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My boys are on swim team, and from Oct 1 to mid March they swim 5 nights and every other Sat. So we like to preplan some meals and have them in freezer for quick meals. This cuts down on fast food when time is short. Anyway, looking for some make and freese casserole ideas.
She has a ton of recipes....she even has her 'bites' which are protein based and would make a great snack for your swimmers.
Chicken & Wild Rice Casserole
1 pkg Uncle Ben's Long Grain & Wild Rice, prepared by package instrucions
4 large chicken breasts, cooked and cubed
1 onion, chopped
1 green pepper, chopped
1 C celery, chopped
1 can sliced water chestnuts, halved
Slivered almonds, OPTIONAL
2 cans cream of chicken soup
3/4 C mayonnaise
2 C crushed potato chips
2 C grated cheese
Combine wild rice, chicken, onion, green pepper if desired, celery, water chestnuts, almonds if desired, soup, and mayonnaise. Put in glass 9x13 pan and refrigerate overnight. Heat oven to 350, bake for 30 minutes. If desired, top wtih chips and cheese and bake another 15 minutes.
Note: I have found this is very good uncooked, cold, during hot weather. The chicken and rice are already cooked before mixing, so serving it cold is perfectly safe. It is like a delicious chicken salad casserole.
That doesn't really work for me anymore..
Instead I really like to make meatballs or patties/burgers. I've been doing double batches and freezing half, this works out great.
There is an awesome cook book called Ground Up that has suggestions from tons of different kinds of cuisines (Asian, Italian, American, etc) and all kinds of meats.
Rachel Ray also usually has a bunch of burger and meatball recipes.
Good luck!
1 1/2 pounds thin boneless pork chops (about 4)
1 tablespoon canola oil
1 15 oz can black beans -- drained and rinsed
1 can reduced fat cream of chicken soup
2- 4 oz cans diced green chili peppers -- drained
1 cup instant brown rice
3/4 cup salsa
4 teaspoons +cumin
8 ounces shredded cheddar or light mexican cheese**
Preheat oven to 375.
Sprinkle cumin on pork and rub in (I didn't measure).
Heat oil in a large skillet over medium-high heat and brown pork, a few pieces at a time. THIS IS IMPORTANT OTHERWISE IT JUST STEAMS NO MATTER HOW BIG THE PAN APPEARS.
Wipe out skillet.
Cut pork into small bite-size pieces and return to skillet and add remaining ingredients, except cheese.
Heat and stir until just bubbly; pour into a 2-quart casserole.
Bake, uncovered, for 25 minutes or until rice is tender.
Stir half the cheese throughout the dish and sprinkle remaining half on top cheese; bake 5 minutes more or until cheese is melted.
Serve with salsa and sour cream and olives, scallions and guacamole if desired.
NORTHWOODS BEAN SOUP (hearty with protein!)
Cooking Spray
1 cup baby carrots (or 6 regular) -- halved and peeled
1 cup chopped onion (about 1/2 lge)
2 cloves garlic -- minced
7 ounces turkey kielbasa, halved lengthwise -- cut 1/2 inch pieces
4 cups chicken broth
1/2 teaspoon dried italian seasoning
1/2 teaspoon black pepper
2 15.8 oz cans Great Northern beans -- drained and rinsed
1 6 oz bag fresh baby spinach leaves
Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic and kielbasa; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes.
Add the broth, Italian seasoning, pepper and beans.
Bring to a boil, reduce heat and simmer 5 minutes or until carrots can be pierced with a fork.
Place 2 cups of the soup in a food processor or use immersion blender and process until smooth or put in bowl and use immersible blender.
Return pureed mixture to pan. Simmer an additional 5 minutes.
Remove soup from heat. Add the spinach, stirring until spinach wilts
Chicken Spaghetti Casserole
2 cups cooked chicken
2 cans reduced fat Cream of Mushroom soup
2 cups grated reduced fat sharp cheddar cheese
1/4 cup finely diced red or green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)