Creamy Chicken and Pasta

Ingredients

3 Cups uncooked pasta
1 Can Cream of Chicken Soup
1 (12-oz) Evaporated Milk
1/3 Cup Shredded Mozzarella Cheese
3 Cups Cooked Chopped Chicken
1/3 Cup Shredded Parmesan Cheese

Directions

Cook noodles in boiling, salted water for 2 min. LESS than the shortest time recommended on pkg. Drain. Combine soup, milk and cheeses. Stir in chicken and pasta.

To serve: Thaw- baked covered for 45 min. at 350. Then remove cover and bake 10 additional min.

Nutritional Info

• Servings Per Recipe: 6
• Calories: 585.9
• Total Fat: 26.4 g
• Cholesterol: 158.8 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 0.5 g
• Protein: 59.5 g

Tater-Tot Casserole

1 lb lean ground beef
1 8oz container low fat sour cream
0.5 cup skim milk
1 10.75oz can cream of mushroom soup
1 pkg (26oz?) tater-tots
1 can green beans
1 cup medium cheddar cheese
salt and pepper to taste
1/2 tsp onion powder

Directions
Brown the beef. Drain. Add sour cream, cream of mushroom, salt and pepper, and the onion powder to the mixture. Stir and cook until simmering.

In a greased 8x10 or 9x13 (depending on how thick you want your casserole) add the tater-tots. Then layer the green beans, sauce and cheese.

Bake uncovered for 20-25 minutes at 350 degrees.

Makes 6 servings.

Nutritional Information:
Calories 380.7
Total Fat 21.1 g
Saturated Fat 10.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 75.9 mg
Sodium 825.3 mg
Potassium 135.9 mg
Total Carbohydrate 21.0 g
Dietary Fiber 1.0 g
Sugars 0.7 g
Protein 25.1 g

FYI- This is how you would make the recipe if you were not freezing it. In order to prepare it from the freezer, follow these instructions:

Thaw the sauce. In a greased 8x10 or 9x13 pan (depending on how thick you want your casserole) layer the tater-tots, green beans, sauce and cheese. Bake uncovered for 20-25 minutes at 350 degrees.

Red and White Mostaccioloi

1 lb. uncooked mostaccioli or other tubular pasta
Alfredo Sauce (homeade listed belowe)
1 26 oz jar meatless spaghetti sauce or 3 cups homeade spaghetti sauce
3 cups shredded mozzarella cheese, divided

Alfredo Sauce
1/2 c butter (1 stick)
1 3 oz package cream cheese (I used 1/3 fat)
1 pint heavy cream
1 t garlic powder
1/2 c grated parmesan cheese
salt and ground black pepper

Nutritional Info
Fat: 177
Calories:2835
Fiber 17
Protein: 88

Chicken Delight

4 Chicken Breasts, cooked and cut up
8 oz cream cheese
1 cube butter
chives (1-2 tbsp)
salt and pepper to taste
2 8 oz. packages crescent rolls
Mix cooked, cut up chicken, cream cheese, butter, chives, salt and pepper.  Mix well.  Make into 16 balls.  Wrap crescent rolls around chicken balls, pinch together and roll in ball.  Roll in bread crumbs.  Bake at 375 degrees for 30 minutes.


Gravy
3 tsp. chicken bouillon
1 (10 3/4 oz.) can cream of chicken soup
2 cans of water


Mix together thicken with cornstarch and water.
Thaw and bake at 375 for 30 minutes and reheat the gravy.  


Calories  333
Fat 21g
Fiber 2g


Sorry so many fat grams oops!  It's the butter!  I usually serve this with rice and broccoli it has been a family favorite for years!  When I make it normally I use 1/2 cube of butter and less chicken that helps to decrease the calories but when putting the recipe in on the site it is hard to determine servings and serving sizes.  Enjoy!!

Enchilada Casserole

1 lb. Ground Turkey (browned and drained)
2 Cans Chili (I used turkey chili)
1 Can Tomato Soup
1 Can Cream of Mushroom Soup
6 Eight Inch Flour Tortillas (torn up in 2-3 inch pieces)
1 3/4 cup Shredded Cheese

1.  Combine 1st four ingredients in a large bowl and mix well.
2.  Spread 1 cup of soup mixture on bottom of 13x9 pan.
3.  Layer half of the torn tortillas on top of soup mixture.
4.  Layer 1/2 of the soup mixture on the tortillas.
5.  Sprinkle 1 cup cheese on top of soup.
6.  Repeat tortilla and soup layers.
7.  Bake uncovered at 350 for 30 minutes or until hot and bubbly. 
8.  Top with remaining 3/4 cup cheese and bake for 5 minutes more.
9.  Let stand for 5-10 minutes before serving.

**Garnish with sour cream, red pepper flakes, and/or crushed tortilla chips
**We like to eat this with a green salad or with green peas.

