White Chicken Chili

This recipe comes from one of my favorite people in the whole world, Tina G. She got it from another friend, who probably got it from another friend--I love that about recipes! :) This recipe freezes wonderfully!

White Chicken Chili

*This recipe makes enough for you to serve your family for dinner and freeze the other half...or have LOTS of leftovers!! :-)

1 Can Family Size Chicken & Rice Soup
1 can kidney beans—rinsed/drained
1 can black beans—not rinsed if you like a little extra flavor ;-)
1 can Rotel Tomatoes and Green Chilis, any “heat” variety...I use “Original”
1 can sweet yellow corn, undrained
1 tsp. Cumin
3 chicken breasts, cooked and cubed OR 1 large can of chunk chicken

Directions: Cook and cube chicken, if necessary. Dump all ingredients into pot, add ½ “family-size soup can” of water. Bring to boil, lower heat and simmer for 30 minutes.

Serving suggestion: Best served with corn chips, a few spoonfuls of shredded “Mexican blend” cheese, and a little dollup of sour cream :-)

Freezer Meal Swap

Last week, a few friends and I swapped meals for the third time. If you haven't heard of a freezer meal swap or have heard but are skeptical, I say keep reading. Whoever thought of this idea is brilliant and I want to hug them. :) I spend one day cooking for several hours and come away with 6 meals that I've prepared. I freeze one for myself and take the other five to our swap. I come home with five different frozen meals. My family has tried recipes that I probably wouldn't have thought of or tried. And on those days when I know I'm going to be running here and there, I can relax and know we'll still be eating a home-cooked quality meal with next to no effort of my part. It's wonderful. We're currently trying to add two more people to our swap so that we can have 8 meals frozen. By the way, I don't have an extra freezer or even a large freezer. We have a side-by-side fridge/freezer and it still works. :)
Also, we communicate back and forth via facebook email about what we're going to make and the recipes and instructions for reheating.
I'll list the names of a few that we've tried that have frozen well and if you're interested, I'll try to post the recipes soon--just comment and ask for them and I'll gladly do that! :)

Freezer Meal Swap Recipes:
Beef and Bean Burritos
Honey Glazed Pork Chops
Spaghetti Pie
White Chicken Chili
Taco Soup
Vegetable Beef Soup
Manicotti
Turkey/Chicken Pot Pie
Cheesey Chicken Strips
Chicken Quiche
Sloppy Joes
Baked Ziti
Spanish Rice Bake
Meatballs

I think there's more, but that's a start! Also, Terra has some great freezer meal recipes on her site. Check it out! :)

Boston Butt

Yep, that's actually the name of the BBQ pork recipe my friend Kendra gave me. It's the type of pork roast you're supposed to use. I've made it twice now and it's delicious. The picture is before you shred (actually it falls apart) the meat, but it's all I've got right now! Without further ado:

Boston Butt
Ingredients:
3-4 lbs Boston Butt
1/2 can Coke at room temp
black pepper
chili powder
garlic powder
brown sugar
salt
worcestershire sauce
liquid smoke

Sauce ingredients:
(double if needed)
1 cup ketchup
1/2 cup apple cider vinegar
1/2 sugar
1/2 tsp cayenne pepper
1/2 tsp salt
juice of one lemon


To cook:
Trim excess fat from butt. Season bottom moderately with all ingredients except the Coke. Put in crock pot and pour Coke over. Season top of butt with all ingredients. Cook on LOW for 12 hours.

When done, it will be very hot! Transfer meat over to a dish to cool. Once cool, remove all fat and connective tissue. Put meat back into clean crock pot and add BBQ sauce (instructions to follow) and cook on LOW for 4 hours. Stir occassionally. Enjoy.

Baked Ziti pt.2

Long ago--okay, only a couple of months ago, but long ago sounds so much more...poetic or something--I posted the recipe to Baked Ziti, a family favorite recipe given to us by Heather W. I decided to make it tonight for our church Mannafest meal tomorrow, so I took some pics, since I found the missing camera, and updated that recipe with them. Check it out! :)

Italian Meatballs

A couple months back, my cousin, Kristi, had my family over for dinner while my mom was visiting. It was very last minute, so I was amazed that she decided to make meatballs from scratch and serve us spaghetti and meatballs. That would be a lot for anyone on one day's notice, but Kristi has three kids, the youngest of whom was only 3 months old at the time! Anyway, the meatballs were delicious and I, of course, asked for the recipe. A couple weeks ago, I finally got around to trying them myself. I've always thought meatballs = time consuming + a lot of work, however, that wasn't the case. These cook in the crockpot after you bake them, so they're pretty low-key. One thing I really like about this recipe is that it's pretty basic, so you could play with it and make it your own. I think next time, I'll throw in some grated parmesean--my family loves all things cheesy! :) Also, I halved the recipe, but next time I think I'll make the whole thing and freeze the leftovers for another busy time. Here's the recipe and some pics. Enjoy!

