coming here for HELP, again!

nola_anne

17 years ago

Hi all you good people!

I am needing some ideas with these requirements:

"Cheap, Quick and Easy" Meals (as my Mother used to say) that can be pre-cooked, frozen and microwaved when needed.

Low Salt (unfortunately!)

I have seen many really cool recipes on the KT before, so no excuses group! LOL!

Now...I am off to read the rest of the posts...it's been awhile since I've 'seen' any of ya! Sorry I only get over here when I need something...you can start calling me '911 nola anne' if ya want to!

In the meantime...Thanks so much in advance...I can print out your recipes (now that I got my printer going again--EVERYTHING broke down a couple days ago...the camera, the car and the printer and right ME! Hee, hee.

I'll be checking back later!

nola anne

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Comments (15)

glenda_al
17 years ago
Got this one from KT'er. Have made it and really good. Great to freeze.

Chicken and dressing casserole

3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can milk
1 1/2 cups chicken broth
1 (6 ounce) package seasoned cornbread stuffing mix

DIRECTIONS
Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
Bake in the preheated oven for 45 minutes.
nola_anne
Original Author
17 years ago
Wow...Glenda...that DOES sound GOOD!

Hey, ain't you 'spose to be resting?????

Thanks, Glenda--now get out of the kitchen!

LOL!

nola anne
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glenda_al
17 years ago
ttt for nola anne

Anyone else?
okwriter
17 years ago
Don't know how well these freeze. And the cheese may not make them healthy.

King Ranch Casserole
1 Onion chopped
1 Bell pepper chopped
1 Tbsp Chili Powder
1 Tbsp Garlic Powder
Red pepper to taste
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can Rotel
1 chicken boiled and deboned
12 corn tortillas
2 cups chicken broth
2 cups grated cheese (cheddar, or Colby)
1 9x13" casserole dish, lightly greased.
Preheat oven to 350.
Warm chicken broth in a skillet, as hot as you can stand touching it with your fingers.
In a bowl mix onion, bell pepper, chili powder, garlic powder, red pepper, cream of mushroom, cream of chicken, and rotel. Once previous ingredients well mixed fold in the chicken until mixed.
Place 2 - 4 corn tortillas at a time in broth for a couple of minutes to soften.
Line bottom of dish with 6 softened tortillas.
Spoon half of mixture over tortillas
Sprinkle some cheese over mixture, about 1/2 cup
Cover with 6 softened tortillas
Spoon remaining mixture over tortillas
Cover with remaining cheese
Bake for 45 minutes or until hot and bubbling.
---------------------------------------------------------

Kick Butt Potato Casserole
2 lb. frozen hash browns, defrosted
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated sharp cheddar
1 tsp. salt
1/4 tsp. black pepper
2 cups crushed bread crumbs or corn flakes crumbs
1/4 cup melted butter

Instructions:
Preheat Oven to 350 Degrees F. Defrost hash browns and drain well. Combine next 7 ingredients. Mix with hash browns. Put all in a 3 qt. Casserole. SautÃ© bread crumbs or corn flakes lightly in butter and sprinkle on top. bake at 350 for about 40 min or until bubbly.
patti43
17 years ago
I made this last Wednesday--DH said I could make it again, anytime.

SHRIMP AND RICE SALAD

1 cup small cooked shrimp (canned will work)
3 cups cooked rice
1/4 cup sliced celery
1/4 cup sliced stuffed olives
1/4 cup pimiento, sliced
1/4 cup green onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons mayonnaise
1/2 cup French dressing

