Tomato, Broccoli, & Mozzarella Casserole

Serves 6

12 ounces farfalle or bowtie pasta
1 pound broccoli florets, frozen or fresh
3 large ripe tomatoes, divided (or 1 can 14.5 oz diced tomatoes)
1 medium yellow onion, diced
4 cloves garlic, very finely minced
1 15-ounce can chickpeas, drained
3/4 cup chopped basil leaves, divided
1/2 pound fresh full-fat mozzarella, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater) 
1 lemon, juiced
3/4 cup grated Parmesan, divided
2 teaspoons salt
1 teaspoon black pepper

Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil. Bring a large pot of water to boil and salt generously. Add the farfalle and cook until barely al dente. Drain and return to the pot.

Steam the broccoli in the microwave or in a steamer basket on the stovetop, just until tender (see How To Cook Broccoli). Drain thoroughly and roughly chop into bite-sized florets. Toss with the cooked pasta. Chop 2 of the tomatoes into rough pieces, and add them to the pasta. Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil. Tear about 2/3 of the fresh mozzarella into thumbnail-sized chunks and fold this into the pasta mixture.

Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture until well combined. Stir in the salt and pepper.

Spread the pasta in the prepared baking dish. Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the rows of tomato slices. Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.

Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle the remaining chopped basil over top. Let stand for a few more minutes before serving.

LABEL (12): Bake at 375F for 35minutes. Serve with Salad or Rolls on side (not included). 

*Recipe credit to Faith Durand at ktchn

Meatloaf

Meatloaf:
1 lb hamburger
1 can tomato soup
1 cup oatmeal
1 egg
1 1/2 tsp garlic
1 1/2 tsp onion powder

Toppings:
Ketchup
mustard
brownsugar

Instructions:  Mix all ingredients together, form in a bread pan, add toppings and  cook for 45 minutes to 1 hour at 390


Label 12: Meatloaf Mix all meatloaf ingredients together and add 1 egg (not included), form in a bread pan, add topping bag ontop of meatloaf and  cook for 45 minutes to 1 hour at 390  (11-3-16)

Label 12:Meatloaf-  Toppings, DO NOT MIX WITH OTHER BAGS.  Put mixture from bag on top of meatloaft before cooking 11-3-16

White Chicken Chili

1 Tbsp cornstarch 

2 TBS minced onion 

1 4 oz can chopped green chilis

2 cans white beans (drained) 

2 tsp cumin 

1 tsp chili powder 

1 lb. Boneless chicken 

1 15 oz can chicken broth 

1 tsp salt 

1 tsp pepper 

Place all ingredients except chicken broth in large freezer bag, toss to coat and freeze. When ready, place ingredients in crock pot, add chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crock pot. 

Label(23): White Chicken Chili Place ingredients in crock pot with 1 lb. chicken. Add can of chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crock pot. Serve with tortilla chips and sour cream (if desired, NOT included). Chicken NOT included 11/3/16

French Dip Sandwiches

French Dip SandwichesOur Best Bites

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
1 1-ounce packages dry onion soup mix
1 c. water
1 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Label (12) Place beef roast, 2 onion soup mixes, 2 cups of water and 2 cans of beef broth into crockpot. Cook on low for 6-8 hours. Shred beef. Place on buns with cheese and broil in oven.

Italian Meatball Soup

5 cups water
5 beef bullion cubes
2 cans (14 oz.) diced Italian style tomatoes
1 1/2 c. corn
25 meatballs
2 zucchini - sliced
1 1/2 c. (6 oz.) ziti pasta
Grated cheddar/jack cheese

Label (12): Italian Meatball Soup
In a large pot add all ingredients with 5 cups of water, except pasta, and simmer 10 minutes. Cook pasta al dente and add to other ingredients. Simmer for another 5-10 minutes. Serve topped with cheese. 
 (11-3-16)

Penne Russo

1 pkg. penne pasta
1 t. olive oil
2 cloves garlic
1/8 lb. prosciutto/ bacon, chopped
1/2 t. red pepper flakes
2 cans diced tomatoes
1 c. heavy cream
1 c. parmesan cheese
1/2 c. fresh basil or  2 Tbl dry basil
Salt to taste

Labels: (12) Penne Russo: Heat oil in large skillet over medium heat.  Saute garlic, proscuitto and red pepper flakes for 1 minute. Stir in tomatoes, cook for 3 min. Stir in cream. Simmer for 15 minutes or until thickened.  Stir in chopped basil.  Toss with cooked pasta until evenly coated.  Serve with parmesan cheese. 11-3-16

Slow Cooker Chicken and Wild Rice Soup

• Slow Cooker Chicken and Wild Rice Soup (Mel's Kitchen Cafe)
• 
  
• Ingredients:
• 2-3 carrots, small diced (about 3/4 cup)
• 3 stalks celery, small diced (about 3/4 cup)
• 5 cups low-sodium chicken broth
• 1 cup wild rice blend or rice/quinoa blend
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon poultry seasoning 
• 1/2 teaspoon dried parsley
• 1 bay leaf
• 1 pound chicken breasts (about 2 medium)
• 3/4 cup frozen corn kernels
• 1 cup milk
• 1/3 cup all-purpose flour

1. Add the carrots, celery, broth, rice, salt, pepper, and seasonings to a 5- or 6-quart slow cooker. Nestle the chicken into the broth mixture, cover the slow cooker and cook on low for 7-8 hours.
2. Remove the chicken and chop into small pieces. (If you don't like the texture of chicken cooked too long in the slow cooker, take it out after about 4-5 hours and reserve until later or add it halfway through the cooking time.)
3. Whisk together the milk and flour until smooth (use a blender if you really want to minimize lumps). Stir it into the slow cooker, whisking well to combine. Add the chicken and frozen corn; cover and cook on high for another 30 minutes to an hour until the soup is thickened and creamy. You can add more broth a little at a time to thin out the soup if needed (the thickness will depend a lot on the type/brand of rice used).
4. Season the soup with additional salt and pepper to taste and serve. The soup will thicken more as it rests off the heat.

Labels (12) whisk together 1Chicken and Wild Rice Soup:Place veggies/rice/spices bag in crock pot. Nestle in 1 lb chicken breasts (NOT INCLUDED), add 3 cans of chicken broth and cook on low for 7-8 hours. Remove chicken and dice,1/3rd cup flour and 1 cup milk (NOT INCLUDED). Add chicken, milk mixture and frozen corn into crock pot and stir to combine. Cook on high for 30 more minutes until thick and creamy. 


Labels (36) Slow Cooker Chicken and Wild Rice Soup