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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Since we have some good cooks on this board - casseroles
Can someone point me in the direction of a good casserole or otherwise freezable meal I can take to my best friend? She's having her 2nd baby (2 under 2) this month, so she'll need it!! She doesn't eat red meat or pork, so chicken or meatless is preferable.
Re: Since we have some good cooks on this board - casseroles
Chicken Enchilada Casserole:
1. cook about a pound or so of chicken in small cubes, set aside.
2. Cut 10 corn tortillas in half, layer half of these in the botton of a 13x9" baking dish.
3. layer (in any order you like, I use this order) one can petite diced tomatoes (drained), chopped green peppers, one can corn (drained), the chicken cubes, one can black beans (drained and rinsed), chopped green onion.
4. layer the other half of the tortillas, then top with one can (drained) diced tomatoes with chilies (either hot or mild, I like mild).
5. Cover with foil and bake at 350 degrees for about 30 minutes. then uncover, top with 1 cup cheddar cheese and bake for 10-15 more minutes.
6. I like to serve this over a bed of shredded lettuce with taco sauce and sour cream drizzled on top.....yummy!
As MH named it...."Stuff": (a bean and rice casserole)
1. make one package of Vigo brand red beans and rice as directed.
2. Chop up one low-fat turkey kielbasa/sausage (I think Jennie-O makes a good one) and add.
3. Also add one can petite diced tomatoes, one can black beans, and one can corn.....done! It freezes gorgeously. I usually make a double batch, we eat one and freeze one.
Okay...one more! (I'm bored at work, can you tell?)
Turkey Eggplant Casserole:
1. In a large skillet or dutch oven, brown one package lean ground turkey with some onions and garlic (lots of both...I apologize for the few measurements, except for baking I gave up on those years ago, and cook most things by taste).
2. Add about 1 1/2 pounds of chopped eggplant (one large or two small), one chopped green pepper, one chopped red pepper, 3/4 cup seasoned bread crumbs, one large (I think it's 32-oz?) can crushed tomatoes, and 1/2-cup grated parmesan cheese. Also add lots of Italian herbs such as granulated garlic, basil, and oregano.
3. Cook just a few minutes until it bubbles, then dump it all into a baking dish. Top with more bread crumbs and parmesan cheese (if you like lots of cheese, you can also add some mozzarella on top).
4. Cover with foil and bake at 350 degrees for about 1 hour. Then take the foil off and bake for about about 10 more minutes.
By the way....these are all WW recipes (some of them I've adapted a bit). If you use low fat or fat free ingredients, all of these are very low in points per serving (about 6 points each for generous portions).
Jaime & Brent
Oahu, Hawaii | Sept. 9, 2005
My Food Blog - Good Eats 'n Sweet Treats
Oh, thanks, Jamie! Manicotti is a great idea - that was my favorite food, before I was gluten/lactose intolerant!
Alyson & Phil | Planning Bio | Married Bio!
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