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Happy Freezer Food Friday!

Today I have a tasty recipe for those tomatoes you are growing in your garden ( or make it when there is an abundance of them in the stores ).

Please share your recipe below and let me know what you are freezing for future use or what you would like to try to freeze.

Freezer Tomato Sauce

6 pounds plum tomatoes
3 medium onions, chopped (1-1/2 cups)
1 stalk celery, chopped (1/2 cup)
3 large cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 teaspoons sugar
1 to 2 teaspoons salt
½ teaspoon pepper
1 fresh red cayenne chili pepper, seeded and finely chopped (1/2 teaspoon) or 1/8 teaspoon ground red pepper (optional)
2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
1 to 2 tablespoons snipped fresh thyme or 1 to 2 teaspoons dried thyme, crushed

In a large kettle bring 4 inches of water to boiling. Immerse tomatoes, a few at a time, in boiling water for 1 minute. Drain in a colander; peel, seed, and chop tomatoes. (You should have 10 cups.)

In the same kettle cook onion, celery, and garlic in hot oil about 5 minutes or until tender. Add chopped tomatoes, sugar, salt, pepper, and cayenne pepper, if desired. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Stir in oregano and thyme. Simmer, uncovered, for 15 minutes more. Cool slightly.

In a food processor bowl process sauce, one fourth at a time, to desired texture. (Or, put sauce through a food mill.) Place sauce in a bowl set in ice water to cool quickly. Fill 3 or 4 freezer containers; seal tightly, label, and freeze up to 6 months.

To thaw one portion, remove from freezer container and place in a saucepan. Cook over medium heat until hot, stirring occasionally. (Or, in a 1-quart microwave-safe casserole cook on 100% power (high) for 12 to 14 minutes, stirring occasionally.) Serve hot sauce over pasta. Makes 3 or 4 pints (about nine 3/4-cup servings).



Freezer Food Friday- Quick, Creamy Lasagna

Welcome to Freezer Food Friday!

Today I have a recipe that could potentially be a meal one night and provide leftovers suitable for freezing.

I hope you are finding meals worthy of preparing for you family. Please share on your blog and link using Mr. Linky, below!



Quick, Creamy Lasagna

15 oven-ready (rippled-style, such as Ronzoni) lasagna noodles (from two 8-ounce boxes) *
4 cups Spinach-mushroom filling
1 1/2 teaspoons dried basil
12 ounces cream cheese, softened, divided
1/2 cup vegetable broth, divided
1 jar (25-26 ounces) good jarred marinara sauce or Simple Marinara
4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
3/4 cup finely grated parmesan cheese, divided

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Dissolve 1 1/2 tablespoons salt in 2 quarts piping hot tap water in a 13-by-9-inch baking dish. Add noodles and soak until soft, about 10 minutes. Drain in a colander.

Meanwhile, mix spinach-mushroom filling with basil, 8 ounces cream cheese and 1/4 cup broth. Mix remaining 4 ounces cream cheese with remaining 1/4 cup broth in a small bowl; set aside.

To assemble, smear 1/4 cup marinara sauce over bottom of baking dish, then assemble 4 layers of each of the following: 3 lasagna noodles, a scant cup marinara, 1 scant cup filling mixture, 3/4 cup mozzarella, 2 tablespoons parmesan. Top with remaining 3 noodles, cream cheese-broth mixture, remaining 1 cup mozzarella and remaining 1/4 cup parmesan.

Spray one side of a large sheet of heavy-duty foil with vegetable-oil cooking spray. Cover baking dish with foil, oiled side down, and bake until bubbly throughout, 40 to 45 minutes. Leaving lasagna on same rack, turn oven to broil. Remove foil and broil until lasagna is spotty brown, 4 to 5 minutes.

Remove from oven and let sit for 10 minutes. Cut into squares and serve.

Serves 12.

Any leftover lasagna can be refrigerated for several days and reheated in the microwave. It can also be cut into individual portions and frozen. Assembled lasagnas can be frozen for a month or more; thaw before baking.

Spicy Three-Bean Chili

Welcome to Freezer Food Friday! Sorry I missed last week.. My husband whisked me away on a working ( for him ) vacation ( for me ). We enjoyed a week away together . Here is today’s freezer recipe:


 Please post a recipe on your blog and link it using Mr Linky below, or post a recipe in the comment section here.

Spicy Three-Bean Chili

It’s fast, simple to make and freezes well.

