SOURCE: Holly Clegg’s Trim & Terrific Freezer Friendly Meals
2 cans black beans, drained and rinsed
1 cup salsa
1 can broth
1 teaspoon cumin
Pour all ingredients into a blender. Blend until desired consistency.
Heat in pan on stove, or in microwave. Alternately, freeze to save for later.
SERVINGS | 8 – 12
SOURCE: My own
1 box whole wheat lasagna noodles (about 12)
1 jar spaghetti sauce
1 small zucchini, minced fine
1 small yellow squash, minced fine
1 can mushrooms, drained (or 6 fresh mushrooms, cleaned), minced fine
1/2 large onion, minced fine
4 cloves garlic, minced
1 1/2 cups cottage cheese
16 oz mozzerella cheese, shredded
1 tsp Italian seasoning
1/4 tsp black pepper
Preheat oven to 350 degrees. Prepare 9×13 pan with non-stick spray.
Mix zucchini, squash, mushrooms, garlic, cheeses and seasonings in large bowl.
Put four (uncooked) noodles in bottom of lasagna pan. Top with one half cheese mixture, then four more noodles, then remaining half of cheese mixture. Place remaining noodles on top.
Pour sauce over top of lasagna, making sure to cover noodles completely. Using a spatula, lift corners of lasagna slightly to allow sauce to filter down to bottom of pan.
Bake, uncovered, for 45 minutes. Sprinkle with parmasan cheese and let sit 10-15 minutes before serving.
SERVINGS | Makes 30 balls
SOURCE: Recipe was modified from this one
1 pound ground turkey (or extra-lean ground beef)
1 box (10 oz) frozen chopped spinach, thawed and drained
1/2 cup grated Parmesan or Romano cheese
4 oz mozzerella cheese, grated
1 cup crushed bran flakes, corn flakes, or bread crumbs
1/4 cup egg substitute (or 1 egg)
1/4 cup dried chopped onion
3 cloves garlic, minced
1 tsp Italian seasoning (or 1/2 tsp basil and 1/2 tsp oregano)
1/2 tsp salt
1/8 tsp black pepper
Mix all ingredients together thoroughly and shape into 30 balls. Spray a skillet with nonstick spray and fry balls just until browned, about 2-3 minutes.
Heat oven to 350 degrees. Put balls onto broiler pan (or pan with wire rack) sprayed with non-stick spray, and bake for 30 minutes.
SERVINGS | 6 – 8
1 15oz can whole kernel corn, drained
1 15oz can black beans, rinsed and drained
1 10oz can diced tomatoes with green chiles
1 8oz container plain fat-free yogurt, or 1 cup fat-free sour cream
1 cup (8 oz) salsa
8 oz Cheddar cheese, shredded
2 cups cooked brown rice (1 cup uncooked + 2 cups water)
Cook brown rice according to package directions.
Heat oven to 350 degrees. Mix all ingredients together and pour into 9×13 baking dish. Bake 45 minutes. Let sit 10-15 minutes before serving.
SOURCE: Martha Stewart Living magazine, edition unknown (I got this secondhand, from a forum).
Ingredients (there are no exact measurements; adjust as desired)
Sweet potatoes (or yams)
Fresh Garlic (lots)
Slice sweet potatoes into bite sized pieces (thin is better than thick).
Mix in a bowl with freshly minced garlic (the more the better – I cannot stress this enough), olive oil, kosher salt (to taste) and thyme. Put into baking pan or glass casserole and bake at 400 degrees for 35-40 minutes, or until tender.
SERVINGS | 4
SOURCE: who knows – my family’s been making this for decades
1 can pizza sauce
8 oz cheddar cheese, shredded
8 oz mozzerella cheese, shredded
1 tablespoon Italian seasoning
1 tablespoon cornstarch
1 loaf french bread, cut into bite-sized cubes
Pour pizza sauce, cheese, cornstarch and seasoning into a fondue pot. Turn the pot on low and stir often until the cheese melts.
In the meantime, toast the bread cubes under the broiler just until lightly browned.
When the cheese is melted, dip toasted bread cubes in fondue.
SERVINGS | 4-6
SOURCE: from the back of a “The Turkey Store” package; modified
1 pkg veggie crumbles ground meat substitute
1 cup chopped onion (fresh) or 1/2 cup dried chopped onion
3 cloves garlic, minced
1/2 cup bread crumbs
1 egg or 1/4 cup egg substitute
3/4 cup catsup
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon ground pepper
Heat oven to 350 degrees.
Stir together veggie crumbles, egg, 1/4 cup catsup, bread crumbs, Worcestershire sauce, salt and pepper, onion and garlic in bowl. Mix well.
Pack into 8×4 loaf pan. Spread remaining 1/2 cup catsup on the top.
Bake for 50-55 minutes. Let stand at room temperature about 5 minutes before slicing.
SERVINGS | 4 – 8 servings (depends on how hungry you are)
SOURCE: Modified (original unknown)
2 large potatos, peeled and cubed
3 large carrots, peeled and cubed
1 large onion, cubed
4 ounces lowfat cheddar cheese, shredded
salt and pepper
Place potatoes, carrots, and onion in large pan. Add 2-3 cups of water (not enough to cover; just enough so that you can see it through the veggies). Bring to boil; cover and reduce heat. Simmer 45 minutes, or until vegetables are soft.
Run contents of pot through blender, then return to pot. Stir in shredded cheese until melted. Salt and pepper to taste. Serve warm.