Dinner

Chicken and Broccoli Bake

Makes food

Ingredients

1 head of broccoli
1x bbq/roast/rotisserie chicken
3 chopped mushrooms
1 chopped pepper
1 can condensed cream of mushroom, cream of chicken, or some other cream soup
1 cup sour cream
½ pound elbow pasta
Curry powder to taste
Shredded cheese to top

Instructions

1. Cook the pasta and add to the baking dish.
2. Chop up the veggies and chicken.
3. Add the veggies and chicken to the dish.
4. Mix the soup and sour cream with curry powder to taste and pour over top.
5. Top with cheese and bake at 350° for ~30 minutes.
6. Serve with your choice of side.

Source

https://www.reddit.com/r/MealPrepSunday/comments/cen4h6/depression_makes_for_interesting_meal_prep/

Chicken Enchiladas

Makes 8 enchiladas

Ingredients

1½ - 2 pounds of boneless chicken breasts
1 10oz can of condensed cream of chicken soup
1 can of water
2 teaspoons of minced onion
8 medium tortillas
2 - 3 cups of shredded cheese
1 cup sour cream

Instructions

1. Boil chicken for 20 minutes (30 if frozen)
2. Dice into approximately 1cm cubes
3. Heat soup, sour cream, water, and onions together over low heat for about 5 minutes
4. Spray 13x9" pan with nonstick spray
5. Preheat over to 350°F
6. Soften tortillas in a pan over medium heat, flipping after a minute (or microwave for 15 seconds)
7. Place some chicken on the tortilla, pour on ¼ cup sauce mixture, and top with some shredded cheese
8. Place into 13x9" pan and repeat for the other enchiladas
9. Pour remaining soup mixture over all enchiladas and top with remaining cheese
10. Bake at 350°F for 30 minutes

Source

Mom

Chicken Pot Pie with Buttermilk Biscuit Topping

Makes a pot of foodpot-pie-scaled.jpg

Ingredients

Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 6 tablespoons very cold salted butter
- ¾ cup whole milk

Filling
- 4 tablespoons salted butter
- A few springs thyme
- 2 shallots
- 2 pounds carrots, peeled and chopped
- 1 pound celery stalks, cleaned and chopped
- ¼ cup flour
- 2 cups whole milk
- 1½ cups chicken broth
- 4 cups shredded chicken
- 2 cups frozen peas
- 1 teaspoon salt
- Squeeze of lemon juice and pepper to taste

Instructions

1. Clean the carrots and celery, peel the carrots, and chop up the shallots, carrots, and celery.
2. Chop up your chicken if you haven't already.
3. Preheat the oven to 425°

Biscuits
1. Mix flour, baking powder, sugar, and salt together.
2. Grate butter and work it into the dry mix with your hands.
3. Add milk and stir gently with a fork to bring it all together.
4. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer.
5. Set aside for later.

Filling
1. Melt the butter in a large oven-safe dutch oven or pan.
2. Add the thyme and shallots, sauté for 5 minutes.
3. Add the carrots and celery, sauté for another 5 minutes.
4. Add the flour and sauté for 1-2 minutes.
5. Slowly add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup.
6. Add the chicken and peas. Season with salt, pepper, and lemon juice.

Cooking
1. Attempt to place the dough evenly across the top of the filling.
2. Brush biscuits with milk or butter for extra browning.
3. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.

Source

https://www.reddit.com/r/easyrecipes/comments/forcra/chicken_pot_pie_with_buttermilk_biscuit_topping/

Crunchwrap Supreme Copycat

Makes 6 crunchwraps

crunchwrap-recipe-cut.gifIngredients

1 pound ground beef
1 tsp chili powder
½ tsp ground paprika
½ tsp ground cumin
salt and pepper to taste
8 large flour tortillas
6 tostada shells
Small container of nacho cheese sauce
1 14oz can chopped tomatoes
Enough shredded cheese (2 cups or so)
Vegetable oil
Some lettuce (not needed if these will be saved for later)
Sour cream

Instructions

1. Brown the ground beef over medium heat, drain, and return to pan.
2. Add the chili powder, paprika, and cumin to the beef and mix until evenly coated. Add salt and pepper to taste.
3. Cut two of the tortillas into quarters. Enjoy two of the quarters during the cooking process.
4. Place one of the whole tortillas on a plate. Add some of the beef to the middle (1/6 of your total amount is recommended)
5. Add a spoonful or two of nacho cheese sauce (you remembered to warm this up first right?)
6. Layer on a tostada shell, and if these will be consumed right away, spread sour cream on the shell and add some lettuce.
Lettuce is bad reheated and sour cream is recommended to be used as a dip if these will be saved for later.
7. Top with some diced tomatoes and shredded cheese.
8. Add one of the quarters of tortilla on top of all this and fold it fancy like the gif on this page.
9. Add some of the oil to the pan and place the crunchwrap seam side down.
10. Cook on low heat until golden brown on the bottom (you can peek using a spatula).
This will speed up the longer you keep heat on the pan so keep an eye on the bottom.
11. Flip once the seam is sealed and cook to golden brown.
12. Repeat steps 4-11 for the rest of the tortillas.
13. Enjoy! To reheat from the fridge later, heat at 250° for 25 minutes.

Source

https://www.reddit.com/r/GifRecipes/comments/7utnac/crunchwrap_supreme_copycat/dtn9xqy/

Little Chicken Things

chimken-things-scaled.jpgMakes 8 chicken things

Ingredients

4-5 chicken breast halves
8oz brick cream cheese, softened
¼ cup butter, softened
¼ cup milk
2 tablespoons chopped fresh or dried chives
2 packages Dough Boy crescent rolls (big and buttery recommended)
Salt and pepper to taste
Optional but recommended, round pickle slices

Instructions

1. Boil chicken for 20 minutes.
2. Remove to cutting board to rest for 20 or more minutes, covered with foil to keep chicken from drying out.
3. Cut chicken in to cubes.
4. In the pot used for the chicken, mix the cream cheese, butter, milk, chives, salt & pepper, and chicken.
5. Open the crescent rolls and press 2 at a time into squares, sealing the seam to prevent leaks.
6. If using pickles, add a few slices now.
7. Add 1/8th of the chicken mix and fold the corners into the center like a delicious pyramid (or make a lazy envelope, I don't judge)
8. Place on a baking pan (nonstick recommended) and cook at 350° for 20-25 minutes, or until golden.

Source

Mom

Mac & Cheese with Spam

Makes a whole lotta mac and cheese

Ingredients

1 stick butter
½ cup flour
4 cups milk
16oz mild cheddar cheese
8oz pepper jack cheese
2 pounds elbow pasta
2 cans spam or ham
Panko bread cumbs
Salt, pepper, paprika, and cayenne pepper to taste

Instructions

1. Dice the spam and fry it until it's nice and crispy.
2. While the spam is frying, shred all the cheese and bring the pasta water to a boil.
3. Cook your pasta and melt the butter in a pan or a cast iron pot. Keep an eye on your pasta and drain when it's done.
4. Add the flour once the butter is all melted and whisk for 1-2 minutes or until the flour is cooked through.
5. Slowly mix in the milk, stirring to make sure it mixes in evenly. The end consistency should be a little thicker than a good gravy.
6. Add your spices here before stirring in most of your cheese, saving some of the cheese to put on top.
7. If you have a broiler, start warming it up now. Otherwise, preheat your oven to something cozy.
8. Mix the spam and pasta into your cheese base and make sure everything is thoroughly coated.
9. Top with the rest of your shredded cheese and an unhealthy serving of breadcrumbs (this is mac and cheese after all...)
10. Broil until golden brown or bake until warmed through.
11. Remove from the oven, serve, and enjoy!

Source

https://imgur.com/gallery/RAuMJ2N

Mississippi Pot Roast

Makes a nice pot roast

Ingredients

1 3-4 pound chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter (probably not needed)
4+ pepperoncini peppers

Instructions

1. Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix.
Do not add any water or broth, plenty of liquid will come out of the roast while it cooks.
2. Place peppers on top of the mixes, and add the butter.
3. Cook over low heat for 8 hours.
4. Serve with noodles, rice or mashed potatoes.

Source

https://www.reddit.com/r/MealPrepSunday/comments/debtre/hated_seeing_mississippi_pot_roast_on_here_so/

Pizza Pasta Bake

Makes foodpizza-pasta-bake.jpg

Ingredients

2 14oz jars pizza sauce
1½ cups water (12 oz)
1½ pounds dry rotini
4 or more cups shredded cheese
Italian seasoning to taste
Your favorite pizza toppings
(for pepperoni, get one of those 1 pound tubes
you see near the deli and dice it yourself)

Instructions

1. Preheat the oven to 350°.
2. Cook pasta according to packaging and set aside.
3. In a large bowl, mix the pizza sauce and water.
4. Stir in the cooked pasta , ¾ of your cheese, the Italian seasoning, and your pizza toppings.
5. Spray a baking dish with nonstick spray and pour in the pasta mixture.
6. Sprinkle with the remaining cheese.
7. Bake for 25-30 minutes.

