Fettuccine Bolognese (Serves 4)

Another recipe we found off of this website (she has lots of great kid-friendly recipes!)

1 Medium Onion, diced
2 Garlic Cloves, minced
1 lb Lean Ground Turkey Meat
1 Tsp Kosher Salt
1 Large Carrot, grated
16 oz Can Chopped Tomatoes with juice
1 Tbsp Italian Herbs
3 Tbsps Tomato Paste
1/4 Cup Parmesan Cheese
1 Pkg Fettuccine, cut in half

Heat oil in a large pot over medium heat, add onions and sauté for 4 minutes.

Add garlic and sauté for another minute.

Add ground lean turkey meat and salt and continue to cook for 4 minutes or until cooked through, using a wooden spoon to break apart the meat and stirring continuously.

Add carrots, chopped tomatoes (with its juice), Italian herbs and tomato paste and stir to combine.

Partially cover with lid and cook for 20 minutes.

Add Parmesan cheese and stir to combine.

Cook for an additional 20 minutes uncovered, until the mixture thickens and the liquid reduces.

During the last 20 minutes of cooking the sauce, bring a pot of water to a boil, cook noodles according to package directions and drain.

Serve Bolognese sauce over cooked noodles.

* Sauce can be frozen for up to 3 months in a sealed container

Mac, Chicken & Cheese Bites (Makes 20 Mini Bites)

We found this recipe at this amazing website

1/2 Lb. Macaroni
2 Tbsp Butter
2 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cup Milk
1 Cup White Cheddar
1/2 Cup Parmesan Cheese, divided
1/4 Cup Bread Crumbs
1 Cup Cooked Chicken, diced

Preheat oven to 400 degrees.

Cook pasta until al dente, according to package directions (the pasta I used said to cook for 9-12 minutes, so I cooked it for 10 minutes).

Drain the pasta and set aside.

In a small heavy bottomed saucepan melt 2 Tbsp of the butter.

Whisk in the flour and salt and cook for 2 minutes.

Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally .

Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.

Pour the cheese sauce and chicken over the pasta and stir to combine.

In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.

Grease mini muffin cups.

Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.

Cool in muffin cups, remove and serve, or...

*Allow to cool and place in ziploc bag,label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes or until heated through.

Pasta, Pesto, and Peas

3/4 lb fusilli pasta
3/4 lb bow tie pasta
1/4 cup olive oil
1 1/2 cups pesto
1 pkg (10 oz) frozen, chopped spinach, defrosted and squeezed dry
1 T lemon juice, freshly squeezed
1 1/4 cups mayonnaise
1/2 cup Parmesan cheese, grated
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts
3/4 tsp kosher salt
3/4 tsp freshly ground pepper

Cook the pastas seperately in large pots of boiling, salted water for 10 - 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayo and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt and pepper. Mix well, season to taste, and serve at room temperature.

Baked Pasta

1 pkg (16 oz) dry pasta
1 lb lean ground beef
3 cloves garlic, minced
2 cans (15 oz) tomato sauce
12 oz brown gravy
1/2 cup half-and-half
1/2 cup Parmesan cheese, grated
1 tsp dried oregano
1 tsp dried basil
1 cup Mozzarella cheese, shredded

In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.

Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.

Combine the cooked pasta (we prefer ziti) and the sauce, and spread into a greased 9 x 13 baking dish. Sprinkle with mozzarella cheese.

Bake at 350d for 20 - 30 minutes, until bubbly.

Chicken Tetrazzini

NOTE: The following makes (3) recipes. Recipe taken from an awesome book called The Freezer Cooking Manual

126 oz Canned Cream of Chicken soup
1/4 cup Lemon juice
1 1/2 cup Diced green pepper
12 cups Dry spaghetti, broken into pieces
12 cups Cooked, diced chicken
3 cups Grated Parmesan cheese

Combine soup and lemon juice. Saute or steam the green pepper and add to the sauce. Break spaghetti into pieces and boil in salted water for 1/2 the recommended time. Drain spaghetti. Mix spaghetti and chicken into sauce.

Pour into casserole dishes, wrap well and freeze.

To serve: Thaw completely. Sprinkle 1 cup of Parmesan cheese on the top and bake at 350d for 45 - 60 minutes or until thoroughly heated.

Cannelloni with Cheese Sauce

2 cups marinara sauce
1/4 lb ground beef, browned
1/4 lb italian sausage, browned
1 cup onion, chopped and sauteed
6 cannelloni, large
1 cup white sauce
6 oz cheddar cheese, grated
2 T parmesan cheese, freshly grated

To make filling, combine browned beef, browned sausage, sauteed onion and marinara sauce. Cook cannelloni as directed, but cook for only 3/4 of the recommended time; rinse and drain. Fill cannelloni with filling mixture and pack firmly into greased baking dish.

To make cheese sauce, warm white sauce until nearly boiling; add grated cheddar cheese and stir until melted. Pour over cannelloni, coating pasta generously. Cool.

To freeze, cover baking dish with foil; place in freezer bag and freeze.

To prepare, uncover and bake frozen casserole in 400d oven for 1 hour, or until hot and bubbling. Sprinkle with the Parmesan cheese, return to oven for 5 minutes to brown top.

Pasta Sauce

1 lb ground beef
1/2 cup onion, chopped
1 can cream of mushroom sauce
1 can tomato soup
1/2 tsp Italian seasoning
1/2 tsp chili powder
1/4 tsp pepper

Mix all together in skillet and cook until ground beef is cooked. Place in ziploc bag or other container, seal well and freeze. To prepare, thaw in refrigerator and warm in skillet. Serve over pasta.

Baked Spaghetti

1 pkg angel hair noodles, cooked
1/3 cup butter, melted
1 cup Parmesan cheese
1 egg, beaten
1 lb ground beef, cooked
1 jar spaghetti sauce

Mix together the pasta, butter, Parmesan cheese and egg. Place in baking pan and top with ground beef and spaghetti sauce.

Seal well and freeze. To prepare, thaw in refrigerator. Bake at 350 degrees for 45 minutes.

White Spinach Lasagna

1 (32 oz) container ricotta cheese
2 (10 oz) pkgs frozen, chopped spinach, thawed and squeezed dry
2 eggs
1/2 cup chopped, drained sun-dried tomatoes (packed in oil)
3/4 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 (16 oz) jars alfredo sauce, divided
12 no-boil lasagna noodles
1 cup shredded mozzarella cheese

In a large bowl, combine ricotta, spinach, eggs, sun-dried tomatoes, oregano, garlic powder, pepper and nutmeg.

Spread 3/4 cup alfredo sauce in ungreased 9 x 13 pan, top with 3 lasagna noodles (crosswise). Spread with 1/3 of ricotta mixture; repeat layering twice with noodles and ricotta mixture, ending with noodles.

Pour remaining alfredo sauce over pasta, and sprinkle with mozzarella cheese.

Cover well and freeze. To prepare, thaw in refrigerator. Preheat oven to 375 degrees. Cover pan with foil and bake for 45 minutes; remove foil and bake another 10 minutes. If desired, place lasagna under boiler for 2 minutes to brown cheese.

Let sit for 10 minutes before serving.