A Cooking Baker

You can serve this as a side dish or even a main dish.  This is an easy one from Cooking Light, and it's quite versatile - serve it with chicken, pork, beef - whatever!  Make up a pan for dinner tonight, and then make up an extra one to throw in the freezer for another night or to share.   My kids like broccoli, but even kids who aren't WILD about it won't mind trying this - just chop the broccoli up small and sell them on the cheese and rice.  Swiss Broccoli Casserole 2/3 cup 2% reduced-fat milk 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 recipe cream soup base 1/2 cup shredded Swiss cheese (shredding your own is a bonus) 1 cup cooked rice 2 (10-ounce) packages frozen chopped broccoli, thawed Cooking spray 1 (1-ounce) slice white bread (or just use some Panko bread crumbs) Combine first 4 ingredients in a large saucepan over medium-high heat; bring to a simmer. Add cheese; stir until melted. Remove from heat; stir in cooked ric

THIS was awesome.   I know this isn't a freezer meal, or a meal, but I had to share it, anyway.  We had a fantastic Thanksgiving meal with our family last week, and this recipe from the Journal Sentinel a few years ago was one of the best sides we've ever had.  I've never been a fan of the whole marshmallow-topped sweet potato thing, but THIS is right up my alley - totally replaced the mashed potatoes and gravy on my plate this year (Although we had those, too.  And stuffing. It was a carb-tastic menu). I know it LOOKS a little fussy, recipe-wise, but it's not that bad, and again, it is REALLY GOOD.  I am GUESSING you could freeze it, but not recommending it.  And seriously, you don't want to wait long to eat it, anyway.  What are your favorite sides for Thanksgiving, or any other special meal?  Dauphinoise Sweet Potatoes with Sage & Asiago Breadcrumbs Makes about 10 servings 2 tablespoons canola or olive oil 1 large onion, finely julienned 1 cup whip

Casserole...Bake..Hot Dish... You either love them or hate them.   Well, I guess there's a middle ground, but... Some people just can't do the whole food mixed together thing, and some people have been scarred by their childhood casserole experience - you know the ones - smothered in multiple cans of cream of something and topped with greasy potato chip crumbs [shiver].  Others love the convenience of the one-dish dinner and have fond memories of potlucks and family dinners. Here's an easy one to try - make up a pan for dinner, and then another one to share or keep in the freezer when you need a quick dinner. Spanish Rice Bake 1 lb. lean ground beef (or ground turkey) 1/2 cup finely chopped onion 1/2 cup chopped green bell pepper 1/4 cup sliced scallions 1 (14.5 ounce) can petite diced tomatoes 1 cup water or chicken broth 3/4 cup uncooked long grain rice 1/2 cup chile sauce (adjust to your family's spiciness - we like it hot) 1 teaspoon salt 1 teaspoon

Need a good, hearty but healthy cold weather meal? Try this recipe for Chicken Chili - it's from the lovely Barefoot Contessa, Ina Garten.  It's delish, it can be frozen, and it can easily be made gluten-free.  Our kids will eat it, but it's not on top of the list.  You can adjust it to make it more kid-friendly if needed.  Chicken Chili Serves 6 - 8 4 c. cooked chicken shredded (not rotisserie) 1 c. chopped onion 2 cloves garlic – minced 1 red pepper and 1 yellow pepper diced 2 T. chile powder 1 t. cumin ¼ t. cayenne pepper ¼ t. dried red pepper flakes 2 – 28 oz. can whole peeled tomatoes – undrained Chopped cilantro to taste ¼ - ½ c. 1 c. frozen corn 1 can black beans – rinsed and drained  Cook onions over med. heat in 1/8 c. olive oil until translucent. Add garlic and cook 1 more minute. Add peppers, chile powder, cumin, red, pepper flakes, cayenne and salt to taste. Cook for 1 min. Crush tomatoes in food processor and add to pot with cilantro. Add

One of the best things about fall is homemade applesauce. I don't eat the stuff that comes in a jar - no offense if you do, but I grew up on homemade applesauce.  My grandparents made and froze TONS of it, and kept us well-supplied.  I've been making it every fall myself now, and my kids love it, too. Again, it's hard to call this a recipe, because it's really easy - it just requires some time.  There are lots of ways to make it, and lots of things you can do to it, but I keep it pretty simple.  Here's my method below, and here's a link from the local paper with pictures and more details. Homemade Applesauce APPLES - use whatever kind you like, but I used a mix of Empires, Cortlands, Gala and Macs, I think - it was a mix from an afternoon at an orchard and what we had in the fruit bowl a little bit of water cinnamon Yep, that's it.  That's why it's so good! Lately, I've thoroughly washed my apples, then cut them into chunks,

I love Mexican food.  That said, this barely counts as Mexican - it's like calling Taco Bell authenic.  But anyway, it's tasty, quick, and you can freeze a pan and make a pan if you're feelin' wild.  Give it a try, and mix it up a little and customize it to your family's liking. You know me and my measuring - I adapted the amounts from another recipe, but when I make it, I just dump things in... Simple Chicken Enchiladas 4-6 boneless skinless chicken breasts 2 cans (15 ounces each) enchilada sauce 1 cup medium salsa 1 can (4 ounces) chopped green chilies 1 can (15 ounces) black beans, rinsed and drained (optional) 8 flour tortillas (6 inches) 1 cup (4 ounces) shredded Mexican cheese blend Sour cream, optional In a 3-qt. slow cooker, combine the chicken, salsa, 1 can of enchilada sauce and chilies. Cover and cook on low for 8 hours or until chicken is cooked and can be shredded with a fork (or just cook the chicken, and mix all the goodies in afterward)

So life got a little nuts in October... I sort of got in over my head with volunteering and working and STUFF, and then everything suffered since I had trouble saying NO.  Ever get that way?  I'm still doing too much, but I've managed to unload a few things.  Anyway, my point is, TAKE CARE OF YOURSELF, so you can keep taking care of everyone else, and don't be afraid to say NO sometimes. :)  It's basketball season, so we've got evening practices and games, which means it will be more challenging to eat together, or eat a home-cooked meal most nights.  With some preparation though, it's not impossible.  I'm making some freezer meals to have on hand and share, and I've got TWO crock pots going right now.  I've got a pork loin roast in one, and a family-sized package of boneless skinless chicken breasts in another.  I'll be using the chicken in some chicken enchiladas and then making the rest into some chicken taco meat or bbq shredded chick