Showing posts with label Main Dish - Casseroles. Show all posts
Showing posts with label Main Dish - Casseroles. Show all posts

April 24, 2013

Freezer Meal Swap - October 2012

Both of these recipes were easy to throw together and both were delicious. The Baked Potato Casserole was delicious but required more baking time because I didn't get it all the way thawed prior to baking. I HIGHLY recommend making sure it is completely thawed. It will not only decrease the cook time but it will help the potatoes cook better.

If you think you don't like Dijon mustard, the Chicken with Dijon Glaze is still worth a try. PE dislikes all mustard but he enjoyed this recipe. One adjustment I made was with the salt. I used 1/2 Tbsp kosher salt because 1 Tbsp regular salt seemed like WAY too much to me.

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Chicken with Dijon Glaze
adapted from Julia’s Healthy Italian
Print Recipe

2 lbs chicken thighs, skinless boneless, washed
4 garlic cloves, minced
1/4 cup chopped parsley
1/2 Tbsp Kosher salt
1 tsp pepper
1/3 cup Grey Poupon dijon mustard
1/4 cup balsamic vinegar
1 Tbsp sugar
1/4 cup olive oil
1 tsp dried rosemary

Add all ingredients to a zip top gallon bag. Remove air and seal bag. Massage chicken until well coated. Let it sit in bag, the longer the better, 10 minutes, an hour, a few hours, overnight, whatever you have to spare. Bake in a single layer (with juices and all) at 450 for 40 minutes.

If you'd like to change it to boneless skinless chicken breasts, simply bake at 350 for 30 minutes and the center is no longer pink.

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Baked Potato Casserole
from FabuLESS Freezer Recipes
Print Recipe

1 pkg frozen diced potatoes
6 slices of bacon cooked and crumbled
2 cups shredded cheddar
1 cup sour cream
2 bunches of green onion, chopped (sautéed in bacon)
salt and pepper to taste

Fry bacon and sauté sliced onions. Let cool. Mix all ingredients. Place in bag.

To serve: Thaw. Place in baking dish and bake for 30 minutes at 325.

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April 27, 2012

Freezer Meal Group - March 2012


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Turkey Meatloaf
from Sparky
Print Recipe

1 lb ground turkey
1 lb pork sausage
2 carrots, diced or shredded
2 potatoes, shredded
1 onion, diced
3-4 garlic cloves
2 eggs
2 cups oatmeal
2-3 cup ketchup or barbecue sauce, divided

Combine ground turkey and sausage. Add carrots, onion, and garlic; stir until combined. Add eggs; combine. Add oatmeal and 1 cup ketchup/barbecue sauce; combine.

Option 1 - Spread in casserole dishes, bread pans, muffin pans, whatever you would like. Bake at 350 for 45 minutes (adjust according to pan) or until almost done. Remove from oven, pour ketchup/barbecue sauce over the top and return to oven until internal temperature reaches 160.

Option 2 - Form into loaf. Place in slow cooker sprayed with cooking spray. Cook on low for 4-6 hours. 30 minutes before serving spread barbecue sauce or ketchup on the meatloaf the final 30 minutes of cooking.

Servings: 8 • Size: 1 slice • Old Points: pts • Points+: 12 pts
Calories: 466 • Fat: 24 g • Carb: 37.8 g • Fiber: 2.8 g • Protein: 23.2 g

**Nutrition is figured using 1.5 cups Famous Dave’s Barbecue Sauce and 93% lean Ground Turkey

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Broiled Tilapia with Thai Coconut Curry Sauce
from skinnytaste
Print Recipe

1 tsp dark sesame oil, divided
1 Tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce
1 Tbsp brown sugar
2 tsp Asian fish sauce
1 (14 ounce) can light coconut milk
1/4 cup chopped fresh cilantro
6 (4 ounce) tilapia fillets
salt
cooking spray

Preheat broiler. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Servings: 6 • Serving Size: 1 piece fish plus sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 225.2 • Fat: 6.9 g • Protein: 35.5 g • Carb: 5.6 g • Fiber: 1.1 g

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April 26, 2012

Freezer Meal Group - October 2011

For October I made Taco Spaghetti and Healthy Turkey Burgers. I have made the Healthy Turkey Burgers before. The last time I made them I used dried parsley and breadcrumbs that had been sitting in my pantry (while not expired they were not "fresh"). This time I used fresh parsley and I made my own breadcrumbs. To do this I filled a baking sheet with bread odds and ends from my refrigerator and baked them at 270 until they were dry. (I used some hamburger buns and bread ends no one wanted to eat.) Once dry I tossed them in the blender and blended until there were no large chunks. They were so much better than the breadcrumbs I purchased. Just to not have the stale bread smell was worth it.

