Chicken Cordon Bleu Lasagna

recipe adapted from, image from Chef in Training

Baked Ziti

 

(recipe from my good friend Morgan; image from Yummy Addiction)

Cheesy Hamburger Casserole (Hamburger Helper Copycat)

image http://flavorite.net/2015/10/07/cheesy-hamburger-casserole/
recipe http://www.farmgirlgourmet.com/2012/12/homemade-hamburger-helper.html

Tater Tot Nachos (“Totchos”)

If I forget or don’t have time to put something in the crock pot on Sundays, we usually end up eating cereal for dinner.  I recently found this recipe on Pinterest and thought it would be a good one for the kids to help make, and it was looking dismally like a “cereal or starve” Sunday last night, so we decided to throw together a pan of “totchos” for dinner. 
image and recipe courtesy The Good Stuff

They were super easy to make, and they tasted pretty darned good, too.  Fun for the kids; I think they could probably practically do this one all by themselves!

Thai Chicken Enchiladas

Thai is by far my favorite of the various Asian cuisines.  There’s something about the combination of flavors that just sings to my palate.  Delicate, creamy coconut combined with the powerful heat of jalapenos or chilis.  Fresh, earthy cilantro or strong, licorice-y Thai basil.  The closes thing to flavor Heaven is certainly for me found in an authentic Thai restaurant.  image courtesy and recipe adapted from How Sweet Eats

I thought these Thai Chicken Enchiladas sounded kind of weird the first time I saw them, but at the time I was in the process of trying to learn more about replicating those restaurant Thai flavors in my own kitchen, and the ingredients list wasn’t full of things I didn’t have, so I decided to give them a try.  Boy, am I glad I did!  The Saucy Mister and I loved them but discovered that they got soggy too quickly for our liking.  I decided I wanted to try them again and try to prevent the sogginess we had trouble with last time.  I had made a note to either try them “eggroll-style” (by baking the tortilla-wrapped enchiladas without the sauce) then heating the sauce and serving it on the side for dipping, or to fry them like chimichangas and just spoon the sauce over the top just before serving.  This time when I made them I tried them both ways, and both ways turned out better (in my opinion) than the way the original recipe calls for them to be made.  Frying them in oil gives them a nice crisp, but I still like the lighter flavor of the baked ones better.  I just really prefer to bake them without the sauce on top and spoon it on there right before serving. 

Funeral Potatoes

Easter is coming right up, and there’s nothing better to serve with that Easter ham than a big dish of funeral potato casserole!  This recipe is well-loved when made with canned cream of chicken soup, but even better (and gluten-free!) when made with from-scratch cream of chicken soup. 

photo courtesy:  http://mjr.earthbalancenatural.com/recipe/funeral-potatoes-gluten-free-vegan/