Pasta Fagioli Soup

1+ lb. ground beef and sausage
1 small onion, diced (1 cup)
1 large carrot, sliced (1 cup)
3 stalks celery, sliced (1 cup)
2 cloves garlic, minced
2 14.5 oz. cans diced tomatoes
1 15 oz. can red kidney beans (with liquid)
1 15 oz. can great northern beans (with liquid)
1 15 oz. can tomato sauce
1 12 oz. can V-8 juice
1 tbsp white vinegar
1 tbsp sugar
1 1/2 tsp salt   (I tend to over salt, so I left the salt out, since it was in the sausage.  Add salt to taste.)
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pound ditali pasta

Brown the sausage/ground beef. Drain off most of the fat.  Add onion, carrot, celery and garlic and saute for 10 minutes.  Add remaining ingredients, except pasta and simmer for 1 hour.  Cook the pasta in a separate pan of boiling water for 10 minutes.  Drain and add to the soup.  Simmer for 5-10 minutes more.  Serve with bread sticks and salad.  Serves 8+

Freezer Meal Directions:  Thaw soup. Warm in a large pot.  Add the V-8 can and any additional water, salt, or chicken broth to taste.  Boil the ditali pasta in a separate pot or add to the soup plus some additional water for the last 10 minutes  Simmer until warm and flavors are mixed.

Johnny Carino's Festival Bowtie Pasta

2 oz. melted butter

2 tsp. minced fresh garlic

1/4 c. diced red onion

1/4 c. diced cooked bacon

1/2 c. diced Roma tomatoes, diced

1/2 lb. sliced, cooked chicken

2 oz. heavy whipping cream

6 oz. Alfredo sauce (recipe follows)

1/4 c. Asiago cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic salt

1 lb. bowtie pasta, cooked

In a heated saucepan, combine butter, garlic, onions, bacon, tomatoes, chicken, and spices.

When onions begin to turn translucent, and heavy cream and Asiago.

Once cheese and cream have reduced by half, add alfredo sauce and bowtie pasta. Toss until well-combined and remove from heat. Allow to cool for a few minutes so the cheese and sauce can thicken.

Alfredo Sauce

2 c. Heavy whipping cream

1/2 c. parmesan cheese

1/2 Tbsp. black pepper

1/8 c. whole milk

Bring heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in fridge until use.

If you have extra alfredo sauce (which you should) you may want to serve it as a dipping sauce for some french bread or breadsticks. (You could also half the recipe for the alfredo sauce.)

Fresh Basil Pesto Linguini with Homemade French Bread

Fresh Basil Pesto w/ Linguini

Ingredients:

2 cups packed fresh basil leaves
2 cloves of garlic
1/3 cup of pinenuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1/2 cup freshly grated Pecorino, Romano, or Parmesan cheese

Directions:
Combine basil, garlic, and pine nuts in a food processor and pulse until coursely chopped. I like to add slowly the olive oil until it is incorporated and smooth. Season with salt and pepper.

FREEZER DIRECTIONS:

Thaw pesto in the refrigerator. Cook Linguini as shown on package. Toss the pesto into the warm pasta. Serve.  You may need to add a bit of olive oil to help cover the pasta.


European French Bread Recipe

Ingredients
2 1/2 c warm water
2 T sugar
2 pkgs yeast (2 T)
1 T oil
1 T salt
6 c flour
1 egg, Beaten
Sesame seeds (optional)

In a large bowl, mix water, sugar, and yeast. Let stand until dissolved. Add salt, oil and 3 cups of flour. Beat vigorously. Stir in remaining flour until well mixed. Let rest 10 min. Stir down. Repeat resting and stirring down 5 times. Turn onto floured surface. Knead only enough to coat dough enough to handle. Divide into 2 parts. Roll 1 part into a 9 x 12 inch rectangle. Roll up jellyroll fashion starting with the long portion of dough. Place lengthwise on greased cookie sheet. Let rise for 30 minutes. Make 3 diagonal slashes across loaf with a sharp knife. Brush the surface with beaten egg. Sprinkle with sesame seeds if desired. Bake at 400 degrees for 25-30 minutes. Remove to cool. Wait at least 5 to 10  minutes before cutting into slices.

