Today's featured recipe for two may not have a lot of nutritional value, but it certainly wins the honorary title of being sinfully good when it comes to taste.  And I would expect nothing less from a recipe filled with cheese, cream and buffalo wing sauce.  So if you are in the mood for some Fall comfort food, this is a must try.

Note, you will most likely have a few extra servings.  However, this was perfectly fine with us, because we definitely wanted more later in the week. 

Buffalo Chicken Mac and Cheese
Total Time: 1 hour
Prep: 30 minutes
Cook: 30 minutes

What you'll need
3 tablespoons butter
1/2 pound elbow macaroni
2 cups rotisserie chicken, shredded
2 cloves garlic, minced
1/2 cup Franks Red Hot Wings Buffalo Sauce, divided
1 tablespoon flour
1 teaspoon dry mustard
1 cup milk
1/4 cup heavy cream
8 ounces cheddar cheese, cut into 1-inch cubes
8 ounces shredded pepper jack cheese
1/3 cup sour cream
1/2 cup plain panko bread crumbs

1. Preheat oven to 350 degrees F.  Grease a small (8 x 8) baking dish.
2. Cook pasta according to package directions; drain.
3. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium heat. Stir in shredded chicken and garlic; cook for about 2 minutes.
4. Stir in 1/4 cup buffalo sauce; simmer until slightly thickened, about 1 minute.
5. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour and mustard; mix until smooth. Whisk in milk and cream, then add the remaining 1/4 cup buffalo sauce; stir until thick, about 2 minutes.
6. Add cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
7. Spread half of the macaroni along the bottom of the baking dish.  Top with chicken mixture and the remaining macaroni. Pour cheese sauce evenly on top.
8. Sprinkle bread crumbs over the top of the macaroni.
9. Bake until bubbly, about 30 minutes.  Let rest before serving.  Enjoy!
Recipe adapted from
Happy Monday everyone! Today I'm featuring a deliciously comforting casserole for two that will certainly help get your week started on a tastefully good note. 

The total cook time is a bit long, so if you are in a hurry you can cut the prep time in half by using rotisserie chicken instead of chicken breasts.  I also like to prep this dish over the weekend, and then I have something to quickly toss in the oven during the week.  No matter how you decide to bring this dish to life, you're going to love its creamy and delightful flavors.  Enjoy!

Chicken and Rice Casserole
Total Time: 55 minutes
Prep: 20 minutes
Cook: 35 minutes

What you'll need
1/4 medium onion, diced and sauteed 
2 boneless skinless chicken breasts, diced and cooked (or to save on prep time -- 2 cups rotisserie chicken, diced)
1-2 cups fresh green beans, cut into 1-inch pieces 
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can diced pimentos, drained
1 (10-ounce) can condensed cream of celery soup
1/2 cup skim milk
1 box (about 6-ounces) long-grain and wild rice, cooked according to package directions
1/2 cup shredded cheddar cheese 
salt and pepper

1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, combine ingredients; mix well.  
3. Pour into a greased baking dish.
4. Bake uncovered for 35 minutes or until bubbly and green beans are tender.
5. Serve and enjoy!
Recipe adapted from the
With a title that contains beef, casserole and fried onions, I'm sure you can imagine how delectably comforting today's featured recipe is.  To be honest, there isn't much more than I can say about this dish other than, you've got to try this creamy, crunchy and hearty casserole delight. 

Note, while I've scaled the recipe down for two, this casserole does freeze well, so you can easily double, freeze and enjoy the leftovers at a later date. 

Beef Casserole Topped with Crispy Fried Onions 
Total Time: 55 minutes
Prep: 20 minutes
Cook: 35 minutes

What you'll need
For the Casserole
1 cup uncooked medium sized shell pasta
1 tablespoon olive oil
1/2 cup sweet onion, chopped
1/2 cup green bell pepper, diced
1 teaspoon garlic, minced
1/2 pound lean ground beef
1/2 can (8 ounces) stewed tomatoes
1 (4 ounce) can tomato sauce
1/2 teaspoon Cajun seasoning
1 can cream of onion or cream of mushroom soup
1 1/2 - 2 cups of French's French Fried Onions

