Make and Freeze Recipes: Great Foods You Can Cook, Freeze, and Use Quickly and Easily (Eat Better For Less Guides) by Carolyn Stone, Mara Michaels Read Free Book Online

undercook
    rather than overcook. (If you are going to eat this recipe right
    away, cook through and serve piping hot).
     
Remove from the heat and cool to room temperature.
     
Line a large bowl with foil, being sure the foil extends at least 6
    inches over the side of the bowl.
     
Pour the cooled stew into the bowl.
     
Fold the aluminum foil over the top of the stew, being sure to
    secure it tightly so that no air from the freezer can damage it.
     
Freeze until firm
     
Remove from the bowl.
     
Wrap again tightly with foil.
     
Freeze for up to three months.
     
To cook, remove the foil.
     
Place in a large soup pan.
     
Add a small amount about 1-2 C water.
     
Cover and cook on low until thawed and heated through.
     

 
MEATLESS DISHES
     
     
For those of you who like to keep an eye on how much meat you eat,
    or who observe meatless Mondays or have vegetarians in the family,
    here are some meatless dishes to try.
     

 
MANICOTTI
     
     
Manicotti pasta shells, cooked
     
1 medium onion, chopped
     
2 garlic cloves - minced
     
1/4 C olive oil
     
1 cup spinach or green pepper
     
2 C ricotta cheese
     
1 C grated Parmesan cheese, divided
     
6 T butter
     
6 T all-purpose flour
     
3 C milk
     
2 C shredded low-fat mozzarella cheese
     
Freezer wrap
     
     
Cook the manicotti according to the directions on the box.
     
Drain and allow to cool.
     
Place the olive oil in a large skillet over medium heat.
     
Add the onion and garlic.
     
Cook until tender, about 5 minutes.
     
Add the spinach and stir; allow to wilt. Or, if using the peppers,
    stir well, cooking for another 5 minutes or until tender.
     
Then add the ricotta cheese and blend well.
     
Remove from the heat. Allow to cool for about 15 minutes.
     
Stir in 1/2 C of the Parmesan cheese.
     
Place the butter in a large saucepan over medium high heat.
     
Cook until the butter becomes foamy-looking.
     
Carefully stir in the flour.
     
Cook 3 minutes until it begins to bubble.
     
Be sure to stir continuously so the flour doesn't burn.
     
Carefully pour in the milk.
     
Stir continuously until the sauce begins to thicken.
     
Stir in the mozzarella cheese until smooth.
     
Place 1/4 of the cheese sauce into the ricotta mixture and stir.
     
Fill each manicotti with the ricotta mixture.
     
Place enough cheese sauce to cover the bottom of a large glass
    baking dish.
     
Place the shells in the cheese sauce.
     
Pour the rest of the cheese sauce over the top of the pasta shells.
     
Place in the refrigerator to cool.
     
Once cool, wrap with the freezer wrap and freeze for up to two
    months.
     
When ready to cook, thaw the dish overnight in the refrigerator.
     
Uncover and cover with the 1/2 grated Parmesan cheese.
     
Preheat oven to 350 degrees.
     
Bake the casserole for 1 hour or until completely heated through.
     
     
Serve with crusty Italian bread, a side salad, or some olives and
    artichoke hearts.
     
     
If you find the manicotti noodles too fiddly to fill, try boiled
    lasagna noodles cooked according to the package instructions and
    then cut in quarters. Spread the mixture on one end of each noodle
    by spoonfuls, using the back of a spoon, and roll up. Continue with
    the rest of the recipe.
     
     
You can also use jumbo shells. Cook and allow to cool, spoon in the
    mixture to fill, and arrange in the pan according to the recipe and
    continue as follows to the end of the recipe.
     
     

 
VEGETABLE POT PIES
     
     
8 red or golden potatoes, peeled
     
2 celery stalks, chopped
     
1 medium onion, chopped
     
1 T parsley
     
1 bay leaf
     
2 t salt
     
12 ounces baby carrots, cut into eight pieces each
     
12 ounces fresh green peas
     
8 ounces mushrooms, chopped
     
4 C vegetable stock (recipe to follow)
     
1 C light cream
     
1/4 t nutmeg
     
1/4 t celery salt
     
1/8 t pepper
     
1/2 C all-purpose flour
     
1 freezer piecrust, defrosted (see recipe in Pantry
     section )
     
4 foil pans (5 x 1-inch) with lids
     
     
Place the water