I'll share my recipe, if you'll share yours, January 18, 2012

12 years ago

Buffalo Chicken Casserole

From EatingWell

We took the classic flavors of Buffalo wings hot sauce, blue cheese, carrots and celery, and created a finger-licking-good casserole. We don't typically recommend ingredients by brand name, but in this case we make an exception for Frank's RedHot Sauce. It has the perfect balance of spice and tang for this casserole. Texas Pete and Crystal hot sauces are suitable alternatives if you can't find Frank's. 8 servings

Ingredients

12 ounces whole-wheat elbow noodles

2 tablespoons canola oil

3 medium carrots, sliced

3 medium stalks celery, sliced

1 large onion, chopped

1 tablespoon minced garlic

2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes

1/3 cup cornstarch

4 cups low-fat milk

1/8 teaspoon salt

5 tablespoons hot sauce, preferably Frank's RedHot

3/4 cup crumbled blue cheese (about 4 ounces)

Preparation

Preheat oven to 400F.

Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.

Heat oil in the pot over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce.

Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese.

Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before serving.

Tips & Notes

Ã¯Â¿Â½ Make Ahead Tip: In Step 2, cook the noodles 4 minutes less than package directions. Prepare through Step 4, cover and refrigerate for 1 day. Let stand at room temperature for 30 minutes, then bake at 400F for 45 minutes.

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Comments (7)

Marilyn Sue McClintock
12 years ago
Beef Noodle Soup

Ingredients:
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles
Directions:
1. In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
2. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Sue
patti43
12 years ago
There are lots of recipes for this soup out there, but this one sounds good to me.

CHICKEN ENCHILADA SOUP (None the Wiser)

4 corn tortillas, cut into thin strips
2 teaspoons oil (like canola), divided
1 lb boneless, skinless chicken breasts, diced into bite size pieces
8 oz cream cheese
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn with red and green bell peppers, drained
1 can (10 oz) diced tomatoes, drained (I used mild Rotel with green chiles)
3/4 cup enchilada sauce
3/4 cup milk
1/4 cup chopped fresh cilantro

Preheat oven to 400. Place tortilla strips on a baking sheet. Evenly distribute 1 teaspoon of oil over strips using a spatula to gently toss. Spread strips into a single layer and bake approximately 10 minutes, or until crisp.

Meanwhile, heat remaining teaspoon of oil in large nonstick saucepan and add chicken. Cook chicken, stirring occasionally, over medium heat for 7 to 10 minutes, or until chicken is thoroughly cooked and slightly browned.

