From Freezer to Table!

Stocking up on Enchiladas!

2012-01-08T14:54:00.001-06:00

I attended our monthly 'cooking club' through OSC. This particular theme was 'new year, new recipe.' I managed to pull out a 'cake in a crock pot' from some website I can no longer locate, thank goodness I printed out THAT recipe! It was a hit! I will post on that on another tangent day, but trying to stick to 'freezer food' today.

I have made enchiladas for 10 years, the same way, shred chicken, can of sauce and some cheese. Viola! Well at our club this weekend there was a most AMAZING Creamy Enchilada Verde (http://www.tasteandtellblog.com/2011/12/chicken-black-bean-zucchini-enchiladas/). After talking to the young lady who made it, it was intended to be a 'healthy' version of the cream sauce and added protein and veggies to the enchiladas, would aide in any New Year's resolution to "eat healthier." While it did take a litte bit to get it together I tell you it was (and will be out of the freezer) SO WORTH IT! I even think think this verde sauce would make a GREAT soup base, a sauce drizzled over chicken and rice.....oh my mouth is drooling already! Just plan 45-60 minutes to get dinner assembled or prepped for the freezer...sooooo good and sooooo worth it!

Ingredients

For the Chicken:
1 tablespoon Dijon mustard
1/2 tablespoon olive oil
3/4 teaspoon chili powder
1/2 teaspoon salt
2 boneless, skinless chicken breasts

For the Black Bean Filling
olive oil
1/2 onion, chopped
1/2 pound zucchini, quartered lengthwise and cut into quarter-inch slices
1 clove garlic, minced
One 15-ounce can black beans, drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt

For the Sauce
1 tablespoon butter
1 clove garlic, minced
1 jalepeno, seeds and ribs removed, minced (I did omit this for my kids' sake)
1 tablespoon all-purpose flour
1 cup vegetable or chicken stock
1 cup sour cream
1 4-oz can fire-roasted mild green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
cayenne pepper, to taste

For the Enchiladas
8 8-inch flour tortillas
3/4 pound Monterey Jack cheese, shredded
1/4 cup fresh cilantro leaves, plus more for garnish

1 lime, cut into 6 wedges

Instructions
Preheat the oven to 350F. Line a baking dish with foil.

Make the chicken:
In a bowl, combine the Dijon, olive oil, chili powder and salt. Add in the chicken breasts and stir until the chicken is coated. Place the chicken on the prepared baking dish and cook in the preheated oven until the chicken is cooked through, about 30 minutes. Set aside to cool enough to handle. Once cool, shred the chicken and set aside.

Make the black bean filling:
Coat the bottom of a large skillet with the olive oil. Add in the onion and cook until soft, about 5 minutes. Add the zucchini and saute until it is tender, about 6 minutes. Add the garlic, beans, chili powder, cumin and salt and cook until the beans are tender, another 5 minutes. Place the mixture in a large bowl and add the cooked, shredded chicken. Set aside.

Make the sauce:
Wipe out the skillet you were using for the bean filling. Melt the butter over medium heat. Add in the garlic and jalepenos and cook until fragrant and softening, about 4 minutes. Add the flour and cook for 1 minute. Whisk in the stock, then change the heat to high, bringing the mixture to a boil. Once it is boiling, reduce the heat and simmer until it has reduced a bit and become opaque, about 5 minutes.

Transfer the sauce to a blender or food processor. Add the sour cream, the chiles, cumin, chili powder, salt and cayenne pepper. Puree until smooth.

Assemble the enchiladas:
Coat the bottom of a 9x13-inch baking dish with the green chile sauce, reserving the rest of the sauce. Fill each of the 8 tortillas with the chicken and black bean mixture, a spoonful of the cheese, and a sprinkling of cilantro. Roll up and place seam side down in the baking dish. Pour the remaining green chile sauce over the top and sprinkle with the remaining cheese.

**At this point cover with foil, label and freeze. On cooking day, thaw overnight in fridge, bake at 350degrees for 40-50min until heated through.

**Other suggestions (and what I did today). I doubled the chicken and used two chicken breasts for this recipe and two to make 'red' enchiladas. In my red enchiadas I added one can of pinto beans to the chicken and some cheese. As mentioned above with the 'sauce' for red enchiladas I used one can of red enchilada sauce, 1/2 can of chicken broth, and 1/4c. cilantro, mixed in a blender. Pour 1/4-1/2c. of sauce just to coat bottom of pan. I filled 8 tortillas with mixture, rolled and placed in a pan for freezing. I smothered the rolled enchiladas with the sauce from the blender. Sprinkled cheese, covered with foil, freeze to be baked later, just as above.

Chicken Stuffed Shells

2011-12-11T15:33:00.001-06:00

A friend shared this recipe with me a few years ago, she graciously brought our family dinner one night amidst our craziness! CLICK HERE She tailored it a bit and I have since tailored it to our own families taste. It makes GREAT leftovers and is so easy to double or triple the recipe to make a few pans for the freezer! **The stuffing of the shells is incredibly easy, you know me it better be fast or it isn't happening!

(my version, makes one 8X8 and one 9X13 pan)

4 chicken breasts
1 box jumbo stuffed pasta shells
2 bottle of Classico Four Cheese Alfredo sauce (yummy we like this more than plain alfredo)
1 bag of stuffing (we use the bag but you could use stove top I am sure)
disposable foil pans (or whatever you want to freeze in, zip locs don't work well unless you freeze shells in a single layer and add to ziploc bag after they are frozen).

Boil chicken breasts and in another pan cook jumbo pasta shells according to package directions.
Once pasta shells are done rinse with cold water and allow to cool enough to handle.
Prepare stuffing according to package directions. Once stuffing is done, add shredded/chopped chicken to the pan and stir to combine. Add 1/2 of a jar of the alfredo sauce to the chicken mixture and stir to combine.

Stuff each of the pasta shells with about 2-3 Tbsp of chicken mixture and place in foil pan. Once pan is filled with shells drizzle remaining cheese sauce on top. (When I made today I used a 1/2 jar on the 8X8 and one whole jar on the 9X13). Wrap top with foil and freeze!

Cooking
same day: bake at 350 degrees for 30-40min, covered
If frozen: bake at 350 degrees for 60-75 (from frozen) or 45-50minutes from thawed state, covered

Italian Tortellini Soup (you choose the meat mixture you use)

2011-12-07T15:21:00.000-06:00

Ooooo-eeeee was this soup good!!! I think it's easily a freezer meal. When you make it for your family double or triple the recipe (the broth and seasonings, everything but the tortellini) before you add the tortellini. Then before adding the tortellini divide up the broth into however many servings you want. If your family is bigger divide it in thirds, if it's a smaller number divide them amongst smaller quart baggies that make 1-2 servings for lunch or small dinner down the road.

If you are freezing place divided broth sections into gallon/quart baggies. Freeze it flat (for space purposes), add tortellini on serving day just before serving.
(I am sorry I deleted the picture I took on my phone to post on here...ugh....so much for de-cluttering my phone, I deleted some of the needed pix).

