Cheesy Enchilada Rice Skillet

We just had this tonight.  Everyone loved it! It was an easy meal. I think it would be good  with chicken. Could substitute Quinoa for the rice. 

I ended up adding a can of  tomatoes and green chillies.

I got recipe here 

http://damndelicious.net/2014/09/17/cheesy-enchilada-rice-skillet/

Cheesy Enchilada Rice Skillet

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Ingredients

• 1 cup uncooked rice ( I did 1 and a 1/2 cups of rice)
• 1 tablespoon olive oil (used butter)
• 2 cloves garlic, minced(I did 4 cloves)
• 1 small onion, diced( I used large sweet)
• 1 bell pepper, diced  ( I did yellow)
• 1 cup canned corn kernels, drained (I did a bag of frozen corn)
• 1 cup canned black beans, drained and rinsed
• 3/4 cup  mild enchilada sauce (I did full 10 oz can)
• 1/2 cup  mild green enchilada sauce (I did a full 16oz jar)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano(did 1/2 t)
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves
• I added a can of "tomatoes with green chillies

Instructions

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately, garnished with cilantro.

Stuffed Cabbage Casserole

Here's a healthy and yummy dish I found on pinterest. If you can get through all the prep work (took longer than I like to spend when cooking but that's just me) then it's a pretty easy dish!

Just a few notes: When I made it, I only used one head of cabbage cuz really what am I going to do with the leftover half??

I left out the garlic  (I totally forgot about it), and halved the paprika and cheese (to make it a little healthier). Don't worry about it being too spicy, I couldn't even taste the paprika at all! Next time I will probably do the full amount of paprika.

Also, this would be a great way to use up leftover steamed rice and it would save you time! (Bonus!)



Kaylyn's Stuffed Cabbage Casserole
Serves 10

Ingredients:

• 2 tsp olive oil, divided
• 1 lb. 95% lean ground beef
• 1 large onion, chopped fine
• 1 tbsp finely minced garlic
• 1/2 tsp. dried thyme
• 1 tsp sweet Hungarian Paprika
• salt and fresh ground black pepper to taste 
• 1 1/2 heads green cabbage, coarsely chopped
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice 
• 2 cups low-fat mozzarella cheese 

Instructions:

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")

Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.

In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and thelayer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Recipe and photo courtesy of http://www.skinnytaste.com/2012/01/kalyns-stuffed-cabbage-casserole.html?m=1

Tater Tot Casserole.

This is easy to make. My husband asks for it all of the time. I think he got it from his mom.

Ingredients:
2 lb ground beef
1 onion
1 large bag of tater tots
2 c. shredded cheese
1 can cream of mushroom soup (I like more moister so I add two cans)
1 can of milk (sometimes I use one cup of whole milk)

Directions:
Brown beef and onion.  Mix soup and milk together. Layer in 9 x 13 glass cake pan-Tots,beef,soup mix then add cheese on top
cook on 375* for one hour.

Pot Pie

 

This is always a big hit.  Even the kids love it.  I even got the comment from a little boy "This is the best day of my life"

 I like to cut up the vegetables earlier in the day when I have extra time.  This help dinner prep. go a lot faster.

This is always a big hit.  Even the kids love it.  I even got the comment from a little boy "This is the best day of my life"

 I like to cut up the vegetables earlier in the day when I have extra time.  This help dinner prep. go a lot faster.

This is always a big hit.  Even the kids love it.  I even got the comment from a little boy "This is the best day of my life"

 I like to cut up the vegetables earlier in the day when I have extra time.  This help dinner prep. go a lot faster.
EThis

 This is always a big hit. Even the kids love it. Tonight we had friends over for dinner. As we were eating this pot pie their 7 year old said.  "This is the best day on my life"

I like to cut the vegetables up earlier in the day when I have extra time. It helps preparing this meal go a lot faster. 

Ingredients :

• 1 cup potato, diced
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1/3 cup melted margarine
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken, cooked and chopped
• 2 pie crusts (either store bought or your own recipe) Change Measurements: US | Metric

Directions:

Prep Time: 1 hr

Total Time: 1 3/4 hrs

1. 1 Preheat oven to 400°F.
2. 2 Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
3. 3 Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4. 4 Combine broth and half and half.
5. 5 Gradually stir into vegetable mixture.
6. 6 Cook over medium heat stirring constantly until thickened and bubbly.
7. 7 Stir in salt and pepper; add chicken and stir well.
8. 8 Pour into shallow 2 quart casserole dish and top with pie shells.
9. 9 Cut slits to allow steam to escape.
10. 10 Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through

Read more: http://www.food.com/recipe/delicious-chicken-pot-pie-10744#ixzz1ParvYBXr