The Taco Spaghetti was quite tasty and it was easy to put together even though I had to cook the noodles and meat. I put the lettuce and tomatoes on the table so everyone to could add the amount they wanted. I think the addition of the lettuce and fresh tomato is a must. Those additions made the meal for me.

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Taco Spaghetti
from Food.com
Printable Recipe

10 ounces dried spaghetti (Ronzoni Smart Pasta)
1 lb ground beef (5% Fat)
1 large onions, chopped
3/4 cups water
1 (1 1/4 ounce) envelopes taco seasoning mix
1 1/2 cups colby jack cheese or cheddar cheese, shredded
1 cup salsa
1 (4 1/2 ounce) cans diced green chili peppers
4 cups lettuce, shredded
1 medium tomatoes, chopped

Cook pasta according to package directions, drain. Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven. Drain off fat. Stir in water and taco seasoning mix. Bring to boiling and reduce heat. Simmer, uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers. Pour contents into lightly greased casserole dish. Cover with plastic wrap and then aluminum foil, label and freeze up to 3 months.

To serve. Defrost in refrigerator. Remove aluminum foil and plastic wrap. Recover with aluminum foil and bake in a 375 oven for 1 hour or until heated through, stirring once about halfway through baking time. Sprinkle with 1/2 cup shredded cheese. Top with lettuce and chopped tomato. If desired, pass broken tortilla chips and dairy sour cream as additional toppings.

Servings: 6 • Size: 1/6 • Old Points: 7 pts • Points+: 8 pts
Calories: 346 • Fat: 11.3 g • Carb: 13.2 g • Fiber: 4.6 g • Protein: 29.9 g

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Healthy Turkey Burgers
from Food.com
Printable Recipe

1 1/2 lbs ground chicken or 1 1/2 lbs ground turkey
3/4 cup plain breadcrumbs
1/2 cup applesauce
1/2 cup yellow onions, minced
1/2 cup parsley, chopped
1 1/2 tsp Worcestershire sauce
1 1/2 tsp lemon juice
1 1/2 to taste salt and pepper

Combine all ingredients and shape into patties. Grill, broil or saute about 4 to 5 minutes per side.

For Freezing:
Once burgers are formed, flash freeze on wax paper and a cookie sheet. When patty is firm, place in a gallon freezer bags. To serve, thaw in refrigerator over night. Grill or pan fry to prepare.

Servings: 6 • Size: 1/6 • Old Points: 5 pts • Points+: 5 pts
Calories: 224 • Fat: 8.4 g • Carb: 12.2 g • Fiber: 2.5 g • Protein: 23.1 g

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April 16, 2012

Freezer Meal Group - December 2011

Now that I have caught up on my WLB posts, I will catch up on Freezer Meal Group posts. First I will get all of my recipes posted and then I will post the recipes from other group members. I won't be posting all the recipes though because I was sort of a slacker face who was extremely disorganized and misplaced some of them. I will post all the ones I have not misplaced.

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Chicken Posole Stew in the Slow Cooker
from Cook at Home
Printable Recipe

4 boneless chicken breasts or the equivalent in tenders
2 cans hominy, rinsed and drained
3 cups chicken broth
2 cans diced tomatoes, undrained
3 carrots, sliced thin
3 green onions, sliced
3 cloves garlic, minced
1 Tbsp cumin
2 tsp chili powder
1 tsp oregano
1/4 tsp cayenne pepper, or to taste
1 tsp salt, or to taste
pepper to taste

Put the chicken in the bottom of the slow cooker. Add the other ingredients on top, stirring to combine. Cook on high 5-6 hours or low 7-8 hours. Remove the chicken and shred with a fork. Return to the pot. Serve with tortilla chips and cheddar cheese, if desired.