Italian Tortellini Soup
12oz. beef/pork, meatloaf mix, or just ground beef, you choose your meat mixture
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14.5oz each) of chicken broth
1 3/4c. water
1 can (14.5oz) of diced tomatoes, undrained
1 package (9oz.) tortellini, fridge or freezer-kind, you choose
1 package (6oz) fresh baby spinach, coarsely chopped
2 1/4 tsp. minced fresh basi or 3/4tsp dried basil
1/4 tsp. pepper
Dash of red pepper flakes, optional
Shredded parmesan cheese, optional

Crumble beef, add onion and cook it up until no longer pink. Add garlic, cook and stir for 2 minutes. Add the broth, water and tomatoes. Bring to a boil.

Stir in the tortellini and return to a boil, according to package directions. Add the spinach, basil, pepper and pepper flakes, cook 2-3 minutes or until spinach is wilted. Serve with cheese if desired.

Black Bean Chicken

2011-11-20T14:41:00.000-06:00

This is one of those no brainer meals you can throw together tonight. The nice thing about it is you can double it so it's waiting in the freezer for the "OH NO ....DINNER!!" night when things are less than serene!

Shopping list
This will make two meals, one to eat tonight and one to freeze.
2 can of black bean (undrained)
6 frozen chicken breasts
3 c. of your favorite salsa

In a gallon zip loc bag, compile the other half in a pyrex to bake tonight.

1 can of black bean (undrained)
3 frozen chicken breasts
1 1/2 c. of your favorite salsa
Shake bag, seal and freeze.

For the other compilation in the pyrex bake at 350 degrees for 30-45 minutes. For the last 5 minutes, pour an 8oz bag of Monterey Jack cheese on top (or cheese of your choice). Serve with tortillas or rice.

MEAL KIT: Chicken

2011-11-20T14:38:00.000-06:00

Meal kits, what are meal kits? They are partially made meals you prepare ahead of time. What makes these different from freezer meals is the meat and veggies are chopped. There is no sauce or seasonings included in your bag so that you can use the kit for what you want on cooking day. These are good things to have in the freezer so you can tame a craving and aren't 100% committed to a certain meal.

A meal kit you can often find in my freezer:

Dicey Chicken
2 lbs. diced chicken meat (this is for my family of 4 eaters and leftovers)
1 small diced onion
1 small diced bell pepper
Put diced chicken in one quart/gallon size baggie
Place diced veggies in another quart baggie
Place both baggies in a large gallon baggie and in the freezer.

With this meal kit you have alot of options!
Saute chicken and vegetables in 2 Tbsp. of olive oil and salt and pepper (to taste)
Prepared sauces you can add and simmer for 5 minutes to make your meal:
Sweet and sour sauce
Teriyaki sauce
Serve above with rice

CHICKEN STEW with DUMPLINGS
Add a "Dicey Chicken" meal kit to a soup pot, saute with 1 tbsp of olive oil and 1 tbsp for about 3-5 minutes.
Add 8 c. of chicken broth
Add 8oz sliced fresh mushrooms
Bring to a boil

To make dumplings:
1 c. flour
1 1/2tsp baking powder
1/2 tsp baking soda
1 tbsp. parsley flakes
1/4tsp salt and pepper
1/2 c. buttermilk
1 tbsp olive oil
Stir with a fork until mixture combines.
*We enjoy large dumplings so add above mixture in golf ball size drops (I use an ice cream scoop) to boiling broth. When done adding dumplings, cover with lid for 5 minutes (no peeking) until dumplings puff and are cooked through!

We enjoy using the above dumpling recipe with a "DICEY BEEF" kit as well. Prepare as above but add diced rump or arm roast instead of chicken and beef broth (I like using larger dices when I have beef, 3inch by 3inch). When I make the beef stew I allow it to simmer on low (before adding the dumplings) for about 3-5 hours to be sure beef is super tender.

When we make a "stew" with the DICEY BEEF meal kit we use beef broth, can of golden mushroom soup (makes it so hearty and taste so slow cooked).

Stuffed Pepper Casserole

2011-11-09T12:31:00.001-06:00

I have great intentions when it comes to meal planning! However, times DOES get away from me and for that reason I have started freezer cooking in recent years. I make "meal kits", some have raw meat, some have cooked meat and only need a skillet zap on a rushed evening, others are a "meal in a bag" casserole. I prepare all the food, put it in a gallon zip loc, freeze it flat. On cooking day I thaw it on the counter (yes, I know, bad idea, feel free to thaw yours in the fridge, but mine takes too long and I don't think that far ahead) so I lay it on the counter for a few hours, once it's thawed I empty the contents of the bag into the greased casserole dish and bake! It's easy clean up, little to no prep work (unless you count the non-stick in the pan) and we have a good meal on the table!

This is one of my favorites. While stuffing peppers and baking is great in theory, I don't have time! So this is a great shortcut and a recipe prepared for me when one of our babes was born! I now find it on our table often! Yummy! Really good served with warm crusty bread!

Stuffed Pepper Casserole

1 c. white rice
1 lb. ground beef
1 large green bell pepper, chopped
1 med. onion, chopped
2 tbsp. olive oil
1 can (14 ½ oz) diced tomatos w/basil, garlic and oregano
3 cans (8 oz each) tomato sauce
2 tsp. garlic salt
½ tsp. ground black pepper

1. Preheat oven to 350 F – only if you plan to serve right away. Mixture can be refrigerated or frozen and baked later (See note below)

2. Cook rice according to directions.

3. Brown ground beef in skillet, drain fat and set beef aside

4. In deep skillet, cook bell pepper and onion in hot oil until tender. Stir in tomatoes, tomato sauce, garlic salt and pepper. Bring to a boil. Reduce heat and simmer 10 min. Stir in cooked rice and cooked beef into tomato mixture.
**If you are freezing, allow mixture to cool, and put in a gallon size zip loc, freeze flat.

On cooking day, thaw mixture and
5. pour into 9 x 13 inch pan

6. bake uncovered for 30 minutes or until bubbly

Optional: sprinkle with shredded cheddar cheese after baking is done.

How do I get started freezer cooking?

2011-02-26T07:30:00.000-06:00

I often get asked "I don't know how to get started with making freezer meals, seems like a lot of work." Getting your 'inventory' going in your freezer is easy if you plan ahead.

There are two ways to get started:

1. Plan one day where you can dedicate 6-8 hours (that includes prep and clean up), pick 3 or 4 of your family's favorite recipes and begin! Plan to make 2 meals for each recipe (so you end the day with 6 or 8 meals in the freezer). I found meatloaf to be a great starter. Mix your ingredients, place the ground beef mixture in a gallon size freezer bag ( you can roll or flatten bag depending on your storage capacity and limits ). That way on cooking day, you thaw the mixture overnight in the fridge, place contents in your loaf pan of choice...bake! Little to no clean up or prep time and you have a good/homemade meal on the table with very little effort. While you might not each all 6 or 8 meals (however many you make) in the same month, if your freezer space allows, it lets you get started on a freezer inventory.

2. Another way to get started is to double each of your recipes over the course of one week. If dedicating 6 or 8 hours in one day is too much to commit to for you, plan on doubling your recipes the next week or two and freezing one of the meals you make. In one to two weeks you will have 8-10 meals in the freezer to get started!

While I call it "easy" you do have to plan a little. Plan a little extra in your grocery budget (for the doubled recipes), plan for the time to prepare an extra meal or two, and plan to have the freezer space necessary to store your goods. I have a good friend who uses a college size deep freeze (resembles the college size refrigerator). She makes all the recipes she can and freezes them flat in a gallon size zip loc and can easily get 20+ meals in that little appliance...it's pretty amazing to see!

