Chicken Spinach Pasta

8 oz uncooked rigatoni

1 T olive oil

1 c chopped onion

1 (10 oz) pack frozen spinach, thawed

3 c cubed, cooked chicken breasts

1 (14 oz) can Italian-style diced tomatoes, undrained

1 (8 oz) container Philadelphia chive & onion cream cheese

½ t salt, ½ t pepper

1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

http://www.savingmoneylivinglife.com/2010/06/chicken-spinach-pasta-bake.html

SLow Cooker Jambalya

SLOW COOKER JAMBALAYA

1 lb skinless, boneless chicken breast, cut up into small pieces
1 lb andouille sausage, sliced
1 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c chopped celery
1 c chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 c instant rice

1. Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours.

2. Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store rice separately from rest of stew.
http://catsandcasseroles.blogspot.com/2011/10/slow-cooker-jambalaya.html

Sausage Potato casserole

• 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 lb Velveeta cheese, diced
• 1/2 cup sharp cheddar cheese, shredded
• 1 lb skinless smoked sausage (Eckrich is my favorite brand)
• 1/8 teaspoon paprika

Directions:

1. 1
   Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
2. 2
   Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
3. 3
   Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
4. 4
   Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
5. 5
   Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

 

http://www.food.com/recipe/joleans-cheese-potato-smoked-sausage-casserole-126623

Southwestern Egg Rolls

Ingredients

• 2 tablespoons olive oil, plus extra for brushing
• 1 pound skinless, boneless chicken breasts – diced
• 1 medium-large onion, minced
• 1 cup frozen corn
• 1 (14.5)oz can black beans, rinsed & drained
• 2.5 cups fresh baby spinach
• 2 jalapenos, seeded & minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 cups shredded pepper jack cheese
• salt & pepper to taste
• 10 taco sized flour tortillas

Instructions

Preheat the oven to 350 degrees.

In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese.

Spoon about 1/4 cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito. Brush each side with a good coating of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping halfway through, until crispy.

Serve with Cilantro Cream Sauce, if desired.

http://www.mrshappyhomemaker.com/2012/09/southwestern-egg-rolls/

Mini BBQ meatloaf

Mini BBQ meatloaf

1 large sweet onion
1 Tablespoon butter
salt
1lb lean ground beef
1 egg, whisked
1 Tablespoon Worcestershire sauce
1/4 cup + 2 Tablespoons BBQ sauce, divided
1/4 cup panko bread crumbs
pepper
2oz low-fat cheddar cheese, cut into 1/4″ cubes

Directions:

1. Cut onion in half then each half into thin slices. Melt butter in a large skillet or pot over medium heat then add onion and a dash of salt. Cook, stirring every couple of minutes, until onions are golden brown and caramelized, about 20 minutes. Turn heat down if onions start to burn. Set aside to cool slightly.
2. Preheat oven to 425 degrees. In a large bowl combine ground beef, egg, Worcestershire sauce, 2 Tablespoons BBQ sauce, panko bread crumbs, dash of pepper, cheese cubes, and caramelized onions, then mix until just combined. Divide mixture into 4 equal-sized portions then form into loaves on a foil-lined, non-stick-sprayed baking sheet. Spread 1 Tablespoon BBQ sauce over each loaf then bake for 20 minutes, or until no longer pink in the center.

http://iowagirleats.com/2012/11/12/mini-bbq-cheddar-meatloaves/

Spicy Sausage Pasta

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly


Read more at http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#ixzz2JBjHuM7Q

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

 

If you are going to freeze then stop just before baking and freeze.  Then thaw and cook.

Twice Baked Potatoes

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried

2 to 4 tablespoons unsalted butter

1/3 cup sour cream

1 scallion, finely chopped

1/2 cup shredded sharp cheddar (or any cheese)

salt and pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion,  and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

If freezing then cook potatos and and stuff them and then freeze.  Then thaw and bake for 20 min.

Tamale Casserole

Ingredients:
2 cups of cooked rice
12 tamales
can of chili (heat to pour evenly)
can of enchilada sauce
cheese to top

Layer the above ingredients in that order and then bake at 350 for about 1 hour.

To freeze layer all ingredients and freeze. Then thaw and follow baking instructions.

Taco Stuffed Shells

Ingredients:1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!
If freezing then flash freeze shells without sauce.  Then thaw and follow directions for preparing to bake.

Ground Beef Crescent Rolls

1 pound ground beef

1 can (4 ounces) chopped green chilies

1 package (8 ounces) cream cheese, cubed

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

3 tubes (8 ounces each) refrigerated crescent rolls

Directions

• In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly.
• Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.
• Place point side down 2 in. apart on ungreased baking sheets. Bake at 375° for 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.

I have made these an appetizer for bunco.  I don't think they would freeze well but I have never tried.

Chili No Beans

2 pounds lean ground beef
1 onion very finely chopped
1 clove garlic, chopped
1 8 oz can tomato sause
1 cup condensed cream of tomato soup
1 cup of water
3 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/3 cup flour or masa harina flour, mixed with 1/2 cup warm water

Saute the meat in a large skillet, until partially done

Add the onion and garlic, cooking till onion is soft. Stir in remaining ingrediants ( except for flour/water mixture). Cover and simmer 1 hour.

