Cozy Cottage

Cooking Day a Success!

Yes, it turned out great! We ended up with 22 meals plus 3 servings of marinade for grilled meat.  We started at 9:00 am and were completely done by 2:00 pm with clean up and packing our coolers and everything!

I took pictures of what we ended up with and how it all looked packed into my freezer. I have read on a lot of message boards that some people are reluctant to give freezer cooking a try because they only have the space above their refrigerator and don't feel that is enough. Well, I packed all 22 meals into my little side by side freezer and it all fit. I even had extra stuff on my top shelf that could have been taken out to make more room had we made a full 30 meals. I do have a chest freezer in my garage for back up. But even if I didn't, I would have had room for more.

If you don't have a lot of freezer space, just make 2 weeks worth of meals at one time. It is so worth it to have food on hand for those busy days. Using gallon size freezer bags sure helps with storage. Freezing the bags flat really allows me extra room to store a lot.

One of our favorite recipes that we made is the Cheesy Pasta Shells. I thought I would share the recipe with you.

This is from the 30 Day Gourmet Cookbook:
Cheese Filled Shells
40 Jumbo pasta shells (12 oz box)
32 oz Cottage cheese (we used ricotta and eliminated the eggs below)
16 oz Mozzarella cheese, shredded
3/4 c grated parmesan cheese
3 eggs (may omit if using ricotta)
3/4 tsp Oregano
1/2 tsp Salt
1/2 tsp Pepper
28 oz  Spaghetti sauce (will be used when serving)
Containers: Rigid containers for shells, freezer bags for sauce
Assembly directions:
Cook jumbo shells 1/2 recommended time until just limp. Drain. Cool in single layer on pan or waxed paper. Combine cheeses, eggs, oregano, salt & pepper. Fill each shell with 2 T cheese mixture.  (We used a small ice cream scoop and it worked well)
Freezing and Cooking Directions:
Freeze quantity of shells for one meal in a rigid container. Freeze sauce in freezer bag. To serve, thaw cheese filled shells and sauce. Spread 1/2 c sauce in bottom of 9x13 baking dish. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 degrees for 30 minutes.
Note: May use Alfredo sauce in place of spaghetti sauce.

As I am writing this recipe to you, my cheesy shells are almost done and I am salivating at the lovely smell. I can't wait to sink my teeth into that first yummy bite! Enjoy!
Here is a picture of my shells before I baked them:

Hi

6:14, Tuesday, April 18, 2006 .. Posted by MyThreeDaughters

I have always had a freezer. I guess my husband had one when we got married. Usually mine holds up to 28 loaves of bread, plus meat, ice and frozen peas or beans. Years ago we put our own beans in it.

Thanks for sharing.

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9:29, Tuesday, April 18, 2006 .. Posted by OurLittleHomestead

I am INSPIRED! I have always wanted to do this on a larger scale than I do now (one or two extra meals in addition to what I'm cooking at the time) this looks great--and would save a lot of time over the long run--thanks for sharing!

Lisa

Edited by OurLittleHomestead on Tuesday, April 18, 2006 at 11:31

These filled pasta shells look yummy

1:43, Wednesday, April 19, 2006 .. Posted by shekinah

will you be posting recipies for the other meals you have listed on here?

Have a blessed day
Page

how great does your food look!

9:09, Tuesday, April 25, 2006 .. Posted by marthaskitchen

I always enjoy making my meals in one big go. I so enjoy just getting something out of the freezer already prepared. Your photo's look so good.

Shells

8:43, Thursday, April 27, 2006 .. Posted by spinninggrandma

I love those shells but hubby doesn't ... I can make them, freeze them and cook them for myself, in smaller quantities!!! Thank you for the idea and the recipe!!