Tahchin

32 oz Plain Non-fat yogurt
1 lg package (20 oz) saffron rice
6 servings instant rice
3-4 medium potatoes (peeled & thinly sliced-about 1/4")
3-5 large chicken breasts, enough to cover bottom of 10x13" baking dish.

Preheat oven to 350 and spray 10x13 baking dish.

1. Cook rice halfway (if using instant, follow directions and let sit on stove about 3 minutes).
2. Boil the yellow rice halfway and drain.
3. Boil chicken until just cooked through (8 minutes for thin chicken).
4. Spread yellow rice onto bottom of 10x13" dish.
5. Lay potato slices on top, placing thinner potatoes in the middle. 6. Place chicken on top of potatoes.

7. Mix yogurt and white rice in pot you used to cook the rice.

8. Spread white rice mixture over the chicken and cover with foil.

9. Cook for about an hour. Test doneness by stabbing potato with a thin knife.

10. If you have a serving platter larger than the 10x13, cover the dish with the upside down platter and invert. Otherwise, cut and serve from the baking dish.

Fake Lasagna Make ahead and Freeze

Plan on buying twice the ingredients and a few 8x8 foil freezer dishes if you want to stock your freezer.

1 lb frozen cheese ravioli
1 lb ground beef
1 jar spaghetti sauce
1/4 c parmesan cheese
1 c mozzarella

1. Brown meat and drain.
2. Pour frozen ravioli into 9x13 baking dish.
3. Top with meat then pour sauce over the meat. Sprinkle with parmesan and then mozzarella.
4. Cover and bake for 45 minutes or write baking instructions on top and freeze.
5. Uncover and bake another 15 minutes or until cheese is melted and bubbly.

In my opinion: This dish was made for me by friends and I loved it. I think your kids will, too.

Make ahead and Freeze Chicken, Broccoli, and Rice Casserole

This is another dish my friends made to fill my freezer when I was going through some tough times at home. It is fabulous!


1 lb. chicken, cooked and shredded
2 c chicken stock
1 3/4 c uncooked rice
3 1/2 c water
2 10 oz pkgs. frozen chopped broccoli
3/4 c onions, chopped
3/4 c green pepper, chopped
1 c. celery, chopped
4 T margarine
8 oz Velveeta
1 can cream chicken soup
1 can cream mushroom soup
1 3oz can chopped mushrooms, opt.

1. Cook chicken, rice, and broccoli as directed on packages.
2. Saute onions, bell peppers, and celery in margarine.
3. Drain broccoil and combine with chicken, cheese, sauteed vegetables, undiluted soups, and mushrooms.
4. Fold in cooked rice and turn into a 4 qt casserole dish (or 3-4 small freezer dishes and cover with foil label foil with baking instructions).
5. Bake in a 350 oven for 30 minutes.

Beef Enchilada Casserole (Make ahead and Freeze)

I was going through a hard time a few months ago and some precious friends from church called and said they were going to stock my freezer. And they did! This is one of the many wonderful meals they blessed me with.

2 lbs ground beef
10 corn tortillas, quartered
1 sm can evaporated milk
1 can red enchilada sauce
1 can cream of mushroom
1 can cream of chiken
1 lb Velveeta, cubed

1. Brown meat in a deep skillet and drain excess grease.
2. Add canned ingredients and cheese cubes and allow to melt.
3. In a 4 qt casserole dish (or many small freezeable pans), layer the ingredients starting with the 1/3 of the sauce then 1/2 of the tortillas. Repeat layers ending with sauce. Bake uncovered at 350 for 30 minutes or until bubbly...or cover with foil and label the top with the directions:

thaw completely
uncover
bake 30 minutes or until bubbly at 350

In my opinion: This was a great dish, I will be making it soon to restock my freezer for nights I'm too busy running kids to dance and soccer practice to cook.

Slow Cooker Beef Stroganoff by Paula Deen

2 lbs. beef tips (aka stew meat)
1 large yellow onion, chopped
1 can golden mushroom soup
1 can cream of onion soup
1 (8oz) can sliced mushrooms, drained ** I use pre-sliced fresh mushrooms instead
1 tsp. pepper
1 (8oz) cream cheese
1 (8oz) carton sour cream
1 (16oz) package of egg noodles, cooked and hot

In a slow cooker combine beef tips, onion, onion soup, mushroom soup, mushrooms, and pepper. Cover and cook on high for 8 hours (it only took me 6 hours when I prepared this). When done cooking, stir in cream cheese and sour cream and mix until combined. Serve over hot cooked noodles.

