Spicy Vegetable Stew

Make this tonight in the crockpot, or freeze it for another night!

1 lb ground beef
1 cup chopped onion
1 (26-30 oz) jar meatless spaghetti sauce
16 oz package frozen mixed vegetables
10 oz can diced tomatoes with green chilies (or without, if you don't want it spicy)
1 tsp beef bouillon granules
1 tsp pepper
3.5 cups water

In a skillet, cook beef and onion over medium-high heat until meat is no longer pink; drain. Add the meat and remaining ingredients (except water) into a freezer bag; seal and freeze.

To cook: Thaw in refrigerator. Add to crockpot, along with the water. Cook on low 8 hours or until vegetables are tender.

Bacon Roll-ups

1 can crescent roll dough
1/2 c. sour cream
1 t. onion salt
1/2 lb. bacon, cooked & crumbled

Stir onion salt into sour cream. Using a cookie sheet as a work surface, open & unroll dough. Cut each crescent into 3 smaller triangles. Spread each triangle with sour cream mixture. Top each triangle with a generous amount of bacon. Beginning at large end, roll each triangle to form a mini-crescent. Place 6 rolled crescents on a piece of plastic wrap & seal. Freeze sealed packages in a large freezer bag.

To Serve: These can go directly from freezer to oven. Preheat oven to 350. Place crescents on a lightly greased baking sheet. Bake 8-10 minutes or until golden brown. Serve warm.

Autumn Slow Cooker Pork Roast

2 lbs. pork tenderloin
3 c. apple juice
1 16 oz. can whole berry cranberry sauce
3/4 t. salt
1/2 t. pepper

Combine all ingredients in a large freezer bag. Remove air, seal & freeze.
To Serve: Thaw completely in refrigerator. Empty contents of bag into slow cooker & cook for 6 hours on low.

Sesame Salmon

1 lb. salmon fillets
1/2 c. soy sauce
1/4 c. sesame oil
1 T lemon juice
2 T rice vinegar
1 T sugar
1 T hot chili oil
1/2 t. ground ginger

Combine all ingredients in a large freezer bag. Remove air, seal & freeze.
To Serve: Thaw completely in refrigerator. Discard marinade. Spray grill surface with oil/cooking spray & pre-heat to medium high. Grill 4-5 minutes on each side. Salmon may also be broiled on high (about 12 minutes).

Caribbean Chicken

1.5 lbs boneless chicken breasts
8 oz pineapple chunks in juice
1/4 c. brown sugar
1/2 t. nutmeg
1/3 c. orange juice
1/2 c. Golden Raisins

Combine all ingredients in a large freezer bag. Remove air, seal & freeze.
To Serve: Thaw completely in refrigerator. Preheat oven to 350 and bake uncovered for 50-60 minutes (until juices run clear).

Foil-Pack Chicken & Artichoke Dinner

This was delicious! The chicken was so moist & tender, and all the ingredients combined for a great flavor. I couldn't even tell that the rice was instant rice! My kids liked it too!

2 cups instant white rice, uncooked
2 cups warm water
4 small boneless skinless chicken breast halves (1-1/5 lbs, 1/2" thick)
1 can (13-3/4 oz) artichoke hearts, drained, quartered
2 cups chopped tomatoes (about 2 large)
1/2 cup Italian dressing
1/4 cup pesto

PREHEAT oven to 400. Mix rice and water; spoon evenly onto each of four large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichoke hearts and tomatoes, then drizzle evenly with the combined dressing and pesto.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer on baking pan.

BAKE 30-35 minutes or until chicken is cooked through. Remove packets from oven; let stand 5 minutes.

** You can easily make 6 portions by adding 1 more cup of rice & water and 2 chicken breasts.

** If your chicken is larger than 4 oz, it will take longer to cook. Be sure to cook long enough so that they are no longer pink in the centers and the juices run clear.

(Recipe from Kraft foods)

Chicken Taco Soup

I made this for lunch and it was so easy! My two-year old really liked it. It doesn't make a lot, but the recipe is easily doubled.

1/2 cup jarred mild green salsa
1 cup shredded or chopped cooked chicken
salt and pepper
1 1/2 cups chicken stock
tortilla chips, crushed
shredded cheddar or mexican cheese

In a medium sauce pot combine the salsa and chicken. Season with salt and pepper and stir in the chicken stock. Heat the soup over medium heat. Serve in bowls, and top with the chips and cheese.

Recipe from Rachael Ray's Yum-O cookbook.

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.

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.