Chicken and Black Bean Enchilada Rice Bake

Mexican night is always a winner in my book - I love all things Mexican! This recipe is a keeper!

2 cups white long grain rice
2 1/2 cups cooked, shredded chicken 
One 15-ounce can enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes or Ro*tel
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese


Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
Cook rice according to package directions.
Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Turkey Noodle Casserole

Who doesn't love a good noodle casserole? This was a perfect dish for a cold, rainy day.

1 lb Ground Turkey (or ground beef)
1 can 15-ounces Tomato Sauce
8 ounces Egg Noodles
½ teaspoon Salt
Sprinkle Black Pepper
1/2 cup Light Sour Cream (I used Greek Yogurt)
1 1/4 cup Non Fat Small Curd Cottage Cheese
1/4 cup Green onions; chopped
1 cup Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.

Brown meat in a large skillet; drain then return to the pan. Add tomato sauce and salt and pepper to season. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine the greek yogurt and cottage cheese. Season with black pepper. Add to noodles and stir. Add green onions and stir.

Spray a 8 X 11 baking dish with cooking spray. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Recipe adapted from The Pioneer Woman.

Turkey Casserole Melt

1 -1/3 cup Bisquick Heart Smart Mix

1/4 cup water

4 egg whites

1 -1/2 cup reduced fat cheddar cheese

1 lb ground turkey breast - lean

1 can condensed cream of mushroom soup

1 cup frozen, mixed vegetables

(For the Beans and Greens salad)

Mixed greens - spinach and romaine lettuce

1 can cannellini beans - rinsed and drained

1 seedless cucumber, diced

1/2 cup olive oil

3 tablespoons red wine vinegar

1 lemon (zest and juice)

Salt and pepper

Heat oven to 400 degrees. Spray a 13 X 9 pan with cooking spray.

In a medium bowl, combine Bisquick, water, eggs and 1 cup of the cheese. Spread in the pan.

Brown the turkey over medium high heat until browned; Drain.

Stir in the soup and vegetables; heat until hot. Spread over the batter in the pan.

Bake 23-25 minutes or until edges have browned. Sprinkle with remaining cheese and continue baking for 1 -3 minutes more.

Chad's rating: 9/10

Amy's rating: 8.5/10

Recipe adapted from the Bisquick cookbook.

Pierogi Casserole

Pierogi Casserole

1 box frozen mini Pierogies

1 can reduced sodium cream of mushroom soup

1/3 cup milk

1 clove garlic, crushed

Shredded cheese &/or Parmesan

Pepper

Preheat oven to 350.

Spray a 8x8 dish with cooking spray. Add frozen pierogies. Mix soup, milk

and garlic together.

Pour over pierogies. Top with shredded cheese. Cover with foil and bake

for 40 minutes.

Remove foil and bake another 5-10 minutes.

I served with couscous mixed with toasted pine nuts, scallions and

feta cheese.

This was not a planned meal - it was whatever was leftover from last

week's grocery trip. Turned out pretty good, though!

Chad's rating: 8.5/10

Amy's rating: 8.5/10 - Great "comfort" food.

Marsala Chicken Bake and Butternut Squash

Marsala Chicken Bake

1 Rotisserie Chicken, shredded (white meat)

1 package sliced mushrooms

1-2 cups brown rice

Olive Oil

1/2 cup Marsala wine

1 tablespoon Flour

1/2 container Heavy Cream

Salt, pepper and parsley

2 cups water

Parmesan cheese

1 Butternut Squash, cored, seeded and diced

2 tablespoons butter

1/2 cup brown sugar

Preheat oven to 350. Coat 9 x 13 pan with Pam. Cover bottom of pan with brown rice. Top with chicken.

Saute mushrooms in olive oil over medium high heat. Once softened add flour, Marsala wine and cream. Stir until thickened. Add water and seasoning.

Pour gravy over chicken and rice. Cover with foil and bake for 25 minutes. Remove foil and top with Parmesan cheese. Bake uncovered another 5 minutes.

Steam squash in steamer bag (Glad Simply Cooking) for recommended time. Place softened squash in bowl. Add butter and brown sugar. Mash until creamy.

Chad's rating: 8.5/10

Amy's rating: 8.5/10 - The butternut squash was a 10 for me.

Recipe was adapted from Rachel Ray's magazine (a few issues back). The recipe did not give exact measurements, so I just "eyeballed" it. I would use less Marsala wine next time.

Homestyle Chicken and Mushroom

Homestyle Chicken & Mushroom

1 pkg. McCormick® Seasoning Mix
1 cup uncooked regular long-grain white rice (I used brown rice)
1 can (4 oz.) sliced mushrooms, drained
½ cup frozen peas (I omitted)
2 tbsp. butter, cut into pieces
1½ lbs. boneless skinless chicken breast halves
1½ cups milk
1 cup water

PREHEAT oven to 375º F. Place rice, mushrooms and butter in 13x9x2-inch baking dish. Top with chicken.
MIX milk, water and Seasoning Mix until well blended. Pour over chicken and rice. Cover with foil.
BAKE 45 min. or until chicken is cooked through and rice is tender. Let stand 5 min. Cut chicken into serving-size pieces. Stir rice before serving.

Chad's rating: 9/10

Amy's rating: 9/10 - Easy to make and so good!