Chicken Spaghetti

Ingredients

• 1 1/2 to 2 pounds boneless skinless chicken, cubed
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 pounds 2% Velveeta, cubed
• 1 1/2 cups light sour cream
• 1 can cream of chicken
• 1 can cream of celery
• 1 (7-ounce) can diced green chilies (optional)
• 1/2 cup milk
• 1-2 cloves garlic, chopped
• salt and pepper to taste
• noodles of your choice

Directions

1. Step One

   Combine all ingredients (except noodles) in a bowl.

2. Step Two

   Put into gallon freezer bag and freeze.

3. Step Three

   Remove from freezer and crock for 6-8 hours on LOW.

4. Step Four

   Cook noodles then add into cheesy chicken mix.This might look a little runny after cooking, but when it cools it will thicken. You could also add in an extra can of cream of
   soup if you desire.

Enchilada Stuffed Pasta Shells

Ingredients:
1 lb. hamburger
1/2 cup diced onion
3 teaspoons homemade taco seasoning or 1 package taco seasoning
1 3/4 cups cooked black beans or 1 can black beans
1 can diced tomatoes, do not drain
12 oz. package jumbo shells
2 cups shredded cheese
1 1/2 cups tomato sauce
1/2 cup medium salsa
1 1/2 cups shredded cheese
Directions:
Put a large pot of water on to boil. Once it begins boiling add shells and cook according to the package directions.
While the water is heating, cook hamburger and onion over a medium flame until hamburger is browned.
Add taco seasoning, beans, and diced tomatoes. Be sure to add the juice from the diced tomatoes too. Simmer over low heat for for 5 minutes.Remove from heat aside and let cool while the shells cook. Once the meat mixture is close to room temperature, add 2 cups of cheese and mix well.
In a small bowl, combine tomato sauce and salsa. Spoon 1/2 cup of tomato sauce mixture into each 13 x 9 baking dish.
Preheat oven to 350 degrees.
After the shells have been drained, spoon meat mixture into each shell and place it in a baking dish.
After all the shells have been filled. Spoon 1/2 cup of the tomato sauce mixture over the shells in each baking dish. Sprinkle 3/4 cup cheese over the stuffed shells in each baking dish.Cover one baking dish with foil and bake at 350 degrees for 25 minutes. Remove foil and bake for another 5 minutes.

(disclaimer: these recipes are not mine, I get them from various places, this is my way to save them so I can make them later )

Monterey Chicken Enchiladas

1¾ cup milk
2 tablespoons cornstarch
2 tablespoons chicken bouillon granules
2 tablespoons butter
½ teaspoon salt
1 cup salsa
2 cups shredded cooked chicken
2 cups (8 oz) shredded Monterey Jack Cheese, divided
2 cups (8oz) shredded cheddar cheese, divided
1 cup sour cream
1 (4 oz) can chopped green chilies
12 (6") corn tortillas
chopped cilantro for garnish - optional

Preheat oven to 350°F.
In a medium saucepan combine milk and cornstarch. Stir till smooth and cornstarch is dissolved. Add chicken bouillon, butter and salt to pan. Cook over medium heat, stirring frequently until mixture is hot and thickened. Stir in salsa. Remove from heat. Spoon ½ cup of the sauce in the bottom of a greased 9" X 13" pan or baking dish. Set remaining sauce aside.
Combine chicken, 1½ cups Monterey Jack cheese, 1½ cups cheddar cheese, sour cream and the green chilies in a large bowl. Heat tortillas. To heat tortillas in a conventional oven, wrap in foil and place in 350°F oven about 10 minutes. To heat tortillas in a microwave, wrap loosely in a damp paper towel. Microwave on HIGH about 10 seconds per tortilla.
Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam-side-down, in the baking dish.
Pour remaining salsa cream sauce over enchiladas.
Bake uncovered for 30 minutes. Remove from heat and top with reserved Monterey Jack and cheddar cheeses. Return to oven and bake 10 minutes longer or until cheese is melted.
Sprinkle with chopped cilantro.

Makes 6 serving - 2 enchiladas each

Stuffed Meatloaf

Hamburger
Stove Top Stuffing
egg
salt and pepper, to taste

Preheat oven to 400°F.

Combine 1 lb of hamburger meat, 1 egg, 1 box of Stove Top Stuffing and mix until well blended. Add salt and pepper to taste.

Place in a slightly greased loaf pan or nonstick pan and bake for 30-60 minutes.

