Burrito Casserole

This dinner seriously could not be any easier and tastes pretty darn good too! I made this for just my husband and I with leftovers for the next day. The portions are pretty small but you could make this for a big group easily.

4 frozen bean and cheese burritos
1 can red or green enchilada sauce
1/2 can cream of chicken
1/4 c. sour cream
cheddar/mexican cheese
diced tomatoes
chopped lettuce
diced avocados

Preheat oven to 350 degrees. Spray a small baking dish, I use a bread pan when just making small portions like this a lot. Layer burritos on bottom. Mix enchilada sauce, cream of chicken and sour cream together and pour over top of burritos. Layer with cheese next, as much as you'd like or a little if you want to be healthy. Bake for 30 minutes or until cheese is bubbly and melted. Scoop out onto plate and top with tomatoes, lettuce and avocados.

I used the red enchilada sauce, but next time I'd like to try the green. Red was a little too spicy for my pregnant body. :)

Baked Oatmeal

I know I have been posting with a vengeance but I have to catch up one way or another with all these yummy recipes. I have had to tweak my diet quite a bit since my gall bladder has decided to quit working. So some of these recipes I have found healthier ingredient options for. This is one of them and it still tastes JUST as good as the original. By the way, if none of you have ever tried baked oatmeal-- it is such a delicious way to eat your oatmeal. You just make it up the night before and let it sit in the fridge overnight with saran wrap. Then get up in the morning, take the saran wrap off, set it in the oven and preheat to 350 degrees. It will warm up as the oven warms up so it won't crack your dish. So I'll give you the original dish and the additional options on the side so you can take your pick.

Baked Oatmeal

2 1/4 c. quick cooking oats *use if you are making and baking right away
(or 2 3/4 c. old-fashioned oats) *use if you are making and baking in the morning
2/3 c. firmly packed brown sugar (1/3 c. brown sugar or 3 T. pure maple syrup)
1 t. baking powder
3/4 c. raisins (or cranberries)
1 apple, peeled, cored and diced (or peaches or strawberries or blueberries)
1/2 c. chopped walnuts or pecans (I use 3/4 c.-- I like it crunchy!)
1-2 t. cinnamon
1/2 t. salt
3 1/3 c. skim milk (3 1/3 c. soy milk if you prefer)
1/2 c. butter (1 t. safflower or coconut oil w/ 1/2 c. applesauce)
4 egg whites (1 mashed banana)
1 t. vanilla extract
milk, yogurt, cream, sugar, and/or fruit for topping

Preheat oven to 350 degrees. Spray an 8" square glass baking dish with cooking spray.

In a large bowl, combine oats, sugar, raisins, apples, walnuts, cinnamon, salt and baking soda. Mix well.

In a medium bowl, combine milk, butter, egg whites, and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix until well blended.

Pour into the baking dish and bake at 350 for 45-60 minutes depending on what consistency you want to end up with. I like mine well set with a little crunch around the edges, but so it is still moist inside, just a tad over 50 minutes. Cool slightly.

Serve topped with milk or cream or sugar or yogurt and fruit, whatever you want. Store leftover oatmeal tightly covered in refrigerator.

Apple Pizza

Crust:
1 3/4 c. flour
1/2 t. salt
1/2 c. shortening
1 c. shredded Cheddar cheese
1/2 c. ice water

Mix well and form into a ball. Spread onto 1 large or 2 small ungreased pizza pans; turn up edges.

Topping:
1/2 c. powdered coffee creamer (can make without)
1/2 c. brown sugar
1/2 c. white sugar
1/3 c. flour
1 t. cinnamon
1/2 t. nutmeg
1/4 c. cold butter

Mix all except butter. Spread half of topping over crust and leave the rest in the bowl. Cut butter into the remaining half of topping and save.

