Thawgust | Prep for Our Babies With Us!

I’ll be updating this post every week with a new Thawgust recipe - so check back for new dinner ideas!

Lizz and I are both nearing the end of our third trimesters and if I’m honest, we’re feeling overwhelmed. Can you believe these babies are coming in just a few weeks? Between the Auto Show and prepping for maternity leave, time has just flown by and it’s game time to get our homes and families ready for baby girl!

We’ve done Crocktober, One Pan Jan, and Mayrinades, and it’s time for what we think may be the most helpful of them all….THAWGUST. Lizz and I are going to share our family-favorite meals that can easily be prepped and thrown into the freezer for weeks (or months as I usually do it) down the line. Regardless of whether you’re expecting, have kids, or just want a fresh dinner idea, these recipes are staples that everyone can enjoy.

Let’s be real, this is more for us than for the carpoolers. We need this!

If you’re up for switching up your family dinners and want to share your results, post your recipe re-creation on IG stories. Don’t forget to tag me @the_car_mom!

Thawgust Recipe #5: Easy Homemade Meatballs by Budget Bytes

Ingredients You’ll Need:

• 1/2 cup plain breadcrumbs

• 1/2 cup grated parmesean

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp Italian seasoning

• 1/4 tsp salt

• 1/4 tsp pepper

• 2 large eggs

• 1/4 cup whole milk

• 1 lb. bulk Italian sausage

• 1 lb. ground beef

Instructions:

1. In a small bowl, combine the breadcrumbs, parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.

2. Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.

3. Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 meatballs

4. Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.

5. Bake the meatballs for about 15 minutes, or until lightly browned. If you want to freeze, now is the time and they will last for around 3 months. If you want to eat immediately, you can put them into your pasta sauce of choice and serve.

Thawgust Recipe #4: Sausage Egg & Cheese Breakfast Casserole by Bake with Love

Ingredients You’ll Need:

• 1 pound breakfast sausage

• 12 large eggs

• 3/4 cup whole milk

• 1 tsp salt

• 1/4 tsp onion powder

• 1 cup cheddar cheese

Instructions:

1. Brown the sausage. In a skillet or frying pan over medium-high heat, brown 1 pound of breakfast sausage. Once there are no traces of pink, remove it from heat and set it aside to cool slightly.

2. Preheat. Meanwhile, preheat your oven to 350°F (175°C) and lightly grease or spray a 9x13 baking dish with non-stick cooking spray.

3. Whisk. In a large mixing bowl, whisk the 12 large eggs. Then pour in ¾ cup of whole milk, season with 1 teaspoon salt and ¼ teaspoon onion powder, and whisk again until light and fluffy.

4. Layer. Put ¾ of the browned breakfast sausage in your casserole dish. Top it with ½ of the grated cheddar, then pour all of the egg mixture over the top.

5. Bake. Place the casserole in the oven, uncovered, and bake for 30 minutes. Then remove it from the oven, add the remaining ½ of cheddar cheese and sprinkle the last bit of cooked sausage over the top.

6. Melt. Return your casserole to the oven and bake for an additional 15 minutes, until the cheese is melty and the egg is cooked all the way through.

7. Serve or Freeze. Remove your casserole from the oven, slice, and serve, unless you want to freeze this dish. If so, put aluminum foil over top and the casserole will freeze for up to 3 months.

Thawgust Recipe #3: Poppy Seed Chicken by Plain Chicken

Ingredients You’ll Need:

• 1 box chicken flavor Rice-A-Roni

• 1 (10.5-oz) can of unsalted cream of chicken soup

• 1 cup sour cream

• 4 cups cooked chopped chicken (or 1 whole Rotisserie Chicken)

• ½ tsp onion powder

• ¼ tsp garlic powder

• 1 Tbsp poppy seeds

• 1½ cups crushed Ritz crackers

• ¼ cup melted butter

Instructions:

1. Preheat oven to 350º F.

2. Prepare Rice-A-Roni according to package directions.

3. Add soup, sour cream, onion powder, garlic powder, poppy seeds, and chicken. Stir to combine.

4. Spread rice mixture in a lightly sprayed 9×13 pan.

5. Combine crushed Ritz crackers and melted butter. Sprinkle on top of the rice mixture.

6. Bake uncovered for 30 minutes. If you want to freeze this dinner, now is the time to put a covering over top and throw it in the freezer. Once frozen, the chicken will last up to three months.

Thawgust Recipe #2: Classic Chicken Pot Pie by Pillsbury

Ingredients You’ll Need:

Crust:

• 1 box (2 count) pie crusts

Filling:

• 1/3 cup butter or margarine

• 1/3 cup chopped onion

• 1/3 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 3/4 cups from 1 carton (32 oz) Progresso™ Classic Chicken Broth

• 1/2 cup milk

• 2 1/2 cups shredded cooked chicken or turkey

• 2 cups frozen mixed vegetables, thawed

Instructions:

1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4. If you want to freeze this dinner, now is the time to put a covering over top and throw it in the freezer. When you’re ready to eat, take it out of the freezer for 20-30 minutes to thaw before cooking.

5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
   

Thawgust Recipe #1: Easy Baked Ziti by The Pioneer Woman

Ingredients You’ll Need:

• 2 tbsp. olive oil

• 1 whole large onion, diced

• 3 cloves garlic, minced

• 1 lb. Italian sausage

• 1 lb. ground beef

• 1 (28-oz.) can whole tomatoes, with juice

• 2 (14.5-oz.) cans of tomato sauce or marinara sauce

• 2 tsp. Italian seasoning

• 1/2 tsp. red pepper flakes

• Kosher salt, to taste

• Ground black pepper, to taste

• 16 oz. ziti or mostaccioli, cooked until not quite al dente

• 15 oz. whole milk ricotta cheese

• 1 1/2 lb. mozzarella cheese, grated and divided

• 1/2 cup grated parmesan cheese

• 1 egg

Directions:

1. Heat the olive oil in a pot over medium heat. Add the onion and garlic, and sauté until soft. Add the Italian sausage and ground beef and cook until browned. Drain off the fat, leaving a bit behind for flavor and moisture.

2. Add the tomatoes with juice, tomato sauce, Italian seasoning, red pepper flakes, salt, and pepper. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a bowl to cool down. 

3. Preheat the oven to 375°F.

4. In a separate bowl, add the ricotta cheese, 2 cups of grated mozzarella, parmesan, egg, salt, and pepper. Stir together just a couple of times (do not mix completely).

5. Drain the pasta and rinse under cool water to stop cooking and cool it down. Pour the cooked pasta into the bowl with the cheese mixture and toss to combine (there should still be large lumps). Add the cooled meat sauce and toss to combine. 

6. Add half of the coated pasta to a large casserole dish. Spoon half the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, sauce, and mozzarella. 

7. Bake until bubbling, about 20 minutes. Remove from oven and let stand for 5 minutes before serving. If you want to freeze this dinner, now is the time to put a covering over top and throw it in the freezer. Once frozen, the ziti will last up to three months.