Tuna Casserole with Potato Chip Topping

Tuna Casserole with Potato Chip Topping

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071204&meal_date=20071204&user_specific=1

This is one of my absolute favorite winter comfort foods! If you're having a hard time getting kids to eat their veggies, and especially fish, I defy them to turn their noses up at something topped with potato chips! Keep me posted.

This meal freezes incredibly well. So if you'd like to double this recipe and freeze one pan, I highly recommend it. This method saves a bundle of time on down the road. Just don't add the potato chip topping; put it in a separate baggie and secure it to the pan. I like to use those disposable aluminum pans. To prevent freezer burn, cover the pan of Tuna Casserole in aluminum foil, place the baggie of potato chips on top, and then wrap the whole thing in plastic wrap.

Just a note on tuna: if you're pregnant, nursing, feeding small children, or you're just concerned about your mercury consumption, you want to buy the "light" tuna. Avoid the "white" or "Albacore" tuna. It'll be easy to remember, because the tuna that you're supposed to steer clear of is more expensive than the safe stuff. Go figure.

Ingredients:

1 1/2 c. uncooked wide egg noodles

1 tsp. cooking oil

1 (10 oz.) can condensed cream of mushroom soup

1/2 c. milk

black pepper to taste

1 (6 oz.) cans light chunk tuna in water

1 c. frozen mixed veggies

1/2 c. shredded white cheese

1/2 c. crunched up potato chips

Directions:

Bring a pot of water to a boil. Add egg noodles and cook per instructions on package.

Preheat oven to 350°F.

In a small mixing bowl, whisk together condensed soup, milk and pepper. Set aside.

Drain and flake tuna (separate into chunks with a fork).

When noodles are tender, drain and toss with small amount of cooking oil (to prevent sticking). Transfer noodles to small casserole dish or baking pan. Add flaked tuna, mixed veggies, and grated cheese. Pour soup mixture over all and stir until everything is well-coated.

Top with crunched-up potato chips, and bake until casserole is hot and bubbling, and potato chips around the edges are starting to turn golden-brown (about 30 minutes).

Jambalaya on the Stove or in the Crock Pot

Jambalaya on the Stove or in the Crock Pot

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071115&meal_date=20071115&user_specific=1

Authentic Jambalaya can be time-consuming. This recipe offers two time-saving ways to make the Louisina favorite. So now you can either be 30 minutes from dinner or you can prep in the morning and have that mouth-watering Jambalaya flavor hit you right in the nose when you walk in the door after a long day!

Rice Recipes freeze remarkably well, so you can just put the left-overs in plastic containers in the freezer and you'll have a meal for later already made! Or if you're not a big fan of left-overs, you could always invite the rest of your kid's sports team over for a meal they're sure to scarf down!

Ingredients:

1 1/2 c. rice

3 1/4 c. chicken stock

1 clove garlic, minced (or ½ tsp. garlic powder)

1/8 tsp. chili powder

1/8 tsp. cayenne powder

1/8 tsp. white pepper

1/8 tsp. black pepper

1/2 tsp. salt

1 (6 oz) can can tomato paste

3 sausages (Andouille, Polish, or Brats)

1 lb. chicken

1 c. ham, diced

1 lb. shrimp, peeled & deveined (optional)

1 (14.5 oz.) can diced tomatoes

1 green pepper, diced

1/2 c. celery, chopped

1/2 c. onion, diced

2 T. olive oil

Directions:

Burner instructions:

Combine rice, chicken stock, garlic, chili powder, cayenne, white, and black peppers, and the salt in a medium to large sauce pan. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.

Meanwhile, in a large frying pan, cook the chicken followed by the sausage and the (optional) shrimp if it is not already cooked. Heat the diced ham.

In a third pan, sautee the celery, green pepper, and onion in olive oil.

When the rice is done, mix in the tomatoes (you can choose to drain the tomoatoes or not depending on how much liquid you like in your dish) and tomato paste. Then mix in the meats and vegetables. Serve hot.

***

Crockpot instructions:

Pour rice into crock pot. In a medium sauce pan, combine chicken stock and tomato paste. Heat mixture to boiling. Pour over rice. Add spices and stir. Add green pepper and celery. Stir again. Cover the rice with the meats, but do NOT mix them into the rice at this point (anything raw should go nearer to the edge). Top with diced tomatoes (do not drain). Cook on low for 6-8 hours. Mix well before serving.

