- 1 bag of frozen chicken breasts = 3 lbs (got it on sale for $4.99)
- 1 bag of no yolks noodles (got on sale with coupons for $.40)
- 1 can cream of celery coup (got with a coupon for $.50)
- 2 cans of cream of chicken soup (again $.50 each)
- 1 cup of sour cream (big tub on sale this week for $1.50 - only used half)
- a generous amount of McCormick Seasoned Pepper (it's a bit pricey, but whenever I have a McCormick coupon I get 3 of them because it's super yummy and adds a lot)
- salt to taste
- 2 bags of mixed frozen veggies (got these free with coupons)
- 3 shredded carrots ( I read on one blog that she adds shredded carrots to everything because you barely taste then and they add color and some "sneaky" veggies)
- one sleeve of Ritz crackers
- one stick of butter
In a separate bowl mix soups, sour cream, shredded carrots, salt and pepper. Add the chicken and noodle mixture to the creamy mixture. Then stir in the frozen veggies.
Separate into baking dishes. Crush Ritz crackers and add to melted butter. Sprinkle the cracker mixture on top of each casserole. This made 5 servings for us (two adults and two little kids who don't eat much) which I put in round aluminum pans and cover with foil to freeze. Freeze.
When ready to eat, thaw in fridge for a day or two, then cook at 350 degrees for 30 minutes covered, then uncover for 5 minutes more to crisp up the topping.
OAMC Stuffed Cabbage
This is a great recipe if you love stuffed cabbage, but hate the mess and prep to make it!
1 medium cabbage, cut up
1 lb. ground beef
1 onion, chopped
1/2 cup uncooked rice
salt and pepper to taste
1 10-1/2 oz. can campbells tomato bisque soup (you can use plain ole tomato, but the bisque soup is a bit creamier with big chunks of tomato, also, if you like extra "juice" use 2 cans)
1 soup can water
Prep day:
1 lb. ground beef
1 onion, chopped
1/2 cup uncooked rice
salt and pepper to taste
1 10-1/2 oz. can campbells tomato bisque soup (you can use plain ole tomato, but the bisque soup is a bit creamier with big chunks of tomato, also, if you like extra "juice" use 2 cans)
1 soup can water
Prep day:
Place cabbage in greased 2 qt. casserole. Brown beef and onion. Stir in rice and place on top of the cabbage. Season to taste with salt and pepper (I use McCormick Seasoned pepper for extra tang). Combine soup and water and pour over all. Cover with foil and bake at 350 degrees for 1/2 hour. Let cool and freeze.
Eating Day:
Cook thawed casserole in 350 degree oven for 40 minutes.
Chocolate Cheescake Bomb Cupcakes
1 chocolate cake mix (prepared as directed for cupcakes)
1 small package of low fat cream cheese (8 oz), softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 cup chocolate chips (whatever kind you have works)
Make cake mix as directed, fill muffin cups half full.
Beat together cream cheese and sugar, add egg and salt, stir in chocolate chips.
Drop one teasonfull of cream chees mixture into each muffin cup.
Bake at 350 degrees for 25-30 minutes, cool for 5 minutes, then remove from pan and cool on rack.
I've made these twice now to absloutely rave reviews and they are so easy to make Samantha can help. Enjoy! Not so much a OAMC recipe, but I bet you could individually wrap these and freeze them, then just let thaw in fridge overnight before eating.
