Recipe Rise

These recipes I created have been published in Cooking Light magazine!  They are a good week night meal, kid friendly and anyone starting to cook.  I have had students, friends and family members all enjoy these recipes.  I hope you do as well!  Scroll down to the bottom of the pages to get the recipes for print out.  Chicken Tamale Casserole is the most searched recipe online currently for Cooking Light!! It was rated 4 stars by readers!  Thank you!!!    3 Cheese Baked Penne  is the first recipe I had published in Cooking Light and is a delicious one! 

Chicken Tamale Casserole Reviews

Chicken Tamale Casserole

 

 

1. Pre-heat oven to 400 degrees

2. Coat a 9×13 inch baking dish with cooking spray

3. Combine, corn muffin mix, egg product, corn, milk, green chilies and 1/ 2 cup of cheese in bowl

4. Pour mixture into baking dish, cook for 20 minutes

5. Shred chicken breast from rotisserie chicken, set aside

6. Remove cornbread mixture from oven and using a fork, poke holes all over top of bread

7. Pour enchilada sauce over cornbread

8. Spread chicken overtop sauce, add cheese on top of chicken

9. Put dollops of sour cream on top of cheese

10. Return dish to oven and bake for an additional 15 minutes

Allow about 5 minutes to cool, then serve with a green salad and use salsa as the dressing! Deliciouso!!

Yields about 8 servings

3 Cheese Summer Baked Penne

I came up with the recipe when my husband & I were moving out of our house. I created this with all the ingredients we had remaining in our fridge & pantry. It is one of his favorites & now a quick “go to” weeknight meal I make on a regular basis. I normally serve it with a small green salad with a light vinaigrette.

2 cups of multigrain pasta (penne, ziti or tube shaped pasta)

2 links of turkey sausage taken out of casing

1 tablespoon of olive oil

10 grape tomatoes cut in half

1 diced green bell pepper

1 clove of garlic diced

1 teaspoon of crushed red pepper for some heat!

1 ½ teaspoons of Italian seasonings

1 8oz can of tomato sauce (I used the garlic & basil flavor)

Salt/pepper for taste

2 oz of goat cheese crumbled

2 oz of feta cheese crumbled

½ cup of shredded parmesan cheese divided

1 cup of shredded mozzarella

1. Preheat oven to 350

2. Cook pasta according to package

3. Combine olive oil, vegetables, spices & sausage without casing in a skillet over medium heat sauté for about 5-10 minutes until vegetables start to become soft

4. Add tomato sauce & reduce head to medium low & cook for 5 minutes

5. Drain pasta & add to sausage mixture in skillet

6. Toss pasta around so that the sauce coats all the pasta

7. Pour pasta mixture into an 8 inch square baking dish coated with cooking spray

8 add feta, goat cheese, mozzarella, & ¼ cup of parmesan cheese to pasta. Mix cheese around until incorporated

9. Top with remaining ¼ cup of parmesan.

10. Bake at 350 for 5-7 minutes until cheese is melted