Mix 2-1/2 cups mozzarella, ricotta cheese, spices and egg until well blended; set aside.
Drain
meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to
empty sauce jar; cover with lid and shake well. Add to meat mixture;
stir until well blended. Spread 1 cup meat sauce onto bottom of
13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the
ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top
with remaining noodles, meat sauce and cheeses. Cover with foil sprayed
with cooking spray.
Bake
1 lasagna right away for 1 hour or until heated through, removing foil
after 45 min. Let stand 15 min. before cutting to serve. Serve that
night.
Cover
the second lasagna with plastic wrap and then foil and put in your
freezer. To prepare after freezing let thaw and cook for 1 hour or cook
from frozen for 1.5 - 2 hours.
TIP:
We added extra water to the sauce so we would not have to cook the
noodles and the extra water would allow them to cook while baking. My
picture shows pre-coooked noodles because I forgot about this tip the
day I made these.
I made some substitutions. I used turkey Italian sausage as
well as beef, but not a full 3 lbs for a single recipe (I tripled).
Instead, I probably had about 1 part beef to 1 part turkey sausage to 1
part random veggies that I had in my fridge...what did I put in there? I
don't remember...chard, leeks, maybe some zuchinni? I can't remember.
Pregnant brain. I also
did half mozzarella and half parmesan. Enjoy!!
Classic Beef Stroganoff
Adapted from the Friendship, Life and Style Blog
http://friendshiplifeandstyle.blogspot.com/
3 pounds beef sirloin steak, sliced ½ inch thick (I used ground beef)
16 oz. sliced fresh mushrooms (4 cups)
3 medium onions, thinly sliced
2 cloves garlic, finely chopped
½ cup butter
3 cups beef broth
1 tsp salt
2 tsp Worcestershire sauce
½ cup flour
3 cups light sour cream
1 bunch fresh parsley, chopped fine (I used dried parsley)
Egg noodles
1.Cut beef
across grain into about 1 ½ x ½ inch strips.
2.Cook mushrooms, onions and garlic in butter in
large skillet over medium heat, stirring occasionally, until onions are tender;
remove from skillet.
3.Cook beef in same skillet until brown.Stir in half the broth, the salt and
Worcestershire sauce.Heat to boiling;
reduce heat.Cover and simmer 15 minutes.
4.Stir remaining broth into flour; stir into beef
mixture.Add onion mixture and heat to
boiling, stirring constantly.Boil and
stir 1 minute.Stir in sour cream and
parsley – do not boil. (Parsley may be added fresh when serving, but then you have to be sure to have it on hand).
For
freezer storage:Let cool slightly.Label quart sized freezer bags with recipe
name and date.Using ladle, spoon into
freezer storage bags.When cooled, lay
flat in freezer.
When
ready to eat, thaw ahead and heat in skillet (do not boil), or thaw slightly in
microwave first.Cook egg noodles
according to package directions.Serve
over hot noodles.
1 lb ground beef (you could also use ground turkey)
1 onion, diced
2 (14 oz) cans diced tomatoes
1 (8 oz) can tomato sauce
1/4 cup ketchup or chili sauce
1/4 cup water
1 (15 oz) can dark red kidney beans
1 packet chili seasoning mix
3 stalks celery, chopped
2 Tablespoons Worcestershire sauce
1 Tablespoon sugar
Directions:
Brown ground beef with chopped onion.
While they are browning, combine all other ingredients in resealable
gallon-sized freezer bag. When the browned hamburger and onion has
cooled down, add it to the rest of the ingredients in the freezer bag
and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours. Top with shredded cheese and crackers or Frito's corn chips.
Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freeze
To
cook, take out of freezer and set on counter for about 30 minutes, then
dump contents of bag into slow cooker. Cook on high for 4 hours, or low
for 8 hours
If
you want, you can add 1/2 cup of chicken stock to have more sauce, but
the liquid from the frozen meat and vegetables melting should give you
enough liquid to work with
Every slow cooker is different, so just watch yours the first time you make it.
Extra tips:
I have to tell you, I was so excited to try this recipe out. The ingredients are 'whole foods', the food in the bags was so beautiful... it had to be good, right? Well, I was disappointed that it was bland -- it definitely would have beenbetter with about 1 teaspoon salt added. Maybe it was the lo-sodium chicken stock I used? And when we made it, I forgot to add the garnish at the end, so maybe that would have helped. Anyway, I will try others of her recipes in the future because I like the idea of using minimally processed foods.
