Thank you all for the suggestions about my reflux. Thankfully last night it went away and I got to sleep. I slept great and only got up once to potty!
Today I headed to the grocery store to buy weekly groceries and supplies to stock up my freezer with quick meals. I was going up and down the isles with my huge list ( and huge belly) when this fire fighter starts hitting on me! I dunno which way I should take that..but I guess I'm not THAT fat at 9 months pregnant! HA
I am so excited about my dr's appointment tomorrow. I cant wait to see Jackson on ultrasound again and hear how much he weighs AND not to mention pick his birthday!!!
Here are a few things I am cooking up to freeze:
Baked Ziti
Ingredients:
1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 cups), divided
Table salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces
Center a rack in the oven and preheat the oven to 350° F. Whisk
cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside.
Bring a large pot of water to boil. Stir in 1 tablespoon salt and
the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7
minutes. Drain the pasta and leave in colander.
Meanwhile, heat olive oil in a skillet over medium heat. Crumble in
the turkey sausage and cook until nearly browned. Add in the onion and
garlic and continue to cook until the onion is softened and the sausage is
completely browned. Stir in the tomato sauce, diced tomatoes and oregano;
simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup
basil and the sugar, and season with salt and pepper.
In a small bowl stir together the cornstarch and heavy cream. Transfer
the mixture to the now-empty stockpot over medium heat. Bring to a simmer
and cook until thickened, 3-4 minutes. Remove the pot from the heat and
add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup
mozzarella. Stir to combine. Add the pasta and toss to coat
thoroughly with the sauce.
Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato
sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan
over the top. Cover the baking dish tightly with foil and bake for 30
minutes.
Remove the foil from the pan and continue to
cook until the cheese is bubbling and beginning to brown, about 30 minutes
longer. Cool for 20 minutes. Sprinkle with the remaining 2
tablespoons basil and serve.
Ingredients
- 1
medium onion, chopped fine
- 2
jalapenos, seeded and chopped fine
- 1
tsp. canola oil
- 3
cloves garlic, minced
- 3
tbsp. chili powder
- 2
tsp. cumin
- 1
tbsp. sugar
- 1
(15 oz.) can tomato sauce
- 1
cup water
- 1
tomato, seeded and chopped
- Salt
and pepper
- 1
lb. boneless, skinless chicken breasts
- 1
cup shredded sharp white cheddar cheese, divided
- 1
cup shredded monterey jack cheese, divided
- ½
cup minced fresh cilantro
- 12
(6-inch) soft corn tortillas
- Cooking
spray
·
Combine the onion, jalapeno and oil in a large saucepan over medium
heat. Cook, stirring often, until the onions and peppers have softened, 8-10
minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until
fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped
tomato. Bring the sauce to a simmer, lower the heat and cook until slightly
thickened, about 5 minutes.
· Nestle the chicken into the sauce. Reduce the heat to low, cover and
cook until the chicken is completely cooked through (160˚ F on an instant-read
thermometer), about 12-20 minutes. Transfer the chicken to a plate and set
aside to cool.
· Strain the sauce through a large mesh strainer into a medium bowl,
pressing down on the onions and tomatoes to extract as much liquid as possible.
Transfer the reserved solids to a large bowl and set aside. Season the sauce
with additional salt and pepper to taste.
· Shred the chicken into bite size pieces and add to the bowl with the
onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the
shredded cheeses, and the cilantro. Stir to combine.
· Preheat the oven to 425˚ F. Oil a 9 x 13″ baking dish with cooking
spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave
for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture
evenly down the center of a tortilla. Roll up the tortilla around the filling
tightly, and place in the prepared baking dish, seam-side down. Repeat with the
remaining filling and tortillas.
· Lightly spray the tops of the enchiladas with cooking spray. Place in
the oven, uncovered, for 7 minutes or until the tortillas start to brown
slightly.
· Reduce the oven temperature to 400˚ F. Remove the enchiladas from the
oven and pour the sauce oven the top. Sprinkle with the remaining shredded
cheese. Cover the dish with foil and bake for 20 minutes.
· Remove the foil and bake for 5 more minutes, until the cheese is
browned. Remove from the oven and let stand 10 minutes before serving.
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