Eggplant Jumbolia

Meat mixture: (cook over med heat)

1 pound ground lean hamburger
1 pound spicy/hot Jimmy Dean sausage
1 onion (diced)
3 fresh garlic cloves (minced)
1 tbls steak seasonings

2 eggplant (peeled and cut into chunky pieces).  boil until fork tender.  Mash and add to meat mixture. 

Optional:
2 celery stalks (diced)
1/2 bell pepper (diced...I didn't add this one.)
Add to meat mixture. 

Mix the meat and egglant with 4 cups cooked rice and serve. 

Thai Peanut Pasta

1 can lite coconut milk

1 1/4 lbs chicken ( I boiled mine before adding to the sauce)

1 box peanut sauce mix ( I used taste of Thai...both packets.)

1/2 a small bag of frozen peas and carrots

Spaghetti noodles.  (I used 3/4 of a pound box; you can also use rice noodles)

Optional: crushed peanuts on top

Heat coconut milk in a large skillet over med-high heat.  Add chicken and simmer.  Add peanut sauce to chicken and being to a boil.  Stirring, simmer 3-4 minutes until sauce thickens.  Add vegetable and heat through.  Add spaghetti noodles, toss well.  Add crushed peanuts if desired. 

Chicken and Stuffing Bake

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 box stuffing mix
• 4 pieces raw chicken breast
• 10.5 ounces cream of chicken soup
• 0.33 cup milk
• 1.67 cup hot water

Directions:

Mix stuffing mix with hot water; set aside. Place chicken in baking dish. Mix soup and milk and pour over chicken. Spoon prepared stuffing over top. Bake uncovered at 375F for 45 minutes or until chicken is no longer pink.

Freezing Directions:

After preparing, do not bake. Cover with foil, seal, label, and freeze. To serve: Thaw in fridge, then bake as directed above.

Servings: 4

Marie Callender Chicken Pot Pie

**I doubled this recipe and it was the perfect amount for 3 pies

Filling


*2 cups water
*14 ounces boneless, skinless chicken breasts,
cut into 1/2-inch pieces cooked (I used frozen chicken breasts, and baked for 30 min while chopping up veggies)
*2 carrots, peeled and cubed (about 1 cup)
*2 ribs celery, sliced (about 1 cup)
*1 medium onion, chopped (about 3/4 cup)
*2 tablespoons chicken bouillon granules
*1/4 teaspoon black pepper
*1/4 cup butter
*4 tablespoons cornstarch
*1 tablespoon flour
*1 cup heavy whipping cream
*1 cup frozen peas

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.


Homemade Crust (I used premade frozen crusts, but here is the recipe if you are more ambitious than me)
*2 cups flour
*1 teaspoon salt
*2/3 cup shortening
*5 to 7 tablespoons cold water


To make homemade crust: Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.


To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Cover with foil and write directions for freezer meal.


Directions out of freezer: Thaw completely in fridge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.


Recipe from freezermealsforus.blogspot.com