Nutrition Info:
307 Calories
12.3 grams Fat
30 grams Carbs
19.5 grams Protein

Chili

CHILI

Recipe:
1 lb. ground beef
1 c. chopped onion
1 c. chopped green bell pepper
1 (16 oz.) can cut-up petite diced tomato
1 (16 oz.) can dark red kidney beans (drained/rinsed)
1 (8 oz.) can tomato sauce
2 tsp. chili powder
1/2 tsp. dried basil, crushed
1/4 tsp. salt
1/4 tsp. pepper

Directions:
Brown beef; drain excess oil. Combine remaining ingredients. Bring to boil; cover reduce heat to low/medium-low; simmer 20 minutes.

**FYI - The nutrition facts will vary based on the kind of beef you get. When calculating the nutrition facts on sparks, I selected "lean ground beef". However, it did not specify what "lean" was exactly. I think the facts are a little inflated from what I use and how I prepare it.
Calories -- 308.8
Total Fat -- 16.3 g
Saturated Fat -- 6.3 g
Polyunsaturated Fat -- 0.8 g
Monounsaturated Fat -- 6.9 g
Cholesterol -- 56.7 mg
Sodium -- 793.1 mg
Potassium -- 430.0 mg
Total Carbohydrate -- 23.4 g
Dietary Fiber -- 7.7 g
Sugars -- 6.6 g
Protein -- 19.9 g

Italian Chicken Pasta Skillet

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 green pepper, chopped

1 small onion, cut into thin wedges

1 jar (26 oz.) spaghetti sauce

2 cups mostaccioli, cooked, drained

1 pkg. (8 oz.) Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender.

Add sauce and pasta; cook until heated through, stirring occasionally.

Stir in 1 cup cheese; top with remaining cheese. Cover; let stand 2 min. or until cheese is melted.

Per serving (1 recipe serves 6):

Fiber: 4

Calories: 380

Fat: 12

(I altered the original cooking instructions to make it easier to mass-produce and freezer friendly.)

Recipe/ nutritional value

Better late than never! So both my recipes/ info are here for your careful perusal

Divine Crock-Pot Chicken
(regular recipe says 5-6 chicken breasts, but this time I did 4. All my nutritional info is based on 4 chicken breasts, FYI)

4 boneless, skinless chicken breasts
1 can (10 3/4 oz) cream of celery soup
1 can (10.5 oz) cream of mushroom soup
1 envelope (1 oz) dry onion soup mix
1 tsp dried parsley

Directions:
Put chicken in crock pot (can be totally frozen)
Combine the rest of ingredients and pour over chicken
Cook on low for 4-6 hours
Serve over rice or pasta

Calories 183.3
Calories from fat 58
Fat 6.4 grams
Fiber .7 gram
Carbs 10.5 grams
Protein 20 grams

** I threw 3 potatoes (washed and cut up, but not peeled) in the crock pot and they were delicious. As mentioned we served this over rice. We also had some delicious jello. Sorry it is not more creative, but in my house they are grateful for just about anything so I don't try to make it fancy.


September meal: Ritzy Chicken (regular recipe says 5-6 chicken breasts, but they seemed so big I only did 3, if you feel ripped off I'll reimburse you. All my nutritional info is based on 3 chicken breasts, FYI) 3 boneless, skinless chicken breasts (pounded out) 2 cups smashed Ritz crackers (about 45 crackers or 2 sleeves) 3/4 cup shredded mozzarella cheese 1/4 tsp parsley 1/4 tsp salt 1/8 tsp pepper 1/8 tsp garlic powder (I always use more for my own) 1/2 cup melted margarine or butter 1/3 cup apple juice Calories 248.7 Calories from fat 171 Fat 19 grams (wow that sounds bad, sorry) Fiber 0 grams Carbs 2.1 grams **We have this with potatoes (mashed, au gratin...etc)

October's Official Member List

For this month's meal exchange we are cooking for 10 people (see the official MMMM widget for a list). This list is subject to change for November but as for October this is it. Please bring them to my house on October 11 at 9:30am.
A couple of things to remember:

Make sure you bring them frozen.

Bring a box or laundry basket that you can put your frozen meals in. Then we will line the floor of my kitchen with the boxes/laundry baskets and hopefully it will be easier to go around and grab the food.

If you have several items that go together either attach it to the main meal with it labeled the name of the main dish or have them already put together in a grocery bag so that everyone can grab a bag.

Make sure you use heavy duty tin foil or the freezer bags that say "freezer" on them.

Label your food with the name of the dish, how to cook it, what temperature and for how long, when to add extra ingredients (if applicable), the date, and your name.

Sometime before or directly after the exchange everyone needs to create their own post and add their recipe along with the nutritional facts.

I will post something like this again when it gets closer to the exchange date but just keep these things in mind as you are making your meals.
Good luck and happy cooking!!!!!!

October Menu

Please post what you will be making for October. Instead of just commenting, please come in and edit the post so we have the list all here on one page. Thanks.

Nanci - Enchilada Casserole

Carrie- Cafe Rio Pork and tortillas (you can make it into a salad or burrito)

Cari J- Bean Burritos, but I am also confused should I be part of the other group

Lisa- Italian Chicken Pasta

Erika-Red & White Mostaccioli

Savanna: Tater-Tot Casserole

Natalie-Divine Crock Pot Chicken

Bobbi-Creamy Chicken Pasta

Brandie--Chicken Delight (aka chicken pillows)

Mara - Chili