Green Bean Casserole (shepherds pie)

1 lb. hamburger

2 cans green beans

2 cans cream of tomato

Mix together and put at the bottom of 9x13 pan.

Make 8 serving of instant mashed potatoes and place on

top of hamburger mix. Sprinkle with cheese and cover with

foil.

Bake for 30 minutes at 350 degrees.

Bowtie Pasta Casserole

12 oz. box bowtie pasta
8 oz. parmesan cheese
1-2 cups shredded cheese

Sauce Mixture:
26 oz. can spaghetti sauce
14.5 oz. can Italian stewed tomatoes
1 can chopped olives
1 small diced onion
1 lb. hamburger meat cooked

Boil bowtie pasta for 12-14 minutes. Drain, salt and butter as desired. Spread bowtie pasta on the bottom of a 9x13 pan (or 2 8x8 pans). Combine sauce mixture ingredients and cook over stove until warm. Spread sauce mixture over bowtie pasta. Sprinkle cheeses on top. Serve immediately.

If you want to wait until later to serve it you can refrigerate or freeze it. If refrigerated (if frozen ~ unthaw first) cook for about 30 minutes at 350 degrees or until it is warm all the way through.

Serve with Golden Corral rolls (unthaw or defrost in microwave ~ once unthawed they are delicious if you warm them up in the microwave for about 10 seconds) and frozen veggies.

Chicken/Turkey Noodle Soup

3 cups chicken stock (I use Rachel Rays)

2 cups chopped carrots

2 cups chopped celery

1/2 cup chopped onion

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp pepper

2 cans cream of chicken soup

1/4 cup evaporated milk

2 cups cooked diced chicken (or turkey is good too) (I bake my chicken in a baking pan with some of the chicken stock and seasoned with salt and pepper)

1 - 14 ounce can of tomaotes (I used hunts, it has peppers and other spices)

1 bay leaf

homestyle noodles of your choice (I put in whatever looks good. My recipe says 7 oz. who knows how to measure that? It's about 1 cup)

Roux (mix 2 parts flour, 1 part butter)

In a large pot combine chicken stock, onion, basil, oregano, pepper and bay leaf. Stir in vegetables. Bring to boiling until veggies are tender. Add cream of chicken soup and evaporated milk. Thicken with roux as desired. Then add cooked chicken and cooked noodles. Stir in undrained tomatoes. Heat through. Add salt and more pepper to taste. Discard bay leaf. Enjoy!

Makes about 8 cups (6 main dish servings)*

*side note (When I made it this time, I made 8 batches and it made 12, 6 cup soups, with a little bit left over)

The other two meals I did are mentioned before...

Taco Soup
http://freezerfoodfriends.blogspot.com/2009/09/taco-soup.html
and
Bagel Pizzas
http://freezerfoodfriends.blogspot.com/2009/08/bagel-pizzas.html

Fettucine Alfredo

8 oz cream cheese
½ c. Parmesan
½ c. butter
Combine these 3 over med-high heat until they melt then add ½ c. or more milk depending on how thick you like it.
Stir in the spices which are pepper, nutmeg, and garlic powder. Add more from your own if you need to. You might even want to add ½ in at a time and see what it tastes like. 
This recipe is yummy and you can add chicken if you want!

Cheesy Pasta Bake

This recipe makes a huge 9x13 batch, so we halved it for the freezer meals.

1 box of your choice of pasta

3 chicken bouillon cubs in 2 cups of water

2 cups your choice of cheese

2 cans of Cream of chicken soup

Cooked broccoli

Cooked, cubed chicken

Cook pasta until it is almost done. Combine all ingredients. Sprinkle some extra cheese on top. Cover and Bake at 350 degrees for 30-40 minutes. The recipe originally calls for 30 minutes, but when I tried one frozen, even though it had been defrosted it took around 40 minutes. Everything is cooked, so just until it is warm and creamy.

Serve with biscuits.

Ranch Chicken

Ingredients:

Chicken

1 Ranch dressing packet

3/4 c. Crushed cornflakes

3/4c. Parmesean cheese

1/2c. butter

Mix Cornflakes, cheese and ranch.

Dip Chicken in melted butter and then in Cornflake mixture.

Place in greased baking dish. Bake uncovered at 350 degrees for 45 minutes.

Serve with pasta and veggies. Enjoy!

