Spinach Stuffed Pasta Shells With Red Sauce

Photo by topquark22

Serving Size: 6

Ingredients
1 box jumbo pasta shells
1 10 oz package frozen spinach, thawed
1 24 oz container cottage cheese
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Macaroni and Cheese with Asiago Crumb Topping

Photo by newyork808

Serving Size: 6

Ingredients
1 lb macaroni
1½ cups fresh bread crumbs
¾ cup freshly grated Asiago cheese
1 teaspoon paprika
8 tablespoons unsalted butter (divided)
6 tablespoons all purpose flour
6 cups whole milk
1 teaspoon ground black pepper
4 cups grated white cheddar cheese Read more

Crock Pot Chicken Tacos

Q: How can you freeze tacos you might ask?

A: You’re just freezing what goes inside your tortilla.

 

Serving Size: 4

 

Ingredients
1 ½ lbs boneless chicken breasts (about 3 breasts)
1 10 oz. can Rotel diced tomatoes and chilies

 

Post Freezing Ingredients
8 flour tortillas
2 cups shredded cheese
sour cream
salsa
1 cup lettuce, shredded

 

Recipe Directions
1. Place chicken breasts in crock pot. Pour can of diced tomatoes and chilies on top.
2. Set crock pot on high, let cook for 5-6 hours or until chicken shreds easily.

 

Freezing Directions
1. Remove chicken from crock pot, let cool.
2. Place chicken into freezer zip-lock bag or freezer safe container.
3. Place in freezer. Good frozen 3-4 months.

 

Defrosting Directions
1. Remove from freezer.
2. Place in refrigerator for approximately 24 hours or until thawed.
3. Place in pan and heat on stove over medium heat until warm.

 

-Serve inside flour tortillas with other ingredients listed above.