Stuffed Cabbage Casserole

Stuffed Cabbage Casserole
as seen on Skinnytaste
Serves 9-12, depending on portion sizes.  Freezer friendly.

Ingredients
2 tsp olive oil, divided
1 lb. 95% lean ground beef
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste 
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked brown rice 
2 cups low-fat mozzarella cheese 

Directions
-Preheat oven to 350; spray 9x13 pan with nonstick spray
-Heat a large frying pan on medium heat; add ground beef and cook until brown
-In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
-While the mixture simmers, core the cabbage and slice into 1-inch pieces.  Heat the remaining olive oil in a pan and add cabbage.  Cook until cabbage is wilted and about half-cooked, turning over a few times so it all wilts and cooks.  Add salt and pepper.
-When meat and tomato mixture has thickened, add in the rice and mix to gently combine.
-Layer half of the cabbage on the bottom of the pan, then half the meat mixture, then the rest of the cabbage, and remaining meat.  Cover with the cheese, top tightly with foil and bake for 40 minutes.

Chicken Pesto Stuffed Shells

I have been on a quest for freezer-friendly meals and things I can prepare ahead of time. As a working mom, it is imperative that I have some time to spend with Logan and the girls in the evening. And the more I can prep on the weekend, the less I will lose my mind on weeknights! Joelen's blog is one of my new go-to places for freezer meals and this is definitely one I will be making again! I added some ricotta because I wanted something creamier and next time I may try a sauce with it because I felt it needed just a leeeetle something else. But everyone else in my household loved them!

Chicken Pesto Stuffed Shells
adapted from What's Cookin', Chicago?

Ingredients
12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1/4 C low-fat ricotta
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
1 1/2-2 C mozzarella
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken (I used the breasts from a rotisserie chicken! Shortcut!)
2 cloves garlic, minced
salt and pepper to taste

Directions:
1. In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
2. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese and the mozzarella over filled shells.
3. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
4. To freeze: Prepare shells as directed and cover with cheese. Store in a tightly sealed baking dish. To serve, defrost and bake as directed.

French Bread Pizzas

This is a total no-brainer. When I made my olive-cheese bread and popped the other half of it in the freezer, I thought this would be a quick and easy meal to have on-hand for weeknights! I was definitely correct! Easy AND inexpensive (French bread is less than $3.00 a loaf at our bakery).
French Bread Pizzas
Ingredients
1 loaf French bread, sliced in half lengthwise and then into the size you want each pizza to be.
1 jar pizza sauce
2 C mozzarella
Toppings of your choice

Directions:
1. Slather the pizza sauce on each half of bread
2. Top with cheese and whatever you want to top your pizza with
3. Flash freeze (put on tray in freezer briefly until firm), then wrap and put in freezer bags.
4. To bake, thaw and bake at 350 until cheese is bubbly and crust is crispy.
Clearly a hit with the girls!

Baby Prep: Freezer Cooking, Day One

I definitely did not get as much accomplished as I would have liked today. I had to pick A up from a sleepover then take her to a birthday party. I then ran to the grocery store for a few things and then had to come home to wait for J to come home from an overnight birthday party at an indoor water park. But in-between it all, including going to pick up A, I was able to get a few things done.

So far, we have

• Baked Ziti (one pan in freezer, one for dinner this week)
• Chili in crock pot to make tomorrow(double-batch, one for dinner this week and one to freeze)
• Meatballs for meatball subs
  
• Cinnamon rolls (note to self: read directions, G. The dough was supposed to be split in half. So now the cinnamon rolls are GINORMOUS. I know this since I just HAD to bake a pan. Even though I have made these before, lol).
  

And I have Potato and Leek soup simmering on the stove as well for dinner for tonight and tomorrow.

I have to do my major weekly grocery shopping tomorrow even though we have enough for dinners for the week (menu to be posted tomorrow!) and then I will be able to pick up the missing components for my other freezer meals:

• Chicken Enchiladas (I am cheating and using a rotisserie chicken!)
  
• Beef and vegetable soup
• Macaroni and cheese
• Orange cranberry bread

So that is where we stand on freezer foods. I will be sure to post an update next weekend when I finish up!

Classic Stuffed Peppers

I came across this recipe from Joelen and bookmarked it awhile back. Overall, the dinner was good. I omitted the cheese the original recipe called for and forgot to drain the tomatoes. It was a hit with C and both girls, but I feel like the recipe needs tweaking. More flavor, more spice...just something else. But, the peppers maintained a crispness that made it delish! I did not freeze these, but prepared them on Sunday and made them tonight.

Classic Stuffed Peppers
adapted from Food.com and Joelen's Culinary Adventures

Ingredients
4 medium green peppers, 1/2 inch trimmed off top and cored/seeded
1/2 C long grain white rice
1 1/2 tbsp olive oil
1 medium onion, chopped fine
12 ounces ground beef
3 garlic cloves, minced
1 14 1/2 oz can diced tomatoes, drained with 1/4 C juice reserved (Um...I did not drain nor did I reserve the juice. I will definitely do this next time while I tweak my recipe).
2 tbsp chopped fresh parsley
black pepper
1/4 C ketchup

Directions
1. Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
2. Return water to boil; add rice and boil until tender, about 13 minutes.Drain rice and transfer to large bowl; set aside.
7. Adjust oven rack to middle position and heat oven to 350°F.
8. Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant about 30 seconds
9. Transfer mixture to bowl with rice; stir in tomatoes, parsley and salt and pepper to taste.
10. Stir together ketchup and reserved tomato juice in small bowl.
11. Place peppers cut side up in 9 inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper. Bake until filling is heated through, 25 to 30 minutes.

*To freeze, prepare peppers and fill as directed. Top with ketchup mixture and place in a freezer-friendly container. To cook, thaw completely and bake at 350 until heated through.

Zucchini Bread

A few years ago, I was working hallway duty during 1st period and one of the cafeteria workers brought me a piece of zucchini bread. It was the moistest, most delicious zucchini bread I had ever had and I begged her for the recipe. She brought it to me the next day and this has been my go-to recipe ever since! And I NEVER peel the zucchinis because I love seeing the little green flecks throughout the bread.
Zucchini Bread
Makes 2 loaves

Ingredients
3 C flour
3 eggs
2 C sugar
1 C oil
1 tsp vanilla
2 C grated zucchini (pared if desired, which I never do. I like the green flecks in the bread)
1 C chopped nuts (optional)
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 C sour cream

Directions
1. Grease and flour two 9x5 loaf pans. Preheat oven to 350.
2. Sift flour into large bowl. Beat eggs and add with rest of ingredients to flour in bowl. Mix well making sure all the zucchini and flour is mixed into the batter.
3. Scrape bowl often and keep mixing for several minutes. Pour into greased pans and bake in oven for 1 hour. If toothpick comes out clean, bread is done. If not, check every 5 minutes until done.
4. Let cool in pans on wire racks and store in plastic wrap. Freezes well.