Easy Lasagna (From Septmenber)

Sorry this post is like 2 months late:)

Ingredients:

Layer 1
1 lb. cooked ground beef
1 jar spaghetti sauce , your favorite
1/2 cup chopped onions
Mix above ingredients for sauce/meat layer
Layer 2
1/2 lb. cooked lasagna noodles (about 4 noodles per layer)
Layer 3
1 16oz carton cottage cheese
1 lb grated cheddar cheese
1 lb grated mozzerella cheese
Mix avobe ingredients for cheese layer. But save some shredded cheese to sprinkle on top.

Directions: Arrange in layers in 9x13 greased pan. Start with a little meat sauce, follow with 4 noodles, and then add the cheese layer. Repeat till the pan is full. Top with shredded cheese. Bake at 350 for about 50 minutes with foil on and 5-10 with foil off. Let stand for 10 minutes before serving.

Caribbean Jerk Pork Chops & Yummy Funeral Potatoes

4 pork chops (cut 3/4 inch think)
1/3 bottle KC Masterpiece Caribbean Jerk Marinade

To seal in the juices and to get a crisp tasty exterior you’ll first want to sear the pork chops. To do so you’ll want to preheat your grill to as high as possible then toss your pork chops on and close the lid. (You can discard the excess marinade) After approximately 1-2 minutes, flip the chops over and close lid again. After another minute or so passes, turn the heat down to medium and let the chops cook for about 5 minutes. After 5 minutes, flip chops over, close lid and let cook for a final 5 minutes. AVOID OVERCOOKING as this will dry the meat out. In order to be safe, you want to cook the pork until the middle is only very slightly pink or completely white. Another way to tell if your meat is done is to use a meat thermometer. 155 degrees is the magic number for pork.

After your pork chops are grilled, if you want to help loosen up the meat so it turns out nice and juicy, you can put them on a plate and cover it with aluminum foil for 10 minutes.

Serve pork chops with Yummy Funeral Potatoes. (I personally think these pork chops are also very tasty when dipped in ranch dressing)

If you don’t have a grill or would prefer cooking the pork chops in your oven you can broil them. I haven’t done this personally so I thought I would include a few links with details on broiling pork chops…

http://www.howtocookmeat.com/howtobroilporkchops.htm

http://www.ehow.com/how_5428980_broil-pork-chops.html

http://www.recipetips.com/kitchen-tips/t--451/grilling-and-broiling-pork.asp



Yummy Funeral Potatoes



32 oz Hashbrowns
2 cans Cream of Chicken Soup
2 cups Sour Cream
1-2 cups Grated Cheese
½ cup Melted Butter
1/3 cup Chopped Onions

Mix above ingredients well and pour into a 9X13 pan. Top with 2 cups Crushed Cornflakes mixed with 2 tbsp Melted Butter. Bake 30 min at 350 degrees. (Makes 10-12 servings – I halved the recipe for each person)

HOPE YOU ENJOY!

Sorry, addition to Stromboli

Were your stromboli is frozen, just watch it and make sure that it doesn't rise too much in the fridge. I tested one. With a little heat, mine defrosted and rose for 4 hours just on my stove top. So if you take it out and put it in the fridge in the morning, you might have to let it rise with a little heat before baking.

Stromboli

Bread dough (homemade or store bought)

6 oz sliced ham

1 1/2 cups shredded swiss cheese

8 pieces crumbled bacon.

Green onions if you like

Roll out dough into a large rectangle. Layer with ham, cheese and bacon. Roll up jelly-roll style starting with the long side. Seal seams. Place seam side down on baking sheet. Cut several 1/4 inch deep slits on top of loaf. Bake at 350 degrees for 26-30 minutes or until golden brown.

Slice and serve with Marinara sauce for dipping.

This meal also comes with frozen veggies.

Enjoy!

Chicken Roll-ups

Cooked Cubed Chicken

1 cup (or so) uncooked Stuffing

1/2-3/4 package of Cream Cheese.

Combine above ingredients. Place spoonful in center of each crescent roll triangle and wrap crescent roll around. Place on baking sheet and bake as package directs.

Serve topped with chicken gravy and with frozen veggies.

Polynesian Chicken

1 ½ lbs. Chicken
1 (8 oz.) Bottle Russian Salad
1 (10 oz.) Jar Peach Jam
1 pkg Dried Onion Soup Mix (optional ~ adds flavor but I prefer it without)

Combine all ingredients.

Cook in crockpot for 2-3 hours on high, or 4 hours on low.

Once the chicken is cooked I like to cut it in smaller pieces, it comes apart quick and easy using a fork and knife. Serve chicken and sauce over rice.

*Included with this meal ~ Green beans and Golden Corral rolls.

