Super Veggie Bean Burritos

 

Yet another great recipe from Melanie at My Kitchen Cafe. This is a GREAT recipe that my whole family enjoyed. I made a double batch and froze half of it. The flavors are perfect. It is also a great pantry type meal using a mix of canned and fresh items. The recipe calls for Pinto Beans but I think black beans would work well . Enjoy~

Bean Burritos (from My Kitchen Cafe )

(Printable Version)
*Note from Melanie : On several occasions, I've added leftover shredded pork to the bean filling for delicious results.

1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese

Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.

Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.

Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve warm immediately, with salsa and sour cream if desired -- or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don't come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Vanilla Pudding Cinnamon Rolls

.

This is a great recipe and tastes just like my Cinnabon Bread Machine Recipe. This particular recipe makes a larger batch  and is great when feeding a crowd. Enjoy!!

 

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
from My Kitchen Cafe

(Printable Version)

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).

Chicken Tortilla Soup

We made this yummy soup today and served it with this cornbread. It hit the spot. This soup is a touch spicy but we all enjoyed it. It is a great alternative to traditional chili. I tripled the recipe in order to have some leftovers. This recipe freezes well.

Chicken Tortilla Soup

(Printable Version)

1Tb olive oil

1 large onion chopped

1 can diced green chilis
1 lb chicken-cooked and shredded

¼ tsp cayenne pepper (opt.)

1 tsp cumin

1 tsp oregano

1 tsp chili powder

1 tsp garlic powder

1 16 oz can diced tomatoes
1 can small white beans

1 can chicken broth

1/4 cup chopped fresh cilantro

1/2 lime squeezed over soup
salt and pepper to taste

Tortilla Chips (crushed and placed in bowl prior to ladling soup)

Garnish with avocado, shredded cheese and sour cream.


In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 20 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Baked Taquitos

This is a perfect Game day meal!!! I used the southwestern beef I posted a few days ago for the filling.....They turned out great.
Taquitos

Ingredients:
Small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray ( used olive oil cooking spray)

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
1. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of meat mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.Then roll it up as tight as you can.
2. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Looking for a freezer meal idea
Freezer instructions:!
Taquitos are definitely best right after cooking, so if you're not going to use all of them, plan ahead and freeze some. I bake just enough for my little family to eat for a meal and then freeze the rest in dinner-sized portions. Then you can pull them out for a quick meal, appetizer or snack any time! To freeze Make as noted above through the step where you sprinkle the tops of the taquitos with salt. Place in a dish a single layer, not touching each other and set in the freezer. After frozen, place in zip-top bag, foodsaver bag, or any other air tight container. To cook, preheat oven to 425. Place frozen taquitos on a baking sheet in a single layer and bake until edges are golden brown. (Usually about 30 minutes)

Southwestern Beef

Okay.. I made this for dinner tonight and it was GREAT!! It is going to definitely be ranked among my favorite go to meals. For step by step photos and directions click on our best bites below....you won't be disappointed.
Southwestern Beef from Our Best Bites
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Directions
. Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast.
Place roast over onions, top with chopped peppers,
and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours , the meat shreds easily with two forks.

Shred meat and then serve with desired toppings!

FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.

Shepherd's Pie (using pantry items)

Here's a kid friendly food storage recipe using canned foods found in your pantry.
My kids actually enjoy this and it is super easy. It is even easier when topped with frozen Tatar tots instead of mashed potatoes.......( It is not very photogenic but you get the idea).

Shepherds Pie

2 lbs of lean ground beef browned with 1 small yellow onion( you could substitute dehydrated onion from your food storage here)
1 can of whole kernel corn ( or use the ones you canned yourself)
1 can of creamed corn
1 can of cream of mushroom soup

Drain the browned hamburger and add in the corns and soup. Place the mixture in a 9 x 13 baking dish. Mash 6 to 8 potatoes ( add milk and butter to your liking) top the beef and corn mixture with the mashed potatoes top with shredded cheese and place in a 350 * oven until cheese is melted and it is warmed through. This also freezes well.

