Category Archives: Main Dish

Simple Ravioli Casserole

Happy Friday everyone!

I don’t know about you guys, but my whole week was full of frustration and technical difficulties, so I’m really really happy it’s Friday. Have you ever heard that song from Brad Paisley called Crushin’ It? Yea, that’s my theme song currently! LOL!

So enough with things being difficult! Lets do something simple! I love simple. If you haven’t figured it out yet, I’m all about simplicity. Keeping things simple, means you don’t have to rush. It means more time with those you love, less stress, and maybe even make space to relax with your feet up while enjoying your favorite wine. So lets keep it simple.

We’ll start with this Simple Ravioli Casserole.  All you need to round out this delicious dish, is a nice crisp green salad, and some crunchy garlic bread. In fact, that’s what I did. I tossed together a quick Caesar salad and baked up some of that garlic Texas toast you find in the freezer section at the store. Talk about simple eh?

First of all, you want to take that frozen ravioli and cook it in a big pot. Which takes almost no time. I mean, seriously. Takes longer to boil the water than to cook these suckers.

Now, spread a little bit of your pasta sauce on the bottom of your 13×9 dish.

Then we simply start layering. Start with half of your ravioli.

Then the rest of the pasta sauce from the first jar, and then sprinkle with some Italian seasoning. Just sprinkle to your own taste.

Spread on the cottage cheese. Oh yea, did I mention that this dish is loaded with cheese? You got the cheese filled ravioli, the cottage cheese, mozzarella cheese and some Parmesan cheese. Cheese cheese everywhere cheese!!! YUM!

Here comes more cheese. Put some of your mozzarella on, and then some of your Parmesan. Now… are you ready for this? Repeat the layers one more time. The rest of your ravioli, all of the pasta sauce from jar #2, Italian seasoning, cottage cheese, mozzarella and Parmesan. Now you’re ready for the oven!

Isn’t she a beauty?! Just about half hour in the oven, uncovered, at 350 and there she is! Let her rest for about 5-10 minutes while you toss together a salad and warm up some bread.

I hope you all enjoy and have a marvelous weekend!

 

Print Recipe
Simple Ravioli Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. Spread 1/2 cup of pasta sauce in an ungreased 13-in. x 9-in. baking dish.
  2. Layer half of the ravioli on top of the pasta sauce. Then spread remainder of first jar of pasta sauce evenly over the ravioli. Sprinkle pasta sauce with Italian seasoning, to taste. Next spread 1 cup cottage cheese, and 2 cups mozzarella cheese. Sprinkle 1/4 cup Parmesan over mozzarella.
  3. Repeat the layers 1 more time. Ravioli, all of pasta sauce from jar #2, Italian Seasoning, cottage cheese, mozzarella and Parmesan.
  4. Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
  5. Yield: 8
Recipe Notes
  • This dish makes a lot and is perfect for potlucks or big families. You can also split it up between two smaller casseroles to bake one now, and freeze the other. To freeze, just assembled casserole up to baking. Wrap tightly in plastic wrap, and then add a layer of heavy duty aluminum foil. Mark and date it, and freeze. When you're ready to eat it, thaw in the fridge, bake as directed.
  • This also reheats really well for lunches the next day.

Adapted from Taste of Home

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Meatless Chili Pasta Bake

Hello everyone!

It’s a beautiful Tuesday afternoon here in my little corner of the world in the southern half of Indiana. A bit humid though. I love the sunshine, but the humidity I can do without. I am very grateful for my air conditioning. My kids, however, are enjoying playing in the sprinkler. When they are done, they like to towel off and dry in the sun while eating a Fun Pop. Once spring hits, I always make sure I have a package of those in the freezer.

Enough about my day, lets talk about menu planning for just a minute. Do any of you menu plan? I always work out a menu plan before I make my shopping list, and I work by the week. I also only do dinners. I don’t plan breakfast and lunch. Each individual is on their own for that one. I always have everyone’s favorite things on hand though, so it’s easy for them to find breakfast and lunch.

