Five Cheese Stuffed Shells (Freezer meal)

This recipe makes approximately 40 shells.

1 -12 oz box jumbo shells
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated parmesan/romano/asiago blend (Kraft)
2 eggs
1/2 to 1 Tbsp Italian seasoning (per taste)
1 tsp black pepper

When baking:
24 to 32 oz pasta sauce (depends on how much sauce you like, or make you favorite homemade pasta sauce)
2 cups shredded mozzarella cheese

Cook shells according to package instructions, al dente because they will cook more in the oven later.
I drop one shell at a time in the boiling water,  If two shells are stuck together, the easiest way to separate them is to slide them apart lengthwise.  If you can't separate them, it's okay, you can do so after they cook.

Mix together the cheeses, eggs, Italian seasoning and black pepper.

When shells are done, remove from water and allow to drain on paper towels. Separate the shells, It is okay if some are torn or broken - there are usually more than 40 in a box.   IF they are not torn too badly, they can still be stuffed as they will stick to the cheese filling.

Fill each shell with about 2 Tbsp of filling.

(If you want to freeze some or all of the shells, see below.)

To cook - 40 shells will pretty much fill two 9 x 13 baking dishes.  If you don't need to cook all 40, use a baking dish(es) that will hold the desired number of shells in a single layer.  Spoon a small amount of past sauce into the bottom of the dish(es), just enough to make a thin layer.   Arrange the shells on top of the sauce.  Spoon sauce on top of the shells.  Top with mozzarella cheese.
Bake at 350 for 25-30 minutes.

To freeze - you can freeze in a baking dish ready to cook (nice if you are giving this to someone else) or you can freeze the shells individually (nice if you just want to pull out a few shells at a time)

To freeze in a baking dish, follow the directions "to cook" above but instead of baking, cover tightly with plastic wrap and then wrap in foil.  If the baking dish is small enough, place inside a large freezer bag for added protection.   To bake  - remove foil and plastic wrap, cover again with foil and bake at 350 for 30 - 35 minutes.  Remove foil and bake an additional 15-20 minutes.  The size of the dish may be a factor in how long it needs to bake.  Make sure the filling in the center shells is hot and creamy.

To freeze individually - place stuffed shells in a single layer on a baking sheet lined with waxed paper.  Place in freezer for several hours until frozen, then place in freezer bags for storage.  To cook, follow direction about "to cook" but bake 45-60 minutes.  Make sure the filling in the center shells is hot and creamy.

Serve with additional pasta sauce and Parmesan cheese blend.

Italian Meatball Soup

1 package Great Value frozen Italian Meatballs
2 packages Great Value frozen mixed vegetables
4 stalks celery diced
1/2 cup diced onions
7 cups vegetable broth
1 - 28 oz can crushed tomatoes
2 Tbsp Hearty Italian Seasoning Blend, Wildtree
1 Tbsp Garlic Galore Seasoning, Wildtree
2 bay leaves
Salt and pepper to taste
1 lb package small pasta, cooked according to package
Parmesan cheese

Place everything except the pasta in a large crockpot.   Cook on low 6-8 hours. Stir in the cooked pasta (I didn’t have room in my crockpot to stir in the pasta so I put some pasta in the serving bowls then ladle soup on top.)

Serve topped with parmesan cheese.
Add some fresh bread and you have a meal!

(I don't care for pasta cooked in the soup in a crock pot  but you could do that if the front Co pot will hold it. )

Creamy Pasta Primavera

1 lb dry pasta, cook according to package
1 tbsp olive oil
1 tbsp minced garlic
1/2 yellow onion, diced
2 small zucchini, diced in bite sized pieces
2 small yellow squash, diced in bite sized pieces
1 cup fat free chicken broth
2 cups fat free half- and - half
1 cup Parmesan cheese, grated
1 cup frozen peas
Basil
Salt
Black pepper

While pasta is cooking, sauté garlic and onion in large skillet or Dutch oven until onion is transparent.  Place onions and garlic in a bowl.
Sauté zucchini and squash in the same pot/skillet for 4-5 minutes or until just tender.
Place zucchini and squash in a bowl
Pour broth and half-and-half into the pan. Simmer 4-5 minutes.  Add some dried basil, salt and pepper. Stir in the cheese and simmer a few more minutes.
Drain pasta and add to the sauce.  Return vegetables to the pot with the pasta. Stir in the frozen peas.  Heat for 5 minutes, stirring often. The sauce will thicken up a little.
Serve with a little Parmesan cheese and/or basil sprinkled on top.