In a small bowl, blend the cream cheese and enchilada sauce with a handmixer until smooth. Once chicken is done cooking, add cheese and sauce mixture to the sauce pan with the chicken. Stir in milk, beans, corn, and tomatoes. Frequently stirring, simmer over medium-low heat approximately 7 minutes or until heated through. Top soup with tortilla strips and cilantro and serve. Makes 6 servings
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I'll share my recipe, if you'll share yours, January 23, 2012
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Comments (5)
Connie, I bought a chuck roast to have for dinner this week. I think I have everything to make the fajita roast. Sure sounds good! I have leftover spaghetti squash and fresh basil so I'm going to try this recipe. It also has my new favorite Gruyere cheese. I hadn't made spaghetti squash for a while because I thought Harry didn't like it. Well, he sure liked it last night with meatballs and vodka sauce! Bet he'll like this one, too. SPAGHETTI SQUASH CASSEROLE 1 Large Spaghetti Squash, baked 1 Cup Ricotta Cheese 1 Pint Cherry Tomatoes 2 Tablespoons Olive Oil 1/4 Cup Fresh Basil, chopped 6 Ounces Thick Bacon, cooked crispy 4 Ounces Gruyere or Swiss Cheese 1 Pinch Salt and Pepper 1 Teaspoon Crushed Red Pepper (opt.) Slice squash in half longwise. Bake squash, skin side up, at 350 degrees for 50-60 minutes, until very soft. Let cool and pre-heat oven to 375. Add olive oil to a large skillet over medium-high heat. Add tomatoes and a pinch of salt. Let tomatoes cook until they get soft. Use a spoon to press on them and burst them open.Continue to cook tomatoes down for 10 minutes. Add crushed red pepper if you're using it. Once tomatoes are thick, turn off heat and add fresh basil. Stir to combine. Bake bacon on a baking sheet at 350 degrees for 15 minutes so it stays nice and crispy. It works best if you can cook the bacon on a wire rack. Once squash is cool enough to handle, scoop out the seeds and use a fork to lightly scrape out the inside flesh of the squash, which should form strands that look like spaghetti. Mix squash flesh with ricotta cheese in a small bowl and add a pinch of salt and pepper. Lightly butter a 2.5 quart baking dish. Then layer in half of the spaghetti squash mixture. Top squash with tomato sauce and bacon strips. Then cover with other half of squash mixture. Top with grated Gruyere or swiss cheese. Bake casserole at 375 degrees for 20-25 minutes. Serve immediately.
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I'll share my recipe, if you'll share yours, January 29, 2012
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This is the soup recipe from the Cabbage Soup Diet. You don't have to go on the diet to enjoy this soup. Great for WW's or just about any weight loss plan you may be following. I need to make it again. Great to have on hand for quick lunches. CABBAGE SOUP 6 large green onions (1 bunch) 2 green bell peppers 1 or 2 cans of tomatoes (14.5 ounce size, diced or whole) 1 bunch celery, sliced 1/2 head cabbage, chopped 1 package (Lipton) onion soup mix 1 or 2 cubes bouillon (optional) 1 48 oz can V8 juice, or 6 cups water or light chicken or vegetable broth Season to taste with salt, pepper, parsley, , garlic powder, etc. Simmer or slow cook all until soup is done. *If slow cooking, add seasonings about an hour before done. Eat all the soup you want, whenever you want. T
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I'll share my recipe, if you'll share yours, January 22, 2012
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Comments (6)
I've only made this once for some reason. It's very good! Chicken-Pecan Quiche (Debbie/AL) Crust:* 1 c. flour 1 c. (4 oz.) shredded Cheddar 3/4 c. chopped pecans 1/2 tsp. salt 1/4 tsp. paprika 1/3 c. vegetable oil Mix first four ingredients in a medium bowl; stir well. Add oil and stir well. Firmly press mixture in bottom and up sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. Filling: 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. finely chopped cooked chicken 1/2 c. (2 oz.) shredded sharp Cheddar cheese 1/4 c. minced onion 1/4 c. pecan halves 3 drops of hot sauce (optional) Whisk together sour cream, mayo and eggs. Stir in chicken, cheese, onion and hot sauce. Pour chicken mixture over the prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 min. or until set. Let stand 10 minutes before serving. Serves 8. *Deep-dish premade pie crust can be substituted for the cheese/pecan crust. Just sprinkle the bottom of the pie crust with 1/2 c. shredded cheese and add the other half (making 1 c.) and pecans to the chicken mixture. Then prebake the crust for 10 minutes.
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I'll share my recipe, if you'll share yours, January 25, 2012
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the cornbread thread made me think of this one. Taco Stuffed Upside Down Cornbread Ingredients 1/2 pound ground beef 1 cup water 1 package taco seasoning 1 can (4 oz.) green chilies 1 large plum tomato cut into 7 round slices 2 packages (8 1/2 oz. each) cornbread 1 can (15 oz.) creamed corn 1 cup water 2 large eggs 2 cups shredded cheese Directions Preheat oven to 425 degrees. Heavily grease an 11-inch ovenproof, nonstick skillet. Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened. Spread chilies apart and slice each chile lengthwise in half. Place chilies rib side up in starburst pattern in prepared skillet. Place tomato slices in circle between each Chile tip; place one tomato slice in center of pan. Combine cornbread mix, corn, water and eggs in large bowl; stir well. Spread half of batter on top of chilies and tomatoes; top with ground beef and cheese. Spread remaining batter over cheese. Bake for 35 to 40 minutes or until wooden pick inserted in cornbread comes out clean. Invert skillet onto serving platter. Garnish with salsa or sour cream.
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angelaid
12 years ago
I made this Shrimp Creole last night. Really good and really easy. DH loved it.

Here is a link that might be useful: Shrimp Creole
lynn_d
12 years ago
I bought fresh green beans that were in the clearance bin so I had to use them quickly. I just didn't want them sauteed with garlic and olive oil so I dug around my files and found this old recipe. It was soooooo good.

Roasted Green Beans Dijon
By Ms. Lizz December 10, 2008
Ingredients
1 lb. fresh green beans trimmed
2 tsp olive oil
1/2 tsp Dijon mustard
1/3 tsp salt
1/4 cup snipped fresh parsley
Vegetable oil spray

Directions
1.Preheat oven to 425*F.

2.Be sure beans are thoroughly dry. Put the beans on a nonstick baking sheet. Lightly spray; toss. Arrange the beans in a single layer on the baking sheet. Spray again.

3.Bake for 10 minutes or until tender.

4.Meanwhile, in a small bowl, stir together the oil, mustard and salt.

5.To serve, drizzle the oil mixture over the beans. Stir gently. Sprinkle with the parsley.
glenda_al
12 years ago
I've served these quite a few times for family!

Lemon pepper green beans

1 pound fresh green beans, rinsed and trimmed 2 tablespoons butter 1/4 cup sliced almonds 2 teaspoons lemon pepper
Directions
Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.
nodakgal
12 years ago
Another green bean recipe! LOL

Roasted Parmesan Green Beans
Skinnytaste.com
Servings: 4 Serving Size: 1 cup Old Points: 1 pts Points+: 2 pts
Calories: 62.4 Fat: 2.9 g Carbs: 8.0 Fiber: 3.8 Protein: 2.7 g Sugar: 0
Sodium: 38.4 mg (without salt)

Ingredients:

12 oz green beans, trimmed (make sure they are dry)
2 tsp olive oil
kosher salt + fresh cracked pepper to taste
1/4 tsp garlic powder
1 1/2 tbsp shredded parmesan

Directions:

Preheat the oven to 425F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.

Here is a link that might be useful: skinnytaste.com
lynn_d
12 years ago
YUMMMMMMM!!!! I love fresh green beans, those are both being printed! Thanks Glenda and Connie!

I'll share my recipe, if you'll share yours, January 18, 2012

Comments (7)

Marilyn Sue McClintock

patti43

Related Discussions

angelaid

lynn_d

glenda_al

nodakgal

lynn_d

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