Category: Casserole


We love cornbread and we love chili.  The two of them together is a definite winner!

Cook the chili in the crockpot, and bake the cornbread about 1 1/2 hours before you want to serve the casserole.

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Combine:

2 lb. cubed pork (use any meat, or even plant based “meat”)

1 jar Newman’s Own Pineapple Salsa (any salsa will do)

1 can black beans, drained

1 can white kidney beans, drained

Place in crockpot and cook on low 8-10 hours, or high 4-5 hours.  Keep warm until the cornbread is baked.

Spray 13 x 9 baking dish with cooking spray.  Preheat oven to 350 F.

Combine the following:

2 boxes Jiffy cornbread mix

3 eggs

1 can creamed corn

1 can whole kernel corn, drained

1/2 c. almond milk

3 Tbsp. honey

Stir until blended.  Pour into prepared baking dish and bake until golden, about 40 minutes.

Pour chili over cornbread, and sprinkle with shredded cheese.

I used 1 c. Daiya mozzarella style shreds.

Bake another 20 minutes until cheese is melted.

Serve topped with sour cream.

Tonight’s dinner was such a hit, the boys said to write down what I did differently so I can recreate it!  One part I don’t want to recreate is having a stove that only has one working burner (a small one) and an oven (no broiler).  I didn’t really know that some of the minor changes I made would make it so much better, so I didn’t take pictures as I went along.  It was, however, pretty, so I took a picture of a serving of the finished product.

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1 lb. elbow macaroni

2 Tbsp. minced garlic

2 tsp. seasoned salt

1 8 oz. container vegan or lactose free cream cheese

1 large sweet onion, finely chopped

1 C. finely chopped turkey ham

4 Tbsp. butter

1 Tbsp. grapeseed oil

2 tsp. Italian seasoning

1 tsp. garlic powder

1 tsp. seasoned salt

1/4 tsp. cayenne pepper

1/2 c. leftover roasted (charred) broccoli, finely chopped

1 pouch vegan mozzarella style shreds

Cook elbow macaroni.  I use the Alton Brown method of putting the pasta in a large pan with enough cool water to cover it by about an inch.  Stir in minced garlic and seasoned salt.  Bring to a boil and stir occasionally.  Lower the heat to medium low and the pasta basically becomes rehydrated instead of boiled.  Because I’m dealing with only one burner, once the pasta was cooked, I placed it in a 13 x 9 lasagna dish sprayed with coconut oil.  Rather than draining off all the fabulous flavored pasta water, I spooned approximately 1/4 to 1/2 cup into the baking dish with the pasta.

Next, I cooked the onion and ham in butter and oil with all the seasonings over low heat for about 25 minutes.  I turned it up at the end, and added in the chopped charred broccoli.   Add in cream cheese and melt through.

Pour over noodles and mix in.  Top with shreds and bake at 350F for 30 minutes.

I’m not sure what made this better than usual.  Maybe the pasta was perfectly cooked and had just enough pasta water?  Maybe the charred flavor of the broccoli added a special touch.  Whatever it was, I’m going to try to recreate this to see if it can be done!

Oh, and this was the last meal I’m preparing on my old on its last legs stove.  Tomorrow my son is installing the stove I always wanted.  It’s a combination Birthday/Mother’s Day present.  I can’t wait!

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If you’ve followed my blog at all, you know we develop favorites which end up on the menu at least once every week or so.  Right now, Kimchi Fried Rice is that favorite!  This recipe makes a lot, but the leftovers go quickly!

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1 lb. thick sliced bacon (I used Greenfield Farms Thick Cut Applewood Bacon)

1 C. kimchi (I used Wildbrine Korean Kimchi)

8 c. cooked rice (I used Lundberg Farms Wildblend Rice)

12 eggs

I start the rice cooking first.  Meanwhile, I cook the bacon in oven at 350.  I use two 13 x 9 baking dishes which will be used to cook the fried rice later.  It takes about 20 minutes.  I take it out and turn it several times.  Before cooking the rice in the oven, turn up heat to 400.

