Jumbo Veggie Shells
24 Cooked Shells
2 c. vegetable stock
1 large carrot shredded
1 large potato diced
1 onion finely chopped
2 cups ricotta
1 c mozzarella
1 egg beaten
½ c Parmesan cheese
1 t Italian Seasoning
Heat the stock to boiling. Stir in the carrots, potatoes, and onions. Cook them until they are fork-tender. Drain vegetables and discard the stock. Combine the vegetables with the ricotta, mozzarella, egg, and ½ c Parmesan cheese in large bowl. Fold in Italian Seasoning. Fill each shell with cheese mixture. Liberally coat bottom of 9x13 pan with spaghetti sauce. Arrange shells in a single layer. Top with remaining spaghetti sauce. Sprinkle with Romano cheese. Cover, bake at 350 for 20 minutes. Uncover and bake another 15 minutes.
From Frozen: Thaw. Liberally coat bottom of 9x13 pan with spaghetti sauce. Arrange shells in a single layer. Top with remaining spaghetti sauce. Sprinkle with Romano cheese (optional. May also use Parmesan). Cover, bake at 350 for 20 minutes. Uncover and bake another 15 minutes.
Mongolian Beef
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
1 lb flank steak
2 T cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths
Combine Vegetable Oil, ginger, garlic, soy sauce, water, and brown sugar. Add sliced flank steak. Combine everything in a freezer bag if freezing. If cooking now, cook in slow cooker on low for 4 hours. Just before serving turn slow cooker to high. Combine corn starch and ¼ c. water. Add cornstarch mixture to slow cooker and stir. Let cook for 5-10 minutes or until thick.
From Frozen: Thaw. Cook in slow cooker on low for 4 hours. Just before serving turn slow cooker to high. Combine corn starch and ¼ c. water. Add cornstarch mixture to slow cooker and stir. Let cook for 5-10 minutes or until thick.
Chicken Pot Pie
1 lb chicken cubed
1 c. sliced carrots
1 c. peas
½ c. celery
1/3 c. butter
1/3 c. onion
1/3 c. flour
½ t salt
¼ t pepper
¼ t celery seed
1 ¾ c. chicken broth
2/3 c. milk
Preheat oven to 425 degrees F (220 degrees C.) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Can freeze uncooked or baked.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Chicken French Dip Sandwiches
4 boneless/skinless chicken breasts (about 2 lbs/1 kg)
1/2 large onion, pureed
2 tsp butter, diced
14.5 oz can beef broth
1 tbsp Worcestershire sauce
2 tbsp cornstarch
1 tbsp garlic, minced (about 6 cloves)
1 tsp salt
1 tsp parsley
1/2 tsp black pepper
1/4 tsp thyme
On serving day: 6 slices Havarti cheese + 6 hoagie rolls 1. In a large bowl mix together onion, butter, beef broth, Worcestershire, cornstarch, garlic, salt, parsley, pepper, and thyme. Add chicken and transfer to a gallon sized freezer bag or container for instant pot.
MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.
MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze. COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 28 minutes at high pressure, then allow 10 minutes for natural release.
COOK IN CROCK POT
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6-7 hours. TO SERVE: Shred chicken. Toast hoagie rolls under the broiler until golden. Place some shredded chicken on hoagie bottom, and top with a slice of havarti cheese. Spoon off fat or use fat separator on liquids left in crock pot. Serve this “jus” into small bowls and serve with each sandwich for dipping.
Chicken French
8 skinless pounded chicken breasts (I sometimes take 4 whole thick pieces and slice them through the middle to make thinner pieces, no pounding needed.)
2 cups flour
1 TBSP kosher salt
1TBSP pepper
3 eggs beaten
3 cups oil- vegetable or canola
Heat oil in large frying pan. Add flour, salt and pepper to a large ziploc. Dip cleaned pounded or thin pieces of chicken into beaten egg mixture. Dip chicken in flour mixture coating both sides. Place in frying pan with oil and cook on each side until golden (3-5 minutes on each side). Remove chicken and place on paper towels to drain off excess oil. I usually can get 3-4 pieces cooked at a time so just repeat. After chicken drains place in pyrex pan.
Sauce:
1 stick butter
1 cup dry white wine, I use whatever I have open or around
1 cup chicken stock broth
6 TBSP lemon juice
½ cup fresh chopped parsley Or 1 Tbsp dried
1 fresh lemon (for garnish)
Melt butter in large frying pan and then add white wine, broth and lemon juice. Cook on medium heat for 5 minutes until it comes to a light boil. Spoon sauce over chicken in pan until each piece is wet and some juice remains in the bottom (reserve extra sauce for pasta) and then top with parsley and fresh sliced lemon. I like to let the juice soak in a few minutes before baking it. This is great prepped ahead and thrown in later in the day. Bake for 30 minutes at 350.
We like the Happy Money Saver website for freezer meals, here are some we've enjoyed:
https://happymoneysaver.com/garlic-chicken-pasta-recipe/
https://happymoneysaver.com/one-skillet-sausage-tortellini-veggies-freezer-meal/ https://happymoneysaver.com/pesto-spinach-lasagna/
https://happymoneysaver.com/freezer-friendly-french-toast-casserole/
https://happymoneysaver.com/easy-to-make-beef-stew/
https://happymoneysaver.com/cilantro-lime-chicken-with-avocado-salsa/
Chicken Shawarma: https://www.chewoutloud.com/chicken-shawarma-easy-healthy/
Turkey Chili: https://www.delish.com/cooking/recipe-ideas/recipes/a55200/easy-turkey-slow-cooker-chili-recipe/
SOME OTHER IDEAS
-lasagna
-baked ziti
-chicken parmesan
-goulash (American version)
-sheet pan dinners with chicken sausage, potatoes and veggies
-quesadillas
-tacos (ground turkey preferred, but beef is ok)
-breakfast for dinner
-mac and cheese (boxed or homemade)
-grilled chicken, grilled pork chops, grilled pork tenderloin
-pasta with pesto or tomato sauce; meatballs are good too (Allie just likes plain pasta with butter)
-chicken marsala
-make your own pizzas
-hot dogs/cheeseburgers
-loaded baked potato bar
-most veggies are ok, please check
-salad
-salad bar
-soups
-Wegmans Chicken Sausage: Feta Spinach or Sundried Tomato with Basil, sliced and sauteed in olive oil, mixed with pasta or tortellini
-roast turkey
-rotisserie chicken
-quiche (spinach or meat and cheese)
-mashed potatoes
-roasted potatoes
-rice/couscous (wild rice, brown, white, pilaf)
-beef stew
-stir fry (just no peppers please)
-pot roast
-white chicken chili
-meatball subs
-stromboli
Foods we DON'T like:
-very spicy
-mushrooms
-black beans
-seafood (fish, shellfish)
-very creamy sauces like Alfredo
-bell peppers
Gift cards/ Take out ideas: GrubHub, DoorDash, Instacart, Favo, Cheesecake Factory, Applebees, Pittsford Pub, Pontillos, Tom Wahl's, Village Coal Tower, Fruit and Salad Co, Chinese (Chef King in Bushnell's Basin is a favorite)
Notes:
-In order to make things easiest for Johnna, please use disposable containers/dishes
-Please no MSG
Thank you so very much for your help and for being part of our village!
Feel free to make something NOT on this list but wanted to share some family favorites in case of decision fatigue. :)