Lemon Cream Pasta with Chicken

Ingredients

• 2 lbs shredded or cubed cooked chicken
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon black pepper
• 9 cups chicken broth
• 3/4 cup lemon juice
• 1 1/2 (16 ounce) packages tube pasta 
• 3 cups heavy cream
• 1/2 cup Parmesan cheese, shredded
• 
  
• Freezer Meal Instructions:

1. In a large saucepan, heat 9 cups of chicken broth. (OPTIONAL: season broth with a little garlic powder and pepper). 

2. Bring to a boil and add lemon juice and pasta. 

3. Cook over medium heat, stirring occasionally, for 20 minutes.  Watch carefully the last 10 minutes so it does not stick to the bottom of the pan.

4. Add thawed chicken and cream sauce and cook, stirring, over low heat for 5 minutes (or long enough to heat the sauce and melt the Parmesan cheese.) 
5. Remove from heat and let stand 5 minutes.  Stir thoroughly before serving.

Cilantro-lime-peanut pesto w/ Linguini

(Adapted from a Martha Stewart Recipe)

Ingredients

•   2 bunches cilantro, 1/4 cup leaves reserved for serving
•   2 cloves garlic, smashed and peeled
•   2 TBL fresh ginger, peeled and chopped
•   4 tablespoons canola oil
•    2 tablespoon toasted sesame oil
•    1/2 teaspoon red-pepper flakes
•    1 teaspoon grated lime zest plus 4 tablespoons fresh lime juice
•   1 TBL light-brown sugar
• 1 cup roasted peanuts, divided
•   3 to 4 tablespoons low-sodium soy sauce
•   24 ounces spaghetti or linguine, cooked according to package instructions

Directions

1. In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine. In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.
   
   Frozen Meal instructions:  defrost pesto in refrigerator or on counter. Cook Linguine and toss pesto with hot pasta.  Sprinkle peanuts on top.
   

Side Dishes

We loved french bread and fruit salad with this!

Italian Stuffed Shells

Italian Stuffed Shells

Flora's Stuffed Shells

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 lg jar of spaghetti sauce
  
• 1 tsp of rosemary, oregano, basil (optional) I like to use fresh herbs
• 1-1/2 teaspoons Italian Seasoning
• 1 egg, lightly beaten
• 2 cups (16 ounces each) 4% cottage cheese or ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 24 jumbo shell noodles, cooked and drained

Directions

• In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and fresh spices; simmer, uncovered, for 30 minutes.
• Meanwhile, in a large bowl, combine the egg, cottage cheese, 1 cup mozzarella, Italian seasoning and Parmesan cheese. Stuff shells with cheese mixture.
• Arrange in a greased 3-qt. baking dish. Pour meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6-8 servings.

Frozen Meal Prep:
Thaw pan of shells. Cover and bake for 30 minutes. Uncover and bake for 5 more minutes (or until sauce is bubbly)

Manicotti

3 cups cottage cheese
1 cup ricotta cheese
12 oz. mozzarella cheese, shredded
1/2 cup parmesan cheese
1 egg
1/2 tsp. garlic powder
1 1/2 tsp. Italian seasoning
1 tsp. dried parsley

Freezer Instructions: Thaw filling. Cook manicotti for 7 minutes. Rinse under cold water to cool.  While manicotti is cooking, mix Ragu and tomato sauce together. Season with Italian seasoning or to your family's tastes. Cut corner off of filling bag and pipe filling into cooked manicotti.  Spread 1/2 of sauce on bottom of pan(s). Place filled manicotti on top of sauce. Pour remaining sauce over manicotti and sprinkle with parmesan cheese.  Cover with foil and bake at 400 until sauce is bubbly (about 30 min.). Let stand 10 minutes before serving.