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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
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A perfectly done omelette in 30 seconds. Come and celebrate JC100!
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Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
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Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
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The Mexican version of spaghetti with a spicy, creamy white sauce.
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A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Main Courses — Casseroles
Recipe
Quesadilla Casserole Bake
by robinn on October 13, 2009 in Casseroles, Main Courses
Recipe Description
All the flavors you love, in one easy casserole. Omit and add ingredients to your liking.
Preparation Instructions
Remove skin from chicken and cut into bite-sized pieces.
Combine salsa and ricotta cheese in a bowl.
In a greased 9-inch square baking dish, layer a third each of the salsa mixture, tortilla wedges, chicken, spinach, red onion slices, and shredded cheese. Repeat the layers twice.
Bake at 425F for 20 to 25 minutes or until cheese is browned and bubbly. Let stand for 10 minutes before cutting.
Enjoy.
Ingredients
- ½ whole Store Bought Rotisserie Chicken
- 4 whole Flour Tortillas, Cut Into Wedges
- 1-½ cup Jarred Salsa Verde
- ¾ cups Ricotta Cheese
- 3 cups Fresh Baby Spinach
- ½ whole Red Onion, Thinly Sliced
- 2 cups Shredded Pepper Jack Cheese
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Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
20birds on 10.18.2009
I made this for a church potluck. While I would have preferred a hotter, spicier salsa i opted for a mild version since i didnt know the tastes of the people who would be eating it… FABULOUS! I am going to make it again for my family with a spicier salsa… i had to use prepackaged pregrilled turley breast because the deli chickens weren’t cooked yet at 8AM, go figure! very very easy and good
speckjoy on 11.10.2009
Fantastic! I used a pound of boneless, skinless chicken breast since it’s what I had on hand and just boiled it then shredded it. Added more time, but the taste was still great! Didn’t have an onion on hand, but all the other flavors were enough to make up for it! Tasted great! Definitely a good way to work spinach into a meal! Thanks for this recipe, it will be put on the repeat menu!
themrs on 12.6.2009
A very pretty casserole, and it tastes as good as it looks! Love the ease of using a rotisserie chicken. Even my somewhat-skeptical-of-dishes-including-spinach husband had a second helping!
srains on 2.23.2010
this is so tasty! if you are reheating this, make sure to reheat it in the oven – 250 or 300 degrees for 20 minutes worked well for us. otherwise it’s all mushy in the microwave. delish!
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