In my opinion: This was fabulous! I even loved the leftovers and I am not one for leftovers. I'm putting this at the top of my slow cooker favorites.

Buffalo Chicken Ring by Me

I found some yummy recipes for Buffalo Chicken Pizza and Buffalo Chicken Penne Pasta and I figured why not make a pizza ring too? So here is what I came up with.

1 lb chicken, cooked and cubed or shredded
Louisiana hot sauce, to taste
8 oz cream cheese, softened
8 oz shredded mozzarella cheese
1 pkg crescent rolls
bleu cheese for dipping

1. Mix the chicken, hot sauce, cream cheese, and mozzarella cheese in a bowl or you can choose to layer them on the crescent rolls after step 2.
2. Using a round pizza pan (I use the Pampered Chef stone) unroll the crescent rolls and arrange each one about 3-4" from the edge of the pan. Continue around the pan, overlapping each piece a little. When you are finished, it should look like a sun with the crescent rolls as the sunbeams.
3. Spoon your filling evenly around the ring of crescent rolls that are on the pan.
4. Pull up each tip of dough and wrap it over the filling. You can stretch the dough a little to cover more of the filling but it need not be completely covered.
5. Continue until all tips are folded over.
6. Bake according to crescent roll directions until the crescents are golden brown.
Serve with bleu cheese or your favorite dip.

Yummy!

BBQ Beef & Corn Shepherd's Pie

BBQ Beef & Corn Shepherd's Pie by Betty Crocker

1 lb. ground beef (I always keep some pre-cooked in the freezer to save time)
8 medium green onions, sliced
1 c BBQ sauce
11 oz Mexicorn with red & green peppers, dr
4 oz chopped green chiles
1/2 box (7 oz size) Cheddar and bacon mashed potatoes
1 1/2 c water
1/3 c milk
2 T butter
1/2 c shredded Cheddar
corn chips (Fritos)

1. Cook ground beef and 1/4 c of onions in 10" nonstick skillet over medium-high; drain.
2. Stir in BBQ sauce, 3/4 c of the corn, and the chiles. Heat to boiling, reduce to low.
3. Cook potatoes as directed for 4 servings. Use 1 pouch potatoes nd seasoning, water, milk, and butter.
4. Stir in remaining onions and corn; let stand 5 minutes.
5. Spoon potatoes onto center of beef mixture, leaving 2 1/2"-3" rim around edge; sprinkle cheese all over. Cover; let stand 5 minutes til cheese is melted. Sprinkle corn chips around edge.
4 large servings

In my opinion: This had a very unique flavor but was good, easy, and required few dishes.

Chicken Yum Yum

Chicken Yum Yum by Jennifer P

6 boneless, skinless chicken breasts
1 c long grain rice (uncooked) I used 1 1/2 c
1 envelope onion soup mix
1 can chicken broth
1 can cream of chicken soup
8 oz shredded cheddar cheese
1/2 can water
margarine

1. Grease a casserole dish 11x8 or a little smaller. Mix together rice and soup mix. Spread evenly onto bottom of pan.
2. Lay uncooked chicken breasts on top of this.
3. In a bowl, whisk together broth and cream of chicken soup. Pour this mixture over the chicken. Smooth over. Add water.
4. Bake covered 1 1/2 hours at 350 (This was too long for me). After 30 minutes of cooking, sprinkle cheese on top and bake last hour uncovered.

Vicki's Quick, Easy, & Delicious Enchiladas

Vicki's Quick, Easy, & Delicious Enchiladas

1 lb ground beef (remember, I have mine pre-cooked in the freezer)
1 can cream mushroom soup
1 can enchilada sauce
8 oz shredded cheese
corn tortillas
*onion
*4 oz diced green chiles

1. Heat cooked meat in skillet, add soup and enchilada sauce.
2. Add chopped onion and green chiles if desired. 3. Bring to a boil & simmer about 20 minutes. 3. Fry tortillas in small amount of oil about 5 seconds each, fill with cheese, roll up.
4. Place in sauce and heat just long enough for cheese to melt. Serves 4.

