Zucchini, Sausage, and Feta Casserole

Thanks to Elizabeth’s edible, I made this for Chris last night and it was a HUGE hit! He didn't even mind the Zucchini! I Mean he didn't LOVE them, but he ate a few... i did make a few changes to the recipe, so it's most likely not as healthy as it was, but who cares! Chris is excited about leftovers! GO ME!

Modified from Cooking Light 2007

Ingredients

2 1/2 cups uncooked ziti (short tube-shaped pasta) ... i used a whole box
8 ounces chicken sausage... i just used lite polish sausage that comes in a horse shoe shape b/c it's always on sale at my g-store.
Cooking spray
1 teaspoon olive oil
5 cups thinly sliced zucchini (about 1 1/2 pounds)
2 cups vertically sliced onion (about 1)
1/2 teaspoon kosher salt... i used normal salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons all-purpose flour
1/2 cup (2 ounces) crumbled feta cheese ... i used 4 oz like Elizabeth recommended
1/2 cup (2 ounces) shredded part-skim mozzarella cheese.... i think i used about 4oz of this too
about 1/4c of bread crumbs.

Preparation

Preheat oven to 400°.

Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned.

Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic.

Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.

Combine broth and flour in a small bowl, stirring with a whisk.

Add broth mixture to pan; cook 1 minute.

Combine zucchini mixture, sausage,

pasta and feta cheese in a large bowl; toss well.

Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. I also put two pieces of toasted wheat bread in the food processor to make bread crumbs and added them on top with the cheese for some extra texture.

Bake at 400° for 20 minutes or until bubbly and lightly browned.

This meal is amazing and easy meal!

South of the Boarder Casserole

I'm on a Mexican kick lately, must mean I miss my parents! So I came across this recipe here and decided that I must try it. Chris was a big fan... hey if it has cheese and noodles, he's a fan!

Ingredients

1 pound of lean ground beef (I used 93%)
1 jalapeno
1 large bell pepper (I used orange)
1 large onion, chopped
3 cloves of garlic, minced
28 ounce can of whole tomatoes (I used fire roasted tomatoes, which makes a HUGE difference!)
2 tablespoons chili powder
1-2 tablespoons of cumin
2 tablespoons olive oil
2 cups reduced fat sour cream
8 oz penne or ziti (I just put a good amount in a bowl and threw it in, I have no way of measuring ounces!)

In a large deep skillet, brown meat until no longer pink. Drain fat. Add the olive oil, peppers, onions and garlic, cooking on medium to high heat. Saute until softened, about 8-10 mins. Add chili powder and cumin. Add the can of tomatoes, breaking up the whole tomatoes with a spoon, but still leaving big chunks. Add sour cream, stir until mixed. Add pasta. Cover and cook until pasta is al dente, about 25 mins. Make sure to stir frequently so the pasta doesn't get stuck to the bottom. Serve with cheddar on top if you're feeling like having a coronary.

I thought the recipe needed more kick so I added in red pepper and it also needed more cheese... or if you're Chris, LOTS of cheese! But it was great!

Blurry Chicken... Kidding! Um Pantry Chicken~

Pantry Chicken!!

So I had some chicken legs in my house (because Chris is obsessed with chicken legs that have salt, pepper, and garlic on them that are baked... but I make that ALL to the time sooo) and I wanted to make something different. Well I didn't have anything I wish I did, like bacon, or spinach, or feta cheese.... soooo onto the pantry/freezer for ideas!

I had rice, tomato juice, frozen veggies, potatoes, and seasonings! Sweet!
And whala!



Ingredients

4 chicken legs
2 cups of rice (not cooked) i used white rice b/c it's what i had but dirty rice would be great!
However much water the rice box says you need
1 bag of frozen veggies (mine had corn, asparagus, corn, and peas
1 1/2 russet potatoes cut into small pieces
1/2 onion chopped
1/2 c or so of ck broth
3/4 of a small can of tomato juice
LOTS of seasonings
I used sprinkles of oregano, pepper, Cayenne pepper, garlic powder, cilantro, salt, maybe something else??? Basically it's a free for all
I also drizzled the legs with olive oil and a dash of balsamic vinegar

Combine all of this into a baking dish and bake at 400 for around 45mins or until chicken and potatoes are done! Enjoy!

Spiced Beef Corn Bread Cobbler

I had a pound of ground beef in my fridge and I wanted to make something different (without having to go out and purchase lots of new ingredients) and I found this recipe on epicurious. I made a few alterations so my recipe is not exactly theirs but I like to believe BETTER!


INGREDIENTS

1 medium onion, chopped
1/2 green bell pepper, chopped
2 tbsp Veggie Oil
2 tsp minced garlic (mine was from a jar)
3/4 can of corn (drained)
1 lb ground beef
1 tsp sugar
1/2 ground cinnamon
1/2 tsp cayenne pepper
1/4 tsp ground allspice
1/4 tsp black pepper
3/4 tsp ground ginger
2 tsp salt
2 roma tomatoes, diced
1/2 tiny can tomato juice

1 box jiffy (made to boxes instructions but also add in 1 tbsp sugar, 1 tsp salt, and 1/2 cup grated sharp Cheddar)... don't bake yet

Preheat oven to 400 degrees. Spray pam on a pie plate. Cook Diced onion and bell pepper in oil in a skillet until edges are golden brown. Add in garlic and cook another minute. Add in beef and cook for a few minutes... once half the beef is brown add in corn and cook until all of beef has browned. Now add in sugar, spices, and 1 tsp salt and then cook another minute. Add in tomatoes and juice and simmer until liquid is about 1/4c. Now move beef mixture into pie plate and then pour cornbread mixture over it. Top with 1/4c of cheddar cheese. BAKE! around 20-25mins... make sure when you enter a toothpick it comes out clean!

Now I know you're reading these spices thinking REALLY???? but YES REALLY!!! IT's so good! It's perfect for a great winter dish... you think it's sweet, then it has a great kick then you get the cornbread! AMAZING!



Now enjoy!

Cheesy Chicken Mexican Corn

Cheesy Mex-Rice Casserole (I added in chicken too)
From: All recipes

Ingredients
* 1 quart water
* 2 cups uncooked long-grain white rice
* 2 tablespoons chicken broth
* 1 tablespoon minced garlic
* 1 green bell pepper, chopped
* 1 small yellow onion, chopped
* 1 (15 ounce) can cream-style corn
* 1 (11 ounce) can Mexican-style corn, drained
* 1 (11 ounce) can whole kernel corn, drained
* 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
* 1 (4 ounce) can chopped green chile peppers, drained
* 1 (8 ounce) package Mexican-style processed cheese food, cubed
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 teaspoon chili powder
* 3/4 cup shredded reduced-fat Cheddar cheese
(I used 2 large chicken breast, cut into bite size pieces and cooked on a skillet)

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
2. In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
3. In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. (Add in chicken too)Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
4. Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.





Chris Really Loved this meal!