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Tuesday, December 22, 2009

Chicken Broccoli Casserole

submitted by Timara B.
2-3 cups cooked chicken (you can use chicken breast, or any other parts of the chicken. I usually use breast to make it healthier!)
1 medium bag broccoli florets
1 block sharp cheddar cheese
1 cup mayonnaise (Hellman's preferred)
1 can cream of chicken
2 cups cooked rice
Mix mayo and cream of chicken together, set aside. Slice the blocked cheese into enough slices to cover your casserole. I prefer block cheese sliced up in this dish over shredded cheese. Layer in a casserole dish cooked rice, cooked broccoli, cooked chicken. mayo and cream of chicken mixture, and top with sliced cheese. Bake in the oven for 30 minutes or until cheese looks crispy on the edges.

Baked Ziti

submitted by: Brooke T.

8 ounce 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

submitted by Michelle S.

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Italian Dressing
8-oz. pkg cream cheese, cubed
2 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
chopped green onion (green part only)
1-2 large cubed potatos
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.) --- need more if doing bottom crust.

Make It!

HEAT Bake and cube potato. Cook chicken in dressing with green onion in large skillet on medium heat 2 min. Add Cream cheese; cook and stir until melted. Add flour; mix well. Add broth, potatos and vegetables; simmer 5 min.
POUR mixture equally into each 6-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape. (I will be doing a bottom crust so they can be out of the pan, unless I can find some disposable mini tins). Freeze.
BAKE at 375°F for 30 minutes if thawed or 45 minutes if frozen (i am guessing on the frozen time so make sure to check if done) or until crust is golden brown.

Southwest Hashbrown Casserole w/ Chicken

submitted by: Kate M.

1 pkg "Simply Potatoes Southwest Style" (in refrigerated section)
8 oz. light sour cream
1-2 c. chicken pieces, cooked
2/3-1 c. mild salsa
southwest seasoning for chicken pieces (mild)
1/2 c. cheddar or monterray cheese

Combine ingredients and put into 9x9 casserole dish, top with cheese, bake 350 degrees for 30 min.

Monday, October 26, 2009

Baked Pesto Ravioli with Chicken

submitted by Whitney

2 lb. of cheese-filled frozen ravioli

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

submitted by Kate
1.5 c. chx broth
1 stalk celery, chopped
1 carrot, chopped
2 c. potatoes , diced/peeled
1/4 c, flour
1/2 c. grated parmesan
1/2 c, onion
1 tsp. salt
1/4 tsp pepper
2 T. margerine
2. c. milk
1 can creamed corn

Cook veggies in broth for 20 min. Melt margerine in separate pan and stir in flour to make a paste. Add gradually the milk while stirring until smooth. Cook until thickened. Add cheese and stir until melted. Add milk mixture to other pan and stir on low heat. Keep low and don't burn.

Pizza Spaghetti style

submitted by Michelle

  • 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


Preheat oven to 350 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef. Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.
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

submitted by Timara

1 - 8oz package cream cheese (you may use lite)
1 - 16oz sour cream (you may use lite)
2 cups parmesan cheese
1 16oz package egg noodles (wide or regular may be used)
1 jar favorite spaghetti sauce
1 lb ground meat
1/2 cup diced mushrooms (optional)
Cook egg noodles according to package. Brown ground meat and add spaghetti sauce. In a mixer, combine cream cheese, sour cream, and 1 cup of parmesan cheese. In a baking dish, layer 1/2 noodles, 1/2 spaghetti sauce and 1/2 cream mix. Another layer of all the noodles, spaghetti sauce, and then dollup 8-10 dollups of the cream mixture. Sprinkle the remaining 1 cup parmesan on top. Bake at 350 degrees for 25-30 minutes. To reheat, allow to thaw overnight in refrigerator. Bake at 350 degrees for about 45 minutes.

Tuesday, October 6, 2009

Beef Noodle Casserole

Submitted by Whitney

Cooking instructions: Everything in the dish is fully cooked, so you just need to defrost and heat covered at 375 for about 1 hour (until bubbly). Uncover and turn the broiler on for the last few minutes to brown the topping.


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

Submitted by Timara

4-6 boneless skinless chicken breast
2 cans chicken stock
2 cans cream of chicken soup
1 small can green chilies

Cook the above in a crock pot for 3-4 hours.

In a baking dish, layer 1/2 chicken mixture, layer of corn tortillas (about 6), layer shredded Monterey jack cheese, layer the rest of the chicken mixture, layer of more corn tortillas and cheese. Top with a can of green chile enchilada sauce. Bake at 350 degrees for 30 minutes. Let stand for 10-15 minutes.

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.