Archives for category: potluck

Chicken Fettuccine Casserole

TGIF. It’s the weekend so bring on the carbs! 😉 Here’s an easy dinner I made: Chicken Fettuccine Casserole. You don’t have to use just fettuccine though, use any kind of pasta shapes or noodles you like. Here’s what I came up with:

Easy Cheesy Chicken Fettuccine Casserole Recipe - just a few easy ingredients - you don't even have to use fettuccine, pick your fave noodle or pasta shape.

Chicken Fettuccine Casserole

WHAT YOU NEED:

  • 1-2 chicken breasts, cooked and cut into small pieces (OR two 10-oz cans of chicken, drained)
  • 1 can cream of chicken soup — do not add water
  • 1 c. sour cream
  • 1 16-oz package fettuccine noodles (OR 16 oz of any type uncooked noodles or pasta)
  • 1/2 c. shredded cheese; I used a cheddar/monterrey jack blend
  • 1/3 c. Panko Italian-seasoned bread crumbs
  • 1/2 tsp. dried parsley flakes
  • salt & pepper, to taste

WHAT YOU DO:

Preheat oven to 350°F. Spray a 13×9 inch casserole pan with non-stick cooking spray.

Boil fettuccine according to package directions. Drain, rinse with hot water, and return to the pot.

Add chicken, cream of chicken soup, and sour cream to pot. Mix well with noodles.

Add salt & pepper to taste then mix.

Spread noodles evenly into prepared casserole pan. Sprinkle with bread crumbs, then cheese.

Bake 10-15 mins or until cheese is melted.

recipebookandmore.wordpress.com

recipe adapted from somewhatsimple.com

Easy Cheesy Chicken Fettuccine Casserole - just a few easy ingredients - awesome recipe

Gotta love Crock Pot recipes! Here’s one for CHEESY BACON HASHBROWNS. It’s basically the best. EVER. You just mix everything in your slow cooker and let it do its thing.

Crock Pot Cheesy Bacon HashbrownsWHAT YOU NEED:

  • 1 pkg, partially thawed, frozen shredded hashbrowns (usually they come in bags of approx. 1 lbs. or 2-ish lbs.)
  • 16 oz sour cream
  • 1 can cream of chicken soup (don’t add water)
  • 8 oz shredded sharp cheddar cheese + extra if you want any for a topping
  • 1/4 c milk
  • 1/2 white onion, chopped
  • 1/2 stick butter, softened
  • 1/8 tsp garlic salt
  • 3 oz cooked bacon bits + extra if you want any for a topping

WHAT YOU DO:

Spray slow cooker with non-stick cooking spray, or line with a crock pot liner. After making this for Thanksgiving yesterday, I would recommend splurging on the liner. We sprayed the crock pot with Pam but still ended up with a crusty mess. 😉

Add all ingredients to the slow cooker, then mix everything together.

Cover and cook on HIGH for 3 hours, stirring occasionally. Optional: before serving sprinkle with additional cheese and/or bacon bits.

recipe adapted from thefrugalgirls

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

As you can tell from this blog, I looove me some freezer meals. Our basement freezer was almost empty (gasp!) so I made 10 freezer-friendly recipes to stash away for our weekend meals. It took A LOT of time, but I figured it was worth it since I could buy everything at once, make a big mess in the kitchen at once, and then not have to worry about weekend meals for a long time.

Don’t have a lot of room in your freezer? You could always give some of these to families with a new baby, someone who’s having surgery, or even invite some friends over for a prep party. Split up the ingredients so everyone buys what you need, then make a day of making all the recipes (optional: add some wine to your shopping list! 🙂 )

 

shop once make 10 freezer recipes: includes a giant list of all the supplies and ingredients you need. Makes 2 lasagnas, 2 fiesta chicken, 3 brats & kraut casseroles, buffalo ranch chicken, 15 individ burritos, cheesy ranch pork chops, 3 chicken taco soup, 5 loaded baked potato soup, 3 chili, and 2 meatloaves.

