Sunny Anderson's Cheesy Mushroom and Broccoli Casserole...You must try this!

This is absolutely the BEST broccoli cheese casserole that I have ever had! I just served it as a side with pan fried chicken and gravy. You could also mix some cooked cubed/shredded chicken into the casserole to make a complete meal. However, I love the creaminess without the chicken. I also topped the casserole with panko crumbs and cubes of butter along with the cheese. I love the crispiness that panko crumbs give to it. Try it...you will like it!

Sunny Anderson's Cheesy Mushroom and Broccoli Casserole
3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped (I used 4 cloves cause I LOVE garlic!)
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend (I used sharp yellow cheddar. Next time, I will use sharp white cheddar but it wasn't on sale when I was buying. White cheddar is my favorite.)
3 cups cooked rice
Salt and freshly ground black pepper



Preheat oven to 425 degrees.
Butter casserole dish. In a large pot, melt 3 tablespoons butter. Sprinkle with flour and whisk to make a roux. Let it cook a few minutes, whisking continuously. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

Note: In a separate small saute pan, I sauteed the mushrooms, onions, and garlic before adding them to the roux.

Menu Planning Monday (On Saturday)

So, I just spent the last 2 hours planning our meals. We have 12 dinners before we get paid. Since money is a little tight, I decided to try to get all 12 dinners (plus lunches and breakfast stuff) out of our normal amount of money for one week of groceries. My plan is to make 6 meals that can all be eaten twice or that I can used to make another meal. So, for all of the meals that are casseroles, I will make the whole recipe and separate it into 2 or 3 8x8 pans depending on how much it makes. We will eat one that night and save the other for the next week. Hopefully, we will like these recipes enough to eat them twice so close together : ). My estimated cost of all of these meals plus lunch and breakfast stuff for my boys is going to be $100. I will let you know what happens!

Sunday - Pizza (I am trying a new technique this week and new dough recipe that is supposed to make the pizza thin and crispy. It uses semolina flour and slow rising overnight. I will let you know how it turns out and pass on the recipe.)
Monday - Sunny Anderson's Chicken Broccoli Casserole
Tuesday - Chicken Parmigiano
Wednesday - Chicken Parm Subs (made from leftover chicken parm)
Thursday - Giada's Ragu with Mint (It is made with ground lamb but I will more than likely use ground beef unless there is an awesome sale on ground lamb...which I doubt.)
Friday - My mac-n-cheese topped with bacon and onions
Saturday - Pizza
Sunday - Sunny Anderson's Chicken Broccoli Casserole
Monday - Giada's Ragu with Mint
Tuesday - My mac-n-cheese topped with bacon and onions
Wednesday - Pan fried Chicken with gravy and rice (Chicken breasts are on sale at Lowe's foods for $1.99 a pound)

Thrifty Thursday: Two for One

Today, I am posting TWO Thrifty Thursday recipes! I am very excited about both of these. The first one, I am going to just give you the link to it. It is what I am making for dinner tonight so I can't tell you (yet) what I think about it. However, it looks so yummy! I got a great deal on some white fish at Aldi this week. I got a bag of about 6 filets for $3.99. They were out of tilapia but I think these will work great. I will let you know what I think about Bobby Flay's Grilled Tilapia with Lemon Butter, Capers and Orzo (for dairy free, just substitue the butter for smart balance light and omit the cream). If you can find a similar deal on a white fish or tilapia, then you can make this meal for a family of four for around $7.00.
Here is a pic of Bobby Flay's meal that I made last night. It got rave reviews from my husband! Now, if you read the reviews from Foodnetwork.com they say that the written recipe is not the same as how Bobby does it on his show. I did it like the reviews said to do it (make a butter sauce). However, my guess is that he changed it up a bit since making a butter sauce is kind of finicky. The trick is to remove the pot from the heat and whisk in room temperature butter...one cube at a time so that it doesn't separate. Do not re-heat in the microwave. If you need to warm it up put it in a bowl over hot water.

This next idea I got from Rachael Ray's Neapolitan Baked Ziti. I had planned on just making regular spaghetti but then I saw this on her show and thought it looked really good and figured I could do something similar with baked spaghetti. You can make this for around $6.10!! AND, it makes two dinners for a family of four!!

Jazzed Up Baked Spaghetti
1 pound spaghetti (Cooked a couple minutes short of what the package says...noodles will continue to cook when you bake it.)
1/2 lb ground turkey or beef, cooked
2 tbsp EVOO
1 onion, finely chopped
5-6 garlic cloves, finely chopped or use a microplane zester
seasonings (Use whatever seasonings you like in your spaghetti. I used about a tbsp of Italian seasoning and some extra basil because I LOVE basil.)
1 can (6 oz) tomato paste
1 can (15 oz) tomato sauce
1 (15oz) can diced tomatoes
S&P to taste
3 tbsp butter
3 tbsp flour
2 cups milk
1 bay leaf
nutmeg, freshly grated
1 cup mozzarella cheese
1/4 -1/2 cup parmesan cheese
Heat EVOO in a medium to large saucepan. Add the onions and sweat on low heat until they are translucent (do not brown). Add garlic and cook another minute. Add your seasonings (do not add the S&P yet). Let cook for another minute and then add the tomato paste. Stir and let cook for another minute. Then, add your tomato sauce and diced tomatoes. Let simmer for about 30 minutes. Taste and add salt and pepper as needed.

