Category: Casseroles

Stuffed Chicken Cacciatore

This dish takes some time but its so worth it. Its a different look on cacciatore. Perfect dinner for family and friends.

Supplies:

  • Lasagna pan
  • Cutting board and knife
  • Large pot
  • Spoon
  • Tin foil
  • Oven mitts

Ingredients:

  • 3 or 4 skinless chicken breast (slice horizontal, do not cut all the way through)
  • 8 slices of smoked provolone cheese
  • Oilve oil
  • 1 whole garlic clove (remove skin and slice thin)
  • 10 stems of fresh oregano, leaves removed
  • 5 fresh basil leaves diced
  • 1/2 red onion sliced thin
  • Baby spinach
  • Salt and pepper
  • 1 jar of your favorite tomato sauce
  • 1 box of fettuccine (cook to manufactures instructions) set aside

Pre heat oven to 350°

Pour enough Olive oil to cover the bottom of your lasagna pan. 

Once you have your chicken breast sliced, salt and pepper your chicken. Next layer your cheese, garlic, oregano and spinach.

Close your chicken breast and set in your pan.

Now add your onions, garlic, basil and oregano. If desired salt and pepper.

Pretty 😍

Now pour your tomato sauce. Not the entire jar, just enough to cover.


Cover with tinfoil and bake for about an hour to 1- 1/2 hours, depends on the temperature of your oven. Chicken needs to be fully cooked with no pink to show. 


Plate your chicken on top of your fettuccini, be sure to add drippings from the chicken and onions. Add shredded cheese or parmesan cheese if desired.


Serves 3 to 4. Serve warm.

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Gnocchi and Italian Sausage

Oh my goodness this dinner was amazing. Italian sausage and gnocchi smothered in mozzarella cheese sauce. Oh my goodness.. I really have nothing more to say.

Supplies:

  • 2 large pots 
  • 1 large fry pan
  • Cutting board and knife
  • Spoon
  • Serving dishes

Ingredients:

  • 1/4 red onion peeled and diced
  • 1 red tomato diced
  • 3 large garlic cloves peeled and diced
  • Olive oil
  • 5 Sweet Italian sausage links (using one of your large pots, boil till fully cooked, then slice and cut into quarters. Set aside)
  • 1 package of gnocchi (using your large pot cook to manufactures instructions, drain and set aside)
  • 8 ounces of heavy cream
  • 1/2 cup of milk
  • 1/2 stick of butter
  • 2 cups of shredded mozzarella cheese then 1 cup to sprinkle after your dish is platted.
  • Salt and pepper
  • 5 stems of fresh oregano, leaves removed
  • 5 fresh basil leaves diced



    In your fry pan drizzle just enough olive oil to cover the bottom of the pan, add your onions, tomato and garlic. Saute on medium till onions are tender do not over cook.


    Add your sausage, basil, oregeno, salt and pepper, cook on medium low for about 15 minutes. Set aside.

    In one of your pots add butter, 2 cups of mozzerella, cream and milk. Cook on low stirring constantly till cheese is melted. Set aside.


    Now on a serving plate first layer your sausage mixture, then gnocchi and cheese sauce. Sprinkle mozzarella on top, serve warm. 

    Feeds about 4

    Cream of Mushroom Pork Casserole

    Probably one of the easiest dishes you can make for dinner. You can put it together the night before and pop it in the oven when you get home. Full of flavor and quick to make.

    Supplies:

    • Large casserole dish with lid (large enough to hold 4 boneless pork chops and vegetables)
    • Cutting board and knife
    • Small spoon
    • Oven mitts

    Ingredients:

    • 4 boneless pork chops
    • About 10 to 15 small red potatoes cut in half
    • 1/2 sweet Vidalia onion peeled and sliced thin
    • 1- 1/2 cups of sliced mushrooms
    • 1 stick of butter sliced thin
    • 1 can of cream of mushroom soup
    • Salt and pepper

    Preheat oven to 350°

    Using your casserole dish lay your pork chops on the bottom.

    Next layer your potatoes, onions and mushrooms.

    Now add your salt, pepper to taste and wedges of butter. Next spoon in your cream of soup over your vegetables.

    Place the lid on top and bake at 350° for about an hour or till potatoes are soft.

    Serve warm, feeds 4.

    Garlic Herb Ziti With Sausage

    I absolutely love this pasta dish. Very easy to make using only 2 pans. Full of flavor and makes enough for 4. 

    I used chicken sausage that is flavored with spinach and feta. Any sausage will do even chicken breast would be fabulous.

    Supplies:

    • 1 large fry pan with lid
    • 1 large pot 
    • Cutting board 
    • Knife, whisk and spoon
    • Hot mitts
    • Large oven safe serving platter or 4 small oven safe dinner plates

    Ingredients:

    • 5 sausage links
    • 1 whole garlic peeled and diced
    • 1 large tomato diced
    • 1- 16 ounce box of ziti
    • 2 – 1.6 ounce packages of Knorr garlic and herb sauce mix
    • 2 – 1/2 cups of milk
    • Olive oil
    • 2 cups of shredded mozzarella cheese
    • 3 stems of fresh oregano, leaves removed

    Preheat oven to 350°

    Once you have cooked your pasta using manufactures instructions, place on your serving dish.

    In your fry pan pour Olive oil covering just the bottom of the pan. Place your garlic and sausage in the pan, cover, cook on medium low till sausage is completely cooked.


    Once your sausage is cooked, slice into 1/4 inch slices.

    Now add your milk and the two packets of sauce mix, whisk throughly. 

    Let the sauce cook slow on low till it thickens.


    Once the sauce is thick pour the mixture on your pasta. Next add your diced tomatoes. 


