Easy Spinach Pesto Lasagna

Ingredients
Lasagna noodles, prepared
Jar spaghetti sauce
7 oz prepared pesto
2 10 oz boxes frozen spinach
3 c ricotta cheese
1 egg
1 c Parmesan cheese

Directions:

Combine cheeses and egg in one bowl; set aside.  Combine pesto and spinach in a separate bowl. 
Spread 1 cup tomato sauce on bottom of baking dish.  Layer noodles, ricotta mix, spinach mix, sauce; repeat a few times. Cover with foil and bake at 350 for 35 minutes. Uncover, sprinkle with grated fontina. Bake another 15 minutes. Let rest 10 minutes.

Submitted by @mommytown via Twitter

Freezer Chocolate Chip Cookies

Ingredients

¾ cups flour
¾ whole wheat flour
1 tsp baking soda
½ cup butter/ margarine
½ cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz package semisweet chocolate pieces

Directions:

Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir in oats and chocolate. Combine well, and roll into one inch balls. This will make approx 72 cookies. Place on wax paper lined cookie sheets. Flash freeze then transfer into a freezer bag.

To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.

From Mom's Budget (www.momsbudget.com)
Submitted by Shelli

Freezer Ham Omelette

Ingredients:

6 eggs
salt and pepper
4 oz cooked ham, diced
1 tbsp chopped fresh herbs
1 tbsp olive oil

Directions:

Blend the eggs with salt and pepper, then add the ham and herbs. In fry pan, preheat oil then add egg mixture. Cook gently for 2-3 minutes, then broil for one minute.

Butter a piece of foil, then slide omelette on. Allow to cool, then wrap and freeze.

To serve, remove from freezer, place in buttered ovenproof dish, cover lightly with foil and reheat in a preheated 350 degree oven for 25-30 minutes.

Submitted by Shelli
From Mom's Budget (www.momsbudget.com)

Tex Mex Rice Casserole

Ingredients:

5 cups rice, cooked
2 cups plain yogurt
1 cup cottage cheese
1 cup cheddar cheese, grated
2 4-oz cans green chillies, chopped or diced
1 onion, chopped

Directions:

Spray skillet with no-stick cooking spray and saute onion for five minutes. Add remaining ingredients. Transfer to 2-qt casserole and freeze.

On cooking day: Remove from freezer for defrosting. Preheat oven to 350F and bake 30-40 minutes or until cooked throughout.

Submitted by Shelli

From Mom's Budget (www.momsbudget.com)

Tex Mex Corn Chowder

Ingredients:

4 cups chicken broth (vegetable broth for vegetarian)
2 cups sweet potatoes, peeled and diced
1 onion, chopped
1 tsp garlic, minced
1 green pepper, chopped
1 red pepper, chopped
1/2 cup celery, chopped
1 1-lb bag frozen corn
1/4 cup all purpose flour
1 1/2 tsp ground cumin
1 cup half and half
Cheese (for serving day)

Directions:

Spray a large soup pot with non-stick cooking spray. Saute onion, peppers, garlic and celery on medium heat until cooked and onion is translucent. Add flour, stirring constantly for one minute to avoid burning. Add chicken broth slowly, stirring well. Add potato, corn, and cumin, then bring chowder to a boil. Reduce heat and simmer uncovered for twenty minutes or until sweet potatoes are tender. Add half and half. Serve now or allow to cool and freeze in freezer containers.

On cooking day: Remove from freezer for desfrosting. Transfer to soup pot and reheat over low heat. Top with cheddar cheese if desired.

Submitted by Shelli
From Mom's Budget (www.momsbudget.com)

Chicken Divan

Ingredients:

4 pkgs frozen broccoli (cooked according to pkg instructions)
4 cups cooked chicken, sliced
3/4 cup butter/margarine
3/4 cup flour
6 cups milk
1 cup cream
2 cups grated Parmesan
3 tbsp mustard
4 tbsp minced onion
1 tsp Worcester sauce
salt & pepper (to taste)

Directions:

In one large or two smaller casseroles, place cooked broccoli and top with chicken. In a saucepan melt butter then gradually add flour. Once thickened, add milk, stirring until combined. Once smooth, add remaining ingredients, stirring until heated through and cheese is melted. Pour over chicken and broccoli, cool then freeze.

