White Chicken Lasagna

I tried a new meal this week. This came from "Don't Panic - More Dinner's in the Freezer".


½ cup butter, melted
½ cup flour
1 t. salt
¼ t. black pepper
1 t. dried basil
3 cups chicken broth
3 cups cooked chicken, diced
8 oz. lasagna noodles
2 cups cottage cheese
1 egg, slightly beaten
5 oz. frozen chopped spinach, cooked and drained
½ lb mozzarella, thinly sliced
8 oz fresh parmesan cheese, grated

Directions: Melt butter in a large saucepan; blend in flour, salt, pepper, and basil. Stir in chicken broth. Bring to a boil, stirring constantly until mixture is thickened. Remove from heat and add chicken. Cook and drain noodles according to package directions. Mix cottage cheese with beaten egg and spinach; set aside.
Place 1/3 of the chicken mixture into a lined (or disposable) 9X13 baking dish. Top with half the noodles, half the cottage cheese mixture, and half the mozzarella. Repeat. Top with the last third of the chicken mixture. Sprinkle with parmesan cheese. Freeze.
To serve: (If not already in one, place in 9x13 dish.) Thaw completely. Bake 45 minutes at 375 degrees until bubbly. Remove from oven and let stand for 10 minutes before serving.
Notes: I used bottled chicken, which made it a little less exciting for me. I also wanted a bit more flavor so I upped the salt (from ¾ t) and doubled the basil in this version. I think because the bottled chicken wasn’t cooked with seasonings, it caused that flavor to overwhelm the sauce. Maybe it needed to simmer in the sauce a bit. I also halved the spinach to reduce the amount of gagging from my family. :P Perhaps you can get away with more. Not a “to die for” meal, but good. And it adds some fun variety to the standard pastas I do.

Meatloaf

So is meatloaf weird? I had always thought it was just a joke meal - nobody really eats it, they just make fun of it. But it was in a recipe book my mother-in-law had and when I mentioned to my hubby that I thought I'd try it, he said, "Oh! I love meatloaf!" Hmmm. So I tried it yesterday for St. Patrick's day. My mother-in-law suggested a shamrock shape (you can kind of see it, right?). And then my neighbor suggested green mashed potatoes. So we were quite festive! :) And it was actually pretty good and mixed up very quickly. I'll definitely do this one again.

Meatloaf

1 ½ lbs ground beef

1 cup quick oats

2 eggs

½ cup milk

1 onion, chopped

2 tablespoons Worcestershire sauce

1 ½ teaspoons salt

1 teaspoon mustard

½ teaspoon pepper

½ teaspoon sage

½ teaspoon garlic powder

¾ cup catsup

Heat oven to 350 degrees. Mix all ingredients except catsup. Spread mixture in an ungreased loaf pan, or shape as desired in casserole dish. Spread catsup on loaf. Bake uncovered 1-1 ¼ hours. Makes 6 servings.

Freezer option: Prepare as directed except do not bake. Cover with aluminum foil or place in freezer bag. To serve, bake frozen meatloaf uncovered in 350 degree oven 2-2 ¼ hours.

For my family (2 adults, 2 eating children) I divided this in half and froze the other half for another day in a loaf pan with saran wrap, then pulled it out after it was solid and wrapped the saran wrap around it and popped it in a ziplock with the instructions.

Sandwich Pockets

I'm going to call these "Sandwich Pockets" but I got them off of a blog where the lady called them "Homemade Healthy Poptarts"... and although they are really yummy, they just weren't quite enough like a Poptart to do it for me. So Sandwich Pockets it is!

These are way easy. Just a few ingredients:

3 1/2 cups whole wheat flour (I did half white/half wheat - found it was just too heavy for us)
1 teaspoon sea salt
1 cup melted butter
1 cup vanilla yogurt (original recipe called for plain, but I like things sweet)
About 5 ounces of 100% fruit jelly or jam – any flavor you like! (I found freezer jam is too runny for this though)

Begin by mixing the flour, salt, butter and yogurt. Knead the dough just a little bit to make it nice and workable. Roll out the dough on a large, well floured surface. Use a knife to cut the dough into the desired poptart size you would like.

Spoon the jelly onto just the middle of one square (keeping it away from the edges), place another one on top, and press the edges with a fork to seal them so the jam doesn't leak out.

Bake at 350 degrees for about 30 minutes, or until lightly browned. Cool and eat, or cool and freeze. If frozen, you can pull them out of the freezer and pop them (just like poptarts) right in the toaster - I just had to put the setting a little higher and they turned out beautifully!

Here is the link to the blog where I got it from and she's got great, detailed pics on how to make it, should you desire. http://heavenlyhomemakers.com/homemade-healthy-poptarts

Mother-In-Law Cheesecake

Don't you think it's about time I did a freezer dessert? :) Last week was a bit stressful as I ended up working for/with my husband at an expo... consequently I completely and totally spaced the fact that Friday came and went without my freezer food post! So to make it up to you loyal follower(s?), I give you a favorite family dessert! This one comes from my mother-in-law's mother-in-law (aka my hubby's grandma) with her permission. It's much lighter than a regular cheesecake, but still very filling. Guaranteed to please your mother-in-law!

Mother-In-Law Cheesecake

Crust:

2 packages graham crackers

2 cubes melted butter

½ cup sugar

Filling:

2 8 oz. packages cream cheese

2 cups sugar

6 T. lemon juice (or ¼ c + 2 T.)

Put in mixer and mix well. Then fold in 2 9 oz. cartons of cool whip. Pour on top of graham cracker crust in a 9x13 pan. Top with fruit topping. Put in freezer.

Topping:

1 box Danish dessert

1 pint fruit (cherries, raspberries, strawberries, etc.)

Notes: Don't forget to pull it out of the freezer soon enough for it to be softened enough to eat - like maybe when you sit down to dinner? If you find it's getting too melt-y before you're ready to eat, stick it in the fridge. If there are any leftovers (which never happens at our house!), just keep them in the fridge.

Also, for my little fam I usually just do half of this recipe and put it in a pie dish.

If you want a slightly healthier version, you can cut the butter down by 1/3 on the crust and it won't be too crumbly. You can also cut out the sugar in the crust (I know this because I have forgotten it the last couple of times I've made it) and it's not very noticeable. OR you could maybe even substitute really finely chopped oatmeal (like in your blender) for part of the graham crackers - haven't tried this yet though. And of course you could also do the low fat cream cheese - it just makes the consistency a tad bit runnier, but if you've never had it with the regular cream cheese you wouldn't even know it was any different. That's what I usually use and it's still absolutely delicious!