Turkey and Stuffing Bake (Jenny Stanger, www.freezerdinner.com)
(makes 3 casseroles, one to eat today and 2 to freeze)

3 pkgs (6 oz each) stuffing mix
10-11 cups turkey or chicken (cooked and cubed)
2 C (8 oz) shredded cheddar cheese
2 cans (10 ¾ oz) cream of celery soup
3 cans (10 ¾ oz) cream of chicken soup
1 can (10 ¾ oz) cream of mushroom soup
1 can (12 oz) evaporated milk
1 ½ C (6 oz) shredded Swiss cheese
salt and pepper to taste

Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. Combine the soups and milk in a separate bowl. Pour 1 cup soup mixture into each of three greased 9-by-13-inch foil baking pans. Top with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover with layers of plastic wrap or foil and freeze two casseroles for up to three months. Label the frozen dishes: 350 degrees for 1 hour 20 mins. Cover the remaining casserole with foil and bake at 350 degrees for 30-35 mins or until bubbly. Let stand 5-10 minutes before serving.

To serve: Bake, frozen and uncovered, at 350 degrees for 90 minutes or until bubbly. Or defrost overnight in the fridge and bake at 350 degrees for 35-40 minutes. Let stand 5-10 minutes before serving. (The fast way to do cooked turkey is to buy a 3-4 pound boneless turkey breast, bake it and then cube it.)

Coconut Chicken with dipping sauce

This is by far one of my family's favorite new dishes.

Coconut chicken
I usually cut up chicken breasts, but to save lots of time, use chicken tenders.
1 large egg
2 C plain cornflakes, coarsely crushed
1/2 C shredded coconut (sweetened or unsweetened)
1 pound chicken tenders (or cup up chicken breasts)
1/2 tsp salt
1/2 tsp pepper

Place raw egg on a plate and use fork to mix egg a bit. On another plate (or pie dish) have the crushed cornflakes and coconut mixture. Sprinkle raw chicken with salt and pepper, then dip in egg, and then coat in cornflake/coconut mixture making sure all is covered. Place in a foil lined baking dish and bake at 375 for 25 minutes (or until chicken is done depending on thickness). You can bake at 400 degrees, but you will need to be careful of burning and lessen baking time.

Pina colada dipping sauce
1/2 C sour cream
1/4 C coco real or coco lopez, cream of coconut (found at Fred Meyer in specialty drink section, by wine, near the margarita mixes)
1/4-1/2 C crushed pineapple, drained
1-2 Tbs sugar
cayenne pepper

Combine sour cream, coco real, pineapple. Add sugar to taste. For a little kick, add a small sprinkle of cayenne pepper...too much and well, it's very spicy and you may need to add more of each ingredient to get it to an enjoyable level. Trust me...I speak from experience.

Serve chicken with dipping sauce. It is seriously so delish!!

Ravioli Bake

I have not actually brought this meal to our taste of home get together...but it makes at least a monthly appearance on our table throughout the year (well maybe not summer).
This recipe is so easy and SO delish! Our kids LOVE it!

Ravioli
1 jar, 16 oz, spaghetti sauce
1 can diced tomatoes, undrained (I use Italian seasoning blend)
1 can beef broth
1/4 C zesty italian dressing
1 package, 20 oz, Buitoni cheese filled ravioli (found in refrigerated section by specialty cheese)
1 C shredded mozzarella cheese

Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes with liquid, broth and dressing in a 13X9 baking dish. **I mash the tomatoes with a potato masher, as my family doesn't like the large chunks of tomatoes**
Add ravioli and mix lightly, making sure all ravioli is somewhat covered in sauce. Cover with foil and bake for 50 minutes.
Remove foil and sprinkle with cheese. Let stand until melted.

I serve this with fresh steamed broccoli and bread of some sort.

