I found this on a blog site and wanted to share. Maggie has a wonderful collection of different recipes to choose from. I love reading her blog. A few years ago she organized a group of friends that plan and prepare meals once a month to freeze. I've often thought about seeing if I would be able to get enough friends together to make meals and share. It's a great way to try new recipes and get out of rut if your stuck. The website is Freezer Meals For Us (www.freezermealsforus.blogspot.com).
2 lbs ground beef
1 large onion chopped
1 clove garlic minced
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 (26 once) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained
5 cups shredded mozzarella cheese
8 ounces sliced pepperoni
Brown ground beef, onion, and garlic in oil. Drain. Stir in pasta,
spaghetti sauce, and 3 cups cheese. Place mixture in 2 greased 9x13
pans. Sprinkle with remaining cheese. Top with pepperoni. Cover and
freeze or bake uncovered at 350 for 25-30 minutes or until heated
through.
Monday, June 25, 2012
Chicken Broccoli Spaghetti
I'm not sure where I found this recipe - but it is one that I rely on pretty heavily. Many times I will double the recipe so I have several meals. I also divide it into individual servings to take to work with me for lunch. You can use canned chicken if you don't have chicken breasts or if you are short on time. Something that really helps on time is to have pre-cooked chicken in your freezer. I take several boneless, skinless chicken breasts and place them in a slow cooker covered in water all day. Then I shred it it or cube it as needed - most of the time I shred it.
1 1/2 lbs boneless skinless chicken breast halves
1 pkg spaghetti (16 oz)
2 cups broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/4 cup water
1 lb processed cheese (velvetta) cubed
1/4 tsp pepper
Place chicken in a large skillet and cover with water, bring to a boil. Reduce heat; cover and simmer for 12 -14 minutes or until juices run clear. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.
In a saucepan cook broccoli in a small amount of water for 5-8 minutes or until crisp-tender. Drain and set aside. In the same pan combine soups and water. Stir in cheese, cook and stir until cheese is melted. Add the chicken, broccoli and pepper; heat through. Stir in spaghetti, mix well.
Transfer to two greased 8-in square baking dishes. Cover and freeze for up to 3 months. Or bake, uncovered at 350 for 30-40 minutes or until lightly browned and edges are bubbly.
To bake frozen casserole, completely thaw in fridge, cover and bake at 350 for 45-50 minutes or until heated through.
1 1/2 lbs boneless skinless chicken breast halves
1 pkg spaghetti (16 oz)
2 cups broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/4 cup water
1 lb processed cheese (velvetta) cubed
1/4 tsp pepper
Place chicken in a large skillet and cover with water, bring to a boil. Reduce heat; cover and simmer for 12 -14 minutes or until juices run clear. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.
In a saucepan cook broccoli in a small amount of water for 5-8 minutes or until crisp-tender. Drain and set aside. In the same pan combine soups and water. Stir in cheese, cook and stir until cheese is melted. Add the chicken, broccoli and pepper; heat through. Stir in spaghetti, mix well.
Transfer to two greased 8-in square baking dishes. Cover and freeze for up to 3 months. Or bake, uncovered at 350 for 30-40 minutes or until lightly browned and edges are bubbly.
To bake frozen casserole, completely thaw in fridge, cover and bake at 350 for 45-50 minutes or until heated through.
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