Cheddar-Broccoli Chicken Bake

Cheddar-Broccoli Chicken Bake

 

3 cups shredded chicken

1 can cream of chicken soup

2 tablespoons sour cream

1 cup dry stuffing mix

1 package frozen broccoli florets, cooked

2 cups shredded cheddar cheese

In a 9×13 pan (or split the dish into two smaller pans) layer the chicken broccoli, soup mixture and cheddar cheese. Then sprinkle dry stuffing mix over the top.

 

To freeze:

Cover dish in  aluminum foil and cover with lid. When you’re ready to cook just cook on 350 degrees for about 45 minutes or until bubbly.

 

Review: This was simple and delicious

Easy Chicken Pot Pie

Easy Chicken Pot Pie

 

3 cups shredded chicken

2 cans cream of chicken soup

1/4 c milk

1 package frozen, mixed vegtables

1 c diced potatoes

2 refrigerated   Pillsbury pie crusts
2 deep dish pie crust

Mix all ingredients together and divide into two 9 inch pie crust. Place the pie shell over the top of the mixture. Cook on 350 degrees for 30-40 minutes or until crust has browned.

To Freeze:

Do not cook  pie instead wrap pie pan in aluminum foil and place in a ziploc bag. Once ready to  eat deforst in fridge for 24-48 hours. Adjust cooking time as  needed

Review: This took 60-70 minutes to cook as my potatoes  were  raw, but once it did it tasted  great. I had my pot pie in the fridge so that it could deforost. 

Freezer Chicken Enchiladas

Freezer Chicken Enchiladas

Source: krisqkoch12.blogspot.com via Bernadete on Pinterest

4 chicken breasts, cooked and shredded

2 (8 oz.) packages cream cheese, softened

16 oz. cheddar or jack cheese, shredded

2 (4 oz.) cans Ortega diced chilis

5 (10 oz.) cans enchilada sauce

2 packages of flour tortillas

Directions:
With a mixer, beat the cream cheese with the green chilis and 1 can of enchilada sauce.
Pour cream sauce over shredded chicken in a bowl. And stir to combine.
In the bottom of 2 foil baking pans (I purchase these at Dollar Tree 2 for $1.00) pour 1 can of enchilada sauce and spread evenly to cover bottom of pan.
Now take your tortillas and fill generously with the creamy chicken mixture and roll up.
Place rolled enchiladas in pan seam side down and cover each pan of enchiladas with sauce - 1 can for each pan.
Sprinkle top of enchiladas with cheese.
Cover each pan with a double layer of aluminum foil.
To bake - Preheat oven to 350° and bake unfrozen for 45 minutes or 70-90 minutes if frozen.
Frozen enchiladas will hold in freezer for 4-6 month.

Review:
Have yet to make these as they were prepared as a freezer meal. I will update once we have baked these.Iwill say the filling was yummy!!

Cheesy Italian Chicken

Source: twowild.blogspot.com via Bernadete on Pinterest

Cheesy Italian Chicken

 4-6 boneless, skinless chicken breasts
2 cans of cream of chicken soup
3/4 cup milk
3/4 cup Italian bread crumbs
2 cups Monterey Jack Cheese

Mix all ingredients together in freezer bag. Seal well and freeze. As always please make sure you use a good quality freezer bag to insure quality freezing.

To Cook:
Thaw completely in the fridge before putting in your slow cooker.
Cook in slow cooker for 6-8 hours. Stir often so the cheese doesn't stick to the bottom/sides.
Serve over rice or noodles.
You may want to add a dash of milk to thin the sauce, after it has been cooked some and you see how thick it is.

Review: I have yet to make this as I prepared it as a freezer meal. Update will be posted once I have completed the recipe.

Italian Beef Sandwiches

Source: eatathomecooks.com via Alisha on Pinterest

 Italian Beef Sandwiches from here

1 large roast (fat trimmed if needed)

1 package Good Seasons Italian dressing

1/4 cup vinegar

1 Tbs. sugar

1-2 cans chicken broth (I used 1)

1 tsp. garlic powder

1 package brown gravy mix (mixed with 1 cup water)

1 green pepper, sliced

1 small jar pepperoccinis with juice or half of large jar.

