Wednesday, November 18, 2009

Brownie Bites

These are great for a make ahead.... Can freeze them, pull out when you need em for a party or such too :)

2 sticks margarine or butter (I always use margarine)
1 1/2 cups chocolate chips (I keep semi-sweet on hand all the time so that is what I use, but you could also use bittersweet)
1 cup sugar
4 eggs
1 tsp vanilla
1 cup flour

preheat oven to 350, line mini muffin pans with liners... or spray with nonstick spray

Melt margarine in a medium saucepan on medium heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs, and vanilla. Stir in flour until blended. Fill each baking cup with about a tbs of batter.

Bake 15 minutes or until cooked thru.

This is a great recipe & the perfect size for little ones!

Tuesday, June 23, 2009

Wilted Cucumber Salad

This is my favorite, esp. in the summer! It is great tasting and light because it has no oil! Enjoy!!!

3 large cucumbers (sliced thin)
3/4 cup finely sliced onions
1 1/2 tsp salt
1 cup water
2 TBS white vinegar
1 TBS sugar (I like a touch more)
fresh ground pepper.. to taste....

1. In a large bowl, place 2 cups of the cucumbers and 1/4 cup onions, sprinkle liberally with 1/2 tsp salt... repeat layering cucumbers and onions and salt... Place a small plate over the cucumbers to weight them down.... (I fill another jug or bowl with water and place o top) Let stand at roo temp for at least an hour.

2. Drain off any water that has accumulated around the cucumbers. Pick up a large handful of the wilted veggies and squeeze them until all the water runs out. Place the squeezed veggies into a clean bowl... squeeze the rest until done.

3. In a medium bowl combie 1 cup water, the vinegar, sugar, & pepper. Stir until sugar has dissolved. Pour over veggies and chill.

For variations you can add miced garlic to the dressing.

Tuesday, May 12, 2009

baked oatmeal

1 cup oil (can substitute butter or applesauce)
1 ½ cups sugar (can reduce)
4 eggs
6 cups oats
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups milk

Combine all ingredients in order listed. Pour into greased 9x13-inch pan. Bake at 375° for 30-40 minutes until lightly browned. Can refrigerate overnight before baking. Serve topped with butter, brown sugar, and milk.

Yields: Approximately 8-10 servings

Taco Roll-Ups

1 lb. ground beef
1 taco seasoning packet
1 cup water
1 cup cheddar cheese grated
1 frozen bread dough

Assembly Directions:
Brown ground beef. For best results, finely chop the ground beef as it cooks. Drain any grease off. Add taco seasoning and water. Cook for 5-10 minutes; set aside. Press or roll dough out into a rectangle, about 20" long, 8" wide, and 1/2" thick. Spread grated cheese on the dough to the edges of the short sides, and to the edge of the long side closest to you. On the other long edge, leave about an inch without any cheese on it. Cover grated cheese with cooked ground beef. Starting with the long side closest to you, with the cheese/meat to the edge, roll the dough up as if for cinnamon rolls. Pinch the seam to seal the long edge. Spray a cookie sheet with cooking spray. Slice the roll into 1" thick slices with a wide-blade knife, then tip the slice onto the blade of the knife to move it to the cookie sheet. (That way the filling won’t fall out.) Place about 2" apart on the cookie sheet. Bake at 350 degrees for 25 minutes or until golden-brown.

Freezing and Cooking Directions:
To Freeze: Place completely cooled rolls into a freezer bag or plastic container. Label, seal and freeze.
To Serve: Thaw in the fridge overnight, or thaw/heat in the microwave for an instant meal or snack.

My kids love these! I serve them with sour cream or salsa to dip in. They eat them for dinner, or even warm them up for snacks. I got the idea from a similar recipe using Italian ingredients.

Addictive Taco Dip

1 taco seasoning packet
1 block cream cheese (softened)
1 small container sour cream

Soften cream cheese. Then mix with electric mixer all 3 ingredients together until well blended. Chill at least 1 hour and serve with tortilla chips! YUMMY!