Here are the 10 recipes I made (and qty of batches I ended up with):

Creamy Onion Lasagna (2)

Fiesta Chicken (2)

Turkey Bratwurst & Sauerkraut Casserole (3)

Buffalo Ranch Chicken (1)

Individual Cheesy Bean & Turkey Burritos (15)

Cheesy Ranch Pork Chops (1)

Chicken Taco Soup (3)

Loaded Baked Potato Soup (5)

Best Ever “No Recipe” Recipe Chili (3)

Mother-in-Law’s Famous Meatloaf (2)

And here’s the ginormous list of ingredients and supplies I needed.

First I stopped at the dollar store and stocked up on freezer bags, foil pans for the casseroles, spices like chili powder, and a few canned veggies like corn, beans, and tomatoes. Then I went to the grocery store to finish up the rest of my shopping list.

10 Freezer Meal Shopping List

  • Servings: -
  • Difficulty: -
  • Print

DAIRY
16 oz cottage cheese
16 oz French onion dip
3 packages of cream cheese
6 c. shredded cheddar cheese
4 c. shredded Swiss cheese
4 c. shredded mozzarella cheese
1 1/3 c. milk
1 1/2 c. cream
2 sticks butter
6 eggs
SPICES/SEASONING
Kosher salt
chili powder
garlic powder
1 packet taco seasoning
2 envelopes dry Ranch dressing mix
cornstarch, if needed, to thicken soup

 

PRODUCE
minced garlic in a jar
4 cloves garlic (or just used minced jar)
2 onions
1 bunch green onions
7 large potatoes

 

MEATS
1 lb. ground turkey
2 lbs ground beef
5 turkey bratwursts
4-6 pork chops
approx 4-6 lbs. chicken breasts

 

BOXED PASTA
4 c. uncooked penne pasta
2 pkg no-boil lasagna noodles

 

CANNED GOODS
2 large jars (45 oz each) pasta sauce
1 can corn
1 can diced tomatoes
4 or 5 cans of tomatoes for chili (various types: stewed, diced, chopped, Italian-style, etc)
2 cans black beans
1 can pinto beans
1 can refried beans
3 or 4 cans of beans for chili (variety of black beans, kidney beans, chili beans, red beans, etc)
1 can enchilada sauce
1 can green enchilada sauce
16 oz sauerkraut, drained
1 can (10-12 oz) chicken breast
2 jars (approx 16 oz ea) of salsa

 

SOUPS
2 cans condensed cream of mushroom soup
4 cans Cheddar Cheese soup
1 can cream of chicken soup
11 c. chicken broth (or bouillon cubes to make broth)
2 envelopes onion soup mix

 

FOR STORING/FREEZING/LABELING
permanent marker
two 9×13 foil pans
three 8-in square foil pans
freezer-safe soup containers (I used 11 alltogether)
paper towels (I used 15 individual paper towels to wrap burritos),
roll of heavy duty foil
pop-up foil wrappers (for individual burritos) OR just use roll of heavy duty foil
gallon freezer bags (I used 20 alltogether)
jumbo 2.5 gal storage bags (I used 3 alltogether)

 

CONDIMENTS
2 Tbs. spicy brown mustard
2 Tbs. yellow mustard
12 oz bottle Frank’s Red Hot Buffalo Wing sauce
1/2 c. ketchup

 

MISC
16 crushed saltines
15-20 flour tortillas (8-inch)
slow cooker liners

 

OPTIONAL IDEAS… for when you eat the recipes, so I wait to buy these (or get the non-perishables now and the fresh items later):
Individual burrito toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes
For chili: bread bowls, toppings such as sour cream, crackers, shredded cheese, Fritos/corn chips
For loaded baked potato soup: bread bowls, toppings such as bacon bits, sour cream, crackers, shredded cheese, chives
For buffalo chicken sandwiches: buns, toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese. For buffalo chicken salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese.
Toppings for chicken taco soup: shredded cheese, tortilla chips, hot sauce, sour cream, avocado

recipebookandmore.wordpress.com

 

I split the preparations into two groups. The first day I made:

The second day I made:

 

Shop once, make tons of awesome freezer meals. Great variety of lasagna, soups, individual burritos, casseroles, chicken, pork chops, and more.