Do any of you do themed menu planning? I absolutely love doing my planning that way, because I get so bored doing it. I mean lets face it, menu planning and grocery shopping are not really the most enjoyable thing to do. They are tasks and they must be done. But why not have fun with it? If I start getting bored I just change up my theme. I do have some constants though that always seem to make it into the plan somewhere. One of those is a meatless night.

I have discovered that lots of people do “Meatless Monday”. My meatless meal may not fall on a Monday, but it’s the same concept. I’ve also discovered that having at least one meatless meal a week, will save money in groceries. One last thing I’ve noticed, when I make a meatless dish, no one seems to notice or even miss it. How cool is that?!

So that’s what I have for you today, a meatless dish that you’re going to want to add to your menu to try. It’s incredibly budget friendly, and so yummy! My son wolfed it down, and then the kids polished off what was left of it the next day for lunch. I served it alongside some corn bread and a tossed crisp green salad. Easy, quick, cheap, and yummy! What could be better?! Let me show you how easy this is…

First you’re going to cook the pasta according to the package directions. Then drain it, and add it back to the pot. Then mix in your chili, salsa and corn.

Transfer that to a 13×9 casserole dish.

Now sprinkle on the cheese.

All that’s left is to pop it in a 400 degree oven for 25-30 minutes, or until it’s bubbly and the cheese is melted.

I hope you and your family enjoy this delicious dish together! We sure did!

A few of my favorite things in this recipe:

  • Pyrex glass 13×9 baking dish – Mine’s blue, and also probably older, but these Pyrex dishes are perfect for just about anything. They don’t absorb food smells or stains, they are dishwasher, refrigerator, microwave & oven safe, and the lid makes taking a dish to a potluck a lot easier!
  • Oxo Good Grips nylon spoon – These are safe for non-stick cookware and also heat resistant up to 400 degrees.
  • Paula Deen cookware – I absolutely love my cookware set. I have had these for quite awhile and still don’t need to replace them. They are very reasonably priced for great cookware.


Print Recipe
Meatless Chili Pasta Bake Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large pot, cook pasta according to package directions; drain. Return pasta to pot and add in the chili, salsa and corn. Mix well to combine.
  3. Transfer to a greased 13x9 baking dish and sprinkle with cheese.
  4. Bake, uncovered, for 25-30 minutes or until bubbly.
Recipe Notes

Adapted from Taste of Home

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Chicken, Veggie & Rice Casserole

After this long weekend and returning to every day life, you’re probably going to be looking for an easy weeknight meal. Well, surprise surprise, I have what you are looking for! Today I’m sharing with you my Chicken, Veggie and Rice casserole. It’s so simple, and just perfect for busy weeknights, or for when you’re just tired and don’t want to spend forever in the kitchen. I mean, you need time to put your feet up and have a glass of wine. I’m just saying.

This recipe calls for cooked chicken, which increases the ease of it. If you already have cooked chicken in your freezer (which I like to keep stocked up on), or if you have leftovers from the night before, great! If you don’t have any already cooked chicken, to keep this recipe simple, you can grab a rotisserie chicken from your grocery store deli. That will do just fine.

All you need to round out this meal is a tossed salad. So lets just jump right in so you can get to relaxing!

A few of my favorite things I used in this recipe:

  • Pyrex 4 qt. glass mixing bowl – I love this giant bowl. I use it to mix casseroles together before putting them in the casserole dish, and I also love it because I can make a huge batch of salads to take to potlucks or to have at any party. Lots of space in this one. Plus Pyrex is non-porous so it won’t absorb food odors, flavors or stains, and it’s oven, microwave, refrigerator, freezer and dishwasher safe.
  • Paula Deen Cookware – I absolutely love my cookware set. Paula Deen has many different sets, but this is the one I have and I love it. Always cooks evenly, washes easily, never stains.
  • Pioneer Woman Ceramic Bakeware Set – I just got this set and I adore them! They’re so pretty, not to mention easy to wash.


