• Feb. 5, 2009
Cooking for a month part 3

I was hoping to be able to finish my cooking today but it looks like I will have to leave two items, the chicken pot pie and the chicken enchiladas till tomorrow.  It turns out that I did not have enough chicken broth for the pot pie and the tortillas I had were too small for the enchiladas!   Since I have to cook again tomorrow anyway I will also hold off on the baked oatmeal so I can have the first batch fresh for breakfast in the morning.  Oh well, I am going to be able to mark everything else off of my list today.  Here is what I made:

• Double batch of pancakes to put in freezer for breakfasts
• Lasagna (recipe below)
• Goulash (recipe below)
• Chicken casserole (recipe below) one for tonight + one for freezer
• Beef casserole (recipe below)
• Tamale Pie
• Pizza Pockets

Here are the recipes:

• Lasagna

  1 box oven ready lasagna noodles

  6 cups mozzerella cheese

  3 jars (78 oz) spaghetti sauce

  1 lb ground beef

  Spray 9x11 or 9x13 pan with cooking spray.  Cover bottom of pan with spaghetti sauce.  Place layer of lasagna noodles on top of sauce without overlapping.  Sprinkle 1/4 of the beef over noodles.  Sprinkle 1 1/2 cups cheese over beef.  Pour sauce over cheese.  Continue layering until you have used all noodles.  Cover top completely with sauce and final 1 1/2 cups of cheese.  Bake, covered with foil, at 350 for 45 minutes, then uncover and bake for an additional 15-20 minutes.  Let stand for 15 minutes before serving.
  
  
• Goulash 

  2 lbs ground beef

  2 lg yellow onions

  3 cloves garlic

  2 15oz cans tomato sauce

  2 15 oz cans diced tomatoes

  2 tbsp italian seasoning

  3 bay leaves

  3 cups water

  3 tbsp worschestershire sauce

  2½t salt, ¼t pepper, ¼t garlic powder

  1 tbsp seasoned salt

  2 cups elbow macaroni

  
  Brown ground beef in a large dutch oven or stock pot and drain.  Cook onions in pot until they are soft and add garlic and cook for another 2 minutes.  Put beef back into pot along with all other ingredients except macaroni.  Simmer for at least 30 minutes.  Add macaroni and simmer for another 15 minutes.  Let stand for 15 minutes before serving.  Optional: garnish with sour cream and cheddar cheese.
  
  
• Chicken Casserole 

  4-5 chicken breasts

  1 1/2 cups dry rice or 2-3 cups cooked rice

  2 cans cream soup

  1 cup water

  1 small bag frozen vegetables

  ½ cup bread crumbs

  
  Spray 9x11 or 9x13 pan with cooking spray.  (If using uncooked rice melt 1/2 stick of butter and pour it into the bottom of the pan to coat it.  Cover bottom of pan with rice.  Mix soup, water and vegetables together.  Pour over rice.  Layer chicken on top of vegetables and sprinkle bread crumbs over the top.  Bake at 350 for 1 hour.  (Variation:  Using cooked, diced chicken you can mix the chicken in with the soup, water and vegetables then pour it over the rice and cover with bread crumbs.)
  
  
• Beef Casserole

  1 lb cooked ground beef

  2-3 cups cooked rice

  2 cans cream soup

  1 cup water

  1 small bag frozen vegetables

  1 cup cheddar cheese

  
  Spray 9x11 or 9x13 pan with cooking spray.  (If using uncooked rice melt 1/2 stick of butter and pour it into the bottom of the pan to coat it.  Cover bottom of pan with rice.  Mix soup, water, beef and vegetables together.  Pour over rice.  Sprinkle cheese over the top.  Bake at 350 for 1 hour. 
  

Shannon

(Post A Comment!)

Comments

• Feb. 5, 2009
Untitled Comment

Posted by Anonymous

Sorry to say, that's not my chicken recipe. Hope you can find it again:)

Blessings,
Monica
http://monica-shineagain.blogspot.com/

(Permanent Link)