For the side dish: Roasted Cauliflower
1/2 head of cauliflower, cut into florets
1 tablespoon olive oil
salt and pepper

1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions. 
3. Use an oven safe skillet or grease a small casserole dish.
4. Heat olive oil over medium high heat in a skillet; saute onion and bell pepper until softened, about 5 minutes. 
5. Add garlic and cook another minute.  Stir in ground beef; cook, breaking up the meat, until browned. Drain off any excess fat if needed.  Add the cajun seasoning and mix well.  
6. Using a pair of kitchen shears, chop the stewed tomatoes (or you can used diced tomatoes if preferred) in the can and add to the skillet along with the tomato sauce; bring to a boil, reduce and simmer, stirring occasionally, for about 10 minutes or until reduced and thickened. 
7. Stir in the soup and pasta until well blended.
For the side dish
1. Place cauliflower in a plastic bag with olive oil, salt and pepper.  
2. Make sure bag is securely sealed.  Shake until cauliflower is evenly coated in oil and seasonings. 
3. Spread cauliflower onto a baking sheet
4. Bake cauliflower and casserole (covered) for 30 minutes.  
5. Remove and scatter French fried onions over the top of the casserole and return to the oven (uncovered) for about 5 minutes, or until lightly browned.
6. Serve and enjoy!
Recipe adapted from Deep South Dish
There isn't much more that I can say about this dish other than, it's fantastic.  The combination of rice, vegetables and panko encrusted chicken all smothered in a light alfredo sauce certainly makes for one delectable dinner.

Alfredo Chicken, Vegetable and Rice Bake
Total Time: 60 minutes
Prep: 30 minutes
Cook: 30 minutes

What you'll need
For the chicken
2 boneless, skinless chicken breasts 
1/4 cup shredded parmesan cheese
1 cup panko bread crumbs (I used Italian Style Panko Bread Crumbs)
1 tablespoon Italian flat leaf parsley, finely chopped 
1 garlic clove, chopped
1/4 cup flour
1 egg
1 tablespoon butter

For the bake
1 cup uncooked rice (white or brown)
1/2 can yellow corn, drained
4-5 asparagus stalks 
1/2 pint cherry or grape tomatoes, quartered 
2 panko encrusted chicken breasts 
1/2 cup light alfredo sauce 
3 scallions, sliced 

1. Preheat oven to 375 degrees F.
2. Cook rice according to package directions.
3. In a small mixing bowl, combine panko bread crumbs, parsley, garlic and parmesan.  Mix well. 
4. In a separate shallow dish, whisk the egg.  In a third shallow dish add the flour.
5. Dredge chicken in flour, then transfer to the egg mixture and finally dip chicken in the panko mixture until it is well coated. 
6. In a medium skillet, melt butter over medium heat.  Increase heat to high and add chicken breasts.  Cook chicken until it is browned on both sides, about 2 minutes per side.  Remove chicken from heat and set aside. 
7. Line the bottom of a small greased baking dish with rice.  Top rice with a layer of corn and a layer of asparagus. 
8. Add browned chicken breasts.  Top chicken with diced tomato.
9. Drizzle alfredo sauce over the entire dish. 
10. Bake for 30-35 minutes or until chicken is cooked through. 
11. Garnish with scallions.  Serve and enjoy!
In our household, we can always use some extra greens in our diet, and this Cheese Tortellini and Vegetable Casserole helps us achieve exactly that without having to skimp on taste. 

I know the ingredient list appears long, but don't let that scare you away from making today's recipe for two.  I promise this casserole dish is still easy to make and worth every ingredient.

Cheese Tortellini and Vegetable Casserole
Total Time: 60 minutes
Prep: 30 minutes
Cook: 30 minutes

What you'll need
9-ounce package refrigerated cheese filled tortellini (I used whole wheat)
3 ounces regular cream cheese or light cream cheese, cubed and softened
1/2 cup carrot matchsticks 
1/2 cup broccoli florets 
1/2 cup quartered cherry tomatoes
1/4 sweet or white onion, diced 
1/2 small red or green bell pepper, chopped
1/2 cup sliced fresh mushrooms
1 tablespoon margarine or butter
1/4 cup chicken broth
1/2 teaspoon dried oregano, crushed
1 teaspoon all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 cup milk
grated Parmesan cheese

1. Cook tortellini according to package directions, adding the broccoli florets during the last 2 minutes of cooking; drain.
2. Heat butter in a large skillet over medium heat. Add mushrooms, onion and bell pepper.  Cook, stirring occasionally, for about 5 minutes.  Remove from skillet.
3. In a medium mixing bowl, combine chicken broth, oregano, flour, garlic salt, and pepper.  Mix well. 
4. Add the chicken stock mixture to the skillet along with milk. Cook and stir until thickened and bubbly.
5. Add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. 
6. Add pasta mixture, mushrooms, carrots, onion, bell peppers and tomatoes to the skillet. Toss to coat. Transfer to an ungreased small baking dish.
7. Bake, covered, at 350 degrees F for 30 to 35 minutes or until heated through. Stir mixture and garnish with Parmesan cheese. 
8. Serve and enjoy!
Recipe adapted from Better Homes and Gardens 
Put your Thanksgiving leftovers to good use by baking them all together in a comforting post-Turkey-Day Casserole.  You'll end up with stuffing, mashed potatoes, green beans and turkey all in one bite.  And what's not to love about that?

Thanksgiving Casserole
Total Time: 45 minutes
Prep: 5 minutes
Cook: 40 minutes

What you'll need
mashed potatoes
green beans 
1 can 98% fat free cream of celery soup 
cheddar cheese (optional)
browned bread crumbs (optional)
salt and pepper

1. Preheat oven to 350 degrees F. 
2. In a small baking dish, line the bottom with a layer of stuffing.  Then, add a layer of mashed potatoes.

3. Sprinkle on a layer of green beans and a layer of turkey. 
4. Top with cream of celery soup.  If desired, sprinkle with shredded cheddar cheese and/or browned breadcrumbs.  Season with salt and pepper. 
5. Bake for 40 minutes, or until soup begins to bubble.  
6. Serve and enjoy!
Instead of serving a traditional sandwich style cheeseburger, I'm mixing things up with today's featured recipe for two -- Cheeseburger Casserole Bowls.  The creamy burger casserole is topped with diced, seasoned and toasted hamburger buns.  Alternatively, you can finely dice the hamburger buns to create bread crumbs that can be browned and sprinkled on top.

No matter how you slice it, you'll end up with a dinner that looks and eats like a casserole, but tastes like a cheeseburger.  Yum!

Cheeseburger Casserole Bowls
Total Time: 40 minutes
Prep: 5 minutes
Cook: 35 minutes

What you'll need
1/2 pound lean ground beef
1/2 onion, diced
2 cups cream of mushroom soup
1/4 cup skim milk 
2 hamburger buns 
1 teaspoon seasoned salt
1 teaspoon garlic salt
shredded cheddar cheese
favorite burger toppings (optional)

1. Preheat oven to 350 degrees F.
2. Dice hamburger buns into 1-inch cubes.

3. Season the buns with seasoned salt, garlic salt and pepper. 
4. Spread the seasoned bun cubes across a baking sheet.  Bake for 10 minutes. 
5. While the buns are baking, cook the lean ground beef and onion in a medium skillet over medium-high heat, about 5 minutes. 
6. Stir in cream of mushroom soup and milk.  Mix well and simmer for 10 minutes. 
7. Divide the meat mixture in half, and scoop each half into an oven safe bowl.  Top with baked buns and shredded cheese. Bake for an additional 10 minutes or until cheese is melted. 
8. If you are really in the cheeseburger spirit, garnish with your favorite burger toppings.  
9. Serve and enjoy!
Today's featured recipe for two is a dish that I have enjoyed since I was a kid, it was the first dish I ever made as a teenager, and it is my favorite go-to meal as an adult.  

I honestly can't imagine how many times I have eaten this casserole.  It was a staple dinner in my house when I was growing up, and it's a staple dinner in my new home with my husband.  I hope you enjoy it as much as my family and I have.