Place the cooked bacon on sheet pan lined with paper towels to absorb the grease.  The Greenfield Farms bacon was surprisingly lean!  Pour the bacon grease from the baking dishes into the rice that is cooking and set the backing dishes aside.  The residue of the bacon grease in the dish makes the rice crisp up nicely.

 

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I cut up the bacon and chop up the kimchi and put in a bowl together to put in the rice when it’s done.

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I also put the eggs in little dishes to enable me to quickly pour them into the rice to cook in the oven.

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Once the rice is cooked, mix in the bacon, kimchi mixture.  Spoon into the two reserved backing dishes with the bacon grease residue.

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Spread out evenly, and make six wells for the eggs in each baking dish.  Put in the 400 oven for 10 minutes.   Do not put the eggs in yet!  Bake for 10 minutes to get the rice piping hot.  This will help the egg whites to cook quicker.

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Once baking dishes are really hot, pull from the oven and put eggs in the wells.  Return to the oven for 7 minutes.

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That’s it!  Top with siracha, if you like it hot.

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Any time I make baked beans, especially with franks or sausage, I feel my father’s presence.  He could eat B&M baked beans straight from the jar or heat them up with some sliced hot dogs and he was in comfort food heaven!

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My kids love corn dogs, but dipping and frying is too much work, too messy and greasy, and I decided a casserole could work – and it does!

2 boxes Jiffy cornbread mix

3 eggs

1 can corn kernels, drained

1 can creamed corn

2- 3 Tbsp agave or honey

3 Tbsp.  Sour cream, yogurt, or coffee creamer (I used sweet and creamy almond creamer to keep it lactose free)

 

 

Combine CORNBREAD ingredients.

Meanwhile soften some onions in oil with barbecue brown sugar seasoning.

 

 

 

Heat oven to 375F.  Add sliced franks to cornbread and pour into 13 x 9 baking dish sprayed with coconut oil.

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Add beans to onions and cook on low while corndog casserole bakes.

20191123_201826Bake about 35 minutes or until golden and toothpick comes out clean.

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This is a super easy for a weeknight meal.  Ingredients on hand, ready to go.  Variations are endless.

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2 packages frozen crumbles

1 onion, chopped

Oil to soften onion

1 tsp. seasoned salt

1 tsp.  garlic powder

(variations available based on seasoning choices!)

2 cans french style green beans, drained

1 can garbanzo beans, drained

1 pouch Imagine non-dairy cream of mushroom soup

1 pouch vegan cheddar shredds

1 package tater tots (I used Ore Ida mini tots)

Chop onion – I used a sweet red onion

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Put tater tots in oven to cook according to directions.

Cook onion in large skillet in oil with seasonings until translucent.

Drain beans and add in to onion.

Stir in soup and heat through.

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Keep warm until tater tots are ready.  I cooked them on parchment and made them extra crispy.

Pour skillet ingredients into prepared baking dish.

Top with cooked tater tots.  I could have used sweet potato tots to eliminate nightshades.,

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Sprinkle with vegan cheddar shredds.

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Pop into the oven at 400-425F for 15 minutes or until shredds melt.

Variations – veggie tater tots or sweet potato tots, other varieties of soup, other vegetables besides green beans, real ground meat instead of crumbles.  Mexican style?  Indian style?  Italian style?  Yum, Yum, Yum.

 

 

I had leftover risotto from the Waiting for Dorian meal.  The local market had some chicken tenders on sale. Inspiration kicked-in!

Risotto casserole:

4 C. Leftover risotto

1 C.  Leftover chard and cannellini beans chopped up in the food processor. Any leftover cooked vegetables will do.

1 egg

1 C. Vegan mozzarella shredded

1/2 C.  Crumbs from seasoned chips or crackers. I used some organic multigrain crackers.

3 Tbsp. butter

Combine leftover risotto, chard, egg, shredds and crumbs.  Place in 13 x 9 baking dish sprayed with coconut oil.  I refrigerated it overnight. This is not a necessary step. I just did it so dinner will be easy tonight. Bake at 350 for 30 minutes.  Top with little pieces of butter turn heat up to 450 and cook for another 15 minutes to make golden brown across the top.

