Cheesy, Chicken, Broccoli and Quinoa Casserole

Chicken and Rice Casserole move aside . . . Quinoa is taking over :)

This has become a new favorite dish of mine.  Immediately after I ate it the first time, I added it to the menu again the following week and have eaten it countless times since.

  I can throw this dish together so fast that it is perfect for a weeknight. 

It is so creamy and delicious and I feel like I'm being healthy when I eat it.  Last time, I used low-fat Cheddar cheese and it was just as good.  That was my first time ever using a low-fat Cheddar and I thought it tasted the same as regular and it melted just as well.  

Instead of making the same old Chicken, Broccoli and Rice Casserole next time, do yourself a favor and make this instead.  

Cheesy, Chicken, Broccoli and Quinoa Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. quinoa, cooked according to pkg. directions
1 1/2 c. cooked chicken, diced or shredded
2 c. steamed broccoli florets
1 Tbl. unsalted butter
1 roasted red pepper, chopped, opt.
2 Tbl. flour
2 c. milk (I use 1%)
1/2 tsp. chicken bouillon powder
1/4 tsp. Italian seasoning
1/4 tsp. onion powder
pepper, to taste
2 Tbl. plain Greek yogurt
3/4 c. Cheddar cheese, grated

For Topping:
1/2 c. Panko bread crumbs
1/2 tsp. dried parsley
1/4 tsp. Johnny's garlic seasoning (or garlic powder)
butter spray or 1 tsp. melted butter

Cook quinoa according to package directions.  In a large, oven-safe skillet, over medium heat, melt the butter; add the red pepper and saute for two minutes.  Whisk in the flour until a thick paste forms.  Gradually whisk in the milk.  Add chicken bouillon powder, Italian seasoning, onion powder and pepper.  Continue cooking until thickened and creamy.  Stir in the Greek yogurt and grated cheese.  

Add the cooked quinoa, cooked chicken and steamed broccoli and stir together until everything is evenly coated in creamy sauce.  Sprinkle Panko bread crumbs, parsley and Johnny's garlic seasoning over the top and spray with butter spray.  Place in the oven and broil for a few minutes to toast the bread crumbs.  Serves: 2-3.

Chicken Parmesan Crescents

I am about to tell you some very important information.  The day after I made these pockets, "The Mr." already requested them again.  WHAT?  That doesn't happen too often around here.  There are a lot of dishes I make that he really really likes, but he almost never requests it again the NEXT day.

These were extremely good.  AND did I mention there are only six ingredients?  All you do is bake some breaded chicken tenders, dip them in sauce and roll up in a crescent roll with some cheese.  It might seem like there is too much sauce and you might worry that the bottom will get soggy, but mine do not.  The bottoms bake up exactly as they should.  

If you are still worried about it, you could always roll up the chicken and cheese in the crescent and serve the sauce on the side for dipping, which I have also tried.

I have now made these several times and we love them.

My favorite chicken tenders are Tyson Panko Breaded Chicken Tenders from Costco.   They are large enough that you can cut them in half and fill two crescent rolls.   

Chicken Parmesan Crescents

(Printable Recipe) or (Printable with Picture)

1 pkg. crescent rolls (8 per package)

4 breaded chicken tenders, baked (I like Tyson Panko Breaded Tenders)

8 small slices Cheddar or Mozzarella Cheese

1 jar spaghetti sauce, warmed

1/2 tsp. Johnny's Garlic seasoning (or garlic powder)
1/2 tsp. Italian seasoning

Cook chicken tenders according to package directions.  Preheat oven to 375 degrees.  Unroll crescent rolls and separate into 8 triangles.  Place a small slice of cheese on the wide end of each crescent.  Cut each chicken tender in half and dip in spaghetti sauce; let excess sauce drip off.  Place each chicken tender half on top of the cheese and roll up each crescent.  It will be messy and might seem like it's not going to work, but it will.  Place each rolled up crescent onto a lightly greased baking sheet.  Sprinkle Johnny's Garlic seasoning and Italian seasoning over the top of each crescent.  Bake for 13-15 minutes or until bottoms are golden brown.  Serve extra spaghetti sauce on the side, for dipping.  Serves: 3-4.      