Again, it takes some effort to get started but if you enjoy home cooked meals and are looking to spend a little less on eating out...give it a try! Feel free to "comment" questions or other and I will answer away!

Buffalo Chicken Chili

2011-02-22T08:30:00.001-06:00

We consumed this as part of our freezer meal swap with friends! I have to say it's AMAZING! (Thank you Heather)

Buffalo Chicken Chili

Ingredients
1 tablespoon extra-virgin olive oil
2 pounds chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 stalks celery, finely chopped
5 cloves garlic, chopped
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground paprika
salt and pepper to taste
1/2 cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can chili beans with liquid
1 (15 ounce) can black beans, drained

Directions

1. Boil chicken about 25 minutes, or until done. Shred chicken.

2. Heat olive oil in large pot. Cook, the chicken, carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper in large pot over medium-high heat, and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 minutes.

3. Stir in the hot sauce, tomato sauce, crushed tomatoes, and beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.

NOTE: If after you make this it's a little spicer than your taste drizzle some honey into the serving bowl and viola! The spice dissipates!

After preparing the batch, allow to cool in the fridge several hours or overnight before bagging it for the freezer. Soup is a GREAT freezer meal because you can bag it in quart baggies or gallon baggies. We use both. I freeze some in quart baggies for my husband to throw in his lunch pail from time to time (so he isn't always stuck with "just leftovers" but also for my own quick lunch). Depending on your family's size and need I encourage you to try both ways!

Pumpkin Toffee Cheesecake

2011-02-16T13:02:00.001-06:00

This is one of my husband's FAVORITE desserts! Our friend Heather introduced us to it and we haven't looked back since! My husband recently returned on R&R and in order to avoid spending all the time in the kitchen I pre-cooked, pre-baked, etc. I have to say this dessert froze beautifully!!! It would even be great to make and eat half, freeze half for later company etc.....just a thought! Hopefully you enjoy it as much as we do!

Pumpkin-Toffee Cheesecake

Crust:
¼ cup melted butter
1 ¾ cups finely crushed pecan-shortbread (like Pecan Sandies)
1/3 cup toffee bits (Heath brand; if you can't find plain toffee bits, the chocolate toffee bits work fine)

Cheesecake:
3 (8-oz.) pkg cream cheese
¾ cup brown sugar
1 cup sugar
¾ cup pumpkin puree
2 large eggs
2 TB cornstarch
½ tsp pumpkin pie spice
1/3 cup heavy cream
2/3 cup toffee bits

Topping:
2 cups sour cream
¼ cup sugar
½ tsp vanilla
1/3 cup caramel syrup
1/3 cup toffee bits

Heat oven to 350° F

For crust, combine butter & cookie crumbs; stir and press into bottom and up edges of 9-inch springform pan. Sprinkle 1/3 cup toffee bits on crust; bake 6-8 min; set aside to cool

For cheesecake, combine cream cheese with brown sugar and 1 cup sugar until creamy. Add pumpkin and eggs; beat until smooth. Beat in cornstarch and pie spice. Stir in cream and 2/3 cup toffee bits. Pour pumpkin mixture into crust. Bake about 1 ¼ hours or until nearly set; center will slightly jiggle when shaken.

For topping, mix sour cream, ¼ cup sugar and vanilla. Remove cake from oven; spread topping on warm cake. Return to oven; bake an additional 8 minutes. Do not brown. Turn oven off; leave cake in oven 1 hour. Refrigerate overnight. Remove from pan; place on cake platter

Just before serving, drizzle 1/3 cup caramel syrup over cake; top with 1/3 cup toffee bits. Garnish with whipped cream, if desired. Store in refrigerator.

To freeze:
Cool cheesecake in the fridge overnight before wrapping and freezing. I just put it in the fridge the night before and it thaws beautifully!

I'm back!

2011-01-05T23:04:00.000-06:00

After a little break...okay, maybe not a break but adjusting to life as a single parent for the next 12 months, I seem to have gotten my feet under me..whew! My family and I were recently made to move to on post housing for the remainder of our time here. The minute I walked in I FELL IN LOVE with the kitchen and have to say I enjoy cooking! We are even looking at a "kitchen helper" ladder-like thing for the kids to help to because we have the room to do it...yeah!

To ease myself back into blogging I thought I would let you know what I have been up to....raising 3 kids solo, while our solider serves abroad, and throw a move in there (from pack, load to unload to entire house set up was 6 days at the most)! It truly feels like home!

My goal in moving into this house, and this kitchen, was to put more on the table than just bean burritos, tostados, cheesy eggs and quesadillas. While my kids wouldn't mind I want to cook and introduce their pallette to new things! I am two for two dinners this week! YEAH! Kids even asked me to save leftovers!

Tonight I made a GREAT Apricot Chicken (sort of sweet and sour chicken, can sweeten to your liking)
*The sauce wasn't sweet enough for me, I used "pollander's spreadable fruit" so I squeezed in a little honey
In a bowl combine
1/2 oil
1/2c. lemon juice
1/4c. dijon
2 tsp minced garlic
salt and pepper
stir to combine

remove 1/2c. of the marinade to a container to be used later. Marinate 4-6 chicken breasts in the remaining marinade for at least 1 hour.
drain marinade from meat
add 2 Tbsp oil to skillet and seer and cook chicken in the pan

While the chicken is cooking in a smaller saucepan combine:
1 can chicken broth
3 Tbsp cornstarch
whisk until combined
add 1c. of apricot preserves (we used Pollander's All Fruit so we added some honey for sweetness) & reserved marinade
stir well and allow to boil to thicken

While you are waiting on sauce to get done start your rice! The sauce was so good just on the rice too!

Sorry no photos for this one. Had great intentions until my adventurous 10 month old encountered the dog water AGAIN! Happy cooking!

Cookbook....

2010-08-26T10:18:00.000-05:00

I just scored this cookbook through a promotion online! It was a "commerative edition" with a beautiful gold label that reads "With gratitude and recognition for the sacrifices of our American Hero family in service to our country...."

I found it on a website, ordered it (I think it was free or paid shipping only). While looking through it last night the freezer meal wheels started turning!!!

I know I have been absent a bit ....the move...the deployment...the summer....tonsilectomy.....time got away from me. My friends and I are firing up our stoves in a few weeks to start our freezer meal cooking co-op again so look for recipes to start coming!!!

In the meantime, check your library for this book! Great read!!!!

Enchilada Casserole

2010-05-18T14:20:00.002-05:00

Enchilada Casserole

Shopping list
1 lb ground beef (or turkey)
½ medium onion, diced
1 package of enchilada seasoning (can use burrito seasoning if prefer or can’t find enchilada)
1 can chili beans (NOT kidney beans, you want seasoned chili beans)
2c. shredded cheese
Corn tortillas

Brown ground meat in skillet w/ onion. Drain off excess fat. Add can of chili beans (undrained), package of enchilada seasoning . Stir to combine. To the skillet add one ½ (empty chili bean) can of water. Stir and allow to simmer for 5-7minutes.

While meat is simmering tear enough corn tortillas to fill bottom of 8X8 (or 9X9) casserole dish. Layer meat mixture, top with 1/3 c. of cheese (more if desired). Another layer of torn tortiallas, meat mixture cheese, repeat once more to make 3 layers (ending with cheese).

Allow casserole to cool in fridge for an hour or so before freezing for later use.