Chili-Cheese Taco Casserole

Chili-Cheese Taco Casserole by Pillsbury

20 oz tub refrigerated taco sauce w/seasoned ground beef (I just grab seas grnd bf from freezer) 11 oz can Mexicorn, drained
3 c chili cheese flavored fritos
1 c shredded cheddar
*sour cream
*chopped tomatoes
*black olives
*chopped gr. onions

1. Heat oven to 375. Spray 8" square baking dish. Spread half the beef. Top with half the corn; stir slightly. Sprinkle w/ 1 1/2 c chips. Top w/remaining beef and corn; stir slightly. Cover w/foil. 2. Bake 30 min. Uncover; sprinkle w/remaining chips and cheese. Bake uncovered an additional 8-10 min or until cheese is melted.
3. Optional: top with optional toppings

Cheesy Rosemary Turkey Bake

Cheesy Rosemary Turkey Bake

6 c chopped, cooked turkey (or chicken)
3/4 c mayonnaise
1/4 c slivered almonds
1 t dried rosemary leaves, crushed
8 oz shredded cheddar cheese
1 medium onion chopped (1/2 c)
2 T lemon juice
1/2 t salt
1/2 t pepper
6 stalks celery sliced 1/2"

1. Heat oven to 350. Grease 9x13 (3 qt) baking dish. Stir together all ingredients except 1/2 c cheese.
2. Spoon into baking dish. Cover, bake 45-55 minutes or until heated through. Sprinkle with remaining cheese. Continue baking until cheese is melted.

Poppy Seed Chicken

Poppy Seed Chicken

4-5 small-med breasts, pre-cooked and in bite-sized pieces (3 large) (3-4 cups)
small container sour cream
1 can cream of mushroom soup
1 roll Ritz crackers, crushed
1 stick butter, melted
2 T poppy seeds

1. Mix chicken with sour cream, soup, and poppy seeds. Spread into casserole dish.
2. Mix butter with crackers and spread on top.
3. Bake 25-30 minutes at 350.

In my opinion: OH MY GOODNESS! This is so delicious, I think we could eat this once a week. It is easy (Especially if you have the chicken pre-cooked and in the freezer like I do). There are few dishes, definitely great for busy families!

You could easily freeze this meal before step 2. So....when making your grocery list, buy double OR TRIPLE the ingredients and get out 2-3 casserole dishes 8x8. When you've combined the soup, sour cream, chicken, and seeds, pour half into the freezable container for later and bake the other half. Two meals in one day and half the dishes!

Pork Chops with Apple Sage Stuffing

Pork Chops with Apple Sage Stuffing (can refrigerate 8 hours or overnight) by Pillsbury

1 T butter
1/2 c chopped onion
1/2 c thinly sliced celery (I leave out)
1 c chopped apple
1/2 c raisins
1 c apple juice
6 oz pk sage & onion
1 step stuffing mix
4 4oz boneless sm. pork chops
2 T apple jelly

1. Spray 8" (2 qt) glass dish. Melt butter in large skillet over medium. Add onion & celery; cook 3-4 minutes until crisp tender, stirring occasionally.
2. Add apple through juice, cook 2-3 minutes or until mixture comes to a boil. Remove from heat, stir in stuffing mix.
3. Spread in dish. Top with pork chops.
4. Cover with foil. Refrigerate 8 hours/overnight or heat oven 350. Bake covered 30 minutes.
5. Uncover, brush chops with jelly. Bake uncovered 15-20 min until chops are thoroughly heated. 4 servings

In my opinion: This is such a good recipe! It incorporates so many wonderful flavors into the stuffing and you don't even have to wait until Thanksgiving or Christmas!

Mexican Cornbread

Mexican Cornbread

1 lb cooked ground beef
2 packages jalapeno cornbread mix plus ingredients on package (eggs & milk)
1 can cream style corn
2 c cheddar cheese, shredded
*jalapeno slices

1. Mix ground beef, cornbread mix plus eggs & milk, corn, and 1/2 c cheese in a large bowl. Add some jalapeno slices if desired.
2. Pour into 9x13. Bake according to cornbread directions.
3. Top with remaining cheese. Bake until cheese has melted.

Pasta Bake

 from my sweet friend, Denise B

If you are making this to freeze, double the recipe and pour into 2 9x13 containers. Leave the cheese off the dish you are freezing until you have cooked the meal.

1 egg
1 small sour cream
1 package spaghetti
1 jar pasta sauce
1 lb. Italian sausage (I pre-cook & keep in freezer)
8 oz shredded mozzarella cheese

1. Cook spaghetti according to package directions and drain.
cream.
2. Brown Italian sausage (remove casings 1st) and drain.

