More Freezer Cooking

OK! Gotta get these recipes down while they are fresh in my memory.

Ravioli Bake
(for two large lasagna pans)

2 bags cheese ravioli (I found round ones that are nice!)
Ravioli should be frozen, uncooked.
3 med. zucchini
2 bags frozen broccoli
meat from two 3-4 pound chickens
(toss all this and place in lasagna pan with olive oil

2 cans white sauce
1 or 2 diced onions
2 tblspn Italian herbs, with extra basil
salt and pepper
4 cups of chicken broth
2 cups mozzerella cheese
Mix this up and pour over pasta,chicken and vegies.
Seal well and freeze.



Healthier Cheesy Potatoes
makes 6 tall pie pans full

4# diced, frozen potatoes
2 heads finely diced cauliflower (dice the size of the potatoes), blanched for 2 minutes and cooled
2 pkg frozen green beans (about 2 pounds)
Toss all together in giant bowl.

2 pounds of grated cheddar
2 12oz tubs sour cream
2 cups chicken broth
1 cup dried onion flakes or two finely diced fresh onions
1 tblspn Italian herbs
salt, pepper

Combine all and put in pans.


Stuffed Shells

Large Pasta Shells, 2 boxes 80 total shells
3 Jars red sauce

2 large Ricotta (32oz ea)
1 large Cottage Cheese
6 eggs
1 pound shredded mozzerella
1 pint asiago cheese
2 heads garlic, peeled minced (can mince in food chopper with olive oil)
Italain herbs
salt and pepper

Cook pasta shells very aldente
rinse and hold in cold water

Mix all other ingredients, save red sauce together.

Pour 1/3 jar red sauce and 1 cup water into bottom of lasagna pan
lay in @ 28 shells in one layer, filled with 1 heaping tablespoon of filling
Cover with remaining jar of red sauce with enough water to fill the top of the jar while sauce is IN it. This should just cover the shells.
Flash freeze with top off, then wrap with foil and bag up for freezer.

Makes three large lasagna pans.