Jenn's Notes: I have used both regular crescents and jumbo crescents and both work fine.  I used jumbo crescents in the pictures above.  

adapted from: Six Sisters' Stuff

Linked up at Weekend Potluck! and Saturday Night Fever!

Nicole's Baked Macaroni and Cheese

 

I never ever ever would have tried this recipe if it wasn't for my good friend, Nicole, raving about how good it is.

This is not your typical creamy mac & cheese.  This recipe, my friends, is all about the FLAVOR.   REAL GOOD FLAVOR.  I love the texture too, but it is more of the clumpy and creamy texture than  a smooth and creamy texture.

  This was one of the first "from scratch" recipes I learned to make when I first started cooking.  Which means it is as EASY as can be.  If you can boil pasta, then you can make this recipe.

My whole family loves it and I know yours will too.

Nicole's Baked Macaroni and Cheese

adapted from: Nicole W.
(Printable Recipe) or (Printable with Picture)

8 oz. elbow macaroni
1 (16 oz.) carton low-fat cottage cheese
3/4 c. sour cream
1 large egg, beaten
2 tsp. dried onion flakes
salt and pepper
8 oz. Sharp Cheddar cheese, grated

Garnish:
1/4 c. Italian seasoned bread crumbs
1 Tbl. butter, melted

Preheat oven to 350 degrees.  Cook pasta according to package directions.  Meanwhile, combine cottage cheese, sour cream, beaten egg, dried onion flakes, salt, pepper and grated Cheddar cheese.  Drain pasta when done and stir into cottage cheese mixture.  Pour into a greased 8x8-inch casserole dish.  Add bread crumbs to a small zip-top bag and add the melted butter (add just enough to barely moisten the bread crumbs).  Shake bag until crumbs are coated with butter and sprinkle evenly over casserole.  Bake, uncovered, for 40-45 minutes or until hot and bubbly.  Serves: 4

Jenn's Notes:  Italian seasoned bread crumbs taste great, but I also like to use Panko bread crumbs combined with dried parsley and Johnny's Garlic Seasoning.  I sprinkle it over my casserole and spray the top with butter spray.  

Bobby Deen's Baked Spaghetti

Tomorrow is Friday!!!  Any fun plans?

You should make this Baked Spaghetti for your family.

The first time I made this casserole, it blew my expectations out of the water.  I was so surprised how much I liked it.  One, because I thought I added too much pasta and two, because it was baked - I didn't know what to expect.  

I have made it countless times since and it turns out perfect every time.  It is now a family favorite recipe.  I love that you can cut it out of the pan, in squares, and it holds its shape.  It is even good leftover.

Definitely a keeper.  

Bobby Deen's Baked Spaghetti

adapted from: Bobby Deen
(Printable Recipe) or (Printable with Picture)

1 (8 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes, undrained
1 c. low-sodium chicken broth
1 tsp. Worcestershire sauce
splash of white wine vinegar, opt.
1 c. onion, finely chopped
2 garlic cloves, minced
1/4 c. fresh parsley, chopped
salt and pepper, to taste
1/2 tsp. garlic powder, or to taste
2 tsp. Italian seasoning
1 1/2 tsp. sugar
1 bay leaf
1/2 Lb. lean ground beef
8 oz. angel hair pasta 
1 c. Cheddar cheese, grated
1 c. Mozzarella or Monterey cheese, grated

In a large saucepan, combine the tomato sauce, diced tomatoes, chicken broth, Worcestershire, white wine vinegar, onion, garlic, parsley, salt, pepper, garlic powder, Italian seasoning, sugar and bay leaf.  Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.  When sauce is about done, in a nonstick skillet, cook the ground beef over medium-high heat until no pink remains.  Add the meat to the sauce.  

