Wednesday, March 9, 2011

March Freezer Meals

White Bean Chicken Chili
Breakfast Casserole
Turkey Pesto Sandwiches
Chicken Alfredo

Everything sounds good! Have a great month!

White Bean Chicken Chili by Kami

White Bean Chicken Chili

(I made 10 batches of this soup and it made 12, 3 lb bags of soup. It makes a ton)
According to my calorie counter each serving of about 1 cup is 182 calories, so it's yummy and low-cal

1 Tbs vegetable oil (I used olive oil)
2 chicken breasts, cut into bite-size pieces
1/4 - 1 full onion chopped depending on taste preference (I used 1/2 cup)
2 cloves garlic, finely chopped
1 tsp oregano
1/4 tsp cayenne pepper (more or less depending on how spicy you like it)
1/2 tsp pepper
1 tsp cumin

2 cans (14 oz each) chicken broth (I used 99% fat free hi-top brand)
2 cans (15 oz each) white beans, drained and rinsed
2 cans (4 oz each) chopped green chiles

1 cup Monterey Jack cheese
Tortilla chips
Chopped fresh cilantro (optional)
Sour cream (optional)

In a 4-quart saucepan heat oil over medium-high heat until hot. Add chicken, onion, garlic and spices; cook and stir until chicken is no longer pink.

Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.

To serve, spoon chili into soup bowls. Top each serving with cheese, cilantro, and sour cream and eat with chips if desired.


Turkey Pesto Sandwiches by Shaylee

Smoked Turkey
Provolone Cheese or Havarti Cheese
Thinly sliced Tomatoes or Sun Dried Tomatoes
Salt and Pepper
Balsamic Vinegar
Red Onion Sliced
2 tsp. Butter

If you use the red onions melt butter in skillet over medium and saute onions for 5-8 minutes.

-Cut Bread in half crosswise, to make top and bottom of sandwich
-Spread Pesto on top of the bread less for the foccacia bread and more for the Ciabatta bread
-On the bottum half of the bread drizzle Balsamic Vinegar (a little goes a long ways)
-Layer Turkey, Onion, Tomatoes, salt, pepper and cheese
-Wrap in foil and bake at 350 for 15-20 minutes until cheese melts
-Serve warm

Foccicia Bread if you want softer sandwiches
Ciabatta Bread if you like cruncher

Breakfast Casserole

Breakfast Casserole
Frozen Shredded Hashbrowns
10 eggs
1 cup milk (not provided)
3 T sour cream
1 T Lowery's seasoning
Whatever toppings you would like (I have included sausage, green peppers and onions)

Grease 9x13 casserole dish. Spread frozen hashbrowns along bottum and up the sides. Layer your toppings. Sprinkle with cheese. (as much as you like) Mix together well 10 eggs, 1 cup milk, 3 T sour cream and 1 T lowerys. Pour over cheese. Bake uncovered at 350 degrees for 35-45 minutes. THe oringinal recipe calls for 45 minutes, but my oven will burn by then. Just as long as the eggs are cooked and the top is slightly brown. To make this quicker, you can put it all together the night before. It is yummy leftovers as well. Enjoy!