Spicy Chicken Soup by Amy

Ingedients:
1 - 16 oz. jar mild chunky salsa
2 cans of diced tomatoes
2 cans of chicken broth
2 cans of black beans - drained
1/2 t salt
1 t ground black pepper
1 t garlic powder
2 T dried parsley
1 T onion powder
1 T chili powder
1 onion - chopped
3 cloves garlic - chopped
6 skinless, boneless chicken breasts
1 - 15 oz bag frozen corn

Assembly Day:
Put all ingredients in ziploc bag EXCEPT for the chickent broth and the corn. Freeze.

Serving Day:
Put  FROZEN ziploc bag ingredients in crock pot and cook for 8 hours.  When the contents are thawing in the crock pot, stir in the chicken broth.  During the last 30 minutes of cooking time, add the corn.  Serve with cheese, tortilla strips and sour cream.

Beefy French Onion Pasta by Beth

Ingredients:
10-12 oz. pasta of choice
1 lb. ground beef, cooked and drained
1 medium onion, chopped
1 T. minced garlic
1 T. olive oil
1/4 c. flour
14 oz. can (or 2 c.) beef broth
1 packet of Lipton's Onion Soup mix
1/3 c. marsala cooking wine
2 T. light cream
1 1/2 c. shredded mozzarella cheese
Assembly:
Cook pasta for 3 min. less than directions on box; drain.  In large skillet, heat olive oil. Add the onions and garlic until soft and caramelized.  Add the flour.  Whisk in broth, wine, and soup mix packet.  Bring to boil over med high heat, stirring constantly.  Boil for 2 min.  Remove from heat and add cream.  Combine pasta, beef, and sauce.  Pour into 9x13 pan.  Cool slightly, cover, and freeze.
Day of Serving:
Thaw completely.  Bake, covered, at 375 for one hour (or hot in the center).  Remove cover; top with cheese.  Bake, uncovered, an additional 5-10 min. (or until cheese is melted).  Then, broil for a couple minutes to make cheese slightly crispy.

Parmesan Meatloaf by Jackie

*adapted from http://freezersupperswappers.com/?s=parmesan+meatloaf

Ingredients:

2 large eggs

1 Tbsp. minced garlic
1 tsp. salt
1 tsp. ground black pepper
3 tsp.  dried basil
2/3 cup grated Parmesan cheese
1/2 cup onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs. lean ground beef (I used 90% lean.)
1 cup shredded mozzarella
2-2/3 cup marinara sauce, separated (I used Classico Tomato and Basil.)

Assembly:

In a large bowl, stir eggs, garlic, salt, and pepper until blended. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko.  Add beef and mix well with hands.  Form 1 in thick loaf and place in an aluminum 9x13” baking pan.   Lay a sheet of Reynolds Non-stick aluminum foil over meat.  Pour remaining 2 cups marinara into quart size Ziploc freezer bag.   Place  shredded mozzarella into Ziploc quart size freezer bag.  Place both bags gently on top of wrapped meat.  Cover pan with lid or double wrap it with foil. 

Serve Day Directions:

Thaw completely.   
 

***FRIENDZ: REMOVE LID AND TAKE OUT PLASTIC BAGS AND FOIL BEFORE BAKING!!!! 

Preheat oven to 375.  Spread 1/2 cup sauce thinly over the top.  Bake meatloaf until cooked through and meat thermometer registers 160F, 30 to 45 minutes.  

 

Cut the meatloaf into eight squares and separate the squares slightly.  On each square, spread 2 generous tablespoons sauce, leaving a border of meat visible.  Sprinkle 1 Tbsp. of mozzarella cheese in center of sauce.  Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.

Chicken Cordon Bleu Bake by Beth

Ingredients:
8 oz. pasta of choice
1 can cream of chicken soup
¾ c. milk
2 T. Dijon mustard
3 c. cooked chicken, cubed
6 slices deli ham, julienned (I used ¾ c. chopped ham)
Salt and pepper to taste
2 T. butter, melted
1 c. Panko breadcrumbs
1 ½ c. Swiss cheese, shredded

 Assembly:

Cook pasta in boiling water for 3 min less than directions on box.  Drain and set aside.  In a large bowl, combine soup, milk and mustard until blended.  Add chicken, ham, pasta, salt, and pepper.  Spread pasta mixture into greased 9 x 13 pan.  Top with Swiss cheese.  In a small bowl, combine butter and Panko then sprinkle on top of cheese.  Cover and freeze.

 Day of Serving:

Thaw casserole completely in the fridge.  Bake covered, at 350 for 40-45 min, or until hot and bubbly.  Uncover and broil for 3-4 min, or until the top is golden brown.

Taco Pasta Toss by Jen

*adapted from www.kraftfoods.com
Servings: 4
This recipe serves 4 so I made it 1 1/2 times for our group. 

 

Ingredients:
1/2 lb. spaghetti, uncooked

1 lb. lean ground beef
1 small onion, chopped
1 pkg. (1-1/4 oz.) taco seasoning mix
1 cup water

1 cup frozen corn

1/2 cup Thick 'N Chunky Salsa
1 cup shredded Mexican cheese

Assembly:Cook spaghetti as directed on package, omitting salt.

Meanwhile, brown meat with onions in large skillet. Stir in taco seasoning mix, water, corn and salsa. Bring to boil; cover. Simmer on medium-low heat 3 min. or until heated through, stirring occasionally. Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with remaining ingredients.

Optional: Top with shredded lettuce and sour cream

Serving Day:
Thaw completely.  Cook spaghetti as directed on package, omitting salt.  Place meat mixture in a large skillet until heated through, stirring occasionally.  Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with remaining ingredients.  Optional: Top with shredded lettuce and sour cream

No More Perfect Moms

Bear with me, as I share something other than a recipe today. 

               Don't worry, recipes are coming this weekend!                     

 

Have you ever read a book that you just wanted to share with everyone you knew? 

This is that book for me. 

http://www.amazon.com/No-More-Perfect-Moms-Learn/dp/0802406378

 

Have you ever had any of these thoughts:  

 

Why do all of the moms I know have it all together,

while I struggle to make it through a day with my kids?  

My house is clean...but it will be a mess in 30 minutes.  

God must be so disappointed in me...I didn't read my bible this week.

I love my husband...so why does marriage take so much work? 

All I want to do is be a good mom...so why do I feel so bad at it? 

If you've thought any of these types of thoughts, then this is a book for you too!  

  

In January, I was invited to be a part of the book launch team for No More Perfect Moms by Jill Savage. I was excited to do it, because I have struggled with perfectionism for many years and very badly want to break the cycle. I struggle constantly with feeling that I don't measure up, whether it be as a parent, as a wife, as a daughter, or as a daughter of Christ. This book helped me not only to remember that my value in God's eyes is all that matters, but it also gave me practical action steps in each chapter to work on overcoming my desire to be perfect in every aspect of my life.  The author even talks about freezer cooking as a means to help deal with perfectionism in homemaking! 

No More Perfect Moms is an awesome book that talks about every aspect of mothering and of being a woman in general with pure honesty. Jill Savage shares moments from her own life that remind us that most women struggles with the same things that I do. Some are just more willing to let it be known.

If you love a great bargain AND would love to break free of perfectionism, I would encourage you to order the book this week. Keep reading to find out how to get the book plus $100 in free resources for the price of the book.

                                                                                             

If you purchase Jill Savage’s new book,  No More Perfect Moms,  anytime between February 3-9 (online or at a store…and yes, electronic versions such as Kindle and Nook count too!) Send a copy of your receipt to NoMorePerfectMoms@moody.edu. Scan it, take a picture of it - just be sure to send it to the email! You'll be given access to well over $100 worth of resources that will help you on your mothering journey - absolutely free!

What will you receive?

