Frozen Assets


Turkey-Stuffed Manicotti

This is one of my family’s favorite ways to use up turkey leftovers. Freezes ahead great, too! It’s from my original Frozen Assets book under the 10-Day Holiday Meal Plan.

From: Frozen Assets: Cook for a Day, Eat for Month

TURKEY-STUFFED MANICOTTI
(Makes two casseroles)

I’ve found that cooling the manicotti shells completely before stuffing them makes the stuffing process much easier than attempting when the noodles are hot. I’ve also discovered that using a long-handled infant feeding spoon with a tiny bowl works perfectly for stuffing the shells.

Ingredients:

  • 2 tablespoons butter, melted
  • 4 cups cooked chopped or shredded turkey
  • 2 cups ricotta cheese
  • ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 2 green onions, chopped
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 2 eggs, lightly beaten
  • 4 cups tomato sauce or 2 jars (15 ounces each) spaghetti sauce
  • 16 manicotti shells, cooked until just barely soft

Directions:

  1. Heat the butter in a large skillet over medium heat, and brown the turkey for 2 to 4 minutes. Stir in the ricotta, black pepper, Parmesan cheese, green onions, parsley, rosemary, and eggs. Mix well.
  2. Cover the bottom of two(2) 9″x12″ baking pans with 1 cup tomato sauce. Stuff the manicotti shells with the turkey mixture, and place them in the baking pans. Pour in the remaining sauce. Cover the baking pans with foil. Label them, and freeze (if you wish to bake at a later time).

To Serve:

  1. Thaw the frozen meal in the refrigerator for at least 24 hours before serving.
  2. Preheat the oven to 350 degrees.
  3. To serve, sprinkle 1/2 cup Parmesan cheese over the manicotti. Bake, uncovered, for 35 minutes, or until bubbly and hot in the center.

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Sweet Potatoes with Pecan Streusel

This is so tasty, I always try to hide a little for breakfast the next day.  It’s so delicious, it would almost work as dessert.  :-)

Debi’s Sweet Potatoes with Pecan Streusel

Ingredients for Casserole:

  • 5 medium-to-large sweet potatoes
  • 1 cup brown sugar, firmly packed
  • 2 eggs, beaten well
  • 1 stick butter, melted (you can use margarine but it won’t be as yummy)
  • 1 tablespoon vanilla extract

Ingredients for Streusel Topping: Continue reading



Marinated Lime Chicken

Here’s one of my family’s all-time favorite chicken recipes. The instructions include directions for preparing ahead of time for the freezer. So if you find chicken on sale at a good stock-up price, you can take advantage of the sale prices and have this delicious meal waiting in the freezer for a busy evening later in the month.If you want to bake without freezing first, be sure to allow at least an hour or two to marinade in the refrigerator.

MARINATED LIME CHICKEN (from Frozen Assets Lite & Easy)

6 servings

  • 6 chicken breast portions (about 8 ounces each)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 limes (or 4 tablespoons bottled lime juice)

  • 4 teaspoons white wine vinegar

  • 9 tablespoons olive oil

  • 2 teaspoons basil

Preparation:Squeeze limes into a medium sized bowl. Stir in vinegar, olive oil, basil, salt and pepper. Place chicken breast portions into labeled freezer bags. Pour lime sauce over top; seal and freeze.

To Serve:Thaw completely. Pour marinade into small saucepan. Heat to boiling. Place chicken pieces into shallow oven-proof dish. Pour boiled marinade over chicken. Bake in preheated 350 degree oven for 35 – 40 minutes or until chicken is tender and cooked through. Serve hot, sprinkled with fresh basil sprigs if available.

I hope your family likes this recipe as much as my family does!

~Debi

Deborah Taylor-Hough, author of the bestselling Frozen Assets cookbook series


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Debi’s Favorite Easter Recipe: Chicken Packets

Before three out of the four of us could no longer eat it due to assorted food allergies and sensitivities, this recipe had become my go-to meal for Easter brunch — they’re actually quite elegant looking and they taste heavenly. Continue reading



Debi’s Baked Ziti

This is one of those recipes my family can never get enough.  I remember my youngest daughter when she was about three, holding out her plate with a huge smile and asking in a sweet little voice, “More yummy noodles, Mommy?”

Always such a pleasure when the kiddos enjoy an easy meal the grown-up folks love, too.

This recipe is reprinted with permission from my book, Frozen Assets: Cook for a Day, Eat for a Month (SourceBooks). Continue reading



“Help! My Freezer’s Too Small!”

One of the most common concerns I hear about preparing meals for the freezer is this: “I only have the small freezer above my refrigerator — how can I still do a full month of cooking ahead?”

 For someone with only a fridge-top freezer, I usually recommend starting with twice-a-month cooking, or just doubling and tripling recipes as you go about your regular cooking during the week. As Continue reading



Debi’s Spaghetti Pie Recipe

Just for fun, here’s one of my family’s favorite freezer-friendly recipes, Spaghetti Pie (reprinted from my book, Frozen Assets: Cook for Day, Eat for a Month, SourceBooks).This recipe can easily be double or tripled.

My original Spaghetti Pie recipe called for a full pound of ground beef, but now I only use half a pound per pie. I find half a pound to be more than enough. This recipe could also be made with ground turkey, Italian bulk sausage, TVP (texturized vegetable protein), or no meat (or meat substitutes) at all.

SPAGHETTI PIE (from: Frozen Assets)
(6 servings) Continue reading




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