THIS IS NOT A FREEZER MEAL.....just super delicious and addicting!!! :)
1-2 lbs of shrimp (we usually buy frozen/with shell - cheaper)
***can also use crab meat if preferred over shrimp***
1 stick butter
4 TBSP flour
1 onion, diced
4 pints heavy whipping cream
4 cans evaporated milk
4 cans whole corn
3 cans cream style corn
1 TBSP salt
1-2 TBSP paprika
1 TBSP garlic powder
1/2 TBSP cayenne red pepper
In LARGE pot (this makes a ton of bisque), melt butter and add onions, cooking until the onions are soft.
Add flour and cook for 2 minutes, stirring constantly.
Add seafood and spices, cook for 2 minutes - stirring constantly.
Add whipping cream and evaporated milk, stirring in between each can.
Add whole corn and cream corn, stir well.
Bring to almost a boil, then re-season to taste. Lower to a simmer, then enjoy!!!!
**Everything can be split exactly in half for a half portion of the bisque.**
Wednesday, June 20, 2012
Cheeseburger Stuffed Calzone
1 lb. ground beef
2 pkgs French bread dough (or large crescent rolls for small chzburger calzone single servings)
**side note: we're hoping to start making our bread products from
scratch - hopefully posting successful recipes for that soon!
6-10 slices American cheese (can add or subtract - depends on how much cheese you like)
1/2 cup onion, chopped
1/4 cup dill pickle slices, diced
3/4 cup ketchup
2 tsp yellow mustard
1 garlic clove, pressed/minced
1 TBSP olive oil
1/4 cup grated Parmesan cheese (optional)
Shredded lettuce, tomato slices, mayo - optional toppings
Brown and drain ground beef. Combine with onion, pickles, ketchup, mustard, and garlic - stir well.
If making large calzone, roll out dough to edge of baking sheet/stone. Spread beef mixture evenly over the dough, then layer American cheese on top, then cover with other unrolled package of dough - matching the edges so they can seal for baking.
If making single serving calzones (this has seemed to be more appropriate for feeding our families - and easier to serve to kids), portion out meat mixture onto each large crescent roll, layer cheese, then fold dough over to close and seal the edges.
If serving immediately: Preheat oven to 400F. Prepare dough on top of baking sheet/stone (to avoid having to transfer it and making a mess :). Spread olive oil evenly over the dough. For the large calzone, make three crisscross cuts across the center to vent during baking. Bake 18-20 minutes or until deep golden brown. Serve with toppings, if desired.
To Freeze: Prepare dough on top of wax paper. For large calzone --- layer aluminum foil, then syran wrap, then wax paper. Once calzone is finished, cover with top layer of wax paper, then wrap once around with syran wrap, then wrap with aluminum foil - try to tightly wrap to reduce air bubbles. Label and date, freeze. For single serving calzone bites --- wrap each on in wax paper. Can simply place each individually wrapped calzone into gallon size freezer-safe bag (or desired size), label and date - then freeze.
When ready to prepare: Let calzone/calzone bites thaw for 12-24 hours. Bake and serve as directed above.
***TWIST ON THE REGULAR CHEESEBURGER....DELICIOUS!!***
2 pkgs French bread dough (or large crescent rolls for small chzburger calzone single servings)
**side note: we're hoping to start making our bread products from
scratch - hopefully posting successful recipes for that soon!
6-10 slices American cheese (can add or subtract - depends on how much cheese you like)
1/2 cup onion, chopped
1/4 cup dill pickle slices, diced
3/4 cup ketchup
2 tsp yellow mustard
1 garlic clove, pressed/minced
1 TBSP olive oil
1/4 cup grated Parmesan cheese (optional)
Shredded lettuce, tomato slices, mayo - optional toppings
Brown and drain ground beef. Combine with onion, pickles, ketchup, mustard, and garlic - stir well.
If making large calzone, roll out dough to edge of baking sheet/stone. Spread beef mixture evenly over the dough, then layer American cheese on top, then cover with other unrolled package of dough - matching the edges so they can seal for baking.
If making single serving calzones (this has seemed to be more appropriate for feeding our families - and easier to serve to kids), portion out meat mixture onto each large crescent roll, layer cheese, then fold dough over to close and seal the edges.
If serving immediately: Preheat oven to 400F. Prepare dough on top of baking sheet/stone (to avoid having to transfer it and making a mess :). Spread olive oil evenly over the dough. For the large calzone, make three crisscross cuts across the center to vent during baking. Bake 18-20 minutes or until deep golden brown. Serve with toppings, if desired.