COOKING DAY: Thaw in fridge overnight. Leave cover on and bake at 350 for 30 minutes (or until cheese is melted).

Top with your favorite toppings of sour cream, guac, etc.

Chicken in an Orange Garlic Sauce

2010-04-29T15:05:00.001-05:00

Prep day
In a gallon size freezer bag combine 4-6 chicken breasts (depending on your family size)
For BAKED CHICKEN add the following wet ingredients into the same baggie as the chicken
For a SKILLET MEAL, combine the wet ingredients below in a separate quart size baggie, putting both baggies in another gallon baggie to keep them together in the freezer
3 Tbsp soy sauce
2 Tbsp honey
1/4c. orange juice
2 cloves of crushed garlic
1/2 tsp dried oregano
1/4 tsp pepper
1/2 tsp paprika

Cooking Day
BAKED CHICKEN, thaw in refrigerator overnight. Pour contents of baggie in a 9X13 baking pan, coated with cooking spray and bake at 350 for 1 to 1 1/2 hours.
SKILLET CHICKEN, thaw in fridge overnight. Saute chicken breasts in a heated skillet with 1 Tbsp olive oil until browned (seasoning with salt and pepper to taste), 3-5 minutes per side. Add contents of sauce baggie to skillet and simmer on medium heat for 5 minutes, turning chicken to coat.

Serve over rice with steamed veggies

Carrot Cake

2010-04-09T11:27:00.001-05:00

Who doesn't want to go to the freezer, pull out a dessert prepared ahead of time, allow it to thaw on the counter for 6 hours and serve?! I DO! Wrap up a freezer cooking day by making this dessert. It bakes (and scents up your kitchen and home) wonderfully! This is our family recipe for Carrot Cake. We have to admit, it is AMAZING (and most would say "better") when made ahead, frozen and thawed on the counter for 6 hours. So company coming? An event you need to take a dessert? Make this cake when you have the "time", pull out, thaw & wow your friends!

Carrot Cake
2 c. sugar
2 c. flour
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 c. oil
4 eggs
3 c. shredded carrots

Mix the dry ingredients in a mixing bowl until well combined.

Add wet ingredients, mix well and pour into a greased 9X13 pan. Pop in the oven at 350 degrees for 50 minutes. (Please excuse the oven rack in the picture).

FROSTING

While cake is cooling make frosting.

Mix 1/2 stick of softened butter, 1 pkg of cream cheese (8oz) softened, 1 tsp. vanilla and enough powdered sugar to make a frosting consistency. I use nearly all of one small box of powdered sugar. (Makes alot of frosting, keep the extra for your bagels in the morning). Frost cake and freeze! Thaw and enjoy at your convenience!

Chicken and Dumplings (crock pot AND freezer version)

2010-03-31T10:50:00.001-05:00

Taken from http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx?src=etaf and adopted (by my good friend) to make a freezer version meal! This was scrumptous! I come from a family who makes homemade dumplings ...I was skeptical but this was GREAT! I thought enough to share (and how my friend made it into a freezer meal).

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions
1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

FREEZER VERSION (from my friend):
In a gallon size freezer bag, place chicken breasts (you can dice if you want), butter, soup, & onion. Freeze flat. On cooking day, (no need to thaw) place contents of bag in crock pot and cook on high for 3-4 hours. If your chicken breasts are whole, you can shred them at the 3 or 4 hour mark if you want. And return them to the pot. At this time, cut the biscuits into strips or chunks (your shape preference). Stir into the soup mixture, being sure to submerge the dough. At this time you can add a few cups of frozen vegetables if you want (suggestion: peas and carrots). Stir and return lid and cook an additional 60-90 minutes until dough is cooked through. If you are home during cooking, feel free to stir again at the 30 minute mark to be sure all dough is submerged and cooking. (I actually had to leave the house at this point so I turned my crock pot to low and allowed it to finish cooking on low an addition 2-2 1/2 hours) and it was perfect!

Pizza Dough

2010-03-30T14:02:00.001-05:00

Don't get me wrong, I am all about a quick stop at Pizza Hut or other pizza joint (especially with this crazy $10 pizza sales at various places). But sometimes we just want homemade pizza. In fact, my kids love homemade pizza! I make the crusts ahead of time, freeze the dough balls and an afternoon on the counter, a quick roll out, top with our favorite toppings (or a fridge clean out) and viola...homemade pizza!

I have included our favorite pizza crust recipe, with my own take on it. I figure when I make this, and am making the "flour mess" (as I call it), I might as well make a few dough balls, freezing the extras. I am sure if one is skilled in math, tripling the recipe would be easy. I actually opt to make the recipe three times, make it once, finish the dough ball, start over and make the second dough ball, as opposed to tripling the ingredients in one batch.

My assembly line looks a little something like this.

Pizza Crust:
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. vegetable oil
2 1/2 cups flour (I actually use 1. whole wheat flour, 1 1/2c. white flour to make it a little healthy)

Dissolve the yeast in the water.

Add the rest of the ingredients in and mix. Dump onto a floured surface.

Knead into a smooth dough (about five minutes).

Roll out and press down onto a greased pizza pan. Add toppings. We typically add pizza sauce, black olives, cooked ground beef and anything else in the fridge that looks appealing for a pizza. Be creative!

Bake at 450 degrees F. for around 12-15 minutes until the crust looks crispy and lightly browned.

FREEZER METHOD:
Once the dough is kneaded to a smooth ball, spray a piece of saran wrap with cooking spray (to avoid dough sticking to wrap), place dough ball on top and allow to rest while you make the rest of the dough balls.

Once you have completed making all the dough balls you like, wrap each of the dough balls tightly in their own piece of saran wrap.

Once I am through, I can fit 3 dough balls in one gallon freezer bag (as shown below).

On cooking night, remove the amount of dough balls needed for your family (one thawed dough ball will make a thin crust pizza the size of a jelly roll pan). The balls take about 3-5 hours to thaw completely on the counter.

Once thawed, roll the ball out on a greased cookie sheet to desired thickness (or thin). I actually will bake my crust without toppings for about 8 minutes at 425 degrees to "crisp" the crust a bit. I remove from oven, top with desired toppings and return to 425 degree oven for an addition 10-12 minutes (until cheese is melted and just beginning to brown).

ENJOY!

Stromboli

2010-03-14T14:32:00.000-05:00

I apologize I have been a little slow to post. Our family became a "party of five" on 2/19/2010 so it's delayed me in getting some schedule down so I can keep on a'blogging! This recipe will be in our freezer next week as I gear up to use up some of my freezer contents in making meals that freeze well and can be reheated or baked and on the table FAST!

You can change up ANY ingredients. Make it vegetarian with ricotta, spinach, mushrooms or any other veggie you need to use up, think lasagna like stuffing! Add your left over meat in the fridge from spaghetti or taco night. This is a great "clean out the fridge" meal to make. Make two, one for tonight and one for next week when there isn't an extra minute to cook!

Enjoy!

Shopping list:
1 loaf (1 lb.) frozen bread dough
2 c. of meat of choice, cooked (i.e. 1 c. ground beef, 1 c. sausage)
1/2 c. pepperoni
2 c. shredded cheese (of your liking)
4oz can of mushrooms
1/2 c. sauteed onions
1/2 c. sauteed peppers
oregano
olive oil
parmesan cheese
2 eggs

Pizza Stromboli
Yield: 2 pizza loaves

1 loaf (1 pound) frozen bread or pizza dough, thawed (watch for my favorite pizza dough recipe in coming weeks, it would work GREAT)!