    Now add your mozzarella cheese and oregano. Place in the oven till cheese is melted. I used a dinner plate that was oven ready if you want to make smaller portions.


    Serves 4, serve warm.

    Gooey Mac -N- Cheese

    Mac -n- cheese is probably the best comfort food on the planet. We just can’t get enough of it. 

    This recipe will definitely fill that void if you need it. 

    Supplies:

    • Large pot for boiling noodles
    • Large lasagna pan
    • Medium size pot for cheese sauce
    • Cutting board and knife
    • Measuring cup

    Ingredients:

    • 1 stick of salted butter
    • 1/4 cup of milk
    • 8 ounces of sour cream
    • 1/2 large block of Velveeta cheese cubed
    • 4 cups of shredded Mexican cheese (save 1 cup for the top at the end)
    • 16 ounce box of elbows
    • Salt to taste

    Pre cook your pasta till tender, let them stand till cool or room temperature.

    Preheat oven to 350°

    In the pot that the pasta was cooked stir in your 3 cups of shredded cheese, transfer to your lasagna dish. Spread evenly.


    In your sauce pan, combine your butter, sour cream, milk and Velveeta cheese. Cook on medium low till melted. Stir constantly to prevent burning. Once melted add salt to taste.

    Pour your cheese sauce on top of your pasta coating evenly. Cover the entire top of your dish with the remaing shredded cheese. Bake till golden brown, about 20 minutes.


    Serve warm, serves about 10. 

    Beef and Italian Sausage Lasagna

    This is an easy lasagna to make with a lot of flavor without all the vegetables. Sometimes easier is so much better then all the fuss of sauting lots of vegetables plus some people just don’t like it. 


    I am a huge fan of mozzarella cheese. Ooowey gooey stringy mozzarella is the best and this lasagna is packed full of it.

    Supplies:

    • Large lasagna pan
    • Pan for cooking your beef
    • Spoon
    • Large pot for noodles
    • Medium pot for boiling sausage
    • Tongs and knife
    • Cutting board
    • Oven mitts

    Ingredients:

    • 5 sweet Italian sausage links (boil till fully cooked and there is no pink, slice about 1/4 inch thick then cut in half again, set aside)
    • 1 pound or more of fresh market ground beef 
    • 1/2 sweet Vidalia onion (peeled and diced)
    • Olive oil
    • 5 stems of fresh oregano leaves removed
    • 1 can of diced tomatoes
    • 1 – 24 ounce can of tomatoe sauce
    • 1 large garlic clove (peeled and diced)
    • 1 box of lasagna noodles (cook till tender using manufacturers instructions, cool and set aside)
    • About 5 cups of fresh mozzarella shredded
    • Salt and pepper to taste

    Preheat oven to 300°

    In your fry pan cook your onions garlic and meat till pink is gone. Add some olive oil to the pan for flavor. Salt and pepper to taste.


    Add your diced sausage and saute for about 5 minutes.


    Next add your diced tomatoes, tomatoe sauce and oregano, Stir to combine. Cover and cook for about 30 minutes on low. Stirring occasionally.

    Now clear a large space to work, have your pasta, sauce and cheese close to your lasagna pan.

    We are going to start layering. First spoon a small amount of sauce into your pan, just enough to cover the bottom, this keeps your pasta from sticking.

    Lay 3 noodles along the bottom.


    Next add your sauce and meats.


    Then cheese, repeat till you reach the top and end with cheese.


    Pack the top with plenty of cheese and fresh oregano.

    Place in the oven, I put mine on a foil lined cookie sheet, at times it bubbles over and makes a mess. This prevents it.

    Let it slowly bake at 300° for about 45 minutes or so. You want it to heat through and cheese bubbling.


    Serve warm. Left overs can be put in the freezer, cut into serving sizes that are placed in freezer safe containers.

    Chicken Pot Pie

    I know I’ve done something good when my daughter tells me she likes dinner. 😀

    My first time at chicken pot pie so you can imagine that my biggest critic was on my mind. Well, she loved it. Phew.. 😀


    Supplies:

    • Pie plates, I used 2
    • Cutting board and knife
    • 2 pots for boiling chicken and potatoes
    • 1 large fry pan
    • Spoon
    • Small bowl 
    • Whisk
    • Egg brush
    • Oven mitts

    Ingredients:

    • About 8 red potatoes (cut into fours, boil until tender, drain and set aside)
    • 2 chicken breasts (boil until cooked through with no pink, drain then cut into bite sized pieces, set aside)
    • 2 cans of condense cream of chicken soup
    • 1 yellow squash cut into thin slices
    • 1 zucchini cut into thin slices
    • 1/4 sweet vidalia onion (peel and slice, about 1/4 inch slices)
    • 2 celery stalks sliced thin
    • 1 cup of frozen corn
    • 1 cup of frozen carrots
    • 2 refrigerated pie crusts
    • 2 pats of butter
    • 1 egg
    • Salt and pepper

    Preheat oven to 350°


    In your 2 pie plates evenly distribute your potatoes, corn and carrots. Set aside.


    In your fry pan add your butter, zucchini, squash, onions and celery. Add your salt and pepper to taste, saute till tender.


    Add chicken.


    Then condense soup.


    Mix well, cook on medium till warm.


    Even distribute to both pie plates.


    Using a small amount of water, wet the edge of the pie plate, place your pie shell on top press gently, cut remaining dough off the edge. 

    My pie shell looks horrible, no judging.. Bad shell day lol 😀

    Using your egg, whisk in a small bowl, brush egg wash on each pie shell. Cut small slices on top. 

    Bake at 350° till golden brown.