Archive for February, 2012

Spicy Sausage and Pepper Penne


Pam @ Onceamonthmom.com


  • 1 pound smoked sausage, sliced
  • 12 ounces frozen pepper and onion mix (or use fresh)
  • 26 ounces pasta sauce
  • .25 teaspoon crushed red pepper flakes (more or less depending on preferred spiciness)
  • 12 ounces penne
  • 1 cup shredded mozzarella cheese


Cook pasta in salted, boiling water according to package directions. In a large skillet, brown sausage, peppers, and onion until golden brown. Add pasta sauce and crushed red pepper. Drain pasta and mix with sauce. 

Freezing Directions:

After mixing with sauce, portion into freezer containers and sprinkle with cheese. Cover, label, and freeze. To serve: Thaw. Reheat in oven or microwave until heated through.

Servings: 4-6

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Chili cornbread bake

Chili Cornbread Bake


Pam @ Onceamonthmom.com


  • 2.25 cups cooked ground beef
  • 1.25 cups chopped onion
  • 2 teaspoons garlic, minced
  • 14.5 ounces Hunt’s diced tomatoes
  • 30 ounces chili beans, undrained
  • 2 Tablespoons chili powder
  • 2 teaspoons cumin
  • 16 ounces cornbread mix


Brown onion and garlic; add in cooked ground beef. Add tomatoes, beans, and spices. Bring to boil and simmer on low for 5 minutes. Divide among two deep dish 8×8 baking dishes. Prepare cornbread batter according to package directions. Spread batter evenly over chili mixture. Cover with foil and bake covered at 400F for 30 minutes. Uncover, and bake an additional 10-20 minutes or until cornbread is golden brown. Serve with sour cream and shredded cheese, if desired.

Freezing Directions:

Prepare as above. After topping chili with cornbread batter, flash freeze until cornbread mixture is set, then cover with foil, label, and freeze. To serve: DO NOT thaw. Bake covered at 400F for 1 hour. Uncover, and bake an additional 25-30 minutes or until cornbread is golden brown. Serve with sour cream and shredded cheese, if desired.

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Im not able to copy and paste this recipe for some reason,but here’s the link:


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Quick Chicken in a Roll

6 oz cream cheese

4 TBL melted margerine

4 cups cooked chicken, shredded or cut

1/2 tsp salt

1/4 tsp pepper

2 (8 oz) crescent rolls

4 TBL milk

2 TBL minced onion

Preheat oven to 350

Blend cream cheese and margerine.  Add chicke, salt, pepper, milk, and onion.

Separate crescent rolls into 8 RECTANGLES (put 2 crescent rolls together to make each one – it’s like geometry!) 🙂

Put 1/2 cup chicken mixture in center of each rectangle

Pull up corners of dough and twist slightly so that all four corners touch in the middle.

Seal the edges.

Bake 20-25 minutes on ungreased cookie sheet.

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Chicken Spaghetti

2 lbs of chicken breasts (boiled) or you can use a rotisseries chicken – shred chicken

1 lb spaghetti (cooked and drained)

1 onion

l lb mushrooms (chopped)

1 can Rotel

1 can Cream of chicken soup

1 can Cream of Mushroom soup

1 lb Velvetta

Mix all ingredients together in a baking dish.


Top with shredded cheddar cheese.

Bake about 10 minutes – or until hot – once it is defrosted.

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Getting Behind

C’mon ladies, let’s catch-up!  A freezer full of meals is only helpful if we know how to cook them. 🙂 I know you may have written the directions on the bag, but those sometimes wear off (especially in a deep freeze like mine that makes frost), and it’s better to have everything online so that we can browse to see what we have to cook, instead of shuffling through a freezer, trying to figure out what’s in every bag.

We need recipes and, more importantly, cooking directions for the following:


  • March – Spicy Sausage Pepperoni Penne
  • February – Corn Bread Chili Bake
  • December – Chicken and Sweet Potatoes


  • December – Chicken Rolls


  • February – Beef Enchiladas
  • December – Caldo de Pollo
  • November – what did you make?
  • October – Chicken Parmesean
  • September – Beef Enchiladas
  • August – Carne Guisada


  • March – Chicken in a Roll
  • February – Chicken Spaghetti
  • November – Dijon Pork Chops


  • December – Cilantro Lime Chicken


  • March – Pot Roast of Beef

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Hi Ladies!

We’re cooking for 7 this month. And remember that from now on, we’re bringing our “tried and true” recipes – no experiments. 🙂

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