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