3. In a large bowl mix egg and sour cream.

4. Add drained spaghetti and mix.

5. Spread into a lasagna pan (9 1/2 x 13 1/2).

6 Pour sauce over, sprinkle with Italian sausage and mozzarella cheese.

7. Bake at 375 until cheese has melted (about 15-20 min).

Baked Ziti

Baked Ziti Cori's recipe

1 lb dry ziti pasta (or penne)
1 onion, chopped
2 26 oz jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 c sour cream
6 oz mozzarella cheese, shredded
2 T grated Parmesan cheese
1 lb ground beef (I keep pre-cooked in freezer)

1. Cook pasta al dente & drain.
2. In a large skillet, brown onion and beef together. Drain. Add spaghetti sauce and simmer 15 minutes.
3. Preheat oven to 350. Butter a 9 1/2 x 13 1/2 baking dish. Layer as follows: 1/2 ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated parmesan cheese.
4. Bake for 30 minutes in preheated oven, or until cheeses are melted.

Chicken Spaghetti

Chicken Spaghetti Aunt Ellen's recipe

3 chicken breasts, cooked and diced
12 oz pkg spaghetti, cooked
1 c chicken broth
1 can cream of celery
1 can Rotel
1/3 block Velveeta
breadcrumbs

Mix all ingredients except breadcrumbs, sprinkle with breadcrumbs. You could also separate into 2 dishes and freeze one. Bake at 350 for 25-30 minutes.

Chicken Asiago

Chicken Asiago by thatsmyhome.com

Fabulous dish...worth the effort

1 qt heavy cream (Not half & half)
1 T chicken base
1/2 lb Asiago cheese
1 T cornstarch dissolved in 1T water
1 lb bow tie pasta
6 slices bacon, diced
1 T olive oil
1/2 diced onion
1 t minced garlic
2 green onions, chopped
4 oz sliced mushrooms
1 lb chicken breast cut in 1" pieces
salt

1. Add the cream to a large pot with chicken base and bring to a boil. Add the asiago and stir until melted. Add the cornstarch and water and keep stirring. Sauce may be made up to 48 hours in advance.
2. Boil pasta according to package directions to ala dente, drain.
3. While pasta is cooking, heat large skillet and add bacon. Cook until crisp and drain on a paper towel. Remove bacon fat from pan and add 1 T olive oil.
4. Add chicken to pan and saute quickly until brown. Add onion, garlic, scallion, & mushrooms to the pan and saute 4-5 minutes until onions are soft and transparent.
5. Add sauce to the pan and heat through. Toss with the cooked pasta and bacon bits. Garnish with chopped tomatoes and parmesan. Serves 8-10.

Chicken Tetrazzini

Chicken Tetrazzini by Butter Busters

1/4 c liquid butter buds
1/4 c flour
1/2 t lite salt
1/4 t pepper
1 c fat free chicken broth
1 c evaporated skim milk
2 T cooking sherry
7 oz spaghetti, cooked & drained
2 c cooked white chicken meat
8 oz pieces & stems mushrooms, drained
1/4 c fat-free Parmesan
1 c shredded non-fat mozzarella

1. Heat oven to 350. Blend 1st 4 ingredients over low heat in saucepan. Stir & cook til bubbly. Remove from heat.
2. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 minute.
3. Stir in wine through mushrooms. Pour into 9 1/2 x 11 that has been sprayed. Sprinkle with cheeses & bake 30 minutes or until bubbly.

Pork Chop 'n Potato Bake

Pork Chop 'n Potato Bake recipe from Jennifer P at church
If you use low fat sour cream and cheese, this is 9 points on WW.

6 pork chops
meat tenderizer
pepper
seasoned salt
vegetable oil or margarine
1 can cream of celery soup
1/2 c milk
1/2 c sour cream
1/4 t pepper
24 oz frozen hash brown potatoes (thawed)
1 c Shredded cheddar cheese
2.8 oz can French Fried Onions

1. Pound chops with a hammer...but don't overdo it. Sprinkle lightly with temderizer and pepper.
2. Use oil or margarine to brown chops in lightly greased skillet. Sprinkle lightly with seasoned salt and set asside.
3. Combine soup, milk, sour cream, pepper, and 1/2 t seasoned salt. Stir in thawed potatoes, 1/2 c cheese, and 1/2 can fried onions.
4. Spoon mixture into a 9x13 baking dish. Arrange chops over potato mixture. Bake covered at 350 degrees for 40 minutes.
5. Top with remaining cheese and fried onions. Bake uncovered, 5 minutes longer.