Chicken burrito bake

Thanks to my wonderful friend Jen for sharing this very yummy recipe!

Source: food.com via Bernadete on Pinterest

4 c shredded cooked chicken (or shredded pork or black beans)

1 c tomatillo salsa/ salsa verde

2 c shredded mexican cheese (or your own shredded cheese with pinch of cumin).

8-10 flour tortillas (I use whole wheat)

1 jar alfredo pasta sauce

Shredded lettuce or cabbage, avacado, tomato, olives and/or celantro for serving



Preheat oven to 375 degrees



Place chicken, salsa and 1/2 c cheese in a large mixing bowl and stir until well combined.



Spoon 1/2-3/4 c of mixture down center of a tortilla. Fold one edge over filling, then roll and place seam side down, in 13x9 in glass or ceramic baking dish. Repeat with remaining tortillas and filling, placing burritos snigly side by side in baking dish. Place pasta sauce and remaining cheese in mixing bowl and stir to combine. Pour over burritos.



Bake the burritos until the sauce bubbles, 20-25 mins. Remove from oven and let cool 10 mins, then serve. Serve over lettuce or cabbage and top with more salsa or other toppings

Review:These tasted great.I used leftover chicken from the other night and Ragu classic alfredo sauce! great way to use up leftovers!

Leftover chicken Croquettes

Leftover chicken Croquettes
Ingredients
3 cups cooked, finely chopped chicken meat
1 1/2 cups seasoned dry bread crumbs
2 eggs, lightly beaten
2 cups sauteed chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions
1.In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.

2.Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

Review: I had to increase the egg by one and also omitted the salt due to the seasoning on the chicken. I loved it, it was simple yet filling. I also added 2tablespoons of Parmesan cheese!

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

6 Tbsp honey
4.5 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce


Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Roll up and place seam side down in the dish. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)


Review: I used leftover chicken for this recipe. I allowed it to marinate a half hour before rolling it and then it sat there until the oven was warmed up. The marinade was very flavorful, the recipe was supper easy!

White Cheese Chicken Lasagna

White Cheese Chicken Lasagna from here

Ingredients

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
1 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

2.Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

3.Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

4.Bake 35 to 40 minutes in the preheated oven.

Review: This was a really good recipe.The flavor combonations where great! My 17 month old loved this dish. I mixed the ricotta cheese with the spinach and the chicken in with the sauce and layered it.

Chicken Philly Boats

Chicken Philly Boats from Cupcake Mommies


Ingredients
2 lbs shredded chicken ( I cooked a 2 lb small fryer chicken in the crock pot)
1 green pepper, sliced
1 red or yellow pepper, sliced
1 med. onion, sliced
1 4 oz can of mushrooms
2 tsp minced fresh garlic
2 TB olive oil
Salt/Pepper to taste
32 oz marinara sauce
6-8 slices of Provolone Cheese

1 Loaf French or Italian Bread

Directions

1. Cook your shredded chicken.

2. Heat a large skillet with the olive oil. Once heated, add in the peppers, onion, garlic, salt, and pepper and cook until soft.

3. Add in the chicken until combined and warmed through. Turn off the heat on the stove and heat your oven to 400 degrees.

4. Cut out a diamond shape and hollow out your bread--save the extra bread to dip in your extra marinara sauce :)

5. Stuff your bread boat with the chicken mixture and top with marinara sauce.

6. Top with the cheese and bake in the oven for 400 for 20-25 minutes

Review: This was simple and delicious...we added mushrooms and made this basic recipe for our chicken.

Mexican Turkey

Mexican Turkey from here

1 pound shredded leftover turkey
1 can of corn
1 small onion chopped
1 tsp garlic minced
1 tbs. of olive oil
1 box of Spanish rice prepared
1 can of rotel
1/4 c. of broth

Saute onion and garlic in olive oil. Add to crockpot.

Add shredded turkey, broth, corn and rotel to slow cooker and mix. Placs crockpot on low and cook for 2 hours.

At 1.5 hours prepare rice and mix in to crockpot. Enjoy with sour cream, cheese, etc. The filling can also be used for burritos.

