Chicken and Bows

Chicken and Bows

1 package (16 ounces) bow tie
2 lbs boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10.75 ounces) Cream of Chicken soup
2 cups frozen peas*
1 1/2 cup milk
1 tsp garlic
1/4 tsp salt
1/4 tsp pepper
2/3 cup grated Parmesan Cheese

Cook pasta according to package directions.  Meanwhile, dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.

Stir in soup, peas, milk, garlic powder, salt and pepper.  Bring to a boil. Reduce heat; simmer uncovered 1-2 minutes or until heated through.  Stir in Parmesan cheese.  Drain pasta, add to chicken mixture and toss to coat. 

Cool.  Divide in half and place in  Freezer Ziploc bag.  Freeze for up to 3 months.

*We used 2 green beans, whole (we cut into 3rds).

This can also be a now and later.  Serve one portion now and freeze the rest for later.

Cheddar Beef Enchiladas

Cheddar Beef Enchiladas

1 lb ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can refried beans (16 oz)
2 cups (8 oz) shredded cheddar cheese, divided
10-12 flour tortillas, warmed
1 jar (16 oz) salsa
1 can cream of chicken soup, undiluted

1.  In a large skillet, cook beef over medium heat until no longer pink; drain.  stir in taco seasoning and water.  Bring to a boil.  Reduce heat; simmer uncovered, for 5 minutes.  Stir in rice.  Cook and stir until liquid is evaporated.

2.  Spread about 2 Tbsp of refried beans, 1/4 cup beet mixture and 1 Tbsp cheese down the center of each tortilla; roll up.  Place seam side down into two greased 13 x 9 baking dishes.

3.  Combine salsa and soup; pour down the center of enchiladas.  Sprinkle with remaining cheese.  Bake one casserole uncovered at 350 for 20-25 minutes.  Cover and freeze remaining casserole for up to 3 months.

4.  To use frozen casserole: thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 for 30 minutes.  Uncover and bake 5-10 minutes longer or until heated through.

Sausage Rice Casserole

Sausage Rice Casserole

 2 pkg (7.2 oz each) rice pilaf
2 lbs bulk pork sausage (I use turkey)
4 medium carrots, sliced
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
2 tsp onion powder
1/2 tsp garlic powder
1/4 teaspoon pepper

1.  Prepare rice mixes according to the package directions.  Meanwhile, in a large skillet, cook the sausage 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 and pepper.  Transfer into 1 greased baking dish and 1 heavy zip lock bag.  Bake casserole at 350 for 40-45 minutes or until vegetables are tender.

3.  Cover and freeze one casserole for up to 3 months.  To use: thaw in refrigerator.  Remove 30 minutes before baking.  Bake at 350 for 40-45 minutes.