Print Recipe
Chicken, Veggie & Rice Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Prepare your rice according to the package directions.
  3. In a very large bowl, combine rice, chicken, soup, milk, carrots, green beans, and tarragon. Season with salt and pepper to your taste. Spoon into a 2 1/2 - 3 qt. casserole dish. Top with bread crumbs.
  4. Bake, uncovered, for 40 minutes or until heated through.
  5. Flip on the broiler, and broil for a minute or two, just to brown the bread crumbs. Watch closely so you don't burn it.
  6. Serve & enjoy!
Recipe Notes

Adapted from Del Monte.

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Enchilada Bubble Bake

Mmmm Enchiladas. I can’t get enough of them! It’s one of my favorite flavors, that red enchilada sauce, therefore, one of my favorite Mexican dishes. Enchiladas are easy to make too, in fact I posted my take on some easy enchiladas which I named Awesome Beef Enchiladas. If you missed that, be sure to check it out.

But speaking of simplicity and my obsession with enchiladas, this dish I bring you today is even easier than my Awesome Beef Enchiladas! So if you don’t feel like rolling up tortillas with delicious enchilada fillings, and just wish you could have enchiladas you can just throw in a 13×9 and be done with it, well… your wish is my command!  This is exactly that easy. There is  just one little thing I would like to point out. I used to have a horrible time with dishes like this because it seemed like it would take FOREVER to get the biscuits to cook all the way through and even still, you might find one or two still a little raw in the center. Used to make me NUTS! The secret, make sure your meat mixture is piping hot when you add your biscuit dough to it. This will help those biscuits cook on time, evenly, and completely through.

So now, I bring to you….

I hope you enjoy!

Print Recipe
Enchilada Bubble Bake Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. In a large skillet, cook beef over medium-high heat, stirring occasionally, until no longer pink. Drain, if necessary.
  3. Meanwhile, separate each can of dough into 10 biscuits. With a knife, or I like to use a pizza cutter, cut each biscuit into quarters.
  4. In large bowl, stir together beef, beans, and enchilada sauce. Add biscuit pieces and toss gently to coat. Spread mixture evenly in baking dish. Sprinkle cheese over top.
  5. Bake 25 to 30 minutes. Let stand 5 minutes before serving.
Recipe Notes
  • You will want to make sure your meat mixture is piping hot when you add your biscuit dough to it. This will help those biscuits cook on time, evenly, and completely through.
  • You can top this delicious casserole with any of your favorite toppings like sour cream and/or guacamole.
  • You could also use ground turkey in this recipe.

Slightly adapted from Betty Crocker

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Baked Spaghetti Casserole + Wine Pairing

I know, I’m a bit late for Wine Pairing Wednesday. But to make it up to you, I’ve got a two-fer! Not only are we going to talk about wine, and maybe call this Thirsty Thursday 😂, but I have a great recipe to share with you that pairs perfectly with this beautiful wine!

Meet Los Andicos. A red wine, Malbec,  from Mendoza, Argentina. I found this at Aldi to be honest with you. If you have an Aldi nearby, you should really check out their wine and beer selection. They have some interesting things there and I love trying new wines. Not to mention they’re cheap too. I paid about 6.99 for this bottle. This is the third bottle of wine I have tried from off of Aldi’s shelves, right in this price range of 6.99 – 9.99 and I have not been disappointed. So lets talk about the Malbec a little bit. I have seen it labeled as a full bodied red and also a medium bodied red. I think both might be true. I am not a full bodied red fan. When I hear full bodied red, I instantly think of Cabernet Sauvignon which is my “cooking” wine and I don’t care to drink it. I was a little hesitant about trying the Malbec since the bottle says it’s a full bodied. However, this tastes like a medium. Odd, but whatever. It’s delicious! Most full bodied reds pair well with heavier meats like the Cabernet. For the Malbec, it’s softer with less tannins than other reds. “What the frack is a tannin” you ask? Good question cause I had no idea either. I had to look that one up. According to vinepair.com, “Tannins are naturally occurring compounds that exist inside grape skins, seeds and stems. The scientific word for these compounds is polyphenols. Polyphenols release from the skins, seeds and stems when they soak in the grape juice just after the grapes have been pressed and are what give certain wines, such as Cabernet Sauvignon, their characteristic dryness or astringency. You experience the effect of tannins any time you drink a wine that creates a drying sensation in your mouth. Depending on how dry your mouth feels, you can determine whether a wine is high or low in tannins. We say a wine that is high in tannins is tannic.” So now we know! With that said, since the Malbec has less tannins, you’ll want to pair this with leaner meats like barbecue beef, ribs, rich red sauce pastas. I hear it also pairs very well with duck. For cheeses, you might consider mild cheeses like Gouda, Gruyere or Provolone.

