Mexican Chicken Casserole

3/4 lb. chicken breasts, cut into bite size pieces
1 tsp cumin
1 green pepper, chopped
2 oz cream cheese, cubed
black beans
diced tomatoes
2 tortillas
corn
taco seasoning
green chilies
1 cup Mexican style shredded cheese
1.5 cups salsa


Heat oven to 375 degrees.  
Spray skillet; cook chicken and cumin 2 minutes.
Add peppers and taco seasoning; cook 2 minutes.
Add salsa; cook minutes.
Add cream cheese; cook 2 minutes.
Stir in beans, tomatoes, corn, & chilies.
Spoon 1/3 mixture in 9 by 9 baking dish.
Top with tortilla, 1/3 chicken mixture, 1/2 cheese, tortilla, and remaining chicken mixture.
Cover; bake 20 minutes.
Add remaining cheese; bake 5 minutes.

Mexican Bake/Fiesta Casserole

One of my favorites, although Jeremy prefers the chicken version (Mexican Chicken Casserole).
A huge plus: this dish can be prepared ahead of time, then popped in the oven on the night you want to serve it.

1 lb. lean ground beef or turkey
1 green bell pepper, chopped
1 red bell pepper, chopped
16 oz. chunky salsa
1 can diced tomatoes, undrained
10 oz. frozen corn
1 can black beans
taco seasoning mix
tortillas
shredded sharp cheddar cheese

Preheat oven to 375 degrees.
Brown meat with peppers in large skillet; drain and return to skillet.
Stir in seasoning mix, salsa, tomatoes, corn, and beans.
Bring to a boil.
Spoon 1 cup meat mixture into 13 by 9 baking dish.
Top with tortillas.
Cover with half of remaining mixture and cheese.
Top with tortillas and meat mixture.
Cover with foil.
Bake 25-30 minutes.
Sprinkle with remaining cheese.
Let stand until cheese is melted.

I love this dish not only because of the taste, but because it contains all sorts of yummy vegetables...meaning I don't have to prepare another side dish just to feel like I'm giving everything a healthy meal - it's a nice one dish wonder.

Spaghetti Sauce

Spaghetti with a can of store bought sauce - yuck!  This homemade spaghetti sauce is from Mama's kitchen and has turned into one of Jeremy's favorites.

1.5+ lb. hamburger or turkey meat
1 large can crushed tomatoes
1 large can tomato sauce
1 can tomato paste
1 onion
1 green bell pepper


Brown meat; drain.
Brown onion and bell pepper.
Add tomatoes, sauce, paste, and meat.
Add salt, pepper, garlic, and other desired spices.
Boil; simmer 30 minutes to 5 hours, then serve with spaghetti.

Weeknight Lasagna Toss

When it comes to making an actual Lasagna, we are true Stouffer's folks...this lasagna toss is a nice spin on the actual lasagna dish, though.  True to its name, its a great weeknight recipe.

1 lb. lean ground beef or turkey
3 cloves garlic, minced
2 cups water
12 lasagna noodles
2 green peppers, chopped
1 jar spaghetti sauce
1/4 cup Zesty Italian dressing
1 cup shredded mozzarella cheese
1.5 cups Ricotta cheese


Brown meat and drain.
Stir in peppers, garlic, spaghetti sauce, water, and dressing.
Bring to a boil.
Add noodles, stir, and cover.
Cook on medium-low heat 10-15 minutes or until noodles are tender, stirring occasionally.  
Remove from heat, add ricotta cheese, sprinkle with mozzarella cheese, and cover.
Let stand 5 minutes or until cheese is melted.

Speedy Salsa Chicken Quesadillas

From Kraft

I make a double bath of the sauce to make enough to dip the quesadillas in...

1/2 cup salsa
2 T mayo
1/2 tsp chili powder
8 flour tortillas
3 cooked small boneless, skinless chicken breast halves, sliced or pulled
1 cup Mexican style shredded four cheese


Combine salsa, mayo, and chili powder.
Spread evenly onto bottom halves of tortillas.
Top with chicken and cheese.
Fold tortillas in half.
Cook in skillet sprayed with cooking spray on medium heat, 4-5 minutes on each side or until both sides are golden brown and cheese is melted.
Cut each quesadilla into 3 wedges to serve.

Cheesy Chicken Quesadillas

From Campbells

1 lb. boneless, skinless chicken breasts, cut into cubes (shredded works better)
1 can Campbell's Southwest Style Pepper Jack Soup
1.4 cup water
8 flour tortillas, warmed
Pace Chunky Salsa


Preheat oven to 425 degrees.
Cook chicken in skillet.
Add soup and water; heat through.
Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge.
Moisten edge with water; fold over and seal.
Place on 2 baking sheets; bake 5 minutes or until hot.
Cut into wedges and serve with salsa.

Makes 8 quesadillas.

Chicken and Pepper Pasta Bake

From Kraft

3 cups rigatoni, uncooked
1 lb. boneless, skinless, chicken breasts, cut into bite size pieces
1 large red bell pepper, coarsely chopped
1 large green bell pepper, coarsely chopped
1 jar spaghetti sauce
2 oz cream cheese, cubed
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese


Heat oven to 375 degrees.  
Cook pasta.
Heat large nonstick skillet on medium-high heat. (I add some roasted red pepper italian dressing)
Add chicken; cook and stir 2 minutes.
Add peppers; cook and stir 3 minutes. 
Stir in spaghetti sauce; simmer 6-8 minutes or until chicken is done and peppers are crisp-tender, stirring occasionally.
Add cream cheese; cook and stir 1-2 minutes or until melted.
Drain pasta.
Add to chicken mixture; toss to coat.
Spoon half into 8 or 9" square baking dish.
Top with 1/2 cup mozzarella cheese and 2 T parmesan.
Repeat layers.
Bake 20 minutes or until heated through.