Fancy Baked Penne

Baked Penne with Chicken and Sun-Dried Tomatoes

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breasts
1/2 cup plus 2 tablespoons all-purpose flour
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone
1 cup finely grated Parmesan
 
2 disposable aluminum pans


To Prepare
Butter two alluminum 9x13" pans. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between pans; sprinkle each with 1 cup Parmesan.

To Freeze
Cover tightly with foil, and freeze, up to 3 months.

To Serve
Take directly from freezer, no need to thaw. 
Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until top is golden, about 15 minutes more.

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Freezer Chicken Enchiladas

Freezer Chicken Enchiladas
Serves 4-6 (can easily be multiplied)

Ingredients
1 (29-ounce) can tomato sauce
1/2 medium onion , chopped
3 cloves garlic , minced
1 canned chipotle chile in adobo sauce
1 teaspoon ground cumin
1 teaspoon coriander
1/4 teaspoon table salt
1/2 cup low-sodium chicken broth
1 tablespoon vegetable oil
3 cups shredded cooked chicken
2 1/2 cups shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro leaves
2 tablespoons minced canned pickled jalapeños
10 (6-inch) corn tortillas
Cooking spray

To Prepare
1. Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour.

2. Adjust oven rack to middle position and heat oven to 300 degrees. Toss 3/4 cup sauce with chicken, 1 cup cheese, cilantro, and jalepeños.

3. Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas.

To Freeze
1.Place plate in freezer until enchiladas are frozen, at least 1 hour.

2. Place remaining sauce in freezer safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.

To Serve
1. When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.

2. Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes.

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Freeze-Ahead Lasagna Primavera

Get ready for a completely different take on traditional red-sauce lasagna. Your family will enjoy this slight change of pace and you will to.

Freeze-Ahead Lasagna Primavera



Ingredients
1/4 cup olive oil, plus more for foil
1/2 cup all-purpose flour
2 garlic cloves, minced
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) frozen peas
1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta (about 2 cups)
1 large egg
1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
1 pound part-skim mozzarella, shredded
1 cup grated Parmesan


To Prepare
- Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic.
- Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
- In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
- In the bottom of a 9-by-13-inch aluminum baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.

To Freeze
- Cover dish with aluminum foil and freeze (do not cook first) .

To Serve
- Thaw completely in refridgerator.
- Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.


*photo and recipe from Everyday Foods

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Vegetable Enchiladas

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

Vegetable Enchiladas



Ingredients

2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
16 corn tortillas (6-inch)

To Prepare

- Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

- Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

- Lightly oil two 8-inch square aluminum baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

- Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese.

To Freeze

Cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.


To Serve
- Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil.

- Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.


*recipe and photo from Everyday Food

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Angie's Tuna Casserole

Okay, I've never been a Tuna Casserole girl, but my husband loves it and because this came from my good friend Angie, I decided to give it a whirl. I'll be making it this week, so I am trying it out at the same time you are. Let me know what you think!

ANGIE'S TUNA CASSEROLE

1, 16 oz box pasta (like shells, bow ties, or egg noodles)

1/2 c frozen peas

2 cans tuna fish

2 cans cream of mushroom soup

1/4-1/2 c sour cream (if you have-ta use mayo, you can)

dash of cayenne pepper (1/8-1/4 tsp)

a few shakes of garlic salt (1/2 tsp?)

1 c cheddar cheese

1/4 c fresh cilantro

crumpled potato chips

To Prepare:

1. Preheat oven to 350 degrees.

2. Cook pasta according to package directions, include frozen peas. Drain.

3. In a bowl, mix tuna, soup, sour cream, cayenne pepper, garlic salt, cheese, and cilantro. Add pasta mix. Season to taste (additional salt and/or black pepper).

4. Transfer to 9 X 13 casserole dish.

To Freeze:

- Cover tightly with plastic wrap or foil.

To Serve:

- Crumple potato chips by hand and sprinkle evenly over the top.

- Bake at 350 degrees for 30 minutes if thawed (40-50 minutes if frozen), or until heated through.

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Chicken Rococo

This week's recipe is a good old casserole. I am not prone to casseroles, since I am one of those picky people that doesn't want my corn to touch the gravy on my plate. However, my husband loves a good casserole and he loves brown/wild rice. And so here's a slightly fancy casserole that freezes and reheats well. Enjoy!


Chicken Rococo

Ingredients:
8 boneless, skinless chicken breasts
8 oz. pkg. cream cheese, softened
2 Tbsp. butter
1 onion, finely chopped
1 clove garlic, crushed
1 egg, beaten
2 Tbsp. milk
2 cups dried bread crumbs
1 cup wild rice
1 cup brown rice
1/4 cup butter
1/4 cup olive oil
1 green bell pepper, chopped
1 onion, chopped
1 cup chopped mushrooms
1/4 cup flour
1 cup chicken broth
1-1/2 cups half and half or whole milk

Preparation:
- Flatten chicken breasts between waxed paper. In small saucepan, melt 2 Tbsp. butter and saute onion and garlic until tender. Remove from heat. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.
- Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.
- Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.
- Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9" baking pan. Top with chicken bundles.
- Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked.

