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Make-Ahead Meals | Dinner Edition



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Today I’m sharing 3 make-ahead dinner recipes including, Spinach-Stuffed Shells, Black Bean & Sweet Potato Enchiladas & Twice-Baked Broccoli & Cheddar Potatoes!

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Spinach-Stuffed Shells

24 large pasta shells
1 tbsp olive oil
1 clove garlic, minced
1lb spinach
750g ricotta cheese
2 eggs
1 cup parmesan, freshly grated
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
salt and pepper
2½ cups tomato sauce
1 cup mozzarella, shredded

Cook pasta shells in boiling water for 1 minute less than the package recommends.
Drain shells in a colander and run them under cold water to stop the cooking process. Set aside.
In a large skillet heat olive oil.
Add garlic and cook for 30 seconds.
Add spinach and cook until it’s completely wilted.
Allow spinach to cool and then finely chop it.
In a large bowl combine ricotta cheese, eggs, parmesan, herbs, salt and pepper. Stir well.
Add spinach and stir until combined.
Pour a layer of tomato sauce on the bottom of a casserole dish or baking dish.
Stuff shells with cheese filling and arrange shells in the dish.
Cover shells with the remaining tomato sauce and sprinkle with mozzarella cheese.
Freeze for up to 3 months.
To cook, thaw the shells overnight in the refrigerator and bake them, covered with aluminum foil, for 30 minutes at 375°F or until they’re heated through.
Enjoy!

See also  CREAM CHEESE CHICKEN ENCHILADAS

Black Bean & Sweet Potato Enchiladas

1 cup cooked rice
½ red onion, peeled and diced
1 red bell pepper, peeled and diced
1 large sweet potato, peeled and diced
1 can black beans, rinsed and drained
2½ cups salsa OR enchilada sauce
1½ cup cheddar cheese, shredded
12-16 tortillas

Preheat oven to 375°F.
Toss sweet potato with olive oil, salt and pepper and pour it onto a baking sheet.
Bake for 15 minutes.
After 15 minutes, remove sweet potato from the oven, add red onion and bell pepper, toss well and return to the oven for an additional 15 minutes.
Pour mixture into a large bowl and add cooked rice, black beans and 1 cup of salsa.
Mix well and set aside.
Prepare a large casserole or baking dish by pouring 1 cup of salsa or enchilada sauce on the bottom of it and spreading it evenly.
Gently heat tortillas so that they’re more flexible and easy to work with.
Stuff each tortilla with 1/3 cup of filling and a sprinkle of cheddar cheese and roll them.
Place each roll seam-side-down in the baking dish.
Top with remaining salsa and cheddar cheese.
Cover with aluminum foil and freeze for up to 3 months.
To cook, thaw the enchiladas overnight in the refrigerator and bake them, covered with aluminum foil, for 30 minutes at 375°F or until they’re heated through.
Enjoy!

Twice-Baked Broccoli & Cheddar Potatoes

4 russet potatoes, washed and dried
2 tbsp olive oil
sea salt

½ cup sour cream
1 cup cheddar, shredded
2 cups broccoli florets, lightly steamed
salt and pepper

See also  Vegetarian Stuffed Portobello Mushrooms recipe

Preheat your oven to 425°F.
Wash potatoes thoroughly with a vegetable brush. Dry them well.
Rub each potato with olive oil and season them with sea salt.
Poke them a few times with the tines of a fork.
Place them on a baking sheet and bake them for 1 hour or until they’re cooked through, flipping them once during cooking.
Remove the potatoes from the oven and allow them to cool until they can be handled.
Cut each potato in half lengthwise and scoop out the cooked potato leaving a ¼ border around the skin. Set skins aside.
In a large bowl mash potatoes with sour cream, salt and pepper.
Stir in shredded cheddar and steamed broccoli florets.
Scoop filling into each potato skin.
To freeze, place stuffed potatoes in the freezer for 20-30 minutes.
Remove them from the freezer, wrap them individually in aluminum foil and place them in a zipper bag.
Freeze for up to 3 months,
To reheat, simply place foiled wrapped potato onto a baking sheet and bake for 30-40 minutes or until heated through.
Or, remove foil and heat potato in the microwave for 5-7 minutes.
Enjoy!

*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon

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Related Articles: https://ecook.org/main-dish-recipes/

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43 Comments

  1. Amanda A says:

    Is she using the jumbo shells?

  2. Aziz Chef says:

    My favorite dish

  3. sugarfairyprinces says:

    Can I make the spinach stuffed shells the night before and just put them in the oven when guests arrive?