I paired this with pasta. Which brings me to the recipe! Yes! Baked Spaghetti Casserole. This recipe comes out with layers of texture and flavor. The pasta is rich and creamy, and the meat sauce is saucy, and the cheese is so cheesy! I Served this up with some Garlic Texas Toast and it was out of this world! Especially when paired with this lovely Malbec.

Grab your ingredients! Lets get started!

You’re going to want to get your pot of water for your pasta on the stove first and cook your spaghetti according to the package directions. While that’s going on, you can go ahead and brown your ground beef right along with your chopped onion and minced garlic.  Once that’s all cooked through, drain any fat if necessary, then dump your spaghetti sauce into the skillet, along with about a tablespoon of Italian seasoning and combine it with the meat.

Once your spaghetti is cooked, drain it, but don’t rinse it. Put it directly back into the warm pot and add your cream cheese. Stir until it’s melted and combined, then add your sour cream and combine that.

Now just spread your noodle mixture in a greased 13×9. You can also split this up into two 8×8 casseroles and have one to freeze.

Then, spread on your meat sauce.

Top with a ton of mozzarella, and a sprinkling of freshly shredded Parmesan cheese, and it’s ready for the oven. Bake at 350 degrees for about 30-35 minutes.

Once it’s finished, let sit for about 5-10 minutes before serving, which is the perfect amount of time to bake up some of that Garlic Texas Toast, and open that bottle of Malbec. Enjoy!


Print Recipe
Baked Spaghetti Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook the spaghetti according to the package directions. Drain, do not rinse, and return to warm pot.
  3. Add cream cheese immediately to the spaghetti, stir together until the cream cheese has melted. Add in the sour cream, and stir to combine.
  4. Put spaghetti mixture into a greased 13x9 baking dish.
  5. In a large skillet, add ground beef, onion and garlic. Cook and stir until the meat is no longer pink. Drain if necessary.
  6. Add the pasta sauce and Italian seasoning to the meat and combine.
  7. Spread meat sauce over pasta in the dish.
  8. Top sauce with Mozzarella and then the Parmesan.
  9. Bake at 350 for 30- 35 minutes or until hot and bubbly and cheese has melted.
  10. Let it stand for 5 or 10 minutes before serving.
  11. Freeze Option:
  12. You can make this, and instead of using a 13x9, divide it up between two 8x8 baking dishes. Assemble casserole as per the directions. Do not back, but instead, wrap in plastic wrap, and then a layer of heavy duty aluminum foil and freeze. When ready to bake, let casserole defrost in the fridge, then bake as directed.
Recipe Notes

Adapted from food.com

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Awesome Beef Enchiladas

Cinco De Mayo 2017 has passed! Not that I need an excuse to devour Mexican food, but if I ever do, that will be my excuse. Mexican food is my favorite kind of food, in fact most of my menu this week is made up of Mexican inspired food. Italian is a close second. I do cook a lot of Mexican and Italian inspired recipes. We had a lovely couple over to our home on May 5th. My husband has known them since he was just a kid, and had not seen them in quite some time. So I knew I wanted to make something really good, and since it was Cinco De Mayo that they came over for dinner, it wasn’t difficult for me to figure out the menu.

