Pineapple Meat Balls

Pineapple Meat Balls

First I just use a basic meatball recipe I am sure if you have one too it would work just as well. I use 1lb. hamburger, bread crumbs, 1 egg, a little milk and 1 TBS Worcestershire sauce. ( I kind of eyeball some of the ingredients so I don't really have a measurement.
So you have your basic meatballs shaped into balls and then make the sauce.

3/4 C BBQ Sauce
3/4 C Orange Juice
1/2 C Brown Sugar
2 TBS corn starch
1 -20oz. can crushed pineapple

Combine above ingredients pour over meatballs (in a greased baking dish). Bake covered for 45 min. on 350.

If you're making it to freeze you just skip the cooking place in a freezer bag. Thaw. Place in greased baking dish and cover. Bake on 350 for 1 hr.

Sutffed Shells

Recipe from a friend, Mandy, who made this for us. So good! (this picture is not of our dinner we ate it too fast to bother with a photo shoot, but it is pretty close to what they looked like.)



16 jumbo pasta shells
1 - 10 oz frozen spinach
1 cup cottage cheese
1 cup grated mozzarella cheese
1/4 cup grated onion
2 cups pasta sauce
1/4 cup grated Parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, cook spinach according to package directions. Drain spinach thoroughly in colander by pressing out extra liquid with large spoon. Cool.

In medium bowl, combine spinach with cottage cheese, mozzarella cheese and onion. When pasta is cooked, drain. Rinse with cold water. Preheat oven to 375. Spoon cheese mixture into shells. Place shells in lightly oiled 9x13 baking dish. Pour pasta sauce over shells and sprinkle with Parmesan cheese. Cover with foil. Bake 30 minutes.

**When I make it I do a couple things differently :) I don't use that much spinach, I just cook and use what I think looks good. I usually use more cottage cheese (1/2 cup more probably) because I like my shells with more stuffing. And instead of fresh onions I just sprinkle in some dried onions. That is how I made the one you had. Enjoy

CHICKEN ALFREDO LASAGNA

Instructions per my friend Danielle who made this as a freezer meal in our freezer meals group it was really good:

It's actually a crock pot recipe, but it works great for freezing. Here's the recipe for the crock pot. To make the freezer ones, it was about 2/3 of the recipe to make that size pan.

lasagna noodles (uncooked)
2 jars Alfredo sauce mixed with 1/3 c water (or a little more)
1.5 c chicken, cooked
1 can sliced olives (2.25 oz-- I actually use more, we like olives)
1/2 c. shredded carrots
1/2 c. shredded zucchini
1 can mushroom pieces (4 oz-- same, I use more)
1 carton ricotta or cottage cheese (16 oz-- I used ricotta)
2 cups grated mozzarella cheese

Either grease the bottom of the pan, or I normally put a very thin layer of sauce on the bottom. Then cover with one layer of noodles. Then add half of the olives, mushrooms, carrots and zucchini and chicken. Then 1/3 of the sauce. Then half the ricotta. Then 1/3 of the mozzarella. Repeat (lasagna noodles, the rest of the veggies and chicken, 1/3 sauce, the rest of the ricotta, 1/3 mozzarella). Then one more layer of noodles, sauce and mozzarella.

If you do crockpot, put on low heat for 4-5 hours, not more than 5.