Pesto Feta Chicken Casserole

Pesto Chicken Casserole with Feta

3 chicken breasts

salt and pepper, to taste

2 T butter 

1/3 c pesto

2 cloves garlic, minced

1 c whipping cream

2 cans olives, drained and chopped

2 cans French-cut green beans, drained

8 oz feta cheese, cubed

 

1. Preheat oven to 400*.

2. Cut chicken into bite sized pieces and sprinkle with salt and pepper. Melt butter in a large pan and fry chicken, in batches, over medium-high heat until golden brown.

3. In a small bowl, combine pesto, garlic, & whipping cream.

4. In a 9x13 pan, place chicken, olives, & feta; pour in pesto mixture.

5. Bake for 20-30 minutes, until bubbly and edges are slightly browned.

Mediterranean Quinoa Wraps

Mediterranean Quinoa Wraps
1 1/2 c prewashed quinoa
2 1/4 c water
salt and pepper, to taste
4 oz feta cheese, crumbled (about 1 cup)
1/2 c plain [greek] yogurt
1/4 c fresh mint, minced
3 T red wine vinegar
2 T fresh oregano, minced
1/2 c olive oil
2 tomatoes, chopped
1 cucumber, chopped
1 shallot, minced
1- 6 oz can black olives, chopped
romaine lettuce

1. Toast quinoa in a large pan over medium heat, stirring often, until quinoa is lightly toasted and aromatic, about 5 minutes. Stir in water and a pinch of salt and bring to a simmer. Cover, reduce heat to low, and simmer for 15 minutes. Spread quinoa out on a baking sheet to cool.
2. Meanwhile, in a blender, blend feta, yogurt, mint, vinegar, oregano, a pinch of salt, and a pinch of pepper until smooth. With blender running, slowly add olive oil until well mixed.
3. In a large bowl, toss quinoa, tomatoes, cucumber, shallot, olives, and 2/3 cup of the dressing to coat well. Season with salt and pepper, to taste.
4. Place quinoa mixture in lettuce leaves and drizzle with remaining dressing.

Hawaiian Haystacks (or Chinese Sundaes)

Hawaiian Haystacks (or Chinese Sundaes)
3 T butter
1/2 onion, finely chopped
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, finely minced
1/4 c flour
2 c milk
1 c chicken broth
1 t salt
1/2 t pepper
rice
Optional toppings:
shredded coconut
slivered almond
Cheddar cheese
celery
green onions
mushrooms
tomatoes
olives
mandarin oranges
peas
pineapple
chow mein noodles
water chestnuts

1. In a large pan, melt butter over medium heat.
2. Add onion and chicken and cook until onions are soft and chicken is cooked through, about 5-6 minutes.
3. Add the garlic and stir until fragrant, about a minute.
4. Sprinkle the flour into the pan and stir to combine; cook for a minute and then slowly whisk in the milk and chicken broth.
5. Cook, stirring constantly, until sauce comes to a simmer and then add the salt and pepper. Continue simmering, stirring frequently, until the sauce has thickened, about 5-8 minutes.
6. Serve over rice, topped with toppings of your choice.

GF Crustless Pizza

GF Crustless Pizza
Crust:
1- 8 oz pkg full fat cream cheese, softened
2 eggs
1/4 t black pepper
1 t garlic powder
1/4 c Parmesan cheese
Toppings:
1/2 c pizza sauce
1 1/2 c mozzarella cheese
pizza toppings - pepperoni, sausage, bacon, ham, peppers, pineapple, olives, etc
garlic powder
 
1. Preheat oven to 350* and lightly grease a 9x13 pan. 
2. Mix all crust ingredients together and spread on pan.
3. Bake for 12-15 minutes, until golden brown. Allow to cool for about 10 minutes before adding toppings.
4. Spread pizza sauce on crust and top with cheese and toppings; sprinkle with garlic powder and bake for another 8-10 minutes, until cheese is melted and bubbly.

Debbie's Smothered Chicken Enchiladas

This is a recipe from my Aunt Debbie.

