My Recipes

The simplicity of this dish is that it bakes in one pan and is a great use of any leftover chicken or turkey you may have. When coupled with pasta, this classic dish is truly a creamy and comforting dinner solution. A great thing about this recipe is that is involves enough ingredients to make two casseroles—one for now and one for later. This chicken recipe provides great freezing and baking instructions for prepping your second leftover casserole as well. This is the perfect family dinner dish. Serves 12 (serving size: about 1 1/3 cups; 6 servings per casserole) Ingredients 1 tablespoon unsalted butter Cooking spray 1 cup finely chopped onion 2/3 cup finely chopped celery 3/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 3 (8-ounce) packages pre-sliced mushrooms (omitted 1/2 cup dry sherry (omitted) 3 ounces all-purpose flour (about 2/3 cup) 3 (14.5-ounce) cans fat-free, less-sodium chicken broth 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, div...

  This was another favorite side dish growing up in Edmonton. Very cheesy and very filling for those cold Edmonton winter nights. Ingredients 1/2 cup rice, uncooked 8 cups chopped onion 1 cup cheese, grated 2/3 cup cream 1 teaspoon salt 1/4 cup butter Directions Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish. Bring water to a boil in a large saucepan, and sprinkle in rice. Stir, reduce heat to low, and simmer rice until it is half-cooked about 5 minutes. Drain rice, and set aside. Melt butter in a large skillet over medium heat, and cook and stir onions until translucent but not browned, about 8 minutes. Mix cooked onions and butter in the skillet with rice; stir in half-and-half, salt, and cheese. Transfer mixture to the prepared baking dish, and sprinkle remaining 1/4 cup cheese over top. Bake for 1 hour. Serves 8-10.

  I grew up eating perogies in Edmonton as there is a thriving Ukrainian population living there, including my best friend in grade school, Susan Bodi. I learned how to eat perogies and borscht at her house. This recipe is not her mom's recipe, however, my mom would make these when we were craving the flavor but not the work. Ingredients First Mixture: 2 cups cottage cheese 1 egg 1 teaspoon onion salt Second Mixture: 2 cups mashed potatoes 1 cup cheddar cheese 1/4 teaspoon salt 1/4 teaspoon onion salt Pepper, to taste Third Mixture: 1 cup chopped onion 3/4 cup butter, melted Directions In a 13x9-inch casserole dish put a layer of lasagna noodles. Place a layer of the first mixture. Cover with lasagna noodles. Place a layer of second mixture, cover with lasagna noodles. Pour third mixture over top of the noodles. Cover with foil. Bake at 350℉ for 30 minutes. Let stand 10 minutes before serving. Serve with sour cream. Yummy!

  Try this robust meatloaf recipe packed with Greek and Creole seasonings and a hint of garlic. Spice up the traditional ketchup topping with a few tablespoons of Worcestershire sauce. Preparation Time: 20 minutes Cooking Time: 1 hour 7 minutes Yield: Makes 6 to 8 servings Ingredients 1 tablespoon butter 3 celery ribs, finely chopped 1/2 large onion, finely chopped 2 pounds lean ground beef 2 tablespoons Worcestershire sauce, divided 1/2 cup Italian-seasoned breadcrumbs 1/3 cup ketchup 2 teaspoons Creole seasoning 2 teaspoons Greek seasoning 1 teaspoon garlic powder 2 large eggs, lightly beaten 1 (8-ounce) can tomato sauce 3 tablespoons tomato paste 1 tablespoon ketchup Garnish: chopped fresh flat-leaf parsley Directions: Melt butter in a medium nonstick skillet over medium heat; add celery and onion and sauté 7 minutes or just until tender. Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into ...

  Ingredients 1 pound ground chuck 1 cup diced yellow onion 1 cup diced green bell pepper 3 cloves garlic, minced 1 1/2 tablespoons Mexican style chili powder 2 teaspoons salt 1 1/2 teaspoons ground cumin 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/8 teaspoon ground coriander 1/8 teaspoon ground cinnamon 1 (28-ounce) can whole peeled tomatoes, broken up with your hands 3 cups beef stock or canned low-sodium beef broth 2 bay leaves 1 1/2 cups cooked and drained great Northern beans 1 1/2 cups cooked and drained pinto beans 1 1/2 cups cooked and drained kidney beans 1 1/2 cups cooked and drained black beans 1 1/2 cups cooked and drained navy beans Directions In a Dutch oven, over medium-high heat, cook the meat until well browned, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the tomatoes, stock, and bay leaves; brin...

Tuna Noodle Casserole One glance at this tuna noodle  casserole  as it comes out of the oven, golden and bubbly, and your family will be sold. Although the recipe calls for egg noodles, you can use any short  pasta  to make this dish. Ingredients Ingredient Checklist 8 ounces wide egg noodles 2 tablespoons olive oil ½ cup chopped yellow onion ⅓ cup chopped carrot 2 tablespoons all-purpose flour 2 ¾ cups fat-free milk ½ cup (4 ounces) 1/3-less-fat cream cheese, softened 2 tablespoons Dijon mustard ¼ teaspoon salt ½ teaspoon freshly ground black pepper 1 cup frozen peas, thawed ½ cup (2 ounces) grated Parmigiano-Reggiano cheese, divided 2 (5-ounce) cans albacore tuna in water, drained and flaked Cooking spray Directions Instructions Checklist Step 1 Preheat broiler. Step 2 Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot ...