Small Freezer Lasagna

 

Freezer meals are fabulous!  One of my favorite freezer meals is lasagna!  You can make your favorite lasagna recipe in disposal pans from the dollar store, freeze them and then throw them in the oven anytime you like!  I always use oven-ready noodles for my freezer lasagnas so I don't even have to cook the noodles.  When you use the oven-ready noodles, you use one noodle for each noodle layer and they fit perfectly!

The containers come in three packs for $1, so there is very little cost for packaging.  Each container holds about 2lbs, so it's not a tiny lasagna, but it's not family sized either.  A double batch of lasagna will make about six small freezer lasagnas.  

After you've layered your lasagna ingredients into the pans, cover them with a double layer of tin foil and label with cooking directions:  Bake at 350 covered for an hour, then uncover and bake until done.  After they're labeled, you're ready to pop them into the freezer!

I typically make veggie lasagna since Nina is a vegetarian, then any time I make a meaty lasagna for dinner I can throw one of these in for her.  There is always enough left for her to take leftovers for lunch for a couple of days too.  Small freezer lasagnas are fabulous gifts for new moms as well! Who doesn't love having a lasagna in the freezer?!

Homemade Frozen Pizzas by the Bundle

First off I just want to acknowledge that this is post #1111 on The American Homemaker!  Cool, huh?

Homemade pizza is amazing, but can be a lot of work compared to ordering pizza or tossing a frozen one in the oven.  By making a large batch of dough all at once you can make your own frozen pizzas that taste fabulous, but take no prep time on cooking day!  This recipe will make four regular size pizzas or you can make individual pizzas if that's what your family prefers and you'll get more than four!  Homemade frozen pizzas are a great meal to take to people as well!  Who doesn't like pizza?  I like to start making pizzas in the late afternoon and then serve the last one or two as dinner!  Dinner now and dinner another day!  You could also just freeze the crusts if you like and top later.

Pizza Crust

2 TBSP yeast
3 c. warm water
7-8 c. flour (whole wheat also works great)
1/3 c. oil
1 ½ tsp salt
1 ½ tsp sugar

 In a large bowl, dissolve yeast in warm water. Stir in remaining ingredients adding flour until it makes a nice smooth, but not-too-dry dough.  Cover and let rise until double.  Stretch dough onto a cornmeal-sprinkled pizza pans. Leave the dough covered until you're ready to put it on the pan.  If it rises again, that's ok!  Bake each crust at 475 for 5 minutes.

For pizza right now:
Top your partially baked crust with sauce, toppings and cheese.  Bake at 475 another 5-10 minutes until crust is done and cheesy is hot and bubbly.

For frozen pizzas:
Place your partially baked crust onto tin foil cut long enough to wrap around the pizza.  Add the sauce and toppings. Cover the whole pizza with tin foil. You can add plastic wrap around that if you like for extra protection against freezer burn. Carefully place the pizza flat to freeze. Once frozen you can stand it up on its side.

To cook after freezing, do not thaw. Remove from freezer, unwrap, place on your pizza pan and bake at 475 checking after 15 minutes.

My kids asked if they could eat their individual pizzas in the living room... I thought they wanted to watch a show or something, but when I walked in this is what I saw... One kid lounging on the couch and the other hiding in the corner.  They're odd ones for sure!!!

Lasagna Roll-ups & a Vintage Tablescape

I have a passion for Homer Laughlin china!  I just love it!  I purchased this china set during the summer for a great price, but this is the first time I've used it.  Nina and her friends were going to the Preference dance, where the girls ask the boys and the theme was The Great Gatsby.  I told her I'd make their "fancy" dinner before the dance!  It gave me a chance to use this beautiful 1940's china!

 I love Italian food almost as much as I love vintage dishes!  I knew I had to make an Italian menu for the night!  Caesar salad is my ultimate favorite salad.  I'm not sure why, but I love it.

Lasagna roll-ups are one of my favorite dinners!  Since Nina is a vegetarian they made a great main dish choice for the night!  These always come out great, can be made ahead and freeze fabulously before they're cooked, plus they're fancy enough for company!  This makes a large batch, so you can freeze half if you don't need them all now.

