Cheese-filled shells 3.7
Chicken Enchilada Casserole 3.9
Cranberry Chicken 4.6
Manicotti 4.2
Mimi's Chicken Soup 4.4
Pizza Pasta Casserole 4.3
Parsley Parmesan Chicken 3.7
Raspberry Chicken 2.4
Taco Rice 3.6
Split Pea Soup 4.2
6 comments:
Cranberry Chicken:
8 oz. Catalina dressing
1 pkg dry onion soup mix
1-1lb can whole cranberry sauce
4 boned chicken breasts
Mix together dressing, onion soup mix, and cranberry sauce. Place chicken and mixture in a freezer bag. Freeze, using freezer bag method.
Serving day instructions:
Thaw completely. Place chicken with cranberry sauce in greased baking dish. Bake uncovered at 350 degrees for 1-1/2 hours.
Manicotti:
1 8oz package manicotti
1 tablespoon vegetable oil
1 15 oz. carton part-skim ricotta
1 16 oz carton low-fat cottage cheese
1 cup grated mozzarella cheese
1/3 cup grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
1 tbsp chopped fresh parsley
2 eggs
2 1/2 cups Spaghetti sauce
Boil manicotti according to package directions, adding oil to water so they don't stick together. Meanwhile, mix ricotta cheese, cottage cheese, mozzarella, and Parmesan cheeses, salt, pepper, parsley, and eggs.
Drain manicotti; run cold water over it. Stuff each manicotti with cheese mixture. Place them in a 3-quart casserole, pour sacue arund stuffed manicotti. Cover dish with foil and freeze.
To prepare for serving, thaw dish. Bake covered in a preheated 350 degree oven for 45 minutes. Uncover and bake for 15 minutes more.
Pizza Pasta Casserole
2 lbs. ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 package (16 oz) spiral pasta, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
8 oz sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use the frozen casserole, thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through.
Mimi's Chicken Soup:
1 small onion
2 or 3 small cloves
1 cup cooked, diced chicken
2 quarts chicken broth
1/2 tsp salt
1 tablespoon chopped fresh parsley
3 shredded carrots
1/2 cups sliced celery with leaves
1 8 oz package (use half) tortelli
Peel and cut ends of onions; insert whole cloves into the onion. In a large pot, combine onion, chicken, broth, salt, parsley, carrots, and celery. Bring to a boil; reduce heat. Simmer uncovered for 1 1/2 hours. Remove onion. Cool soup, put in a container and store in a freezer.
To prepare for serving, thaw soup, put in a large pot, and heat until bubbly. Add half a package of tortellini and boil 25 minutes more. Makes 4 servings.
Split-pea soup:
2 cups split peas, washed
4 1/2 cups boiling water
1/2 cup diced celery
1/2 cup diced carrots
1 onion, chopped
2 t. salt
Serving day:
2 1/2 cups milk
1 cup chopped ham (optional)
Combine all ingredients and simmer slowly until peas are soft, 45 minutes or more, stirring occasionally. Process in blender. Freeze, using freezer bag method.
Serving day:
Add milk and chopped ham to the soup. Blend thoroughly and heat through. Adjust seasonings as desired. Yields 6-8 servings.
Chicken enchilada casserole:
1 med. onion
2 tbsp butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
2-3 cups chicken, cooked and diced
1 10 count flour tortillas
2 cups mild cheddar cheese, grated
Brown onion in butter; combine with soups, broth, and chicken. Mix well.
Place a layer of tortillas (5) broken in pieces in 9x11" greased baking dish. Cover with half of soup mixture and half of cheese. Repeat layers. Bake for 30 minutes. Yields 8 servings.
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