Baked Ziti

Baked Ziti

1 Pound whole milk cottage cheese (4%)
2 large eggs
3 oz. grated Parmesan Cheese (about 1 1/2 Cups)
Table Salt
1 pound Ziti
2 Tablespoons olive oil
5 medium cloves of garlic minced or pressed (about 5 teaspoons)
1 28 oz can of crushed tomatoes
1 14.5 oz can of diced tomatoes
1 teaspoon dried oregano
3 Tablespoons of dried Basil or 1/2 Cup plus 2 Tablespoons fresh basil chopped
1 teaspoon of Sugar
ground black pepper
3/4 teaspoon of cornstarch
1 Cup heavy cream
8 oz. low moisture mozzarella cut into 1/4 in cubes about 1 1/2 cups

1. Adjust oven rack to middle position and heat oven to 350*. Whisk cottage cheese,eggs,and 1 cup of Parmesan cheese together in a medium bowl ; set aside. Bring 4 quarts of water to a boil in a large dutch oven over high heat. Stir in 1 Tablespoon of Salt and pasta and cook stirring occasionally ; until pasta begins to soften but is not yet cooked through approx. 7-9 minutes. Drain pasta and leave in colander.
2. Meanwhile heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown,about 2 minutes. Stir in crushed tomatoes,diced tomatoes and oregano; simmer until thickened, about 10 minutes. Remove from heat and stir in 1/2 C. Basil and sugar. Season with Salt And Pepper.
3. Stir cornstarch into heavy cream in a small bowl; transfer mixture into the pan you used to cook the pasta. Over medium heat cook cream until thickened approximately (3 to 4 minutes).Remove pot from heat and add the cottage cheese mixture and 1 C. of the tomato sauce and 3/4 C. of cubed mozzarella stir to combine.
Add pasta and coat thoroughly with the sauce.
4. Transfer pasta to a 13 x9 in baking dish. Spread remaining tomato sauce evenly over the pasta. Sprinkle the remaining 3/4 C. mozzarella and remaining 1/2 C. Parmesan over the top. Cover baking dish tightly with foil if freezing place in a ziploc bag, on serving day thaw and bake for 40 minutes . Then continue with step five. If baking and not freezing bake in a 350* oven for 30 minutes and then continue with step five.
5. Remove foil and continue to bake until cheese is bubbling and just beginning to brown (about 20 minutes longer). Cool for 15 minutes sprinkle with remaining 2 TBL of basil and serve.

Old Fashioned Meatloaf

Quaker oatmeal prize winning meat loaf
Ingredients
1-1/2 pounds lean ground beef or turkey
3/4 cup Quaker® Oats
3/4 cup finely chopped onion
1/2 cup catsup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation
Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly.

Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.

As good as the meatloaf is, it would not be complete without the sauce. We formed the mixture into a loaf and placed it in the middle of a roast pan to cook. Twenty minutes before it was done, the grease/liquid was drained off. She then covered the meatloaf with 1/2 cup of grated onion(this can be omitted if you wish), followed by 1 cup of (Heinz) ketchup mixed with 4T of brown sugar, 4T vinegar, 2T Worchestershire Sauce; heated mixed ingredients but did not boil. I always make a double batch to spoon over each piece.

Cover and refrigerate leftovers promptly and use within 3 days, or wrap airtight and freeze up to 3 months.

Make Ahead French Toast Casserole

Perfect addition to Christmas Morning......YUMMY
( I didn't use pecans this time because Kellan doesn't like them it is great with or without them.)
Ingredients

Casserole

1 Loaf (16-ounce) supermarket French or Italian bread , sliced 1/2 inch thick

8 Large eggs

2 cups Whole milk

2 cups Half-and-half

1 tablespoon Sugar

2 teaspoons Vanilla extract

1/2 teaspoon Ground cinnamon

1/2 teaspoon Nutmeg

Topping

12 tablespoons Unsalted butter (1 1/2 sticks), softened

1 1/3 cups Packed light brown sugar

3 tablespoons Corn syrup

5 ounces Pecans , chopped (1 1/2 cups)
Preparation
1. For the casserole: Adjust two oven racks to the upper and lower-middle positions and heat the oven to 325 degrees. Arrange the bread in a single layer on two baking sheets. Bake until dry and lightly golden, about 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Allow the bread to cool.

