Kajikit > wrote in message
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> What are some easy-to-reheat, easy-to-make meals

Three non-tomato casseroles we've enjoyed a

Artichoke Chicken With Capers
By Karen Spence, Valparaiso, Fla.

Ingredients
.. 4 boneless, skinless chicken breasts
.. Skim milk (1/2 cup or little more will do)
.. Seasoned flour, you can season it yourself, enough to cover breasts
.. 2 tablespoons (or less) olive oil
.. 1/2 teaspoon minced garlic
.. 1 or more tablespoons of capers
.. 1 can quartered artichoke hearts, drained
.. 1/2 cup Vermouth
.. Salt and pepper

Directions

1. Pound 4 boneless, skinless chicken breasts until flattened. Dredge in
skim milk and coat with seasoned flour.

2. Heat 2 tablespoons (or less) of olive oil in saucepan. Add 1/2 teaspoon
minced garlic and cook till tender, slightly browned edges. Add chicken and
sauté in hot oil on one side until browned. Turn chicken and sauté for two
minutes.

3. Add 1 or more tablespoons of capers. One can quartered artichoke hearts,
drained and 1/2 cup Vermouth. Add salt and pepper to taste.

4. Cook ingredients until Vermouth mixture is reduced by half, then cover
until chicken is no longer pink in the middle.

5. Ladle the liquid mixture in pan (including capers and artichokes) over
the chicken breast and serve with freshly steamed vegetables.

Yields: 4 servings.
=====
Sausage with Fusilli and Escarole

INGREDIENTS:
3 links mild Italian sausage, precooked and quartered
1 1/2 cups cooked cannellini beans
2 cups chicken broth
4 TBS. olive oil
1 1/2 cups onions, diced 1/2 inch
10 cloves garlic, thinly sliced
2 bay leaves
1 large head escarole, trimmed of tough parts, washed, and torn into 2 inch
squares
3/4 cup Pecorino Romano cheese, grated
1 lb fusilli, cooked al dente and drained

METHOD:
Heat oil in large heavy bottomed saucepot. Add onion and sauté until soft,
5-8 minutes. Add garlic and cook gently 2-3 minutes. Add bay leaves.

Raise heat to high. Add escarole and stir until wilted. Then add chicken
broth. Cook, uncovered, until reduced by 1/3. Add sausage and beans. Mix
together and season with salt and pepper.

Simmer 15-20 minutes loosely covered. Combine with cooked pasta. Serve with
grated cheese and ground black pepper.
=====
Corn Casserole
From Fannie Flagg's Whistle Stop Cafe Cookbook, as amended by yers truly

yield: 9-12 servings

INGREDIENTS:
1 17-ounce can white cream-style corn
1 11-ounce can white shoepeg or whole kern corn, drained
1 8-ounce carton sour cream
2 eggs, beaten
1/2 cup butter, melted & cooled
1 8½ -ounce box corn muffin mix


METHOD:
Preheat oven to 350F. Combine first 5 ingredients, mixing well. Stir in corn
muffin mix. Pour into a greased 12x8x2 inches baking dish and bake for 45
minutes.

Notes:
I use low fat sour cream so I can use real butter and not margarine. I like
a prettier, deeper casserole dish. I like to use 1 cup or 2 ears corn
lightly roasted/toasted instead of the canned whole corn to add a smoky
flavor. I also add about 2 tablespoons of pico de gallo for a southwestern
flair and a little heat. That's one icecube frozen Might be nice with a
sprinkle of hot or mild paprika on top or stir a little cumin or powdered
chipotle in the dish. This is GREAT with about a half cup of fresh roasted
peeled chopped Hatch chile. I suppose one could stir in a great many things
which makes this one nice, including leftover chicken or ham or sliced
pimentos. My foodie friends will scorn me and make their own favorite corn
bread recipe. Y'all go ahead on, I was real tired tonight.
===
A dish that I hope to try realsoonnow is:

Tunisian Couscous Salad
From Matthew Kenney's Mediterranean Cooking (Canada, UK), by Matthew Kenney,
Sam Gugino, Paul Franz-Moore.

Even though I call this salad Tunisian, the ingredients could put it in
several countries of North Africa. The only thing you have to be concerned
about in this dish is overcooking the couscous by pouring on too much
boiling water. Otherwise, this salad is very forgiving. It allows you to
adjust seasonings and substitute other ingredients almost at will. Chopped
grilled vegetables, sautéed mushrooms, and grilled or poached chicken are
just a few of the ingredients that cart be added to this salad, which is
easily transformed into a main course.

