06-04-2003, 01:56 PM
OK Karilynn!! I'm not pregnant or fixing freezer meals... but some of those meals you posted earlier sounded pretty darn good.
Can you post or pm me the recipes for :
Chicken Noodle Casserole
Cheesy Taco Bake
I know that is a lot... feel free to ignore me if you want! I am trying to spice up our standard rotation of meals since my dh says that he is bored.
06-04-2003, 02:06 PM
Sure! I'm bored at work today, so I'll post what I have at work and get the others tomorrow.
1 cup cooked chicken or turkey
2 C Instant Rice or cooked regular rice
1 can cream of mushroom soup
1 soup can milk or water
1/2 C mayonnaise or Miracle Whip
2 Tblsp lemon juice
½ tsp curry powder
1 package frozen broccoli (cooked according to package directions)
1 head fresh broccoli (steamed until tender-crisp)
1/2 Cup cheddar cheese
Mix together the soup, water, mayo, lemon juice and curry. Stir in the rice and chicken. Gently add the broccoli last and put in a casserole. Cover with foil and bake at 350 for 30-35 minutes until rice is tender. Remove foil and sprinkle cheese on top and return to oven just until cheese melts.
You can also omit the rice in the casserole and serve the dish over rice at the table.
1 LB ground beef
1/2 C minute rice
1/2 C bread crumbs
1/4 c water
dash worchestershire sauce
salt & pepper
1 C ketchup
1/2 C vinegar
1/2 C brown sugar
Mix the first ingredients together and form meatballs of about 1/3 cup each. Place in a casserole dish in rows. Mix sauce ingredients together and pour 1/2 over meatballs. Cover with foil and bake for 20 minutes at 350. Remove foil and pour remaining sauce over meatballs. Bake uncovered another 15 minutes, until bubbly. Serve with rice.
06-05-2003, 01:05 PM
Here's the rest of the recipes! I hope you enjoy them! :D
Cheesy Taco Bake
1 (12 ounce) package egg noodles
1 pound lean ground beef
1 pinch seasoning salt
1 pinch freshly ground black pepper
1 pinch garlic powder
1 (11 ounce) can Mexican-style corn (or regular corn)
1 can black beans, drained
1 (10 ounce) can Ro-Tel tomatoes
1/2 pound processed cheese food (eg. Velveeta), cubed
In a large pot with boiling salted water cook egg noodles until al dente. Drain well.
Meanwhile, in a large skillet cook meat with seasoning salt, black pepper, and garlic powder until brown. Add the cans of Mexican-style corn, tomatoes with green chilies and black beans. Mix meat mixture, noodles and cheese.
Pour mixture into casserole dish prepared with butter spray. Sprinkle shredded cheddar. Cover with aluminum foil and bake at 350 for 45 minutes or until bubbly.
2 C cooked rice (or tortillas – corn or flour*)
2 C cooked chicken, cubed
1 can diced green chiles
1 C salsa (mild, med, or hot, depending on your taste)
2 C cheddar/jack cheese
1 Can Cream of Chicken soup
Combine chicken, chiles, soup, ½ of the salsa and ½ of the cheese. Mix the remaining salsa with the rice.
Layer ½ the rice in a 2-quart casserole dish. Top with ½ the chicken mixture. Repeat. Top the casserole with cheese. Cover with foil and bake at 350 for 45 minutes to 1 hour. Remove foil the last 10 minutes of baking time.
*You can also make this recipe with corn or flour tortillas in place of the rice. Mix all of the salsa with the chicken mixture. Tear tortillas into bite size pieces and layer tortillas and chicken mixture three times.
Round steak, cut into 6 pieces
2 T oil
2 T Butter
3 cloves garlic minced
1 large onion sliced
3 or 4 large mushrooms
2 cans stewed tomatoes, or one qt jar of canned tomatoes
1 large carrot, peeled and sliced
2 beef bullion cubes
Splash of Worchestershire
1 T rubbed sage
Pound steak on both sides until it’s ½ to 3/4 inch thick. Dredge in flour and brown in oil. Remove meat to a large (3-Qt) casserole, Dutch oven, or roasting pan after browning all the pieces. To pan drippings, add butter. Sautee mushrooms, garlic and onion in butter until just limp. Add carrots and tomatoes with juice. Add bullion cubes and Worchestershire, stir well and bring to a simmer. Pour over meat. Sprinkle sage on top. Cover, and bake at 325 for 3-4 hours or until meat is fork tender. Serve over rice or wide egg noodles.
This recipe adapts well to a crock pot, and freezes well. Every now and then I vary the flavor by substituting balsamic vinegar for the Worchestershire, and adding one tablespoon brown sugar.
Chicken Noodle Casserole
1-12 oz package wide egg noodles
2 C cooked chicken
2 cans cream of mushroom or cream of chicken soup or combination
1 C mayo or Miracle Whip
1 T lemon juice
2 tsp curry powder
½ C frozen peas (defrosted) or 1 can of green beans (drained)
1 C Shredded cheddar, Cheddar-Jack, or Swiss (or combination)
French fried onions
Ritz crackers topping* See below
Cook noodles according to package directions. Mix soups, mayo, lemon juice and curry powder, stir in chicken and vegetable. Pour mixture into casserole dish, and top with your favorite topping.
*Ritz cracker topping:
1 Roll Ritz crackers, crushed, and tossed with 2 T melted butter.
06-05-2003, 02:12 PM
WOOOHOOO!! Thanks so much! We will have all new stuff next week. I'll let you know how it goes!
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