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!

Stuffed Green Peppers

Stuffed Green Peppers

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071121&meal_date=20071121&user_specific=1

I always make extra of this meal because it reheats so well- it sure beats fast food for lunch the next day!

Ingredients:

6 green bell peppers

1 lb. ground beef

1/2 c. onion, chopped

1 tsp. Worcestershire sauce

1 1/2 tsp. Italian seasoning, divided

1/4 tsp. pepper

1 (10.75 ounce) can condensed tomato soup

1 1/2 c. cooked brown rice

1 (14.5 ounce) can diced tomatoes, drained

1 c. Mozzarella cheese, shredded

Directions:

Cook brown rice. (boil ¾ c. uncooked rice + 1 ½ c. water for 30-40 minutes)

Remove the tops and seeds from the 6 peppers. Fill a large stock pot with water and bring to a boil. In batches, cook peppers in boiling water for 5 minutes; remove peppers from water, and place in 9” x 13” baking pan. Set aside.

Preheat oven to 350°F.

Meanwhile, brown ground beef with chopped onion, Worcestershire sauce, Italian seasoning and pepper. When the meat is cooked through, add tomato soup. Mix until well combined. Stir in cooked rice and tomatoes. Heat through.

Fill each pepper with 1/6 of the rice mixture. Sprinkle remaining ½ tsp. Italian seasoning over 6 stuffed peppers, distributing seasoning evening among them. Top filled peppers with shredded cheese. Bake in 350°F preheated oven for 10-20 minutes, or until cheese is melted and bubbly.

Chicken Cordon Bleu

Chicken Cordon Bleu

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071118&meal_date=20071118&user_specific=1

This is a great recipe for company because it seems like such a fancy and complicated dish, but it's really quite simple.

Ingredients:

4 chicken breasts (boneless & skinless)

1 egg, beaten

3/4 c. milk, divided

1/2 c. bread crumbs

4 (1 oz.) slices Swiss cheese

4 (1 oz.) slices ham

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

Directions:

Preheat oven to 350°F. Line a baking sheet with aluminum foil and set out two small shallow dishes.

Place one chicken breast in a gallon-sized zipper bag. Using the blunt side of a meat tenderizer or the bottom of a heavy plastic, wood, or metal cup, pound the chicken until it is uniformly ½” thick. Repeat for remaining chicken breasts.

Lay out flattened chicken breasts and place one slice of ham and one slice of cheese on each piece. Roll up chicken so ham and cheese are inside and secure with toothpicks or metal skewers.

Combine egg and ¼ c. milk in shallow dish. Place bread crumbs in other shallow dish. Dip each stuffed chicken breast first in egg mixture and then in bread crumbs, being sure to coat all sides.

Place on prepared baking sheet and bake for 30 - 45 minutes until chicken is cooked through.

Meanwhile, in a small sauce pan, combine condensed soup with remaining ½ c. milk. To serve, pour sauce over top of each serving of Chicken Cordon Bleu (and over anything else on your plate that warrants a sauce).

Sloppy Joes with Fresh Veggies & Dip

Sloppy Joes with Fresh Veggies & Dip

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071107&meal_date=20071107&user_specific=1

Make Sloppy Joes and cut up fresh veggies: celery, baby carrots, cherry or grape tomatoes, jicama, broccoli, cauliflower, etc. Serve veggies with Dill Dip.

Just a note on the Dill Dip- be sure to make it ahead of time (the night before, maybe), because the dip needs to sit for a few hours to get just the right flavor.

In addition to the recipes, you will also need the following for this meal:

1 pkg. cherry, or grape tomatoes

1 bag baby carrots (peeled)

1 bag celery (to cut up for celery sticks)

1 pt. cherry or grape tomatoes

Recipes:

Dill Dip

by Jes Mostek

serves: 6

This recipe is perfection itself in its simplicity. I have my Aunt Linda to thank for this one.

Ingredients:

1 (16 oz.) pkg. sour cream

1 c. mayonnaise

2 tsp. dried parsley

3 tsp. dried dill weed

3 tsp. minced onion

1 1/2 tsp. seasoned salt

Directions:

In a medium bowl, combine sour cream, mayonnaise, parsley, dill, onion and salt. Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours before serving.

Grandmas Sloppy Joes

by Jes Mostek

This classic Sloppy Joe's recipe is great for a crowd; kids love these little buggers (I mean, the name alone!) and left-overs freeze wonderfully!

