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.