Lasagna Roll-ups

16 oz package of lasagna noodles, cooked & cooled

32 oz small curd cottage cheese
3 eggs
4 c. loosely packed chopped fresh spinach
2 tsp Italian seasoning
2 c. shredded Italian cheese mix

Mix filling ingredients well and spread some filling onto each noodle.  Roll up carefully and place in a pan seam down.  You should be able to fill 15-18 noodles depending on how full you make them.  If you are making these ahead of time, this is the point where you'd freeze or refrigerate them.  To freeze, place carefully in a ziplock bag and freeze, then you can pull out how many you need.  To refrigerate, cover your pan and place in fridge up to a day in advance.  I top the roll-ups with a jar of spaghetti sauce before baking, but you could use any pasta sauce or no sauce at all if you prefer.  You can also add more cheese to the top.  Cover with tinfoil and bake at 350 for about 30 minutes until hot and bubbly.  If they are frozen they will take longer to bake.  Let cool a few minutes before serving.  These are great leftover and I have to admit I've had them for breakfast more than once!

 Nina decided to wear a vintage cream colored lace dress that I've had since I was younger than her!  She looked beautiful!

I don't know if I've shared it yet, but she cut her hair off!  She's had waist-length hair for years, but she chopped it to her shoulders, got layers and dyed it all black!  It looks great on her!

 The kids enjoyed their formal dinner and I enjoyed making it for them!

Along with the lasagna roll-ups and caesar salad I also made homemade loaves of french bread and served it with balsamic vinegar and oil.  The oil and vinegar went into teacups!  They had sparkling cider and ice water in crystal goblets to drink.  I pulled out the gold flatware and the linen napkins.  Fancy dinners are so much fun!

Dessert was chocolate cream cheese roll cake and vanilla ice cream!

I miss doing nice tablescapes on a regular basis!  I'm making a goal to do them more often!

Delicious Breakfast on the Go

These were pretty much amazing!  They will be worked into my menu this summer as a make ahead breakfast the kids love.  I haven't tried freezing them yet, but they should freeze perfectly and I'll be doing a few extra batches soon for freezer meals.  You could use bacon in place of the ham and they'd be just as good.  Try these muffins!  You won't be disappointed!

Pancake Muffins

2 eggs
3 c. pancake mix (I like extra fluffy)
1 1/4 c. water
1 T vegetable oil
1 c.shredded cheddar
1 c. chopped cooked ham

Mix all ingredients well. I made my batter ahead of time and had the batter in the fridge until ready to bake.  Spray 12 muffin cups well and divide batter among cups.  The cups will be full.  Bake at 400 for 15-18 minutes until pretty and golden.  Let cool for a few minutes in the pan before trying to remove.  Serve with syrup to dip.  I served mine with a homemade maple cream sauce and they were amazing!

Homemade Turkey Stock & Turkey-Cranberry-Stuffing Casserole Recipe

I started making my own turkey stock a while back and I'll NEVER go back to canned broth.  Turkey stock is pretty much amazing for making homemade chicken and dumplings  or chicken noodle soup... I even used it in my homemade stuffing (recipe will come tomorrow!).  If you still have a turkey carcass in your fridge from Thanksgiving, don't waste it!  It makes amazing broth!

To make homemade stock, place your turkey carcass in a large pot.  Cover with water.  Add celery carrots, onions, spices and anything else you'd like to add flavor.  Bring to a boil.  Reduce to a simmer, cover and simmer for 4 hours, stirring occasionally.  Strain and place in a covered bowl in the fridge over night.  The next day the turkey stock should be a jelly-like consistency.  Scrape off any fat that has risen to the top.  Scoop into jars or plastic baggies to freeze. Leave lots of head space in your jars, lots.  Turkey stock is the only thing I've ever had expand enough in the freezer to break the jars.  I usually get 10-14 cups of stock from one turkey carcass.  To serve or use in recipes heat until it's liquid again.

It's my goal to get a pressure canner someday semi-soon so I can start canning my stock and other things that need a pressure canner.  It would be nice to not have to freeze everything.  I'm crossing my fingers that we'll be buying a house soon.  We could be moving as soon as January and there's a nice big storage room in the basement.  I'll for sure need to start canning more!  HOORAY.

And speaking of turkey leftovers...

This was something I threw together Sunday night... It's easy and delicious!

Turkey-Cranberry-Stuffing Casserole

10 1/2 oz can of gravy or leftover gravy
2 c. leftover turkey
stuffing
1/2 c. dried cranberries (if desired)
cranberry sauce

Mix the gravy and turkey together.  Place in the bottom of a casserole dish.  Make the stuffing as directed on package, adding cranberries if desired, or use leftover stuffing.  Spoon the stuffing evenly on top of the turkey/gravy mixture.  Top with cranberry sauce.  I used cranberry-apple sauce.  Cover, bake at 350 for 20 minutes or until hot.

Super Easy Homemade Sloppy Joes

My kids and I don't like canned sloppy joe sauce. And I don't know what the point is. I can make homemade just as quick as opening a can and for a fraction of the cost :) Double the sauce if you like your sloppy joes extra sloppy. This is a great freezer recipe also. Make the meat mixture and freeze it in a ziplock bag. Thaw and warm before serving.

