Cheddar Jalapeño Mashed Potatoes

A mexican twist on a classic

serves 10

Ingredients:
2 lbs baking potatoes (abt 6)
3 T flour
1 c milk
1 c sour cream
1 jalapeño pepper, chopped
1 c cheddar cheese

Directions:
Heat oven to 350F. Book potatoes in boiling water in saucepan 20 min or til tender; drain. Cool. Peel and slice potatoes. Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat. Pour into 2 qt casserole sprayed; top w/ cheese. Bake 25-30 mins or til heated through.

Oat-topped sweet potato crisp

from Kraft

serves 8

Ingredients:
1 pkg (8 oz) cream cheese
1 can (40 oz) cut sweet potatoes, drained
3/4 c brown sugar
1/4 t cinnamon
1 granny smith apple, chopped
2/3 c chopped cranberries
1/2 c flour
1/2 c old-fashioned or quick-cooking oats
1/3 c cold butter
1/4 c pecans

directions:
heat oven to 350F
Beat cream cheese, potatoes, 1/4 c sugar and cinnamon w/ mix until blended. spoon into 1 1/2 qt casserole; top w/ fruit.
Mix flour, toast and remaining sugar in medium bowl; cut in butter until mixture resembles course crumbs. Stir in nuts. Sprinkle over fruit.
Bake 35-40 mins or til heated through

Nutritional jazz: 430 cal; 20 g fat; 200 mg sodium; 59 g carb; 5 g fiber; 5 g fiber

Garden Veggie Egg Bake

serves 6

Ingredients:
1 T olive oil
1 zucchini and yellow squash, cut lengthwise in half, slice crosswise
1 red pepper, chopped
1 onion, sliced
1 c sliced fresh mushroom
1/2 c shredded carrot
1/2 t garlic powder
1/2 t pepper
30 saltines, coarsely broken
6 eggs
1 c milk
1/3 c Parmesan cheese

Directions:
Heat oil in large skillet on medium-high heat. Add veggies; cook & stir 5 mins. Stir in seasonings. Remove from heat.
Layer crackers and veggie mixture in 2 qt casserole sprayed w/ cooking spray. Whisk eggs and milk til blended. Stir in 1/4 c cheese; pour over veggie mixture. Refrigerate several hours.
Heat oven to 325F. Bake casserole, uncovered, 45-50 mins or til knife inserted in center comes out clean. Top w/ remaining cheese.

Nutritional Jazz:
230 cal; 12 f fat; 4 g sat. fat; 220 mg cholesterol; 400 mg sodium; 19 g carb; 2 g fiber; 6 g sugar; 13 g protein.

Traditional Sweet Potato Casserole

From Cooking Light

serves 16

Ingredients:
2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
3/4 c packed brown sugar
1/4 c butter, softened
1 1/2 t salt
1/2 t vanilla extract
1/2 c finely chopped pecans, divided
Cooking spray
2 c miniature marshmallows

Directions:
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Jazz: 140 cal; 5.6 g fat; 2 g sat fat; 7.8 mg cholesterol; 240 mg sodium; 213 mg potassium; 24 g carbs; 43% vitamin A; 7% vitamin B6; 8% vitamin C; 10% copper; 19% magnanese; 5% thiamin

Worth it Lasagna

From Taste of Home: Italian Favorites
makes 2 casseroles (12 servings each)

Ingredients:
2 jars (26 oz) meatless spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c Burgundy wine
2 T brown sugar
3 garlic cloves, minced
2 lbs Italian turkey sausage links, casings removed
3/4 c raisins
1 1/2 lb sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 cartons (15 oz) ricotta cheese
1 package (10 oz), frozen spinach, thawed and squeezed dry
1 c grated Parmesan cheese
2 packages (24 oz) frozen ravioli
1 c shredded Parmesan cheese
18 slices provolone cheese, cut in half
6 c (24 oz) shredded Monterey Jack cheese
4 large tomatoes, sliced

Directions:
In Dutch oven, bring first 5 ingredients to boil. Reduce heat, simmer, uncovered for 20 min, stirring often.

In large skillet, cook sausage over med heat until no longer pink; drain. Stir in raisins and Italian seasoning add to sauce. In same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In large bowl, combine eggs, ricotta, spinach and grated Parmesan cheese; set aside.

In each of two greased 13 x 9 baking dishes, latyer w/ 1 1/3 c sauce, half of a package of ravioli, 1 1/3 c sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese and 2 1/2 c spinach mixture.

Top each with six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese, 1 1/3 c sauce, remaining ravioli and sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).

Cover and bake at 375 F for 45 mins. Uncover, bake 10-15 mins longer or until bubbly. Let stand 15 mins before serving.

Nutritional Jazz: 483 calories; 24 g fat; 13 g sat fat; 102 mg cholesterol; 1081 mg sodium; 36 g carbs; 4 g fiber; 31 g protein

Lima Bean Cassarole

From A Year of Slow Cooking.

