Chicken Parmesan Meatloaf

Source: What's Cookin', Chicago?

(Image borrowed from What's Cookin', Chicago?)

Chicken Parmesan Meatloaf

1.25 lbs ground turkey
1 egg
1/4 cup breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 tsp minced garlic (refrigerated kind)
1 Tbsp dried minced onion
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded mozzarella cheese

1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
2. In a large bowl, combine the ground turkey, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Do not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
3. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the shredded mozzarella cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
4. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing.

Freezer Directions: Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Top the meatloaf with pasta sauce before freezing and then bake from frozen, uncovered for 55-60 minutes on a baking sheet. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing.

*This was wonderful and will definitely be a repeat in our household. Very yummy and easy to make and we already have a second batch in the freezer waiting to be cooked another day.

Meatball Sub Casserole

(Image borrowed from Semi Homemade Mom)

Meatball Sub Casserole
Source: Semi Homemade Mom

1 pkg frozen meatballs
1 loaf french bread, sliced 1 inch thick
1 jar pasta sauce
2 cups shredded mozzarella cheese
8 oz cream cheese, softened
1/2 cup mayo
2 tsp minced garlic
1 tablespoon Italian seasoning

Cook frozen meatballs according to package directions. Meanwhile, place bread slices on the bottom of a 9x13 baking pan. Mix cream cheese, mayo, garlic, and Italian seasoning. Spread cream cheese mixture over bread slices being generous. Place meatballs over bread slices, pour pasta sauce over meatballs, and top with shredded mozzarella. Bake at 350 for 30 minutes.

*I used one portion of homemade turkey meatballs instead of frozen. Since they were already cooked, I just thawed them and warmed them slightly first. I also used a "fat" loaf of french bread, which ended up making two pans (9x13) worth of bread slices, and the cream cheese mixture was plenty to cover all of the bread slices. I made one pan completely and baked it and we had it for dinner. Yummy! The other pan, I covered the bread slices with the cream cheese mixture and then topped with another batch of meatballs and proceeded to cover and freeze. I decided to add the pasta sauce and mozzarella when baking later. This was a very yummy meal and was a hit with all.

**Note: I was worried when I dug into this and some of the bread was notably soggy. This didn't affect the yumminess of the recipe at all.

French Toast Sticks

French Toast Sticks
Source: Once A Month Mom

30 slices bread (approximately 1 loaf of sandwich bread)
0.25 cups butter, melted
8 eggs
1.33 cups milk
2 teaspoons vanilla
1 teaspoon cinnamon

Preheat oven to 350 degrees. In a large bowl mix all ingredients except sliced bread. Spray a cookie sheet with cooking spray. Dip bread, one by one, in the batter until coated and then place on the cookie sheet. Bake for 30 minutes turning over half-way through to ensure even cooking on both sides. When done, remove to cooling rack. Slice into thirds (I used a pizza cutter). Serve or freeze.

Freezing Directions:
Allow to cool on cooling rack completely or place on a cool cookie sheet and place in freezer for 10-15 minutes or until partially frozen (flash freezing). Place in Ziploc freezer bag and place in freezer until ready to use. To serve: microwave 30-45 seconds.

*The original recipe called for adding 1/3 cup of sugar, but I forgot to add that in and it wasn't missed by us, but I don't like my foods really sweet either. It also said to cut the bread into thirds before dipping them in the coating, but this didn't work for me. It was much easier to do the whole slices and then cut after baking. Same taste in the end.

Pizza Bake

Pizza Bake
Source: Six Sisters' Stuff

1-1/2 lbs. ground beef
1 medium onion, diced
1 green bell pepper, diced
1 (6 oz.) pkg. sliced turkey pepperoni, cut into quarter pieces
4 oz. (1 cup) shredded mozzarella cheese
8 oz. (2 cups) shredded cheddar cheese***
12 oz. mini penne noodles, cooked
15 oz. pizza sauce
26 oz. spaghetti sauce

Brown meat, onion and pepper in frying pan. Drain grease and add pizza sauce and spaghetti sauce. *Combine all ingredients in a large crock pot (spray with non-stick spray first). Cook on HIGH for 30 minutes and then LOW for 2 or 3 hours until the cheese melts.

*This can also be baked in the oven. I divided mine into two 8x8 pans (this was pushing it because they were both filled to the MAX), covered and baked for about 30-45 minutes or until heated through and cheese is melted.

**This recipe makes a HUGE batch and is easily two meals. We baked one pan, and the other pan went into the freezer for later. There is still over half of a pan left after eating dinner.

***I forgot to add this in, and it wasn't missed. I'll probably add it in the next time I make it though to see how we like it when it's more cheesy.

Turkey Meatballs (bulk cooking)

(1/4 batch of meatballs)

Turkey Meatballs
Source: Open-faced Meatball Sandwiches

1 cup egg substitute (or 4 eggs, whisked)
2 cups soft Italian bread crumbs
2 Tbsp. dry minced onion
2 garlic cloves, minced
2 teaspoon onion powder
2 teaspoon dried oregano
2 teaspoon dried basil
5 pounds lean ground turkey

Combine all ingredients and mix well. Shape into meatballs using a small cookie scoop, and place on baking sheets lined with parchment paper (or sprayed with non-stick cooking spray. (Yes, I learned this lesson the HARD way.) Bake in the oven at 400 degrees for 15-20 minutes. Allow to cool and separate into four batches of meatballs. Freeze the batches you don't plan to use in the immediate future.