Have any questions, comments, or suggestions? Feel free to let me know! This was a big project and I’m sure I left out something or need to tweak some instructions, etc! 🙂

Want more freezer inspiration? Here are some other make-ahead recipes:

Individual Spinach Lasagna Roll-Ups

Braided Pepperoni Pizza

Cilantro-Lime Rice

Lemon Pepper Chicken

Greek Marinated Chicken

Ceddar Ranch Chicken

Ranch Parmesan Chicken

Crock Pot Garlic Ranch Chicken

Crock Pot Chicken Teriyaki

Kickin’ Buffalo Lime Chicken

Crock Pot Citrus Chicken

Crock Pot Garlicky Goodness Honey Mustard Chicken

Cream Cheese Banana Nut Bread

Chocolate Zucchini Bread

French Onion Crusted Pork Chops

Cheesy Pork Chops and Potatoes

3-Ingredient Slow Cooker Ranch Pork Chops

3-Ingredient Cheesy Ranch Pork Chops

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

I made two lasagnas and froze them, though you could always prepare one right away, and freeze the extra.

Creamy Onion Lasagna - makes 2 batches. FYI 1 sauce in the photo but need 2. Part of shop once make 10 freezer recipes.

Creamy Onion Lasagna

MAKES Two 9×13″ pans of lasagna — 12 servings each

Adapted from Taste of Home Ultimate Meals from the Freezer Magazine (page 49)

WHAT YOU NEED:

  • 2 lbs ground beef
  • 2 eggs
  • 16 oz cottage cheese
  • 16 oz French onion dip
  • 2 large jars (45 oz each) pasta sauce – FYI I accidentally used just 1 in the photo, but you need 2 😉
  • 24 no-boil lasagna noodles
  • 4 c. shredded mozzarella cheese
  • 2 c. shredded cheddar cheese
  • Two 9×13 baking pans (I used the foil type)
  • If freezing: heavy duty foil, permanent marker, plastic wrap, jumbo storage bags (a 9×13 pans fit into a 2.5 gallon bag perfectly)

WHAT YOU DO:

Cook beef over medium heat until no longer pink; drain. Transfer to a large bowl then add 1 jar pasta sauce, eggs, cottage cheese, and dip.

Spread a layer of sauce from the unopened jar in each of the 9×13 pans. Add a layer of noodles on each, then the meat mixture, and cheese. Repeat layers, alternating the noodles, meat mixture, and cheese until pans are full.

If preparing right away: Bake 50-60 mins at 375F or until cheese is melted. Let stand 15 mins before cutting.

If freezing:  Wrap in foil and plastic wrap/jumbo storage bag. Label with a permanent marker as pictured, and store in freezer. To use, thaw in fridge overnight. 30 mins before baking, set out. Preheat oven to 375F and bake 50-60 mins (or until internal temperature is at least 165F), until golden brown and bubbly.

Creamy Onion Lasagna - makes 2 batches - freezer friendly

Creamy Onion Lasagna - my little helpers

Creamy Onion Lasagna - freezer friendly - just mix up and freeze unbaked - then bake in the oven when ready

Creamy Onion Lasagna - freezer friendly - just mix up and freeze unbaked - then bake in the oven when ready

Best Lasagna EVER - secret ingredient is French onion dip. Includes freezer instructions - make 2 and freeze the extra. Throw all of your other lasagna recipes away! :)

Have a little more time to make an awesome lasagna with a homemade red wine sauce? Try this…

Italian Red Sauce - so easy and fresh and homemade - includes an awesome lasagna recipe - I make giant batches and freeze for later

Best lasagna recipe ever - includes freezer instructions - Not sure why but they always taste better the next day as leftovers!

I adapted some recipes from heymikiheymiki.wordpress.com and thetipgarden.com, and made a braided loaf- pepperoni pizza style. I used frozen bread dough for the crust, and pepperoni for the filling, but you can use whatever pizza toppings you like. Also, this is freezer friendly, so you can make some extras for later!