Beef Stroganoff

Ingredients:

1 ½ lbs boneless meat

3 T. flour

1 ½ t. salt

¾ t. paprika

3 T. butter

2 T. tomato paste

½ t. Worcestershire sauce

¼ t. dry mustard

10 oz. 7-up or Sprite

1 cup thick sour cream

6 oz. noodles cooked

• Coat meat with mixture of flour, salt and paprika.
• Melt butter. Add meat and brown.
• Stir mixture of tomato paste, Worcestershire sauce, and dry mustard into skillet. Mix in 7-up. Cover and cook until meat is tender. (approx 1 hour)
• Remove from heat and stir in sour cream in small amounts.
• Return to heat and cook, stirring constantly. 1-2 minutes do not boil.
• Serve over cooked noodles.

Serves approx 4-6.

Taco Soup

In Freezer: 1 lb cooked hamburger, 1 c. shredded cheese, 1 packet Taco seasoning
In Pantry: 1 can kidney beans, 16 oz. or (2- 8 oz) cans of tomato sauce, 1 can corn, tortilla chips
On Hand: sour cream, and olives if desired
Combine hamburger, taco seasoning, drained beans, corn & tomato sauce (and olives if you want) in crock pot or in a large pot on stove. Cook in crockpot low 8-10 hours, high 4-5 hours or cook on stove until bubbly.(Watch and see if it's bubbly it's done, might be less time) Serve with chips and sour cream.

Pulled Pork Sandwiches and Twice Baked Potatoes

The Pulled Pork is already to go so just defrost and enjoy! I don't really have a recipe, but this is what I do.

Place whatever size boneless pork roast you want in your crockpot with the Fat side up. I usually put around 1/4 cup water and 1/4 cup apple cider vinegar in. Than I use whatever seasonings I have on hand. For this round I used Paprika, Garlic Powder, Johnny's Season Salt, Celery Salt, Salt and Pepper. Sprinkle all of these on top of the roast to make a crust on the fat side. Then poor about 1/2 to 3/4 of a bottle of Liquid smoke. I prefer the Hickory. Cook on low for 10 hours. Than drain all but 1/4 of the liquid and shred. Add your favorite BBQ sauce, I used Famous Dave's rich and saucy. Then cook again on low for around another hour.

For the Twice Baked Potatoes you can put directly in the oven from the freezer. Cook at 400 degrees for about 40 minutes. If defrosted, bake for about 30 minutes.

Enjoy!

I am excited for this months meals. Everything sounds so yummy.

Meat Loaf

Sorry girls, I apologize in advance for this months meal, ha ha. Don't worry, it's not going to kill you or anything but I should have gotten 100% lean ground beef. So just a little note to self if you ever make this be sure to get very lean ground beef. I think I used 80% lean ground beef and when I cooked mine it was a little greasy around the edges (I hope it doesn't gross you out!). All you need to do is, if there is fat/grease after you cook the meat loaf in the oven, just use a paper towel to absorb it. It still tastes good, at least I think so, and Justin loves it ~ that's why I made it in the first place, he insisted so if you don't like it you can blame him :). I included instant potatos, gravy, and a dessert so hopefully those will make up for it if you don't like it, ha ha. You'll have to let me know how it goes. Now that I'm done with my speil, here's the recipe...

2 lbs lean ground beef (thawed)

2 eggs

1 1/2 cups oatmeal

1/2 cup water

1 package onion soup mix

Mix the above ingredients well. Put in 9x13 pan and spread this mixture on top… 1/2 cup ketchup, 4 teaspoons mustard, and 2 tablespoons brown sugar.

If frozen, unthaw. Bake at 350 degrees for 30 minutes or until it’s warm and brown (cooked) all the way through, it may take up to 45 minutes, so be sure to check the middle. *If you want to split this up into 2 8x8 pans instead of doing 1 9x13 I usually 1 ½ times the recipe.

Serve with Instant Potatoes
Instructions: Bring 3 to 3 1/2 cups water to a boil. Remove from heat. Stir in 1 ½ cups of potato pearls (bag full) with a fork. Add butter and salt if you’d like. Serve with gravy, or sour cream and cheese, or plain… whatever you prefer :).

*Just a little side note ~ I like to dip my meatloaf in ketchup so if you want you can try it. Hope you enjoy :)!

Citrus Lime Chicken Fajitas

Have on hand:
Salsa
Sour cream

2 cooked chicken breasts cut in strips
½ tsp garlic salt*
½ TBS cayenne pepper*
1 TBS chili powder*
1 tsp pepper*
1 TBS oregano*
1 green bell pepper cut in strips
1 yellow bell pepper cut in strips
½ purple onion cut in strips
1 10 oz bottle of Minute Maid orange juice (or any kind of orange juice)
2 TBS lime juice

To prepare:

Marinade chicken in garlic salt, cayenne pepper, chili powder, pepper, and oregano, ¼ of the bottle of orange juice and 1 TBS of lime juice. Mix thoroughly. Pour remaining orange juice (3/4 of bottle) and 1 TBS lime juice over peppers and onions in a bag to marinade.

