Green Chili, Chicken and Bacon Macaroni and Cheese

I love taking a standard dish, like macaroni and cheese, and making it with some sort of twist. When looking back at some of my recipes I realized that macaroni and cheese is the dish that I have made with twists the most. I must really like macaroni and cheese.

If you really like macaroni and cheese as well be sure to check out these other delicious recipes: Cajun Macaroni and Cheese, Extra Creamy Macaroni and Cheese, Jalapeño Macaroni and Cheese, Pizza Macaroni and Cheese, Queso Macaroni and Cheese, Taco Macaroni and Cheese, and Wisconsin Macaroni and Cheese.

Green Chili, Chicken and Bacon Macaroni and Cheese
Ingredients:
8 ounces elbow macaroni
1/2 cup unsalted butter
1/2 cup all purpose flour
1/2 teaspoon black pepper
2 cups milk
2 cups cheddar cheese, shredded
1- 8 ounce can diced green chilies
2 cups shredded chicken, cooked
2 cups crumbled bacon, cooked
1/4 cup salsa verde
1/4 cup chives, chopped

Directions:
Cook pasta according to package directions and drain.

In a medium pot melt butter over medium heat. Whisk in flour and pepper. Stir and cook for 3-4 minutes or until mixture is slightly darker in color. Slowly whisk in milk, whisking constantly until thickened, about 2 minutes. Reduce heat to low and stir in cheese until melted.

Add pasta to cheese sauce and stir to combine. Add in chilies, chicken, bacon, salsa verde and chives, stir to combine.

Enjoy!!!

Serves: 6
Calories: 583
Total Fat: 35.3g
   Saturated: 18g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 158.3mg
Sodium: 969.2mg
Potassium: 194.4mg
Total Carbs: 26.6g
   Dietary Fiber: 1g
   Sugars: 5g
Protein: 36.7g
Vitamin A: 24.7%
Vitamin C: 35.2%
Calcium: 40.1%
Iron: 5.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Picky Palate.

Broccoli Casserole

When it comes to vegetables to go with dinner, I tend to go with a few standard dishes that require little work or effort. Like frozen veggies, roasted veggies or a simple salad. So when I come across a vegetable dish that is easy, delicious and different from one of my standards I am always happy and so is my family.

Broccoli Dinner Casserole
Ingredients:
2 pounds fresh broccoli
1/4 cup unsalted butter
1 cup chopped onion
1- 8 ounce container chive and onion cream cheese
1- 10 3/4 ounce can cream of mushroom soup

Directions:
Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray.

Cut broccoli into pieces roughly the same size leaving about a 2 inch stem. Place in the prepared baking dish and add enough water to cover the bottom, about 1/2 an inch. Cover and stem in the microwave for about 5 minutes or until the broccoli turns bright green. Carefully pour out the water.

In a small skillet melt butter. Add in onion and cook until soft. Pour over broccoli.

In a small saucepan, combine cream cheese and soup. Cook over low heat until smooth. Pour over broccoli leaving some showing. Bake for 20 minutes or until heated through.

Enjoy!!!

Serves: 6
Calories: 318
Total Fat: 19.3g
   Saturated: 12.1g
   Polyunsaturated: 0g
   Monounsaturated: 1g
   Trans: 0.2g
Cholesterol: 50.4mg
Sodium: 271.1mg
Potassium: 646.1mg
Total Carbs: 23.8g
   Dietary Fiber: 2.4g
   Sugars: 6.3g
Protein: 9g
Vitamin A: 35.8%
Vitamin C: 105.1%
Calcium: 12.4%
Iron: 9.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Ingredients or Less Pasta & Casseroles.

Toasted Butter Pecan Cake

My dads favorite ice cream is butter pecan. However I have never liked butter pecan ice cream. In fact I am not a huge fan of pecans.

When I cam across this cake I knew I needed to make it for my dad. Since he loves butter pecan ice cream so much, I figured he would enjoy a butter pecan cake. I was not wrong he enjoyed it.

I have to say that I enjoyed this cake as well, which surprised me since I do not like pecans. But this cake was good and the frosting was beyond good. I really enjoyed the frosting.

