Tomato Cream Pasta Shells

This recipe is almost identical to my Rigatoni Bake!  Everyone loved this especially Logan, he literally ate every bite.  I love making spaghetti because its good and sooo easy.  However, if you follow the blog you know I haven't been in the mood for regular spaghetti lately.  This is a quick way to spruce it up and it freezes perfectly!!

Ingredients:

• 1 lb Italian sausage
• 1 box mini pasta shells
• 1 jar favorite pasta sauce
• 1 cup milk
• 1cup Parmesan cheese
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Directions:  In a large pot cook shells according to package instructions. Drain pasta and return to pot and set aside. Brown sausage over medium/high heat and add pasta sauce when cooked through.  In a small sauce pan melt butter and add flour forming a roux.  Slowly add in milk, remove from heat and whisk in cheese, onion and garlic powder until smooth.  Pour cheese sauce into pasta sauce and mix thoroughly.  Add sauce to pot with noodles and stir together and serve.  Freeze leftover in large Ziploc bag or disposable tin pan. 

Zucchini and Cheese Stuffed Shells WIth Meat Marinara

I was really nervous about trying these because it was a first for me.  All I have to say is first time is a charm!!  They were really good and best of all I have four more meals in the freezer for future weeks.  I LOVE LOVE LOVE freezer meals and whenever I make a meal that freezes well I always quadruple it.  I did not take any pictures of putting these bad boys together so I will direct you to The Pioneer Woman who gives step by step instructions.  PS her recipes are amazing.  *This recipe can make two full cake pans or 4 full pie pans.  If you are not making extra freezer meals 1/2 the recipe.* 

Ingredients:

• 1 box Jumbo Shells
• 1 Pound Ground Italian Sausage ( I usually get ground Italian chicken)
• 1 Pound Ground Beef
• 1 Medium Zucchini chopped
• 2 cups Italian Blend Cheese
• 1/2 cup Parmesan Cheese
• 2 Eggs
• 1 Tablespoon Red Pepper Flakes
• 2 bottles of your favorite Pasta Sauce
• Olive Oil

Directions:  Preheat oven to 350 degrees.  Boil shells for about 9 minutes or until al dente.  Drain and rinse.  Return shells to pot and add a little olive oil to prevent them from sticking together.  Add enough pasta sauce to cover the bottom of baking pan.  Fill shells with Zucchini and cheese stuffing and place on top of sauce.  Cover shells with meat marinara and sprinkle with Parmesan cheese.  Bake covered for 20 minutes and uncovered for 5 minutes. 

Meat Marinara:  Brown ground Italian sausage and beef then add to the remaining pasta sauce.  Heat together until warm.

Zucchini and Cheese Stuffing:  Saute zucchini with olive oil and red pepper flakes over medium heat until tender.  Add zucchini and pepper flakes to a mixing bowl.   Mix in 2 cups of Italian style cheese and eggs until smooth.

Easy Freezer Burritos

These are really easy to make and are so nice to have on hand for quick lunches or dinners.  You can microwave them frozen or thaw them and bake them with cheese on top.  I was able to make 10 for about five dollars.  One good thing about this recipe is I usually have all the ingredients on hand at all times.  I made black bean and jack cheese, refiried bean and jack cheese, and refried bean, jack cheese, and jalapenos.

Ingredients:

• 1 can black beans
• 1 can refried beans
• 2 cups jack cheese
• sliced jalapenos
• 10 medium sized tortillas
• tin foil

Directions:  In medium bowl add drained black beans and one cup cheese.  In separate bowl add refried beans and one cup cheese.  Microwave tortillas on plate for about 45 seconds to soften.  Place tortilla on foil and add some one of the bean mixture.  Fold in two sides of the tortilla then roll.  Repeat until mixture is gone and repeat with second mixture.  I added jalapenos to about 4 of the burritos with refried beans.  Wrap in foil and label.

Microwave Directions:  Unwrap and heat for 1.5-2 minutes.

Oven Directions:  Thaw completely and place in baking dish cover with cheese if desired and bake for 20 minutes at 350 degrees.

Skillet Directions:  Heat skillet on medium heat and add olive oil.  Place Unwrapped and thawed burrito in pan at heat on both sides until hot throughout.

Crockpot Game Hens

Game Hens are so yummy!  I love making these at the beginning of fall and the end of winter.  Something to remind you of the Holidays before and after.  These are super easy and I love that with the leftovers I can make a delicious Chicken Noodle Soup.  This time however I am going to blame it all on pregnancy brain because when making the soup I added the noodles in for the whole 8 hours in the crock pot.  This is why I do not have a picture of the soup.

Ingredients:

• 2 Game Hens
• 1 large onion diced
• 5-6 carrot sticks 1/2 cut into 3 inch strips 1/2 into circles or chunks
• 5 cut celery sticks
• two cups chicken broth
• salt, pepper, and paprika to taste

Directions:  Rinse and pat dry the game hens.  In a medium bowl add celery and onion with salt and pepper.  ( I let mine marinate together over night if you want to prepare the night before)  Place the carrot sticks in the bottom of a greased crock pot then stuff the game hens with some of the celery and onions then place on top of the carrots.  Place the rest of the carrots, celery,and onions around the game hens and add chicken broth.  Dash salt and pepper over game hens before cooking.  Cook on low for 6-8 hours. 

Chicken Noodle Soup:  My husband I and I usually only eat 1 of the game hens so I peel the meat from the bones and place back in crock pot.  I add two more cups of chicken broth and store in the fridge overnight.  the next day I turn the crock pot on low or high depending on what time I start.  When broth is hot I add 1/2 package of egg noodles for the last 10-15 minutes then serve.  Great dinner to freeze and serve at any time.

