Easy Green Enchilada Casserole

Quick..easy and incredibly tasty...especially if you like green chili's.  Make ahead  and put in the fridge ..or even freeze til you are ready to use. Thank you My Turn For Us

Olive oil
1/2 med onion chopped
1 clove garlic
1 cup Roasted Green Chiles chopped
4 cups cooked chicken two chicken breasts or 1 pound cooked chicken
1 10.5 oz can cream of chicken soup
1 10.5 oz can cream of celery soup
1/2 cup water
1 dozen corn tortillas
1/2 lb cheddar cheese or Monterrey jack cheese shredded
Pico de Gallo

• Saute onion in a small amount of olive oil in a dutch oven or large pot until translucent.
• Add garlic, stir and cook for about 1 minute. 
• Add green chilies, soups and chicken and about 1/2 cup water.
• Heat thoroughly and salt and pepper to taste.
• Cut the tortillas into fourths and heat in batches in a skillet using a spray cooking oil such as Pam until just soft and heated
• Spray a 9 X 13-inch casserole dish with a cooking spray
• Spoon in sauce mixture to just barely cover the bottom of the pan. 
• Layer with tortillas, sauce mixture, cheese 
• Continue layering, ending with the remaining sauce mixture. 
• Sprinkle with cheese.
• Bake uncovered in a 350 oven until cheese is bubbly about 20 minutes

Parmesan Crusted Zucchini Sticks

Super easy to make and baked  instead of fried to make them a little healthier. Great way to use up some of your Zucchini harvest. Thank you Cooking with K

3 medium zucchini, unpeeled and cut into 3" sticks
1 tablespoon salt
1 cup bread crumbs
1/2 cup freshly grated parmesan cheese
1 tablespoon Italian seasoning
1/2 cup minced pecans
1/2 cup egg white or 3 egg whites

• Place zucchini sticks in a colander over a bowl and sprinkle with a little salt (about a teaspoon). 
• Let zucchini drain for 1 hour or longer; rinse and pat dry.
• Combine bread crumbs, parmesan, Italian seasoning, and pecans; set aside
• Preheat oven to 400 degrees F. 
•  Place a rack in a baking sheet pan; set aside.
• Roll sticks a few at a time in the egg whites, then roll in the parmesan pecan mixture. 
•  Place the sticks on the prepared baking sheet.
• Bake for 12 minutes 
• Being gentle not to knock off the breading, turn over
• Bake for an additional 8 minutes, or until golden brown and crisp. 
• Salt the sticks with the remainder of the salt.
• Serve immediately with homemade ranch dressing dip.

Baked Broccoli and Cheese Patties

Delicious patties with cheese and panko breadcrumbs for some crunch, roasted until browned and crunchy, yet cheesy in the middle. Thank you Poman Meals

2 teaspoons vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
12 oz  fresh or frozen broccoli -
3/4 cup panko breadcrumbs -
1/2 cup sharp cheddar cheese -
1/3 cup parmesan cheese -
2 eggs - beaten
salt/pepper -

• Preheat the oven to 400 degrees. 
• Lightly grease a baking sheet lined with parchment paper (foil can make them stick)
• Heat the oil in a small pan over medium heat. 
• Add in the garlic and onions. 
• Season with salt/pepper to taste. 
• Saute until onions and garlic are tender. 
• Set aside to cool.
• Blanch fresh broccoli for 2 minutes or defrost frozen
• Add the broccoli to a kitchen towel. 
• Wrap the towel around the broccoli and squeeze out the extra moisture. 
• Pour the drained broccoli into a large bowl.
• To the same bowl, add the panko, the cooled onion/garlic mixture, the cheeses, eggs, and salt/pepper to taste (i used 1/2 teaspoon of salt).
• Mix together and form into 8 patties. 
• Place on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. 
• Flip and bake for another 15 minutes or until browned and crispy.

Simple Crock Pot Steak Teriyak

Simple to throw together and leave to cook gently for a tasty dinner. Thank you  Dad Whats 4 Dinner

2 lbs. stir fry beef, cut into bite size pieces
2 tsp. fresh ground black pepper
1 (8 oz) can pineapple tidbits, drained
1 (8 oz) can water chestnuts, drained
1 cup Teriyaki marinade
1 tbsp cornstarch
1/4 cup water

• Cut beef into 1-inch pieces, 
• Season with pepper.
• Brown in a pan and discard juices
• Add meat, pineapple, and water chestnuts to crock pot.
• Pour in teriyaki sauce and stir to combine all ingredients.
• Cook on low for 5-6 hours.
• Turn crock pot on high.
• Stir together cornstarch and water. 
• Whisk into crock-pot and cook 5-10 minutes until sauce is thickened.
• Serve over rice.

Barbecue Chicken Bubble-Up Bake

This simple casserole is a hit with my family. Thank you Life in the Lofthouse

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1lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can 8 count refrigerated Pillsbury™ Grands Southern Homestyle Original Biscuits

     or 1 can 8 count refrigerated Pillsbury™ Grands Southern Homestyle Buttermilk Biscuits
1 bottle (18 oz) barbecue sauce
2 cups shredded mozzarella cheese (8 oz)
3 tablespoons chopped fresh cilantro, if desired

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Heat 10-inch nonstick skillet over medium-high heat. 
• Add chicken; cook 10 minutes, stirring occasionally, until no longer pink in center. 
• Remove from heat. Cool slightly, about 5 minutes.
• Meanwhile, separate dough into 8 biscuits. 
• Cut each biscuit into 8 pieces. Set aside.
• Place cooked chicken in medium bowl. 
• Pour barbecue sauce over chicken; stir to combine. 
• Add biscuit dough pieces to chicken mixture; gently toss to combine. 
• Spread mixture evenly in baking dish. 
• Sprinkle cheese over top.
• Bake 25 to 30 minutes or until golden brown and cheese is melted. 
• Sprinkle cilantro over top. 
• Serve immediately.

Ina Gartens Rosemary Roasted Potatoes

Toss together potatoes with fresh thyme and garlic and the results are a flavorful side dish that will complement most any entree.. Thank you Food Network

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)

2 tablespoons minced fresh rosemary leaves

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters
• Place in a bowl with the olive oil, salt, pepper, garlic and rosemary
• Toss until the potatoes are well coated. 
• Dump the potatoes on a baking sheet and spread out into 1 layer
• Roast in the oven for at least 1 hour, or until browned and crisp. 
• Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.