Taco casserole

1 pack of tortillas, flour or corn

3/4 cup of sour cream or gfcf plain yogurt

2 1/2 cups of taco chicken, precooked 

1/2 cup of refried beans

1 can of corn, drained 

1 can of black beans, drained and washed 

3 cups of mixed cheese

1 1/2 cups fresh salsa

Layer the casserole like this, tortillas on the bottom, smear on sour cream, spread the refried beans, sprinkle on a layer of black beans and corn. Dot the corn and bean layer with salsa. Add on a layer of chicken and top with a layer of cheese. Rinse and repeat for 2 or 3 more layers. The top layer is just tortillas cheese and dollops of salsa. Bake at 400° for 20-30 minutes. For gfcf version use corn tortillas in the place of flour and yogart in replacement of sour cream. For the vegetarian version omit the chicken. Enjoy!

Penne Alfredo with Basil and Sun Dried Tomato

16 oz. Penne Pasta
2 Tbsp Olive Oil
2 cups Heavy Cream
3 Tbsp Unsalted Butter
1 cup Parmesan, grated (plus extra to serve)
1 cup Sundried Tomato, chopped
1 1/2 tsp Garlic, minced
1/4 cup minced Basil* (plus extra to serve)
Salt and Black Pepper, to taste

Cook pasta in a pot of boiling water until al dente.

Add olive oil to a pan along with the garlic and sun dried tomatoes and saute for a minute or two. Add your butter and stir until melted.

Stir in your cream and allow to simmer on a low/medium heat. When it just starts to thicken add in Parmesan, basil and seasoning to taste.

Once the sauce has fully thickened add your pasta and toss until coated. Simmer for a few minutes to soak up the sauce.

Serve with and extra sprinkle of parmesan and fresh chopped basil.

*When I don't have fresh, I have used Basil in the squeeze tube found in the produce section.

Tuna Cakes Freezer Meal – Large Family Style

120 ozs Tuna*
4 cups old-fashioned oats
2 dozen eggs
1/3 cup Old Bay
2 Tab finely chopped green pepper and/or 2 Tab. Parsley Flakes

Drain tuna thoroughly. Mix all ingredients together.

Shape into patties using a 1/3 cup measure.

Flash freeze on baking sheets using freezer paper or parchment paper.

Store in freezer bags. Makes @5 dozen.

*120 ounces of tuna is 30 regular cans or you can get Member's Mark Solid White Albacore Tuna In Water in 66.5 oz. cans at Sam's Club. You can use one of them and 13 regular cans or two 66.5 oz. cans and a bit more oatmeal. You add additional oatmeal until the mixture makes a cake that is not too sticky and doesn't fall apart.) 

Freezer Meal Baking Directions: Heat oven to 375 degrees. Spray baking pan and fill with frozen tuna cake patties. Bake up to 30 minutes at 375 degrees. Pull baking sheet out of the oven and flip tuna cake patties. Put back in oven another 10-15 minutes.

Freezer Meal Skillet Cooking: You can also heat up a stove top skillet with a small amount of olive oil. Cook frozen patties several minutes on each side until they reach your desired crispiness.

Modified from the recipe byJamerrill Stewart at Large Family Table

For the Shopping List:
For @5 dozen.

120 ozs Tuna, 30 regular cans $28.44 or two 66.5 oz. cans = $21.98
4+ cups old-fashioned oats, $2.48
2 dozen eggs, $2.86
1/3 cup Old Bay, $2.32
1/2 green pepper and/or 2 Tab. Parsley Flakes, .60¢
Total Cost: @$30.24/@$7.56 per meal

Mushroom-Leek Lasagna

1 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon white pepper
1 teaspoon nutmeg

3 tablespoons olive oil

1-3 large leek
1 1/2 pounds mushrooms
1 1/2 cups grated Parmesan
1 1/2 cups Mozzarella, shredded

Prep
Preheat the oven to 375°F.
Wash and slice the mushrooms and leeks to 1/4-inch thick. You may need to wash the leeks again after slicing.

