Santa Fe Style Chicken & Lentil Casserole

Lentils are such an understated legume. They’re cheap, tasty, and (don’t tell the kids) healthy! Previously, my favorite way to use them had been in a delicious, good-for-you soup. Buuut, a cheesy, skinny casserole?! Move on over soup, Mama’s got a new favorite in town.

Busy day, busy afternoon/evening? This casserole will come to your rescue! Casseroles are great like that, and this one’s no exception.

This recipe delivers a true Santa Fe-style experience straight to your taste buds with lots of cumin, a nice cayenne ‘kick’, and plenty of cilantro. That, combined with the lentils (which we can’t forget were cooked in, not water, but chicken broth!), tender pieces of chicken, and the perfect amount of melted cheese, you’ve got yourself an award winning combination. I promise!

Santa Fe Style Chicken & Lentil Casserole

4 Sons 'R' Us: Santa Fe Style Chicken & Lentil Casserole

recipe adapted from ifoodreal

Lentils
1 + 1/2 cup green lentils, rinsed & drained
3 cups chicken broth, low sodium
1/8 tsp salt

Chicken
2 lbs boneless & skinless chicken breasts, diced
1 tsp cumin
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper
Cooking spray

Vegetables
1 large onion, diced
5 large garlic cloves, crushed or 5 tsp minced garlic
2 large bell peppers, diced
1 tsp cumin
1/4 tsp salt
1/8 tsp cayenne pepper

Mix-Ins
14 oz can diced tomatoes with green chiles
2 cups corn, frozen & unthawed
2 cups  Tex Mex or Colby Jacks cheese, shredded & divided
1 tbsp garlic powder
1 tsp cumin
1 cup cilantro, chopped & divided, or 2 tbsp dried

4 Sons 'R' Us: Santa Fe Style Chicken & Lentil Casserole 2

Look at all those pretty little lentils. Can’t you just hear them calling to you. Eat meeeeeee….

Directions

1. In a medium pot, combine lentils, chicken broth and salt. Bring to a boil on high, reduce heat to low, cover and cook for 35 minutes. Do not drain excess liquid. Set aside.
2. Meanwhile, preheat large skillet on high and spray with cooking spray. Add chicken and cook for 5 minutes, stirring occasionally and draining any liquid if necessary. Add cumin, salt, black pepper and cayenne pepper and cook for another 5 minutes or until golden brown, stirring occasionally. Transfer to a large bowl and set aside.
3. Preheat oven to 350 degrees. Return skillet to medium-high heat and spray with cooking spray. Add onion, garlic, bell peppers, cumin, salt and cayenne pepper and cook for 7 minutes or until golden brown, stirring occasionally.
4. Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1 cup cheese, garlic powder, cumin and 1/2 cup cilantro (or 1 tbsp dried cilantro). Mix gently with spatula enough to combine. You may want to taste and adjust the spiciness/salt of the dish with extra cayenne/cumin or salt.
5. Transfer the mixture to a 9 x 13 baking dish and press gently with spatula to evenly distribute. Sprinkle with remaining cheese and bake uncovered for 50 mins. Remove casserole from the oven, cover with foil and let stand for half an hour before serving. Garnish with remaining cilantro, cut into 8 slices and serve hot.

Ground Beef & Baked Bean Casserole (aka Cookout Casserole)

Baked Beans. Burgers. Typical cookout staples, right? Once upon a time, I never had any idea that they could be improved upon. Then a little fairy Godmother served these at a get together on a silver platter. Ah-mazing! I savored every bite. It was an intense, but brief affair. The clock struck 12, and just like that they were gone. The magic faded, but even after the party I couldn’t forget about them. It took some tracking down, but I found the maker of the magical beans, and there was no going back. This became a dinner, and cookout staple. Obviously, our family lived happily ever after in the kingdom of Beef & Beans.

Debut this cookout season in style. Be the belle of the ball by bringing these babies.

P.S. I’ve gotta tell ya, that these are great slathered on a hamburger bun too!

Ground Beef & Baked Bean Casserole (aka Cookout Casserole)

4 Sons 'R' Us: Ground Beef & Baked Bean Casserole

2 tablespoons vegetable oil or olive oil
2 large onions, finely chopped, about 2 cups
1 pound ground beef
2 15-ounce cans Boston-style baked beans
2 medium tomatoes, finely chopped, about 1 cup
1/4 cup packed light brown sugar
1 tablespoon Dijon mustard
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
6 slices of your favorite bacon

Directions

1. Preheat oven to 350 degrees. Coat a 9×13 casserole dish with cooking spray and set aside.
2. In a large skillet, heat the oil over medium heat. Add the onion; cook about 5 minutes or until softened. Add the beef; cook about 10 minutes or until brown, breaking meat up with a fork as it cooks.
3. In a large bowl, combine the beef mixture with the remaining ingredients except the bacon; mix well. Pour beef mixture into the prepared casserole; arrange the bacon slices on top. Cover with a lid or aluminum foil. Bake about 45 minutes or until thick and bubbly. Uncover dish and preheat broiler. Broil for 1 to 2 minutes, or until the bacon is nice and crisp.

