Mac and Cheese Cups

Mac and Cheese Cups
Yield: 12 servings | Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes

Ingredients
2 cups elbows pasta
2 tbsp Panko breadcrumbs
2 tbsp Parmesan
1.5 tsp olive oil
2 tbsp butter
3 cloves garlic
2 tbsp flour
1 cup milk
2 cups sharp cheddar
1 egg salt
pepper

Instructions
1. Prep & Pasta: Preheat oven to 425°F and line a 12-cup muffin tin. Boil and drain elbow pasta.
2. Topping & Sauce: Mix Panko, Parmesan, and olive oil for the topping. Melt butter, sauté garlic, whisk in flour and milk, simmer until thick, then melt in cheddar, egg, and pasta.
3. Bake & Serve: Scoop into the muffin tin, top with the Panko mixture, bake 18–20 minutes until golde.

Philly Cheesesteak Sandwiches

Ingredients 

1 to 2 pounds shaved beef steak 

2 teaspoons olive oil or avocado oil 

4 tablespoons butter 

1 large yellow onion, sliced thin 

1/2 cup Worcestershire sauce 

1 teaspoon seasoning salt 

6 to 8 slices provolone or American cheese 

6 French rolls or hoagie rolls 

1 package sliced mushrooms (optional) 

1 medium bell pepper, any color (optional) 

1 to 2 tablespoons hot sauce (optional) 

Instructions 

1. Melt butter in a large skillet over medium heat, add sliced onions, mushrooms, and bell peppers, and sauté 10 to 15 minutes until soft and caramelized; remove vegetables and set aside. 

2. Increase skillet heat to high and add olive oil. 

3. Add the shaved steak to the hot skillet in quick batches, season with seasoning salt, and cook rapidly for 2 to 3 minutes until browned. 

4. Reduce heat to low and return the cooked vegetables to the pan with the meat. 

5. Pour in the Worcestershire sauce and hot sauce, tossing until combined. 

6. Separate the meat and onion mixture into portion piles in the skillet, place cheese slices over each pile, and cover the pan for 1 minute to melt the cheese. 

7. Scoop each cheesy portion into a toasted roll and serve immediately.

Chicken Enchiladas (using canned chicken)

Ingredients:

Kirkland Signature Chicken Breast: 2 cans (12.5 ounces each) 

Cream Cheese: 1 block (8 ounces), softened to room temperature and diced

Taco Seasoning: 1 packet

Enchilada Sauce: 1 can (15 ounces), red or green sauce

Shredded Cheese: 2 cups of Mexican-blend or cheddar cheese 

Tortillas: 8 to 10 soft flour or corn tortillas 

Directions:
Preheat the oven to 350 degrees. 

Mix the Filling 

1. Drain the chicken, then dump into a mixing bowl and shred into tiny pieces. 

2. Add the softened cream cheese, the taco seasoning packet, and 1/2 cup of the shredded cheese into the bowl.

3. Stir everything together until the chicken is completely coated and looks like a thick, creamy paste. 

Roll the Enchiladas

4. Pour just a little bit of the enchilada sauce into the bottom of a large baking pan. Use the back of a spoon to paint the bottom of the pan with the sauce so the tortillas don't stick.

5. Lay one tortilla flat on a clean plate or cutting board. Scoop 3 big spoonfuls of the creamy chicken mixture right into the middle of the tortilla. 

6. Roll and tuck: Roll the tortilla up tightly, tucking ends in. Place into your baking pan, seam facing down against the bottom of the pan so it stays closed. 

7. Repeat for all your tortillas until your filling is all gone and your pan is lined with rolled tortillas. 

8. Pour the remaining sauce over the top of your rolled tortillas. Make sure every tortilla gets covered in sauce so they don't get dry. 

10. Sprinkle the rest of your shredded cheese over the top of the sauce. 

11. Bake for 20 to 25 minutes. It is ready when the cheese is completely melted and bubbling at the edges! 

12. Let the pan sit for 5 minutes to cool down before serving.

Ham & Cheese Lasagna

Source: https://www.thekitchenismyplayground.com/2013/04/ham-cheese-lasagna.html

Prep time: 35 min
Cook time: 40 min
Total time: 75 min

Ingredients:
• 9 to 12 lasagna noodles
• 1/2 c. chopped onion
• 2 T. butter
• 3 T. all-purpose flour
• 2 c. milk
• 1 c. cottage cheese
• 2 c. shredded Monterey Jack cheese, divided
• 2 c. finely chopped fully cooked ham
• 1 (8 oz.) package fresh mushrooms {or substitute 8 oz. canned mushrooms}
• 1 T. dried parsley