This recipe is my very first recipe that I developed as my own. I have made it several times in the past, and it always goes over well with my family and company alike. It’s super easy, and it makes a lot, so it’s perfect for feeding a crowd or taking to a potluck. I always make two pans of these because one is never enough, even for just my family. Plus, they reheat really well and we like to have leftovers for lunch the next day. Since I had not made this recipe in quite some time, simply because I’ve been too busy trying out new recipes, I felt it was the perfect dish to serve to our very special guests. Needless to say, it went over great with them too! Super easy and quick, and all you really need is some tortilla chips and salsa to serve along with them. You can top these with anything you like. We had sour cream, guacamole, cilantro, salsa and verde sauce. You could even top these with some shredded lettuce and fresh chopped tomato if you wish.

So, you want to try them? Good! Let me show you how easy this is. First, you want to prepare your Spanish rice mix according to the package directions. I do this well in advance so it’s cool enough to handle when I’m ready to roll these babies up. You can use your favorite brand of Spanish rice mix. I use Zatarain’s.  Set that aside. When you’re ready to start cooking the whole… enchilada… (HA!) just brown up  your ground beef in a very large skillet, stock pot, or dutch oven. Crumble it up as you go until no pink remains.

Once it’s cooked through, remove it from the heat and drain any fat if necessary. Now add in your prepared and cooled Spanish rice (warm is ok, you just don’t want to burn your fingers here in a minute), some cheese, and some enchilada sauce. I don’t measure the enchilada sauce, I just add some. You want the mixture to be moistened with the sauce, not drowning in it.

Now, mix it all up.

Now the fun part! Spoon some of this delicious enchilada filling onto one end of a tortilla and roll it up.

Place seam side down in baking dish. Repeat with remaining tortillas. A 13×9 baking dish should hold 10 enchilada’s.

Once you have all of your enchiladas rolled up and in the baking dish, pour the enchilada sauce over them. As much as you like. We like ours saucy. Then cover in cheese. I use a lot of cheese. You can never have too much cheese. I use about two cups of cheese on each baking dish. Then top with sliced black olives. Into the oven at 375 it goes!

You’re gonna bake these for about 15-20 minutes, depending on how hot your oven is. Remember not all ovens are created equal, so check them at 15 minutes and go longer if needed. You want the cheese melted and the sauce bubbly.

Let it sit for just a few minutes, then dish ’em up, top them with whatever you like to top your Mexican food with, and enjoy! Don’t be afraid to spice this up if you like things spicy. Add jalapenos to your toppings, use hot enchilada sauce instead of mild. Add spicy chiles to the filling. Whatever your family likes, mild or spicy, this is the perfect dish. See, nothing to it! I hope you and your family and/or friends enjoy this as much as we do.


Print Recipe
Awesome Beef Enchiladas Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Instructions
  1. Prepare Spanish rice mix according to package directions, using the diced tomatoes and butter (I do this in the microwave). Set aside to cool.
  2. Heat oven to 375 degrees. Lightly grease two 13x9 glass baking dishes.
  3. In a 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in the prepared Spanish rice, about 1 cup of cheese, and some enchilada sauce (you want it moistened, not drowning).
  4. Spoon enchilada filling onto tortillas; roll up and place steam sides down in baking dish.
  5. Pour remaining enchilada sauce over tops; sprinkle with remaining cheese and black olives.
  6. Bake 15-20 minutes or until hot and bubbly.
  7. Serve with sour cream, salsa, or any of your favorite Mexican toppings.
Recipe Notes
  • Let the enchiladas sit for a few minutes after taking them out of the oven, for easier serving.
  • Don't be afraid to spice this up if you like things spicy. Add jalapenos to your toppings, use hot enchilada sauce instead of mild. Add spicy chiles to the filling.
  • Top with your favorite Mexican toppings like sour cream, guacamole, salsa, cilantro, shredded lettuce, fresh chopped tomato, taco sauce, salsa verde. The options are endless.
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Slow Cooker Hawaiian Chicken

As soon as the weather just hints at warmer days to come, I start craving that warm weather food! You know, like grilled burgers, cold salads, corn on the cob!!! OMG Corn on the cob! One of my favorite things to eat during the warmer seasons. I saw a pile of it at the grocery store on my last trip, and took a peek at them, and they were beautiful! Can’t believe I only bought 3! I knew I was only really feeding it to myself and kids, but it was perfect corn! I’m hoping they have some more when I go back this week. Oh, and yea, just myself and my kids on the corn. If I haven’t mentioned this before, my husband is to corn like a vampire is to garlic. Not kidding. He hates the stuff. Not even corn bread! He won’t touch it. I could complain, but honestly, more for me!! HA!

