Three Cheese Tortellini Casserole

Ingredients:
1 bag (25 oz) frozen 3 Cheese Tortellini
1 jar (4.5 oz) Green Giant sliced mushrooms, drained
1 medium zucchini, cut into 1/8 inch slices (about 1 cup)
1/2 cup pepperoni slices (2 1/2 oz)
1 jar (26 oz) roasted tomato and garlic pasta sauce
1 cup shredded swiss cheese (4 oz)
Italian seasoning, to taste

Heat oven to 350. Mix all ingredients except cheese and seasoning. Spoon into dish. Sprinkle with cheese and seasoning. Bake 40-50 min or until thoroughly heated.

DIVAS DIRECTIONS:
Thaw completely. Heat oven to 350. Cook for 20 minutes, stir. Add cheese and cook for another 20 minutes or until thoroughly heated and bubbly.

Spinach & Sausage Stuffed Shells

Spinach & Sausage Stuffed Shells

32 Jumbo pasta shells
1 lb pork sauage, cooked and drained
10 oz frozen chopped spinach, thawed and drained
4 eggs, beaten
2 cups ricotta cheese
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
3 cups of spaghetti sauce

Cook pasta shells according to package directions. Drain and rinse with cold water and drain again.

Combine remaining ingredients, except spaghetti sauce, in a large bowl and mix well. Fill each shell with 3 T of filling. Place in a baking dish and top with spaghetti sauce. Bake at 350 until heated through, about 30 minutes.

To freeze: Freeze before baking. You may freeze individually wrapped shells without sauce or freeze sauce-topped shells in baking dish.

Yield: 8 Servings

Honey Joes

(This picture was lifted from the internet... I have no idea who it is!)

1 1/2 lbs ground beef

2 T vegetable oil

1/3 c chopped onion

1/3 c chopped celery

1/3 c shredded carrot

1/3 c finely chopped green bell pepper

6 oz can tomato paste

8 oz can tomato sauce

1/4 c honey

1 t Dijon or spicy brown mustard

2/3 c water

1 1/2 T vinegar

1 T Worcestershire sauce

2 1/4 t chili powder

1/2 t salt

1/4 t black pepper

Hamburger buns

Brown ground beef in a skillet until no longer pink; drain. Wipe out skillet, then heat the vegetable oil. Add the onion, celery, carrot and chopped green pepper; saute for 3-4 minutes, or until vegetables soften. Return beef to pan, and cook mixture for 5 more minutes.

In a medium bowl, whisk together the tomato paste and remaining ingredients. Add to ground beef and vegetables; mix well and simmer, covered, for 3 to 5 minutes.

Serve on toasted hamburger buns.

Dinner Divas:

Remove from freezer and thaw 24-48 hours in refrigerator.

Saute vegetables in skillet over medium-high heat for 3-4 minutes or until soft. Add beef & tomato sauce mixture. Reduce heat and simmer for 3-5 minutes. Serve on hamburger buns with chips.

Slow Cooker French Dip

One 2 1/4 lb. eye of round roast or rump roast

1 1/2 cups water
1 1/2 cups beef broth
1/2 cup soy sauce (low sodium)
2 cloves garlic, minced
2 tsp. rosemary
2 bay leaves

French Rolls or sub rolls

Spray a slow cooker with nonstick cooking spray. Cut roast into 2" chunks and put meat in slow cooker.

Mix water, beef broth, soy sauce, garlic, rosemary, and bay leaves. Pour over beef in slow cooker. Cover and cook on LOW for 8 to 10 hours. After 6 hours, remove bay leaf, then use forks to shred meat( continue cooking for remaining 2-4 hours).

Serve on toasted french rolls with au jus from the cooked beef.

Freezer Preperation: cut beef into chunks and package in one gallon freezer bag. seal
mix water, broth, soy sauce, garlic, rosemary and bay leaves: pour into one-gallon freezer bag and seal tightly. Combine both bags in another one-gallon freezer bag; seal, label, and freeze.

Turkey Meatloaf with Feta Cheese and Sundried Tomatoes

 Ingredients
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

To freeze: Cook thoroughly and cool completely. Wrap in aluminum foil and freeze.
To serve: Thaw completely. Heat in a 350 oven for 30 minutes or until heated through.