How many of you out there love PASTA as much as me?!?!?! In my opinion, there’s nothing like a warm pasta meal in the winter. Add some salad, bread and wine – I’m pretty much in heaven. Not to mention, pasta meals are so EASY to make and EASY to freeze! So for this cold, rainy week, I whipped up some of my favorite pasta meals and of course…. put them in the freezer. In the chaos of the day, I did not take pictures of my Baked Ziti. But I will happily put up some links for recipes on my Pinterest page .
Lasagna with Mushrooms
*Note – this recipe makes two 9×13 trays*
- 1 onion, diced
- 1 package of portabella mushrooms, diced
- butter or oil
- 2 cloves of garlic
- 2 boxes of no-cook lasagna noodles
- 2 teaspoons of parsley
- 2 teaspoons of basil
- 2 teaspoons of oregano
- salt & pepper
- 3 jars of marinara sauce (or your favorite pasta sauce) *there is only 2 in the picture, but I discovered I needed more*
- 32 oz ricotta cheese
- 4 cups mozzarella cheese
- 1/2 cup parmesan cheese
- Heat 2 tablespoons of butter OR oil in a saute pan on medium/low heat
- Saute onion, mushrooms and garlic until tender – turn off heat to cool
- In a seperate bowl, mix together the ricotta cheese, oregano, parsley, basil and parmasean cheese
- In a separate bowl mix together pasta sauces and mushroom mixture – add salt and pepper if needed
Time to layer the Lasagna!
- Put a small amount of sauce on the bottom of the pan
- Place 3 noodles across the pan (leave some space in between, the noodles will expand)
- Layer the top of noodles with cheese mixture
- Add sauce mixture on top
- Sprinkle Mozzarella cheese on top
- Layer with noodles and repeat.
- When you get to the last layer sprinkle the top with mozzarella and parmesan cheese
- Cover with foil and plastic wrap to freeze OR bake covered at 350 for 40 min until bubbly
*Makes two 8×8 trays*
- 2 large eggplants
- 1 cup bread crumbs
- 1/2 cup parmasean cheese
- 2 eggs
- 2 tablespoons water
- 2 cups mozarella cheese
- 2 jars pasta sauce
- Vegetable oil
- Slice eggplant in 1/2 inch slices – lay out on paper towel and sprinkle with salt. Let sit for 20 min.
- Mix egg and water in a bowl
- Mix breadcrumbs and parmasean cheese in seperate bowl (I like to use a pie plate)
- Heat oil in saute pan (enough for the eggplant to float when fried)
- Dip eggplant in egg mixture, then breadcrumb mixture
- Fry in oil on both sides until golden and eggplant is tender – then transfer to paper towel to soak up oil
- Once eggplant it cooked, begin to layer in pan – sauce, eggplant (overlapping), sauce, mozzarella cheese. Layer 2 times.
- Cover with foil and plastic wrap to freeze OR bake covered at 350 for 30 minutes
I just finished a delicious “Brinner” with my family as a result of today’s cooking. “Brinner” (Breakfast for Dinner) is one of my families favorites. How can I go wrong with options like pancakes, eggs, bacon, sausage, french toast… I could go on. In an attempt to have some “Brinner” meals on hand and in the freezer, I spent the day cooking two different kinds of quiche, and bread pudding. See recipes below for a delicious Breakfast, Brunch or Brinner at your house.
Blueberry Bread Pudding
- Any kind of bread cubed – enough to fill a 9×13 casserole dish
- 2 cups of blueberries
- 3 cups milk
- 7 eggs
- 1 cup sugar
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- Preheat oven to 350
- Cut up bread and place in greased pan
- Sprinkle blueberries on top
4. In large bowl combine milk, eggs, sugar, vanilla and cinnamon – pour over bread mixture in pan
5. Set pan inside cookie tray in the oven. Fill cookie tray with water.
6. Bake at 350 for 1 hour or until inserted toothpick comes out clean. Serve warm with maple syrup.
Three Cheese Vegetable Quiche
This is a Betty Crocker recipe. I LOVE Betty Crocker. I have cookbooks that are 40 years old from good ‘ol Betty Crocker. To get this recipe, go to my pinterest page and follow the link. The only change I made was to substitute Gorgonzola Cheese with Feta. Oh, and I doubled the batch so I could put one in the freezer and have one for dinner tonight. Yum yum!
Corn, Cheddar and Tomato Quiche
Another Betty Crocker recipe. See my pinterest page for recipe and enjoy! Doesn’t it look scrumptious?
I’d love to hear your favorite Breakfast, Brunch or Brinner recipes 🙂
Tuesdays are one of my down days, and by that I mean that I only have to pick up one child from school. Most Tuesdays I have the day wide open which allows me to food shop first thing in the morning and spend the rest of the day cooking or baking. The goal of my cooking day is to make the biggest kitchen mess on “Cooking Tuesday” in hopes of minimizing the kitchen cleanup the rest of the week.
This past Tuesday I spent the day making “Freezer Meals”. It took about 3 hours total (of course I had to stop and tend to the children and other daily happenings) to make the three meals. Since I made double batches for each one, I now have 5 meals in the freezer and 1 meal which we at that night! The recipes are linked on my Pinterest page.
I made double batches and served one batch with taco shells, sour cream and salsa. I froze the other batch for another day. The kids loved it!
Gnocchi with Kale, Cilantro & Cashew Pesto – Dinner
The recipe makes enough for 2. I knew the kids probably wouldn’t try the pesto, so I made sure to have extra Gnocchi with butter for the kiddos. The pesto is strong in flavor, but it’s the kind of meal that makes you feel good eating it. It just tastes healthy. I didn’t realize I could freeze pesto until now! Wonderful!
If your house is like mine, chicken is a staple. This looked like a tasty recipe to have on hand in the freezer. We haven’t tried it yet, but I plan to serve it over rice or noodles with a side of green beans.
What are your favorite freezer meals?