Zucchini Lasagna Roll Ups

These are one of my new favorite go-to recipes! They are healthy and delicious! I used some of my summer zucchini that I had grated and froze. It mad it super easy to just pull it out of the freezer! 

Ingredients:

8 lasagna noodles
1 tsp olive oil
3 cloves garlic, crushed
2 medium zucchini
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, beaten
1/2 tsp salt
pepper
1 3/4 cups Marinara sauce
1/2 cup mozzarella cheese, shredded
fresh basil for garnish


Directions:
Cook lasagna noodles according to package directions. 

Grate zucchini and squeeze dry. I use my food processor, it is super fast! 

Preheat the oven to 350°F. Pour about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.

Cook garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft.

Combine the cooked zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl.

Pat the lasagna noodles dry with a paper towel. Spread ricotta mixture evenly over the noodle. Roll up the noodle, and place in baking dish. Repeat with remaining noodles.

Pour the remaining sauce over the lasagna rolls and sprinkle mozzarella cheese on top of each roll. Cover with foil and bake for about 40 minutes. Top with fresh basil. Enjoy! 

I think this would also make a great freezer meal, however, I never had any leftover to freeze! :)

Adapted from Skinny Taste 

2nd Annual Soup Swap ~ Tomato Tortellini Soup

This past weekend we had our 2nd annual soup swap! This is the 3rd freezer swap we have had, and we all look forward to them! It is a great way to have a variety of meals ready to go, without having to prep 5 or 6 different ones! 

The night of the swap we all bring our mini crock pots and try them all for dinner! 

This year, I took Tomato Tortellini Soup.  This soup takes 15 minutes to make, and is a perfect winter meal!


Ingredients:
2 T. butter
1 small onion, chopped
3 cloves garlic
salt and pepper
48oz chicken broth
24oz good-quality marinara sauce (I used Newman's Own one time, and Cascones another)
3/4 cup fresh basil, chopped
16oz fresh or frozen cheese tortellini

Directions:
Melt butter in a large soup pot over medium heat. 

Add onion then season with salt and pepper and saute until tender, 3-4 minutes, next add garlic and saute for 30 more seconds.

Add chicken broth, marinara sauce, and fresh basil. Turn heat to high and bring to a boil.
Add tortellini to boiling soup then place a lid on top, turn heat down to medium, and then cook until tender (6-8 minutes.)

 To fill up the quart sized baggies, I used a big quart measuring cup, and added it to the frozen tortellini.   I did not cook the tortellini, because I didn't want it to get too soggy.  The heat from the soup will heat it up, and when you cook it after freezing it will cook it as well! 

 I put them all in this basket, not the best idea, they froze to the basket! 

This year we ended up with: 

Taco Soup

Potato and Broccoli

Mexi Corn Chicken Chowder

Tomato Tortellini

Indian Stew

Adapted from: Iowa Girl Eats

Poppy Seed Chicken

I made this last night for our Amazing Race dinner. The boys loved it and I did too! This is so easy to throw together and it freezes great too! I'm taking it to a friend tonight who had surgery.

Ingredients:

3 Cups Chicken- I use rotisserie chicken, so I don't have to cook it! 

8oz Sour Cream 

1 can Cream of Chicken Soup 

1 T Poppy Seeds

1 1/2 cups Ritz Crackers, crushed

1/4 cup butter, melted

Directions: 

Combine first 4 ingredients in a bowl and mix. 

Spread into casserole dish (I used 8x8).

Melt butter and add crushed Ritz crackers. 

Sprinkle on top. 

Cook for 30 minutes at 350*.

Freezer Meal Swap

This past weekend we had a freezer meal swap.  2 of my friends are having babies, and 1 is moving, so I thought it would be a good idea for them to have some meals, and hey, the rest of us benefit too! We did a soup swap last winter, and it was a huge hit. I hope we will all enjoy this one as well!

I sent out a short emails with the details:

1. Make 6 meals.  Keep 1 at home, we will not be taste testing this round.
2. Be sure to label them and have them frozen with serving/cooking directions.
3. You can make soup, casserole, marinated chicken, etc.
4. Keep it simple to heat up and prepare- we want the mommas to be able to just throw it in the oven/microwave!
5. Please reply all what you are making, so we don't have duplicates.
6. Bring a cooler/bag to bring your items home in.

My thoughts behind this-- (family that is moving), you can use these as your last few meals, so you can pack away cooking stuff and live off paper plates! Mommas- with 1 or 2 little ones running around after the baby girls arrive, we want you to be able to throw something in the oven and have a good meal! Please send request of things you like/don't like. Everyone else, just gets some bonus meals! :) Participation is optional, but I thought it would be fun!



We ended up with:

• lasagna
• baked pasta
• bean burritos
• turkey pot pies
• healthy chicken Parmesan with quinoa
• breakfast casserole 

Lasagna

I love this lasagna.  I originally found it from Pioneer Woman, but changed just a few things to make it easier!  This lasagna makes A LOT! So I like to put it into 2 or 3 pans and then freeze some.  PW likes to call it the Best Lasagna Ever, I agree.

