Weeks of May 17th and May 24th 2015

FREEZER MEALS

1.  Get all your ingredients and items (freezer bags, pans, sharpie markers) you'll need together.
2. Organize your containers. You'll need a large space for this - like the table.
3. Chop/prep all veggies and place them into separate containers out of the way - you can use the containers you'll use for freezing or paper plates.
4. Cook meat as directions state below.
5. Cook pasta as directions state below.
6. Assemble. Grease pans. Place gallon freezer bags into Tupperware with the top open to easily scoop/poor food into it with our spilling.
6. Let everything cool before freezing. 
7. Make sure to get as much air out of the freezer bags as possible.

Pork Carnitas - slow cooker
Place the fresh 2 lb shoulder pork roast and 1 (19 oz) Mild Old El Paso Enchilada Sauce (red or verde/green, which ever you prefer) into a gallon freezer bag. Get as much air out as possible and close. to cook, defrost completely, and cook in slow cooker 8 hours on low. Shred. Serve with taco fixings.

Mexican Chicken Casserole
Prep in casserole dish, but do not bake. Cover with greased foil. Freeze casserole up to 3 months. Defrost - bake 20-30 at 350F or until hot. From Frozen 75-85 minutes (leave covered for 65 minutes)

3 Cheese Mac N' Cheese
Prep in casserole dish, but do not bake. Cover with greased foil. Freeze casserole up to 3 months. Defrost - bake 20-30 at 350F or until hot. From Frozen 75-85 minutes (leave covered for 65 minutes)

Meatloaf Casserole
Prep in casserole dish, but do not bake. Cover with greased foil. Freeze casserole up to 3 months. Defrost - bake 20-30 at 350F or until hot. From Frozen 75-85 minutes (leave covered for 65 minutes)

Crock Pot Roast Chicken
Prep chicken but do not cook and wrap with foil or plastic wrap. Put into freezer bag to label (if possible). Defrost completely before cooking.
Serve with Uncle Ben's Ready Rice - Wild Rice Pilaf (heat per directions in microwave)



Chicken Pot Pie
Prep but do not bake. Cover with foil. Freeze up to 3 months. 
To cook: Defrosted - uncover, bake 20-30 at 350F or until hot. From Frozen - 75-85 minutes (leave covered for 65 minutes).

Cheesy Pasta Bake

Cheesy Penne Bake
Prep in casserole dish, but do not bake. Cover with greased foil. Freeze casserole up to 3 months. Defrost - bake 20-30 at 350F or until hot. From Frozen 75-85 minutes (leave covered for 65 minutes)

Beef Strogenoff
Brown beef, cool, then place with other ingredients into gallon freezer bag/container. Freeze up to 6 months.
Defrost before cooking. Cook in slow cooker, oven or on stove.

Kalbasa and Red Beans
Place ingredients into gallon freezer bag/container. Freeze up to 6 months.
Defrost before cooking. Empty bag into slow cooker or a pan to cook on stove top.

Tator-Tot Casserole
Prep in casserole dish, but do not bake. Cover with greased foil. Freeze casserole up to 3 months. Defrost - bake 20-30 at 350F or until hot. From Frozen 75-85 minutes (leave covered for 65 minutes)

Weeks of May 3, 2015 and May 10, 2015

FREEZER MEALS

1.  Get all your ingredients and items (freezer bags, pans, sharpie markers) you'll need together.
2. Organize your containers. You'll need a large space for this - like the table.
3. Chop/prep all veggies and place them into separate containers out of the way - you can use the containers you'll use for freezing or paper plates.
4. Cook meat as directions state below.


5. Cook pasta as directions state below.
6. Assemble. Grease pans. Place gallon freezer bags into Tupperware with the top open to easily scoop/poor food into it with our spilling.
6. Let everything cool before freezing. 
7. Make sure to get as much air out of the freezer bags as possible.

Sausage and Peppers
Place fresh, uncooked ingredients in freezer bag. Freeze up to 3 months.
Defrost completely before cooking.

Lasagna
Prep in casserole dish, but do not bake. Cover with greased foil. Freeze casserole up to 3 months. Defrost - bake 20-30 at 350F or until hot. From Frozen 75-85 minutes (leave covered for 65 minutes)

Slow Cooker Sesame Chicken
Place fresh, uncooked ingredients in freezer bag. Freeze up to 3 months.
Defrost completely before cooking. Serve with rice.