Review: This was easy to prepare and tasted good. Great use of leftovers.

Spaghetti and Ham bake

Spaghetti and Ham bake

From: Better Homes and Gardens

Ingredients
2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces
4 cups cubed fully cooked ham
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup sliced ripe olives, optional
1-1/2 teaspoons ground mustard
1 teaspoon seasoned salt
2 teaspoons Worcestershire sauce

TOPPING:
2 cups soft bread crumbs
1/4 cup butter, melted
2 cups (8 ounces) shredded cheddar cheese
Directions
Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce.
Transfer to two greased 11-in. x 7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through. Yield: 2 casseroles (6 servings each).

Review: I prepared and cooked this all on the same night. This dish had a great combonation of flavors and was a great way to use up leftover ham. Once again it was very good!

Hot Ham and Cheese Sandwich

Hot Ham and Cheese Sandwich from 5 dinners in an hour


2-8oz boxes corn muffin mix
2 eggs
2/3 C. milk
3/4 lb deli sliced ham( I used leftover ham from thansgiving)
6 slices cheddar cheese (I used shredded because it is what I had) :)

Mix first 3 ingredients in medium bowl. Spread 1/2 batter into a 7x11 casserole dish sprayed with non stick spray.


Layer ham & cheese over batter.




Pour remaining batter over top. Cover with plastic wrap.







Take off plastic wrap and bake in 400 degree oven for 20-25 minutes or until cornbread is golden brown.






Serve with a green salad.

You could even use chili instead of ham. YUM!

Review: I used leftover ham, and this was quick and easy!

Tangy Sliced Pork Sandwiches

This was a great way to serve up last nights leftover pork lion

Tangy Sliced Pork Sandwiches from Real Mom Kitchen

1/4 cup butter
1/4 cup Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons white sugar
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 pound boneless pork, cooked and sliced thin
4 hamburger buns

Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.

Slowcoocker fried rice

from Crockpotting for a year
--2 cups leftover rice/quinoa
--3 T butter
--2 T soy sauce
--2 t worcestershire sauce
--1/2 t black pepper
--1/4 t kosher salt
--1/2 diced yellow onion
--1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
--leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!)
--1 egg
--sesame seeds for garnish (optional)



The Directions.


Plop everything on in there together.


Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.


Great way to use up leftovers! I'll report back as to how this turned out

Slowe cooker Ham and Chessy Mashed potatoes and ham

Slow Cooker Ham Ingredients
2 cups packed brown sugar 1 (8 pound) cured, bone-in picnic ham
Directions
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Review: Simple and delicious!

So we had leftover ham and I wanted to try something new. Here is the recipe I tried from all recipes.
Ham and Cheesy Mashed potatoes

So here is another great way to use leftover mashed potatoes and ham.

Ingredients
2 cups mashed potatoes
3/4 teaspoon garlic salt
1 cup diced fully cooked ham
1 cup shredded Cheddar cheese
1/2 cup heavy whipping cream, whipped


Directions
In a bowl, combine the potatoes and garlic salt. Spread into a greased 1-1/2-qt. baking dish. Sprinkle with ham. Fold cheese into whipped cream; spoon over ham. Bake, uncovered, at 450 degrees F for 15 minutes or until golden brown.

Review: This was simple, to add some more texture and taste I sprinkled the top with bread crumbs and Parmesan cheese. I think next time I will add more cheese, but that is because I like things cheesy.

Thanksgiving Leftover Casserole

From allrecipes
Ingredients
3 tablespoons butter 2 tablespoons all-purpose flour 1 (12 fluid ounce) can evaporated milk 1 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon onion powder 2 tablespoons butter 1 cup finely crushed herb-seasoned dry bread stuffing mix 1 cup cooked, diced turkey meat 1 cup shredded Cheddar cheese 2 cups leftover mashed potatoes
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
Bake 45 minutes in the preheated oven.

Review: Overall a great way to use all your leftovers from thanksgiving. The condensed milk made this meal a little sweeter then I am used to, but had good taste and was simple.