Makes four batches of meatballs (using the small cookie scoop, it comes out to about 36-40 meatballs per batch). One batch equals one meal's worth of meatballs for a recipe.

*This recipe is also great for making turkey burgers, turkey meatloaf, etc.

Chicken Enchiladas

Chicken Enchiladas
Source: I was given this recipe by my sister a few years ago after having this for dinner at her house once. I have no idea where she got the recipe from, but I assume it was a friend. This is how I now make this recipe.

Flour tortillas (Fajita size)
1 medium onion, chopped
1 tbsp. vegetable oil
2 tsp. chili powder
2 tsp. garlic powder
2-3 tsp. ground cumin
2 pkgs. (8 oz. each) cream cheese
6 cups cooked and shredded chicken
1-1/2 to 2 cups salsa
3 cups shredded cheddar cheese
1/2 cup chopped black olives (I use 1/2 of a small can of diced olives)
2 large cans enchilada sauce (Use your favorite, red or green. I don't like the taste of red, so we always use green. I also use a smaller amount of sauce)

1. If your flour tortillas are not already cooked (not the most common type), heat oven to 350ºF. Wrap the tortillas into a foil packet and heat in the oven for 8-10 minutes. Turn the oven off and kept the tortillas in the oven until ready to use. (I don't ever do this step, because I buy the normal flour tortillas found with the bread.)
2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion and cook stirring often, for about 5 minutes or until soft. Stir in the chili powder, garlic powder and cumin. Add the cream cheese and cook over low heat, breaking up the cheese with a wooden spoon until melted. Add the chicken and salsa. Cook over medium heat, stirring often for 2-3 minutes.
3. Remove pan from heat. Stir in 2 cups of the cheddar cheese and olives.
4. Remove the flour tortillas from the oven. Spread about 1/4 cup enchilada sauce in the bottom of two 9x13-inch baking dishes (or four 8x8 pans).
5. Spoon about 1/3 cup of the chicken mixture slightly below the center of each tortilla. Roll up from the bottom and arrange seam side down in the baking dish. Top with remaining enchilada sauce and sprinkle with remaining cheese. Bake for 15-20 minutes at 350ºF or until hot and bubbly. Serve right away.

I make my recipe into four 8x8 pans since we aren't big on eating enchilada leftovers for days. I can fit six in each pan (five side by side, and one at the top of the pan). I bake one pan and freeze the other three. For a serving, two enchiladas per adult is plenty and one for a child. I eat mine with sour cream. Yum, yum, yum!

To freeze: Prepare as directed, but do not bake. Cover with a double foil layer and freeze. To bake from frozen, heat oven to 350 degrees and bake covered for about 60 to 90 minutes. Checking after 60 minutes to see if warmed throughout. Can be thawed in the refrigerator overnight and then baked for about 30 minutes (covered).

Buffalo Chicken Stuffed Shells

Buffalo Chicken Stuffed Shells
Source: Once A Month Mom

12 oz. box jumbo shell pasta
2.5 cups marinara sauce
0.5 cup buffalo wing sauce (more or less depending on heat preference)
2 cups cooked and shredded boneless, skinless chicken breast
16 oz. nonfat cottage cheese
0.5 cup egg substitute
1 cup shredded part-skim Mozzarella cheese

Cook pasta shells according to package in boiling, salted water, until al dente. Drain water and allow to cool to the touch. Combine marinara and buffalo wing sauce in a bowl. In another bowl, combine shredded chicken, egg substitute, and cottage cheese until well-combined.

Spread 1 cup sauce on the bottom of two 8×8 baking dishes. Stuff shells with chicken mixture, about 1 Tablespoon per shell. Place in sauce-covered dish. Cover shells with remaining sauce and sprinkle with shredded Mozzarella. Bake at 350F about 30 minutes or until heated through and cheese is melted. IF desired, sprinkle with blue cheese crumbles (calories extra).

Freezing Directions:
Prepare as above, except DO NOT bake. Instead, cover with foil, label, and freeze. To serve: Thaw in fridge. Bake at 350F about 30 minutes or until heated through and cheese is melted. IF desired, sprinkle with blue cheese crumbles (calories extra).

Servings: 12 (3 stuffed shells per serving)

Nutritional Information: Servings: 12 • Calories: 267 • Fat: 6.6 • Carbs: 29.7 • Protein: 20.1 • Fiber: 2.4 • Weight Watcher Points Plus: 7

My thoughts: I made this recipe as-is to try it out (but didn't use any blue cheese crumbles since we aren't fans of blue cheese). The verdict from the family was as follows. Husband loved it and said it was perfect. Toddler (30 months old) gobbled it up despite the bit of kick to it. Daughter (age 11) said that it was a bit too spicy (which is odd since she's had spicier foods) but still really liked it. I'm the oddball out. I liked the taste of the buffalo marinara sauce, but I didn't like the stuffing in the shells at all. I practically gutted my shells to eat them. This is not to say that someone who normally loves stuffed shells wouldn't love this, because I don't normally love stuffed shells. It's more like I just kind of tolerate them. Lol. We have another 8x8 square pan of this premade in the freezer for another day, since this recipe makes two 8x8 (or one 9x13) pans worth of stuffed shells. This is definitely a keeper recipe for my family.

***
January 2013
Updated thoughts on this dish: I was three months pregnant when I first had this dish, and I now blame that for my issues that I had in the beginning. I made it, and had it as-is without any issues recently. No texture issues, no gutting the shells, etc. It was very yummy and will definitely be a more regularly served dish around here now.