Curry Chicken and Rice Bake

1 can Cream of Mushroom soup
1 cup water
¾ cup uncooked regular white rice
1/2 tsp curry powder
3 skinless, boneless chicken breast halves, chopped
1/2 cup shredded cheddar cheese

Mix first five ingredients and then add cheese.

To freeze: Dump all ingredients into freezer casserole dish.

To cook: Thaw in refrigerator. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done and cheese is bubbly.

Enjoy!

Chicken and Egg Rolls

Sai Mao makes the best food! These are a couple of the things that she usually has for us when we go over. The chicken is actually marinated in a packet of oriental mix that she gets from Global Foods. So- there is no recipe for that. Just thaw it in the fridge over night and then bake at 375 for 30-40 minutes until the chicken is cooked through. Here is the egg roll recipe:

Egg Rolls

½ C chopped onion
1 C chopped cabbage
1 lb ground turkey (as lean as possible)
½ t black pepper
1 egg
1 carrot, peeled and shredded
1 t salt
1 T sugar
1 roll clear noodles, soak till soft (abt 20-25 min) and chop small

In a large bowl mix all ingredients. Roll starting in a corner in the Spring Home spring roll pastry 8 in. square.

Thaw the egg rolls along with the chicken the night before and then just fry them right before you are ready to eat. I have used my electric frying pan or even my fondue pot. Fry them until they look golden. Serve with the egg roll sauce.

Baked Chicken Pasta

Here is the link to the recipe I made from "Our Best Bites":
http://www.ourbestbites.com/2010/02/baked-chicken-penne-freezer-meal.html
I used rigatoni instead of penne.  I used shredded rotisserie chicken instead of pan cooking chicken breasts.

Homemade Spaghetti and Meatballs

• Meatballs:

  
  

  2 lb. ground beef

  1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

  1-1/4 cups water

  2 eggs

  Heat oven to 400ºF.

  LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls. Bake 16 to 18 min. or until done (160ºF).

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• Sauce:
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole (28-ounce) Can Whole Tomatoes
• 1 whole 28 Ounce Can Crushed Tomatoes
• 1 small can tomato paste
• ¼ teaspoons Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• ¼ cups Flat-leaf Parsley, Minced
• 8 whole Fresh Basil Leaves, Chiffonade (optional)
• 2 pounds Spaghetti, Cooked To Al Dente

Heat a large saucepan and add 1 T. olive oil. Saute onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and tomato paste. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.

From Frozen: Cook frozen sauce with meatballs in a saucepan on the stove until meatballs are heated through (about 20 minutes).