Archive for the ‘meals that freeze’ Category

Traditional Lasagna

July 22, 2015

A recipe from my dad – – he made this at our family Chrismas last year, and we immediately asked for the recipe. It freezes well, so we’ve made it in double or triple batches. Need to get a photo next time we make it, but wanted to put it up here so we don’t have to search through emails every time we want to make it!

Traditional Lasagna:

  • 1 lb ground beef
  • 3/4 lb Bulk Pork Sausage
  • 24 oz tomato sauce
  • 12 oz Tomato Paste
  • 2 pieces Cloves Garlic (Minced)
  • 2 tsp white sugar
  • 1 Tbsp Italian seasoning
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 3 Eggs
  • 3 Tbsp Minced parsley
  • 24 oz Small curd cottage cheese
  • 8 oz Ricotta cheese
  • 1/2 Cup grated Parmesan cheese
  • 9 pieces Lasagna noodles cooked and drained (or buy the ready-to-bake kind, like we always do)
  • 6 pieces Slices provolone cheese
  • 3 Cups shredded mozzarella cheese


  1. In large skillet, cook beef and sausage over medium heat until no longer pink: drain.
  2. add the tomato sauce, tomato paste, garlic, sugar, seasonings, salt-and-pepper. Bring to a boil. Reduce heat; simmer, uncovered, for one hour stirring occasionally.
  3. In large bowl combine the eggs and the parsley. Stir in the cottage cheese, ricotta cheese, and Parmesan cheese
  4. Spread 1 cup meat sauce in ungreased 13″ x 9″ baking dish. Layer with three noodles, provolone cheese, 2 cups cottage, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cheese mixture and one cup mozzarella. Top with the remaining noodles meat sauce and mozzarella.
  5. Cover and bake at 375° for 30 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Italian Meatballs

January 16, 2011


We first tried these meatballs at an Italian food themed New Year’s Eve party a few years ago.  They were a big hit, and we’ve made it once or twice since then.  It seemed like a good recipe to increase in size and make for the sake of freezing.  Only this time instead of cooking our meatballs in a slow cooker, we did it in our beautiful Le Creuset Dutch Oven.

The combination of meats, cheeses and herbs make these meatballs some of the most delicious we’ve ever had.  They’re great tossed with pasta or served on a nice crusty Italian bread.

Here’s the recipe:


Black Bean Soup

January 2, 2011


There are a few recipes that Adam and I make pretty regularly. For most of these, we actually consult our blog for the recipe rather than trying to remember where we originally found the recipe and pulling it from there. Maybe we’re just lazy that way, but hey – that’s the main reason we started this blog to begin with: To remember the awesome dishes we love so we can revisit them easier later.

This recipe is one that we just assumed we’d blogged about, but when we went to find it we were pretty surprised to find it wasn’t there! So, here it is. One of our favourite winter soups – a black bean soup. This recipe was inspired by Panera’s black bean soup, and is one that never ceases to satisfy.

Full recipe:


Eggplant Parmesan

December 28, 2010

Eggplant Parmesean

We’ve made this recipe a handful of times, but it somehow fell by the wayside and we didn’t make it for probably close to a year. We made it again recently and were surprised at just how good it was. Why haven’t we been making this recipe on a regular basis? It’s so, so good. It’s labeled as a “lighter version” recipe, as it’s baked and not fried, without a whole lot of breading, but it really doesn’t taste like a light recipe in the slightest. It actually reminded us of the eggplant parmesan dishes we had when in Italy – full of the simple and awesome flavours that make this dish great.

And as an added bonus – we’ve learned that it freezes and reheats quite well! Something that will come in handy as we fill up our freezer in the next few weeks.

Full recipe: