Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

• 10 oz. can condensed reduced fat and sodium cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 2 cups cubed cooked chicken
• 1-1/4 cups shredded Cheddar cheese
• 3-1/2 cups frozen hash brown potatoes, thawed
• 1-1/2 cups frozen peppers and onions, thawed
• 1-1/4 cups shredded Cheddar cheese
• 1-1/2 cups crushed potato chips

Preparation:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

The nice thing about chicken enchiladas is that just about everyone likes them. Plus, you can make this chicken enchiladas recipe in advance and store it, cooked and tightly wrapped, in the fridge or freezer.

Once you learn how to make these sour cream chicken enchiladas, you can vary the ingredients to suit your taste. Try this recipe with tomato salsa or gruyere cheese for a change of pace.

Ingredients:

• 1/4 cup canola oil
• 15 corn tortillas
• 3 cups shredded cooked chicken
• 1 cup sour cream
• 2-1/2 cups green tomatillo salsa from a jar (such as Trader Joe's or Frontera)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese

Preparation:

1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.


2. Heat canola oil in a medium skillet over medium heat. Line a plate with paper towels.


3. Once oil is hot, use tongs to dip each tortilla in the oil, holding for about 5 seconds, then flipping on the other side and holding for about 3 seconds to soften. Remove tortillas to paper-towel-lined plate to drain.


4. Mix shredded chicken and sour cream together in a bowl. Set aside.


5. Place about 1/2 cup of the salsa in the bottom of the prepared pan. Top with 3-4 tortillas, overlapping if necessary.


6. Top with shredded chicken mixture. Top with about 1 cup of the salsa, and 1/2-cup of each cheese.


7. Repeat layers, ending with the cheese.


8. Cover with aluminum foil, and bake 25 minutes. Remove foil, and bake another 5-10 minutes until the cheese is melted and the casserole is bubbly.


9. Let the enchiladas rest 10 minutes before serving.

Simply Lasagna

(Dinner Is Ready page 164)

12 lasagna noodles
2 cups cottage cheese
1 egg, slightly beaten
1 T dried chopped parsley
2 T Parmesan cheese
1 cup Mozzarella cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
3 - 4 cups Spaghetti sauce

Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan(s). Cover bottom with thin layer of sauce. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Label and freeze. Makes 1 9x13 or 2 8x8 pans.

To serve: Thaw. Bake covered for 45 to 60 minutes at 375°. Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese is melted.

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Beans and Franks Bake

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“I have made this casserole several times, and it’s always a hit,” reports Roxanne VanGelder of Rochester, New Hampshire. The kid-pleasing combo has a sweet flavor from the baked beans and the corn bread topping. “The recipe saves on pans to wash if all were cooked separately,” Roxanne adds.

Ingredients:

• 2 packages (8-1/2 ounces each) corn bread/muffin mix
• 1 can (28 ounces) baked beans
• 4 hot dogs, halved lengthwise and sliced
• 1/2 pound sliced bacon, cooked and crumbled
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1/2 cup chopped onion
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions:

Prepare corn bread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with corn bread batter.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).

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Ground Beef Baked Beans

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"I serve this hearty ground beef and bean bake with a tossed salad and some crusty bread for a balanced one-pot meal," relates Louann Sherbach of Wantagh, New York. "It's nice to have this casserole in the freezer for those nights when there's no time to cook."

Ingredients:

• 3 pounds ground beef
• 4 cans (15-3/4 ounces each) pork and beans
• 2 cups ketchup
• 1 cup water
• 2 envelopes onion soup mix
• 1/4 cup packed brown sugar
• 1/4 cup ground mustard
• 1/4 cup molasses
• 1 tablespoon white vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cloves

Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; heat through. Transfer to two greased 2-qt. baking dishes. Cover and freeze one dish for up to 3 months.
Cover and bake the second dish at 400° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400° for 40 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (10-12 servings each). To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400* for 40 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

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Pizza Meat Loaf Cups

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Susan Wollin of Marshall, Wisconsin fixes and freezes these moist little meat loaves that are packed with pizza flavor. "They're great to reheat for an after-school snack or quick dinner on soccer night," she says. "My family likes to drizzle extra pizza sauce on top." Treat your gang to a few tonight.

Ingredients:

• 1 egg, lightly beaten
• 1/2 cup pizza sauce
• 1/4 cup seasoned bread crumbs
• 1/2 teaspoon Italian seasoning
• 1-1/2 pounds ground beef
• 1-1/2 cups (6 ounces each) shredded part-skim mozzarella cheese
• Additional pizza sauce, optional

Directions:

In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.
Bake at 375° for 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through. Yield: 1 dozen. To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.

Feed the Crowd Casserole

2 cups cooked egg noodles

1 lb ground hamburger

1 can cream of mushroom soup

4 oz sour cream

1 can vacuum packed corn

salt & pepper to taste

Sprinkle with breadcrumbs and drizzle with butter.



Bake at 350 for 30 minutes (uncovered)

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Hungarian Goulash Stew

2 tbs shortening (if you use stew meat)
2-4 lbs of Stew meat (I used ground beef this time)
3 Large onions
1 TBS paprika ( I use a little more)
4 TBS Vinegear
1 TBS Caraway seed
6 cups water
1-2 large cans of mashed (or diced) tomatos
2 cans of beef broth (or 3 beef bullion cubs)
3-6 sliced carrots
3-5 diced potatos
1/2 cup of flour
Salt, pepper and tabasco to taste (usually we each individually add this at the table)

Brown the meat in the shortening add onions and sautee. Put some water and flour in a cup and mix is up real good (this is the thickening for the stew). Add everything to a stew pot (or a crock pot) and simmer for 3 hours on medium (or 4-6 hours in a crock pot). Check on it ever so often, if it is not thick enough add more flour. You can also add instant mashed potatoes to thicken it, this is especially good if it is still not thick at the end and the flour won't have time to "cook" properly before you serve the soup. (the stew is a little thinner than I would like it but was out of potato flakes, so if you want a thicker stew you might want to add some when you heat it up)
BTW if for some reason you have grease floating to the top of your soup (I have this problem when I use ground beef) you just lightly lay a paper towel on top soak up the grease and throw it way.
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CROCK POT POTATO SOUP


Ingredients
5-4 potatoes, cut into bite size pieces
¼ cup dried onion (you can also use one onion)
2 tablespoons margarine
3 chicken bouillon cubes
2 tablespoons parsley,
1 tablespoons cilantro
5 cups water
1 stalk celery, chopped
1 tbsp. salt
Pepper to taste, 1 (12 ounce) can
evaporated milk
1/4 cup flour

shredded cheese (optional) or French-fried onions (optional) or crouton (to
garnish) (optional)

Directions:

Place everything but the milk and flour in the crock pot and
Cook on low all day. (You can put in crock pot from frozen, may
Want to let warm water run on bag to soften a little)

******30 minutes to one hour before serving, stir together the flour
and evaporated milk until smooth, then add to soup.(cream colored liquid in small bag) Thaw out in fridge while cooking the rest.
After the soup starts to thicken slightly, it is ready to serve.

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Corn Chowder (from Parents Magazine, August 2007)

3 slices of bacon, diced
1 small onion, diced
1/4 tsp pepper
1/8 tsp nutmeg
1/4 cup flour
1 pkg (32 oz) chicken broth (I used reduced fat and sodium broth)
2 cups cubed frozen hash brown potatoes
3 cups fresh corn, cut from the cob (I used frozen corn for the meal, but did it with fresh corn this summer and it was really good)
1/2 cup heavy cream

1. In a large sauce pan, cook bacon until crisp. Remove from pan and set aside.
2. Discard all but 1 tbsp drippings and add onion, pepper, & nutmeg. Cover and cook over low heat for 10 minutes or until onion is soft. Stir in flour and cook 3 more minutes. Whisk in broth, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in potatoes and corn and cook 5 more minutes. Sitr in cream and cooked bacon.

Makes 6 cups.


****My Take
All the same ingredients but dried onion instead of fresh, and didn't cook it at all, just mixed everything together.

When cooking, try to avoid boiling as the cream in already mixed in. I would put it in the crock pot on low for 4 hours. On the stove for 20 minutes on a low heat.

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Sloppy Joe Casserole
Serves 4-6

Ingredients:
8 oz. salad shell macaroni
1 sloppy joe mix envelope
1 ¼ C. ground beef, cooked
8 oz. tomato sauce
6 oz. tomato paste
1 C. water
16 oz. cottage cheese
1 C. cheddar cheese, shredded

Assembly Directions: Cook macaroni half the recommended time. Drain. Combine seasoning mix with the ground beef, tomato sauce, tomato paste, and 1 cup water. In sprayed 2 ½ quart casserole dish or 8x8 baking dish (notice I didn’t use either of these), layer half the macaroni, half the cottage cheese and half the meat sauce; repeat. Top with shredded cheddar cheese. Wrap dish in foil.

Freezing and Cooking Directions: Label and freeze. To serve, thaw and bake uncovered at 350 degrees for 40-50 minutes or until bubbling or place frozen casserole in oven and bake 1 hour 20 minutes.

Comments: In a few of them, I didn’t use the sloppy joe mix, I used a combination of seasoning salt, garlic powder, Worcestershire sauce, celery seed and chili powder. Also, I add peppers this time it was green, red and orange) for added nutrition. And on a few of them, I used regular size macaroni shells.

This recipe comes from Cheri Logan , mother of 10. So for your family this may make 3- 4 freezer meals.

6 cups boneless chicken breast without skins
2 cups onion, chopped
4 tablespoons vinegar
4 tablespoons brown sugar
½ cup lemon juice
6 tablespoons Worcestershire sauce
2 cups catsup
1 tablespoon mustard
2 cups water
1 cup celery, chopped
cooked pasta

Combine all ingredients and pour into freezer bag. Freeze. Thaw, bake uncovered at 350 for 45 minutes. Serve over pasta.

EDITOR'S NOTE: I often boil chicken legs and debone them. This is cheaper than chicken breasts.

Cherie Logan

The Noble Child Experience

"For mothers raising noble children"

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