Cooking - for a new lifestyle (Our Test Kitchen)

I froze some asparagus and never got around to using it. New Years organizing required me to get my freezer in order. So I looked up a recipe for frozen asparagus soup and altered it to use items I had. IT WAS YUMMMMMMMMMY. Ingredients: 2 packages (12 ounces each) frozen cut asparagus 1/2 onion or leek Cook gently on medium/high until limp. Puree and set aside. Add some of the milk below if necessary. 1/4 cup butter 2 tablespoons all-purpose flour 1-1/2 teaspoons salt 3/4 to 1 teaspoon pepper 1 package of nacho cheese powder OR 1 cup monterey jack cheese Stir together until it creates a paste. 4 cups milk In a large pot start bringing milk to a boil. Add your cheese paste. Whisk well. Add the pureed asparagus. Optional: 4 to 5 drops hot pepper sauce Serve with crumbled bacon and extra cheese. "Bon Appetit!"

I dug through our freezers today.  I love a challenge. I found a lot of one of a kind things. like small amounts of frozen veggie, and random pieces of chicken (1pc each), and some frozen boullion. Sounds like a casserole just waiting to be made! First the BASE: frozen potatoes/hash brown chunksor 2 large potatoes, thinly sliced 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°. Second the FILLING: 1-1/2 pounds chicken cut into 1/2-inch cubes or strips 2 teaspoons olive oil 1 1/2 cups diced tomato (I used some frozen green) 1 medium onion, chopped 1/2 green pepper mushrooms (optional) 1 tablespoon butter 2 tablespoons all-purpose flour 2 cups milk 1 cup shredded cheese 2 ...