Can be made ahead for parties. You can spread into a pretty pie dish and add green onions, tomatoes, cheddar cheese, etc to garnish a bit.

This is a FAVORITE of my family's! 

*Warning*  Highly addictive to eat!

Ice Cream Sandwich Desert

½ cup fudge topping
8 oz. cool whip divided
chocolate pudding mix
12 ice cream sandwiches
oreo cookies crushed

Heat 1/2 cup fudge topping...
then stir into 1 cup cool whip topping intil blended well....
add package of dry pudding mix... stir well.. (add a tad of milk if too thick)
mix in crushed oreo cookies

Layer on aluminum foil (very long piece)... 4 ice cream sandwiches... then some of the mixture... repeat...
then frost the "cake" with cool whip...

freeze several hours before serving.

Chocolate Peanut Butter Pie

2 graham cracker pie shells reg. size
1 8 oz package cream cheese
1- 3 oz package cream cheese (I just cut the portion)
1 1¼ cup peanut butter
2 tbs margarine
2 cup confectioners sugar
1 tbs vanilla
1/2 16oz conatiner whipped topping
1 cup semi sweet chocolate chips
1/2 cup evaporated milk

Beat Cream Cheese, peanut butter and margarine with electric mixer. When soft add sugar and vanilla.. beat, fold in whipped topping. Pour into pie shells and freeze.

Topping: Heat milk and chocolate in saucepan oven med. heat. stir until melted. cool.
spread over frozen pies. makes 2 pies... freezes well..

Fluffy Southern Biscuits

2 cups flour
1 tsp salt 3 tsp baking powder
1/3 cup oil 2/3 cups milk

bake at 450º 12-15 minutes until browned...
mix ingredients.... turn to floured surface... knead a few times and flatten to about 1/2" thick... cut with biscuit cutter. Makes 8 good size biscuits

If you would like to stock your freezer these freeze great.  I like to do 4 batches at once to stock my freezer! I like a cookie sheet with wax paper and place UNCOOKED biscuits on the tray... then freeze.... after about an hour or so once they are frozen solid I transfer to a ziploc freezer bag.  This keeps them from sticking together and you can then pull out a few at a time and always have freshly baked biscuits without the big ole mess each time!

Cheesy Potato Soup

6 tbs margarine (divided... will use 3 tbs first... then the other 3 tbs melted)
1 cup onion diced
1 tsp garlic powder
6-8 whole potatoes peeled and cubed
2 1/2 cups milk
3 Tbs flour
8 oz cheddar cheese (or parmesan) grated
Parsley (optional)
salt to taste
pepper to taste

This soup is great by itself, but also a nice way to use up leftovers as stir-ins. I have added ham, broccoli, chicken, peas, and bacon to make this a very versatile freezer staple.

Melt first 3 tbs margarine in a large pot. Add onions, cooking until soft. Add potatoes and enough water to barely cover. Cook, covered, until potatoes are tender (15 - 20 minutes).  Do not drain!  Slightly mash the potatoes, then add milk.

In a small bowl, combine 3 tbs melted margarine & flour mixture, then add to pot, stir over low heat and cook until thickened... Add cheese, and stir until smooth. Heat, but do not boil. Add garlic, parsley and salt and pepper to taste.  If you have add in's be sure to add those too.  My favorite is crisp bacon and green onions on top!

To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze. Or Freeze in containers as well.

To serve: Reheat in microwave or over low heat on the stovetop, stirring constantly to keep from burning. Add in any additional ingredients and heat through.

Classic Chicken Soup

1 3 lb chicken
4 medium carrots sliced
3 medium potatoes cubed
1 medium onion chopped
3 medium stalks celery sliced
3 tbs worcestershire sauce
1 tbs salt
1 cup egg noodles

Cut chicken into quarters or smaller pieces. Place all ingredients together in a large soup pot. Add just enough water to cover. Bring to a boili while stirring, then cover and let simmer on low heat for 3-4 hours. Add more water as necessary. Salt to taste.

