March - Chicken Pot Pie

Ingredients:
1 lb. chicken, cubed
1 c. sliced carrots
1 c. frozen green peas
1/2 c. sliced celery
1/3 c. butter
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 3/4 c. chicken broth
2/3 c. milk
2 (9 in.) unbaked pie crusts (I used a deep dish crust for the bottom.)

Directions:
1) Preheat oven to 425.
2) Combine chicken, carrots, peas, and celery.  Add water to cover them in saucepan, and boil 15 min.  Remove from heat.  Drain.  Set aside in different bowl.
3)  In sauce pan over med. heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper, and garlic powder.  (I also added some chili powder.) Slowly stir in chicken broth and milk.  Simmer over med-low heat until thick.  Remove from heat.  Set aside.
4)  Place chicken mixture in bottom of pie crust.  Pour hot liquid mixture (gravy) over.  Cover with top crust, seal edges, and cut away extra dough.  Slit the top multiple times.  If desired, wrap just the edges with tin foil so they don't burn.
5)  Bake 30-35 min. until pastry is golden brown, and filling is bubbly.  Cool for 10 min. before serving.  My favorite part:  Eat!

Hot Roast Beef Sandwich

Ingredients:
mushrooms
1 med. onion, chopped or sliced
garlic, fresh or bottled
1 1/2 lbs. roast beef
brown gravy
mashed potatoes
garlic french bread
 (I don't have amounts next to some of the ingredients because I just put in what I have or what I feel our family will enjoy.)

Directions:
Chop mushrooms.  Slice onions.  I buy the deli roast beef and then just cut it into strips.  Dice garlic.  Mix up 2-3 packets of brown gravy, and once warm and ready, throw in the above ingredients.  Toast garlic bread, and whip up your mashed potatoes.  Serve mashed potatoes and gravy on top of the bread.  Enjoy!

February-Elderado Casserole

Ingredients:

1 lb ground beef (browned, spiced with whatever spices you like, & drain grease)
1/2 c cooked rice
1 can tomato sauce
        Mix all together1 1/2 cups sour cream
1 1/2 cups cottage cheese
1sm can green chilies
        Mix all together
Shredded cheese ( Colby jack is what I use but I'm sure any kind would be good)
1 bag tortilla chips I think tostitas white corn are best  (open bag and crush in bag to crumbs)
Heat oven to 350

In glass pan 9 x 12 put chips in layer to cover bottom of pan then do thin layer of meat mixture, then thin layer of sour cream mixture, then layer of shredded cheese, then a layer of chips.Repeat steps being sure to end with chips.

Bake uncovered for 25 minutes



**To bake pre-assembled frozen casserole:  Bake COVERED at 400 degrees for 1 1/2 hours or until middle is heated through.  Bake UNCOVERED for an additional 20 min.

** you can add chopped onions and cook with meat
** if you want it spicier use jalapinos instead of green chilies

Pork chops, gravy, and carrots

1lb pork chops
1 cup onion
2 can. Cream of chicken soup
2 cups water
1 tbsp Worcester sauce
1/2 tsp garlic salt
1 tbsp sugar
2 cups baby carrots
Brown pork chops and onions in oil.Remove from pan. Add water, cream of chicken soup, Worcester sauce , sugar, and garlic salt. Mix until smooth add pork chops, carrots, and onions. Cover and cook on low heat for hour.

Warm up in pan and serve over mashed potatoes.

September - Broccoli Calzones

Broccoli Calzones (For the sausage and pepperoni version I kept everything, but added sausage and pepperoni instead of broccoli)

From Martha Stewart Living

Serves: 8
Total Time: 1 hr 30 min

Prep Time: 1 hr

Ingredients

• 1 tablespoon(s) olive oil
• 2 package(s) (10 ounces each) frozen chopped broccoli, thawed
• 4 clove(s) garlic, chopped
• 1/4 teaspoon(s) red-pepper flakes
• Flour, for rolling dough
• 2 package(s) (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
• 1 cup(s) part-skim ricotta cheese
• 1/2 cup(s) grated Parmesan cheese
• 1 1/2 cup(s) (6 ounces) shredded part-skim mozzarella cheese
• Coarse salt and ground pepper
• Prepared tomato sauce (optional)
• 1 medium red onion, finely chopped

---

Directions

1. In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
2. Preheat oven to 400 degrees F. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
3. Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
4. Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
5. Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.
6. To freeze: Prepare recipe through step 3. Tightly wrap each calzone in plastic; freeze until firm. Transfer calzones to resealable plastic bags; label and date. Freeze up to 2 months. To serve, unwrap calzones, and place on parchment-lined baking sheets; bake without thawing until golden, 35 to 40 minutes.

November - Chicken Cordon Bleu Bake

Chicken Cordon Bleu Bake - Taste of Homes

“I got this recipe from a friend, years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I don’t have much time myself.” Rea Newell - Decatur, Illinois

 

12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

• 2 packages (6 ounces each) reduced-sodium stuffing mix
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup milk
• 8 cups cubed cooked chicken
• 1/2 teaspoon pepper
• 3/4 pound sliced deli ham, cut into 1-inch strips
• 1 cup (4 ounces) shredded Swiss cheese
• 3 cups (12 ounces) shredded cheddar cheese

Directions

Prepare stuffing mixes according to package directions. Meanwhile, in
a large bowl, combine soup and milk; set aside.

Divide chicken between two greased 13-in. x 9-in. baking dishes.
Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar
cheese, soup mixture and stuffing. Sprinkle with remaining cheddar
cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the
remaining casserole at 350° for 30 minutes. Uncover; bake 10-15
minutes longer or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before baking. Cover and bake at
350° for 45 minutes. Uncover; bake 10-15 minutes longer or until
heated through and cheese is melted. Yield: 2 casseroles (6 servings
each). 

 

Nutrition Facts: 1 cup equals 555 calories, 29 g fat (15 g saturated fat), 158 mg cholesterol, 1,055 mg sodium, 26 g carbohydrate, 1 g fiber, 46 g protein.

© Taste of Home 2012

White Chili with Chicken

1 large onion, chopped
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
2 garlic cloves, minced
2 (15-ounce) cans white kidney or navy beans, drained and rinsed
3 to 4 cups diced uncooked chicken
1 can of corn kernels
1 (7-ounce) can diced green chilies
2 cups chicken broth, plus more for thinning, if desired
1/4 teaspoon salt
Pepper
3 to 4 tablespoons half-and-half or light cream (optional)
Grated Cheddar or Monterey Jack (optional)

Instructions

 

Put all the ingredients in your crock-pot and cook on high for 5 hours or low for 8 hours. You can add cream and serve with cheese if desired. 

 

** For the freezer meal I already added cream so all you have to do is thaw the meal and heat it up!