I added a couple more things to the freezer! I have been loosely following Money Saving Mom’s Four Weeks to Fill Your Freezer series. I’ve been enjoying reading her posts and it has helped motivate me to put food in the freezer, which I had been wanting to do anyway! I posted this recipe and linked up on one of MSM’s other posts. I am linking up at MSM again!
I put a Pasta Lasagna Casserole in the freezer a couple of days ago and I made some strawberry freezer jam this evening. I tried a little different recipe for the jam. I usually make a recipe using Sure-Jell. This time I tried one using Ball Real Fruit Pectin. I bought the pectin marked down as a manager’s special at Dillons at the end of the season last year. Plus I had a coupon for it! Yay! I love deals!
I got the idea for the Pasta Lasagna Casserole here, but I used my own recipe and just used pasta instead of lasagna noodles.
My recipe:Pasta Lasagna Casserole 2 pounds hamburger, browned 2 T. minced dry onion 32 oz. spaghetti/pasta sauce 14 oz. whole grain pasta 24 oz cottage cheeze 16 oz mozzarella cheese Brown hamburger with minced onion. Drain if needed. (I have my own hamburger in the freezer and it is very lean). Add sauce and mix well. Cook pasta according to package directions. In a 9×13 baking dish, layer meat sauce, pasta, cottage cheese, and mozzarella cheese in two layers. Cover with foil and bake approximately 45 minutes or till heated through and bubbling. I use whatever cheese I have on hand or sometimes mix colby jack with the mozzarella. You can also use whatever pasta you have on hand or use uncooked lasagna noodles. If you use uncooked lasagna noodles, you will need to bake it 50 min covered and 20 min uncovered.
Very simple and yummy! Now if I could just get my husband convinced to like Italian as well as I do!
For the strawberry jam I did the following from directions on the pectin label:I chopped enough strawberries in my food chopper to make 1 2/3 cups I mixed together 2/3 cup of sugar and 2 T. Pectin I stirred the strawberries into the sugar and pectin. Stirred for 3 minutes. I tasted it and decided to add another 1/3 cup sugar. Then I poured it into jars. Easy-peasy!
This recipe didn’t have as much sugar per strawberries as the one I usually do. Which is probably good in one way, but my family really likes the Sure-jell recipe for strawberry jam. So, we will see how it turns out. It looked very pretty and a lot like my jam usually looks. It was super easy, since it didn’t even require cooking. I’m hoping my family likes it since it was so easy!
UPDATE: We did like this jam really well! I almost like it better~it has a very fresh taste! I will be making it again.