Pizza Pasta Casserole

Another great freezer meal! This is especially great for families with kids - what kid doesn't like spaghetti sauce mixed with fun-shaped pasta, cheese and topped with pepperoni?! And it is SO easy to assemble! Love that!

Sorry, no step-by-step pictures this time. Just a shot of the finished product.

Pizza Pasta Casserole

INGREDIENTS
• 2 pounds ground beef
• 1 large onion, chopped
• 2 jars (28 ounces each) spaghetti sauce
• 1 package (16 ounces) spiral pasta, cooked and drained
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 8 ounces sliced pepperoni


DIRECTIONS
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. I like to write these directions right on the foil so they are helpful wherever they end up!

Chicken Stuffing Casserole

I've been searching for great freezer meals lately. Lots of babies being born, friends in need and freezer space! I love the feeling of having meals in the freezer ready to help out.

This one has been a hit, especially with new moms - not spicy or tomato-based. I cannot say I have tried it because I do not eat cheese - pause for the gasps - but I have had requests for the recipe. That has to be a good sign!

I experimented with taking pictures of each step a la the Pioneer Woman but I have to say that it was a little more stressful than I thought! I may do it again, but definitely not all the time!

Here it is...Chicken Stuffing Casserole!



Ingredients:
• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups (16 ounces) shredded cheddar cheese

Directions:
Prepare stuffing mixes according to package directions.


Meanwhile, in a large bowl, combine soup and milk; set aside.


You'll need two 8-in. square baking dishes. No, those are not square. The circles were all I had. And it worked. Either way, your dishes will be very full. Just preparing you.

Grease the pans.

Spread the stuffing equally into each pan.

Then layer chicken...

corn...

mushrooms...

soup mixture...

and cheese.

I told you it would be full!

Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.

Note: I usually just freeze them both but you could make one for yourself for dinner and freeze the other!

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.

New Recipe Site to Check Out

If you didn't know already, the Pioneer Woman has started her own recipe site called Tasty Kitchen and I am in love!

First of all, I totally trust her taste because her recipes have never failed me!

Secondly, it is organized very well - I like that :)

And lastly, pretty pictures, pretty designs and recipes from normal people like me!

You should check it out!

I had Triple Chocolate Banana Bread with peanut butter on it for lunch today. Not super healthy but super yummy.

Trust me. And Tasty Kitchen.

Chicken Tortilla Soup

This is in the crock pot right now. I know most people don't like soup in the summer but this just sounded good to me so it was put on the menu. Plus, it's really easy. Do I say that too much?

The recipe came from my good friend Ci, who made it for our small group once.

She would probably hate these pictures (which are from a year ago), but I love them because they show how fun she is! She is super good with the kiddos - I love that. And she loves the Lord - I really love that.

She is also amazingly (is that a word?) talented and creative. She took these photos, which I am in love with. And not just because they are of my son :)

Did I mention she has a beautiful voice? She does. I could go on and on. Really.

Anyways, the recipe.

Chicken Tortilla Soup

Ingredients:

2 cans chicken broth

1 can tomato soup

1 can Mexican-style stewed tomatoes (undrained)

1 large can chunk chicken breast (today I used 2 cups of cubed chicken breast)

2 cups frozen corn

Directions:

Are you ready for this?

Dump these ingredients into a crock pot. Cook on low for 6 hours or high for 3.

Didn't even break a sweat, did you?

You can top with whatever you like, but we especially like colorful fried tortilla strips. Plain old crushed tortilla chips will have to do for today - still yummy, just not as pretty. Stephen tops his with cheese and I know several in our small group added sour cream.

Enjoy. Thanks Ci!

MOM: July 2009

Darn vacations. Just throw me off.

Here is our July Month of Meals - finally.

July 1: Sandwiches
July 2: CHICK-FIL-A on the road!!!
July 3: Mom's Wonderful BBQs at the cabin (actually made by Mom!)
July 4: Amazing pork sandwiches at the cabin (made by my uncle and cousin)
July 5: I don't even remember - how horrible!
July 6: Turkey Tacos
July 7: Grilled Salmon
July 8: Sandwiches
July 9: Grilled Italian Chicken
July 10: Homemade Pizza
July 11: Burgers
July 12: Leftovers (Mommy to a wedding!)
July 13: Culver's for a MOPS fundraiser
July 14: Chicken Tortilla Soup
July 15: Salads
July 16: Spaghetti
July 17: Godfather's for Guys Night (Mommy has a retreat)
July 18: Steak
July 19: Small Group
July 20: Brinner (Breakfast for Dinner)
July 21: Cajun Chicken Strips
July 22: Sub Sandwiches
July 23: Chicken Marinara
July 24: Small Group Vacation!
July 25: Small Group Vacation!
July 26: Small Group Vacation!
July 27: Homemade Pizza
July 28: Pork Chops
July 29: Grilled Chicken Salad
July 30: Cornflake Chicken
July 31: Steak Kabobs