Christmas Morning Casserole

Ingredients

• 6 eggs, slightly beaten
• 1 C. cheddar cheese, shredded
• 1 tsp. dry mustard
• 1 pkg of Gimmie Lean (vegetarian sausage)
• 1 C. biscuit baking mix
• 2 C. milk
• 1 tsp. oregano

Directions

Mix all ingredients and pour into a 13x9 baking dish. Cover and refrigerate overnight. Bake uncovered in 350-degree oven for 1 hour.

Tuscan Pasta with Tomato-Basil Cream

Ingredients

• 1 (20-oz.) package refrigerated four-cheese ravioli
• 1 (16-oz.) jar sun-dried tomato Alfredo sauce
• 2 tablespoons white wine
• 2 medium-size fresh tomatoes, chopped
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese

Preparation

1. Prepare pasta according to package directions.

2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese.

Jalapeno Popper Quiche

Ingredients

• 1 (9 inch) pie shell, pre-baked
• 1/2 cup cream cheese, room temperature
• 3 jalapenos, diced (seed them is you prefer less heat)
• 1 cup skim milk
• 5 large eggs, lightly beaten
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon salt
• 1 jalapeno, sliced
• 1/2 cup cheddar cheese, grated

Directions

1. Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.
2. Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.
3. Pour the eggs into the heated cream while stirring constantly.
4. Mix in the paprika and salt.
5. Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.
6. Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15 minutes.

Cream Cheese Enchiladas

Cream Cheese Chicken Enchiladas

5 ounces cream cheese, softened 

1/4 cup Greek nonfat yogurt

2 cups prepared salsa

1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided

1 can of white kidney beans, rinsed and drained

1 cup frozen corn kernels, thawed

1/2 teaspoon chili powder

1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced

8 8-inch flour tortillas

1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

3. In a second bowl toss together the beans, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the bean mixture to the cheese mixture and stir to combine.

4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Stacked Roasted Vegetable Enchilada Bake

Stacked Roasted Vegetable Enchiladas

9-10 corn tortillas, halved

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
2 cans of pinto beans, rinsed and drained

2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.  Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, 1/3 of the beans and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, beans and cheese. Top with with a layer of tortillas, salsa, vegetables, beans and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Serves 4-5

Lasagna Soup

Ingredients:

2 teaspoons olive oil
1 pound soyrizo
1 onion, chopped
3 cloves garlic, minced
1 (32-ounce) container vegetable broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Instructions:

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the soyrizo, onion, garlic, broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan.

Serves 4

Serving size- about 2 cups

Cowboy Casserole

** Looks Gross, Tastes Delicious!

Cowboy Casserole
adapted from a recipe at Taste of Home
1 1/2 pounds soy beef (or regular ground beef for the meat-eaters)
1 medium onion, chopped
3 cloves garlic, chopped
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 package of frozen hash brown patties (8 total- I got mine at Trader Joes), thawed

Directions:


In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat for a few minutes (or until no longer pink. Drain the mixture if using real beef) and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Pour the hamburger mixture in and then place the hash browns on top. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.