Minestroni Soup

okay this recipe is from Ann Anderson and for the life of me I cannot find my copy since I made it for the freezer swap. My apologies but if you need the recipe..give Ann a call!

Dutch Meatloaf

1 lb hamburger
1 1/4 cups bread crumbs
1/2 cup cheddar cheese
salt and pepper
1 egg
1/2 cup catchup
1 T chopped green/yellow pepper
1/2 small onion

Mix all ingredients and form loaf. Add extra catchup on top. Bake at 350 for one hour.

Turkey Burgers

Here is the recipe for the burgers.

Tortilla Soup

CHICKEN TORTILLA SOUP

For the chicken:
3 boneless, skinless chicken breasts
Olive oil
Chili powder
Garlic powder
Ground cumin
Salt and pepper

For the soup:
1 medium onion, chopped
2 tablespoons extra virgin olive oil
1 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
2 teaspoons chili powder
1 teaspoon garlic powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoon kosher salt, or to taste
Ground pepper, to taste
2 teaspoons tomato paste (eyeball it - I use the tomato paste in a tube)
1 can Rotel
2 (32-ounce) boxes chicken broth or stock
8-10 corn tortillas, sliced into strips and then cut in half
1 cup frozen corn (optional)

Recommended toppings:
grated cheese, avocado chunks, crushed tortilla chips, chopped cilantro, chopped red onion, sour cream

To prepare the chicken:
Place chicken breasts on foil-lined baking sheet, brush with olive oil and sprinkle liberally with chili powder, garlic powder and cumin. Season with salt and pepper. Place in 400 degree oven for about 12 to 15 minutes, depending on the size of the chicken breasts.

To prepare the soup:
In a large dutch oven over medium high heat, add olive oil, onions, bell peppers and seasonings. Drop the heat to medium and saute until the onions are translucent and the bell peppers begin to soften, about 7-8 minutes, stirring frequently. Add the tomato paste and mix into the vegetables. Add the Rotel and broth/stock and bring up to a boil. Meanwhile shred the chicken and add it to the soup. Reduce the heat to simmer and add the corn and sliced tortillas. Taste for seasonings and adjust if necessary. Cover and allow simmer for 10 to 15 minutes. Transfer soup in batches to blender and puree until smooth.

FROM FROZEN: Let Thaw overnight and then heat in a pot on the stove top until heated through.

Jammin' Dump Chicken

3/4 cup ketchup
3/4 cup blackberry, strawberry, peach or Apricot jam
1/4 cup white vinegar
1 teaspoons Worcestershire sauce
2 teaspoons chili powder
1/8 teaspoon salt
1 1/2 pounds chicken pieces (4 to 6)

For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed. Place the bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side refrigerator/freezer).

For baking: Heat oven to 350 degrees F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (about 30 to 60 minutes depending upon the chicken pieces used).

For the crock pot: Put chicken in the bottom of the pot. Pour remaining ingredients over the chicken. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done.

Spaghetti Pie

1 box spaghetti
2 beaten eggs
1/2 cup grated Parmesan
2 Tbsp. chopped fresh parsley
2 c grated mozarella
marinara sauce

Cook spaghetti in salted boiling water until al dente.  Drain.  Add several hot strands of spaghetti to beaten eggs slowly to temper the eggs.  (So they won't scramble.)  Add remaining noodles, eggs, Parmesan and parsley and mix to combine.

Spray pie plate with no stick spray.  Layer half the noodles on the bottom of the pan followed by a cup of mozarella, the rest of the noodles and then the last of the mozarella.

Bake at 350 degrees for 30-45 minutes or until cheese is melted.  Top with spaghetti sauce and grated Parmesan and enjoy!

You can cook this from frozen.