Make your own Frozen Meatballs

I know right? Doesn't that look all sorts of delicious? This is one of my favorite bed rest freezer meals. I have a giant ziploc bag full of mini meatballs in my freezer right now. Hmm, the possibilities. I can serve them with spaghetti, shells, swedish meatballs over noodles, meatball subs, BBQ meatballs over rice, or even sweet and sour meatballs. They are fully cooked, so a quick zap in the microwave is all they need before you add them to the sauce. They taste amazing and I loaded them up with veggies. I've found that if I chop all the veggies really small my little man doesn't notice. I shred spinach really fine, or grate the carrot on the smallest size on my cheese grater. Love these!

Husband Rating: 5 stars

3 lbs ground beef or turkey
1 large onion, finely chopped
1/2 cup parmesan cheese
4 cloves garlic
2 tsp. garlic salt
3 eggs
1 tsp. pepper
1/2 cup bread crumbs
1/4 cup ketchup
1/2 pkt. onion soup mix
2 of any of the following veggies, minced or finely chopped, 1/3 cup: carrot, zucchini, spinach, green pepper, mushrooms

Combine all the ingredients and stir until smooth. Shape into 1 inch meatballs. Line pan with foil and arrange meatballs. Bake at 400* for 20 minutes. Makes 80 mini meatballs.

To freeze: After the meatballs cool you need to flash freeze them. This freezes each one individually so you don't end up with a giant glob of meatballs stuck together. Sometimes you only need 7-10 from the bag for dinner. Arrange the meatballs flat on cookie sheet and put in your freezer for about 2 hours. Then, put them in your ziploc bag for storage.

To reheat, I just put them in a microwave safe bowl and nuke for about 1 minute. If I'm using them in spaghetti, I just add them frozen right into the sauce and let them simmer with the sauce.


Here is some extra incentive for you to line the pan with foil instead of just cooking spray. What a mess!

What else do you make with meatballs? Hmm, I bet there is some soup that would be good with them too...

Lemon Linguine

This pasta is truly heavenly. The linguine is great on it's own, but I like to add some grilled chicken on the side. It's also good with fish, I did a lemon pepper Tilapia last time, mmmm. There are lots of recipes for lemon linguine out there, trust me I've made a lot of them, but this one is the best. Some use lots of olive oil, or cream and one you used the starchy cooking liquid from the noodles to make the sauce. This recipe isn't too heavy, has lemon in every bite and you don't feel like you're just eating oily noodles. It makes a lot, so I usually half the recipe and we still have leftovers (it's even good cold as a pasta salad). Pile on the Parmesan (make sure to get the fancy shredded stuff) and enjoy!

Husband Rating: 5 stars (duh!)

1 lb linguine
4 Tbsp. butter
2 Tbsp. olive oil
2 cloves garlic, minced
1 lemon, juiced and zested
2 cups sour cream
1/2 tsp. salt (or to taste)
3/4 cup. fancy shredded Parmesan cheese
Parsley to garnish

Preheat oven to 375. Cook linguine according to package directions. In a skillet over low heat melt butter. Stir in minced garlic, cook 1-2 minutes. Add lemon juice and olive oil, turn off heat. Add sour scream and stir until smooth and creamy. Sprinkle with lemon zest and salt. Pour in the linguine and stir until combined. Pour creamy linguine into baking dish and bake, covered, for 15 minutes. Remove lid and bake for 5 minutes more. Squeeze lemon juice over the top and top with Parmesan cheese and parsley.


I got this great little juicer in the $1 bins at Target, it makes juicing the lemon sooo much easier. To get the zest I used a little cheese grater. You can't have too much lemon in my opinion, so I add about 2 Tbsp. of lemon zest to the sauce.


This time I made it I didn't have any linguine noodles, so I used spaghetti. Still delicious! Linguine noodles are flat, so they hold the sauce really well, but they are thinner and easier to eat than fettuccine. You can't go wrong!

Baked Ziti (with freezer directions)

First off, I am finally getting around to posting this recipe for my friend Kari. (Why for some reason do I have so many friends named Kari anyway? This is my Provo Kari!) I've made this like 4 times since I discovered the recipe and it is so delicious fresh or from frozen. Above is my pan ready to go in the freezer, below you will see the piping hot pile of delicious pasta. My favorite Baked Ziti recipe comes from Freeze Happy, click for the original, below has my changes. It's easier than lasagna, fancier than spaghetti and you can load this baby up with vegetables!