For the chicken skewers:

Weave chicken tenders on to skewers. Marinade overnight in marinade of choice. I combined 1/2 C. pineapple jalapeno jam and 1/4 C. balsamic glaze. It was amazing! Bake in the oven side by side with the risotto casserole. After 30 minutes at 350 take the chicken out and cover with foil tossing around first to make sure it all has plenty of the juices on it. Finish cooking the risotto casserole with the butter on it.

This was a huge hit!

 

In an attempt to make a breakfast with items on hand, I came across a recipe from Crazy for Crust.  I adapted it for dietary restrictions.

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10 eggs

1/4 C gluten free flour

16 oz.  Lactose Free cottage cheese

1/2 C melted butter

1 tsp. Baking powder

1 lb. Sausage, cooked and crumbled.

1 tsp. Seasoned salt

1 tsp. Garlic powder

1 package vegan cheddar like shredds

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Combine cottage cheese, eggs, butter, flour, and baking soda.  Mix in sausage and shredds.

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Pour into greased/sprayed 13 x 9 baking dish.  Bake at 400 F for 35 minutes.

Some days dinner just comes together and is perfection.  My picture doesn’t do it justice, but you will thank me!!!  Yummmmm.

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All convenience foods, so easy.

2 to 3 lbs. Boneless, skinless chicken thighs.

1 bottle Organicville Miso Ginger Vinaigrette

1 pouch Kame Thai Stir Fry Noodles

1 bag Eat Smart Stir Fry Noodles

Cook thighs in slow cooker on low 7 hours.

Cook noodles and vegetables in microwave.

Cut up thighs into bite- size pieces using kitchen shears.  Stir in noidles and veggies. It sat on warm for 30 to 45 minutes and held up well.

I keep cooked, crumbled ground meat and sausage in the freezer for night like tonight when I can’t decide what to make and want dinner in a hurry!

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1- 2 lb.  Cooked crumbled meat I used Turkey brats

Broccoli florets

Chopped onion

Oil to cook veggies

1 tsp. Garam Masala

1 container vegan cream cheese

1 can pumpkin

1- 2 cups vegan shredded

1 lb. Cooked pasta

Cook veggies in oil.  Season with Garam Masala.

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Add defrosted meat.

Mix in cream cheese and melt.  Stir in pumpkin.  Place in greased 13×9 casserole dish.

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Top with shredded and bake at 350 for 30 minutes.

A total success!!

When I make boneless, skinless chicken in the crock pot, I always make too much.  I’ve been experimenting with fun ways to use up the leftovers, such as the burritos, egg rolls, empanadas, and now this super easy pot pie.

Chicken Pot Pie

4 C. shredded chicken

2 packages frozen mixed vegetables

1 package Simply Potatoes Steakhouse Seasoned Potatoes

1 c. baking mix (such as Bisquick or anything intended to make pancakes, biscuits, etc.)

3/4 c. cashew milk

Rinse the frozen veggies in a colander until defrosted.  Toss with potatoes.  Stir in chicken.  Mine had enough sauce, since crock pot meats are so wet, so I didn’t have to add anything.  If yours is dry or in need of liquid, you can use a homemade gravy by making a roux of butter and flour, and adding chicken broth to it and thickening it.  You can also use one of those handy pouches of sauce they sell nowadays or a canned soup.  These are just a little higher in sodium than we are comfortable eating on a regular basis, but can certainly make life easier in a pinch.

Pour chicken and veggie mixture into a 13 x 9 baking dish (such as my Bobby Flay lasagna pan – to which I must bid adieu – a fine crack appeared and I’m not taking any chances!)  Mix baking mix and cashew milk.  If you want to spruce this up, you can add shredded cheese and an egg.  Spread evenly over the chicken and veggies.  Don’t worry about holes, because as you can see, the chicken bubbled up through in some places.

Bake at 375 until a toothpick through the thickest part of the crust comes out clean, and then turn off the oven and leave it in there 5 more minutes to help eliminate doughy parts.

 

 

@myfoodswings

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