6 Sixty Minute Audio Workshops (MP3 format) from Hearts at Home
• Desperate for Wisdom - Dr. Juli Slattery
• How to Fight for Your Marriage - Dr. Juli Slattery
• It is Well with Your Soul - Jennifer Rothschild
• Multiple Intelligences - Dr. Kathy Koch
• Ten Stress Strategies Every Mom Needs - Jill Savage
• The God Who Sees You - Tammy Maltby

4 Printables from Hearts at Home
• 10 Stress Strategies Every Mom Needs
• “Love Is”—I Corinthians 13 for Parents
• Mom Rules
• How to Fight Fair In Marriage

3 Free E-book’s (including PDF, Kindle, iPad, and Nook editions!) from Moody Publishers
• Live Free by Kendra Smiley
• Growing Grateful Kids by Susie Larsen (I LOVE THIS BOOK TOO!!!)
• Real Moms Real Jesus by Jill Savage

1 Contest Entry
You will be entered in a drawing to win hotel accommodations and two Hearts at Home Mom Conference registrations for you and a friend at a conference of your choice! (If unable to attend a conference, a Hearts at Home Conference To-Go will be substituted for the winner and a friend.)

This offer is available for this week only (Feb 3-9)!

Grab a copy of No More Perfect Moms, scan your receipt, email it, and start enjoying your new book PLUS all of the extra bonuses you’ll receive! It’s “mom university” delivered right to your computer! 

Baked Bean Casserole by Beth

Ingredients:
1 lb. ground beef
1 small onion, chopped
28 oz. and 15 oz. cans baked beans in brown sugar
BBQ sauce
Ketchup
Mustard
Grands refrigerated biscuits
1 c. cheddar cheese

Assembly:
In large skillet, brown beef and onion; drain.  Return beef to skillet (off of heat), add beans and condiments to taste.  Pour into gallon freezer bag.  Freeze flat.

Serving Day:
Thaw completely.  Pour into 9x13 pan; stir.  Bake at 375 for 35 min.  Remove from oven and place biscuits on top of beans; sprinkle with cheese.  Return to oven for 15-20 min. or until biscuits are golden.  (If you put the biscuits on cold beans, the bottom of the biscuits will be doughy while the tops get overdone).

Sausage Minestrone by Jackie

*adapted from Erica Drake's earlier recipe

Ingredients:
1 lb Bob Evans Italian Sausage Roll
1/2 cup onion
2 (15.5 oz) cans cannelloni beans
1 (32 oz) box beef broth
2 3/4 cups water
11/2 cup fresh carrots, sliced
1 cup fresh celery, sliced
1 cup small, uncooked pasta (I used Datini.)
Parmesan cheese (optional)

Assembly:
Cook onion and sausage in a large soup pot until sausage is done.   Add all remaining ingredients, EXCEPT for the pasta.  Mix and bring to a boil.  Simmer on low heat for at least an hour to bring out the flavor.  Cool soup completely.  Pour soup into a gallon size Ziploc freezer bag.  You may find that you have a little that won't fit.  If this happens, either put the rest in a quart size bag or keep it in the fridge for lunch. :) Place pasta in a Ziploc snack bag and place in pantry until serving day.

Serving Day:
Thaw soup.  Cook pasta.  Add noodles.  Warm on stove top or in microwave.

Optional - Sprinkle with Parmesan cheese.

*Serving suggestion:  Serve with salad and Italian bread.

Baked Ziti with Chicken in Queso Sauce by Jen

*Repeat from Missy - April 2010

Ingredients:

2 Cups Shredded Chicken (cooked)
2 Cans Cream of Chicken Soup
1 Can Mild RO*TEL
2 inches Velveeta "cheese"
2 Cups Shredded Cheese
1 Box Ziti Noodles (cooked as directed on box)

Assembly: Cook chicken and shred. Cook Ziti as directed on the box and drain. Melt the Velveeta cheese in the microwave. Mix cans of soup, RO*TEL, and melted Velveeta cheese together. Stir all ingredients together and pour into 9x13 dish. Bake at 350 for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese. ENJOY!!

