Scalloped Coconut Curry Potatoes

These are super delicious! Taunalee and I made up the recipe in a fit of creativity last night, and it turned out really good!

You'll need:

10 small-mediumish yukon gold potatoes

1 medium onion

1-2 cups fresh spinach leaves

2 parts salt: 1 part yellow curry powder, to taste

1 can coconut milk

¼ cup soy milk

1/3 cup flour

unsweetened coconut flakes

Slice the potatoes and mince the onion. Grease a 9x13 pan and layer half the potatoes, half the onion, and half the spinach leaves. Sprinkle half the flour and half the seasonings on top. Repeat with remaining potatoes, onions, spinach leaves, flour, and seasonings. Pour the milk over top of the entire dish, and sprinkle with coconut flakes. Cover and bake at 375 degrees for an hour. Remove cover and bake for 15 more minutes.

Taunalee says they're so creamy you can't even tell there's no dairy in them.

Easy Vegetable Quiche

1 C chopped fresh broccoli
1/4 C chopped onion
1/4 C chopped green pepper
1/8 tsp pepper
1/2 C grated cheese
3/4 C milk
1/4 C and 2 TB Bisquick
2 eggs
1/2 tsp salt

Cook broccoli in glass measuring cup with 1/2" of water, covered with plastic wrap, for 2 minutes in the microwave. Drain thoroughly. Spray 9" pie plate with non-stick cooking spray. Mix broccoli, onion, green pepper, and cheese in pie plate. Beat remaining ingredients until smooth. Beat remaining ingredients until smooth. Pour into pie plate. Bake at 350 F until golden, about 35-45 minutes (knife comes out clean). Let stand 5 minutes before cutting.

Ritz Poppyseed Chicken

So, this is Madison's favorite dinner ever. She would eat this every night if we let her. Its always a "kid choice" at our house. :) Once again, no picture, but I have faith in you all.

4-5 chicken breasts, cooked and diced
1 carton sour cream
1 can cream of chicken soup
1/2 brick softened cream cheese (can add more if desired)
2 T poppyseeds
1 packet crushed ritz crackers
onion powder
salt and pepper

Boil the chicken, dice, and set aside. Meanwhile combine sour cream, soup, and cream cheese until smooth and creamy. Add poppyseeds. And onion powder, salt, and pepper to taste. (I eyeball it). Stir.

Combine diced chicken and soup mix. Put mixture in greased 9x9 casserole dish. Sprinkle crushed ritz crackers over top. Bake at 350 for 22-25 minutes or until bubbly.
Serve over rice.

Chicken Cordon Blue Casserole

To kick off this wonderful bliggity-blog I am stealing my first recipe from my friend Barb (see link to the right). It rocks, let me tell ya. All the girls were very skeptical of the smorgasbord of ingredients, but we couldn't stop eating it, except Madison, who doesn't eat anything. Now I have a rockin' Chicken Courdon Blue recipe from my Momma, which I will share at a later time, but I swear it tasted just like it. So yummy and no picture . . . check out Barb's site to see a pic.

2 packages stuffing
1 can (10.5 oz) cream of chicken soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into i inch strips
1 cup Swiss cheese, shredded
2 cups cheddar cheese, shredded
2 cups cooked, diced chicken

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl combine soup and milk. Put cooked cubed chicken in a greased 9 x 13 baking dish. Sprinkle with pepper, layer on ham, Swiss cheese and 1 cup shredded cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese (at this point you could freeze it for another day. If freezing thaw in fridge overnight and remove from fridge 30 minutes before baking) Cover and bake at 350 for 45 minutes. Uncover and bake 10-14 minutes longer.

P.S. The only thing I measured was the milk - I am all about eyeballing it. I only did 1 box of stuffing too.

(Courtesy of Barb Bakes)