Easy Spinach Pesto Lasagna

Ingredients
Lasagna noodles, prepared
Jar spaghetti sauce
7 oz prepared pesto
2 10 oz boxes frozen spinach
3 c ricotta cheese
1 egg
1 c Parmesan cheese

Directions:

Combine cheeses and egg in one bowl; set aside.  Combine pesto and spinach in a separate bowl. 
Spread 1 cup tomato sauce on bottom of baking dish.  Layer noodles, ricotta mix, spinach mix, sauce; repeat a few times. Cover with foil and bake at 350 for 35 minutes. Uncover, sprinkle with grated fontina. Bake another 15 minutes. Let rest 10 minutes.

Submitted by @mommytown via Twitter

Freezer Chocolate Chip Cookies

Ingredients

¾ cups flour
¾ whole wheat flour
1 tsp baking soda
½ cup butter/ margarine
½ cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz package semisweet chocolate pieces

Directions:

Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir in oats and chocolate. Combine well, and roll into one inch balls. This will make approx 72 cookies. Place on wax paper lined cookie sheets. Flash freeze then transfer into a freezer bag.

To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.

From Mom's Budget (www.momsbudget.com)
Submitted by Shelli

Delicious

You Are Curious and Bright

You are a highly inquisitive person. You are always questioning the world. You want to figure things out. You can't be content without knowing the real scoop. You are logical and analytical. In fact, you are downright brainy. You like a challenge. Nothing feels better for you than mastering a difficult task.

The Dessert Menu Test

Blogthings: A Fine Line Between Insight and Stupidity

       

Freezer Ham Omelette

Ingredients:

6 eggs
salt and pepper
4 oz cooked ham, diced
1 tbsp chopped fresh herbs
1 tbsp olive oil

Directions:

Blend the eggs with salt and pepper, then add the ham and herbs. In fry pan, preheat oil then add egg mixture. Cook gently for 2-3 minutes, then broil for one minute.

Butter a piece of foil, then slide omelette on. Allow to cool, then wrap and freeze.

To serve, remove from freezer, place in buttered ovenproof dish, cover lightly with foil and reheat in a preheated 350 degree oven for 25-30 minutes.

Submitted by Shelli
From Mom's Budget (www.momsbudget.com)

Tex Mex Rice Casserole

Ingredients:

5 cups rice, cooked
2 cups plain yogurt
1 cup cottage cheese
1 cup cheddar cheese, grated
2 4-oz cans green chillies, chopped or diced
1 onion, chopped

Directions:

Spray skillet with no-stick cooking spray and saute onion for five minutes. Add remaining ingredients. Transfer to 2-qt casserole and freeze.

On cooking day: Remove from freezer for defrosting. Preheat oven to 350F and bake 30-40 minutes or until cooked throughout.

Submitted by Shelli

From Mom's Budget (www.momsbudget.com)

Tex Mex Corn Chowder

Ingredients:

4 cups chicken broth (vegetable broth for vegetarian)
2 cups sweet potatoes, peeled and diced
1 onion, chopped
1 tsp garlic, minced
1 green pepper, chopped
1 red pepper, chopped
1/2 cup celery, chopped
1 1-lb bag frozen corn
1/4 cup all purpose flour
1 1/2 tsp ground cumin
1 cup half and half
Cheese (for serving day)

Directions:

Spray a large soup pot with non-stick cooking spray. Saute onion, peppers, garlic and celery on medium heat until cooked and onion is translucent. Add flour, stirring constantly for one minute to avoid burning. Add chicken broth slowly, stirring well. Add potato, corn, and cumin, then bring chowder to a boil. Reduce heat and simmer uncovered for twenty minutes or until sweet potatoes are tender. Add half and half. Serve now or allow to cool and freeze in freezer containers.

On cooking day: Remove from freezer for desfrosting. Transfer to soup pot and reheat over low heat. Top with cheddar cheese if desired.

Submitted by Shelli
From Mom's Budget (www.momsbudget.com)

Chicken Divan

Ingredients:

4 pkgs frozen broccoli (cooked according to pkg instructions)
4 cups cooked chicken, sliced
3/4 cup butter/margarine
3/4 cup flour
6 cups milk
1 cup cream
2 cups grated Parmesan
3 tbsp mustard
4 tbsp minced onion
1 tsp Worcester sauce
salt & pepper (to taste)

Directions:

In one large or two smaller casseroles, place cooked broccoli and top with chicken. In a saucepan melt butter then gradually add flour. Once thickened, add milk, stirring until combined. Once smooth, add remaining ingredients, stirring until heated through and cheese is melted. Pour over chicken and broccoli, cool then freeze.

On cooking day:
Thaw overnight in the refrigerator, then bake in a preheated 400F oven for 45 minutes. Serve.

Submitted by Shelli

From Mom's Budget (www.momsbudget.com)

Spinach Soup

Ingredients:

1/2 cup margarine/butter
1 yellow onion, diced
1/2 cup flour
1 1/4 cups milk
2 1/2 cups chicken broth
1 lb fresh spinach, cooked OR 1 8-oz frozen spinach (thawed and drained)
1 tsp nutmeg
salt and pepper (to taste)

Directions:

In a skillet or saucepan melt butter/margarine and saute onion until softened. Remove from heat then stir in flour. Place back on heat and slowly add milk and stock, stirring constantly to keep consistency smooth. Add cooked spinach, nutmeg, salt and pepper. Bring spinach soup to a boil, stir, then simmer on low for 3-4 minutes. Cool and pour into serving size containers, freeze.

On cooking day:
Defrost and reheat in saucepan or in microwave.

Submitted by Shelli
From Mom's Budget (www.momsbudge.com)

Ham and Cheese Ziti

Ingredients:

2 16 oz packages ziti noodles
1 cup butter/margarine
4 cloves garlic, minced
1 cup flour
2 tsp salt
8 cups milk
2 tsp Dijon mustard
8 cups Colby cheese, shredded
16oz cooked ham (deli style), cut into thin strips
1 1/2 cups Parmesan cheese, grated

Directions:

This recipe makes 2 13x9 casseroles.

Cook and drain pasta according to instructions (you may need to do it in two batches if your larges pot isn't large enough.

In large saucepan or deep skillet, melt butter on low heat. Add garlic and saute for about 30-40 seconds, stirring the entire time. Next add flour and salt, using a whisk to ensure no lumps remain. Continue cooking over medium heat, stirring the entire time, until there are no lumps and the mixture begins to bubble.

Slowly add milk, stirring the whole time, while you bring it to a boil. Once boiling, allow to continue to boil for 1 minute, then add mustard and Colby cheese. Continue stirring until cheese is melted. Add ham and pasta, stirring well. Pour into 2 13x9 casserole dishes. Cool and freeze.

On cooking day:
Thaw overnight in refrigerator. Preheat oven to 350F. Place casserole dish (uncovered) into oven and bake 30-45 minutes or until heated through and bubbly. Serve.

Submitted by Shelli

From Mom's Budget (www.momsbudget.com)