Baked Chicken Dumpling
Prep casserole, but do not bake. Cover with greased foil. Freeze casserole up to 3 months. 
Defrost - bake 20-30 at 375F or until hot. From Frozen 75-85 minutes (leave covered for 65 minutes)

Italian Chicken Pasta
Cook according to directions. Place in casserole pan. Allow to cool completely. Cover with greased foil. Freeze casserole up to 3 months. 
Defrost - bake 20-30 at 375F or until hot. From Frozen 75-85 minutes (leave covered for 65 minutes)

Beef-a-Roni
Prep casserole, but do not bake. Cover with greased foil. Freeze casserole up to 3 months. 
Defrost - bake 20-30 at 375F or until hot. From Frozen 75-85 minutes (leave covered for 65 minutes)

Chicken and Mushroom Rice Casserole
Prep casserole, but do not bake. Cover with greased foil. Freeze casserole up to 3 months. 
Defrost - bake 20-30 at 375F or until hot. From Frozen 60-85 minutes (leave covered)

Slow-Cooker Pulled Pork
Follow recipe, but place into freezer bag (when cool enough) instead of placing into slow-cooker.
To cook defrost completely and follow directions for slow cooker.

Panang Curry
Mix ingredients. Do not cook. Place into freezer bag.
Defrost. Empty into pan. Heat through. Serve with rice.

Pizza
Make pizza, but do not cook. Freeze on baking sheet lined with parchment paper. After completely frozen (about 4 hours) you can wrap with plastic wrap to save for up to 2 months.
Defrost - bake 20-30 at 425F or until hot. From Frozen 60-85 minutes.

Breakfast Casserole
Prep casserole, AND bake. All to cool completely before covering with greased foil. Freeze casserole up to 2 months. 
Defrost - uncover, bake 20-30 at 350F or until hot. From Frozen 60-85 minutes.

Week of April 19, 2014

FREEZER MEALS

1.  Get all your ingredients and items (freezer bags, pans, sharpie markers) you'll need together.
2. Organize your containers. You'll need a large space for this - like the table.
3. Chop/prep all veggies and place them into seperate containers out of the way - you can use the containers you'll use for freezing or paper plates.
4. Cook meat as directions state below.
5. Cook pasta as directions state below.
6. Assemble. Grease pans. Place gallon freezer bags into Tupperware with the top open to easily scoop/poor food into it with our spilling.
6. Let everything cool before freezing. 
7. Make sure to get as much air out of the freezer bags as possible.

Enchiladas and Cilantro Rice

Cilantro Rice - 2 cups minute rice. 2 cups chicken broth. 1 tbsp cilantro. 1 tbsp butter. 1 tsp each garlic salt, onion  powder, salt. Cook according to package but add seasonings and cilantro before cooking.
Place cooked rice in greased 9x13 casserole.
Make enchiladas and place on top of rice. (TIP: cook double the meat, to freeze 1/2 as taco/nacho meat)
Cover will greased foil. Freeze up to 6 months.
To cook defrost, bake at 350F for 20-30 minutes or until hot.

Fajitas
Place fresh, uncooked ingredients in freezer bag. Freeze up to 3 months.
Defrost completely before cooking.

Chicken Marsala
Place ingredients except broth in freezer bag. Freeze up to 3 months. Defrost completely and add in broth before cooking.

Tuna Casserole
Prep casserole, but do not bake. Cover with greased foil. Freeze casserole up to 3 months. Defrost - bake 20-30 at 375F or until hot. From Frozen 75-85 minutes (leave covered for 65 minutes)

Chicken Caccaitore
Place fresh, uncooked ingredients in freezer bag. Freeze up to 3 months.
Defrost before cooking.

3 Bean Chili
Brown Beef as directed. Let cool. Place beef and all ingredents into gallon freezer bag/container.
Completely defrost and add 1 can (14 oz) beef broth before cooking.