Noodles
Cook lasagna noodles according to the package's instructions. While they are coming, you can begin the sauce and vegetables.
Drain noodles when they are cooked and put cold water in the pot to prevent the noodles from sticking together.

Sauce
Heat the milk to just below a simmer in the microwave; set aside.
Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon.
Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, for 3 to 5 minutes, until thick.

Vegetables
Meanwhile, add 4 Tablespoon butter and the olive oil to a large pan and cook over medium heat until the butter melts. Add the leeks and mushrooms, sprinkle with salt, and cook about 5-10 minutes.

To assemble the lasagna, spread about 1/4 of the sauce in the bottom of an 8-by-12 by 2-inch baking dish. Arrange a layer of noodles on top, then 1/4 of the sauce, then 1/3 of the mushroom-leek mixture, and a heaping 1/4 cup of each grated Parmesan and shredded mozzarella. Repeat 2 more times, layering noodles, sauce, mushroom-leek mixture, and cheeses. Top with a final layer of noodles and sauce, and sprinkle with the remaining cheeses.

Bake the lasagna for 45 to 55 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes before slicing; serve hot.

Source: modified from the recipe by Ina Garten.

🥔 Twice Baked Potatoes Freezer Meal -LARGE FAMILY STYLE

10 lbs of baked potatoes
1 1/4 cups melted butter
1 1/4 cups milk
6 oz of cream cheese
1 Tab. Salt
1/2 Tab. Pepper
1 1/4 cups of shredded cheese (for filling)

1 1/4 cups of additional shredded cheese to top potatoes

Preheat the oven to 350 degrees.

Wash and dry potatoes.

Spray potatoes with cooking spray or rub with olive oil and sprinkle outside of potatoes with salt.

Pierce potatoes with fork several times and bake on cookie sheets for 1 – 1 1/2 hours or until potatoes “give” when gently squeezed.

While they are baking, in a large mixing bowl add butter, milk, cream cheese, shredded cheese, salt and pepper and mix well with a hand mixer

When potatoes are done and cooled, cut them in half lengthwise with a serrated knife. Scoop the center out of each potato, leaving a rim of solid potato around the edge and place into the large mixing bowl with the cheese mixture. Mix well.

Fill each potato shell with potato mixture.

Top with a sprinkle of additional shredded cheese.

TO EAT TONIGHT

Take out the portion you want to eat tonight and bake on 375 degrees for 20-30 minutes or until hot and bubbly.

FREEZER MEAL DIRECTIONS

Wrap each potato in plastic wrap and fill gallon size freezer bags. You will fill at least 5 gallon size bags.

TO COOK

Set out a bag from the freezer into the refrigerator to completely defrost.

Preheat oven to 375F.

Remove plastic wrap and place potatoes on a baking tray

Let bake for 20-30 minutes until hot and bubbly.

Source: Large Family Table

Twice Baked Potatoes Freezer Meal-Smaller Batch

Here is a recipe in case you would like to make a smaller batch.

5 lbs large baking potatoes
1/2 cup butter softened
1 cup milk
3 ounces cream cheese
2 teaspoons salt
1 teaspoon ground black pepper
1 cup shredded cheddar cheese

Preheat the oven to 350 degrees.
Wash and dry potatoes.
Spray potatoes with cooking spray or rub with olive oil and sprinkle outside of potatoes with garlic salt.
Pierce potatoes with fork several times, wrap in tin foil, and bake on cookie sheets for 1 – 1 1/2 hours or until potatoes “give” when gently squeezed.
While they are baking, in a large mixing bowl add butter, cream cheese, salt and pepper and mix well.When potatoes are done, unwrap and cut potatoes in half lengthwise with a serrated knife.
With a large spoon scoop out the inside of potatoes leaving a layer of potato attached to the inside of the skin. This can be tricky. I insert spoon on one side, lift out, insert spoon on the other, and gently scoop.Put scooped out potato in mixing bowl as you go and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
Holding the potato shells in the palm of your hand to support them, scoop and press potato mixture into each half of potato shell.
Return filled shell to cookie sheet.
Sprinkle cheese on top and pat it to make it stick to the potatoes. To eat now: return the ones you want to eat immediately to the oven and bake about 15-25 minutes until hot and melty.
To freeze for later: loosely lay plastic wrap over the tops and set the whole cookie sheet as is into the freezer. When you’re ready to eat one, remove from freezer, remove plastic wrap, place in microwave for 2 minutes.