Ingredients:

1 lb. ground turkey or beef

1 large onion, chopped

2 T. vinegar

2 T. Worcestershire sauce

2 T. sugar

1 tsp. paprika

1 tsp. chili powder

1 1/2 c. ketchup

2 tsp. molasses, optional

water, as needed

8 hamburger buns

1 (8 oz.) pkg. sliced cheese

Directions:

Brown meats with onion. Add vinegar, Worchestershire, sugar, spices and ketchup. Bring to a boil. Reduce heat to simmer. Cook on simmer for 20 minutes before serving. You may need to add water, depending on your desired consistency. Serve on a bun with a cheese slice.

This recipe converts extremely well to a crock pot or slow cooker. Simply put all the ingredients in the crock pot in the morning (you don’t even need to cook the meat—just be sure to mash and mix it all up a bit), and it will be ready for you when you get home. Give it a stir and sit down to eat.

Italian Dippers

Italian Dippers

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071102&meal_date=20071102&user_specific=1

***Use extra 1/2 loaf of french bread from Thursday

Recipe:

Italian Dippers

by Jes Mostek

serves: 4

16 hotdog bun halves can be substituted per loaf of french bread

Ingredients:

1/2 loaf French Bread

3 c. shredded Mozzarella cheese, divided

1 (12 - 16 oz.) bag frozen broccoli cuts

1 tsp. Italian seasoning

1 (26 oz.) can spaghetti sauce

1/2 lb. ground beef, cooked & drained

Directions:

Preheat oven to 350°F. Slice the remaining half of the French Bread lengthwise. Place the bread, cut side up, on a foil-lined cookie sheet. Sprinkle 2 c. of the shredded Mozzarella over both halves of the bread. Heat open-faced cheese bread in oven for 10-15 minutes, or until cheese is melted.

Meanwhile, steam the frozen broccoli in the microwave. When the broccoli is hot, drain and transfer it to a dinner plate. Sprinkle the remaining 1 c. cheese over the hot broccoli and return to microwave for 1 minute, or until cheese is slightly melted.

Heat the spaghetti sauce and add the optional meat. To serve, slice the bread into 1” wide strips, and pour sauce into bowls for each family member. This is finger food! Dip bread and broccoli into dipping sauce.

Spaghetti Sauce over Pasta with green salad and garlic cheese bread

Spaghetti Sauce over Pasta with green salad and garlic cheese bread

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071101&meal_date=20071101&user_specific=1

***Save second half of french bread loaf and extra 1/2 lb of ground beef for Friday's meal

Serve your favorite canned spaghetti sauce over the cooked pasta. You will use one half regular-sized jar/can or half of a jumbo-sized can/jar of spaghetti sauce. Add ground beef cooked & drained to the spaghetti sauce. Serve with bagged salad and four servings of “Hot & Crusty Garlic Cheese Bread”.

In addition to the recipe, you will also need the following for this meal:

1 (26 oz.) can spaghetti sauce

1/2 lb ground beef

1 box spaghetti noodles

1 bagged salad

Recipe:

Hot & Crusty Garlic-Cheese Bread

by Jes Mostek

serves: 4

Ingredients:

1/2 loaf French Bread

1/4 c. unsalted butter, melted

1 clove fresh garlic, minced (or 1/2 tsp. powder per clove)

1/2 tsp. salt

1 1/2 c. grated mozzarella cheese

Directions:

Preheat oven to 350°F. Cut 2 pieces of aluminum foil about one foot long (about 6” longer than the length of the bread).

In a small bowl, combine melted butter with garlic powder and salt. With serrated bread knife, slice bread lengthwise. Lay out bread on one of the sheets of foil. Using a pastry brush, a spoon, or your fingers, spread melted butter mixture on both cut sides of the bread. Sprinkle the cheese over one side of the bread.

Put the bread back together like a sandwich and wrap completely in the foil. Bake at 350°F for about 20 minutes, or until cheese is melted. Cut into slices and serve hot.

Aloha Chicken

Aloha Chicken

by Mendy Erwin

serves: 4

http://monthlymealplanner.com/recipe_box.php?filter=&find_in_category=1&category=Main+Dishes&recipe_name=Aloha+Chicken

Serve on a bed of hot, cooked rice. To make this recipe gluten-free, substitute rice flour, tapioca flour or cornstarch for the standard flour, and be sure to buy a brand of soy sauce that says it's gluten-free.

Ingredients:

4 boneless, skinless chicken breasts

1 T flour

1 T oil

1 (16 oz) can pineapple chunks

1 tsp cornstarch

1 T honey

1 T teriyaki sauce

1 T soy sauce

1/8 tsp pepper

cooked white rice

Directions:

Flatten chicken to 1/4 “ thickness. Place flour in resealable bag. Add chicken and shake to coat. Brown chicken in oil in a skillet over medium heat for 3-5 minutes per side (until juices run clear). Remove from skillet and keep warm.