Another one of my favorite foods during the warmer months are shredded (or pulled) meat sandwiches, put on a hamburger bun or Kaiser roll, dripping with delicious sauce, and topped with yummy coleslaw (or like my kids, put the coleslaw on the side). I normally decide on the main dish and THEN figure out the side dish, but since I saw this corn, it came first and I needed a main dish. I wanted something that was really going to wow my taste buds, and make my kids cheer my name. I have thousands of recipes in my files, but seriously, nothing jumped out at me 😂 so I hopped on over to Lemon Tree Dwelling, one of my favorite food blogs. If you haven’t checked it out, you should! Cathy over there, really knows how to wow your taste buds! I took one look at her Slow Cooker Hawaiian Chicken and already knew it was perfect! So that’s what I’m sharing with you today, is her perfect, delicious, out of this world, Slow Cooker Hawaiian Chicken. You can’t go wrong with this one folks. It’s so easy, and one bite, you’ll think you’re in heaven! Here’s my insanely bad picture, (😂 I’m trying to get better! I swear!) and her wonderful recipe. Make this!! Take it to a potluck, or just serve it to your family because it’s pure love! You won’t regret it!



Cheesy Broccoli Chicken Casserole

Any recipe that has a name that starts with “Cheesy” will have my full and undivided attention! We love cheese around here. In my opinion, you can NEVER add too much cheese. The more cheese, the better it is. There’s just something about that ooey gooey goodness that is so incredibly comforting. Especially when you add pasta to it

This recipe makes a ton. I’m not gonna lie. 😁 I had enough to feed an army, I’m not kidding. That’s not always a bad thing. There’s nothing wrong with leftovers. I meant I didn’t have to cook the next night and could take the night off. What’s bad about that? Also, since it makes so much, and it’s soooo good you’re going to want to share it, it’s perfect to take to a potluck. Not going to a potluck anytime soon? No big deal, you can turn this one casserole into two separate casseroles and cook one tonight, freeze one for later! I’m a huge fan of cooking ahead and stashing homemade meals in the freezer. They’re better for you than what the freezer section at the grocery store has to offer, they taste better too, and those nights you just don’t feel up to cooking, no problem! Dinner’s already made. Just have to pop it in the oven.  Anyway, lets get on with this recipe so you can go make it for your family.

It’s not a difficult casserole to make, as most casseroles aren’t. First we’ll start with the elbow mac. Cook that according to the package directions until they are al dente (cooked, but firm). While that’s cooking, throw some steamable frozen broccoli in the microwave and cook that according to the package directions, and set aside. While that’s all going on, you can be shredding your cheese.

I bought the sharp cheddar already shredded, so I got to skip that step. I know, I’ve heard it a million times, and people everywhere are saying this, that pre-shredded cheese in the package, do not melt as well as shredding it yourself. I disagree, because I’ve never had that problem. Like ever. Maybe I’m lucky, I doubt that strongly, but hey! Maybe that’s my super power. Pre-shredded cheese melts for me. The only kind of cheese I have found this to be true, is pre-shredded Parmesan. That really doesn’t melt as well as shredding it yourself. So, for the Gouda I had to do myself, and I recommend you do the Parmesan yourself too. Stop and snack a little, it’s ok. Who is going to know?! 😋

If you haven’t already, don’t forget to chop up your chicken.

