Baked Ziti (Freezer Meal)

Six Sister's crowd favorite! Love this one to take to someone else or to make for yourself for a freezer meal. Thanks Anj, for sending this to me!

1 lb ziti noodles (or similar shaped pasta)

1 onion, diced

1 lb ground beef

Salt

Pepper

1/4 tsp garlic powder or minced garlic

2 26oz jars Spaghetti Sauce

8 slices provolone cheese

1 1/2 cups sour cream

6 oz shredded mozzarella cheese

2 TBS grated parmesan cheese

Preheat oven to 350 degrees. Prepare 2 9x9 inch square pans with nonstick cooking spray.

Bring large pot of salted water to a boil. Add pasta and cook al dente, about 7-8 minutes. Drain.

In a large skillet brown onions and ground beef over medium heat. Season with salt, pepper and garlic. Add spaghetti sauce and simmer for 15 minutes. 

Layer as follows in each prepared pan; 1/4 of the cooked noodles, about 1 1/2 cups sauce, 4 slices of provolone, 3/4 cup sour cream, 1/4 cooked noodles, 1/4 of the mozzarella cheese, and another 1 1/2 cups of sauce. Top with grated parmesan and remaining mozzarella cheese. 

Bake, covered for 30 minutes or until cheese is melted. Ingredients fill the pans to the very top so they recommend to put a cooking sheet under them in case it bubbles over (I've never had that happen)

*I was telling Kelsey, you could easily make this vegetarian if you need to! I would saute some veggies like zucchini and carrots and maybe some red or orange peppers in place of the meat. I would be really good! 

 

Chicken Philly Cheesesteak Sandwiches

These were SO yummy and easy. I want them everyday! Lindsey mentioned she did this for a freezer meal too.

• 1 white or yellow onion, thinly sliced
• 2-1/2 pounds boneless, skinless chicken breast
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic pepper (I've never seen this... so I just used garlic powder)
• 1 (16 ounce) jar Mezzetta Deli-Sliced Mild Pepper Rings, drained (reserve brine)
• 1/2 (16 ounce) jar Mezzetta Deli-Sliced Roasted Bell Pepper Strips, drained
• 1 cup low-sodium chicken broth
• 1/4 cup reserved Mezzetta Deli-Sliced Mild Pepper brine
• 6 to 8 hoagie rolls
• 6 to 8 slices white American cheese or provolone

1. 
   
2. Place the sliced onions over the bottom of your slow cooker insert. Place chicken over the onions and sprinkle the chicken with the Italian seasoning and garlic pepper.
3. Scatter the drained Mild Pepper Rings and Roasted Red Bell Pepper Strips over the top of the chicken. Pour chicken broth and 1/4 cup of the reserved brine from the Mild Pepper Rings around the chicken.
4. Place cover on slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until chicken is tender and easy to shred.
5. Transfer cooked chicken to a cutting board and use two forks to lightly shred it, leaving some good bite-size pieces. Transfer shredded chicken back to slow cooker and stir it into the cooking liquid, combining well with the peppers and onions.
6. Serve up on hoagie rolls, top with cheese, and place under the broiler for a minute or two until cheese is melted.
7. 
   

Crockpot Swedish Meatballs

I'm still in the middle of eating this but I have to share now because it's that good and easy!

1 can Cream of Mushroom Soup
2 cups Beef Broth
1 tsp Garlic Powder
1 Tbs Worcestershire Sauce
2 Tbs Steak Sauce
1/2 tsp Paprika
1/2 tsp Salt - this is pretty salty so you could leave this out or test before serving then season to taste
1/2 tsp Pepper
1 bag (28 ounce - I could only find up to 24 oz in the store) Frozen Meatballs
1 cup Sour Cream

Combine soup, broth and seasonings in the crockpot and whisk to combine. Add meatballs and cook on high for 4 hours. Add sour cream and cook for another 30 minutes to heat and incorporate sour cream. Serve over egg noodles.

*If using homemade meatballs that are not frozen, brown them first and only cook for 2 hours on high or 4 hours on low*

Beef & Barley Soup

This was so good and froze really well! Very filling for a soup - Tyler said you could go fight a bear in the Alaskan wilderness after eating it. We used leftover roast and it was so good. 

1 tsp oil

1-1/2 lbs lean beef round stew meat 

1 cup chopped carrots

1 cup chopped onions

1/2 cup chopped celery

2 cloves garlic, chopped

6 cups water (we ended up adding a lot more water - just add as needed)

1 - 2 tsp kosher salt, to taste

2 bay leaves - I didn't have bay leaves but just added thyme

2/3 cup dry barley

fresh ground black pepper

Directions:

Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes. When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir. *If starting with cooked meat, just saute the veggies in the oil first, then add the meat with everything else as follows* Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours *Just until veggies are soft if meat is cooked*. Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.