To Freeze: Prepare dough on top of wax paper. For large calzone --- layer aluminum foil, then syran wrap, then wax paper. Once calzone is finished, cover with top layer of wax paper, then wrap once around with syran wrap, then wrap with aluminum foil - try to tightly wrap to reduce air bubbles. Label and date, freeze. For single serving calzone bites --- wrap each on in wax paper. Can simply place each individually wrapped calzone into gallon size freezer-safe bag (or desired size), label and date - then freeze.
When ready to prepare: Let calzone/calzone bites thaw for 12-24 hours. Bake and serve as directed above.
***TWIST ON THE REGULAR CHEESEBURGER....DELICIOUS!!***
Taco Soup
2 lbs ground beef
1 can ROTEL
1 28oz can diced/crushed tomatoes
1 small tomato sauce
1 can pinto beans
1 can corn
1 pkg taco seasoning mix
1 pkg dry ranch dressing
Cook meat and drain off grease.
Add all other ingredients and simmer. Serve with shredded cheese,
sour cream, and tortilla chips.
To Freeze: Let soup cool 10-15 minutes, then store in quart size freezer-safe bags (or larger if desired). Label and date, then freeze.
When ready to prepare: Either let soup thaw and then warm up, or slowly warm up on stove top. When soup is heated through, serve as directed above.
****VERY VERY YUMMMMMMY!!! EVERYONE IN THE HOUSE LOVES IT!!****
Roasted Zucchini
1 lb zucchini
2 TBSP olive oil
1-2 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp dried crushed red pepper
1/2 tsp salt
Cut zucchini lengthwise into quarters; cut each piece in half crosswise (we cut into slices). Toss zucchini with oil, garlic, Italian seasoning, red pepper, and salt.
To eat immediately: Preheat oven to 450F. Arrange zucchini in a single layer on a baking sheet. Bake for 15 minutes or until golden brown and tender, turning once after 7 minutes.
To freeze: Mix all ingredients in a freezer-safe gallon bag, label and date, then freeze.
When ready to prepare: Let zucchini thaw for 12-24 hours, then bake as directed above.
***DELICIOUS!!!***
2 TBSP olive oil
1-2 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp dried crushed red pepper
1/2 tsp salt
Cut zucchini lengthwise into quarters; cut each piece in half crosswise (we cut into slices). Toss zucchini with oil, garlic, Italian seasoning, red pepper, and salt.
To eat immediately: Preheat oven to 450F. Arrange zucchini in a single layer on a baking sheet. Bake for 15 minutes or until golden brown and tender, turning once after 7 minutes.
To freeze: Mix all ingredients in a freezer-safe gallon bag, label and date, then freeze.
When ready to prepare: Let zucchini thaw for 12-24 hours, then bake as directed above.
***DELICIOUS!!!***
Noodles Marzetti
1-1.5 lbs ground beef
1 package wide egg noodles
1-2 cups cheddar cheese
1/2 onion, chopped (or as much onion as you want)
1/2 cup water
1 beef bouillon cube
1/2 tsp. garlic powder
16 oz can diced tomatoes (we use two cans because we love tomatoes)
sprinkle salt & pepper
1 green pepper, sliced (or as much green pepper as you want)
SAUCE:
1.5 TBSP corn starch
2 TBSP water
1 TBSP sugar
2 TBSP soy sauce
Brown meat and onion, drain. Then add water, bouillon cube, garlic powder, diced tomatoes, salt & pepper. Stir well, put lid on skillet and let simmer for 10 minutes.
Add strips of green pepper to beef mixture, continue to simmer another 5 minutes or so, until the green pepper is not crunchy.
While green pepper is cooking, mix the sauce with the ingredients from above - corn starch, water, sugar, and soy sauce. Add to beef mixture and stir well, continue letting it simmer another 5-10 minutes.
If eating immediately: Boil wide egg noodles as directed on package. Serve beef mixture over noodles with cheddar cheese sprinkled on top to your liking.
To Freeze: Let sauce cool for 10-15 minutes, then freeze in quart (or larger if desired) freezer bags. Do not add egg noodles or cheese until the day you will be eating this meal.
When ready to prepare: You can let the sauce thaw, or can slowly warm up from frozen on the stove top. Once sauce is heated through, serve as described above.
**Side note: Nikki's family does not like to eat green peppers, so she removes the green pepper slices before freezing. They still get the flavor added, but don't have to pick out the peppers at meal time!**
1 package wide egg noodles
1-2 cups cheddar cheese
1/2 onion, chopped (or as much onion as you want)
1/2 cup water
1 beef bouillon cube
1/2 tsp. garlic powder
16 oz can diced tomatoes (we use two cans because we love tomatoes)
sprinkle salt & pepper
1 green pepper, sliced (or as much green pepper as you want)
SAUCE:
1.5 TBSP corn starch
2 TBSP water
1 TBSP sugar
2 TBSP soy sauce
Brown meat and onion, drain. Then add water, bouillon cube, garlic powder, diced tomatoes, salt & pepper. Stir well, put lid on skillet and let simmer for 10 minutes.
Add strips of green pepper to beef mixture, continue to simmer another 5 minutes or so, until the green pepper is not crunchy.
While green pepper is cooking, mix the sauce with the ingredients from above - corn starch, water, sugar, and soy sauce. Add to beef mixture and stir well, continue letting it simmer another 5-10 minutes.
If eating immediately: Boil wide egg noodles as directed on package. Serve beef mixture over noodles with cheddar cheese sprinkled on top to your liking.
To Freeze: Let sauce cool for 10-15 minutes, then freeze in quart (or larger if desired) freezer bags. Do not add egg noodles or cheese until the day you will be eating this meal.
When ready to prepare: You can let the sauce thaw, or can slowly warm up from frozen on the stove top. Once sauce is heated through, serve as described above.
**Side note: Nikki's family does not like to eat green peppers, so she removes the green pepper slices before freezing. They still get the flavor added, but don't have to pick out the peppers at meal time!**
Tuesday, June 19, 2012
Oven Baked Chicken Fajitas
1 pound boneless, skinless chicken breasts, cut into strips
2 TBSP veg oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chiles
1 medium onion, sliced
1 large bell pepper, sliced
12 flour tortillas
Toppings as desired (sour cream, shredded cheese, guacamole, etc)
Preheat oven to 400F. Place chicken strips in a greased 9x13 baking dish.
In a small bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.
Next, add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and veggies are tender.
*To Freeze: Combine all ingredients in 1 gallon-sized freezer bag, label and date - then freeze.
*When ready to prepare: Let chicken thaw up to 24 hours, drain bag of excess liquid. Place chicken and veggies in 9x13 and bake according to instructions above.
2 TBSP veg oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chiles
1 medium onion, sliced
1 large bell pepper, sliced
12 flour tortillas
Toppings as desired (sour cream, shredded cheese, guacamole, etc)
Preheat oven to 400F. Place chicken strips in a greased 9x13 baking dish.
In a small bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.
Next, add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and veggies are tender.
*To Freeze: Combine all ingredients in 1 gallon-sized freezer bag, label and date - then freeze.
*When ready to prepare: Let chicken thaw up to 24 hours, drain bag of excess liquid. Place chicken and veggies in 9x13 and bake according to instructions above.
Baked Honey Mustard Garlic Drummettes
20 chicken wing drummettes
8 garlic cloves, peeled and crushed
2 TBSP honey
2 TBSP Dijon mustard
2 TBSP light soy sauce
2 TBSP lemon juice
1/4 cup olive oil
2 tsp salt
1 tsp fresh-ground black pepper
Combine garlic, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper in a nonreactive bowl. Add chicken and toss to coat each piece well.
*To Freeze: Combine all ingredients in 2-3 gallon-size freezer bags, label and date. Freeze.
*When ready to prepare: Let chicken thaw up to 24 hours. Preheat oven to 400F. Place chicken wings in a single layer on a wire rack set over an oven tray. Bake 45 minutes until well browned and cooked through.
8 garlic cloves, peeled and crushed
2 TBSP honey
2 TBSP Dijon mustard
2 TBSP light soy sauce
2 TBSP lemon juice
1/4 cup olive oil
2 tsp salt
1 tsp fresh-ground black pepper
Combine garlic, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper in a nonreactive bowl. Add chicken and toss to coat each piece well.
*To Freeze: Combine all ingredients in 2-3 gallon-size freezer bags, label and date. Freeze.
*When ready to prepare: Let chicken thaw up to 24 hours. Preheat oven to 400F. Place chicken wings in a single layer on a wire rack set over an oven tray. Bake 45 minutes until well browned and cooked through.
Buffalo Chicken Grilled Cheese Sandwich
1 cup cooked & shredded chicken breast
4 TBSP hot sauce
2 TBSP mayo (optional - added to mixture if serving this on same day.....added after thawing if freezing this)
4 TBSP carrot, grated
4 TBSP celery, diced
4 TBSP green or red onion, sliced or diced
4 TBSP blue cheese, crumbled
2 cup cheddar cheese, grated
Mix the chicken, hot sauce, carrot, celery, and onion in a small bowl.
