Creamy Sausage & Shells

 

We love our pasta and to find different ways to prepare it is fun.  This was a very delicious dish.  The recipe calls for grape tomatoes.  However, that is optional.   Since I'm not fond of tomatoes in my pasta dishes, I eliminated them.  I didn't make this ahead but did it on the same day and froze the leftovers.

Here are your ingredients:

• 1 lb ground hot or mild Italian sausage
• 1 (8 oz) pkg fresh sliced baby Bella mushrooms
• 1 Tbsp Onion Onion Seasoning
• 3 c reduced sodium chicken broth
• 
  1 pkt Artichoke & Spinach Warm Dip Mix
• 1 Tbsp Spinach & Herb Seasoning
• 1 pint grape tomatoes
• 12 oz medium shells pasta
• 
  4 c fresh baby spinach leaves, torn (remove stems) (5 oz)
• 1/2 c grated Parmesan cheese
• 1 c half & half
• 1 (8 oz) pkg cream cheese, cubed

Make Ahead & Freeze Directions:

1.  Saute sausage with mushrooms and Onion Onion seasoning.  Cool.  Place in a gallon freezer bag.  Squeeze air out.

2.  Place chicken broth, Artichoke & Spinach Warm Dip Mix, and Spinach & Herb Seasoning in a gallon freezer bag.  Squeeze air out.

3.  Place tomatoes, pasta, and spinach in a gallon freezer bag. Squeeze air out.

4.  Place Parmesan cheese in a quart bag. Squeeze air out.

5.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.

On Cooking Day Directions:

1.  Thaw completely.  Put sausage & mushrooms in a 5-quart or larger slow cooker.  Top with bags 2 & 3.  Add half and half.  Cook on high 2-3 hours.

2.  Stir in cream cheese and Parmesan cheese and cook until cheese is melted.

Makes 6 servings.  Serve with a green salad.

Corn, Black Bean Stuffed Peppers (or Acorn Squash)

 Since hubby doesn't like green bell peppers, I used acorn squash instead.  It turned out okay.  Forgot to increase the baking time for the squash.  So, if you use squash, add at least 15 minutes to the  baking time.  I only fixed one acorn squash, and froze the remaining stuffing for later meals.

Here are the ingredients:

• 1 1/2 lbs 85% lean ground beef (we used turkey)
• 1 Tbsp Makin' Magic Chicken Seasoning
• 1 1/2 c cooked whole grain brown or white rice
• 1 (15oz) can tomato sauce
• 1 c Corn, Black Bean Salsa
• 6 large green bell peppers, tops & seeds removed
• 1 c shredded mild Cheddar cheese

Directions:

1.  Preheat oven to 350 degrees F.  In large skillet over medium-high heat, combine first 2 ingredients.  Cook and crumble until no longer pink, about 6-8 minutes.  Drain

2.  Stir in cooked rice, tomato sauce, and Corn, Black Bean Salsa.  Stuff into prepared peppers.  Place in a greased 13x9-inch baking dish.  Add 1/2 c water to bottom of dish; cover with aluminum foil.

3.  Bake 30 minutes.  Remove foil, top peppers with cheese and continue baking, uncovered, 5-10 minutes.

Makes 6 servings.

If you want to make ahead and freeze:  Place step 1 ingredients in a quart freezer bag.  Place cooked rice, tomato sauce, and Corn, Black Bean Salsa in a gallon freezer bag.  Place cheese in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label, and freeze.  Thaw completely.  Continue with step 1.

In our meal prep workshop, we did it slightly different.  Brown the meat first.  In your gallon freezer bag, pour the tomato sauce & salsa.  Mix.  Add the Magic Chicken Seasoning then smoosh.  Add the browned meat & rice then smoosh.  Divide into thirds to freeze.  Squeeze the air out.  Thaw the meat mixture and stuff into the prepared green peppers.  Continue with step 2.