Debbie's Smothered Chicken Enchiladas
4 boneless, skinless chicken breasts
1/2 medium onion, diced
2 can cream of chicken soup
1- 4 oz can green chiles
2 cups shredded Mozzarella cheese
1 pint sour cream
sliced olives (opt)
10 medium soft taco sized tortillas
1-2 cups salsa verde
1-2 cups CHeddar cheese

1. Preheat oven to 350* and grease a 9x13 pan.
2. Boil chicken and onions until chicken is cooked through; shred chicken in stand mixer and let cool.
3. In a medium bowl, mix onions with soup, chiles, Mozzarella, sour cream, and olives.
4. Reserve about 1/2 cup of the soup mixture and add the rest to the chicken.
5. Spread half of the reserved soup mixture on the bottom of the pan; place about 1/2-3/4 cup filling in each tortilla, roll up, and lay seam down in pan.
6. Spread the rest of the reserved soup mixture over enchiladas, followed by salsa verde, and then Cheddar.
7. Bake for 40-50 minutes, until cheese is melted and bubbly.

French Bread Pizza

French Bread Pizza
2 loaves French bread
1 or 2- 14 oz jar(s) of pizza sauce (depending on how saucy you like it)
pizza toppings (pepperoni, Canadian bacon, bell peppers, onions, pineapple, mushrooms, olives, etc)
2 c shredded mozzarella cheese

1. Preheat oven to 500* and line two cookie sheets with foil.
2. Cut each loaf of bread in half lengthwise, lay two halves on each cookie sheet cut-side up, and spread 1/4 of your sauce on each half.
3. Top each half with 1/2 c cheese and sprinkle with your favorite toppings.
4. Bake one cookie sheet at a time for 5-7 minutes each.

Mediterranean Couscous

Mediterranean Couscous
1 1/2 c water
1 t + 2 T olive oil
1 c uncooked couscous
juice from 1 lemon
1 t salt
pepper, to taste
1 c cherry tomatoes, halved
5 T diced kalamata olives
5 T chopped parsley
1/2 c feta cheese

1. In a medium pot, bring water and 1 teaspoon oil to a boil; stir in couscous.
2. Remove from heat, cover, and let sit for 2 minutes; uncover and fluff with a fork.
3. In a small bowl, whisk remaining oil with lemon juice, salt, and pepper.
4. To the couscous, add tomatoes, olives, parsley, and feta; toss in dressing and serve warm.

Calzone

Calzone
Dough-
2 1/2 t (1 pkg) yeast
1 1/3 c warm water
1/4 c olive oil, plus more
1/2 t salt
4-5 c flour
Filling-
marinara sauce
meats (pepperoni, sausage, ham, chicken, etc)
veggies (olives, mushrooms, peppers, onions, jalapenos, etc)
herbs (basil, oregano, Italian seasoning, etc)
cheese (Mozzarella, Cheddar, Parmesan, etc)


1. Using stand mixer with dough hook, dissolve yeast in water; add oil, salt, and 2 cups of flour; beat until smooth.
2. Add remaining flour 1/2 cup at a time, until it forms a soft dough; knead on low for about 10 minutes until dough becomes smooth and elastic.
3. Place dough in a greased glass bowl and turn once so dough gets greased as well; cover with a towel and let rise in a warm place until doubled in size, about 45 minutes.

4. Preheat oven to 400*.
5.Punch down the dough and halve it; lightly grease, or line with foil, one (refrigerate/freeze half of the dough for later use) or two cookie sheets (halve the dough and perform steps 6-10 for each calzone).
6. Roll out into a large rectangle on a lightly floured surface; transfer to cookie sheet and turn lengthwise.
7. Spread enough marinara sauce to just cover the middle third of the dough with about 1/4" or less of sauce; layer meats, veggies, herbs, and cheese.
8. Rotate sheet 90* and cut slits in the dough from the outer edge in to the sauce, stopping about 1/4" from the sauce; rotate sheet and repeat for the other side of the dough [slits|filling|slits].
9. Rotate sheet 90* so that it's lengthwise again and braid dough slits like you're lacing up a shoe (one side across filling and then the other, repeat, repeat, repeat); pinch the ends to seal them.
10. Brush calzone with olive oil and sprinkle on some more herbs, if desired.
11. Bake for 25-30 minutes, until golden brown; place on cooling rack to cool.

Mediterranean Orzo

Mediterranean Orzo
1/4 c extra virgin olive oil
2 T fresh squeezed lemon juice
1 1/2 t (or 2 cloves) minced garlic
1/2 t dried oregano
1/2 t salt, plus more as needed
1/4 t pepper
1/2 t sugar
1 c orzo
1/4 c packed, or 1/2 c loose, golden raisins
1/4 c chopped black olives
1/4-1/2 medium red onion, finely chopped
1/4 c thinly sliced fresh basil
1/4-1/2 c crumbled feta cheese

1. Whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and sugar in a medium bowl.
2. Fill medium pot about 2/3 full of water and bring to a boil; add salt (I used about a tablespoon) and bring back up to a boil.
3. Add orzo and cook a little past al dente, about 8-10 minutes.
4. Drain orzo well; while still hot, add to dressing and coat well.
5. Let cool to room temperature, stirring occasionally; stir in raisins, olives, onions, and basil.
6. Add feta and toss lightly. Serve at room temperature.

