Spinach Lasagna Rolls

My husband and I loved these. They were so easy, but had a big taste. My kids are not big fans of lasagna so I just took extra spaghetti sauce and made them rigatoni. And since the recipe only makes 6 it was perfect for our dinner - with leftovers for lunch the next day.

Ingredients
4 oz cream cheese, softened
10 oz frozen spinach, thawed and drained
1 1/4 c shredded mozzarella cheese
1/4 c Parmesan cheese
Salt and pepper, to taste
6 cooked lasagna noodles
2 1/4 c spaghetti sauce (click here for my recipe)

Directions
Mix cream cheese, spinach, 1 cup of the mozzarella cheese, Parmesan cheese, salt and pepper. Spread mixture onto lasagna noodles, roll up tightly. Spread 1/4 cup of the spaghetti sauce in the bottom of a 9-inch square baking pan. Place lasagna rolls, seam-side down into the pan. Top with 2 cups of spaghetti sauce and 1/4 cup of mozzarella cheese. Bake at 375 degrees for 30 minutes.

Freezer Directions
Make as directed in a foil pan and cover with heavy duty foil. To serve, thaw and bake as directed for 30-45 minutes.  Often times, freezer meals take a little longer in the oven since all the ingredients start out cold.

Macaroni and Cheese

A lot of people love my macaroni & cheese. I have changed the recipe over time. Sometimes I try some new cheeses or take something out. I am not sure if I ever make it the same way twice. This version is one of MY favorites.

Ingredients
1 package (16 ounces) spiral pasta
2 c. half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 c. butter, melted
4 c. (16 ounces) shredded cheddar cheese

Directions
Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted. If you have a crock pot that gets really hot, it will not cook for that long. Keep an eye on it.
 Yield: 12-15 servings.

Ultimate Chocolate Chip Oreo Cookie Brownie Bars

My family was in from Colorado, so I had them over for dinner... Dinner was just okay...BUT then I brought out these brownies- nobody cared that dinner was just okay.  These are pure yumminess. Another find from Pinterest.

Ingredients:
1 package of "break and bake" chocolate chip cookie dough
1 package double stuff Oreo Cookies
1 package of Fudge Brownie Mix

Directions:
Line a 9 X 13 pan with waxed paper and spray the waxed paper with cooking spray. (Yes, you can bake with waxed paper- I NEVER knew this!) This will make the brownies so much easier to get out, BUT do not let them cool completely in the pan- you will have to peel waxed paper off the bottom. 

Break apart the cookie dough and arrange in the bottom of the pan.  Place Oreos on top of the cookie dough. Prepare the brownie mix according to package direction and pour over the top of the Oreos and Cookie dough.

Bake in a 350 degree oven 45-55 minutes. Top with vanilla ice cream. Enjoy!!!!

The original recipe (she uses homemade cookie dough; my motto is simple...but check it out!)  http://www.kevinandamanda.com/whatsnew/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html

Frosty Copy-Cat

My daughter had a sleepover this week and they wanted frosties; since it is a 15 minute drive to get to a Wendy's from our house...I decided to try to figure out how to make one for them from stuff in the kitchen.  It was pretty close.

Ingredients:
4 cups vanilla ice cream
3/4 cup milk
chocolate milk syrup

Directions:
Put all ingredients in the blender and blend until smooth.  I kept adding the chocolate until I had the frosty color.  The girls loved them. EASY!

Red Sauce with Meat (aka Meat Sauce)

Ingredients
2 lb ground chuck
1 1/2 tbsp minced garlic
Olive oil
2 large cans Hunt's Tomato Sauce
2 large cans water
4 small cans Contadina Tomato Paste with Italian Herbs
1 1/2 tbsp oregano
2 bay leaves
1 tbsp basil
2 tbsp parsley
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp crushed red pepper flakes
1 c Parmesan cheese

Directions
This sauce can be made on the stove or in a crock pot (after you have browned your meat). Pour olive oil in a pan over medium heat. Add ground chuck and garlic. Cook meat until browned. Once the meat is brown, I start adding the sauce ingredients. If I use the crock pot, I transfer the meatballs & pan drippings to the crock. If I am using the stove I just leave them in the pot. Pour tomato sauce, water & tomato paste into the pot/ crock. Stir until paste is dissolved. Add all of the spices. Do not add the Parmesan cheese. Stir well. Bring to a slow boil. Simmer for 1 hour on the stove or 2-3 hours in the crock pot. Stir in Parmesan cheese. Simmer for 1 more hour on the stove or 2-3 hours in the crock pot. Serve with your favorite pasta. We use whole wheat pastas. The sauce can also be used for lasagna, stuffed shells, baked ziti, etc.


