Freezer Meals // Seed & Sparrow

 Beef Enchilada Casserole

1 pound ground beef, cooked 1 can (10 oz) enchilada sauce 1 can (14.5 oz) diced tomatoes, drained 1 can (15 oz) black beans, drained and rinsed 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon pepper corn tortillas 4 cups assorted cheese combine first 8 ingredients, assemble and bake at 375 for 25 minutes

Pesto Chicken Lasagna

Ingredients

  • 12 No boil lasagna noodles
  • 3 cups shredded mozzarella cheese

Bechamel Sauce:

  • 3 Tablespoon unsalted butter
  • 3 Tablespoons oil
  • 8 Tablespoons all purpose flour
  • 3 cups milk
  • 2 ½ cups chicken broth
  • ½ teaspoon black pepper
  • ½ -¾ teaspoon salt or to taste
  • 1 ¾ cup pesto sauce
  • 3 cups cooked chicken shredded

Cheese layer:

  • 2 cups ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 large egg
  • ¼ -½ teaspoon salt or to taste
  • ½ teaspoon black pepper

Instructions

Make the béchamel layer:

  • In a large pot over medium heat add butter, oil and wait for butter to melt.
  • Add flour and cook until lightly yellow.
  • Whisk in milk and broth, season mixture with salt and pepper.
  • Keep cooking until it thickens.
  • Set aside 2 ½ cups of the béchamel sauce and add the pesto to the remaining béchamel sauce.
  • Mix in shredded chicken

Make the cheese layer:

  • In a medium bowl whisk together ricotta, parmesan, egg, salt and pepper.

Assemble:

  • Preheat oven to 375F.
  • Spray a 13x9 baking dish with cooking oil spray.
  • Spread about ½ cup of the pesto béchamel sauce at the bottom of the casserole.
  • Place three lasagna sheets on top of the sauce. Break about ¾ of a fourth one to cover the whole bottom. Put in any broken pieces too do not throw them away they will all cook and mend together no-one will notice the broken pieces.
  • Add ½ of the cheese mixture, about 1 cup, spreading it over the noodles. Top with ½ of the pesto béchamel sauce about 2 cups.
  • Sprinkle 1 cup of the shredded mozzarella on top.
  • Repeat the layers of lasagna, the remaining cheese mixture followed by the remaining pesto béchamel then 1 cup of the mozzarella cheese.
  • For the final layer, add noodles then top with the béchamel sauce we already set aside then sprinkle the remaining cup of cheese on top.
  • Cover and bake for 50 minutes.
  • Remove cover and bake uncovered until top is golden brown, 10-15 minutes. You can also turn on the broiler to get a nice dark top but watch for it as it might burn easily.
  • Let it rest for at least 20 minutes before cutting and serving.

Notes

  • Resting the casserole after baking is crucial as it allows the noodles to absorb any extra liquids and for the layers to set.
  • I like to cover my casserole with a piece of parchment paper followed by aluminum foil.
  • Please check the nutrition disclaimer policy.

Sloppy Joe Bake Corn bread mixture 3/4 cup cornmeal 3/4 cup all-purpose flour 1/3 cup granulated white sugar 1 teaspoon baking powder 3/4 teaspoon salt 1/4 teaspoon baking soda 3/4 cup canned creamed corn 1 egg 1/2 cup buttermilk 1/3 cup avocado oil or vegetable oil 3 tablespoons unsalted butter Sloppy Joe Mix 1 1/2 pounds ground beef, cooked 1 tbsp garlic, minced 1 cup ketchup 2 tablespoons apple cider vinegar 1 1/2 tablespoons Worcestershire sauce 1 1/2 tablespoons yellow mustard 1 tablespoon light brown sugar lightly packed 1 1/2 teaspoons onion powder 1 1/2 teaspoons garlic powder 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon black pepper Pour cornbread mixture over sloppy joe and bake at 400 for 20-25 minutes Chicken Ricotta Meatballs 1.5 lbs ground chicken 1 tbsp garlic, minced 3/4 cup ricotta 3/4 cup panko 3/4 grated parm 2 eggs 1 tbsp italian seasoning 1 tsp parsley 1 tsp basil mix and shape into balls, place on parchment lined baking sheet and bake at 350 for 12-15 minutes. Alternatively you can cook them on the stove top with a little oil to get a nice golden brown coating. Chicken Hand pies Makes4 1/2 onion finely chopped 1.5 cups shredded roast chicken 2 tbsp flour 1 cup chicken broth 1/2 cup milk Salt and ground black pepper puff pastry sheet 1 egg beaten for brushing Bake at 350 for 20-25 minutes

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