The cooking was finished Monday but I was so tired yesterday, I didn't get much of a chance to post anything!
The house was a wreck after I got done and I had to spend a lot of time cleaning, and I still have much to do!

Below you will find pictures of the stuff I made (sorry, some of them are poor quality images...I had to take a lot of pictures at night, without a flash (for some reason, the flash won't work on my camera anymore), so they just don't look too great... but you can get the general idea anyway!

Magnificent Casserole (I made two of these):



Philly Cheesesteak soup (made two):



Sausage and Mushroom Pockets:



Chicken Enchilada Casserole (this looked a lot better in real life than in the picture, I promise! LOL)



Tamale Corn Casserole (made two):


Lasagna:


I made a carrot cake half way through, because I had a craving- YUM:


Chicken and Dressing:


King Chicken Ranch Casserole





3 cheese Potato Soup


TGIFriday's Black Bean Soup (had enough to fill 3 bags)



James made this one...it was absolutely delicious...Southwest Shepherd's pie.



Cheesy Shrimp and Rice:



Here is one of the batches of my pierogies (I made three different batches):





Here are the recipes:

Magnificent Casserole x 2

2 pounds Lean Ground Beef
8 ounces Cream Cheese
1 tablespoon Green Pepper -- minced
1/2 cup Sour Cream
1/2 cup Swiss Cheese -- grated
8 ounces Egg Noodles -- (package)
1 pound Cottage Cheese
1/3 cup Green Onion -- chopped
2 cups Tomato Sauce

In a large pan, cook noodles in boiling, salted water until tender. Drain & set aside. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside. Brown ground beef & drain any fat. Add tomato sauce to ground beef. Grease 9 x 13 inch cake pan or casserole dish, and arrange the following layers: Noodles, cheese mixture, meat mixture - then repeat. Top with grated Swiss cheese. Bake at 375 degrees F for 30 minutes.

Note: If you will be freezing this casserole for later use, you may want to reduce or omit the amount of green pepper and onion which are used, as they have a tendency to get stronger over a long period of time.

Serves 8


King Ranch Chicken Casserole x 2

1 cup Onions -- diced
1 cup Green Bell Peppers -- diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese -- shredded
2 cups Chicken -- cooked and diced
1 can Tomatoes with Green Chilis
1 clove Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 Corn Tortillas -- torn into quarters

In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly.

Serves 6
(When freezing, put in freezer after assembling casserole, and bake when ready to eat.)


Chicken and Dressing x 1


4 c. diced, cooked chicken
12-16 T. butter
1 med onion, minced
1 c. diced celery
4 eggs, beaten
3 c. milk
18-20 slices whole wheat bread, cubed
2-3 c. chicken broth
salt and pepper to taste
Melt butter in large pot. Sauté onion and celery. In large, separate bowl, pour eggs and milk over bread cubes and toss until completely moistened. Add this to celery and onion and fry until lightly browned. Add chicken. Freeze in ziploc bags. Freeze broth in glass jars, plastic containers, or ziploc bags. To serve, thaw. Pour mixture into large, heavy pot. Pour half of broth over top. Heat over medium heat until hot all the way through, adding more of the broth as mixture becomes dry.

Makes 15-20 servings


Classic Lasagna

Ingredients:
1 lb ground beef
3/4 cup chopped onions
2 tablespoons salad oil or olive oil
1 (1 lb) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder (I use real clove garlic, minced)
1/2 teaspoon black pepper
1/2 teaspoon oregano leaves
4 ounces lasagna noodles
1 lb ricotta cheese
8 ounces shredded mozzarella cheese (I like it cheesey, so I use more)
1 cup grated parmesan cheese
Directions:
In large heavy pan lightly brown beef and onion in oil.
Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
Meanwhile cook lasagne as directed; drain.
In 13x9x2" baking pan, spread about 1 cup sauce.
Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
Allow to stand for 15 minutes; cut in squares to serve. 
From RecipeZaar #5615

Makes 8 servings.