Easy Mexican rice

Easy Mexican Rice

1 can diced tomatoes with peppers, onion and garlic
1 1/2 cup Minute Rice
Seasoning as desired (I used about 1 Tbsp of a chipotle lime spice blend that I have)

Empty the can of tomatoes into a microwaveable dish.  Add about 3/4 can of water and your desired seasoning. (packets of taco or fajita seasoning work well)  Heat in the microwave 4-5 minutes until boiling.
Stir in the Minute Rice.  Let sit covered for 5 minutes or until rice is softened.  If you like a saucier dish, add a small can of tomato sauce with the water. 

Experiment with other flavored diced tomatoes - and if you like spicy, use a can of Rotel tomatoes and chilies.

Black Bean and Corn Salad

Black Bean and Corn Salad

1 can black beans, rinse and drain
10 oz package of frozen corn kernels, thaw in cold water
4 tsp canola oil
2 green onions diced
2 tbsp lime juice
4 tsp water
1 tsp cumin
1/2 tsp chili powder
Avocado

Place beans,corn, and green onions lettuce in a large mixing bowl.
In a small bowl, whisk together the oil, lime juice, water, cumin and chili powder. Chill at least 2 hours.
Serve with sliced avocado on top.

Baked Custard

I don't remember my mom every making plain custard but she made fruit custard pies.  I loved the tart cherry custard but rhubarb or gooseberry was good too. 

3 large eggs

3/4 cup sugar

1/2 tsp salt

2 cups milk, scalded

Nutmeg to taste

Preheat oven to 425.

Beat the eggs, then add the sugar and salt.  Continue beating while slowly pouring in the milk.   

Pour into oven proof dish (I believe mine is about 1.5 quart, could probably use a 1 qt dish). 

Bake for 20-25 minutes until set and knife inserted in center comes out clean.   Let cool.

Can serve warm or refrigerate and serve cold.

For pie-

If adding fruit, prepare about 2 cups of fruit.

Tart pie cherries - drain one can.

Rhubarb, clean and dice into 1/2 inch cubes.

Gooseberries, rinse and drain.

Place fruit in pie crust.  Pour custard mix over fruit. Bake 20 - 25 minutes until custard is set and knife inserted in center comes out clean.

Baked Chicken Fajitas

2 lb chicken tenders (or breasts - cut into strips)
3 or 4 sliced bell peppers - depends on how big they are - I like using red, orange and yellow ones
1/2 medium or large onion, cut in strips
1-2 tbsp lime juice
16 flour tortillas

Preheat oven to 375
Place chicken strips in a large bowl.  Spray with oil to moisten and sprinkle on 1 Tbsp taco or fajita seasoning.   Toss to coat the chicken.
Spread chicken on a foil lined baking sheet.  Be sure the chicken is in a single layer.
Place sliced peppers and onions in a large bowl.  Toss with the lime juice. 
Spread peppers and onions over the chicken.

Bake 20 -25 minutes until chicken is done. 

Serve in a tortilla with sour cream, shredded lettuce, and cheese. 2 filled tortillas per serving.

Serves 8

Creamy Spinach and Chicken over Pasta

Boneless, Skinless chicken tenderloins (12 strips)
Salt
Pepper
Paprika
3 tbsp butter
8 oz sliced fresh mushrooms
4 cloves garlic, minced
1 cup chicken broth
1/2 cup milk (you can use heavy cream but I used skim milk and it was fine)
1 tbsp lemon juice
1 Tbsp corn starch
Cold water
2 cups fresh spinach (I packed the spinach into my 2 cup measuring cup)
1 lb cooked pasta (bowties worked well)

Cook pasta according to package directions.  In the meantime, melt 2 Tbsp butter in large skillet.  Season chicken strips with salt, pepper, and paprika.  Place chicken in skillet and cook until lightly browned and cooked through. Remove from skillet and set aside.
Add remaining tbsp butter, garlic and mushrooms to skillet.  Cook until mushrooms are just beginning to soften.
Add chicken broth, milk and lemon juice. Cook, stirring often, until boiling.  Stir corn starch into about 1/4 cup cold water, pour into boiling sauce, stirring constantly.  Continue stirring and boiling until thickened.
Drain pasta and place into a large mixing bowl.  Spoon about 1/2 of the sauce over the pasta and stir to coat.  Spoon pasta onto 6 plates,  Top with 2 chicken tenders and spoon remaining sauce evenly over the plates.