Preheat oven to 350 degrees.  Meanwhile, cook the pasta according to package directions and drain well.  Lightly grease an 8X8-inch casserole dish.  Combine the sauce mixture with the cooked pasta, 1/2 cup of Cheddar and 1/2 cup of Mozzarella or Monterey.  Pour into casserole dish.  Bake, uncovered, for 30 minutes.  Top with remaining cheese and continue to bake until melted and bubbly, about 5 minutes.  Serves: 5-6

Linked up at Weekend Potluck!

Baked Italian Sandwich

This is one of the BEST sandwiches I have had in a long time.  It tasted like something I would get at a sandwich shop and believe me . . . I would pay money for this one.  Incredible.

It even tastes just as good leftover.

I wish I could eat this every single day for lunch!

Nuff said.

Baked Italian Sandwich 

adapted from: Shugary Sweets
(Printable Recipe) or (Printable with Picture)

2 pkgs. crescent rolls
2 c. fresh spinach
1/4 lb. deli Genoa salami, sliced
Cheddar cheese, sliced
1/2 lb. deli black forest ham, thinly sliced
1/2 jar roasted red peppers, patted dry and chopped
2 Tbl. chopped green onions, opt.
1 tsp. dried oregano
1 tsp. Italian seasoning
S&P
4 eggs
1/4 c. Parmesan cheese, freshly grated
1/2 tsp. Johnny's garlic seasoning (or garlic powder) 

Preheat oven to 350 degrees.  Grease a 9-inch springform pan with cooking spray.  Unroll one package of crescent roll dough and line the bottom of the springform pan; pressing seams together to seal.  Layer with one cup of fresh spinach, followed by the salami, sliced Cheddar cheese (as much as desired), deli ham, roasted red peppers and green onions.  Top with remaining one cup of spinach.  Sprinkle with oregano, Italian seasoning, salt and pepper.  Beat three eggs with a fork and pour evenly over the top.  Sprinkle with Parmesan cheese.  

Last, unroll the remaining package of crescent rolls and cover top.  Pinch seams together the best you can.  Beat remaining egg and brush over the top of the crescent dough.  Sprinkle with Johnny's garlic seasoning.  Cover with foil and bake for 30 minutes.  Remove foil and bake another 30 minutes.  Remove from oven and allow to sit for 10 minutes.  Run a knife around the edge of pan and remove springform.  Slice and serve.  Serves: 4-6. 

*This can also be made in an 8x8-inch baking pan.  

Jenn's Notes: I made this exactly as I typed it above and it is Incredible.  It is also amazing leftover.

Green Chile White Sauce Beef Enchiladas

My families absolute favorite enchiladas our these Chicken Enchiladas with no canned soup.  I came up with this beef version when we were starving and wanted enchiladas, but didn't have time to wait for chicken to thaw and cook.  This beef version is JUST AS GOOD as the chicken version. 

Trust me . . . you have got to try these enchiladas.

Green Chile White Sauce Beef Enchiladas
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 Lb. lean ground beef
1/3 c. finely chopped onion
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
juice of 1/2 lime
2 Tbl. chopped cilantro
1 can black beans, rinsed and drained
salt and pepper

For the Enchilada Sauce 
2 Tbl. unsalted butter
2-3 Tbl. all-purpose flour
1 (14.5 oz.) can low-sodium chicken broth
1/3 c. green salsa
  or 1 small can diced green chiles
1/2 tsp. cumin
1 c. sour cream (I use light)

To Prepare
2 c. Monterey cheese, shredded
6-8 corn or flour tortillas

Preheat oven to 350 degrees.  Brown ground beef in a large skillet over medium heat.  Add the onion and saute another few minutes.  Add the cumin, chili powder, garlic powder, lime juice, cilantro, black beans, salt and pepper.  Stir to combine.  If mixture seems too dry, add a Tablespoon or two of water.  

Meanwhile, for the sauce: melt butter in a medium skillet over medium heat.  Stir in the flour until a thick paste forms.  Cook for a few minutes to cook out the flour taste.  Slowly whisk in the chicken broth and stir until smooth.  Continue cooking until sauce thickens, whisking occasionally.  Stir in the green salsa, cumin and sour cream.

