Broccoli and Cheese Stuffed Calzones

I am on the hunt for good freezer meals, with the birth of baby #4 approaching. I realized that Calzones are a great meal that I had forgotten about so I made a big batch and put half in the freezer for later. I also froze half of the sauce so I won't have to worry about that either!

Traditional calzones are stuffed with cheese and sausage or similar meats but I wanted something a little different. These were delicious and I can't wait to pop the rest out of the freezer!

DOUGH

4 cups flour

1 T yeast

1/2 T salt

2 T olive oil

1 1/2 cups water

Add yeast to warm water. Let it begin to foam. in food processor fitted with plastic blade mix flour, salt, oil and yeast mixture. Pulse until dough forms a ball and is smooth and elastic. Put dough aside to rise in a covered bowl for 1 hour. Roll dough into golf ball size balls and let rise for 30 minutes. Preheat oven to 450 F.

FILLING

2 cups ricotta

8 ounces mozzarella, shredded

1 cup grated parmesan

1 egg yolk - or whole egg

1 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

2 T olive oil plus 2 T for brushing calzones for baking

1 yellow or red pepper cut into small chunks

3/4 tsp garlic powder

1/4 tsp dried red pepper flakes

2 cups broccoli, either frozen or fresh that has been cooked

4 slices thick cut ham, diced

While the dough is rising, prepare the filling and the sauce. For filling, mix the cheeses, egg, oregano, salt and pepper. Meanwhile, in a large frying pan, heat the oil, then add the peppers and cook for about 3 minutes until they are beginning to soften. Add the garlic, broccoli, ham and dried red pepper flakes and saute for a few minutes. Set aside cheese mixture and vegetable mixture.

Roll each ball of dough into an 8 or 9 inch circle. Fill with a few spoonfuls of cheese and top with a few spoonfuls of veggies, leaving a 1/2 inch border around the edges. Fold dough over and seal, either crimping with your fingers or smashing with a fork.

Brush tops with egg yolk and stick those babies in the oven. Cook for 15-20 minutes, until golden brown. Serve with sauce 

TO FREEZE: Once the Calzones are formed, wrap in plastic wrap, put them in a ziploc bag and stick them in the freezer! To reheat later, cook at 450 for 25 minutes or until golden brown.

SAUCE

1 T olive oil

28 ounces crushed tomatoes in puree

2 medium crushed garlic cloves

1 tsp dried oregano

1/4 tsp sugar

1/2-1 tsp salt (to taste)

1/2 tsp pepper

For sauce, heat oil in a small sauce pan. Add garlic and cook only until fragrant - don't let it brown. Carefully add tomatoes. This will spatter if you add the tomatoes too fast, so guard your clothes and stove. Add oregano and cook for 1 minute. Add sugar, salt, and pepper to taste. continue to cook very slowly to thicken a bit while you finish the calzones.

Baked Penne with Chicken, Broccoli, and Mozzarella

This fit the bill for dinner tonight - I could make it ahead and stick it in the fridge, pop it in the oven when we were ready and it turned out delicious.

I have a love/hate relationship with sun-dried tomatoes. Sometimes they are yummy. Other times they really turn me off. I added them this time, but this would still be really good without them.

Baked Penne with Chicken, Broccoli, and Mozzarella

{serves 4}

Topping:

3/4 cup bread crumbs (store-bought or make your own)

2 tablespoons butter, melted

Filling:

1 bunch broccoli (about 1 pound), stalks cut off, florets trimmed into 1-inch pieces

8 ounces penne pasta

1 tablespoons olive oil

1/2 medium onion, minced

3 medium garlic cloves, finely minced or pressed through a garlic press

1/2 teaspoon dried thyme

2 tablespoons all-purpose flour

1 cups low-sodium chicken broth

1/2 cup heavy cream (or half-and-half worked fine for me)

1/2 teaspoon salt

1/2 teaspoon pepper

1 pounds boneless skinless chicken breasts (about 2), trimmed and cut into bite-size pieces

3 ounces mozzarella, grated

4 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces (optional)

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease an 8X8-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in some salt and the broccoli. Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1/2 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1/2 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the cheese and the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

{Modified from Mel's Kitchen Cafe}

Tomato Sauce with Butter

This is another family recipe, created by one of my uncles. It is amazing and really not hard to make! The veggies are delicious.

A bonus? This freezes and reheats well.

Tomato Sauce with Butter

2 lb ripe plum tomatoes (or 2 cups canned work as well)

1/4 lb butter, cut into 8 pieces

1 med. onion, peeled and quartered

1 med. carrot peeled and quartered

1/4 tsp. sugar

1 1/2 tsp. salt

If using fresh tomatoes, wash and cut in half and cook over low heat in a covered pan for 15 minutes. Put through a food mill to have a fine puree. If using canned tomatoes, measure 2 cups into a food mill along with about 1/2 cup of the juice and process for a fine puree (or press through a sieve to puree and remove seeds).

