Baked Mac & Cheese

Ingredients:
3 tablespoons plain dry breadcrumbs, (see Tip)
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach, thawed
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Directions:
1.Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.

2.Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.

3.Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.

4.Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.

5.Bake the casserole until bubbly and golden, 25 to 30 minutes.

http://www.eatingwell.com/recipes/baked_mac_cheese.html

Swedish Meatballs

Ingredients:
1 pound(s) ground beef chuck
1 pound(s) ground pork
3 cup(s) panko (Japanese breadcrumbs)
1 1/2 cup(s) whole milk
2 large eggs, lightly beaten
2 clove(s) garlic, minced
Coarse salt and ground pepper
1/4 teaspoon(s) ground allspice
3 tablespoon(s) butter
1/3 cup(s) all-purpose flour
3 cup(s) canned reduced-sodium beef broth
Grape or current jelly, cooked egg noodles, chopped parsley, for serving (optional)



Directions

1.Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.

2.Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.

3.Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.

4.Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

http://www.delish.com/recipefinder/swedish-meatballs-recipe

Cornbread-and-Beef Skillet Pie

Ingredients:
1/2 cup(s) yellow cornmeal
1/2 cup(s) plus 2 tablespoons all-purpose flour (spooned and leveled)
1 teaspoon(s) baking soda
Coarse salt and ground pepper
1 tablespoon(s) olive oil
2 red bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, chopped
1 package(s) (10 ounces) white mushrooms, trimmed and thinly sliced
1 1/2 pound(s) ground sirloin
1/4 cup(s) tomato paste
3/4 cup(s) reduced-fat sour cream
1 large egg, lightly beaten


Directions

1.Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.

2.In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.

3.Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.

4.Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

http://www.delish.com/recipefinder/cornbread-beef-skillet-pie-recipe

Chicken Vegetable Meatloaf

Ingredients:
4 slice(s) firm white bread
2 pound(s) ground chicken
1 package(s) (10 oz.) frozen classic mixed vegetables, thawed
3 tablespoon(s) fresh dill, chopped
3 large eggs, lightly beaten
Salt and pepper

Directions
Preheat oven to 400°F. While oven preheats, place bread slices on cookie sheet in oven and toast 10 to 15 minutes or until golden, turning over once. Transfer toast to wire rack to cool slightly. In food processor with knife blade attached, pulse bread until coarsely chopped. (You should have 1 scant cup.) Line 15 1/2" by 10 1/2" jelly-roll pan or 13" by 9" metal baking pan with nonstick aluminum foil.

In large bowl, place chicken, vegetables, dill, eggs, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add bread crumbs and mix until blended, but do not overmix. In prepared pan, shape meat mixture into 9" by 5" loaf, handling meat as little as possible for best texture.

Bake meatloaf 45 to 55 minutes or until meat thermometer inserted in center reaches 165°F. (Temperature will rise to 170°F upon standing.)

Let meatloaf stand 10 minutes to set juices for easier slicing.

http://www.delish.com/recipefinder/chicken-vegetable-meatloaf-recipe

Melissa Blickem's Favorite Chicken and Spinach Casserole

Ingredients
 
2 cup(s) (cooked skinless) chicken breast, 2 cups cooked skinless chicken breast (10-oz. package cooked, diced
1 package(s) (10-oz.) frozen spinach, thawed and drained
1/2 cup(s) (reduced-fat) sour cream
1/2 cup(s) (reduced-fat) mayonnaise
1/4 teaspoon(s) (garlic) powder
1/2 teaspoon(s) black pepper
3/4 cup(s) (grated) Parmesan cheese
1/4 cup(s) (shredded, reduced fat) mozzarella cheese


Directions

1.Preheat oven to 350ºF. Lightly coat an 8-inch square baking dish with nonstick cooking spray.

2.Combine chicken and spinach in prepared dish. In bowl, whisk together remaining ingredients.

3.Add about 1/4 of cheese mixture to pan with chicken and spinach; mix well and spread evenly in pan. Top with remaining cheese mixture.

4.Bake in center of oven, uncovered, for 40 minutes, or until top is nicely browned.

http://www.delish.com/recipefinder/melissa-blilckems-favorite-chicken-and-spinach-casserole

Italian Tuna Casserole

Ingredients:
1 large can of tuna
1 jar(s) alfredo sauce (large jar, or use 2 small jars)
1 package(s) fresh sliced mushrooms
1 pound(s) corkscrew or other similar pasta
1 medium onion, chopped
1/2 cup(s) grated parmesan cheese
2 tablespoon(s) olive oil
-

Directions

Cook pasta according to package directions. Drain & keep warm.

