I know our blog is about sewing/crafting, but this is kind of relevant because on those days that I get caught up with a project that I really want to finish - I have a quick, easy, healthy meal that I can just set out and pop in the oven. Or for those times when you get unexpected guests that you need to feed and don't have time to run out and get something to prepare!!!
I add vegetable soup to the meatloaf and peas/broccoli to the chicken to help with veggie intake for those finicky veggie eaters!!! Not to mention that this is way cheaper and better than those frozen meals you can buy and can all be made in 1 morning!!!
3 Freezer
Meals - Souper Meatloaf, Chicken Pasta, Pizza Casserole
(Keep in
freezer for 6 months)
Grocery List for all 3 meals
Takeout Pans with Folder Lids (9 x 6.5 x 2.75) – 5 3 packs (You will need 14)
9 x 13 pans
– You will need 4
Tinfoil to
wrap large pans
Pam Spray
Campbell’s
Vegetarian Vegetable Soup – 2 Cans
Cream of
mushroom or chicken soup – 4 cans
Chicken
broth – 2 cups
Ground beef
– 15 lbs.
Rotisserie
chickens – 3 large family size
Fine dry
bread crumbs – 1 cup
Dried onion
flakes – 1 cup plus 4 tsp.
Parsley – 4
tsp.
Worcestershire
sauce – 2 tbsp.
Eggs - 2
Salt
Pepper
Peas – 2
cans
Steamed
broccoli - 2 10.8 oz. bags
Shredded
cheddar cheese – 2 lbs.
Shredded
mozzarella cheese - 5 lb. bag
Parmesan
Cheese – 2 cups
Penne
noodles - 4 16 oz. Boxes
Bowties
Noodles - 4 12 oz. boxes
Pizza sauce
- 5 14 oz. jars
Pepperoni
slices - 4 6 oz. packages
Souper Meatloaf – Makes 4 Takeout Pans – 8 servings
each
2 cans
Campbell’s Vegetarian Vegetable Soup
5 lbs.
ground beef
1 cup fine
dry breadcrumbs
1 cup dried onion
flakes
4 tsp.
parsley (optional)
2 tbsp. Worcestershire sauce
2 eggs
slightly beaten
2 tsp. salt
1 tsp.
pepper
Combine all ingredients in large bowl and mix well. Spray 4 Takeout
Pans with Pam. Shape into loafs and
place in pans and bake at 350 degrees for 45 minutes. When cool, place tops on pans and mark with
permanent marker - Meatloaf (Date)- DE thaw in frig. the night before and bake
at 350 degrees for approx. 30 minutes.
Optional: stuff them with cheese
in middle.
Chicken Pasta – Makes 8 Takeout Pans – 8 servings each
4 12oz.
boxes of Bowties Noodles
In a large
stockpot cook/drain noodles. I added a
little salt. Cook them al dente – just
enough to retain a somewhat firm texture.
3 large
rotisserie chickens – shred them apart
2 cans of
peas (drained)
2 10.8 oz.
bags of steamed broccoli – steam in microwave and chop up very fine
4 cans cream
of mushroom or chicken soup
2 cups
chicken broth
4 tsp. dried
onion flakes
2 tsp. salt
1 tsp pepper
Mix all above ingredients in large bowl or 2 large bowls is
what I do. Spray 8 Takeout Pans with
Pam. Divide evenly into the 8 pans.
2 lbs. of
shredded cheddar cheese
Spread
evenly over top of each pan. Place tops
on pans and mark with permanent marker - Chicken Pasta (Date) – De thaw in
frig. the night before and bake at 350 degrees for 30 minutes.
Pizza Casserole – Makes 4 large 9 x 13 pans and 2
Takeout pans – Large pans are 12 -16 servings & Small pans are 8 servings
10 lbs. of
cooked and drained ground beef
4 16 oz.
Boxes of Penne noodles – cooked and drained in large stockpot
5 14 oz.
jars of pizza sauce
5 lb. bag of
shredded mozzarella cheese
2 cups
Parmesan Cheese
4 6 oz.
packages of pepperoni – I like cutting them in quarters
In a huge mixing bowl or 2 huge bowls gently stir together
pre-cooked ground beef, precooked noodles, pizza sauce, ¾ of the Mozzarella
cheese, ¾ of the Parmesan Cheese and ¾ of the pepperoni. Spray 4 Lage pans & 2 Takeout Pans with
Pam. Divide mixture into the 6 pans.
Top each pan with the leftover mozzarella cheese, Parmesan
cheese and pepperoni. Wrap the large pans
with 2 layers of tin foil and place the tops on the takeout pans and mark with
permanent marker – Pizza Casserole (Date) – De thaw in frig. the night before
and bake covered at 375 for 1 hour or until bubbly and hot. Remove cover and allow to cook for 10
additional minutes. Note: My large pans were flimsy so watch carrying
them and bake with cookie sheet under them.
Note: If frozen, bake for 2 to 2
½ hours at 400 degrees.
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