Pepperoni Spaghetti Bake (Freezer recipe)

Before I had my gall bladder out, I made some meals ahead and put them in the freezer. It was so nice to just pull them out and bake. It's something that I hope to do more of. It makes dinner time so much easier.

What You Need:

Image by djchuang via Flickr

1 lb ground chuck
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar pasta sauce
1 (8 oz) can tomato sauce
1 t Italian seasoning
1 lb spaghetti, broken into small pieces
3/4 C milk
2 eggs, slightly beaten
1 (5 oz) pkg sliced pepperoni
1 1/2 C shredded Cheddar cheese
2 C shredded Monterey Jack cheese
Freezer Wrap

How to Make It:

Place a large pot of water over high heat.
Bring to a rapid boil.
Boil spaghetti as directed on the package.
Drain and rinse.
Place ground chuck in a large skillet over medium high heat.
Add the onion, green pepper and mushrooms.
Cook until meat is browned being sure to crumble the meat.
Drain.
Add the pasta sauce, tomato sauce and Italian seasoning.
Stir until well combined.
Simmer for 15 minutes.
Place the eggs and milk in a large bowl and blend.
Place the spaghetti in the egg mixture and toss to cover.
Lightly spray a large baking dish with a non stick cooking spray.
Place half of the spaghetti mixture into the bottom of the pan.
Place half of the meat sauce over the top of the spaghetti.
Repeat for another layer.
Put the casserole in the refrigerator to cool.
Once cooled, wrap with the freezer wrap.
Freeze for up to 2 months.
To reheat thaw the casserole overnight in the refrigerator.
Preheat oven to 350 degrees.
Cover the casserole with aluminum foil.
Bake 45 minutes.
Uncover and top the casserole with the pepperoni and 2 cheeses.
Continue to bake another 15 minutes or until cheese has completely melted.

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Leftover Dinner Magic

Image by Muffet via Flickr

What do you do when a meal is finished? Most of us wash the dishes and wrap up the leftovers, but what happens to the leftover portions not eaten? Do they get consumed later or do they sit in the refrigerator until they start to smell and you finally throw them out? If you tend to do the latter, how about saving some time and money by learning how to use those leftovers in new ways to surprise your family at dinner time.

Some people like leftovers and some do not. Still then, many will eat them one day out, but quickly get tired of eating the same thing over and over. Here’s a way to fix the problem if you or someone in your family is the same way. Let’s start with an example.

You prepare a roasted pork loin and rice for dinner one night. The family wants something else for dinner the following night so the pork loin gets pushed to the back of the refrigerator. Normally, that’s where it will stay until you clean out the fridge, right? Not anymore. Let’s do something to keep that pork loin from going to waste.

Eating leftovers the way they were originally served, is probably what’s turning family members off from wanting it again the next night. Your family doesn’t have to eat the pork loin as is. So, chop that pork loin up into bite size pieces.

Now you’re probably thinking, ok that’s great, but what do I do with it now? In a large skillet or wok, stir fry the leftover rice with a bag of frozen veggies, an egg, and some of the chopped pork loin to make pork fried rice. Add a little soy sauce and you’ve got a whole new dinner for your hungry family.

This is just one way that leftovers can be turned into a new dish with a new flavor. The same can also be done using chicken, seafood, or beef. Let’s take a look at beef.

If you have hamburgers left from dinner, chop them up until they resemble ground beef again. The meat can be combined with chili powder and taco sauce to make beef tacos. Or, add some beans, chopped peppers and tomatoes, and sauce to create a pot of chili. If you have the imagination, there are an unlimited number of possibilities of what you can do with meats and side dishes from a previous night’s dinner.

Using a little leftover magic can make one meal last for two, three, or even four more days. But, you don’t have to eat it all in the same week. Fix a new meal with the leftovers and freeze it until you are ready to have that particular meat again. On that day, dinner will already be made, all you’ll need to do is heat it up. Yes, it really can be just that simple.

Your family will be amazed at your ability to transform any meal into a new creation they will enjoy. Besides that, you will save money on your grocery bill and won’t be throwing it away in the trash can as spoiled leftovers. Try these and similar ideas to expand your family’s palate.

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Golden White Enchilada Casserole

Image via WikipediaAs promised, here is one of the recipes from this week's menu that I tried already.

You need:

1 lb ground beef
1/2 cup salsa
1 pkg of flour tortillas
1 can of cream of mushroom soup
8 oz of sour cream
1 cup of shredded cheddar cheese
1/4 cup milk

Preheat oven to 350 degrees. Then brown the ground beef in a skillet. In the meantime, combine the soup, sour cream, and milk in a separate bowl. When the ground beef is done, drain and then add the salsa. Spoon the ground beef/salsa mixture down the center of of the tortillas. Roll up and place seam side down in a 9X13 baking dish. When that's all done, pour the soup/sour cream/milk mixture over the tortillas. Then sprinkle on the cheese. Bake at 350 for 20 minutes or until bubbly.

When I made this Monday, it was a hit with my family. Both the girls ate it with no argument and my husband even went back for seconds. It makes great leftovers too!

The recipe is from My Family Meal Planner.

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Menu Plan Monday - December 29th

I know that I am a day late on this, but oh well.

Monday - White Golden Enchiladas with Spanish rice & corn

Tuesday - Leftovers

Wednesday - Unfried chicken fried rice

Thursday - Taco salads

Friday - Out

Saturday - Creamy Italian Chicken in crock pot with egg noodles and salad

Sunday - not sure yet

What are you eating this week? Check out the Organizing Junkie for more menu plan ideas.

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"Matt" burgers - the recipe

I work with a girl who always brings in these wonderful smelling leftovers. One day, I asked her what it was and how to make it. She told me that it's her husband's recipe (hence the name "Matt burgers").

I don't really measure the ingredients - I just sort of wing it. Here's what you need:

saltine crackers
catsup
mustard
1 egg
finely chopped onion
ground beef

How many burgers you want to make up will determine how much ground beef you need. I just put it in a bowl, add some crushed up saltine crackers (don't add TOO many or they will be pasty). I then add the catsup, mustard, finely chopped onion, and the egg. I mix it all together and then make up patties. My husband will then grill them. We usually eat them without a bun. It's a big family hit.

The first time I did this, I made up two pounds worth. We had some one week and the rest the following week. You might have to play around with this recipe and tweek it to your families' tastes.

Enjoy!!!

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Creamy Mexican Chicken Pasta Recipe

I actually got this recipe from a Velveeta cookbook, but you can find it on Kraftfoods.com.

You need:

• 3 cups bow tie pasta (uncooked)
• 4 boneless skinless chicken breast halves (1-1/4 lb), but into strips
• 1/2 lb (8 oz) Velveeta cheese cut into 1/2 inch cubes
• 1 can (10-3/4 oz) condensed cream of mushroom soup
• 1 cup salsa
  
• 1/4 cup milk

First, boil the pasta in large saucepan as directed on package; drain. Return to saucepan.

Then, spray a large skillet with cooking spray. Add chicken; cook and stir 4 to 5 min. or until cooked through.

Add the chicken with the pasta in saucepan along with the remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

My family really enjoyed this - even the kids. I would make this again.

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Menu Plan Monday - November 3rd

Monday - Mexican Rice Casserole and corn

Tuesday - Meatball Strogonoff with pasta and veggie from Dinner Helpers

Wednesday - I am taking the girls to a free kid cooking class

Thursday - Shredded turkey sandwhiches, pasta, veggie

Friday - Out

Saturday - Not sure as I might be at a party

Sunday - Slowcooker chicken with potatoes and cheesy broccoli

Stay tuned for recipes reviews and cooking tips this week.


For more Menu Plan Monday, check out the orgjunkie's site.

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