Chicken & Rice Casserole (Freezable),

2 c. diced cooked chicken
1 1/2 cup sauce (below)
3/4 c. mayonnaise, sour cream, or kefir cream
1 tbsp. lemon juice
2 c. diced celery
2 tbsp. minced onions
2 c. cooked rice

Sauce:
3 tbs butter

3 tbs flour

1 cup milk

1/2 cup chicken stock

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk and stock, stirring constantly as it thickens. Add more milk depending on desired consistency.

Combine all ingredients and stir thoroughly.

Optional: Add fresh or frozen peas or broccoli, top with crushed corn flakes or cheese.

For dinner tonight: 

Bake in a x13 pan at 350 degrees for 45 minutes. 

For a freezer meal:
Cover with foil and freeze.
To serve: Thaw overnight in refrigerator.  Bake at 350 degrees 45 min to 1 hour or until heated through and bubbly

Protein Packed Zucchini Lasagna

I made up this recipe this afternoon while trying to use up one of those GIANT Zukes my neighbors gave us.  I made my pasta sauce myself by simmering garden tomatoes, carrots, onions, peppers, garlic, and seasoning all afternoon and then blending it up, adding a touch of EVOO and salt to taste.  You can make your own or use jarred.  This recipe is a fusion between paleo lasagna with noodles made from eggs, traditional Zucchini lasagna, and regular old noodley lasagna.  My recipe is lower in calories than regular, higher in protein than veggie, and much more delicious!

Prep: 30 minutes (if using premade sauce)
Yield: 12+ servings

Ingredients:
Pasta sauce
Thinly sliced Zucchini
4 large lasagna noodles, uncooked
2 cups cottage cheese (or ricotta, but I used what I had)
Italian Seasoning
6 eggs
Grated mozzarella cheese

Preheat oven to 375.

Spread a thin layer of sauce in 9x13 pan.  Arrange uncooked lasagna noodles in pan to cover the bottom. Cover with another thin layer of sauce.  Over this, arrange layer of sliced Zucchini.  Now another layer of sauce.

In a small bowl, whisk 5 eggs.  Pour this over the top of the casserole.

 Top this with another layer of Zucchini slices.

In another bowl, mix remaining egg with cottage cheese, spread this over the casserole.

Top with another thin layer of sauce, spread mozzarella cheese over the top and cover with foil.

Bake 45 minutes or until noodles are done and eggs are set.

If you wish, divide into two smaller pans and freeze one for later before baking.

Mexican Zuchinni Casserole

Cinnamon gives this stove top casserole a delicious Central American flair. It's a delicious way to use up Zucchini from your garden!

Prep: 20 minutes
Yield: 4 servings

2 T olive oil
3 whole peeled garlic cloves, crushed
1/2 cup chopped onion
2 ripe Roma tomatoes, diced
4 small zucchini, chopped
1/4 cup chicken broth
1 cup chopped mushrooms
3 cups shredded cooked chicken
1 tsp cumin
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp dried oregano
salt & pepper to taste
1 cup shredded cheese

In a large skillet, heat oil, add garlic, onion, & tomatoes. Saute 5 minutes, add zucchini and saute 5 minutes more. Add mushrooms, broth, chicken & spices, mix well and cook until heated through and vegetables are tender. Top with cheese, turn heat to low and cover 5 minutes so the cheese can melt.

Tips & Tricks:
This meal was a hit with all members of my family, but especially my husband. For an even faster dinner, combine ingredients except cheese with raw chopped chicken in crock pot in the morning, then top with cheese 10 minutes before serving.

This casserole would be a delicious wrap filling. Simply heat tortillas & fill with casserole.

Yellow crookneck summer squash can be substituted for zucchini, for either type of squash, peel before hand for a nicer texture.

I didn't have precooked chicken, so I simply cooked 3 half chicken breasts in the oil before adding the veggies, then I cut them up & returned them to the casserole with the broth.


Make it Healthier:
Omit cheese. Reduce or omit salt.

Mexican Chicken Casserole

Yield: 8 servings
Prep: 15 minutes
Bake: 30 minutes

1 20-24 oz bag of tortilla chips
2 c of cooked chicken (diced or shredded)

6 c of chicken stock (boxed, homemade, canned)
8 oz of shredded cheese (sharp cheddar or a mex mix)
5 tsp of chili powder
salt to taste (depends on the salinity of your chili powder)
1 15 oz can of petite diced tomatoes
1 4.5 oz can of chopped green chilies (near the taco shells in the supermarket)
4 oz of shredded cheese (sharp cheddar or a mex mix)

Preheat oven to 350.

Spray a 9x13 casserole dish with oil. Take 2 handfulls of whole chips and put aside for later. Lightly crush the rest of the chips. Spread them in the casserole dish (NOT TIGHTLY). Spread cooked chicken over the chips.

Heat the chicken stock to a slight boil in a saucepan. Add chili powder, salt, 8 oz shredded cheese, tomatoes & chilies. Reduce heat and cook on low until cheese is almost completely melted.

Pour over chips.

Spread the reserved whole chips over top. Sprinkle the ~4oz of shredded cheese. Bake for 30 mins.

Tips & Tricks:
The texture of the chips is similar to a tamale. It's even better reheated the second day, so the large recipe is nice for those like me who love leftovers!

This is a great way to use up the crumbly chips in the bottom of the bag that no one wants to eat.

How kids can help:
Kids can crush chips, open cans, shred cheese.