Source: This recipe comes from Suzanne at A Joyful Chaos. You should go to her blog and see the beautiful step-by-step tutorial on how to make these.

4-Ingrediebt Tilapia

Makes 4 servings

1 tablespoon extra-virgin olive oil
1 can Rotel diced tomatoes, with liquid
4 fresh tilapia filets
Salt and ground black pepper, to taste
Optional garnishes: green olives and fresh parsley

Add olive oil to a large skillet, then heat to medium-high heat. Add tilapia and season with the salt and pepper. Add the tomatoes and liquid.
Cover the skillet and allow the fish to cook for 7 to 10 minutes.
Top with the optional garnishes if you desire.

Source: Stashing Coins

Baked Ziti Freezer Meal, Large Family Style

12 cups spaghetti sauce
3 lbs. ziti or penne pasta
2 (24 oz) containers cottage or ricotta cheese
1 1/2 cups grated parmesan cheese
3 eggs slightly beaten
1 1 /2 lbs. shredded mozzarella cheese

Cook pasta as package directs, drain and set aside.
In very large mixing bowl, stir together, cottage (or ricotta) cheese, parmesan cheese, and beaten eggs.
Stir in half the spaghetti sauce until well mixed.  (reserve the other 1/2 for a later step)
Stir in 1/2 the cheese and then all of the pasta, tossing gently to coat.

Divide the pasta/sauce mixture evenly between the 2-4 pans.
Pour the remaining 1/2 of the spaghetti sauce evenly over the ziti mixture.
Sprinkle remaining mozzarella cheese on top.

To Make ahead and freeze: Place the pans each in a 1 1/2-2 Gallon Freezer bag, label and freeze.

To Bake: Pull the pasta from freezer the night before and let thaw. Remove plastic bag.  Bake  at 375 degrees for 20-30 minutes or until hot and bubbly.

Source: The Frugal Pantry

CREAMY CHICKEN RITZ CASSEROLE

3 cups cooked diced or shredded chicken
1 can (10.75 oz) cream of chicken soup
1 cup sour cream or plain greek yogurt
2 sleeves of Ritz crackers, crushed
1 stick (1/2 cup) butter, melted
2 tbs Everything Bagel Seasoning
1 (4 oz) can diced green chilies (optional)

Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.
In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken (and the green chilies, if using).
Turn into prepared pan. Top with cracker crumbs and sprinkle with Everything Bagel Seasoning. Drizzle melted butter over the top of the crumbs.
Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.
Serve with a green vegetable, such as steamed broccoli.

Source: Midnight Baker

Freezer Salmon Cakes

74 oz Canned Salmon (this is about 3 cans)
3 cups Old Fashioned Oatmeal
1 Dozen Eggs
2 cups chopped peppers and/or other vegetables
1 tsp Old Bay, Italian Seasoning or Rosemary
salt/pepper to taste

Add drained Salmon in a large mixing bowl. Add in Old Fashioned Oatmeal and 1 dozen eggs. Add 2 cups of chopped colored peppers (and/or any other veggies you’d like to throw in).  Sprinkle in seasoning of your choice and salt/pepper to taste.
Mix all ingredients well.
Form patties of the Salmon cake mixture.  This recipe makes about 2 dozen patties.

Fry the amount of Salmon cakes you want to serve for dinner on medium heat, flipping as needed. (About half for our family.) Flash freeze the rest on baking sheets using freezer paper or parchment paper. Store in a freezer bag.

