{Spanakopita}

This tasty Greek dish was shared at an around the world dinner party. A good friend of mine shared this beautiful dish.

Recipe adapted from Martha Stewart

4 Tbsp. unsalted butter
1/4 c. olive oil
1 lb. frozen phyllo pastry
4 bunches (3 1/4 lbs.) fresh spinach, washed, stemmed and coarsely chopped
1 1/2 c. finely chopped scallion, light-green and white parts only
1 c. finely chopped flat-leaf parsley
6 lg. eggs, beaten
1/2 lb. small-curd cottage cheese
1 lb. feta cheese, crumbled
2 Tbsp. fresh chopped dill
1/4 c. uncooked Cream of Wheat

Heat oven to 350 degrees. In a small saucepan, melt better and oil together over low heat. Brush an 11x15x2-inch baking dish with butter-oil mixture. Layer 7 sheets of pyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.

Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.

Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.

Bake 15 minutes, reduce heat to 300 degrees, and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.

{Cowboy Spaghetti}

We had this meal at a friend's house, she called it Cowboy Spaghetti with a link to The Pioneer Woman where I found it as Chicken Spaghetti. Around our house of {mostly} boys the Cowboy stuck! This is one of my kids absolute FAVORITE meals, in fact my daughter was trying to eat more healthy foods and would almost cry when I would make it because she knew she would have no will power.

Recipe adapted from The Pioneer Woman

1 lb. spaghetti, broken (I've used regular, thin and angel hair....all work fine)
2 c. cooked chicken breast cubed or shredded
2 cans cream of mushroom soup, undiluted
3 c. grated sharp cheddar cheese, divided (okay, I wish I ONLY used 3 cups! Not sure of the exact amount but it's for sure not 3. Also, I've used mild, medium and sharp, obviously you'll get more flavor out of the medium and sharp)
1/4 c. chopped green onion
1-4oz jar diced pimentos, drained
2 cups chicken broth (or 1-15 oz. can....it's close enough)
1 tsp. Lawry's seasoned salt
1/8 tsp. cayenne pepper
Cooking spray

Cook the spaghetti according to package directions until al dente, do not overcook.

While spaghetti cooks combine in a large bowl the mushroom soup, 2 c. (or more) cheese, onion, pimentos, broth and seasoning. Mix well, then add the chicken and toss.

Combine the drained spaghetti with the soup mixture, stirring until the noodles are well covered. Place mixture in a 9x13-inch baking dish sprayed with cooking spray. Sprinkle with remaining 1 c. (or more) cheese and bake uncovered at 350 degrees for 45 minutes or until bubbly.

Black-Bean Lasagna

When we tried this recipe for the first time I made a few changes that didn't affect the nutrition information (canned chopped tomatoes v. fresh chopped) and one change that did, instead of using full fat Monterey Jack cheese I used reduced fat. So, for nutrition information I have left the recipe with the full fat, but I will continue with he reduced fat myself☺

2 Tbsp. chopped fire-roasted Jalapeῆo peppers (La Victoria)
2 c. chopped onion
1 c. chopped green bell pepper
1 c. chopped red bell pepper
4 garlic cloves, minced
2 c. fire-roasted diced tomatoes (Hunts or Muir Glen)
1½ tsp. ground cumin
1 tsp. ground coriander
2 (15.5 oz.) cans black beans, rinsed and drained
3 Tbsp. chopped fresh cilantro
1 (8 oz.) carton light sour cream
1 large egg, lightly beaten
16 oz. chunky salsa
Cooking spray
12 cooked lasagna noodles
6 oz. shredded Monterey Jack cheese (see note above)

Preheat oven to 375°.

Heat a large nonstick skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeῆo and beans, and cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.

Spread 3 tablespoons salsa in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of bean mixture. Cover and bake at 375° for 30 minutes. Uncover and add the remaining cheese and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes. Yield: 8 servings.

CALORIES: 452 (25% from fat); FAT: 12.6g (sat: 6.7g, mono: 3.4g, poly: 1.3g); PROTEIN: 21.8g; CARB: 65.2; FIBER: 7.5g; CHOL: 55mg; IRON: 5.4; SODIUM: 559mg; CALC: 262mg

Chicken 'n' Spinach Pasta Bake

In an attempt to get my kids to eat spinach I tried this recipe, I found it on the Southern Living website...you will always find great recipes there. I have come to the conclusion that if there is cream cheese in a recipe it will be good! My family devours this dish and it is fairly quick and easy...great for when company arrives.

8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 c. finely chopped onion (about 1 medium)
1 (10-oz.) pkg. frozen chopped spinach, thawed (I prefer using fresh spinach)
3 c. cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese (I just use regular cream cheese and add some chives and a little onion powder to the recipe)
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. (6-oz.) shredded mozzarella cheese

Prepare rigatoni according to package directions.

Meanwhile sauté onions in oil in a nonstick skillet until onion is tender. Transfer onion to a large bowl, and set aside.

Drain the spinach well (if using frozen), pressing between layers of paper towels.

Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle evenly with shredded mozzarella cheese.

Bake covered at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly. Makes about 4-6 servings.

Potato Bake

Okay so I got this recipe at a church function long before I was married, I don't even remember who gave it to me. I haven't made this in years...really it's been a long time, but from what I remember I really liked it. I need to give it a try again!

1 lb. bag frozen diced hash browns
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint of sour cream w/chives

Mix all ingredients together and bake at 350˚ for 45 minutes to 1 hour or until it starts to bubble.

Impossible Ham-n-Swiss Pie

I grew up with this dish, I remember having it for breakfast or dinner...it's quite yummy!

2 c. cooked ham, cubed
1 c. shredded Swiss cheese
1/3 c. green onion, cut up
Cooking Spray
4 eggs
2 c. milk
1 c. Bisquick
1/4 tsp. salt
1/8 tsp. pepper
veggies of choice

Preheat oven to 400˚. Spray an 8x8-inch baking dish with cooking spray. Lay first three ingredients in the baking dish. Set aside

In a large bowl combine the eggs through to veggies (if using) and mix well. Pour into baking dish and bake for 35 to 40 minutes or until golden brown.

Streuseled Sweet Potato Casserole

This is our family's Holiday dish. When we are asked to bring something this is the one that we choose. I found this recipe in a light cookbook, but I can tell you that it was never very "light" and after we got a hold of it it is now "not so good for you" but ooh so good!

Recipe adapted from Cooking Light

14 c. (1-inch) cubed peeled sweet potato (about 5 lb.)
1/2 c. whipping cream (in the original it called for half-and-half)
1/2 c. maple syrup
1 tsp. vanilla extract
3/4 t. salt
1 lg. egg, lightly beaten
Cooking spray
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/4 c. chilled butter, cut into small pieces
1/2 c. chopped pecans

Preheat oven to 375˚.

Place potato in dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine whipping cream (or half-and-half) and next 4 ingredients (syrup through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13x9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375˚ for 15 minutes. Uncover and bake an additional 25 minutes or until topping is browned and potatoes are thoroughly heated. Makes about 18 servings (serving size; about 1/2 cup).

made with the half-and-half: 250 calories; 6.3g. fat; 2.7g. fiber