White Chicken Enchiladas

These are yummy. Recipe here.

Ginger Glazed Mahi Mahi

Really good. Lots of flavor. Easy to prepare. Not fishy! I fell in love with Mahi Mahi when we were in Maui on our honeymoon.

Recipe: All Recipes

3 TBSP honey
3 TBSP soy sauce
3 TBSP balsamic vinegar
1 tsp grated fresh ginger root
1 clove garlic, crushed
2 tsp olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tsp vegetable oil

In a shallow dish, stir together honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fillets with salt and pepper, and place them into the dish. (skin side down) Cover and refrigerate 20 minutes to marinate.

Heat vegetable oil in large skillet over medium-high heat. Remove fish from the dish and reserve marinade. Fry fish for 4-6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency. Spoon glaze over fish. Serve immediately.

Tilapia with Jasmine Rice

Very good. Lots of flavor. Tilapia is not fishy tasting. I just used a dry Italian dressing packet and sprinkled some over the top of the fish instead of using dressing.

Recipe: Taste of Home

3/4 cup water
1/2 cup uncooked jasmine rice
1 1/2 tsp butter
1/4 tsp ground cumin
1/4 tsp seafood seasoning (I used old bay)
1/4 tsp pepper
1/8 tsp salt
2 tilapia fillets (6 oz. each)
1/4 cup fat-free Italian salad dressing

In a large saucepan, bring the water, rice and butter to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.

Combine the seasonings; sprinkle over fillets. Place salad dressing in a large skillet; cook over medium heat until heated through. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with rice.

Yield: 2 servings

1 fillet with 3/4 cup rice equals 356 calories, 5 g fat, 91 mg cholesterol, 743 mg sodium, 41 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 very lean meat, 3 starch, 1/2 fat.

Chicken Biscuit Casserole - Freezer Meal

Recipe: Unknown

This was pretty good. I thought it needed to be "saucier" but a good casserole. Freezes well.

3 cups chicken, cooked and chopped
3 cups chicken broth
4 carrots, peeled and sliced 1-inch thick
1 onion, chopped
4 celery stalks, sliced 1/2-inch thick
2 garlic cloves, sliced
1 cup peas, canned or frozen
3 TBSP cornstarch
1/3 cup cold water
10 biscuits, uncooked (homemade or canned)

Bring chicken broth to a boil; add carrots, onions, celery and garlic and simmer for 10 minutes. Add chicken and peas; simmer 5 minutes more. Mix cornstarch with cold water; add slowly until chicken mixture has the consistency of gravy. Remove from heat; cool.

Put mixture into a ziploc bag and freeze.

To prepare: Thaw casserole. Bake in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits on top of casserole. Bake for 20-25 minutes more, until mixture is bubbling and biscuits are golden brown.

Honey Lime Chicken - Freezer Meal

This is pretty good. Has a lot of flavor. Easy to put together. Freezes well.

Recipe: Unknown

2 lbs. chicken (boneless, skinless)
1/2 TBSP garlic salt
1 TBSP peanut oil
1 (20 oz) can pineapple rings
1/4 cup honey
3 TBSP lime juice
2 TBSP soy sauce
1 TBSP cornstarch

Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple. Add one fourth of the pineapple juice to skillet. Cover and simmer 6-8 mins. until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze.

To Serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through. Serve over rice.

Potato Leek Pizza

From this recipe book, but posted here.

An unlikely combination, but delicious.

Vegetarian Lasagna - Freezer Meal

This one is still in my freezer, so I can't comment on the finished product. Comes together pretty quick. I could only find slices of provolone, so I just used slices for one layer.

20-oz. bag frozen mixed vegetables
1 onion, chopped
2 cloves garlic, minced
1 TBSP olive oil
2 (8-oz) cans tomato sauce
1 (6-oz) can tomato paste
1/2 cup water
2 tsp dried Italian seasoning
1/2 tsp salt
1/8 tsp pepper
12-oz carton ricotta cheese (OR crumbled, drained tofu)
2 eggs, beaten
1 TBSP dried parsley flakes
3 cups shredded mozzarella cheese
1 cup grated provolone cheese
12-oz lasagna noodles, cooked & drained (or oven ready noodles)
24-oz jar cheesy Alfredo sauce
1 cup grated Parmesan cheese

Cook and drain chopped vegetables as directed on package, measure out 3 cups; set aside. Brown onion and garlic in olive oil over medium heat. Stir in tomato sauce and paste, water, Italian seasoning, salt and pepper. Simmer for 10 minutes.

