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Tuesday, May 14, 2013

Paleo Italian 3 Squash Casserole

I have been filling my freezer with as many healthy and quick meals as I can.  The other night I was tempted to eat the kids spaghetti noodles, but was able to resist by pulling out a two serving bag of chicken chili instead!  Worked like a charm.  This morning I got up and started making the kids breakfast.  I decided if I was going to be stuck at the stove cooking anyway, I should whip out a freezer meal too.  I love multitasking.  The result of my 'impromptu' recipe was wonderful.  I put 2 small casseroles In the fridge and ate a plate of the leftovers for breakfast too!

Here's what I did:

Brown 1/2 lb. Italian sausage
Chop one onion, small eggplant, yellow squash, zucchini and slice 1/2 cup cabbage.  Add to skillet and sauté.  Add 2-3 cups spaghetti sauce (I use marinara, because it is all I can find without added sugar and I love the taste).  Add 1-2 cups of water and cover.  Simmer for 20 minutes.  

Prepare your pans for the freezer.  I use 2 bread loaf pans.  They are perfect for two one serving meals.  Take aluminum foil and line the pans, with extra foil peaking out to cover the top when you close it.  Cross-cross the foil.  

Spoon the casserole mixture into the pans.  Let cool.  

Top with mozzarella cheese.  Cover with foil tabs and freeze in your freezer.  

After they are frozen, remove from freezer, and loaf pans.  Slip each foil packet casserole into a freezer storage bag and be sure to label it so you won't be playing a mystery meal game a few weeks from now!  Put back into the freezer.

When you are ready to eat it, remove from freezer, pop back into the loaf pan you made your mold from, and bake at 375 until bubbly.  Cook times will vary depending on much you fill your pan and if you cook from frozen or thawed.  Enjoy, you are planning ahead for your success!

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