But I've only concocted one before from scratch. This is the second, and I'm so proud. Came out great! Probably needs one or two more fixings to get it just perfect, but it's a very good start.
It is hard for me to get my husband to eat non-fast food. It is also hard for me to get him to eat something nutritious even from the freezer case. Pretty much about the only way is to fix dinner myself. I wanted something with veggies in it, but with at least a little meat to tempt him. Still, it couldn't be too high in fat, sooo . . .
... without further ado, I present Katharine's Parmesan Potato Sausage Bake. (See, the title is what fools 'em. They think they're getting a meat and potatoes meal. They don't realize that the meat is an accent, not the feature ingredient.) :)
Parmesan Potato Sausage Bake
1 large sweet onion
2 lbs Yukon gold potatoes (about 3 large)
1.5 - 2 lbs yellow squash
12 oz. precooked sausage, turkey or chicken (I used D'Artagnan's sun-dried tomato chicken, since I couldn't find turkey)
4 cloves garlic, chopped
freshly ground pepper, to taste
2 cups chicken broth
2 cans 99% fat free cream of mushroom soup
shredded or grated Parmesan cheese
Preheat oven to 350 degrees.
Cube potatoes, and layer on the bottom of the dish.
Chop onion coarsely, and place half on top of the potatoes, reserving the other half.
Chop four cloves of garlic. Mix three of them into chicken broth, reserving the last; add two cans of cream of mushroom soup; stir until blended.
Pour garlic/broth/soup mixture over the potatoes and onions; pepper to taste.
Put in oven for 20 minutes, with aluminum foil tented to vent. In the meantime, cube squash.
Test potatoes for doneness -- they should be halfway cooked. Add squash and remaining onion. Stir into potato/soup mixture, and sprinkle a little Parmesan cheese into it. Bake 1 hour.
Slice sausage. When timer sounds, test squash and potatoes for doneness. If ready, add sausage and final clove of garlic as top layer, then sprinkle a bit more pepper and some Parmesan cheese over the top. Bake 20 more minutes.
Very easy, and very good. If you try it from this iteration, be warned that it may be subject to further tweaking, erm, perfecting, but it's pretty darned good to begin with, if I do say so myself. If you had a few odd mushrooms left over from something else, they might go well in this. Also, if you're making your chicken broth from chicken base, I think using white wine for the liquid would likely be delicious.