Cheesy Vegetable Chowder

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Found it Here!

Cheesy Enchilada Casserole

Cheesy Enchilada Casserole

(Recipe from Just Get Off Your Butt and Bake)

Ingredients
1 pound lean ground beef (90% lean) 
1 large onion, chopped or season with Onion powder or minced onion 
2 1/2 cups salsa 
1 can (15 ounces) black beans or red kidney beans, rinsed and drained 
1/4 cup reduced-fat Italian salad dressing 
2 tablespoons reduced-sodium taco seasoning 
1/4 teaspoon ground cumin 
6 flour tortillas (8 inches) 
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional) 
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup 
2 cups (4 ounces) shredded reduced-fat Mexican cheese blend 
1 cup shredded lettuce 
1 medium tomato, chopped
1/4 cup minced fresh cilantro 

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. 
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

I got this and many more yummy recipes here!

Cheesy Ham and Potato soup.

3 C. peeled and cubed potatoes

1/2 C. chopped celery

1/2 C. chopped onion or 1Tbs onion powder

2 cloves crushed garlic or 1/2 tsp garlic powder

1 cube chicken bouillion

1 1/2 C. water

1 tsp dried parsley

1/2 tsp salt

1 pinch ground black pepper

2 tsp all purpose flour

1 1/2 C. milk

1 1/2 C. shredded cheddar cheese

1 C. chopped cooked ham. Can use leftovers from other meals I just bought the pre diced ham chunks.

2 Tbs oil

 

1- In large stock pot add 2 Tbs oil, celery, onion and garlic. Saute for 5 min then add in potatoes, chicken bouillion, water and parsley. Season with salt and pepperand simmer until vegeavles bacome tender.

2- In a sepatate bowl mix flour and milk. Once it is well blended add to soup mixture and cook until soup becomes thick.

3- Stir in cheese and cooked ham and simmer until cheese is melted.

 

Chicken Enchilada Casserole

• 
  
• 1 cup fat-free, less-sodium chicken broth 
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts 
• 2 teaspoons olive oil 
• 1 cup chopped onion 
• 1 cup evaporated skim milk 
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese 
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray 
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese 
• 1 ounce tortilla chips, crushed (about 6 chips)

Preparation

• Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
• Preheat oven to 350°.
• Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
• Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
• I got the recipe Here!

Pumpkin chocolate chip Muffins

3 1/3 c. flour

2 1/4 c. sugar

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

2 c. pumpkin

4 eggs

1 c. oil (May also substitute 1 c. applesauce instead!)

2/3 c. water

1 tsp. vanilla

1 c. chocolate chips (I’m not gonna lie.  I usually add many more!)

Mix together first 5 ingredients.  Make a well and add liquid ingredients.  Mix in chocolate chips.  Spoon into muffin tins.  Bake at 350 for 15 minutes.  Makes about 2 1/2-3 dozen muffins.

* If you’re in the mood for pumpkin bread, this make a yummy pumpkin bread too!!

Cheesy Chicken Spaghetti

• 
  9ounces uncooked spaghetti
• Cooking spray
• 1cup frozen chopped onion
• 1tablespoon bottled minced garlic
• 2(14.5-ounce) cans stewed tomatoes, undrained and chopped
• 1tablespoon low-sodium Worcestershire sauce
• 2teaspoons dried Italian seasoning
• 1/4teaspoon salt
• 2cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
• 3cups frozen chopped cooked chicken, thawed
  directions

Preheat oven to 350º.
Cook pasta according to package directions, omitting salt and fat. Drain.

Coat a nonstick skillet with cooking spray; place over medium-high heat 

until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, 

Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce 

heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, 

cooked spaghetti, and  chicken. Spoon into a 3-quart casserole 

coated with cooking  spray. Sprinkle with remaining 1 cup cheese. 

Bake at 350º for 15 minutes.

Mothers Ham Casserole

• 2 cups peeled, cubed potatoes
• 1 large carrot, sliced
• 2 celery ribs, chopped
• 3 cups water
• 2 cups cubed fully cooked ham
• 2 tablespoons chopped green pepper
• 2 teaspoons finely chopped onion
• 7 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup shredded Cheddar cheese
• 1/2 cup soft bread crumbs

Directions

1. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook about 15 minute or until tender. Drain. In a large skillet, saute the ham, green pepper and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.
2. In a saucepan, melt the remaining butter; stir in flour until smooth. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over the ham mixture. Sprinkle with bread crumbs. Bake, uncovered, at 375 degrees F for 25-30 minutes or until heated through.

Baked Cheesy Chicken Penne

slightly adapted from this recipe by Martha Stewart

• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)

*Note on Cheese: 
Sometimes provolone cheese can be hard to find.  I don’t always encourage the use of pre-shredded bagged cheeses (because ‘ve found they usually contain additives and therefore don’t melt or taste as good), but in this recipe I’ve used a *good* quality one, like Sargento, and it’s turned out great.  Actually in this batch I used Sargento’s Provolone/Mozzarella mix.  You’ll find that with packaged cheese mixes, provolone is often mixed with other white cheeses and that’s totally fine.  Just try to find one that is mostly provolone, like a 50/50 mix.  The other easy option is to go to the deli department where you can buy sliced cheese.  Just ask for a 6 oz chunk and you can grate it yourself.

Directions

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.