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Today I’m sharing 3 make-ahead dinner recipes including, Spinach-Stuffed Shells, Black Bean & Sweet Potato Enchiladas & Twice-Baked Broccoli & Cheddar Potatoes!
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24 large pasta shells
1 tbsp olive oil
1 clove garlic, minced
750g ricotta cheese
1 cup parmesan, freshly grated
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
salt and pepper
2½ cups tomato sauce
1 cup mozzarella, shredded
Cook pasta shells in boiling water for 1 minute less than the package recommends.
Drain shells in a colander and run them under cold water to stop the cooking process. Set aside.
In a large skillet heat olive oil.
Add garlic and cook for 30 seconds.
Add spinach and cook until it’s completely wilted.
Allow spinach to cool and then finely chop it.
In a large bowl combine ricotta cheese, eggs, parmesan, herbs, salt and pepper. Stir well.
Add spinach and stir until combined.
Pour a layer of tomato sauce on the bottom of a casserole dish or baking dish.
Stuff shells with cheese filling and arrange shells in the dish.
Cover shells with the remaining tomato sauce and sprinkle with mozzarella cheese.
Freeze for up to 3 months.
To cook, thaw the shells overnight in the refrigerator and bake them, covered with aluminum foil, for 30 minutes at 375°F or until they’re heated through.
Black Bean & Sweet Potato Enchiladas
1 cup cooked rice
½ red onion, peeled and diced
1 red bell pepper, peeled and diced
1 large sweet potato, peeled and diced
1 can black beans, rinsed and drained
2½ cups salsa OR enchilada sauce
1½ cup cheddar cheese, shredded
Preheat oven to 375°F.
Toss sweet potato with olive oil, salt and pepper and pour it onto a baking sheet.
Bake for 15 minutes.
After 15 minutes, remove sweet potato from the oven, add red onion and bell pepper, toss well and return to the oven for an additional 15 minutes.
Pour mixture into a large bowl and add cooked rice, black beans and 1 cup of salsa.
Mix well and set aside.
Prepare a large casserole or baking dish by pouring 1 cup of salsa or enchilada sauce on the bottom of it and spreading it evenly.
Gently heat tortillas so that they’re more flexible and easy to work with.
Stuff each tortilla with 1/3 cup of filling and a sprinkle of cheddar cheese and roll them.
Place each roll seam-side-down in the baking dish.
Top with remaining salsa and cheddar cheese.
Cover with aluminum foil and freeze for up to 3 months.
To cook, thaw the enchiladas overnight in the refrigerator and bake them, covered with aluminum foil, for 30 minutes at 375°F or until they’re heated through.
Twice-Baked Broccoli & Cheddar Potatoes
4 russet potatoes, washed and dried
2 tbsp olive oil
½ cup sour cream
1 cup cheddar, shredded
2 cups broccoli florets, lightly steamed
salt and pepper
Preheat your oven to 425°F.
Wash potatoes thoroughly with a vegetable brush. Dry them well.
Rub each potato with olive oil and season them with sea salt.
Poke them a few times with the tines of a fork.
Place them on a baking sheet and bake them for 1 hour or until they’re cooked through, flipping them once during cooking.
Remove the potatoes from the oven and allow them to cool until they can be handled.
Cut each potato in half lengthwise and scoop out the cooked potato leaving a ¼ border around the skin. Set skins aside.
In a large bowl mash potatoes with sour cream, salt and pepper.
Stir in shredded cheddar and steamed broccoli florets.
Scoop filling into each potato skin.
To freeze, place stuffed potatoes in the freezer for 20-30 minutes.
Remove them from the freezer, wrap them individually in aluminum foil and place them in a zipper bag.
Freeze for up to 3 months,
To reheat, simply place foiled wrapped potato onto a baking sheet and bake for 30-40 minutes or until heated through.
Or, remove foil and heat potato in the microwave for 5-7 minutes.
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