2 egg yolks (reserve egg whites)

1 tablespoon grated Parmesan cheese

1 tablespoon olive oil

½ tablespoon oregano

16 ounces sliced pepperoni

4 cups (16 ounces) shredded mozzarella cheese

toppings (optional): 4-ounce can mushrooms, diced red pepper, olives, browned ground beef, browned sausage, and sauteed onions.

On a greased counter top or board, roll out dough into a 10 x 15-inch rectangle. Pick up dough and place it on a foil-lined cookie sheet.

In a bowl, combine egg yolks, parmesan cheese, oil, and dried oregano. Brush this mixture over the dough. Sprinkle with pepperoni, cheese, mushrooms, pepper, olives or other toppings of your choice etc. Roll up, jelly-roll style, then pinch the dough together at the ends to seal.

Turn the roll so that the seam side is down. With a knife, make slits every 2 inches along the top of the dough. Brush top with egg whites.

Wrap one loaf with plastic wrap (use a little cooking spray on the wrap to prevent sticking), label it (with cooking instructions below) and freeze it. Bake the other loaf at 350ºF for 25 to 30 minutes or until golden brown. Warm pizza sauce and serve with the sliced loaf for dipping.

Mexican Chicken....

2010-02-13T18:14:00.001-06:00

at 3pm today I realized "OMGoodness, I haven't started dinner in any form or fashion." I quickly thawed out some chicken breasts in cold water. (The freezer version is below).

4 chicken breasts, thawed
1 can of black beans, rinsed and drained
1 small can of Rotel (you could use diced tomatoes if you wanted to, won't be as flavorful)
1 tsp. of Southwest Seasoning (I used Pampered Chef)

In a skillet brown chicken breasts with a little salt and papper.

Layer black beans in the bottom of your crock pot. Sprinkle some garlic powder (about 1/8 tsp.). Layer browned chicken breasts on top. Top all with Rotel and sprinkle with Southwest Seasoning.

Put lid on and cook on high 2 1/2 - 3 hours, until chicken is down.

I found some Spanish rice in the pantry, quickly cooked that up. I topped the chicken with some shredded cheese and tortilla strips I picked up in a clearance section of Aldi recently...viola! Dinner is served to the family at 5:30pm! (Note: my family is a huge fan of black olives, sour cream and guac, so I would suggest top with your favorite toppings of choice).

From Drop Box

FREEZER VERSION
In a gallon size zip loc baggie, place chicken breats, a can of (drained and rinsed) black beans, one small can of rotel, freeze flat. Thaw in refrigerator overnight. Pour into a baking dish top with some Southwest Seasoning (1/4-1/2 tsp. of seasoning, to taste). Top with sprinkled cheese and bake at 350 degrees for 45-60 minutes until chicken is done.

Here we go again!

2010-01-31T15:27:00.000-06:00

As I am sure you read last month I participated in the PANTRY CHALLENGE I kept my monthly grocery bill under $200 for our family of 4 (and that DOES include purchasing all my ingredients for my freezer meal swap with friends coming in a few weeks). My pantry is still FULL and my freezer near stocked. I think we will try this again! I bet we don't starve :)

With baby coming in a few weeks (fingers crossed) I think our grocery trips will be 'necessities' at best. I will be making do with a lot little in the weeks to come...no cereal, we will have oatmeal, no beef, we will have chicken, etc.....no menu planning per se....except for the upcoming 48 hours..hard to plan with an impending birth!

Watch for pantry suggestions we turn to freezer meals!

Open faced pizza burger...

2010-01-25T12:17:00.000-06:00

..in honor of the pantry challenge I am still trying to do I thought how easy this would be for a freezer meal.

I have read several blogs who brown multiple pounds of beef (or Nichole, use turkey :) ) with some onions and baggie it in quart baggies in the freezer. I was doing my make ahead meals the other day (that I swap with friends) and ended up with some extra browned ground beef (that had onions in it). I put it in the fridge with "let's see what I can do with this this week" attitude. WELL! Let me tell you.....we made PIZZA BURGERS!

Open-faced pizza burgers
1 8oz can of tomato sauce (add a little italian seasoning)
left over ground beef with onions (or 1 qt baggie from the freezer from your own freezer meal planning)
Stir together
Heat beef mixture in microwave for one minute until warm
Spread on 1/2 of hamburger bun and top with mozzarella cheese
Broil under broiler until cheese bubbles and begins to brown
Enjoy!
Your meal is ready in under 20minutes! Beat THAT RR :) ha!

Crock Pot Jambalaya

2010-01-19T16:07:00.001-06:00

I recently attended one of those make ahead freezer meal places and loved their version of Jambalaya that I had to attempt to recreate it here! The ingredients (minus one or two items) are probably things in your pantry right now (don't let the list overwhelm you). Make one for dinner tonight and compile a 2nd while you are at it and freeze it..viola! Your freezer stash begins!

TWO VERSIONS:
*the recipe below explains how to make it in a 9X13 pan to freeze "casserole style"
*if you opt for a "crock pot" version, I would store the rice (uncooked in a separate baggie) pour all the ingredients in one gallon size zip loc bag, to freeze flat. On cooking day, thaw overnight in the fridge and dump in a crock pot and cook on low for 8 hours. Prepare rice and serve jambalaya over rice! Whatever is easiest for you! We usually add some diced chicken to our freezer bag (uncooked) as well as some frozen (thawed) shrimp to the crock the last 30min of cooking time so as not to overcook.

Jambalaya
Serves 6
In a 9X13 foil pan, coated with cooking spray, layer the following in this order
1 ½ c. white rice (if making for crock pot, keep separate)
2 c. diced kielbasa sausage
1 ½ c. fresh diced celery
2 Tbsp dried onion flakes
½ c. diced green pepper
½ c. fresh, diced green onion

In a gallon size baggie (if you are making casserole style)combine:
1 tbsp. thyme
2 tbsp. parsley
3 bay leaves
2 tsp. kosher salt
1 tsp. black pepper
2 Tbsp. tomato paste
2 Tbsp. worchestchire sauce
1 Tbsp. chicken soup base
3 Tbsp. chopped garlic
1 Tbsp. olive oil
1 Tbsp. hot sauce (Frank’s)
1 ½ c. diced tomatoes with juice
1 c. water

For casserole style: Layer plastic wrap over foil pan. Place baggie atop plastic wrap and cover with foil (all is contained in the foil pan). Prepare to freeze.

Cooking directions:
(from frozen casserole): Thaw in fridge overnight. Pour sauce (2nd gallon size zip loc baggie) over ingredients in pan, stir. Bake covered at 400 degrees for 1 1/4- 1 1/2 hours, until liquid is absorbed. Remove from oven and let rest 10 min before serving.

(in crock pot) Pour contents of baggie (minus rice) in crock pot and cook on low for 8 hours. Remove a little of the flavored liquid from crock pot and add to measuring cup of water to make enough "liquid" to prepare rice. Removing some of the liquid and cooking the rice in it makes jambalaya less soup-y and add more flavor to the rice!

Enjoy!

Here is my crock pot version that will be served over rice. I made a few extra additions my family loves (olives, etc). I will be stirring the shrimp in right before we serve until it is pink.