To freeze: Combine all ingredients in a zip top freezer bag. Freeze.
To cook: Defrost in refrigerator. Pour contents in to slow cooker and cook as directed above.

Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 5 pts
Calories: 226 • Fat: 4 g • Protein: 24.1 g • Carb: 21.8 g • Fiber: 4.1 g

**The nutrition is figured without the addition of tortilla chips and cheddar cheese.

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Beef and Black Bean Taco Bake from Eat at Home
Printable Recipe

1 lb. ground beef, browned
1 can black beans, drained and rinsed
1 jar of black bean and corn salsa
6-10 tortillas, corn or flour, cut into bite sized pieces
2 cups cheddar or Mexican blend cheese, shredded
extra cheese for the top, if desired

Mix all the ingredients together in a large bowl. Pour into a 9×13 casserole dish that has been sprayed with cooking spray. Cover and bake at 350 for 30-45 minutes.

To freeze: Cover with plastic wrap and then aluminum foil. Freeze.
To cook: Defrost in refrigerator. Remove foil and plastic wrap. Replace foil and bake at 350 for 30-45 minutes or until heated through.

Servings: 6 • Serving Size: 1/6th • Old Points: 8 pts • Points+: 10 pts
Calories: 408 • Fat: 9.9 g • Protein: 39.2 g • Carb: 39 g • Fiber: 8.7 g

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September 29, 2011

Freezer Meal Group - Pizza Pasta Casserole

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Pizza Pasta Casserole
from Freezer Meal Swap
Printable Recipe

2 lbs ground beef
1 lg onion, chopped
2 (28 oz) jars spaghetti sauce
1 (16 oz) pkg spiral pasta
4 cups shredded mozzarella cheese
8 oz sliced pepperoni and/or Canadian bacon

Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together until ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9x13 baking dishes with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle with cheese and top with pepperoni and/or Canadian bacon. Cool if needed, then cover and freeze.

To cook: Thaw casserole in the refrigerator overnight. Bake at 350 for 35-40 minutes or until heated through.

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September 26, 2011

Freezer Meal Goup - Jose's Lasagna

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Jose’s Lasagna
from Freezer Meal Swap
Printable Recipe

1 1/2 lb. hamburger
1 lg. onion, chopped
1 tsp salt
1 tsp pepper
1 1/2 tsp cumin
1/4 tsp red pepper
1 Tbsp chili powder
2 cups stewed tomatoes
tortillas
2 cups cottage cheese
1 cup cheese, grated

Combine hamburger, seasonings, and tomatoes; cook until meat is well done. Line the bottom of a 12” Dutch oven with tortilla shells. Spoon half of meat mixture over shells, then spread 1 cup cottage cheese and 1/2 cup cheese. Place another layer tortillas over cheeses. Spread the rest of the meat mixture over tortillas. Spread cottage cheese and grated cheese over meat mixture. Bake for 30 minutes at 350-375. Serve topped with chopped olives, onions, green pepper, and grated cheese.

From frozen: Thaw, then cook for 30 minutes at 375. Top with onions, green pepper, and grated cheese. Sour cream, olives and salsa could also be added.

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September 19, 2011

Freezer Meal Group - Baltimore and Ohio Railroad Cornbread Pie

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Baltimore and Ohio Railroad Cornbread Pie
from Freezer Meal Swap
Printable Recipe

Meat Mixture:
1 lb. ground beef
1 can tomato soup
1 can green chilies, diced
1 can corn, drained
1 onion, chopped

In a large skillet brown ground beef, add onion and cook until hamburger is no longer pink. Add remaining ingredients and mix well.

Cornbread Batter:
2 small boxes Jiffy Cornbread Mix
2 eggs
2/3 cup milk

Mix all ingredients. In a 13x9 inch pan spread meat mixture evenly across pan. Pour cornbread batter evenly over meat mixture. Bake on 350 for 20-30 minutes or until toothpick inserted in center comes out clean.

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April 11, 2011

Recipe Report - April 11

Turnip Slaw
The coop provided us with turnips awhile ago. Since I can't name another time I have eaten turnips, I had to find a recipe for how to serve these. A lot of the recipes were for au gratin style (cheese, cream, etc.). Not that there is anything wrong with that but I wanted a healthier alternative. I settled on this turnip slaw recipe. It was delicious. This was a great way to start out with turnips. Considering PE and I do not generally like cole slaw it was surprising that we both enjoyed it. My Auntie C. REALLY enjoyed it as well.