Ingredients:
3 medium red bell peppers
1-1/2 cups instant couscous (10 ounces)
Salt
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp ground cumin
Freshly ground black pepper
Cayenne
1 large English (hothouse) cucumber, peeled and cut into 1/2-inch dice
1/2 cup Moroccan or other small, black, oil-cured olives, pitted and
coarsely chopped
2 green onions, white parts and about 3 inches of green parts, minced
1 large clove garlic, minced
1 pound ripe beefsteak tomatoes, peeled, seeded, and cut into 1/2-inch dice
2 Tbsp finely chopped parsley

Instructions:
Preheat the broiler. Put the peppers on a sheet pan lined with foil and
broil for about 15 minutes, turning once or twice to ensure they blister and
blacken evenly. Remove to a bowl, cover with plastic wrap, and let cool.
Peel, seed, and cut into 1/2-inch dice. Set aside.
Put the couscous in a large mixing bowl. Pour 2-1/4 cups boiling water over
the couscous. Add 1/2 tsp salt and stir. Cover with plastic wrap, and let
stand for 10 to 15 minutes, or until swollen and tender.
In a small bowl, combine the olive oil, lemon juice, and cumin. Season with
salt, pepper, and cayenne to taste.
To peel fresh tomatoes, core them and put them in a pot with 2 quarts of
boiling water for about 30 seconds. Remove, cool under running water, and
peel. Halve, lengthwise, and gently squeeze to remove the seeds.
Fluff the couscous with a fork. Add the cucumber, olives, green onions,
garlic, tomatoes, and roasted peppers. Pour the dressing over the couscous
and toss to combine. Let stand at room temperature for at least 1 hour. Just
before serving, stir in the parsley.
====
A hearty soup that freezes well:
5 Bean and Meat Soup


INGREDIENTS:
For Beans:
Kidney, White, Black, Cranberry, Blackeye, Navy (1/2 to 1 cup each); soak
separately for 12 hours.
For Soup Base:
3 cups chicken (or beef) broth
1 cup water
1 large onion, white, diced
1 Tbs. Chili Powder
1 Tbs. (approx 6) Bay Leaves
1 Tbs. New Mexican Chili Powder
1 Tbs. peppercorns, whole
1 tsp salt
3 Sicilian Sausages
3 Andouille Sausages
3 Medium-hot Italian Sausage
Optional: Stewed or Diced Tomatoes
For meatballs:
3 cups bread crumbs (I use Progresso Italian)
2/3 cup milk (not Blue John!)
1 lb ground pork
1 lb ground beef
6 cloves garlic, crushed
1-1/2 cups grated Pecorino Romano
2 large eggs
1/2 cup flat-leaf parsley, finely chopped
1/2 tsp. oregano
Salt and Pepper
2 cups vegetable (or safflower) oil


METHOD:
The night before, soak beans in a large bowl. Discard water, rinse beans. If
pressed for time, you can also use S&W canned products. (I can't tell the
difference and cooking time can be reduced accordingly.)
Add broth, water, onion, chili powders, peppercorns, bay leaves, and salt to
crockpot. Turn crockpot on low for eight hours or high for five hours. Add
beans, then the meatballs, and sausages when done cooking. Place lid on
crockpot and await finished product.
When making the meatballs, start by stirring together bread crumbs and milk
in a large bowl. It is important to use whole milk (or ½-and-½) for a richer
taste; do not use Blue John! Let mixture stand for approximately 10 minutes.
Add in meats; I use ground sirloin usually and a finely-ground "sausage"
pork. Then add in the crushed (not chopped or minced) garlic, the cheese,
both eggs, the parsley, the oregano, the salt, and 1/2 teaspoon pepper;
blend with your hands until just combined well (beware over-mixing). Use a
#40 scoop to form meatballs.
Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers,
then fry meatballs, about 6 at a time, turning occasionally, until well
browned. Fry up sausages at this time, too. Transfer all items to crockpot.
Serve with fresh sour dough or ciabatta.

Good luck and I hope everything works out for the lady and her family that
you're assisting. They might not get the chance to say it but I know they'll
be appreciative of everything you and your church are doing for them.

The Ranger