Sorry I missed posting this last week. I have been so busy at work and we were getting ready to head to my in-laws for a long weekend (I'll write more about in a future post). It looks like there are some good deals to be had at Hy-Vee this week.
One website I like to find meal ideas on is Once a Month Mom, where Cortney and Tricia post monthly meal plans where the idea is to do all of your cooking in one day, stock your freezer, and voila! you are ready to go. I'm not ambitious enough to cook just once a month, but on the weekends I like to make a meal or two that can go in the freezer. One that I've tried from their site is Mexican "Un"Stuffed Shells which was featured on the March menu. The recipe below makes 4 meals but you can adjust accordingly to fit your needs (I halved it and we ate one and froze the other).
Mexican "Un"Stuffed Shells
Servings: 16
Author/Source: Pamela @ Recipezaar.com #57772
DOUBLED
32 ounces seashell pasta, cooked (any pasta type will work $0.99/14.5oz)
2 pounds ground beef ($2.39/lb or substitute chicken $0.59/lb)
6 Tablespoons taco seasoning (make your own to save money)
1 cup water (free!)
2 medium onions, chopped
3 cups salsa ($4.99/66oz - can probably find a smaller/cheaper quantity at the store)
2 cups cheddar cheese, shredded ($1.25)
50.75 ounces tomato sauce ($0.19/8oz)
to taste chili powder
Directions: 1. Add seasoning, water, onion, salsa, 1/2 cup cheese, tomato sauce, and chili powder to 2 pounds cooked ground beef. Mix well.
2. Stir in cooked pasta and portion into 4 8 x 8 baking dishes.
3. Sprinkle remaining cheese on top.
4. Cover with foil and write the following instructions: Bake at 350 degrees for 30 minutes thawed) or 2 hours (frozen).
Containers Needed: 4 8x8 or 9x9 pans. If you are going to thaw before cooking you can also freeze in Ziploc bags or any Rubbermaid/Tupperware type container and transfer to a baking dish before cooking.
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