White Chicken Lasagna

White Chicken Lasagna

1/2 cup of melted butter

1/2 cup of flour

3/4 tsp of salt

1/4 tsp black pepper

1/2 tsp dried basil

3 cups chicken broth

3 cups cooked chicken, diced

8 oz lasagna noodles

2 cups of cottage cheese (I used 1 1/2 cups of ricotta cheese)

1 egg, slightly beaten

1-10 oz pkg of frozen chopped spinach, cooked and drained

1/2 lb of mozzarella cheese

8oz fresh parmesan cheese, grated

Yields 10-12 servings

Cooking Day:

Melt butter in a large sauce pan; blend in flour, salt, pepper, and basil.  Stir in chicken broth.  Bring to a boil, stirring constantly, until mixture is thickened.  Remove from heat and add chicken.

Cook and drain noodles according to package directions.  Mix cottage cheese (or ricotta) with beaten egg and set aside.  Place one third of the chicken mixture into a 9x13 baking dish.  Top with half of the noodles, half of the cottage cheese (ricotta) mixture, half the spinach, and half the mozzarella cheese.

Repeat.  Top with the last third of the chicken mixture.  Sprinkle with parmesan cheese.  Freeze.

Serving Day:

Uncover lasagna, and thaw completely.  Bake 45 minutes at 375 degrees until bubbly.  Remove from oven and let stand 10 minutes before serving.

November Exchange will be on Sunday, November 20th, not sure where yet!

Misti - 

Kris - 

Kerry - breakfast

Susan - 

Dawn -

Stephanie -

Cheesy Chicken Rice

Cheesy Chicken & Rice

Ingredients
nonstick cooking spray
1 ½ cups uncooked white rice
1 16-ounce bag frozen peas

2 cups (8 ounces) low-fat shredded cheese blend
2 cups cooked chicken breast, diced
1 cup yellow onion, diced
1 tablespoon sugar
2 teaspoons kosher salt
2 teaspoons chili powder
2 teaspoons paprika
2 cups nonfat milk
½ cup water
Spray one 9 x 13-inch baking dish with nonstick cooking spray.

Putting the dinner together

Put the rice, peas, cheese, chicken, and onion in a large bowl and mix together. Combine the sugar, salt, and chili powder. Put in baking dish and sprinkle with the chili powder mixture. Sprinkle the paprika on top.

Preheat the oven to 350F. Pour the milk and water into the baking dish. Bake, covered with aluminum foil, for 1 ½ hours or until the cheese begins to bubble. Remove lid, gently stir to combine ingredients. Cover, bake 20-30 minutes until all liquid is absorbed and rice is tender.

To Reheat
Thaw in the refrigerator. Place chicken mixture(bag #1) in pan. Pour the milk/water (bag #2) into the baking dish and bake as directed above.

Zesty Burger Soup

Zesty Burger Soup

1 pound lean ground beef, browned and drained (or turkey)

2 (10.5-ounce) cans tomatoes and chilies

1 (15-ounce) can whole kernel corn, undrained

1 (15-ounce) can black beans, drained and rinsed

4 cups chicken broth

shredded cheddar cheese (to add later, optional)

The Ingredients.

Use a 6-quart slow cooker. Brown meat in a skillet on the stove top, and drain. Put into your cooker. Add the whole cans of tomatoes and chilies and corn. Drain and rinse off the beans and add. Pour in the chicken broth.

That's it! Really!

Cover and cook on low for 6 to 8 hours, or until the flavors have melded. Serve with shredded cheddar cheese.

Recipe from:   http://crockpot365.blogspot.com/2010/10/zesty-burger-soup-slow-cooker-recipe.html

October Exchange

Okay, we are all set to exchange.  Saturday, October 15th.

Possibly at the Berea Halloween event.

Dawn - 

Kerry - (off this month)  

Kris - Apple Pork Chops

Misti - Zesty Burger Soup

Susan -

Beef Stew

Beef Stew

What You Need

1-1/2 lb. boneless beef round steak, trimmed, cut into bite-size pieces

2 Tbsp.  flour

2 Tbsp. oil

1 large  onion, coarsely chopped

1 can (14-1/2 oz.) beef broth

1 can  (14-1/2 oz.) stewed tomatoes, undrained

1 env. (0.8 oz.) GOOD SEASONS Garlic & Herb Dressing Mix

1 lb.  red potatoes (about 3), cut into 3/4-inch chunks

3 carrots (6-1/2 oz.), cut into 1/2-inch-thick slices

3 cups  hot cooked noodles

Make It

COAT meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir until browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.
ADD potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.