Freezing Instructions: Mix shredded chicken, soup, RO*TEL, and melted Velveeta and place wet ingredients into a freezer safe container or bag. Place into freezer. On baking day, thaw completely. Cook Ziti as directed on the box and drain. Stir together ziti with thawed ingredients and place in oven safe dish. Bake at 350 for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese.

Chicken Parmesan with Noodles

Ingredients: 

4 - 6 boneless skinless chicken breasts

1/3 cup olive oil

1 clove of garlic (crushed)

3/4 cup bread crumbs (fine - can be Italian)

1/2-3/4 cup Parmesan cheese

2 Tbsp. of minced parsley

1/4 tsp. ground thyme

1/8 tsp. pepper

1 jar of 3 Cheese Prego sauce

1/2 cup of Parmesan cheese

Assembly:

1. Mix olive oil and garlic in shallow dish. Mix other dry ingredients in similar bowl for coating. Dip chicken in oil, then in mix. Place in 9x13 baking dish.  Cover and freeze.

Serving Day:

1. Thaw completely. Remove foil and plastic wrap. Bake - 400 degrees for 20 minutes. Turn meat and continue baking for 20 minutes more.

2. While chicken is baking, heat sauce in pan. Pour sauce and sprinkle 1/2 cup of Parmesan cheese over chicken the last 5 minutes of baking.

3. Serve over spaghetti noodles.

Tuscan Style Chicken by Jackie

*adapted from original recipe by Once A Month Mom http://onceamonthmom.com/hellmanns-tuscan-glazed-chicken/

Ingredients:

1/3 cup Hellmann’s Real Mayonnaise

3 Tbsp. diced roasted red peppers

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. dried parsley

pinch crushed red pepper flakes

6 boneless, skinless chicken breast halves

Assembly:
Trim all fat from chicken breasts.  Flatten chicken breasts to 1/4" thickness.  To do this, I lay a large piece of Glad Press 'n Seal on my counter.    Place 4 breasts on top.  Cover with another piece of Press 'n Seal.  Seal well around the edges.  Pound meat with a meat tenderizer.  (I'm sure you can tell - Mine is over 20 years old!)  Move chicken to a tray lined with waxed paper.  I ran out, so I had to use foil.  Foil works, is not ideal for later steps.

Mix remaining ingredients in a bowl. Spread evenly on top of all 6 chicken breasts. 

Place tray in the freezer and flash freeze the chicken.  This means, leave chicken in freezer until each piece is individually frozen.  Place chicken breasts in a gallon size Ziploc freezer bag.  Label and freeze.

 

Serving Day:

Take out the number of chicken breasts that you would like to cook.  Place them in a baking dish.  If any of the topping is stuck to bag, try to add it to the top of the chicken breasts.  Thaw completely.  Bake at 425 for 20-25 minutes or until cooked through. 

 

Layered Enchilada Bake by Jen

Recipe from: www.kraftfoods.com
Servings: 8

1 lb. lean ground beef

1 large onion, chopped

2 cups Thick 'N Chunky Salsa

1 can (15 oz.) black beans, rinsed

1/4 cup Italian Dressing

2 Tbsp. Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup Sour Cream

1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

Assembly:
Heat oven to 400ºF.  Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.  Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.  Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving. 
   

Bake from Frozen:

Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with additional foil. Freeze up to 3 months. When ready to serve, bake casserole, covered, in 400ºF oven 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

 

Serving Day:

Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving. OR follow bake from frozen directions.

