Spinach Artichoke Tortellini

1 pkg tortellini noodles (I used cheese filled. Can be frozen or refridgerated)
2 jars (6.5 oz each) artichoke hearts
1 pkg frozen spinach-thawed and drained
1/2 cup sour cream (I use light)
1/2 cup mayo (I use light)
1 clove garlic; pressed
3/4 cup parmesan cheese

Cook tortellini noodles (boil about 9 minutes from frozen-follow directions on package) Chop artichoke hearts (I use pampered chef food chopper; faster than a knife). Mix with spinach, sour cream, mayo, garlic, and cheese. When well mixed, carefully add cooked noodles and put in casserole dish. Can be split between 2 8x8's and frozen. To bake, thaw and bake at 375 for about 25-30 minutes, uncovering for the last 5 minutes or so.

French Dip

I used this recipe.  Their freezer instructions are at the end.  Since it's packaged in half portions, just be sure to only add 1 c water per container when you cook it

Meals we want repeated, based on voting.

If you didn't vote last time and don't like the results, remember to vote this time. 50% or more votes for a meal gets put down as a repeat.

Slow Cooked Chili
Beef Stew
Chicken Parmesan
Chicken Pot Pie
Chicken Enchilada Casserole
Carribbean Pork Roast

Broccoli, Chicken & Rice

1 cup uncooked rice
1 (10 oz.) package frozen broccoli
1/4 chopped onion
1 (10.75 oz.) can COC soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup mayonaise
1 1/2 cup shredded Monteray Jack cheese
3 cups cooked, chopped chicken
1 cup French Fried onions

Cook rice according to package directions.  Thaw and squeeze water from broccoli.  In a large bowl, combine broccoli, onion, soup, cour cream, chicken broth and mayonaise.  Mix well.  Stir in cheese, cooked rice and chicken.  Place in foil pan and freeze.

Thaw.  Bake covered for 1 hour at 350.  Uncover and top with French Fried onions.  Bake additional 10 minutes. (French Fried onions don't stay crispy when frozen, if you like them and want extra onions on top of your casserole, you will need to buy them.)

Hamburger Soup

1 Lb. Ground Beef
2 C. Diced Potatoes
2 C. Sliced Carrots
1/2 Sliced Celery
1 C. Chopped Onion
1/3 C Barley
1 Can 15 oz. Tomato Sauce
8 Cups Water

 In a large pot, brown ground beef. Add other ingredients. Season with salt and pepper. Cook on stove 25-20 min. Top with grated cheese. 

Chicken Cordon Bleu

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut in half
Dijon Mustard
salt and pepper to taste

• 
  
• Egg
• Italian seasoned breadcrumbs

Sauce:

• 1 can condensed cream of mushroom/chicken soup
• 1/2 cup sour cream (or milk)
• 
  

Directions

1. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Squeeze 1 TBS of Dijon mustard on each chicken breast. Place a finger of cheese on each ham slice and sprinkle lightly with salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
2. Place egg in a small bowl and place bread crumbs in a shallow dish or bowl. Dip each chicken roll , then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
3. or FREEZE by wrapping in plastic wrap to keep them from sticking together
4. unwrap each individual chicken roll and defrost
5. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
6. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup and sour cream(I sometimes just use milk and it works good too). Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Mexican Lasagna

2 Tbsp olive oil

1 lb ground beef

2 Tbsp chili powder

2 tsp cumin

Salt and pepper

½ red onion- chopped

1 (14 oz.) can stewed tomatoes

½ c. taco sauce

1 (15oz.) can black beans

1c. corn kernels

6 flour tortillas

2 ½ c. shredded cheese- cheddar or pepper jack if you like it spicy

2 green onions finely chopped (optional)

Preheat large skillet over medium high heat.  Add olive oil –let heat up for a minute.  Then add meat and season with chili powder, cumin, salt, pepper, and red onion.  Brown meat for 5 minutes.  Add tomatoes, taco sauce, corn, and black beans.  Heat mixture through for 2 to 3 minutes.  Spray a baking dish (8x8) with cooking spray.  Cut tortillas into quarters or halves to make them fit in your pan, then layer in pan in this order- tortillas, meat mixture, cheese and repeat two more times so you have 3 layers.  Top with green onions if desired.  Freeze now or bake at 350 for 12-15 minutes.  

