This recipe I got from a friend.  Thought I would try it this week, (of course the low carb version)!   But posting it for everyone to try either or both versions of Chili Relleno Casserole!  Courstesy #NataleeEmbry,


2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterrey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce

1.Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
2.Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3.Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.


I added ground turkey. Cook the turkey like you would cook meat for taco’s. I placed a layer of pepper then the turkey, the Monterrey Jack cheese, Peppers ,cheddar then egg mixture.

Chilli Relleno Casserole

For those who are on a Low Carb Diet, Check this version out!


2 7-ounce cans whole green chiles, drained well *
8 ounces pepper-jack cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded
Grease an 8×8″ baking pan. Slice each chile along one long side and open flat. Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer. Top with the pepper-jack cheese. Arrange the remaining chiles over the cheese, skin side up. Beat the eggs, cream and salt well. Pour evenly over the chiles. Top with the cheddar cheese. Bake at 350ē for 35 minutes, until golden brown. Let stand 10 minutes before cutting.

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Cheesy Crunchy Broccoli Scalloped Potato Casserole

Who doesn’t love a wholesome and healthy casserole!  Especially when loaded with broccoli and potatoes!  Here is a delicious Cheesy Crunchy Broccoli Scalloped Potato Casserole your whole family will enjoy!
Cheesy Crunchy Broccoli Scalloped Potato Casserole2 boxes (5 oz each) Betty Crocker™ three cheese scalloped potatoes
4 cups boiling water
1 1/3 cups milk
2 tablespoons butter
1 1/2 teaspoons Dijon mustard
1 bag (12 oz) Green Giant™ Steamers™ frozen broccoli, cooked as directed on bag
3 cups cheese-flavored crackers, crushed
1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2 Make potatoes as directed on box for stove-top directions. Stir in mustard. Add half the potatoes to baking dish, spreading evenly. Sprinkle broccoli over top. Pour remaining potatoes on top of broccoli. Sprinkle crushed crackers on top.
3 Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands).
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Chili with Corn Dumplings


1 1/2 lbs lean ground beef
3/4 cup chopped onion
1 can (15.25 oz) Green Giant® whole kernel corn, undrained
1 can (16 oz) stewed tomatoes, undrained
1 can (8 oz) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick® mix
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley, if desired

1 Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
2 Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.

3 Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.



Craving tacos, and you have all the ingredients except the shells? No problem! This hearty meal tastes just like tacos and is equally as easy…plus it puts to good….
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1 lb lean (at least 80%) ground beef
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 cup Old El Paso™ Thick ‘n Chunky salsa
2 cups coarsely broken tortilla chips
3/4 cup sour cream
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Whole tortilla chips, shredded lettuce and additional salsa, if desired
taco-casserole21. Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
2. In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
3. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange whole tortilla chips around edge of casserole. Serve with lettuce and salsa.


 oOo I love my potatoes!!!!
Crunch Onion Potato Bake

oOo I love my potatoes!!!!

2 1/2 cups milk

1 1/2 cups water
1/4 cup butter
1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) Green Giant® whole kernel corn, drained
1 cup shredded Cheddar cheese (4 oz)
1 can (2.8 oz) French-fried onions
1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
2 Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
3 Bake 10 to 15 minutes or until cheese is melted and onions are golden.

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Crazy Good Casserole Tastes Yummy!

Crazy Good Casserole Tastes Yummy!

Casseroles are always handy when looking for something in a spur of the moment meal! Can be either made ahead and reheated, or be made on the spot! Crazy Good Casserole is no different! And Tastes Yummy!

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4-5 boneless, skinless chicken breasts
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder

salt and pepper to taste
Crazy Good Casserole

Crazy Good Casserole Tastes Yummy!
Casseroles are always handy when looking for something in a spur of the moment meal! Can be either made ahead and reheated, or be made on the spot! Crazy Good Casserole is no different! And Tastes Yummy!

Cook and crumble bacon.
While bacon is cooking, cut chicken into bite sized chunks.
Set cooked bacon aside for later use.
In the same pan cook chicken in bacon drippings.
Add garlic powder and salt and pepper to taste.
While chicken is cooking prepare pasta according to directions.
Spray a 9 x 13 pan with non-stick cooking spray.
Preheat oven to 400°F.
Drain pasta, return to pot.
Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.
Stir to mix well.

Pour into prepared baking pan.

Top with crumbled bacon and remaining Monterrey Jack cheese.
Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

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2 lbs hash browns

1/2 cup butter

2 (10 3/4 ounce) cans condensed cream of chicken soup

1 pint sour cream

1/2 teaspoon salt

3/4 cup onion, chopped

1 tablespoon butter

2 cups longhorn cheese, grated, firmly packed

1 1/2 cups corn flakes, crushed

4 tablespoons butter, melted


Saute onion in 1 tablespoon butter until translucent.

Mix all ingredients, except cornflakes and 4 tablespoons butter, together.

Put potato mixture into a 9×13 inch baking pan.

Combine cornflakes and butter, and sprinkle evenly over top of casserole.

Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

Chicken Pot Pie Bubble-Up Bake

You like easy recipes? I like easy recipes too! Try this one soon!

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Chicken Pot Pie Bubble-Up Bake


3 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 cans (10 1/2 oz each) cream of chicken soup with herbs
3 cups frozen vegetables (such as peas, carrots, corn, green beans or a mixture)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin’™ biscuits
2 tablespoons butter, melted
Heat oven to 375°F. Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir together 3 cups shredded deli rotisserie chicken (from 2-lb chicken) and 2 cans (10 1/2 oz each) cream of chicken soup with herbs. Add 3 cups frozen vegetables and 2 cups shredded Colby-Monterrey Jack cheese blend (8 oz); mix until combined. Pour into baking dish; spread in even layer.
Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin’™ biscuits into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Drizzle with 2 tablespoons melted butter; toss to coat. Spread biscuit pieces evenly over chicken mixture.
Bake 20 to 22 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.

Italian Bake

This is great for family gatherings 🙂

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Want to feed some hungry folks? Throw this together & make a salad & garlic bread. Dinner’s done.


3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt’s in the can – cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers – red & green, cut into chunks

Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don’t over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won’t all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.

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Garlic Herbed Chicken Casserole

Garlic Herbed Chicken Casserole

Serves: 8
Cooking Time: 1 hr

8 boneless skinless chicken breasts
3 fresh tomatoes, peeled and coarsely chopped
OR 1 can whole tomatoes, chopped
3 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon dried basil or 1 tablespoon fresh basil
2 tablespoons parsley, minced
1/2 cup grated low-fat cheese

1/2 cup grated low-fat cheese

Preheat oven to 350 degrees F.
Arrange chicken snugly but not overlapping in shallow baking dish.
Combine tomatoes, garlic, onion, salt, pepper, bay leaves, cumin, oregano, basil, and parsley in a bowl. Mix well and pour over chicken.
Cover. Bake at 350 degrees F for 45 minutes or until chicken is tender.
Sprinkle with cheese, cover, and bake for 15 minutes longer or until juices run clear when chicken is pierced with a fork.


(Fav Healthy Recipes)

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