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My husband and I are a young, growing, Christian, military family. My husband is a Captain in The United States Marine Corps. I am a former Elementary school teacher. We are first time parents to a beautiful little two year old boy, with twin boys on the way! I am a stay at home Marine wife, who loves to bake, cook, sew and craft! I enjoy being a Domestic Engineer. The purpose of this blog is to document the story of our life and adventures as they take place.

We are honored to be serving our country and ask for prayer in our upcoming adventures. We have been blessed tremendously, and thank God everyday for all he has given us!




Wednesday, March 23, 2011

Busy Cooking & Freezing My Favorite Recipes

Starting today and for the next two weeks I am busy, busy cooking and freezing all of Rich's favorite meals for when our new little bundle of joy makes his arrival! I don't want to have to think about or worry about what to eat when we first get home from the hospital. So, while I still can (before I get too big, swollen and tired during my last few weeks of pregnancy) I have brought out all my cook books and I'm getting to work! This way we can just pop the meals in the oven once baby arrives. :) I thought I might share with you some of these recipes. More to come next week! Enjoy! :) Broccoli / Rice and Cheese Casserole

This is actually my Mom's recipe. I have taken it from her because my husband and I both love it so much! :) Ingredients: 6 cps. minute rice or you could substitute with brown rice (that has been cooked) 4 cups broccoli 1 bunch of long green onions 1 large and 1 small can of cream of mushroom soup 5 cps. grated cheese I season with Lawry's seasoned salt and some garlic salt (use your own preference.) I sometimes add Chicken or Tuna to this casserole. About 4 cps. of your preference Prepare: Minute rice according to package directions ( let it sit) until ready to use dice the onions grate the cheese steam the broccoli, cool and chop into bite size pieces ( you may add the meat now if you prefer) In a 9X13" Pyrex or baking pan, place in layers as if making Lasagna: 1/2 of the rice Mix both cans of soup together and then spread 1/2 of the soup like it is frosting, over the rice (conserve enough for 2 layers) about 2 cups of the broccoli over the soup 1 1/2 cp. of cheese 1 1/2 cp. chicken or tuna (optional) a handful of 1/2 of the onions repeat the procedure again top with remaining grated cheese Preheat oven 350 degrees Bake covered with foil for 15 min. Uncover and bake 17 min. more, cool 10 min. and enjoy!

Katie's Puttin' On The Ritz Casserole

Prep Time: 20 minutes Cook time: 20 minutes ( Bake at 350 for about 20 min) Serves: 6 Ingredients: 4 or 5 boneless chicken breast, or 4 bone-in chicken breasts; boiled 2 cans of cream of chicken soup 3/4 of a cup of sour cream 2 sleeve of Ritz crackers, crushed shopping list Shredded cheese of your choice ( I used cheddar) butter salt and pepper Directions: Cook chicken breast on top of stove covered with a little water until done. (You could also use boiled chicken,canned chicken, or even a rotisserie chicken if you like) Shred Chicken. Take a 9x13 baking dish. First cover the bottom of the dish with whole Ritz crackers. Then in a mixing bowl combine cream of chicken soup, sour cream, shredded chicken, cheese and salt and pepper to taste. Pour the mixture over the Ritz Crackers in the baking dish. Finally top the casserole with 1 sleeve of crushed Ritz crackers. ( Just crumble them in your hand.) Add several pats of butter to the top Salt and Pepper Bake for about 25 minutes or until bubbly at 350 degrees.

Stove Top Chicken Casserole:

Another recipe I have borrowed from my mom! :) Ingredients: 1 regular box of stove top stuffing, you may use 2 boxes if you want it to be extra crunchy 1 lg. can cream of mushroom OR cream of chicken soup 1 cup of mayonnaise 1 small can (drained) of water chestnuts (diced) 3 or 4 cups shredded chicken. I use an entire chicken. 3 ribs of celery (diced) 1 bunch of long green onions (diced)

Preparation: Mix mayonnaise and cream soup of your choice together Mix water chestnuts, onions and celery together in a separate bowl Boil 1 cup of water and 3/4 stick of butter together, turn off the stove and add the box of stuffing = this is your crust Add all ingredients together including chicken, excluding the crust, a little garlic salt or Lawry's seasoned salt = it is a preference thing! Place all ingredients in a 9x13 pan, throw the crust on top of it all pat down the stove top crust (with your hands) Preheat oven to 350 degrees and cook for 30 minutes (covered with foil for the first 20 minutes)

Serves 6-8 people ENJOY!

Baked Combo Burritos

This is another favorite around our house. It's quick and super yummy!

Serves: 6 Prep Time: 20 min

Cook time: 15 min


Flour tortillas

Re fried beans ( 2 cans)

Grated cheddar or Mexican cheese ( about 4 cups)

Sour cream ( 1/2 a pint)

2 Tomatoes


2 pounds ground beef

1 can red enchilada sauce

Directions: First lay out a tortilla

Spread out some of the re fried beans onto the tortilla Layer with ground beef

Layer with cheese, tomatoes, and sour cream and a small amount of salsa if you choose

Now, roll up into a small burrito.

Continue this process until you have 6 to 8 burritos or enough to fill a 9x13 inch backing dish

Place burritos in dish.

Pour one can of red enchilada sauce over burritos

Now sprinkle cheese and tomatoes over all of the burritos Bake at 325 for 25 min

How About A Quiche? Serves :6 Prep Time: 20 min

Cook Time: 35 min


1 frozen pie crust

4 eggs

1/2 cup cream

1 cup shredded cheddar cheese

1/2 cup diced cooked ham

1/2 cup cooked spinach and 1/2 cup corn Directions:

In a medium bowl beat eggs until fluffy. Add soup and cream; mix well. Sprinkle cheese, meat and spinach over unbaked pie crust. Follow with the soup mixture.

  • Bake for 50 min at 350

Ranch Mac 'N' Cheese

Serves: 6 to 8

Prep: 15 min

Cook Time: 25


1 cup milk

1/4 cup butter (cubed)

2 envelopes ranch salad dressing mix

1 teaspoon lemon-pepper seasoning

1 teaspoon garlic pepper blend

1 teaspoon garlic salt

1 cup cubed Colby and Monterrey Jack cheese

1 cup ( 8oz) sour cream

1 package (16 oz) elbow macaroni, cooked and drained

1/2 cup crushed saltine crackers

Grated Parmesan cheese


Ina Dutch oven combine the first eight ingredients.

Cook and stir over medium hat until cheese is melted and mixture begins to thicken.

Fold in the sour cream, add macaroni and crackers. Cook until heated through.

stirring frequently, sprinkle with Parmesan cheese.

Bake at 350 for 15b min or so

Check back next week for week two of meals!



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Tiffany said...

My husband is going to love you for sharing these delicious recipes with us!! Haha. I made the corn casserole a couple of weeks ago that you shared and we both love it. I've made it twice since. These all sound so good that I can't decide which one to make first. Have fun baking! It's a great idea to bake and freeze before baby comes, cooking was the last thing on my mind after Cole arrived last summer! Have fun.

Rich and Sarah Christensen said...

Hi Tiffany!
Oh good I'm so glad you are enjoying these recipes!! :) Great to hear from you!

Anonymous said...

Great idea to bake ahead so you can have lots of time just for baby. Your recipes look delicious! Marie

Lipstick, Uniforms and bare feet....The Tremblays said...

Good idea!! The recipes looks so yummy! Thank you for adding them! :)
Maybe someone will bring you a meal or two when you have little man. I just took a Low Fat Lasanga to my friend who just had her little girl Kailee. :)

Carla Irene said...

Is that the cheesy rice with broccoli casserole that your Mom makes that Richard likes? Been wanting that recipe for the longest time.

Anna said...

These recipes look delicious! Can't wait to try them. :)