Sunday, September 27, 2009

Broccoli Mushroom Chicken Noodle Casserole

This is a delicious casserole, and can even be frozen before baking.

1 (12 oz) package wide flat egg noodles
2 tbsp butter
2 cups chopped onion
3 medium cloves minced garlic
1 large bunch fresh broccoli
1 lb mushrooms sliced or chopped
1/2 tsp salt (or more to taste)
lots of fresh black pepper
1/4 cup dry white wine
3 eggs beaten
3 cups cottage cheese
1 cup sour cream or buttermilk
1 1/2 cups fine bread crumbs and/or wheat germ
1 cup grated (packed) or shredded medium or sharp cheddar cheese
1 pound chicken, chopped

Preheat oven to 350, butter or oil 9x13 pan.

Cook noodles in plenty of boiling water until about half done, drain and rinse under cold water. Drain again and set aside.

Melt the butter in large skillet. Add onions and garlic, saute about 5 minutes over medium heat. Add chicken, broccoli, and mushrooms. Salt and pepper when chicken is cooked through. Continue to cook, stirring frequently until broccoli is bright green and just tender. Remove from heat and add white wine.

In large bowl, beat together eggs with cottage cheese and sour cream. Add noodles, chicken & veggies, and 1 cup bread crumbs. MIX WELL!

Spread into prepared pan and top with remaining bread crumbs and cheese. Bake covered for 30 minutes; uncovered for 15 minutes more.

This recipe comes from the Moosewood Cookbook, with the addition of chicken. Thanks for sharing, Tanya!

Ham & Cheese Calzone

These are super simple, healthy, and my kids loved them!

1 pound frozen pizza crust dough, or frozen bread dough, thawed (I've also used refrigerated canned pizza crust)
1/2 cup fat-free sour cream
4 tsp Dijon mustard
1 1/2 tsp dried oregano
1/4 tsp black pepper
6 oz lean deli-sliced ham, diced
4 oz low-fat Swiss cheese
cooking spray

Preheat oven to 450. Coat a large baking sheet with cooking spray.

Divide dough into two equal portions. On a lightly floured surface, roll dough into two 10-in circles. Transfer circles to prepared baking sheet. Set aside.

Whisk together sour cream, mustard, oregano, and black pepper. Spread mixture all over both circles, to within 1-inch of edges. Top one half of each circle with half of each ham and cheese. Lift side of dough and fold over filling so it meets other side, forming a half moon. Pinch edges together to seal. Coat surfaces of calzones with cooking spray.

Bake until puffed up and golden brown, about 25-35 minutes. Let stand 5 minutes. Slice each calzone into thirds.

Wednesday, September 23, 2009

Baked Cornbread Casserole

1 box corn muffin mix (8.5oz)
8oz. sour cream
1 can corn, drained
1 can creamed corn
1 egg
1/4 c. margarine, melted
1 c. shredded cheddar cheese

Combine all ingredients in bowl; stir until well mixed. Pour mixture into large freezer bag. Seal, label, and freeze.

Serving day: Thaw bag overnight in refrigerator. Pour into a greased 8x8 pan or greased 1.5qt casserole dish. Bake at 350 for one hour, testing for doneness with a knife at center.

Parmesan Garlic Chicken

6 boneless chicken breasts
1 cup parmesan cheese, freshly grated
1 envelope Italian salad dressing mix
2 garlic cloves, minced (~1 tsp)
1/2 cup olive oil

Mix together cheese, garlic, and Italian dressing mix. Dip chicken in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in a freezer bag. Seal, label, and freeze.

Serving day: Thaw completely in refrigerator. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.

Raspberry Glazed Chicken

1.5 lbs chicken breasts or thighs
3/4 c. raspberry jam
3/4 c. ketchup
1/8 c. white vinegar
1 tsp Worcestershire sauce
1 tsp chili powder
1/8 tsp salt

In a small bowl, combine jam, ketchup, vinegar, Worcestershire sauce, chili powder and salt, stirring well. Put chicken in a freezer bag and pour sauce over top. Seal, label, and freeze.

Serving day: Thaw chicken in refrigerator overnight. Grill or bake at 350F for 35-45 minutes (time will vary depending on chicken pieces you chose) until juices run clear and thermometer registers 165F.

Friday, September 11, 2009

Breakfast Sausage and Potatoes

This is a delicious combination of peppers, onions, and sausage. Use hot peppers or hot sausage if you like it spicier. I usually make a milder version, omitting the hot peppers and using sage sausage. It's perfect for a weekend brunch!