Meatballs

1 lb. lean (or whatever you prefer) ground beef
1 lb. ground pork
1 sleeve of saltines (I've used wheat Ritz in the past and they were good!)
2 eggs
1 tbsp. olive oil
1 1/2 tsp. garlic powder OR 3 minced garlic cloves
2 tbsp. Italian seasoning (
1 tsp. crushed red pepper flakes (optional...I like mine with a bit of a kick!)

*2 tbsp. olive oil for sauce

1. Preheat oven to 400. Crush crackers until finely ground.
2. In a large bowl combine w/beef, pork, eggs, garlic, Italian seasoning, olive oil and red pepper flakes.

3. Mix well with hands.
4. Shape into meatballs (whatever size you prefer--I made mine the size of my kids toy golfballs).

5. Line up on two foil-lined cookie sheets or 9 x 13 baking dishes.

6. Bake for approx. 35 min. at 400.
7. Add meatballs and 2 jars of spaghetti sauce (w/1 tbsp. olive oil mixed into each jar) to crockpot.
8. Leave on high for 1-2 hrs. then turn to low.

I usually have to add more sauce when having leftovers. Just depends on how much sauce you like.

Three-Cheese Stuffed Shells

Three-Cheese Stuffed Shells

Ingredients:
12-15 jumbo pasta shells
1 beaten egg
15 oz. of ricotta cheese
1/2 cup of shredded mozzarella cheese*
1/4 cup of shredded Parmesan cheese*
1 tsp of dried parsley
1/2 tsp of dried oregano
1 jar of your favorite spaghetti sauce

1. Cook pasta shells as directed on the package. Drain well. Cool shells in a single layer on a piece of greased foil
2. Meanwhile, stir together egg, ricotta, mozzarella and Parmesan cheeses, the parsley and oregano.
3. Spoon the cheese mixture into each of the shells filling as full as you can. (although, I often leave a couple less full--these are for the kiddos, it's easier for them to eat the ones that aren't stuffed full)
4. Drizzle a bit of spaghetti sauce in a 9x13 pan, then arrange the shells on top.
5. Pour the remaining sauce over the shells and sprinkle a bit more of each of the shredded cheeses on top.
6. Bake, covered at 350 for 15 minutes, then uncover and bake an additional 10-15 minutes.
Serves approx. 4

*I'm always a bit more generous w/ my cheese than this recipe--we <3 cheese! :)

Yeast Rolls

This recipe was given to me by my sweet friend, Christina. They are pretty easy to make, but they do require a bread machine. Also, I learned the hard way that you do need to use bread flour, regular all-purpose flour won't cut it. :) These are best right out of the oven, but most likely, there won't be many left anyway!!

Rolls

Ingredients:
1 cup warm water
2 Tbsp butter or margarine, softened (not melted)
1 egg
3 1/4 cups BREAD flour
1/4 cup sugar
1 tsp salt
3 tsp yeast

1. Place all ingredients in bread machine pan IN ORDER listed.
2. Select dough cycle (mine is 1 1/2 hours long)
3. After it's done in the bread machine: grease a cookie sheet.
4. Divide dough into 15 (or so) balls, place 2 inches apart on sheet.
5. Brush with a little melted butter. Cover with a towel, let rise in a warm place 30 or 40 minutes or until double.
6. Preheat oven to 375, bake 12 to 15 minutes.
7. Brush tops again with butter if desired (I think this helps them taste yummier, but that's just my opinion).

from Christina Gathany

Spanish Rice Bake

Okay, skeptics, this one is definitely one to try. It's easy and it's fairly cheap and it's tasty! I mean, really, what more can you ask for? And my husband, the guy who doesn't dig casseroles, loves it! Also, in case you needed anything else to convince you, it makes a lot. (2-8 x 8's or 1-9 x 13) Today, I made it to give to a friend who just had a baby and I put the other 8x8 in the freezer for later. Not really sure that an 8 x 8 will feed your family? I made a 9 x 13 of this when we had my pastor's family over--they have 3 teenage boys and 2 other kids. There were 9 of us eating it, seconds were had, and there were leftovers. And like I said, it's yummy. Enjoy!

Spanish Rice Bake:

prep time: 30 minutes bake time: 30 minutes

Ingredients:

1 pkg. Spanish Rice/Vermicelli mix (I use the Rice-a-roni (sp?)brand)
1 can corn (drain)
1 can tomotoes (either with or without green chilis)
However much cubed, cooked chicken breast you would like
1 med. container sour cream
1 pkg. (16 ounches) shredded cheddar cheese

1. Prepare rice/vermicelli as directed.
2. Combine with other ingredients, including half of the cheese.
3. Sprinkle the rest of the cheese over the top, in a casserole dish.
4. Bake at 350 F until melted and bubbly. (usually 30 min)

Enjoy. I served it with tortilla chips and a salad.

From Christa Manahan*

*Several years ago, when I was blogging on xanga, I started a recipe swap and Christa gave this one to me...and now, it's a favorite around here and I give it to you! :) Thanks, Christa!!

Pumpkin Bread

I'm actually not a fan of all things pumpkin, like others I know. But I heart this bread. It's REALLY good. I don't think I've met anyone who's tried it and doesn't feel the same. My husband, who sadly doesn't get excited about food, even really likes it. It makes 3 full sized loaves or 8 mini-loaves. (I usually make 2 full-sized and 3 minis) It freezes well and is a great gift for a neighbor or a friend. Try it--you won't be disappointed!