Broccoli Cheese Soup

2 tbs butter
1 whole onions chopped
1 whole garlic cloves (I use minced in the jar)
½ cup butter
1 lb. broccolli washed, cut (Or use frozen)
½ cup flour
1 qt. half & half
1 qt. chicken stock (or use chicken Base)
2 salt and pepper, to taste grated
¼ tsp nutmeg
8 oz. cheddar cheese
2 whole carrots shredded

This soup serves 6 and can be easily doubled. It is unbelievably delicious!!
time to make 55 min 25 min prep

1. Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
2. In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5
minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper.
4. Pour in batches into blender and puree.
5. Return to pot and add the grated cheese and stir till well blended.
6. Put on low heat and stir the nutmeg.

Serve with cheese on top.... Freezes wonderfully!

Pasta Salad

16 oz rotini pasta (tri color is nice too)
1 bottle Italian Dressing
Black Olives

This is a staple around my house for summertime. Eat it as a side dish when grilling or with hot dogs or hamburgers. I also like it for lunch alone or with a sandwich. Will keep in the fridge several days and can be made ahead!

Cook Rotini (can use elbow or other pasta as well)... Drain. Add what you like... chopped onions, tomatoes, cucumbers, olives. 1 bottle of italian dressing of your liking. Best to chill a few hours or overnight before serving. Add more italian dressig as needed.

Baked Apples

5 lb. apples cored & sliced
brown sugar to your liking... 1/2 or so
1 stick butter or margarine

spray baking dish with non stick spray. Place apples, cut up butter, sprinkle butter sugar and spices... bake approx 350º or until apples are cooked....

Easily reduce the size by using fewer apples. My kids like this served with pork chops or ham... great for holidays too!

Creamed Spinach

1 bag frozen spinach 16oz
4 oz. cream cheese softened
4 tsp margarine melted
cayenne pepper pinch to taste
salt to taste
pepper to taste
garlic powder to taste
bread crumbs

thaw spinach, drain well... mix everything together aside from 2 tsp margarine & bread crumbs... Then put in a casserole dish. Sprinkle bread crumbs on the top and then drizzle the remaining 2 tsp butter... Bake 350º for 20 minutes. Easy to double and freeze or make ahead in fridge for parties or holidays!

Spinach Manicotti

1 eggs beaten
15 oz. ricotta
minced garlic
16 oz. frozen spinach thawed, drained
1 package manicotti shells
1 can pasta sauce
½ cup parmesan
olive oil

saute garlic in a bit of olive oil.... add spinach and mix.... set aside

in large bowl lightly beat the egg... then add ricotta cheese and parmesan... mix well..

add the spinach mixture.... mix well...

You may add black olives, mushrooms, onions, (etc) if you wish :)

pour some sauce in the bottom of your pan (I use 9x13)...

then stuff each UNCOOKED manicotti shell with the cheese mixture... roll each in the sauce as you lay in the pan... add more sauce as needed.... coat each noodle but do not drench... once all are filled top with some mozzarella cheese...

TO FREEZE: wrap in foil and label......

TO COOK: thaw overnight... (or allow extra cooking time if you pull straight from the freezer) Bake approx 45- 1 hour with foil on... check for noodle tenderness... once done I like to broil to brown the cheese on top.

Italian French Bread Machine

2 ¼ tsp yeast, active dry
7/8 cups warm water
1 TBS Brown Sugar
4 Cups flour

1½ tsp salt
1 TBS Olive Oil 

cornmeal to sprinkle on baking sheet

Put ingredients in Bread Machine.  I do mine in the order listed... You may refer to your bread machine for what they recommend as well..  Select "Dough" cycle and start.  My dough cycle is about 1 hour 30 minutes.

