Cheesy, tomatoey, beefy… this easy casserole for the freezer is satisfying and delicious. It’s quick to put together and makes two pans – one for dinner and one for the freezer.
Cheeseburger Soup is delicious and easy and is perfect for a hearty supper.
Calzones are easy to make and a nice change from pizza. The bread dough makes a delicious crust for the calzone and using frozen bread dough saves time. If you’d like a healthier version and have a wheat grinder, you could make your own bread dough from freshly ground whole wheat.
This easy and colorful dish is a hit every time I make it. Since my teenager is choosing to eat a vegetarian diet right now, I’ve been using more vegetarian dishes in our personal menus. Since the whole family is not eating vegetarian, I try to accommodate my daughter without forcing the rest of the family to adopt a vegetarian diet.
This White Chicken Chili is delicious and a great way to use up leftover chicken. We are using cooked chicken from the freezer, but when I buy a rotisserie chicken or make a roast chicken, I make broth from the carcass (just simmer overnight with water in a crockpot) and use the broth and leftover chicken in soups like this.
Poppy Seed Chicken Casserole is one of those recipes that falls into the category of “never underestimate a cook with some chicken and a can of cream of chicken soup.” It’s a creamy and delicious classic casserole that uses the popular combination of cream of chicken soup and sour cream and is topped with a Ritz cracker and butter mixture.
This is one of the sides that we eat regularly and is an easy way to bring extra flavor to fresh or frozen green beans. I’ve made it here using fresh green beans, but I often use frozen beans (petite green beans work well).
This one dish meal is perfect for a cold winter night and can be made in a slow cooker if you prefer. Allow at least 3 hours for baking time if cooking in the oven and 7-8 hours if cooking in a slow cooker on high.
Over the holidays we visited with a friend who served these fantastic little appetizers. Not only were they tasty, but they are easy to make. You could do many different variations, but this is the version I made. I had bulk ingredients, so I am guessing on the amounts here, but you can nibble on any leftover ingredients.
Of all of the dishes that I make, this creamy chicken enchilada dish is the one for which I get the most recipe requests. I have Terri J. to thank for introducing me to the idea of white enchiladas over 15 years ago. I loved hers and I’ve been making them ever since. I made a huge batch (12 pans) for a group of CYT Fredericksburg theater kids over the summer during a long day of shows and they were a huge hit. I’ve tweaked the recipe over the years and this is the way I currently make them.