To Freeze: Bake as directed, then cool completely in the refrigerator. Wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Bake at 350 degrees F for 40-45 minutes until thoroughly heated.
.

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Thanksgiving Casserole

Thanksgiving is here and that means food, football and leftovers. Each year after Thanksgiving we make Kentucky Hotbrowns with some of our leftovers, but inevitably, we're still eating leftovers a week later. Now you can make those leftovers into a quick, easy and yummy freezer meal that combines all of the goodness of Thanksgiving dinner, but you can eat it after the Holidays!


Thanksgiving Casserole



3 c. diced turkey meat
1 can cream of mushroom soup
1/3 c. sour cream
1/2 c. diced onions
1 tsp. minced garlic
1/3 c. frozen peas (unthawed)

3 c. prepared stuffing
(or 1 box prepared Chicken StoveTop stuffing)



To prepare:
- Combine all ingredients except stuffing.
- Place in 8x8" disposable aluminum pan.
- Top with stuffing
- Label and seal with aluminum foil.


To cook:
- Thaw in refridgerator for 24 hours.
- Remove foil and bake at 350* for 35-45 minutes until bubbly.

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Oh, so you want Beef Pot Pie eh?

You carnivores! Always wanting red meat.
Okay okay.
The Chicken Pot Pie recipe can easily be adapted for a beef pot pie.

Beef Pot Pie


2 pkg Tyson Beef Roast in Gravy (yes...it's expensive, but you get a truly homemade taste.)
2 c. diced cooked potatoes
1 c. diced onion
10 oz. chopped fresh mushroom (or 1 can mushrooms)
1 jar (12 oz) brown gravy
1/4 tsp. dried thyme leaves
2 tsp. dried parsley
1&1/2 tsp. salt
1 tsp. pepper
1 Tbsp. cornstarch

2 refrigerated pie crusts for tops only or 4 crusts if you want a bottom crust as well.
2 disposable aluminum pie plates

Directions
1. Unroll pie crust on work surface. Fit bottom into pie plate if making a two crust pie. For a top crust only pie spray bottom of pie plate with cooking spray before filling.
2. Mix all ingredients in a large mixing bowl.
3. Fill with filling and cover with top crust. Cut 4 slit into top of crust.

To Freeze
Cover twice tightly with plastic wrap, label and store in freezer.

To Bake
- Remove plastic. Place pie onto foil lined baking sheet.
- Bake at 375* on very bottom rack if making a two crust pie.
Thawed: 40-50 min.
Frozen: 1 hr 15 min-1 hr 45 min.

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Pie Crust : Part 2

Since I blogged about pie crusts it got me to thinking. How about sharing other great freezer recipes using pie crusts? Oh yeah.

Wanna know a great one? Chicken Pot Pies.

You can make these and throw them in the freezer. Pot Pie is a recipe I usually "wing" so I am including a recipe that is not of my own making. This recipe is taken from the Pillsbury Website. I am going to try it this week. Feel free to leave comments if you give it a try.

Chicken Pot Pie
makes 2, 9" pies



2 c. diced cooked chicken (I use a cooked rotisserie chicken. Easy and it's cheap!)
2 c. diced potatoes
1 c. diced onion
2 c. frozen pea and carrot medley
2 small celery ribs sliced 1/4" thick
1/2 c. sour cream
1 jar (12 oz) turkey gravy
1/4 tsp. dried sage leaves
2 tsp. dried parsley
2 refrigerated pie crusts for tops only or 4 crusts if you want a bottom crust as well.

2 disposable aluminum pie plates


Directions
1. Heat oven to 375°F. Spray 3-quart casserole with cooking spray. In large bowl, mix all ingredients; spoon mixture into casserole.

2. Unroll pie crust on work surface. Fit bottom into pie plate if making a two crust pie. For a top crust only pie spray bottom of pie plate with cooking spray before filling. Fill with filling and cover with top crust. Cut 4 slit into top of crust.

3. Cover twice tightly with plastic wrap, label and store in freezer.


To Bake
Unwrap plastic. Place pie onto foil lined baking sheet. Bake at 375* on very bottom rack of oven.
Thawed: 40-50 min.
Frozen: 1 hr 15 min-1 hr 45 min.

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Chicken Potato Casserole

Why is it that chicken and potatoes makes me think of good 'ol home cookin'? Well it does and this recipe is warm, comforting and , best of all, a breeze to make and freeze.

