Making Frozen Meals....

I've been busy this week, making meals to freeze. These meals will most likely be used for folks who need meals -- after a baby is born, after a hospitalization, during an illness, etc....We will probably also eat a few of these meals as needed.

I'm not completely finished yet, but in the meantime, Luke and I been to the grocery store several times this week because sometimes, I have forgotten to write something down on my list.

So, here's a photo of a very good boy in Wal-Mart today -- a.k.a. Luke. You'll notice his little "car blanket" in his lap. He's recently gotten to where he really likes to have that with him, especially if he's tired. My mom made it for him, and she actually also made a bigger one for when he is bigger.



But, the point to this blog post is to share a couple of recipes with you that make great freezer meals.

First, I will share Fuss Free Ravioli and Cheese Bake. This recipe is by no means my own. I actually got it out of a "Kraft Foods" magazine. Marc and I have had this recipe numerous times with ravioli. However, this week, I made one batch with ravioli and the other batch with tortellini. The following photos and instructions are with tortellini.

1 jar spaghetti sauce (16 oz)
1 can (14 1/2 oz) diced tomatoes, undrained (I use the petite diced)
1 can (10 oz) reduced sodium beef broth
1/4 C. Italian dressing
2 pkg (9 oz. each) fresh cheese-filled ravioli (or in this case, tortellini)
1 C. shredded mozzarella cheese

**Please note: In all of my recipes calling for shredded cheese, I use whatever cheese I have on hand (which is usually not mozzarella). In this case, I used a colby/monterrey jack mixture of cheeses.

So first, gather all of the needed ingredients....



If you watch my recipes and cooking long enough, you'll notice I'm really into cooking spray. I do NOT like things to stick at all. So, the next step is to spray your pan(s). This recipe actually makes a 9 X 13 dish. However, I divided it into two smaller pans.



Then, combine the spaghetti sauce, tomatoes, beef broth, and Italian dressing. You can do the combining in your baking dish (you don't have to dirty a mixing bowl).



Then, add the tortellini (or ravioli).



Lastly, add the shredded cheese on top.



Bake, covered, at 375 degrees for 50 minutes. Remove cover. Bake 5-10 more minutes or until cheese is fully melted and the meal seems "bubbly."

OR -- you can cover your dish and freeze it for later use. Then, when you're ready, thaw it out, and bake using previous baking instructions.

**I've made this meal numerous times and have had VERY GOOD LUCK with freezing.

Second, I'd like to share my Egg Casserole recipe. Now, I realize there are MANY egg casserole recipes out there, but here's the one we like. I think I originally found this recipe online.

12 eggs
1 1/2 lb. ground breakfast sausage (I actually only used a pound this time)
16 oz. shredded cheese
6 slices bread, torn into pieces

**The "official" recipe doesn't call for this, but I also add chopped onion for flavor as well as some mushrooms. This particular time, I didn't have any fresh mushrooms, so I cheated and used canned mushrooms. It turned out just fine :)

And first again, gather all of the needed ingredients.



Then, chop the onion.



Next, brown the sausage, onion, and mushrooms. Also, if you've been reading this blog for any length of time, you'll know that we're pepper people -- especially Marc. So, you'll notice in this photo the immense amount of pepper.



While these items are browning, you can begin the tedious task of tearing the bread into pieces. This might be something fun for the kids to do, but Luke's not into that stuff yet :)



Then, add 12 oz. of the cheese to the torn bread pieces.



When the sausage, onions, and mushrooms are browned completely, add the mixture to the cheese and bread. Gently stir together.



Next, crack 12 eggs into a bowl to whisk.



**This recipe does require a 9 X 13 baking dish. However, this time again, I'm dividing it into two smaller baking dishes. Also, PLEASE spray your baking dishes. Eggs stick!!!!

So, after the eggs are "whisked," pour them into your baking dish(es).



Then, add the sausage/bread/cheese mixture on top of the eggs.



Lastly, add the remaining cheese to the top of your casserole. Cover. Bake at 350 degrees for 15 minutes. Remove cover. Bake 5-10 more minutes or until casserole bubbles.

Here's the last photo, before baking.



**Again, this egg casserole freezes well. When ready to eat, thaw. Then, bake as directed.

Thanks for reading...until next time!