GREAT recipes?!
Answers: Does anyone have any recipes for meals that are semi-healthy and freezable...something I can make and freeze on the weekends for easy dinners during the week? I'm always running out of time. Thanks!!
Here are a few. I have to do the same!!
Broccoli & chicken casserole
INGREDIENTS
6 skinless, boneless chicken breast halves
1-1/2 pounds broccoli florets, cooked
1-1/2 (10.75 ounce) cans condensed cream of mushroom soup
1 tablespoon and 1-1/2 teaspoons mayonnaise
1-1/2 cups shredded Cheddar cheese
1-1/2 cups dry stuffing mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes
Chedder chicken spaghetti
INGREDIENTS
1 (7 ounce) package spaghetti, broken
2 cups cubed, cooked chicken
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos
1/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
Chicken a la can can serve over noodles---easy & good!!
INGREDIENTS
2 cups diced, cooked chicken meat
1 (10.75 ounce) can condensed cream of celery soup
2 cups cooked white rice
1 (4.5 ounce) can sliced mushrooms
1 onion, diced and cooked until soft
ground black pepper to taste
2 stalks celery, chopped
1 (8 ounce) can water chestnuts
1/2 cup peanuts
1 (6 ounce) can French fried onions
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken, soup, rice, mushrooms, diced onion, ground pepper, celery, water chestnuts and peanuts. Put mixture in a 9x13 inch casserole dish. Sprinkle 1/2 can of the French fried onions on top and bake in the preheated oven until bubbly and onions are crisp. Sprinkle remaining 1/2 of fried onions on top and serve.
Chicken & black bean casserole or you can put in the slow cooker.
INGREDIENTS
1/4 cup butter
2 medium onion, sliced
4 chicken breasts, cut into 2 inch pieces
2 (16 ounce) cans stewed tomatoes, undrained
2 (8 ounce) packages black beans, cooked and drained
1/4 pound green chile peppers, diced
1/4 cup chopped fresh cilantro
2 tablespoons ground cumin
1 cup uncooked white rice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
Bake in preheated oven for 45 minutes.
hamburger soup at www.secrets-of-the-butchers-wife.com. It freezes great, has lots of good veggies and it's nice and hearty.
CLUB CHICKEN CASSEROLE
1/4 c. butter
1/4 c. all-purpose flour
1 c. chicken broth
1 (14 1/2 oz. can - 1 2/3 c.) evaporated milk
1/2 c. water
1 1/2 tsp. salt
3 c. cooked rice
2 1/2 c. diced cooked chicken
1 (3 oz. can - 2/3 c.) sliced mushrooms (drained)
1/3 c. chopped green pepper
1/4 c. chopped pimento
Preheat oven to 350 degrees.
Melt butter; blend in flour. Add broth, milk and water; cook and stir over low heat until thick. Add salt, rice, chicken and vegetables. Pour into greased 11 1/2 x 7 1/2 x 1 1/2 inch baking dish.
Bake in moderate 350 degree oven for 30 minutes. If desired, top with 1/2 cup slivered blanched almonds, toasted. Yield 6 portions.
Get bottled marinades and when you get home from the store put the meat and the marinades in a big freezer bag and put it in the freezer, that way when you are ready to use it and take it out to defrost it marinates it too! You can pick from like 12 flavors! I love ginger soy with Pork chops, Honey Mustard with chicken, and mesquite steaks!
All of these can be baked. I line my pans with foil for quicker cleaning. depending on the cut of meat you use, it will take 15-90 minutes to cook. You can serve steamed veggies with it for added healthiness. To steam any veggie put it in a bowl with a tiny bit of water and steam it for 5 minutes. If it is not done yet, go 5 more minutes. Repeat as necessary.
i suggest u look thru this webpage. they offer all kinds to recipes and also health cookbks!
http://sg.88db. com/sg/Services/Ad.listing/food_entertai...