Don't knock it til you try it. I really liked it, and so did my kids.

Ingredients:
--1 pound of dried lima beans (soaked over night)
--28 oz can diced tomatoes
--2 cups diced ham, or turkey ham
--1 medium yellow onion, chopped
--3 smashed and chopped garlic cloves
--1/2 tsp black pepper
--1 T dried mustard
--1 cup water

Directions:
Soak the beans overnight in a bunch of cold water. They will expand, so use enough water to cover them at least 4 inches.

In the morning, drain and rinse the beans. Dump into a 4 quart or larger crockpot. Add a fresh cup of water.

Dice up the ham or turkey ham (I think chicken and apple sausages would be good, too) and add on top.

Open the can of tomatoes, and pour in the whole can. Chop the onion and garlic and add. Stir in the spices.

Cover and cook on low for 6-8 hours. If you cook this too long, the only harm will be that the beans begin to fall apart.

Artichoke-Spinach Strata

From Pillsbury- this one is SO YUMMY!

serves 8

Ingredients:
2 t olive or vegetable oil
1 c finely chopped red bell pepper (1 medium)
1/2 c finely chopped onion (1 medium)
2 cloves garlic, finely chopped
1 can (14 oz) quartered artichoke hearts, drained, coarsely chopped (1 1/2 cups)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
8 c cubed (1 inch) rustic round bread (about 1 lb)
1 1/2 c shredded Monterey Jack cheese (6 oz)
6 eggs
2 1/2 c milk
1/2 t ground mustard
1 t salt
1/4 t pepper
1/2 c shredded Parmesan cheese

Directions:
1 In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 mins, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
2 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
3 In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
4 Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Chicken Divan

From Amber Mayfield

Ingredients:
2 (10 oz) pkg broccoli, chopped and cooked
salt and pepper to taste
2 c cooked chicken (or turkey)
1 can cream of mushroom soup
1 can cream or chicken soup
1 c mayo
1 t lemon juice
1/2 t curry powder
1 pkg shredded cheddar cheese
1/2 c bread crumbs
1 T melted butter

Directions:
Arrange broccoli in baking dish, season to taste, place chicken on top. Combine soup, mayo, lemon juice and curry powder, pour over chicken and mix up. Sprinkle with cheese and top with bread crumbs. Bake at 350 for 25-30 mins. Serve over hot rice.

Ratatouille bake

I thought of this after having ratatouille at a friend's, but made a couple tweaks to what [I think] she put in it because I like some pasta and cheese with my ratatouille).

serves 6

Ingredients:
* 1 T olive oil
* 5 cloves garlic, minced
* 1 onion, chopped
* 2 c peeled and diced eggplant
* 2 c zucchini
* 1 green bell pepper, chopped
* 1 (14.5 oz) can diced tomatoes
* 1 T dried basil
* 1 T dried parsley
* 1/2 t salt
* 1/8 t black pepper
* 1 (about 8 oz) package frozen ravioli
* 3/4 c shredded mozzarella cheese

Directions
1. Preheat oven to 350 degrees F; spray a 2 1/2-quart baking dish with cooking spray.

2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.

4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Chicken Tortilla Bake

From Kraft Recipes

serves 8

Ingredients:
1/2 c Mayo (it calls for Miracle Whip, but I don't like Miracle Whip, so I use Kraft Mayo)
1/2 c Flour
3 c Milk
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1-1/2 lb. Boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 c Chunky Salsa
1/2 c chopped fresh parsley
16 Flour tortillas (6 inch)

Directions:
1. Heat oven to 375°F.

2. Mix dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.

3. Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

4. Bake 25 min. or until heated through.

Layered Enchilada Bake

From Kraft Recipes

serves 8

Ingredients:
1 lb. Lean ground beef
1 large Onion, chopped
2 c Chunky Salsa
1 c (15 oz.) black beans, rinsed
1/4 c Italian Dressing (it calls for Zesty Italian, but regular Italian works fine)
2 T Taco Seasoning Mix
6 Flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

Directions:
1. Heat oven to 400ºF.

2. Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

3. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.

4. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.


Tips:
Make Ahead
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Serving Suggestion
Top with chopped tomatoes, shredded lettuce and cilantro.

Cheesy Chicken & Rice Casserole

From Campbell's Kitchen

1 can (10 3/4 ounces) Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Fiesta Chicken Casserole

From Campbell's Kitchen

1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (about 8 ounces)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake for 40 minutes or until the crust is golden brown.

Super Easy Tuna Noodle Casserole

serves 4

1 regular can cream of mushroom soup
1 regular can tuna (drained)
1 1/2 c elbow macaroni
crushed potato chips (optional)

Cook pasta until soft, drain and place in casserole dish. Mix in soup and tuna. Top with potato chips. Cook at 300 for 20 mins.