My sister-in-law just sent me this link with tons of great freezer recipes. Good luck and let me know when you find a real winner!
http://www.marthastewart.com/photogallery/freezer-friendly-foods
Tuesday, June 8, 2010
Tuesday, May 25, 2010
Freezer Meal Recipes
Hi everyone!
I have moved to a new area and still have not gotten a group of ladies together to do freezer meals. However, I still intend to post some recipes up here occasionally. I'm just still getting moved and settled. Sorry for the delay! :D
I have moved to a new area and still have not gotten a group of ladies together to do freezer meals. However, I still intend to post some recipes up here occasionally. I'm just still getting moved and settled. Sorry for the delay! :D
Monday, April 12, 2010
Anyone want to be the new Freezer Meal Leader?
I'm moving! So if anyone staying in the BYU 110 ward wants to continue our Freezer Meal activities, let me know!
Monday, March 15, 2010
Chinese Chicken Morsels
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast -- cubed 1"
1/2 cup lemon juice
1/4 cup soy sauce
1/4 cup Dijon mustard
2 teaspoons vegetable oil
1/4 teaspoon cayenne pepper
1 cup rice -- uncooked
Cut chicken breast into 1" cubes.
Make the Marinade combining the lemon juice, soy sauce, mustard, oil, and
pepper.
Put Marinade and chicken in a 1 gallon bag.
Put rice in a sandwich baggie and then put it in between bags.
Freeze
Thaw
Warm marinade in a small saucepan.
Place cubes about an inch apart on broiler pan treated with nonstick spray.
Broil 4 to 5 inches from heat for 7 minutes, brushing with Marinade once.
turn chicken cubes and broil another 4 minutes.
Meanwhile, prepare rice according to package directions.
Heat remaining marinade and serve over rice.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast -- cubed 1"
1/2 cup lemon juice
1/4 cup soy sauce
1/4 cup Dijon mustard
2 teaspoons vegetable oil
1/4 teaspoon cayenne pepper
1 cup rice -- uncooked
Cut chicken breast into 1" cubes.
Make the Marinade combining the lemon juice, soy sauce, mustard, oil, and
pepper.
Put Marinade and chicken in a 1 gallon bag.
Put rice in a sandwich baggie and then put it in between bags.
Freeze
Thaw
Warm marinade in a small saucepan.
Place cubes about an inch apart on broiler pan treated with nonstick spray.
Broil 4 to 5 inches from heat for 7 minutes, brushing with Marinade once.
turn chicken cubes and broil another 4 minutes.
Meanwhile, prepare rice according to package directions.
Heat remaining marinade and serve over rice.
Green Chili Enchiladas
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1 1/4 cups onion, chopped
1 tablespoon chili powder
salt and pepper
2 cups Monterrey jack cheese
8 flour tortillas
1 can cream of chicken soup
1 1/2 cups sour cream
4 ounces diced, green chilies
Cook ground beef and saute onions until the meat is brown, about 15
minutes.
Combine meat with chili powder, salt and pepper.
Reserve 1 cup of cheese in a 1 quart freezer bag to use when serving.
Spoon enough meat mixture and cheese on each tortilla to cover a third of
it.
Roll it and place seam side down in pan.
Combine soup, sour cream, and green chilies to make sauce; pour over
tortillas.
Cover and Freeze.
Thaw.
Bake uncovered in a preheated 375 oven for 20-25 minutes
The last 10 minutes, of baking, sprinkle the remaining cheese on top.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1 1/4 cups onion, chopped
1 tablespoon chili powder
salt and pepper
2 cups Monterrey jack cheese
8 flour tortillas
1 can cream of chicken soup
1 1/2 cups sour cream
4 ounces diced, green chilies
Cook ground beef and saute onions until the meat is brown, about 15
minutes.
Combine meat with chili powder, salt and pepper.
Reserve 1 cup of cheese in a 1 quart freezer bag to use when serving.
Spoon enough meat mixture and cheese on each tortilla to cover a third of
it.
Roll it and place seam side down in pan.