To prepare:  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide meat mixture between tortillas and top each with a small amount of cheese.  Roll up tightly and place, seam side down, in a casserole dish.  Pour sauce over the top, covering each enchilada completely.  Top with remaining cheese.  Bake in preheated oven for 20 minutes or until heated through and bubbly.  Broil for the last few minutes to brown the cheese on top.  Serve.    

Jenn's Notes:  The number of enchiladas you get will depend on the size of your tortillas and how full you fill them.  I usually make 1/2 with corn tortillas (which are a little smaller) and the other half with flour tortillas.  I can fit 5 enchiladas in an 8x8 casserole dish.  

My Go-To Sloppy Joes

First things first, Google Reader will be gone on July 1st.  So, make sure and get all your blogs transferred over before that.  You don't want to miss a post!  I used bloglovin' to transfer mine and it couldn't have been easier.  

If you would rather, you can always follow me via email, Facebook, Pinterest or Google +.

Now, this is a recipe I have posted before (my 2nd recipe ever on this blog), but fast-forward several years with an updated photo and a few tweaks to the recipe, I figured it needed to be re-shared.  

I have been making this recipe for the past three years.  It can be made in less than 30 minutes.  

We tried it, loved it and it has been my go-to recipe ever since.  I am not a fan of that "canned stuff", so I was glad to finally find a recipe from scratch that is both delicious and easy to throw together.  If you have never tried pickles on your sloppy joes, you should, it's really good.  

My Go-To Sloppy Joes

(Printable Recipe) or (Printable with Picture)

1 Lb. ground beef

1/2 c. onion, finely chopped

1 green bell pepper, finely chopped

2 cloves garlic, minced

3/4 c. ketchup

1 1/2 Tbl. brown sugar

1 1/2 tsp. chili powder

3/4 tsp. dry mustard

a few dashes of Worcestershire

2 Tbl. tomato paste

salt & pepper, to taste

1/2 c. water, only if needed

hamburger buns, toasted

Mayo or Miracle Whip

sliced pickles, opt.

sliced Cheddar cheese, opt.

Brown ground beef in a large skillet.  When meat is almost cooked through, add the onion, green pepper and garlic and cook a few minutes.  Add ketchup, brown sugar, chili powder, dry mustard Worcestershire, tomato paste, salt and pepper  Stir to combine.  If mixture is too thick, add some water.  Simmer for 5 minutes.  Spread Mayo or Miracle Whip over toasted hamburger buns top with sloppy joe mix, sliced pickles and sliced cheese.  Yield: 4-6 sloppy joes.    

slightly adapted from: Pioneer Woman

Crunchy Shredded Pork Tacos

This is one of my FAVORITE crunchy taco recipes.  

There is a local Mexican Restaurant that makes the best crunchy tacos that I have been eating since I was a little girl.  This is my version of those tacos and they really do taste like they came straight from a Mexican Restaurant. 

The pork is tender and juicy and perfectly spiced.  The Italian dressing coated shredded lettuce is what makes these unique and gives them that special touch.  Don't skip that part.  

Serve with a side of one of these rice dishes and you are good to go.

 Mexican Green Rice 

South of the Border Mexican Rice

Couldn't be Easier Mexican Rice

Crunchy Shredded Pork Tacos

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1 1/2 - 2 Lbs. pork loin 

   or pork shoulder, trimmed of fat

1 1/2 tsp. chili powder

1/4 c. light brown sugar

1/2 tsp. dried oregano

1 tsp. ground cumin

1 1/2 tsp. salt

1/8 tsp. black pepper

1 garlic clove, minced

1/4 onion, finely chopped

   plus a few onion chunks for cooking

1-2 Tbl. extra virgin olive oil

1 Tbl. cider vinegar

Combine the chili powder, brown sugar, oregano, cumin, salt, pepper, minced garlic and finely chopped onion.  Add 1 Tablespoon olive oil and cider vinegar and stir together to form a paste.  If it is too thick, add a little more olive oil.  Rub the paste all over the pork, covering every last bit.  Wrap tightly with plastic wrap and refrigerate overnight.  Place the pork into a medium-large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite half way (about 1-2 cups).  Place some onion chunks right on top of the pork.  

