Thursday, May 5, 2016

Asparagus Tomato Salad

This was something
I tossed together

leftover cooked asparagus
chopped tomatoes
balsamic vinaigrette dressing to taste

Easy Peasy Side Dish!

Wednesday, May 4, 2016

Corn Beef Brunch

I got ther recipe from here Of course I adapted it to my liking

2 cans corn beef
shredded cheese
6 eggs

Spread hash in the bottom of a greased 13x9-in. baking dish. 

Layer cheese slices over hash. 

Beat eggs and pepper; pour over top. I pulled the side and let the egg mix drizzle down the side

Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. 

Yield: 8-10 servings.

Tuesday, May 3, 2016

Sausage Ravoli Bake

I got the recipe from here

  • 1 package (25 ounces) frozen cheese ravioli
  • 1-1/2 pounds bulk Italian sausage
  • 1 container (15 ounces) ricotta cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
  • 2 cups (8 ounces) shredded Italian cheese blend

  • Cook ravioli according to package directions.

Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.

In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli.

Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese.

Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Yield: 8 servings.

Monday, May 2, 2016

Creamy Buffalo Chicken Enchiladas Recipe

  • My hsb loved this meal - it is a cross between buffalo chicken, enchiladas and tamales. I got this recipe from here

  • 3 cups shredded rotisserie chicken
  • 1 can (19 ounces) enchilada sauce
  • 1/4 cup Buffalo wing sauce
  • 1-1/4 cups (5 ounces) shredded cheddar cheese, divided
  • 12 corn tortillas (6 inches), warmed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup blue cheese salad dressing


  • 1. Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.

I poured a layer of enchilada sauce on the bottom of the pan

 Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.

  • In a small bowl, mix soup, salad dressing and a small amt of enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.

  • Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Add toppings as desired. 

  • Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6 servings.

Nutritional Facts

2 enchiladas (calculated without optional toppings) equals 477 calories, 27 g fat (8 g saturated fat), 92 mg cholesterol, 1,195 mg sodium, 31 g carbohydrate, 5 g fiber, 31 g protein.