The other thing I didn't realize until looking into making swap meal #3, was that recipes from mamaandbabylove are meant to make 12 servings! No wonder she said to divide it up into 2 bags! And no wonder it easily fed my family of 2 adults and 3 kids + 4 adults we had for company + leftovers! Keep this in mind if you use her recipes in the future!
This is why I say I'm still getting the hang of this serving-size thing. The sixsistersstuff site doesn't mention how many servings their recipes make (and I haven't made my own chili yet, so I still don't know from experience...), so that is a fore-warning for swap #3 recipe from me (beef stew): I hope it makes at least 6 servings!Everytime I just follow a recipe it has been a stab in the dark as to the serving sizes, so this is my official and last apology for the craziness of my meal sizes!
OK! That's it!
Hearty Beef Stew
(from Sixsistersstuff.com, or http://www.sixsistersstuff.com/2012/09/slow-cooker-freezer-meals-make-8-meals.html)
Ingredients:
1 pound beef stew cubes
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup (I used 1 reduced sodium, 1 reg sodium)
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).
Happy Tuesday! I am sharing the recipe that I used for the homemade frozen pizzas from the great site called favoritefreezerfoods.com. I par baked 10 pizza crusts as well as assembling the pizza topping "kits" in about four hours, which I didn't think was too bad considering I don't have a Little Caesar's hidden in my pantry. I know my family eats more pizza than I would like to admit, so hopefully this quick and easy crowd-pleaser will work for your families!
Pizza Dough Recipe (makes 2 medium pizza crusts)
2 ½ tsp yeast (or one package)
1 tsp sugar
1 cup warm water
1 tsp salt
2 ½ cups flour
1 Tbsp garlic powder
¼ cup olive oil
Start by proofing your yeast. Heat the water until it’s warm to
the touch but not hot, then add the yeast and sugar. The sugar helps the yeast
grow, salt prohibits yeast growth so don’t add the salt yet.
The yeast will start to foam if it’s still good. This can take up
to 10 minutes but if you know your yeast is good you can skip this step.
Mix the flour, salt, garlic powder together. Now add the olive oil
and the warm water and mix together.
I usually use my kitchen aid mixer with the bread hook. If you
don’t have one you’ll have to knead the dough by hand.
Mix or knead until the
dough is smooth and elastic, it shouldn’t stick to your hands, mixing bowl or
countertop.
If the dough is too sticky add more flour, if it’s too dry add
more water.Try not to overwork the dough.
Shape the dough into a ball and let the pizza dough double in size
for about 30-45 minutes.
Place the dough in a bowl and lightly coat in olive oil to keep it
from drying out, cover with a clean kitchen towel or plastic wrap.
Keeping the dough someplace warm helps it rise faster. If your
kitchen is cold turn your oven on to the lowest temperature for two minutes
then turn off the heat, turn on the dome light and put the bowl of dough in the
oven.
It should be warm but not hot when you stick your hand in there.
You also might want a metal pan just in case.
After the dough doubles punch it down with your fists to remove
all the air and preheat the oven to 500 F (250 C). Prepare your sauce, cheese
and other toppings as the dough rest for 10 minutes or so.
Cut the dough in half and then roll. Top as desired or leave off
topping and par bake the crust for the freezer.
I don’t have a pizza peel or pizza stone so I use a cookie sheet
to bake the pizza on.
A par baked crust will take 3 minutes, just until the outside
starts to cook, the middle is still raw and it’s not golden yet.
Remove the pizzas from the oven and let cool on a wire rack completely. wrap with plastic wrap or waxed paper individually, and then cover both crusts with foil. Put in freezer on a flat surface until needed. Assemble pizza toppings kit if desired. Idea to follow...
Pizza Kit Assembly:
I used a gallon size Ziploc bag to contain all the topping ingredients for the two pizzas. I put three cups of grated mozzarella in one gallon bag and rolled it up. I then put 2 cups of sauce into a different sandwich size Ziploc and sealed it. I quartered five large slices of Canadian bacon and sealed in another sandwich size Ziploc, and pepperoni in another. I put all the separate baggies into the "kit" bag and called it good...
The Best Part... Baking and EATING!
