Baked Pasta Freezer Meal Recipe

Ingredients

• 1 Box of Pasta Cooked (Any Kind will work)
• ½ Cup of onion, chopped finely
• 2 Cups of Ground Beef Cooked (approx. 1 lb.)
• 2 Jars of Spaghetti Sauce
• 6 Slices Provolone Cheese
• 1 Cup sour cream
• 1 8 oz. Bag of Mozzarella cheese

Instructions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 7-8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 8x8 inch pans with non-stick cooking spray. Layer as follows in each pan: ¼ of the ziti, ¼ of the sauce, 4 slices of Provolone cheese, ½ of sour cream, ¼ of ziti, ¼ mozzarella cheese and ¼ of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
4. Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.

French Bread Pizza

1 loaf sliced French bread (or 2 loaves of Baguettes sliced fairly thin)
1 lb. hamburger
1-2 T. dried onion, depending on how much onion you like
1 can Cream of Mushroom soup
Italian Seasoning, to taste (I used approximately 3-4 T.)
1/2 pound grated Mozzarella cheese
1 - 15 oz. jar marinara or pizza sauce

Brown hamburger with onion. Drain off fat.  Add cream of mushroom soup and stir together well. Add Italian Seasoning and mix well again. Placed sliced bread on cookie sheets. Spread meat mixture on the bread, top with Mozzarella cheese and then top that with marinara or pizza sauce. Bake at 375 degrees for 10 minutes or until cheese is melted.

To freeze: Make pizzas but do not bake.  Place pizzas on cookie sheets in the freezer and let them freeze.  Transfer to zip-loc freezer bags until ready to eat.

Label:  Place pizzas on cookie sheet, bake at 375 degrees for 10 minutes if thawed and for 20 minutes if frozen, or until cheese is melted. ENJOY!!

Stromboli

Ingredients

• 1 loaf frozen bread dough, thawed
• 2 egg yolks, save the whites
• 1 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 1 Tbs. Parmesan cheese
• 2 Tbs. oil
• 6-8 slices thin sliced ham
• Mozzarella cheese – about 1 cup
• Cheddar Cheese - about 1 cup

Instructions

1. Spread the dough out on a buttered cookie sheet, like a pizza crust.
2. Mix the other ingredients (minus the fillings) and spread like butter on the crust.
3. Layer the fillings and top with cheese.
4. Roll it up starting with the long edge so you end up with a long, log shape.
5. Place it seam side down on the cookie sheet.
6. Brush with the reserved egg white.
7. Bake at 350 degrees for 30-40 minutes.
8. Slice and serve with the pizza sauce.

Label:

1. Thaw overnight in refrigerator
2. Remove foil and plastic wrap
3. Place on a greased cookie sheet
4. Score 3 times on top
5. Brush with an egg wash
6. Bake at 350 degrees for 30-40 min

Stuffed peppers

The basic recipe is here.

To cook, thaw peppers and sauce from frozen. Spoon sauce over peppers and put on cookie sheet or oven-safe tray. Heat oven to 350 degrees and cook for 30-40 minutes.

~Snapp family

Taco Soup

1 lb hamburger
1 can corn, drained
1 can kidney beans, rinsed
1 can black beans, rinsed,
1 can chili beans (no meat)
2 cans stewed tomatoes
1 package taco seasoning
Water as needed to thin mixture.

Brown & drain meat. Add all beans & corn. Add stewed tomatoes (I blend it up first, but that is just our preference). Add taco seasoning. Add water as needed to get the consistency you like. Simmer for 30-60 minutes. Serve hot & add cheese, chips or any toppings you want.

For dinner group: Thaw, heat, simmer for 20-30 min & serve

**This recipe makes at least 8 healthy servings I am making 6 batches of this instead of 12 because it makes so much**

Saucy Stuffed Steak

4-6 pieces thinly cut Flank Steak
1 pkg Instant Stuffing Mix (any flavor)
1 pkg Gravy Mix (I like pork or mushroom)
1 can Cream of Mushroom or Chicken soup
1T Worcestershire Sauce
1T Basil
Salt & Pepper to taste

Prepare stuffing mix. Roll up a serving size of stuffing mix in each steak. Place in pan.

Prepare gravy packet according to directions.  Mix in soup while still hot and add Worcestershire Sauce and Salt and Pepper to taste.

Top steaks with Basil then add gravy.  Bake at 350 for 30 minutes.

For freezer meals:  Thaw completely then bake at 350 for 30 minutes.

Meatballs in Cream Sauce
1 - 12 oz. pkg frozen spinach
1 cup water
2 - 10 oz. cans cream of mushroom soup
1 cup ricotta cheese
1 TB. Balsamic Vinegar
1 tsp. crushed red pepper
1 - 14 oz. can mushroom pieces
1 lb. pasta, cooked
20-24 meatballs
Grated parmesan cheese

Thaw spinach. Pulse in blender with 1 cup water until coarsely chopped.
Add soup, ricotta, vinegar and red pepper. Combine.
Add meatballs and mushrooms. Bring to a simmer for
20 minutes, stirring occasionally. Serve over pasta and
top with parmesan cheese.

