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)
1. Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.
2. Meanwhile, prepare rice according to package directions. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve with lime wedges. Makes 4 servings.
From Better Homes and Gardens
Submitted by Shelli
1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
From Better Homes and Gardens
Submitted by Shelli
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
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
1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
2. Bake, covered, in a 350° degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
3. Make-ahead directions:Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350° oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.
From Better Homes and Gardens
Submitted by Shelli
Directions:
Season steak strips with onion and garlic powders to taste. Mix and set aside ginger, sugar and soy sauce
Blanch celery, onion and broccoli; set aside. If Chinese pea pods are frozen, thaw, but do not cook. Saute strips of steak, setting aside the slices as they finish browning on each side.
Combine soy sauce mixture with vegetables, almonds and steak slices, and heat - do not allow soy sauce to boil. Add water mixture. When hot, serve with cooked rice
Reminder: Do not use any salt in this recipe.
From CDKitchen
1. In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through. Makes 4 servings.
1. Stir peas into rice pouch. Heat in microwave according to package directions.
2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds. Makes 4 servings.
