I can tell we’re starting to get on an even keel around here…I’ve had time to start cooking again!
Well, sort of, if you count preparing meals in advance and freezing them for later. Here’s a nice and fast – yet elegant – meal, suitable for both freezing in advance or making and baking immediately.
- Crepes (usually sold in packs of 8)
- Stouffer’s frozen spinach souffle (2 packages) – this is my favorite fast base ingredient
- Pasta sauce of your choice
- Mozzarella cheese
Cook spinach souffle according to package instructions. Divide between the crepes:
Roll the crepes, place in a baking dish and top with your favorite pasta sauce. We tried out a new sauce that we found at a local specialty sauce. Let me just say (post eating): Butternut squash + spinach filling = delicious!!!!
Bake in a 350F oven for 25 minutes. Sprinkle with mozzarella cheese and bake 5 additional minutes.
If you’re freezing, don’t bake. Instead, top with foil and freeze. When you are ready to bake, decrease oven temperature by 10 degrees and bake for an additional 15 minutes.