From Drop Box

Pantry Challenge

2010-01-17T15:11:00.000-06:00

...we are still working on our pantry challenge and the grocery shopping has been minimal at best. I admit I have fallen a few times and opted for a dinner out, but all in all it is going well. I completed my meal swap with friends last week so my freezer has some variety to add to the pantry (bless)!

I need to post a few freezer meals this week. We have had some good ones! I know I have a few followers but need to hear from you what meat you are eating (or not eating), what type of directions you need to make your meals and I promise two new meals this week for you to try!

I think the Cranberry Chicken is in our future this week...can't wait! (Thanks N)!

Pantry meals continue...

2010-01-05T09:07:00.000-06:00

...last night I had planned to make some pierogis (from the freezer) in an on-going effort to participate in the PANTRY CHALLENGE. We love frozen pierogis! We topped them with marinara sauce, made from tomato sauce and a can of diced tomatoes in my pantry. I found some frozen meatballs (that took all but 10min in the oven, with the pierogis) and opened a can of "corn in a can" (as my preschooler calls it, as opposed to "corn on the cob" I think)...viola 15min, dinner from our freezer and the challenge continues!

What is in your pantry?

2009-12-30T22:55:00.001-06:00

In preparation for the PANTRY challenge, I did manage to make a meal 100% from my pantry tonight and if I do so say myself it was good :)

Ingredients:
Lipton Rice packet/Spanish Rice
One chicken breast, pounded to 1/4" thickness
can of rotel/we used mexican rotel
can of sliced black olives
shredded cheese and salsa

I prepared the rice per the package, lessing the water a little in order to replace it with the rotel. Prepared rice. Sauteed chicken breast with salt and pepper in skillet. When rice was done tossed with diced chicken breast.

Served on a plate topped with cheese, black olives and salsa. I found some tortilla crispy strips in my pantry and used those too...it was our own arroz con pollo! It was good!! The rotel gave it a nice twist! Easy vegetarian meal to if you leave out the chicken!

Grocery shopping is considered one of my hobbies...

2009-12-28T15:01:00.000-06:00

...I do enjoy a quiet moment (or moments) alone in the grocery store pushing my cart up and down ALL the aisles (read: driving my husband crazy at times) to see what is "new" and what I might have missed the last time I was there. That being said, although this is a 'hobby' for me (as is cooking) I find myself going to many of the same staple recipes in our house each and every month. I am going to follow MSM (here) and see how this eating from the pantry challenge works. My family, like hers, enjoys fresh produce, dairy, eggs each and every week so that will take us to the store a few times. BUT..that being said, we have a freezer full of food (many made ahead meals at that) and some odds and ends in the pantry I think would be sufficient for a "good" meal out of my regular rotation. So my goals in following MSM are:
1. To hit the grocery store only 4 times in January (once a week for us), keeping the grocery bill cut in half (I will be generous and say $125 to give me some pregnancy craving wiggle room)
2. To still eat one meal as a family each week (no more)
3. To still eat at my extended family's house once a week (our Sunday tradition)
4. STAY FOCUSED on the $$ at hand and hope to have a little extra at the end of the month.

I am due with baby #3 in a few short weeks and know how cleaning out my freezer will be SO HELPFUL as I have a feeling we will be restocking it from generous neighbors and friends who have already offered a meal once baby arrives...let's make room! Not to mention the GREAT Dream Dinners gift certificate we received for the holiday weekend, in preparation for baby#3.

Come along for the ride, participate, brain storm...whatever your fancy, we hope you will join us in some form or fashion!

Make for dinner tonight and freeze a meal or two for later!

2009-12-14T19:51:00.000-06:00

When I go to open a can of spaghetti sauce, I always ponder...why would I make my own when Hunt's does such a GREAT job?! Well, I was reminded tonight why making my own sauce and homemade meatballs are wonderful! ( I cannot seem to get in the habit of using the camera while I am cooking...sorry! I will keep trying to remember).

This is my mom's recipe for homemade spaghetti sauce and meatballs. The portions below feed my family with one or two leftovers for later, but this can be EASILY doubled and frozen for a later meal. One suggestion, freeze the sauce in one baggie and the meatballs in another!

Sandy's Spaghetti Sauce
1/2 c. chopped onion
3 Tbsp. criso (or other plain frying agent, EVOO works but the flavor DOES alter the taste of the sauce from my mom's original recipe)
Brown onion in oil/shortening
and add the following:
1 2# can of diced tomatoes (crushed worked too if you don't like a "chunky" sauce)
2 small cans of tomato paste
2 c. water
1 Tbsp sugar
1/2 tsp pepper
1 tsp. salt
bay leaf

Bring to a boil. Reduce to simmer and allow to cook on low all day (can easily be thrown in the crock pot for 8 hours if you are headed to work).

Remove bay leaf before serving or freezing.

Homemade Meatballs---worth EVERY ounce of effort and easy to double and triple recipe for later (I made about 35 meatballs, cooked and drained in under an hour)...so worth it!!

1 lb. ground beef (can use 3/4 ground beef, 1/4 sausage if you like)
1c. cracker crumbs, crushed fine (I use saltines)
1/2 parmesean cheese (powder kind)
sprinkle of garlic salt
1/2 c. milk
2 well beaten eggs
salt and pepper

Mix all ingredients together, careful not to "overmix" meat, won't bind as well. Shape into 1" balls. Heat a small amount of oil in pan/skillet and add meatballs. Brown until crunchy and brown on all sides.

****ADD MEATBALLS TO SAUCE LAST HOUR OF SIMMER.

Blogs...

2009-12-02T10:38:00.000-06:00

I regularly follow and read the following two blogs...I have to say they inspire me to say the least. Tomorrow is their LIVE freezer cooking day! Check them out and follow on twitter tomorrow if you feel so inclined!

Life As a Mom

Money Saving Mom (who ironically lives in the same metro area I do)

Let's skip the freezer and use the pantry....

2009-12-01T13:38:00.000-06:00

..Last night in the midst of my panic of WHAT'S FOR DINNER?!... (I had just spent $200 at the commissary but bought nothing pre-prepared and hadn't pulled anything from the freezer)....I asked my 3 year old "What are you hungry for?" (saying a silent prayer is somehow included french fries or a dinner out) but J promptly said "Tostados mommy!" So we took the shells (I love the ones from Aldi) out of the pantry, opened a can of refried beans, heated them and then pulled out a small can of black olives, a bag of cheese, sour cream, guac and some salsa...viola! Dinner is served! Needless to say the menu for the remainder of the week is planned and on the fridge for planning purposes!

So a vegetarian (all from the pantry) meal...that was healthy (it didn't include french fries..DARN!--pregnant mommy CRAVES french fries), quick and all from the pantry and fridge! Viola! Dinner is served!

Arroz con Pollo....

2009-11-24T13:37:00.001-06:00

Last night I made this scrumptous dish! It was an attempt/trial so I can make it for my meal swap with friends! After making it I have included my "tweaks" to the original recipe I started with from a freezer ready cookbook!!! Enjoy

**For those of you following VEGGIE VOICE (who, by the way, welcomed her little bundle of joy yesterday-YEAH) feel free to eliminate the chicken and broth and replace with veg. broth...would be good meatless as well!

