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

Salt
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.

Butternut and Ham Bisque

Butternut and Ham Bisque

This soup features one of fall’s most distinctive flavors, sweet winter squash. To give the bisque its due, be sure you use sweet onions such as Vidalias.

2 tablespoons unsalted butter
1 very large sweet onion, chopped
1/2 teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
1/2 cup light or heavy cream
1 1/2 cups diced cooked ham

Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.

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
minutes.

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!

SWEET POTATO RAVIOLI with CARAMELIZED ONION & SAGE

( 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.

Lasagna Rolls

Hello…. anyone out there? Do you find this meme helpful? Leave me a comment and let me know… please join in and share a freezer recipe on your blog and link it here or if you do not blog, leave a recipe in the comments!

Today is Freezer Food Friday.

 

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares. I am on Twitter if you want to follow me and have started collecting Swagbucks. Swagbucks is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!

Lasagna Rolls

2 (28 oz cans) diced tomatoes
2-4 cloves garlic
1 tbsp Italian seasoning
salt and pepper
1 tbsp vegetable oil
2 medium cooking onions, diced
2 cups sliced mushrooms
1/2 package Europe’s Best frozen spinach (thawed), squeezed to release extra liquid
2 cups ricotta cheese
1 egg, lightly beaten
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
salt and pepper
1 package fresh lasagna noodles (7 sheets per package)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

1. Preheat oven to 350°F.
2. In a food processor, puree tomatoes, garlic, Italian seasoning, salt and pepper. Set aside.
3. Spray 13 X 9-inch (3 L) glass baking dish with cooking spray. Pour one third of the tomato mixture in the baking pan.
4. In a non-stick skillet, heat oil. Add onions and mushrooms. Cook over medium high heat until slightly carmelized. Stir occasionally. Remove from heat and set aside.
5. In bowl, stir together onions, mushrooms, spinach, ricotta cheese, egg, half cup of shredded cheddar and half cup of shredded mozzarella. Season with salt and pepper. Mix well.
6. Lay all 7 sheets of pasta on the counter. Divide the filling evenly between the sheets, mounding it along the short end. Tightly roll up the pasta to make a long tube. Lay each filled pasta tube in the baking dish on top of the tomato sauce, seam side down. Repeat with other pasta tubes.
7. Pour remaining tomato sauce on top. Sprinkle remaining cheese over top.
8. Cover with foil and bake in centre of oven for 30 minutes. Remove foil and continue to bake for 10-15 minutes until cheese is bubbling and browned. Allow to rest for 10 minutes before serving.

This also freezes well, so while you’re at it, double the recipe and make another pan for the freezer! If you are going to freeze it, then cover with saran first, then tinfoil If you freeze it, remove it from the freezer and let it thaw in the fridge overnight before baking, then follow the same instructions to cook as are on the recipe.

MAMA TOMASO’S MARINARA

Today is Freeezer Food Friday.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

I am on Twitter if you want to follow me and have started collecting Swagbucks.  Swagbucks  is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!

 

MAMA TOMASO’S MARINARA

1 tablespoon olive oil
1 tablespoon canola or other cooking oil
2 cloves garlic, crushed or minced
½ small onion, chopped
2 (6-ounce) cans tomato paste
4 (28-ounce) cans crushed tomatoes
Salt and pepper to taste
4 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried mint
1½ teaspoons sugar

In a large skillet or sauté pan, heat olive and canola oils. Cook garlic and onion together on medium-high heat until onion begins to turn clear. Add tomato paste and cook about 10 minutes, stirring constantly. If paste starts to scorch, lower the heat and add a small amount of water – no more than 1 or 2 tablespoons at a time. Remove from heat.

Put crushed tomatoes in a large pot. Add salt and pepper to taste. Heat and add tomato paste mixture, stirring until thoroughly blended. Add herbs and sugar.

Lower heat, cover and simmer for two hours, stirring often. The sauce should barely bubble while cooking.

If the sauce is too thick, add a little water – ½ cup or so at a time. If it’s too tart, add a small amount of baking soda – less than a teaspoon. More can ruin it.

Serve over a hearty pasta, such as linguine, fettuccine or rigatoni.

Makes 13½ cups, about 15 servings.

The sauce freezes nicely.

Yellow Squash Soup with Curry and Ginger

Yellow Squash Soup with Curry and Ginger
2 1/2 lbs yellow crookneck squash, cut into 1″ cubes
1 onion, chopped
1 carrot, shredded
3 cups vegetable broth
1 Tbsp fresh grated ginger (1 tsp dried)
2 tsp curry powder
1/2 cup cream
Paprika and chopped cilantro for garnish (optional)

Combine all ingredients except cream and garnish in the crock of your slow cooker and stir. Cover and cook on low for 7-8 hours or high for 3-4 hours, until squash is tender. Use a handheld blender to puree the soup, or transfer it to your food processor in batches. Stir in cream just before serving, then garnish. Serves four.

Tips: You can substitute any other squash if you prefer. Try butternut squash for a sweeter taste. Simmer squash soup in a pot instead of a slow cooker by cooking until squash is tender.

Spring Vegetable Soup

Scroll down for today’s Freezer Food Friday post!

 

Spring Vegetable Soup

2 cans kidney beans
2 medium carrots
1 zucchini
4 Yukon gold potatoes
3 cans low sodium vegetable broth
1-2 cups water
1 large leek
4 celery sticks
1 tbsp. fresh thyme
1 tbsp. fresh dill
1 tbsp. fresh rosemary
1tbsp. fresh basil
1 tbsp. garlic
1 tbsp. Parmesan cheese
Salt and pepper to taste

Wash vegetables, chop up vegetables into bite size pieces and place inside a slow cooker. Add 3 cans vegetable broth, 1 to 2 cups water, Drain kidney beans and stir into the pot. Add herbs, salt and pepper, and more garlic and parmesan cheese to garnish on top. Stir it all together. Turn on low and cook for about 4 hours.

Freezer Vegetable Soup

 

 

 

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.

 Link your recipe at Mr. Linky below, leave me a comment and I will be around to visit your blog.

 

 

 

 

 

 

Freezer Vegetable Soup
 
SOUP BASE:

 
1 quart chopped fresh tomatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dill weed
ADDITIONAL INGREDIENTS (for each batch):
2 cups diced cooked potatoes
2 cups water
 
Combine soup base ingredients in a kettle or Dutch oven; bring to a boil over medium heat.

 

Reduce heat; cover and simmer for 45 minutes.

 

Cool. Place 2 cups each into freezer containers.

 

May be frozen for up to 3 months.

SLOW-COOKER EGGPLANT- ZUCCHINI PARMESAN

SLOW-COOKER  EGGPLANT- ZUCCHINI  PARMESAN

1 medium eggplant, peeled and cut into 1-inch cubes

1 medium zucchini or summer squash, cut into 1-inch pieces

1 medium onion, cut into thin wedges

1 and 1/2 cups light purchased spaghetti sauce

1/3 cup shredded Parmesan cheese

In a 4 -quart slow cooker, combine eggplant, squash, onion, spaghetti sauce and Parmesan cheese. Stir to blend. Cover and cook on low setting for 4 to 5 hours or high-heat setting for 2 to 2 and 1/2 hours. For test purposes I used Ragu light tomato basil sauce.

Note: Add some frozen prepared meatballs to the mixture. Serve as a side or over cooked pasta.