Smoked Sausage Skillet Supper by Beth

Ingredients:
16 oz. smoked sausage (I used turkey), sliced into coins
1/2 c. onion, chopped
1/4 c. plus 2 T. butter
2 cans green beans (16 oz each), drained
3 c. diced, cooked potatoes
1/4 c. plus 2 T. flour
1 1/4 tsp. salt
3 c. milk
Assembly:
Saute sausage and onion in butter in large skillet until onion is tender and sausage is golden around edges.  Remove from heat.  While cooling sausage slightly, layer green beans and potatoes in gallon size Ziploc bag.  With slotted spoon, remove sausage from pan and add to bag.  In same skillet (with remaining butter), stir in flour and salt until smooth.  Gradually add milk and cook over low heat, stirring constantly with whisk.  Bring to boil and boil for 2 min.  Remove from heat and cool slightly.  Pour sauce over contents of freezer bag.  Allow to cool completely before sealing bag.  Lay flat to freeze.
Day of serving:
Thaw completely.  Transfer to large skillet (or stockpot) and heat until heated through.  You may need to add a little milk if mixture becomes too thick.

Beef Fajitas by Amy

Ingredients: 
1.5 pounds of tip sirloin sliced into strips 
1 bell pepper sliced into strips 
1 onion sliced into strips 
1 packet of fajita seasoning 
1 cup of water. 
1 pack of tortillas 
1 bag of cheese 

Assembly: Mix the fajita seasoning and 1 cup of water in a bowl.  Combine this mix and the beef strips in a gallon Ziploc bag.  Put the vegetables in a quart-size Ziploc bag.  Freeze these bags.

Serving Day: Thaw both bags.  Put 1-2 tablespoon of oil in a large skillet. Preheat skillet. Put beef mixture in the hot skillet.  Cook until brown.  Remove beef.  Put 1 tablespoon of oil in the skillet.  Put the vegetables in the hot skillet.  Cook until tender.  Add the beef.  Cook for a little longer.  Scoop into tortillas, add cheese if desired.

Veggie Calzones by Wendy

Ingredients:
1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 oz) tomato paste
1 cup (4 oz.) shredded Monterrey Jack cheese
1 cup (4 oz.) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 lb. each) frozen bread dough, thawed
1 egg
1 tablespoon water

Assembly:
1. In a large skillet, saute the mushrooms, onion and green pepper in oil until tender.  Add tomatoes; cook and stir for 3 minutes.  Stir in tomato paste; set aside.  Combine cheeses and set aside.
2. On a lightly floured surface, divide dough into eight pieces.  Toll each piece into a 7 in. circle.  Spoon a scant 1/2 cup vegetable mixture and 1/4 cup cheese mixture over one side of each circle.  Brush edges of dough with water; fold dough over filling and press edges with a fork to seal.  Place calzones 3 in. apart on greased baking sheets.  Cover and let rise in a warm place for 20 minutes.
3.  Whisk egg and water; brush over calzones.  Bake at 375 degrees for 15 minutes.  Remove desired number of calzones from baking sheet and cool.  Bake the remaining calzones 18-22 minutes longer or until golden brown.  Serve immediately.  Place cooled calzones in freezer bags.  May be frozen for up to 3 months.

To serve frozen calzones: 
Place 2 inch apart on a greased baking sheet.  Bake at 350 degrees for 30-35 minutes or until golden brown. 

Yield:  8 servings

Chicken Penne Al Fresco by Wendy

Ingredients:
4 garlic cloves, peeled or pressed
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta, (any tube shaped pasta requiring 9-11 min. cook time may be be substituted.)
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay (3/4 cup chicken broth may be substituted.)
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups lightly packed fresh basil leaves
1 oz. Parmesan Cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts

Assembly:
1.  Spray Covered Microwave Dish with olive oil, then add garlic and tomatoes.  Cover; microwave on high 4-5 minutes.  Crush tomatoes and put in gallon size Ziploc bag with broth, wine, chicken, salt and black pepper.
2.  Put pasta in a quart size Ziploc bag. Coarsely chop basil and put in sandwich Ziploc bag with grated Parmesan Cheese.  I then put all 3 bags in another gallon size Ziploc bag.  Freeze.

