Below are the recipes. The amounts of the ingredients are doubled. So as you make these meals youwill end up with two lasagnas (9 by 13 pans), two gallon Ziploc bags with chicken, and two bags of soup.Normally I make the two meals together (for example, create the meat sauce for the lasagna in one pot)and then separate it out.NOTE: You may add cooked ground beef to the taco soup if you desire.
2 lb. ground beef 1 cup chopped onion 2 cloves garlic, minced2 16 oz can diced tomatoes (or 32 oz total)2 8oz can tomato sauce (16 oz total)2 6 oz can tomato paste (12 oz total)4 t. dried basil2 teaspoon salt16 oz lasagna noodles2 T. oil4 eggs5 cups ricotta or cottage cheese1 ½ cup grated Parmesan4 T. dried parsley flakes2 lb. mozzarella, thinly slicedCook meat, onion and garlic til the meat is browned. Drain. Stir in the undrained tomatoes and next 4ingredients. Cover and simmer 15 min. Meanwhile, cook noodles til tender in boiling salted water with oiladded to the water. Drain and rinse noodles. Beat eggs; add ricotta, 1/2 cup Parmesan, the parsley, 1 t. saltand 1/2 t. pepper. Layer half of the noodles in a 9 by 13 pan. Spread with half of the ricotta filling. Addhalf of the mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle with remainingParmesan. Freeze. Thaw on serving day. Bake in 375 degree oven for 30 min. until heated through. Letstand 10 min. Serve.
Gobble-icious Chicken Strips
(This recipe originally called for turkey)
2 egg1/2 cup hoisin sauce2 t. sesame oil3 lbs. boneless, skinless chicken breast cut into strips
1 1/3 cup coconut, shredded4 T. sesame seeds