Monday, May 5, 2014

Enchilada Casserole

So whenever something has enchilada sauce in it, I immediately want it.  I love the sauce.  We are in casserole mode because some work/exercise balancing, so this fit the bill for dinner.   D made it.

We didn't have a side, but probably should have.  The portions were not generous, although not small.  Still, I would have again.

Enchilada Casserole

Servings 6.0
Adapted from Table for Two

1.0 lb(s), Ground Beef (90/10)
0.5 tsp(s), Spices - Chili powder
0.25 tsp(s), Ground Cumin
4.0 oz(s), Cream Cheese Light (30g)
0.25 cup(s), Light Sour Cream
10.0 oz(s), Enchilada Sauce
1.0 cup(s), Corn - Sweet, yellow, canned, whole kernel, drained solids
1.0 container (8 tbls (30 g) ea.), Chopped Green Chiles - 4 oz Can
1.0 tsp(s), Spices - Pepper, black
1.0 oz(s), Cilantro
2.0 cup(s), 4 Cheese Mexican Blend-Correct
12.0 oz(s), Medium Egg Noodles (D actually used 10 oz of egg noodles and 2 oz of Macaroni but it doesn't make a calorie difference)

Preheat oven to 350 degrees.

In a large pot, bring water to boil and cook egg noodles according to package instructions.

In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.

Add in the cream cheese until melted and combined.

In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.

Pour mixture over the beef and let simmer for 2-3 minutes.

In the meantime, drain your pasta. After you've drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.

In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.

Bake for 15 minutes or until cheese has completely melted.

Nutrition Facts from My Fitness Pal
Calories: 596; Total Fat: 23 g; Saturated Fat: 13 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 85 g; Sodium: 945 mg; Potassium: 504 mg; Total Carbohydrate: 58 g; Dietary Fiber: 4 g; Sugars: 6 g; Protein: 34 g

Friday, May 2, 2014

Chicken Parmesan Meatloaf

I saw this on my friend Lisa's Pinterest page.  It looked pretty good.  I showed to D and he said ok.  So we both went for a run after work, except he did his outside by the house and I did mine at the gym near my work.  I finished and my usual route home said it would take 2 hours.  Driving 10 miles out of my way, would reduce the time to 75 minutes.  So driving across the northwest suburbs of Atlanta, to get downtown, I finally got home to a homemade dinner that was hot.

Yay.  This tasted like Chicken Meatballs.  Really good. D said it would be good on pizza.  We both wanted more.  But we didn't.  We would have again.

We had with Broccoli and plain pasta.

Chicken Parmesan Meatloaf

Photo by ALB

From What's Cookin, Chicago?

1 lb ground chicken (ground turkey can be substituted)
1 egg
1/4 cup breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded Italian cheese blend
minced parsley for garnish

Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.

In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Nutritional Information from My Fitness Pal
Calories: 348; Total Fat: 17 g; Saturated Fat: 7 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 160 g; Sodium: 853 mg; Potassium: 258 mg; Total Carbohydrate: 12g; Dietary Fiber: 1g; Sugars: 2 g; Protein: 34 g

Ingredients used to Calculate NI
1.0 container (16 oz raw ea.) Fresh Ground Chicken, Perdue: Calories: 720
1.0 Large Egg, Sunny Meadow: Calories: 70
0.25 cup(s) Bread Crumbs Plain, Progresso: Calories: 110
0.5 tsp(s) Spices - Basil, dried: Calories: 1
0.5 tsp(s) Spices - Thyme, dried: Calories: 1
0.5 tsp(s) Spices - Oregano, dried: Calories: 2
3.0 clove(s) Garlic - Raw: Calories: 13
1.0 small (2 inch dia) onion Small Yellow Onion, Generic: Calories: 25
0.5 tsp(s) Spices - Salt, table: Calories: 0
0.25 tsp(s) Spices - Pepper, black: Calories: 1
0.5 cup(s) Cheese - Parmesan, grated: Calories 216
0.5 cup(s) Tomato & Basil Pasta Sauce, Classico: Calories: 50
0.5 cup(s) Italian Five Cheese, Kraft Natural Cheese: Calories: 180
1.0 tbsp(s) Parsley - Raw: Calories: 1