Filling:
6 cups thinly sliced Granny Smith apples
juice of 1/2 lemon

Sprinkle lemon juice over apples. Pile onto pizza, then sprinkle on remaining crumbly topping. Bake at 400 degrees for 25 minutes. Cut into slices and serve warm with vanilla ice cream. Delicious topped with drizzled caramel sauce!

Toffee Apple Dip

1 (8 oz.) package cream cheese
1/2 c. brown sugar
1/4 c. sugar
1 t. vanilla
1/2 (11 oz.) package Skor or Heath toffee chips

Beat softened cream cheese, sugars and vanilla together until fluffy. Stir in toffee chips by hand. Serve with sliced apples.

Autumn Wild Rice

2 (6 oz.) packages long grain and wild rice mix
1 medium red or green apple, unpeeled and diced
1 green onion, minced
1/4 c. dried cranberries or golden raisins
1/4 c. minced fresh parsley
1/4 c. sliced almonds, toasted
1/4 c. butter, melted
2 t. poppy seeds
1 t. grated lemon rind
1/2 t. cinnamon
1 t. apple juice

In a medium saucepan, cook rice according to package directions. In a large serving bowl, combine apple, onion, cranberries or raisins, parsley and almonds. Add cooked rice and toss together to blend. In a small bowl, combine melted butter, poppy seeds, lemon rind, cinnamon and apple juice. Pour over rice mixture and toss to combine. Serve immediately.

Applesauce Muffins

1/2 c. applesauce
1 c. sugar
1/2 c. vegetable oil
2 eggs
3 T. milk
1 c. raisins (optional)
2 c. flour
1 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. salt
1/4 t. allspice
1/2 t. nutmeg

Topping:
1/4 c. pecans, chopped
1/2 c. brown sugar, loosely packed
1/2 t. cinnamon

Combine applesauce, sugar, oil, eggs, milk and raisins. Mix together and add dry ingredients. Stir with a spoon until well blended. Pour into greased muffin tin. Combine topping ingredients and sprinkle over batter. Bake t 400 degrees for 15 minutes. Makes 1 dozen muffins.

Oreo Caramel Apples

I'm not sure where I collected this recipe from, but it is so good.

1. Slice Granny Smith Apples
2. Dip in caramel sauce
3. Dip in Oreo Crumbs
4. Refrigerate

Caramel Recipe:
1/4 c. butter
1 c. brown sugar
1/2 c. light corn syrup

Bring to a soft boil, then add 1/2 can sweetened condensed milk (7 oz.). Return to a boil. Remove from heat and add 1/2 t. vanilla. Let cool before dipping apples or it just runs right off.

Caramel Apple Slices

2 lbs. (about 6 apples) Golden Delicious apples
2 T. butter
1/2 c. packed brown sugar
2 T. flour

Peel, core, and slice each apple into 8 pieces. In a medium saucepan melt butter. Add brown sugar and flour. Add apple slices and cook over low heat until tender, 15 to 20 minutes. Great as a garnish, snack, topping, or side dish. Makes 6 servings.

Grated Apple Salad

This is an old-time jello salad, but try it if you like. You may just like it.

1 (6 oz.) pkg. cherry Jell-O
2 c. boiling water
2 c. apples, grated (2 lg. or 4 sm.)
1 1/2 c. orange juice

Dissolve Jell-O in boiling water. Add orange juice and set until partially thick. Fold in grated apples and set until firm.

Apple Pancakes

From Captain Jefferds Inn (Kennebunkport, ME)
2 c. unbleached flour
2 1/2 c. sugar
2 t. baking powder
1/2 T. salt
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1 t. ground cloves
1/2 t. mace
3 eggs
2 1/2 c. buttermilk
2 1/2 T/ bacon drippings or oil
1 1/2 c. tart apples, shredded, firmly packed
1 1/2 c. pecans or walnuts, coarsely chopped

Combine flour, sugar, and dry ingredients. In a large bowl, beat eggs lightly and stir in oil and milk. Add flour mixture and blend just until dry ingredients are moistened. Batter will be slightly lumpy. Stir in apples and pecans and let stand for 20 minutes. Stirring lightly, pour 1/4 c. batter onto a hot skillet. As bubbles appear on top, turn and brown on the other side.

