Sausage and Peppers- Gluten Free

Ingredients

5 Italian sausage links 

2 green peppers

1 red pepper

1 large onion

4 garlic cloves

2 cans Italian diced tomatoes

2 tablespoons Italian seasoning

Directions

Slice the peppers and onions lengthwise. Combine all ingredients in freezer bag. Seal the bag. Freeze!

When ready to eat: Defrost the bag(s) overnight in the fridge, or simply run under cold water until you can separate it into the crock pot. Add a drizzle of olive oil and two cups water. Cook in your slow cooker on LOW for 6 – 8 hours. Remove sausage links and slice them to desired portions size, then mix back into crock pot. Serve over rice and sprinkle with mozzarella cheese if you wish. Gluten Free meal.

Lasagna Casserole

Ingredients:
1 lb. ground beef
1/2 chopped onion
1 jar of spaghetti sauce (I use HEB'S tomato and basil)
8 oz. spiral noodles
1 pkg. shredded mozzarella
1 container cottage cheese (16 oz.)
Parmesan cheese

Brown the meat with the onion.
Mix it with the sauce, cooked spiral noodles, mozzarella, and cottage cheese.
Put in greased baking dish and sprinkle with grated parmesan cheese.

Bake at 350 for 30-45 minutes.
If frozen bake for an hour.

Spinach & Cheese-stuffed Manicotti

2 medium carrots peeled and finely chopped
1 pkg (8oz) cream cheese, softened
1 pkg (10 oz) frozen spinach, thawed drained and squeezed dry
1 cup (4 oz) shredded mozzarella
1 tbsp Italian Seasoning
1 garlic clove, pressed
1 jar (24-28 oz) spaghetti sauce
1 can (14.5 oz) Italian - seasoned petite diced tomatoes, undrained
1/2 cup water
12 manicotti noodles
1 oz Parmesan cheese grated

Preheat oven to 350 degrees.  Cook manicotti noodles according to package directions, drain and cool.  In a bowl combine carrots, cream cheese, spinach, mozzarella cheese, Italian seasoning, and garlic, mix well.  Spoon cheese mixture into a ziplock bag and snip off one of the corners.

Combine spaghetti sauce, tomatoes and water in a bowl, stir.  Spread 1/4 cup of the sauce on the bottom of your pan.  Pipe cheese filling into manicotti noodles and arrange in pan.  Pour tomato sauce on top.  Sprinkle parmesan cheese on top.

Bake, covered, for 40-45 minutes or until internal temp is 165 degrees in the center and the sauce is bubbly.

From frozen:  defrost then bake as directed.

White Turkey Chili

Ingredients:

2 tbls. oil

1 cup chopped onions

2 stalks of celery, thinly sliced

4 cups chopped cooked turkey

2 (15.5 oz.) cans great northern beans, drained

2 (11 oz.) cans Green Giant White Shoepeg Corn, undrained

1 (4.5 oz.) can Old El Paso Chopped Green Chilies

2 tsp. cumin

1/4 tsp. hot pepper sauce, if desired (I did not use because of the children)

2 oz. (1/2 cup) shredded Monterey Jack Cheese

1 tbls. chopped fresh parsley (I didn't use)

Directions:

1. Heat oil in large saucepan over medium heat until hot. Add onion and celery; cook and stir 2 to 3 minutes or until vegetables are tender.

2. Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 minutes or until thoroughly heated, stirring occasionally.

3. To serve, ladle chili into bowls. Sprinkle with cheese and parsley.

You will receive this meal fully cooked. Defrost in refrigerator the night before. Heat on stove till warm. Ladle into bowls and garnish with cheese. I have also provided bread to go with the meal and the cheese for the topping. I hope you enjoy it! Brooke

Crock Pot Chicken Cacciatore

Crock Pot Chicken Cacciatore

5 chicken breasts

1 jar Prego Chunky Garden Spaghetti Sauce (24 ounces)

1 zucchini, chopped

1 green bell pepper, chopped

1 sweet onion, chopped

Directions:

Place all ingredients in gallon freezer bag

Shake around to get everything evenly distributed

Pour into crock pot, turn on LOW for 6-8 hours

Serve over spaghetti noodles

DIVAS:

Thaw freezer baggie for 24 hours

Place contents in crock pot on LOW for 6-8 hours

Boil noodles 6-7 minutes (until al dente)

Serve :)