Serving Day:
Thaw completely.  Two options to cook, microwave OR stove top:
Microwave:  Put broth mixture in covered dish with pasta.  Heat in microwave 16-18 minutes or until pasta is tender, stirring after 10 minutes.  Remove baking dish and add Parmesan cheese and basil mixture to dish.  Mix and serve. 
Stove top:  Put broth mixture in pot and heat till boiling.  Add pasta, cook until pasta is tender.  Add Parmesan cheese and basil mixture to pan and serve.

Lil' Cheddar Meat Loaves by Wendy

(This is a re-do of Jen's Lil Cheddar Meat Loaves)
Ingredients:
2 eggs
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup saltines, crushed
1/2 cup chopped onion
1/2 teaspoon salt
1.5 pounds ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoons prepared mustard

Assembly:
In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; Pour into sandwich size Ziploc bag.

Serving Day:
Bake, uncovered, at 350° for 45 minutes or until no pink remains and a meat thermometer reads 160°.

Acorn Squash Soup by Jen

Recipe from: Taste of Home 2002 Quick Cooking Annual Recipes

Prep/Total Time: 30 min.

Yield: 6 Servings (I doubled this recipe to serve 6 adults)      

        

Ingredients:

• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon Dill Weed
• 1/4 teaspoon curry powder
• Dash cayenne pepper
• 2 cups chicken broth
• 1 can (12 ounces) evaporated milk
• 3 cups mashed cooked acorn squash
• Salt and pepper to taste
• 5 bacon strips, cooked and crumbled

Assembly: 

• In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
• In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon. Yield: 6 servings.

Serving Day:

Thaw, Heat through, garnish with bacon and serve.

Chicken Crescent Squares by Beth

I doubled this recipe for our group.

Ingredients:
3 oz. cream cheese, softened
3 T. butter, divided into 2T. & 1T., then melted
2 c. chicken, cooked and cubed
1/4 t. salt
1/8 t. pepper
2 T. milk
1 T. onion, chopped (I used dried, minced onion)
8 oz. refrigerated crescent rolls (Recipe Creations works best)
1/2 c. seasoned croutons, crushed

Assembly:
Blend cream cheese and 2 T. butter until smooth.  Add next 5 ingredients and mix well.  With pizza cutter, cut dough into 4 rectangles. (If using perforated dough, divide into 4 rectangles and firmly press perforations to seal).  Spoon 1/2 c. chicken mixture onto center of each rectangle.  Pull four corners of dough to top center of meat mixture and twist slightly.  Pinch edges together to seal.  Brush top with remaining 1 T. melted butter.  Sprinkle with crouton crumbs.  Bake at 350 for 15-18 min. or just to the point before they get browned.  Cool completely.  Freeze on cookie sheet. Once frozen, transfer to freezer bag. (If not freezing, bake at 350 for 20-25 min).

Serving Day:
Preheat oven to 350.  Place frozen squares on cookie sheet and bake 35-40 min. until golden brown and filling is sizzling.

Hearty Macaroni Bake by Jackie

adapted from http://www.tasteofhome.com/Recipes/Hearty-Macaroni-Casserole

Ingredients:1 pkg. (7 1/4 oz.) macaroni and cheese dinner mix + butter & milk as pkg. calls for
1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 can (14 1/2 oz) Italian diced tomatoes, undrained
1 c. (4 oz.) shredded cheddar cheese
1 cup French Fried Onions

Assembly:
Prepare macaroni and cheese according to package directions. Meanwhile, in large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add to prepared macaroni. Stir in tomatoes.

Spoon half of the mixture into greased 9x13 baking dish. Sprinkle with cheddar cheese. Top with remaining macaroni mixture. Cover and freeze for up to 3 months. Place French's Fried Onions into a pint size freezer Ziploc bag. Freeze.

 

Serving Day:

Thaw completely in the refrigerator. Remove from the refrigerator 30 minutes prior to baking. Bake covered at 350 for 30 minutes. Uncover & sprinkle French's Fried Onions (or 1 cup of cheddar cheese) on top. Bake 10 more minutes, or until heated through.