I never add the flour mixuture.  Not sure what it is suppose to do but it seems just fine without it. :)

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

I make this into 2 8x8 dishes.  If freezing then stop before baking and freeze.  Then thaw and bake.

Parmesean Chicken - great for chicken nuggets

1/4 cup butter
1/2 teaspoon garlic salt
5 large boneless skinless chicken breasts
1 cup Parmesan
1 cup bread crumbs
2 tablespoons fresh chopped parsley
1/2 teaspoon fresh chopped thyme
2 teaspoons seasoned salt

Mix breading ingredients together. In a separate bowl, melt butter and garlic salt. Dip chicken in butter mixture, then in bread crumb mixture and place in a foil 9x13 pan. Pour any remaining butter over chicken. Cover with plastic wrap, then foil, and label with cooking instructions.

Cooking Instructions:
Frozen: Remove plastic wrap and foil. Bake at 350for 50-60 minutes.
Thawed: Remove plastic wrap and foil. Bake at 350 for 40-45 minutes.

Serve over spaghetti with spaghetti sauce over all and sprinkle with Parmesan.

These make great chicken nuggets.  Just cut your chiken pieces smaller before coating in breading mixture.  Then bake and freeze already baked.  Makes easy lunches for the kids.

Italian Stuffed Shells

1 package of jumbo shells (40)
4 cups or 2 lbs small curd cottage cheese (or ricotta)
2 cups shredded mozzarella cheese
3/4 cup fresh grated Parmesan
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups jarred spaghetti sauce (about a 28 oz jar)

Preparation:
Cook jumbo shells for half the recommended time on the package, until just limp. Drain and cool in a single layer on a cookie sheet covered with wax paper.

Combine cheeses, eggs, parsley, basil, oregano, salt, and pepper; scoop mixture into a ziplock bag and snip one of the corners off the bag and use like an icing bag to fill each shell with about 2 tablespoons of filling. Lay shells back on wax paper covered cookie sheets and freeze. Once shells are frozen put into ziplock bags (2 bags with 20 shells in each is a good way to portion it out). Put 1 1/2 cups of spaghetti sauce into 2, quart size bags and freeze with the bags of stuffed shells.

Cooking Instructions:
Thaw shells and spaghetti sauce in the fridge overnight. Spray a 9x13 baking dish with cooking spray. Spread 1/2 cups sauce on the bottom of the dish. Arrange shells on top of sauce and pour remaining sauce evenly over the shells. Cover with foil and bake at 350 for 35 minutes. Uncover and if desired sprinkle with some shredded mozzarella cheese and parmesan; return to oven for a few minutes until cheese melts. Remove from oven and allow to stand for about 5 minutes before serving.

*To cook from frozen: knead spaghetti sauce bag under hot water until it thaws enough to pour. Follow directions as above (just using frozen shells instead of thawed) and increase cooking time to 1 hour.

**This recipe either makes 1 or 2 meals depending on your family size. I do 20 shells in a 9x13 pan with 1 1/2 cups of sauce for my family of 5 (but I have 2 young children who don't eat a whole lot).

Lasagna Soup

1 pound lean ground beef

1 onion, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32-ounce) box chicken broth

2 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1/2 teaspoon salt

2 cups broken lasagna noodles

1 (5-ounce) package grated Parmesan cheese

2 cups shredded mozzarella cheese

 

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
I have never done the broiler step and it turned out just fine.  I usually use a italian blend of cheeses instead of the seperate cheeses.

If freezing prepare as directed and bag.

Crock Pot Hawaiin Chicken

Ingredients:

4-6 Boneless Chicken Breasts (mine were still frozen!)

1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)

1 20 oz. can Pineapple Chunks, drained

Directions:

Spray the inside of your crock pot with cooking spray for an easy cleanup! Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on High for 2-3 hours or Low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

If freezing.  Cook as directed and place in freezer bag.  Thaw and Reheat!

Creamy Baked Chicken Taquitos

• 3 oz cream cheese, softened (reduced fat is fine)
• 1/3 cup salsa verde
• juice of 1/2 a lime
• 1 tsp chile powder
• 1/2 tsp ground cumin
• pinch cayenne pepper
• 1/2 tsp onion powder
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 3 Tbs chopped scallions
• 2 cups cooked and shredded chicken *
• 1/2 cup shredded extra sharp cheddar cheese
• 1/2 cup shredded Pepperjack cheese
• 8-12 (6-inch) corn tortillas
• kosher salt and freshly ground black pepper
• cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.

To freeze follow all directions and then flash freeze.  Then either thaw and reheat in oven or microwave.

Asian Grilled Chicken

Ingredients:

• 6 thin boneless skinless chicken cutlets (3 oz each)

For the Marinade:

• 2 tbsp lemon juice
• 2 tbsp toasted sesame seeds
• 2 cloves garlic, minced
• 2 tsp fresh ginger, peeled and minced
• 2 green onions, minced
• 1/4 cup low sodium soy sauce
• 1/4 cup teriyaki sauce
• 1 tsp honey
• 2 tsp sesame oil

Directions:

Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter.

If freezing.  Freeze chicken raw with all ingredients mixed together.  Then thaw and grill.

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16 z) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated
Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Freeze before baking then thaw and follow directions.