Creamy Noodle Casserole
Total Time: 50 minutes
Prep: 20 minutes
Cook: 30 minutes

What you'll need
2 cups of your favorite pasta noodle, cooked
1/2 pound lean ground turkey or lean ground beef (I used extra lean ground turkey.  A 1/2 pound contains 3 grams of fat and 240 calories)!
1/4 sweet onion, diced
1/2 green pepper, diced
1/2 cup milk 
1 cup shredded cheddar cheese
1 can 98% fat free cream of chicken soup 
1 cup browned bread crumbs
salt and pepper

1. Preheat oven to 350 degrees F.
2. In a large skillet add ground turkey, onion and bell peppers.  Break down meat into small pieces.  Cook on medium for 5-10 minutes or until ground turkey is cooked through.

3.  Add cream of chicken soup, milk and cheese.  Heat on low until cheese is melted, stirring occasionally.
4. Add cooked pasta to the soup mixture.  Stir until noodles are evenly coated.  Season with salt and pepper. 
5. Transfer casserole to a small baking dish.  Sprinkle bread crumbs on top of noodles.  
6. Cover with aluminum foil and place in the oven for approximately 30 minutes or until casserole starts to bubble. 
7. Serve and enjoy!
*Note -- when I want to mix things up a bit, I'll use rotisserie chicken instead of ground turkey, or I'll leave the meat out all together.  No matter how you do it, it always tastes great.
There is nothing I love more than the comfort of a good pasta dish.  And today's recipe for two gives me just that.  It's warm, hearty and delicious.  Plus, the ground Italian sausage provides lively flavors, and the zucchini gives this dish a wonderful crunch, making it -- what I believe to be -- the total pasta package!

Pasta Casserole
Total Time: 30 minutes
Prep: 20 minutes
Cook: 10 minutes

What you'll need
2 cups penne or rigatoni pasta, uncooked
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
8 ounces ground Italian sausage (you can use lean turkey sausage if you want to cut down on fat and calories)
1/2 zucchini (or 1/4 zucchini and 1/4 yellow squash)
1 leek, diced
1/4 cup white wine
1/4 cup chicken stock 
2 tablespoons basil, chopped
1 tablespoon ricotta cheese or Boursin cheese (optional)
salt and pepper

1. Preheat oven to 350 degrees F. 
2. Cook pasta according to package directions. 
3. In a medium skillet saute sausage over medium heat until it is cooked through.
4. Stir in leek and zucchini.  Saute for 1 minute. 

5. Turn heat to high, add wine.  Stir until wine is evaporated. Add chicken stock and stir until it is slightly reduced.  Return heat to medium and simmer for 1 to 2 minutes. 
6. Add basil, marinara and 1/2 cup shredded mozzarella cheese.  Mix well.  
*Note -- you can also mix in 1 tablespoon of Boursin cheese or ricotta cheese for a little extra flavor.
7. Stir in cooked pasta.  Mix well until noodles are evenly coated in sauce.  Season with salt and pepper to taste. 
8. Transfer to a casserole dish and top with 1/2 cup mozzarella cheese. 
9. Bake for 8 to 10 minutes or until heated through. 
10. Serve and enjoy!
Today's featured one-pot meal combines pork, chorizo sausage rice and vegetables to create a mini fiesta in every bite.  However, the real party comes after dinner when you have little to cleanup and lots of time to enjoy your evening. 

Tex Mex Casserole
Total Time: 32 minutes
Prep: 2 minutes
Cook: 30 minutes

What you'll need
4 ounces ground pork
1 chorizo sausage 
10 ounce can diced tomatoes and green chilies
1/2 cup frozen corn kernels
1 red pepper, diced
1 cup uncooked Spanish rice 
1/2 cup shredded cheddar cheese 
1/2 cup water 
1 tablespoon olive oil 

1. In a medium Dutch oven or pot heat olive oil over medium heat.  Add ground pork and chorizo sausage. Continue to break up meat while cooking for approximately 5 minutes. 

2. Add red bell pepper, diced tomatoes and green chilies (I like to use Rotel), rice and water.  Mix well. 
3. Bring mixture to a boil.  Cover and reduce heat to low.  Let simmer for 20 minutes. 
4. Add cheese and corn.  Mix well.  Heat for an additional 5 minutes. 
5. Serve and enjoy!
* Tip -- if you'd like to make this dish a little spicier add 1 teaspoon of chili powder when you are browning the ground pork and chorizo sausage.