Lasagna Roll-ups

Lasagna Roll-ups

8 lasagna noodles

1/2 pound lean ground turkey or hamburger

1 T olive oil

1 clove garlic

1/2 onion

1 can crushed tomatoes

1 egg

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 1/2 T fresh basil, chopped

1 1/2 T fresh oregano, chopped

1/4 cup shredded mozzarella cheese

1/2 tsp crushed red pepper flakes (I didn't add any to freezer meal)

Preheat oven to 350 degrees . Heat a large pot of water to boiling over high heat. When it reaches a boil, salt liberally and drop noodles. Stir occasionally and cook to just al dente. You want to leave them slightly more firm since you'll be baking the pasta. Drain noodles and set aside.

Meanwhile in a large skillet, heat olive oil over medium heat. Add garlic and onion and saute for 2-3 minutes. Add turkey and brown. When almost cooked through, add tomatoes and reduce heat to medium low. Simmer for about 15 minutes. Add 1/2 the basil, oregano, and crushed red pepper flakes and stir to combine.

In a small bowl, lightly beat egg. Add ricotta, Parmesan and remaining basil and oregano and stir together. Spray pan lightly with cooking spray. Add enough sauce to lightly cover the bottom of the pan. To assemble, on a drained noodle, add a spoonful of ricotta mixture. Top with a spoonful of meat sauce and roll up. Place seam side down in pan. Continue until you've used all the noodles. Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes. Bake approximately 30-40 minutes(from freezer) until cheese is melted and bubbly

Cilantro Lime Chicken with black beans and corn

Cilantro Lime Chicken with black beans and corn

6 chicken breasts

3 Tbs olive oil

2 limes, juiced

2 cups cilantro

1 small bag of frozen corn 

4 minced garlic cloves

1 finely chopped red onion

1 can of black beans, rinsed

2 tsp cumin 

salt/pepper to taste

Put everything into gallon sized freezer bags. Seal, label and put in the freezer.

Cook in Crockpot on low 8 hours or high 4 hours, serve with hot tortillas.  Dress with sour cream, guacamole, and cheese

Curried Pumpkin Soup

Curried Pumpkin Soup

1 lg onion chopped

1 lg granny smith apple

1 16 oz. canned pumpkin

4 c. chicken broth

1 bay leaf

1/2 tsp. curry powder

1/8 tsp nutmeg

1 Tbsp. parsley

2 c. Half & Half

5 potatoes peeled, cubed and cooked

1 lb. cubed ham

Salt & pepper to taste

Saute onion and apple in butter until golden brown.  In a large pot, stir in pumpkin, broth, bay leaf, curry,nutmeg, and parsley.  Bring to a simmer and continue simmering, uncovered fro 15 minutes, stirring occasionally.  Transfer soup to a food processor or blender in batches and puree.  Return to pot; add half & half, salt, pepper, ham, and potatoes.  Simmer for 10-15 minutes.  Serves 6.

From frozen, thaw in saucepan or all day in a crockpot.  Add salt & pepper to taste.  Serve with bread, crackers, etc.  if desired.  

Pizza Dough

Pizza Dough

 

2 cups warm water

3 T. sugar

1 T. yeast

1 egg

2 T. vital wheat gluten

1 T. olive oil

2 tsp. salt

4-5 cups bread flour

 

Pineapple Meatballs

Pineapple Meatballs

INGREDIENTS:
Meatballs:
2 lbs ground beef
2 large eggs
½ cup dry breadcrumbs
1 teaspoon salt
¼ teaspoon black pepper
1 ½ teaspoon Worcestershire sauce
¼ teaspoon garlic powder

Sauce:
1 cup brown sugar
3 tablespoons cornstarch
1 ¾ cups pineapple juice (reserved from pineapple tidbits)
¼ cup white vinegar
1 ½ tablespoon soy sauce
1 ½ teaspoon Worcestershire sauce
1 (14 oz) can pineapple tidbits

DIRECTIONS:

1. Pre-heat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs.

2. Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce).

3. Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes - mine only took about 4 minutes to thicken).

4. In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven for 30-40 minutes or until fully cooked.

Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup 

 

2 tsp chicken bouillon

3 cups chicken broth

2 cups chopped carrots

2 cups chopped celery

3/4 cup chopped onion

2 cans cream of chicken soup

1/4 cup evaporated milk or 1/2 cup whole milk

2 cup diced uncooked chicken

Salt and pepper to taste

8 oz egg noodles

Put all ingredients in crockpot on low all day. Cook noodles separately and add at end. Enjoy!

Summer Veggie Soup

SUMMER VEGGIE SOUP

2 15.5-ounce cans of cannellini beans

2 large zucchini, cut into bite sized pieces

2 large yellow squash, cut into bite sized pieces

1 pound green beans, cut into bite sized pieces

4 cups corn kernels (cut from 2 ears of corn or frozen)

2 medium onion, finely chopped

8 bay leaves

salt and pepper to taste

 

add day of cooking:

8 cups chicken stock

 

Combine all ingredients (except stock) into a gallon-sized freezer bag. Label bag and place in freezer. 

Day of cooking, dump contents of bag into slow cooker, add stock and cook on high for 2 to 3 hours or low for 5 to 6.

 

About 6 servings: Calories, 97. Total fat, 1.3g. Protein, 5.4g. Fiber, 3.7g.

Recipe courtesy of www.MamaAndBabyLove.com