Meatloaf is done when knife inserted comes out clean.

Johnny Marzetti with Cheesy Noodles

 

Ingredients:

• 1 pound ground beef
• 1 medium green pepper, cut in strips
• 1 beef bouillon cube
• 2 Tablespoons water
• 1 teaspoon sugar
• 16 ounces tomatoes, diced, undrained
• .5 cups onion, chopped
• .125 teaspoons garlic powder
• 2 Tablespoon soy sauce
• 1 Tablespoon cornstarch
• 8 oz egg noodles
• 4 oz cheddar cheese, shredded

Directions:

Boil water for the egg noodles and cook as you prepare the rest of this dish. Brown the ground beef and onion. Drain the fat off. Add in the diced tomatoes, green peppers, garlic powder and bouillon cube. Simmer a few minutes. In a small bowl, mix together the water, soy sauce, sugar and corn starch. Add liquid mixture to skillet. Cook and stir for 2 minutes. Drain cooked noodles and place them in large serving bowl or pot. Mix in cheddar cheese. Serve Johnny Marzetti over the cheesy noodles.

Freezing Directions:

Follow directions accordingly until the end. Place Johnny Marzetti (beef mixture) in a gallon freezer bag and freeze. Place cheesy noodles in a separate gallon freezer bag and freeze. To serve: Thaw both bags. Reheat noodles in microwave until heated through. Reheat beef mixture on stove or in microwave until heated through. Serve Johnny Marzetti over the cheesy noodles.

Servings: 4-6

Low Fat BBQ Pork Chops

8 boneless pork chops, fat trimmed
1/2 cup tomato paste
2/3 cup white vinegar
1/2 tsp salt
1/8 tsp ground cloves
2 tbsp brown sugar
1 tbsp mustard
2 cups white mushrooms, sliced
2 large onions, chopped

In a frying pan sprayed with non-stick cooking spray, brown pork chops on both sides (you will need to do a few chops at a time). In a medium saucepan combine tomato paste, vinegar, salt, cloves, sugar and mustard. Bring to a boil, stirring to combine well. Add mushrooms and onions, stirring to combine.

In a freezer container, arrange pork chops on bottom then pour sauce over top. Cover, allow to cool, label and freeze.

To bake:
Thaw overnight in fridge. Bake covered for 1 1/2 hours at 350F.

You can also make two batches of 4 pork chops each in each container, and reduce the cooking time slightly.

Taco Roll-Ups

Ingredients

• 1 pound lean ground beef
• 1/2 to 1 (1.25-ounce) package taco seasoning mix
• 1/2 cup water
• 1 (16-ounce) can refried beans

• 6 (10-inch) flour tortillas
• 1/2 cup salsa
• 3/4 cup shredded cheddar, Monterey Jack, or Mexican cheese blend

X

Instructions

1. Crumble the ground beef into a large skillet and brown over medium-high heat. When the meat is cooked (about 10 minutes), drain the fat. Add the taco seasoning and water, then stir and simmer the mixture for 3 minutes. Turn off the heat and stir in the refried beans.

2. To give the filling a smooth consistency, pour the beef mixture into a blender. With 4 or 5 short pulses, eliminate any large chunks from the mix.

3. For each wrap, heat a tortilla in the microwave for 10 seconds. Spread about 1/2 cup of the beef mixture evenly over it, then top with a layer of salsa and cheese. Roll it up and tuck in the ends.

4. Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half at serving time. Makes 6 roll-ups.

Broccoli-Stuffed Shells

Ingredients
1 tablespoon olive oil
3 cups spaghetti sauce
20 large pasta shells
10 oz chopped broccoli, frozen, defrosted
1 cup ricotta cheese
2 teaspoons basil
1/2 cup mozzarella cheese, shredded
salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees.
2. Lightly grease a 9x13 inch baking pan with olive oil.
3. Coat the bottom of the pan with about 1/4 cup spaghetti sauce
4. In a large pot of salted water, boil the pasta shells according to the package directions until almost tender.
5. Drain off the water, then add cold water to the pot.
6. Let the shells sit in the water until you're ready to stuff them.
7. Place broccoli in food processor along with ricotta, basil, and salt and pepper.
8. Puree until smooth.
9. Remove each shell from the pot, gently drain off any water, and spoon in a generous portion of the filling.
10. Place the stuffed shells in the baking pan and pour the remaining spaghetti sauce over them.
11. Sprinkle with the grated mozzarella.
12. Bake, uncovered, for 30 minutes.

