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Mexican Smash Potatoes Recipe

Ingredients

  • 7 small potatoes
  • 1/2 pound ground beef, fried
  • salt
  • pepper
  • taco seasoning
  • cumin
  • 2 tablespoons butter, melted
  • 1 large Roma tomato, diced small
  • 1 green onion, diced fine
  • 1/2 fresh jalapeno, diced fine
  • 1 1/4 cups grated cheddar cheese
  • sour cream
  • salsa

Directions

  1. Boil potatoes until fork tender. Do not allow to get mushy.
  2. Drain and place potatoes on a baking sheet or in a cast iron fry pan that has been sprayed with none stick spray.
  3. While the potatoes are still hot smash them with a potato masher. (see photo below)
  4. Drizzle potatoes with melted butter and lightly season with salt, pepper, taco seasoning and cumin. ** you can let them sit at this point till you are ready to bake and assemble**
  5. Place oven rack in middle of oven and turn oven to broil. Broil seasoned potatoes until they get a nice crust on them but are not dark. 
  6. Remove from oven. Top with fried and seasoned (use any of the seasonings suggested in the ingredients to your liking) ground beef, tomatoes, onions and jalapenos. Top with cheese.
  7. Once again place under the broiler until the cheese is nicely melted and bubbly. 
  8. Serve with sour cream and salsa.

Recipe to feed two, but if you have more people just add more potatoes and toppings.

Creamy Ground Beef Noodle Casserole Recipe

“Comfort” is the key word for this casserole that makes a meal out of simple ingredients.

Ingredients

  • 8 oz uncooked farfalle pasta (about 2 1/2 cups)
  • 1lb ground beef
  • 1 can (15 oz) tomato sauce
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/2 cup shredded Parmesan cheese
  • 3/4 cup sliced green onions
  • 1 1/2 cups shredded Cheddar cheese (12 oz)]

Creamy Ground Beef Noodle Casserole Recipe

Directions

  1. Heat oven to 350°F. Spray 13×9-inch baking dish or 2 1/2 to 3-quart casserole with cooking spray. Cook pasta until al dente, about 11 minutes; drain, and set aside.
  2. Meanwhile, in 10-inch non-stick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened.
  3. In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta.
  4. Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted. Top with remaining 1/4 cup green onions, and serve.

Cheesy Bacon Brussels Sprouts Recipe

Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour’s time.

Ingredients

  • 1 1/4 lb Brussels sprouts (1 to 1 1/2 inch), cut in half (5 cups)*
  • 6 slices bacon, cut into 1-inch pieces
  • 1 tablespoon butter or margarine
  • 1 large onion, finely chopped (1 cup)
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 3/4 cup half-and-half
  • 2 teaspoons chicken bouillon granules
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup shredded Cheddar cheese

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Directions

  1. Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
  2. Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
  3. Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
  4. Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

Mushroom Scrambled Egg Bake Recipe

Ingredients

  • 2 dozen eggs
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 cups sliced mushrooms
  • 2 cans mushroom soup
  • 2 tablespoons sherry (can use cooking sherry)
  • 1/2 cup processed cheese spread (or 1 cup grated cheese)
  • 1 cup chopped green onions
  • 2 cups grated sharp cheddar

Directions

  1. In a large fry pan, melt 1/4 cup (half of the full amount in ingredients) butter and add mushrooms.  Fry until browned and the liquid from the mushrooms has reduced.
  2. Add the mushroom soup, sherry, and processed cheese spread.  Stir together until heated through.
  3. Set aside.
  4. In a large bowl or blender container, beat the eggs together with the milk until well combined.  
  5. In a large fry pan, melt the remaining 1/4 cup butter on medium low heat. Add the beaten eggs and stir until the eggs are just barely cooked. They should be still a bit wet. Don’t overcook.
  6. Arrange the scrambled eggs evenly in a greased 9 X 13 pan.
  7. Add the mushrooms and then green onions.
  8. Pour warm mushroom soup mixture on top.
  9. Sprinkle with grated cheddar.
  10. Bake at 250 for 50 minutes.  

Serves 12

Add cubed ham or farmer sausage on top of the scrambled eggs before adding the soup if desired.

One Pot Chicken Curry Casserole

Ingredients

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 4 cloves garlic
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1/2 – 1 teaspoon chili flakes
  • 1 tablespoon curry powder
  • 1 tablespoon grated ginger
  • 1 28 oz can tomatoes
  • 2 cups rice
  • 4 cups chicken broth
  • 6 chicken breasts cut into strips or cubes
  • 1 head cauliflower broken in flowerets
  • 1 lime
  • mango chutney optional

Directions

  1. Sauté onion and garlic in olive oil.
  2. When onions are softened, add all the spices. Cook for 30-60 seconds.
  3. Add the raw rice, tomatoes and chicken broth. Bring to a boil.
  4. Add the raw chicken.
  5. Cook on medium or medium low for 20 minutes.
  6. The last 8 minutes, add broken cauliflower to the top of the pan. Close the lid and continue to cook until cauliflower is done.
  7. Serve with fresh lime and mango chutney.

One Pot Pizza Pasta Recipe

Ingredients

  • 1 pound Italian sausage, casings removed if necessary
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 oz) jar spaghetti sauce
  • 1 (15 oz) can diced tomatoes
  • 1 cup water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 8 oz penne pasta
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • sliced pepperoni

One Pot Pizza Pasta Recipe

Directions

  1. In a large skillet brown the sausage, onion and garlic. Drain any grease.
  2. Add in the spaghetti sauce, diced tomatoes, water, oregano and basil. Stir to combine. Add in the pasta and carefully stir to combine. Cover and simmer for 10-15 minutes or until the pasta is tender.
  3. Preheat the broiler.
  4. Top pasta with shredded cheeses and pepperoni. Place under broiler for 3-5 minutes or until cheeses are melted.