Pumpkin Bread

prep time: 10 minutes cook time: 40-50 minutes

Ingredients:

3 cups sugar
1 cup vegetable oil
4 eggs
16 oz. can of pumpkin
3 ½ cups of flour (I use half wheat/half regular)
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
2/3 cup water

1. Mix sugar, oil, eggs and pumpkin.
2. Add flour, baking soda, salt, spices alternately with water.
3. Pour into 3 greased 8 x 4 loaf pans.
4. Bake at 350 for approx. 45 minutes.

From Valerie Cook/FCS Cookbook

Baked Pasta Florentine

Baked Pasta Florentine

prep time: 30-40 minutes bake time: 30 minutes

Serves 8 (or 4 twice!)

Ingredients:
10 oz frozen chopped spinach 6 oz. can tomato paste
1 Tbsp, plus ¼ cup vegetable oil ½ tsp. of salt
1 ½ pounds ground beef (or turkey) pinch of pepper
1 medium onion, chopped 1 pkg. of seashell pasta
1 garlic clove, minced 1 cup shredded cheddar
16 oz jar of spaghetti sauce ½ cup bread crumbs
8 oz. can of tomato sauce 2 eggs, beaten well

1. Cook the macaroni according to the package directions, drain and return to the pot. *
2. Cook the spinach according to the package directions, drain and reserve the liquid. Add enough water to the liquid to make 1 cup and set aside. *
3. In a large heavy pot, heat 1 Tbsp of oil over medium heat. Brown the beef, onion and garlic in the oil, stirring well to crumble beef. Drain off the fat. *
4. Stir the spinach liquid, pasta sauce, tomato sauce and paste, salt and pepper into the meat mixture. Simmer for 10 minutes, cover and set aside.
5. Add the spinach, cheese, breadcrumbs, eggs, and ½ cup of oil to the cooked pasta; stir gently to mix well.
6. Spread the pasta mixture evenly in a 9 x 13 dish (or I often make two 8 x 8’s and freeze one). Top with the meat sauce and bake at 350 for 30 minutes.

* I get steps 1-3 started all right at the beginning, otherwise this can take quite a while. But it times out well if you start them all together.

From my friend Jenny Adler, (but I believe it's originally from Paula Deen)

No Fail French Bread

Two of my friends had their babies on Sunday--what are the chances? So, tomorrow, I'm taking them both meals. They will be getting Jenny's Pasta Florentine and Stephanie's No Fail French Bread, along with some salad. Jenny made me the pasta recipe when I had Jon three years ago and it's been a favorite ever since. It takes a little longer than most of my recipes, but it makes a lot--two 8x8's, one to eat and one to freeze. I'll post that recipe tomorrow. For now, here's the yummy French bread recipe. Enjoy!

No Fail French Bread
prep time: 10 minutes (then stirring every 10 minutes for another 40 minutes) bake time: 20-25 minutes

Makes 2 loaves

Ingredients:
½ cup warm water
4 ½ tsp yeast
2 cups of HOT water
1 Tbsp salt
3 Tbsp sugar
1/3 cup oil
6 cups flour (I use half whole wheat and half regular)

1. Sprinkle yeast over warm water in a small bowl or measuring cup
2. In a large bowl, combine hot water, salt, sugar and oil. Let stand until warm.
3. Add yeast mixture and 3 cups of flour. Beat until smooth.
4. Add remaining flour to form soft, stirrable dough. (add a little more if it's too sticky--sometimes the humidity in the air can affect this)
5. Cover the dough with a towel and let it rest for ten minutes. Stir again. Repeat this step 5 times.
6. Turn dough onto a floured surface and knead enough to make dough workable for easy handling.
7. Divide dough in half and use hands to form into an oblong loaf shape. Fold in sides, push through the middle and seal seam.
8. Arrange side by side on a large cookie sheet
9. Brush with beaten egg white. Slash diagonally 3 or 4 times.
10. Bake at 400 for 20-25 minutes.

This recipe is from my friend Stephanie Ross :)

Baked Ziti

Prep time: 25-30 minutes Cooking time: 35-40 minutes

Ingredients:

6 cups(16 oz) cooked and drained ziti pasta (I use rotini)
1 large jar spaghetti sauce, divided*
16oz cottage cheese or ricotta
8oz shredded mozzerella
2 tablespoons dried parsley
1 egg
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded parmesan cheese

Baked Ziti
1. Heat oven to 375.
2. In a large bowl combine everything except 1 1/2 cups spaghetti sauce and the parmesan cheese.

3. Put pasta mixture in a 9x13 baking dish, top with remaining sp. sauce and sprinkle with cheese. (*I usually add more sp.sauce then what they say—close to two regular size jars).
4. Cover with foil and bake for 30-35 minutes, then last 5 min. uncovered.

This recipe freezes nicely, just add 20-25 minutes to the baking time.

(I started adding a pound of hamburger to mine—Pete likes it better this way, I think it’s great either way!)

this recipe passed on to me from Heather Wright :)