Mini Turkey Pot Pies

Mini Turkey Pot Pies

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071123&meal_date=20071123&user_specific=1

This recipe is a great way to get kids interested in what they're eating, both because kids usually love mini (just their size) foods and by giving them the opportunity to actually make or help make the meal.

Plus, this recipe use up Thanksgiving leftovers in a delicious way!

Ingredients:

2 c. cooked turkey, diced

1 (1 lb.) bag frozen mixed vegetables

1 (10.75 oz.) can condensed cream of mushroom (or chicken or celery) soup

1/2 c. milk

2 (8 ct.) cans refrigerated crescent rolls

Directions:

Preheat oven to 375°F

Line a 12 cup muffin pan with paper or aluminum muffin cups.

In a small mixing bowl, whisk together cream of mushroom soup and milk.

In a large sauce pan over high medium-heat, combine turkey, frozen vegetables and soup mixture. Heat, stirring constantly, just until heated through (2-3 minutes). Note: if you’re cooking with kids, you can skip this step and add 3-5 minutes to the baking time.

Distribute turkey mixture between the 12 prepared muffin cups. Top each filled muffin cup with 1 piece of crescent roll dough (you may need to shape the triangles to a more appropriate shape for the tops of the Mini Pot Pies).

Bake 12-15 minutes (or as directed on crescent roll package), until Mini Pot Pies are heated through and crusts are cooked through and golden brown on top.

Nachos Grande

Nachos Grande

by Jes Mostek

serves: 4

http://monthlymealplanner.com/recipe_box.php?target_date=20071130&meal_date=20071130&user_specific=1

Loaded nachos aren't just for restaurants anymore! You can make this party favorite in about 10 minutes, which might not be as much time as it'll take your family to devour it!

Ingredients:

1 lb. ground beef

1/4 c. finely chopped onion

1 (1.25 oz) packet taco seasoning

1/2 (16 oz.) can refried beans or black beans

1 (9.5 oz.) bag corn chips

4 c cheese, shredded

1 c. sour cream

1 1/2 c. salsa

1/2 c. corn, heated

1/2 green pepper, diced

1 avocado, diced

2 (3 oz.) cans sliced black olives

Directions:

Brown ground beef and onion with taco seasoning, as directed on package.

Stir refried beans into hot meat mixture.

Arrange corn chips on a large dinner plate. Top with a generous amount of shredded cheese. Microwave each plate of chips individually on high 1-3 minutes (until cheese is melted).

Top with spoonfuls of meat mixture, sour cream, and salsa. Then sprinkle corn, diced green peppers, diced avocado, and black olives over top.

Serve with lots of napkins.

Dig in!

Cowboy's Pie with Garlic Mashed Potatoes (use leftover taco meat)

Cowboy's Pie

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071128&meal_date=20071128&user_specific=1

This recipe is a delicious spin-off on Shepherd’s Pie, Southwest style. It’s a great way to use up left-overs from a taco night.

Ingredients:

1 lbs. ground beef

1/2 (16 oz.) can refried beans

1 (1.25 oz.) packet taco seasoning

2 T. olive oil

1/4 c. onion, finely chopped

1 green pepper, diced

1 c. frozen corn

2 servings “Garlic Mashed Potatoes”

1 1/2 c. Pepper-Jack cheese (or Cheddar), shredded

Directions:

Prepare “Garlic Mashed Potatoes” according to recipe.

Brown ground beef with taco seasoning as directed on seasoning packet. Stir in refried beans. Heat, stirring occasionally, until well combined and heated through.

Preheat oven to 350°F.

In a large skillet over medium-high heat, sauté onion and green pepper in olive oil until tender and add frozen corn. Heat until corn is thawed.

In a 10” oval casserole dish or square 8" x 8” pan, layer meat mixture, hot corn mixture and hot garlic mashed potatoes, and top with pepper jack cheese. Place in preheated oven and cook for 15 minutes, or until center of Cowboy’s Pie is hot and cheese is melted (but not brown—if it gets brown and crusty, you can either eat it that way, if that’s your preference, or you can add an additional ½ c. cheese for the final 5 minutes of baking time).