Sour Cream Noodle Bake
I don't think I need to mention again how much I love the Pioneer Woman but I will anyway. I LOVE Ree! She makes me laugh and she always provides good recipes. This was a big hit. I made it one weekend for lunch. I added a little garlic powder and garlic salt (we love garlic in our house) but other than that I followed her recipe.

Teriyaki Honey Chicken
Oh my goodness was this delicious! I really loved the flavor of this. We cooked it on the indoor grill and I CANNOT wait to grill them outside. My mouth is watering just thinking about it. Oh the deliciousness. We served it with coconut rice. Yummy.

Lentil and Wild Rice Soup
I have heard from several coworkers how delicious lentils are. I had also read about how nutritious they are. So I purchased some then set to work finding recipes. As soon as I saw this one I had to try it. . . .I love wild rice. As it was cooking it smelled so amazing. Even with the fantastic aroma I was a little concerned that PE and Moo might not enjoy it, but they both devoured it.

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Click links below for printable recipes:

Turnip Slaw
Sour Cream Noodle Bake
Teriyaki Honey Chicken
Lentil and Wild Rice Soup

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March 24, 2011

Recipe Report - March 22 plus 2 days

Again, I apologize for not posting this on Monday. Hopefully the recipe selection below will help make up for it. Enjoy!

Sour Cream Enchiladas
This is yet another wonderful recipe from Ree (The Pioneer Woman). It was pretty simple and very delicious. I made half with corn tortillas and half with flour. They were both good. The addition of chicken would be delicious too.

Cheddar Cheese Soup with Vegetables
I enjoy making this soup. It is a great way to use up vegetables. I have made this several times, each time the vegetables were a little different and each time it was fantastic.

Leftover Mashed Potato Soup
This was a great addition to our soup recipes. It is a good use for leftover mashed potatoes.

Cherry Chocolate Cookies
I have been making these for years and they are always a big hit. I don't particularly like maraschino cherries but I like these cookies. The addition of the almond extract is delightful.

Ellie's Sugar Cookies
These cookies were tasty but not as soft as I would have liked. The almond extract in the dough was perfect to go with the rather plain royal frosting.

Royal Frosting
This was fun to use. The kids and I made some heart cookies for Valentine's Day. I took some to work to share with my coworkers and they were enjoyed.

Sugar Cookies
This is Jabba's sugar cookie recipe that I have been eating for years yet never made myself. They were easy to make and not finicky. These cookies were soft and that is what I prefer in a sugar cookie.

Powdered Sugar Glaze
This glaze played the role of royal icing but had flavor and tasted delicious. I think it was a wonderful choice to pair with Jabba's Sugar Cookies.

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Click the links below for the printable recipes.
Sour Cream Enchiladas
Cheddar Cheese Soup with Vegetables
Leftover Mashed Potato Soup
Cherry Chocolate Cookies
Sugar Cookies
Powdered Sugar Glaze
Ellie's Sugar Cookies
Royal Frosting

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January 15, 2011

A Different Enchilada

I think these Spinach Enchiladas were delicious! That exact sentiment was not shared by anyone else. PE and Moo thought they were okay and Bob wouldn't even try them. I do think the tang added by a bit of sour cream was a perfect compliment. They were easy to make after work and that was the best part.

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Spinach Enchiladas
from Lynn’s Kitchen Creation

2 tablespoons of oil
1/2 onion, chopped
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup cottage cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce ( or use my homemade enchilada sauce)

Cook onion in oil for a few minutes until tender. Add garlic and cook for about 1 minute longer. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in cottage cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Bake at 375 for 20 minutes or until heated through.

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March 30, 2010

Shauna's Chicken Enchiladas

The first or second month of the freezer meal swap we ate these enchiladas and I immediately tried to get the recipe. I finally have the recipe it came attached to the enchiladas last month. I was SO excited for it. I love these enchiladas. I don't know if it is the seasoning or what but they have been wonderful both times we have eaten them.

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Shauna's Chicken Enchiladas
from Freezer Meal Group
Print Recipe

1/2 pkg frozen chicken tenders
Garlic and Herb McCormick Seasoning
16 oz. shredded colby jack cheese
10 oz can or larger of mild enchilada sauce
8 burrito-size flour tortillas

Pour two inches of water in a large skillet. Add chicken and desired amount of seasoning, then cover. Cook until chicken is tender and no longer pink. Drain chicken and chop to desired consistency. Reserve the chicken stock and freeze for use in your own recipe at a later date. If you want to take the easy way out use canned chicken, but it is not as good.

To assemble enchiladas: Grease a 10x13 baking dish. Take a tortilla and place a desired amount of sauce in center. Using a circular motion spread sauce out to edges (like pizza sauce). Place desired amount of chicken lengthwise down the middle. Sprinkle desired amount of cheese on top of chicken. Fold sides in, and then roll-up from bottom (this will keep everything from running out). Put enchiladas in pan until all eight are side by side. Six fit best but if you squish them, all eight fit nicely. Pour remaining sauce over enchiladas and sprinkle top with remaining cheese. Bake at 350 for 25-35 minutes, until cheese is melted and enchiladas are warmed through.

Freezer directions: When assembled cover with aluminum foil and freeze. To bake from frozen, keep covered and bake on 350 for 35 minutes, then uncover and bake 10-15 minutes, until cheese is melted and enchiladas are warmed through. If baking from thawed follow the directions for baking fresh.

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March 28, 2010

Baked Spaghetti

PE and the kids ate this one night when I was not home (I can't remember where I was). He and the kids liked it other than he said it had too many olives. He would like to make it again without the olives. I had some for lunch one day and it reheated well and tasted great. It had a bit of a pizza smell and taste to it.

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Baked Spaghetti
from Freezer Meal Swap
Print Recipe

1 cup onion, chopped
1 cup green pepper, chopped
1 Tbsp butter or margarine
1 (28 oz) can tomatoes, undrained, cut up
1 (2 oz) can sliced olives, drained
2 tsp oregano
1 lb ground beef, browned and drained
1 (12 oz) pkg spaghetti, cooked and drained
2 cups cheddar cheese, shredded
1 (10 oz) can cream of mushroom soup
1/4 cup water
1/4 cup Parmesan cheese

Preheat oven to 350. In large skillet, saute onion and pepper in butter until tender. Add tomatoes, olives, oregano, and hamburger. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9 dish. Top with half of the vegetable mix. Sprinkle with 1 cup cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan. Bake uncovered for 35 minutes.

Freezer directions: Prepare as directed. Cover with plastic wrap and aluminum foil. Freeze. Thaw overnight. Remove plastic wrap and aluminum foil and bake at 350 for 35-40 minutes or until heated through. OR from frozen, bake 45-55 minutes or until heated through.

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March 27, 2010

Ham & Potato Bake

I went out with A1, SS, SS's sister, and SS's other friend for SS's birthday last week. We ate at a delicious Mexican restaurant and then went to see The Bounty Hunter. I know that the critic buzz out there isn't very good for it but we all enjoyed it and laughed our bums off. While I was out with the girls, PE and the kids ate Ham & Potato Bake from the freezer meal swap. He and the kids all said it was delicious. I had some today for lunch and it was tasty up until I got a gooby bite of cream of mushroom soup. I use to love that stuff but since I haven't cooked with it for so long it was very strong and thick--not completely bad. I would eat it again but if I make it I will find a cream of mushroom substitute.

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Ham & Potato Bake
from Freezer Meal Swap
Print Recipe

8 potatoes, thinly sliced
1 cup onion, chopped
1 cup celery, chopped
2 Tbsp butter
2 cans cream of mushroom soup
shredded cheese
16 oz cubed fully cooked ham (approximately 2 cups)

Put potatoes in pot cover with water and cook until tender; drain. In a skillet saute onion, celery, and butter. Add to potatoes. Spray 2 qt baking dish. layer 1/2 potato mixture, 1/2 ham, sprinkle with cheese. Top with remaining potato mixture and ham. Spread soup and sprinkle cheese on top. Bake at 350 for 30-35 minutes.

From frozen: Thaw in refrigerator overnight. Bake uncovered at 350 for 35-40 minutes.

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March 22, 2010

Freezer Meal Group - January

I can't believe I forgot to post this. This is my freezer meal for January. I always put on my label that the recipes can be found online, not very nice of me to forget to add them.

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BBQ Beef & Bean Cornbread Casserole
from Cooking During Stolen Moments
Print Recipe

Homemade Barbecue Sauce:
1 1/2 cups ketchup
1/2 cup brown sugar
1/4 cup Worcestershire sauce
2 Tbsp honey
2 tsp salt
1 tsp cumin
1 tsp chili powder
1/2 tsp allspice
1/2 tsp crushed red pepper flakes
1/2 tsp pepper

Combine all BBQ sauce ingredients in a small bowl and set aside.

Beef & Bean Combination:
1/2 lb dried beans (pinto or kidney)
1/2 – 1 lb ground beef
1 onion, diced
salt and pepper to taste
optional: 1/2 diced green pepper, 1 diced celery stalk, 1 shredded carrot
2 cups barbecue sauce (homemade or from a bottle)

Soak beans overnight and cook until done. Brown ground beef with onions and any optional ingredients, and salt and pepper to taste. Drain. Combine beans and beef. Add reserved BBQ sauce and stir to coat all. Pour into a 13×9 casserole dish.

Cornbread:
3/4 cup corn meal
1 1/4 cups flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
1/2 cup vegetable oil, melted butter, or meat drippings

Combine all dry ingredients. Stir in remaining ingredients until moist. Spoon over beef and bean filling. Bake at 400 for 30-35 minutes.

From frozen: Thaw in refrigerator overnight. Bake covered for 30 minutes or until heated through.

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January 24, 2010

I Almost Forgot

I also made Lasagna with inspiration from The Pioneer Woman. It was the most awesome thing! It remained in a lovely square once sliced and placed on a plate. That has never happened for me before. Okay, so I have only made lasagna one or two times before but I will now be making it a lot more often.

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Lasagna
from The Pioneer Woman Cooks
Print Recipe

1 1/2 lbs ground beef
1 lb sausage
2 cloves garlic, minces
2 (14.5 oz) cans Italian stewed tomatoes
2 Tbsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
3 cups lowfat cottage cheese
2 beaten eggs
1/2 cup grated (not shredded) Parmesan
2 Tbsp dried parsley
1 tsp salt
1 lb shredded mozzarella cheese
1 (10 oz.) pkg. lasagna noodles

Bring large pot of water to boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain the fat. Add tomatoes, tomato paste, 2 Tbsp parsley, and salt. Set aside. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more Tbsp parsley, and 1 more tsp salt. Stir together well. Set aside. Cook lasagna noodles until "al dente" (not overly cooked). Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half of the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a single layer of mozzarella cheese. Spoon a little less than half of the meat mixture over the top. Repeat, ending with meat mixture. Sprinkle top generously with Parmesan. Either freeze, refrigerate up to two days or bake immediately: 350 for 20 to 30 minutes, or until top is hot and bubbly.

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January 23, 2010

Meals from the Holiday Break

For Christmas Day or New Year's Day (sad I don't remember which) I made a Mushroom Bacon Breakfast Strata. I wanted a recipe I could prepare the day before and keep in the refrigerator overnight. This strata I found on the PW's site was perfect.

The Mushroom Bacon Breakfast Strata had excellent flavor. It was a little dry for my liking and PE didn't like it because of the mushrooms. (It is hit and miss as to whether he will like something with mushrooms or not.) I will make this again; however, I will make some minor modifications.

Another one of the days I was on vacation I made Eggnog Pancakes. I made sure to make them while PE was at work (especially after the mushroom incident) as he doesn't like eggnog. The kids and I really enjoyed them.

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Mushroom Bacon Breakfast Strata
from The Pioneer Woman Cooks
Print Recipe

10 slices bacon, cut Into 1/2" pieces
12 whole white mushrooms, sliced
8 eggs beaten
1/2 cups half-and-half
salt and pepper, to taste
4 oz cream cheese
1/2 cup grated cheddar cheese
10 oz Stacy's Simply Naked Pita Chips

Fry bacon pieces in a large skillet until done but not overly crispy. Drain on a paper towel, pour grease from skillet. Add mushrooms to skillet (don’t clean skillet first) and cook until done.Mix eggs, half-and-half, salt, and pepper. Arrange pita chips in an 8 x 11-inch baking dish. Slightly press to flatten. Tear pieces of cream cheese and evenly distribute over the top of chips. Distribute mushrooms and bacon over the top of this, followed by the cheddar cheese. Pour egg mixture evenly over all ingredients. Place into the fridge for several hours of overnight (makes a handy breakfast casserole!), then bake at 325 degrees for 20 minutes or until eggs are set. Cut into squares and serve immediately.

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Eggnog Pancakes
from Sparky
Print Recipe

2 cups flour
3 tsp baking powder
3/4 tsp salt
2 Tbsp butter
1 to 1 1/2 cups eggnog
2 eggs, lightly beaten

Combine flour, baking powder, and salt. Add the butter and using a fork cut in until crumbly. Add eggnog and eggs to dry ingredients and stir until combined. Cook on griddle until golden brown. Serve with maple syrup.

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January 21, 2010

Random Recipes from the Break

During my holiday break/two weeks away from work (and the blog--not on purpose) I at some point or another made the following: Macaroni & Cheese, Potato Skin Poppers, and Cheesy Chicken Cordon Bleu Rice Casserole. All were good and I will make them again.

The next time I make the Macaroni & Cheese I will not bake it. We like our mac & cheese a little creamier than what came out of the oven. Next time I make the Potato Skin Poppers I will be sure to have green onions as well. They would have really revved up the taste. No changes were needed with the casserole.

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Macaroni & Cheese
from The Pioneer Woman Cooks Cookbook: Recipes from an Accidental Country Girl
Print Recipe

4 cups dried macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 tsp (heaping) dry mustard
1 whole egg beaten
1 lb cheese, grated
1/2 tsp salt, more to taste
1/2 tsp seasoned salt, more to taste
1/2 tsp ground black pepper
optional spices: cayenne pepper, paprika, thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

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Potato Skin Poppers
adapted from Smithalicious
Print Recipe

3 cups frozen, diced potatoes (or hash browns)
2 cups shredded cheddar cheese
1 cups sour cream
3/4 cup cooked bacon pieces
1/2 cup chopped green onions
salt & pepper to taste
6 flour tortillas
2 Tbsp melted butter

Preheat oven to 350 degrees. Cook potatoes according to package directions. In a bowl stir together cooked potatoes, cheese, sour cream, bacon, onions, salt & pepper. Spoon equal amounts of the mixture in the center of each tortilla. Roll tortillas burrito-style, brush with melted butter and place seam side down on a baking sheet. Bake for 12-15 minutes, or until golden brown. Serve with Sour cream and/or Salsa.

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Cheesy Chicken Cordon Bleu Rice Casserole
adapted from Picky Palate
Print Recipe

2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
1/2 lb diced ham
2 cups cooked shredded chicken breast
4 Tbsp butter
1/4 cup flour
1/2 tsp salt
1/4 tsp fresh cracked pepper
14 oz chicken broth
3 cups cooked rice of choice
1 cup shredded cheddar cheese
1 cup shredded mozzarella or swiss cheese

Preheat oven to 350. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9×13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

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December 6, 2009

No Ham to be Found

Do you ever start out with the plan to make one thing and then realize that someone in your family ate one of the ingredients? I started out with the intention of making Cheesy Chicken Cordon Bleu Rice Casserole; however, all the ham was gone. That sort of makes the cordon bleu part of chicken. Since the rice was already cooking I still wanted to make something with rice so I found the recipe below and made it instead. In the original recipe you cook the rice with the chicken broth and half & half which I think would make it a bit creamier. The way I made it was definitely delicious but I will likely try the other method too. The leftovers reheated nicely.

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Cheesy Broccoli and Rice Casserole
adapted from My Kitchen Cafe
Print Recipe

2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese (divided)
6 Tbsp butter, melted (divided)
1 garlic clove, minced
2 lbs frozen broccoli, florets
1 onion, finely chopped
3-4 cups long grain white rice, cooked
2 tsp chicken bullion
1 1/4 cups half-and-half
1 tsp salt
2 cups shredded cheddar cheese
dash cayenne pepper

Preheat oven to 400. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese, and melted butter in blender until coarsely ground. Add garlic. Set aside. Steam broccoli florets until bright green and tender. Melt remaining butter in a large pot over medium heat. Cook onion. Add rice, bullion, half-and-half, and salt; stir to combine. Remove from heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets. Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

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October 27, 2009

The Recipes and Only the Recipes

Moo baked Chocolate Pudding Bottoms Up Cake and Apple Crisp last week and here are the recipes as promised.