2. Grease the bottom and sides of a 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Layer the baked bread tightly in the prepared dish (you should have two layers). Whisk together the eggs, milk, half-and-half, sugar, vanilla, cinnamon, and nutmeg and pour evenly over the bread. Press lightly on the bread to submerge. Cover with plastic wrap and refrigerate for 8 to 24 hours.

3. For the topping: When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees. Mix the butter, brown sugar, and corn syrup together until smooth, then stir in the pecans.

4. To assemble and bake: Remove the casserole from the refrigerator and unwrap. Spoon the topping over the casserole, then spread it in an even layer. Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes. Cool for 10 minutes before serving.

Baked Oven Omlette

This is recipe comes Laura at Real Mom Kitchen. Her Mom has made this as long as she can remember. The great thing about this is you can make it the night before and have it already in the morning. It works great for Christmas morning. Open presents while it cooks in the oven. She likes to buy the sandwich bread that is in the shape of a square to make this. It makes it easier. This recipe also is a great way to use up leftover ham. You make this in layers like lasagna. With this, it's like the bread is your noodles.

Baked Oven Omelet

1 loaf of bread
3 cups of grated cheddar cheese
1/2 pound chopped ham ( I do 2 cups)
1/4 cup chopped green onion
5 eggs beaten
2 1/3 cup milk
1 tsp. salt
1 tsp. paprika
1 Tbsp. prepared mustard


Trim crust off bread. Save crust for another use. As you layer the bread, butter each side of the bread. I just use my tub of margarine for this. Placea layer bread in the bottom of a 9 x 13 pan, just enough buttered slices to cover the bottom of the pan. Then layer 1 cup of the cheese, half the ham, and half the green onion. Place another layer of buttered bread slices. Top with 1 cup cheese, remaining ham, and remaining green onion. Beat egg, milk, salt, paprika, and mustard together. Pour over layers in pan. Top with remaining cheese and refrigerate overnight. Bake at 350 degrees for 45-60 minutes, until knife comes out clean. Serves 9-12

Beef Enchiladas

Beef Enchiladas
Serves: 4
Prep: 15 min; Cook: 20 min; Bake: 20 min


1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
For Sauce:
1 small can of diced green chilies
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 tsp dried oregano leaves
1/4 teaspoon ground cumin
1 clove garlic, finely chopped
1 (15-ounce) can tomato sauce
8 corn tortillas (5 or 6 inches in diameter)
Shredded cheese, sour cream and chopped onions, if desired


1. Heat oven to 350°.

2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and remove from heat.

3. Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 X 1 1/4 inches.

4. Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 11 X 7 X 1 1/2 inches. Pour remaining sauce over enchiladas.

5. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.

This freezes well. Just Wrap and freeze before the final baking step. Thaw inrefrigerator overnight then bake for approx. 30 minutes or until heated through.

Chicken Parmesan

from:Sisters Cafe
Chicken Parmesan
Sauce:
2 Tbsp Olive Oil
1 lg onion chopped
2 cloves garlic crushed
3 (15oz) cans of Italian seasoned diced tomatoes
1 Tbsp. Sugar
½ t. Basil
1 t. oregano
¾ t. salt
½ t. pepper
Saute onion and garlic together in olive oil until onions are tender and transparent. Add the rest of the ingredients and simmer for 10-15 minutes.
CHICKEN:
boneless chicken breasts (approx 6-8 small breasts )
2 eggs
Italian Bread Crumbs
¼ to ½ C. olive oil
8 oz. thinly sliced mozzarella ( can use shredded)
¼ C. Parmesan
Dip Chicken in egg and then in bread crumbs. Heat oil and cook 2 to 3 minutes on each side. Put Chicken on the bottom of a Lg 9x13 baking dish. Put one slice of Mozzarella cheese on each breast .Add ½ the sauce and repeat cheese and sauce layer. Cover and Bake at 350 for 30-35 minutes . Top with grated parmesan before serving. You can serve with any pasta roasted veggies or a nice salad.