Buffalo Mac N Cheese

Another Lenten Friday came and went, and I came up with another meatless meal for everyone to enjoy. I may have to lose the meat for a few weeks, but I’m not giving up anything in flavor.  This flavorful twist on a classic macaroni and cheese, complete with a crunchy panko topping, definitely delivered.

Buffalo Mac N Cheese

4 Sons 'R' Us: Buffalo Mac N Cheese

recipe originally from Creatively Domestic

4 tablespoons unsalted butter, plus more for the dish
salt, for pasta water
16 oz (1 pound) small pasta, elbows or shells
3/4 cup Frank’s Hot Sauce
2 tablespoons all purpose flour
2 teaspoons dry mustard
2 1/2 cups half and half (or milk)
16 oz (1 pound) sharp cheddar cheese, cut into small cubes
2/3 cup sour cream
1 cup panko breadcrumbs
1/2 cup blue cheese crumbles (optional)

4 Sons 'R' Us: buffalo mac n cheese

Come to Mama.

Are you sitting down?

Because you’ll want to grab a spoon and consume this entire casserole dish. BY YOURSELF.

Not in the neighborhood for a meatless meal? No worries. This recipe can still be your friend. Add in some cooked, shredded or chopped chicken, and carry on.

Directions

1. Preheat oven to 350 degrees and butter a large casserole dish (9×13 is recommended).
2. Bring a large pot of salted water to a boil and cook macaroni until al dente or the shortest amount of cooking time on the box or less.  Drain.
3. Melt 2 tablespoons butter in a medium saucepan over medium heat.  Stir in the flour and mustard and whisk until smooth.  Whisk in the half and half, and the hot sauce.  Stir until thick, about 2 minutes. Add the cheeses and whisk in the sour cream.  Stir until smooth.  Remove from heat.
4. Spread macaroni in the baking dish.  Pour the cheese sauce evenly over the top.
5. Melt the remaining 2 tablespoons of butter in the microwave.  Stir in the panko and the blue cheese if using.  Sprinkle over top of macaroni.  Bake until bubbly, about 30 minutes.  Let rest for 10 minutes before serving.

{One Pot Wonder} Cheeseburger Casserole

I love a one pot meal. This recipe is so easy, quick to prepare, and the same great cheeseburger flavors we crave. I can’t stress this enough… it did in fact taste just like a cheeseburger! Less mess, less clean-up, but some very satisfied customers. Sprinkling on some of our favorite traditional cheeseburger toppings rounded out the truly authentic taste. While the rest of us opted for tomatoes, onions, lettuce, and pickles, I did have to draw the line for the oldest son at mayonnaise. What is it about teenage boys and mayonnaise? He puts it on everything. Eventually I caved at steak sauce, as long as it remained only on his plate. But, I digress. This meal really is outstanding. Shake things up, and step outside of the box, the next night you’re craving burgers by giving this a try!

{One Pot Wonder} Cheeseburger Casserole

4 Sons 'R' Us: {One Pot Wonder} Cheeseburger Casserole

recipe adapted from Number 2 Pencil

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 1/2 lbs ground beef
  • salt and pepper, to taste
  • 1 28 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 2 cups chicken broth
  • 2 cups water
  • 1/4 cup ketchup
  • 2 tsp dijon mustard
  • 1 lb rotini pasta
  • 2 cups shredded cheddar cheese
  • freshly diced tomato
  • green onions, thinly sliced
  • pickles
  • shredded lettuce

Directions

  1. In a dutch oven, or large pot, add olive oil. Over medium heat, saute onions until softened.
  2. Increase heat to high and add ground beef. Brown ground beef. Drain.
  3. Return beef to pot and season with salt and pepper.
  4. Add canned tomatoes, sauce, broth, water, pasta, ketchup, and mustard to the pot. Stir to evenly combine.
  5. Bring pot to a boil. Reduce heat and simmer, covered, for 15-20 minutes, or until the pasta is tender.
  6. Once pasta is cooked, remove the pot from heat and stir in one cup of cheddar cheese.
  7. Sprinkle the remaining cup of cheese over top the pasta and re-cover with lid until the cheese is melted.
  8. Serve. Add your choice of the traditional cheeseburger toppings to your serving and enjoy.

Chicken And Stuffing Stuffed Shells

There are many variations of stuffed shells, our family loves this easy recipe for Chicken And Stuffing Stuffed Shells. It’s quick & easy using boxed stuffing mix, chopped rotisserie chicken, and everyone’s favorite- pasta- smothered in a creamy sauce. It’s guaranteed to get the whole family gathered around the table for a filling meal.

Chicken And Stuffing Stuffed Shells

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Italian Sausage, Potato, & Balsamic Vegetable Casserole

One dish dinners are all the rage, for obvious reasons. This Italian Sausage, Potato, & Balsamic Vegetable Casserole is a simple meal that’s bursting with flavor. Everything gets cooked in a single casserole dish, meaning every veggies is infused filled with flavor.

Italian Sausage, Potato, & Balsamic Vegetable Casserole

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