Welcome to Freezer Food Friday!
Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.
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1 pound sliced fresh mushrooms
2 medium green peppers, chopped
2 medium onions, chopped
1 tablespoon Crisco® Pure Olive Oil
4 garlic cloves, minced
3 jars (26 ounces each) spaghetti sauce
1-1/4 cups water
1-1/2 pounds chicken tenderloins, halved lengthwise
4 teaspoons dried basil
2 teaspoons chicken seasoning
2 packages (8 ounces each) uncooked manicotti shells
1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces ) shredded cheddar cheese
•In a Dutch oven, saute the mushrooms, peppers and onions in oil until
tender; add garlic, cook 1 minute longer. Stir in spaghetti sauce
•Sprinkle chicken with basil and chicken seasoning. Stuff chicken into
uncooked manicotti shells. Spread 1 cup sauce mixture in each of two
greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce;
sprinkle with sausage. Pour remaining sauce over top; sprinkle with
•Cover and freeze one casserole for up to 3 months. Cover and bake the
remaining casserole at 375° for 55-65 minutes or until bubbly
and pasta is tender. Let stand for 10 minutes before serving.
•To use frozen manicotti: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before baking. Cover and bake at
375° for 55-65 minutes or until bubbly and pasta is tender. Let
stand for 10 minutes before serving. Yield: 2 casseroles (7 servings
Nutrition Facts: 2 stuffed manicotti equals 499 calories, 21 g fat (9 g saturated fat), 101 mg cholesterol, 1,324 mg sodium, 45 g carbohydrate, 5 g fiber, 34 g protein.