Ham and Spinach Strata

My friend Melissa posted this recipe on her blog recently. I haven't tried it yet, but I think it looks delish, so I thought I would share it here. She listed the actual recipe, and then improvised here and there--those minor changes are in italics. I am excited to try it!

3 or 4 large day-old croissants we used 4
2 tablespoons butter
1 cup finely chopped onion
8 ounces fresh baby spinach leaves, chopped
2 cups grated sharp cheddar
3/4 cup diced ham we used 1 1/2 cups
6 eggs
2 1/4 cups half-and-half
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil

1. Butter a 9- by 13-inch casserole. Using a serrated knife, cut the croissants into 3/4- to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside for now.

Easy, yummy pasta

I have a stuffed shells recipe that is really good--but time consuming to make. So when my friend sent me this recipe, I thought we'd give it a try. It has the same good flavor as the shells and is SO much easier. It's become a regular on our menu. We think it's really good.

Baked Spaghetti

Mix these ingredients together and place in a 9x13 baking dish:
12 oz angel hair pasta, cooked
1 egg
1 C parmesan cheese
2 T chopped basil

Mix these together and place on top of the pasta.
1 lb hamburger, cooked

Lean 'N Green Chili

This recipe is flavorful, unique, and reliable. It's also low fat, low cholesterol, and low calorie. I've put a lot of the ingredients together in ziplock bags and put it together at a friend's house before. Might I suggest ending the meal with some giant ripe strawberries that are at the store right now and dipping them in powdered sugar? So perfect.

8 (6-inch) corn tortillas, divided
2 tsp vegetable oil, divided
1-2 medium poblano chile peppers or 1 green bell pepper, chopped
1/2 cup chopped onion
1 lb. boneless, skinless chicken breasts, cut into pieces
1 tsp ground cumin
1 garlic clove, pressed
2 (14.5 oz.) cans fat free chicken broth
2 (15 oz.) cans pinto beans, drained and rinsed
1 1/4 cups salsa verde or 1 (10 oz.) can green chile enchilada sauce
2 Tbsp snipped fresh cilantro