Shopping list
white rice
black beans
frozen corn
chicken breasts
garlic salt
pepper
chicken broth
salsa
marinara sauce
red bell pepper
scallions
cilantro
ground cumin
minced garlic
shredded cheddar cheese

Recipe
1c. uncooked white rice
1 15oz can of black beans, drained and rinsed
1c. frozen corn
6 4oz chicken breasts, chopped or halved (to your liking)
1 tsp. garlic salt
1/4 tsp black pepper
1/2 c. chicken broth
1c. store bought salsa
1c. store bought marinara
1/2c. red bell pepper, diced
1/2c. scallions
1/4c. fresh cilantro (this MADE the dish in my opnion)
1/4 tsp. ground cumin
1 tsp. minced garlic
2c. shredded cheddar

Spray a 9X13 pan with non-stick cooking spray. Prepare the rice according to the package directions. Spread the rice over the bottom of the prepared dish. Place 1c. of shredded cheese over the rice. Top with beans, corn and chicken, salt and pepper. Set aside.

In a mixing bowl combine broth, salsa, marinara sauce, bell peppers, scallions, cilantro, cumin and garlic, mix thoroughly. Pour the mixture over the chicken and top with remaining cheese. (this would be the point to cover and freeze if you are making extra dishes of it for later use).

Bake at 350 for 1 to 1 1/4 hours (note: My chicken didn't seem to get all the way done, next time I may actually cook/saute the chicken a little to 'help' it along...just a thought)! May want to serve with extra salsa for those who like it saucier.

FEEL FREE TO DOUBLE OR TRIPLE THIS RECIPE and make a few EXTRA casseroles for the freezer! The leftovers (which I am not usually a fan of were AMAZING)! From freezer: Thaw in refrigerator overnight and bake as directed above.

Weekly Menu Post

2009-11-15T12:57:00.000-06:00

I thought I would occasionally post our family's weekly meal plan...it might be more for myself--thanks for humoring me "followers" (for a reminder) of how much food I have ready to go and help avoid the drive through. The majority of meals this week will come prepared from my own freezer. The few that are being compiled the day of are easy casseroles, less than 15min prep time, and straight to the oven and then the table! We are facing a crazy week of hurrying here and there, trying to purchase a new car, stay on top of J's activites and both of us working...not to mention the dreary weather they are forcasting (hence the soup and other comfort foods).

Monday: Broccoli Cheddar Soup (from the freezer meal swap with friends) with a salad. (This is an easy meal will probably boil a box of pasta today to have ready for later in the week)

Tuesday: French Chicken (from our meal swap), thaw and put in crock pot..viola! Add a can of vegetables and it's a complete meal!
*need an easy meal tonight, we have Judo until 6pm*

Wednesday: Tuna Noodle Casserole
1 can cream of mushroom
1/2 soup can of milk
1 can (drained) tuna
salt and pepper to taste
4c. cooked pasta (prepared earlier in the week for ease)
Stir in a sprayed casserole dish, top with cheese and bake for 30-45min in a 350 degree oven. (Optional, add crushed potato chips last 5min of baking)

Thursday: Skillet Goulash with garlic bread & a small salad (easy one pot meal)
Brown ground beef in a skillet. Drain grease and wipe skillet clean. Return beef to skillet.
To the skillet add:
3 c. cooked pasta
2c. spaghetti sauce
Stir together and allow to simmer a few minutes for flavors to blend.
Bake/brown garlic bread of choice!

Friday: is our monthly dinner club with friends so it will be leftovers in our house to feed the children!

Saturday & Sunday will be me flying solo with the kids so if not enough leftovers for both days, we will bake up a frozen pizza and add some cottage cheese and applesauce on the side...easy (& from my own kitchen)!

Making a meatloaf?

2009-11-13T12:16:00.001-06:00

Are you making a meatloaf on your menu in the near future? We all know this is a pretty easy dish to make and such a wonderful comfort food going into the cooler months. However, what about those hurried nights when you are pushed for time and need to just "throw something in the oven?" Well...if you are making a meatloaf tonight, I encourage you to purchase double the ground beef (or turkey, whatever you use), double your recipe and make 2! Once you have divided the mixture into two and placed yours in the pan to bake for dinner tonight, place the remaining mixture in a gallon zip loc bag and freeze! All you have to do next week (or whenever) when you know you have a busy night of chauferring or a late night at the office, pull the meatloaf from the freezer the night before and thaw in the fridge overnight. When you arrive home, place it in the loaf pan, form it, bake it and make an easy side or salad to go with it and you have dinner on the table with little to no preparation!

This is a new meatloaf recipe I added to my book, this makes two (one to eat and one to freeze)! YUMMY! This is an easy one to thaw, place in a pan in the morning before work or chauferring and have your teenager put in the oven so you walk into a meal ready to go!

Shopping list:
eggs
buttery crackers, crushed
2 small onion, chopped
minced garlic
salt
ground black pepper
rubbed sage (optional, if you aren't a fan)
shredded Swiss cheese, divided (or whatever cheese you have)
2 lbs lean ground beef
Ketchup

Cheesy Meatloaf

4 eggs
20-32 buttery crackers, crushed
2 small onion, chopped
1 tablespoon and 1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2-1 teaspoon rubbed sage (optional, if you aren't a fan)
2 cups shredded Swiss cheese, divided (or whatever cheese you have)
2 pounds lean ground beef
3 Tbsp. of Ketchup (see my note below about how I use this)

Preheat an oven to 375 degrees F. Grease your loaf pan for the 1 lb of meat you are cooking tonight.

Beat the eggs in a bowl to mix. Whisk in the cracker crumbs, onion, garlic, salt, pepper, and sage. Set aside 3 tablespoons of the Swiss cheese to use as a topping, and stir the rest into the egg mixture along with the ground beef. Divide mixutre into 2 balls. Pack one of the mixtures into the prepared loaf pan. Place the other in a gallon freezer bag and freeze for later use!

Bake in the preheated oven until no longer pink in the center, about 1 to 1 1/2. About 2 minutes before the meatloaf is ready, sprinkle with the reserved Swiss cheese or topping of choice (I use ketchup), and return to the oven until melted (I like to broil for one minute with my ketchup on top).

I like to serve mine with mashed potatoes or a package of some kind of cheesy potates. Enjoy!

From the VEGGIE VOICE

2009-11-05T14:25:00.000-06:00

Please let me introduce you to my good friend (and vegetarian) Addie! I met Addie while we were both expecting babies at a prenatal yoga class. We hit it off instantly and have developed an amazing friendship (thanks Addie)! Oh how I miss our morning breakfasts at Sammie's! I digress...

Addie has offered to be my VEGGIE VOICE on this blog, helping me to post vegetarian (meat-less) meals on the blog to help everyone create a well balanced diet (oh and save $$ too with an occasional meatless recipe)..thanks Addie!

Here is the first (I am sure of many to come) VEGGIE VOICE contributions!