Note: This recipe makes either 1 large 9x13 pan or 2 8x8 dishes. I always bake one 8x8, and then assemble and freeze the other for later. You can easily double or triple and fill your freezer. Yum!

Husband Rating: 5 stars

8 oz. ground beef
2 cloves garlic
1/4 cup diced onions
1/4 cup diced mushrooms
1/4 cup diced green pepper
3 Tbsp. Parmesan cheese
1 jar spaghetti sauce
1 lb box of ziti (or rigatoni) noodles
8 oz. cream cheese
1/2 cup sour cream
1 egg
6 green onions
1 1/2 cups mozzarella cheese

Cook noodles according to package directions, do not overcook or they'll be mushy when you freeze. In a skillet over medium heat cook ground beef until no longer pink. Add in minced garlic, diced onions, mushrooms and green pepper. Stir in spaghetti sauce, cook and stir for 4-5 minutes. In a mixing bowl stir together cream cheese, sour cream, egg, parmesan cheese and diced green onions until smooth. In your baking dish layer noodles across the bottom, spread white cream cheese layer over the top, then pour red sauce over the top. Sprinkle with mozzarella cheese. Bake at 350* for 20 minutes covered, and 10 minutes uncovered.

To freeze, cover with foil, label, date and freeze. Use within 3 months. If you want to thaw your ziti, put it in the fridge the night before and bake at 350* for 20 minutes covered and 10 minutes uncovered. If the ziti is frozen, bake at 350* for 50 minutes covered and 30 minutes uncovered.

Smoked Sausage Alfredo

This is a meal that always follows a BBQ. You know when you have several smoked sausages leftover from the grill? My husband begged me to put them over a creamy pasta. I'm glad I did, because the result was outstanding! Next time we grill, I'm making leftovers on purpose. Enjoy!

Husband Rating: 5 stars

3 smoked sausages, grilled

2 cloves garlic

1 Tbsp. butter

1/4 cup red onions, sliced

1 cup chicken broth

8 oz. cream cheese

2 Tbsp. parmesan cheese

12 oz. fettuccine or your favorite pasta

Parsley and diced tomatoes to garnish (optional)

Cook pasta according to package directions. Over medium heat saute melted butter, minced garlic and red onions. Stir in 1 cup of chicken broth. Bring to a boil, then reduce heat. Whisk in cream cheese until sauce is smooth and creamy. Stir in parmesan cheese. Pour sauce over noodles, top with sliced smoked sausages. Garnish with diced roma tomatoes and parsley.

By the way, did you notice my gorgeous new pasta bowls? I found them at the junk store for .25 cents each. They are lovely, dishwasher and oven safe and they make my pasta look better. Score!

Asparagus Alfredo

Yes, it is not a typo, I made asparagus. Husband has issues with most green vegetables and I told him all he had to do was taste it, then he could officially say he hates asparagus. While I was sauteing the asparagus with garlic and onion in a little bit of butter he came in the kitchen wondering what smelled so good. It was perfectly cooked, just a touch of crunch, and delicious in this creamy alfredo. I threw some grilled chicken on the side so he wouldn't be scared of this vegetarian meal, but next time we're going meatless! Hooray for asparagus and hubby trying something new!

Husband Rating: 4 stars

10 asparagus stalks (or 1/2 lb.) , cut into 2 inch pieces

12 oz fettuccine noodles

1/2 cup half-and-half

3/4 cup milk

2 Tbsp. butter

1 clove garlic, minced

2 Tbsp. onion, diced

1 1/2 cups shredded Parmesan cheese

Salt and Pepper to taste

Grilled chicken, optional

Cook the fettuccine according to package directions. In a large skillet saute onion, garlic and asparagus in butter until tender. Add half-and-half, milk and 1 cup of Parmesan cheese. Cook and stir until cheese is melted and sauce is smooth. Add salt and pepper. (Sauce will be runny, it will thicken as you toss it with the starchy noodles.) Drain noodles and toss with sauce. Garnish with remaining 1/2 cup Parmesan cheese.

For the grilled chicken, I sliced one chicken breast into thin strips. I tossed it in a pan with a tiny drizzle of olive oil. Over medium heat I cooked it until no longer pink and seasoned with Cajun Seasoning, hence the "blackened" look. Yum!

Baked Spinach Chicken Parmesan

Muchas gracias to Kristi for introducing me to this delightful recipe. I don't throw creamy sauces in the oven very often so I was quite nervous about how it turn out. Wowee, this is one of those recipes that made my husband fall in love with me all over again. I served it over fettuccine noodles, his favorite. I can't wait to make this again, it was perfect in every bite. I used two large chicken breasts and cut them in half, so it made 4 servings. I baked this easily in an 8x8 glass dish. I do need to note that personally, I think canned and frozen spinach is disgusting, smells and oozes. I only use fresh spinach, it was delicious in this recipe. You will feel like a chef at Olive Garden when you present this outstanding dish!

Husband Rating: 5 stars

2 large boneless chicken breasts halved, or 4 small

1/3 cup + 1 Tbsp. Parmesan cheese

1/4 tsp. Italian Seasoning

1 clove garlic

3 Tbsp. onion, diced

1 Tbsp. butter

1 Tbsp. flour

1/2 cup milk

1/2 cup sour cream

1 cup fresh spinach, washed and chopped

Additional Parmesan cheese or roma tomato for garnish

8 oz fettuccine noodles, or your favorite

Preheat oven to 350. In a shallow dish combine Parmesan cheese and Italian seasoning. Roll chicken into Parmesan mixture and arrange in baking dish. In a saucepan, melt butter over medium heat. Saute onion and garlic until tender. Stir in flour. Whisk in milk and sour cream, stir until bubbly and smooth. Stir in 1 Tbsp. Parmesan cheese and chopped spinach. Pour over chicken. Bake, uncovered, for 35 minutes or until chicken is no longer pink. Halfway through baking, cook noodles according to package directions. Spoon chicken and sauce over noodles, garnish and serve.

Bowtie Alfredo with Blackened Chicken

Oh alfredo, how I love you! We are pasta fans, no doubt about it. I love bowtie noodles because they hold the sauce so good. I have been making this recipe for years, it's the easiest way to get a creamy alfredo sauce that is perfect every time. There are lots of great sauces that use cream or half and half, but sometimes they end up too thin. I used this sauce with my beginning cooking students (picture high school freshman boys here) and it was always successful. I've made lots of swaps over the years with whole wheat noodles, low fat cream cheese, etc, but this is the basic recipe, swap as you wish. I use just a few sprinkles of Cajun seasoning for the blackened chicken, I'm kind of a wimp when it comes to heat. If you're feeling brave lay it on!

Husband Rating: 5 stars

1 pkg (8 oz) cream cheese
3 Tbsp. Parmesan cheese
2 cloves garlic, minced
2 Tbsp onion, diced small
1 cup chicken broth
4 cups bowtie noodles
2 boneless skinless chicken breasts
1 Tbsp. Cajun seasoning
2 Tbsp. olive oil
1 Tbsp. butter
1 roma tomato, diced (to garnish)

Boil and cook bowtie noodles according to package directions. Meanwhile, slice chicken into thin strips. Drizzle oil in a skillet over medium heat and add chicken. Sprinkle evenly with Cajun seasoning and cook until chicken is no longer pink, about 5 minutes. Remove chicken from pan and keep warm. Melt butter in skillet over medium heat. Add minced garlic and onion. Saute until tender. Pour in 1 cup of chicken broth and bring to a boil. Reduce heat to medium low and slowly add cream cheese. (I usually cut brick of cream cheese into 16-20 pieces and drop them in one by one here). With a wire whisk, soften and smooth cheese. When sauce is smooth, add Parmesan cheese. Spoon over bowtie noodles, add chicken and use tomatoes for garnish. Enjoy!

Creamy Basil Chicken & Linguine

When I was pregnant I couponed several box pasta dinners. They are "Macaroni Grill Restaurant Favorites" so I assumed they be pretty good. Husband made one exactly as the box directed, but the second time we pumped it up a little bit. First off, the box doesn't make very much. I bought a box of linguine and added a handful to theirs. Anyway, here are my directions for an easy creamy pasta that is actually quite delicious! At coupons.com and bettycrocker.com you can find coupons for $1.10 off the box. Great for a last minute (or husband in-charge) dinner.