Inside Out Ravioli

Ingredients
16 ounces pasta
1 (10 ounce) package frozen chopped spinach
1/2 cup bread crumbs
2 eggs, beaten
1/4 cup olive oil
1 cup shredded mozzarella cheese
1 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (16 ounce) jar spaghetti sauce

Directions

1. In a medium pot cook pasta in boiling salted water until al dente.
2. Drain well.
3. Cook spinach according to package directions.
4. Meanwhile, brown ground beef, chopped onion, and minced garlic in a large skillet over medium heat.
5. Stir in tomato sauce, tomato paste, and pasta sauce.
6. Simmer for 10 minutes.
7. Combine cooked spinach, cooked pasta, bread crumbs, shredded cheese, beaten eggs, and olive oil.
8. Spread spinach mixture evenly into the bottom of a 9x13 inch baking dish.
9. Top with meat mixture.
10. Bake in a preheated 350 degree F oven (175 degree C) for 30 minutes.

Foil-Pack Chicken Fajita Dinner

1 1/2 cups instant white rice, uncooked

1 1/2 cups hot water

1 Tablespoon Taco seasoning mix

4 small boneless skinless chicken breast halves (1 lb.)

1 each green and red peppers, cut into strips

1/2 cup salsa

1/2 cup Mexican Style shredded taco cheese

Directions

1. Heat oven to 400 degrees.
2. Fold up all sides of each of four 18x12 inch sheets of heavy duty foil to form 1 inch rim; spray foil with cooking spray.
3. Combine rice, water and taco seasoning; spoon onto centers of foil.
4. Top with remaining ingredients.
5. Bring up foil sides and double-fold top and ends to seal each packet, leaving room for heat circulation inside.
6. Place in 15x10x1 inch baking pan.
7. Bake 30 to 35 minutes or until chicken is cooked through.
8. Let stand 5 minutes and cut slits in foil to release steam before opening packets.

This is so easy. You can make the packets in advance to save time when cooking. Double up the recipe and stick the extra in the freezer for a meal later.

Mexican Cornbread Casserole

2 boxes cornbread mix
1 lb ground beef
1 small can chopped green chilies
1 package taco seasoning mix
1 can regular corn
1 can creamed corn
1 1/2 cup shredded cheddar cheese

Brown ground beef add taco seasoning per package directions; add green chilies; set aside .
Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn
add 1/2 of cornbread mixture in bottom of 9×13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares .

Chicken Ziti

Ingredients:

• 2 cups, Cooked chicken or turkey
• 8 ounces, Ziti noodles, cooked
• 4 Tablespoons, Butter
• 1 cups, Celery, sliced
• 1/2 cup Onion, chopped
• 1/2 cup Carrots, grated
• 4 ounces Canned mushrooms, sliced
• 1/8 cups Flour
• 2.5 cups Milk
• 1.5 teaspoons Salt
• 1 teaspoons Tarragon leaves
• 0.25 teaspoons Pepper
• 8 ounces Cheddar cheese, grated
• 0.33 cups Buttered bread crumbs

Directions:

Prepare pasta according to package directions. In a medium saucepan melt butter; add celery, onion, carrot and mushrooms. Cook until tender. Do not brown. Stir in flour. Add milk, salt, tarragon and pepper. Cook and stir until mixture boils. Remove from heat. Add cheese; stir until melted. Combine cooked pasta, chicken and cheese sauce; pour into 3 quart shallow baking dish. Top with bread crumbs. Bake at 350 degrees for 30-40 minutes.

Servings: 6-8

Taco Soup

Ingredients:

2 lbs Ground Beef

1 medium Onion, chopped

1 teaspoon Salt

1/2 teaspoon Pepper

1 package Ranch Dressing Mix

15.5 ounces Canned Whole Kernel Corn

1 can (15.5oz) Canned Diced Tomatoes

1 can (15.5oz) Canned Ro-tel Tomatoes with Green Chilis

3 cans (15.5oz) Ranch Style Texas Beans

2 cups Water

Directions:

Brown ground beef and onion. Drain. Add meat and remaining ingredients to crockpot. Cook on low for 4 hours. Serve.

For added flavor serve over tortilla chips and offer sour cream and shredded cheese.

Servings:

12

Freezing Instructions:

After fully cooked, place soup in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.