Freezer Meals

I was definitely in a cooking mood the other day and decided to make lots of meals for days when I don't feel like cooking.  I got all of the ingredients plus other grocery items for $120!!  These meals took me about 4 hours all together and were very simple.  These are wonderful for days on the go and easy to hand out to families in need.

Baked Ziti

Ingredients:

• 1 pound dry ziti pasta or penne
• 1 small onion chopped
• 1 pound ground meat of choice ( I used Italian sausage)
• 2 jars favorite spaghetti sauce
• 8-10 slices provolone cheese
• 1 cup sour cream
• 1 cup shredded mozzarella
• 1 cup grated Parmesan cheese

Directions: Bring large pot of water to boil. Add pasta and cook for 7-8 minutes until aldente. Drain and add back to pot with olive oil. In a large skillet brown onion and sausage over medium heat. Stir in spaghetti sauce, tomatoes, seasonings, and add sauce to noodles. Spray casserole dish or freezer tins with cooking spray. Layer as directed: 1/4 Pasta mixture, 4 slices provolone cheese, 1/2 sour cream, Italian cheese, 1/4 noodle mixture, and top with Italian cheese. (These instructions are for 2 8x8 pans) If cooking the same day bake covered for 20 minutes and uncovered for 5-10 minutes.

To freeze: Cover with tin foil, label and freeze. Defrost completely before baking and bake as directed above.

Chicken Enchiladas

Ingredients:

• 3 cooked chicken breasts shredded or chopped
• 2 cans enchilada sauce
• 4 cups mexican shredded cheese
• 1 can green chilies
• tortillas
• 4 8by8 freezer foil pans or two cake pans

Directions:  In a medium bowl add chicken 2 cups cheese, 1 can enchilada sauce, and green chilies.  Place mixture evenly in tortillas then roll up.  I place 4 enchiladas in each greased 8 by 8 and I placed 8  in the cake pan.  Evenly use the remaining enchilada sauce and top each enchilada with sauce then remaining cheese.  Bake uncovered at 375 degrees for 20 -25 minutes. 

To freeze cover with tin foil, label and freeze.  Defrost completely before baking and bake as directed above.

Lasagna Alfredo Roll Ups

Ingredients:

• 10 lasagna noodles
• 3 chicken breasts chopped
• 1 tablespoon olive oil
• 10 ounces frozen chopped spinach
• 1 cup cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 cup mozzarella cheese
• 2 cans alfredo pasta sauce
• 2 8 by 8 freezer tin pans and one cake pan

Directions:  Bring a large pot of water to a boil.  Add lasagna noodles and cook for 8-10 minutes until al dente.  Rinse in cold water.  Meanwhile, in a large sauce pan add oil and cook spinach stirring frequently.  Remove pan from heat and stir in cottage cheese, Parmesan cheese, and chicken.  Transfer to medium bowl.  Place noodles on wax paper.  Evenly spread mixture onto each noodle then roll up each noodle.  In each pan cover the bottom with alfredo sauce then add roll ups.  Cover each roll with extra sauce and mozzarella cheese.  Bake covered at 375 degrees for 30 minutes.

To freeze cover with tin foil, label and freeze.  Defrost completely before baking and bake as directed above.

Cookers Note on roll ups:  Most recipes said to add 1 egg to the spinach mixture but I totally forgot.  Feel free to add after you remove spinach from heat.

*I also used my previous post for Creamy Chicken and Wild Rice Soup and froze the whole batch in two seperate gallon freezer bags.*

Semi Homemade Chicken and Wild Rice Soup

 

I have been craving this soup for a long time now so I decided to finally make some.  I did not have much time for dinner and I had the wild rice soup mix in the pantry ,so I just added what I had around the house!  It turned out fantastic.  Definitely an easy meal to make especially as fall moves on in.  Husband approved.  This makes a ton I was able to feed 3 and take an extra cup for lunch while still freezing half for another fall day!!!

Ingredients:

• 1 package Bear Creek Creamy Wild Rice Soup Mix
• 8 cups water
• 1/2 cup cream cheese
• 1/2 cup milk
• 1 8oz can of mushrooms
• 1 bag frozen mixed vegetables (I used carrots, peas, corn, and green beans)
• 1 lb cooked chicken

Directions:

Bring 8 cups water to a boil in large pot then whisk in soup mix.  Add all vegetables and chicken then simmer on low heat for about 15 minutes.  Add in milk and cream cheese and stir until cream cheese dissolves.  Let simmer on low for about 5 minutes and serve!

 

Fast and Easy Chili

       Chili over rice
This meal is semi-homemade, really fast, and delicious.  You can turn this recipe into an all day thing if you would like however, I opt for the fast way.  I like to serve mine over rice or spaghetti noodles.  You can also serve it in a bowl topped with cheese and onions.  It is fantastic either way.
Ingredients:

• 1 package ground meat of choice
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 can chili beans
• 1 can kidney beans, drained
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 can corn, drained
• 1 small can diced green chili's
• 1 package chili seasoning mix
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 cup grated cheese

        Chili Mac
Directions:  In large saucepan cook meat in pan with 3/4 onions and diced green chili's.  Add in chili beans, tomatoes, corn, and seasoning mix.  Heat and enjoy.  Serve over rice, noodles, or plain with grated cheese and onions on top.  If freezing let cool and add to freezer ziploc bag.