If using from frozen:  Thaw and bake at 350 for about 20 minutes.

BBQ Pork

Ladies, my intertnet modum broke. I have not had internet for about two weeks except on my phone. SOOO glad I have that but I will post the recipe when it is working again in the next few days. You at least know what I am making though.

Have my husbands computer before he goes out of town to pay some bills so I am adding the recipe before I don't have another chance.

3 lbs. pork ribs (boneless)
1/8 tsp. pepper
1/4 tsp. salt
1 1/2 - 2 cups BBQ sauce

Place ribs in crock-pot, sprinkle with S&P.  Cook on low 8 hours.  Allow to cool completely.  Place in freezer bag and pour BBQ sauce over ribs.  12 servings.

Thaw.  Heat through.

I have two crock-pots and made the first round.  When I bagged the first ones, it did not look like enough food so I am adding more ribs and if anyone wants to make this again in the future I did 4lbs. per person or 2 lbs. per bag.

Biscuits

1 egg, well beaten
1 cup sour cream (I substitute plain yogurt)
1 tablespoon sugar
1/4 cup shortening
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt

Preheat oven to 400 degrees. Grease cookie sheet.  In a mixing bowl, beat egg with a fork.  Mix in sour cream, sugar and shortening. In another bowl, combine flour, baking powder, baking soda and salt.  Gradually add to egg mixture.  Mix well. Dough will be sticky. Sprinkle a little flour over dough and scoop onto a well floured board. Handle dough gently.  Flour hands and quickly knead dough 4 strokes to form into a ball.  Sprinkle top lightly with flour. Roll to 3/4" to 1" thickness (1/2" thickness if using for pot pie).  Cut with biscuit cutter, dipping cutter into flour with each cut. Place in prepared pan. Bake 15 minutes or until biscuits are golden brown.

Chicken Pot Pie

4 chicken breasts
4-6 red potatoes
4 medium carrots
1 can of green beans
1 can of corn
1 can of peas
2-3 cans Campbell's Chicken Gravy (the store brand gravies I have tried do not even compare)
Biscuits

Preheat oven to 400 degrees. Chop chicken into bite-size pieces and cook in skillet.  Salt and pepper to taste.  Cut up potatoes and carrots.  Boil potatoes and carrots until almost done (still a little firm). Drain and put into large bowl.  Add chicken and cans of green beans, corn, and peas.  Add 2-3 cans of chicken gravy.  Mix so all is covered in gravy. Place in 9 x 13 baking dish.  Place biscuits on top of filling, leaving a little space between biscuits.  Or, biscuit dough can be dropped by tablespoons over filling.  Bake uncovered 20 minutes or until biscuits are golden brown

If freezing for later use: Let chicken, potatoes and carrots cool completely before mixing with canned ingredients. Spread in dish or place in freezer bags.

If cooking from frozen: Let mixture thaw.  Place in 8x8 dish (for 1 bag of filling). Bake at 400 degrees.  Cook mixture for 10 minutes, then place biscuits on top of mixture and cook according to biscuit package directions, or if using homemade biscuits, cook another 15-20 minutes or until biscuits are golden brown and filling is hot and bubbly. (When cooking from refrigerated or frozen, I think the biscuits cook better if the mixture is already warmed up. I have also found that thinner biscuits cook better than jumbo size biscuits. The larger biscuits tend to stay doughy on the bottom).

Parmesan Chicken

3 chicken breasts, pound til 1/4" thick

2 eggs
1 t salt
1/8 t pepper
3/4 c bread crumbs

Combine eggs, salt, pepper.  Dip chicken in and roll in crumbs.

Heat 1/2 c oil and quickly brown on both sides.

16 oz tomato sauce
1/4 t sweet basil
1/8 t garlic powder
1 T butter/margarine

Simmer tomato sauce, basil, garlic powder 10 min and then stir in butter.

Place chicken in pan.  Pour sauce over chicken.

Sprinkle 1/2 c Parmesan over all.

***Here is where your meal is frozen.  Thaw and then bake as directed below.***

Cover with foil and bake at 350 for 30 minutes.  Top with 1/2 pound mozzarella and bake uncovered 10 minutes longer.  Serve over spaghetti.