Cover with lid and roast in a 300 degree oven until the pork is falling apart, about 2 1/2 - 3 hours, turning once every hour.  Remove from oven and allow to rest about 15 minutes.  Shred the pork, adding some of the juice from the pan to prevent from being dry.  You could also cook this in a slow-cooker, but it will take a lot longer.   

To serve:

crunchy taco shells

fresh pico de gallo

shredded lettuce

Italian Dressing 

Feta cheese, opt.

Toss the shredded lettuce with a little Italian Dressing.  You want just enough to coat the lettuce (you don't want it dripping in dressing).  Add some shredded pork to your taco shell, top with lettuce, fresh pico and Feta cheese, if desired.  Serves 4.

Jenn's Notes:  I buy a head of iceberg lettuce and cut it into small strips.  I don't have measurements for the pico de gallo.  I dice a few tomatoes and add some finely chopped onion, finely chopped jalapeno, chopped green onion (if I have), chopped cilantro and some fresh lime juice.

Perfect Pot Roast

I have been making this recipe for a few years and it turns out perfect every time.  It is extremely tender and juicy and is actually the only pot roast recipe I have ever made.  Serve with mashed potatoes and homemade rolls on the side.  

The leftovers work great for nachos, taquitos, quesadillas, french dip sandwiches, shepherds pie and anything else you can think of.

Perfect Pot Roast
adapted from: The Pioneer Woman
(Printable Recipe) or (Printable with Picture)

3 Tbl. olive oil
kosher salt
pepper
3-5 Lbs. chuck roast
2 onions
6-8 carrots
2 - 2 1/2 c. low sodium beef broth
3-4 fresh rosemary sprigs
2-3 fresh thyme sprigs
mashed potatoes, for serving

Preheat oven to 275 degrees.  Heat a large dutch oven over medium-high heat.  Add one Tablespoon of olive oil and let it get really hot.  Meanwhile, generously salt and pepper the chuck roast on both sides; set aside.  Cut a couple of onions in half from root to tip, then cut off the tops and bottoms and peel off the skin.  When the pot is very hot, place the onions in the oil and brown on both sides, about one minute per side.  Remove the onions to a plate.  Add another Tablespoon of olive oil to the pot.  

Next, thoroughly wash, but don't peel the carrots.  Cut them roughly into 2-inch slices.  Throw the carrots into the same very hot pot.  Toss them around until slightly brown, about a minute or so.  The point here is to get a nice color started on the vegetables, not to cook them.  Remove the carrots from the pot and allow the pot to get really hot again.  

Add another Tablespoon of oil to the pot.  Place the meat in the pot and sear it, a few minutes per side.  Remove to a plate.  Now, deglaze the pot by adding one cup of the beef broth, whisking constantly to get all the burned bits off the bottom.  Place the meat back in.  Followed by the carrots and onions.  Pour enough beef broth into the pot to cover the meat halfway.  Put in the fresh rosemary and thyme sprigs.  Tuck them into the juice to ensure the flavors are distributed throughout the pot.

Cover the pot and roast in the oven for 3-5 hours (around one hour per pound of meat).  Don't disrupt the roast during the cooking process.  When the cooking time is over, check the roast for doneness; a fork should go in easily and the meat should be very tender.  If it does not easily shred, cook a little longer.  Remove the meat to cutting board and shred against the grain.  Serve with the cooked carrots and some mashed potatoes.  Spoon plenty of pan juices over the top. 

Jenn's Notes: I have used both a chuck roast and rump roast and both taste great.  I have also used fresh herbs and dry herbs and both taste great.  Lately, I use dry herbs.  Use whichever you prefer.  This time, I strained the liquid from the pot and cooked it with a little tapioca flour to thicken it and make a creamy gravy.         