8 Servings
Prep: 20 min. Cook: 30 min.

1 medium green pepper, chopped
1 medium sweet yellow pepper, chopped
1 jalapeno pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup vegetable broth
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 can (16 ounces) spicy fat-free refried beans
1/3 cup shredded reduced-fat cheddar cheese
1/3 cup thinly sliced green onions

In a Dutch oven coated with cooking spray, saute the peppers and
onion in oil until tender. Add garlic; cook 1 minute longer. Stir in
the tomatoes, kidney beans, black beans, broth, chili powder, cumin
and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10

Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions.

Yield: 8 servings (2-1/2 quarts).

Nutrition Facts: 1-1/4 cups equals 201 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 803 mg sodium, 34 g carbohydrate, 8 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

Freezer Food Friday – SWEET POTATO RAVIOLI

I love the idea of making my own ravioli.. I hope you do to!


( makes 48 ravioli)

1 (12-oz.) package wonton wrappers
2 medium sweet potatoes
1 small yellow onion, sliced thin
½ tablespoon butter
½ tablespoon olive oil
Pinch of rubbed sage
½ cup part-skim ricotta cheese
1 teaspoon salt
1 tablespoon butter
½ tablespoon chopped chive
Parmesan cheese (optional)

• Cook sweet potatoes at 100 percent power (high) for 8-10 minutes until soft. Let rest.

• Melt butter with oil in small saucepan over low heat then add sliced onion. Cook slowly, stirring occasionally until caramelized and delicately browned.

• Scrape sweet potato flesh into food processor with onion, sage, ricotta and salt; pulse until thoroughly blended.

• Place ½ teaspoon of filling mixture in center of each wonton wrap. Dip fingertip in water and “paint” around all four edges of wrap. Fold bottom half of square over filling, aligning corners, press to seal and removing air pockets from around filling. Use ravioli crimper or round biscuit cutter to create half-moon shapes; discard cut-way dough. Place on parchment or foil-lined cookie sheet in freezer until solid. Transfer to plastic freezer bag and store until ready to prepare.

• Fill large spaghetti pot half-full of water; and bring to a boil. Drop frozen ravioli into boiling water, no more than 24 at a time, and cook until they rise to the surface, about 4-5 minutes.

• Meanwhile, place butter and chives in a large bowl. Use a slotted spoon to remove cooked ravioli and immediately place in bowl with butter and chives; toss hot pasta to coat. Sprinkle with parmesan if desired.

Savory Bean Spinach Soup

Savory Bean Spinach Soup

From: Better Homes and Gardens
Makes 6 main-dish servings
Prep: 15 minutes
Cook: 5 to 7 hours (low), 2-1/2 to 3-1/2 hours (high)

3 14-oz cans vegetable broth
1 15-oz can tomato puree
1 15-oz can white or Great Northern beans, rinsed and drained
1/2 cup converted rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tsp dried basil, crushed
1/4 tsp salt
1/4 tsp ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.

Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours. Stir spinach into soup. Serve with Parmesan cheese.

Makes 6 main-dish servings

Nutrition facts per serving:
150 Calories, 3g Total Fat, 1g Saturated Fat, 0g Monounsaturated Fat, 0g Polyunsaturated Fat, 4mg Cholesterol, 1137mg Sodium, 9g Protein, 31g Carbs, 1g Total Sugar, 8g Fiber

Cheese & Potato Soup

Cheese & Potato Soup

4 cans cream of chicken soup
2 cans cheddar cheese soup
2 cans chicken broth
1-2 cups shredded or cubed cheddar cheese
Chopped potatoes (as many as you like, I do about 6-8 potatoes)
Salt, Pepper and a little bit of garlic salt as well

Add ingredients to large Crock Pot and cook on low until potatoes are cooked. Stir in cheese.

Creamy Potato Soup – crockpot


Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom.  It is cold and wet here.. which makes it soup winter ( today’s recipe ) I am craving Crockpot Chicken & Biscuits,  but I am making Chicken Noodle Soup  here.



Creamy Potato Soup

Eight medium potatoes
One large onion, diced
2 cans chicken broth (about 14 ounces)
1 pint cream
1 stick butter

Peel and dice potatoes and put in slow cooker. Cover with chicken broth on low 6 hours or until tender. (If you need a little more liquid, add a little water). Prepare dumplings in separate kettle as referenced below. (I would make at least a double batch for this soup). When cooked through, drain and pour into potato and broth mixture. Add cream and melted butter and heat through. Salt and pepper to taste.

Flour Dumplings

1 cup flour
1 egg
1 tsp. baking powder

Enough milk to make sticky, about 1/4 cup.

Mix ingredients together until stiff. Boil water in large saucepan (I use 5-6 quart.) Drop dumplings into boiling water, cutting them off spoon about a half-teaspoon size. Once all are in the water let boil about three minutes. Drain and add to soup. (I usually double or triple this recipe for a large crock pot of soup, as they are so good

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