Note: The sauce freezes perfectly for other meals.

Make Ahead Chicken Burritos

The name says it all...although, most burrito recipes can be adapted to freeze.

Ingredients:
3 cups chicken, cooked and shredded
16 oz. jar salsa
14.5 oz can refried beans, fat free
4 oz. can green chilies, chopped and drained
1 package taco seasoning mix
12 wheat tortillas, warmed
16 oz. Monterrey Jack cheese, shredded

Directions:
In a large skillet, combine the chicken, salsa, beans, chilies, seasoning, and water.  Bring to a boil. Reduce the heat; simmer; uncovered for 5 minutes or until heated through.  Spoon about 1/3 cup off-center on each tortilla; top with shredded cheese.  Wrap tortillas.  Wrap individually in foil.  Freeze up to 2 months.

To serve from frozen:
Place the frozen foil packets on a baking sheet.  Bake at 350 degrees for 50 minutes.  Can also be served with ranch dressing if desired.

12 servings

French Toast Sticks

This French Toast recipe is a favorite of my kids. They like to "grab and go" this one.  My youngest likes to dunk", and because of the sugar already added, a little syrup goes a long way.

Ingredients:
6 eggs, well beaten
1 cup evaporated milk
1/2 cup sugar
1 tsp. cinnamon
2 tsp. vanilla extract
1 loaf day-old bread

Directions:
Mix all ingredients together.  Dip bread in mixture, cotaing both sides well.  Brown bread on both sides on griddle at medium heat. Cut each piece of bread into 4 strips.  Place individual portions in ziploc sandwich bags. (I place 2 pieces of French Toast- 8slices- in each bag.)  Place the smaller bags in a Gallon Size Ziploc Bag to freeze.

To Reheat from Frozen:
Take desired portions form bag and reheat in the microwave at half power. Top with butter and syrup.

Freezing Pancakes

I like to fit 16 pancakes per freezer bag.  Here's how I do it..in pictures.

Tear off a long piece of waxed paper and lay it on a cookie sheet. (The waxed paper should be long enough that it hangs over the edge a little.)

 Then you lay 2 pancakes on top, and then "accordion fold" after adding 2 more pancakes to each waxed paper layer.  To fit in a gallon freezer bag, you can only go FOUR high (total of 8 pancakes.)  You will be left with a section of waxed paper at the end.

 Cut that section off.  Slide the stack into your freezer bag. Add another stack.

You have 16 pancakes in a freezer bag ready to reheat and enjoy!

Pumpkin Spice Pancakes

I found this recipe on a blog I came across while on Pinterest.  But because I always think of stocking the freezer, I made this recipe x6 and swapped out the white flour for 1/2 wheat and used applesauce for half of the oil.  The raisins just seemed a nice addition to the pumpkin, but I think chocolate chips would be a nice addition, as well.

Ingredients:
1 1 /4 cup flour (I used half wheat)
2 Tbl. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
1 Tbl. canola oil
1 Tbl. applesauce
1/4 cup raisins

Instructions:
Combine all of the dry ingredients in a medium mixing bowl.  Set aside.

In a separate bowl, mix together the milk. pumpkin, egg, oil, and applesauce until thoroughly mixed. Add these ingredients to the dry ingredients. Mix until combined; it is normal for there to be a few lumps.  Fold in the raisins.

Cook by 1/3 cups onto a preheated griddle sprayed with cooking spray.  Cook until the pancake is "bubbly" and then carefully flip and cook a couple of minutes more until the pancake is golden brown.  Serve with syrup, whipped cream, or cinnamon sugar.

Here is the original recipe:
http://annies-eats.com/2009/11/10/pumpkin-spice-pancakes/

To freeze:  Allow pancakes to cool on waxed paper. 16 pancakes can fit perfectly in a freezer bag.  (See tips on how to "accordion fold" your pancakes.)  Reheat frozen in microwave.