Friday, March 25, 2011

Eat and Freeze

I'm making at least one meal a week for the next few weeks that can either easily be doubled or makes enough to separate out to freeze half. It's so nice to get meals from family and friends after a baby is born but I remember being so tired and busy nursing for several weeks after those meals run out. So I'm packing the freezer.
Last night I doubled this recipe (below.) I've also made and frozen Broccoli Chicken Casserole, and will be making Chicken Tetrazinni next week.

Artichoke Spinach Shells

(This is the original recipe - double this to freeze half.)

4 cups uncooked medium whole grain pasta shells
10 ounces frozen spinach, thawed and squeezed of excess water
3 cups shredded cheddar cheese
1 can Italian stewed tomatoes, chopped with juice
1 can water packed artichoke hearts, drained and quartered
1 cup sour cream
1/4 to 1/2 tsp garlic powder
1/2 tsp salt

Cook pasta according to the package directions. Drain. In a large bowl, combine all the ingredients. Transfer to a 3 quart baking dish and bake, uncovered at 350 degrees for 30-35 minutes or until heated through.


TiFfAnY said...

My favorite go to meal is Grammy's spaghetti sauce. I can usually get three meals out of one batch. You may get two, since you have all those growing boys to feed.
2lbs ground beef
1 med onion
1 green pepper
2 15 oz tomato sauce (hunts)
2 12 oz tomato paste (hunts)
2 envelopes spaghetti sauce mix with mushrooms (McCormick)
3 cups water
1 T. sugar
1 tsp crushed oregano
2 cloves garlic crushed
1 bay leaf crumbled

Brown beef, onion, and green pepper. Add remaining ingredients. Simmer 2 hours. You don't have to use name brands but Mike can always tell when I don't.

Amanda Conley said...

Thanks Tiffany!
I'll have to give that a try!