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Saturday, April 3, 2010

Ravioli Casserole

submitted by: Jamie

2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon (grated) nutmeg
1 1/2 pounds fresh or frozen ravioli
1 tablespoon olive or vegtable oil
2 eggs
1 1/4 cup (grated) Parmesan Cheese, divided
4 cups marinara or meat sauce
1/2 cup (chopped) fresh basil
12 ounces mozzarella, shredded

Melt butter in sauce pan. Stir in flour and cook over medium heat 2 minutes, stirring constantly. Whisk in milk, wine, salt, and nutmeg. Cook, stirring constantly, 5 to 10 minutes, until thick and creamy. Remove from heat and cool 10 minutes.

Meanwhile, bring a large pot of salted water to boil and cook ravioli according to package directions. Drain and toss with olive oil.

Whisk eggs, one at a time, into sauce, then stir in 1/2 cup Parmesan. Spread 1/2 cup marinara sauce in 4-quart casserole. Top with half the ravioli. Sprinkle with half the mozzarella cheese and 1/4 cup Parmesan. Spread 1 1/2 cups marinara sauce over cheese, drizzle with half the white sauce. Repeat layers with remaining ingredients, sprinkling top with remaining 1/4 cup Parmesan.

Thaw in the fridge. Bake covered at 350 for 1 hour.

El Paso Beef Enchiladas

submitted by: Kate

1 lb. Ground Chuck
1 pkg taco seasoning
6 tortillas
2 cans of Red Enchilda sauce (mild)
2 c. mexican shredded cheese

Brown Ground Beef in skillet. Add packet of seasoning, half of cheese, and 1 can of enchilada sauce. Stir. Spoon mixture into tortillas, fold, and place in greased casserole pan. Cover with other can of enchilada sauce. Sprinkle with remaining cheese. Bake 375 for 20min covered. Then an additional 5 minutes uncovered. Serve with Sour Cream and green onions or cilantro if desired!

Chicken Green Chile Casserole - WW

submitted by: Michelle

This dinner makes 6 generous helpings which can be added to frozen vegetables
1 1/2 lbs chicken breasts, cut into 1/2-inch cubes
1 tablespoon oil
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can diced tomatoes, drained
1 (10 ounce) can fat-free cream of chicken soup
2 (4 ounce) cans chopped green chilies, drained
3 cups cooked brown rice
3 tablespoons salsa
1 teaspoon cumin
1/2 cup shredded cheese (fat free for Core, 2% for Flex)
brown meat in oil until no pink remains. Drain.
Add beans, soup, tomatoes, chiles, rice, salsa and cumin.3
Cook and stir until bubbly.
Simmer 15 minutes, stirring often.
Pour into containers and sprinkle with cheese.

Chicken Tetrazzini

submitted by: Carrie

10 oz. dry spaghetti -- (10 to 12)
3 cups grated cheese - Jack or Cheddar
3 Tbsp. margarine
1 1/2 cups finely chopped onion
1 can cream of mushroom soup -- (10 3/4 oz)
1 can cream of chicken soup -- (10 3/4 oz)
1 (10 3/4 oz) soup can milk
3 cups cooked diced chicken
salt & pepper

To freeze: Cook spaghetti as directed until al dente; drain. Sauté onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze.
To serve: thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles.

Hawaiian Meatballs and Rice

submitted by: Timara

1/4 cup diced pineapple

Mix ingredients for the meatballs. Form meatballs (about golf ball size) and place in 9 x 13 pan. Mix sauce and pour over meatballs. Bake for 1 hour at 350. Serve over rice!

1 1/2 lbs ground beef
3/4 cup rolled oats
2 eggs, beaten
1/2 c. finely chopped onion
1/2 cup milk
3/4 tsp salt
1/4 tsp pepper
1 tsp Worcestershire sauce

1 cup brown sugar
1/2 cup vinegar
2 tsp mustard
1/2 cup BBQ sauce
2 tsp Worcestershire sauce