Poke the meat with a fork or knife and put it in the crockpot. Mix all the ingredients and pour over the meat. Let it marinade overnight or cook it right away on low for 8-10 hours. Or, on high and cook it for 5-6 hours

Review: This recipe is a family favorite!! We love the way it tastes. My husband even takes this to work and shares with the guys :)

Freezer Meal: Divide into 2 equal  size containers and freeze. When ready to eat  thaw meat and reheat. Top French rolls with Italian beef and a slice of Provolone cheese. Place under broiler until cheese melts. Serve.

Crockpot Mongolian beef

Crockpot Mongolian beef
 

Source: onceamonthmom.com via Bernadete on Pinterest

Ingredients:

• 1.5 pounds beef flank steak, cut into stir fry sized strips
• 2 Tablespoons olive oil
• 0.5 teaspoons minced ginger
• 2 cloves garlic, minced
• 0.75 cup soy sauce
• 0.75 cup water
• 0.75 cup brown sugar
• 0.25 cup cornstarch
• 0.5 cup shredded carrots
• 3 medium green onions, chopped

Directions:

Coat flank steak pieces in cornstarch. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours. Serve over rice or noodles, if desired.

Freezing Directions:

Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag. Add steak to bag. Label and freeze, To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

Review:
 I love that this can be frozen, it had good flavor.

Weekly Meal Plan-October15

This week I am preparing some  frezzer meals for a swap group I belong to. I will be making the following and preparing 3 batches (1for me and 2 for the swap members):

Source: joyful-mommas-kitchen.blogspot.ca via Bernadete on Pinterest

From the site above I will prepare goulash, and layered enchilida bake.

Source: thecountrycook.net via Bernadete on Pinterest

I will also prepare Cheesy Chicken Tater Tot Casserole as  a frezzer meal. This was hubby's idea, so you know he loved the recipe since we just had it last week!

Slimmed down loaded potatoe and buffalo chicken bake

Source: cooklisacook.blogspot.com via Bernadete on Pinterest

Source: cooklisacook.blogspot.com via Bernadete on Pinterest

Mangolian beef in the crockpot.

Source: onceamonthmom.com via Bernadete on Pinterest</

Chicken and biscuit  casserole

Source: mariescookingadventures.blogspot.com via Renee @ on Pinterest

Chicken Parm Bake

Source: life-as-a-lofthouse.blogspot.com via Renee @ on Pinterest

Chicken Divan

Chicken Divan from here

Ingredients
cooked chicken breasts (I boil 1-2 and then shred it with a fork)
bag of frozen brocolli
2 cups (+/-) shredded cheddar cheese
1 can cream of chicken soup
1 can cream of celery soup
1 tablespoon- 1/4 cup of mayo
curry powder to taste
cooked rice

Directions
1. Layer 13x9ish glass pan with broccoli, chicken and cheese.
2. In a bowl, mix together soups and mayo. Stir until uniform color. Add curry. Pour over broccoli/chicken/cheese.
3. Sprinkle a dash of curry for decoration.
4. Bake at 350ish for 30-45 minutes. (The longer you cook it the yummier it is.)
5. Serve over rice.

Review: This tasted great and was very filling. This was a recipe that was made as part of a meal swap and freezes well. 

Pancake bites

I saw this idea on pintrest and loved it! Their directions where to  use your favorite mix, pour into muffin tins, add fruit, nuts, sausage, bacon... bake 350 for 12-14 min.Here is my  take on this:

Source: pin2fun14.blogspot.com via Bernadete on Pinterest

Ingredients: 
5 cups of  krusteaz pancake mix
3 2/3 cups of water
(This made 24 pancake muffins). We had some for breakfast and I froze the remainder to have a quick breakfast on hand). 

Mix In's
1 ripe banana 
1/2 cup strawberries, sliced
1/4 cup mini chocolate chips

Directions:

Preheat oven to 350

Spray muffin tins with cooking spray.

Prepare pancakes according to package directions. (My package of pancake mix simply required mix and water).

Pour 1/4 cup of batter into each segment of muffin pan.

Add your favorite mix in's we used strawberries, bananas  and mini chocolate chips. The pinner on pintrest also used blueberries, sausage and bacon. 

Review: I loved this recipe. Everyone got to eat breakfast at the same time (nobody gets stuck flipping pancakes). This is one of those things that freeze well for those CRAZY weekday mornings. The kids also enjoyed this one because it  was kid friendly and they got to help!

