Easy Manicotti/Lasagna (vegetarian)

2 c. (8 oz) sh. mozzarella cheese, divided
1 - 16 oz carton fat free cottage cheese
1 - 10 oz pkg frozen chopped spinach, thawed, drained and squeeze/air dry
1/4 c. grated fresh Parmesan
1 1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 - 8 oz pkg manicotti or lasagna noodles (14 shells or 1 box of lasagna noodles)
1 -26 oz jar spaghetti sauce
cooking spray
1 c. water

combine 1 1/2 c. mozzerella, cottage cheese, and next 5 ing. (thru black pepper) in a medium bowl.

if using manicotti:

Spoon about 3 tbs cheese mixture into each uncooked manicotti. Pour half the spagh. sauce into a 9x13 pan coated with cooking spray.
arrange stuffed shells in a single layer over sauce and top with the remaining sauce.
Pour 1 c. water into dish. Sprinkle with remaining cheese.
Cover tightly with foil and bake at 375 for 1 hr. let stand 10 min. before serving.

Lasagna -
just layer the three in this order, two times: noodles, cheese mix, sauce - still adding the water and topping with cheese.
cover tightly with foil and bake at 375 for 1 hr. let stand 10 min. before serving.

I double this and split it between 4 - 8x8 pans.
Prepare but don't bake.
Thaw 24 hrs in fridge.
Bake as directed.

Cheese Enchilada Chowder (vegetarian)

1 - 15 oz can black beans, drained
1 - 14 1/2 oz can diced tomatoes, drained
1 - 10 oz pkg frozen whole kernel corn
1 med onion, chopped (I use frozen)
1 small green pepper, chopped
1 - 19 oz can enchilada sauce
1 - 10 3/4 oz can condensed cream of celery or mushroom soup
2 c. milk
2 c. (8 0z) cheese, Monterey Jack, cheddar or combo

Combine everything in a gallon sized freezer bag. Freeze, thaw in sink over night, cook all day on low in crock pot.

Or, 3-4 hrs on high, from thawed state.


top with:
Sour cream, guac and/or tortilla chips

Shepherd's Pie (vegetarian)

1 tbs. oil
1 1/2 c. diced onion (I use frozen)
3 garlic cloves, minced
14 large mushrooms (about 12 oz) or a med sized can/jar
1- 12 oz. pkg meatless crumbles
1/4 c. flour
1 1/2 c. milk
1/2 tsp salt
1/4 tsp. pepper
1 tbs. Italian seasoning or whatever sounds yummy
1 - 11 oz can corn, drained
1 - 20 oz pkg refrigerated mashed potatoes, or left over, or frozen, or homemade, etc...
1/2 c. sour cream
2 tbs butter

Heat oil in large skillet. Add onion, cook until tender. Add garlic and mushrooms, cook 8 min or until liquid evaporates, stir often. Stir in meatless crumbles. Combine flour, milk, salt and pepper, stirring with a whisk. Add to pan. Bring to a simmer, cook 2 min.
Place in an 9x13 or smaller, top with corn.
prepare/prep mash potatoes, add sour cream and butter. spread potatoes evenly over corn.
Bake 375 degrees for 30 min or until browned.

I double this and split it between 3 - 8x8 pans.
cover, freeze, thaw 24 hrs in fridge, uncover and bake.