I'm starting a new weekly series on my blog called Freezer Friday! Every Friday, I will share a freezer-friendly recipe or related tip with you. Sometimes it's hard to fit cooking a good meal into my already busy schedule. I started freezer cooking about 18 months ago and it drastically changed my life. I eat better, healthier, tastier food. I spend less at the grocery store. I rarely eat out. Freezer cooking is just a perfect way for me to ensure I always have something (almost) ready-made to grab and enjoy.
The first recipe I'm going to share with you is for these yummy basil pesto chicken stuffed shells. I finally added a better photo. It took me 10 months, but I did it! The shells still taste just as good when I first made them.
I'm leaving the crappy iphone photo up. It's kinda all over pinterest now.
Let's get cooking (or prepping really--since this is for the freezer)!
|Put the cooked chicken in your stand mixer/food processor/whatever|
|Add the paddle|
|Start the mixer|
|After a minute, you have shredded chicken!|
|Add the cream cheese|
|Mix everything together. It will look funny and someone will probably walk past and say "Eeww, gross!" Just trust me on the deliciousness.|
|Close-up! So much noms all in one place!|
The innards spilled out of this one when I lifted it from the baking dish. Oops.
Cheesy olive-oily basily goodness.