BBQ Ranch Ribs in the Slow Cooker

These ribs were a huge hit.  I originally planned on serving them as whole ribs, but after I trimmed the fat off, they ended up more like rib-tips.  I might have a problem of thinking I need to get all of the fat off the meat.  I ended up shredding it and I ate mine plain, but "The Mr." ate his on a few slices of french bread with spicy pickles and he raved about how good it was.  Definitely a dish I will make again.

BBQ Ranch Ribs in the Slow Cooker
adapted from: Real Mom Kitchen
(Printable Recipe) or (Printable with Picture)

2 Tbl. butter
2 Tbl. canola oil
salt and pepper
2 1/2 - 3 Lbs. boneless country-style ribs
1.25 oz. pkg. ranch dressing mix
1 1/2 c. ketchup
3 Tbl. yellow mustard
4 Tbl. worcestershire sauce
2 Tbl. vinegar (I added a splash)
1/4 c. brown sugar
2 Tbl. cornstarch (I didn't add)
2 Tbl. cold water (I didn't add)

Heat butter and canola oil over medium heat.  Season the ribs with salt and pepper and add to hot oil.  Brown all sides and then add to the slow-cooker.  Top meat with ranch dressing mix.  Combine the ketchup, mustard, worcestershire, vinegar and brown sugar and pour over ribs.  Cover and cook on high for 4 hours.  Carefully remove ribs from crock pot, they will be very tender. Whisk together the cornstarch and water and add to the sauce.  Stir to thicken sauce.  Serve ribs with sauce.

Jenn's Notes: I cooked mine in a dutch oven, in the oven, on a really low temperature of 250 degrees for a few hours until it basically fell apart. I shredded it in the sauce and I didn't add any cornstarch to thicken it.  

Tomato Alfredo Pasta with Grilled Chicken

This pasta dish is INCREDIBLE.  I see this dish becoming a family favorite.

It was a cinch to throw together.  I made a half a batch of this guiltless alfredo sauce which can be made in a matter of minutes.  I really don't see the point in buying store-bought alfredo sauce, when you can make a homemade one that is so much healthier and tastes so much better.  

Speaking of being healthier, store-bought marinade packets are loaded with sodium.  Definitely not something you are going to want to eat everyday.  I still used it and the chicken tasted AMAZING.  It was moist and juicy and the flavor went perfect with the alfredo sauce.  Next time, I want to try and create my own marinade.  The marinade packet ingredients included: salt, red pepper, thyme, onion, garlic, white wine and red bell pepper along with a whole bunch of weird things.  If you try a homemade version and it turns out great, let me know.    

Either way,  MAKE THIS - YOU WILL LOVE IT TOO!

Tomato Alfredo Pasta with Grilled Chicken

adapted from: Plain Chicken
(Printable Recipe) or (Printable with Picture)

1 pkg. Grill Mates Garlic Herb Wine Marinade packet

3 boneless chicken breasts

1 c. prepared alfredo sauce
  or recipe below for Guiltless Alfredo Sauce

1 (8 oz.) can tomato sauce (I only used 1/2 the can)

1 tsp. Italian seasoning

8 oz. penne pasta, cooked and drained

Prepare marinade according to package directions.  Add the chicken and allow to marinate for several hours.  Grill chicken until done (I grilled mine on the George Foreman) or you could bake in the oven, if you don't have a grill.  Slice into strips.  Meanwhile, cook pasta according to package directions, drain.  In a large pot, combine alfredo sauce, tomato sauce and Italian seasoning.  Stir in the pasta.  Serve with sliced chicken.  Serves 3-4.  

Guiltless Alfredo Sauce
adapted from: Our Best Bites
1 c. low-fat milk
2 oz. cream cheese
1 Tbl. flour
1/2. tsp. kosher salt
1/2 Tbl. butter
1 garlic clove, minced
1/2 c. freshly grated Parmesan cheese

Add milk, cream cheese, flour and salt to a blender.  Blend until smooth.  Heat 1/2 Tablespoon of butter in a medium skillet over medium heat.  Add 1 clove of minced garlic; saute 30 seconds.  Add the sauce mixture and whisk until thickened, about 5-10 minutes.  Add the Parmesan cheese and whisk until melted.  

