Now for your regularly scheduled program:
I'm really excited about this
Lindsay at Passionate Homemaking is hosting a nutritious Freezer meal carnival today. I'm hoping to find lots of new yummy meal ideas. Before (married life) I was always skeptical of freezer meals. It just never seemed possible that they would be as tasty as fresh food. Now as a busy-working wife, they are growing on me. I have found several recipes that freeze well and taste quite yummy heated up! It is such a time saver to set a dish out of the freezer the night before and then heat it up.
I made the pasta dish yesterday. It was really really good! Think I'll make the enchiladas tonight.
Easy Baked Pasta with Spinach and Meat Sauce
1 onion (diced)
1 Red Pepper (diced)
1 Small Can Tomato Sauce
1 Small Can Diced Tomatoes
1 Cup Cooked Spinach
1lb ground beef (could substitute with Turkey or sausage)
1 Package Grated Mozzarella Cheese
In a lightly sprayed pan fry onion and red pepper together (I usually add water and cook awhile so they're not crunchy!). Set onion and pepper to the side. Cook and drain meat. Add Tomato sauce, tomatoes, peppers and onions, spinach, and spices to meat. Simmer for 15 minutes. Cook Pasta until it is almost done (don't overcook or it will get mushy in the oven). Drain Pasta and combine with meat sauce. Divide into two casserole dishes, top with mozzarella cheese. Bake one dish at 350 degrees or until cheese is melted and bubbly. Freeze the other dish, up to three months. To cook frozen dish, thaw in refrigerator over night. Set out of Frig 30 minutes before baking.
This picture honestly does not do it justice....It's really good!
These other two recipes came from Carly, but since she's holding out on creating a blog, I'll post them.
2 1/2 lbs ground beef
2 cans enchilada sauce
1 can tomato soup
2 1/2 cup shredded cheddar cheese
2/3 cup chopped onion
1 can cream of mushroom soup
20 Flour Tortillas
Brown meat, drain. Combine enchilada sauce and soup; pour 1 1/2 cup of sauce into beef, set remaining sauce aside. Spoon 1/4 cup beef mixture down the center of each tortilla, top with 2 Tb cheese. Roll tightly, place seam down into prepared dish. Top with remaining sauce. Cover and bake one pan at 350 degrees for 25-30 minutes. Uncover, sprinkle with additional cheese. Bake 5 to 10 minutes longer or until cheese is melted. Freeze the other pan. Thaw in refrigerator overnight. Bake as directed.
Chicken and Bows
1 Pkg Bow tie Pasta
1 Cup Sweet red pepper
1/2 Cup Butter, cubed
2 cups frozen peas
1 1/2 Cup Milk
1/4 to 1/2 t of salt
2/3 cup Parmesan Cheese
2 lb boneless skinless chicken breasts, cut into strips
2 cans cream of Chicken
1 t garlic powder
1/4 t pepper
Cook Pasta. Meanwhile cook chicken and red pepper in butter for 5-6 minutes. Stir in soup, peas, milk, garlic, salt, and pepper. Bring to a boil. Reduce heat, simmer 1-2 minutes. Stir in Parmesan cheese. Add drained pasta to chicken mixture. Freeze 1/2 for up to 3 months. Thaw in refrigerator overnight. Heat on stove top.