Baked Ziti (Freezer Meal)

I recently joined in on a freezer meal exchange. I mean why not? I cook 8 meals and in exchange, I receive 8 meals. Dinner is done with me throwing it in the oven or the crock pot!!

I will post these recipes as my family eats them :) One is already on here, but will post in a separate category. 

The 1st of the 8 is actually the Baked Ziti that I made. I had recently seen this recipe on Six Sisters Stuff and it was voted their favorite freezer meal! This meal lasts for 30 days in the freezer.

It makes 2  8x8 baking dishes. You can make one to eat and one to freeze if you are making for yourself. Big group coming over, no problem, pour entire recipe into a 9x13 baking dish and watch it fill to the top.

Sorry for the picture. We all dug in and I forgot to get a good picture. This corner was all that was leftover after my hubby, MIL, FIL, my son and myself attacked it.

Ingredients:

1 lb. dry ziti pasta (or any kind that you prefer)

1 onion, chopped

1 lb. lean ground beef 

2 (26 oz.) jars spaghetti sauce

8 slices provolone cheese

1-1/2 cups sour cream

6 oz. Mozzarella cheese, shredded

2 Tbsp. Parmesan cheese; grated

What To Do:

• Bring a large pot of slightly salted water to a boil and then cook pasta about 7-8 minutes or until almost done (pasta will continue cooking in the oven)
• In a large skillet, add onion and ground beef. Cook until beef is done
• Add spaghetti sauce and any other seasonings you would like at this point. Let simmer for about 15 minutes
• Preheat oven to 350F
• Spray 2 8x8 baking dishes with cooking spray (9x13 if you want to make one great big dish)
• Layer each pan as follows:
• 1/4 of the ziti
• 1/4 of the sauce
• 4 slices of Provolone cheese
• 1/2 of the sour cream (3/4 cups)
• 1/4 of the ziti
• 1/4 of the Mozzarella cheese (1.5 oz.)
• 1/4 of the sauce
• Top with 1 Tbsp. Parmesan cheese and the other 1/4 of the Mozzarella

**When you bake the pasta, it is best to put dish on top of a cookie sheet because it might overflow a little when it cooks

BAKING RIGHT AWAY:

• Bake covered for 30 minutes

FREEZER:

• Thaw in the refrigerator for 24 hours and then bake covered for 30 minutes
• If you bake straight from freezer, cook for 90 minutes-2 hours

Chicken Parmesan Roll Ups

In our household, we love Chicken Parmesan and there are so many ways to cook it. The one thing I love about these is that you have the cheesy goeyness all rolled up in the center.

I started my 12 week shred yesterday so Sunday was my last meal to be able to eat breads, pastas, processed food, etc. so why not make my last dinner full of things I will miss for awhile. I served ours over garlic and butter noodles. I also made my own marinara sauce instead of using the canned tomatoes and all that listed below.

Thanks to "The Girl Who Ate Everything" for posting this wonderful recipe.

Rolled up and topped with tomato sauce

Top with cheese/basil mixture

Top with breadcrumbs and bake

Ingredients:

1/4 cup olive oil

1 onion, chopped fine

6 garlic cloves, minced

1 can Italian style diced tomatoes, canned

1/2 cup fresh chopped basil

1-1/2 cups shredded Mozzarella cheese

1/2 cup grated Parmesan cheese

6 thin cut boneless chicken cutlets (I used chicken breasts and cut them in half and pounded them out)

salt and pepper

1/2 cup Italian seasoned Panko breadcrumbs

*I used my own marinara sauce that I make instead of making a tomato mixture

What To Do:

1. Preheat oven to 475F
2. Heat 2 Tbsp. oil in a cooking pan
3. Add onion and cook until it has softened
4. Add garlic and cook until fragrant
5. Add tomatoes and cook until it has thickened (about 5 minutes)
6. Remove from heat and stir in basil
7. Transfer half of the sauce into a baking dish to coat the bottom
8. Combine mozzarella cheese, parmesan cheese, and basil in a bowl. Make sure you save half of the cheese mixture
9. Season chicken with salt and pepper
10. Top chicken with cheese mixture, leaving about 1 inch from the bottom of the chicken
11. Roll up tightly and place seam side down into the baking dish
12. Toss breadcrumbs with remaining oil
13. Top the chicken that is rolled up with the remaining sauce mixture, cheese mixture, and the breadcrumbs
14. Bake for about 15-20 minutes. If your chicken is thick, it might take a little bit longer. If the breadcrumbs start to get too brown, cover with foil and continue cooking

Chicken & Pasta w/ Tomato Cream Sauce

It's been so long that I feel like I don't know how to begin posting again. I have made lots of new recipes, but always seem to forget about taking pictures so that I can post. This recipe is one that I recently watched on the cooking channel. Who doesn't love watching Ree as the Pioneer Woman?!