In a large skillet, heat the olive oil over medium heat. Add chopped onion, and saute' 3 minutes. Add the mushrooms, and some salt & pepper, to taste. Continue cooking until the mushrooms & onions are soft ( not browned).

Add the jar of alfredo sauce & the drained tuna. Stir to combine. Heat through and sprinkle with the parmnesan cheese before serving. It's that easy & it's yummy.

Mexican Lasagna

Ingredients:
1 pound lean ground beef
1 can (16 ounces) refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
12 uncooked lasagna noodles
2-1/2 cups water
2-1/2 cups picante sauce or salsa
2 cups (16 ounces) sour cream
3/4 cup finely sliced green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded Monterey Jack cheese

Directions:

Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in a 13-in. x 9-in. baking dish. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover and remaining noodles. Combine water and picante sauce. Pour over all.

Cover tightly with foil; bake at 350° for 1-1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes. Yield: 12 servings.

http://www.tasteofhome.com/recipes/Mexican-Lasagna-2

Taco-Filled Pasta Shells

Ingredients:
2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped

Directions:
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. Yield: 2 casseroles (6 servings each).

http://www.tasteofhome.com/Recipes/Taco-Filled-Pasta-Shells

Country Chicken Cobbler

Ingredients:
1 bag(s) (16-ounce) frozen mixed vegetables (carrots, cauliflower and broccoli)
1 can(s) (10 3/4-ounce) condensed cream of potato soup
3/4 cup(s) whole milk
1/8 teaspoon(s) ground black pepper
2 cup(s) (1/2-inch pieces) rotisserie chicken meat
1 package(s) (10- to 12-ounce) refrigerated buttermilk biscuits, each cut into quarters

Directions

Preheat oven to 400 degrees F. In nonstick 12-inch skillet, combine frozen vegetables, undiluted soup, milk, and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken.

Transfer chicken mixture to shallow 3 1/2- to 4-quart casserole or 13" by 9" ceramic or glass baking dish. Top with biscuit quarters, leaving space between pieces. Bake 20 to 25 minutes or until biscuits are browned and mixture is heated through.

http://www.delish.com/recipefinder/country-chicken-cobbler-1627

Chicken and Cheese Enchiladas Verde

Ingredients:
1 1/2 pound(s) poblano chiles
3 tablespoon(s) olive oil
2 pound(s) (16 medium) tomatillos , husked, rinsed
4 large cloves garlic, unpeeled
2 large white onions, chopped (3 cups)
24 corn tortillas
2 cup(s) chicken broth
1/2 cup(s) chopped fresh cilantro
1 1/2 teaspoon(s) salt
1 cup(s) crème frâiche or sour cream
6 cup(s) shredded roast chicken (from 2 roast chickens)
1 pound(s) (4 cups) shredded Monterey Jack cheese


Directions

Heat broiler. Place chiles on a baking sheet; lightly brush with 1 tablespoon of the oil. Broil as close to the heat source as possible, 8 to 10 minutes, turning frequently, until skins are blackened all over. Transfer to a plastic food storage bag or paper bag; let cool. Scrape off charred skins; cut off stems, halve chiles, and remove seeds; coarsely chop.

Place tomatillos and garlic on broiler pan rack; broil close to heat source, 15 minutes, turning frequently, until tomatillos and garlic are charred in spots and soft. Remove skins from garlic and chop.

Heat remaining oil in a large Dutch oven over medium-high heat. Add onions; cook 8 minutes. Add chiles, tomatillos, garlic, 2 corn tortillas, torn into small pieces, and broth. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat; when cool enough to handle, transfer mixture to food processor with cilantro and salt; pulse until sauce is just slightly chunky. Transfer to a bowl; whisk in crème frâiche until blended.

Spread 3/4 cup of sauce thinly on bottom of 2 (13x9x2-inch) baking dishes. In a large bowl, combine chicken with 1 cup sauce and toss to lightly coat (sauce can be made up to 2 days ahead and refrigerated; thin with more broth or water before using).

Heat oven to 350 degrees F. Stack 11 of the remaining tortillas on a microwave-safe plate and cover with a moist paper towel. Microwave 1 minute, until heated through and pliable. To assemble enchiladas, dip a tortilla into sauce just to moisten and top with a heaping 1/4 cup chicken mixture and 2 1/2 tablespoons cheese. Roll up tortilla snug and transfer to a baking dish. Repeat with remaining 10 tortillas.

Soften remaining tortillas in microwave and assemble second baking dish with enchiladas. Spoon remaining sauce and cheese over top of enchiladas. (Can be covered and refrigerated up to 1 day ahead; bring to room temperature before baking.)

