Turkey Cranberry BBQ Meatballs

Turkey Meatballs with Cranberry BBQ sauce


(We like this with instant mashed potatoes. I can bring potato flakes for you to make, or I can make brown rice.)

--1 lb turkey meatballs

--1/2 cup barbecue sauce

--1 can (16oz) jellied cranberry sauce

--1 t soy sauce

Cook in crock pot. Cool, freeze in ziploc bag.

Thaw. Reheat on stove until warmed through.

Greek Chicken Pasta

Submitted by Leigh
1 pound uncooked pasta (wheat)
1 tablespoon olive oil

2 cloves garlic, crushed

1/2 cup chopped red onion


1 pound skinless, boneless chicken


breast meat - cut into bite-size pieces


1 (14 ounce) can marinated artichoke


hearts, drained and chopped


1 large tomato, chopped

1/2 cup crumbled feta cheese (will look for FF or RF)
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano

salt and pepper

1.

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.



2.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.



3.

Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper

Chicken Pot Pie by Leigh

Deep Dish Chicken Pot Pie


1 lb. boneless skinless chicken breasts cut into 1 in pieces

1/4 cup Kraft Light Done Right Zesty Italian reduced Fat Dressing

4 oz Philadelphia Neufchatel Cheese (RF cream cheese)

2 Tbsp. flour

1/2 cup fat free reduced sodium chicken broth

1 pkg 10 oz frozen mixed veggies

1 ref. pie crust

Preheat oven to 375F. Cook chicken in dressing in large skillet on med. heat 2 min. Add cheese, cook and stir until melted. Add flour, mix well. Add broth and veg. simmer 5 min. Pour mixture in deep dish pie plate. Arrange pie crust over filling flute edges. Cut four slits in crust to allow steam to escape. Bake 30 min. or until crust is golden brown. 6servings

Mandarin Orange Chicken

Mandarin Orange Chicken (leigh)


1 1/2 lb boneless, skinless chicken breasts, cooked and chopped into bite-size
1 1/2 T. veg. oil

8oz sliced, fresh mushrooms

3 t. all purpose flour

1 1/2 c. water

4 1/2 oz frozen OJ concentrate, thawed

1/2 c. thinly sliced green onion bulbs (w/o greens)
3 chicken bouillon cubes

1 11oz can mandarin orange sections, drained

1 1/2 c. rice, uncooked


Saute mushrooms in oil over med high heat, stirring constantly. Sprinkle flour

over mushrooms, stirring quickly to combine. Gradually stir in water, OJ, gr.

onions and bouillon cubes. Stir constantly and bring to boil. Reduce heat, add

chicken, simmer 3-4 minutes. Cool and freeze.

To serve - thaw mixture, cook rice. Heat chicken mix in saucepan until bubbly,

stir in mandarin oranges and heat through. Combine with rice and serve.



For meal swap, I will have chicken mix in one bag, rice (for ones that want it)

in another bag, and the can of mandarin oranges.

Spinach Manicotti Freezer Recipe

submitted by Leigh


(I could add a little chicken or ground turkey for more filler. I will make the

sauce and have in separate bag.)

1 8-oz package manicotti shells

1 10-0z frozen chopped spinach

1 16-oz ricotta cheese (reduced fat if desired)

1 egg white, beaten

1/2 cup mozzarella cheese, grated

1 tsp olive oil

1 cup chopped tomatoes

1/2 tsp minced garlic (or one clove fresh garlic)

1 medium onion, chopped

1/4 tsp nutmeg

Cook the manicotti shells according to the package directions. Drain and set

aside.

Thaw & cook frozen spinach according to instructions. Drain well and squeeze out

excess liquid (using paper towels makes this easier!)

In a small bowl, combine mozza, ricotta, egg white, nutmeg (and salt and pepper

to taste, if desired). Stuff mixture into shells. Place in 9x12 baking dish.

Freeze.

Prepare after freezing: Defrost spinach manicotti. In a frypan, heat olive oil.

Saute onion, garlic, and tomatoes until heated through and onions are cooked,

about five minutes. Pour on top of manicotti. Bake in preheated 350F oven for 40

minutes or until done.

Cheese Tamale Pie

Submitted by Leigh
1 lb ground beef

1 onion chopped

1 bell pepper chopped

1/2 cup salsa

1 15.5 oz can pinto beans drained

1 14.5 oz can diced tomatoes, drained

1/2 tsp salt

2 cups cheddar cheese (divided)



1 1/3 cup self rising yellow cornmeal

1 cup milk

1 egg, lightly beaten



Preheat oven to 400. Cook first 3 ingred in skillet and drain. Add salsa, beans,

tomatoes, salt. Simmer 5 mns. Pour mixture into baking dish. Sprinkle with 1 cup

cheese.



Whisk cornmeal, milk, and egg and remaining cheese. Spread over beef mixture.

Bake 20 minutes.
To freeze: cool completely, cover with foil. To bake after freezing: Heat oven

to 350, remove foil and bake 1 hour. To bake thawed, reduce to 45 mins.

Creamy Spinach Sausage Pasta

submitted by Leigh

3 cups uncooked rigatoni or large tube pasta

1 lb bulk Italian sausage

1 cup finely chopped onion

1 can (14.5 oz) Italian diced tomatoes, undrained

1 pkg (10 oz) frozen creamed spinach, thawed

1 pkg (8 oz) cream cheese, softened

2 cups (8oz) shredded mozzarella cheese, divided

Cook pasta according to package directions. Meanwhile, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, and 1 cup mozzarella cheese. Transfer to a greased 11 X 7 baking dish.

Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted