Working Mom to Homemaker

Embracing The Change

Chicken-Bacon Bowtie Bake

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This is a great recipe to make ahead and freeze for later.

 

Actual Pinterest Link

 

Makes: 6 servings

Prep: 15 minutes

Broil: 17 minutes

Cook: 19 minutes

 

Ingredients

  • 1 large boneless, skinless chicken breast (12 ounces)
  • 4 slices turkey bacon
  • 1 pound  pound tomato and spinach farfalle (such as De Cecco)
  • 2 tablespoons  all-purpose flour
  • 2 cups  fat-free milk
  • 1 10 3/4ounce can 98% fat-free condensed cream of chicken soup
  • 1/2 teaspoon  garlic salt
  • 1 1/4 cups  shredded reduced-fat Mexican cheese blend

Directions

1. Heat broiler. Coat a 2-quart broiler-proof baking dish with nonstick cooking spray.

2. Place chicken breast on greased broiler pan and broil 4 inches from flame for 6 to 7 minutes per side until internal temperature registers 160 degrees F. Remove to plate and cut into 1/2-inch pieces. Keep warm.

3. In a large nonstick skillet over medium heat, cook bacon about 5 minutes until crisp. Chop and reserve.

4. Cook pasta following package directions, about 12 minutes. Drain.

5. Stir flour into milk and combine with soup and garlic salt in a medium-size saucepan. Simmer for 2 minutes untilthickened; stir in 3/4 cup of the cheese.

6. Return pasta to pot and stir in chicken and soup mixture.Spoon into prepared baking dish and top with bacon and remaining 1/2 cup cheese.

7. Broil 4 inches from flame for 2 to 3 minutes or until heated and lightly browned on top. Serve immediately.

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August 8, 2013 Posted by | FOOD PREP PROJECT, Main Dishes | Leave a comment

Spinach Lasagna Rolls

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This is a good recipe to make and freeze for later.  Just remember you have to cook it and let it cool before you freeze it.

 

Actual Pinterest Link

 

Servings: 8

Prep Time: 40 mins

 

INGREDIENTS:

1  10  ounce package frozen chopped spinach, cooked and well drained

2   cups low-fat cottage cheese

1/2  cup grated Parmesan cheese

1   beaten egg

1/8  teaspoon ground nutmeg

8   dried lasagna noodles, cooked and drained

Nonstick cooking spray

1   large onion, chopped

1   medium green sweet pepper, chopped

2   cups sliced fresh mushrooms

2   cloves garlic, minced

1  14 1/2 ounce can tomatoes, cut up

1  8  ounce can tomato sauce

2   teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

1/2  teaspoon sugar

1/4  teaspoon ground black pepper

DIRECTIONS:

1. Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
2. For filling, in medium bowl stir together the spinach, cottage cheese, Parmesan cheese, egg, and nutmeg. Spread about 1/3 cup of the filling on each noodle. Roll up, jelly-roll style, beginning at a short end. Place rolls, seam sides down, in prepared dish.
3. Cover with foil. Bake rolls in a 375 degree F. oven about 30 minutes or until heated through.
4. Meanwhile, for the sauce, coat an unheated 2-quart saucepan with nonstick cooking spray. Preheat over medium heat. Add onion, sweet pepper, mushrooms, and garlic. Cook until vegetables are tender. Stir in undrained tomatoes, tomato sauce, basil, sugar, and ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. Serve sauce over lasagna rolls. Makes 8 main-dish servings.
Make Ahead Tip

  • Assemble the lasagna rolls and prepare the sauce as above. Cover and refrigerate for up to 24 hours. To serve, bake the rolls in a 375 degree F. oven for 35 to 40 minutes and reheat the sauce.

August 8, 2013 Posted by | FOOD PREP PROJECT, Main Dishes | Leave a comment

Crock-Pot Pork Chops & Potatoes

For this Recipe I prepared each of the ingredients and dumped them into a Gallon sized Zip-lock bag. I’ll thaw it out the night before I want to cook it and dump all the ingredients into the crock-pot and cook as directed.

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4 boneless pork chops

6 red potatoes

1 onion

1 package Italian salad dressing mix(or homemade)

Salt and pepper to taste

 

 

1. Thickly slice the potatoes and onion then place in a mixing bowl and cover with salt and pepper to taste.

2. Place onions and potatoes in the bottom of your slow cooker.

3. Sprinkle the pork chops with the Italian salad dressing mix and put them on top of the veggies in the slow cooker.

4. Cover and cook on low for 7-9 hours.

December 3, 2012 Posted by | FOOD PREP PROJECT, Main Dishes | Leave a comment

Crock Pot Cheeseburger Soup

For this Recipe I prepared each of the ingredients and dumped them into a Gallon sized Zip-lock bag. But I held out the ingredients that need added near the end of the cooking time. I’ll thaw it out the night before I want to cook it and dump all the ingredients into the crock-pot and cook as directed.

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Yield:  6-8 servings

1 pound ground beef, browned

½ cup chopped onion

½ cup chopped pepper

1 can diced tomatoes (14.5 ounce)

1 teaspoon salt

1 teaspoon oregano

½ teaspoon pepper

3 cups beef broth

4 cups diced potatoes

¼ cup flour (I used white wheat)

1 cup milk

8 ounces cheddar cheese, shredded

1. Combine the beef, onion, pepper, spices, tomatoes, broth and potatoes in your crock (I used a 5 quart). Cover and cook on low for 8 hours.

2. About 30 minutes before it is time to eat, combine the flour and milk. Whisk until no lumps remain. Stir into soup. Add cheese and stir again. Cover and cook until soup is thickened…about 30 minutes.

December 3, 2012 Posted by | FOOD PREP PROJECT, Main Dishes | Leave a comment

Healthy Mama BBQ Chicken

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Actual Pinterest Link
3 medium unpeeled  sweet potatoes, cut into 1/2 inch pieces, about 2 cups
2 large green pepper, cut into strips or cubes, about  2 cups
1 large red pepper, cut into strips or cubes, about 1 cup
2 zucchini, chopped, about 2 cups
2 cups chopped onion
2 tablespoon quick cooking tapioca (or flour, or some other thickening agent)
2 pounds chicken thighs or drumsticks
2 15oz cans of tomato sauce
4 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoon ground yellow mustard
2 clove garlic, finely minced, about 2 tablespoons
1 teaspoon salt

1. Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freezer.

2. On the day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.

3. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with.  Every slow cooker is different, so just watch yours the first time you make it.

December 3, 2012 Posted by | FOOD PREP PROJECT, Main Dishes | Leave a comment

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