Vegetarian

Mac and Cheese

one pound cooked Penne Pasta
1 jar Bertolli Alfredo Sauce – Can use with Roasted garlic as well
1/8 cup of white milk
2 cups Cheddar cheese
1 cup Mozzarella
1 cup Shredded Swiss- Can substitute Hot Pepper Jack
1/2 tsp Salt
1/2 tsp Pepper Pinch of Nutmeg- optional 2 tablespoons melted butter

Place a bag on The Bag Holder and add all ingredients (reserve 1/2 cup Panko). Seal and Secure and mix well (don’t smush the noodles). Store and Save for 2 days or Freeze for 30. Pour mixture into 9×13 baking dish-Spray with Pam or like spray first. Top with 1/2 cup Panko crumbs- Like it really crunchy add another 1/2 cup. Bake at 350 for 20 minutes covered, uncover additional 10 minutes. Can add 1/8 chopped bacon or 1 cup cooked chicken for a heartier meal.

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Linguine alla Puttanesca
(pronounced poot-tah-NEHS-kah)

Place bag on The Bag Holder, and add:

1 cup diced tomatoes with juice
1 cup marinara sauce
1/4 cup sliced black olives
1 tablespoon sun-dried tomatoes
1/2 tablespoon minced garlic
1/2 tablespoon brown sugar
1/2 tablespoon capers
1 teaspoon balsamic vinegar
1/2 teaspoon Worcestershire sauce

Remove bag and freeze for 30 or fridge for 3. Heat before serving and add your favorite pasta.

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Veggie Burritos

1 can black beans-drained
1 cup cooked rice
1/2 cup diced onions
1/2 cup diced bell peppers
1 cup diced tomatoes with juice
1/2 tablespoon chili powder
1/2 tablespoon minced garlic
1/4 teaspoon cumin

1 package soft shell tortillas
2 cups shredded cheese
shredded lettuce

Place a bag on The Bag Holder and add all ingredients. Seal and mix well. Freeze for 30 or fridge for 3 days Place 2 cups water inside the bag holder and then replace with bag of ingredients. Heat for 2-3 minutes storing once or heat on stove top until hot. Then assemble in tortillas with cheese and lettuce.