Today, I have one last tip for preparing your freezer meals...label it well! I always put what the meal is and cooking directions on the outside. This will help you know what you have but also allows anyone to be able to make dinner on a busy day. Plus, you could easily pass one it to a friend who needs a easy dinner.
One last thing while we are talking about freezer meals, I thought I would share one of my families favorites!
Spinach And Chicken Stuffed Shells
24 jumbo pasta shells
1 15-oz. container ricotta
2 cups shredded mozzarella
1 10-oz. package frozen chopped spinach, thawed and drained
1 cup cooked chopped chicken
10 leaves fresh basil, chopped
1 large egg, lightly beaten
Salt and pepper
1 26-oz. jar spaghetti sauce
1. Preheat oven to 375ºF. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, spinach, chicken, basil, egg, salt, pepper.
2. Spread 3/4 cup spaghetti sauce over bottom of a 9×13 baking dish. Stuff shells with cheese mixture and place in dish. Spoon remaining sauce over shells and sprinkle with shredded mozzarella.
3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.
I normally triple this recipe when I make it and it makes enough for 4 meals. One for that night's dinner and three to tuck in the freezer for later.