Freezer Meals For 2

One of my New Year's resolution has been to find ways to simplify the crazy chaotic daily gunk I encounter. Today with the help of my friend Amanda I took on the adventure of cooking my meals for the month. Working full time, I find it difficult to find motivation to cook a meal every night when I get home.  This way having all my meals frozen, I can drop something in the crock pot in the mornings before I leave, or heat up something when I get home. After sitting down and planning out the meals for the month I did my grocery shopping and began all the prep work. Blaring n'sync pandora, Amanda and I started with beef dishes.
We prepared 4 batches of Spaghetti ( my husband grew up having spaghetti every Monday night so we have kept that tradition alive), meatloaf, chili, burgers, stuffed peppers, and taco soup.
Moving to chicken we made chicken salad, friend rice and homemade eggrolls, Greek chicken, and chicken bacon lasagna.
Finding a sale on steak I decided to splurge and cook baja steak tacos, and a southwest pepper steak.
Soups: minestrone, and 2 batches of baked potato soup
And then sausage tomato basil pasta to wrap it up.
It took us just a few hours and two loads of dishes before we had our freezer stocked.
Below are a few of the recipes! Hope you enjoy.

Stuffed Peppers:
Cored Peppers (I sliced mine in half for stoage purposed)
1 lb ground beef browned
1 cup onion finely chopped
dash of garlic salt
salt and pepper 
A can of tomato sauce
(cooked rice optional) we decided to eat ours on the side
Cook at 350 for 40ish minutes

Meatloaf: 
1 pound of ground meat
1 small onion, peeled and finely chopped and sautéed in skillet with a little oil
Thyme (a couple of sprigs chopped or use a couple shakes of dried).
Rosemary (a couple of sprigs chopped or use a couple shakes of dried).
2 or three slices of dried bread finely chopped or made into bread crumbs 
2 well beaten eggs
½ to ¾ cup of Ketchup
4-6 strips of raw bacon (cut in half)
Salt and pepper
Couple of shakes of garlic salt Add the onion and seasoning mixture to the meat in a large mixing bowl and add the 
ketchup.
Add the bread crumbs and beaten eggs
Mix the meat and the mixture well and form a loaf in a baking dish or place in a loaf pan
Place the strips of bacon on top of the meatloaf closely together
Bake in a pre-heated oven (350 degrees) and bake approximately 45 minutes.
*after having cooked this I have found it better to cook the bacon a little bit before hand so 
that it cooks all the way thorough. Otherwise you may have to cook the meatloaf longer


Taco Soup:
Brown 1/2 or 1 lb ground beef with onions
add 2 cans black beans (not drained)
1 can diced tomatioes (not drained)
1 can of corn
1 packet of taco seasoning
serve with tortilla chips or cornbread

Greek Marinated Chicken
 ~ 1 cup plain yogurt
 2 Tbsp olive oil 
4 cloves garlic, minced
 ½ Tbsp dried oregano 
1 medium lemon zest juice from 1/2 lemon 
½ tsp salt freshly cracked pepper
¼ bunch fresh parsley 
3½ to 4 lbs chicken pieces
 ~ Combine marinade. Place pieces in marinade in gallon ziplock. 
Bake 375 45-60 minutes or grill.



Minestrone Soup:

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1 medium yellow onion, chopped
• 6 cups low-sodium vegetable broth
• 1 cup thinly sliced Savoy cabbage( I dind't have this so I left it out)
• 1/4 cup tomato paste
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 2 large stalks of celery, sliced
• 2 medium carrots, peeled and chopped
• 1 (28-ounce) can chopped tomatoes, with their liquid
• 1 cup dried  pasta
• 1 (15-ounce) can cannellini or white beans, drained
• Salt and pepper, to taste
• 3/4 cup grated parmesan cheese

Chicken Bacon Lasagna

8 lasagna pasta, cooked and drained.

1 pound bacon, diced, cooked and drained

Small yellow onion

6 cloves of garlic, crushed

2 chicken breasts, cooked and shredded

2 cups of Alfredo cream sauce

½ cup mozzarella (to sprinkle on top)

½ cup grated parmesan (to sprinkle on top)

1 cup ricotta cheese

½ cup sour cream

6 oz. cream cheese

½ cup grated parmesan

1 tablespoon garlic powder

2 teaspoons onion powder

salt and pepper (to taste, your preference)

Instructions
Add 8 pieces of lasagna pasta to a large pot of boiling water.
Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
Shred chicken breasts. Set aside.
Cut and fry bacon.
Add diced onions and crushed garlic 3 minutes prior to baking being finished.
Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings.
Divide and spread the filling onto the cooked pasta evenly.
Add the shredded chicken onto each pasta.
Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
Sprinkle some parmesan on top of the bacon and chicken.
Spread ½ cup of cream sauce on the bottom of a medium baking dish.
Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
Cover the roll ups with the rest of the cream sauce.
Top with pieces of bacon.
Sprinkle mozzarella and parmesan on top.
Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
Let it rest after taken out of oven for 5 to 10 minutes.