Tamale Corn Casserole

3 c. corn meal
8 c. water
6 cups whole kernel corn
2 c. chopped olives
1 c. chopped onion
2 c. tomato sauce
½ c. green chilies (opt.)
Boil water. Add corn meal. Cook until the consistency of mush. Cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent. If mixture boils down too much, add water. In casserole dish, place half of mush. Pour vegetable mixture over this. Top with remaining corn mush mixture. Cover; freeze. Place directly into 350° oven from freezer. Bake 2 hours or until hot and cooked through. This is very good!

Serves 10


Chicken Enchilada Casserole x 1

4 c. cooked, chopped chicken
2 c. cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes
1½ c. chicken broth
1 t. chili powder
4 t. minced onion
¼ t. garlic powder
¼ t. black pepper
8 oz. cheese grated
4-6 c. crushed nacho chips
Prepare rice according to directions. Mix all ingredients except chicken, cheese and nacho chips. Layer ingredients in 3-quart casserole in following order: ½ of nacho chips, ½ of chicken, ½ of sauce, and ½ of cheese.


10-12 servings


Pierogies

For the dough, mix together:

3 eggs
1 (8 ounce) container sour cream
1 bag all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

Knead 5 minutes, let rest, then make small pockets and stuff each with about 1 tsp fillings.

Sauerkraut filling:

2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste

Potato Filling:
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
salt and pepper to taste

wild mushroom filling

1 cup boiling water
2/3 oz dried porcini mushrooms
1 medium onion, quartered
2 garlic cloves, crushed
6 oz cremini mushrooms, quartered
1 1/2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley


Sausage and Mushroom Pizza Pockets

8 ounces Italian sausage, skin removed
3/4 cup mushroom, fresh and chopped
4 ounces cream cheese, softened
1/4 cup parmesan cheese, finely shredded plus more for garnish
2 (13 7/8 ounce) packages pizza dough, from refrigerator case
1 egg
1 tablespoon water

In a medium skillet, cook sausage and mushrooms until sausage is brown, drain off fat, cool slightly. In a medium bowl, stir together the cream cheese and the 1/4 cup parmesan cheese. Stir sausage mixture into cheese mixture. Preheat oven to 425 degrees. Spray two large baking sheets with cooking spray; set aside.
On a lightly floured surface, unroll each package of the pizza dough. If necessary gently stretch each dough piece into a 12 X 9 inch rectangle. Using a sharp knife, cut each rectangle into twelve 3-inch squares. Place about 1 tablespoon of the sausage/cheese mixture in the center of each square. Fold dough over filling, forming triangles. Press edges of triangles with tines of a fork to seal. Place triangles on prepared baking sheets. Prick tops with a fork. In a small bowl, beat together egg and the water; brush on triangles. Sprinkle with additional parmesan cheese. Bake about 12 minutes or until pockets are golden. Serve warm with pizza sauce.

Make ahead tips: Prepare as directed through step 13. Cover loosely with plastic wrap; chill up to 4 hours. Proceed with step 14 and bake as directed. (OR if freezing, prepare as directed. Place baked pockets in freezer containers. Seal, label, and freeze for up to 1 month. To serve, preheat oven to 350 degrees. Arrange frozen pockets on lightly greased baking sheets. Bake for 10 to 12 minutes or until heated through.).

SERVES 24

Steak Packets

2 cups chopped cooked steak
1 (8 ounce) package cream cheese (softened)
1/2 cup shredded cheddar cheese
3 chopped green onions (or 1 T chives)
2 tablespoons chopped roasted red pepper
2-3 tablespoons milk salt
2 (8 ounce) packages refrigerated crescent dinner rolls
1/2 cup seasoned croutons, crushed to crumbs
1/4 cup melted butter or margarine

Mix steak, cheese, cream cheese, milk, green onions, roasted red peppers, and salt in a medium bowl to make filling. For OAMC: Freeze in a 1 qt freezer bag.
Crush croutons to coarse crumbs in blender or food processor. For OAMC: Freeze in another freezer bag. If OAMC, thaw the filling in the refrigerator overnight before using (or quick-thaw for an hour in a pan of warm water). To prepare for serving, preheat oven to 350°F. Unroll crescent rolls onto two cookie sheets. Each tube contains 8 triangles of dough. Press two triangles together (you can overlap a bit to press together well so they won't separate while baking) to make a rectangle. You'll get 4 rectangles out of each tube.
Place about 1/4 c of the steak filling onto one end of each rectangle. Fold dough over the filling and pinch edges to seal tightly. Brush all sides of the packet with the melted butter.
Coat each packet with the crushed croutons. Place packets on baking sheets.
Bake 20 min or until golden brown.

