Thursday, February 9, 2012

Dorito Casserole

When you hear "Dorito Casserole" you know it is going to be good and not-so-healthy. Well it was good, and I made some slight changes so I wouldn't feel so guilty. I used Baked Doritos, 2% milk and low fat cream of chicken soup. I would have used light or fat free sour cream, but I already had the full fat kind on had. This was enjoyed by everyone and next time I plan to make a double batch.

From Jam Hands


2 cups shredded cooked chicken
1 cup shredded cheddar cheese (or more if you love cheese like me)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes
1/2 packet taco seasoning (or more- to taste)
Bag of doritos


Pre-heat oven to 350-f degrees.

In a mixing bowl, combine all ingredients except doritos.

In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Recipe Rewind: Hot Corn Dip

Thursday, February 2, 2012

"Greek" Turkey and Orzo

I didn't have high expectations for this dish, but I thought I would give it a try since I had all the main ingredients on had. This actually had much more flavor than I thought it would. And don't leave out the lemon pepper seasoning, I think it really made a difference.To be honest I am not sure what makes this "Greek" besides using Greek yogurt, but it was quick and tasty regardless.

Adapted from: Betty Crocker


1 pound ground turkey
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 cup uncooked orzo or rosamarina pasta
1/2 teaspoon salt
1/4 teaspoon ground red pepper
a few shakes of lemon pepper seasoning
1/2 cup plain low-fat yogurt (optional)


Cook turkey in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.

Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

Recipe Rewind: Baked Ziti