1 lb hamburger, browned and drained
1/2 c. ketchup
2 T brown sugar, heaping if you like really sweet
1 T Worcestershire sauce
1 T bbq sauce

Mix together in a saucepan over medium until hot. Serve on hamburger buns or rolls. My kids love these. You can add a dash of hot sauce also if you like 'em sweet and spicy.

Crockpot Black Beans

I've made a goal to use up as many beans, rice, etc that I can from my food storage before I move. It will help save grocery money during these next six weeks and it will be less obnoxious boxes for me to move. Juice and pop bottles are how I store my rice, beans, sugar and other food storage items. You can see, even a 20 oz pop bottle will hold a pound of dried beans. These bottles are bug proof and cheap :)

Crockpot beans need to be started the night before. Beans made this way are so simple and are so much cheaper than canned. The first thing you want to do with your beans before you cook them is sort them and wash them in cold water. Look at all the "stuff" I found in this little bottle of beans. You definitely wanna sort them. LOL

After you've sorted and rinsed your beans, put them in some sort of container with a bunch of water. Cover and refrigerate overnight.

The next morning, drain the water off, rinse them well and place in your crockpot. Fill the crockpot up most of the way with water and cook on low all day. That's it! Beans are so easy and they freeze super well. You can sort them into can-sized portions, place in ziplock bags and freeze. This pound made enough beans for dinner (with leftovers) and a good-sized bagful for another meal.

Homemade Whole Wheat Pizza... one for now and more for the freezer

PIZZA CRUST
This is a simple recipe I got at a home-ec class. You can double or triple the recipe to bake one now and freeze the other(s) for another day.

1 pkg yeast
1 c warm water
2 ½ c flour (whole wheat works great)
2 T oil
½ tsp salt
½ tsp sugar

In a medium bowl, dissolve yeast in warm water. Stir in remaining ingredients. Let rest for five minutes before stretching onto a cornmeal-sprinkled pizza pan. Bake at 475 for 5 minutes then top with your favorite sauce, toppings and cheese or if you're like my kids, just sauce and cheese... LOL Bake for another 5-10 minutes or until crust is done and cheese is hot and bubbly.

For frozen pizzas:
Cover your pizza pan with tin foil. Leave the tin foil long enough you'll be able to wrap it up and around the pizza. Sprinkle the foil with cornmeal. Press your crust onto the pan. Bake at 475 for 5 minutes. Add the sauce and toppings. Cover the whole pizza with tin foil. You can add plastic wrap around that if you like for extra protection against freezer burn. Place the pizza flat to freeze. Once frozen you can stand it up on it's side. To cook, do not thaw. Remove from freezer, unwrap, place on your pizza pan and bake at 475 checking after 15 minutes. They come out just as delicious as fresh!


NO YEAST PIZZA CRUST
One day I planned pizza for dinner, and realized I had no yeast. I found a quick pizza dough recipe and altered it (of course, because I’m not capable of keeping a recipe “as is”). I was surprised at how delicious it turned out.

2 c flour
2/3 c milk
2 tsp baking powder
½ tsp salt
¼ c oil
1 T honey

Preheat oven to 475. Combine all ingredients. Stir until mixture leaves the sides of the bowl. Gently knead 10 times to get everything mixed fully. Roll out onto your cornmeal-sprinkled pizza pan. Brush with olive oil (I like to use garlic olive oil). Bake 5 minutes. Top with sauce, toppings and cheese. Bake another 5-10 minutes or until crust is browned and cheese is hot and bubbly.

And WOW! I ground my own wheat for the first time. I swore I was never going to grind wheat... LOL and then as I was making pizza crusts I realized I was out of flour. I went down to my food storage room to get some and I was all out there too! But I had several cans of wheat my (now ex) mother-in-law had given me years ago. When she gave me wheat I was like... um... what do you want me to do with it. So she bought me a wheat grinder for a couple hundred dollars which has stayed in it's box until now. It was really simple to use, so I figured I'll keep grinding wheat until it's gone. Then I don't have to lug cans of wheat if I move again.

It was so simple the kids were doing it too. The instructions cracked me up. There were lots of warnings about not grinding grain with nails in them. Is this normally a problem? I don't know why there would be nails in wheat, first off and second, why would someone want to grind them up in their food if the nails were there? Weird!

Round out your homemade cheese pizza with broccoli and cheese sauce and your kids will love you! Caleb said it was so good that I should be on tv teaching everyone how to make it.  He's seven and pizza is his very favorite food.

How to freeze broccoli...