Baked Pesto Spaghetti

 

This was from last July.  However, it can be made anytime as the products used are available year-round.  Besides, who wants to have an oven going when it's hot outside.  You can make it to eat now or you can make ahead and put it in the freezer.  Normally, I fix now and freeze the leftovers.

In our household, we have to watch sodium intake, so I used no salt added products and the extra-lean ground turkey as well as gluten-free pasta.  I also used part-skim mozzarella and ricotta cheese.  It still turned out delicious.  I also eliminated the green peppers as my husband does not like them.

Here's what you need:

• 12 oz spaghetti pasta
• 1 1/2 lbs 85% lean ground beef
• 1 green bell pepper, chopped
• 2 Tbsp Makin' Magic Chicken Seasoning
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 Tbsp Dried Tomato & Garlic Pesto Mix
• 3/4 c whole milk ricotta cheese
• 2 c shredded whole milk mozzarella cheese

Directions:

1. Preheat Oven to 375 degrees F.  Prepare pasta according to package directions to al dente.  Drain.
2. 
   Meanwhile, in large skillet over medium-high heat, combine beef, peppers, and Makin' Magic Chicken Seasoning.  Cook and crumble until no longer pink, about 6-8 minutes.  Drain.
3. 

   

   
   Stir in crushed tomatoes, undrained diced tomatoes, and Dried Tomato & Garlic Pesto Mix.  Bring to a simmer.  Stir in ricotta until creamy.  Add cooked pasta.  Toss to coat.  Transfer to a greased 13x9-in baking pan.  Top with mozzarella cheese.
4. Bake 20-25 minutes or until golden brown and bubbly.  Remove from oven and let stand 5 minutes before serving.  Makes 6 servings.

If  you want to make ahead and freeze:  Prepare through step 3 in a disposable aluminum 13x9-inch pan.  Cover with plastic wrap and then aluminum foil.  Seal well, label, and freeze.  Thaw completely.  Preheat oven to 375 degrees F.  Remove foil and plastic.  Continue with step 4 adding 5-10 minutes to bake time.

Taco Casserole

 I made this dish from scratch without an actual recipe (that's the fun part).  Actually, I did a search for some ideas as to how to make it but I did not measure a thing.

Browned a pound of ground meat, seasoning it with three different Tastefully Simple Products - Mom's Favorite Taco Seasoning, Onion Onion, and Garlic Garlic.

Added a can of drained diced tomatoes and a can of drained black beans and a cup of frozen sweet corn.  Mixed altogether.

Sprayed a 9x9-in pan.  Layered tortilla chips, meat mixture, and cheese two times.  Baked 20 minutes at 375 degrees F.

Slow Cooker Beef & Mushroom Ragu

 

This recipe came from our July 2025 Meal Prep Workshop.  It's a very simple recipe that you can make ahead and freeze or have it cooking all day in your crockpot now and freeze the leftovers for later.  We usually fix now and freeze the leftovers.  I'll give you instructions for both ways.

Feel free to make substitutions as needed to meet your family's dietary needs and/or tastes.  This time, I did not make any substitutions.

Here are the ingredients you will need:

• 1 1/2 lbs beef stew meat
• 1 (18oz) jar homestyle beef gravy
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (8 oz) pkg fresh button mushrooms, quartered
• 2 Tbsp Makin' Magic Chicken Seasoning
• Prepared mashed potatoes, pasta, or rice

Here's what you need to do:

1. In a 3-quart or larger slow cooker, combine first 5 ingredients. (I did it in the sequence listed below). Salt and Pepper as desired.
2. Cook on low 6-8 hours or until beef is very tender
3. Serve over prepared mashed potatoes, pasta or rice.

You notice, I used a crockpot liner.  This makes it an easier clean-up.

If you do the Make Ahead & Freeze, you will want to get a gallon freezer bag.  Label and date it. Place in a bowl and fold seam of bag back.  Add items to the bag in the following order:

• diced tomatoes
• Magic seasoning. swish the bag to mix
• add stew meat.  mix well
• add gravy.  mix
• add mushrooms last, gently mix.  Squeeze air out.

