Filed under: bulk cooking, cookbooks, cooking, cooking ahead, dinner, freezer, freezer cooking, freezer meals, frozen assets, frugal living, ground beef, homemade, italian food, make-ahead, noodles, oamc, once a month cooking, pasta, recipes, saving money, vegetarian
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.
Filed under: bulk cooking, cooking, cooking ahead, dinner, freezer, freezer cooking, frozen assets, frugal living, ground beef, homemade, italian food, make-ahead, mealtime, oamc, once a month cooking, recipes, saving money, simple living, spaghetti
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.
Filed under: bulk cooking, cooking, cooking ahead, dinner, freezer, freezer cooking, frozen assets, frugal living, ground beef, make-ahead, oamc, once a month cooking, recipes
- 12-ounces tomato sauce
- 1 1/2 cups dry bread crumbs
- 4 eggs, lightly beaten
- 1/2 cup onion, finely chopped
- 1/4 cup green pepper, finely chopped
- 1 teaspoons salt, optional
- 1/8 teaspoon dried thyme, crushed
- 1/8 teaspoon dried marjoram, crushed
- 4 pounds ground beef
- 1 cup ketchup
In a large mixing bowl, combine first eight ingredients. Add ground beef and mix well. Shape into balls and place in lightly greased muffin tins; flatten to fit (should make about 2 dozen mini-meatloaves). Spoon two teaspoons ketchup on to the top of each mini-loaf. Bake uncovered in 350 degree oven for 30 minutes. Cool completely; then remove from muffin tins. To prevent from freezing into a solid meatloaf-mass, freeze individually on cookie sheets and then place into freezer bags. Label and freeze.
To serve, thaw in refrigerator and reheat in microwave.
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