October 14, 2011 - Katie's House

South of the Border Chicken Chowder

2 cans chicken broth
1 can cream of chicken soup
1 can cream of potato soup
1 can cream style corn
1 can Mexi-corn
2 cups cooked diced chicken
1 can (4 oz) diced green chilies
½ bag frozen cubed potato hashbrowns
½ tsp cumin
1tsp chili powder

** In a separate bag ** 1 ½ cups shredded cheddar cheese

Combine all ingredients except cheese, and freeze.

Thaw, bring to a gentle boil, reduce heat and simmer 8-10 minutes until heated through. Mix in cheese, stir just until melted.  Or cook thawed soup on low in crock pot for 4 hours.

Fajitas

2 lbs of thin cut stir fry beef (you could use chicken)
--1 packet McCormick’s Fajita Mix

--1 onion
--2 bell peppers (I used 1 orange, 1 yellow)
--1/2 cup of water

Dump your meat into ziploc. Cut the onion and the peppers in strips, and add to the bag. Add the seasoning and water.  To prepare:  dump all in crockpot (frozen or thawed).   Cover and cook on low for 8-9 hours, or high for 6. The meat is done when it reaches desired tenderness. I like to cook on low for as long as possible, because I don't like to chew forever. Serve with your favorite fajita fixens'.   

Mini Sausage Pizza

1/2 bulk pork sausage (cooked)

1 jar (5 ounces each) sharp American cheese spread

1/8 cup butter or margarine soften

6 English muffins split

¼ teaspoon pepper

Assembly;

Mix cheese spread, butter and pepper stir in sausage.  Spread on ½ of cut muffin.  Wrap individually.

To Serve:

 To bake unwrap and place on a baking sheet.  Bake at 425 degrees for 10-15 minutes or until golden brown. 

Four Cheese Stuffed Shells

12 Jumbo Pasta Shells-al dente
1 (15oz) container of low fat ricotta cheese
1 cup shredded provolone cheese
1/4 cup grated parmesan
1 egg
1/4 cup chopped fresh parsley
1 t. dried basil leaves
1/4 t. minced dried garlic
dash of salt and pepper
2 c. spaghetti sauce, divided
*1/2 c. shredded mozzarella cheese (need only when ready to serve)

To Freeze:
combine ricotta, provolone and parmesan cheeses, egg, parsley, basil,
garlic, salt and pepper in bowl. Stir until well mixed. Fill shells
with cheese mixture and then place in freezer bag for storage. Put
sauce and shells in separate bags to freeze.

To Prepare:
Thaw filled shells and sauce. Spread 1/2 cup of sauce on bottom of 8"
square baking pan and place shells inside.  Spread remaining sauce over
shells. Bake, covered for 30 minutes.  Uncover and continue baking
15-20 minutes, until sauce bubbles.  Remove from oven and sprinkle with
*mozzarella cheese. Return to oven 1-2 minutes until mozzarella melted.

BAKED ZITI

1 lb box of ziti (or rigatoni) noodles
2 cloves (or 2 tsp.) garlic, minced

1 t. Italian seasoning
2 teaspoons salt
1 jar spaghetti sauce
8 oz. pkg cream cheese

1  cup sour cream

3 T. Parmesan cheese

4  green onions chopped
2 cups mozzarella, grated

Cooking Spray

Directions:

- Boil noodles until 3 minutes before packaged directions; drain.

-Mix spag sauce, seasoning, salt and garlic

-Add in noodles and mix

- Soften cream cheese and blend thoroughly with sour cream and parm cheese. Add green onions.

-Mix cheese mixture  into pasta mixture

- In  sprayed 9x13" (or 2, 8x8") aluminum baking pans spoon mixture.
- Sprinkle mozz cheese on top.

To Freeze:
- Spray foil with non-stick cooking spray and cover casserole. To freeze, cover with foil, label, date and freeze. Use within 3 months


To Serve:. If you want to thaw your ziti, put it in the fridge the night before and bake at 350* for 30-40 minutes uncovered. If the ziti is frozen, bake at 350* for 50 minutes covered and 30 minutes uncovered.

Crockpot chicken

1 can of cream of chicken soup

1 envelope of dry onion soup mix 

1 pint of sour cream

4 boneless skinless chicken breasts 

Mix together in bowl.  Put mixture and chicken in Ziploc bag.  Freeze flat.

To serve:  Put in crockpot and cook on low 8 hours