Weekly Meal Plan-9 meals one and half hours

So I prepared 9 meals in 1.5  hours. I made 3servings of lasagna roll-ups and 3 servings of  Southwestern chicken back, 1 serving of baked chicken fajitas and 1serving of ravaoli bake and lastly chicken tater tot casserole.

Below you will find links  to all the recipes and directions on how to make them  ahead and buy yourself some time during the week.

Monday:  Lasagna Rolls

Source: skinnytaste.com via Cade McKennon on Pinterest

Make Ahead Directions:Prepare as stated, do not bake. Place in fridge,when ready preheat oven and bake as directed at 350 for 40 minutes.

Tuesday: Chicken and Tater Tot Casserole

Source: thecountrycook.net via Bernadete on Pinterest

 Make Ahead Directions: Complete all steps except adding milk. Place in refrigerator. On the day add 3/4 cup of milk and bake in slow cooker for 4-6 hours. 

Wednesday:Ravioli Bake

Source: tastykitchen.com via Bernadete on Pinterest

Make Ahead Directions:Prepare as stated through step 14, do not bake. Place in fridge,when ready preheat oven and bake as directed at 350 for 30 minutes.

Thursday:  Baked Chicken Fajitas

Source: eatinonthecheap.com via Mira on Pinterest

Make Ahead Directions: Prepare as stated, do not bake. When ready bake at 350 degrees for 20-30 minutes.

Friday: French dip sandwiches

Source: askchefs.net via Bernadete on Pinterest

Saturday: Southwestern chicken bake

Source: livinglaughingandloving.com via Bernadete on Pinterest

Make ahead directions:Prepare as stated,except do not bake.Refrigerate and when ready to serve take out, preheat oven  and  bake for 20-40 minutes.

Sunday: From Freezer (  Chicken Divan)

Sunday: From freezer (meatballs)

Check out Menu Plan Monday for more great ideas :)

Spinach Lasagna Rolls
Gina's Weight Watcher Recipes

Source: skinnytaste.com via Cade McKennon on Pinterest

Ingredients:

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions:
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

 To Freeze: Prepare as stated except do not preheat oven. When ready  to cook defrost and bake at 350 degrees for 40 minutes.If cooking directly out of freezer bake at 350 for 1.5 hours.

Hash Brown Nests

Another amazing pintrest find. I loved this recipe because not only is it easy to prepare but you can also prepare a large batch over the weekend and have breakfast on the go for the weekdays!  It's a busy moms dream dish :) 

Hash brown Nests

Source: skinnytaste.com via Bernadete on Pinterest

Ingredients:

• olive oil spray
• 1/2 cup minced onion
• 1 cup shredded potatoes, Simply Potatoes
• dash of garlic powder
• salt and pepper to taste
• 1 cup egg whites or egg beaters, beaten
• 2 tbsp diced onions
• 1/4 cup diced bell peppers
• 0.8 oz reduced fat swiss, chopped
• 1 oz turkey ham, diced
• dash of garlic powder
• salt and pepper to taste

Bake 35 minutes or until golden brown and edges are crispy.

While nests are baking, combine the egg whites with remaining ingredients in a medium bowl.  

Remove nests from the oven when golden brown.

Fill each cup with about 3 tbsp of egg mixture. Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked.

Review: This recipe was perfect just the way it is! I also love that you can add your favorite vegetables. We added mushrooms to our version!

Spaghetti Casserole

Spaghetti Casserole adapated from Full Bellies, Happy Kids


1 pkg (16 ounces) angel hair pasta
1 1/2 pounds ground turkey or beef
1 jar (26 ounces) spaghetti sauce
4 oz can of mushrooms
1/2 cup chopped onion
1 tablespoon minced garlic
2 cans (8 ounces each) tomato sauce
1 can cream of mushroom soup
16 ounces sour cream
4 cups shredded Colby-Monterey Jack cheese



Cook pasta for a slightly shorter time than directed on pkg, until just done.

Meanwhile, in a large skillet, brown onion, garlic, mushrooms, and turkey/beef and drain. Stir in spaghetti sauce and tomato sauce. (I added in some fresh basil)

Remove from heat.

Stir together cream of mushroom soup and sour cream.