Chicken Tortilla Soup

Chicken Tortilla Soup

What You Need

6 corn tortillas (6 inch), divided

1-1/2 tsp.  oil, divided

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (I used more likes 3/4 lb.) 

2 cans  (14 oz. each) chicken broth

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

1 cup  frozen corn

1 cup KRAFT Shredded Cheddar Cheese

Make It

HEAT oven to 400°F.
CUT 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
SERVE topped with cheese and tortilla strips.

Taco Pasta - For June 2011

Taco Pasta

• 1 pound ground beef
• 1 package (1-1/4 ounces) taco seasoning
• 1 can (15 ounces) tomato sauce
• 1 package (8 ounce) shell macaroni, cooked and drained
• 1 can (4 ounces) chopped green chilies
• 1 1/2 cups shredded cheddar cheese

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, and green chilies. Stir in cooked macaroni. Place in a 9×13 pan. Top with cheese. 

Freeze.  Thaw in refrigerator and bake at 350° for 30 minutes or until heated through.

Creamy Italian Chicken

Creamy Chicken Italiano
From Fix it and Forget it Cookbook

Makes 4 servings

4 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
¼ cup water
8 oz package of cream cheese
10 ¾ oz can cream of chicken soup
4 oz can mushroom stems and pieces, drained (I omit this)

1. Place chicken in slow cooker.
2. Combine salad dressing mix and water. Pour over chicken.
3. Cover, cook on low 3 hours.
4. Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover, cook on low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice.

Ham and Swiss Manicotti

Ham & Swiss Manicotti
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
• 10 manicotti pasta shells
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, seeded and chopped
• 1/4 cup butter or olive oil
• 1-2 cups cooked cubed ham
• 1/3 cup grated Parmesan cheese
• 6 Tbsp. butter or olive oil
• 6 Tbsp. flour
• 3 cups milk
• 2 cups shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
Preparation:
Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.
In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.
Fill manicotti shells with ham mixture (your fingers work best for this; it's messy, but most efficient). Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce. If there is any leftover stuffing, just sprinkle it over the filled shells. Pour remaining cheese sauce over filled manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly. Serves 8 From about.com
***I only used about 2 tbsp. olive oil with the onion mix, 2 tbsp. butter, 2 tbsp. flour, and 2 cups of milk for the cheese mix***

Cincinnati Chili

Ingredients

* 2 pounds lean ground beef
* 1 quart water, or amount to cover
* 2 onions, finely chopped
* 1 (15 ounce) can tomato sauce
* 2 tablespoons vinegar
* 2 teaspoons Worcestershire sauce
* 4 cloves garlic, minced
* 1/2 (1 ounce) square unsweetened chocolate
* 1/4 cup chili powder
* 1 1/2 teaspoons salt
* 1 teaspoon ground cumin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cayenne pepper
* 5 whole cloves
* 5 whole allspice berries
* 1 bay leaf

Cooking day:
1. Add meat and water to pot. Heat until all meat is cooked through. Break meat into a fine texture.
2. Cool, allow fat to rise to top to scrape off. (can refridgerate over night)
* I poured out liquid to cool quicker and separated fat
3. Add all other ingredients to the meat and liquid. Allow to simmer for 3 hours. Add water if needed to prevent burning.
4. Freeze mixture in ziplock bags.

Serving day:
1. Thaw mixture, reheat.
2. Serve over spaghetti noodles, top with cheese.

Optional: some people like chopped onion or Kidney beans on top.

* This recipe was compared to Skyline chili.

