Cheesy Tortellini & Pesto Chicken Casserole (Freezer Meal)

 Ingredients

• 12 ounces cheese tortellini, prepared (ex: Barilla Collezione Tortellini)
• 6 ounces pesto sauce
• 1 large cooked chicken breast, chopped (about 2 cups)
• 1 cup ricotta cheese
• 1 cup chopped roasted red pepper, jarred/ drained
• 2 cups shredded mozzarella cheese
• Fresh basil

In a large bowl combine tortellini, pesto, chicken, ricotta cheese, and roasted pepper. Mix well, being careful not to break the tortellini open. 

Pour into a casserole dish and press down evenly. 

Top with mozzarella cheese and bake at 425 degrees F. for about 7-10 minutes, until cheese is melted and bubbly. 

Garnish with fresh basil. 

Enjoy!

Honey Roasted Carrots

 Ingredients

• 2 lbs. carrots peeled and cut into 2-inch chunks
• 2 Tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 3 Tablespoons butter
• 3 Tablespoons honey
• 1/8 teaspoon cayenne pepper
• 1/2 Tablespoon fresh thyme or fresh parsley

Preheat the oven to 425 degrees F. 

In a large bowl, stir together the carrots and olive oil. Sprinkle with salt and pepper. Place them on a large baking sheet covered with parchment paper. Roast for 20 minutes or until fork tender. 

Melt the butter in a large saucepan over medium-low heat. Add the honey and cayenne pepper and stir to combine, cooking for several minutes. Add the roasted carrots to the skillet and stir to coat. Sprinkle the carrots with fresh thyme. Season with more salt and pepper to taste. 

Enjoy!

Salsa Verde Chicken Casserole

 Ingredients

• 1 Tablespoon olive oil
• 1/2 onion, diced
• 1 pinch salt
• 2 cloves garlic, minced
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 3 cups cooked shredded chicken
• 32 ounces salsa verde (2 16-ounce jars)
• 3/4 cup sour cream or plain Greek yogurt
• 12 small corn tortillas, cut in half
• 3 cups freshly shredded Monterey Jack cheese
• Optional toppings: chopped fresh cilantro, Jalapeño slices, chopped red onion

Preheat the oven to 375 degrees F. Grease a 9x13-inch casserole dish and set aside. 

Heat the olive oil in a large skillet set over medium heat. Once heated, add in the onion and salt and cook for a couple of minutes, until softened. Stir in the garlic, chili powder, and cumin. Cook for another minute. Stir in the chicken until well incorporated and take the pan off the heat. 

In a large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully incorporated. 

Layer 3/4 cup of the salsa verde mixture on the bottom of the prepared casserole dish. Top with 8 tortilla halves. Then, layer on half of the chicken mixture, 1 cup of the salsa verde, and 1/2 cup cheese. 

Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup salsa verde, and 1/2 cup cheese. 

Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and the remaining cheese. 

Bake for 15-20 minutes until the cheese has melted and the sauce is bubbling. Add on optional toppings and serve. 

Enjoy!

Crockpot Mississippi Chicken

 Ingredients

• 2 pounds chicken breasts, boneless and skinless (about 3 chicken breasts)
• 1 packet Au Jus mix
• 1 packet ranch seasoning
• 2 Tablespoons butter, sliced
• 6 pepperoncini peppers or sliced banana peppers

Add the chicken to the slow cooker. 

Sprinkle on the Au Jus mix, ranch seasoning, and then top with butter and pepperoncini.

Cook on LOW for 3 hours, or on HIGH for 1.5 or 2 hours.

Let the chicken rest for 5 minutes, then shred it while its still warm using a hand mixer, 2 forks, or your hands. 

Serve over mashed potatoes, pasta, or rice. To make sandwiches, serve on rolls or toasted buns with provolone cheese. 

Enjoy! 

Zucchini Pepperoni Pizza Stacks

 Ingredients

• 2 large uncooked zucchini
• Marinara sauce
• Turkey pepperoni
• Shredded mozzarella cheese

Preheat oven to 425 degrees F. Coat 12-cup muffin pan with cooking spray. 

Into each muffin cup, layer 1 zucchini slice, 1 tsp marinara, 1 pepperoni slice, and 1 tsp cheese. 

Repeat the layers one more time: top with 1 zucchini slice, 1 tsp marinara, 1 pepperoni slice, and 1 tsp cheese. 

Bake until the cheese is melted and browned, about 18 minutes (watch oven). 

Cool for a few minutes, then list the zucchini stacks out of the pan. 

Enjoy! 

Mississippi Pot Roast

 Ingredients

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• 2-3 pounds chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1 stick butter, sliced
• 4-6 pepperoncinis + more for serving
• 1/4 cup pepperoncini juice or water

Place the chuck roast in crockpot/ dutch oven. Sprinkle the ranch and au jus seasonings over it, then place the butter and pepperoncinis on top. Pour the pepperoncini juice (or water) along the bottom of the dish. 

Cover and cook on high 4-6 hours, or low 8 hours, or until roast shreds easily. 

*Dutch oven option: cover and cook at 275 degrees for about 4 hours, or until roast shreds easily. 

Shred and serve in the meat juices with extra pepperocinis, if desired. 

Enjoy!

High Protein Pancake Sausage Mini Muffins

 Ingredients

• 2 cups Kodiak pancake mix
• 1 lb ground sausage
• 2 cups milk (Fairlife for higher protein)
• 2 eggs
• 1/4 cup maple syrup
• 1 cup shredded cheese

Preheat oven to 400 degrees F. 

Cook/ brown sausage. Set aside. 

Spray mini muffin tin.

Mix all ingredients to combine and fill muffin tin. 

Cook at 400 degrees for 15 minutes.