It's ready to go in the freezer.  You may want to double-bag it to prevent leakage.  Thaw before dumping into your crockpot.

Tip:  the lid on the Magic Chicken Seasoning is equivalent to 3 Tablespoons.

Confetti Meatloaf

 This recipe came from our July meal prep workshop.  I fixed it as a meal rather than putting it in the freezer for later.  It was different but hubby preferred my stand by meatloaf.  I used 99% fat free ground turkey.  Hubby makes meatloaf sandwiches with the leftovers.

Ingredients:

1 1/2 lbs 85% lean ground beef

1 c  Corn, Black Bean Salsa, plus more for garnish

3/4 c crushed tortilla chips

1 large egg

 

Directions:

1. Preheat oven to 350 degrees F.  In large bowl, combine all ingredients.  Salt and pepper as desired.  
2. 
   Transfer to a greased 9x5-inch loaf pan. 
3. Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 1 hour.  
4. 
   Remove from oven.  Let stand 10 minutes.  

Serve garnished with additional Corn, Black Bean Salsa, if desired.  

Makes 6 servings.

Make Ahead & Freeze:  Prepare step 1.  Place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 350 degrees F.  Continue with step 2.

During the workshop we did it in this order:

• Fold the seam edges of the freezer bag over, place in a slop bowl.
• Put salsa in first.  
• Add egg, gently mix to break up egg.  
• Add meat, smoosh to mix up.  
• Add chips, mix.  
• Shape, squeeze air out to fit in pan.

 

July Meal Prep: Better than BLT Mac & Cheese

 The cheeseball mix is from our Spring/Summer 2025 catalog.  I still have a few in my inventory if you want to give this recipe a try.  This was delicious.  I went ahead and prepped this for eating and froze the leftovers.  However, you can also make this ahead and freeze to bake later.

As you can tell from my photo, I used turkey bacon rather than regular bacon.  I also used lower fat cream cheese and shredded cheese.  We also use almond milk and gluten free noodles.  And the butter is unsalted.

Ingredients:

12 oz elbow macaroni

1 lb bacon slices, chopped

1 (8 oz) pkg cream cheese

1 packet Better Than BLT Cheese Ball Mix

2 c 2% milk

2 c shredded mild cheddar cheese, divided

1 c plain panko bread crumbs

2 tbsp butter, melted

Directions:

1.  Preheat oven to 375 degrees F.  Prepare pasta according to package directions until al dente; drain.  Add drained pasta to a greased 13x9-inch baking dish (or aluminum pan); set aside.

2.  Meanwhile, in a large skillet over medium-high heat, saute bacon until crispy; remove to clean paper towels to drain.  Add to pasta. (toss to distribute).

  

3.  In a large microwave-safe bowl, microwave cream cheese on HIGH for 45-60 seconds.  Whisk until smooth.  Whisk in Better Than BLT Cheese Ball Mix; then whisk in milk.  Microwave, whisking occasionally, 2-3 minutes or until hot.

 

4.  Sprinkle 1 cup cheddar cheese over pasta.  Add cheese sauce; toss until well combined.  Sprinkle with remaining 1 cup cheddar cheese.

5.  In small bowl, combine bread crumbs and melted butter; toss to combine.  Sprinkle over pasta.  Bake until golden brown and bubbly, about 20-25 minutes.  Makes 6 servings.

Make Ahead & Freeze:  Prepare through step 5 (do not bake).  Allow to cool completely.  Cover with plastic wrap and then aluminum foil.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 375 degrees F.  Remove foil and plastic.  Bake as directed, adding 5-10 minutes to bake time.

Tip:  If you have the Pyrex brand glass bowls, there is a difference as to which can be used in an oven and which cannot.  PYREX (in all caps) can be used in the oven.  Pyrex (small letters) cannot go in the oven.