Butter the outside of each slice of bread, sprinkle half the cheeses on the inside of one slice of bread. Top with the buffalo chicken mix, then add the remaining cheese and the other slice of bread.
Grill like a normal grilled-cheese sandwich, until bread is golden brown and cheese has melted.
To Freeze: Combine chicken, hot sauce, carrot, celery, and onion. Transfer to freezer-safe container, label and date. The above recipe makes 4-5 sandwiches.
*When ready to prepare: Let chicken mixture completely thaw, then heat up on stove top. Once hot, mix in mayo (or could substitute cream cheese), to desired consistency. Follow above instructions to complete the sandwich.
***This was a BIG hit in Kristin's household!!!***
4 TBSP hot sauce
2 TBSP mayo (optional - added to mixture if serving this on same day.....added after thawing if freezing this)
4 TBSP carrot, grated
4 TBSP celery, diced
4 TBSP green or red onion, sliced or diced
4 TBSP blue cheese, crumbled
2 cup cheddar cheese, grated
Mix the chicken, hot sauce, carrot, celery, and onion in a small bowl.
Butter the outside of each slice of bread, sprinkle half the cheeses on the inside of one slice of bread. Top with the buffalo chicken mix, then add the remaining cheese and the other slice of bread.
Grill like a normal grilled-cheese sandwich, until bread is golden brown and cheese has melted.
To Freeze: Combine chicken, hot sauce, carrot, celery, and onion. Transfer to freezer-safe container, label and date. The above recipe makes 4-5 sandwiches.
*When ready to prepare: Let chicken mixture completely thaw, then heat up on stove top. Once hot, mix in mayo (or could substitute cream cheese), to desired consistency. Follow above instructions to complete the sandwich.
***This was a BIG hit in Kristin's household!!!***
Honey-Glazed Spareribs
6 lbs spareribs
1 cup packed light brown sugar
1 1/2 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
4 garlic cloves, peeled and crushed
1 TBSP salt
2 tsp ground ginger
2 tsp Tabasco
In a medium, nonreactive saucepan, slowly heat brown sugar, honey, vinegar, and Worcestershire sauce until sugar is completely dissolved. Remove from heat and add garlic, salt, ginger, and Tabasco. Stir until completely combined. Let cool to room temperature.
Divide the spareribs between 2 (2-gallon) resealable plastic bags. Pour half the marinade into each bag, press out air and seal. Freeze until ready to cook.
*When ready to prepare: Let thaw for 12-24 hours - turn over two or three times while thawing/marinating. Place the ribs and marinade in the slow cooker, marinade will not cover all the ribs. Cover and cook on LOW for 7-8 hours. About halfway through cooking time, carefully reverse ribs so that they all cook part of the time in the liquid. Meat is done with it is tender and falling off the bone.
**This is another DELICIOUS recipe!!**
1 cup packed light brown sugar
1 1/2 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
4 garlic cloves, peeled and crushed
1 TBSP salt
2 tsp ground ginger
2 tsp Tabasco
In a medium, nonreactive saucepan, slowly heat brown sugar, honey, vinegar, and Worcestershire sauce until sugar is completely dissolved. Remove from heat and add garlic, salt, ginger, and Tabasco. Stir until completely combined. Let cool to room temperature.
Divide the spareribs between 2 (2-gallon) resealable plastic bags. Pour half the marinade into each bag, press out air and seal. Freeze until ready to cook.
*When ready to prepare: Let thaw for 12-24 hours - turn over two or three times while thawing/marinating. Place the ribs and marinade in the slow cooker, marinade will not cover all the ribs. Cover and cook on LOW for 7-8 hours. About halfway through cooking time, carefully reverse ribs so that they all cook part of the time in the liquid. Meat is done with it is tender and falling off the bone.
**This is another DELICIOUS recipe!!**
Cornflake Chicken Tenders
***THESE ARE DELICIOUS!!! ONE OF OUR FAVES OF OUR FAVORITES!!!***
4 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
8 TBSP butter (1 stick), melted
2 cups finely crushed corn flakes cereal
Combine flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate.
Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips on a baking sheet.
*To Freeze: Prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place the baking sheet in the freezer uncovered and flash freeze for 30 minutes, until mostly firm. Transfer the strips to a gallon-sized freezer bag, label and date.