Combine soup, sour cream, and green chilies to make sauce; pour over
tortillas.
Cover and Freeze.
Thaw.
Bake uncovered in a preheated 375 oven for 20-25 minutes
The last 10 minutes, of baking, sprinkle the remaining cheese on top.
Blueberry French Toast
Sorry about this, but this recipe is published and so I can't put it on the blog. However, to cook it, thaw completely, bake at 350 degrees covered with foil for 30 minutes and without foil for last 30 minutes, serve with maple syrup. The book this came from is listed on this website http://www.dontpanicdinners.com/ and I recommend it.
Saturday, March 13, 2010
Cost
Meals this time are $4.75 each. Sorry, this is so late getting out, but I didn't buy the last ingredients until last night. :D See you all there!
Tuesday, February 23, 2010
March13th Activity
The next activity will be at the Stake Center from 1-3pm on March 13th. Order deadline is Wednesday night, March 10th, at midnight. Please come as I'm excited to cook with you all again! Also, it might be nice to check with your visiting teaching families to find out if they could use a meal and can't go to this activity. Perfect opportunity to serve your sisters.
1. Strawberry Margarita Dessert: pretzels, brown sugar, nuts, butter, lime juice, orange juice, lemon juice, sweetened condensed milk, strawberry puree, whipping cream, powdered sugar, vanilla
What you need to bring:
• 1 Pie pan or square baking pan
• 1 one-gallon freezer Ziploc bags IF your pie pan fits inside and you want extra freezer protection
2. Blueberry French Toast (casserole of sorts): French bread, cream cheese, blueberry pie filling, eggs, maple syrup, milk, cinnamon
What you need to bring:
• A baking dish, 9x9 or 9x13
3. Green Chili Enchiladas: meat, onion, chili powder, pepper, Monterey jack cheese, flour tortillas, cream of chicken soup, sour cream, green chilies,
Things you need to bring:
• 1 ½ pounds of cooked ground beef (you can use substitute chicken for beef if desired) mixed with: 1 ¼ cups of chopped sautéed onions
• A 9 x 13 pan
4. Chinese Chicken Morsels: chicken, lemon juice, soy sauce, Dijon mustard, vegetable oil, cayenne pepper, rice
Things you need to bring:
• 1 pound of raw chicken breast cubed 1”
• 2 one-gallon Ziploc bags
5. Steak Fajitas: sirloin steak, lime juice, white wine vinegar, salad oil, oregano, garlic, flour tortilla, fajita style veggies
What you need to bring:
• 1 pound sirloin steak raw
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
1. Strawberry Margarita Dessert: pretzels, brown sugar, nuts, butter, lime juice, orange juice, lemon juice, sweetened condensed milk, strawberry puree, whipping cream, powdered sugar, vanilla
What you need to bring:
• 1 Pie pan or square baking pan
• 1 one-gallon freezer Ziploc bags IF your pie pan fits inside and you want extra freezer protection
2. Blueberry French Toast (casserole of sorts): French bread, cream cheese, blueberry pie filling, eggs, maple syrup, milk, cinnamon
What you need to bring:
• A baking dish, 9x9 or 9x13
3. Green Chili Enchiladas: meat, onion, chili powder, pepper, Monterey jack cheese, flour tortillas, cream of chicken soup, sour cream, green chilies,
Things you need to bring:
• 1 ½ pounds of cooked ground beef (you can use substitute chicken for beef if desired) mixed with: 1 ¼ cups of chopped sautéed onions
• A 9 x 13 pan
4. Chinese Chicken Morsels: chicken, lemon juice, soy sauce, Dijon mustard, vegetable oil, cayenne pepper, rice
Things you need to bring:
• 1 pound of raw chicken breast cubed 1”
• 2 one-gallon Ziploc bags
5. Steak Fajitas: sirloin steak, lime juice, white wine vinegar, salad oil, oregano, garlic, flour tortilla, fajita style veggies
What you need to bring:
• 1 pound sirloin steak raw
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
Saturday, January 16, 2010
Thanks!