To cook:

Thaw contents of bags. Let marinade for about half a day. Pour contents of pepper and onion bag into skillet. Saute until veggies are cooked through. Add contents of chicken bag and heat thoroughly. (Discard extra juice) Grate cheese. Serve fajitas in warm tortillas with cheddar cheese, sour cream and salsa.

*You may add more seasonings to taste.

Hawaiian Chicken

1 cup Ketchup
1/2 cup soy sauce
1/2 cup sugar
1 teaspoon of Dry Mustard

Dip Chicken in marinade and put in pan, pour desired amount of marinade over the chicken. Cook on 350 for 45-60 minutes.

Marinade makes a ton, and could make a pan or two of 9x13. (You can also add more sugar for a sweeter taste!)

Chicken Cordon Bleu Casserole

For a 9X13 Pan- serves 4 or 5
2-3 chicken breast cubed and cooked
6 slices swiss cheese
1 c cheddar cheese
2-3 slices of ham cut in smaller squares
1 can cream of chicken soup
1 box chicken stuffing
1/2 C sour cream
1/4 c milk

Directions: Salt and Pepper the bottom of a 9X13 pan, layer chicken, swiss cheese, cheddar cheese, ham and white sauce (cream of chicken soup+1/2 C sour cream+ 1/4 C milk(or just soup if you don't have the other)), prepare stuffing according to box instructions then spread over white sauce. Bake for 45 mins-1 hour.

Chicken and Stuffing Caserole

Sorry.... Last but not least........

1 box stuffing mix (chicken flavored)
1/2 cube butter or margarine
2 cups chicken, cooked and diced
1 can cream of chicken soup
1 can cream of celery soup
1 cup milk
2 large stalks of celery washed and sliced

Melt Butter. Stir into entire package of stuffing, turning to coat as evenly as possible. Reserve 1/2 of mixture and set aside. Cover the bottom of a 9x13 pan with the stuffing.

Mix all of the other ingredients together and pour over the top of the stuffing. Use the reserved stuffing mix to sprinkle over the top of the casserole. Cover and bake at 350 for 30 minutes or until bubbly.... Uncover the last 10 minutes.

Recipe from Girlfriends On The Go

Chicken Pot Pie

Sorry, here is my recipe, finally.

Chicken Pot Pie:

Filling:

1/3 cup Margarine or Butter 1/3 Cup chopped onion

1/3 cup all-purpose flour 1/2 tsp Salt

1/4 tsp Pepper 1/2 cups Chicken Broth

2/3 Cups Milk 2-3 cups veggies and chicken

Pie Crust (either homemade or store bought)

Heat oven to 425. Prepare crusts as pkg. directs. Melt Margarine over med. heat. Add onion and cook 2 min until tender. Add flour, salt and pepper. Stir until well blended. Gradually stir in broth and milk until bubbly and thickened. Add chicken and veggies. Remove from heat and spoon into crust-lined pan. Top with second crust. Seal edges (slightly wet bottum crust, and then place top crust. Cut excess, and press all the away around with fingers or spoon to get a good seal) Flute edges (cover with thin strips of tinfoil to keep edges from burning.) Cut slits in the top of crust. Bake for 30-40 minutes until crust is golden. Let stand 5 minutes and serve. 

I usually use Betty Crocker's Pie crust recipe. Also, you can substitue the milk and butter for soy substitutes, which is what I have to do and it tastes great.

Sesame Chicken

**Disclaimer**This is the recipe I set out to use BUT I could not find the dressing mix packet anywhere! If you can find it, enjoy. I improvised with Lawry's Sesame marinade.

Oriental Sesame Chicken

1/2 cup honey

2 T soy sauce

1 Envelop Good Season's Oriental Sesame dressing mix

1/4 cup orange juice

chicken breast

Cut chicken breast into cubes or strips. Marinade for at least 30 mins. Cook in a skillet, like a stir fry, until done OR put strips on a skewer and grill. Serve over rice.

Bagel Pizzas

1 package of bagels (6 bagels)
1 jar pizza sauce
3 cups shredded mozzarella cheese
60 pepperonis
and any other toppings you would like to add

Separate bagel halves, spread pizza sauce evenly all over bagels, add mozzarella cheese and pepperonis, and other toppings if you desire. Broil on high for 5-7 min. Checking often.

