Week 2 Recipe Round Up

It's time for round two of recipes from my freezing before baby meal ideas! Hope you enjoy all of these fabulous recipes! :)

Lazy-Day Overnight Lasagna

I love this lasagna, it's so easy and freezes beautifully!

Serves: 12 servings

Prep Time: 20 Min

Cook Time: 50 to 60 Min

Ingredients: 1 lb mild bulk Italian pork sausage

1 Jar (26 to 28 oz) tomato pasta sauce

1 cup water

1 container (15 oz ricotta cheese

2 tablespoons chopped fresh chives

1/2 teaspoon dried oregano leaves

1 egg

8 oz uncooked lasagna noodles

1 package (16 oz) sliced mozzarella cheeses

2 tablespoons grated Parmesan cheese

Directions

1. Cook sausage until no longer pink. Drain well and stir in pasta sauce & water. Simmer on low for 5 min.

2. Mix ricotta cheese, chives, oregano and egg.

3. In a 13X9 inch baking dish or lasagna pan. Spread 1 11/2 cups of the meat sauce. Top with half each uncooked noodles, ricotta cheese mixture mozzarella cheese. Repeat with 1 1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover and refrigerate for 12 hours or overnight.

4. Heat oven to 350 degrees. Uncover baking dish, bake for 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand for 15 min before serving.

Sarah's Bacon Ranch Chicken Pizza

I actually posted this a few months back when we were living in Florida. However, it is a great recipe to share. Quick, tasty and best of all EASY!!! Enjoy!

Serves: 6

Prep Time: 15 Min

cook Time: 30 Min

Ingredients:

Bacon ( about 4 strips) I used the already fully cooked bacon.

2 medium sized chicken breasts Mozzarella Cheese ( about 2 cups)

1 package Fleischmann's Pizza Crust Yeast ( Follow directions on the package)

Hidden Valley Peppercorn Ranch Dressing Butter (about 2 table spoons)

Salt and pepper (taste to season)

2 tomatoes (Dice them)

Directions: Note: Before I start the pizza I take the chicken breasts place them in a baking dish with salt, pepper and butter on the chicken breasts.

I Bake the breasts at 350 for 35 to 40 min. At about 20 min I pour half of the bottle of Peppercorn Ranch dressing over the chicken. Place the chicken back in the oven and bake for the remaining time.

1. Follow the directions on the back of the pizza yeast to make dough.

2. Once dough is made roll it out into a circle. Place dough on around pizza backing sheet.

3. As I lay the crust on the pizza backing sheet I form a crust around the edge.

4. Pour about half of the bottle of the Hidden Valley Peppercorn Ranch dressing on the pizza. ( This will act as a sauce).

5. Now add the two cups of Mozzarella on top of the Ranch dressing.

6. Now I place the tomatoes, chicken and bacon all over the pizza.

7. Preheat the oven to 350 and place the pizza in for around 30 min.

8. Take pizza out let it cool for 10 min cut, serve and enjoy!!!

Patchwork Pot Pie

Serves: 6

Prep Time : 15 minutes

Cook Time Start to finish: 1 hour 35 minutes

Ingredients:

2 cups diced ( 1/4 to 1/2 inch) cooked turkey breast.

2 cups refrigerated cooked diced potatoes with onions ( from a 20 oz bag)

2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables.

1 Jar ( 4.5 oz) Green Giant sliced mushrooms, drained

1/2 cup sour cream

1jar (12 oz) turkey gravy 1/4 teaspoon dried sage leaves

1 Pillsbury refrigerated pie crust ( from a 15 oz box) softened as directed on box.

Directions:

1. Heat oven to 375, spray a 3 quart casserole dish with cooking spray. In a large bowl mix turkey, potatoes, frozen vegetables, mushrooms, sour cream, gravy and sage; spoon mixture into casserole.

2. Unroll pie crust. Cut into 1 1/2 inch wide strips, then cut in opposite direction, making 1 1/2 inch square pieces(not all will be perfectly square and that's ok! It gives it a homemade feel). Starting with rounded edge pieces around edge of casserole, cover top of mixture with pie crust pieces, overlapping each piece.

3. Bake for 1 hour and 15 minutes to 1 hour 20 minutes or until crust is golden brown and edges are bubbly! :)

Chicken-Stuffed Shells with Two Sauces

Serves: 6

Prep Time: 20 min

Cook Time Start to Finish: 1 hour 5 minutes

Ingredients:

18 uncooked jumbo pasta shells

3/4 cup lightly packed chopped fresh basil leaves

3 cups diced cooked chicken breast ( about 1 pound)

1 cup small-curd cottage cheese

1 egg

2 cups tomato pasta sauce

1 container ( 10 oz) refrigerated Alfredo Sauce

1/2 cup grated Parmesan cheese

Directions:

1. Heat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray. Cook and drain pasta shells as directed on package.

2. In medium bowl, mix 1/2 cup of the basil leaves, the chicken, cottage cheese and egg. Spoon about 1 heaping tablespoon mixture into each cooked pasta shell.

3. Pour pasta sauce into baking dish; spread to evenly coat bottom of dish. Place filled shells over sauce, filled sides up. Drizzle Alfredo sauce over shells. Sprinkle with Parmesan cheese. Cover tightly with foil.

4. Bake 35 to 45 minutes or until sauce is bubbly and shells are hot. Sprinkle with remaining basil.

Creamy Ham and Potato Casserole

Serves: 4

Prep Time: 15 minutes

Total time Start to Finish: 1 hour 20 minutes

Ingredients:

3 cups frozen potatoes ( O'Brien with onions and peppers from 28 oz bag)

1 1/2 cups Green Giant Valley Fresh Steamers frozen cut green beans

1 1/2 cups finely chopped cooked ham

3/4 cup milk

1/2 cup shredded American Cheeses ( 2 oz)

I use cheddar cheese.

1 can ( 10 3/4 oz) condensed 98 % fat-free cream of chicken soup

Directions:

1. Heat oven to 375 degrees. Spray 8-inch square baking dish with cooking spray.

2. In a large bowl, mix all ingredients: spoon into baking dish.

3. Bake about 1 hour or until bubbly and hot. Let stand 5 minutes before serving.

Blessings, Sarah