1 year ago

Hello everyone, thank you so much for joining me as I shopped and made meals for family and company!
Below I will have three different recipes that I made and froze. You are more than welcome to try out these recipes yourself!

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Lazy Lasagna ( Serves 10 )

When preparing lasagna for the freezer, there’s no need to pre-cook the noodles. If you layer the casserole with dry noodles, ensuring your noodles are completely covered with sauce, the noodles will cook during the freezing and baking process absorbing the sauce.

12 ounces lasagna noodles, uncooked
1/2 teaspoon dried oregano.
6 cup spaghetti sauce
2 cups cottage, cheese, or ricotta (I even add a little sour cream to it )
12 ounces mozzarella cheese, sliced or grated,
1/2 cup grated Parmesan cheese.
1 pound of burger, fried (optional)
One heaping tablespoon of pesto (optional )
(I mix it in with the cottage cheese)

Stir oregano into spaghetti sauce. Into greased 10 x 6 x 2” baking dishes, make layers in the following order, half each noodles, cottage cheese, mozzarella slices, spaghetti sauce, and sprinkled Parmesan cheese. Repeat. Make certain the dry noodles are completely covered by sauce. Wrap pans completely with foil, label and freeze.

(to make this meal incredibly rich, add 1 8-ounce package cream cheese. Pinch off nickel sized portions of cream, cheese and plop evenly over lasagna just before adding the second layer of uncooked pasta.)

To serve:
To thaw, take meal from freezer at least 24 hours before serving. Place in refrigerator. Bake tightly covered at 3:50° for about 45 minutes, or until it is bubbly and center is hot. Take cover off during final 10 minutes cooking time. Let’s stay in 10 minutes before serving.

Chicken Pot Pie Casserole

1/4 cup butter
3 cups cooked in shredded chicken
3 cups frozen mixed veggies.
1 cup, cubed potatoes
3 cups chicken broth.
1 cup milk
2/3 cup flour
Salt and pepper to taste
1/2 cup sour cream
1 teaspoon minced garlic
1/2 cup onion chopped
1/2 cup real bacon, bits, (optional, but gives it a deluxe taste.)

Crust:

11/2cups flour
3/4 teaspoon salt.
6 tablespoons butter melted
One and a half cups of milk.
1 tablespoon baking powder.

Cook veggies still soft in chicken broth and butter. Add chicken and bacon bits.
Dissolve flour in milk and add to thicken. Mix in the Sour cream.
Pour into 9 x 13” pan. Mix crust and pour on top. Bake at 400° for 30 minutes or until done.

Note: If freezing, do not add crust until ready to bake. (This is optional, but you can add some shredded cheese to the pot pie before you pour on the crust.)

Deluxe, Salmon Chowder

1/2 stick butter
8 ounces real bacon bits
3 celery ribs, chopped
3 carrots, chopped
1 small onion, minced,
4 garlic cloves, minced
2 large potatoes, peeled and cut into 1 1/2 inch cubes
1 1/2 teaspoon salt
1 1/2 teaspoon pepper,
1 tablespoon pesto, optional
1 tablespoon of cornstarch mixed with a little milk or water
1 quart chicken stock
2 cups frozen corn
2 cups heavy whipping cream
1 1/2 pound salmon, preferably wild, skin discarded and cut into 1 1/2 inch pieces
(Optional)
You can add some burger, chicken, or both to make a really deluxe chowder.

In a large pot, melt butter, add bacon, bits and all veggies, except for potatoes and corn. Sauté for eight minutes. Add chicken stock, potatoes, salt, and pepper. Simmer until potatoes are tender, about 15 minutes. Stir in corn. In a small bowl, mix together, corn starch, and 2 tablespoons milk or water to form a slurry. Stir the slurry into the broth and bring to boil.
Cook until slightly thickened, about two minutes. Reduce heat to a simmer add the cream and salmon. Taste and adjust the salt as needed.
Note:
You can put the salmon in raw. But I roast my salmon in the oven with oil, garlic, salt, pepper, lemon juice, and rosemary. Then I crumble it up and put it in the chowder last.