Beef Stew
Use Oven Beef Stew Recipe. Omit broth, water, flour and butter. Add 1 package brown gravy mix (powder 1.2 oz). Place all other uncooked ingredients into gallon freezer bag/container. Freeze up to 6 months.
Defroast before cooking. Add 1 box (32 oz) beef broth to mix cook in slow cooker, oven or on stove.

Penne Primavera
Cook and place into 9x13 pan. Let Cool. Top with shredded cheese. Cover with greased foil.
Freeze up to 6 months.
Defrost - bake 20-30 at 375F or until hot. From Frozen 75-85 minutes (leave covered for 65 minutes)

Week of Aril 12, 2015

Mon - Beef Sliders

Jambalaya

Tue - Smoked Sausage Jambalaya
Wed - Chicken Cacciatore
Thur -  Navy Bean Soup (Ham and Beans)
Fri - Ravioli and Sauce (frozen bag and sauce)


Chicken Cacciatore

4 chicken breast halves (bone in, skin on)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook for 5 minutes or until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with pasta.

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth.

Navy Bean Soup

1 ham bone plus ham meat

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 (32 oz) boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone, meat, and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid level often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.

Week of April 6, 2015

Mon - Crock Pot Beef Stew

Tuna Casserole

Tue - Tuna Casserole
Wed Crock Pot Scalloped Potatoes
Thur - Red Beans and Rice
Fri - Italian Wedding (Meatball) Soup
Sat - Cheese Zomibies

Crock Pot Beef Stew

2 lb stew meat (beef cubes)
1 cube beef boulion
1 (32 oz) box beef stock
1 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
2 carrots, peeled and chopped

1 cup pearl onions or 1/2 cup chopped sweet medium onion

2 celery stocks, chopped

4 medium potatoes, peeled cubed

2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Combine 2 tbsp each butter and flour (do not use margarine) in a bowl. Poor broth in crock pot. Whisk into broth (it will be lumpy, but melt in crock pot). Add other ingredients to crock pot. Set on High for 6 hours or Low for 10 hours. Serve and enjoy.

Red Beans, Sausage and Rice

13.5 oz Johnsonville Andouille Sausage

1 tbsp oil

3 celery stalks, chopped

1 medium onion, chopped

1 meduim bell pepper, chopped

3 cloves garlic, minced

1/2 cup water

2 bay leaves

1/4 to 1/2 tsp cayenne pepper

2 16 oz cans red kidney beans 

1 8 oz can tomato sauce

Cooked white rice

In large skillet, brown sausage in oil, 3-4 minutes. Add celery, onion, green peper, and garlic. Continue to cook until vegatbles are tender. Add water, tomato sauce  bay leaves, cayenne, and beans. Cover and simmer for 15-20 minutes. Remove bay leaves. Either add hot cooked rice and stir to combine OR serve over rice.

Italian Wedding (Meatball) Soup 

Meatballs: Combine 1 lb ground turkey, 1/2 cup Italian style bread crumbs, 1 egg, tsp salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small scoop, spoon out scoop-fulls of mix and drop meatballs in large nonstick skillet - all should fit. Cook on medium-high heat, stirring occasionally, until browned and internal temp of 185F is reached. 

Broth: Saute 1/2 medium onion, 1 chopped carrot, 2 chopped celery stocks and 2 cloves of pressed garlic in 1 tbsp olive oil in soup pot until tender. Add 12 cups chicken stock, meatballs and 1/2 lb chopped escarole. Simmer for 10 minutes. Serve with Parmesan Cheese shredded on top.

"Cheese Zombies" and Campbell's Tomato Soup
This recipe you can use my bread recipe at the last stage of the recipe (on the bread recipe page) OR 2 packages of Grands biscuits kneaded together; and any cheese you prefer, although if you want it to taste like the "cheese zombies" we remember for Zillah Elementary, you have to use Velveta!
Preheat oven to 350F. Place a rolled out 1/4 inch think rectangle of dough on a greased cookie sheet. Please cheese slices on dough, touching but not overlapping. Place another rectangle of dough on top. Brush top with melted butter. Bake until the dough is done, lightly browned and the cheese is melted (about 20-30 minutes). Let cool 5 minutes before cutting. Serve warm with hot soup.