While the sauce is simmering, melt the butter in a small to medium saucepan. Once melted, add the flour and whisk until combined. Let it cook for 1-2 minutes, whisking constantly. Slowly add the milk while whisking (you can also heat the milk before adding it so you don't have to worry about adding it as slowly). Add the bay leaf, nutmeg and season with S&P. Bring to a boil and then turn heat to low and simmer until thick, stirring often. Remove the bay leaf.

Combine the pasta, beef and red sauce and place in a greased 9x13 casserole dish (I split mine into 2 8x8 so I could freeze one of them). Pour the white sauce over the top. Sprinkle with the mozzarella cheese and then the parmesan cheese. Bake on 400 for 25 minutes. Then, place the oven on broil and broil for a couple of minutes until the top of the cheese is golden brown.

Thrifty Thursday: Mama Dip's Sunday Chicken Casserole

You have GOT to try this! It is absolutely my favorite chicken casserole! This is a Mama Dip's recipe. She has a (if you are not familiar) restaurant in Chapel Hill (not my favorite place...hehe). My husband and I are going through the "1000 Places to See" book and attempting to go to as many place in the book as we can. Mama Dip's is on that list so, of course, we have been there and came home with a cookbook. This chicken casserole is creamy and delicious. If you try this, I am pretty positive that you will add it to your recipe box. AND, it will cost around $7.95. You could also do a 9x13 pan or 2 8x8 with the same amount of chicken breast (just cut them up...no one will ever know) and double the rest of the indredients which are really cheap.

4 chicken breasts
3/4 stick unsalted butter
1 tbsp flour
1 cup sour cream
3/4 cup water
1 tsp instant chicken broth granules (or 1 cube disolved in the 3/4 cup of water or you can just use a cup of chicken broth/stock)
1 cup sliced mushrooms
1 small box wild rice or 1 cup uncooked white rice (cooked according to package)
1 cup grated mozzarella

Cook the rice according to the package directions (I buy whichever is the cheapest). While the rice is cooking, soak the fillets in a little salt and cold water for about 10 minutes. Then, pat them as dry as you can get them with a paper towel. In a frying pan, melt the butter, but do NOT brown (low heat). Place the chicken in the pan and let cook on medium heat until they appear done (about 10 minutes). While the chicken is cooking grease a 8x8 square pan and spread the rice in the bottom of the pan. Remove the chicken in the pan and let rest. Using a wire whisk, stir the flour into the butter in the frying pan. Then, add the sour cream while whisking. Continue to whisk while adding the water and the instand broth. Add the mushrooms (if I buy fresh, I usually saute them in some EVOO until they have a golden brown finish). Let this sauce simmer for 8 minutes. Place the chicken (you can cut up the chicken a bit if you want) on top of the rice and pour the sauce on top. Sprinkle the cheese on top. Bake at 350 for 30 mintues.

I should also note that I add a couple of cloves of garlic (minced) to the butter while it is melting in the pan. I just didn't put it in the list of ingredients because I wanted to keep it true to Mama Dip's recipe. I don't, however, add onions which normally I would. I love the texture of it without onions.

Whatever Wednesday

Today you are going to get two recipes for breakfast. One that is healthy and one that is not but is oh so good. The southwestern breakfast casserole recipe was given to me by my friend's dad and it is SO incredible. If you need a meal for guests during the holidays, this should definitely be on the list. It is, seriously, the best breakfast casserole that I have ever tasted.

Southwestern Breakfast Casserole
6 10" flour tortillas, cut into 1/2" strips
4 (4 oz) cans green chiles, drained
1 lb. sausage, cooked & drained
2 cups (8 oz) shredded Monterrey Jack cheese
10 eggs
1/2 cups milk
1/2 tsp each: salt, garlic powder, onion powder, pepper, cumin, paprika
2 med tomatoes, sliced
sour cream, guacamole, salsa
In greased 9x13 dish, layer half of tortilla strips, chiles, sausage, cheese; repeat. In a bowl beat eggs, milk seasonings & pour over casserole. Cover & refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered 50minutes at 350 degrees. Arrange tomato slices on top & bake 10-15 min longer. Let stand 10 min before cutting. Serve w/ sour cream, guacamole, salsa.



Connie's Peanut Butter Muffins
As long as I can remember, my mom's peanut butter muffins, have been my favorite muffins hands down. My mom would make them for me every time I came home from college on the weekends. A few years back, she changed the recipe to make it more healthy for her and my dad (he is diabetic). So, here is my mom's peanut butter muffins. Don't let the healthiness run you off because these muffins (with a little melted butter) are AMAZING!

1 cup whole wheat flour
1/2 cup unprocessed bran
1/2 cup ground flaxseed meal
2 tbsp brown sugar splenda or 1/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup peanut butter
1 cup buttermilk (We use the powdered buttermilk...follow directions on container. You will put the powdered buttermilk in with the dry ingredients and 1 cup of water in with the wet ingredients.)
1 egg, beaten
2 tbsp canola oil (or any other oil you have)
Mix together first 7 ingredients. Cut in peanut butter until crumbly. Make a well in the center of the dry ingredients and add the remaining ingredients. Stir until just moist. You do not want to over mix or the muffins will be dry. Bake at 400 degrees for 12-15 minutes until they spring back when touched.