Here’s what I came up with…

YUM Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

WHAT YOU NEED:

  • 2 (1-lb.) loaves of Rhodes frozen bread dough, thawed
  • 1/4 c. pizza sauce
  • 1 (8 oz) pkg. pepperoni slices
  • 2 c. shredded mozarella cheese
  • 1/4 c. butter, softened
  • 3 Tbs. grated Parmesan cheese
  • Minced garlic, to taste

WHAT YOU DO:

If baking right away…

  • Preheat oven to 375F.
  • Roll out dough into a large rectangle on a parchment paper lined baking sheet.
  • Spread marinara sauce down the middle of the rectangle.
  • Add mozzarella and pepperoni.
  • Using an oiled knife cut diagonal strips up each side of the dough, from the edge, to the sauce.
  • Fold the strips up and over the filling, alternating sides to achieve a braided look.
  • Melt butter, then stir in grated Parmesan and garlic. Brush on top of the braided dough.
  • Bake for 35 mins, or until golden brown.

If freezing…

  • Roll out pizza dough into a large rectangle on a piece of saran wrap.
  • Spread marinara sauce down the middle of the rectangle.
  • Add mozzarella and pepperoni.
  • Cut 1-inch diagonal strips up each side of the dough using an oiled pizza cutter or knife.
  • Fold the strips up and over the filling, alternating sides to achieve a braided look.
  • Melt butter, then stir in grated Parmesan and garlic. Brush on top of the braided dough.
  • Wrap in saran wrap, then in foil. Label with a permanent marker and freeze for up to 4 mos.
  • To Bake: Remove from freezer and allow to thaw in fridge. Place bread dough on parchment paper lined baking sheet and bake in preheated 375F oven for 35 mins, or until golden brown.

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

Braided Pepperoni Pizza - put a twist - literally - on homemade pizza

2 ingredient pizza dough - seriously just 2 ingredients! Customize with your fave pizza toppings or use for breadsticks, garlic bread, dessert pizza, and more.Want to try a recipe for homemade crust? This one has just 2 ingredients! Greek yogurt and self-rising flour. YUM.

 

 

Delicious Zucchini Pizza Bites - cheesy baked goodness. Low carb and great meatless option. Can also top with veggies, or other fave pizza toppings.Or how about a low carb pizza?

Use zucchini coins instead of crust!

 

Here is a super easy recipe: Chicken Taco Soup.

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

You just pour 8 cans into a pan, add a packet of taco seasoning, and heat on low for a couple of hours!

8 can chicken taco soup! Just dump 8 cans and a taco seasoning packet into a pan and simmer! SO easy. Awesome one pot soup.

WHAT YOU NEED:

  • 1 can chicken broth – or use homemade
  • 1 can cream of chicken soup
  • 1 can green enchilada sauce
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can (approx 12 oz.) chicken breast, drained
  • 1 packet (1 oz.) taco seasoning
  • optional toppings: shredded cheese, tortilla chips, hot sauce, sour cream, avocado, etc.

WHAT YOU DO:

Place all ingredients into a large pot or slow cooker then mix together.

Slow Cooker: cook on LOW for 2-3 hours *or* stove top: simmer on low for 30-60 min.

8 Can Chicken Taco Soup

8 Can Chicken Taco Soup - awesome for the stovetop OR slow cooker

Chicken Taco Soup ready for the freezer - just 8 cans plus a pkt of taco seasoning - freezer friendly

recipe adapted from eatthisup.com

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!

Buffalo Cauliflower “Wings” – I looooooovvvve anything spicy and/or buffalo! Here’s a recipe for baked cauliflower, breaded and coated with wing sauce. They are pretty much wings. Without the wings HA!

buffalo cauliflower wings - baked not fried

WHAT YOU NEED:

  • 1 head cauliflower
  • 1 cup skim milk
  • 3/4 c. flour
  • 1 Tbs. garlic powder
  • 1 Tbs. butter
  • 1/2 c. Frank’s Buffalo Sauce
  • Ranch dressing, for dipping

WHAT YOU DO:

Preheat oven to 450F. Trim the cauliflower into bite-sized pieces and set aside. In a bowl mix together milk, flour, and garlic powder. Dip each piece of cauliflower into the batter and let the extra batter drip off. Place on a greased baking sheet. Spray the tops of the cauliflowers with cooking oil. Bake for 18-20 mins.

