A few weekends ago I decided to do some bulk cooking. I used to make homemade baby food for Owen and I missed spending Sunday afternoons cooking a variety of food and freezing it.
We scramble for meals each night and quite often we resort to frozen pizza and chicken nuggets. I’m not saying there is anything wrong with either of these foods and absolutely will not give up either of those, but sometimes a good homemade nutritious meal sounds good.
I pulled out my favorite cook book, Better Homes and Garden New Dieter’s Cookbook and started paging through to find some good recipes. It isn’t hard to find a good one in this book. So far everything we have made from here has been absolutely delicious. The thing I really like about this book is that you can remove individual pages and bring them with to the grocery store with you so you don’t have to write a separate list. AND….. every recipe includes a photo of the finished meal. I need this feature when using recipes.
If you’re watching your calories, fat and carbs, each recipe lists the nutrition facts, daily values and exchanges.
What a great cookbook. Seriously, you need to run out and buy it. And no, Better Homes and Garden has no idea that I’m writing this post and raving about their awesome cookbook. I simply just love it and highly recommend it. Their recipes are scrumptious.
First up on my list of meals to make was Chicken Tetrazzini.
- 6 ounces dried spaghetti
- 1 1/2 cups sliced fresh mushrooms
- 3/4 cup chopped red or green sweet peppers
- 1/2 cup cold water
- 1/4 cup all-purpose flour
- 1 12-ounce can evaporated milk
- 1 teaspoon instant chicken bouillon granules
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 cup chopped cooked chicken
- 1/4 cup finely shredded parmesan cheese
- 2 tablespoons dry sherry or milk
- 1 tablespoon slicked almonds
Cook the spaghetti according to package directions and drain well.
1. Meanwhile, in a large covered saucepan cook the mushrooms and sweet pepper in a small amount of boiling water until tender. Drain well, return to saucepan.
2. In a screw-top jar combine 1/2 cup cold water and flour; cover and shake well. Stir into the vegetable mixture in saucepan. Stir in the evaporated milk, bouillon granules, black pepper and salt. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, chicken, parmesan cheese and dry sherry (if using).
3. Lightly coat a 2 quart square baking dish with nonstick cooking spray. Spoon spaghetti mixture into dish. Sprinkle with almonds. Bake uncovered in a 400 degree oven about 10 minutes or until heated through and nuts are lightly toasted.
If you are making this dish to freeze rather than to eat immediately follow all directions except for step 3. Once you have mixed all ingredients (minus the parmesan cheese and almonds) with spaghetti noodles, place in freezer container.
When you are ready to remove from freezer to eat, just thaw the container and proceed to step 3.
Delicious. I wish I would have made a triple batch, but I wasn’t sure how well this would freeze with the already cooked noodles and such. It was awesome. Next time, I will definitely be making a triple batch.
It was a quick and easy meal to make during the week. And everyone enjoyed it! I hope you do too.
Come back later this week for more meals and recipes that are great for freezing.