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.

Crockpot potatoes and sausage

In a crockpot add the box of scalloped potatoes and seasoning, cream of mushroom soup, sausage and 1 soup can of water and 1 soup can if milk. Stir together and cook on low for 2-3 hours. 5 minutes before serving add the frozen peas and heat until they are warm.

You can cook peas separately if your family prefers or add more milk for a soup like consistency.

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.

Sausage, Mushroom and Cannellini Pesto Pizza

1 15 oz can cannellini beans, drained and rinsed
2 TBSP prepared basil pesto
1 TBSP lemon juice
1 TBSP water
Kosher salt and freshly ground black pepper
1 TBSP extra virgin olive oil
8 oz mushrooms, coarsely chopped
1 12 oz pkg chicken sausage, casings removed, meat crumbled
2 12-inch premade pizza crusts
2 cups shredded part-skim mozzarella cheese

1) Place the beans, pesto, lemon juice, and water in the bowl of a food processor and process until smooth and creamy.  Season with salt and pepper to taste and set aside.
2) Preheat the oven to 450F (or the temp indicated on the pizza pkg)
3) Heat the oil in a large nonstick skillet over medium heat.  Add the mushrooms and cook, stirring frequently, until softened, about 7 min.  Add the crumbled sausage and cook until fully cooked, about 5 min (the time may vary depending on whether the sausage was precooked or not).
4)Spread the bean puree evenly over the 2 pizza crusts.  top each with the mushroom and sausage mixture.  top evenly with the cheese (1 cup per pizza crust).
5) Bake according to pizza crust pkg directions and until the cheese melts.
 
From the cookbook, No Whine with Dinner by the Meal Makeover Moms
I'm a regular listener to their podcast check them out at http://www.mealmakeovermoms.com/

Frozen Mamas
Bag 1: bean/pesto mixture
Bag 2: cooked sausage
Bag 3: cooked mushrooms
Bag 4: cheese
Bag 5: mini pizza shells
Thaw and assemble according to steps 4 and 5 above

Sausage Breakfast Casserole

Ingredients

8 white bread slices, cut into cubes

1 pound bulk pork sausage, crumbled and cooked

2 cups grated medium cheddar

10 large eggs

2 cups whole milk (do not use lowfat or nonfat)

1 teaspoons dry mustard

1 teaspoon salt

Pepper

Thyme

Rosemary

Preparation

Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)

Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.

Frozen Preparation

Defrost. Bake at 350°F for about an hour.

Hot Potato Salad with Sausage

8-10 medium yukon gold potatoes
1 stick butter
1/4 cup dijion mustard
1/4 cup capers
4 tsp fresh dill
1 cup chicken broth
2-3 links chicken sausage, sliced
3/4 cup parmesean cheese, shredded

Boil potatoes, drain, cool, peel, then slice.  Arrange potatoes and sausage in layers in a baking dish.  Melt butter with mustard, capers, dill, chicken broth to make a sauce. Add salt and pepper to taste. Pour sauce over potatoes/sausage.  Sprinkle with cheese.  Bake at 375 for 30 min.

Based on a recipe by Joan Archer from Shoreline Covenant Church

Freezer Kit
Bag 1 - sauce
Bag 2 - cheese
Pan - layer potatoes/sausage in foil pan, place Bag 1 & 2 on top of potatoes/sausage, cover with foil

Frozen Mamas
Thaw, pour sauce over potatoes/sausage, sprinkle with cheese, bake at 375 for 30 min

Sausage Potato Bake

1 1/2 lb breakfast sausage
1/2 cup flour
3 cups milk
1 1/2 lb frozen hashbrowns
1 1/2 cup shredded sharp cheese

Break apart and cook sausage. Add flour and milk. Cook until boiling and thick. Spread hashbrowns in greased 9X13 pan, layer potatoes and then cheese.

If frozen thaw and then Bake at 350 for 34 minutes.