I love to buy my broccoli in these big bags at Costco for $4. It's really convenient to have it all ready to steam or eat and it's a good buy. But we never seem to finish the whole bag before it goes bad.

So... I figured I'd freeze some of it to use at a later date. We don't eat a lot of frozen broccoli by itself, but I do sometimes use it in casseroles :)

And mine looks so much prettier than the frozen broccoli you buy at the store!

First, gather your supplies. You need to move quickly while blanching veggies, so have everything all ready. You'll need a pot of boiling water, a stainer, a big bowl ready to fill with ice water and freezer bags with a straw to remove air (I mentioned this in my last freezer posting.)

After you have your supplies gathered, rinse your broccoli in cold water. I did eight cups of raw broccoli to freeze into two bags.

Next, drop your broccoli into the boiling water. Put the lid on it and boil for three minutes. While it boils, rinse out your strainer to use again and prepare your big bowl with ice water.

After it has finished boiling, quickly drain and dump into ice water. Let sit in the ice water for three minutes. Scoop out some of the warm water after a minute and add more cold water and/or ice. Drain again.

Place your drained broccoli into freezer bags and label.

Close the bag almost all the way, squeezing as much air as you can out of the bag. Insert a straw into the itty-bitty whole. Suck the air out. Take a picture because it's funny. Once the air is out, remove the straw and close the bag up all the way.

You can see that I got almost all of the air removed from the bag. This protects your freezer items even more. Ta-da!!! You have broccoli all ready to freeze. Just like store-bought frozen broccoli, you don't want to cook this too long after it's been frozen. Just enough to get it hot. Yum!

Homemade Frozen Burritos and How to Core a Pineapple :)

This is not a burrito or a pineapple, but how sweet is this milk glass cup? I LOVE the pink rim :)

Anyways.... Tuesdays and Thursdays are the days the kids and I have play practice until 5pm, which means dinners need to be quick and easy. Burritos are a staple at our house. I know I've posted the recipe before, but it's a good one.

Bean Burritos

tortillas
refried beans (I use fat-free)
cheese

Spread the tortillas with refried beans, sprinkle with cheese, roll up and bake at 350 for about 10 minutes. The kids just pick them up and eat them plain. I dip mine in salsa and low-fat sour cream. I always make extras so I can freeze them. They make awesome lunches for the kids and I. Simply pull out of the bag and microwave. They're so much yummier than store-bought frozen burritos!

And for all of you that are scared to buy a fresh pineapple (I was for years) I thought I'd show you the super simple way to make it edible :) As we get into melon season, I'll share the easy way to slice a melon too... working in restaurants taught me some fun skills.

First you chop the top off, then using a serrated bread knife, cut the pineapple into halves, then fourths, then eighths.

Next, using the same knife, slice the skin away. It's easiest if you don't slice all the way through the end, leaving something to hold onto. Leave enough skin that you avoid the eyes (the pineapple's eyes, not your own... LOL, although you should probably avoid those too!). Then you cut away the core, slicing all the way through the end you had left.

Serve as spears or cut into cubes... enjoy!


Thanks for the well-wishes for my brother. He left for Navy boot camp today. My other brother joined the Navy a couple of months ago. I also have many other military family members including my own hubby! We LOVE the military around our house!!!

Taco Soup- Dinner for now & Dinner for later

Taco Soup

Mmmm... I made taco soup for dinner often and it's so simple, yummy and really healthy! You can make it on the stove or in the crockpot. Either way it turns out great. This recipe makes enough for two meals. One for now and one to put in the freezer for another day. There are lots of recipes out there for taco soup. Here's how I do it:

1 (28 oz) can crushed tomatoes
1 can tomato soup
1 pkg taco seasoning
2 pkg ranch seasoning
frozen corn
beans (I like kidney, black or pinto)
2 lb ground turkey, browned
1 c barley
4 soup cans of water (If you aren't using the barley, cut the water in half)

sour cream, shredded cheese & tortilla chips to top

Mix all ingredients except toppings together in a crockpot or large pot. If you cook it on the stove top, simmer until nice and hot and barley is done (probably about 15-30 minutes). In a crockpot, set on low for 4-8 hours or on high for 2-3 hours. Top and enjoy! All three of my kids gobble this up.

Pumpkin Oreo Muffins

Pumpkin Oreo Muffins

1 yellow cake mix
1/4 c whole wheat flour
2 tsp pumpkin pie spice
2/3 c skim milk
1 c pumpkin

Mix together. Stir in:

1 c crushed oreos

Spoon into prepared muffin tins. I like to line them with paper muffin cups and then spray the paper with cooking spray. Bake at 375 for 13 minutes for mini muffins and 18-20 for regular muffins.