Bulk Baked Ziti

March 26, 2012 By Leave a Comment

Alright pasta lovers.  Here is another fantastic recipe that you can make in bulk and freeze for further use.  This is a trick I love to do with Lasagna.  I triple the recipe, assemble and freeze the portions I am not using.

This recipe is easier to make ahead and freeze. This recipe is for one family-sized portion so double it, triple it...quadruple as you wish.

Baked ziti, bulk baked ziti

Ingredients:

  • 1 egg
  • 2 cups (12 oz) ricotta cheese
  • 16 oz pasta
  • 3 cups spaghetti sauce
  • 1 lb ground beef, browned and drained
  • 3 oz pepperoni, diced
  • 1 cup shredded mozzarella

Instructions:

  1. Combine egg and ricotta cheese in a bowl.
  2. Mix all ingredients together(except mozzarella).
  3. Place in a greased 3 quart casserole dish.
  4. Sprinkle with mozzarella cheese.
  5. Cover with foil.
  6. Bake at 350 degrees for 30 minutes.

Enjoy.

Filed Under: Freezer Cooking: Beef, Make Ahead Meals

“Not So Stuffy” Hollandaise Sauce…In a Blender

March 14, 2012 By Leave a Comment

Whenever I think of Hollandaise sauce I immediately think it's way too "rich" (in more ways than one) for me.  Mind you, I love it.   It's the perfect breakfast - think "McMuffin"...only fancy.

So tonight I was scrambling (pardon the pun) to make dinner and thought it would be fun to try Eggs Benedict, only I didn't have a "packet" for that...and I have  "packet" for everything (chili, tacos, fajitas, shake and bake...).

...and then I found this recipe for hollandaise sauce...in a blender.  

...and this is what I created with it.

Mind you, I used Smart Balance for the butter.  Thus, my version isn't quite as *thick* (aka-fattening) as the original.

My kids loved it....my husband loved it...and I am fat and happy...("fat and happy" meaning....I made an amazing + *super-fancy* dinner in less than 10 minutes). ;)

 

 

 

Filed Under: Featured Content, Meal Planning, Quick and Easy Cooking

Easy Freezer Hash Browns…and a Quick Panini Press Tip

March 6, 2012 By 1 Comment

I always buy potatoes in bulk at Sam's Club because it's far more cost-effective to buy a huge bag there than a smaller one at the local grocery store.  However, I always seem to have too many and they start to sprout before I have the chance to use them.

Last night, I decided to use up the rest of my massive bag of potatoes with a quick and easy freezer trick.

Simply shred the potatoes using a grater or food processor.  Place the ones you aren't using on a parchment lined baking sheet.  Place the potatoes in the freezer and "flash-freeze" them for a few hours.

Freezer Hash Browns

Then, break apart the frozen potatoes into meal (or individual size) portions, label them and freeze them for future use.

Family Portions

...and another quick trick...

If you have a panini press you can cook your hash browns with little effort.  Simply grease your press (well) and place the "bricks" on the on it.  Within 10-15 minutes you'll have crispy hash-browns without flipping them.  Mine turned out AMAZING this way..although my photo didn't.  ;)

Panini Hash Browns

 

 

Filed Under: Freezer Cooking / OAMC, Freezer Cooking: Breakfast, Make Ahead Meals, Meal Planning Tagged With: , , , , , , , ,

Free from 30DayCafe.com – Printable Lunch Box “Love” Notes

March 1, 2012 By 1 Comment

Since the day my kids started Kindergarten, I've been sending them to school with "love notes" placed in their lunch boxes.  These are just simple notes letting them know that I am thinking about them during their long day at school.

Sometimes I write a personal note with a simple post-it, and other times I include a little joke or card.

If you want to send your child to school with a little mid-day "pick me up" here are some printable notes that I designed for 30DayCafe readers and fans.

30 Day Cafe Lunch Box Notes

 

Share and enjoy!  Your kids certainly will!

 

Filed Under: Featured Content, Meal Planning, School Lunches

5 Minute Crockpot Dinner

February 23, 2012 By 1 Comment

I made this last night and it was wonderful...and it couldn't be any simpler.

  1. Place a 2.5/3 pound bag of frozen chicken tenderloins into the crockpot
  2. Add an 8 oz brick of cream cheese (don't use fat-free or it will become too watery)
  3. Add a can of black beans (drained)
  4. Add a can of corn (drained)
  5. Add a can of rotel
Let it cook for 6-8 hours on low.  Shred the chicken or leave it as is.  I served mine with warm tortillas but this would also be wonderful with spanish rice.
If you want a lower fat-version, omit the cream cheese and add additional beans and corn.  If you like a more "chicken-chili" flavor, add some chili powder and cumin or a chili seasoning packet.
"Wa-la" - dinner is served!
Filed Under: Easy Crockpot / Slow Cooker Recipes, Meal Planning, Quick and Easy Cooking
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