( I usually just have one strip of chicken with the pasta and save the other strip to eat for another meal or add to a salad for lunch)

Ethiopian Stew with Dill Cucumber Salad and Garlic Naan

Ethiopian Stew
1 lb boneless skinless chicken breasts, cut in bite size pieces
1 1/2 Tbsp Ethiopian Spice Blend (Wildtree) - I have seen some Ethiopian spice blend recipes that would probably work if you want to make your own spice blend
1 lb red potatoes, cubed
1 Tbsp Grapeseed Oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1- 8 oz can tomato sauce
1/2 cup water

Toss chicken in 1/2 Tbsp Ethiopian spice and set aside.
Place potatoes in large sauce pan and cover with water.  Bring to a simmer and cook 10-15 minutes until fork tender. Strain and set aside.
Heat oil in a 12-inch nonstick skillet over medium-high heat.   Saute onions and garlic for 5 minutes, stirring occasionally, until lightly browned.
Stir in remaining 1 Tbsp Ethiopian spice blend and tomato sauce.  Cook for 1 minute before adding the chicken.
Cook 5-10 minutes until chicken is browned on all sides and cooked through.  Stir in 1/2 cup of water and potatoes until combined.
Can serve with sour cream and cilantro. ( I forgot the sour cream and did not have fresh cilantro - we liked it just the way it was.)


Dill Cucumber Salad
2 small cucumbers, sliced
1/4 cup light sour cream
1/2 tsp Dill Dip Blend (Wildtree)
1 Tbsp crumbled feta cheese

Mix sour cream, Dill Dip Blend, and cheese in a bowl.  Stir in the cucumber slices.   Can adjust quantities to your own taste.

Lemon Dijon Chicken with Roasted Parsnips and Carrots

Lemon Dijon Chicken- 6 servings

2 lbs boneless, skinless chicken breasts,cut into 6 serving pieces

1/4 cup dijon mustard

2 Tbsp honey

1 lemon juiced (I used 1 Tbsp lemon juice)

1 Tbsp Roasted Garlic Grapeseed oil Wildtree (Can use any oil - add some minced garlic if you want)

1 Tbsp European Dipping Oil - Mediterranean Balsamic Wildtree (If you don't have this, I would just add 1/2 Tbsp balsamic vinegar

1 Tbsp Lemon Pepper Blend Wildtree (Can use any lemon pepper blend)

1 Tbsp Red Bell Pepper & Garlic Blend ( Can use some finely diced red pepper and more minced garlic)

Place all ingredients in a gallon freezer bag. Place that bag inside a second gallon freezer bag. 

Freeze until the day before you plan to cook - thaw in the refrigerator.  

Heat a little oil in a large skillet.  Place chicken pieces in and brown on one side.  Turn and brown on the other side.  Place lid on the skillet and let cook for about 15 minutes until chicken is cooked through. 

Roasted Parsnips and Carrots - 

Diced carrots (5 carrrots)

Diced parsnips (4 medium) 

Sliced onion - 1/2 medium onion

Oil ( I used Roasted Garlic Grapeseed from Wildtree)

Thyme

Salt

Rancher's Steak Rub (Can use black pepper)

Preheat oven to 425 degrees.

Toss vegetables in a large bowl with a little bit of oil. I used a spray bottle to add the oil.

Add thyme, salt and Rancher's to taste. 

Spread on foil lined baking sheet that is sprayed with oil. 
Cook about 20 minutes until tender - stir halfway through. 

Greek Shrimp Pasta Salad with Roasted Vegetables

Greek Shrimp Pasta Salad


1/2 pound shrimp peeled, deveined and chopped (I used frozen salad shrimp, thawed under running water)
1 Tbsp Greek vinaigrette (Wildtree)
1/4 cup Greek vinaigrette (Wildtree)
1/2 pound dry penne
2 tsp Roasted Garlic Grapeseed Oil
3 green onions, chopped
1/2 cup cucumber, chopped
1/2 cup diced tomato
1/4 cup crumbled feta cheese

Toss shrimp with 1 Tbsp vinaigrette and set aside. Prepare pasta according to package.  Drain and rinse under cold water.  Set aside.
In a nonstick skillet, heat the oil over medium heat.   Add the shrimp and sauté until heated through (2-3 minutes if using salad shrimp).
Transfer shrimp to a bowl with the cooked pasta and vegetables.  Toss and serve topped with the feta cheese.








Mediterranean Roasted Vegetables
1small zucchini, sliced
1 small yellow squash, sliced
1 red onion, thinly sliced
8 ounces mushrooms, sliced
2 Tbsp European Dipping Oil - Tuscan (Wildtree)
1 Tbsp Red Bell Pepper & Garlic Blend (Wildtree)


Toss all ingredients together until vegetables are well coated with oil and seasoning.
Line baking sheet with foil and spray with oil. 
Back at 400 degrees for 20-25 minutes. Halfway through, remove from oven and pull up the sides of the foil to 'toss' the vegetables.

Southern Green Beans

Southern Green Beans


1 Tbsp European Dipping Oil - Garlic (Wildtree)
1 Tbsp Hickory Smoked Grapeseed Oil (Wildtree)
1/4 cup thinly sliced white onion
1 - 16 oz package frozen green beans
1/4 tsp Gourmet Sea Salt: All Purpose (Wildtree)
1/4 tsp black pepper


Heat European Dipping Oil and Hickory GSO in a 12-inch nonstick skillet over medium heat.
Saute onion for 5 minutes or until soft and translucent.   Add beans and seasoning.  Stir to combine.
Cook for 5 minutes or until warmed through and tender.