Low Fat Version
Make the sauce. Skip the whole breading and frying step. Place raw chicken in a 9x13 baking dish. Sprinkle chicken with grated mozzarella cheese top with sauce and bake at 350 for 40 -45 minutes.
Can top with a little parmesan cheese before serving. Enjoy.
This lowfat version makes a great freezer meal just prepare instead of baking cover and freeze. Thaw in refrigerator overnight and bake at 350 for 45 minutes.

Minestroni Soup

This is a great soup......the recipe came from Julie Freeman

2 large chicken breasts
8 C. Water
1 lb of italian sausage cooked and drained
2 carrots peeled and sliced
3 celery ribs sliced
2 zucchini sliced
1 onion sliced 1 inch thick
2 cans (28 oz) crushed tomataoes
1 can kidney beans drained (can use any canned bean , I sometimes use White or Black beans)
1 TBSP garlic powder
2 TBSP dry parsley
1/2 tsp. basil
1 bay leaf
8 oz cooked noodles (bowtie, macaroni whatever you have)
1/2 c fresh spinach chopped

Cook Chicken breasts in water until tender. Remove from water and dice. Cook pasta seperate to avoid mushy pasta. Cook vegetables in the water chicken was cooked in . Continue cooking until veggies are tender. Add tomatoes,beans and seasonings. Add chicken and sausage. To serve spoon some pasta in a bowl. Top with soup and then with shredded cheese and chopped spinach. To store leftovers keep pasta seperate from soup to avoid mushy pasta. This soup freezes well. Freez flat in ziploc freezer bags. On serving day just boil pasta and heat through......My family loves this.

Baked Meatballs & Spaghetti

I love this stuff. It looks like it's a lot of work, but it's really not! I love making baked meatballs because they are easy and a lot of the fatty grease drains out of them while it is baking. If you aren't keen on the idea of baking your meatballs, just cook them like you normally would in a large skillet. Enjoy!

1 Lb. spaghetti
1 1/4 Lb. ground beef
2-3 Tbsp. Worcestershire sauce
1 egg, beaten
1/2 c. Italian bread crumbs
1/2 c. grated parmesan cheese
2 cloves garlic, chopped
2 tsp. crushed red pepper flakes (divided)
salt and pepper
2 Tbsp. oil
5 cloves garlic, crushed
1 small onion, finely chopped
1/2 c. beef stock
1 (28oz) can crushed tomatoes
4 Tbsp. parsley
15 fresh basil leaves, finely chopped

Preheat oven to 425 degrees. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, 1 tsp. crushed red pepper flakes, salt and pepper. Roll meat into medium-sized meatballs and place on lightly greased cookie sheet. Bake balls 10 to 12 minutes, until no longer pink. Heat a deep skillet over medium heat. Add oil, remaining crushed pepper, garlic and onion. Saute 5-7 minutes, until onion becomes soft. Add beef stock, crushed tomatoes, parsley and basil. Bring to a simmer for about 10 minutes. Add meatballs and cook for another 20-30 minutes. Meanwhile, cook the spaghetti to al dente (or however you like it). When the sauce and meatballs are finished, serve over the cooked and drained spaghetti noodles (or toss it all together before serving). Top with Parmesan cheese.

Can Freeze and thaw to heat when ready. Just cook pasta on serving day.

Mac and Cheese

8 cups cooked elbow macaroni, drained
4 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

To freeze and use later simply cover and freeze instead of baking. Then thaw and bake at 350 for approx. 40 minutes

Lasagna

I got this recipe off The Pioneer Woman's Food Blog. It's really yummy.
INGREDIENTS:
1 1/2 lbs ground beef
1 lb hot breakfast sausage (I use mild italian sausage)
2 cloves garlic, minced
2 14.5-ounce cans whole tomatoes
2 4-ounce cans tomato paste

