Freezer Meals 2 //She's in Her Apron

Lazy Man Lasagna 

INGREDIENTS:

  • 1 lb. rigatoni pasta
  • 15 oz ricotta cheese
  • 1 jar of your favorite pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1 tsp fresh or dry basil, parsley, or Italian seasoning
  • 1 tsp salt

 

DIRECTIONS:

  1. Preheat your oven to 350°F
  2. Boil a large pot of water and add the salt and the pasta. Cook until aldente.
  3. Drain the pasta and then add back into the pot.
  4. Add in the cheeses, pasta sauce, and herbs.  Mix.
  5. Pour the lasagna mixture into your baking dish.
  6. Top with a little more sauce and shredded mozzarella cheese.
  7. Bake covered for 25 minutes or until bubbly and heated through.

Baked Mac n Cheese

INGREDIENTS:

  • 12-16 oz elbow macaroni
  • 1 egg
  • 2 cups milk
  • 2 Tbs melted butter
  • 2-1/2 cups shredded cheese of choosing (we use American)
  • salt & pepper to taste
  • breadcrumbs

 

DIRECTIONS:

  1. Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
  2. in a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked through.
  3. In a medium pot on low heat, whisk together the egg and milk.
  4. Add butter and cheese and mix until cheese has melted.
  5. Drain the macaroni and place it in the baking dish. Pour the cheese mixture over the macaroni.
  6. Sprinkle the top with some breadcrumbs.
  7. Bake uncovered, for 30-40 minutes, or until the top is golden brown.

Slow-Cooker Pest Ranch Chicken

INGREDIENTS

  • 8 boneless, skinless chicken thighs
  • 6 oz jar of pesto
  • 1 package ranch dressing seasoning mix or 3 Tbs of ranch dressing mix powder
  • 1/2 cup chicken broth

 

DIRECTIONS

  1. Place chicken thighs, pesto, ranch dressing, and chicken broth into a slow cooker together.
  2. Stir gently to combine all seasoning.
  3. Cook on high for 3-4 hrs or low for 6-8 hrs.

OPTIONAL: Serve with mashed potatoes, rice, rice pilaf, or over pasta.

**Ground Turkey Salisbury Steak**

  1. Prep Time: 10-15 minutesCook Time: 35-45 minutesServings: 4-8Temperature: 400°F (200°C) for baking, as needed

Ingredients:

  • Ground turkey: 1.5 pounds (680 g)

  • Breadcrumbs: 1/2 cup (50 g)

  • Egg: 1 large

  • Worcestershire sauce: 2 teaspoons (10 ml)

  • Garlic powder: 1 teaspoon (5 g)

  • Salt: 1/2 teaspoon (3 g)

  • Black pepper: 1/2 teaspoon (2.5 g)

  • Onions: 1/2 cup (60 g), chopped

  • Mushrooms: 1 cup (140 g), sliced

  • Olive oil: 2 tablespoons (30 ml)

  • Butter: 2 tablespoons (28 g)

  • Flour: 1 tablespoon (15 g)

  • Beef broth: 2 cups (480 ml)

Equipment Needed:

  • Large mixing bowl

  • Skillet or frying pan

  • Wooden spoon or spatula

  • Measuring cups and spoons

  • Knife and cutting board

Instructions:

  1. In a large mixing bowl, combine ground turkey, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until well combined.

  2. Form the mixture into 4-6 even-sized patties, depending on desired size.

  3. Heat olive oil in a skillet over medium-high heat. Add the patties and cook for 3-4 minutes on each side until browned. Remove the patties and set aside.

  4. In the same skillet, melt butter and add sliced onions and mushrooms. Cook for 5-7 minutes until the vegetables are softened and slightly browned.

  5. Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute.

  6. Add beef broth, Worcestershire sauce, and any remaining seasonings. Stir to combine and bring to a simmer.

  7. Return the patties to the skillet, cover, and cook for 10-15 minutes, or until the internal temperature of the patties reaches 165°F (74°C).

  8. Serve the turkey Salisbury steaks with the mushroom gravy, optionally over mashed potatoes, rice, or noodles.

Safety Notes:

  • Ensure the turkey patties reach an internal temperature of 165°F (74°C) to avoid foodborne illness.

  • Use separate cutting boards for raw meat and vegetables to prevent cross-contamination.

Substitutions:

  • Use gluten-free breadcrumbs if needed.

  • Replace beef broth with chicken broth for a lighter flavor.

  • Substitute soy sauce for Worcestershire sauce for a vegetarian option.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

  • Freeze cooked turkey Salisbury steaks in a freezer-safe bag for up to 90 days.

Pro Tips:

  • For a juicier result, avoid overmixing the turkey mixture.

  • If the gravy is too thin, thicken it by mixing a small amount of flour with water and adding it to the skillet.

  • Let the patties rest for a few minutes before serving to allow the juices to redistribute.



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