Mexican Lasagna

Mexican Lasagna

1 lb ground turkey or beef (or just add more and different types of beans)
1 large carrot, shredded
1 16-oz jar salsa
1 can black beans
1 cup corn kernels
1 tsp cumin
1 tsp chili powder
5 flour tortillas
16 oz cottage cheese
1 1/2 cups cheddar, shredded

Heat oven to 350F.

Brown meat and carrot in large skillet. Remove from heat and add salsa, beans, corn, and seasonings.

In 13x9 pan,
- put not quite 2 cups of meat/bean mixture in pan
- top with 5 tortilla halves
- then 1/2 container of cottage cheese
- then 1/2 cup of cheddar cheese
- then not quite 2 cups of meat/bean mixture
Repeat with tortillas, cottage cheese, cheese
Then put remaining meat on top.
Top with last of cheese on top.

Bake at 350 for 20-25 minutes until heated through.

Cowboy Bake

1 medium onion, chopped
1 clove garlic, chopped
2 T olive oil
1 lb chicken breast, cubed
1 10.oz can tomatoes
1 C frozen corn kernels
pinch of chili powder
1/2 tsp salt
1 C of your favorite cheese, grated.

For topping:

1 8.5oz package of corn muffin mix

Preheat oven to 350. Coat a 9 inch pie pan with cooking spray. In a large skillet, saute onion and garlic for 2 minutes in oil.

Add chicken and brown, then add tomoatoes, corn, chili powder and salt. Cook 10 minutes, stirring occasionally. Pour into the pie pan and top with grated cheese.

In a mixing bowl, prepare muffin mix according to package. Spread evenly over chicken mixture and bake for 30 minutes.

(If making double and freezing, simply reserve the cheese and corn muffin mix until the day you're serving!!)

White Cheese Chicken Lasagna

• 9 lasagna noodles (no bake variety!)
  
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth (I use water)
  
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of two 8x8 baking dishes. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese

Bake 35 to 40 minutes in the preheated oven.

IF FREEZING: Layer lasagna as directed. Do not bake. Wrap tightly in several layers of foil, label and freeze!

Pork BBQ

1 C chopped onion

½ C chopped celery

1 C ketchup

2/3 C water

¼ C lemon juice

2 T brown sugar

2 T Worcestershire sauce

2 T vinegar

2 T prepared mustard

3 lb pork roast



stir all ingredients except meat in crockpot. Place meat on top. Simmer 8-10 hours or overnight, or until meat is easily shredded with a fork and the sauce has been cooked into the meat. Cool, freeze. To serve: thaw and heat in saucepan until hot

Chicken Marinade

14 breasts (or pieces of chicken)

1 T + 1t salt

½ C worchestershire sauce

¼ C dry mustard

2 C oil

1 C red wine vinegar

1 ½ C soy sauce

2 t pepper

2 t minced garlic

1 T parsley flakes



combine everything and pour into bags!


To serve: thaw and grill or cook

Mediterranean Chicken

14 chicken breasts

½ C olive oil

2 t minced garlic

1 C chopped onion

3 C green pepper

16 oz crushed tomatoes

7 C chicken broth

brown breasts in oil until JUST cooked. Add remaining items (not broth) and simmer until fork tender. Cool. Place in bags and pour broth over top.


To serve: thaw. Place 1 ½ C cooked rice in bottom of pan. Put chicken and sauce over the top. Bake uncovered at 350 for 45-50 minutes. Do not stir casserole.

Parsley Parmesan Chicken

½ C Italian dressing

5-6 lbs chicken

1 C parmesan cheese

2/3 C dry bread crumbs

¼ C parsley flakes

1 t paprika

1 t salt

½ t pepper



Put chicken and dressing in large bowl (I used WAY more than 1/ 2 C of dressing!!), cover and refrigerate at least 4 hours.


Combine rest of ingredients and roll chicken into crumbs, placing in greased 9x13 pan. Spoon excess dressing over chicken. Bake at 350 for 1 hour.



Place in freezer bag. To serve: thaw, place in pan and bake at 400 for 10 minutes or until warm.

Beef Marinade

4-6 lbs beef

2/3 C lemon juice

½ C Worcestershire sauce

¼ C dry mustard

2 C oil

1 C red wine vinegar

1 C soy sauce

2 T black pepper

1 T + 1 t minced garlic



cut beef into suitable strips or pieces for your family. Place in freezer bags. Combine all other ingredients and pour over meat.



Thaw, grill or cook beef, discarding marinade

Sloppy Joe Casserole

16 oz macaroni or shell pasta

2 small sloppy joe mix envelopes

2 ½ C ground beef/turkey, cooked

16 oz tomato sauce

12 oz tomato paste

2 C water

32 oz cottage cheese

2 C cheddar cheese



Cook macaroni half of the recommended time, drain. Combine mix w/ meat, tomato paste and sauce, and 1 C of water (add more water to your liking). In sprayed casserole dish layer half of macaroni (make two of these dishes, so you’re starting w/ ¼ of the macaroni), half of cottage cheese and half of meat sauce. Repeat. Top with cheese. Wrap with foil and freeze.



To serve: thaw – bake uncovered at 350 for 40-50- minutes.

Hungarian Stew

4 lbs lean stew beef

¼ C olive oil

salt/pepper

2 t paprika

2 t minced garlic

12 oz tomato paste

¼ t allspice

1 C water



(keep on hand one potato for each person)



Olive oil in skillet over medium high heat. Brown the beef in olive oil. Season with salt, pepper and paprika. Stir well and add garlic, tomato paste, allspice and water. Reduce the heat to simmer and cook covered 2 hours or in crockpot 6-8 hours.



Cool, label and freeze. To serve: Thaw and place stew in large saucepan. Scrub and cube one potato per person and add to stew. Simmer over medium/low heat. Cook until potatoes are tender (15 minutes) Also may be served over mashed or baked potatoes



You can also crockpot this for 3-4 hours

Taco Rice

2 lbs ground beef/turkey/chicken

2 C diced onions

2 taco seasoning packets

32 oz canned tomatoes

4 C rice

4 C shredded cheese



Brown meat, drain. Combine meat, onions, taco seasoning, cooked rice and tomatoes in saucepan. Simmer until thick (30 minutes)

Cool, label and freeze. Freeze ziptop bag w/ 2 C each of cheese for each meal. To serve: thaw, warm over medium heat, serve w/ lettuce, corn chips, tomatoes, sour cream, and enclosed cheese