Don't forget to label and put cooking instructions on container.
Participants: MS, KC, JP
Each participant is making a soup and a casserole.
MS - Stuffed Pepper Soup & Meatball Sub Casserole
KC - Chicken Tortilla Soup and Stuffed Shells (Beef and Cheese)
JP - Vegetable Beef Soup or Minestrone for Soup and Chicken pot pie or Roast for a dish. If there is something else you would prefer to do, please let me know and email the recipe.Recipes:
Stuffed Pepper Soup (single recipe)
1lb of ground beef
2 quarts of water
seasoning
1 can of diced tomatoes, undrained (28 oz)
1 can of tomato sauce (28 oz)
2 cups of cooked rice
2 cups of chopped green peppers
2 beef bouillon cubes
1/4 cup of brown sugar
Cooking Day: Brown beef and drain off excess oil. Add remaining ingredients. Boil, then reduce heat, cover and simmer 30-45 minutes. Enjoy, or cool and put into a freezer container.
Serving Day: Thaw soup to a slushy consistency. Re-heat, simmering for 20-30 minutes.
Meatball Sub Casserole (single recipe)
6 cups of cubed Italian bread
1 package of cream cheese, softened (8 oz)
1/2 cup of mayo
1 tsp of Italian seasoning
1/2 tsp pepper
2 cups of shredded mozzarella cheese
1 cup water
2 cups spaghetti sauce
2 12-oz packages of Italian style meatballs (or make your own)
Cooking Day: Spread the bread cubes in a 13x9 baking dish/aluminum pan, sprayed with nonstick cooking spray. Combine the cream cheese, mayo, seasonings and pour over the bread. Cover with 1/2 cup mozzarella cheese.
Combine the water, spaghetti sauce, and meatballs and pour over cheese layer in the baking dish. Top with remaining cheese. Cover with aluminum foil, label and freeze.
Serving Day: Thaw the casserole. Bake in preheated 350 degree oven for 30 minutes.
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