Serve with salad and breadsticks, if you have them.

This is a yummy, quick, easy meal! We love it.

Creamy Chicken Enchiladas

Sauce Ingredients: (mix together in bowl)
1 or 2 small (4 oz) cans diced green chiles
2 cans cream of chicken soup
1 cup sour cream

Other Ingredients: 2-3 cups grated cheese
2 cups cooked diced chicken
1 cup diced onion
12 tortillas
1 small (4.25 oz) can chopped olives (optional)

Spread out tortillas on counter. To each one add approximately:
1 Tablespoon sauce
1 Tablespoon onion
3 Tablespoons cheese

Spread a thin layer of sauce on bottom of a 9X13 inch baking pan. Roll tortillas and place in pan. Pour remaining sauce over tortillas and spread evenly. Top with remaining cheese as well as olives if you’d like. Cook for 30 minutes at 350 degrees. (If you decide to freeze enchiladas, before baking, let them unthaw for 1-2 days in refrigerator.)

Teriyaki Chicken Stir-fry

1 ½ lbs boneless chicken breasts or tenderloin strips, sliced into strips and marinated in teriyaki sauce (see recipe below)
1 bag frozen stir-fry vegetables
cooked minute rice
chow mein noodles

Teriyaki Marinade
½ tsp ginger
2 tsp dry mustard
¼ cup oil (any kind)
½ cup soy sauce
1 tsp garlic
2 TB molasses

Combine all marinade ingredients. Put chicken strips in a container and pour marinade over. If freezing, see directions below. Otherwise, let it sit in the fridge overnight or for several hours to marinate. To prepare, pour chicken and marinade into a large skillet. Cook until meat is cooked through and marinade boils for at least 5 minutes (to kill any bacteria from chicken). Add in the vegetables and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

Freezing and Preparation Directions:
Combine meat and marinade in a freezer bag and place in freezer. To prepare, thaw meat in the fridge and prepare as the above recipe states, or place in a slow cooker for 2-3 hours. When chicken is done, add to skillet with vegetables and stir-fry.

Chicken Veggie (Cornflake) Casserole

Ingredients:
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/8 tsp salt
dash of pepper
1 package (10 oz) frozen vegetables, partially cooked and drained
3 cups diced cooked chicken
4 cups cornflakes (crushed to 2 cups)
2 T butter or margarine melted


Directions:
Butter shallow 2-quart casserole pan. In large bowl blend together soup, salt and pepper. Add vegetables and chicken. Mix well. Pour into pan. Combine cornflake crumbs and butter. Sprinkle over top. Bake at 350 degrees for about 35 minutes or until browned and bubbly. (makes 5-6 servings)

Side note: I didn't make the full amount for each 8x8 casserole dish. I'm sorry if it doesn't end up being a full four servings! I wasn't really thinking and didn't realize til after the fact that I should have made more. Because the casseroles were so inexpensive I included 6 golden corral rolls and a Betty Crocker brownie/cookie mix for each of you. If you freeze the rolls, before eating them you can set them out to unthaw or if you don't want to wait you can defrost them in the microwave. When you go to eat them if they aren't really soft, you can microwave them for 5 seconds or so which will soften them up and make them extra delicious.

Bowtie Pasta Casserole

12 oz. box bowtie pasta

8 oz. parmesean cheese

1-2 cups shredded cheese

Sauce Mixture:

26 oz. can spaghetti sauce
14.5 oz. can italian stewed tomatoes

1 can chopped olives

1 small diced onion

1 lb. hamburger meat cooked

Boil bowtie pasta for 12-14 minutes. Drain, salt and butter as desired. Spread bowtie pasta on the bottom of a 9x13 pan (or 2 8x8 pans). Combine sauce mixture ingredients and cook over stove until warm. Spread sauce mixture over bowtie pasta. Sprinkle cheeses on top. Serve immediately.

If you want to wait until later to serve it you can refrigerate or freeze it. If refrigerated or frozen (unthaw first) cook for about 30 minutes at 350 degrees.

Serve with garlic bread and green beans (or whatever other sides you like).

August Meals

Bagel Pizzas (Kami)

Bowtie Pasta Casserole (Michelle)

Chicken Cordon Bleu Casserole (Becky)

Chicken & Stuffing Casserole (Brooke)

Chicken Pot Pie (Chelsea R.)

Chicken Veggie Casserole (Marie)

Sesame Chicken Stir Fry (Chelsea B.)

Zesty Itialian Chicken (Nicole)