Drain pineapple, reserving juice. In small bowl combine ¼ c juice and cornstarch until smooth. Add to skillet. Stir in honey, teriyaki, soy sauce and pepper.

Boil 30 seconds or until thickened. Add pineapple w/ remaining juice and chicken. Heat through.

Serve on a bed of hot, cooked rice.

Almost Lasagna

Almost Lasagna

by Jennifer Findlay

http://monthlymealplanner.com/recipe_box.php?filter=&find_in_category=1&category=Main+Dishes&recipe_name=Almost+Lasagna

Stove-top casserole featuring pasta, beef, tomato sauce, and plenty of cheese.

Ingredients:

1 8oz. Mostaccioli Noodles-Box

1 tsp. Garlic Powder

1/2 tsp. Pepper

1 lb Ground Beef

1 Can DelMonte Four Cheese Spaghetti Sauce

1 Cup Cottage Cheese

1 Cup Sour Cream

1 Cup Shredded Cheese

1 pkg. frozen spinach, thawed and drained (optional)

Directions:

Preheat oven to 350 degrees F.

Brown meat on the stove. Cook pasta according to directions on package. Drain and transfer to casserole dish. Top pasta with spaghetti sauce, garlic powder and pepper. Add cooked meat and optional spinach or other vegetables of your choice and stir just until mixture is coated in sauce.

Meanwhile, in a separate bowl, combine cheeses and sour cream. Top the pasta mixture with the cheese mixture. Place casserole dish in preheated oven and cook about 10 minutes, until hot and bubbly and cheese is melted. As an alternative, microwave in microwave-safe dish for 5-10 mixture, removing half-way through to stir.

3 cheese kielabasa bake

3 cheese kielabasa bake

by Londa Somers

http://monthlymealplanner.com/recipe_box.php?filter=&find_in_category=1&category=Main+Dishes&recipe_name=3+cheese+kielabasa+bake

Bake one of the casseroles for tonight. Freeze one for later (or give it to someone in need of a meal). To use the frozen casserole: thaw it in the refrigerator for 24 hours, remove from refrigerator 30 minutes before baking, cover and bake at 350 degrees for 35-40 minutes

Ingredients:

12 ounces elbow macaroni

2 pounds kielbasa or Polish sausage, halved and sliced

1 Tbsp. olive oil

2 onions, chopped

2 medium zucchini, quartered and sliced

2 medium carrots, grated

1/2 tsp. minced garlic

1 jar spaghetti sauce

1 can tomatoes

1 egg

1 15 ounce carton ricotta cheese

2 cups cheddar cheese, shredded

2 cups mozzarella cheese, shredded

Directions:

1. Cook macaroni according to package directions.

2. In separate pan, brown sausage in oil. Add onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender. Stir in spaghetti sauce and tomatoes. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.

3. Drain macaroni.

4. In each of two greased 9x13 baking dishes, layer 1/4 of the macaroni, then meat sauce. Combine egg and ricotta cheese; spoon a fourth over the meat sauce. Sprinkle with a fourth of the cheddar and mozzarella cheeses. Repeat layers.

5. Cool one and freeze for up to 2 months.

6. Cover and bake remaining casserole at 350 degrees for 15 minutes. Uncover; bake 15 minutes longer, until cheese is melted.

Breast of Chicken on Rice

Breast of Chicken on Rice

by Sterrin Kraska

serves: 4

http://monthlymealplanner.com/recipe_box.php?filter=&find_in_category=1&category=Main+Dishes&recipe_name=Breast+of+Chicken+on+Rice

Easy one-dish meat and starch. Another kid favorite. 4 Adult servings, but my kids split chicken breasts so it easily feeds 5 with a half breast left.

Ingredients:

1 10.5 oz can cream of mushroom soup (low sodium)

1 soup can milk

3/4 c uncooked plain rice

1 4 oz can mushroom stems and pieces (optional)

1 envelope dry onion soup mix

4 Chicken breasts

Directions:

preheat oven to 350

mix soup with milk

reserve 1/2 c. of mixture and mix the remaining with 1/2 the onion soup mix.

Pour this mixture into 9x13 pan

Arrange chicken on top.

pour reserved soup over the chicken

sprinkle with remaining onion soup mix

cover pan and bake for 1 hour.

uncover and bake for 15 minutes longer.