Serves 4, 8 packets


Philly Cheese Steak Soup x 2


3/4 cup butter
2/3 cup all-purpose flour
1 green pepper, diced
1 medium white onion, diced
8 ounces fresh mushrooms, sliced
6 cups milk
1 (10 1/2 ounce) can beef consomme
3/4 lb cooked beef or rib eye, diced
8 ounces provolone cheese
1 teaspoon salt
1 tsp pepper

Melt butter in large, heavy-bottomed stock pot or Dutch oven over medium heat. Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes).
Add flour and cook another 5 minutes stirring often. This is an important step to cook out the flour taste. Slowly whisk in milk and bring to a simmer stirring often until soup thickens. Reduce heat to medium low and stir in beef consomme, salt and pepper.
Slowly stir in provolone until all is melted and incorporated into soup. Remove from heat and stir in roast beef. Serve with a crusty loaf of french bread. To freeze: Prepare soup as directed and allow to cool. Place in rigid freezer container. Seal, label and freeze.
To serve: Thaw in fridge. Reheat in microwave or on stovetop,stirring to recombine the soup.

SERVES 8


Vegetable Enchiladas (Oamc) x 2
2 tablespoons olive oil
2 teaspoons ground cumin
1/4 cup flour
1/4 cup tomato paste
1 (14 1/2 ounce)can reduced-sodium vegetable broth
salt
pepper
cayenne
3 cups Monterey jack pepper cheese , grated
1 (15 ounce)can black beans
10 ounces frozen spinach , thawed and squeezed dry
10 ounces frozen corn kernels , thawed
1 chopped jalapeno (optional)
6 scallions, chopped green and white parts separated
16 low-fat corn tortillas

DIRECTIONS
To make sauce:In a med saucepan, heat oil over med heat.
Add 1 tsp cumin, flour and tomato paste; cook, whisking for 1 minute.
Whisk in broth and 3/4 cup water; bring to a boil.
Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes.
Season with salt, pepper and cayenne, set aside.
To make filling:In a large bowl, combine 2 cups of cheese, beans, spinach, corn, scallion (white part) and remaining 1 tsp cumin (I also added chopped jalapeno) season with salt in pepper if you prefer.
Preheat oven to 400 degrees.
Spray 2 8 inch square baking dishes with vegetable spray; set aside.
Stack tortillas on a damp dish towel; and microwave on high for 1 minute(you can also wrap in foil and heat in oven for 5 to 10 minutes).
Top each tortilla with 1/3 cup of filling and roll tightly.
Arrange, seam side down, in prepared baking dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese and top with sauce.
Bake, uncovered until hot and bubbly, 15 to 20 minutes.
Cool 5 minutes and serve garnished with scallion (green parts).
To freeze one pan, after topping with cheese wrap pan with both plastic wrap and foil (keeping sauce in a separate container).
Can be frozen for up to 2 months.
To bake from frozen:Thaw sauce in refrigerator overnight.
Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dish and pour sauce over enchiladas; cover with foil and bake for 30 minutes, remove foil and bake an additional 15 minutes.
Cool 5 minutes before serving.

Serves 8


Cheesy Shrimp and Rice x 2

Ingredients:
1 onion, chopped
1 teaspoon minced garlic
1/2 cup chopped red or green bell pepper
1 1/2 pounds medium shrimp, peeled
1/3 cup salsa
1 tablespoon Worcestershire sauce
1/2 cup evaporated fat free milk
1 bunch green onions (scallions), chopped
2 tablespoons canned diced green chilies, drained
1 1/2 cups shredded reduced-fat Cheddar cheese
3 cups cooked rice
Method:
In a large non-stick skillet coated with non-stick cooking spray, sauté the onion, garlic, pepper, and shrimp over medium heat for about 5 to 7 minutes. Add the salsa, Worcestershire sauce, milk, green onions, and green chilies. Stir in the cheese and rice and cook until the cheese is melted and well combined, about 5 minutes.
To Prepare and Eat Now: Eat when ready.
To Freeze: Cool to room temperature, then transfer to freezer container, label, and freeze. You can also freeze the shrimp and salsa mixture without the rice and cheese; adding when reheating.
To Prepare After Freezing: Remove from freezer to defrost. Reheat in a non-stick saucepan over a low heat or in the microwave. If you're freezing only the shrimp salsa mixture, reheat the mixture and then add the cooked rice and cheese cooking until the cheese is melted and well combined.

6 servings

Salmon Cakes with Chili Sauce  x 1

Ingredients
1 pound salmon fillets, trimmed
1/2 cup finely ground cracker crumbs
1 egg
1 teaspoon dried dill weed leaves
1 tablespoon lemon juice
1/3 cup chopped red bell pepper
1/2 cup chopped green onions (scallions)
Salt and pepper to taste
Dash cayenne pepper

Cut the salmon into 2-inch cubes and place in a food processor or chop coarsely by hand. Chop the salmon the consistency you prefer, I like to taste the salmon chunky in the cakes as opposed to finely chopped.
In a bowl, combine the salmon, cracker crumbs, egg, dill, lemon juice, red pepper, and green onions, mixing gently only blended. Season with salt and pepper and cayenne. Form the mixture into 3-inch patties about 1-inch thick.

Serves 6-8


Layered Enchilada Bake  x 2

1 lb. lean ground beef
1 large onion, chopped
2 cups chunky salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup italian dressing
2 Tbsp. taco seasoning mix
6 flour tortillas (8 inch)
1 cup sour cream
1 pkg. shredded cheese
*Line 13x9-inch baking dish with foil. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well.
*Arrange three of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
*Preheat over to 400 degrees, bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand five minutes before cutting to serve.
*If you want to cook later, freeze the assembled uncooked casserole for up to three months. Bake, covered for one hour.
*Try serving it topped with chopped tomatoes, shredded lettuce and chopped cilantro.

*Makes 8 servings.


TGIFriday's Black bean Soup x 2

2 tablespoons vegetable oil
3/4 cup diced white onions
3/4 cup diced celery
1/2 cup diced carrots
1/4  cup diced green bell peppers
2 tablespoons minced garlic
4 (15 ounce) cans black beans
4 cups chicken stock
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon hickory liquid smoke
Garnish
shredded monterey jack and cheddar cheese blend, blend
chopped green onions, sour cream

Heat 2 tablespoons of oil in a large saucepan over medium/low heat.
Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or"sweat" as it's called), for 15 minutes or until the onions are practically clear.
Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will be bitter.
While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.
Puree on high speed until smooth.
When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.
Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.

SERVES 6


Beef and Cheese Tamale Pie Recipe x 1
 

1 large onion, chopped
1 1/2 lbs lean ground beef
4 garlic cloves, minced
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon salt
2 tablespoons chili powder
1 (14ounce) canned stewed tomatoes 
2 cups fresh corn kernels or frozen corn kernels
1/2 cup chopped fresh cilantro
1 1/2 cups grated monterey jack pepper cheese, divided
1 1/2 cups grated sharp cheddar cheese, divided
Cornmeal Batter
3 cups reduced-sodium chicken broth
1 teaspoon salt
2 cups yellow cornmeal
2 cups cold water
1 cup low-fat plain yogurt
Toppings
1/3 cup low-fat plain yogurt
3 tablespoons heavy cream (can use light)
1/2 cup canned diced tomatoes, drained
sour cream (optional)
1 (6 ounce) can pitted black olives (optional)

To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; sauté until beef is browned.
Add tomatoes and corn and heat through. Remove from heat and stir in cilantro.
Preheat the oven to 350°F Lightly grease a 13-by-9-inch casserole dish.
To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula.
To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.
SERVES 10