Shopping list
jumbo shells (can sub manicotti shells)
frozen spinach
egg
garlic
ricotta cheese
mozza cheese
cheddar cheese
grated parmesan cheese
tomato sauce

Spinach-Stuffed Pasta Shells
16 jumbo shells
1 10 oz pkg frozen spinach, thawed
2 beaten eggs
2 cloves chopped garlic
1 c ricotta
1 c shredded mozzarella
1 c shredded cheddar
1/2 c shredded or grated parmesan
1/2 c (or so) of your favorite tomato sauce

Cook shells according to directions on box. Drain & rinse with cold water. Drain well.
Drain thawed spinach well, squeeze out excess liquid with a paper towel.
Combine eggs, ricotta, mozzarella, cheddar, 1/4 c of the parm, garlic and spinach.
Spoon about 3 tbsp filling into each shell.
To freeze: shells can be lined up in a gallon sized freezer storage bag and laid flat in the freezer for up to 3 months.
To serve: place frozen shells in baking dish, top each shell with a little tomato sauce and remaining 1/4 c parm. Bake covered at 375 degrees for about 1 hour. Serves 4.

This is a GREAT emergency go to from the freezer, no need to thaw out the shells...even easier huh?! Want to add a little extra protein (for the carnivores) add a 1/2 lb of browned hamburger to your favorite tomato sauce to make a meat sauce!

Quiche in a bag

2009-11-05T09:07:00.001-06:00

I purchased a cookbook from a Mom's group I used to belong too and am really enjoying the recipes it has to offer! I recently discovered the author of many of the recipes is "Freezer Frenzy"....aka a freezer meal group w/in the group (missed that one I guess). I made a few things to put in my own freezer and thought to share some of these from time to time!

As for the freezer meal preparation I have to say it's going AMAZING!!! This week has been so less stressful for our family. Last night I even had a meeting at 5:30pm and D walked in the house with the kids at 5:40pm to a meal ready in the oven (that I cooked from a freezer prep) and fed the kids. He said "it was so simple!" YEAH! It's working and hopefully our budget will reflect such in the weeks to come! Home cooked=less expensive than eating out!

I thought this would be a GREAT recipe to make, put in your freezer and save for those mornings you have company, or the morning you just need a special "treat" for you or your family!

*A follower of the blog asked me to include a shopping list. I will do with the ingredient list, acknowledging many items you probably already have in your pantry! Hope that helps N!

QUICHE IN A BAG
Shopping list:
diced ham (leftover after the holidays would be good too)
*i think cooked sausage would work too for a variation
mushrooms
green/red pepper
*you could really use ANY vege you have and need to use up (or none at all if that is not your thing)
shredded cheese
eggs
milk
flour
baking powder

Assembly instructions for make ahead freezer meal:
In a gallon zip loc bag combine
1 c. diced ham
3/4 c. of veggies of choice
1 c. shredded cheese
1/4 c. diced onion

With a mixer combine:
2 c. milk
4 eggs
1/8 Tabsaco (optional)
1/2 c. flour
2 tsp. baking powder
Pour into bag with meat/veg mixture.

FREEZE!

Cooking day:
Thaw in the fridge overnight. Shake bag well and pour into sprayed or greased deep dish pie plate or quiche pan. Sprinkle with paprika, if desired. Bake at 350 for 30-40 minutes, until lightly browned on top and well set in the center. Cool about 5 minutes before serving!

Enjoy with fresh fruit and a cup of coffee! VIOLA!

Roasted Tomato Soup Recipe

2009-11-02T19:49:00.001-06:00

I received this recipe from a friend and subsequently did some tweaking of my own! The pictures below are a doubled batch so I have LOTS to freeze. I froze the soup in quart freezer bags. I have used the soup to make a variety of things (see notes below). Enjoy!

Roasted Tomato Soup Recipe
4 lbs tomatoes, stemmed and quartered (I don't peel or seed them)
13 cloves of garlic, peeled
1 medium onion, quartered
1/2c. of olive oil
1/4c. good quality balsalmic vinegar
Salt & pepper to taste.

Place above in non-reactive roasting pan. Toss with olive oil and balsalmic. Add salt and pepper to taste. Roast in a 500 degree oven for 40-50 minutes. (You are looking for some charred tips on the veggies). Remove from oven and allow to cool for 10-15 minutes (this helps the tomatoes juice up even more).

During last 15 minutes of roasting add 2c. of fresh basil to a large stock pot with 2c. of cold water, allow basil and water to simmer until basil wilts. Combine with roasted tomato mixture and allow to simmer for 30 minutes (or however long you need to get other things done).

From Drop Box

Allow to cool on the stove for a while. I think I let it sit (off the burner) for 30 minuntes. Puree in a food processor or blender until smooth. Freeze in quart bags and use as a base for most any soup.

NOTES:
I recently thawed out a quart baggie, added 3 c. of chicken broth, 1/2 c. of frozen peas, one (drained) can of kidney beans, one can (drained) cannellini beans and 1 c. of small cooked pasta. I made a sort of Minestrone out of it and served it with crusty bread. I am NOT a fan of leftovers, but managed to devour this one!

I might add a little cornstarch/water mixture and make a pasta sauce out of one bag.

I plan to thaw out a bag, heat the soup in small bowls, add a slice of sourdough and shredded mozza cheese and broil that to make a roasted tomato soup with cheese bread.

It's a very versatile soup to eat alone or use as a base!

Why cook for the freezer?

2009-11-02T14:35:00.000-06:00

When making freezer meals one can take an 8 hour day and prepare a month's worth of meals in the freezer, or (like I do) when making a meal for dinner strategize how I can make one extra meal out of the same ingredients that can wait in the freezer for the unexpected company, the night of "do I really have to cook?" or for the neighbor who needs the extra hand because of their own life circumstances!

In our busy lives who doesn't want a meal in the freezer they can go to the night before, throw in the fridge to thaw. In the morning the meal can be put in the crock pot or your pre-teen/teenager can throw in the oven after school for a meal on the table in minutes with little to no preparation the day it's served!! Gotta love it!

Some friends and I started a small freezer meal co-op and we pull recipes from here, there and everywhere. Some of us are even creative enough to make up a recipe or two of our own to throw in the mix. Check back for regular updates and additions.

Please send comments or photos of your own masterpieces! I love suggestions and ideas!

Cranberry Chicken

2009-11-02T14:31:00.001-06:00

Cranberry Chicken
**This recipe can also be made "sweet and sour" style with apricot preserves in place of the cranberry sauce (see note below).

1 can whole cranberry sauce
4 chicken breasts
8oz. Catalina dressing
1 package of onion soup mix

Prep day/freezer day: Place all ingredients in a gallon freezer zip loc bag. Freeze.

Cooking day: Thaw in fridge overnight. Place in a baking dish and bake at 350 degrees for 1 to 1 1/2 hours.

Serving suggestions: over rice with steamed veggies.

Leftover ideas: Slice cold cooked chicken breast and serve over bed of lettuce/salad with feta cheese and drizzle of balsalmic dressing. Yummy!

Reader suggestion (thanks Jeff!) Jeff suggested adding some chunked pineapple and veggies into the casserole dish at baking to make a sweet and sour chicken!

Asian Honey Pork Chops

2009-11-02T14:29:00.001-06:00

Now I would say this could be easily done with ANY meat! I will be serving this with rice and steamed veggies.

Honey Pork Chops
Serves 6

6 pork chops ½ c. honey
¼ c. cider vinegar 1/4t. ground ginger
1 clove garlic minced 2 T. soy sauce
Dash of pepper

Prep/freezer day
Place all ingredients (except chops) in blender/food processor & mix. Place pork chops and blended mixture in a freezer bag. Seal securely and freeze until ready to use.

Serving Day:
Thaw completely in fridge or countertop. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1.25 hours, turning chops occasionally while baking.

HINT: Pork chops may also be grilled.