Lasagna Cupcakes…
These tasty lasagna cupcakes are a snap to make!
Ingredients
- 1 cup marinara sauce
- 3/4 pound ground beef
- 12 wonton wrappers
- 8 ounces shredded mozzarella
- 3 ounces Parmesan cheese
- 4 ounces Ricotta cheese
- (optional) basil for garnish
Directions
- Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
- Brown beef and season with salt and pepper. Drain.
- Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.
- Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat sauce and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.
- Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
- Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
- Garnish with basil and serve.
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Freezer Meal Prep Work!
Who is following along for our cooking this weekend? If you aren’t you can still follow along and do it on a future date!
You will just need to know…
This is going to be easy since I already prepared…
So on cooking day we do not actually do any cooking! We only assemble the meals. Anything that has to be cooked is prepared ahead of time. So that means as hostess this month I must make prep-work assignement for each of the members of my group.
Prep Work Assignments:
AJ- Cook the meat for the French Dip. Cook the hamburger with taco seasoning for the Navajo Tacos. Slice the peppers for the Pineapple Pepper Chicken.
Cathy- Shred carrots and cook with sausage and diced onion for Sausage Hash. Crock pot the pork for the Cafe Rio Style Burritos. She previously crock pot cooked the chicken for the Cream Cheese Chicken, Southwest Chicken Wraps, and Ritzy Poppy Seed Chicken.
Kearna- Assemble and cook the Meat Loaf Minis.
Monica- Prepare the Zuppa Toscana Soup.
Cathy ended up with all the Zaycon chicken at her house so she just went ahead and started cooking it to make more room in her fridge/freezer. You will probably want to divide that out more evenly for your group.
Saturday I will post results from our cooking day with pictures and total cost for the cooking as well!
March Freezer Meal Shopping List
Tomorrow is shopping day for our freezer cooking this weekend! I have prepared the shopping list. We are cooking for 4 families this month instead of 6. So if you are shopping for 6 families just multiply my number by 1.5 to get your list for 6!
Below is a key for my spreadsheet in case it confuses you.
A: Ingredients
B: Amount needed to make all of the meals.
C: Amount we have on hand from last time we did freezer meals.
D: Amount that is going to be donated to the group. This is a great way to decrease costs. We each look through our pantries for items we already have in our stockpile and them “sell them to the group” for our coupon deal price. So in this column each member will list how much they are willing to “sell” to the group and leave their initial by it so we know who is bringing what. As this months hostess I have a lot of things on this list because I have been looking for deals for the ingredients and buying them during double coupons or good sales.
E: My final shopping list after we deduct what is on hand and what people will be bringing.
F-T: The meals we are making and their individual ingredients.
Now you can view and print the entire spread sheet! Web Page or PDF or Excel!
See the menu and join the virtual freezer cooking group!
Virtual Freezer Meal Cooking Menu for March
Freezer Meal cooking is a fabulous way to save MONEY and TIME!
The fab five get together every other month and put 15 of our favorite meals together. Assemble, bag and freeze. Then when it comes time to figure out what is for dinner we simply check our freezer cooking menu, choose something fab, pull it out of the freezer, thaw and heat!
We wished we could have all of our readers over and show them how we do this, but we can’t. 
So we have put together everything you will need to do it at home with your fab friends!
Start by learning why we do freezer meal cooking!
How it works:
So now that you know how to start a freezer cooking group, and all about shopping for freezer meals, and how to assemble meals on cooking day, YOU ARE READY TO GET STARTED!
Our next freezer meal cooking day is March 12th!!
You can follow right along with us. I am posting the menu now so you can keep an eye out for items on sale. In the weeks to come I will also post my shopping list and prep-work assignments. If you can not wait to get started cooking and want to use our menus and shopping lists, check out past freezer cooking menus and shopping lists here!
March Menu:
- Pineapple Pepper Chicken{We will have cheap chicken from Zaycon}
- Cheesy Spinach Burgers
- Meatloaf Minis
- French Dip Sandwiches
- Sausage Hash
- Italian Pork Chops {Buying pork this week at Albertsons}
- Navajo Tacos
- No Mystery Meat Marinade
- Cream Cheese Chicken {Cooking cream cheese is cheap at Albs this week}
- Southwest Chicken Wraps
- Ritzy Poppy Seed Chicken
- Ham and Cheese Braid
- Garlic Herb Burgers
- Zuppa Toscana Soup
- Cafe Rio Style Burritos
Zuppa Toscana Soup
Start by learning why we do freezer meal cooking!
How it works:
1 FAMILY
3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4−inch diced
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length−wise,
then cut in 1/4−inch slices
2 cups cavallo greens (kale can be substituted),
cut in half, then sliced into 1/16−inch strips
1 1/2 cups srumbled sausage − pre−cooked
3/4 cup heavy whipping cream
6 FAMILIES
4 ½ cups onions, diced 1/8 inch
6 slices bacon, 1/4−inch diced
2 ½ T garlic cloves, minced
6 (1) ounce chicken bouillon cubes
6 quarts water
12 medium potatoes, cut in half length−wise,
then cut in 1/4−inch slices
12 cups cavallo greens (kale can be substituted),
cut in half, then sliced into 1/16−inch strips
9 cups crumbled sausage − pre−cooked
4 ½ cups heavy whipping cream
TO PREPARE FOR FREEZING:
Brown and crumble sausage. Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
Add remaining ingredients then simmer for 5 more minutes. Let cool and place in gallon ziploc or spill proof container.
