Stock your Freezer!
When I open my freezer on a hectic night, I actually smile- and silently congratulate myself on the moment of foresight I engaged in to stock it up with yummy, reheatable meals.
The fall is upon us! This means, among other things, a change in routine and activities- which can make for challenges in the time management department. Spend a solid Sunday afternoon now and save yourself heartache- as well as meal and budgetary challenges later.
Most pasta dishes are straight up awesome out of the freezer and into the oven.
Cook a bag of ziti (or other similarly shaped pasta). In a baking dish, alternate layers of pasta, spaghetti sauce, sour cream and slices of provolone cheese (use adequate amounts to cover fully, probably about four layers).
Sprinkle with mozzarella cheese and bake, or freeze and bake later.
There is no easier dish than this. I cheat and use an envelope of Clubhouse Shepherd’s Pie seasoning. Brown about a half pound of ground beef, add seasoning, shredded carrots and corn (and any other veggies you think that you can sneak in).
Top with mashed potatoes and shredded cheese. Freeze now, bake later!
Cook a box of jumbo shells. In a bowl, mix together Italian seasoning, cottage cheese, mascarpone cheese and some parmesan. Crack an egg and blend into mixture as well.
Stuff shells with cheese mixture. Top with tomato sauce. Sprinkle with Mozza cheese and make room in the freezer.
Crockpot BBQ Chicken Tacos
In a Ziploc bag, combine chicken breasts, BBQ seasoning, tsp of dried mustard and dried garlic flakes, a can of black beans, drained and a can of corn drained.
Put in the freezer. When you are ready to eat, take out and dump all the bag contents into your slow cooker. Cook for four hours. Shred chicken and serve in tacos with your favourite toppings.