August - Chicken Alfredo (Crockpot Style)

Ingredients:
2 chicken breasts
1 can cream of chicken
1 block cream cheese
1 package of Italian Dressing mix
1 can water
1 package of pasta

1. In a crockpot combine the cream of chicken, 1 can of water, and the italian dressing mix. Stir until mixed.
2. Put in cream cheese and chicken. Place crockpot on low and cook for 6-8 hours or on high for 3-4 hours.
3. Shred chicken when done
4. Cook noodles and serve!

July - Sausage Pasta

Ingredients:
1 lb polish sausage (any brand/flavor works) cut into bite size pieces
1 onion chopped
2 cloves garlic chopped
2 Tbs oil
2 cups chicken broth
1 can rotel (2 if you want it extra spicy)
1/2 cup of heavy cream
1 cup monetary jack cheese
salt and pepper to taste
Noodles of your choice (about 8 oz) I put in more because I love carbs :)

You will need a big skillet or saucepan for this because it all goes in one pot!

1. Put the oil in a sauce pan and sauce the sausage until browned, add the onion, and then add the garlic just before you add the rest of the ingredients.
2. Put the rotel, broth, cream, pasta, salt, and pepper into the pan. Bring to a boil, reduce heat to simmer, cover, and let simmer until pasta is tender.
3. Remove from heat and add cheese, stir until melted, and enjoy!

June Meals- Italian Meatballs

Ingredients:

½ cup breadcrumbs, divided (I like panko)
¼ cup milk
1 lb. ground beef
1 egg
1 clove garlic, minced
1 tsp. kosher salt
½ tsp. black pepper
1 tsp. dried parsley
½ tsp. dried basil

To Prepare:
To make the meatballs, combine ¼ cup of the breadcrumbs with the milk in a medium mixing bowl. Let stand 10 minutes. Add the remaining breadcrumbs, ground beef, egg, garlic, salt, pepper, parsley and basil to the bowl. Mix well until thoroughly combined. Form into meatballs, about 1¼ inches in diameter. Freeze.

To Cook & Serve:
Thaw overnight in refrigerator.
Add the meatballs to the simmering sauce. Cover and let simmer until the meatballs are cooked through, 20-30 minutes.

June Meals - Creamy Chicken Casserole

4 c. uncooked egg noodles
4 c. cubed cooked chicken
1 pkg. (16 oz.) frozen peas and carrots
2 c. milk
2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 c. chopped onion
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. pepper

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before. Bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

June Meals - Cheesy Meatball Casserole

Ingredients:

1 box penne pasta
1 bag italian style meatballs (frozen kind)
1 small tub ricotta cheese
2 cups mozzarella cheese
1 jar 24 oz spaghetti sauce (any kind you like)

Pre-heat oven to 350. Cook pasta as directed. Drain and mix in the spaghetti sauce, ricotta cheese, and mozzarella cheese. Then add the bag of meatballs (you can add as few or as many as you like) pour into a casserole dish.

Bake at 350 for 30 minutes if thawed, 60 minutes if frozen.

May Meals - Southwest Chipotle Burgers

The recipe below yields 20 patties:

-5 lbs ground beef

-2 green bell peppers

-2 red bell peppers

-2 yellow onions

-2 cups diced mushrooms

-2 Tbs Southwest Chipotle seasoning

Finely dice all vegetables. In a large bowl mix vegetables and chipotle seasoning add the ground beef. This part gets messy because you will need to use your hands to mix it all together. Once it is mixed form the mixture into 20 rounds that fit perfectly in your hand and flatten. 

To prepare unthaw and put on the grill until cooked through. 

May Meals - Italian Chicken Rollups

Ingredients

8 boneless skinless chicken breast halves (4 ounces each)
8 thin slices (4 ounces) deli ham
4 slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
Cooking spray

Directions

Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.
In a shallow bowl, combine the crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
Wrap each of four chicken roll-ups in plastic wrap; place in a large freezer bag. Seal and freeze for up to 2 months. Place the remaining roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, at 425° for 25 minutes or until meat is no longer pink. Remove toothpicks.

To use frozen chicken:

Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with cooking spray. Bake, uncovered, at 425° for 30 minutes or until meat is no longer pink.

Yield: 8 servings.