1 lb. sausage
cubed frozen potatoes
1 red bell pepper, chopped
1 green bell pepper, chopped
4 hot peppers, sliced (optional-- and less kid friendly!)
1 sweet onion, chopped
Lawry's seasoning salt

In an electric skillet, brown sausage. Add a little oil, cubed potatoes, peppers, and onion. Sprinkle seasoning salt heavy across the top of ingredients. Stir and fry until potatoes are finished.

Salsa and Cheese Quiche

I make this quiche in combination with the Sausage Quiche. Since refrigerated pie crusts come in twos, it works out well to make two different quiches. I mix all the ingredients in a bowl for this one first (since it is vegetarian), then use the same bowl to mix ingredients for the sausage version. Both are crowd pleasers and perfect for brunch when you have out-of-town visitors!

6 beaten eggs
1 c. heavy cream
1 1/2 c. sharp cheddar cheese (shredded)
3/4 c. salsa
salt and pepper to taste
unbaked 9in pie crust

Preheat oven to 375 degrees
Mix all ingredients together and pour into pie shell.
Bake for 35-45 min.

Sausage Quiche

I make this quiche in combination with the Salsa and Cheese quiche. Since refrigerated pie crusts come in twos, it works out well to make two different quiches. One is vegetarian and the other is not, but both are crowd pleasers and perfect for brunch when you have out-of-town visitors!

6 beaten eggs
1 1/2 c. heavy cream
1 1/2 c. sharp cheddar cheese (shredded)
1 lb. sausage, browned and drained
salt and pepper to taste
unbaked 9in pie crust

Preheat oven to 375 degrees
Mix all ingredients together and pour into pie shell.
Bake for 35-45 min.

Margarita Punch

Okay, so this recipe isn't exactly "kid approved", but it is rather yummy for adults! Thanks to Holly for this great recipe!

2 frozen limeades
1 frozen lemonade
6 cups of water
2 litres of Fresca (I used Squirt when I couldn't find Fresca)
1 & 1/2 cups tequila (more or less to your taste)
triple sec to taste....I used about a cup.

Serves 10-12

Mix all together and serve over ice with fresh lime wedges. This makes quite a bit, so you could probably halve it and it would be plenty! Any leftovers can go into the freezer for some frozen margaritas later!

Thursday, September 3, 2009

Freezer Fruit Pie

This is a way to keep some pie filling on hand. All you need are two 9" pie crusts for it!

6 cups sliced peeled apples (or substitute peaches or berries)
3/4 cup packed brown sugar (*if using berries, use granulated sugar)
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg

In a bowl stir together fruit, sugar, flour, cinnamon, and nutmeg until well combined. Spoon filling into a 9" foil pie plate. Wrap pie plate with heavy foil. It will freeze up to 6 months.

To serve: Preheat oven to 425. Pop filling out and place in one of the pie shells. Place second pie shell on top and crimp edges together. Transfer to a baking sheet and bake for 15 minutes. Reduce heat to 375 and bake another 35 to 45 minutes or until filling is bubbling.

Sweet-n-Sour Pork Chops

1 tbsp sesame oil
1 cup apricot preserves
2 tbsp soy sauce
1 tsp minced fresh ginger
1/4 cup chopped scallions
4 boneless pork chops
salt & pepper

In a small freezer bag, combine first five ingredients. Put the pork chops in a large freezer bag, seasoned with salt and pepper. (Place both these bags into a second large freezer bag before freezing.)

To cook (after thawing): Heat 1-2 tbsp olive oil in large skillet over medium-high heat. Add the pork chops to the hot pan and cook until golden brown, about 2 minutes per side. Stir in the sauce and bring to a simmer. Reduce the heat to low, partially cover the pan and simmer until the pork is just cooked through, about 5 minutes.

(Recipe adapted from Robin Miller, Quick Fix Meals)

Grilled Honey Lime Chicken

Another freezer meal, or something to make for dinner!

1/2 cup lime juice
1/2 cup olive oil
1/4 cup honey
1/4 cup fresh cilantro, finely chopped
2 tsp chopped jalapeno pepper
2 cloves minced garlic (~1 tsp)
4 boneless chicken breasts

Cooking day instructions:
Combine all ingredients in freezer bag and mix. Remove as much air as possible & seal; freeze.

Serving day instructions:
Thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear.

Breakfast Bake

I got this recipe from Kraft Foods - and it's not just for breakfast! :) My twist is adding just a few shakes of Frank's RedHot sauce to the egg mixture for a subtle zing, but there are lots of ways you could make it your own. Enjoy!

1 can (8 oz.) refrigerated crescent rolls
1 pkg. (8 oz.) smoked ham, chopped
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

Preheat oven to 350ºF. Unroll dough in 13x9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.

Sprinkle ham over crust. Beat eggs, milk and pepper with wire whisk until blended; pour over ham. Sprinkle with cheeses.

Bake 25 min. or until center is set.