Source: Large Family Tabke 

TUNA NOODLE CASSEROLE FREEZER MEAL

TUNA NOODLE CASSEROLE FREEZER MEAL

• 4-16 oz packages egg noodles
• 4 cans (10 3/4 oz) condensed cream of celery or cream of mushroom soup or homemade cream soup
• 2-16 oz Velveeta Cheese
• 48 oz. cans tuna - (8-6 ounces each - drained) 
• 2 cups milk
• Salt and pepper, to taste 
• 6 cups potato chips, crushed

Boil noodles in salted water according to the package directions or about 10 minutes.

Preheat oven to 350 degrees.
Set out 4 to 5-9×13 baking pans.
Spray  with cooking spray.

Melt the cheese in are large mixing bowl the microwave. Meanwhile, in a large stock pot or huge mixing bowl gently stir together tuna, cream soup and milk. Add the melted cheese. Stir well.

At this point, the noodles should be cooked. Drain and add to the tuna-cheese mixture. Stir well.

Divide evenly into into the 4 to 5-9×13 baking pans.. Sprinkle salt and pepper on each pan and then top with about 1 1/2 cup crushed potato chips.

FREEZER MEAL DIRECTIONS
Allow your meals to cool completely before placing in the freezer.
Label each 2-2 1/2 gallon freezer bags with recipe name and date.
Slid each pan in a labeled plastic bag.
Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

THAWED COOKING DIRECTIONS
Set the desired pans of Tuna Noodle out in the refrigerator the evening before you’d like to serve.

Preheat your oven to 350 F.
Bake for 30 minutes or until hot and bubbly and potato chips are brown.
Allow your hot Tuna Noodle Casserole to slightly cool on counter for 5-10 minutes before serving.

FROZEN COOKING DIRECTIONS
If cooking your Tuna Noodle from completely frozen (this happens in real life), remove plastic bag and cover pan with a layer of foil and place frozen Tuna Noodle in preheated oven at 375F. Cook for up to 1 to 2 1/2 hours or until hot and bubbly.

Freezer Friendly Stuffed Shells, Large Family Style

This large family recipe yields up to five 9×13 pans or ten 8 inch square pans of Freezer Friendly Stuffed Shells. (You can half the recipe, if this is too many.)

2-12 oz. Jumbo Shells
24 ozs Diced Tomatoes
102 ozs Tomato Sauce
64 ozs Ricotta Cheese
6 Eggs
8 cups Mozzarella Cheese
2 cups Parmesan cheese

Cook Jumbo Shells according to package directions.

Make Cheese Sauce Filling 
In large mixing bowl mix Ricotta Cheese, 4 cups Mozzarella Cheese, eggs, and Parmesan cheese.

Stuff cooked jumbo noodles with cheese sauce mixture and layer on the bottom of 9×13 pans.

Make Pasta Sauce
In a large pot mix Tomato Sauce, Diced Tomatoes

Cover stuffed shells fully with homemade pasta sauce.

Top with one cup of shredded Mozzarella cheese.

Repeat for a total of four to five 9×13 pans.

Allow your meals to cool completely before placing in the freezer.
Wrap each 9×13 pan with a layer of foil.
Label the top of each of four 2-2 1/2 gallon freezer bags with recipe name and date.
Slide each 9×13 pan in the labeled bags.
Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

FROM THE FREEZER COOKING DIRECTIONS
Set the desired pans of Stuffed Shells out in the refrigerator the evening before you’d like to serve them.
Preheat your oven to 400F.
Remove plastic bag.
Place in preheated oven for 1 hour or until heated through and hot and bubbly.

Source: Slightly modified from the recipe at Large Family Table.