Thank you, everyone, for your hard work and conversation! I'm already looking forward to next time because I have great meals in mind. If you have any requests, let me know, but I'm for sure thinking of doing Green Chili Chicken Enchiladas, Stuffed Blueberry French Toast, and the Strawberry Margarita Dessert. Any other ideas? Or new recipes? Shoot them over to me! Also, the normal second Saturday next month is Valentine's Day weekend. I'm not sure how to handle that one yet. Maybe we'll invite husbands and make a date out of it! :) Again, thanks for coming!
Peanut Butter Pie
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 graham cracker crumb pie crust
3 ounces cream cheese, softened
1/2 cup peanut butter
1/2 cup milk
1 cup powdered sugar
8 ounces frozen whipped topping, thawed
In a bowl, with an electric mixer combine cream cheese, peanut butter, sugar and milk.
Beat until smooth
Gently fold in whipped topping
Pour into pie shell
Freeze
Thaw 10 minutes before serving.
You can add crushed Reeses peanut butter cups to the top for a yummy garnish!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 graham cracker crumb pie crust
3 ounces cream cheese, softened
1/2 cup peanut butter
1/2 cup milk
1 cup powdered sugar
8 ounces frozen whipped topping, thawed
In a bowl, with an electric mixer combine cream cheese, peanut butter, sugar and milk.
Beat until smooth
Gently fold in whipped topping
Pour into pie shell
Freeze
Thaw 10 minutes before serving.
You can add crushed Reeses peanut butter cups to the top for a yummy garnish!
Island Chicken with Fruit Salsa
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breast
3/4 cup italian dressing
1/2 cup onion -- diced
1/2 cup pineapple -- diced
1/2 cup yellow pepper -- diced
1/2 cup balsamic vinegar
1/2 cup brown sugar
1 teaspoon cilantro
Mix marinade
Add chicken
Freeze
Thaw
Grill, bake or saute
Serve with rice or couscous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breast
3/4 cup italian dressing
1/2 cup onion -- diced
1/2 cup pineapple -- diced
1/2 cup yellow pepper -- diced
1/2 cup balsamic vinegar
1/2 cup brown sugar
1 teaspoon cilantro
Mix marinade
Add chicken
Freeze
Thaw
Grill, bake or saute
Serve with rice or couscous
Baked Ziti
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 fluid ounces spaghetti sauce
1/2 cup chopped onion
12 ounces whole wheat pasta
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1 pound extra lean ground beef -- browned and drained
3 Tablespoons parsley
Mix sauce with hamburger and onion.
Spray pan with Pam
Spoon some sauce on bottom.
Layer cooked noodles, then sauce, and top with both cheese and parsley.
Freeze.
Thaw.
Bake at 350 for 30-40 minutes.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 fluid ounces spaghetti sauce
1/2 cup chopped onion
12 ounces whole wheat pasta
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1 pound extra lean ground beef -- browned and drained
3 Tablespoons parsley
Mix sauce with hamburger and onion.
Spray pan with Pam
Spoon some sauce on bottom.
Layer cooked noodles, then sauce, and top with both cheese and parsley.
Freeze.
Thaw.
Bake at 350 for 30-40 minutes.
Friday, January 15, 2010
It's time to get cookin'!!
Hello everyone! The price for freezer meals is $4.25 per meal. We'll start our activity at 1pm tomorrow (Saturday, Jan 16th). Please come a few minutes early and feel free to let me know if you have any questions. I look forward to seeing all of you!
Saturday, January 2, 2010
January Recipes
The next activity is January 16 at 1:00pm at the church. Here is the recipe line-up. Just post your order or email it to me by Wednesday night, January 13.
