Thursday, May 27, 2010

EASY BAKED FRITTATA

6 tbsp canola oil
4 cups frozen shredded hash brown potatoes, thawed
1 tsp salt
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper
1 lb fully cooked ham, cubed
12 whole eggs
6 tbsp low-fat milk
1/4 tsp dried oregano
1/4 tsp dried basil
2 cups shredded Mexican-blend cheese
1 1/2 cups your favorite chunky salsa

Preheat oven to 350 degrees.

In a large skillet, over medium heat, heat the canola oil. Add the hash brown potatoes. Sprinkle the potatoes with the garlic salt and the pepper. Cook for about 8 minutes until almost browned. Add the ham to the potatoes. Cook another couple of minutes, turning occasionally with a spatula.

Blend the eggs, milk, salt, oregano, and basil while the ham and potatoes are cooking.

Spray a 9 x 13-inch casserole dish with nonstick cooking spray. Place the potato mixture evenly in the casserole dish. Gently stir the egg mixture into the potato mixture. Bake, covered, for 15 minutes at 350 degrees. Remove from the oven and sprinkle the cheese over the top of the casserole. Return to the oven and bake for another 15 minutes or until the cheese has melted and the eggs are set.

Turn the oven to broil and cook for about 2 or 3 minutes until nicely browned. Watch carefully while the oven is on broil. Remove from oven and allow to cool for about 10 minutes before cutting. Cut into squares and place on serving plate.

Heat the salsa and serve spooned over the frittata.

Tuesday, May 18, 2010

TACO SALAD NO-BAKE CASSEROLE

1 1/2 lb lean ground beef
1 can refried beans
1 small can tomato sauce
1 pkg taco seasoning mix
1 small can green chilies, chopped
2 cups chopped lettuce
1 cup chopped onion
2 medium tomatoes, diced
1 small can sliced black olives, drained
1 bottle mild taco sauce
2 cups shredded Mexican-blend cheese
1 bag taco chips
sour cream for garnish, if desired

In a large skillet cook ground beef until no long pink; drain well. Wipe out skillet with a paper towel and return meat to skillet over a low heat. Add the refried beans, tomato sauce, taco seasoning mix, and green chilies. Continue cooking slowly, stirring frequently until heated thoroughly. Spread the taco chips on the bottom of an oblong casserole dish. Spoon the ground beef mixture over the chips. Drizzle the taco sauce evenly over the beef mixture. Layer the remaining ingredients as follows: lettuce, tomatoes, onions, black olives, and shredded cheese. Serve topped with sour cream, if desired.

Monday, May 17, 2010

TURKEY (OR CHICKEN) CRUNCH CASSEROLE

3 cup diced or shredded turkey (or chicken)
1 can (4-oz) mushroom pieces
1/2 cup finely chopped celery
1/4 cup chopped onion
1/2 tsp poultry seasoning
2 cans cream of mushroom soup (1 low-sodium, 1 low-fat)
1 cup low-fat milk
1/2 cup crunchy Chow Mein noodles

Preheat oven to 350 degrees.

In a large mixing bowl, combine the turkey, mushroom pieces, chopped celery, chopped onion, and the poultry seasoning. In a smaller bowl, combine the two cans of soup with the milk using a wire whisk.

Spray a 2-quart casserole dish with nonstick cooking spray. Spoon the turkey mixture into the casserole dish. Pour the soup and milk mixture over the turkey mixture. Sprinkle the Chow Mein noodles over the top.

Bake casserole in a 350 degree oven for 30 minutes.

Saturday, May 15, 2010

PICANTE CHICKEN CASSEROLE

2 cups cubed or shredded cooked chicken
1 can cream of mushroom soup
1 1/2 tsp dried onion flakes
10 corn tortillas
1 can cream of celery soup
1 pkg (10-oz) frozen broccoli, thawed
1 cup picante sauce
1 1/2 cups shredded Mexican-blend cheese

Preheat oven to 350 degrees. Spray a 9 x 11-inch baking pan with nonstick cooking spray.

Quickly dip half the tortilla shells in water then cover the bottom of the prepared baking dish with the tortillas.

Combine the chicken, soups, onion flakes, broccoli, and picante sauce together in a bowl. Spread half the chicken mixture over the tortilla shells. Top with half the cheese. Repeat the process ending with cheese. Bake at 350 degrees for 30 minutes or until heated through and bubbly.

Wednesday, May 12, 2010

CHEESY CHICKEN NOODLE BAKE

3-oz of medium egg noodles cooked and drained
1 can (10 3/4-oz)low-fat cream of chicken soup
1/2 cup low-fat milk
1/4 tsp fresh ground black pepper
1 cup frozen mixed vegetables
2 cups cubed or shredded cooked chicken (leftover works well; so does a deli chicken)
1/4 cup grated Parmesan cheese
1/2 cup shredded Mexican blend cheese

Preheat oven to 400 degrees.

In a medium mixing bowl combine the chicken soup, milk, pepper, vegetables, chicken, noodles and Parmesan cheese. Mix together well and pour into a 1 1/2-quart casserole dish that has been lightly sprayed with nonstick cooking spray. Bake at 400 degrees for 25 minutes or until bubbly. Remove from oven and top with the Mexican blend cheese before serving.


Friday, May 7, 2010

ORANGE MARSHMALLOW FRUIT DIP

1 pkg (8-oz) low-fat cream cheese, softened
1 jar (7 to 8-oz) marshmallow cream or fluff
1 tbsp fresh orange juice
1 1/2 tsp fresh finely-grated orange peel

Combine all ingredients in a medium mixing bowl and beat at medium speed of an electric mixer until well blended. Serve with fresh fruit for a light dessert or as a party food.

Yield: about 1 1/2 cups