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    You are in: Home / sarahbeier's Public Recipes
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    9 Recipes

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    I was looking for uses for the Santa Fe flavor of Philadelphia Cooking Creme and most of the recipes on their website pair it with chicken. I thought it would be tasty with beef as well, this is what I came up with with what I had on hand. We ate it over steamed white rice but I think it would also be tasty on noodles or baked potatoes or even as a dip if you finely dice the peppers.

    Recipe #465825

    This started with recipe #46967 by Karen=^..^=, but I changed it so much that I thought I would post my additions as a separate recipe. This makes a TON- a 9x13 lasagna pan filled FULL when I make it, but could easily be halved if desired. This would also divide well to make one and give one away to a family that just had a baby or is dealing with illness. I use whole grain pasta, lean beef, low fat cheese and lower sodium canned products where possible, and this is actually a fairly nutritious meal that tastes like melty comfort food. You can adjust heat levels depending on your family's tastes by choosing hotter or milder seasoning/salsa/tomatoes. I haven't tried freezing this, but think it might do okay with that- if you try it, please let me know!

    Recipe #450755

    These are a great way to utilize the rotisserie chickens from the grocery store or leftover cooked chicken. Good way to get some veggies in, too! Use a measuring cup to ensure that the portions are all about the same size.

    Recipe #351976

    I found this recipe a long time ago on a box or jar, we've made our own additions to it over the years. Everyone always comments on the great flavors and the secret is the sausage- we use breakfast sausage for a great slightly spicy slightly sweet taste. You can use any red pasta sauce that you like- we LOVE a roasted red pepper and onion flavor because it complements the sausage really well. Enjoy!

    Recipe #351970

    Found this recipe in "Frozen Assets" Reader's Favorites Cookbook. I have not made it yet, and to be honest I'm a little worried about 8 cans of condensed soup making 6 servings. I will definetly try to buy lower salt/fat varieties of soup for this one! If anyone makes this before I get a chance to try it, please let me know how it turns out. I'll update this description once we've tried it. I am posting it here so I can add it to my shopping list once we decide to give it a shot. *Update* Made this in my last session and it turned out well... I did end up using slightly less soup and have adjusted the amounts accordingly. We used low salt low fat soups and it turned out fine, I even added a little salt at the table so regular-sodium soups would probably be good also.

    Recipe #316219

    Similar to dump chicken recipes, these pork chops are easy to prepare and are great on the grill or cooked in the oven.

    Recipe #316157

    This layered enchilada dish freezes well and has great flavors. If desired, you can quickly fry the tortillas for 1-2 seconds per side in 3 to 4 tablespoons vegetable oil over medium heat before adding to the dish. Make sure to thoroughly drain excess oil after frying.

    Recipe #316056

    Another recipe from "Don't Panic- Dinner's in the Freezer"- with some alterations. The original recipe calls for cheese sprinkled on top and canned veggies. I have always made it without cheese and never missed it- it is very flavorful. I like to use frozen veggies rather than canned whenever possible. I have used frozen corn, and frozen veggie medley but prefer peas in this recipe. This can be made as a large casserole or as individual pot pies.

    Recipe #316053

    This recipe is from "Don't Panic- Dinner's in the Freezer" I have not yet tried it, but plan to make it in my next session. I'm posting it now so I can add it to my shopping list, but will update once we've tried it. Sounds delicious, though. Update 8/13/08: Cooked this two weeks ago, and made it last night for dinner. I'm not sure that we'll make it again, since the flavors were good, but not enough to make up for the extra effort on cooking day.

    Recipe #316048


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