I've made lots of pasta recipes and I have made lots of different tomato sauces, but this one just hit the spot. I cooked some chicken with seasonings to top it off. The recipe below is just for the pasta w/ tomato cream sauce.

Ingredients:

2 Tbsp. Olive Oil

2 Tbsp. butter

1 medium onion, finely diced

4 cloves garlic, minced

2 cans tomato sauce

Salt and Pepper 

Dash of sugar

1 cup heavy whipping cream

grated parmesan, to taste

fresh basil, chopped

1-1/2 lb. pasta (I usually love fettuccine, but had regular spaghetti in the pantry)

What To Do:

• Cook pasta according to package directions; drain and reserve 1 cup of pasta water
• Heat olive oil and butter over medium heat
• Add onions and garlic 
• Saute for about 2 minutes
• Add in tomato sauce, salt and pepper, and sugar to taste
• Stir and cook over low heat for 25 minutes
• Remove from heat and stir in heavy cream
• Add cheese and then check the taste; add more if necessary
• Stir in pasta and mix
• If sauce is too thick for your liking, pour in a little bit of the reserved pasta water to thin it out
• Once it is how you like it, stir in the basil
• Serve immediately

Chicken Alredo Baked Ziti

Gimme Some Oven posted this recipe and it looked delicious. Kyle is not that big on Alredo, but he said this recipe is a keeper for him :).

For the chicken, you will need to pre-make the chicken or you could use rotisserie chicken.

 

 

Ingredients:

12 oz. ziti

2 cups shredded cooked chicken

1 batch alfredo sauce (Recipe below)

1 1/2 cups shredded Mozzarella cheese

Chopped fresh Parsley for topping

 

 

Alfredo sauce:

1 Tbsp. olive oil

4 cloves garlic; minced

3 Tbsp. flour

1 cup chicken broth

1 cup low fat milk

3/4 cup grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. black pepper

 

 

What To Do (SAUCE):

• Heat olive oil in a large skillet
• Add garlic and saute for 1 minutes
• Sprinkle with flour and stir to combine
• Saute for another minute to cook the flour
• Slowly add chicken broth and whisk until smooth
• Mix in milk and stir
• Let cook for about 1 minute until it has thickened
• Stir in cheese, salt and pepper until the cheese has melted
• Remove from heat and set aside

 

What To Do:

• Preheat oven to 375F
• Cook pasta according to directions
• Add in alfredo sauce and chicken
• Toss until combined
• Grease a casserole dish with cooking spray
• Pour pasta into dish
• Top with Mozzarella cheese
• Bake for 20-25 minutes until pasta is slightly turning a golden brown color
• Remove and top with fresh parsley

 

• 



Taco Pasta

As I was going back through my recipes to see what I needed to add on here, I realized that I am missing a lot of my pasta dishes. Be ready...the next 3 or 4 posts are pasta recipes.

This one is called Taco Pasta. After making it, it is basically like making hamburger helper. We weren't to keen on this recipe, but maybe I can change it up and have it fit our taste.

Found on Plain Chicken.

 

Ingredients:

1 lb. ground beef

8 oz. small dry pasta shapes

1 small onion; chopped

1 clove garlic; minced

1 cup salsa

1 packet taco seasoning mix

3 oz. cream cheese

1/2 cup sour cream

salt and pepper

shredded cheese for topping

 

 

What To Do:

• Start cooking pasta according to directions
• When you get ready to drain, reserve 1/2 cup of pasta water
• In a skillet, cook the ground beef and onion until beef is no longer pink
• Drain the fat
• Add in minced garlic and cook for about 30 seconds
• Mix in the salsa and taco seasoning mix
• Let simmer for about 5 minutes
• Stir in cooked pasta, cream cheese, sour cream and reserved pasta water
• Continue cooking until all the cheese is melted and blended in together
• Season with salt and pepper
• Top with shredded cheese and serve!



