Hawaiian Haystacks

2 cans Cream of Chicken Soup
2 cups cooked, diced chicken
1 cup chicken broth

While this mixture is heating up, make rice:

1/2 cup sugar
1/2 cup water
1/2 coconut milk

To make haystacks, put rice down first on plate, then chicken mixture and then pineapple. After that you can add whatever your family would enjoy...cheese, peas, chow mein noodles, celery are just some of the toppings my family likes.

Meatloaf

Find baking instructions here.

Mexican Casserole

Ingredients:

5-6 flour tortillas, torn

1 can of corn, drained

1 can of refried or black beans

1 can enchilada sauce

1 can cream of chicken

1 pound cooked chicken or ground beef, seasoned with mexican seasoning

8 ounces sharp cheddar cheese

Layer all ingredients in a pan twice, starting with the tortillas on the bottom. Cook at 350 for 30 minutes, until bubbly. Serve with sour cream, lettuce and tomato on top.

From Frozen: Thaw completely in refrigerator, cook as above.

Baked Pasta with sausage

1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.

Bombay Chicken Curry

1/2 cup butter, melted
1 cup onion, diced
1 clove garlic, minced
1/4 cup flour
2 T curry powder
1 t salt
1/4 tsp pepper
1/4 tsp ground ginger
1/4 tsp cayenne pepper
3 cups water
2 cups cooked chicken, chopped

In medium saucepan, saute onion and garlic in butter. Add flour, curry powder, salt, pepper, ginger, and cayenne pepper. Continue cooking and stirring over medium heat until smooth. Add water and cooked chicken. simmer for 20-30 minutes; stirring occasionally, until sauce is bubbly and slightly thickened. Cool completely. Then freeze.

From freezer. Thaw in fridge. Heat in saucepan until warm.

serve over rice.

Hamburger Stroganoff

1 lb hamburger
1 medium onion
1 tsp garlic powder
16 oz sour cream
1 can cream of mushroom soup
3 green onions chopped


Saute hamburger with onion and garlic powder. Add cream of mushroom soup and sour cream. simmer for 10 minutes and then add green onions. Pour over rice or works over noodles too.

Sweet and Sour Meatballs

1 1/2 pounds lean ground beef (you don’t want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking – big time grody-ness in my book)

3/4 cup quick oats

2 eggs, slightly beaten

1/2 cup finely chopped onion

1/2 cup milk

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Worcestershire sauce

Combine all of the ingredients and mix well. Form into about 12 balls, eacha bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.

From Mel's Kitchen Cafe

Sauce:

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 teaspoon mustard

1/4 cup barbeque sauce

1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)

*Freezable Meal: After covering the meatballs with sauce, cover the pan with two layers of aluminum foil and freeze. To bake, preheat the oven to 350 degrees and bake covered without thawing for 1 hour. Uncover and bake 20-30 minutes more, until meatballs are cooked through.