Melt the butter in a saucepan over low heat and add the buffalo sauce, then stir. Toss cooked cauliflower pieces with the sauce. Place back on cookie sheet and bake for 5-7 additional mins. Serve with a side of dressing.

 recipe adapted from self.com

Here’s a delicious recipe I adapted from inthekitchenwithkp.com: Cheesy Oven Baked Beef and Bean Burritos.

I love a spicy kick so I used jalapeno cheddar burrito wraps, but you can use whatever flour tortillas you like.

jalapeno wraps for cheesy oven baked beef and bean burritos

WHAT YOU NEED:

  • 1 lb ground beef
  • 1 onion, chopped
  • 1 packet taco seasoning
  • 15-oz can refried beans
  • 1/2 c. sour cream
  • 8 oz shredded cheese
  • 1 package flour tortillas
  • 1 small can red enchilada sauce (or homemade sauce)
  • Optional–ingredients for toppings, such as corn, salsa, tomatoes, black olives, jalapenos, additional shredded cheese, sour cream, etc.

WHAT YOU DO:

  • Preheat oven to 350F.
  • Prepare meat according to the directions on taco seasoning packet. Add onions, refried beans, and stir together.
  • Remove from heat, stir in sour cream and half of shredded cheese.
  • Spoon approximately ½ c. of mixture in center of flour tortillas, then roll up and place seam-side down in a 9×13 baking dish lined with foil and sprayed with Pam.
  • Repeat with tortillas until filling is gone
  • Pour enchilada sauce on top of filled tortillas, coating tortillas lightly then bake for 25-30 mins until filling is heated through and edges of tortillas are crisp.
  • Remove from oven, top with remaining cheese and return to oven for 5 more mins.
  • Remove from oven, allow to sit for 5-10 mins. Before serving, add your favorite toppings.

beef and bean burritos

beef and bean burritos topped with salsa, sour cream, and tomatoes

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!

 

Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas. Want to be super fancy and make your own tortillas? Here’s an awesome recipe!

Here is an easy salsa: Mango Salsa. You lika tha Mango? 😉

It has just a few fresh simple ingredients, yet still bursts with flavor. I paired it with tortilla chips, but you could also use it as a topping for a main course such as tacos, fish, or chicken.

fresh mango salsa

WHAT YOU NEED:

  • 2 mangos, chopped
  • 1 red onion, chopped
  • 1 bunch cilantro, stems removed and chopped
  • 1 lime

WHAT YOU DO:

In a bowl, combine mangos, onion, and cilantro. Squeeze the lime juice into the mixture & stir to combine. Chill for one hour to let flavors blend.

recipe adapted from livingwellspendingless.com

I was so excited to find an awesome sale on fresh mozzarella the other day. I love pairing it with fresh tomatoes, basil, and olive oil. Here’s what I came up with:

mozzarella & tomato salad drizzled with EVOO, add salt & peper and basil to taste

WHAT YOU DO

Combine the following, then chill in the fridge before serving:

  • 2 oz. fresh mozzarella cheese, cut into chunks
  • 5 cherry tomatoes, sliced
  • 1 tsp. extra virgin olive oil
  • basil, to taste (usually I use fresh basil, but this time I used dried sweet basil)
  • salt & pepper, to taste

Not only is this fresh, fairly healthy, and delicious, the entire serving is just 4 Weight Watchers Plus points!

ESTIMATED NUTRITION INFORMATION – Recipe makes 1 Serving

Calories: 185
Fat: 13 g
Carbohydrate: 2 g
Fiber: 0 g
Protein: 14 g

 

Fresh mozzarella, tomato, and basil crostini. Delicious healthy ingredients on top of thinly sliced toasted bread. Turn this recipe into a delicious crostini! Throw it on top of some bread toasted with garlic and olive oil.