Taco Empandas/Melts

I think that I could make Mexican or Italian dishes every night of the week, but then I would really be having to workout hard in the gym. There are some nights that I don't feel like doing much in the kitchen so I need something quick, but also something that my almost 2 year old will eat.

Have you ever looked Pillsbury recipes? I never have until recently, which is probably a mistake because it's bread and carbs.

 

Ingredients:

1 can Pillsbury biscuits

1 lb. ground beef

taco seasoning packet

1/2 cup salsa

shredded cheese

 

What To Do:

• Preheat oven to 375F
• In a skillet, start cooking hamburger meat
• Add in taco seasoning, water, and 1/2 cup salsa before hamburger meat is fully cooked
• Mix and cook until mixture is thickened
• Press each biscuit flat into 6" rounds
• Spoon 1/3 of mixture onto the biscuit
• Top with shredded cheese
• Fold 1 side over to make a half
• Press to seal with either your fingers or with a fork
• Place on a greased cookie sheet
• Bake for 9-14 minutes or until golden brown
• Serve with any dipping sauce you like

 



 





Crock Pot Salsa Chicken

There is literally nothing more simple than Salsa Chicken.

You can throw this chicken in any recipe and it will be the most tender, shredded chicken. When I was doing a bootcamp, I made this and had it in the fridge. It was the perfect topping for a salad.

 

 

 

Ingredients:

3 chicken breasts

1 cup salsa

 

*I always season my chicken with salt, pepper, and garlic

*I also threw in some cayenne and chili powder

 

 

What To Do:

• Season chicken how you would like or just throw in the crock pot plain
• Pour salsa on top
• Cover and cook on low for 4 hours or on high for 2-3 hours



Halloween Apps.

Yes, I am posting this way late, but like I said, I am trying to get caught up :)

Now that we are in Lubbock with my sister and a bunch of people that have known me since I was really little, we are getting to do some fun parties. What's better than a couple's Halloween Progressive Dinner party?! Not much!!!

We are started at my sister, Brooke's, house for Apps & drinks. We saw some really cute ideas for food on Pinterest. Here is what I ended up making, not counting all the yummy jello shots that were gone way too fast.

 

 

I can't exactly tell you our recipe for guacamole because I throw stuff in, but have no measurements to give. I will save that for another post. Below is the recipe for the Pumpkin Cheese Ball!

 

 

Ingredients:

16 oz. cream cheese; room temperature

2 cups cheddar cheese

3 tbsp. minced onion

3 tbsp. salsa

1 tsp. cumin

2 cups nacho cheese chips; crushed

top of 1 bell pepper for garnish

*I also added in garlic salt & creole

 

 

What To Do:

• With a mixer, combine cream cheese, shredded cheese, onion, salsa and cumin (garlic salt and creole if you decide to use like I did)
• Mix until creamy
• Scoop mixture into plastic wrap
• Wrap to form a ball and chill for 2 hours in the fridge
• When ready to serve, roll cheese ball in the crushed nacho cheese chips
• Place bell pepper stem on top to make it look like a pumpkin
• Serve with chips, crackers or anything that you like!!



Beef & Noodle Casserole

It has been awhile since I last checked Six Sisters' Stuff blog, but when I did, I decided to make this recipe.

 

Ingredients:

1 lb. ground beef

1/4 tsp, garlic salt

1 can tomato sauce

1 (8 oz) package wide egg noodles

3/4 sour cream

1 cup small curd cottage cheese (I used cream cheese)

1/2 cup finely diced green onions

1 cup shredded sharp cheddar cheese

Salt and pepper to taste

 

 

What To Do:

• Preheat oven to 350F
• Cook egg noodles following package directions
• Rinse noodles in cold water and drain
• While noodles are cooking, brown and drain hamburger meat
• Stir in garlic salt, salt and pepper, and tomato sauce
• Let simmer for 5 minutes
• In another bowl, mix together sour cream, cottage/cream cheese and green onions
• Add into meat mixture and mix well
• In a greased 9 x 13 casserole dish, pour casserole into dish
• Top with shredded cheese and bake for 20-25 minutes



Slow Cooker Enchilada Stack

Looking for a good Mexican dish...you have found it. And what better way than with a crock pot so that you can just throw it together and bam, you're done!!!