2 TBS dried parsley
2 TBS dried basil
1 tsp salt
3 cups lowfat cottage cheese(I used half ricotta and half cottage cheese)
2 beaten eggs
1/2 cup grated (not shredded) parmesan cheese
2 TBS dried parsley
1 lb sliced mozzarella cheese (Shredded will work )
1 10-ounce package lasagna noodles
Bring large pot of water to boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you're feeling naughty. Add tomatoes, tomato paste, 2 TBS parsley, basil and 1 tsp salt. Set aside.
In a medium bowl, mix cottage cheese, beaten eggs, grated parmesan, 2 more TBS parsley.Stir together well. Set aside. Cook lasagna noodles until "al dente" (not overly cooked).
TO ASSEMBLE:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
Spoon half of the cottage cheese mixture over the noodles. Spread evenly.
Cover cottage cheese with single layer of mozarella slices.(I added a layer of fresh coarsely chopped spinach here) spoon a little less than half the meat mixture over the top.
Repeat, ending with meat mixture. Sprinkle generously with cheese mozz./parm
Either freeze, refridgerate for up to 2 days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly. Eat. Enjoy. Faint. Smile

Breakfast Casserole

If freezing this casserole prior to serving ,freeze the cheese in a separate bag. Then thaw both bags. Just before you are ready to put the egg mixture into the dish, dump the cheese in and mix it up in the zip lock, then put it all into the dish.

Freezer Hash Brown Casserole" from REALMOMKITCHEN.BLOGSPOT.COM"

8 eggs

4 C. hash brown potatoes

12 oz. evaporated milk

2 C. shredded cheddar cheese

1 tsp. salt

1 C. diced Onion

½ t pepper

1 ½ C. diced green Pepper (or red and green)

1/8 tsp. cayenne pepper

1 C. diced ham

Mix eggs and milk together in a bowl. Add eggs and the remaining of the above ingredients into a one gallon freezer zip lock bag and seal the bag, removing all excess air and freeze. (See tip about the cheese up top) To serve thaw completely in refrigerator and put into a greased 9 x 13 dish. Bake uncovered in 350 degree oven for 45-50 minutes or until a knife inserted comes clean.

Chicken Enchiladas

6 large Chicken Breasts
1 med. Yellow onion chopped
1Tbl. oil
1 8oz pkg cream cheese(can be fat free)
2 C. Shredded Cheddar or Jack Cheese
1 small can diced green chilies
1 can of reduced fat cream of chicken soup
1 can of Chicken Broth (optional)
2 small cans of mild green chili enchilada sauce
Flour or corn tortillas

Cook chicken and onions in 1 Tbl oil. Add Cream Cheese and cream of chicken soup, green chilies and stir until cream cheese is melted and blended well. Add Chicken broth to get your desired consistency (I rarely use a full can)Warm tortillas in Microwave and fill top with shredded cheese and roll up. Place in a 9x13 baking dish that has been sprayed with Pam and a thin layer of enchilada Sauce on the bottom. Place rolled enchiladas in pan cover with enchilada sauce and top with shredded cheese. ( You can package and freeze at this point) Bake at 350 * for approximately 30 minutes or until cheese is melted and filling is heated through.

Chicken Pot Pie

FROM: - Southern Living Do-Ahead Cookbook














Chicken Pot Pie
(printable version)
 
INGREDIENTS
1 cup chopped onion
1 cup chopped celery ( I omit celery and use pkg. of frozen peas and carrots)
1 cup chopped carrot
1 cup diced potatoes, cooked until just tender, drained(I don't use potatoes)
1/3 cup butter or margarine, melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
4 cups chopped, cooked chicken
1 cup frozen peas, thawed
1 teaspoon salt
1/4 teaspoon pepper
BASIC PASTRY
4 cups all-purpose flour
2 teaspoons salt
1-1/2 cups plus 1 tablespoon shortening
1/3 to 1/2 cup cold water
Sauté first 3 ingredients in butter in a skillet over medium heat until tender. Add flour; stir until smooth. Add potatoes. Cook 1-minute stirring constantly. Add chicken broth and half-and-half; cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt, and pepper.
TO PREPARE PASTRY - Mix flour and salt. Cut shortening into flour until the size of peas. Add water 1 tablespoon at a time and mix gently.
Divide Basic Pastry into 8 equal portions. Roll portions of pastry to 10-inch circles on a floured surface. Place in four 6-inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.
TO FREEZE - Cover tightly and freeze up to 1 month.
TO SERVE - Bake, uncovered at 400 degrees for 1 hour or until crust is brown and filling hot.
NOTE - You can double this recipe and they will last for a couple of months in the freezer.
Makes four - 6-inch individual servings