Gettin' Ready for Noah

This weekend, my mom and I spent several hours in the kitchen making meals to stick in the freezer in preparation for baby Noah's arrival... I know my desire to cook will be VERY low for a while! Between meals that will be provided by our families, by our Sunday School at church, and the meals we made this weekend, we should be good for about 6 weeks. WOW!

I didn't take a single picture while we were cooking (imagine that), but have quite a few recipes to share. Every recipe has been adapted to feed two people. If you are feeding a larger family, simply use one regular baking dish instead of two 8x8 dishes. Oh, and keep in mind, most of these are not necessarily the healthiest recipes in the world... I am 9 months pregnant and about to nurse a little guy... calories are OK right now! But, you can always use low-fat ingredients (soups, sour cream, cheese, etc) and turkey as a substitute if you are looking for a more low-cal version. I hope you enjoy!

Mini Meatloaf

INGREDIENTS
- Your favorite meatloaf recipe
- 1 Bottle of BBQ sauce
- 1 bag cheese, any type (we used Mont. Jack)

1. Preheat oven to 350.
2. Prepare meatloaf mixture per recipe instructions. Leave mixture in bowl.
3. Spray muffin tins (one recipe fills 12 muffin cups) with cooking spray.
4. Evenly divide mixture into 12 balls. Place into muffin tins.
5. Press mixture firmly into tin, and punch a thumb hole in the middle of the mixture.
6. Fill thumb hole with BBQ Sauce. Sprinkle top with cheese.
7. Bake at 350 until cooked through (~30 minutes).
8. Allow to cool, then place in freezer bag.

3 mini loaves = 1 serving ; yields 4 servings


Easy Chicken Pot Pie (recipe credit: Joyce Pierce)

INGREDIENTS
- 3 cans cream of potato soup
- 3 cans of Veg-Al (or something similar)
- ~1 lb chicken, cooked (you can boil or saute it)
- Milk (~1 soup can)
- 2 frozen pie shells
- 1 package pre-rolled pie dough (found by biscuit/cookie dough)
- Salt & Pepper to taste

1. Mix soups, veggies, and chicken in large bowl. Season w/salt and pepper to taste. Slowly add milk to create a smooth consistency.
2. Evenly fill pie shells with mixture.
3. Cover each pie with one sheet of pre-rolled dough. Trim if necessary, and pinch edges together to create a seal around the edges. Poke holes in the top layer of dough with fork.
4. Cover with saran wrap, then foil. Freeze.

TO BAKE:
1. Thaw overnight.
2. Remove saran and foil.
3. Beat one egg and brush the top layer of dough.
4. Bake at 350 until crust is golden brown.

Yields 2 pies; 1 pie serves 4


CHICKEN NOODLE CASSEROLE

INGREDIENTS:
- 1 bag egg noodles
- 1 large can chicken (can use fresh chicken, use ~ 2 breasts)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can milk
- 1 jar Cheez Whiz
- 1 can chopped green chilies
- Shredded Cheese (we used Mont. Jack)

1. Boil noodles, set aside.
2. Mix soups, milk, Cheez Whiz and chilies. Stir in chicken and noodles.
3. Divide evenly between two 8x8 pans. Top with shredded cheese.
4. Cover (saran and foil) and freeze.

TO BAKE:
1. Allow to thaw overnight.
2. Uncover. Bake at 350 for 30 minutes or until bubbly.

YIELDS: 2 8x8 pans; 1 pan = 2-4 servings


CHIPPED BEEF CHICKEN

INGREDIENTS:
- 4 chicken breasts
- 4-8 strips of bacon
- 16 oz sour cream
- 1 can of cream of mushroom soup
- 1 can of sliced mushrooms undrained
- 2 packages of Budding Dried Beef (can also use jarred), cut into small pieces

1. Spray bottom of 2 8x8 pans.
2. Wrap bacon around chicken breasts. Place two breasts in each pan.
3. Mix sour cream, soup, mushrooms and dried beef pieces.
4. Pour over chicken breasts.
5. Cover (saran and foil) and Freeze.

TO BAKE:
1. Let thaw overnight.
2. Uncover and bake at 350 for 1 1/2 hours. Serve over rice. (the sauce makes a nice little gravy!)

YIELDS: 2 8x8 pans; 1 pan= 2 servings

KING RANCH CHICKEN (adapted a little from my usual recipe)

INGREDIENTS:
- Meat from Rotisserie Chicken, cubed
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can Rotel
- 1 Tbsp butter
- 1/2 onion, chopped
- 1 green pepper, chopped
- 1 can chicken broth
- 12 Tortillas (either corn or flour), cut into small squares
- 1 package shredded cheese (we used Mont. Jack)

1. Saute onion and green pepper in butter.
2. Add soups, Rotel, chicken and chicken broth. Stir until thoroughly mixed. Remove from heat.
3. Spray two 8x8 pans.
4. Evenly divide tortilla squares between the two pans. Be sure the bottom of each pan is completely covered.
5. Pour soup/chicken mixture on top of tortillas.
6. Top with shredded cheese.
7. Cover (saran and foil) and freeze.

TO BAKE:
1. Allow to thaw overnight.
2. Uncover and bake at 350 for 30min, or until cheese is bubbly.

YIELDS: 2 8x8 pans; 1 pan= 4 servings


RED BEANS and RICE

INGREDIENTS:
- 1 pound red kidney beans
- 1 large onion, chopped
- 1 bell pepper, chopped
- Minced garlic (we used 2-3 cloves)
- 1 - 1 1/2 lb sausage, sliced into small rounds
- 1 or 2 bay leaves
- Tabsco, as desired
- A few dashes Worcestershire sauce
- Red pepper and black pepper to taste
- Salt to taste

1. Boil beans in water for 15min, then remove from heat. Allow to soak for ~1 hour. (Or you can simply allow beans to soak in water overnight) Drain.
2. Brown sausage. Drain and set aside.
3. Saute onions and green pepper in ~1 Tbsp vegetable oil until onions are translucent. Add garlic and saute for an additional 2-3 minutes.
4. In large pot, combine onion mixture, beans, and sausage. Add just enough water/chicken broth to cover. Add bay leaf and seasonings.
5. Bring to a boil, then reduce to a simmer. Add water as necessary. Cook for 2-3 hours until beans are soft and tender and the mixture is nice and creamy.
6. Allow to cool.
7. Freeze in plastic containers (I divided mine into two large containers).

TO HEAT:
1. Allow to thaw overnight, or quick defrost in microwave.
2. Bring to a simmer over low heat.
3. Serve over white rice.

YIELDS: 8 Servings (I counted each container as two meals... this is a HEARTY MEAL!!!)


I think that is it.... I have a feeling I cooked one more recipe, but I can not remember what it is right now... :-)

Enjoy!