Toasted Butter Pecan Cake
Ingredients:

Toasted Butter Pecan Cake
1 1/4 cups butter, room temperature and divided
2 cups chopped pecans
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Frosting
2- 8 ounce packages cream cheese, room temperature
1 cup unsalted butter, room temperature
1- 2 pound package confectioners' sugar
2 teaspoons vanilla extract
2-3 tablespoons milk

Directions:
Preheat oven to 350º F. Butter and flour three 9 inch round cake pans. Set aside.

In a medium skillet, over medium heat, melt 1/4 cup butter. Add pecans cooking until toasted and fragrant, about 4 minutes. Spread on a sheet of foil to cool.

In a large bowl shift together the flour, baking powder and salt. Whisk to combine.

In the bowl of a stand mixer add in the remaining butter and sugar. Beat until light and fluffy, about 3-4 minutes. Add in the eggs one at a time, beating well after each egg. Beat in vanilla.

Add in a third of the flour mixture, followed by half of the milk beating until incorporated. Add in another third of the flour, followed by the rest of the milk beating until incorporated. Add in reaming third of flour and beat until incorporated.

Fold in the cooled toasted pecans.

Divide the batter evenly between the three prepared cake pans. Bake for 25-30 minutes or until an inserted toothpick come out clean. Cool cakes in pans on a cooling rack for about 10 minutes. Remove cakes from pans and cool completely on cooling racks.

Frosting
In the bowl of a stand mixer beat together the cream cheese and butter. Slowly add in the confectioners' sugar beating until fully incorporated. Beat in vanilla and enough milk to reach desired consistency.

Assemble
Trim the top of two cakes to make them flat and level. Place one trimmed cake on a plate and frost the top of it. Top with the other trimmed cake and frost. Place the untrimmed cake on top and crumb coat the entire cake. Refrigerate to let the frosting set up a bit. Final coat the entire cake.

Enjoy!!!

*Adapted from Laura's Sweet Spot.

Turkey Broccoli Hollandaise

This recipe used up the last of my frozen leftover Thanksgiving turkey and oh my goodness was it delicious. The creamy hollandaise sauce and the crunchy fried onions are what really makes this dish.

Turkey Broccoli Hollandaise
Ingredients:
1 cup frozen broccoli florets
6 ounces stuffing cubes
1 envelope hollandaise sauce mix
2 cups cubed turkey, cooked
1- 2.8 ounce can french fried onions

Directions:
Preheat oven to 325º F. Spray a 9x13 baking dish with cooking spray.

Prepare stuffing and hollandaise sauce according to package directions.

Spoon stuffing into prepared baking dish. Top with turkey and then with broccoli. Spoon hollandaise sauce over top and sprinkle with onions. Bake uncovered for 25-30 minutes or until heated through.

Enjoy!!!

Serves: 6
Calories: 248
Total Fat: 2.9g
   Saturated: 0.8g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 30mg
Sodium: 306.7mg
Potassium: 0mg
Total Carbs: 10.2g
   Dietary Fiber: 0.7g
   Sugars: 0.7g
Protein: 21.6g
Vitamin A: 1.7%
Vitamin C: 8.3%
Calcium: 1%
Iron: 7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home 5 Ingredient Cookbook.

Country Turkey Casserole

I have been enjoying using my leftover Thanksgiving turkey I defrosted this week in casseroles. Here is another delicious, yet easy casserole that uses turkey. Plus it has vegetables in it.

Country Turkey Casserole
Ingredients:
1- 10 3/4 ounce can cream of celery soup
1- 10 3/4 ounce can cream of potato soup
1 cup milk
1/4 teaspoon dried thyme leaves
1/8 teaspoon black pepper
2 cups frozen green beans
2 cups frozen carrots
2 cups cooked turkey
1 1/4 cups boiling water
4 tablespoons unsalted butter, melted
4 cups seasoned stuffing cubes

Directions:
Preheat oven to 400º F.

In a large bowl combine both soups, milk, thyme, pepper, vegetables and turkey. Spoon into a 3 quart shallow baking dish.

In another large bowl combine water, butter and stuffing. Spoon over turkey and vegetable mixture.

Bake for 25 minutes or until hot.

Enjoy!!!

