Baked Broccoli Qunioa Bake-Candace

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)


2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)



1/4 teaspoon black pepper

Dash freshly grated nutmeg

.
2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

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To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

.
Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup,  milk, shredded cheese,  pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or  here is a recipe for a Cream of Anything Soup.  Haven’t tried it, (a comment-er  below did and loved it…) but it’s been a big hit on a Celiac/Gluten Free forum.)

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Condensed “Cream of Anything” Soup

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Tortilla Chicken Casserole-Candace

Tortilla Chicken Casserole 

Makes 12 servings

Ingredients:
8 multigrain flour tortillas
3 cups chopped chicken
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
19oz black beans
14oz canned corn
1 tsp chili powder
3 cups salsa
1 1/2 cups sour cream
1 1/2 cup jalapeno monterey jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 tablespoons finely chopped cilantro

Directions:
Preheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn. 

In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges...

Baked Ravioli-Candace

1 Package Frozen Ravioli
1 onion chopped
1lb ground meat 
1 jar spaghetti sauce
shredded mozzerella cheese


Preheat oven to 425 
Place a small amount of the spaghetti sauce in a 9X13 pan and spread
it around to cover the bottom of the pan

Brown the meat with the chopped onion  till fully cooked and onion soft.
Add a layer of the meat on top of the sauce
Layer the ravioli next and top with cheese
Continue layers till pan is covered 
Final layer is cheese, cover with aluminum foil and bake for
30 mins until bubbly
Last 10 mins take off the foil and let the cheese finish melting

Enjoy!

*Note* I used Chicken and Herb Ravioi when I made this recipe
so we didn't use the ground meat, can work either way. 

Sloppy Joe Casserole-Candace

1 onion, chopped
1 lb ground meat
shredded cheese
1 regular sized back tator tots
1 can cream of mushroom soup
1 can sloppy joe sauce

Brown meat with chopped onion, drain. 
Mix the sloppy joe sauce and cream of mushroom soup 
with the meat till heated through.
Layer in a 9X13 casserole dish the meat mixture on the bottom
then a layer of the shredded cheese
tator tots on top layer

Bake at 350 for one hour.

Enjoy! :)

Taco Tator Tot Casserole-Candace

Ingredients:
1lb ground beef
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce
Cooking Instructions:
Step 1: Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
Step 2: In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Step 3: Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
Step 4: Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.
(Makes 6 Servings)

Candace-Sloppy Joe Casserole

Ingredients:

1   pound lean (at least 80%) ground beef (I used ground turkey)
1/2   cup sliced green onions (8 medium)
1   cansloppy joe sauce (15.5 ounces)
1   canGreen Giant® Mexicorn® whole kernel corn with red and green peppers, undrained (11 ounces)
1   canPillsbury® Golden Layers® refrigerated flaky biscuits (5 biscuits, 6 ounces)
add ingredients to list

directions
1. Heat oven to 375 degrees F. In 12-inch skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
2. Stir in sloppy joe sauce and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated. Spoon mixture into ungreased 1- to 1 1/2-quart casserole.
3. Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching.
4. Bake uncovered 15 to 20 minutes or until biscuits are deep golden brown

Laura- creamy enchilladas

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
Directions:

1
In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3
Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Read more at: http://mexican.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926?oc=linkback

Laura - Chicken Tetrazzini

This makes a large casserole. I use it for busy nights and make it ahead of time since it takes a long time to cook. We just heat it up in the microwave on the night we plan to eat it.

Ingredients:
1 whole rotisserie chicken
16 oz vermicelli pasta (I use Ronzoni Smart Taste Thin Spaghetti), cooked and drained
32 oz chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp garlic powder
1/2 cup grated parmesan cheese

Preheat oven to 350.

Remove meat from the chicken (of course, getting rid of the skin) and chop.

Whisk together soups, chicken broth, and garlic powder.

Lightly spray a 9x13-inch pan with cooking spray.  Layer 1/2 noodles, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta.  Repeat layers and top with remaining parmesan cheese.

Cover with foil and bake for 1 1/2 hours.