Jenn's Notes: I made this with the Guiltless Alfredo Sauce and it was incredible.  

Shelley's Chicken Enchiladas - No Canned Soup

These are the BEST chicken enchiladas I have EVER eaten.  I am talking restaurant quality!  I have never been a fan of the popular chicken enchilada recipe that uses cream of chicken soup and sour cream.  Too much creaminess in each bite and not enough texture to cancel it out and because of that, I rarely get to eat chicken enchiladas.

Now that I have this amazing recipe, I will be eating chicken enchiladas A LOT!
They are easy to make and come together pretty quick.  I served mine with a side of Mexican Rice and I was one happy girl!

Shelley's Chicken Enchiladas

adapted from: Shelley C.
(Printable Recipe) or (Printable with Picture)

3 Tbl. unsalted butter

3 Tbl. flour

1 (14.5 oz.) can low-sodium chicken broth

1 c. sour cream

1/4 - 1/2 c. green salsa, depending on how spicy you want it

    or 1 (4 oz.) can diced green chiles

1 rotisserie chicken, shredded

    or season a few chicken breasts with taco seasoning

    and bake until done, then shred

2-3 c. Monterey Jack cheese, shredded
8-10 corn or flour tortillas

chopped cilantro, opt.

For the enchilada sauce: melt butter over medium heat in a large skillet.  Whisk in the flour, one Tablespoon at a time, to prevent lumps from forming.  Cook a minute or two to cook off the flour taste, stirring occasionally.  Gradually whisk in the chicken broth and whisk until smooth.  Continue cooking until thickened, about 5-10 minutes, stirring occasionally.  Once it reaches desired thickness, remove from heat and stir in the sour cream and green salsa; set aside.  Heat tortillas for 10-15 seconds in the microwave until pliable.  Divide shredded chicken between tortillas, top each with a little bit of cheese and cilantro.  Roll up and place seam-side down in a 9x13-inch  pan.  Cover with the enchilada sauce and top with remaining cheese.  Bake at 350 degrees for 25 minutes or until bubbly.  Broil for a minute or two at the end if you want the cheese to brown.  Yield: 4-5 servings.    

Jenn's Notes: I cooked two Costco chicken breasts that I seasoned with taco seasoning and I had enough chicken for 6 enchiladas.  I used 1/2 cup of green salsa in the sauce and I made half with corn tortillas and half with flour tortillas. These were way good and I plan to make them a lot.    

Easier Chicken Cordon Bleu Casserole

This dish is so so so YUMMY!! 
I didn't want to stop eating it.  It was so easy to throw together and I know it will be a frequent dinner item, because it was loved by all.

I really love my other version of Chicken Cordon Bleu Florentine Casserole, but I wanted to give you another option which is a little easier to make and uses common ingredients (no spinach and no Gorgonzola).  I used the base sauce recipe from this Guiltless Alfredo (it is made in a blender), but added Swiss cheese instead of Parmesan.  It was so cheesy.  I LOVE cheese!  The sauce turns out thick and rich and creamy.  I even used fat-free cream cheese, but feel free to use whatever you have in your fridge.  If you never got a chance to try out this amazing sauce with the alfredo, now is your chance with this recipe.  It really is a great sauce and you could adapt it to work in so many different dishes.

Easier Chicken Cordon Bleu Casserole

from: Jenn@eatcakefordinner
(Printable Recipe)

2 c. milk (I used 1%)
3 oz. cream cheese (I used fat-free)
2 Tbl. flour
1 tsp. kosher salt
1 Tbl. butter
1 garlic clove, minced
1 tsp. Italian seasoning
1/2 tsp. onion powder
pepper
1 - 1 1/2 c. Swiss cheese, shredded
1 large chicken breast, cooked and shredded
3/4 c. deli ham, chopped
5 strips bacon, cooked and crumbled
2 1/2 c. pasta, cooked (whatever shape you have on hand)
  (measure the pasta before it is cooked)

