Sausage Rice Casserole by Wendy

Ingredients:
2 packages (7.2 oz. each) rice pilaf
2 pounds turkey sausage
6 celery ribs, chopped
1 (12oz.) bag frozen carrots, sliced
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Assembly:
1.  Prepare rice mixes according to the package directions.  Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain.

2.  In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper.  Transfer to two greased 11-in x 7-in. baking dishes.

3.  Cover and freeze one casserole for up to 3 months.  Bake other casserole shown below:

Day of Cooking:  Cover and bake the second casserole at 350 degrees for 40-45 min. or until vegetables are tender.

To Use Frozen Casserole:  Thaw in refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Bake as directed. 

Yield:  2 casseroles (6-8 servings each).

Butterfly Walk Update/Etc..

Hi Friendz!

Sorry I've been so long in posting an update, but life has picked up speed with the end of the school year quickly approaching!  I just wanted to thank all of you who supported Jessica's Jackpots for the 2011 Butterfly Walk for Cancer Free Kids.  Our team had 114 walkers and surpassed our fundraising goal.  We had great weather and a wonderful time spent for a wonderful cause. 

Tonight, I'd like to ask you for prayer for Jessica.  She is in the hospital with pain in her back.  Her mom is at her side and is exhausted too.  I pray for strength and endurance for both of them and for a cure for Jessica.

On a freezer cooking related note:  I'm getting ready to cook up chicken that I bought on sale so I can freeze it.  If you don't already do that, I highly recommend it.  I have tips on how to do it in the tip section of this blog.  I'm also going to make a yummy freezer recipe for our June swap, using chicken and the new Santa Fe Philadelphia Cooking Creme.  Have you tried any of the cooking cremes in your freezer meals?

Meat Sauce for Spaghetti Noodles by Amy

Ingredients:

1 pound of ground beef, browned and drained

1 small sweet onion

2 jars of Prego sauce

Assembly:
1. Brown ground beef in skillet. Drain beef. Add onions and cook for 5 minutes. Add salt and pepper to taste.

2. Add both jars of sauce to beef and onion mix. Bring mixture to a boil, reduce heat and simmer for 30 minutes.

3. Cool completely and then poor mixture into freezer Ziploc bag. Freeze.

Serving day:

1. Thaw mixture completely.

2. Heat sauce. While sauce is heating, cook spaghetti needs - follow directions on the box.

3. Pour sauce over noodles.

4. Top with Parmesan cheese.

5. Serve with garlic bread.

Jackie’s Beefy Burritos

Ingredients:
1 lb ground beef, browned and drained
1 (10 oz.)can of enchilada sauce, divided
1 can refried beans
8-10 large flour or whole wheat tortillas
2 c. shredded cheddar cheese

Assembly:
Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef.
Spread 1 Tbsp of enchilada sauce on a tortilla.
Spread refried beans (1 med. Pampered chef scoop + 1 sm. Pampered chef scoop for 10 tortillas) and ground beef (1 med. Pampered chef scoop + 1 sm. Pampered chef scoop for 10 tortillas) down center of each tortilla.
Fold tortilla in thirds and place in a greased aluminum foil baking dish seam side down. (I had to use 2 aluminum pans to fit all 10 burritos.)
Cover burritos with remaining enchilada sauce (about 3 Tbsp.) and top with shredded cheese.
Cover with plastic wrap and aluminum foil.
Freeze.

Serving Day:Thaw completely. Uncover. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through.

Tangy Pineapple Chicken by Jen

Ingredients:
6 boneless skinless chicken breasts
2 cups Barbecue sauce
1 1/2 cup pineapple chunks, drained
1/2 cup brown sugar

Assembly:
Mix barbecue sauce and brown sugar together. Stir in pineapple chunks. Pour over chicken breasts. Place in 9x13 pan, cover and bake at 350 for 30-40 mins.

Freezer Friendz:
Thaw.  Pour bag of chicken with pineapple chunks in 9x13 pan.   Cover and bake at 350 for 30-40 mins.

Chicken Mostaccioli with Sun-Dried Tomato Pesto by Erica

Ingredients:
8 oz uncooked mostaccioli or penne pasta
2 cups frozen cut green beans
1/4 cup olive oil
1 pound skinless chicken breast, cut into 1 inch pieces
1 small onion
1 package of pesto sauce
1/2 tube of sun-dried tomato paste
1 cup of water
1 medium tomato, seeded, coarsely chopped

Assembly:
Cook chicken in dutch oven until able to pull apart with a fork.
Separate chicken.
Cook chopped onions until soft and clear.
Add pesto mix, sun-dried tomato paste, water and oil. Stir with whisk until boiling, reduce heat.
Add tomato, green beans and chicken. Stir.
Cool and place in gallon size Ziploc bag.  Lay flat in freezer.
Have uncooked pasta on hand.

Serving Day:
Thaw completely.
Cook pasta.
Reheat chicken mixture in a pan.
Combine chicken mixture with pasta or serve chicken over pasta.