Subj : Plan Aheads was: Sauces
To   : Ruth Haffly
From : Dave Drum
Date : Wed Mar 05 2025 06:54:04

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Well, yeah. No sense giving all my EZ supper money to Banquet and
 DD> Healthy Choice. Bv)=

 RH> I know, I've got some freezer meals stocked up. Some will go with us
 RH> when we hit the road in a couple of months; the fridge in the camper
 RH> has a pretty decent freezer.

 DD> I started the slog to defrost my upright freezer. I'm going to replace
 DD> it with a self-defroster model ... but first I've gotm tom go "ice
 DD> mining" to use up a lot of stuff I don't remember having put in there.

 RH> Sounds like fun--and tonight's mystery meat is............

That's where I got the shrimp for the recipe in the previous post.

Found some skinned, boned chicken thighs which will become tonight's
supper. I'll make the can of diced tomatoes be w/chopped green chilies. 
Should add just a bit of a wkae-up call. And I've got it in stock.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheesy Chicken Pasta Casserole
 Categories: Past, Poultry, Vegetables, Herbs, Cheese
      Yield: 4 Servings
 
  1 1/2 c  Uncooked penne pasta
      1 tb Oil
      1 lb Boned, skinned chicken
           - thighs; in 1" pieces
    1/2 c  Chopped onion
    1/2 c  Chopped green bell pepper
    1/2 c  Chopped red bell pepper
      1 ts Dried basil
      1 ts Dried oregano
      1 ts Dried parsley flakes
    1/2 ts Salt
    1/2 ts Crushed red pepper flakes
      3 cl Garlic; minced
 14 1/2 oz Can diced tomatoes;
           - undrained
      3 tb Tomato paste
    3/4 c  Chicken broth
      2 c  Shredded mozzarella cheese
    1/2 c  Grated Romano cheese
           Minced fresh parsley; opt
 
  Set oven @ 350ºF/175ºC.
  
  Cook the pasta according to package directions.
  
  Meanwhile, in a large saucepan, heat oil over medium
  heat. Add the chicken, onion, peppers and seasonings;
  saute until chicken is no longer pink. Add garlic; cook
  1 minute longer.
  
  In a blender, pulse the diced tomatoes and tomato paste,
  covered, until blended. Add to chicken mixture. Stir in
  broth; bring to a boil over medium-high heat. Reduce the
  heat; cover and simmer until slightly thickened, 10-15
  minutes.
  
  Drain pasta; toss with chicken mixture. Spoon half of
  the mixture into a greased 2 qt. baking dish. Sprinkle
  with half of the cheeses. Repeat layers.
  
  Cover and bake 30 minutes. Uncover; bake until heated
  through, 15-20 minutes longer. If desired, garnish with
  parsley.
  
  Carmen Vanosch, Vernon, British Columbia
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... I committed pizza heresy by using Fontina cheese and Andouille sausage
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