*Now, here's my disclaimer. This recipes is pretty simple and is great for a meal to take to a Mommy with small kids, but is not nearly jazzy enough for serious "foodies". So in other words, my kids loved it and my husband and I thought it was just a bit boring, but good for a comfort food kind of day.



Chicken Potato Casserole

Ingredients:
10 oz. can condensed cream of chicken soup
1 cup sour cream
1/4 cup milk
1 tsp. minced garlic
2 cups cubed cooked chicken
1-1/4 cups shredded cheddar cheese
3-1/2 cups frozen hash brown potatoes
1 c. fresh or frozen chooped brocolli
3/4 c. diced onions
1 cup shredded cheddar cheese (to top casserole)
1/2 c. bread crumbs (optional)


Preparation:

In a medium bowl, combine soup, sour cream, milk, chicken, garlic and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns over casserole. Add brocolli and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and bread crumbs.


To freeze: Wrap casserole in heavy duty foil and freeze.

To bake: Uncover and bake at 350 * for 60-70 minutes until bubbly.

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Beef Tamale Pie

an original recipe by Emilie Ahern

1 lb. ground beef
1/2 c. minced onion
1 Tbsp. minced garlic (3 cloves)
1 small can tomato paste
1 pkg. taco seasoning
1 (28 oz.) can diced tomatoes
1 can black beans (rinsed)
1 small can green chilis
1 c. frozen corn
juice from 1 lime
fresh cilantro
8 oz. shredded cheese
1 box jiffy corn bread mix

- In large pot, brown beef with chopped onions. Add garlic and cook for 2 minutes. - Add all other ingredients through cilantro. Mix well. - Pour into 9x13 pan. Top with shredded cheese. - Make cornbread according to package directions. Spread onto top of casserole. - Bake at 375 uncovered for 35-45 minutes or until cornbread is browned and filling is bubbly.

OR cover tightly with foil, writing directions on foil with marker and adding a green sticker, and freeze.

- To cook from frozen uncover and let sit at room temp for 30 minutes. Then cover with foil and bake at 375 for 30 minutes. Then uncover and bake for an additional 45 minutes or until cornbread is browned and filling is bubbly.

STEP-BY-STEP

Let's get started. brown 1 lb. of ground beef with one chopped onion in a large saucepot.


after it's browned and drained, add 1 tbsp. garlic and cook for two minutes.

1 packet of taco seasoning,

now you add lots of stuff:
1 28 oz. can of diced tomatoes
1 small can of tomato paste
1 small can of diced green chiles.

next comes chopped cilantro. i don't love cilantro so i don't use very much. for my double recipe i used less than half of what is pictured here. even if you don't like it, i recommend you add it. it really adds to the taste of this yummy casserole.

1 cup of frozen corn

the juice of one lime. the lime juice gives it a kick that is deLISH.

1 can of black beans, drained and rinsed,
stir it all together and it should look something like this:

make sure you have your pans ready. i use the throw-away ones when i take food to people, then i don't have to worry about getting them back. i also use them for freezing things so i'm not out a pan when i need it.
now add the mixture to your pan by the cupful until it's almost to the top. smooth it out with the bottom of your measuring cup so it's mostly even.
ignore the manhands.that explanation wasn't descriptive enough, so here's a picture of the smoothed-out casserole:after it's all smoothed out, add cheese. i use the pre-grated kind 'cause it's faster, but you can grate your own if you're so inclined. add lots. cheese = yum.see? lots.
now you have to make the cornbread topping. mmmm, cornbread. you just need one box if you're doing the single recipe, but if you're doubling it (and making three casseroles), you'll need three boxes. two isn't quite enough, and three is too much, so there is a little bit of waste. i guess you could make muffins or something. i just dumped mine out. don't badger me about starving children in africa. i know. i cannot send those children a little bit of cornbread and we wouldn't have eaten the muffins, so there.

first, pour the mix in the bowl. no picture of that, sorry...you'll just have to imagine what that looks like.
then add an egg.
then add 1/3 cup of milk.
mix together and pour on top of the cheese.
smooth it out with a spoon,
and try not to drip it over the edge, like mine is about to do in this picture.now get some foil, and write the contents and cooking instructions with a sharpie. i like the clicker kind, but i'll let you decide which sharpie to use.
then turn it over, spray it with pam,
and cover your freezer-casserole, instructions-side-up.

then bake the non-freezer version at 375* for 30-40 minutes, or until cornbread is browned and filling is bubbly. word to the wise: you may want to put a layer of foil underneath, or else it could drip onto your newly cleaned oven.

Serve with sour cream and devour like a crazy person.

this picture was taken about 7 hours after i made it (it's the left-over plate) so it's cold and doesn't look nearly as delicious as it should. but of course, i forgot to take a picture of the finished product when it was still hot. i had visions of green chile and cornbread dancing in my head.
so there you have it. try it, you won't regret it!

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