CHICKEN BROCCOLI CHEESE CASSEROLE

1 lb cooked chicken.
1 cup cooked brown rice (cooking the rice in chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tablespoons of butter
2 Tablespoons of flour
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk
squeeze of lemon juice (optional)
1 Tablespoon of mayonnaise (optional)
1 1/2 cups of cheddar cheese, shredded
1/2 cup bread crumbs for topping
1/4 slivered almonds for topping
Directions:
Melt the butter in a medium saucepan. Add the flour, salt, pepper, and mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and cook until thickened. Stir in the shredded cheese. Place the brown rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top. Add the mayonnaise and lemon juice if using and mix until combined. Spread the breadcrumbs and slivered almonds over the top. Bake uncovered for about 30 minutes at 350 degrees.

This is pretty easy to throw together. It unfreezes well and it's so nice to have for when you just don't feel like figuring out what to make for dinner (or take to your friend who just had a baby). It's good with a fresh green salad too!

WAY too easy "Enchiladas"...

So this is a total cheat on meal making, but I just thought this was so clever when a friend made it for us. Please don't judge me. ;-) All you need are three things:

-Frozen burritos or chimichangas (I prefer chimichangas with shredded beef from Costco)

-Can of enchilada sauce

-Shredded cheese (I use the Mexican blend from Costco)

Place burritos on the bottom of baking dish. Pour desired amount of enchilada sauce over burritos (I cover them until the sauce covers them and bottom of dish). Cover burritos and sauce with cheese. Freeze.

Bake at 350 for 45 to 60 minutes for about 6 burritos. More time may be needed for more than 6. Cover if cheese starts to brown. Serve with lettuce, tomatoes, sour cream and guacamole. Ole!

new category

we have had requests for FREEZER MEALS. so, basically anything you can freeze and it still tastes good when you are ready to use it. i am excited about this one, because i never freeze anything. lets get cooking (and freezing)!

Hearty Tomato Sauce

Cook in large shallow sauce pan (I can't remember the technical term)

*1/4 can tomato paste (can be substituted with tomato sauce)
*1 TBs. olive oil
Saute until mixture gets bubbly and dark red. Then add:
*minced garlic (however much you like)

*1/2 c. chopped carrots (I like to use 3/4 C.)
*1/2 c. chopped celery
*chopped onions
(I like to put these all in a food processor)
*1 can diced tomatoes
*1 can tomato sauce (14 oz)

Add salt, pepper, and italian seasoning to taste. Bring to boil then put on 2 (or in the middle of medium low and low) and cover with lid. Let simmer until ready to eat, the longer it sits the more flavorful it gets. This sauce is good on any pasta. You can also add a vegetable puree. And best of all, it freezes GREAT! This sauce is hmmmm, hmmmm, good!

PIZZA

*this recipe is from kim campbell.

SOOO...I really don't have a bunch of meatless dishes or at least any that are really unique (we mostly consume meatless spaghetti, baked potatoes, beans and rice, pizza and so on). We do love pizza though for Friday nights and I have spent way to much time trying to find the perfect sauce and I finally have or at least we LOVE it. So here it is with our favorite crust:

Italian Tomato Sauce/Pizza sauce

3 (28 oz) cans Italian-style diced tomatoes
2 large cans tomato paste (the size larger than the 6 oz)
2-3 T sugar, to taste
3 T Italian seasoning
3 T parsley3 T basil
2-3 T garlic powder
pinch of pepper


Mix together and cook until warm through. I just let the sauce sit for awhile and all the flavors mix well. I also make a huge batch and freeze it in 2 c. portions for two pizzas. If you don't like the chunky tomatoes I don't think it would hurt to chop or blend them. We like the chunks so I have never tried.

Semolina Pizza Dough
(This crust is best thin so I make two pizzas from this recipe and we enjoy the leftovers the next day or it allows me to make a vegi pizza for Nigel and I and cheese for the kids.(

1 1/2 c warm water
1 t. sugar
1 pks yeast ( I use 3 t)
1 T olive oil
2 3/4 C flour1
1 1/2 c farina cereal or semolina flour (I use farina because I can get it in bulk at Win Co)
1 1/2 t salt

combine a bit of sugar and hot water. Stir to a warm temp so as not to kill the yeast. Add the yeast and set aside until foamy. In a lrg bowl combine the flour, farina, sugar and salt; stir. Add the oil and mix until crumbly (if you have a kitchen aid I use the T hook here), add the yeast mixture and continue mixing for a couple of minutes more ( I then use my hook to knead the dough for a few more minutes). Let it rise until double and then divide into two portions. Bake with toppings for about 15-17 minutes on 400 degrees on the bottom rack.

