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.

Sloppy Joes

1 lb hamburger
1 can manwich
1 can carrots

brown meat
puree carrots in blender
add carrots and manwich to meat
(you CAN NOT taste the carrots - especially if you use the BBQ manwich!)

freeze.
thaw and reheat.

I put the bag of meat mixture, a small bag of sh. cheese and the hamburger buns all together in a bigger bag to freeze- that way it's all together when I go to thaw it out.

I know, this is more of an idea that a recipe but...someone asked so there ya go Heather!!! Hope your girls love it!

Mediterranean Spaghetti (this is my absolute favorite recipe of all time!)

1 lb lean ground beef (optional - I have made it both ways and it's great either way!)

2 c frozen chopped onion

1 1/2 tsp dried oregano

2 garlic cloves, minced

1/2 c dry red wine

1/4 c water

3/4 tsp ground cinnamon

1/2 tsp salt

1/8 tsp ground nutmeg

1/8 tsp pepper

1 - 14.5 oz - can stewed tomatoes, undrained

1/4 c flour

2 c milk

1/4 tsp nutmeg

1/4 c (4 oz) crumbled feta cheese

2 tbs grated Parmesan cheese, divided

1 large egg

2 tbs cooked spaghetti (about 8 oz uncooked pasta)



Saute first four ing. (if using meat - if not, saute first three ing.) for 5 min.

Add the next 6 ing (wine through tomatoes)

Bring mixture to boil; reduce heat and simmer until thick (about 10 min)



Combine the flour, mil and 1/4 tsp nutmeg in a medium sauce pan; bring to boil

reduce heat and cook until thick (about 7 min) stirring mixture constantly

remove the mixture from the heat

Stir in feta, 1 tbs Parmesan and egg



Coat 9x13 pan with cooking spray

Place 2 c spaghetti in pan; top with 2 c vegetable mixture and 1 c cheese sauce

repeat the layers.

Sprinkle top with Parmesan

Cover and freeze

Thaw in fridge for 24 hrs

Bake uncovered at 375 for 30 min or until golden brown.



(I almost always split this in half and freeze in 8x8 pans)

Creole Black Beans

2 lbs smoked turkey sausage - browned
3 - 15 oz cand black beans, drained
1 1/2 c chopped frozen onions
1 1/2 c chopped green peppers
1 1/2 c chopped celery
4 garlic cloves, minced
2 tsp. dried thyme
1 1/2 tsp dried oregano
1 1/2 tsp pepper
1 chicken bouillon cube
3 bay leaves
8 oz can tomato sauce
1 c water

Combine all ing. in gallon freezer bag.
Freeze
Thaw in fridge for 24 hrs.
Dump into crockpot
Cook on low for 8 hours or on high for 4 hours
Remove bay leaves
Serve over rice

MAC AND CHEESE (vegetarian)

1 lb elbow macaroni - cooked al dente
2 c. heavy whipping cream
2 c. milk
2-4 c. of cheese (your taste)

spray 9x13 pan with cooking spray
layer macaroni and cheese two times
pour milk and cream over top
cover with foil

you can freeze at this point
then when ready to bake, thaw to fridge temp

Bake covered at 375 for 1 hour and 15 min.

Note: this is WAY better reheated for some reason.
I make and then freeze it already baked.
When it's time to use it I heat it up on the stove in a saucepan - add a few tbs of water, stir and stir, heat it some more and it's awesome!

NORMA'S VEGETARIAN CHILI

2 tbs oil
2 c minced celery
1 1/2 c chopped green pepper
1 c minced onions
4 garlic cloves, minced
5 1/2 c stewed tomatoes
2 1-lb cans kidney beans, undrained
1 1/2 c. zante currants or raisins
1/4 c. red wine vinegar
1 tbs chopped parsley or 2 tbs. dried parsley
2 tsp salt
1 1/2 tsp dried oregano
1 1/2 tsp cumin
1/4 tsp pepper
1/4 tsp Tabasco sauce (optional)
1 bay leaf
3/4 c. cashews
1 c. grated cheese

Combine all ing except cashews and cheese in a large zip lock freezer bag

Thaw in fridge

Simmer in crock pot on low for 8 hours
Add cashews and simmer 30 min
Garnish individual servings with grated cheese

SPINACH, RICE & FETA PIE

2 tsp butter
3/4 c chopped onion
2 tsp flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 c milk
2 c. cooked rice
3/4 c (3 oz) crumbled feta
1 lg egg, lightly beaten
2 lg egg whites
1 - 10 oz pkg frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
2 tbs (or to taste) grated fresh Parmesan cheese

Melt butter in large saucepan over med heat.
Add onion, saute 3 min.
Stir in the flour, salt, pepper
Gradually add the milk, stirring with a whisk until well-blended.
Bring mixture to a simmer; cook 1 minute or until slightly thick, stirring constantly
Remove pan from heat
Stir in rice, feta, egg, egg whites and spinach
Pour mixture into 9-in pie plate coated with cooking spray
Sprinkle with Parmesan

Cover/Freeze
Thaw and let come to room temp
Bake pie, uncovered at 400 for 35 min or until set