Serves: 6
Calories: 399
Total Fat: 8.4g
   Saturated: 3.9g
   Polyunsaturated: 0.2g
   Monounsaturated: 0.2g
   Trans: 0g
Cholesterol: 48.3mg
Sodium: 876.3mg
Potassium: 483.9mg
Total Carbs: 51.5g
   Dietary Fiber: 5g
   Sugars: 8.2g
Protein: 28.4g
Vitamin A: 39.1%
Vitamin C: 6.5%
Calcium: 15%
Iron: 22%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Favorite Brand Named Best Loved Casseroles cookbook.

Tastes Like Thanksgiving Casserole Recipe

The name of this dish says it all. It tastes just like Thanksgiving all in one yummy casserole.

When making this dish instead of making the potatoes and stuffing like the recipe calls for you can always use left over mashed potatoes and stuffing. You will need approximately 5 1/2 cups prepared mashed potatoes and approximately 4 cups prepared stuffing.

Tastes Like Thanksgiving Casserole
Ingredients:
6 medium potatoes, peeled and cut into chunks
1/2 cup unsalted butter, cubed
1 1/4 cups celery, chopped
3/4 cup onion, chopped
6 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
1 cup low sodium chicken broth
4 cups cooked turkey, cubed
2- 10 3/4 ounces can cream of chicken soup
1 teaspoon garlic powder
3/4 cup light sour cream, divided
4 ounces cream cheese, softened
1/2 teaspoon black pepper
1 1/2 cups cheddar cheese, shredded

Directions:
Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray and set aside.

Place potatoes in a large pot and cover with water. Bring to a boil, reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

While the potatoes are cooking melt butter in a large skillet. Add in celery and onions and saute until tender. Remove from heat.

In a large bowl combine the stuffing cubes, poultry seasoning and sage. Stir in the broth and celery and onion mixture. Spoon into prepared baking dish.

In another large bowl combine the turkey, soup, garlic powder and 1/4 sour cream. Spoon over stuffing mixture.

When potatoes are done drain well. Transfer to a large bowl and mash. Beat in the cream cheese, pepper and 1/2 cup sour cream. Spread over turkey mixture. Sprinkle with cheese.

Bake uncovered for 30-35 minutes or until heated through.

Enjoy!!!

Serves: 8
Calories: 675
Total Fat: 28.2g
   Saturated: 15.9g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 124mg
Sodium: 821.9mg
Potassium: 502.2mg
Total Carbs: 61.8g
   Dietary Fiber: 4g
   Sugars: 7.1g
Protein: 42.2g
Vitamin A: 23.3%
Vitamin C: 16.7%
Calcium: 25%
Iron: 28.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home.

Turkey Macaroni Bake

Every year at Thanksgiving I always cook way more turkey than needed for Thanksgiving day and leftover sandwiches the following days. I do this so I can freeze a bunch of turkey to use later.

This dish is like macaroni and cheese with the addition of turkey, mushrooms and cream of chicken soup. A very comforting and delicious dish.

Turkey Macaroni Bake
Ingredients:
2 cups cooked turkey
1 1/2 cups elbow macaroni
2 cups cheddar cheese, shredded and divided
1- 10 3/4 ounce can cream of chicken soup
1 cup milk
1- 8 ounce can mushroom stems and pieces, drained
1/4 teaspoon black pepper

Directions:
Preheat oven to 350º F. Spray a 2 quart baking dish with cooking spray.

In a large bowl combine the turkey, macaroni, 1 1/2 cups cheese, soup, milk, mushrooms and pepper.

Pour into prepared baking dish. Cover and bake for 60-65 minutes or until the macaroni is tender.

Uncover, sprinkle with remaining cheese. Bake for 5-10 minutes or until cheese is melted.

Enjoy!!!

Serves: 6
Calories: 567
Total Fat: 22.8g
   Saturated: 10.5g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 87.5mg
Sodium: 755.6mg
Potassium: 148.6mg
Total Carbs: 55.7g
   Dietary Fiber: 4.8g
   Sugars: 5.1g
Protein: 36.3g
Vitamin A: 18.8%
Vitamin C: 8.5%
Calcium: 34.6%
Iron: 5.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Dinner on a Dime cookbook.