Tamale Pie

¾ cup chopped green pepper
1/3 cup chopped onion
2 cloves garlic, minced
1 tbls. Cooking oil
1 can black beans, drained (or 1 ½ cups cooked beans)
1 small can tomato sauce
1 can whole kernel corn, drained
1 tsp. chili powder
1 tsp. cumin

½ cup cornmeal
½ cup flour
1 tsp. baking soda
¼ tsp. salt
1 egg
½ cup buttermilk
2 tbls. oil
½ cup shredded cheddar cheese

Heat oven to 400°. Cook green pepper, onion, and garlic in oil in a skillet until tender. Stir in beans, corn, tomato sauce, and spices. Cook until bubbly; pour into greased 8-inch square baking dish. Then, in a mixing bowl, stir together cornmeal, flour, baking soda, and salt. Combine egg, buttermilk, and oil; add to cornmeal mixture and stir until combined. Fold in cheese. Spread evenly over bean mixture. Bake 20 minutes, or until golden brown. Serves 6.

Creamy Poached Eggs

I don't like to cook for breakfast so we usually eat stuff like eggs for dinner. This is an easy, tasty dinner or brunch dish. For dinner this tastes really good with sliced tomatoes or roasted asparagus on the side.

3/4 cup shredded sharp cheddar or American cheese
3 oz. cream cheese, cut into cubes
1/2 cup milk
1/4 tsp. pepper
4 eggs
4 slices of toast or English muffin halves

In a skillet combine shredded cheese, cream cheese, milk, and pepper over medium-low heat. Cook and stir until they combine into a creamy sauce. Remove from heat and carefully crack the four eggs into the pan, leaving space in between each one. Cover and cook over medium-low heat about 3-5 minutes until eggs are cooked. Serve each egg on a piece of toast with some of the sauce on top.

Cheesy Lasagna Rolls

I know this is more Italian food, but we just tried it last night and it was really good. It also makes quite a lot, so you can freeze half and save it for another time.

1/2 package lasagna noodles, cooked and well drained
1 package cream cheese (8 oz), softened
1/4 cup butter, softened
1 egg
1 1/2 cups ricotta cheese
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
3-4 cups spaghetti sauce (about 1 jar)

Beat together the cream cheese and butter until well combined. Mix in ricotta, egg, parsley, salt, and pepper. Blend thoroughly. Spread a generous amount of filling on each noodle and then lightly roll up. Place rolls in a greased 9x13 pan with the open side down. Pour sauce over rolls and top with mozzarella and parmesan cheese. Bake, uncovered, at 350 degrees for 50 to 60 minutes.

Lentil Spaghetti Sauce

This recipe makes quite a bit but it freezes really well to be used for other meals. It is also really good used as the spaghetti sauce of the spaghetti pie that I just posted before this or on the polenta lasagna that Jessie posted.

1 cup onion, chopped
2 green peppers, diced
2 tsp. oil
1 tsp. pepper
2 Tbsp. +1 tsp. dried oregano
1 Tbsp. fresh or dried parsley
1 Tbsp. +2 tsp. dried basil
1 tsp. garlic powder
4 cups tomato sauce
1 cup tomato paste
4 cups water
1½ - 2 cups lentils, rinsed
1 can (16 oz.) mushrooms, drained
2 Tbsp. Parmesan cheese

Note: The recipe does not require the lentils to be cooked before hand but I will often cook them for about 10 minutes before adding them to the sauce to ensure tenderness. Also, if the sauce gets dry, simply add extra water.

1. Sauté onions and green peppers in oil about 10 minutes.
2. Add seasonings, tomato sauce, tomato paste, lentils, mushrooms, water, and cheese.
3. Simmer on low for 2-3 hours (I know the 2-3 hours sounds intimidating but it is well worth it in the end), stirring occasionally. Keep pot uncovered.
4. Prepare pasta according to package instructions 10 minutes prior to meal.
5. Serve over hot pasta with more grated Parmesan cheese.
Makes 10 servings

Spaghetti Pie

This recipe makes 2 pie plates full. It is a really good recipe to make and freeze the secone one or if you are bringing a meal to someone else.

1lb. Spaghetti
2 Eggs
1/2 Stick Butter
1 Tbsp. Parsley
1 qt. ricotta cheese (I usually use half this amount and it comes out great)
1/2 cups Parmasan Cheese
8 oz. Mozzarella Cheese
1 jar spaghetti sauce

1. Mix Spaghetti with butter
2. Mix Ricotta, eggs, and parsley; add to spaghetti
3. Put spaghetti in 2 pie plates
4. Sprinkle with Mozzarella
5. Pour spaghetti sauce an top and sprinkle with Parmesan
6. Bake at 350 for 20 to 25 minutes, covered, and 10 to 15 minutes uncovered