These freezer essentials will help you with your weekly meal prep as well as last minute meals that you need to get on the table fast.
Bagged frozen vegetables, like mixed peppers, broccoli, and spinach.
Bagged frozen fruit, like blueberries, mangos, bananas, and strawberries.
Bagged frozen pastas, like tortellini and ravioli.
Frozen waffles and pancakes.
Frozen potatoes, like tots, fries, and breakfast potatoes.
Rice and prepared side dishes.
Pre-made dough, pie crusts, and breads.
Frozen foods are not limited to frozen dinners. You can stock your freezer with healthier ingredients to make putting dinner together easy. There are endless possibilities with what you can make with frozen ingredients. As always, be creative and “work with what you got!”
“Work With What You Got!”
©Tiny New York Kitchen © 2020 All Rights Reserved
Everyone who’s cooking for the holidays wonders what he or she should make for the holidays. I like to keep it simple and typically follow the “don’t experiment on your guests” rule.
Hors D’oeuvres
Mini Crab Cakes With Remoulade Sauce
Cold Seafood Platter (Lobster Tails, Jumbo Shrimp, Jumbo Lump Crab Meat)
Stuffed Mushrooms (Crab, Sausage, Cheese Stuffing)
Chicken Tenders With Honey Mustard Sauce
Chicken & Beef Satay With Asian Dipping Sauces
Jumbo Shrimp Cocktail Platter With Cocktail Sauce
Grilled Shrimp With Aioli
Mini Southwest Chicken Quesadillas With Salsa
Beef Franks In a Blanket With Whole Grain Mustard Sauce
Antipasto Platter With Imported Meats, Cheese, Peppers, And Olives
Assorted Mini Quiche
Bacon Wrapped Sea Scallops
Grilled Citrus Shrimp With Mango Aioli
Tenderloin Of Beef On Crostini With Horseradish Sauce
Salads
Mesclun Salad With Goat Cheese, Maple Candied Walnuts, Dried Cranberries And Balsamic Vinaigrette
Traditional Caesar Salad With Croutons & Shaved Parmesan Cheese
Traditional Caesar Salad With Shrimp Or Chicken
Dinner
Chicken Or Veal Marsala (Sautéed With Fresh Mushrooms & Red Roasted Peppers With Marsala Wine)
Chicken Or Veal Francese (Bathed In Light Egg Batter & Sautéed With White Wine & Lemon Sauce)
Chicken Or Veal Picata (Sautéed With Artichoke Hearts With Lemon Caper & White Wine Sauce)
Chicken Or Veal Parmigiana (Breaded & Sautéed Crispy, Topped With Marinara Sauce, Mozzarella & Parmesan Cheese)
Poached Salmon With Dijon Dill Sauce
Stuffed Filet Of Sole (Stuffed With Crabmeat & Baked With Lemon, Butter & White Wine)
Roasted Tenderloin Of Beef (Serve With Mushroom Sauce Or Creamy Horseradish Sauce & Oven Roasted Potatoes)
Roasted Turkey Breast (Serve With Traditional Stuffing, Gravy & Mashed Potatoes)
Smoked Country Ham (Serve With Roasted Sweet Potatoes & Whole Grain Mustard)
Cheese Ravioli With Marinara Or Bolognese Sauce
Manicotti Stuffed With Ricotta Cheese, Spices & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Stuffed Shells With Ricotta & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Baked Rigatoni With Herb Ricotta & Topped With Mozzarella Cheese
Classic Meat Lasagna
Vegetarian Lasagna
Flour Cheese Lasagna (Ricotta, Parmesan, Romano & Mozzarella)
Eggplant Parmigiana
Eggplant Rollatini
Sausage & Peppers In Tomato Sauce
Sausage & Broccoli Rabe Sautéed In Olive Oil & Garlic
Tuscan Sausage Cook With Broccoli Rabe & Cannelloni Beans In Creamy Tomato Sauce
Desserts
Pies
Cakes
Cookies
Zabaglione
www.tinynewyorkkitchen.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Spring Ravioli
Capture springtime on the plate with fresh ravioli enveloping a purée of sweet English peas that is bolstered with a touch of cheese and herbs. Simmer these ravioli for just a few minutes, drain (but not too thoroughly) and add a couple of tablespoons of butter to the pan. Once the butter melts, return the ravioli to the pan, add a bright toss of lemon zest and season with salt and pepper. Some grated Parmesan and slivers of fresh mint or a handful of pea shoots are worthy embellishments.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved
Just because you're a revolutionary doesn't mean your idea of a good meal should be Chef Boyardee ravioli reheated in a dog dish. -Alice Waters (Circa Late 1960s)
17 Things To Do With Homemade Ricotta
Now that you’ve made your Homemade Ricotta what are you going to do with it? Here are 17 things to do with that delicious Homemade Ricotta.
- Make a Cheesecake
- Fill Ravioli
- Eat Warm Drizzled With Good Quality Olive Oil
- Make A Tart
- Toss With Penne Pasta And Quickly Cooked Tomatoes
- Savory Bruschetta – Toast Or Grill SlicesOf Italian Bread. Top With Sun Dried Tomatoes, Ricotta, Fresh Basil Leaves, Salt & Pepper
- Eat For Breakfast With Milk, Honey And Nuts
- Enrich Egg Dishes
- Make A Fruit Dip By Blending Cocoa Powder, Ground Cinnamon And Sugar
- Layer In Gratins And Lasagna
- Top A Dish Of Cavatelli
- Stuff Pasta Shells
- Bake In Pancakes
- Enrich Sauces
- Sweet Bruschetta – Spread On Thick Slices Of Italian Bread And Top With Jam Or Fruit For Breakfast Or A Snack
- Use In Italian Meatballs
- Use With Fresh Berries
