Sasuage and Spinach Stuffed Shells

I am slowly trying to bank up some meals for the freezer for when baby Max is born. Right now I am just doubling recipes that I am having for dinner. This recipe I found off of pinterest and it's from Inspired Taste. Keep in mind that I doubled the recipe and I don't like ricotta cheese so I just used Parmesan instead. I also used sweet sausage and turkey sausage to be a little more healthy.

Sausage and Spinach Stuffed Shells-

Ingredients-

• 16-18 jumbo pasta shells
• 1 pound fresh sausage links, casing removed
• 1 tablespoon minced garlic
• 1/2 onion
• 1 (14-ounce) can diced tomatoes
• 1 cup frozen spinach, thawed and squeeze dry
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• salt and freshly ground pepper
• 1 can crushed tomatoes 

 Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff. Heat a large skillet over medium-high heat. Add a little oil and onion and cook for a few minutes. Add sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned. 

Add garlic and cook 30 seconds then add tomatoes and spinach; cook 1 minute. Remove pan from heat and stir in ricotta cheese.

Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). The smaller pan is for the freezer and the bigger one was dinner and lunches for the next day.

I just mixed the crushed tomatoes with some Italian seasonings and poured on top. Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown. If you are freezing, just your shells get to room temperature and put in the freezer with a foil lid.

Yummy Shells.

They are time consuming to stuff, but definitely worth it.

We got these aluminum containers at Sams club in the bulk pack and got the lids to go with it to make easy stacking in the freezer. I also wrote directions on the front. David asked that I put the expiration date instead of the date I made it so there would be no confusion. I've read that freezer meals last about 3 months in the freezer so that's what I put on the date.

All set to go. I want to make a bunch more as time permits, just need to clear some space out of the freezer.

Freezer Meal- Chicken Cacciatore

This recipe comes to you from Stolen Moments Cooking and My sister. Michelle starts back to school (as a teacher) in a few weeks so she wanted to stock up on some meals to have during those first busy days back. This recipe looks great and Michelle says it tastes fantastic, too! She also doubled the recipe to have more for leftovers and dinner that night.
Chicken Cacciatore

• 3 T. Extra-virgin olive oil
• 1/2 small onion, diced
• 1 green pepper, diced
• 3 carrots, diced
• 2 cloves garlic, diced
• 1/2 t. crushed red pepper flakes
• 2 t. Italian seasoning
• 1 t. salt
• 1 lb. boneless, skinless chicken pieces (breasts or thighs)
• 1 1/2 Big cans crushed tomatoes
• 1/2 c. chicken broth

Heat olive oil in a large skillet over medium heat. Add onion, green pepper, carrots and garlic. Cook for about 5 minutes, until veggies are cooked but still a little crispy. Stir in seasonings.Add chicken to the skillet.

  Cover with tomatoes and chicken stock. Bring to a slow boil, cover and simmer at least 30 minutes. The chicken should be fully cooked by this point, but a longer simmer time will result in more flavor. Before serving, you can cut the chicken into bite-sized pieces if desired. Serve over spaghetti.

 Let your mixture cool down fully before you freeze it, this helps prevent freezer burn. You can store this in big ziplock freezer bags so it won't take up too much room. When you want to serve it, just defrost in the fridge and heat up in the microwave or in a pot on the stove.

Each bag should be enough for 2-3 servings.

I had to post a cute picture of Miss. Maddie coming home from the groomer. Look at her cute bow and bandana!

Freezer Cooking!

Do you ever feel that when you get home from work, make dinner and clean up that its time for bed? Well, it is getting dark earlier so that doesn't help. I love to make dinner every night and sometimes it takes too long so I've been reading up about Batch Freezer Cooking. A bunch of the food blogs I read talk about this all the time. I have done it a few times, but not in the capacity that they are speaking of. You can spend 1 day and prep/make a bunch of meals for your  freezer. I know what some of you are thinking. "I don't eat leftovers" or "It will go bad in there". Those are both false statements. Life As Mom has GREAT posts about freezer cooking, so start by clicking here.

Let's get started! Click here to read more and download a free freezer cooking planning sheet. Need more information? Here is some more reading for ya.
So, what can you make and freeze? Let me show you a recipe I recently made. I made 1 for me and 1 for a friend who had a baby recently so don't forget to double the recipe).

Baked Chicken-Bacon Alfredo from Our Best Bites-
Ingredients- (You can double the recipe if you want to make more than 1 dish)
8 oz. penne or bowtie pasta

1 jar of sun dried tomato alfredo (or any alfredo you like)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken) I marinated mine in Italian dressing.

6 oz. (1/2 package) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

 Here are the cut up grilled chicken and green onions.

 Artichoke and diced up bacon.

Prepare pasta according to package directions.When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. I used a glass 9 x 13 because I didn't have the other.

Let it cool to room temperature. When freezing seal with a tight top or aluminum foil. Once you are ready to cook it you can take it out of the freezer and thaw it in the refrigerator. Bake it at 350 for 20-25 mins. Now wouldn't you like to come home from work and pop this in the oven and be ready in 20mins with no work?! Here is what else you can cook and freeze: meatballs, shredded/diced chicken, meatloaf, stew meat, pizza dough, baked ziti(which I made last night for our neighbor who just had a baby), lasagna, plus many more!