Candace-Tator Tot Casserole

Ingredients
1  lb.ground beef (I use ground turkey)
1  medium onion, chopped (about 1/2 cup)
1  can(10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup frozen mixed veggies
3  cups frozen fried potato nuggets
add ingredients to list

directions
1. Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.
2. Mix the beef, soup and frozen veggies together. Spoon the beef mixture into a 2-quart shallow baking dish. Arrange the potatoes around the inside edge of the baking dish.
3. Bake at 425 degrees F. for 25 minutes or until the potatoes are golden brown.

Candace-Mexican Biscuit Casserole

* Note* I used refrigerator biscuits and only 1 lb of ground turkey

Ingredients
1-1/2  poundslean ground beef
1  1.25-ounce packagetaco-seasoning mix
3/4  cupwater
1  16-ounce cankidney beans
1  11-ounce canwhole-kernel corn with sweet peppers, drained
3-1/4  cupspackaged biscuit mix
1  cupmilk
3  cupsshredded cheddar cheese (12 ounces)
add ingredients to list

directions
1. In a large skillet, cook ground beef until brown. Drain off fat.
2. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
4. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
6. Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes. Makes 8 to 10 servings.

nutrition information
Per serving: Calories 486, Total Fat 25 g, Saturated Fat 11 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 81 mg, Sodium 1365 mg, Carbohydrate 40 g, Total Sugar 3 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 33%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet

Candace-Eight Layer Casserole

Servings: Makes 8 servings
Prep Time: 30 mins
Total Time: 1 hr 35 mins


ingredients
3  cups dried medium noodles (6 ounces)
1 pound ground beef or turkey
1 can 8 oz tomato sauce
1  teaspoon dried basil, crushed
1/2  teaspoon garlic powder
1/4  teaspoon salt
1/4  teaspoon black pepper
1/2 cup sour cream
1/3  cup chopped onion (1 small)
1  10-ounce package frozen chopped spinach, cooked and well drained
1  cupshredded cheddar cheese (4 ounces)
add ingredients to list

directions
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown along with the onion. Drain off fat. Stir tomato sauce, basil, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
 3. Layer accordingly: spinich, meat w/onion, sauce, sour cream, noodles, shredded cheese.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 15 minutes or until heated through. (*Can also add sour cream to the sauce if desired, I did that and it was really good, before layering)
5. Makes 8 servings

Chili Cornbread Casserole-Candace

Serves: 8 Edit
Total Time: 1 hr 30 min
Cook Time: 20 min
Oven Temp: 350


Ingredients

Chili
1 tablespoon(s) canola oil
1 large onion, chopped
1  green bell pepper, chopped
3 clove(s) garlic, minced
1 pound(s) 95%-lean ground beef
2 can(s) (15-ounce) kidney beans, rinsed
1 can(s) (28-ounce) crushed tomatoes, undrained
3 tablespoon(s) chili powder
1 tablespoon(s) ground cumin
1 teaspoon(s) sweet paprika
1/4 teaspoon(s) cayenne pepper (optional)
Cornbread
1 1/4 cup(s) cornmeal
3/4 cup(s) whole-wheat flour
2 tablespoon(s) sugar
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 large egg, lightly beaten
1 1/4 cup(s) low-fat milk
2 tablespoon(s) canola oil
1/2 cup(s) chopped fresh cilantro
1 1/2 cup(s) extra-sharp Cheddar cheese, shredded
Directions


To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, about 4 minutes. Add bell pepper and garlic and cook for 1 minute. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika, and cayenne (if using). Bring to a boil; reduce heat to maintain a simmer, cover, and cook until slightly thickened, about 20 minutes.
Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
To prepare cornbread: Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, milk, and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.
Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.


Exchanges: 3 starch, 1 vegetable, 3 medium-fat meat, 1 fat. Carbohydrate Servings: 3. Nutrition Bonus: Vitamin A (44% daily value), Vitamin C (43% dv), Zinc (36% dv), Iron (34% dv), Calcium (31% dv), Magnesium & Potassium (30% dv), Folate (22% dv).

Stretch A Buck Burrito Burgers

Ingredients

1 cup cold leftover white or brown rice

1 pound ground turkey

1 (15-ounce) can pinto beans, rinsed and drained

Palmful chili powder

1 1/2 teaspoons, half a palmful, cumin

1 1/2 teaspoons coriander, half a palmful

1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)

1 tablespoon canola oil

1 ripe avocado

1 clove garlic, grated or finely chopped

1 lime, zested and juiced

1 jalapeno or serrano pepper, seeded and finely chopped

1/2 small red onion, finely chopped

1/2 cup sour cream

4 red leaf lettuce leaves

1 ripe tomato, sliced

4 crusty rolls, split

Directions

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.