After the dough is done... punch down on a lightly floured surface.  Cut in half and form 2 loaves... Shape about 18 inches long... I like to twist mine then lay on my baking stone that is sprinkled with cornmeal.  Cover with a damp towel and let rise 45 min-1 hour or until doubled.

Preheat oven 375 degrees.

You may do an egg wash here... I never do but if you want a shiny look go for it :) Mix egg white with a little water and brush on.  You can also make "slits" in the loaves if you like... I don't bother with it either... Call me a lazy bread maker!

Place in oven.
Bake about 30-35 minutes until golden brown and loaves sound hollow when you tap them.

Easy Pizza Dough

2 tsp active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 tbs olive oil
2 ½ cup bread flour

I've tried many different pizza crust recipes and this one is not only our favorite, it's also one of the quickest to make. The pizza, from start to finish, can be ready to pop in the oven in less than 15 minutes.
(*Update* I now do this pizza dough in my bread machine and it works great!  You can do it by hand as well :)

Dissolve the yeast in the water. Add the rest of the ingredients in and mix.
Dump onto a floured surface
Knead into a smooth dough (five minutes or so).

Roll out and press down onto a greased pizza pan.
This can also be used to make Calzone or Stromboli
Add toppings. (Have fun and be creative with this! Our favorite  is pepperoni with pineapple :)

bake at 450 F. for around 12-15 minutes until the crust looks crispy and lightly browned.

Pizza sauce

2 can (6oz) tomato paste
1½ cups water
1/3 cup olive oil
1 cloves garlic (minced) to sprinkle on baking sheet
salt & pepper to taste
½ tbs oregano
½ tbs basil
½ tbs rosemary

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Pizza Mac

1 lb. ground beef
1 cup elbow macaroni
1 jar Pizza Sauce (or use homemade)
1 cup water (add a touch more if needed)
mozzarella cheese (for topping)
pepperoni slices
salt & pepper to taste
garlic to taste
3 onion to taste (or make your own)

The best part about this is that it is cooked and served in one pot! I like to use a large iron skillet (something that is oven safe).

Brown ground beef, drain. Add macaroni, pizza sauce, & water. cover and simmer until pasta is cooked tender. add seasonings. stir.... Then top with mozzarella cheese over entire top.... add pepperoni (like you would a pizza). You may add other pizza toppings as you wish.

Transfer to oven on broil a few minutes to melt cheese. Serve in skillet. Fun for the kids! Pretty tasty for adults too!

Marella Italian Gravy (Spaghetti Sauce)

Growing up I remember many days when there would be a pot of "Gravy" on the stove...  Seemed like it cooked for 3 days and would smell divine!  In reality it was more like a day (8 hours) of cooking on low.  A big pot would get made along with homemade meatballs and braciole (This is soooo good!!!)  My parents would then freeze leftovers for later use.

While the pot was cooking we would always grab some bread a get a little bowl of gravy and dip our bread

I don't measure and with use different tomatoes based on what I have.  During the summer and when I have a plentiful stash of fresh or tomatoes from home canning I will use those!  When my supply is depleted I use store bought canned tomatoes usually a combination of crushed, pureed, stewed.  Really just depends how chunky you like your gravy (sauce).

Here is the basics:
Saute Garlic in olive oil or meat oil (from fried meatballs if made).... Add either fresh stewed/pureed tomatoes or canned stewed tomatoes... Add parsley, onion (diced or powder), italian seasonings, sugar, salt/pepper or other spices to taste... add tomato paste to thicken to desired... Cook very low heat at least 8 hours or more stirring occassionally.  Add red wine toward the end of cooking.  You may add your cooked meatballs and braciole while simmering as well

Mac & Cheese (Crockpot)

2 cup elbow macaroni uncooked
2 cup cheddar cheese shredded
2 cups cottage cheese
1 stick margarine
2 cups boiling water

Throw all the ingrediants into the crock pot, don't mix and cook for 2
1/2 hrs.

can reduce the butter content to your liking

Can freeze... can substitute any cheese for cheddar :) Yummy!

Fettuccine Romano

12 oz Fettuccine Noodles
1 cup onions chopped
¼ cup margarine
1 can tomato paste
2 cup water
¼ cup romano or parmasaen cheese
½ cup sour cream
¼ cup parsley chopped

Cook fettuccine in boiling, salted water until tender; drain well. Meanwhile, saute onion in butter. Thoroughly blend in tomato paste and water; heat through. Pour over hot cooked fettuccine and toss with romano cheese. Fold in sour cream. Sprinkle with parsley. Makes 4 - 6 servings.

Freezes wonderfully :)

Fettuccine Alfredo Sauce

1½ tbs margarine melted
3 TBS minced garlic
1½ tbs flour
2 cup milk
3 tbs cream cheese
½ cup parmesan grated
2 tbs parsley chopped fresh

In a large saucepan, melt butter over low heat. Add garlic; cook and stir 30 seconds. Blend in flour; cook and stir minute. Gradually whisk in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat; stir in cheeses and parsley until cheeses melt. Toss with fettuccine.

Serve with cooked chicken breasts too!

To Freeze: Allow to cool and ladle (sauce only) into 1 gallon Ziploc bag. Lay flat to freeze.

Serve with fettuccine noodles

Shrimp Scampi

2 tbs olive oil
1 stick butter or margarine
1 whole green bell pepper chopped
1 whole onions chopped
salt & pepper to taste
2 tbs garlic minced
Italian seasoning to taste
1 lb. shrimp (frozen is what I use)
1 jar diced tomatoes I use a large jar (maybe 25-30 oz)
splash of wine (i use whatever I have on hand white or red)
pasta (thin spaghetti or angel hair is preferred)

Ben's Favorite! (and very easy)
I don't eat seafood so I usually do a seperate butter sauce for me :)

heat olive oil, saute minced garlic, onions, peppers. add 1 stick of butter... Add salt, pepper and italian seasonings. stirring here and there. Add 1 jar of diced tomatoes with juices (you can use italian blend or plain)... You can also use fresh if you have them. continue cooking until peppers and onions are tender. If I have wine on hand I add a bit to the mixture while cooking too. (red or white). At the end add shrimp (tails removed) saute tossing a few minutes until cooked. (I usually buy frozen shrimp for convenience but fresh is good too!)

could also be made with chicken instead of shrimp.

serve over angel hair pasta or thin spaghetti :)
add a salad, garlic bread and red wine for the perfect meal!

Chili Salmon

sprinkle salmon with chili oil, salt & pepper. (or use olive oil with chili powder)

Heat pan very hot.... cook salmon 3-4 minutes on each side util cooked through.

serve with rice if you like!

Traditional Breaded Pork Chops

4 center cut pork chops
1 medium eggs
¼ cup milk
1 cups seasoned bread crumbs
¼ cup water
1 tbs parsley chopped
1 tsp garlic powder
2 tbs lemon juice

Preheat oven to 375º. Mix milk and eggs in a bowl, stirring together well. Put the bread crumbs and the flour each in a separate bowl. Add lemon pepper, parsley, and garlic powder to the bread crumbs mix well.

Roll each chop first in flour, then in the milk & egg mixture, then in the bread crumbs. Provide a liberal coat of bread crumbs.

Lay pork chops in a greased baking pan. Mix lemon juice with water a pour in bottom of pan.

bake about 30 minutes intil cooked through

tater tot casserole

1½ lb. ground beef
1 small onion chopped
2 cans cream of mushroom soup (or use 1 large family can I buy the walmart brad for about $1)
1 can corn or green beans (also can substitue frozen)
2 cup velveeta cheese cut into small squares
2 lb. bag tater tots

Mix all of the above together and throw a 2lb bag of tater tots on top. Bake at temp on tater tot bag until hot and bubbly.

Stuffed Bell Peppers

1 lb. Ground Beef
2 cans tomato sauce
garlic to taste
salt & pepper to taste
1 cup rice
2 cups water (for rice)
1 whole bell peppers
1 onion chopped
1-2 cups cheddar cheese (or other type to your liking)

cook rice with water til done... meanwhile cook ground beef, drain.... cut bell peppers in half remove seeds, wash... Chop some peppers too to mix with ground beef & rice mixture....

Mix together cooked beef, cooked rice, seasonings, onions & peppers.... spoon mixture into peppers...
(cover tightly with foil)

you can freeze at this point or bake at 350 for approx 35-45 minutes (or until peppers are cooked through)

remove foil then op with cheddar cheese. (also good with provolone, swiss, mozzarella, etc whatever you like best!)
but back in the oven on broil for a couple of minutes to melt and brown the cheese.
My Mom's all time favorite!!! She eats them cold the next day :)

Shredded Beef Tacos (Crockpot)

1 2-3 lb pot roast
1 package Taco Seasoning

Place pot roast in crockpot. Cover with taco seasoning. Cook on low for 8-10 hours, or until tender.

Shred beef, and cool.

Can freeze!
Place beef in 1 quart freezer bag.
Lay flat to freeze

To serve: Thaw all ingredients. Reheat meat and place some in the center of each tortilla. Add cheese, and any other fresh toppings you want (onions, olives, guacamole, lettuce, tomatoes, etc.) and fold in half. salsa etc. Enjoy!

Shepard's Pie

1 lb. ground beef
2 cans corn (or use frozen)
4-6 whole potatoes
1 cup cheddar cheese
onion powder
¼ cup margarine
1 tsp beef base
1/4 cup flour
1 cup water

Brown Ground beef.... then add flour and whisk to mix.... once mixed well add water and beef base to make gravy.
Boil potatoes; then mash with margarine, milk, salt, pepper....

Layer in a casserole dish first corn, then meat/gravy mixture, and last mashed potatoes....

Top with cheddar cheese....

***TO FREEZE: cover with foil and freeze.

***TO SERVE: uncover & heat at 350 for 45 minutes or until heated through.

***Optional instead of corn use green beans or other favorite veggies.

Beef Stew / Pot Pies

1 lb beef stew meat
meat tenderizer
worcestshire sauce
2 cups carrots
6-8 whole potatoes chunks
2 stalks celery diced
2 whole onions diced
8 cups water approx

I also will turn the stew into pot pies later as well.

1 lb. beef stew meat to which I've added some meat tenderizer & covered in
worcestshire sauce- let sit for one hour (fridge or in cold houses it might be
perfectly safe).

I then toss my beef in the flour- 'fry' it all in a bit of oil.
once you've done this to almost done, throw in your onions (garlic too for me!!!), and
celery, cook them all until they're tender, pour on water & hard veggies- let
this simmer until the potatoes are cooked through... and here: cooks test-
taste your stew- is it flavored enough? (I always add salt & pepper) if not- dash in more worcestshire
sauce. If it's not thickening enough (from the flour left from the meat) then
you can 'add' flour.. We like ours VERY thick.

Extra I measure into freezer bags & freeze.

Later should I decide on pot pie- I simply make a large pie crust- spray a
9x13 pan- pour in defrosted bag, cover with my pie crust & cook until crust is
done & meat is heated well. (slice holes to let it 'breathe' so it doesn't
bubble over)

Simple fun with this- take canned biscuits- push them down to line sprayed
muffin tins- fill with mixture & bake until the biscuits are done- kids like

Beef Enchilada's

1 lb. ground beef shredded
2 cans enchilada sauce
1½ cups cheddar cheese shredded
1 package flour tortillas (6-8")

Heat oven to 375º.
Lightly Grease 13x9 glass baking dish. Cook beef in skillet, drain. Stir i 3/4 cup enchilada sauce and 1 cup of the cheese. Spoon filling onto tortillas; roll up and place seams down on baking dish

Pour remaining sauce on top; sprinkle with remaining 1/2 cup cheese.

Bake 15-20 minutes until hot.

Teriyaki Chicken

1 lb. chicken breast
½ cup Soy Sauce
½ cup brown sugar
brewed coffee (I used leftover from my morning brew!)
1 tsp vinegar
2 tsp vegetable oil
1 tsp ground ginger shredded
1 tsp garlic minced

Stir ingredients together and pour into a gallon sized ziploc bag with 1 lb. boneless, skinless chicken breasts. You can freeze like this or marinate a few hours.   When ready to use, thaw and pour into a baking dish (you can also cook in a skillet, grill or crockpot!)

Bake in preheated at 350 for 35 min. Serve over rice. To turn into a stir fry, I add a bag of frozen, stir fry style veggies!

Also great on the grill with pineapple slices.

Chicken Tetrazzini

16 oz spaghetti
1 cups cheddar cheese shredded
3 tbs margarine
1½ cup onions finely chopped
3 can cream of mushroom soup 10 3/4 oz
1 can cream of chicken soup 10 3/4 oz
3 cups chicken cooked, diced

Cook spaghetti as directed until al dente; drain. Sauté onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles. For my family of 5 I get 2 nice size casseroles out of this. For a family gathering you can do 1 big pan :) I like to add extra cheese on top!

Chicken Pot Pie

4 potatoes diced, (cook partially in microwave with a little water)

½ tsp thyme
1 ½ tsp sage
1 tsp salt
1/8 tsp pepper

¼ cup butter
¼ cup flour
1 cup water
1 tsp chicken base

1 cup milk
2 cup cooked chicken diced
1 bag frozen mixed veggies (16oz)

Pastry Topping:
1 cup flour
½ tsp salt
1/3 cup soft butter
3-5 tbs water COLD
2 tbs milk

Cook potatoes until starting to soften.

Meanwhile, melt butter in medium saucepan. Add flour and cook over medium heat 1 minute, stirring constantly. Add water, chicken base, 1 cup milk, and seasonings and bring to a boil. Cook, stirring, until thickened. Stir in chicken, frozen veggies, and potatoes. Pour into a 13x9 dish

To prepare pastry (last 5 ingredients), mix flour and salt in small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle with water and toss with a fork until moist. Press into a ball. Roll out onto well- floured surface. Lay over top of chicken ingredients in pie pan. Cut several slits for steam and flute edge. Brush top of crust with milk. Place pie pan onto another baking pan because dish almost always runs over.

Alternatively I also like to make this with a biscuit topping instead of the pastry crust!  It is a bit more filling this way and the kids love it!

Bake at 450 for 20 minutes.

Freezes wonderfully! Just dump your pot pie mixture into large ziplocks.... Lay flat to freeze... Easily double or triple the recipe and put a few in the freezer.  Use leftover chicken or turkey!

To save time you can also use a pre made pie crust (pillsbury in the red box is wonderful!)

Chicken Parmesan

1 lb. boneless skinless chicken breast
1 egg beaten
1/3 cup bread crumbs
1 cup parmesan cheese
¾ tsp Italian seasoning
½ tsp garlic powder
¾ cup Mozzerella
1 lb spaghetti
1 can pasta sauce

Pound chicken thin... Combine dry ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat. Place chicken on a greased cookie sheet. Bake in preheated 375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.

***TO FREEZE: Lay flat in 1 gallon bags

*TO SERVE: Reheat chicken in 375' F. until heated through and crust is crispy.
Spoon sauce on chicken. Sprinkle cheese over top. Broil to melt cheese.

Serve w/ spaghetti & pasta sauce

Cheesy Chicken Rice Bake

1 lb. chicken breast
1 can cheddar cheese soup
1 cup water
1 cup cheddar cheese shredded
1 cup rice

To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.

To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow baking dish. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done.

This one is a FAVORITE with my picky eaters (namely the kids, 4 and 2). Try it with a can of cheddar broccoli soup and add broccoli florets for added color and nutrition.
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