Instructions: 

1. Cook lasagna noodles according to package directions; drain and set aside.
2. Melt butter in a medium saucepan over medium heat; add chopped onion and mushrooms (if using raw); cook until tender, about 4 to 5 minutes.
3. Blend in flour until onions are well coated. Add milk all at once; cook and stir over medium heat until thickened and just beginning to bubble, about 5 to 7 minutes.
4. Add cottage cheese and 1 cup of the shredded Monterey Jack cheese; stir until melted. Stir in the ham, mushrooms (if using canned), and parsley. Remove from heat.
5. In a 9x13" baking dish coated with non-stick cooking spray, arrange three lasagna noodles and top with 1/3 of the ham mixture. Repeat to create two more layers of noodles and sauce. Sprinkle the remaining cup of shredded Monterey Jack cheese on top.
6. Bake at 350 degrees for 40 minutes. Remove lasagna from the oven and let stand for 15 minutes before serving.

***I covered it with foil, even though it didn't say to, and the noodles came out a little tough. So try it without the foil next time!

Chicken Pot Pie Casserole (with Biscuits)

Chicken Pot Pie Casserole (with Biscuits)

3 tablespoons butter
1 cup chopped onions
1 tablespoon minced garlic
4 cups shredded chicken
2-3 cups shredded cheese
1 bag frozen peas and carrots (10–12 oz)
1– 1 1/2 cups heavy cream
8 oz mushrooms, sliced
Salt and pepper to taste
1/3 cup chicken stock (Optional)
1 tube of flaky biscuits
1 tablespoon butter, melted

 
1. Preheat your oven to 375°F (190°C).
2. In a large skillet melt the room-temperature butter over medium heat. Add the chopped onions and minced garlic, cooking them until the onions become translucent and fragrant.
3. Add in the mushrooms and cook for about 5 minutes until they release moisture and become tender.
4. In a large bowl, add frozen vegetables, shredded chicken, cheese, heavy cream, and mushroom mix. Season with salt and pepper to taste. Stir everything together until they are well combined. Add more heavy cream or chicken stock if you prefer a saucier casserole.
5. Transfer the creamy filling to a 9X13-inch casserole dish that has been sprayed with cooking spray.
6. Lightly flatten the biscuits. Place the biscuits in a single layer over the filling and brush butter over them.
7. Bake the casserole in the preheated oven for about 20-25 minutes until the biscuits turn golden brown. Then cover with aluminum foil and cook for 10 more minutes.

Healthy Banana Applesauce Muffins

Source:https://www.inthekidskitchen.com/banana-applesauce-muffins/#mv-creation-115-jtr

(I personally thought these were bland but my kids said they liked them okay.)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
2 cups very ripe bananas (4-5 bananas)
1/2 cup applesauce
2 eggs
1/3 cup honey
2 Tablespoons coconut oil
2 teaspoons vanilla extract
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups flour

Instructions
Preheat oven to 350F and grease a 12-count muffin tin.
In a large bowl, combine the bananas, applesauce, eggs and honey, using an electric mixer.
In a small bowl, combine the coconut oil and vanilla extract. Blend this into the banana mixture.
In a medium-sized bowl, combine the flour, baking powder, baking soda and salt. Add flour mixture to the banana mixture and mix until just combined and no dry patches of flour remain.
Portion 1/4 cup of batter into the prepared muffin pan, about 2/3 of the way full.
Bake for 18-22 minutes, until an inserted toothpick comes out clean.

Dump-and-Bake Chicken Parmesan Casserole

Source: https://savorandnest.com/dump-and-bake-chicken-parmesan-casserole/#recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

Ingredients
1 (16 oz) package uncooked penne pasta
3 cups marinara sauce (about 1 jar, 24 oz)
3 cups water
1 tsp salt
Ground black pepper, to taste
1 ½ lbs raw chicken breast, cut into bite-sized pieces
1-2 cups shredded mozzarella cheese (or Italian cheese blend)
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional: Fresh chopped herbs like basil or parsley for garnish

Instructions
Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!

Notes
Cooking times may vary based on the type of pan, pasta, and your oven. Glass or ceramic dishes may require a little longer.
Always check the pasta by tasting a bite. It should be al dente, and most of the liquid should be absorbed.
To avoid mushy pasta, be careful not to overcook it.
You can also mix in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes for a flavor boost