Thanks to Damn Delicious for this wonderful recipe. Kyle liked it so much that we had it on a Monday and then made it for my family that Friday night when they came in.

Of course, both times, I forgot to take a picture. I will update with a picture before long because I know Kyle will be asking for it again soon.

Ingredients:

1 lb. ground beef

1 can black beans (drained and rinsed)

1 cup corn kernels

1 cup salsa

1 (4.5 oz) can Green Chiles

2 tsp. taco seasoning mix

1 can enchilada sauce; divided

4 - 9 oz. flour tortillas

2 cups shredded Mexican blend cheese; divided

1 avocado; for serving

1 tomato; for serving

2 tbsp. chopped cilantro; for serving

 

 

What To Do:

• Cook, brown and drain ground beef
• Stir in black beans, corn, salsa, green chiles, taco seasoning & enchilada sauce (RESERVE 1/2 cup of sauce)
• Lightly coat the inside of the crock pot
• Place 1 tortilla on the bottom
• Spread about 1/3 of the meat mixture on top of the tortilla
• Sprinkle with 1/2 cup cheese
• Repeat with 2 more layers
• Top with remaining tortilla, enchilada sauce and cheese
• Cover and cook on low for 3-4 hours or on high for 2-3 hours
• Serve and garnish with toppings



Jalapeno Popper Chicken Taquitos (CrockPot)

I can't remember exactly where this recipe came from to give credit to. It was a link off Facebook that I clicked on once I saw the name. When you are in a hurry, taquitos are so easy to microwave and go. Yes, they are not healthy, but hey it's quick.

Once we made this recipe and loved the taste, I will be making some and freezing them for days when we need something on the go. They won't be as fresh, but they won't be store bought either.

I completely forgot to take pictures, but it's not hard to picture what they would look like.

 

Ingredients:

3-4 chicken breasts

8 oz. cream cheese

1/3 cup jalapenos, sliced or chopped

1 tsp. garlic powder (I used fresh minced garlic)

1 tsp. salt

1 tsp. cumin

16 taco sized tortillas

1 1/2 cups shredded cheese

 

What To Do:

1. Add chicken, 1/2 cup water, cream cheese, jalapenos, garlic powder, salt, and cumin to the crock pot
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours
3. When ready, preheat oven to 425F
4. Use forks and shred the chicken in the crock pot
5. Spray a cookie sheet with spray or cover with foil
6. Heat tortillas in the microwave to get them soft so they don't tear when you roll them
7. Sprinkle cheese in the middle of each tortilla
8. Spoon the chicken mixture on top
9. Roll up tightly and place seem side down on cookie sheet
10. Bake for 10-15 minutes until tortillas start to brown
11. Serve with a dipping sauce of your choice

 

*If you like them crispy, turn oven to broil the last 2-3 minutes

*If you like salt like I do, lightly spray the top of the tortilla with cooking spray (we have a butter flavor one) and them sprinkle with kosher salt on top before you place in the oven to cook!

Ranch Chicken Roll-Ups

I came across a blog called Life with the Crust Cut-Off. This recipe was posted on there and sounded good....so why not.

This was basically like a homemade Hot Pocket. Simple, easy and delish. Coyt ate a whole one so I knew that it would be a keeper.

Since things have been busy at our house, please excuse the pictures. I hurry to take them so that I can feed the family.

 

Ingredients:

8 chicken tenders (pre-cooked)

16 slices bacon

8 slices of Colby Jack cheese

2 cans Crescent roll dough

Ranch dressing (preferably homemade)

 

 

What To Do:

• Preheat oven to 375F
• Unroll crescent rolls and form into rectangles
• Spread a little bit of ranch on each rectangle (I ended up making homemade ranch dressing and added spices to make a spicy ranch
• Place a slice of Colby Jack cheese
• Add 2 slices of bacon
• Add one chicken strip on top
• Roll up and place on a cookie sheet- seem side down
• Bake for 15-20 minutes

 



Update

Wow....so much time has passed since I last posted any recipes. Not that I haven't been trying some, but things sure have changed since the last time. We have welcomed another little boy into our family as well as moving to a different city.

Check back soon as I have a lot of catching up to do especially since we are in 2015!!!