TO PREPARE AFTER FREEZING:
Thaw. Reheat.
Garlic Herb Burgers
Start by learning why we do freezer meal cooking!
How it works:
1 FAMILY
Herb-garlic butter:
3 Tbs finely chopped, mixed fresh herbs: parsley, basil, oregano, chives &/or tarragon leaves
1 clove garlic, minced
½ c salted butter, softened
Burgers:
1 ½ lbs ground sirloin or ground round or ground chuck
coarse salt
black pepper
6 deli hamburger buns (such as Kaiser)
melted butter (to brush buns with)
6 FAMILIES
Herb-garlic butter:
12 Tbs finely chopped mixed fresh herbs: parsley, basil, oregano, chives &/or tarragon leaves
6 garlic cloves, minced
2 c. salted butter, softened
Burgers:
6 lbs ground sirloin, ground round, or ground chuck
coarse salt
black pepper
24 buns
melted butter (if desired to brush buns with)
Butter Preparation: Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy. (can be done w/food processor) Place a 12″ square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter. Chill the butter in the refrigerator or freeze until firm. Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
Burger Preparation: Make hamburger patties, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
Unwrap formed butter and cut crosswise into 1/4-1/2″ discs. (You will be using approx. 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat)
Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat. (too much pressing will make your burgers dense and tough) Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done). Do not serve for about 5 minutes, to allow flavors to fully meld.
Ritzy Poppy Seed Chicken
Start by learning why we do freezer meal cooking!
How it works:
1 FAMILY
2-3 Breasts of chicken
1 c. sour cream
1 can cream of chicken soup
1 Tbsp poppy seeds
1/2 Sleeve Ritz crackers (36), crushed
4-6 Tbsp (1/2 stick) butter/margarine, melted
6 FAMILIES
12-18 Breasts of chicken
6 c. sour cream
6 cans (64.5oz) cream of chicken soup
6 Tbsp poppy seeds
3 Sleeves Ritz crackers, crushed
24-36 Tbsp (3 sticks) butter/margarine, melted
TO FREEZE
Cook chicken and cube. Mix with sour cream, cream of chicken soup, and poppy seeds. Place in gallon-sized bag. Each person gets 1 sleeve of Ritz crackers.
TO PREPARE AFTER FREEZING
Thaw and put chicken mix into casserole dish. Melt butter, combine with crackers, and sprinkle over chicken mixture. Cover in foil and bake @ 350 for 25 min, uncover and bake additional 5-10 min, or until bubbling.
Chicken Ole
ONE FAMILY
2 cans of Cream of Chicken soup (can also use 1 can of Cream of chicken and 1 can
of cream of mushroom if preferred, tastes great both ways)
1 7oz can green Chile salsa
1 cup sour cream
2 Tbs grated onion
4 cups boiled, shredded chicken
12 corn tortillas cut into 6 strips each (large tortillas)
1 1/2 cup cheddar cheese
SIX FAMILIES
12 cans Crm of Chicken (or 6 crm chicken, 6 crm mushroom)
6 7 oz can green Chile salsa
6 c. sour cream
12 Tbsp grated onion
24 c. boiled, shredded chicken (~8-9lbs)
72 corn (large) tortillas, cut into 6 strips each
9 c. cheddar cheese
TO PREPARE FOR FREEZING:
Combine 1st 5 ingredients and place in freezer bag with stack of tortillas on top.
TO COOK AFTER FREEZING:
Lightly grease crock-pot. Arrange alternating layers of tortillas & mixture, finishing w/ chicken mixture on top (do not leave any of the tortilla pieces exposed because they dry out)
Cover and cook on low 5 hours. Sprinkle w/ cheese and cook for 10 more minutes.
Fabulous Freezer Cooking- Aug 20
Have I told you how much time freezer cooking saves me? I love, love, love it!
You can learn how to start a freeezer cooking group too! Read why Freezer Meal cooking works for us!
Want to join our virtual freezer meal group? You can gather up your friends and duplicate what we’re doing! Our next freezer meal cooking day is Friday, Aug 20. Even if you have a group but don’t do it the same day, you can follow our virtual freezer cooking for help anytime you do it!
Here is the Freezer Cooking Menu and Recipes:
Cafe Rio Burritos
Tex Mex Casserole
Pineapple Pepper Chicken
Pasta Carbonara
Chicken Ole
Cream Cheese Chicken
Navajo Tacos
Garlic Herb Burgers
Italian Pork Chops
Meat Loaf Minis
Taco Braid
Southwest Chicken Wraps
Hot Chicken Salad
French Dip
Parmesan Chicken
Be sure to read our post all about Getting Ready for the Big Day!