Chicken, Broccoli and Rice Casserole

• 1 lb skinless, boneless chicken cut to portion (use what cheap or already in the freezer)
• 3/4 cup of uncooked white rice, not instant rice
• 1 can (10 3/4oz.) Campbells’ Cream of Mushroom Soup
• 1/4 tsp paprika (or just use your favorite all season spice)
• 1 bag (16oz.) frozen broccoli flowerets
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 1/3 cup of water

Meal Preparation Directions:
1. Add water, rice, soup and seasoning in freezer bag
2. Sprinkle chicken with additional seasoning then add to bag.
3. Freeze, keep broccoli separate

To cook:
1. Thaw chicken mixture, place in 9X13 baking dish, add broccoli frozen.
2. Bake at 375 for 45 min to 1 hour or until rice and chicken are done.
3. Sprinkle cheese on top, and bake additional 5 minutes or until cheese is melted.

Unstuffed Cabbage Rolls AKA Cabbage Casserole

This is a family favorite of mine, grew up on it, so I don't have  a TRUE recipe.

1lb ground beef

1 medium onion, chopped

1 can of tomato sauce

1 can of diced tomatoes

1 head of cabbage, cut up or shredded

2 cups of cooked rice

seasonings (Salt and pepper or whatever you like)

Brown meat and saute onions.  Add the remaining ingredients until heated through and cabbage wilts a bit.

EAT!  or Freeze.  Thaw in fridge, re-heat in skillet until heated through.  Enjoy!

April Dinners

Susan is making Chili.

Dawn is making Italian Chicken

Kerry is making Chicken, Rice, and Broccoli casserole

Jennifer is making Beef Stew

Misti is making Unstuffed Cabbage Rolls

We will meet on Sunday, April 3rd at?????

Cheesy Ham and Potatoes

Cheesy Ham and Potatoes

(Dinner Is Ready page 217)

1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans cream of celery soup
1 8-ounce package cream cheese
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper

Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.

To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.

Pizza Pasta

Pizza Pasta
Ingredients

• 1 lb. ground beef
• 1/2 onion chopped
• 1 clove garlic, minced
• 1 tsp. Italian seasoning
• 1 tbsp. olive oil
• 1 (26 oz) jar spaghetti sauce
• 16 oz. rotini pasta, cooked and drained
• 2 1/2 cups. shredded mozzarella cheese
• 4 oz. sliced pepperoni

Directions

1. Brown ground beef, onion, garlic, and seasoning in oil
2. Drain
3. Stir in pasta, sauce, and 2 cups cheese
4. Place mixture in greased 9x13 baking pan
5. Sprinkle with remaining mozzarella
6. Top with pepperoni
7. To bake frozen casserole: thaw in refrigerator overnight and bake at 350 for 35-40 min until hot

Layered Enchilada Bake./Taco Casserole

Layered Enchilada Bake/ Taco Casserole

INGREDIENTS:

1 lb. lean ground beef

1 large  onion, chopped

2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 can  (15 oz.) black beans, rinsed

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp.  TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

DIRECTIONS:

HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.

BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

MAKE AHEAD/FROZEN DIRECTIONS:

Heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Chimichangas

1 lb chicken shredded
1-16 oz jar salsa
1 can refried beans (I used the vegetarian type)
1-4.5 oz can diced green chilies
1 package taco seasoning
16 oz cheese (we used colby jack but have used pepper jack when we want a real kick)
16 burrito size torillas

Combine chicken, salsa, refried beans, green chilies, and taco seasoning. Heat in skillet until warmed through. Divide mixture between the tortillas. Top with the cheese and close up the tortillas. Freeze.

To serve: thaw. using a small amount of oil brown both sides. Serve with rice.

Can be topped with sour cream, salsa or your favorite Mexican topping.

Pierogi Lasagna

Pierogi Lasanga
12 cooked lasagna noodles
2 cups cottage cheese
1 egg
1 tsp. onion salt
1 1/2 cups grated cheddar cheese (divided)
2 1/2 cups mashed potatoes
1/2 cup bacon pieces (reserve some for top)
1 onion, chopped and cooked until clear
Directions.
1. Mix cottage cheese, egg, and onion salt
2. In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon, and onion
3. Line bottowm of 9x13 pan with 4 noodles
4. Spread first mixture evenly on top
5. Add 4 noodles and cover evenly with potato mixture
6. Top with remaining 4 noodles, remaining cheese, and bacon
7. Bake at 350 for 30 minutes
8. Serve with sour cream
*Defrost overnight and bake for 30 minutes at 350 or bake from frozen 1 hour 30 minutes

Next Meal Exchange

We will meet at the Panera in Strongsville on 2/6 at 1:30pm.

