Freezer/One Dish meals

Poppy Seed Chicken

Jan Skubal

4 cups cooked chicken breast

2 cans cream of chicken Soup

3 cups sour cream

8 oz crushed Ritz Crackers

1 cup minced onion

1 cup chopped celery

1 small package of sliced almonds

Mix soup & sour cream together, then add onion and celery. Mix cracker crumbs, melted butter, poppy seeds and almonds. Layer crumbs, chicken and soup; repeat layers. Top with layer of crumbs and almonds. Bake at 350 degrees for about 30 minutes.

Elizabeth's Crock Pot Chicken

Jan Skubal

3 chicken breasts, cut into bite size pieces

1 package Good seasons Italian salad dressing mix

8 oz cream cheese

1 can cream of chicken or cream of mushroom soup

1/2 -1 package frozen spinach (thawed and undrained)

Cook chicken and seasoning in crock pot for 3 hours to all day. After chicken is cooked, add cream cheese, soup and spinach. Heat through. Mixture can be thinned with a little milk. Serve over rice (good over cooked cauliflower too)

Mississippi Corn Bread Salad

Jan Skubal

Cornbread - baked (buy 2 @ lucky's) crumble corn bread up

Corn Mixture is:

1 can kidney beans

2 cans corn

1 bunch green onions, chopped

1 can black olives, chopped

1/2- green bell pepper, chopped

1/2 - red bell pepper, chopped

1 lb. bacon fried crispy

2 cups shredded cheddar cheese

Dressing:

1 pint sour cream

1 pint mayo

1 package dry ranch dressing

Layer in glass bowl. Corn bread first layer, then corn mixture, then dressing, than cheese, then bacon and repeat.

Jello Salad Mold

Jan Skubal

2 small or 1 large Jello, leave 1/2 cup water out and use juice from mandarin orange for last 1/2 cup cold water.

Let jello soft set. Mix in cool whip - 1 1/2 cups, not whole tub. Add miniature marshmallows and mandarin oranges. Put in Tupperware mold & let finish setting.

Spaghetti Pie

Jan Skubal

6 oz spaghetti

2 TBSP butter or margarine

1-3 cup Parmesan cheese

3 well beaten eggs

your favorite spaghetti sauce - 1 large jar

1/2 cottage cheese

1/2 cup shredded mozzarella cheese

Cooke Spaghetti and drain. Stir in butter, Parmesan cheese and eggs. Form mixture into a crust in buttered pie pan. Spread cottage cheese over bottom of crust. Pour in spaghetti sauce. Bake uncovered 350 degrees for 20 minutes. Sprinkle mozzarella cheese on top and bake 5 minutes more.

Beefy Tomato Skillet

Barbara Reinert

1 lb ground beef

3 cups beef broth

1 (14.5 oz) can diced tomatoes with garlic and onion, undrained

2 cups small elbow macaroni

2 cups corn (frozen)

1 (8oz) can tomato sauce

1 TBSP chili powder

1 cup shredded Monterrey Jack Cheese

In large skillet, brown beef; drain. Stir in broth, tomatoes, uncooked macaroni, corn, tomato sauce & chili powder. Bring to a boil, reduce heat to low. Simmer, uncovered 15-17 minutes or until elbows are tender, stir occasionally. Remove from heat. Sprinkle with cheese. Cover, let stand 2 minutes until cheese melts.

Lasagna with Turkey Sausage

Carolann Wedlund

· 2 tablespoons olive oil

· 1 cup chopped yellow onion (1 onion)

· 2 garlic cloves, minced

· 1 1/2 pounds sweet Italian turkey sausage, casings removed

· 1 (28-ounce) can crushed tomatoes in tomato puree

· 1 (6-ounce) can tomato paste

· 1/4 cup chopped fresh flat-leaf parsley, divided

· 1/2 cup chopped fresh basil leaves

· Kosher salt

· Freshly ground black pepper

· 1/2 pound lasagna noodles

· 15 ounces ricotta cheese

· 3 to 4 ounces creamy goat cheese, crumbled

· 1 cup grated Parmesan, plus 1/4 cup for sprinkling

· 1 extra-large egg, lightly beaten

· 1 pound fresh mozzarella, thinly sliced

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Broccoli & Rice In Coconut Curry Sauce

Recipe taken from 12 Steps to Whole Foods, by Robyn Openshaw (The Green Smoothie Girl)

Elizabeth Champion

1 1/2 cups brown rice, rinsed well

3 cups water

2 Tbsp. coconut oil

3 stems of broccoli, cut in bite-sized pieces (including stalk)

8 oz. mushrooms, washed well and cut in thirds

1 can (14 oz.) coconut milk

1 Tbsp. cornstarch

1 Tbsp. curry powder

1 1/2 tsp. sea salt

2 tomatoes, chopped

1/2 cup chopped cilantro

1/4 cup fresh parsley (or 1 Tbsp. dried)

Bring water and rice to a boil, turn down to medium low, cover, and simmer for 45 mins. In a large wok, frying pan, or pot melt coconut oil and lightly saute broccoli on medium high for five minutes, then add mushrooms and saute another two minutes. In a blender, blend coconut milk, cornstarch, curry powder, and salt. Add to vegetables and heat on medium high, stirring frequently and reducing to a simmer until sauce is thickened. Toss mixture gently into brown rice, along with tomato, cilantro, and parsley. Serve hot.

Note: Cooked rice freezes great. I like to freeze my left over rice in 2 cup sizes. That way I can easily add them to recipes (like this) that call for cooked rice and save myself a step. And if you buy sliced mushrooms and the Costco broccoli then you can make this recipe in 15 minutes! Bon Appetit! Elizabeth