To get these babies ready to eat, throw it (gently) into your refrigerator or counter top to thaw, and when the crust is softer again, top it with your handy-dandy pizza kit and BAM! Toss them in the oven @ 400 degrees for 15-20 min. until the cheese is bubbly and the crust is lightly browned around the edges.
Then, your home will be filled with the smell of homemade bread and the family fav will be on the table in no time! So in the immortal words of "Little Ceasar" himself,... "PIZZA! PIZZA!"
*Thanks to favoritefreezerfoods.com for the idea!
Pumpkin Chocolate Chip Cookies
For these little cuties, I found a recipe from iheartnaptime.net. What a fun site, and soooo many desserts. Sounds like a kindred spirit. (Don't tell me you don't remember that phrase from "Anne of Avonlea"?!?) It's pumpkin justified by chocolate!!! What's not to love!?!
Ingredients
1 cup canned pumpkin
1 egg
1/2 cup vegetable oil
1 cup white sugar
2 cups flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 TB vanilla
1 11oz bag chocolate chips
Instructions
Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
Add vanilla and chocolate chips and stir until combined.
Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.
Whew,... you're gonna feel sorry for inviting me to contribute with my long windedness. I have one last request to contribute: The Vegetarian Enchiladas:
Yeah,... it's a Martha Stewart recipe, and that is the third of three recipes that I have contributed that are from other people or blogs. THERE'S NO NEED TO INVENT THE WHEEL HERE PEOPLE!!! Be prepared, cause a big ol' picture is coming up! *(I do have to say that in my recipe, I accidentally forgot to put in the frozen spinach and they turned out just fine. Cooked spinach still reminds me of "Swamp Thing." Anybody want any frozen spinach? Maybe those who are younger than me and have no idea what movie I am talking about?...) :0)
Vegetable Enchiladas
Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)
Cook's Note
Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months. To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.
Directions
Step 1
Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
Step 2
Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
Step 3
Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
Step 4
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
Enjoy all three ripped off meals!!! (Although I did give credit where due, didn't I?) :0) Happy Eating!
2 Cups of shredded chicken
1 Onion, chopped
2 Cans of Cream of Chicken (skip all the salt & preservatives by making your own)
1 pt of Sour Cream (I often use plain yogurt)
1 -1 1/2 dozen tortillas (I use wholegrain/wholewheat but corn tortillas are great too)
1 Cup Chopped Green Chiles
White or Cheddar Cheese
Saute onions in butter, then add the cream of chicken, chicken and chili peppers. Turn of heat and stir in sour cream or plain yogurt. Soften tortillas in hot grease (optional) Drain and put in a spoonful of chicken misture in each tortilla. Roll up and lay seam side down. POur what is left on top. Grate cheese and put on top.
Bake at 350 until heated through and bubbly; use a 9 x 13ish pan.
Here are what two sources online say to do for baking frozen enchiladas:
Unwrap the frozen enchiladas, cover with foil, and bake at 400° F until heated through, after 30 remove foil and pour thawed sauce and cheese over enchiladas and continue to cook until bubbling and beginning to brown, 15 to 20 minutes more.
Martha Stewart says:
Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.
Thanks so much for being a part of our little freezer meals swap! I am loving it so far, and hope it blessing your family as much as it is mine!
I created this blog as a way of sharing the recipes for the meals we swap...and also so that we can leave feedback in the comments on how we liked the recipe, etc. If you have a moment, add the recipe(s) you've made for swap, so others have detailed instructions, and the recipe should they choose to make it again! :)
Recipe courtesy of Linda Coleman from Food Network
This is a great way to use up left over rice or vegetables you need to use - most veggies work great!
Ingredients:
Butter or non-stick cooking spray, for greasing casserole dish
2 1/2 cups large-diced cooked chicken (I usually substitute 1-2 cans of black beans for the chicken, or sometimes half chicken, half beans)
3 cups cooked rice (1 cup uncooked rice makes about 3 cups cooked rice)
1 cup sliced celery
1 cup sliced green bell pepper
1 cup sliced onion
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon chili powder
2 teaspoons fine salt
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce (I omit this as my children aren't fans of hot sauce - my husband adds his own anway!)
3 tomatoes, cut into wedges (can substitute a can of diced tomates)
1 1/2 cup corn chips, crushed
(I usually add 1 c shredded cheddar or colby jack cheese for the last 5 minutes of baking)
Directions:
Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish (13” by 9” works great).
In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately.
