Pesto Chicken Pasta

http://freezerfriendz.blogspot.com/2010/03/pesto-chicken-pasta-by-andrea.html

Chicken Enchiladas

2-3 cups chicken, cooked & shredded (I use the leftover chicken pulled off the bones after cooking up a whole chicken, but you can also cook 2-3 chicken thighs and then shred them), or 1 pound ground beef or turkey
1 large onion
3 garlic cloves
1 (29 oz) can of enchilada sauce (homemade is best and free from any preservatives, try this easy recipehere – it works great!)
2 (4-6 oz) cans chilis, optional
1 cup sour cream or cream of mushroom soup substitute
1 (15 oz) can of olives, sliced
1-2 cups kidney or black beans, if desired
cheddar cheese, grated (raw cheddar cheese is the best!)
12 tortillas, homemade or whole wheat

Combine garlic and onions and fry in a little oil until golden brown. Add chicken, enchiladas sauce, chilis, olives and just enough sour cream to make a creamy consistency. It will be runny, but that’s okay. Add kidney beans, if desired to make a complete protein. Allow to simmer for 10-15 minutes. Layer flat in a 13×9 pan, starting with a thin layer of sauce, tortilla, sauce, cheese, tortilla, etc. ending with a layer of cheese. Cover with tin foil, and bake at 350 for 30-35 minutes until heated through and cheese is melted. Allow to sit for 10-15 minutes otherwise it will be on the runny side.

For the Crockpot:

Cook meat, onions and garlic in a large saucepan over medium eat until nicely browned. Add enchilada sauce, chilis, sour cream, olives, and black beans and mix until well combined. Cover the bottom of your crockpot with a thin layer of sauce, followed by a layer of tortillas, another layer of sauce, and then cheese, and repeat in that fashion until all your ingredients have been added (probably 3-4 layers). Finish with a layer of sauce and cheese. Turn your crockpot on low heat, cover, and allow to cook for 5-6 hours. Serve with a dollop of sour cream!

Obtained from Passionate Homemaking Blog

Veggie Lasagna

18 uncooked lasagna noodles

2 eggs

2 egg whites

2 cartons (15 oz each) reduced-fat ricotta cheese

4 tsp dried parsley flakes

2 tsp dried basil

2 tsp dried oregano

1 tsp pepper

8 cups spaghetti sauce

4 cups shredded part-skim mozzarella cheese

2 packages (16 oz each) frozen cut green beans or 8 cups fresh green beans

2/3 cup grated parmesan cheese

*recipe makes 2*

1. Cook noodles according to package directions. Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano, and pepper; set aside.

2. In two 13"x9" baking dishes coated with cooking spray, spread 1 cup of spaghetti sauce. Drain noodles; place three noodles over sauce in each dish.

3. Layer each with a quarter of ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, 3 lasagna noodles, and half of green beans. Top each with the remaining ricotta mixture, 1 cup spaghetti sauce, remaining lasagna noodles, spaghetti sauce, and mozzarella cheese. Sprinkle parmesan cheese over each.

4. Cover and freeze.

5. Thaw. Bake uncovered at 375 for 45 to 60 minutes or until bubbly and edges are lightly browned. Let stand 10 minutes before serving.

from "Taste of Home Freezer Pleasers" cookbook