Now, the best part, making the cheese sauce! Just a little butter and flour, whisked together, and cooked only for a couple short minutes to get that floury taste out. Then slowly add your milk, cream and seasonings, whisking all along the way until it’s nice and thick. Then you add your cheese, handful at a time, whisking until melted. NOW, we get to mix it all together!

Oh man… look at that cheese!!! 😍😍😍 Mix all that yummy together, and spoon it into your prepared 13×9.

Toss your topping ingredients together and sprinkle on top.

Pop that beautiful thing into the oven to bake, 20-25 minutes at 400 degrees. Check it at 20, you don’t want to over cook this or it can dry out. You just want it to be nice and hot and bubbly.

All that’s left is to serve, and enjoy!


Print Recipe
Cheesy Broccoli Chicken Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degreees.
  2. Cook macaroni according to package directions. While macaroni is cooking, steam broccoli in microwave according to package directions, set aside.
  3. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, and seasonings. Cook over medium heat while stirring until thickened. Remove from heat and stir cheeses until melted.
  4. Toss cheese sauce, pasta, broccoli and chicken together. Taste, and adjust seasonings as desired. Pour into a greased 9x13 pan. Combine topping ingredients and sprinkle over macaroni.
  5. Bake 20-25 minutes or just until hot and bubbling. Do not overcook, you don't want it to dry out.
Recipe Notes
  • If you are pre-cooking chicken for the purpose of casseroles, I season my chicken breasts with Garlic Pepper prior to cooking them. You can just salt & pepper them as well, or season to your liking. I do not recommend leaving them unseasoned. The more flavor the merrier!
  • No cooked chicken on hand? No problem! Grab a rotisserie chicken at your local grocery store deli, or check out the freezer section and grab a package of fully cooked grilled chicken breast strips.
  • Freeze Option: You can split this huge casserole into two casseroles. I like to use the throw-away foil baking pans for this purpose. Prep casserole as per directions above up to baking, pour into your aluminum baking pan, wrap with a layer of plastic wrap, then a layer of heavy duty aluminum foil, tightly. Label and freeze. To use frozen casserole, thaw in the fridge. When ready to bake, bake as per directions above.
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To The Rescue Chicken Quesadillas

Interesting name for quesadillas isn’t it? Let me try to explain. There are two reasons why this name is appropriate. The first, is because I always have these ingredients on hand. So if I have a hectic day, or maybe I messed up real bad in the kitchen trying to create something and it just didn’t work out, and now I have hungry kids staring at me like I’m dinner. Or maybe money is really really tight and I need something very cheap to fix. This recipe comes in handy!

The second reason, is, well, this last Wednesday rolled around I was really starting to feel under the weather. Each one of my kids have been sick the prior week, and you know what happens when you take care of sick kids. No matter how much you wash your hands, you’re gonna get what they got. I swear I need a hazmat suit. Thankfully I was able to get my Wine Pairing Wednesday post up, but after that ran out of steam. That’s ok, because there was a ton of leftovers in the fridge! Yay! That was fine for Wednesday, but Thursday was worse! I ended up with a fever, every time I tried to get out of bed to do something, I just felt worse. My husband is working some late nights, and my kids are hungry! Well that’s ok! Reason #2 why these quesadillas come to the rescue! This is something my kids can build themselves, and make themselves. If they can put a pizza in and out of the oven, they can put a quesadilla in and out of the oven. All I had to do was supervise.

Just layer on your favorite fillings, top it with another tortilla and pop that sucker in the oven. I love doing quesadillas in the oven. It doesn’t require any flipping, and as big as these are, I wouldn’t want to bother with the hassle. Plus, my 10 and 11 year old kiddos are good with the oven. So keeping it simple here. They just like chicken and cheese in theirs. Hubster likes his with onion, cilantro and jalapenos if we have them. I like mine with cilantro and bell peppers. You don’t have to use chicken. Use whatever meat you have available or like best. We’ve done this with left over turkey, as well as left over steak. They’re all yummy!