On cooking day:
Thaw overnight in the refrigerator, then bake in a preheated 400F oven for 45 minutes. Serve.

Submitted by Shelli

From Mom's Budget (www.momsbudget.com)

Spinach Soup

Ingredients:

1/2 cup margarine/butter
1 yellow onion, diced
1/2 cup flour
1 1/4 cups milk
2 1/2 cups chicken broth
1 lb fresh spinach, cooked OR 1 8-oz frozen spinach (thawed and drained)
1 tsp nutmeg
salt and pepper (to taste)

Directions:

In a skillet or saucepan melt butter/margarine and saute onion until softened. Remove from heat then stir in flour. Place back on heat and slowly add milk and stock, stirring constantly to keep consistency smooth. Add cooked spinach, nutmeg, salt and pepper. Bring spinach soup to a boil, stir, then simmer on low for 3-4 minutes. Cool and pour into serving size containers, freeze.

On cooking day:
Defrost and reheat in saucepan or in microwave.

Submitted by Shelli
From Mom's Budget (www.momsbudge.com)

Ham and Cheese Ziti

Ingredients:

2 16 oz packages ziti noodles
1 cup butter/margarine
4 cloves garlic, minced
1 cup flour
2 tsp salt
8 cups milk
2 tsp Dijon mustard
8 cups Colby cheese, shredded
16oz cooked ham (deli style), cut into thin strips
1 1/2 cups Parmesan cheese, grated

Directions:

This recipe makes 2 13x9 casseroles.

Cook and drain pasta according to instructions (you may need to do it in two batches if your larges pot isn't large enough.

In large saucepan or deep skillet, melt butter on low heat. Add garlic and saute for about 30-40 seconds, stirring the entire time. Next add flour and salt, using a whisk to ensure no lumps remain. Continue cooking over medium heat, stirring the entire time, until there are no lumps and the mixture begins to bubble.

Slowly add milk, stirring the whole time, while you bring it to a boil. Once boiling, allow to continue to boil for 1 minute, then add mustard and Colby cheese. Continue stirring until cheese is melted. Add ham and pasta, stirring well. Pour into 2 13x9 casserole dishes. Cool and freeze.

On cooking day:
Thaw overnight in refrigerator. Preheat oven to 350F. Place casserole dish (uncovered) into oven and bake 30-45 minutes or until heated through and bubbly. Serve.

Submitted by Shelli

From Mom's Budget (www.momsbudget.com)

Chile Rellanos Bake

Ingredients

1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
4 cups grated cheese
1/2 cup very thinly sliced green onions
5 eggs
1/2 cup fat-free or low-fat milk
1/2 tsp. ground cumin
1/2 tsp. chile powder

Directions

Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375F.

Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9" X 13" dish, but anything close to that size will work.) Use your thumb to split open each chile, scrape out any lingering seeds, and make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they're slightly v-shaped.)

Top chiles with half the grated cheese, then sprinkle on green onions. Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.) Serves 6.

From Kalyn's Kitchen
Submitted by Shelli

Baked Eggplant

Ingredients

2 eggplants, cut into 1" rounds
3 cups marinara sauce
24 large fresh basil leaves
1 1/4 cups fat-free mozzarella cheese

Directions

Preheat the broiler, place the eggplant in a single layer on a baking sheet and spray with nonstick cooking spray. Broil until well browned, about 4 minutes. Turn over, repeat other side. Remove from oven. Reduce heat to 375 degrees. Spread 1 cup of the sauce in an 11x14 baking dish. Add eggplant rounds overlapping slightly. Top with remaining sauce, basil leaves, then cheese. Bake until cheese begins to brown, about 20 minute Let stand 10 minutes before cutting.

