Classic Green Bean Casserole w Shallots!

I don't have a picture of this one....but it was the best green bean casserole I've EVER had! :)

Note: This one is from Food Network by Ellie Krieger.

Ingredients:

• 1/4 EVOO
• 6 medium shallots, sliced into rings that you can fry or buy canned ones that are healthier
• 1.5 pounds thing fresh string beans, trimmed
• 1 pound button mushrooms, sliced
• 6 large cloves garlic, minced
• 1 tbsp. chopped fresh thyme
• 3 cups low fat milk
• 1/3 cup plus 2 tbsp. freshly grated parmesan cheese
• 1/2 cup finely chopped fresh parsley
• 1/4 tsp. ground nutmeg
• Salt and freshly ground pepper
• 3 tbsp. flour (unless gluten free)

What to do:

1. Steam the green beans or pan fry them covered for about 3 minutes until bright green and still crisp.
2. Heat 1 tbsp. of the reserved oil in a large nonstick skillet over medium high heat. Add mushrooms and cook, stirring occasionally until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.
3. Whisk together the milk and flour together (if using flour) until the flour is dissolved. Add the mixture to the skillet and whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushrooms mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 tsp. salt, and 1/2 tsp. pepper.
4. Coat a 2 quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tbsp. cheese. Bake until golden on top and bubbling, about 20 minutes.

Mac and Cheese w/Ham, Kielbasa, and Veggies!

Ingredients:

• 2 cups of cubed ham
• 2 cups of kielbasa, chopped
• 1 onion, chopped
• 8 ounces of mushrooms, chopped
• 2 tbsp chili paste
• 2 garlic cloves, chopped
• 1 tbsp coconut oil
• 3 cups wheat elbow macaroni 
• Salt and pepper
• 4 ounces goat cheese crumbles
• 2 cups grated sharp cheddar cheese
• 2 ounces feta cheese, seasoned with Italian seasoning
• 2 cups of low fat milk
• 2 tbsp flour
• 2 tbsp butter
• Pam
• Small can of chipotle peppers in adobo sauce (need about 4 tbsp of sauce)

What to do:

1. Preheat oven to 350.
2. Heat the coconut oil in a large skillet on medium high heat. Add the kielbasa, ham, onion, garlic, mushrooms, chill paste, adobo sauce, and salt and pepper. Saute for approximately 8 minutes. Set aside.
3. Meanwhile, cook the elbow macaroni according to instructions. Strain and set aside.
4. In a large oven safe bowl (ceramic), coat the bowl with Pam and add the noodles. 
5. Meanwhile, in a medium sauce pan, heat up the milk, flour, butter, and salt and pepper. Whisk constantly under evenly heated through. Once brought to a slow boil, add the goat cheese, cheddar cheese, and feta cheese, stirring constantly until smooth. Remove from heat. Pour over the noodles in the oven safe bowl.
6. Add the kielbasa/ham mixture to the bowl and mix thoroughly. 
7. Cover with foil and cook for 30 minutes.

Fajita Chilaquiles Casserole!

Ingredients:

• 8 flour tortillas, cut into 1 inch wide strips
• Cooking spray
• 1 tbsp onion powder
• 1 tbsp garlic power
• 1 tbsp ground cumin
• 1 tsp ground cinammon
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1.5 pounds chicken breasts, thinly sliced
• Salt and pepper
• 1 bottle mexican beer
• 4 tbp vegetable oil
• 2 red bell peppers, thinly diced
• 2 red onions, thinly diced
• 4 garlic cloves, finely chopped
• 1/4 cup chopped fresh cilatnro
• 2 limes
• 2 cups shredded pepper Jack cheese
• Sour cream for garnish
• Salsa for garnish

What to do:

1. Preheat the overn to 400.
2. On a baking sheet, arrange the tortilla strips in a single layer and spray with cooking spary to coat. Bake until crispy, about 7-8 minutes. When you remove the strips, turn on the broiler and place a rack in the middle of the oven. Set strips aside.
3. In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, and oregano. Add the emat to the pan and sear, caramelizing the meat a few minutes on each side. Add the beer to the pan and cook to reduce, 2 minutes.
4. While the meat is cooking, place a second large skillet over high heat with the remaining 2 tbsp of oil. Add the bell peppers, onions, and garlic to the pan, and cook until the vegetables are brown around the edges adn tender, 3-4 minutes. Add the chopped cilatnory or parsley, the jucie of 1 lime, and salt and pepper, adn toss to combine. Remove from the heat.
5. Combine the meat, peppers, and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and place under the broiler to melt the cheese, 3 minutes. Garnish with the jucie of the remaining lime, sour cream, and salsa.