Frozen Assets


Cream-of-Whatever Soup Recipe
March 5, 2013, 12:47 pm
Filed under: recipes

by Debi Taylor-Hough

Basic White Sauce (thick):

  • 3 Tablespoons butter or oil
  • 3 Tablespoons flour
  • 1/4 teaspoon salt
  • dash of pepper
  • 1-1/4 cup liquid, milk or stock Continue reading
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Mostly Vegetarian Monthly Meal Plan

SUBMITTED BY: Stephanie (reposted from A Frugal Simple Life)

MOSTLY VEGETARIAN MONTHLY MEAL PLAN (for the freezer)

Here’s one of my plans:

This is only main dishes. I always serve greens, salad, muffins, etc. to go with my meals.

Enjoy! I hope this can help someone eat a few meatless meals.

The Full Month Plan:
1. Meatless Tamale Pie
2. Popeye Pie
3. Lentil Stew Continue reading



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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Beating the Breakfast Rush Hour

In many families, morning is a hectic and hurried time. Frequently parents feel fortunate just to get everyone out the door fully dressed each day. Serve a hot cooked breakfast every morning? Not a chance. Breakfast (if it’s served at all) often consists of grabbing a toaster pastry and a quick glass of juice as the family runs out the door racing headlong to work and school.

I’ve discovered that taking an hour or two on an occasional weekend to prepare breakfast items for the freezer, takes much of the insanity out of the weekday morning rush. Continue reading



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