Main Dishes

Turkey-Eggplant Casserole

Hard to believe, but this is a Weight Watchers recipe circa “way back when” that I tweaked a bit to make it more flavorful.  I’ve served it many times and no one suspects it is actually good for them ‘cause it tastes so darn good!  
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Ingredients Method

Ingredients
  

  • 1 lb. Hot Italian Turkey Sausage (I love Jennie-O)
  • 1 Medium Onion, chopped
  • 3 Garlic gloves, minced
  • 1  Large (about 1 ½ pounds) Eggplant, cubed
  • 1 – 28oz. Can Crushed Tomatoes, Italian seasoned
  • 1  Yellow Bell Pepper (orange works, too), seeded and diced
  • 1 Red Bell Pepper, seeded and diced
  • ¾ C Seasoned Dried Bread Crumbs
  • 1 tsp Dried Basil
  • ¼ C Grated Parmesan Cheese

Method
 

  1. Preheat oven to 350.  Spray 9 x 13” baking dish with non-stick cooking spray.
  2. Spray large non-stick saucepan or Dutch oven with non-stick cooking spray; heat.  Add turkey, onion and garlic.  Cook, stirring as needed, until turkey is browned and onion is softened.
  3. Add eggplant, tomatoes, peppers, bread crumbs and basil; bring to boil, stirring as needed.
  4. Transfer turkey mixture to baking dish.  Bake, covered, until vegetables are tender (about 45-50 minutes).
  5. Uncover, sprinkle with cheese and bake until cheese is lightly browned, about 15 minutes.  Let stand 5 minutes before serving.

Viva La Chicken Casserole

This recipe is a Padilla family favorite and has become a traditional dish for our annual family cabin as well as holiday events.  It’s especially convenient when entertaining as you make the casserole the night before eliminating some of that “day of” pressure.  
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Ingredients Method Notes

Ingredients
  

  • 4  Cooked chicken breasts
  • 12 Corn tortillas
  • 1 Can cream of mushroom soup
  • 1 Can cream of chicken soup
  • 7 oz. Green chile salsa
  • 1 Medium onion minced (I use a small onion)
  • 1 C Milk
  • 3-4 C Cheddar cheese, grated

Method
 

  1. Cut chicken into bite-size pieces.  
  2. With scissors, cut tortillas into 1-inch strips.  
  3. In a bowl, combine soups, salsa, onion and milk.  Mix well.
  4. Spray 9 x 13 pyrex dish with non-stick cooking spray. Arrange ½ the tortillas over the bottom of the dish.
  5. Cover tortillas with ½ the chicken, then ½ soup mix
  6. Repeat layers and top with cheese.
  7. REFRIGERATE 24 HOURS.
  8. Bake uncovered at 300 degrees for 1 ½ hours

Notes

We tend to like the top a little crispier, so a quick stint under the broiler does just the trick. 

Vegetarian: Tomato & Pesto Casserole

This recipe is a crazy “find” from many years ago at Trader Joe’s.  An employee had cooked this in-store and was handing out samples.  I was looking for a new dish for Easter brunch and this one checked all the boxes.  I especially liked that it was a vegetarian option.  BONUS:  Easily grab all your ingredients at Trader’s and you’re good to go!
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Ingredients Method Notes

Ingredients
  

  • 6 Eggs
  • 1 Pint half & half
  • 7 oz. pesto (I use Genova from Trader Joe’s)
  • Challah braided egg bread
  • 5 tomatoes, chopped (I use Romas)
  • Sliced white cheddar cheese

Method
 

  1. Preheat oven to 350.  Mix eggs, half & half and pesto in a bowl and set aside.  Rip up loaf of bread and put in a greased 9×13 pyrex dish.  Pour ½ of the egg mixture over the bread.  Add tomatoes and torn pieces of cheese.  Pour remaining mix over bread.  
  2. Bake for 1 hour.  Check middle, if soupy, bake more until toothpick comes out clean.

Notes

To cut prep time the day of my event, I typically chop the tomatoes the night before and store in the frig in an airtight container.

Chicken Divan

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Ingredients Method Notes

Ingredients
  

  • 5 Chicken breasts, cooked and sliced
  • 2 pkgs Frozen broccoli, cooked until tender
  • 3⁄4 C Almonds, slivered
  • 1.2 C Parmesan cheese
For sauce
  • 3 cans Cream of Chicken soup
  • 1 C Mayonnaise
  • 1 tsp Fresh lemon juice
  • 1⁄2 C Dry white wine

Method
 

  1. In separate bowl, mix together ingredients for sauce.
  2. In 9 x 13 buttered baking dish, arrange broccoli.
  3. Cover broccoli with half of the sauce.
  4. Cover sauce with sliced chicken.
  5. Cover chicken with remaining sauce and sprinkle with slivered almonds and sprinkle with parmesan cheese.
  6. Bake at 325 for 1 hour. Finish under broiler to brown cheese and almonds.

Notes

Serves 10-12. Let set a few minutes prior to cutting. Can be frozen after baking.

Penne and Chicken di Genoa

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Servings: 12
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 (1-lb) Package Penne Rigate
  • 1 lb. Chicken breast, skinned, boneless cut into strips
  • 1 Yellow bell pepper, cut into small strips
  • 2 T Olive oil
  • 2 26-oz. Classico Spicy Tomato & Pesto Pasta Sauce
  • 1 15-oz. Ricotta cheese
  • 2 C Mozzarella cheese, shredded
  • 1 C Frozen chopped spinach, thawed & well drained
  • 1 1/4C Parmesan cheese, grated
  • 2 Eggs
  • 1 Dash Nutmeg
  • 1 1/4 tsp *Crushed red pepper, optional for extra kick

Method
 

  1. 1. Preheat oven to 350
    2. In dutch oven (or large skillet) cook chicken in oil on medium heat until browned.
    3. Add pasta sauce and bell peppers; heat. (*Optional: in a separate pan, lightly saute bell peppers in olive oil prior to adding to pasta sauce)
    4. Combine ricotta, 1 cup mozzarella, spinach, parmesan and eggs.
    5. In 9x13-inch baking dish, spread half of the marinara sauce.
    6. Layer noodles on top of the marinara sauce.
    7. Spread the ricotta mixgture over the noodles.
    8. Drizzle remaining marinara over the top.
    9. Cover. Bake 40 minutes.
    10. Uncover; top with remaining mozzarella. Bake 5 more minutes.
    **Can be made the day before. Take casserole out of refrigerator about a half hour prior to cooking OR add additional baking time so casserole is heated through.
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