Portabello Parmesan

1/2 C herb and garlic bread crumbs

3/4 C grated parmesan

1 tsp paprika

2 tbsp dried parsley

3 eggs

1/2 tsp ground black pepper

1 tsp garlic powder

1 tsp oregano leaves

4 portabello mushrooms

1 1/2 C shredded mozzarella cheese

1 C garlic and basil marinara sauce

Preheat oven to 400. Line a cookie sheet with foil and place oven safe cooling rack on cookie sheet. Combine bread crumbs, 1/2 C parmesan, paprika and parsley in a shallow bowl. In a seperate bowl, combine eggs, pepper, garlic and oregano. Wisk to mix well. Dip mushrooms in egg mixture, coat well. Transfer to bread crumb mixture and again coat well. Place steam side down on the cooling rack. Cook for 30 minutes. Remove cookie sheet from oven and gently flip mushrooms so they are stem up. Sprinkle remaining parmesan on mushrooms. Place 1/4 of the mozzarella cheese on each mushroom and top with a 1/4 C marinara sauce. Increase oven temp to 450 and bake an additional 10 minutes or until cheese is completely melted.

(inspired by Baked Portabello Parmesan by One Perfect Bite)

Chicken Bake

1/2 Stuffing Recipe
1/2 Cream of Chicken Soup Recipe
4 chicken breasts, uncooked

Preheat oven to 375. Place chicken breast in the bottom of a greased 9x13 pan. Cover with cream of chicken soup. Spoon stuffing over the top. Cook uncovered for 45 minutes.

To Freeze: Do not cook, thaw all the way through before cooking.

(inspired by Chicken Stuffing Bake by Once a Month Mom)

Cream of Chicken Soup

1 1/2 C chicken broth
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
1/4 tsp dried parsley
1/8 tsp paprika
1 1/2 C milk
3/4 C flour

In a medium saucepan boil chicken broth, 1/2 cup milk and seasonings for two minutes. While that cooks, whisk together 1 cup milk and flour. Add flour mixture to the boiling broth and continue whisking until thick.

To Freeze: Portion out 1 1/2 C (about 1 can of soup) into freezer safe bags. Thaw and use in place of canned soup.

This recipe makes about 2 cans of soup.

(inspired by Homemade Condensed Cream of Chicken Soup by Tammy's Recipes)

Bread Stuffing

1/2 C butter
3 large celery stock, finely chopped
1 medium onion, finely chopped
1 tsp ground thyme
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp ground sage
1/2 tsp poultry seasoning
15 sliced of white bread, cubed
1 1/2 C chicken broth


Melt butter in a large stock pot. Add celery and onion and cook until onion is translucent. Stir in thyme, salt, pepper, sage and poultry seasoning. Remove from heat and add bread cubes and coat well. Slowly add chicken broth stirring constantly, ensuring the bread is coated well.


(inspired by Bread Stuffing by Betty Crocker)

Cowboy Casserole

1 1/2 lbs. lean ground hamburger (or turkey)
1 medium onion, finely chopped
1 tsp olive oil
3 cloves garlic, minced
2 cans heart healthy cream of mushroom soup
1/2 C milk
5 tbsp fat free sour cream
3 cups frozen sweet corn
2 C cheddar cheese
1/2 bag extra crispy tater tots

Preheat oven to 350. In a medium skillet saute onion in olive oil until translucent. Add beef and garlic and brown meat. While the meat cooks, mix soup, milk and sour cream together in a large mixing bowl. Add corn and 1 cup cheese. When the meat is browned, add that to the soup mixture. Pour the Soup mixture into a 9x13 pan, layer with tater tots on top and cover with 1 cup cheese. Bake for 30 minutes. Broil for 5 minutes at the end for extra crispiness.

To Freeze: Follow directions until baking. To cook, thaw casserole and bake at 350 for 30 minutes. Broil for 5 minutes at the end for extra crispiness.

(inspired by Cowboy Casserole by The Cutting Edge of Ordinary)

Butternut Squash Risotto

2 tbsp olive oil

1 onion, finely chopped

1 lb butternut squash, peeled and cut into small cubes

2 cloves garlic

1/2 tsp slat

1/4 tsp pepper

3/4 C long grain brown rice

1 C dry Riesling

2 cans (14.5 oz.) vegetable broth

1/2 tsp ground thyme

1/4 C grated Romano cheese

Heat oil in a medium saucepan over medium heat. Add onion stirring occasionally and cook until tender, about 6-8 minutes. Add butternut squash, garlic, salt and pepper. Cover and cook for 5 minutes. Stir in rice and cook for 1 minute. Add wine and cook uncovered until absorbed. Add one can of broth and cook uncovered until absorbed. Add the remaining can of broth and cook uncovered until rice is tender and creamy, about 10 minutes. Add thyme and cheese. Serve warm with additional cheese on top of desired.

(inspired by Butternut Squash Risotto, by WomansDay)

Oven Baked Turkey Chimichangas

1 1/2 lb. ground turkey

2 tbsp taco seasoning

1 1/4 C water

1 medium onion (diced)

1 tsp ground cumin

2 tsp ground oregano

7 oz. fire roasted chilies (diced)

1 vine ripened tomato (diced)

1/2 C fat free sour cream

1 C cheese

3 tbsp melted butter

6 flour tortillas

Preheat oven to 450 degrees. Saute turkey until cooked through and starting to brown. Add water, onion and taco and let liquid has reduce to 2/3. Add cumin, oregano, cilantro, chilies and tomatoes.

Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and Cheddar cheese. Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope. Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt.

With all the fixins!

(inspired by Oven Baked Chimichangas, by Tasty Kitchen)