Easy Mexican Casserole

Easy Mexican Casserole
1 lb lean ground beef
2 c salsa
1- 16 oz can chili beans, drained
2 c sour cream
1- 2 oz can sliced black olives, drained
.5 c chopped green onion
.5 c chopped fresh tomato
3 c crushed tortilla chips
2 c shredded Cheddar cheese

1. Preheat oven to 350*.
2. In a large skillet, brown meat over medium-high heat.
3. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed; stir in beans, and heat through.
4. Spread beef mixture in greased 9x13 pan; spread sour cream over beef, and sprinkle with olives, green onion, and tomato.
5. Top with tortilla chips and cheddar cheese. Bake for 30 minutes, or until hot and bubbly.

Bruschetta

I don't like paying for food I can make myself, especially when it's a pricey appetizer that I love!

Bruschetta
1 loaf french bread, cut width-wise into about 36 slices
2 T olive oil, separated
2 1/2 c chopped tomatoes
1 (4 oz.) pkg. feta cheese (Athenos brand, with basil & tomato, is what I use), finely crumbled
1/2 c red onion, finely chopped
3 T fresh parsley, chopped
1 T olives (black or green, or both), finely chopped
1/4 t ground black pepper

1. Preheat broiler.
2. Place bread slices on foil-lined cookie sheet and broil each side for about 2-3 minutes, or until lightly toasted.
3. Brush each side of toast slices with 1 Tablespoon of the olive oil.
4. Mix remaining 1 Tablespoon olive oil with the rest of the ingredients; spoon on to toast just before serving.
Refrigerate leftovers.

Mexican Lasagna

Mexican Lasagna
2 lb. ground beef
1 box lasagna noodles
2 pkg. taco seasoning
1/4 c. water
2 c. salsa
1- 6 oz can black olives
1 tomato, chopped
2 sm. can green chilies (opt)
4 c. Cheddar cheese
2 c. pickled jalapenos, drained (opt)
sour cream (opt)
guacamole (opt)

1. Preheat oven to 400*.
2. Brown meat and cook noodles while you cut up olives. Drain meat; mix in taco seasoning and water. Add salsa, olives, tomatoes, and chilies.
3. Cover bottom of 9x13 pan with meat mixture, then a layer of noodles, then cheese. Repeat and end with a layer of noodles, then a thin layer of meat mixture and lastly cheese on top.
4. Sprinkle jalapenos on top and bake for 40 minutes. Let sit 5 minutes before cutting.
5. Top each serving with a dollop of sour cream and/or guacamole.

**You can substitute flour tortilla strips for noodles - reduce bake time to 20 minutes**

Pasta Salad

This recipe is so easy, and so delicious! It makes a large batch, so feel free to halve the recipe.

Pasta Salad
2 pkg. corkscrew noodles
1 can corn
2 roma tomatoes, diced
1 large green pepper, chopped
1 can olives, sliced
2 cups broccoli, chopped
1.5-2 cups Italian dressing (I like to use creamy)
1.5-2 cups ranch dressing (I use light Hidden Valley)

1. Boil noodles until soft. Drain and rinse. Put aside to cool (you could use this time to cut up vegetables).
2. Once noodles are cool, place them in a large bowl and toss in vegetables.
3. Pour equal parts Italian and ranch dressing over noodles/vegetables. Add as much dressing as desired. Make sure the dressings get mixed all the way through the salad. Serve chilled.

Seven-Layer Dip

This is one of my husband's favorite things I make- a really easy dip. Go figure.

Seven-Layer Dip
1- 16 oz. can refried beans
1-1.5 cup scallions or chives, chopped
2 cups guacamole
1 can black olives, sliced
1- 16 oz. container sour cream
2-3 roma tomatoes, diced
1.5-2 cups Cheddar cheese
1 whole big bag of tortilla chips :)

1. Spread the can of beans on the bottom of a 9x9 pan.
2. Sprinkle scallions/chives evenly over beans
3. Spread guacamole over scallions/chives.
4. Sprinkle olives over guacamole.
5. Spread sour cream over olives.
6. Sprinkle tomatoes over sour cream.
7. Top with cheese.

This was a 6-layer dip (sans tomatoes), but you get the idea. :)