• Cranberry Sweet Potato Casserole

    March 24, 2013 Author: Rachel
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    Not the prettiest dish to photograph, but it is so delicious!  Everyone LOVED this…even -s, who’s not too crazy about anything sweet potato.  Both kiddos requested that I make this again, and it will definitely be made at Thanksgiving.

    Adapted from Tara McConnell’s Hot Recipes in Cool Dishes.

    Filling Ingredients:

    • 3 lbs. sweet potatoes, peeled and chopped
    • 1 c. Craisins (reduced sugar)
    • 1/2 c. brown sugar
    • 4 TBSP butter, melted
    • grated zest and juice of 1 orange
    • 1 tsp. cinnamon
    • 1/2 tsp. allspice
    • 1/2 tsp. salt

    Topping Ingredients:

    • 1/2 c. brown sugar
    • 1 c. flour
    • 1 c. chopped pecans
    • 1/2 c. butter, melted

    Directions:

    1. Preheat oven to 400*.
    2. Add potatoes to a large pot of water; bring to a boil and cook until tender.
    3. Meanwhile, in a mixing bowl, combine Craisins through salt.
    4. In another mixing bowl, combine the topping ingredients.
    5. When potatoes are tender, drain and return to pot; add Craisin sauce and mash with a potato masher.
    6. Spray a 3 qt. baking dish (7 x 9 ish) with cooking spray and add potato mixture and spread topping over the potato mixture (may want to take a knife and spray with cooking spray to more easily spread the mixture).
    7. Bake for 30 minutes or until the topping has browned.

    Cranberry Sweet Potato Casserole:

  • Polenta Sausage Bake

    March 5, 2009 Author: Rachel
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    I had a tube of polenta I wanted to use up, and I also wanted to try something new, since it seems like for the last couple of months I’ve been making mostly family favorites.  I came across a recipe that sounded really good to me, so I gave it a whirl, and it was really good, and it also was really good as leftovers. Served with a tossed green salad and a fruit salad, this was a very satisfying and delicious meal.

    Adapted from Simply Recipes. Original recipe from Sunset Magazine.

    Ingredients:

    • 5 1/2 TBSP olive oil
    • 1 can (28 ounces) crushed tomatoes
    • 1 TBSP Italian seasoning
    • 1 med yellow onion, thinly sliced
    • 1 medium bell pepper (red, green, orange or yellow), thinly sliced
    • 2 cloves garlic, minced
    • 1/2 tsp. salt
    • 1/2 tsp. freshly ground black pepper
    • 1/2 tsp. red chili flakes
    • 1 lb. Italian turkey sausage (removed from casings), sweet or spicy or Italian spiced ground turkey
    • 1 tube (16oz.) prepared polenta, 1/2-inch slices
    • 1/2 lb. (8 ounces) fresh mozzarella, 1/4-inch slices

    Directions:

    1. Heat 3 Tbsp of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and Italian seasoning, simmer, uncovered for 30 minutes, or until thick.
    2. Meanwhile, in a large nonstick skillet, heat 1 Tbsp oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper, and chili flakes. Cover the pan, lower the heat to medium, and cook until the vegetables have softened, about 5 minutes. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes.
    3. While veggies and sausage are cooking, preheat broiler, and coat the bottom of a 9×13-inch baking pan with a 1 Tbsp oil. Add the polenta slices to the pan. Coat the top of the polenta with the remaining 1/2 Tbsp oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.
    4. Pour sauce over broiled polenta, then arrange Mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

    Polenta Sausage Bake:

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  • Chicken Tamale Casserole

    November 11, 2008 Author: Rachel
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    This recipe comes from the November 2008 issue of Cooking Light. After seeing the recipe in the magazine, I wasted little time putting it on the weekly menu. We love tamales, so why not a tamale casserole, without having the work of making tamales!!  Win win for sure, and the casserole didn’t disappoint.  You could easily use leftover chicken or turkey…great way to use all the leftover Thanksgiving turkey too!

    Update: the leftovers are excellent!!!
    Ingredients:

    • 1 c. (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
    • 1/3 c. fat-free milk
    • 1/4 c. egg substitute
    • 1 tsp. ground cumin
    • 1/8 tsp. ground red pepper
    • 1 (14 3/4-oz.) can cream-style corn
    • 1  (8.5-oz.) box corn muffin mix (such as Martha White)–I bought a 6 oz. Martha White package and it turned out fine
    • 1 (4-oz.) can chopped green chiles, drained
    • Cooking spray
    • 1 (10-oz.) can red enchilada sauce
    • 2 c. shredded cooked chicken breast
    • 1/2 c. sour cream
    • Chopped cilantro for garnish

    Directions:

    1. Preheat oven to 400°.
    2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9inch baking dish coated with cooking spray.
    3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

    Chicken Tamale Casserole:

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