Beef and Bean Chimichangas

Ingredients
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterrey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat.
3. Drain excess grease, and add the onion, bell pepper, and corn.
4. Cook for about 5 more minutes, or until vegetables are tender.
5. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended.
6. Cook until heated through, then remove from heat, and set aside.
7. Open the can of beans, and spread a thin layer of beans onto each of the tortillas.
8. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like.
9. Roll up the tortillas, and place them seam-side down onto a baking sheet.
10. Brush the tortillas with melted butter.
11. Bake for 30 to 35 minutes in the preheated oven, or until golden brown.
12. Serve with lettuce and tomato.

Freezer Friendly Instructions: After rolling up the tortillas place in freezer safe container and place in freezer. When ready to cook defrost in refrigerator brush with melted butter and bake as instructed. Or you can even cook them as instructed and then just reheat in the oven.

Chili-Chicken Enchiladas

1	can (19 oz) Old El Paso® enchilada sauce (any variety)
2	cups diced cooked chicken
1 1/2	cups shredded Monterey Jack cheese (6 oz)
1	cup sour cream
1	can (4.5 oz) Old El Paso® chopped green chiles
1	package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
1	cup shredded Cheddar cheese (4 oz)
	Chopped avocado or green onions, if desired

1. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
2. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.

Makes 12 enchiladas

Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.

I made 2 batches out of this recipe.

Chicken Parmigiana

Ingredients:

• 1 1/2 pounds Chicken Breasts (approx 6)
• 2 each Eggs
• 1 teaspoons Salt
• 1/8 teaspoons Pepper
• 3/4 cups Dry Bread Crumbs, fine
• 1/2 cup Oil
• 32 ounces Tomato Sauce, oz
• 1/4 teaspoons Garlic Powder
• 2 Tablespoons Butter (or margarine)
• 1/2 cup Parmesan cheese
• 8 ounces Mozzarella cheese, sliced or shredded

Directions:

Place chicken breasts on cutting board, pound lightly until 1/4 inch thick. Combine lightly beaten eggs, salt, and pepper. Dip chicken into egg mixture, then bread crumbs. Heat oil in skillet until hot, quickly brown chicken on both sides, remove to shallow baking dishes. Stir in tomato sauce and garlic powder into skillet, heat to boiling. Simmer 10 minutes until thickened. Stir in butter. Pour over chicken, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer.

I like to serve this meal over cooked spaghetti noodles.

Servings:

6-8

Baked Spaghetti

Ingredients:

• 1/2 cup Green pepper, chopped
• 1/3 cup Onion, chopped
• 1 Tablespoons Margarine
• 8 ounces Cream cheese, softened & cubed
• 1/4 cup milk
• 8 ounces Pasta, any variety
• 01/2 jar Spaghetti Sauce, plain
• 1/4 cup Parmesan Cheese
• 3 ounces French fried onion rings

Directions:

Prepare pasta as directed on package. Saute vegetables in margarine. Add cream cheese and milk until well blended. Combine half of spaghetti sauce and cream cheese mixture with cooked pasta. Place in 2 quart baking dish. Top with the rest of the cream cheese mixture and then with the remaining spaghetti sauce. Sprinkle with parmesan cheese. Bake at 350 degrees for 25 minutes. Remove from oven and top with 3 oz of french fried onion rings, continue baking for 5 minutes.

Servings:

4

Mexican Stuffed Shells (unstuffed)

Ingredients:

Servings:

12 12

12

Servings Size

• shells

• 12 -18 large pasta shells, cooked shells
• 1 lb ground beef
• 3 tablespoons taco seasoning
• 1/2 cup water
• 1 onion, chopped
• 1 1/2 cups salsa, divided
• 1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
• 750 ml tomato sauce
• chili powder, to taste
• green onion, for garnish

Directions:

Prep Time: 15 mins

Total Time: 50 mins

1. Brown ground beef and drain.
2. Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
3. Mix together remaining salsa, tomato sauce,and chili powder.
4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5. Fill each shell with the ground beef mixture and place in pan.
6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
7. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

King Ranch Chicken Casserole

King Ranch Chicken Casserole

1 cup Onions -- diced
1 cup Green Bell Peppers -- diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese -- shredded
2 cups Chicken -- cooked and diced
1 can Tomatoes with Green Chilis
1 clove Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 Corn Tortillas -- torn into quarters

In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly.

Serves 6

(When freezing, put in freezer after assembling casserole, and bake when ready to eat.)

Chicken Spaghetti

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Difficulty: Easy

Servings: 8

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• ¼ cups Finely Diced Green Pepper
• ¼ cups Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

recipe from The Pioneer Woman