HEre are some I made and froze for mt last baby (just like in Jan of 2008
) and I plan of oing them again for this coming baby!!!
Beef Enchiladas
INGREDIENTS
* 2-1/2 pounds ground beef
* 2/3 cup chopped onion
* 2 cans (15 ounces each) enchilada sauce
* 1 can (10-3/4 ounces) condensed cream of mushroom soupimage, undiluted
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 20 flour tortillas (8 inches), room temperature
* 2-1/2 cups (10 ounces) shredded cheddar cheeseimage
* Additional shredded cheddar cheese
*
DIRECTIONS
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour about 1 cup each into two ungreased 13-in. x 9-in. x 2-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.
Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).
Chicken and Bows
INGREDIENTS
1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat. Serve half of the mixture immediately. Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each).
Colorful Chicken Casserole
INGREDIENTS
1 cup chopped celery
1 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 teaspoon salt, optional
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 ounces) ready-cut spaghetti or elbow macaroni, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded cheddar cheese
DIRECTIONS
In a large skillet, saute celery, green pepper and onion in butter until tender. Add broth, corn, peas and salt if desired and pepper; heat through. Stir in chicken and spaghetti. Divide between two 8-in. square baking dishes coated with cooking spray. Top with mushrooms and cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through. To use frozen casserole: Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).
Pizza Pasta Dinner
INGREDIENTS
* 2 cups uncooked spiral pasta
* 1/2 pound ground beef
* 1/2 pound bulk Italian sausage
* 1 small green pepper, chopped
* 1 small onion, chopped
* 1 cup sliced pepperoni
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 jar (14 ounces) spaghetti sauce
* 1 jar (4-1/2 ounces) sliced mushrooms
* 1 can (4-1/4 ounces) chopped ripe olives, drained
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, sausage, green pepper and onion until meat is no longer pink; drain. Add the pepperoni, tomatoes, spaghetti sauce, mushrooms and olives; cook and stir for 5 minutes.
Drain pasta; stir into meat mixture. Heat through. Sprinkle with mozzarella cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 6 servings.
