Monday, September 13, 2010

Dinner!

These are some recipes I made and froze on Sunday for the week. I guess I should make a food blog.. but for now, I'll start here :)


Warning: This post will be super long!

    

    White Chili

I made this Sunday night for the game. It tastes a lot like chicken tortilla soup, but it's really yummy!

1 onion cut up
1 lb chicken, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content)
1 can (or the equivalent) chicken broth
2 cloves of garlic, chopped finely
2 tsp Cumin seed (ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves
3 -15oz cans white beans (great northern or cannellini), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
Jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)

Directions:
In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
Let cook awhile on low (approx. 3-5 hours, depending on your schedule.
Add drained beans.

Now here is the important part if you don't want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.





Chicken and Spinach Pasta Bake

8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium onion)
1 10-ounce package frozen, chopped spinach, thawed
3 cups cubed cooked chicken breast
1 14.5-ounce can Italian-style diced tomatoes
1 8-ounce container chive and onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese

Directions:
Preheat oven to 375*
Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 13 x 9 x 2-inch glass baking dish. Add onions in a single layer. Bake at 375* for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
Drain chopped spinach well, pressing between paper towels.
Stir rigatoni, spinach, chicken, diced tomatoes, cream cheese, salt and pepper into onions. Spoon mixture into baking dish and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375* for 30 minutes. Uncover and bake 15 minutes more or until bubbly.




Enchilada Casserole

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups (16 ounces) shredded cheddar cheese

In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.

Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in. x 9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.

Bake, uncovered, at 350° for 30 minutes or until bubbly.
Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.


Cheeseburger Meatloaf

1 lb. ground beef
1 cup (4 oz.) shredded sharp cheddar cheese
3/4 cup uncooked regular oats
1/2 cup milk
2 Tbsp. minced onion
1 large egg
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 dry mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
1 cup chili sauce (I substituted barbecue sauce instead)

Preheat oven to 350 degrees. Combine first 11 ingredients in a large bowl; stir just until blended. Shape mixture into a loaf, and place in an ungreased 8×4-inch loafpan.

Bake at 350 degrees for 30 minutes. Pour chili sauce over meat loaf, and bake 15-30 more minutes or until meat is no longer pink in center. Let stand for 10 minutes. Drain and cut into 8 slices.

To freeze: If you used meat that had not yet been frozen, you can freeze this uncooked. When you’re ready to eat, thaw, and follow the instructions above for cooking.

If your meat had already been frozen, bake without chili sauce on top. Freeze. When you’re ready to eat, thaw meatloaf. Pour chili sauce on top and heat in oven until hot.



Broccoli Chicken Casserole

Saute medium onion in 1/2 stick butter.

Cook 1 package broccoli and drain and add:
1 c. uncooked rice
1 c. cooked chicken
1 can cream mushroom soup
1/4 c. water
1/2 c. or more Cheese Whiz
1/2 c. milk

Pour in casserole and bake uncovered 30 to 40 minutes at 350 degrees.





Lasagna

1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, seafood, andouille, etc.)
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
26 to 28 ounces (about 3 cups) pasta sauce
Salt and pepper
2 tablespoons red wine (optional)
1 cup chicken stock
8 ounces cream cheese, softened
2 tablespoons white wine (optional)
12 ounces (3 cups) freshly grated mozzarella
6 to 8 no-boil lasagna noodles
2 cups cooked, well-drained broccoli, spinach, peas, or other vegetables (optional)
1 cup (about 4 ounces) freshly grated parmesan

Direction:
Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.

In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.

Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.

Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan. Bake until brown and bubbling, 35 to 45 minutes. (You'll need the longer cooking time if you have made and chilled the lasagna in advance.) Let cool for 10 to 15 minutes or it will be too gloppy to cut well. That would drive you crazy this late in the game.





Lemon Chicken

4 tablespoons unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
Salt and pepper
4 cups canned low-sodium chicken broth
1/4 cup lemon juice
2 cups long-grain rice
1/4 cup finely chopped fresh parsley

Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.

Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.





Cheesy Salmon Cakes

Two 5-ounce cans boneless, skinless pink salmon, drained and finely flaked
3/4 cup dried bread crumbs, divided
2/3 cup shredded reduced-fat Cheddar cheese
2/3 cup frozen corn kernels, thawed
1/4 cup light mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1/4 teaspoon reduced-sodium Old Bay Seasoning
1 tablespoon canola oil

Combine the salmon, 1/2 cup bread crumbs, cheese, corn, mayonnaise, egg, mustard, and Old Bay Seasoning in a bowl and mix until well combined.

Shape the mixture into 8 patties (a generous 1/4 cup each) and coat with the remaining 1/4 cup bread crumbs.

Heat half the oil in a large nonstick skillet over medium-high heat. Cook the patties until the bottoms are golden brown, 5 minutes. Flip the patties, add the remaining oil, and cook until golden brown, an additional 4 to 5 minutes.

Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with a piece of chicken.



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