1. Peanut Butter Pie: graham cracker pie crust, cream cheese, peanut butter, milk, powdered sugar, whipped topping
What you need to bring:
• nothing
2. Minestrone Soup: kidney beans, basil, salt, pepper, oregano, parsley, sweet Italian sausage, celery, carrots, onion, tomatoes, water, parmesan cheese, beef bouillon, macaroni pasta
What you need to bring:
• 1 lb sweet Italian sausage cooked (ground works, or links cut up in bite sized pieces work too)
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
3. Chicken Pot Pie: peas, carrots, chicken, cream of chicken soup, Bisquick baking mix, milk, egg
What you need to bring:
• 2 cups cooked chicken breasts cut in bite sized pieces
• 8x8 (approx.) baking dish
4. Baked Ziti: ground beef, onion, spaghetti sauce, pasta, parmesan cheese, mozzarella cheese, parsley
What you need to bring:
• 1 lb ground beef, browned and drained
• 9x13 baking dish
5. Island Chicken with Fruit Salsa: chicken breast, Italian dressing, onion, pineapple, yellow pepper, balsamic vinegar, brown sugar, cilantro, rice
What you need to bring:
• 6 chicken breasts, raw and either whole, halved, pieced (it’s a marinade)
• 2 1-gallon Ziploc bags
1. Peanut Butter Pie: graham cracker pie crust, cream cheese, peanut butter, milk, powdered sugar, whipped topping
What you need to bring:
• nothing
2. Minestrone Soup: kidney beans, basil, salt, pepper, oregano, parsley, sweet Italian sausage, celery, carrots, onion, tomatoes, water, parmesan cheese, beef bouillon, macaroni pasta
What you need to bring:
• 1 lb sweet Italian sausage cooked (ground works, or links cut up in bite sized pieces work too)
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
3. Chicken Pot Pie: peas, carrots, chicken, cream of chicken soup, Bisquick baking mix, milk, egg
What you need to bring:
• 2 cups cooked chicken breasts cut in bite sized pieces
• 8x8 (approx.) baking dish
4. Baked Ziti: ground beef, onion, spaghetti sauce, pasta, parmesan cheese, mozzarella cheese, parsley
What you need to bring:
• 1 lb ground beef, browned and drained
• 9x13 baking dish
5. Island Chicken with Fruit Salsa: chicken breast, Italian dressing, onion, pineapple, yellow pepper, balsamic vinegar, brown sugar, cilantro, rice
What you need to bring:
• 6 chicken breasts, raw and either whole, halved, pieced (it’s a marinade)
• 2 1-gallon Ziploc bags
Sunday, November 15, 2009
Chocolate Chip Cookies
These are not my words, but the words of the recipe author:
This is the best recipe I’ve ever found for these. And they can be used just like the ones from the store where you break them apart and slap them on the baking sheet.
3 cups plus 6 tbsp flour
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cup butter
1 cup plus 2 tbsp brown sugar
1 cup plus 2 tbsp white sugar
1 1/2 tsp vanilla
3 eggs
3 cups chocolate chips
1 1/2 cup nuts (optional)
Mix flour, soda and salt and set aside. Beat butter, vanilla and sugars until creamy. Then beat in eggs. Gradually add flour mixture, along with chocolate chips and nuts, mixing well. The place where I got this recommended rolling the dough into logs, covering with plastic wrap and freezing, so you could slice and bake them later.
Here’s what I do, and I think it’s ton easier. I use the equivalent of this finished recipe to fill 3 quart sized freezer bags (we did four). I seal them and press them flat on their sides. When it’s time to bake them off, I slice the square into thirds one way, then in fourths the other way. It’s easier if you do this when the dough has only had a chance to thaw for a couple of minutes. This leaves you with twelve little squares of dough, just like the brand name store bought packages. The cool thing about this dough is that these little squares bake automatically into little round cookie shapes.
Bake at 375 degrees for 8-10 minutes. This recipe is also easily doubled or tripled. This is a good idea if there’s a chance you’ll get hit with an unexpected spouse potluck at work or a “mom I forgot to tell you” bake sale sometime during the next couple of months. The dough keeps for a fairly long time in the freezer.
This is the best recipe I’ve ever found for these. And they can be used just like the ones from the store where you break them apart and slap them on the baking sheet.
