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

Preparation:

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