Fix, Freeze, Feast - Kati Neville [72]
MAPLE PORTOBELLO MUSHROOMS
FETA AND SPINACH LASAGNA ROLLS
Needed on hand to complete this entrée: 2 portobello mushroom caps. Completely thaw marinade in the refrigerator. Marinate mushrooms for 1 hour. Prepare a medium fire in a gas or charcoal grill. Cook mushrooms, turning occasionally, 10 to 12 minutes or until tender. See main recipe for indoor cooking instructions.
Place lasagna rolls in a greased baking dish. Cover with foil; completely thaw in the refrigerator. Pour 2 cups marinara over rolls and top with 1 cup shredded mozzarella; replace foil. Bake at 350°F for 35 to 40 minutes, or until center is hot and cheese is melted.
ASPARAGUS AND POTATO OVEN FRITTATA
SPANAKOPITA
Completely thaw entrée in the refrigerator. Pour frittata into a lightly greased 8- × 8-inch-baking dish. Bake at 425°F for 30 minutes, or until egg is cooked through and top is golden brown.
Thaw pastries in the refrigerator or bake straight from the freezer. Remove as many pastries as desired from the freezer. Remove plastic wrap. Place pastries on a greased baking sheet. Brush each pastry with 2 teaspoons melted butter. Bake at 400°F 17 to 19 minutes if frozen, 14 to 16 minutes if thawed.
RICE PILAF
THAI RED CURRY WITH VEGETABLES
Place frozen pilaf in a large saucepanand add 3 cups of water. Bring to a boil; reduce heat and cook, covered, for 20 minutes, or until water is completely absorbed.
Completely thaw one bag in the refrigerator. Pour sauce and vegetables into a medium saucepan; warm over medium heat. Serve as a side dish or as an entrée over steamed rice.
WILD RICE AND NUT BAKE
VEGETABLE LASAGNA: LARGE PAN
Completely thaw entrée in the refrigerator. Put the rice and nut mixture in a greased baking dish. Bake, uncovered, at 350°F for 1 to 1½ hours, or until set and a knife inserted into the center comes out clean.
Thaw entrée in the refrigerator or bake it straight from the freezer. Remove plastic wrap and foil from baking dish and replace foil. Place dish on a rimmed baking sheet and bake at 375°F for 1 hour if thawed, 1½ hours if frozen. Remove foil and continue baking until lasagna is bubbling and cheese is browned.
SHRIMP CURRY
VEGETABLE LASAGNA: SMALL PAN
Completely thaw entrée in the refrigerator. In a large skillet over medium heat, bring the shrimp and curry sauce to a simmer. Do not boil. Serve over rice.
Thaw entrée in the refrigerator or bake it straight from the freezer. Remove plastic wrap and foil from baking dish and replace foil. Bake at 375°F for 45 minutes if thawed, 1 hour if frozen. Remove foil and continue baking until lasagna is bubbling and cheese is browned.
MANICOTTI
APPLES AND CHEDDAR
Thaw entrée in the refrigerator or bake it straight from the freezer. Remove plastic wrap and foil from baking dish and replace foil. Bake at 350°F for 45 minutes if thawed, 1 hour if frozen. Remove foil and continue baking until the noodles are tender.
Completely thaw one side dish in the refrigerator. Put apple mixture in an ungreased baking dish and cover tightly with foil. Bake at 350°F for 45 minutes. Remove foil and continue baking until apples are soft and sauce is thick. Meanwhile, cook and stir pecan mixture over medium heat in a small skillet with 1 tablespoon water. After 5 minutes, or so, the sauce will caramelize. Remove from heat. Cool and crumble over baked apples.
BAKED POTATO CHOWDER CREAM OF ASPARAGUS SOUP CREAM OF MUSHROOM SOUP TOMATO-BASIL SOUP
SEAFOOD CREOLE
Completely thaw entrée in the refrigerator. Bring vegetable juice mixture to a boil in a large stockpot. Reduce heat and simmer for 20 minutes. Add seafood and continue simmering until seafood is thoroughly cooked, 5–7 minutes. Serve over rice.
Completely thaw one bag in the refrigerator. Reheat soup in a