Roma Pasta

Ingredients
Whole wheat spaghetti
Oven-dried tomatoes
Artichoke hearts
Chicken

Directions
Defrost chicken and sauce. Heat sauce up slowly. Take chicken out of marinade, discard marinade. Saute chicken in a pan (no need to oil or butter the pan first) over medium high heat until browned on both sides and cooked through. Keep whole or cut into big chunks and add to sauce. Meanwhile, cook spaghetti noodles according to directions. Combine noodles, sauce and chicken, and eat.

Lemon Tortellini

Ingredients

1 lb. fresh or frozen cheese tortellini

1 cup frozen peas

4 tablespoons (1/2 stick) unsalted butter

1 bunch flat-leaf spinach (about six cups)

1 medium beefsteak tomato, coarsely chopped

1 grilled chicken breast

1 lemon's worth of finely grated lemon zest and juice

Salt and pepper

Directions

Cook the tortellini according to the package directions, adding the peas during the last minute of cooking. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more. Add the tortellini, peas, lemon zest and juice, salt and pepper to taste, and toss to combine.

Frozen Mamas directions

Defrost the bag with all of the ingredients but keep the tortellini bag frozen. Chop chicken up into bite size pieces and microwave until heated through. Follow directions above, adding the chicken, plus salt and pepper, in the last step.

Adobo Chicken

Ingredients

• Chicken breasts or thighs, cut up
• 8 cloves Garlic, Peeled And Smashed
• ½ cups Soy Sauce (If Using Kikkoman, Use Low-sodium Soy Sauce)
• ½ cups Vinegar
• ½ cups Water
• 1 Tablespoon Packed Brown Sugar
• 1 Tablespoon Sweet Chili Sauce (or An Additional Tablespoon Of Brown Sugar)
• 1 teaspoon Black Peppercorns, Half Left Whole, Half Slightly Cracked
• 2 whole Bay Leaves

Directions

Add the chicken with all of the ingredients in the pot it will be cooked in. Let the chicken marinate for at least 20 minutes, and up to overnight.

When ready to cook, put the pot on the stovetop and bring to a boil over medium heat. (Start rice around this time as well). Once boiling, lower the heat slightly and cook, covered, for about 15 minutes. Remove the cover. Flip the chicken pieces and continue to simmer, uncovered, to reduce the sauce, lowering the heat if necessary. If the sauce is too thick or too salty, add 1/4 cup to 1/2 cup of water. After about 8 minutes, flip the chicken again. Taste the sauce again and add more water if needed. Don’t worry if you accidentally add too much water—the simmering will take care of that.

Continue to simmer until chicken is fully cooked and has released its oils into the sauce, and the sauce has thickened slightly and taken on a rich, dark brown color.

Serve over rice. To cook rice, put rice in saucepan and add 2 cups water, 1 teaspoon olive oil and a pinch of salt. Place saucepan uncovered over high flame and bring to a boil. Stir occasionally. Let water reduce slightly and then lower the flame, place lid on the saucepan and simmer for 20 minutes. Do not remove cover while cooking. Fluff with fork and serve.

Frozen Mamas Directions

Defrost chicken and sauce. Follow directions above.

Chicken Enchiladas

Ingredients:
1 cup diced sweet onion
3 garlic cloves, minced
1Tbsp. canola oil or EVO
2 cups chopped fresh baby spinach
2 (4.5 oz.) cans chopped green chilies, drained
3 cups shredded cooked chicken
1 (8 oz.) package of cream cheese, cubed and softened
2 cups (8 oz.) shredded pepper jack cheese
Optional:  1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Cooking spray

Filling steps:
1.  Saute onion and garlic in hot oil in a large skillet over medium heat - 5 minutes or until tender.
2.  Add spinach and green chilies - saute 1 to 2 minutes or until spinach is wilted. 
3.  Stir in chicken and next 3 ingredients, and cook, stirring constantly - 5 minutes or until cheeses melted.
4.  Cool filling and place in Ziploc bag to freeze.

Serving day:
1.  Completely thaw filling bag.
2.  Preheat oven to 350 degrees.
3.  Spoon about 3/4 cup chicken filling down center of each tortilla.
4.  Roll up tortilla and place rolled tortillas - seam sides down in a lightly greased 9x13 inch baking dish.
5.  Lightly coat tortillas with cooking spray.
6.  Bake at 350 degrees for 30 to 35 minutes or until golden brown.

Sloppy Joes

Ingredients
1 lb. lean ground beef
Large jar of salsa
Worcestershire sauce
Random spice mix

Frozen Mama Instructions
Defrost meat and bread
Heat up the meat on the stovetop or microwave
Place meat on buns

Spinach and Sausage Lasagna Rolls

Ingredients: 

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 2 large spicy sausages, cooked
• 15 oz fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions: 

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Rollcarefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Frozen Mamas:
Thaw as many as you want to make. Preheat oven to 350°. Ladle sauce over the noodles in the baking dish and top each one with the mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.

Blackened Chicken Burgers with Corn and Black Bean Salad

Ingredients
4 chicken breasts
Spice mix
6 hamburger buns
Trader Joe's corn salsa
Can of black beans
Handful of cilantro
1 avocado
Juice of one lime

Directions
Defrost the chicken and corn/black bean salad for just a day.

