View Full Version : Ideas for meals that I could just pop in the oven.
12-10-2005, 08:01 PM
Sometimes after work I like to make a meal that I can just pop into the oven. I might just need to make a salad to complete the meal. I often like this type of dinner since I can then just sit back when dinner cooks (or do things around the apartment) and no need to stir/watch/time different parts of the dinner (no worry about the main dish being done before the veggie etc). Also, often less dishes/pots to wash!
Any suggestions welcome. It would be great if they are light (or lightish). Just thought I would mention I don't have a crockpot. If I can make them the night before, or even freeze it that would be great too -- but not a necessity.
Thanks so much!!!!
12-10-2005, 08:08 PM
Love this recipe!
Four-Cheese Stuffed Shells with Smoky Marinara
From Cooking Light
1 pound jumbo shell pasta (40 shells)
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups Smoky Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Preheat oven to 375°.
Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.
Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).
Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.
Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.
To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.
12-11-2005, 07:03 PM
Thanks, I will definitely try the recipe. And, it will great to divide it up in the freezer so I will have meals all ready to go.
Really like your blog -- I check it all the time. Great pictures of your kitchen -- it made me laugh seeing all that counter space. My apartment kitchen is so small!
12-11-2005, 08:31 PM
There were some great crock pots in today's paper for less then $20. Might let Santa know that you'd like one.
12-12-2005, 08:49 AM
You could put this together the evening before and cook when you get home. It freezes very well. Sauce is easy to make. Taste is delicious.
Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce
Recipe By :Bon Appetit September 2005
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds large tomatillos -- husked, rinsed, halved
1 1/4 cups low-salt chicken broth
10 garlic cloves -- peeled
2 cups green onions -- sliced
2 cups fresh cilantro -- chopped
1 large serrano chile -- sliced (with seeds)
12 6 inch corn tortillas
4 cups purchased roasted chicken -- shredded
1 pound whole-milk mozzarella cheese -- grated
1 cup whipping cream
Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
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Per Serving (excluding unknown items): 205 Calories; 12g Fat (50.8% calories from fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 85mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
NOTES : Prep tip: Related to both the tomato and the gooseberry, tomatillos look like small green tomatoes with papery husks. They are tart and acidic with flavors of apple and lemon, and can be eated raw or cooked. Choose ones that are firm; make sure to remove the husk and rinse the fruit before using. You'll find tomatillos at some supermarkets and at Latin markets.
Used monterey jack cheese, doubled cilantro
12-12-2005, 12:30 PM
I recently tried the Butternut Squash Lasagna--it's in the Recipe Finder on this site. It makes 2 8x8 pans, so we ate one and froze the other. You would have to pull it out of the freezer the night before so that it defrosts a little. Then I think it will cook a lot faster. YUM!
12-12-2005, 02:20 PM
I second letting Santa know you could use a crockpot. They are such a time saver!!
My favorite meal from freezer to oven is Chicken Pot Pie
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