Husband Rating: 4 stars

1 box Macaroni Grill Creamy Basil Pasta (+ 2-3 oz. extra linguine)
2 boneless skinless chicken breasts (about 6 oz)
2 TB extra virgin olive oil
1 cup milk
1 clove garlic, minced
2 TB onion, diced
1 roma tomato, diced
3/4 cup mushrooms, sliced

Cook noodles according to package directions. Cut chicken into thin strips. While pasta is cooking, heat olive oil in medium skillet. Add chicken, minced garlic, mushrooms and onion. Cook about 4-5 minutes or until chicken turns white. Stir in milk and seasoning packet. Heat to boiling, stirring occasionally. Reduce heat to medium, simmer for 3 minutes. Stir in creamy sauce packet, sun dried tomatoes, parmesan cheese and fresh tomatoes. Toss with noodles.

Mucho Cucumber Pasta Salad

Summer barbecues are winding down, but I refuse to give up my summer pasta salads. This recipe invention came from 2 things. First, in one of my Albertsons couponing adventures I picked up 4 boxes of Suddenly Salad. I made one plain according to package directions and it was pretty blah. I found the seasoning packet to be a little to strong (salty) and the dehydrated vegetables didn't rock my world. Second, I went to the local farmer's market and bought 4 of the most gigantic delicious cucumbers ever. I was determined to make some amazing cucumber pasta salad creation, and it turned out A+. Using half of the seasoning packet kept the salty flavor away, while adding ranch gave it the perfect ooomph.

Husband Rating: 4 1/2 stars
(as a disclaimer I must note that my husband picked out every dehydrated pea from the pasta package before I put the salad together. He hates peas and wouldn't try it otherwise. Don't worry, there weren't very many:)

1 box Suddenly Pasta Salad Ranch & Bacon Flavor
1/4 cup mayo
3 TB milk
2 TB ranch dressing
2 large cucumbers
2 roma tomatoes
1 cup romaine lettuce, shredded

Bring water to boil in a saucepan. Add pasta and gently boil for 12 minutes, stir occasionally. Meanwhile, in a salad bowl stir together mayo, milk and ranch dressing. Pour in HALF of the seasoning packet included in box. Peel and dice cucumber and stir into mayo mixture. Dice tomatoes and stir in. Shred romaine lettuce and mix in. Drain pasta, rinse with cold water and shake to drain. Stir in pasta into salad bowl. Serve immediately or refrigerate. Enjoy!

Easy Cheesy Manicotti

Every year I would have my beginning cooking high school students make this recipe. It was always a delicious smash-hit. I always gave extra credit to any kitchen group that didn't break a single manicotti noodle. The trick is to add cooking spray to the water while they're boiling and remove them just before they're done. String cheese makes this recipe a snap. I make another sausage and cheese-stuffed manicotti, but this one is perfect for beginners or kids.
This cheesy goodness can easily hide vegetables, I've added minced celery, zucchini and carrots to the sauce, husband unaware. Mushrooms and green peppers are also delicous, throw them in with the onions and garlic.

Husband Rating: 5 stars (and constant requests for dinner)

6 oz. ground beef (this is the amount of 2 card decks)
6 manicotti noodles
6 Mozzarella string cheeses
3 TB onion, diced
1 clove garlic, minced
3 oz. shredded cheese
1 jar meatless spaghetti sauce (ragu works great here!)
Italian Seasonings to taste

Preheat oven to 350. Boil manicotti noodles as directed on package, being careful not to break. In a skillet cook ground beef over medium heat until no longer pink, drain any grease. Add onions and garlic. Add in spaghetti sauce and season with Italian spices until perfect. Pour half of the sauce mixture into bottom of an 8 x 8 baking dish. Carefully stuff each manicotti noodle with a piece of string cheese. Line stuffed manicotti noodles into pan. Pour remaining sauce on top of manicotti. Cover with foil and bake for 30 minutes. Sprinkle with shredded cheese and bake 5 more minutes or until cheese is melted.

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