Label: Heat and Serve Over Pasta. Top with Parmesan
Cheese.

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

1 1/2 pounds chicken breasts or thighs
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 

1tsp salt

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 in slow cooker, LOW for 6 hours (or HIGH for 3 hours).   Take chicken out and shred, then add it back to the crockpot and serve.

Serve with tortillas or chips and toppings such as with sour cream, guacamole, salsa, and cheese.
(My family loves the leftovers in quesadillas)

 

Crock Pot Sweet Garlic Chicken

4-6 chicken breasts
3/4 C. packed brown sugar
2/3 C. apple cider vinegar
1/4 C. lemon-lime soda
2-3 T. minced garlic
2 T. soy sauce
1 tsp. black pepper
2 T.  corn starch
2 T. water
Red pepper flakes, if desired

Spray crock pot with non-stick spray. Place chicken (frozen, thawed, or fresh) inside crock pot. In bowl, mix together brown sugar, vinegar, soda, garlic, soy sauce and pepper.  Pour over chicken.  Cook on low 6-8 hours or on high for 4 hours.

Take chicken pieces out of crock pot and pour remaining sauce into saucepan. (I shredded the chicken into large chunks but you don't have to.) Cook sauce on high heat.  Mix together corn starch and water and pour into saucepan and mix well.  Let sauce come to a boil and boil for 2-3 minutes or until it starts to thicken and turns into a glaze.  Remove from heat and let sit for 1-2 minutes (it will continue to thicken as it cools).  Place glaze over chicken and top with red pepper flakes, if desired. Serve over rice or noodles.

Label:  Place frozen chicken in crock pot, pour glaze over chicken.  Cook on low 6-8 hours, high 4 hours. Remove chicken and pour sauce into saucepan.  Mix corn starch and water together.  Add to sauce and mix well.  Bring to a boil for 2-3 minutes.  Remove from heat and let sit for 1-2 minutes.  Pour glaze over chicken and add red pepper flakes, if desired.  Serve over rice or noodles.  Enjoy!

Best Burger Ever

2 lbs hamburger meat
1 tsp Wildtree Chipotle Lime Rub
1 tsp Wildtree Rancher Steak Rub

Mix in seasonings with meat. Separate meat into patties. Grill or fry in a pan. Top with your favorite burger toppings and enjoy! This is super simple, but quite tasty.

Carne Asada Tacos

Recipe to follow..

~Snapp Family

Shephard's Pie

Recipe to follow

by: Ethel Johnson

Baked Stuffed French Toast

Bringing back one of my fav's

l loaf French bread, cut into eight 2" slices
1/4 cup margarine spread or butter, softened
1/4 cup cream cheese
1/2 cup raspberry jam
1 1/2 cups egg substitute or approx. 7-8 eggs
1 cup milk
1/2 cup sugar
3 tsp. cinnamon (divided)
1/4 c brown sugar
1/4 cup oats
2 T. flour
1/4 tsp. vanilla
Sliced almonds, optional

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese and jam and mix together. Spoon 2 T. of the jam mixture onto each slice of bread and lay it in the prepared baking dish. Set aside.

In a bowl, combine the egg, milk, sugar and 1/2 of the cinnamon and stir to combine. Pour over the bread evenly.

In another bowl, combine the brown sugar, oats, flour, remaining cinnamon, vanilla and nuts, if desired, and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread. If you are baking today, wait until the egg is soaked up before you add topping.

Preheat oven to 325. Let the dish sit on the counter for 30 minutes, until 1/4 of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 minutes. Bake (uncovered) for 1 hour or until the egg mixture is no longer liquid and the toast is brown.

To freeze: Cover with heavy duty foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above. Serve with cool whip. 
Label:  Thaw at room temperature.  Bake uncovered at 325 for 1 hour or until the egg mixture is no longer liquid and the toast is brown.  Serve with cool whip. 

Parmesan Garlic Chicken

1/2 C. grated Parmesan cheese
1 envelope Zesty Italian dressing mix
1/2 tsp. garlic powder
6 boneless, skinless chicken breast halves (approx. 2 lbs.)

Pre-heat oven to 400 degrees. Mix cheese, dressing mix and garlic powder in a bowl. Moisten chicken with water and coat with cheese mixture.  Place is shallow baking dish and bake for 20-25 minutes or until chicken is done (165 degrees internal temp.)  Serves 6.

Label: Thaw chicken, bake at 400 degrees for 20-25 minutes.

