Simple Chicken Pot Pie

3/4 lb chicken, cubed
Generous sprinkle of Montreal chicken seasoning
Sprinkle of garlic
2 cups frozen mixed vegetables
1 1/2 cups frozen cubed hash brown potatoes
1 can cream of mushroom soup

1/2 can milk

2 Tbsp sour cream with chives
Generous sprinkle of lemon pepper
1 refrigerator pie crust

Place cubed chicken in a baking pan and sprinkle with chicken seasoning and garlic. Bake approx 40 minutes, or until done. Cool and drain chicken, and be sure it is fully chopped. Mix soup, milk, sour cream & lemon pepper. Mix cooled chicken with frozen potatoes & veggies. Add mushroom sauce to frozen chicken mixture and stir well. Pour chicken mixture into a greased 8x8 baking pan. Top with pie crust. Put slits in crust in several places to allow for steam. Cover with foil and freeze.

To bake from frozen: Create a tent with the foil. Bake from frozen 1 1/2 hours at 375F. Remove foil and bake another 10-15 minutes until pie crust is baked. Can also defrost in refrigerator, but only bake for 1 hour, then brown. Serve with jello salad and crusty bread.

Pizza Joes

1 1/2 lbs hamburger
1/2 Tbsp dried onion
1 1/2 tsp italian spices
1 tsp garlic powder
1 1/2 cups spaghetti sauce
1 cup mozzarella cheese
18 slices turkey pepperoni
buns

Brown hamburger with dried onion. Drain. Add italian spices, garlic powder, & spaghetti sauce. Simmer 20 minutes on medium low. Cool and put into quart sized freezer bags. Package up grated cheese and pepperoni. Freeze all.

To cook from frozen: Defrost in refrigerator over night. Simmer hamburger mixture for 5-10 minutes to warm. Add pepperoni. Add 1 small can of tomato sauce if it seems dry and simmer a few more minutes. Serve on buns with mozarella cheese on top.

Cheese Stuffed Hamburgers

1 1/2 lbs of lean hamburger meat
1/4 cup seasond bread crumbs
1/2 Tbsp dried onions
1 tsp dried garlic powder
1 Tbsp dried parsley
1 Tbsp spoon worcestershire sauce
1 1/2 tsp seasoned salt
1 tsp black pepper
Approx 1/2 cup shredded cheese

Stir with a spoon until just incorporated, try not to over mix, otherwise it can make the patties tough. Divide into 6 patties. Make an indent into each patty with your thumb and fill with 1-1/2 Tbsp of any kind of shredded cheese. I have tried it with blue cheese crubles, pepper jack, montery jack and chedder and they have all been tasty! Then fold patty in half, roll in a ball and reshape into a patty. Freeze. Store each patty in a square of aluminum foil.

To cook from frozen: Defrost in the refrigerator. Grill or fry hamburger patties to desired doneness. Serve on buns with slice tomatoes & pickles.

Kelly's meals October

Navajo Tacos (see recipe on blog)

A1 Chicken (1 pkg A1 chicken, 1 pkg chicken pt. 2, I A1 packet, 1 can sprite)
4 chicken breasts
1/2 pkg. Italian dressing
1 can sprite
1/4 cup A1 Steak Sauce
Season chicken and place in casserole dish. Almost cover with sprite.
Spread 1/2 the A-1 sauce on top of the chicken. Bake at 375 for 45 min.
then take dish from oven and drain the juices.
Leave enough juice in bottom of dish to cover the bottom about 1/2 in.
Turn chicken over and spread remaining A1 on top of chicken. Bake 20 -30 min at 400.
From frozen, thaw completely and then follow cooking directions. Can do in the crockpot. Serve with potatoes and veggies.

Stove Top Chicken

6 chicken breasts
2 cans cream of mushroom soup
2 cups sour cream
1 pkg. Stove Top Stuffing Mix
1 1/2 c. Swiss Cheese, shredded or sliced
salt and pepper to taste

Spray the bottom of a 9x13 pan and place pounded out chicken breasts on bottom. Season with salt and pepper and sprinkle shredded Swiss cheese on the top of the chicken breasts. Sprinkle dry stuffing mix on top of chicken and cheese. Mix soup and sour cream until blended and spread over the top of the stuffing. Cover with foil and bake at 350 for 45 minutes or until chicken is done. Serve with rice or mashed potatoes.

From freezer: Defrost overnight. Leave a layer of foil on pan, and bake at 350 for 45 minutes or until chicken is done.

Creamy Bolognese with Pasta

1 onion, chopped finely
1 garlic clove, minced
1 lb. lean ground beef, or sausage
2 c. premade Spaghetti Sauce
1 can diced tomatoes
8 oz. cream cheese
1/4 c. Italian Salad dressing
1 tsp. dried basil
1 tsp. Italian seasoning
1 lb. pasta
Paremsan Cheese

Saute onions in a large skillet on medium heat until they are translucent. Add meat and cook thoroughly, stirring frequently. Drain any excess grease from pan. Stir in spaghetti sauce and diced tomatoes. Bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and stir in cream cheese until melted. Add seasonings and Italian salad dressing. Serve hot over cooked and drained noodles. Garnish with parmesan cheese. Serves 6.

From freezer: Defrost overnight and serve hot over cooked pasta.