Let me know if anything needs to be changed.

Also, I will be making the Taco Soup this time around, Ravioli Casserole next month!

See you on the 6th!

Misti

Cook and Serve Chicken

Cook and Serve Chicken (serves 4 to 5)

Busy Woman’s Slow Cooker Recipes

Ingredients

·         5 boneless, skinless chicken breast halves

·         1 (16oz) jar alfredo sauce

·         1 (16oz) package of frozen peas, thawed

·         1 ½ cups shredded mozzarella cheese

·         Hot buttered noodles

Directions

Ø      Cut chicken into strips and place in sprayed slow cooker.

Ø      In bowl, combine alfredo sauce, peas and cheese and mix well. Spoon over chicken strips.

Ø      Cover and Cook on Low for 5-6 hours

Ø      When ready to serve, spoon over hot cooked noodles.

We just reheated the chicken on the stove top for about 20 min. and then served over hot noodles.  You could also probably put it in the oven to reheat.

Teriyaki Chicken

1/2 c soy sauce
1/2 c sugar
1 1/2 T red wine vinegar
2 t veg. or sesame oil
1 small clove garlic mince
3/4 t ground ginger.

Stir ingredients together
To Freeze- pour into a gallon sized ziplock bag with 1 lb chicken cut into strips.
To Serve- Thaw and pour into baking dish. Bake in preheated oven at 350 degrees for 30 minutes or until chicken is done. Serve over rice. To stretch out add one bag of frozen oriental veggies before baking.

* When I made this I made 1 1/2 recipes of the marinade for 1 LB chicken. A 13x9 baking dish would be best. If it is too small the chicken bakes uneven.

Sloppy Joes

2 1/2 pounds ground meat or shredded beef or pork.
1 c copped celery
1 med onion copped (1 c)
1 T butter
1 1/2 c ketchup
2 cups chicken broth
2 T vinegar
2 T brown sugar
1 T worcestershire
1 t chili powder
1 1/2 t lemon juice

Cook Meat and shred into small pieces. Brown celery and onions in butter. Combine remaining ingredients. Pour over celery and onion mixture. add meat. Cook very slowly over low heat for 1 1/2 hour. (add a bit of water if starts to thicken.

Serving- thaw and reheat. serve on buns.

Meal Making Mommas: Crock Pot Freezer Meals

Meal Making Mommas: Crock Pot Freezer Meals

Crock Pot Freezer Meals

Crock Pot Taco Soup

• 1 can pinto beans
• 1 can white beans or 1can kidney beans
• 1 can corn
• 1 can Rotel tomatoes & chilies
• 1 can diced tomatoes
• 1 can diced green chilies
• 1 envelope taco seasoning mix
• 1 envelope hidden valley ranch dressing mix
• 1 lb shredded chicken, ground beef or 1 lb any meat

Directions:

Cook meat and drain.  Add all ingredients.  DO NOT DRAIN CANS.  Stir, put in container and freeze.  Thaw overnight in fridge, put in Crock Pot.  Cook on high for 2 hours or low for 4 hours.  Keep on low until serving to keep hot.  Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips  

Ravioli Casserole

• 1 lb ground beef
• 1 medium onion chopped
• 1 clove of garlic
• 1 (8 oz) cans of tomato sauce
• 1 can of stewed tomatoes
• 1 tsp oregano
• 1 tsp italian seasoning
• salt & pepper
• 1 package bow tie pasta, cooked
• 1 package of frozen spinach, thawed
• 1 1/2 cup of mozzarella cheese
• 1/2 cup of parmesan cheese

Brown beef, onion and garlic.  Drain meat and add tomato sauce, tomatoes and seasonings, stir.  Put in container and freeze. 

Thaw overnight in fridge.  Put in crock pot, cover and cook low 7-8 hours or on high 3 1/2-4 hours.

30 minutes before it's done, turn tho high (if on low) and stir in cooked pasta, spinach, and cheese.  Serve when heated through