Buffalo Chicken Wraps

Ingredients:

• 2 1/2 cups boneless chicken breast, cooked & diced
• 1 cups celery, diced
• 1 cups bleu cheese crumbles (sub Mozzarella if you don’t like bleu cheese)
• 3/4 cups ranch dressing
• 3 Tablespoons buffalo wing sauce
• 8 each flour tortillas, large

Directions:

In a small bowl, mix together ranch dressing and buffalo wing sauce. In a large bowl, mix together chicken, bleu cheese crumbles and celery. Add ranch mixture to the chicken mixture and stir. Add 1/2 cup of the mixture to each tortilla and fold tortilla like a burrito. Cut in half and enjoy!

Freezing Directions:

Follow all directions above and then wrap in plastic wrap. {**If you are concerned about soggy tortillas (they shouldn’t be but there is a chance) you can simply put the 1/2 cup mixture in sandwich bags and put those inside a gallon freezer bag to freeze. Then assemble the tortillas when you are ready. You can add fresh veggies to them this way also.} Place in gallon freezer bag and freeze.

To serve: Thaw. Cut in half.

Greek-Inspired Phyllo Wraps

Previous recipe. Reheat instructions -- Line a cookie sheet with aluminum foil or parchment. Place the frozen wraps on the sheet. Heat oven to 425 degrees and heat for 20 minutes or until browned. Cool for 5 minutes and serve.

~Snapp Family

CRUSTLESS CHEESE QUICHE

Nonstick cooking spray

4 eggs

1/3 cup whole wheat flour

1/4 tsp. pepper

1/4 tsp. salt

1 1/2 cups low fat cottage cheese (12 oz), drained

1-10 oz. package frozen chopped broccoli, cooked and drained

1 cup shredded cheddar cheese (4 oz)

3/4 cup crumbled feta cheese (3 oz)

1. Lightly coat a 9-inch pie pan with cooking spray.

2. In medium bowl, beat eggs. Beat in flour, pepper, and salt.

3. Stir in cottage cheese, broccoli, cheddar cheese, and feta cheese.

4. Spoon into pie pan.

5. Bake at 350 for 40-45 minutes or until a knife inserted near center comes out clean. 

    Cool for 10 minutes before serving.

Label: Thaw. Bake at 350 for 40-45 minutes or until a knife inserted near center comes

           out clean. Cook for 10 minutes before serving.

Slow Cooker Ham and Pineapple Sandwiches

2 lbs ham, fully cooked and cut into small cubes
1 (20 oz) can crushed pineapple
3/4 cup brown sugar
1 medium green bell pepper, diced
1/4 cup onions, minced
1/4 cup Dijon mustard
Hamburger Buns

Place all ingredients into a resealable gallon-sized freezer bag. Mix together in bag and zip closed.  When ready to eat, remove from freezer and place in a non stick sprayed slow cooker. Cook on HIGH for 4 hours or LOW for 5 to 6 hours.

Serve on hamburger buns with your favorite cheese. I love Swiss and ham together.

Serve with chips and your favorite side salad. Makes 6 servings

From Sixsistersstuff.com

Slow Cooker Bajio Chicken

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Crockpot Balsamic Glazed Drumsticks

Ingredients

• 8 chicken drumsticks
• 3 tablespoons coconut oil
• 1/2 cup balsamic vinegar
• 3 tablespoons soy sauce
• 1 tablespoon honey

Instructions

1. Put all ingredients into a ziploc bag and you can either freeze for a make ahead meal or let marinade overnight
2. The next morning just dump it all in the crockpot and cook on low for 6-8 hours.
3. Enjoy!

 

Label

Defrost just long enough to dump it all in the crockpot and cook on low for 6-8 hours.

Stromboli

Stromboli

Yield: 4 servings

   

Ingredients

• 1 loaf frozen bread dough, thawed
• 2 egg yolks
• 1 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 1 Tbs. Parmesan cheese
• 2 Tbs. oil
• Filling:
• Ham
• Mozzarella cheese – about 1 cup
• Cheddar cheese – about 1 cup

Instructions

1. Roll dough out into a large rectangle.
2. Mix the other ingredients (minus the fillings) and spread like butter on the crust.
3. Layer the fillings and top with cheese.
4. Roll it up starting with the long edge so you end up with a long, log shape.
5. Place it seam side down on the cookie sheet.
6. Brush with the reserved egg white.
7. Bake at 350 degrees for 30-40 minutes.
8. Slice and serve

Label:

Thaw for 1 hour on counter or 6-8 hours in refrigerator (it should be soft, but not rising).  Heat oven to 350 degrees, place Stromboli seam side down on a greased cookie sheet.  Bake for 30-40 minutes, until light brown.

Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana

• 4 slices bacon, diced
• 1 pound spicy Italian sausage, casing removed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 4 cups chicken broth
• 3 russet potatoes, peeled and thinly sliced
• 3 cups baby spinach
• 1 1/2 cups heavy cream
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
• Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
• Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
• Serve immediately, garnished with bacon.
  
  Reheat and serve.