Ingredients
Meat mixture: 

1-1/2 pound Ground Beef

1 pound Hot Sausage
2 cloves Garlic, Minced
1 can (28oz) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 T Dried Parsley
2 T Dried Basil
1 t. Salt

Cheese mixture: 

3 c Lowfat Cottage Cheese
2 whole Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 T Dried Parsley
1 t Salt

1 pound Sliced Mozzarella Cheese (you can use sprinkle cheese too, but it doesn't layer as well)
1 package (10 Ounce) Lasagna Noodles- No Bake

Directions:

In a LARGE skillet combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain.

Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. Simmer for 45 minutes.

In a medium bowl, mix cottage cheese, eggs, grated Parmesan, 2 tablespoons parsley, and  teaspoon salt. Stir together well.

To assemble:
Arrange lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top with grated Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Serves at least 8 people! 

Adapted from Pioneer Woman

Freezer/Pantry Living

With the holidays approaching, a few snow days, and a pending vacation, I really didn't want to go to the grocery store.  I resorted to living off food I already had in my freezer/pantry. My fridge really had nothing in it (which is not my style!) I had potatoes, that was my only fresh vegetable. I try to freeze things when I have too much, especially meat and sauces. Well, then I got back from vacation, and was sick, and really didn't want to go to the store. So I had to get creative! Here are a few of my meals that I came up with...

1. Cubans- I used frozen pulled pork and frozen bread from Costco- It is AMAZING!
2. Spaghetti and Meatballs (frozen from the stuffing meatballs I made)
3. Chili (from the soup swap)
4. Italian Tortellini (from the soup swap)
5. Pot Stickers with fried Quinoa rice
6. Kiddie lunch- Chicken Nuggets and Truffle fries (I like to have chicken nuggets on hand for days when I am SUPER lazy!)
7. Buffalo Chicken Quinoa Mac & Cheese

I'm not going to lie, I'm ready to go to the store and start cooking for real again! Stay tuned for some new recipes! My shopping list is getting longer! 

So as I was writing this, I realized that I used this Costco bread A LOT! Well, it is just that good!

10 Things about Costco Bread

1. It is only available in the winter, so stock up! 

2. It comes with 10 loaves for $9.99 

3. It is in the freezer section at Costco.  

4. When you want bread, you can have it, 20 minutes later!  

5. It comes out HOT! 

6. You also will eat the whole thing in one meal, so no moldy, crusty bread, wasted.  

7. It has 2 loaves in each bag, you can cook one or both!

8. It is great dipped in olive oil and spices. 

9. Cut it up-side-down as to not squish it. 

10. In a pinch, you can use it as sandwich bread for a hoagie style sandie!

Pot Stickers from Trader Joe's (these are also really good for frozen food) with Quinoa "Fried Rice"

Soup Swap Soups, So glad we did this! I have had 2 of these in the past week!

Spaghettin and Stuffing Meatballs (post to come later!)

Soup Swap

For my "Italy Friends" Christmas Party this year I decided we should do a "Soup Swap."  I did a little research, and sent out this invitation via e-mail:

 Soup Swap  

1. Make 6 quarts of your favorite soup.  Make the soup a few days ahead to allow time to freeze.  Email us with the type of soup you are making so we will have a good variety.
2. Label 6 freezer Ziplock bags with the name of soup, date, and any instructions needed to re-heat or garish the soup.
3. Put 1 quart of soup into each bag, Lay the bags flat in the freezer to make them easier to store.
4. Bring the recipe and the soups to our party.  One of the bags we will be eating/tasting at the party, so bring it ready to serve in a crockpot with any garnishes. 
5. Each of us will come home with 5 new soups! You may want to bring a cooler to transport them to and from.  

These are a few tips and tricks I figured out as I was cooking.

• Quadruple your recipe.  
• Use a 6 Quart pot
• Buy freezer quart bags
• 4 cups = 1 quart
• find a large measuring cup, or pitcher that can hold 4 cups. Ladle the soup into the measuring cup, and then pour it into the baggies. 
• Release the air and lay flat. 
• Lay it flat in a freezer basket or a box. 
• If everyone lays their soup flat, it will be really easy to store! 

On serving day, everyone brought their soup in a crockpot ready to serve. I found that the small crockpots hold 1.5 quarts which was perfect, but the big ones worked too. I also bought bowls and little ramekins so we could do a soup flight and taste all of them. 

Here are the soups that we had: 

• Goat Cheese Tomato Basil 
• Potato Bacon Soup 
• Chili for a Crowd- From Ashley
   

Indian Stew 

Cheesy Chicken Tortellini 

Italian Tortellini

**SORRY FOR THE FORMATTING! It did not like me today!**

Chili 

Ingredients:

4.5 pounds ground beef, browned and drained

2 large yellow (sweet) onions, chopped

     7 large green bell peppers, chopped

    4 celery stalks, chopped

    2 heaping tablespoons minced garlic (I use jarred)

    2 cans Ranch Style Beans, NOT drained (15 ounce cans) -I couldn't find Ranch Style so used Black

    2 cans dark red kidney beans, drained (15 ounce cans)

    2 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)

    2 cans stewed tomatoes (15 ounce cans)

    4 cans plain tomato sauce (15 ounce cans)

    2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)

Directions:

1. Combine all ingredients in a large stock pot.*
2. Simmer for at least three hours (I let mine cook about 5 hours).
3. Enjoy!