Sugarless Apple Pie

6-8 apples, peeled and sliced
1/8 t. salt, brings out the natural sweetness of the apples
1/2 to 1 c. raisins
Dash of cinnamon

Mix together. Bake in 2 crust pie shell at 450 for 20-30 minutes, or until crust is cooked.

Caramel Dumplings

This is not apple, but I've seen so many apple dumpling recipes I thought it would be fun to try a different version. It's delicious!

1 1/2 c. flour, sifted
1 1/2 t. baking powder
1/8 t. salt
1/3 c. sugar
2 T. butter

Milk (enough to make thick batter, about 2/3 c.)
1 1/2 c. brown sugar
1 1/2 c. water
2 T. butter

Boil together; drop in dumplings. Cover and cook for 20 minutes. Serve hot with whipped cream or ice cream.

Cranberry Apple Crisp

Fruit Mixture:
5 c. (5 medium) apples, peeled and sliced
1 1/2 c. fresh or frozen cranberries
1 c. sugar
2 T. flour
1 t. cinnamon

Topping:
1 c. rolled oats
1/2 c. brown sugar, firmly packed
1/3 c. flour
1/3 c. butter or margarine
1/2 c. nuts, chopped

Heat oven to 375 degrees. Grease a 12 x 8", 2 qt. baking dish. In a large bowl, combine all fruit ingredients; toss to coat. Spoon into greased baking dish.

In a small bowl, combine rolled oats, brown sugar, and 1/3 c. flour. Using pastry blender or fork, cut in butter until crumbly. Stir in nuts. Sprinkle topping evenly over fruit.

Bake at 375 for 30 to 40 minutes, or until golden brown or apples are tender. If desired, serve with ice cream, whipped cream or heavy cream. Makes 10 servings.

Microwave directions:
In a large bowl, combine apples, cranberries, sugar 3 T. flour and cinnamon. Spoon into ungreased 12 x 8", 2 qt. microwave-safe dish. In small bowl, combine rolled oats, brown sugar, 1/3 c. flour, melted margarine, and nuts; mix well. Sprinkle topping evenly over fruit. Microwave on high for 10 -12 minutes, or until apples are tender, rotating dish half turn halfway through cooking.

Fruit Filled Cake

Cream together:
1 c. margarine
4 eggs
1 3/4 c. sugar
1 t. vanilla

Beat in:
3 c. flour
1 1/2 t. salt
1 1/2 t. baking powder

Spread half on a large cookie sheet. Dot with one can of fruit filling. Apple pie filling or tart cherry pie filling is nice. String remaining dough around fruit. Bake at 350 degrees for approximately 35 minutes, or until golden brown.

Chicken Cheesesteaks with Peppers

From Everyday Food October 2008
Serves 2

1/2 lb. chicken cutlets, or leftover rotisserie chicken sliced
2 T. vegetable oil
coarse salt & ground pepper
1/2 red and 1/2 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
2 garlic cloves, minced
3 slices provolone cheese, cut into strips
2 soft hoagie rolls, split lengthwise
mayonnaise or miracle whip

1. If not using rotisserie chicken, heat broiler with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5-7 minutes. Transfer to a cutting board (save baking sheet); let cool and thinly slice. Set chicken aside.

2. On a baking sheet, toss together peppers, onion, garlic and remaining oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8-10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

3. Top chicken and vegetables with cheese; broil until cheese is bubbling, only about 30 seconds to 1 minutes. Scoop out most of the middle of the rolls; discard. Spread rolls with mayonnaise (or miracle whip if you are a person who likes things to taste better!) Fill with chicken and vegetables. Serve immediately.