Set up broiler and use a broiler pan. (Don't forget to put the broiler pan into another pan so your chicken doesn't drip all over your oven. Speaking from experience.) Place slightly frozen chicken on the broiler pan and sprinkle 1/2 of the spice mix generously over one side of the chicken.

Broil for 15 –30 minutes depending on how frozen or defrosted your chicken is. I recommend setting the oven rack one below the top rack so the chicken doesn't burn too much. It's supposed to be blackened, but no need to go overboard. Take it out, turn the breasts over and use the rest of your spice mix. Return to the oven for another 15 minutes or so. Cut them in half to see if they're cooked and white. If so, cut all of the chicken breasts in half, then depending on thickness, slice them in half horizontally as well.

While the chicken is cooking, heat up the corn and black bean salad in the microwave to room temperature. Toast the buns. Add cheese, tomatoes, lettuce or whatever toppings you want on your chicken burger. Pile on the chicken slices.

The corn and black bean salad can be eaten on its own, as a salsa with chips or as a topping on the chicken burgers.

I got the chicken recipe from here (comes with pictures): http://tastykitchen.com/blog/2010/08/a-tasty-recipe-lazy-chicken/

Red and White Ravioli

• Ingredients:

• frozen spinach and cheese ravioli, uncooked
• 28 oz. jar spaghetti sauce
• 12 oz. jar Alfredo four cheese sauce
• 1-1/2 cups shredded mozzarella cheese
• ~20 meatballs
• Spice packet

• Preparation:

Preheat oven to 350 degrees F. In 3 quart glass baking dish, mix ravioli, spaghetti sauce and meatballs. Make sure all ravioli is coated with sauce. Drop Alfredo cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese and spice packet. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until ravioli is tender. Serves 8

Frozen instructions:

Defrost both ziploc bags in refrigerator. Spread sauce bag, ravioli and meatballs in casserole dish. Spread cheese and spice packet on top. Follow heating instructions above.

Brie and Egg Strata

• 2 teaspoons olive oil 
• 2 cups minced onion 
• 1 1/2 cups diced unpeeled Yukon gold potato (1 large)
• 1 cup minced green bell pepper
• 1 cup halved grape tomatoes
• 1 teaspoon salt, divided
• 3/4 pound ciabatta or sourdough, cut into 1-inch cubes, toasted
• Cooking spray 
• 4 ounces Brie cheese, rind removed and chopped 
• 1 cup egg substitute
• 2 large eggs 
• 1 teaspoon herbes de Provence
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon parsley
• 3 cups 1% low-fat milk 
• 
  
• Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato, and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt. Combine onion mixture and bread.
• Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.
• Place egg substitute and eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence, parsley and pepper. Add milk, stirring with a whisk until well blended. Pour egg mixture over bread mixture. Let stand 30 minutes.
• Preheat oven to 350°.
• Bake at 350° for 50 minutes or until set. Serve immediately.

Thai Chicken (Crockpot)

Ingredients:
8 skinless chicken thighs
1 cup salsa
1/2 cup peanut butter
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 tsp. grated ginger

Directions:
Place all the ingredients in a ziploc bag. Seal and freeze. To cook, empty into a slow cooker (while frozen), cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top.

Frozen Mamas:
Do not defrost. Empty into a slow cooker, cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top. 

To cook rice, put rice in saucepan and add 3 cups of water, 1 1/2 Tbsp. olive oil and a pinch of salt. Place saucepan uncovered over high flame and bring to a boil. Stir occasionally. Let water reduce slightly and then lower the flame, place lid on the saucepan and simmer for 20 minutes. Do not remove cover while cooking. Fluff with fork and serve.

Cheese Tortellini with Lemon Vegetables

Ingredients

• 1  pound  fresh or frozen cheese tortellini
• 1/2 zuchini sliced
• 4  tablespoons  (1/2 stick) unsalted butter
• 4 sliced mushrooms
• • 1 beefsteak tomato coarsely chopped
  1  lemon's worth of zest and juice
• salt and black pepper
• 
  
• Directions
• Cook the tortellini according to the package directions.
• Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the vegetables and cook, tossing occasionally, until they begin to soften, 5 to 8 minutes more.
• Add the tortellini, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine.
• 
  
• Frozen Mamas
• Defrost the vegetables/butter/lemon packet. They are all together in one ziploc bag. Keep tortellini frozen.
• • Cook the tortellini according to the package directions.
  • Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the vegetables and cook, tossing occasionally, until they begin to soften, 5 to 8 minutes more.
  • Add the drained tortellini and lemon packet to the vegetables and toss to combine.

Sausage Calzones

Ingredients

• 16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes)
• 1 Tablespoon Butter
• 1 whole Medium Onion, Diced
• 1 pound Breakfast Or Italian Sausage
• 1/2 teaspoon Italian Seasoning
• 15 ounces, fluid Whole Milk Ricotta Cheese
• 1/2 cup Grated Parmesan Cheese
• 1-1/2 cup Grated Mozzarella Cheese
• 2 whole Eggs
• 1/2 teaspoon Salt
• Black Pepper To Taste
• 2 Tablespoons Chopped Fresh Parsley
• Marinara Sauce, For Serving
• 1 whole Egg Beaten

Preparation Instructions

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

From Frozen

Do not defrost. Take out however many calzones you want to cook, place them on a sprayed pan. Cook on an upper rack in the oven at 350 degrees for about 30 minutes or until they are golden brown and not burnt. Heat up the marinara sauce in the microwave and use it as a dipping sauce.