Blend all ingredients well and chill. May be garnished with minced parsley. (I didn't have a jar of pimentos so I left them out.)
patti43
17 years ago
Sorry, Nola--I meant to post this on the "salad" post. No freezing this one ;-)
loggerbaby123
17 years ago
this is not a recipe persay, but i start with a large margerine tub, boil some beef boullion and add assorted leftover veggies and meat and keep it stored in the freezer (just dont add broccoli or cauliflower or strong veggies like that lol..dont ask how i know that lol), then when you get it full just throw it all in a crockpot and you have an instant meal,and leftovers from that can be stored in meal sized portions in freezer. i also freeze lasagna, spaghetti, chili, goulash, tuna casserole, stuff like that. i also do those boil in a bag things with leftover roast beef and gravy or pot roast and gravy too. its really hard for me to scale down from cooking for a crowd to cooking for one. i dont really use recipes except for canning..mom and grandmas were all a little bit of this and a little bit of that kind of cooks lol.
nola_anne
Original Author
17 years ago
Glenda: Thanks so much for the 'ttt for nola'--I needed a few more recipes even though the one you gave me sounds wonderful (in fact I will be fixing that one this next round of cooking for my mother!)

OKwriter: the kick butt recipe sounds not only 'cheap, quick and easy' but yummy! The other one, too, sounds quite good.

patti43: thanks for telling me it can't be frozen, but it does sound quick and easy...where do I find canned shrimp? I didn't know there was such a thing!

loggerbaby: I never even thought of saving up the leftovers and adding them to another new dish. Great idea! I put the meals I already fixed in freezer bags...should I have used boiling bags instead?

And LAST but NOT LEAST....How are YOU, Glenda? I have been thinking of you and your ordeal in the ER all day...hope you are 'up and at it as usual' SOON!

Thanks gals for all the recipes...when I went to print them out, my printer quit for some reason. I saved them in my documents and will print them out later.

Loved hearing from you all!

nola anne
nola_anne
Original Author
17 years ago
Thanks all for your meal suggestions...I wrote you all in response to your nice ideas earlier today and wasn't sure you got the post, so I am as glenda put it "ttt for all of ya" now!

Thanks gals!

nola_anne
renie50
17 years ago
Nola Anne here is some links to some low sodium sites that may be useful www.mrsdash.com, www.lowsodiumcooking.com, and www.saltwatcher.com
loggerbaby123
17 years ago
i just use zippy bags youre not supposed to but it hasnt killed me yet lol just make sure there are no pinholes in the bags lol dont ask how i know that!!
nola_anne
Original Author
17 years ago
renie50: I jotted those websites for low salt recipes down and will go check them out today sometime I am running up today to see if Mom ate any of the other stuff I already fixed for her.

loggerbaby: Thanks for the HOT Tip! And...I don't think I gotta ask ya how ya know, either...LOL!

Later all,

nola anne
Jasdip
17 years ago
OKWriter, that King Ranch sounds awesome! Also sounds like it would feed a crowd, but I'm willing to make it for DH and I.
He would think he's back in Texas again!
Quick question.......what's Rotel?
pris
17 years ago
King Ranch Casserole freezes well so when you make it for two and freeze the rest for later. You'll find Rotel with the canned tomatoes. It is stewed tomatoes w/peppers.
mylab123
17 years ago
Homemade from scratch beef (or chicken, nor no meat) vegetable soups - with a small salad (or not) and some crusty, hot french bread from the bakery - all the basic requirements for good nutrition are met. Freezes beatifully, fast and easy and you control the sodium content! We prefer chicken vegetable soup but once in awhile I do make a beef/vegetable soup also. This would also apply to chicken or beef stews, just undercook everything a bit so that when you are doing the reheating it doesn't overcook everything.

About twice a year I make up a *gigantic* pot, leave out the frozen veggies I want to add at the last minute (just toss them in when you are re-heating, works well) and then freeze it up into meals for the two of us.

We love it, it's easy meals to grab on busy or lazy nights and are good in the calorie and sodium dept too, of course depending upon how big the serving of soup and hot bread we choose for ourselves.

You can make chicken and dumplings and freeze them - if you leave out the dumpling part until the very last minute also. I don't care for frozen dumplings. Just undercook everything a bit is the trick - then when you are dropping in your dumplings, you won't overcook everything. You can make huge batches of this and freeze into family meals also for lots of meals handy. I find that if I'm going to make something, it doesn't take that much longer to make a lot of it and then the work is done.

These sound like "winter" meals but we enjoy them whenever we feel like it.

coming here for HELP, again!

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glenda_al

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coming here for HELP, again!

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