Spinach & Ricotta Stuffed Shells
- 12 jumbo pasta shells
- 6 oz. fresh spinach
- 15 oz. ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1 tsp. garlic powder
- 1 tsp. salt
- 1\/2 tsp. black pepper
- 1 jar of your favorite marinara sauce
- Cook pasta shells according to package directions. Drain and rinse with cool water, then set aside.
- Wilt spinach in a pan over medium heat. Remove from heat and squeeze out excess water.
- In a bowl, mix together spinach, ricotta, mozzarella, egg, garlic powder, salt, and pepper.
- Stuff each pasta shell with about 2 tablespoons of the ricotta mixture.
- Pour a small amount of marinara sauce into the bottom of a freezer-safe baking dish. Arrange stuffed shells on top of sauce. Pour remaining sauce over the top of the shells. Cover tightly with foil and freeze.
- To reheat, preheat oven to 350F. Remove foil and bake for 40-45 minutes, or until hot and bubbly.
Cheeseburger Meatballs
- 1 lb. ground beef
- 1 cup panko breadcrumbs
- 1 egg
- 1 tbsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. salt
- 1\/2 tsp. black pepper
- 1 cup shredded cheddar cheese
- 1\/4 cup ketchup
- 2 tbsp. mustard
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- In a large bowl, mix together ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and pepper.
- Form the mixture into meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until cooked through.
- Meanwhile, in a small bowl, mix together cheddar cheese, ketchup, and mustard.
- When meatballs are cooked, remove from oven and top each one with a dollop of cheese mixture.
- Return to oven and bake until cheese is melted and bubbly, about 5 minutes.
- Let meatballs cool, then transfer to a freezer-safe container and freeze.
- To reheat, microwave for 2-3 minutes or until hot.
Garlic & Herb Chicken Thighs
- 6 bone-in chicken thighs, skin on
- 3 cloves garlic, minced
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh thyme
- 2 tbsp. olive oil
- 1 tsp. salt
- 1\/2 tsp. black pepper
- Preheat oven to 400F.
- In a small bowl, mix together garlic, rosemary, thyme, olive oil, salt, and pepper.
- Place chicken thighs on a baking sheet. Rub with garlic mixture, making sure to get some under the skin.
- Bake for 35-40 minutes, or until chicken is cooked through and golden brown on top.
- Let cool, then transfer chicken to a freezer-safe container and freeze.
- To reheat, preheat oven to 350F. Bake for 20-25 minutes, or until hot throughout.
Beef & Vegetable Stew
- 2 lbs. stew meat, cut into 1-inch cubes
- 1 cup flour
- 2 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 carrots, chopped
- 4 stalks celery, chopped
- 2 cups beef broth
- 2 cups water
- 2 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried thyme
- 1 bay leaf
- In a shallow dish, whisk together flour, salt, and black pepper.
- Toss stew meat in flour mixture until all sides are coated.
- Heat olive oil in a large pot over medium-high heat. Add coated stew meat and cook until browned on all sides, about 5-7 minutes.
- Add garlic, onion, carrots, and celery to the pot. Cook for another 5 minutes.
- Add beef broth, water, tomato paste, Worcestershire sauce, thyme, and bay leaf to the pot. Stir well.
- Bring to a simmer, then reduce heat to low and cover. Cook for 2 hours, stirring occasionally, until meat is tender and vegetables are cooked through.
- Remove bay leaf and let cool.
- Transfer stew to a freezer-safe container and freeze.
- To reheat, microwave for 3-4 minutes or until hot.
Vegetarian Chili
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 tsp. chili powder
- 1\/2 tsp. cumin
- 1\/2 tsp. smoked paprika
- 2 cans kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 tbsp. tomato paste
- 1 tsp. salt
- 1\/2 tsp. black pepper
- In a large pot, heat olive oil over medium-high heat.
- Add onion and garlic to the pot and cook for 2-3 minutes, until softened.
- Add red and yellow peppers to the pot and cook for another 2-3 minutes, until softened.
- Add chili powder, cumin, and smoked paprika to the pot. Stir well.
- Add kidney beans, black beans, corn, diced tomatoes, vegetable broth, tomato paste, salt, and black pepper to the pot. Stir well.
- Bring to a boil, then reduce heat to low and cover. Simmer for 30-40 minutes, stirring occasionally, until flavors are well combined.
- Let cool, then transfer chili to a freezer-safe container and freeze.
- To reheat, microwave for 3-4 minutes or until hot.
Tomato & Basil Soup
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans diced tomatoes, undrained
- 2 cups vegetable broth
- 1 tsp. dried basil
- 1\/2 tsp. salt
- 1\/4 tsp. black pepper
- In a large pot, heat olive oil over medium-high heat.
- Add onion and garlic to the pot and cook for 2-3 minutes, until softened.
- Add diced tomatoes, vegetable broth, basil, salt, and black pepper to the pot. Stir well.
- Bring to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes, stirring occasionally, until flavors are well combined.
- Let cool, then transfer soup to a freezer-safe container and freeze.
- To reheat, microwave for 2-3 minutes or until hot.
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