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.