Breakfast Wraps (Taste of Home)

6 eggs

2 Tbsp milk

1/4 tsp pepper

1 Tbsp canola oil

1 cup (4 oz) shredded cheddar cheese

3/4 cup diced fully cooked ham

4 flour tortillas (8 inches), warmed

In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham.

Spoon egg mixture down the center of each tortilla; roll up. Serve immediately.

To freezer; wrap in plastic wrap and freeze in resealable plastic bag for up to 1 month.

TO USE FROZEN WRAP:

Thaw in the refrigerator overnight. Remove plastic wrap; wrap tortilla in a moist paper towel. Microwave on high for 30-60 seconds or until heated through. Serve immediately.

Parmesan Knots (Taste of Home)

1/2 cups canolia oil

1/4 cup grated Parmesan cheese

1-1/2 tsp dried parsley flakes

1-1/2 tsp dried oregano

1 tsp garlic powder

dash of pepper

3 tubes (12 oz each) refrigerated buttermilk biscuits

In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6 inch rope; tie in a loose knot. Place on greased baking sheets.

Bake at 4oo degrees for 8-11 mins or until golden brown, immediately brush with the parmesan mixture. Serve warm or freeze for up to 2 months.

TO USE FROZEN KNOTS:

Reheat, unthawed, at 350 for 15-20 mins.

Beef Barley Soup (Taste Of Home)

2 lbs ground beef

2 medium onions, chopped

1/2 cup chopped celery

3 cups water

2 cans (14 1/2 oz each) beef broth

1 cup quick-cooking barley

2 cans (14 1/2 oz each) diced tomatoes with garlic and onion, undrained

2 tsp Worcestershire sauce

1 tsp salt

1 tsp dried basil

In a dutch oven, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender.

Stir in the remaining ingredients; heat through. Transfer to three 1-quart freezer containers; cover and freeze for up to 3 months.

To use frozen soup: thaw in the refrigerator. Place in a saucepan and heat through.

Pesto Chicken Pasta (Taste of Home)

8 oz uncooked ziti

1 cup frozen peas and carrots

1 envelope pesto sauce mix

1 Tbsp cornstarch

1 ½ cups milk

1 cup cubed cooked chicken

¼ tsp salt

¼ tsp pepper

¼ cup chopped walnuts

Cook pasta; add peas and carrots during last 2 mins of cooking. Meanwhile, in a small saucepan, whisk pesto mix, cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 mins or until thickened. Stir in the chicken, salt and pepper.

Drain pasta mixture; place in a large serving bowl. Add the chicken mixture; toss to coat. Sprinkle with walnuts.

3 cheese Kielbasa Bake (Taste of Home)

3 cheese kielbasa bake

(yields 2 casseroles)

12 oz uncooked elbow macaroni

2 lbs kielbasa

1 Tbsp olive oil

2 med onions, chopped

2 med zucchini, quartered and sliced

2 med carrots, grated

½ tsp minced garlic

1 jar (26 oz) spaghetti sauce

1 can (14 ½ oz) stewed tomatoes

1 egg, lightly beaten

1 carton (15 oz) ricotta cheese

2 cups (8 oz) shredded Cheddar cheese

2 cups (8 oz) part-skim shredded mozzarella cheese

2 green onions, chopped

Cook macaroni.

Meanwhile in large skillet brown sausage in oil over medium heat; drain. Add onions, zucchini, carrots and garlic, cook and stir for 5-6 mins or until crisp-tender

Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered for 15 mins. Drain macaroni.

In each of 2 greased baking dishes layer a ¼ of the macaroni and meat sauce. Combine egg and ricotta cheese, spoon ¼ over sauce. Sprinkle with ¼ cheese. Repeat layers. Top with green onions.

Cool one casserole and freeze for up to 2 months. Cover and bake the remaining casserole at 350 for 15 mins. Uncover and bake for another 15 mins.

To use frozen casserole: Thaw in refrigerator overnight. Then bake covered at 350 for 35-40 mins.

Hearty Penne Beef (Taste of Home)

1-3/4 cups uncooked penne pasta

1 lb ground beef

1 tsp minced garlic

1 can (15 oz) tomato puree

1 can (14-1/2 oz) beef broth

1-1/2 tsp Italian seasoning

1 tsp Worcestershire sauce

1/4 tsp salt

1/4 tsp pepper

2 cups chopped fresh spinach

2 cups (8 oz) shredded part-skim mozzarella cheese

- cook pasta according to package directions. Meanwhile in a Dutch oven, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 min longer. Drain. Stir in the tomato puree, broth, italian seasoning, Worcestershire sauce, salt and pepper.

Bring to a boil. Reduce heat; simmer uncovered for 10-15 mins or until slightly thickened. Add spinach; cook for 1-2 mins or until the spinach is wilted.

Drain the pasta; stir into beef mixture. Sprinkly with cheese; cover and cook for 3-4 mins or until cheese is melted.

Serve desired amount. Cool leftovers before placing in a freezer container. Cover and freeze for up to 3 months.

TO USE FROZEN PENNE BEEF:

Thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.

Sloppy Joe Mix (Freezer Meal) (Taste of Home)

3 lbs ground beef

2/3 cups sweet relish

3 cups ketchup

1 envelope of onion soup mix.

Brown the beef. After draining off the fat add the other ingredients. Simmer for about 10 mins or so. Let cool, then store 1 lb in a gallon size freezer bag. It will last upto 3 months.

Yields: 3 lbs of sloppy joe mix.