Kid-friendly, make-ahead meals Frozen Fam ily Fun
Royal Frozen Sweet Potato Lasagna
Prep time :45 minutes
Cook time :1 hour ,5 minutes
Servings: 8
•Non stick cooking spray
•1tablespoon olive oil
•1 medium DO LE® White Onion, chopped
•1 package (8 ounces) Do le Mushrooms, sliced
•2 garlic cloves, minced
•11/2pounds99% fat-free lean ground turkey
•5 cups Do le Baby Spinach
•1teaspoon Italian seasoning
•1/4 teaspoon salt
• 1 cup marinara sauce
• 1 cup raw cashews
• 2 cups fat-free cottage cheese, strained
• 4 medium Do le Sweet Potatoes, peeled and sliced 1/8- inch thick cross wise
•1 cup low-moisture part-s kim mozzarella cheese
Heat oven to 375˚ F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
In large skillet over medium-high heat, heat olive oil; add onion and cook 5 minutes, or until tender, stirring occasionally. Add mushrooms; cook 4 minutes, or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add turkey; cook 8 minutes, or until browned, breaking up turkey with side of wooden spoon. Add spinach, Italian seasoning and salt; cook 3 minutes, or until spinach wilts. Stir in marinara; cook 1 minute.
In food processor, pulse cashews 20 times, or until small crumbs form. In medium bowl, stir cottage cheese and cashews.
Shingle 1/3 of sweet potato slices in bottom of prepared dish; top with 1 cup cottage cheese mixture followed by 1 1/2 cups turkey mixture. Repeat layers twice; sprinkle with mozzarella cheese and cover tightly with foil. Bake 45 minutes; remove foil. Bake 20 minutes, or until top is golden brown.
Tip: To freeze lasagna, wrap tightly once cooled with layer of plastic wrap then foil. Freeze up to 3 months. Remove plastic wrap; bake lasagna from frozen, covered with foil, at 375˚ F 1 hour. Uncover and bake 15 minutes, or until top is golden brown and internal temperature reaches 165˚ F.
Approximate nutritional information per serving: (1 1/2 cups): 315 calories; 110 calories from fat; 12 g fat; 0 g trans fat;
2 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 570 mg sodium; 661 mg potassium; 22 g carbohydrates; 3 g fiber; 9 g sugars; 29 g protein; vitamin A
50%; vitamin C 10%; calcium 20%; iron 15%; vitamin E 10%; thiamin 8%; vitamin B6 15%; phosphorus 10%; magnesium 8%; manganese 20%.
Make-Ahead Frozen Brrr-eakfast Bites
Prep time :15 minutes, plus cooling time
Cook time :25 minutes
Servings: 8
• Non stick cooking spray
• 8 eggs
• 1tablespoon olive oil
•1 package (8 ounces) DO LE® Mushrooms, sliced
• 1 Dole Red Onion, chopped
• 1 medium red bell pepper, chopped
• 4 cups Do le Baby Spinach
• 1 cup fat-free milk
• 1/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 8100% whole-grain English muffins, split
• 8 frozen chicken breakfast sausage pat ties
Heat oven to 375˚ F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
In large bowl, whisk eggs. In large skillet over medium heat, heat oil. Add mushrooms, onion and bell pepper; cook 2 minutes, stirring occasionally. Add spinach; cook 3 minutes, or until spinach wilts, stirring occasionally. Stir milk, salt, pepper and vegetables into eggs; transfer to prepared dish. Bake 25 minutes, or until set and internal temperature reaches 160˚ F; cool and cut into eight equal pieces.
Assemble sandwiches with muffins, sausage patties and egg mixture; wrap tightly with plastic wrap and freeze up to 2 weeks.
Unwrap one sandwich; wrap loosely with paper towel. Heat in microwave oven on high 2 1/2-3 minutes, or until completely heated through and internal temperature of sausage and egg mixture reaches 165˚ F.
Approximate nutritional information per serving:
(1 sandwich): 317 calories (114 calories from fat); 13 g fat; 0 g trans fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 212 mg cholesterol; 572 mg sodium; 33 g carbohydrates; 334 g potassium; 4 g fiber; 6 g sugars; 19 g protein; vitamin A 25%; vitamin C 35%; calcium 15%; iron 20%; vitamin E 8%; thiamin
25%; vitamin B6 10%; phosphorus 15%; magnesium 15%; manganese 15%.
Frozen Banana Split Cups
Prep time :15 minutes, plus freezing time
Servings:12
•2/3 cup gluten-free dark chocolate chips
•2 teaspoons grape seed oil
•3 DO LE® Strawberries, hulled and thinly sliced
•1 ripe Do le Banana, peeled and thinly sliced
•2 tablespoons chopped roasted unsalted peanuts
Line 12-cup mini muffin tin with mini cupcake liners.
In small, microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute, or until melted, stirring every 20 seconds; stir in oil.
Fill cupcake liners with half of chocolate mixture; top with strawberries, banana, remaining chocolate mixture and peanuts.
Freeze in airtight container at least 1 hour, or up to 2 weeks.
Approximate nutritional information per serving: (1 cup):
92 calories; 65 calories from fat; 7 g fat; 0 g trans fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium; 54 mg potassium; 10 g carbohydrates; 2 g fiber; 6 g sugars; 2 g protein; vitamin A
0%; vitamin C 2%; calcium 0%; iron 15%; vitamin E 2%; thiamin 0%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 4%.