Following the advice of fellow new mom, Molly, I’m starting to compile an assortment of delicious, quick and healthful meals that can be stored in our freezer for those hectic days (weeks … months?) once baby boy arrives home.
First on the menu: Kale & Sweet Pea Stuffed Shells.
Our friend Steve, who visited over New Year’s Eve, made the suggestion of freezing manicotti. He said he does it pretty often because you can just pull out 2-3 manicotti and bake them off with some sauce. He even went so far as to say you could microwave it. Whoa … slow down there Steve.
This recipe is one of Giada’s, courtesy of the FoodNetwork.com.
I made mine with kale instead of swiss chard, because that’s what Marc happened to pick up at the Ballard Farmers Market today. And I used large shells because they are easier to stuff than traditional manicotti or cannelloni shells. I put the shells on the cookie sheet to freeze, and once that’s done, I’ll transfer them to a big zip top bag for storage.
From start to clean up, it took me about an hour – but now we have 35, what I assume to be delicious, stuffed shells in the freezer, ready to baked to a melty goodness come April.
Next up … I’m thinking of doing a tofu teriyaki bowl with brown rice. I buy the Amy’s ones all the time … seems like I could recreate it at home in mass quanitity.
Kale & Sweet Pea Stuffed Shells