In two 8x11 freezer pans, layer half the meat sauce, pasta, sour cream mix and cheese.


Repeat layers. Cover tightly with foil and freeze up to 3 months.


To use frozen casserole: Thaw in refrigerator. Bake at 350 degrees for 1 hour.

Siclian Meatloaf

Sicilian Meatloaf from OAMC

Ingredients:
2 pounds ground beef
2 eggs, beaten
3/4 cup bread crumbs
1/2 cups tomato juice
2 Tablespoons parsley
1/2 teaspoons oregano
1/4 teaspoons salt
1/4 teaspoons pepper
8 slices boiled ham
6 ounces shredded Mozzarella cheese
Directions:
Mix first 7 ingredients, then add to beef, combine.

On wax paper form meat mixture into a 10×12″ rectangle. Line with ham and cheese. Roll and seal seam. Cut in half. Seal ends and seam well, otherwise the cheese will just ooze out all over the place. Place on a foil lined baking sheet and bake 1 hour 20 minutes at 350 degrees. (You may wish to freeze one at this point if you are not serving 8-12 people).

This makes a really big meatloaf, so you can either make 2 and freeze one or have lots of meatloaf sandwiches for the week.

Freezing Directions:
Follow directions but do not bake. Instead, wrap the meatloaf in wax paper and then plastic wrap. Place in a freezer bag until ready to use. To serve: Thaw. Unwrap and place on a foil lined baking sheet. Bake 1 hour 20 minutes at 350 degrees.

Review: This made plenty I made one loaf and froze another. I really enjoyed the flavors. I omitted the tomato juice because I did not have any. I also used Swiss cheese instead of mozzarella. I have also seen this recipe made with 1 lbs of ground beef and one pound of ground pork.

PS do not let the rolling prevent you from making this it was supper easy!

Parmesan Garlic Chicken

Parmesan Garlic Chicken
from: The Cutting back Kitchen

Ingredients
6 boneless chicken breasts
1 cup freshly grated Parmesan cheese
1 envelope Italian salad dressing mix
2 cloves garlic, minced
½ cup olive oil

Directions
Mix together cheese, garlic, and dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Place in a greased baking dish and bake at 400 degrees for 45-60 minutes.

To Freeze:
Wrap each chicken breast individually in plastic wrap, then place in a freezer bag. Place all wrapped chicken breasts in a freezer bag. Then on serving day thaw completely. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.

Review: Simple, quick and easy! Yummy too!

White Chicken Enchildas

From Loving my domestic Life 2 to 3 cups cooked chicken or turkey
4 oz. cream cheese
1/4 cup minced onion
1 cup Jack cheese, shredded
1/2 bottle green taco sauce (you can use green salsa too)
1/2 tsp seasoning salt
1 small can sliced black olives (optional)
1 tomato, diced

1 dozen corn tortillas

Combine all above ingredients (excluding tortillas) for filling. Soften tortillas in wet paper towels in the microwave. *If you prefer, they can be fried in oil to soften. Place about 1/4 cup filling on one edge of tortillas and roll. Place in shallow pan, seam side down. Can freeze to this point. (If frozen, thaw and continue.)

4 Tbsp butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can chopped chilies
1 cup Jack cheese, shredded

Melt butter and blend in flour. Add chicken broth all at once and stir until mixture bubbles and thickens. Stir in sour cream and chilies, heat through but do not boil. Pour sauce over tortillas and top with Jack cheese. Bake at 350 degrees for approximately 30 minutes or until heated through.

Serve with guacomole, salsa, sour cream, and chopped cilantro.


Review: These tasted very creamy. I love the fact that you make two batches and freeze one for latter :)

Honey Pork Chops

from: Eat at Home
Ingredients:
6 boneless pork chops
1/2 cup honey
1/4 cup cider vinegar (I used white wine vinegar)
1/4 tsp. ground ginger
1 clove garlic, minced
2 Tbs. soy sauce
dash black pepper
Put all the ingredients, except the pork chops in a blender and mix well. Put the chops in a ziplock freezer bag and pour the marinade over them. Label the bag and freeze.

Thaw completely in the fridge. Bake at 350 degrees for 1 hour and 15 minutes. Or grill. Or pop them in the slow cooker, cooking 5-6 hours on low