Lasagna Bundles

I didn't have enough noodles to make a lasagna casserole so I opted to make them into bundles-way easier for portion size too! I took some of the servings and froze them individually so I would have for lunch. I love anything that freezes well!

Ingredients:

7-9 lasagna noodles; cooked according to package and drained

1 chicken breast; cooked and cubed

1 (8 oz) cream cheese; softened

1 c. cottage cheese

1 c. artichokes; chopped

1 pkg. frozen chopped spinach; thawed and drained

1 jar spaghetti sauce

1 c. shredded cheese

seasonings you want: garlic, red pepper, basil, and oregano

Directions:

Pre-heat the oven to 350. Combine the cooked chicken with the cream cheese, cottage cheese, spinach, artichokes, and the seasonings in a bowl.

Taking one noodle at a time- scoop some of the mixture onto it and spread thin. Roll up and place into a greased casserole dish. Continue with all noodles until done. Pour the spaghetti sauce over the bundles and top with cheese.

Bake for 55 minutes. Let sit for 10 minutes or so to set.

Serves 4-6

Chicken Chili

Cold and rainy weather- definitely time for chili! I make mine in the crock pot and let it do all the work! I have a different recipe that calls for pineapple and I really like the combination of the spicy chilies and the sweetness of the pineapple so I threw some in too- but I usually make it without.

Ingredients:

1 chicken breast

1 can pinto beans; drained and rinsed

1 can kidney beans; drained and rinsed

1 can chili beans with sauce

1 can diced tomatoes

1 small can tomato sauce

1 small can tomato paste

1 small can diced chilies

1 small can pineapple with juice *not usually in but I tried this time*

1 chili packet or add your own seasonings

Directions:

Place all ingredients in a greased crock pot. Cook on low 7-8 hours or on high 3-4 hours. Take out the chicken and cube it. Place back in crock pot.

Garnish with cheese, sour cream, or tortilla chips. I like to put rice in my bowl then top with the chili.

Serves 4-6

Spaghetti Squash Chicken Casserole

I got a spaghetti squash as part of my Bountiful Basket last weekend and didn't quite know what to do with it or how to cook it. Lucky it came with directions claiming it is "The Fun Squash"- I was excited to try.

It said it comes out like spaghetti noodle so I made it into a casserole dish in place of the noodles. Per the instructions- I cut it in half- NOT FUN SQUASH!!! I was told after if you put in the microwave a couple of minutes, it will be easier to cut open.

I scooped out all the stuff inside and putting it cut-side down, baked it in the oven for 55 minutes at 350. While that was baking, I put together the rest of the ingredients so I can put it together when the squash was ready.

Ingredients:

garlic salt

1 chicken breast; cooked and cubed

1 c. sour cream

1 can cream of chicken soup

1/2 c. shredded cheese

1 box stuffing

1 c. chicken broth

Directions:

After the squash is cooked, take a fork and scoop all the squash out- it really did look like spaghetti noodles! Spread the squash in a greased 13x9 dish and season with the garlic salt. In a separate bowl, combine the sour cream, cream of chicken soup, chicken, and cheese until blended. Spread evenly over the squash. Sprinkle the dry stuffing mix over top and drizzle the chicken broth over top.

Bake at 350 for 45-55 minutes.

Serves 4

I was actually surprised at how much I liked this! I have never eaten a spaghetti squash- which is why I used garlic salt- I wasn't sure if it would work- and it did! I even tried some squash without the casserole on top and I did like it- YAY! My mom got a squash too and this morning when I was over there I was tempted to take theirs! Something I would make again.

Baked Chicken with Vegetables

My go-to quick dinner! We were running around all day and I wanted something "good" before I left with Riley to Scouts- so I threw a chicken breast in the oven and chopped up some vegetables I had on hand. Cranked the oven to 450 and it was done in no time!

Ingredients:

4 baking potatoes- cleaned and diced

1 yellow squash- diced

handful of baby carrots

3 tomatoes- diced

Pre-heat the oven to 450 and spray a cookie sheet with cooking spray. Toss vegetables with garlic salt and pepper. Bake for 35-40 minutes or until tender.

