1. Cheesy Chicken and Broccoli Bake
Ingredients:
- 2 chicken breasts, cooked and diced
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a saucepan, melt the butter over medium heat. Add the flour and garlic powder, whisking until smooth.
3. Slowly whisk in the milk and cook until the mixture thickens.
4. Remove from heat and stir in the sour cream, Parmesan cheese, salt, and pepper.
5. In the greased baking dish, layer the chicken, broccoli, and cheddar cheese.
6. Pour the sauce over the top, making sure to cover all the ingredients.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Serve hot and enjoy!
Nutrition:
Calories: 350
Protein: 28g
Fat: 20g
Carbohydrates: 15g
2. Beef and Potato Casserole
Ingredients:
- 1 pound ground beef
- 4 cups thinly sliced potatoes
- 1 cup diced onion
- 1 cup shredded cheddar cheese
- 1 cup beef broth
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, cook the ground beef and onion until the beef is browned and the onion is softened. Drain any excess grease.
3. In a saucepan, melt the butter over medium heat. Add the flour and garlic powder, whisking until smooth.
4. Slowly whisk in the beef broth and cook until the mixture thickens.
5. Remove from heat and stir in the sour cream, salt, and pepper.
6. In the greased baking dish, layer half of the potatoes, followed by the beef mixture, and then the remaining potatoes.
7. Pour the sauce over the top, making sure to cover all the ingredients.
8. Bake for 45-50 minutes, or until the potatoes are tender and the top is golden brown.
9. Sprinkle the cheddar cheese on top and bake for an additional 5 minutes, until melted.
10. Serve hot and enjoy!
Nutrition:
Calories: 400
Protein: 22g
Fat: 25g
Carbohydrates: 25g
3. Spinach and Ricotta Stuffed Shells
Ingredients:
- 16 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups chopped spinach, cooked and drained
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Cook the pasta shells according to the package instructions. Drain and set aside.
3. In a bowl, combine the ricotta cheese, spinach, mozzarella cheese, Parmesan cheese, egg, garlic, basil, salt, and pepper.
4. Stuff each shell with the ricotta mixture and place them in the greased baking dish.
5. Pour the marinara sauce over the shells, making sure to cover all of them.
6. Cover the dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
8. Serve hot and enjoy!
Nutrition:
Calories: 350
Protein: 20g
Fat: 15g
Carbohydrates: 35g
4. Vegetable and Quinoa Bake
Ingredients:
- 1 cup cooked quinoa
- 1 cup diced bell peppers
- 1 cup diced zucchini
- 1 cup diced eggplant
- 1 cup diced tomatoes
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant.
3. Add the bell peppers, zucchini, eggplant, and tomatoes to the skillet. Season with oregano, salt, and pepper.
4. Cook the vegetables until they are tender.
5. In the greased baking dish, layer the cooked quinoa and the cooked vegetables.
6. Sprinkle the mozzarella and Parmesan cheeses on top.
7. Bake for 20-25 minutes, or until the cheese is melted and golden brown.
8. Serve hot and enjoy!
Nutrition:
Calories: 300
Protein: 15g
Fat: 10g
Carbohydrates: 40g
5. Mexican Chicken Enchilada Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup shredded cheddar cheese
- 1/2 cup enchilada sauce
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant.
3. Add the bell peppers and onions to the skillet. Season with chili powder, salt, and pepper.
4. Cook the vegetables until they are tender.
5. In the greased baking dish, layer half of the chicken, followed by half of the black beans, corn, tomatoes, and cooked vegetables.
6. Pour half of the enchilada sauce over the top.
7. Repeat the layers with the remaining ingredients.
8. Sprinkle the cheddar cheese on top.
9. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
10. Sprinkle the chopped cilantro on top and serve hot.
Nutrition:
Calories: 400
Protein: 25g
Fat: 15g
Carbohydrates: 45g
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