Naughty Cornbread

Ingredients:

• ·      1 yellow cake mix
• ·      2 Jiffy cornbread mixes
• ·      Oil, milk, and eggs according to package directions

Directions:

Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions.

Veggie Chili

Ingredients:

• 
  
  
  2 garlic cloves, minced
  
  
  1 large green or red pepper, chopped
  
  
  ½ lb. mushrooms, slicked
  
  
  ½ cup chopped onion
  
  
  2T oil
  
  
  1 28oz can crushed tomatoes
  
  
  11 15 oz. can tomato sauce
  
  
  22 T chili powder
  
  
  1 tsp. ground cumin
  
  
  2 15 ounce cans kidney beans, drained & rinsed
  
  
  1 ½ diced zucchini
  
  
  10 oz. pkg corn, thawed
  
  
  1 ½ C shredded sharp cheddar, divided
  
  
  1 ½ c diced zucchini
  
  
  
  Directions:  

Cook and stir garlic, peppers, mushrooms and onions in oil 5 minutes or until tender.   Add tomatoes, tomato sauce, chili powder and cumin.   Heat to boil.   Reduce heat to low; add beans, zucchini and corn.   Simmer 15 minutes or until tender.   Add 1 cup cheese and stir until melted.   Spoon into serving bowls and top with remaining cheese.   Makes 8 servings.

*we also eat with rice, sour cream and Fritos!

Cheesy Chicken Tortellini Soup

 Ingredients:

• 4 Tbs. butter
•  1 diced onion
•  2 diced carrots
•  2 ribs celery, diced
•  6 cups water (or chicken broth)- I usually use mixture of both
•  12 oz. frozen cheese tortellini
•  4 cups milk
•  2 cups whipping cream
•  1 cup Cheez Whiz (8 oz)
•  4 cups diced, cooked chicken

Melt butter in lg pot. Add veggies and saute. Add water (or broth) and bring to boil. Add tortellini and cook until tender. Reduce heat- add milk, whipping cream, Cheez whiz, and chicken. Stir constantly over low heat until cheese is melted. Simmer on low until heated through.

I doubled the recipe for our soup swap.

POTATO BROCCOLI CHEESE SOUP

Ingredients:

• 1 1/4 lbs. (about 4 med.) potatoes
• 1 tbsp. butter
• 1 c. chopped onion
• 2 1/2 c. boiling chicken stock
• 1 1/2 c. broccoli florets, cooked tender-crisp or 1 pkg. (10 oz.) frozen broccoli cuts
• 1 1/2 c. shredded Cheddar cheese
• 1 tbsp. sour cream
• Salt and pepper to taste

Directions:

Peel potatoes and cut into 3/4 inch cubes; set aside. In a 2 to 3 quart saucepan, melt butter. Add onion and saute 5 minutes. Add potatoes and chicken stock. Cover, bring to a boil, reduce heat to medium and cook just until potatoes are tender, about 15 minutes.

Pour contents of saucepan into the container of a blender or food processor. Blend until smooth; return to saucepan. Add broccoli. Over medium heat, gradually add cheese, stirring until heated through and cheese is completely melted. Stir in sour cream and season to taste with salt and pepper. Serves 4.

As a last step I added two packages of bacon that I had made into "bacon bits" to make it more of a loaded baked potato soup. I also would recommend using sharp cheddar. I accidentally grabbed mild and the soup felt like it needed something more.

Tortellini Soup with Chunky Tomatoes and Spinach
Yields 3 to 4 servings

1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
4 to 6 cups low sodium vegetable broth (or chicken broth)
1 can (14.5 ounces) low sodium diced tomatoes, including juices
9-10 ounces tortellini (fresh or frozen), any variety
1 1/2 teaspoons Italian herb seasoning
1/4 teaspoon crushed red pepper (optional)
10 ounces fresh or frozen spinach, chopped (if frozen, thaw and squeeze out excess moisture)
Salt and Pepper, to taste
1/4 cup freshly shredded Parmesan cheese

1. In a dutch oven, heat oil over medium-high heat.  Saute onion for 5-7 minutes, or until translucent.  Add garlic, and saute for 1 minute.
2. Add broth and tomatoes.  Turn heat to high, cover and bring to a boil.
3. Add tortellini and cook according to package instructions. 
4. Within the last minute of cooking the tortellini, stir in Italian herb seasoning, crushed red pepper and spinach.  Taste, and add salt and pepper seasoning, as desired.  
5. Serve immediately, garnishing each bowl with Parmesan cheese.

From: Alida's Kitchen

Go Check out Kelly's Korner Soup Link Up!