Bake 20 minutes, or until heated through and sauce is bubbly. Remove enchiladas from baking dishes with a spatula and serve immediately.

http://www.delish.com/recipefinder/chicken-cheese-enchiladas-verde

Multigrain Mac and Cheese with Creamy Tomato-Basil Sauce

1 package(s) (16 ounces) multigrain or whole wheat rotini or penne pasta
1 can(s) (14.5 ounces) diced tomatoes, drained
2 tablespoon(s) margarine or butter
1 cup(s) panko (Japanese-style bread crumbs)* or cracker crumbs
3/4 cup(s) freshly grated Romano cheese
1 small onion, chopped
1 clove(s) garlic, finely chopped
3 tablespoon(s) cornstarch
4 cup(s) reduced-fat (2%) milk
Salt and ground black pepper
10 ounce(s) reduced-fat (2%) sharp Cheddar cheese, grated
1 cup(s) (loosely packed) fresh basil leaves, chopped


Directions

Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; transfer to large bowl. Stir in tomatoes; set aside.

Preheat oven to 375 degrees F. In microwave-safe small bowl, heat 1 tablespoon margarine in microwave oven on high 20 seconds or until melted. Stir in panko and 1/4 cup grated Romano until blended; set aside.

Meanwhile, in 4-quart saucepan, melt remaining tablespoon margarine over medium heat; add onion and cook 6 to 8 minutes or until tender and lightly browned, stirring occasionally. Add garlic and cook 1 minute.

In 4-cup liquid measuring cup, whisk cornstarch into milk until blended. Whisk milk mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper into onion mixture in saucepan; heat to boiling over medium-high heat, stirring frequently. Boil sauce 1 minute to thicken slightly. Remove saucepan from heat and stir in Cheddar, basil, and remaining Romano until cheeses melt. Stir cheese mixture into pasta mixture.

Transfer pasta mixture to six 1 1/2-cup au gratin dishes or one 13" by 9" glass baking dish; top with panko mixture. Bake 20 minutes or until center is hot and top is lightly browned.

http://www.delish.com/recipefinder/multigrain-mac-cheese-tomato-basil

Skillet Tuna Noodle Casserole

Ingredients:
8 ounce(s) whole-wheat egg noodles
1 tablespoon(s) extra-virgin olive oil
1 medium onion, finely chopped
8 ounce(s) mushrooms, sliced
1/2 teaspoon(s) salt
1/2 cup(s) dry white wine
6 tablespoon(s) all-purpose flour
3 cup(s) nonfat milk
1/2 teaspoon(s) freshly ground pepper
12 ounce(s) canned chunk light tuna (see Ingredient Note), drained
1 cup(s) frozen peas, thawed
1 cup(s) finely shredded Parmesan cheese, divided
1/2 cup(s) coarse dry whole-wheat breadcrumbs (see Ingredient Note)


Directions

Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.

Position rack in upper third of oven and preheat broiler.

Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes.

Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.

Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

http://www.delish.com/recipefinder/skillet-tuna-noodle-casserole-recipe-9346

Cheesy Ravioli Casserole

Ingredients
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1⁄2 cup)
1 large clove garlic, finely chopped
2 jars (26 oz each) four cheese-flavored tomato pasta sauce
1 can (15 oz) tomato sauce
1 teaspoon Italian seasoning
2 packages (25 oz each) frozen beef-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
1⁄4 cup chopped fresh parsley

Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven or 12-inch skillet, heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning.

Place 1 cup of the sauce mixture in slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top.

Cover; cook on Low heat setting 5½ to 6½ hours or until hot. Sprinkle with parsley before serving.

http://www.thenest.com/Recipes/Pasta_Slow-Cooker_Entree_Italian-food_Easy-Weeknight-Meals_42504/detailview.aspx?id=42504&type=7

Zesty Beef Casserole

Ingredients:
1 teaspoon cooking oil
1 pound lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper

1 (14 ounce) can of stewed tomatoes (with juice), chopped

2 cups medium egg noodles
1 (12 ounce) can of kernel corn (with liquid)
1 1/4 cups water
1 (4 ounce) can of diced green chilies
1 (1 1/4 ounce) envelope of taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper

1 cup grated jalapeño Monterey Jack cheese

Sliced black olives, for garnish

Directions:
Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Scramble-fry for about 10 minutes until beef is no longer pink. Drain.

Add tomatoes with juice. Stir. Transfer to ungreased 3 quart casserole.

Add next 7 ingredients. Stir. Bake, covered, in 350°F oven for about 1 hour, stirring once at halftime, until noodles are tender but firm.

Sprinkle with cheese. Bake, uncovered, for another 5 to 10 minutes until cheese is melted.

Garnish with olives.

http://www.thenest.com/Recipes/Beef_Casserole_Comfort-food_Entree_17797/detailview.aspx?id=17797&type=7&recipe_ingredients=Beef