Seafood Lasagna Recipe

Ingredients

  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 medium onion, chopped fine
  • 1 cup dry white wine
  • 1 pound solid white fish, uncooked (cut fish into bite size pieces)
  • 10 large prawns, cut into small pieces
  • 1 cup crabmeat, cut up
  • 1 tsp lemon pepper
  • salt
  • fresh ground pepper

Herb Sauce:

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1/4 cup onion, finely minced
  • 1 small fennel bulb, chopped fine (approximately 1/2 cup)
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 2 tsp fresh basil
  • 2 tsp fresh thyme
  • 2 tsp fresh dill
  • 1 tsp lemon pepper
  • salt
  • fresh ground pepper
  • 1 1/4 cup grated parmesan cheese
  • 3 fresh pasta sheets

Directions

  1. Heat first amount of oil until hot. Add garlic and onion and sauté for 3-4 minutes. (do not allow to brown at all)
  2. Add wine and bring to a boil. Turn down and cook until wine is reduced to 1/2 cup. 
  3. Add seafood and cook only until prawns turn slightly pink. This will only take 4-5 minutes over medium heat. Salt and pepper.
  4. Place in a glass bowl, cover and place in refrigerator to cool. 
  5. To make herb sauce, heat oil until hot. Add garlic, onion and fennel. 
  6. Cook over medium heat for 4-5 minutes. (do not allow to brown)
  7. Add white wine and cook until it’s reduced by half.
  8. Add cream and cook, stirring occasionally until reduced by half.
  9. Add the spices half way through the reducing time of the cream. Salt and pepper to taste.
  10. Allow mixture to cool.
  11. To assemble grease a baking pan. Spoon enough herb sauce into bottom of pan to barely coat.
  12. Top with a sheet of pasta.
  13. Top with seafood mixture, then a layer of herb sauce and then a sprinkle of parmesan cheese. 
  14. Continue to layer ingredients. End with a topping of herb sauce and parmesan cheese. 
  15. Bake uncovered in oven preheated to 350º for 45-60 minutes.

NOTE: You can make both the seafood and the herb sauce mixtures ahead of time. You can assemble the whole lasagna earlier in the day. Cover well and refrigerate.

Cooked broccoli or roasted asparagus, and crusty bread go well with this lasagna.

Easy Noodle Bake Recipe

Ingredients:

  • 1/2 lb. ground beef
  • 1/2 cup chopped onion
  • 1-1/2 cups uncooked egg noodles (I used medium)
  • 1 cup frozen vegetables of your choice (I used chopped broccoli)
  • 10 oz. can of cream of mushroom soup
  • 1/4 cup milk
  • 1/2 cup water
  • 1 cup shredded colby/jack cheese

Directions

  1. Saute onion with a little olive oil until translucent.
  2. Add ground beef and cook thoroughly, seasoning with salt and pepper to taste, drain excess fat, set aside.
  3. Spread uncooked noodles evenly in bottom of prepared baking dish.
  4. Top with cooked beef and the vegetables.
  5. Whisk soup, milk and water together.
  6. Pour over vegetables.
  7. Top with cheese.
  8. Cover dish with foil sealing well.
  9. Bake at 375 degrees for 30 minutes.
  10. Serve hot with a side salad if desired.

Leftover Turkey Casserole Recipe

Ingredients

  • 4 cups Stuffing leftover and prepared
  • 4 cups Turkey breast coarsely chopped leftover cooked boneless, skinless, (about 1 lb./500 g)
  • 0.75 cup mayonnaise-type dressing
  • 0.25 cup Sauce whole berry cranberry
  • 2 cups Potatoes leftover and mashed
  • 1.5 cups Mozzarella Cheese

Leftover Turkey Casserole Recipe

Directions

  1. Preheat oven to 375°F (190°C). Spray a 20 cm baking dish with non-stick cooking spray. Spoon in 500mL stuffing, then top with turkey.
  2. Combine 50 mL Hellmann’s® 1/2 the Fat mayonnaise-type dressing with cranberry sauce; evenly spread over turkey.
  3. Combine remaining 125 mL mayonnaise-type dressing, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 500 mL stuffing.
  4. Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries.

Turkey Pot Pie Recipe

Ingredients

  • 2 tbsp Butter
  • 0.5 Onion chopped
  • 2 Celery stalks liced
  • 2 Carrot peeled and sliced
  • 2 Parsnip speeled and sliced
  • 2 tbsp Sage leaves chopped
  • 0.25 tsp Black Pepper ground
  • 1 can Low Fat Cream of Mushroom Soup
  • 0.75 cup chicken broth
  • 3 cups Turkey cooked and shredded
  • 0.5 cup Corn
  • 0.5 cup Peas
  • 1 sheet Pre-rolled Puff Pastry thawed (about 10-inch/25 cm square)

Turkey Pot Pie Recipe

Directions

  1. Preheat oven to 400°F (200°C). Melt butter in a large skillet set over medium-high heat. Add onion, celery, carrot, parsnips, sage and pepper. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.
  2. Reduce heat to low. Add soup and broth. Cook, stirring constantly, for 5 minutes or until simmering. Continue to cook, covered and stirring occasionally, for 5 to 8 minutes or until vegetables are partly cooked. Stir in turkey, corn and peas. Scrape into an 8-inch (2 L) square-baking dish.
  3. Drape puff pastry over the dish and press gently to adhere. Cut small slits in the center of the pastry to allow steam to escape during baking. Bake for 30 to 35 minutes or until filling is bubbling
    and pastry is golden brown.