Total Cost:
2-12 oz. Jumbo Shells $1.26 x 2 = $2.52
24 ozs Diced Tomatoes $1.25
102 ozs Tomato Sauce $2.98
64 ozs Ricotta Cheese/Cottage cheese, $4.98 + $4.96.
6 Eggs, .72¢
8 cups Mozzarella Cheese, $12.53
2 cups Parmesan cheese, $9.78

Total Cost: $39 72/$9.93 per pan

No Boil Stuffed Shells

Filling Ingredients:
2 cups Ricotta cheese (cheese cheese can be substituted)
1 ½ cups mozzarella cheese
1 ½ teaspoons Italian Seasoning
1 ½ teaspoons minced garlic
¼ teaspoons salt
¼ teaspoon pepper

1-8oz. package medium shells (or manicotti)
½ cup mozzarella cheese
¼ cup Parmesan cheese
marinara sauce

Combine filling ingredients in a bowl. Spray crock pot with non-stick spray or line with a crockpot liner for easier clean up.
Spread about 1/2 cup sauce in crock pot.  Fill uncooked shells with filling and place in crock pot.  Add about 1 cup of water to the remaining spaghetti sauce to thin out the sauce just a little bit.  Pour over the shells so it covers them completely.
Top with the mozzarella and Parmesan cheeses.

Cover and cook on high for about 2-3 hours until shells are fork tender.

source: Life in my Kitchen

🦐 Shrimp Alfredo Pasta

4 lbs defrosted  Shrimp, shells and the removed
2 cups heavy cream
2 cups grated parmesan cheese
1/2 cup cream cheese or Feta cheese
1 cup butter
2 tbs minced garlic
2 tbs parsley
1 tbs onion powder
salt/pepper tt
32 ounces of Pasta

Cook the pasta.

Add butter and shrimp to dutch oven or large pot on medium heat. Cover with lid and let simmer for 3-5 minutes
Stir well and add in remaining ingredients listed above.

Cover again with lid and let simmer an additional 5-7 minutes until sauce is thicker and Shrimp Alfredo is hot and bubbly.

Put half the noodles in a 13x9 aluminium freezer pan. Top with half of Shrimp Alfredo. When cooled, slip pan in 2 1/2 gallon freezer bag. Place in freezer.

Put the other half of the noodles in a large serving bowl. Top with the rest of the Shrimp Alfredo.

When you want to serve the  the freezer meal, set the pan of Shrimp Alfredo in the refrigerator the evening before you’d like to serve it.
Preheat your oven to 300F
Remove plastic bag and place in preheated oven for 30 minutes or until heated through.

Total Cost: $34.29 ÷2= $17.15
4 lbs defrosted  Shrimp, $24.00
2 cups heavy cream, $1.99
2 cups grated parmesan cheese, $3.38
1/2 cup cream cheese or Feta cheese, .54¢
1 cup butter, $1.50
2 tbs minced garlic, .32¢
2 tbs parsley, .22
1 tbs onion powder, .24¢
salt/pepper tt @12¢
32 ounces of Pasta, $2.30

🍋 Lemon-Pepper Chicken | Large Family Slow Cooker Freezer Meal

9 lbs chicken
1 1/2 cup olive oil
1 1/2 cup lemon juice
3 tsp Pepper
1/2 tsp salt
Optional: Normandy Vegetable Mix, when serving

To Make:
Divide ingredients evenly between three labeled one-gallon freezer bags. Freeze up to 3-months.

To Use:
When you desire to serve this recipe just thaw the bag in the refrigerator the night before. On cooking day dump contents of the bag in the Slow cooker. Cook on high up to 4 hours, low 6-7 hours. Last half hour add the Normandy Vegetables, if desired.


Note: This is  good as leftovers cold on top of garden salads or as a base for a homemade chicken salad.

Source: Large Family Table

Total Cost: $20.26 ÷ 3= $6.76 per meal
9 lbs chicken, $1.88 x 9= $16.92
1 1/2 cup olive oil $1.77
1 1/2 cup lemon juice $1.12
3 tsp Pepper .33¢
1/2 tsp salt .12¢