FSP -2 per serving

Mexican Shrimp Burrito Bowl

Mexican Shrimp Burrito Bowls

(original recipe found here)

Grapeseed Oil
1 lb salad shrimp ( I used the frozen, peeled, cooked shrimp - but you could use fresh.  If frozen, thaw under running cold water and drain well.)
1 tsp minced garlic (I used the minced garlic in a jar - very easy)
1 Tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp paprika
1 tsp salt
1/4 tsp cayenne pepper
1 tbsp honey
1 cup corn
1 can black beans, drained and rinsed
1 cup grape tomatoes, halved
2 green onions, thinly sliced
1 tbsp lime juice

Spray a large skillet or saucepan with the oil. Heat on medium high.
Add the shrimp and garlic to the pan. Cook until the shrimp is heated through (2-3 minutes)
Stir in the seasonings. 
Add the corn and beans. Stir until well coated.
Stir in the honey and lime juice.
Top with tomatoes and green onions.

4 servings

Egg Roll in a Bowl - Instant Pot

Super easy and super yummy

I found the original recipe Here

1 lb ground turkey
1 tbsp lite soy sauce
1 tbsp garlic powder
1 tbsp ground ginger
1 tsp Wildtree sea salt 5 pepper
1/2 cup beef broth
1 bag coleslaw mix

Brown turkey with soy sauce and spices using sauté setting in the instant pot. When browned,turn off and place coleslaw on top - do not stir.
Close instant pot and set pressure cook for 0 minutes (my brand would not let me set for 0 minutes so I set for the lowest of 3 minutes and watched it closely.  When it got up to pressure and started the timer I turned it off). Use quick release.
Serve in a bowl with wonton chips (below)

4 servings
WW freestyle 0 points


Wonton Chips

Preheat oven to 400 F.  Lightly spray oil on baking sheet.  Cut wonton wrappers in strips ( I cut into three strips). Arrange strips on baking sheet and lightly spray with oil. Sprinkle with salt.
Bake 4-5 minutes - WATCH CLOSELY. They go from crisp to burned quickly.

Easy Fried Rice

Easy Fried Rice 

8 servings  
3 freestyle WW Points per serving

Oil, several sprays
2 large eggs, lightly beaten
4 cups cooked rice
1 1/2 cup frozen peas and carrots, thawed
1/2 cup green onions sliced
1/4 cup soy sauce or to taste
3 oz cooked pork tenderloin ( I used leftovers)


Spray skillet with oil. Add eggs and tilt to coat skillet.  Stir while the eggs cook, breaking up into small pieces or strands. When eggs are cooked but still soft, remove to a bowl and set aside.
Add a little more oil to the skillet. Add rice, peas and carrots, and pork.  Save some onions for topping and add the rest to the skillet. Stir until l everything is warmed and onion softens.  Stir in soy sauce.

Serve topped with green onions.

Can use any leftover vegetables or meat you want.

Chicken chili

Chicken Chili 

Boneless, skinless chicken breasts or tenders - about 2.5 lb
2 cans diced tomatoes ( I used 1 can fire-roasted and 1 can petite diced)
3 cans beans ( I used black beans, red kidney beans and pinto beans)
4 cups broth
1 can diced green chilies  (omit if you use diced tomatoes with chilies)
Sour cream, green onions and grated cheese for toppings

Combine everything except the toppings in a large slow cooker. Cook on low 4-6 hours until chicken is cooked through. Remove chicken and shred or cut into bite size pieces.  Return to soup and ready to serve with desired toppings.

12 servings
Weight watcher freestyle points - 1 per serving plus any points from the toppings.

Spaghetti - Express Cook

Spaghetti - Crock Pot Express Cooker

1 lb ground beef
1/2 Tbsp Wildtree Hearty Spaghetti Blend (or 1/2 tsp each salt, garlic powder, onion powder and Italian seasoning)
1 24-oz jar Prego spaghetti sauce
1 14-oz can Great Value petite diced tomatoes, no salt added (do not drain)
36 oz water
1 lb spaghetti (do not use thin or angel hair)

Use Saute option and brown ground beef mixed with seasonings until no longer pink.  Turn off and drain meat.

Return meat to pot.  Break noodles in half and layer over the meat, criss-crossing as you layer.

Pour spaghetti sauce, tomatoes and water over the noodles.  Push noodles down so they are completely covered with the sauce.

Cook on high pressure for 8 minutes.  Use quick release and once steam has all vented, open pot and stir well.  Some noodles might stick a little but should break apart with stirring.

Delicious!  I served it with Parmesan cheese sprinkled on top along with a small salad and some freezer garlic bread.