Chook Me!

One dish meals...........Ideas please!?

I have a 10 month old son so sometimes its hard to cook, so I love one dish meals that are healthy and are a large size so I can easily heat up left overs. I always feel like I'm eating the same stuff over and over though.......Need new ideas. For example, chicken pot pie, lasagna are two I love for their size and both I make with veggies so Im getting those in. What else can I make? Any mexican-style casseroles or anything? Thanks I do use a crock pot....lol

Public Comments

1. cabbage rolls stuffed peppers tacos chili tatortot cassarole shepherds pie pork fried rice spanish chicken and rice chicken stir fry beef stew soups (veggie, chicken, potato, broccoli cheese) enchiladas beef-n-noodles tuna cassarole
2. Why are you not using a crock pot?
3. try quesadias, they are so easy... also, try allrecipes.com its got some great ideas. soups easy too.
4. Spicy Baked Macaroni Giada Salt 1 pound elbow macaroni pasta 3 tablespoons extra-virgin olive oil 1 onion, chopped 2 cloves garlic, chopped 1 (14.5-ounce) can diced tomatoes 1 (10-ounce) package frozen spinach, thawed and drained of excess liquid 1/2 teaspoon red pepper flakes 1/2 cups bread crumbs 1/4 cup grated Parmesan, plus 1/3 cup 1/4 cup Romano, plus 1/3 cup 2 tablespoons butter, softened, plus 2 tablespoons 12 ounces mozzarella cubed (about 2 cups) 1/4 teaspoon freshly ground nutmeg Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes. In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat. In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes. Mexican Chicken Casserole Paula Deen Vegetable oil cooking spray 1 (10 3/4-ounce) can cream of chicken soup 1 (10 3/4-ounce) can cheddar cheese soup 1 (10 3/4-ounce) can cream of mushroom soup 1 (10-ounce) can tomatoes 1 small can green chilies 1 teaspoon cayenne pepper 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 1 (11 1/2-ounce) package flour tortillas 2 cups shredded Cheddar Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray. In a large bowl, stir together the 3 kinds of soup, chilies, cayenne and the tomatoes. Stir in the chicken. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes. Corn Dog Casserole 2 cups thinly sliced celery 2 tablespoons butter or margarine 1 ½ cups sliced green onion 1 ½ pounds hot dogs/Polish or Smoked Sausage 2 eggs 1 ½ cups milk 2 teaspoons rubbed sage ¼ teaspoon pepper 2 packages (8 ½ ounce each) corn bread/muffin mix 2 cups sharp cheddar cheese (divided) Sauté celery in butter for 5 minutes, add onions, sauté 5 min. more. Remove to a large bowl. Cut hot dogs into quarters lengthwise, then into half inch pieces. Sauté them 5 minutes in same skillet until browned. Add to vegetables. Set 1 cup of this mixture aside. In another large bowl, mix the eggs, milk, sage and pepper. Add the larger portion of the hot dog/ vegetable mixture and mix well. Add the packages of corn bread/muffin mix and mix very well. Add 1½ cups of the cheese and mix well. Spread into a 9 x 13 casserole dish, sprayed with Pam. Top with reserved hot dog mixture and remaining ½ cup cheese. Bake uncovered at 400 degrees for 30 minutes. Test for doneness with a toothpick inserted into center. If wet batter sticks to toothpick bake another 5 minutes until done. Tuna Noodle Casserole - Answers 1 (8 ounce) package wide egg noodles 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 1 cup milk (may need more after mixture thickens) 1 cup shredded sharp Cheddar cheese Fresh ground black pepper (I did 10 grinds of the pepper mill) 2 (6 ounce) can tuna, drained 1 ½ cups frozen peas, thawed Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray. In a large pot of salted water, boil noodles until al dente. Drain well. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese and pepper to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish. Bake in preheated oven for 30 minutes
5. Yes, make it colorful by inviting more vegetables in a tasty way, say grilled vegetable dishes: http://plusrecipes.com/PlusRecipes_Recipe_Categories_Grilled_Vegetables.htm All sorts of other pasta dishes, including three-bean pasta salads (beans are really healthy, it turns out), amog others: http://plusrecipes.com/PlusRecipes_Recipe_Categories_Sides_Pasta_and_Pasta_Salads.htm There are all sorts of other recipe ideas on that same site. Hope this helps. . Source(s): The Internet. Just whatever is available online and what I have on my mind, including the inclusion of relevant sites, like the one cited that came about with my efforts, which intends to be useful. Helping people get the relevant info they want is great