Week of March 29, 2015

Parmesan Chicken Tenders

Sun - Pork Loin Roast
Mon - Parmesan Potatoes and Chicken Tenders
Tue - Veggie Fried Rice
Wed - Pizza
Thur - Beef Tips and Rice
Fri - Out of Town

Parmesan Potatoes and Chicken Tenders

4 Baking Potatoes, sliced into thin circles

1 cup Kraft Parmesan cheese

1/4 cup flour

1/2 Italian bread crumbs

2 tbsp pepper (no salt, Kraft cheese is very salty)

1 tbsp garlic powder

Put flour, garlic, pepper, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in potatoes and shake until potatoes are coated. Use butter to coat the cookie sheet. Lay potatoes on the sheet in single layer (no over lapping). Bake at 350 in the oven until potatoes are done and light brown - about 30 minutes. Turning potatoes over once.

Chicken - 3-4 chicken breasts cut into strips. Use same coating and method as potatoes above. Bake on greased cookie sheet at 350F until no longer pink and reaches 165F temp. Turning strips over once. 

You can bake both potatoes and chicken in oven on 2 separate sheets, on middle and one rack above middle. Turn pan and switch racks half-way through cooking.

Veggie Fried Rice

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

Homemade Pepperoni Pizza
dough (for 2 pizzas)
2 tbsp granulated sugar
1 tbsp salt
2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan
toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/strech the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown.

Beef Tips white rice

2 lbs of beef stew meat

1 box (32 oz) beef stock

1/2 tsp each salt, pepper, garlic salt

1 tbsp of Worcestershire sauce OR browning sauce

1 tbsp butter mixed with 2 tbsp of flour, if needed to thicken sauce when done.

Mix ingredients in a 9x13 pan. Cover with foil and bake at 350F for 2 hours (or in crock pot for 6 hours on high) Follow directions on package for rice (minute rice is fine). Serve over white rice and with a veggie or salad.

Serves 4

Week of March 22, 2015

Mon - Ham Dinner
Tue - Ham Pie
Wed - Ham and Potato Hash 
Thur - Inside-out Cordon Blu
Fri - Quiche Lorraine

Ham Dinner

1 large ham (7+ lbs, this ham will be used in 4 recipes through out this and next week) cook according to directions on packaging - usually 20-30 minutes per pound in a 350F oven. I cover with foil except for the last 30 minutes, which is when I put on the glaze. Contact me for my glaze recipe.Serve with garlic mashed potatoes, green beans (or other veggie), and rolls.

Ham PieCrust:

NOTE: this is for 1 top and 1 bottom crust. I will be doubling to make 2, for quech and berry pie.
2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water

Filling
2 cup diced ham
1 can condensed cream mushroom soup
2 cups shredded cheddar cheese
4 pats of butter
1 can whole corn

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.
To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.

Potato Hash with Basil Pesto

Ham and Potato Hash
Ingredients
1/2 stick unsalted butter
1 small onion, diced 
1 bell pepper, small diced
Salt and Freshly ground black pepper
1 clove chopped garlic
1 lb ham, diced
1 1/2 pounds potatoes, peeled, small diced 
Directions. In a large skillet (I like cast iron), over medium-high heat, melt the butter. Add the onions, peppers, and potatoes. Season with salt and pepper. Saute until golden, and potatoes are tender, about 20 minutes. Add the garlic and ham. Continue to saute for 2 minutes, or until ham is heated through. Serve with toast and a poached egg (optional).

QUICHE LORRAINE
Ingredients
1/2 cup diced, leftover ham (or crisped bacon)
6 large eggs
1 cups half-and-half or cream
4 oz cream cheese, room temperature (or warmed in a bowl in the microwave for 20 seconds)
1/2 tsp salt
1/4 tsp pepper
1 cup grated Gruyere or Swiss (or any other cheese you'd like)
1/2 cup chopped spinach or kaleDirections
You'll need a 9 in tart pan or 9 in pie pan with pie crust for this recipe.
Preheat the oven to 375 degrees F.
Arrange the ham, cheese and spinach evenly over the bottom of the crust.
Cream (beat vigorously) cream cheese until soft. Add in the eggs, one at a time into cream cheese until mixed, then whisk in half and half. Pour into the prepared crust. Top with additional cheeese if desired.
Bake until the egg mix is golden, puffed, and set (no longer jiggly) - 30 to 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving.