve booked my cruise, it’s time to start eating more healthy. I’ve tried low carb before and it really seems to work, so I’ll try it again.  I found this recipe on Facebook, and it kind of reminded me of loaded cheese fries, but with cauliflower instead of fries.   I can’t find the website where I found this recipe.  When I find it again, I’ll add the originator’s website.  This was SOO good. I WILL be making this again!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Sharp Cheddar Cheese
8 oz container sliced mushrooms
Jalapeños to taste (optional) (I only put it on half)

Directions:
Preheat oven to 425°
In a large pot steam the cauliflower for about 10 minutes.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms, and cauliflower.  Place the mix in a baking dish and cover with remaining 1 cup of cheese, chives, and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted.

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Easy Cowboy Cornbread Casserole

I saw this recipe on Facebook last month and it’s been on my mind ever since.  I’ve been waiting on the weather to get a little cooler since cool weather and cornbread go hand in hand!  I’m pretty sure that this isn’t low carb, but sometimes you have to live a little!  This was well worth the wait!  Where has this been all my life!?

Ingredients:

Corn Bread 
2 packages of Mexican Cornbread Mix
1 can of Cream Style Corn
Jalapeño slices
Eggs
Milk

Center
2 lbs Hamburger Meat
2 cans rotel
1 can Ranch Style Beans
Chopped onions
Bag of shredded Cheese

20131006-195340.jpgBrown the ground beef, drain the grease….add ro-tel, onions, and ranch style beans.  Simmer for 10 minutes.

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Make the cornbread according to directions on the back of the bag, add Can of Cream of Corn, jalapeños and half of the bag of cheese.20131006-195410.jpg

Grease the bottom of the 8×12 casserole dish.  Pour half of the cornbread mix to the bottom of the pan. 20131006-195424.jpgAdd the meat mixture, then put the other half of the cheese on top.

20131006-195438.jpgCover the meat mixture with the other half of the cornbread mixture.  

20131006-195449.jpgCook in the oven at 400 degrees for 45 minutes or until you can poke a toothpick in the middle and not get any mix on it.

20131006-195459.jpgServe and eat!

Sour Cream Chicken Enchilada Casserole

I haven’t posted a blog in a while! I have been so busy that I have gotten a little behind on things. I haven’t even been walking, which is really starting to affect my mood. I’ll get back going with that next week and maybe catch up on my blog.  I actually have two more recipes to blog about, but since I made this one tonight and had my phone camera there, I thought I’d post a picture of this first!

This was supposed to be enchiladas, but I didn’t feel like making little rolls of chicken.

Ingredients:
Chicken (I bought a pre cooked chicken from Krogers)
Corn Tortillas
Chopped Onion
Green Chiles
Sour Cream (I used sour cream light)
Mozzarella Cheese
Colby Jack Cheese (only because I didn’t have enough Mozzarella Cheese to cover the Casserole)

Spray Pam on the casserole dish. Put corn tortillas all over the bottom of the dish.  Put ripped up chicken on the tortillas.  Spread chopped onions on top of the chicken.  Cover with tortillas.

In a bowl mix sour cream and chiles.  Cover tortillas with mixture.  Top with cheeses.  Place in the oven for 30 minutes at 350.

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Broccoli Chicken Casserole

Last weekend I ran in the Rock and Roll Half Marathon.  I guess “ran” may be a bit of an exaggeration.  I ran part of it.  I ran for the first 2 miles and then I hit a real steep hill and had to walk to the top of it.  I ran for another 2 miles and then had to take a bathroom break, (which is kind of gross when all you have is a port-o-let).  After that I had to alternate walking and running in much shorter increments for the remaining 9 miles. I got a little added motivation to keep going at miles 5, 9, and 13 when I saw a very good friend cheering me on with a poster made especially for me with my favorite colors on it.  Every time I thought I couldn’t go another step, I thought about how I would be seeing her standing there in just a little bit.  I appreciated her being there more than she will ever know!!   I kept all my miles, (except the bathroom break mile), at under 13 minute miles.  I finished at 2:43:02.  The last time I attempted a half marathon, I finished in 3:07, so I was pretty proud of myself.  I love my medal. I want to start doing more races that give medals so I can start a medal collection. I’ve found lots of cool display frames for them, but it would look pretty silly with just one medal hanging there.  This weekend I will be riding in the Tour Dallas, but no medals for that!! DSCN0931

This week’s recipe turned out really good.  It is low carb, so I’m hoping by eating it for dinner this week, I will start to lose some weight.  I’ve put on a few pounds and I don’t want to let my weight get out of control!! I’m getting back on track with my food and my exercise!

Ingredients:
Rotisserie chicken (I guess you could cook you’re own chicken, but why?)
1 can of cream of mushroom soup
8 oz of cheddar cheese
1 bag of frozen broccoli
Sliced mushrooms (I bought them pre-sliced)
2 tsp of lemon pepper

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Get a Rotisserie Chicken from the grocery store.DSCN0924

Put Pam in a 9 X 9 casserole dish and tear up the chicken for the bottom layer.DSCN0925

Put broccoli over the chicken.DSCN0926

Put mushrooms on top of the broccoli and sprinkle lemon pepper over the mixture.DSCN0927In a bowl, mix cream of mushroom soup, half a can of water and about 6 ounces of cheese.
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Layer the cheese/soup mixture over the chicken, broccoli and mushrooms.  Put in the oven at 350 for about 45 minutes.

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Pull out of the oven and cover the casserole with more cheese and put back in the oven for another 10 – 15 minutes.

DSCN0930Pull out of the oven and eat. This casserole was even better the next day!!

Crescent Roll Breakfast Casserole

I love getting to cook Sunday breakfasts for my family, but I want to find a way to mix it up a little. I ordered a waffle maker from Amazon.com, but it didn’t show up in time for me to make waffles. I looked online for another breakfast casserole and I found one that was very similar to the last one I made, but just different enough to make it something new. Luckily, I have 3 weeks until the next time I have to cook for everyone. I’m pretty sure my waffle maker will be here by then!!

Ingredients

12 eggs
1 cup of cheese (or more if you like a lot of cheese like I do)
1 tube of sausage
1 tube of crescent rolls
Salt
Pepper

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Brown the SausageDSCN0896

Put Pam on a casserole dish and then roll out the crescent roll on to the dish. DSCN0897

Mix eggs, cheese, salt, and pepper in a bowl.DSCN0898

Put cooked sausage on the crescent roll.DSCN0900

Crescent Roll Breakfast

Crescent Roll Breakfast Casserole

Pour the egg/cheese mix over the sausage

Bake on 350 for 45 minutes or until cooked through.

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Easy Mexican Casserole

I always say that Mexican food is my favorite food, but in reality it probably isn’t. I only really like nachos and fajitas.  It doesn’t really matter though, most Mexican food places have both of them on the menu. Even knowing this, for some reason, when I’m looking for recipes, I always seem to look for something that falls under the Mexican food umbrella.  To be honest, I’m not really sure what actually makes something Mexican food versus just regular food…I just knew I wanted to make a casserole that could last me for about a week.  Of course, I looked on Pinterest for the easiest “Mexican” casseroles I could find.  This one was adapted from a pin from Trickchef’s blog.  I don’t know that this could be defined as a true casserole or if it is more of a cooked seven layer dip.  Either way, it was really yummy and I highly recommend it for people on the go, like I seem to be!

Ingredients:

1 pound lean ground beef
2 cups salsa
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
1/2 cup chopped cilantro
2 cups shredded Cheddar cheese
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Brown the ground beef until there is no more pink in the middle.  Add salsa to the meat after it’s cooked and let it simmer until there is no liquid.
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Spray pam on the bottom of the casserole dish, then crush up some chips to cover the bottom of the dish.

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Put the meat sauce over the chips

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Cover the meat with sour cream

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Cover the sour cream with olives, tomatoes, green onions, cilantro

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Cover with cheese and put in the oven at 350 for 30 minutes

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Take out of the oven and get ready to chow down!

DSCN0894This was a delicious meal.  It lasted about a week for me. I doubt it will last longer than that for a party of dos.

Jalapeño Creamed Corn

Thanksgiving has never been one of my favorite holidays.  I am thankful for all the wonderful blessings in my life, but I really don’t like a lot of the Thanksgiving foods and I don’t like big meals. I’ve never cooked or done much to contribute to the meal in the past, but since I have started cooking a little bit, I decided to bring a side dish.  I don’t think I will ever be as brave as my sister who has the same cooking ability as me, but managed to cook an entire turkey by herself.  Not only did she cook it herself, it was one of the better turkeys I’ve ever eaten! I was really impressed!!

Everyone also seemed to be really impressed with my jalapeño cream corn dish. We were so hungry before everything was ready that people started eating it as a dip with crackers.  It made for a wonderful appetizer AND side dish!!  I found this recipe on my favorite website, pinterest.  Thank you to Blogher for posting the recipe AND for getting pinned!

Ingredients:
3 cans of corn (drained)
1 stick of butter (room temperature)
1 block of cream cheese (room temperature)
3 Jalapeños (Cut and cored, remove all the seeds to get rid of the kick)
2 cups of sharp cheddar cheese


Cut and core the jalapeños, get rid of all the seeds, unless you want a kick to it.

Put all of the ingredients together in a casserole dish.


Mix it all together and put in the oven at 350 for about 45 minutes.


If you get rid of the seeds from the peppers, even the kids can eat this. It’s not spicy at all!!  This is a great side dish to bring to a pot luck, also!!

Mexican Chicken Casserole

I’m still trying to make a dish that I can eat when I get home from work, but the biggest problem I have is that I make all this food and then life gets in the way of me eating my creations. I made this casserole on Monday and here it is Thursday and I’ve only eaten it once.  I think tomorrow I will bring some of it to lunch or maybe I will even eat it for breakfast. The one time I got to eat this, I really enjoyed it.  I recommend it as a keeper recipe since it’s good and REALLY easy to make! I found this recipe on the Paula Deen website and made a few adjustments to meet my tastes.

Ingredients:
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cheddar cheese soup
2 cans of rotel (I drained the second can)
1 whole cooked chicken cut up in pieces, I bought a pre-made chicken at Target
6 flour tortillas
Enough cheddar cheese to cover the top of the casserole


Mix the three soups, rotel and chicken in a bowl.

Spray the pan with pam, then put tortillas down for the bottom layer


Put a layer of the soup/chicken mixture on the tortillas, then repeat tortilla then mixture ending with the tortillas on top

Put a layer of cheese on the tortillas


Cook in the oven on 350 degrees for 30 minutes or until cheese starts to brown

Enjoy a great meal!!

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