3 cups plus 6 tbsp flour
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cup butter
1 cup plus 2 tbsp brown sugar
1 cup plus 2 tbsp white sugar
1 1/2 tsp vanilla
3 eggs
3 cups chocolate chips
1 1/2 cup nuts (optional)
Mix flour, soda and salt and set aside. Beat butter, vanilla and sugars until creamy. Then beat in eggs. Gradually add flour mixture, along with chocolate chips and nuts, mixing well. The place where I got this recommended rolling the dough into logs, covering with plastic wrap and freezing, so you could slice and bake them later.
Here’s what I do, and I think it’s ton easier. I use the equivalent of this finished recipe to fill 3 quart sized freezer bags (we did four). I seal them and press them flat on their sides. When it’s time to bake them off, I slice the square into thirds one way, then in fourths the other way. It’s easier if you do this when the dough has only had a chance to thaw for a couple of minutes. This leaves you with twelve little squares of dough, just like the brand name store bought packages. The cool thing about this dough is that these little squares bake automatically into little round cookie shapes.
Bake at 375 degrees for 8-10 minutes. This recipe is also easily doubled or tripled. This is a good idea if there’s a chance you’ll get hit with an unexpected spouse potluck at work or a “mom I forgot to tell you” bake sale sometime during the next couple of months. The dough keeps for a fairly long time in the freezer.
Ham Potato Casserole
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups cubed potatoes -- hash brown style
1/4 cup melted butter
1 can cream of chicken soup
1 cup sour cream
1/2 cup green onions -- chopped
1 cup grated cheddar cheese
1 cup chopped Ham
2 cups crushed cornflakes
1/2 cup melted butter
Mix your cubed potatoes with the melted butter, soup, sour cream, green onions, cheese and ham.
Pour into a greased 9X13 pan.
Freeze.
When ready to bake, melt butter and mix with cornflakes and pour over potato mixture.
Bake at 350 for 35-45 minutes.
-------- ------------ --------------------------------
6 cups cubed potatoes -- hash brown style
1/4 cup melted butter
1 can cream of chicken soup
1 cup sour cream
1/2 cup green onions -- chopped
1 cup grated cheddar cheese
1 cup chopped Ham
2 cups crushed cornflakes
1/2 cup melted butter
Mix your cubed potatoes with the melted butter, soup, sour cream, green onions, cheese and ham.
Pour into a greased 9X13 pan.
Freeze.
When ready to bake, melt butter and mix with cornflakes and pour over potato mixture.
Bake at 350 for 35-45 minutes.
Lasagna
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound lasagna noodle
3/4 pound ground beef, browned and drained
3/4 cup onion, diced
20 1/4 fluid ounces spaghetti sauce
12 fluid ounces cottage cheese
12 ounces mozzarella cheese, shredded
6 ounces parmesan cheese, shredded
1 1/2 tablespoons parsley
Mix pasta sauce with onion and beef
Mix cottage cheese and mozzarella and parsley
Put a small amount of sauce on the bottom of pan
Layer first with noodles, then sauce, then cheese mixture, then parmesan
Layer again, Noodles, sauce, and cheese on the top
Freeze
Thaw
Bake at 350 for 45 minutes
-------- ------------ --------------------------------
3/4 pound lasagna noodle
3/4 pound ground beef, browned and drained
3/4 cup onion, diced
20 1/4 fluid ounces spaghetti sauce
12 fluid ounces cottage cheese
12 ounces mozzarella cheese, shredded
6 ounces parmesan cheese, shredded
1 1/2 tablespoons parsley
Mix pasta sauce with onion and beef
Mix cottage cheese and mozzarella and parsley
Put a small amount of sauce on the bottom of pan
Layer first with noodles, then sauce, then cheese mixture, then parmesan
Layer again, Noodles, sauce, and cheese on the top
Freeze
Thaw
Bake at 350 for 45 minutes
Saturday, October 24, 2009
Order for November
Hello, Ladies! I'm really excited about this activity on November 14 and fully expect it to be our biggest freezer meal activity yet! Don't miss this one as it will be the best time to start if you've never been. Please submit your order by post or email by November 9th at midnight. Thanks everyone!