Note: Freezes well

From RecipeZaar
Submitted by Shelli

Bean and Beef Enchilada Casserole

Ingredients

• 1/2 pound lean ground beef
• 1/2 cup chopped onion
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 15-ounce can pinto beans, drained and rinsed
• 1 4-ounce can diced green chili peppers
• 1 8-ounce carton dairy sour cream or light dairy sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• 8 6-inch corn tortillas
• 1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
• 1 cup shredded cheddar cheese (4 ounces)

Directions

1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

From Better Homes and Gardens

Submitted by Shelli

Monterey Tortilla Casseroles

Ingredients

• Nonstick spray coating
• 6 6-inch corn tortillas, each cut into 6 wedges
• 2 cups cubed cooked chicken
• 1 cup loose-pack frozen whole kernel corn
• 1 16-ounce jar salsa verde
• 3 tablespoons light dairy sour cream
• 3 tablespoons snipped fresh cilantro
• 1 tablespoon all-purpose flour
• 1 cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)
• Light dairy sour cream (optional)
• Snipped fresh cilantro (optional)
• Chopped tomato (optional)
• Jalapeno pepper, thinly sliced (optional)

Directions

1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.

2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.

3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.

4. To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

From Better Homes and Gardens
Submitted by Shelli

Chicken with Black Beans and Rice

Ingredients

• 1/4 cup all-purpose flour
• 1-1/2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 tablespoons cooking oil
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes with onion and green pepper, undrained
• 1 cup tomato juice
• 1 cup frozen whole kernel corn
• 2/3 cup long grain rice
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 cloves garlic, minced

Directions

1. In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.

2. In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 mintues, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.

3. Bake, covered, in a 375 degrees F oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks) and rice is tender. Makes 6 servings.

From Better Homes and Gardens

Submitted by Shelli

Speedy Lasagna Casserole

Ingredients

• 8 ounce dried miniature lasagna noodles, broken
• 12 ounce mild or hot bulk Italian sausage
• 2-1/2 cups desired red pasta sauce
• 1 egg, beaten
• 1 cup cream-style cottage cheese
• 2 tablespoons grated Parmesan or Romano cheese
• 3/4 cup shredded mozzarella cheese (3 oz.)

Directions

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a microwave-safe 2-quart square baking dish, crumble sausage. Cover with vented plastic wrap and microwave on 100 percent power (high) for 4 to 6 minutes or until sausage is brown, stirring once or twice. Drain fat.

3. Stir cooked pasta and pasta sauce into sausage in dish. Cover and microwave on high for 2 to 3 minutes or until heated through, stirring once.

4. In a medium bowl, stir together egg, cottage cheese, and Parmesan or Romano cheese. Spoon mixture over pasta mixture. Cover and microwave on high for 6 to 7 minutes more or until heated through. Sprinkle with mozzarella cheese. Cover and let stand for 5 minutes before serving. Makes 6 servings.

From Better Homes and Gardens
Submitted by Shelli

Pork and Green Chiles Casserole

Ingredients

• 1-1/2 pounds boneless pork
• 1 tablespoon cooking oil
• 1 15-ounce can black beans, rinsed and drained
• 1 14-1/2-ounce can diced tomatoes
• 1 10-3/4-ounce can condensed cream of chicken soup
• 2 4-1/2-ounce cans chopped green chili peppers
• 1 cup quick-cooking brown rice
• 1/4 cup water
• 2 to 3 tablespoons salsa
• 1/2 cup shredded cheddar cheese (2 ounces)

Directions

1. Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to the skillet.

2. Stir in black beans, tomatoes, condensed soup, chili peppers, brown rice, water, and salsa. Bring mixture to boiling. Carefully pour into a 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven for 30 minutes. Sprinkle with cheese; let stand for 10 minutes before serving. Makes 8 servings.

From Better Homes and Gardens

Submitted by Shelli

Smoky Chicken and Cheesy Potato Casserole

Ingredients

• Nonstick cooking spray
• 1 10-3/4-ounce can condensed cream of chicken with herbs soup
• 1 8-ounce carton dairy sour cream
• 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
• 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
• 3 cups chopped smoked or roasted chicken or turkey
• Crushed croutons (optional)

Directions

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.

2. Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

From Better Homes and Gardens

Submitted by Shelli

Rice and Red Lentil Stew with Cauliflower and Peas

Ingredients

1 T vegetable oil
2 large leeks, rinsed and sliced
1 1/2 t. ground coriander
1 1/2 t. ground cumin
1 1/2 t. dry mustard
1 t. turmeric
1/4 t. cayenne
3/4 cup long-grain rice
1 1/2 t. salt
1/2 cup red lentils
1/2 med. head cauliflower, cut into 1" florets
1/2 cup fresh or frozen peas
2 T butter

Directions

In medium stew pot, heat oil over medium heat. Add leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute.

Add rice, salt, and 4 1/4 cups water. Bring to a boil over high heat. Stir in lentils. Reduce heat to medium, cover, and cook until rice and lentils are just tender, about 20 minutes.

Add cauliflower, raise heat to high, and continue to cook, covered, stirring occasionally, for 5 minutes. Add peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add the butter, stirring until it melts. Serve hot in bowls. Serves 4-6.

From One-Pot Vegetarian Dishes
Submitted by Shelli

Broccoli Potato Soup with Greens

Ingredients

• 2 medium red potatoes, chopped
• 1 14-oz. can reduced-sodium chicken broth
• 3 cups small broccoli florets
• 2 cups milk
• 3 Tbsp. all-purpose flour
• 2 cups smoked Gouda cheese, shredded (8 oz.)
• 2 cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
• Additional Gouda cheese, shredded (optional)

Directions

1. In large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Mash slightly. Add broccoli and milk; bring just to simmering.

2. In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted. Season to taste with black pepper. Divide among shallow serving bowls. Top with greens and additonal cheese. Serves 4.

Nutrition Facts

• Calories 365,
• Total Fat (g) 18,
• Saturated Fat (g) 11,
• Monounsaturated Fat (g) 5,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 74,
• Sodium (mg) 782,
• Carbohydrate (g) 28,
• Total Sugar (g) 10,
• Fiber (g) 4,
• Protein (g) 23,
• Vitamin C (DV%) 125,
• Calcium (DV%) 59,
• Iron (DV%) 9,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Mini Meatloaves with Green Beans

Ingredients

• 1 egg, lightly beaten
• 1 cup purchased pasta sauce
• 1/2 cup fine dry bread crumbs
• 1/4 cup fresh basil leaves, coarsely chopped if large
• 1 lb. lean ground beef
• 1 cup shredded mozzarella cheese
• 1 12-oz. pkg. fresh green beans, trimmed
• 1 Tbsp. olive oil
• Crushed red pepper (optional)

Directions

1. Preheat oven to 450 degrees F. Bring a medium saucepan of salted water to boiling. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2x2-inch oval. Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.

2. Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper. Serve with meat loaves. Sprinkle all with remaining basil leaves. Serves 4.

Nutrition Facts

• Calories 496,
• Total Fat (g) 29,
• Saturated Fat (g) 12,
• Monounsaturated Fat (g) 13,
• Polyunsaturated Fat (g) 2,
• Cholesterol (mg) 145,
• Sodium (mg) 742,
• Carbohydrate (g) 25,
• Total Sugar (g) 8,
• Fiber (g) 5,
• Protein (g) 34,
• Vitamin C (DV%) 26,
• Calcium (DV%) 30,
• Iron (DV%) 27,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Kale, Lentil and Chicken Soup

Ingredients

Nonstick cooking spray
1 cup chopped onion
1 cup coarsely chopped carrots
2 cloves garlic, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
4 cups coarsely chopped fresh kale (about 8 ounces)
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 cups cubed cooked chicken (about 8 ounces)
1 medium tomato, seeded and chopped
1/2 cup dry red lentils*

Directions

Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Makes 6 servings.

*NOTE: If you wish to substitute brown or yellow lentils for the red lentils, you'll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2. Also, you can substitute tofu for chicken to make this vegetarian.

From Better Homes and Gardens

Submitted by Shelli