Garlic Mashed Potatoes

by Jes Mostek

Ingredients:

4 lg. baking potatoes

2 T. butter

2 cloves garlic (or ½ tsp. powder for each clove)

1/2 c. sour cream

salt and pepper to taste

1/4 c. milk

Directions:

Peel potatoes and cut them into chunks. Place potato chunks in a large sauce pan and cover with water. Bring to a boil and cook until potatoes are tender and can be easily pierced with a fork (about 10 minutes).

Meanwhile, mince garlic and sauté in butter for 2 minutes, stirring constantly, to avoid burning.

Drain potatoes and return to pan over high heat. Shake pan until you hear the excess water sizzle (cooking off this excess water will help you make fluffier mashed potatoes). Shake, intermittently, and heat for 1 minute.

Turn off flame. To the potatoes, add sautéed garlic, sour cream, and salt & pepper. Mash together. Add milk (about ¼ c., but you may need more) and stir until you get your desired consistency. Serve hot.

Cowboy's Pie with Garlic Mashed Potatoes (use leftover taco meat)

Cowboy's Pie with Garlic Mashed Potatoes (use leftover taco meat)

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071128&meal_date=20071128&user_specific=1

This recipe is a delicious spin-off on Shepherd’s Pie, Southwest style. It’s a great way to use up left-overs from a taco night.

Ingredients:

1 lbs. ground beef

1/2 (16 oz.) can refried beans

1 (1.25 oz.) packet taco seasoning

2 T. olive oil

1/4 c. onion, finely chopped

1 green pepper, diced

1 c. frozen corn

2 servings “Garlic Mashed Potatoes”

1 1/2 c. Pepper-Jack cheese (or Cheddar), shredded

Directions:

Prepare “Garlic Mashed Potatoes” according to recipe.

Brown ground beef with taco seasoning as directed on seasoning packet. Stir in refried beans. Heat, stirring occasionally, until well combined and heated through.

Preheat oven to 350°F.

In a large skillet over medium-high heat, sauté onion and green pepper in olive oil until tender and add frozen corn. Heat until corn is thawed.

In a 10” oval casserole dish or square 8" x 8” pan, layer meat mixture, hot corn mixture and hot garlic mashed potatoes, and top with pepper jack cheese. Place in preheated oven and cook for 15 minutes, or until center of Cowboy’s Pie is hot and cheese is melted (but not brown—if it gets brown and crusty, you can either eat it that way, if that’s your preference, or you can add an additional ½ c. cheese for the final 5 minutes of baking time).

Garlic Mashed Potatoes

by Jes Mostek

Ingredients:

4 lg. baking potatoes

2 T. butter

2 cloves garlic (or ½ tsp. powder for each clove)

1/2 c. sour cream

salt and pepper to taste

1/4 c. milk

Directions:

Peel potatoes and cut them into chunks. Place potato chunks in a large sauce pan and cover with water. Bring to a boil and cook until potatoes are tender and can be easily pierced with a fork (about 10 minutes).

Meanwhile, mince garlic and sauté in butter for 2 minutes, stirring constantly, to avoid burning.

Drain potatoes and return to pan over high heat. Shake pan until you hear the excess water sizzle (cooking off this excess water will help you make fluffier mashed potatoes). Shake, intermittently, and heat for 1 minute.

Turn off flame. To the potatoes, add sautéed garlic, sour cream, and salt & pepper. Mash together. Add milk (about ¼ c., but you may need more) and stir until you get your desired consistency. Serve hot.

Tacos

Tacos

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071125&meal_date=20071125&user_specific=1

Assemble the tacos the way your family likes them. Feel free to add your own additional toppings to this list.

Ingredients:

1 lb. ground beef

1 (1.25 oz) packet taco seasoning

1 (5.8 oz.) box taco shells

2 c. shredded lettuce

2 med. fresh tomatoes, chopped

1 avocado, chopped

1/2 c. onion, finely chopped

1 c. sour cream

1 c. salsa

2 c. Pepper-Jack cheese (or Cheddar), shredded

1 (16 oz.) can refried beans

Directions:

Preheat oven to 350°F.

Brown ground beef with taco seasoning packet, according to directions on package.

In a small sauce pan over medium heat, warm up refried beans, stirring occationally.

Arrange taco shells on cookie sheet. Heat for 5 minutes in oven.

Meanwhile, shred lettuce, chop tomatoes, onion and avocado.

Place toppings in separate bowls and assemble tacos the way you like them!