1. Lasagna: noodles, beef, onion, spaghetti sauce, cottage cheese, mozzarella cheese, Parmesan cheese, and parsley - Baked in oven
What you need to bring:
• ¾ lb cooked ground beef with chopped onion (1 small)
• A 9 x 12 pan (with lid is best, but not necessary)
2. Goulash: beef, onion, chili powder, garlic, pepper, beans, bay leaf, tomatoes, Worcestershire sauce, and macaroni - Cooked on stovetop, or possibly done in crockpot - Can be split into two meals
What you need to bring:
• 1 lb cooked ground beef with chopped onion (1 small)
• 2 gallon Ziploc bags
3. Ham and Potato Casserole: potatoes, butter, cream of chicken soup, sour cream, green onions, cheddar cheese, ham, corn flakes - Baked in oven, or possibly in crockpot - Can be split into two meals
What you need to bring:
• 2 one-gallon freezer Ziploc bags
4. Chocolate Chip Cookies: flour, baking soda, salt, butter, brown sugar, white sugar, vanilla, eggs, chocolate chips, nuts - Baked in oven
What you need to bring:
• Nothing
1. Lasagna: noodles, beef, onion, spaghetti sauce, cottage cheese, mozzarella cheese, Parmesan cheese, and parsley - Baked in oven
What you need to bring:
• ¾ lb cooked ground beef with chopped onion (1 small)
• A 9 x 12 pan (with lid is best, but not necessary)
2. Goulash: beef, onion, chili powder, garlic, pepper, beans, bay leaf, tomatoes, Worcestershire sauce, and macaroni - Cooked on stovetop, or possibly done in crockpot - Can be split into two meals
What you need to bring:
• 1 lb cooked ground beef with chopped onion (1 small)
• 2 gallon Ziploc bags
3. Ham and Potato Casserole: potatoes, butter, cream of chicken soup, sour cream, green onions, cheddar cheese, ham, corn flakes - Baked in oven, or possibly in crockpot - Can be split into two meals
What you need to bring:
• 2 one-gallon freezer Ziploc bags
4. Chocolate Chip Cookies: flour, baking soda, salt, butter, brown sugar, white sugar, vanilla, eggs, chocolate chips, nuts - Baked in oven
What you need to bring:
• Nothing
Sunday, October 18, 2009
November 14 date for next cooking party!
Next event will be November 14, 12:30pm - 2:30pm at the Stake Center. We will be doing four recipes including Lasagna and Chocolate Chip Cookies. Stay posted for the order to come out in the next 72 hours, and please plan to come. We would love to have you all there!
Monday, September 21, 2009
Pasta Fagoli Soup
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, browned and drained
1 small onion chopped
1 cup grated carrot
1 cup diced celery
1 can diced tomatoes
1 can kidney beans, drained and rinsed
2 cans beef broth
1 teaspoon oregano
1/2 teaspoon pepper
2 teaspoons fresh parsley
1/2 teaspoon hot sauce
1 jar spaghetti sauce
1 small bag shell pasta
Place all ingredients in a large saucepan and add 4 cups of water (add water to our version because we used beef buollion or however you spell it instead of beef broth). Simmer until vegetables are tender. (30-40 min)
(if freezing, place all ingredients in a gallon-size ziploc bag) PS, we left the pasta out until cooking so they didn't get too soggy.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, browned and drained
1 small onion chopped
1 cup grated carrot
1 cup diced celery
1 can diced tomatoes
1 can kidney beans, drained and rinsed
2 cans beef broth
1 teaspoon oregano
1/2 teaspoon pepper
2 teaspoons fresh parsley
1/2 teaspoon hot sauce
1 jar spaghetti sauce
1 small bag shell pasta
Place all ingredients in a large saucepan and add 4 cups of water (add water to our version because we used beef buollion or however you spell it instead of beef broth). Simmer until vegetables are tender. (30-40 min)
(if freezing, place all ingredients in a gallon-size ziploc bag) PS, we left the pasta out until cooking so they didn't get too soggy.
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