Hot Chicken Salad

2 cups diced cooked chicken
2 cans cream of chicken soup
2 Tbsp minced onions
2 cups cooked rice
1 tsp salt
1 ½ cups mayonnaise
1 cup slivered almonds
6 boiled eggs, chopped
2 cups diced celery
6 tsp lemon juice
Rice Krispies, crushed


Mix all ingredients and place in buttered 13x9 pan. Top with crushed Rice Krispies. Can refrigerate at this stage and wait until just before serving to bake at 375 degrees for 30 minutes

Sausage and Chicken Jambalaya

4 tbsp. extra virgin olive oil
2 pounds meaty chicken pieces
2 pounds sausage (The spicier the better)
6 cups onions
4 cups celery
2 cups peppers (green, yellow and red)
1 tsp. oregano
1 tsp. basil
1 tsp. white pepper
1 tbsp. crushed red pepper
2 tbsp. cayenne pepper
4 jalapeños (diced fine)
2 tbsp. minced garlic
4 tbsp. salt
2 tbsp. black pepper
14 ½ oz. can tomato puree
5 ¼ cups chicken stock
3 cups Louisiana basmati rice


In a large pot (or Dutch oven), brown the chicken and set to the side. Add 4 cups of the onion, 3 cups of celery and 1 ½ cups of peppers and sauté until soft and brown, about 12-15 minutes. Add the chicken, and herbs and spices and cook for about 4-5 minutes. Add the rest of the chopped veggies and cook another 5 minutes. Add the sliced sausage and tomato puree, let cook for 4 minutes. Add the chicken stock and bring to a boil. Add the rice, bring to a boil, reduce heat to LOW and simmer for about 25-30 minutes until rice is cooked. (NOTE: If you want to add shrimp to this, just cut back on the sausage)

Pizza Cookies

1 lb ground beef

1 15oz can pizza or spaghetti sauce

2 cups bisquick

1 8oz pkg. Mozzarella cheese

½ cup Parmesan cheese, grated

Optional Pizza toppings: olives, mushrooms, onions, pepperoni, sausage, green peppers, ham, etc.

Brown beef; mix in tomato sauce and other optional pizza toppings. Cook over low heat until meat is thoroughly cooked. In large bowl, combine bisquick, Mozzarella and Parmesan cheese. Pour meat mixture over bisquick to melt the cheese; mix thoroughly. Mixture will turn pumpkin orange.

Roll into small balls or drop spoonfuls onto a cookie sheet. Bake at 450º for 10 to 15 minutes. Makes approximately 30 cookie size puffs.

Freezes well. - Mom would freeze these for us to have as after school snacks. I heart them.

Crock Pot Chicken Cordon Bleu

WARNING! This recipe seriously smells like feet, but it tastes SO good!

Combine in a crock pot:
Chicken (I use frozen chicken)
boxed stuffing mix
swiss cheese or provolone (provolone stinks slightly less)
bits of ham or bacon (optional)
cream of mushroom soup
Dijon mustard
water

I have no measurements. Just make sure there's enough water in there so that it comes out juicy and not like burnt croutons. This is made up and comes out different every time. But every variety smells.

Put in the crock pot on low for several hours until it smells really bad. Then, it's done.

Barbecue Meatballs by Chris Auger

Meatballs
2 lbs. hamburger 1 c. oatmeal, quick or old-fashioned
2 eggs 1 tsp. Salt
1/3 c. onion, finely chopped 1 tsp. Worcestershire
1/3 c. milk
Preheat oven to 350 degrees. Combine all ingredients and form into balls. A medium sized scoop makes really quick work of this! Bake for 30 minutes in a 9 x 13 pan. Drain and place back in the pan.

Sauce
1 ½ packed c. brown sugar 1 T. mustard (any kind works great)
2 ¼ c. barbecue sauce 1 clove garlic, minced (or use garlic
¾ c. white vinegar powder)
1 T. Worcestershire sauce
Mix all ingredients together in a saucepan. Heat and stir till sugar dissolves.
Pour over meatballs after heating for 30 minutes. Bake for an additional
30 minutes, stirring occasionally. Serve over rice.

Easy Ranch Chicken by Danielle Larsen

This is one of my favorite "in a hurry" dinners, and Eric loves it!

Boneless Skinless Chicken Breasts (however many you need to feed your family)
I slice these horizontally so they are about a half inch thin. You can also pound them, but I think it is too much work.

Hidden Valley Ranch Dry Mix Packet
Bacon.

Put chicken on a pan, sprinkle ranch packet, and wrap chicken in bacon.

Cook for 50 minutes at 350. Or, if you are in a hurry, cook at 425 for 30-35 minutes

Main Dishes Here

I don't know if this is the best way to organize this or not. Let me know what you think girls! I thought we could post our recipes under a few different categories, so here is where we can put MAIN DISHES :).