Place burgers on buns with lettuce and tomato and top with sour cream guacamole.

Red Sauce Enchiladas

• Red Sauce Enchiladas
• 
  
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded Cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Candace-Tex Mex Bean and Rice Cassarole

Tex Mex Rice and Bean Casserole

* 1 sprays cooking spray

* 1 cup canned yellow corn, drained, or frozen, thawed corn kernels

* 1 Tbsp canned green chili peppers, chopped, mild or hot

* 15 oz canned pinto beans, drained and rinsed

* 1 cup cooked brown rice, fresh or day old

* 3/4 cup shredded reduced-fat Mexican-style cheese

* 3/4 cup fat-free sour cream

* 1/4 tsp chili powder

* 1/4 tsp table salt

* 1/8 tsp black pepper

* 2 Tbsp scallion(s), chopped (dark green part only)

* 2 Tbsp shredded reduced-fat Mexican-style cheese

* Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.

* In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.

* Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

Notes

* Change the beans or cheese to your liking: white or black beans, reduced-fat cheddar or Monterey Jack cheeses all work well.

If you want to brown the cheese more, place the dish (make sure it's broiler safe) under the broiler for a minute or two.

Points~ POINTS® Value: 4

Servings: 6

Preparation Time: 15 min

Cooking Time: 40 min

Level of Difficulty: Easy

Candace-Dorito Cassarole

Preheat oven to 350. Spray a 9?x13? baking dish with Pam.

Brown ground beef; drain.

Stir in chili powder or taco seasoning, soup, and Rotel.

Crush Doritos and sprinkle half in bottom of baking dish. Add a layer of meat mixture, half the cheese, and another layer of Doritos.

Add remaining meat. Top with cheese.

Bake 30-40 minutes or until bubbly

Karen Schmid - Chicken Divan

2 or more cups cooked brown rice
2 bunches fresh broccoli, lightly stemmed & chopped
2-3 cups cooked chicken, cubed
2 cans cream of mushroom soup (see recipe below)
½ cup mayonnaise
1-2 tsp lemon juice
1 Tbsp curry
½ cup grated cheese
½-3/4 cup bread crumbs
1 tsp melted butter, optional

Since canned soups often contain MSG, I have learned how to make it from scratch, see below. It is also a lot healthier this way, because you can use whole wheat flour and raw milk, if you like. Use one recipe of the soup to replace these cans.

Combine soup (whether canned or homemade) with mayo, lemon and curry. Keep the mixture relatively thin by adding further milk or water. Additional salt may be necessary. Gently steam broccoli until tender.

Grease a 13×9 pan. Layer rice, followed by broccoli and then the chicken. Pour creamed soup mixture over the broccoli. Sprinkle cheese on top. Combine crumbs and butter, sprinkle over all. Bake at 350 for 25-30 minutes. For freezer cooking, leave unbaked and cover to freeze. If frozen, you may have to cook 1 hr or longer.

Candace-Hashbrown Cassarole

BOUNTIFUL BRUNCH 6 SERVINGS

1 1# PKG. FROZEN HASHBROWN POTATOES (SHREDDED OR SQUARES)

1/4 CUP MELTED BUTTER

1/2 CUP CHOPPED ONIONS

1 TEASPOON. SALT

1/4 TEASPOON PEPPER

1 CAN CREM MUSHROOM SOUP (CAN USE CREAM CELERY/ BROCCOLI/ CHICKEN)

1 PINT SOUR CREAM

1 CUP GRATED CHEDDAR CHEESE

1 PKG THAWED FROZEN CHOPPED SPINACH

SAUTE ONIONS. ADD REMAINING. BAKE 350 IN GLASS 9 x 12 DISH 45-50 MIN

LET STAND 15 MIN BEFORE SERVING/ SERVE WITH CHILLED TOMOTO JUICE, SAUTEED SLICES POLISH SAUSAGE AND SOURDOUGH TOAST.