Baked Ziti

1 lb. dry ziti noodles, I use rigatoni
1 onion, chopped
1 lb. ground beef
2 jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 c. sour cream
6 oz. mozzarella cheese, shredded
2 T. grated parmesan cheese

Cook ziti 8 minutes until al dente. Drain and rinse. Brown onion and beef on medium heat. Add spaghetti sauce and simmer for 15 minutes. Grease a 9x13 dish and layer ziti, provolone cheese, sour cream 1/2 sauce mixture, ziti, mozzarella, and sauce mixture. Top with parmesan cheese. Bake at 350 degrees for 30 minutes.

Layers:
ziti
provolone cheese
sour cream
1/2 sauce mixture
ziti
mozzarella
sauce
parmesan cheese

**Half this recipe and it still makes a ton!!

Best Meatloaf Ever

It is the sauce that makes this meatloaf what it is!

2 eggs
2/3 c. milk
3 slices bread, torn into pieces
1/2 c. chopped onion
1/2 c. grated carrot
1 c. shredded Cheddar or Mozzarella
2 T. Worcestershire sauce
1 t. dried parsley
1 t. salt
1/2 t. garlic powder
1/2 t. ground thyme
1/2 t. coarse ground black pepper
1/4 t. ground sage
1 1/2 lb. hamburger

Topping:
1/2 c. ketchup
1/2 c. brown sugar
2 t. prepared mustard

Beat eggs. Add milk and bread--let sit for a few minutes. Stir in onion, carrot, cheese, Worcestershire, herbs and seasonings. Add beef. Put in greased loaf pan.

Bake at 350 degrees for 45 minutes. Combine topping ingredients. Bake for 30 minutes more, occasionally spooning topping over beef. Let stand 10 minutes before serving.

*This will make 1 very very large meat loaf or 2 medium size meatloafs and you can freeze one!

Taco Rice

from allrecipes.com

You can use this as a side dish with enchiladas or as a filling with your tacos, whatever you can imagine it will taste good with-- it probably will!

1 (14.5 ounce) can chicken broth
14.5 ounces water in chicken broth can
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning mix, to taste
2 cups uncooked white rice
1 cup shredded Cheddar cheese
1 cup sour cream

In your rice cooker, put in rice, chicken broth & water, tomato sauce, and as much taco seasoning as you want. I used about half. Turn rice cooker on. After rice is cooked, stir in the cheddar and sour cream.

*You can also stir in at the end any of the following: 1 can green chilies, 1 can sliced olives, 1 can black beans, 1 can corn, 1 can spicy Ro-tel tomatoes & green chilies

Linguine with Vegetables

* I'm sure many of you have recipes like this, but this is my favorite way to eat my veggies!

1/2 lb. linguine
2 t. oil
1 garlic clove, minced
2 small zucchini, sliced
1/4 lb. mushrooms, sliced
2 medium tomatoes, chopped
1/2 t. basil
1/2 t. salt
1/4 t. pepper
1 c. provolone or mozzarella cheese, grated
3 T. parmesan, grated

Cook pasta according to box. Heat oil in large fry pan on medium heat. Add garlic, zucchini, and saute for 2 minutes. Add mushrooms and cook for 1 more minute. Add tomatoes, basil, salt and pepper. Reduce heat and simmer for 3-4 minutes or until tender crisp. Add vegetables to drained pasta, add cheeses and mix until cheese melts. Sprinkle with parsley if desired.

Crockpot Brown Sugar Chicken

6 boneless skinless chicken breast halves
1 c. brown sugar
1/4 c. lemon-lime soda
2/3 c. white vinegar
3 cloves smashed & chopped garlic
2 T. soy sauce
1 t. ground black pepper

Put chicken in crockpot. Cover with brown sugar, pepper, chopped garlic & soy sauce. Add the vinegar and pour in the soda. It will bubble.

Cover and cook on low for 6-9 hours or on high for 4-5 hours. The chicken is done when it is cooked through and falls apart. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a a huge ladle full of the broth poured over.