Cheesy Chicken & Wild Rice Casserole

No mayo, no cream soup. One pinner said “this is the BEST recipe I have made from Pinterest.” The husband got thirds.

Cheesy Chicken & Wild Rice Casserole
Serves 8-10

3 tablespoons olive oil
1 white onion, diced
3 stalks celery, diced
3 carrots, diced
2 tablespoons garlic, minced
2 cups cooked chicken breast, shredded
2 cups steamed white rice
16 ounces wild rice, prepared
3 tablespoons butter
1/4 cup whole wheat flour
1 cup vegetable broth
4 cups cheddar cheese, shredded
Garlic salt
Salt & pepper

Preheat oven to 350 degrees.  Heat oil, onion, celery, and carrots in a pan over medium heat for 10 minutes.

Stir in chicken, rices, and a dash of salt, pepper, and garlic salt. Reduce heat to low.

In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9×13 baking dish. Pour cheese sauce over rices and top with remaining cheddar. Continue reading

What I’m Eating

I’m a member of the meal planning revolution. Okay, “revolution” is dramatic. We just love meal planning! Here’s why.

Monday
Breakfast: Strawberry Stuffed French Toast
Lunch:
Dinner:

Tuesday
Breakfast:
Lunch:
Dinner: Caprese Pasta

Wednesday
Breakfast:
Lunch:
Dinner: Roasted Fall Vegetable & Ricotta Pizza

Thursday
Breakfast:
Lunch:
Dinner: French Bread Pizzettes

Friday
Breakfast:
Lunch:
Dinner: Mac & Goat Cheese with Chicken & Rosemary

Saturday
Breakfast: Carrot Cake Pancakes & Cream Cheese Syrup
Lunch:
Dinner: Burgers & Everyone’s Favorite Fries

Sunday
Breakfast: Peach Blueberry Mango Smoothies
Lunch:
Dinner: Lasagna

Continue reading

Roasted Fall Vegetable & Ricotta Pizza

If you’ve been looking to make the past two days’ posts and need just the venue do to it, you’ve arrived. I’m not hating on college-town, delivery type pizzas, but if you’re looking for something a little more grown up, I give this my full recommendation.

Roasted Fall Vegetable & Ricotta Pizza
Serves 3-4

1/2 batch Life-Changing Pizza Dough
8 ounces mozzarella cheese, shredded
6 cups Roasted Fall Vegetables
1 cup ricotta cheese
1 tablespoon fresh rosemary
Salt & pepper
Olive oil

Preheat oven to 475 degrees. On a lightly floured surface, roll and stretch dough into a large oval to fit on a baking sheet. Continue reading

Roasted Fall Vegetables

Just making these gave me warm, cozy feelings. They’re my new go-to for holiday dinners and potlucks. So simple and tasty – the perfect autumn comfort food.

Roasted Fall Vegetables
Serves 8

1 medium butternut squash, peeled, seeded, and cubed
12 red potatoes, quartered
2 red onions, quartered
8 carrots, halved lengthwise and cut into 2 inch pieces
6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Salt & pepper

Preheat oven to 450 degrees.

Divide vegetables and garlic between two rimmed baking sheets.

 

Toss with oil and sprinkle with salt & pepper. Continue reading

Life-Changing Pizza Dough

Okay, lean in close because I’m not really sure I’m allowed to say this.

I think frozen pizzas are good.

Okay, and I’m totally not being paid to say this, but I like, really like DiGiorno’s. I mean, you can agree, I’m sure. When you’re really hungry and you just need as many carbs going into your stomach as possible, pizza is what you want. As much as I love a DiGiornio or takeout ‘za (short for pizza, duh), I think this dough has got everyone else beat. I prefer it to any other crust I’ve had. By far. And I fancy myself a glutton carbs expert.

Life-Changing Pizza Dough
Makes 2 pizzas

2 and 3/4 cups warm water
2 and 1/4 teaspoons instant yeast
4 cups bread flour
1 and 1/2 teaspoons salt
2 tablespoons olive oil

Preheat oven to 500 degrees. Pour warm water into a large bowl and sprinkle yeast over top. Add flour, salt, and olive oil and mix until a dough is formed. Remove from bowl and knead on a floured surface for 5 minutes. Transfer to a lightly oiled bowl. Cover and allow to sit for 2 hours.

Transfer the dough to a lightly floured work surface.  Form dough into 2 round balls. Cover with a damp cloth for 10 minutes.

Shape or roll dough into desired shape on a corn meal-sprinkled surface. Continue reading