  4. beth philip says:

    uve 'music-ed' it DG grrrrrr. 🙁

  5. chatti ali says:

    HAPPY Week-end

  6. chatti ali says:

    Bnuit le meilleur Chef du monde

  7. Dorothy Curtis says:

    I'm thinking about putting some sloppy Joe. Inside that noodle.

  8. Sinora Ruth says:

    How long you warm up the tortilla?

  9. PJ Pororo says:

    Hi Sarah, what happens if I don't have fresh spinach avail? I have about 2kg of frozen spinach though, can this do?

  10. Kalimatha dasari says:

    Hi,in the first pasta recipe Wht can we replace with egg in the filling pls let me know and Thanku.Just love yur recipes👍🏻👌

  11. Emily W says:

    I still make the stuffed shell recipe regularly (it's been a couple years since I first found it). Since I live alone I freeze them by putting a few shells in a silicone muffin tin, surrounded by pasta sauce. Once it's frozen I can pop them out of the muffin tin and place them in a bag. When I want to eat them I shove one or two into the microwave for about 5 minutes. It's an easy microwave meal! This recipe also tastes good with some mushrooms in it too!

  12. Maureen F. says:

    I made the stuffed shells and the enchiladas, both were so easy to make and they tasted delicious. I substituted chicken for the sweet potato in the enchilada. Thank you Domestic Geek!

  13. Samantha Vanscoder says:

    Those are not enchiladas 😭

  14. The Watcher says:

    Thank you.

  15. Erika Trinidad says:

    please make more videos like this

  16. Real Deal says:

    Those potato skins with broccoli looks yummy

  17. luv 2cook says:

    Any replacement for the black beans?

  18. Shakirat Olanrewaju says:

    Hi!!! AWESOME videos! Can you please advise on what to substitute cheese or cream with on all these DELICIOUS meals on your channel? I see you have dairy free breakfast and treats, but I can't find dinner dairy free recipes that look yummy. If I missed it,please kindly reply with the link. Thanks and keep up the GREAT WORK!!!!

  19. Chiara Carissimi says:

    What can I use instead of spinach for the first recipe?

  20. Sharon Hall says:

    Oh, yeah, DO NOT USE flour tortillas for enchiladas. It just turns gummy. Learned my lesson!

  21. D RQ says:

    omg these all  look delicious need to try!

  22. rick cuan says:

    Don't reheat spinach, it is not good for your health (google for more info).

  23. Lisa says:

    I love the sweet potato filling but find salsa or red enchilada sauce a bit overpowering. Anyone find a milder alternative?

  24. Catspaw says:

    Do you cover the potatoes so they won't burn on top?

  25. This woman is a life saver! 🤗🤗🤗

  26. Keisha Grant says:

    Can i make the spinach dip without eggs?

  27. pinay_canadian_homecooks.2.0 says:

    Love it Sara👍👍👍👍all your simple and easy healthy recipes……

  28. Aisha Omran says:

    HaHa! The way you say "Aand" reminds me a lot of Bugs Bunny.

  29. Jodi Davis says:

    These look amazing. Unfortunately my husband would consider them all as sides (enchiladas maybe not, but they would have to have a side with them). I've tried everything I could to get his meals healthier, but he just doesn't feel full unless his plate is 80% meat, no matter how much non-meat protein I toss at him or how many meals we eat a day. sigh

  30. Laurie Clarkson says:

    These look awesome and your directions are so clear 🙂 Thanks!—update–I just made all 3 recipes and put them in the freezer. I can't wait to taste them!

  31. Natalie Nichole says:

    *heavy breathing*

  32. Katrina G. says:

    I am very new to your channel! I love it so far!

  33. The Watcher says:

    Thank you.

  34. Tt Fulton says:

    Thanks for sharing love watching

  35. Miranda Panda says:

    Veggie recipes! Great! 😃

  36. The Nourish Center says:

    please!! MORE make-ahead meals like these!! These are awesomeeeeee

  37. SandraFranciscaNL says:

    Amazing!

  38. Emily Rose says:

    I loooovvveee your recipes! last winter I lived off of your make-ahead stuffed shells (literally, I froze them in individual tins and ate them every night after work) and tonight I'm trying out your leek and potato soup.

  39. merriam cabidog says:

    Why do you always look like Christmas 😍😍😍😍

  40. Rita76 says:

    More of these recipes pleeeaasseee ! cooking for my parents and siblings I'm co-mama hahaha

  41. Jigna Mehta says:

    can I eliminate egg? we are vegetarian. Would love to try this recepie.

  42. Muhammad Abdul Aziz says:

    Very taste

  43. Krista Matheson says:

    I have leftover cilantro lime rice from another video, I am going to make these enchiladas using that!

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