Tuesday, December 22, 2009
Chicken Broccoli Casserole
Baked Ziti
1 cup part skimmed rocotta cheese
1 cup shredded mozzarella cheese
2 cups spaghetti sauce
1/4 cup basil leaves
1/2 tsp garlic powder
1/4 tsp pepper
1 tbsp Parmesan cheese
Tex Mex Beef Enchiladas
2 T. olive oil
1/4 cup flour (spooned and leveled)
1 can chicken broth (14.5 ounce)
1 1/2 T. chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
1 pound lean ground beef
salt & pepper
8 corn tortillas, 6 inch (I used whole wheat)
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro (need on serving day)
Make sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
Make filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
Preheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below left.) Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside.
Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up.
Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving.
Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).
To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
If baking right away: Spoon ¼ cup sauce in the bottom of baking dish; pour the rest over the enchiladas.
Individual Chicken Pot Pies
Southwest Hashbrown Casserole w/ Chicken
Monday, October 26, 2009
Baked Pesto Ravioli with Chicken
1 lb. of cooked chicken breasts in ½ inch slices
2/3 cup of chicken broth
½ cup store-bought basil pesto sauce
½ teaspoon of kosher salt
½ teaspoon black pepper
2 cups of lowfat milk
Place all ingredients into a large bowl and combine. Transfer to a freezer bag. (freeze)
Thaw. Preheat oven to 350F. Place contains of bag into baking dish (a 9×13 dish sprayed with cooking spray). Cover the dish with aluminum foil and bake for 1 hour or until bubbly.
Potato Corn Chowder
Pizza Spaghetti style
- 1 lb. ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 8 oz. pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
- 26 oz. jar pasta sauce
- 8 ounce can tomato sauce
- 1 teaspoon dried Italian seasoning
- 1 lb. spaghetti pasta, broken into 2" pieces
- 3/4 cup whole milk
- 2 eggs, beaten
- 1 (5 ounce) package sliced pepperoni
- 1-1/2 cups shredded Cheddar cheese
- 2 cups shredded Monterey Jack cheese
Preparation:
Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.
To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.
If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings
Noodles Riviera
Tuesday, October 6, 2009
Beef Noodle Casserole
Recipe:
1 lb egg noodles cooked and drained
1 lbs ground beef browned and drained
2 cans Campbell’s Cream of Mushroom soup
2 cans Campbell’s Cream of Chicken soup
1.5 – 2 cups Sour Cream (depending on your taste)
1 can corn drained, or frozen equivalent
Combine all ingredients and spread in large casserole dish and sprinkle with topping:
1 stick melted butter
about 2 cups Progresso Italian bread crumbs (enough to make moist and crumbly)
Bake at 375 till bubbly, and broil to brown topping.
Chicken Enchilada Bake
Freezer Meal Swap
Here Are Some Basic Group Guidelines:
We meet the first Saturday of the month.
We make one recipe per the number of participants. Each entree should yield 6 servings. This is optimal for most families, to have leftovers or a guest for dinner.
The recipes we chose should be able to be cooked or reheated by one of these ways – grilled, broiled, stove top, crock pot, microwave, and oven.
We email 2 recipes to the meal swap mailing list for the group to vote on.
Please bring prepared meals already frozen to the exchange site.
Bring prepared meals already frozen to the exchange site in a large cooler or clothes basket to carry the food.
Package food in containers that are freezable. Not all our has group has stand alone freezers. So we try to put most things in freezer bags whenever we can. We make sure we label all packages with the month/year, what it is and what it goes with. (Example: 3/08 – package 1. Beef Fajita Meat, 2. Beef Fajita Shells, & 3. Beef Fajita veggies.)
As for distributing recipes for the meal email them to the group organizer and she posts them to our blog.
Meals should only take 2 to 3 hours to prepare and package. We want this to be as stress free as we can.
If someone will be out of town/unavailable for the exchange date, you should arrange an alternate plan with the swap coordinator.