Topping:
Panko bread crumbs
dried parsley
powdered Parmesan cheese

or use Italian seasoned bread crumbs

Add the milk, cream cheese, flour and kosher salt to a blender.  Blend until completely smooth and creamy.  Meanwhile, melt butter in a large skillet or saucepan over medium heat.  Add the garlic and saute about 30 seconds.  Carefully pour in the sauce mixture.  Stir constantly for 3-4 minutes or until it comes to a simmer.  Add Italian seasoning, onion powder and pepper.  Taste, and add more seasoning, if needed.  Continue cooking until sauce thickens, stirring occasionally, about 10 minutes or so.  

Once it reaches desired consistency,  add the shredded Swiss cheese and stir until melted.  Add the shredded chicken, chopped ham, crumbled bacon and cooked pasta.  Stir together until everything is coated in sauce.  Pour into a large casserole dish.  Cover top with Panko bread crumbs, parsley and a little powdered Parmesan cheese.  Or, you can omit those three ingredients and use Italian seasoned bread crumbs.  Spray topping lightly with butter spray. Bake at 350 degrees for 15 - 20 minutes or until hot and bubbly and bread crumbs are lightly browned.  (If you don't care about the bread crumbs being browned, you could skip the baking part and eat this immediately as it will be creamier if you don't bake it).  Serves: 4 - 6

Jenn's Notes:  You don't need to soften the cream cheese before you add it to the blender, you can add it cold, right out of the fridge!  Regular table salt can be used in place of kosher salt, but make sure to use half as much.    

Easy BBQ Pulled Pork

Are you still looking for a last minute meal idea to make for Father's Day?  Do you have people coming over and have no idea what to make?  I know this pulled pork would be a hit with adults and kids, not to mention it is so easy to throw together and although my recipe is for a small portion, you can easily make it into a large batch.  This is the perfect way to feed a large crowd.  You could even make this right now if you wanted and re-heat it tomorrow.  It still tastes just as amazing the next day, heck, it might even be better!  Say goodbye to dry and flavorless pork, because this pork is so tender and juicy and it makes my mouth water just thinking about it.

Easy BBQ Pulled Pork

from: Jenn@eatcakefordinner
(Printable Recipe)

1 1/2 Lbs. boneless country style ribs

1 can beef broth

favorite barbeque sauce

 (we like to mix Sweet Baby Rays and Famous Daves)

Rub:

1 Tbl. brown sugar

1/4 tsp. salt

1/4 tsp. black pepper

1/4 tsp. dry mustard

1/4 tsp. cumin

1/2 tsp. lemon pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. chili powder

1/2 tsp. smoked paprika

    

Trim pork of any excess fat.  Combine all rub ingredients and rub over every last inch of the pork.  Refrigerate for at least several hours or overnight.  Add pork to a large dutch oven and add the can of beef broth.  Bring up to a simmer, cover, and transfer to a preheated 225 degree oven.  Cook for 1 1/2 hours.  Increase temperature to 300 degrees and cook another 45 minutes - 1 hour or until pork easily pulls apart with a fork.  Transfer pork to a mixing bowl and shred, adding some of the cooking liquid to help it stay juicy.  Stir in barbeque sauce, however much you like.  (We add about 3 Tbl. of the cooking liquid and 1/2 cup of barbeque sauce).  Drain remaining cooking liquid and add the pork back to the pot and keep warm or serve right away on toasted hamburger buns.  Serves 4-5 people.  

You could use a different cut of pork if you like.  A pork shoulder makes great pulled pork, and since those usually come in large sizes, it would work great for a crowd.  It will take a lot longer to cook (8-10 hours in a slow cooker or a few hours less in the oven), so just make sure to adjust your cooking time accordingly.

On The Side

Mom's Macaroni Salad

Awesome Baked Beans

Cheesy Bacon Stuffed Potatoes

For Dessert

Crockpot Hot Fudge Cake with Ice Cream

Grammy's White Sheet Cake

Homemade Chocolate Chip Cookie Dough Ice Cream

Rocky Road Brownies