I put a chicken breast in a baking dish- seasoned with garlic and red pepper. Bake in oven 25 minutes or so at 450 and cube chicken when no longer pink. (I put it in the oven with the vegetables so it would cook at the same time.) Mix chicken with baked vegetables and serve.

I love sauces so I always put a little on mine. I used the Orange Sauce- it has a little bit of a kick but not too spicy.

Leftover Turkey Enchilada

I had some turkey leftover from when I made our turkey this year for Thanksgiving so I made Bird Chili using that. I get into these moods and make the same thing over and over again... my poor husband is such a good sport when it comes to my experimenting cooking.

That was 2 nights ago. I usually individually freeze my leftovers for lunches for me during the week but I was really wanting enchiladas so I used the Bird Chili for my filling. It turned out really good! I like how spicy it was combined with the enchilada sauce I poured over it- and topped it off with some sour cream and salsa. Super easy- especially with not having to make the filling!

Ingredients:

5-6 flour tortillas

Bird Chili for filling

1 can enchilada sauce

1 c. shredded cheese

Directions:

Put a scoop of filling in each tortilla. Roll up and place seam down in a greased baking dish. After all tortillas are done, pour enchilada sauce over and top with cheese. Bake at 350 for 35-45 minutes. Top with sour cream and salsa.

Serves 4

Refrigerator Pumpkin Bran Muffins

My boys love muffins- especially these pumpkin ones. I like to double the recipe and it's nice to just grab the batter out of the refrigerator and pop them into the oven real fast!

Ingredients:

2 c. whole bran cereal

1 1/2 c. buttermilk**

1 c. canned pumpkin

1/2 c. applesauce

2 tsp. orange zest; grated

2 eggs

2 1/2 c. flour

1 1/2 c. sugar

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. pumpkin pie spice

1 c. rasins or dried fruit or chocolate chips- I do not add this to the batter until I am ready to bake- I add 1/2 tsp. to each muffin well

** I make my own buttermilk**

Add 1 tbsp. of lemon juice to 1 c. milk and stir

Let sit for 5 minutes then add to bowl- to make 1 cup

Directions:

In a large bowl, combine the cereal and buttermilk. Let stand for 5 minutes to soften cereal. Add pumpkin, applesauce, orange zest, and eggs; blend well. Stir in flour, sugar, and spices. Fold in dried fruit or chocolate chips if you would like to add it now. Batter may be baked immediately or stored up to two weeks in the refrigerator in a tightly covered container.

To bake in oven, preheat oven to 400 degrees. grease or line muffin pan with muffin papers. Fill each well 3/4 full. This is where I add my chocolate chips to each muffin well. Bake for 18-22 minutes of making regular size muffins; 16-20 minutes if making mini- muffins.

Serves: several dozen

Almond Cake

I hosted Bunco this month and wanted to have LOTS of SUGAR!!! I had my cousin, McKinna make her famous cupcakes and chocolate covered pretzels. I made some sugar cookies and my almond cake.

I threw this picture in- before pouring the batter into the cookie sheet- it needs to be greased with shortening and flour. I did the flour part outside to avoid the mess!

Almond cake out the oven!

Lots of frosting- I did orange for my autumn theme. It doesn't need to be frosted to the edges- I cut away from that so it's nice and even. (My boys get the edges!)

Cut into finger sized pieces.

Ingredients:

2 c. sugar

3/4 c. real butter

1/2 c. shortening

3/4 c. milk

4 eggs

2 1/4 c. flour

2 tsp. almond extract

In a mixer, cream the sugar, butter, and shortening. Add the eggs, milk, and almond extract and mix well. Slowly add the flour 1 cup at a time until well blended. Pour into greased and floured pan. Bake 20-30 minutes; until the edges are brown; at 350.

Cool completely.

Frosting:

3/4 c. real butter; softened

1-2 tbsp. milk

3 c. powder sugar- or more

1 tsp. almond extract

food coloring

In a mixer, add the butter, milk,and almond extract. Add the powder sugar 1/2 cup at a time until it is the consistency you want. Add food coloring for color and frost cake.

Serves: 20-25