3 Cheese Potato Soup
.
3 Tbsp. butter
1 c. onion, diced
1 tsp. garlic powder
6 - 8 potatoes, peeled and cubed
2 cans cream of chicken or mushroom soup
2 soup cans milk
1 8oz. package cream cheese (light is fine)
1 c. shredded mozzarella
1 c. grated Parmesan or cheddar
Salt and pepper to taste

Melt butter in a large saucepan. Add onions, cooking until soft. Add potatoes and enough water to barely cover. Cook, covered, until potatoes are tender (15 - 20 minutes). In a medium-size bowl, combine soup and milk until smooth. Pour soup mixture into potato mixture and stir over low heat. Add cheeses, and stir until smooth. Heat, but do not boil. Add garlic and salt and pepper to taste.
To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.
To serve: Reheat in microwave or over low heat on the stovetop, stirring constantly to keep from burning. Add in any additional ingredients and heat through.

Serves 8-10



And here is the grocery list that I compiled:


Sugar
Pickled jalepeno peppers
2 fresh jalepeno peppers
Roasted Red Pepper
baking powder
Worcestershire sauce
lemon juice
Hot sauce
Vinegar
Liquid smoke
Cumin
Horseradish
Taco seasoning mix
Crackers (for cracker crumbs)
Cilantro
Chili Sauce
Vegetable oil
Paprika
Olive Oil
Italian dressing
Mayonnaise
Parsley
Thyme
Dill Weed Leaves
Cayenne Pepper
Chili powder
Garlic powder
Pepper
Salt
Oregano


****

2 bags of all purpose flour
1 small bag soy flour
8 cups tomato sauce
2 cans tomatoes with chilies
1 lb crushed tomatoes
4 6 oz cans tomato paste
22 oz diced tomatoes
1/2 cup tomato paste
1 14 oz can stewed tomatoes
5 1/2 (8 oz) pkg cream cheese
1 cup swiss cheese- grated
2 lb cottage cheese
2 lb cheddar cheese
1 lb ricotta cheese
3 c mozzarella cheese
3 1/4 cup parmesan
16 oz provolone cheese
8 1/2 cups monterey jack cheese, grated
10 1/2 cups cheddar cheese
7 can Cream of Mushroom soup
3 can Cream of Chicken soup
5 large Green Bell Peppers
2/3 cup chopped red bell pepper
3-4 pkgs Green Onions
25 large onion, chopped
1 Dozen Eggs
18 cloves Garlic -- minced
18-20 slices whole wheat bread, cubed
1 celery
carrots
4 cans pitted black olives (
1/2 cup seasoned croutons, crushed to crumbs
2 (13 7/8 ounce) packages pizza dough, from refrigerator case
2 (8 ounce) packages refrigerated crescent dinner rolls
4-6 c. crushed nacho chips
1 1/2 cups sauerkraut, drained and minced
12 (8 inch)  flour tortillas
8 ounces Italian sausage, skin removed
2 cups chopped cooked steak
1 1/2  lb cooked beef or rib eye, diced
20 ounces frozen spinach, thawed and squeezed dry
3 tablespoons heavy cream (can use light)
3 pounds medium shrimp, peeled
5 cups salsa
8 cups cooked rice
2 pound salmon fillets, trimmed
1 1/3 cup low-fat plain yogurt

8 cups cooked pinto beans
8(15 ounce) cans black beans
2 cups diced green chilies, or more to taste (optional)
4 pounds button Mushrooms
2/3 oz dried porcini mushrooms
6 oz cremini mushrooms, quartered
16 ounces Egg Noodles -- (package)
4 ounces lasagna noodles
3 large bags of russet potatoes
2 lb Butter
2 gallons of milk
12 cups whole kernel corn
20 ounces frozen corn kernels, thawed
56 low-fat corn tortillas
2 cups fresh corn kernels or frozen corn kernels
8 cups corn meal
12 c. cooked, chopped chicken
10 cups chicken stock
4 cup (240 ml) fat-free low-sodium canned beef broth
2/3 cup (80 ml) dry red wine or additional beef broth
2 (14 1/2 ounce) can reduced-sodium vegetable broth
2/3 cup (80 ml) dry red wine or additional beef broth
2 (10 1/2 ounce) can beef consomme
5 cup Sour Cream