Your mozzarella is under your top layer of foil.  You really, really, really need to take that out before baking or you'll have a plastic-y mess.  Don't say I didn't warn you.

Beef Stew

2 lbs. beef stew meat
3 (10.75 oz.) cans cream of mushroom soup
1 (1.25 oz) envelope onion soup mix
3/4 cup water
1 lb. carrots
1 onion, quartered
2-3 potatoes, cubed (these you will add later)

Place stew meat, carrots & onions in baking dish.  Combine soups and water and pour over all.  Cover with aluminum foil and bake 3 hours @ 325.  Remove from oven and allow to cool.  Place in freezer bag.

Thaw. Add cubed potaotes.  Heat on stove until hot and bubbly or in crock-pot until potatoes are done.

Caribbean Pork Roast

1/2 C. pineapple juice
2 Tbsp. packed brown sugar
2 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. dried thyme leaves
1/8 tsp. ground red pepper
3 garlic cloves, pressed
1 3 lb. pork loin roast

Combine juice, sugar, cumin, cinnamon, thyme, red pepper and garlic. Put roast in storage bag and add juice mixture.

Thaw. Let roast marinate 4 hours or up to 24 hours. Discard marinade. Cook @ 350 degrees covered for 1 hour then uncover and bake 15 - 30 more minutes.

**This is really good if you add peeled and cubed sweet potatoes (2-3), quartered red onions (2), sliced pineapple (8 oz.) and sliced green bell peppers (2-3)and bake with the roast.

Chicken Enchilada Casserole

Chicken Enchilada Casserole

2 cups cooked and diced chicken
12 corn tortillas
2 small cans red enchilada sauce
2 cans cream of chicken soup (I use 98% fat free)
1 can olives, sliced
2 (4 oz) can diced green chilies (I use mild)
2 cups (approx) grated cheddar cheese

Mix soup, chicken. chilies, and olives in bowl. In 9 X 13 pan (or 2 8X8's) layer as follows:
Enough enchilada sauce to cover bottom, tear half of tortillas and lay across bottom, cover with half of soup/chicken mix, enchilada sauce, cheese, torn tortillas, soup/chicken mix, enchilada sauce and top with remaining cheese. Bake 30-40 min (until bubbly) at 350 degrees. (Or freeze, thaw and then bake!)

Baked Ziti

Baked Ziti
10 10

• 1 lb ziti pasta, cooked al dente
• 1 lb Italian sausage, cooked and chopped
• 1 (15 ounce) container ricotta cheese
• 1 egg
• 2 tablespoons parsley
• 2 cups mozzarella cheese, shredded, divided
• 1/4 cup parmesan cheese
• 1 (28 ounce) jar pasta sauce, divided
•  Preheat oven to 350 degrees fahrenheit.

1.  Cook ziti according to package directions; drain; set aside.
2.  Mix ricotta, egg, parsley, 1-1/2 cups of the mozarella cheese, and parmesan cheese in a large bowl.
3.  Mix cooked sausage and pasta in with ricotta mixture.
4.  Mix in 3/4 jar of sauce.
5.  Transfer mixture into a 2 quart casserole dish.
6.  Top with the rest of the sauce and mozarella cheese.
7.  Bake for 30 to 35 minutes, or until hot and bubbly.
8.  To heat: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

Slow Cooked Chili

1 cup dry pinto beans or 2 15 oz. cans
2 pounds ground beef
1/2  cup chopped onions
4 cans stewed tomatoes
1 cup chopped bell peppers
1/2 cup chopped celery
2 tsp. minced garlic
2 Tbsp. chili powder
1 tsp. pepper
1 tsp. cumin
2 Tbsp. sugar
1 1/2 tsp. salt

Brown ground beef with onions.  Add to slow cooker or large bowl.  Add beans, tomatoes, green pepper, celery, garlic, chili pwder, pepper, cumin, sugar, and salt.  Mix well.  Freeze or cook in crock pot on Low 8-10 hours or on high 4-5 hours.

To serve: Thaw.  Place in crock-pot cook low 8-10 hours or High 4-5 hours.  Top with sour cream and/or shredded cheese.