In a large bowl, mix the ricotta, eggs, parsley, mozzarella and provolone cheese.

Lightly grease 9 x 13 baking pan. Place a light layer of tomato sauce in bottom of pan. Layer noodles, tomato sauce, vegetables, Alfredo sauce, ricotta mixture and Parmesan cheese, repeating to make 3 layers of each. Cover well with foil and freeze.

To Bake: Thaw overnight in fridge. Bake at 350 degrees, covered for 50 minutes. Then, uncover and bake for 15-20 minutes longer until bubbling and heated through.

Mim's Mexican Chicken - Freezer Meal

This is a pretty good casserole. It has a little bit of spice to it. Really simple. It was really cheesy - maybe a little too cheesy. I will cut down on the cheese next time.

Recipe: Organized Home

1 small package corn tortillas
2 cups chicken or turkey, cooked & diced
12 oz. cheddar cheese, grated
1 can cream of chicken soup
1 can condensed cheddar cheese soup
1 can tomatoes with green chilies (Ro-Tel brand)
1 1/4 cup milk
1 onion, chopped

Tear tortillas into 1-inch wide strips; set aside.

In a 13 x 9 casserole dish, alternate layers of strips of tortillas, chicken and cheese (reserve 1/2 cup of cheese for topping), until all the chicken is used. You will have about 3 layers each of tortilla strips, chicken and cheese.

Combine the soups, canned tomatoes & green chillies, milk and onion. Pour soup mixture over layered casserole. Top with reserved cheese.

Cover with plastic wrap, then seal with aluminum foil. Freeze.

To Prepare: Thaw casserole before baking. Remove plastic wrap, then replace foil. Bake covered at 350 degrees until hot and bubbly (about 30 mins.) Remove foil 10 minutes before casserole is done and cook uncovered for 10 mins. to melt cheese.

Allow to stand 5-10 mins. Cut with spatula and serve.

Cream Cheese Chicken - Freezer Meal

Recipe: Unknown

Really good chicken. This recipe has been around, but this is the freezer version, so some slight changes.

1 (.7-ounce) envelope Italian dressing mix
1/2 cup butter
2 pounds chicken breast, boneless/skinless
1 (10.75-ounce) can cream of chicken soup
1 (8-oz) package cream cheese

Turn slower cooker on high. Place butter in bottom of slow cooker. When butter has melted, add dressing mix. Stir into butter and mix well. Cut chicken into strips or dice. Place chicken in slow cooker and stir to coat with seasoned butter mixture. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce and allow to cool.

Place chicken and sauce into a freezer ziploc bag and freeze.

To Serve: Thaw. Heat until hot and bubbly. Serve over rice, noodles, or mashed potatoes.

Chicken Divan - Freezer Meal

Very good! Lots of flavor. Easy to throw together. Freezes well.

Recipe: Unknown

2 cups (or more) cooked brown rice
2 bunches fresh broccoli, chopped and lightly steamed
2-3 cups chicken, cooked, diced or shredded
2 cans cream of mushroom or chicken soup
1/2 cup mayonnaise
1-2 tsp lemon juice
1 TBSP curry
1/2 cup grated cheese
3/4 cup plain bread crumbs
1 tsp melted butter

Combine soup with mayo, lemon juice and curry; set aside.

Lightly grease 13 x 9 casserole pan. Layer rice, broccoli, then chicken. Pour creamed soup mixture over broccoli. Sprinkle cheese on top. Combine bread crumbs and butter in a small bowl and mix together. Sprinkle crumb mixture over the top.

Bake at 350 degrees for 25-30 minutes.

To Freeze: Do not bake. Cover well and freeze. When ready to cook, thaw casserole and bake at 350 for 25-30 mins. Or, cook frozen for about 1 to 1 1/2 hours.

Halibut Weaver

Recipe: All Recipes

Halibut smothered in cheese. It couldn't be bad, right? Very good. The sauce is very tangy tasting and adds a lot of flavor. I've made this before and I'm sure I'll make it again.

2 pounds halibut
1 cup mayonnaise
1 cup shredded Cheddar cheese
1 cup shredded Monterrey Jack cheese
1 tablespoon dried dill weed
1 teaspoon mustard powder

Preheat oven to 350 degrees.

Place halibut in a baking dish. In a medium bowl, mix together mayonnaise, shredded Cheddar cheese, shredded Jack cheese, dill, and mustard. Spread cheese mixture over halibut. Sprinkle more dill on top if you like.

Bake in preheated oven for 30 minutes, or until fish is done, and cheese is golden brown and bubbly.