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Chocolate Pudding Bottoms Up Cake
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe

1/2 cup flour
1/4 cup sugar
1 Tbsp unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1/4 cup milk
2 Tbsp cooking oil
1 tsp vanilla
1/2 cup granulated sugar
2 Tbsp unsweetened cocoa powder
3/4 cup boiling water
whipped cream

Preheat oven to 350. Combine flour, 1/4 cup sugar, 1 Tbsp cocoa powder, baking powder, and salt. Stir until well mixed. Add milk, oil, and vanilla. Stir until smooth. Pour batter into ungreased casserole. Put 1/2 cup sugar and the 2Tbsp cocoa powder in small mixing bowl. Gradually stir in boiling water. Pour evenly over batter in casserole. Bake for 30 minutes or until toothpick comes out clean. Set on cooling rack and cool to 20 to 30 minutes. Serve with whipped cream.

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Apple Crisp
from Sparky
Print Recipe

4 cups tart apples (cored, peeled, sliced) OR 1 can apple pie filling*
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup butter

Heat oven to 375. Grease pan. Place apples/apple pie filling in bottom. Mix remaining ingredients sprinkle over apples. Bake 30 minutes till top is golden brown and apples are tender.

*I used the Freezer Apple Pie Filling I made earlier this month.

++I usually double the recipe because it gives me a better topping to cooked apple ratio as I cooked apples are not a favorite of mine.

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Last night I made Sloppy Cornbread. I made my favorite Barbecue Beef (recipe below) poured it in a 9x13 dish, sprinkled some grated cheese over it, and then I topped it with Cornbread batter (recipe below) then baked it at 400 for 30 minutes.

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Barbecue Beef
from Sparky
Print Recipe

2 lbs hamburger
2 cups ketchup
1 cup tomato juice
1 tsp dry mustard
2 Tbsp vinegar
2 tsp Worcestershire sauce
1 tsp salt
1 onion, diced
1/4 tsp pepper
1/2 cup brown sugar
1 tsp chili powder

Brown hamburger and combine all ingredients in slow cooker on Low for 4 – 5 hours. If you like sweet barbecue add more brown sugar.

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Cornbread
from Sparky
Print Recipe

1 cup yellow corn meal
1 cup all-purpose flour
1/4 cup sugar
1 Tbsp baking powder
1 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg, lightly beaten

Preheat oven to 400. Place muffin papers in muffin pan(s) makes 15 or so. Combine corn meal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, and egg in small bowl; mix well. Add milk mixture to flour mixture, stir just until blended. Add hot dogs and stir until combined. Scoop mixture into muffin papers; filling 2/3 full. Bake for 15 minutes or until toothpick comes out clean.

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There you have it. The recipes and only the recipes.

October 11, 2009

A Recipe and Cheap Pizza

I obtained the recipe for the Chicken Tetrazzini. I have also requested the recipe for the Chicken Enchiladas. I will post it as soon as/if I receive it.

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Chicken Tetrazzini
from Freezer Swap
Print Recipe

1 (8 oz) pkg. spaghetti
2-4 cups cooked diced chicken
1 1/4 cups chopped onion
2 cups grated cheese
2 cans cream of chicken soup
1 cup grated Parmesan cheese
3 Tbsp butter to saute onions
1 cup sour cream
salt and pepper to taste

Cook the spaghetti, saute the onions, mix ingredients together and freeze. Thaw and cook at 350 for 40 minutes, then uncover and bake 20 minutes more.

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We had a fun night with KLB on Wednesday. We ate Great Value pizza from Walmart. For $4.50 it was a lot better than expected. We had the Chicken, Bacon & Ranch Rising Crust Pizza and the Crispy Thin Crust Pizza Sicilian Recipe. Bob and Moo both enjoyed the pizza as well.