Freezer Meal: Pizza in a dish

One for now.... (oops took some before remembering to take picture)

and some for later!

 

PIZZA in a dish:

1 (16 ounce) package uncooked pasta

1 lb ground Italian sausage (if you are freezing one see note below)

1 (24 ounce) jar traditional Ragu sauce (Ragu pizza sauce works great if you can find it)

1 (16 ounce) container cottage cheese
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Preheat oven to 350 degrees. Lightly grease a 9 X 13 casserole dish.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, and drain.
In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked  pasta and pasta sauce. Pour into prepared casserole dish.
In a bowl, mix the cottage cheese, olives (optional), mushrooms (optional) and mozzarella cheese.(or your cheese of choice)
Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.(optional)
Bake 25 minutes in the preheated oven, until bubbly and lightly brown.

 

Freezer version: I just doubled the recipe but instead of adding two sausage packages since that costs more I added a lb of ground beef and cooked them together so I would have enough meat. Freeze before baking. Just bake when your ready to eat it.



Freezer Meal: Honey Lime Chicken Enchiladas

MMMMM........Honey Lime Chicken Enchiladas! ONE FOR NOW AND...

ONE FOR LATER!!!

 

Honey Lime Chicken Enchiladas Recipe:

Ingredients:

Marinade:

6 tablespoons honey

5 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon garlic powder

Enchiladas:

1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts, bake and then shred them)

8-10 wheat tortillas

1 pound Monterrey jack cheese, shredded or if you dont have monterey then use mozarella, mixed cheeses or just cheddar is fine.

16 ounces green enchilada sauce

11/2 cup heavy cream

Directions:

Place first four ingredients into a zip-loc bag and toss in shredded chicken and mix marinade into chicken by massaging the bag (make sure it is closed tightly). Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so. I usually do overnight.  Pour half a can enchilada sauce on the bottom of a 9X13 baking pan. Fill the tortillas with chicken and shredded cheese, saving about 1 cup or so of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the heavy cream. Pour sauce on top of the enchiladas once pan is full of tortillas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

 

To freeze: Do all the steps but the baking portion. Cover with foil and mark with how to bake and toss in the freezer! I actually don't even double this recipe except for the enchilada sauce, I will use another can and the heavy creamer, I will use another 1 1/2 cups. The 4-5 breasts of chicken make two dishes. Sometimes even a little chicken is left over depending on how full you make the tortillas. Will stay frozen well for 4-6 months.

Each dish feeds 4-5 mouths!