 

Print Recipe
To The Rescue Chicken Quesadillas Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil. Spray foil with cooking spray.
  3. Lay one tortilla on the baking sheet, and sprinkle with a layer of cheese. Then top the cheese with a layer of chicken, then onion if using, and then cilantro if using. Top with one more thin layer of cheese to hold it all together, then top with the other tortilla.
  4. Lightly spray the top of the quesadilla with cooking spray.
  5. Place in the oven and bake for about 8 minutes. Check it at 5 minutes. Your quesadilla is done when it is golden brown and crispy.
  6. Serve with your favorite sauce.
Recipe Notes
  • If I don't already have cooked chicken in my freezer, which I try to keep some on hand, I will get a bag of fully cooked grilled chicken from the freezer section of the grocery store, and let it thaw before using.
  • You can substitute the chicken for turkey or beef if you wish. We have done all three and they all turn out great!
  • A sauce I like to use on my quesadillas (also on taquitos) is really simple. Just equal parts sour cream and salsa. Mix together, and you have a delicious zippy sauce.
  • Feel free to add whatever you like on your quesadillas like jalapenos, bell peppers, the options are endless.
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Fabulous Frito Dogs

Fabulous! And when I say fabulous, I mean Fab-u-lous! Fabulously delicious, fabulously fast, and fabulously not a single complaint at the dinner table! If that’s not fabulous, I don’t know what is!

Much like myself, my family loves simplicity. It really doesn’t get any easier than this. This makes an awesome and easy weeknight dinner. There is not a lot of fuss going on right here, and lets not forget one of the important parts about this recipe, it’s cheap! Oh yea, totally budget friendly. Check out these ingredients….

That’s it! That’s all it takes to make this cheap, simple, yet fabulous dinner. I served it with some fries, but you could serve it with onion rings, or a salad! Fruit salad, coleslaw, garden salad, potato salad, noodle salad.. whew! The options are endless! Grab some hot dogs, chili with no beans, can of diced green chilies, can of cheddar cheese soup (by the way Fiesta Nacho Cheese soup would be EXCELLENT in this just to kick it up a notch), Mexican blend cheese, a nice fat red onion, corn chips and some buns, and you’re going to have a house full of happy peeps too!

Now, you can cook your hot dogs any way you want. Grill them, broil them, bake them, boil them, over a campfire, whatever makes you happy! I chose to bake mine, mostly because my personal Grill Master was not feeling too good, and I didn’t want to bug him just to grill hot dogs. Personally, I prefer hot dogs grilled, but if I can’t have that, baking them is my next favorite way. It’s pretty quick and pretty fuss free. Just line a baking sheet with parchment paper, score the tops a couple times and pop them in the oven. Turn them about halfway through the baking process. Easy peasy!

These dogs remind me of the county fair, which by the way I haven’t been to one since I was a kid! I really should do that one of these days, but until then, I have these Fabulous Frito Dogs that I can make right here at home, and now you can too! So go make some already!


Print Recipe
Fabulous Frito Dogs Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. To Prepare Hot Dogs:
  2. Preheat oven to 350 degrees.
  3. Place hot dogs on baking sheet lined with parchment paper. Score the hot dogs with 3 or 4 diagonal cuts about 1/4-inch deep.
  4. Bake hot dogs for 7-9 minutes, or until heated through, turning occasionally.
  5. To Prepare Chili Mixture:
  6. In a large saucepan, combine chili without beans, cheddar cheese soup, and chopped green chilies. Bring to just a boil, over medium-high heat, stirring occasionally. Lower temperature, and let simmer, stirring occasionally for about 5 minutes, or until completely heated through and hot.
  7. Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.
  8. Yield: 8 servings.
Recipe Notes

Control the heat! You can make it spicy if you like spicy food, just use hot green chilies. If you like a milder spice, use mild green chilies. You can also use Fiesta Nacho Cheese soup in place of regular Cheddar Cheese soup to kick it up a notch.

This makes enough sauce, that if you want or need to make more hot dogs, you could throw in another package. Or, it makes really good chili cheese fries the next day.

You can also grill the hot dogs if you prefer. Any way you like them best, is the way to go.

Adapted from Taste of Home

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