Source

https://www.thecountrycook.net/pizza-pasta-bake

 

Pork Ragu with Broken Pasta

Makes food

24 hour advanced preparation required.

Ingredients

4-6 pounds bone-in pork shoulder (or country ribs with pork bones)
1 teaspoon of each salt, pepper, onion powder, and garlic powder
1 large onion, chopped
1 rib celery, chopped
1 box lasagna
1 large fennel bulb, chopped
1 quart chicken broth
½ cup Parmesan cheese
3 tablespoons lemon juice
5 sprigs of thyme
4 tablespoons of butter
Large handful of arugula leaves

Instructions

1. Cut fat off pork, rub with salt/pepper/onion powder/garlic powder mix. Refrigerate overnight.
2. Preheat oven to 350°. In cast iron dutch oven on stovetop on med-high cook onion, fennel, and celery in olive oil until they soften.
3. Add thyme and chicken broth, heat to simmer. Add pork, cover, and put in oven for 2 hours.
4. When done, remove from oven, remove lid, and let the meat cool in the broth for 30 minutes.
5. Break pasta into large pieces, cook until al-dente.
6. Remove pork, gently pull meat and tear into bite-size chunks.
7. Strain liquid, discarding solids. Return to stove, boil to reduce by half. Remove from heat.
8. Add al-dente lasagna and pork, stir in 4T butter to emulsify.
9. Add lemon juice, Parmesan cheese, and arugula. Stir.
10. Serve in bowls.

Source

Dad

Rice and Bean Burritos

Makes 20 burritos

Ingredients

20 large tortillas
8oz your choice beans
2 cups (uncooked) rice of your choosing
1 diced rotisserie chicken
56oz diced tomatoes
Lots of shredded cheese
Taco seasoning
Sour cream
A drizzle of queso blanco dip if you're feeling adventurous
Lettuce if these will not be reheated
(have you had warm lettuce..?)

Instructions

1. Cook your beans. This usually involves soaking overnight the day before. Remove to a bowl.
1a. Bean crash course: Soak overnight and simmer for 1-2 hours to cook.
2. Cook the rice and add the taco seasoning.
3. Thoroughly mix the cooked beans, rice, and chicken.
4. Assemble your burritos with the base mixture, cheese, queso, and tomatoes.
5. If these will be eaten all at once, add sour cream and lettuce inside if desired.
6. If you want to have fun use a paper towel to lightly oil a pan and brown the burritos to seal them.
7. Wrap the burritos in foil and freeze. Defrost overnight before reheating to eat.

Reheating Instructions

1. Heat at 300° for 30-40 minutes to ensure even heating.
2. Serve with sour cream.

Source

¯\_(ツ)_/¯

Zac's Chili and Rice

Makes a lot of chili

Ingredients

2 pounds ground beef
16 oz cans of pinto and red beans
2 cans diced tomatoes
Some rice
Cumin, adobo, and chili seasoning to taste
Frank's red hot sauce
Flour to thicken

Instructions

1. Brown beef in skillet, season with adobo until it tastes good
2. Mix beans, beef, spices, and hot sauce in a crock pot, simmer on high for 3 hours
3. Separate some liquid into another bowl
4. Add some flour to excess liquid until well mixed, add back to main pot.
5. Cook rice with a 2:1 water:rice and some seasoning if desired with a small amount of butter. Boil 10 minutes or so
6. Enjoy

Source

Zac

French Onion Soup with Homemade Croutons

Makes a big pot of soup

Ingredients

Soup
- 2-3 large sweet onions
- ¼ cup butter
- 28oz beef broth
- 14oz chicken broth
- Salt and pepper to taste

Croutons
- 5 slices bread
- ⅓ cup melted butter
- ½ teaspoon garlic powder

Instructions

1. Preheat the oven to 350°.

Soup
1. Peel the onions and chop into ⅛ to ¼ inch thick rings.
2. Place the butter and onions in a large saucepan.
3. Cook over medium heat for 20 minutes or until the onions begin to brown.
4. Add the beef and chicken broth and simmer for 30 minutes.
5. Season to taste with salt and pepper.

Croutons
1. Cut the bread in to ½ inch cubes.
2. Combine the butter and garlic powder in a medium bowl.
3. Add the bread to the bowl and toss until evenly coated.
4. Dump the bread onto a baking sheet and bake for 10 minutes or until golden brown.

Fill a bowl with soup and top with croutons. That's it!

Source

A cookbook