In a medium saucepan, put butter, onion, carrot, sugar and salt. Add tomato puree. Simmer over low heat for 40 minutes uncovered. Stir frequently and make sure it doesn't turn to a boil. Add more salt if needed and serve over pasta.

Chicken Enchiladas

I love enchiladas. Might be because I life up in the frigid north where there is no such thing as Mexican food (ok I may be exaggerating a little, but not much).

I love using this recipe and splitting it into two pans, freezing half for later.




2-3 Chicken Breasts
1 tablespoon oil
1 medium onion, chopped
1 can chopped green chiles
1/4 cup chicken broth from chicken just cooked (or to your preference...depending on how saucy you like it)
1/4 cup cream cheese, diced
1 cup sour cream
8-10 flour tortillas (have you tried the uncooked tortillas at Costco? We buy like 5 bags every time we are down in the states. So yummy)
1/2 pound Monterey Jack Cheese, grated

Place chicken breats in saucepan and cover with water. Sprinkle with salt and pepper. Bring to a boil, cover, reduce heat and simmer until chicken is done (about 30 minutes). Shred chicken and save the broth.

Saute the onions and green chiles in the oil until golden brown. Drain off any excess fat. Add broth, cream cheese, and sour cream. Heat through.

Lay out tortillas one at a time. Put in each about 1/3 c. of filling, 2 T. chicken, and a sprinkle of cheese. Roll up. Line up each enchilada in a 13x9 inch casserole pan (or two smaller pans). Spread remaining sauce and cheese over top.

Bake uncovered at 350 for 20 minutes.

Chicken Cordon Bleu Bake

This is oh-so similar to Ryan's favorite dinner that I made our first Valentine's as a couple, with some delicious changes. Sentimental? Just a little.

Another great easy to throw together freezer meal. I served this over rice and it was the perfect sauciness.

Chicken Cordon Bleu Bake

1 package stuffing mix

1 can (10 3/4 oz) cream of chicken soup

1 cup milk

1/2 tsp pepper

3-4 thick slices of deli ham, cubed
2 cup combination of swiss and cheddar cheese, shredded

2 cooked chicken breasts ( I used shredded)

Prepare stuffing mix according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, half of the cheese, soup mixture and stuffing. Sprinkle with remaining cheese. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.

To make into a freezer meal, I would recommend preparing this in two separate smaller pans (especially if you are a small family like ours...this was plenty for two meals). Prepare both pans until ready to bake in oven and then stick one in the freezer for later!

{Recipe, with adaptations by me, from Sister's Cafe}

Jambalaya

It has been too long since I have posted! Vacations have a way of putting the rest of your life on hold...

I tried this recipe awhile ago, froze most of it, and reheated it a few weeks ago. It was delicious! We especially love it with some Red Hot Chili Sauce. Yummy.


2 Tablespoons Vegetable Oil
1/2 pound smoked sausage, chopped
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green bell pepper
2/3 cup chopped cooked ham
4 to 5 cloves garlic, minced
1 1/2 pounds chicken, cut into bit-sized pieces
4 medium tomatoes (about 1 pound, chopped)
2 cups chicken broth
1 cup tomato sauce
1 1/2 teaspoons salt
3/4 teaspoon bottled hot pepper sauce
1 teaspoon black pepper
2 bay leaves
1/2 cup chopped green onion
Creole seasoning
2 cups uncooked long grain white rice
18 medium peeled and deveined uncooked shrimp

Preheat oil in a large saucepan over medium heat. Add sausage, onion, celery, bell pepper, ham and garlic. Saute for 5 to 6 minutes or until onions are tender.

Add chicken, cook and stir fry for 1 minute. Add tomato, broth, tomato sauce, salt, hot pepper sauce, black pepper, and bay leaves. Cook for 15 minutes, stirring often. Stir in green onion, cook 2 minutes more. Season to taste with Creole seasoning.

Preheat oven to 350 degrees. Remove pan from heat. Stir in uncooked rice and shrimp. Bake, covered, about 20 minutes or until rice is tender and shrimp are opaque, stirring halfway through baking. Remove bay leaves before serving.

TO FREEZE: Prepare all the way. Place in a freezer container and freeze up to 2 months. Defrost in refrigerator. Reheat at 350 degrees for about 30 minutes or until heated through.

{From Super Suppers Cookbook, which I picked up at my local library and have liked a lot!}

Cafe Rio Salad...with a twist

One thing I'm dying without is Cafe Rio. None of that amazing fresh-mex up here in the wintry north.

Making them yourself is a daunting task - making the rice, beans, meat, dressing, guac, tortilla strips...because you have to have EVERY PART to make it the real deal.

Another reason I don't like to make them is that only Ry and I eat them (Mady hasn't learned the joys of lettuce yet) which means TONS of food leftover.

Solution? Hint: it has to do with my new quest to simplify and stock my freezer!

I used all the leftovers in an assembly-line to put together some amazing burritos which I stuck in the freezer for quick lunches. A-M-A-Z-I-N-G! Ryan ate one today and about passed out from the goodness.

So lets start with the recipes:

Shredded Sweet Pork

3 lb pork roast

1 c brown sugar

1 c Worcestershire sauce

1 tsp oregano

1 tsp powdered ginger

1 tsp salt

1 tsp chili powder

1 tsp garlic powder

2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...

1 c brown sugar

1 c red enchilada sauce

Cilantro Lime Rice

3 c water (or a little bit more...whatever ratio you use for cooking your rice)

3 c rice

4 cubes chicken bouillon

4 tsp garlic, minced

1 Tb canola oil

2 Tb fresh lime juice

1/2 bunch of cilantro

1/2 onion

1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked.

Garlic Black Beans

1 can black beans

1/3 c tomato juice

2 cloves garlic, minced (1 tsp)

1 tsp cumin

2 Tb canola oil

1/2 tsp salt

2 Tb chopped cilantro

Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

Creamy Tomatillo Dressing

3 tomatillos, peeled and quartered

juice of 1/2 lime

1/2 c buttermilk

1/2 c mayonnaise

1/2 c sour cream

1 pkg dry buttermilk ranch dressing

1 c fresh chopped cilantro

6 green onions with ends, chopped

2 cloves garlic, minced (1 tsp)

3 tsp sugar

1 jalapeno, sliced thin - add to taste

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Tortilla Strips
*Cut corn tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Now you know how to put the salads together, so I will just assist in the freezer burrito part.

Step 1: Set up an assembly line with rice, beans, pork, tortillas, cheese, leftover dressing, and salsa (if you want).

Step 2: Center a tortilla on parchment or wax paper. Fill with desired ingredients.

Step 3: Fold the bottom and sides of the tortilla towards the center as tightly as possible. Fold the paper around the burrito as tightly as possible

Step 4: Pack burritos in a freezer ziploc bag.

To eat, microwave for 1 minute on each side or you can cook it in the oven at 375 for about 20-25 minutes.


Glad to help you with those leftovers.

{Recipes for the salad are from The Sisters Cafe}

Chicken and Vegetable Pasta Bake

I don't know about you, but dinner time at my house is C-H-A-O-S. Think baby screaming, toddler who is hungry and irritable, house that is a mess, and me...wondering what we are going to have for dinner.

To maintain my sanity I have been experimenting lately with freezer meals, using 1/2 for dinner and freezing 1/2 for later. So far I have found some REALLY great recipes to share and I have a stocked freezer (yippee!).

Here is one that we liked, with a few changes by moi:

Chicken & Vegetable Pasta Bake

Ingredients

• 1 tbs olive oil
• 1 brown onion, coarsely chopped
• 2 carrots, peeled, finely chopped
• 2 celery sticks, ends trimmed, coarsely chopped
• 1/2 cup frozen corn
  
• 1 garlic clove, crushed
• About 3 cups dried risoni pasta
• 2 chicken breasts
  
• 1 1/4 cups fresh breadcrumbs (made from day-old bread)
• 1 cup grated cheddar

Bechamel sauce

• 1/2 cup butter
• 1/3 cup plain flour
• 3 cups milk, warmed
• 2/3 cup grated cheddar

Method

1. Heat the oil in a large frying pan over medium heat. Add the onion, carrot, celery, corn, and garlic and cook, stirring often, for 10 minutes or until the vegetables are soft. Transfer to a large heatproof bowl. In the same frying pan, brown chicken until no longer pink.
   
2. Meanwhile, cook the pasta in a large saucepan of salted boiling water for 10 minutes or until al dente. Drain.
3. To make the bechamel sauce, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly until well combined. Place over medium heat and cook, stirring constantly, until the sauce thickens. Simmer, stirring, for 2 minutes. Remove from heat and stir in the cheddar.
4. Preheat oven to 375 F. Add the pasta, bechamel sauce and chicken to the veggie mixture and stir until well combined. Season with salt and pepper. Spoon the pasta mixture into a 3L (12-cup) capacity ovenproof dish.
5. Combine the breadcrumbs and cheddar in a small bowl. Sprinkle over the pasta mixture. Bake in oven for 20-25 minutes or until golden. Serve.

• Freeze: At the end of step 5, set aside to cool. Divide among freezerproof, ovenproof dishes. Cover with lids, plastic wrap, or foil. Place in fridge for 4 hours or until cooled. Label, date, and freeze for up to 3 months. Thaw in the fridge before baking 6-8 hours. To bake, leave foil on and cook at 375 for 25 minutes or so. I think you could cook it frozen, just adjust the cooking time accordingly. In case you forget to take it out in the morning...
  

{Photo & Recipe, with slight changes, from taste.com}