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Today I'm sharing 3 make-ahead dinner recipes including, Spinach-Stuffed Shells, Black Bean & Sweet Potato Enchiladas & Twice-Baked Broccoli & Cheddar Potatoes!
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24 large pasta shells
1 tbsp olive oil
1 clove garlic, minced
750g ricotta cheese
1 cup parmesan, freshly grated
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
salt and pepper
2½ cups tomato sauce
1 cup mozzarella, shredded
Cook pasta shells in boiling water for 1 minute less than the package recommends.
Drain shells in a colander and run them under cold water to stop the cooking process. Set aside.
In a large skillet heat olive oil.
Add garlic and cook for 30 seconds.
Add spinach and cook until it’s completely wilted.
Allow spinach to cool and then finely chop it.
In a large bowl combine ricotta cheese, eggs, parmesan, herbs, salt and pepper. Stir well.
Add spinach and stir until combined.
Pour a layer of tomato sauce on the bottom of a casserole dish or baking dish.
Stuff shells with cheese filling and arrange shells in the dish.
Cover shells with the remaining tomato sauce and sprinkle with mozzarella cheese.
Freeze for up to 3 months.
To cook, thaw the shells overnight in the refrigerator and bake them, covered with aluminum foil, for 30 minutes at 375°F or until they’re heated through.
Black Bean & Sweet Potato Enchiladas
1 cup cooked rice
½ red onion, peeled and diced
1 red bell pepper, peeled and diced
1 large sweet potato, peeled and diced
1 can black beans, rinsed and drained
2½ cups salsa OR enchilada sauce
1½ cup cheddar cheese, shredded
Preheat oven to 375°F.
Toss sweet potato with olive oil, salt and pepper and pour it onto a baking sheet.
Bake for 15 minutes.
After 15 minutes, remove sweet potato from the oven, add red onion and bell pepper, toss well and return to the oven for an additional 15 minutes.
Pour mixture into a large bowl and add cooked rice, black beans and 1 cup of salsa.
Mix well and set aside.
Prepare a large casserole or baking dish by pouring 1 cup of salsa or enchilada sauce on the bottom of it and spreading it evenly.
Gently heat tortillas so that they’re more flexible and easy to work with.
Stuff each tortilla with 1/3 cup of filling and a sprinkle of cheddar cheese and roll them.
Place each roll seam-side-down in the baking dish.
Top with remaining salsa and cheddar cheese.
Cover with aluminum foil and freeze for up to 3 months.
To cook, thaw the enchiladas overnight in the refrigerator and bake them, covered with aluminum foil, for 30 minutes at 375°F or until they’re heated through.
Twice-Baked Broccoli & Cheddar Potatoes
4 russet potatoes, washed and dried
2 tbsp olive oil
½ cup sour cream
1 cup cheddar, shredded
2 cups broccoli florets, lightly steamed
salt and pepper
Preheat your oven to 425°F.
Wash potatoes thoroughly with a vegetable brush. Dry them well.
Rub each potato with olive oil and season them with sea salt.
Poke them a few times with the tines of a fork.
Place them on a baking sheet and bake them for 1 hour or until they’re cooked through, flipping them once during cooking.
Remove the potatoes from the oven and allow them to cool until they can be handled.
Cut each potato in half lengthwise and scoop out the cooked potato leaving a ¼ border around the skin. Set skins aside.
In a large bowl mash potatoes with sour cream, salt and pepper.
Stir in shredded cheddar and steamed broccoli florets.
Scoop filling into each potato skin.
To freeze, place stuffed potatoes in the freezer for 20-30 minutes.
Remove them from the freezer, wrap them individually in aluminum foil and place them in a zipper bag.
Freeze for up to 3 months,
To reheat, simply place foiled wrapped potato onto a baking sheet and bake for 30-40 minutes or until heated through.
Or, remove foil and heat potato in the microwave for 5-7 minutes.
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Hi!!! AWESOME videos! Can you please advise on what to substitute cheese or cream with on all these DELICIOUS meals on your channel? I see you have dairy free breakfast and treats, but I can't find dinner dairy free recipes that look yummy. If I missed it,please kindly reply with the link. Thanks and keep up the GREAT WORK!!!!
These look amazing. Unfortunately my husband would consider them all as sides (enchiladas maybe not, but they would have to have a side with them). I've tried everything I could to get his meals healthier, but he just doesn't feel full unless his plate is 80% meat, no matter how much non-meat protein I toss at him or how many meals we eat a day. *sigh*
I loooovvveee your recipes! last winter I lived off of your make-ahead stuffed shells (literally, I froze them in individual tins and ate them every night after work) and tonight I'm trying out your leek and potato soup.
Love your recipes! Found you through Mind Over Munch. Making my potatoes right now. If anyone is interested, here is a super easy enchilada sauce recipe from a vegetarian enchilada recipe I made recently. Sauce took only about 10 minutes to make and was really flavorful! http://www.budgetbytes.com/2015/10/vegetable-enchilada-casserole/
I am definitely going to try the stuffed shells. I tried the stuffed cannelloni once and they fell apart...I know I can do the shells. I finally did my first freezer meal on my birthday Thursday... did a double batch baked penne.
ohh.. the only thing I regret is that I dont have big freezer.. I said to my husband how pitty is that I can not make more food to freeze it. I just have to buy it! :-D thanks for recepies, you are a good cook!! ;-)
Andreea-Miriam Dřevojanová best thing about cook ahead meals is you don't wind up with a freezer of random junk. I had a tiny freezer at my last place, and I filled it with homemade frozen meals and it was way better than store bought. plus we saved so much money because most things were prepped before hand.
Thank you for all the amazing recipes... wait... are they all vegetarian???
THEY AREEEE!!! I'm so happy!!! THANK YOU THANK YOU THANK YOU!!!!
ps: don't take this in the wrong way but.... but... I always wanted to see a picture of my grandmother when she was younger... I'm not saying that you are old because you remind me of my grandmother... but I have the felling that she might have looked a lot like you when she was younger...
Fun fact... She never dyed her hair.... she always had a beautiful blond hair that at 67 she had a gold silver... never white... ^^
+The Domestic Geek would I be able to sub Greek Yogurt for the sour cream in the twice-baked potato recipe?? I have a ton of problems with dairy but I always sub greek yogurt for stuff; I'm not sure if it would be ok to cook with it in this instance though (I would be baking fresh, not freezing the recipe).
Hello! Just wanted to say,.....THANK YOU!!!!!!!!!!!!!!!!!!!
I absolutely have improved and added to my cooking skills! You have made it possible for me and I'm sure many others, the opportunity to learn by keeping your videos simple,clear, quick and to the point. It's not just cooking, its HEALTHFUL cooking, and its fun! You have helped me and my family by opening unlimited options full of flavors along with vegetables that we would otherwise AVOID in the fear of making a bad "combination" or just plain ol' avoid all together.
THANK YOU FOR HELPING MY FAMILY and I get on the road to healthier cooking!
I love your recepies, I get lots of ideas from you. 😄 I have a recomendation for the potatoes recepie, instead of waiting one hour while they are baking in the oven try to use the microwave. I cut the potatoes in half and microwave them at medium-high temperature and they are done in just 10 minutes and turn out a lot softer than in the oven! 😀
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