*When ready to prepare: Preheat oven to 400F, bake from frozen for 25 minutes on a baking sheet.
4 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
8 TBSP butter (1 stick), melted
2 cups finely crushed corn flakes cereal
Combine flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate.
Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips on a baking sheet.
*To Freeze: Prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place the baking sheet in the freezer uncovered and flash freeze for 30 minutes, until mostly firm. Transfer the strips to a gallon-sized freezer bag, label and date.
*When ready to prepare: Preheat oven to 400F, bake from frozen for 25 minutes on a baking sheet.
Twice Baked Potato Casserole
8 medium baking postatoes, about 4 pounds (mashed)
1 8oz pkg cream cheese, softened
1 stick butter, softened
2 cups shredded sharp cheddar cheese (1/2 pound)
1 pint sour cream
2 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped fresh chives
6 slices bacon, cooked crisp, drained, and crumbled
Preheat oven to 350F.
Mash the potatoes. Add the cream cheese, butter, 1 cup of the Cheddar cheese, and the sour cream. Stir well. Add the garlic, salt, and pepper - stir again.
Spray 9x13 baking dish with vegetable oil, spread potato mixture into the dish. Bake casserole for 30-35 minutes, until hot. Sprinkle the remaining 1 cup Cheddar cheese over the top and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon.
To Freeze: We divided the potato mixture up into smaller disposable freezer/oven-safe containers - potentially making 2-3 small casseroles from this one recipe. After potato mixture is spread into the container, cover with syran wrap (press down onto the potatoes to remove as much air bubbles as possible). Then cover with aluminum foil tightly. Label and date. On cooking day - let thaw for several hours - may need to add minutes to the cooking time, depending on whether it is completely thawed or not.
1 8oz pkg cream cheese, softened
1 stick butter, softened
2 cups shredded sharp cheddar cheese (1/2 pound)
1 pint sour cream
2 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped fresh chives
6 slices bacon, cooked crisp, drained, and crumbled
Preheat oven to 350F.
Mash the potatoes. Add the cream cheese, butter, 1 cup of the Cheddar cheese, and the sour cream. Stir well. Add the garlic, salt, and pepper - stir again.
Spray 9x13 baking dish with vegetable oil, spread potato mixture into the dish. Bake casserole for 30-35 minutes, until hot. Sprinkle the remaining 1 cup Cheddar cheese over the top and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon.
To Freeze: We divided the potato mixture up into smaller disposable freezer/oven-safe containers - potentially making 2-3 small casseroles from this one recipe. After potato mixture is spread into the container, cover with syran wrap (press down onto the potatoes to remove as much air bubbles as possible). Then cover with aluminum foil tightly. Label and date. On cooking day - let thaw for several hours - may need to add minutes to the cooking time, depending on whether it is completely thawed or not.
Saturday, May 26, 2012
Sausage Stroganoff
1 pound pork sausage (whatever heat you desire)
1 cup chopped onion
1 cup chopped green pepper
1 can diced tomatoes
1 cup water
1 cup sour cream
1 TBSP sugar
1 tsp salt
1-2 tsp chili powder
8 oz egg noodles
Ground and brown sausage with onion and green pepper, drain. Lower heat and add tomatoes, sour cream, water, and seasonings - stir well. Gently stir in egg noodles, cover and simmer approx 30 minutes, or until noodles are tender - stir occasionally.
To Freeze: Follow cooking instructions up until adding the noodles. The sauce can be frozen without problem. On serving day, allow up to 24 hours for sauce to thaw in fridge, then warm on the stove. Once sauce is hot, add the noodles and let simmer until noodles are tender.
Tips:
*This will make 1-2 meals, depending on serving size and number of mouths to feed. Easiest freezing storage is freezer ziploc bag - quart or gallon size.
1 cup chopped onion
1 cup chopped green pepper
1 can diced tomatoes
1 cup water
1 cup sour cream
1 TBSP sugar
1 tsp salt
1-2 tsp chili powder
8 oz egg noodles
Ground and brown sausage with onion and green pepper, drain. Lower heat and add tomatoes, sour cream, water, and seasonings - stir well. Gently stir in egg noodles, cover and simmer approx 30 minutes, or until noodles are tender - stir occasionally.
To Freeze: Follow cooking instructions up until adding the noodles. The sauce can be frozen without problem. On serving day, allow up to 24 hours for sauce to thaw in fridge, then warm on the stove. Once sauce is hot, add the noodles and let simmer until noodles are tender.
Tips:
*This will make 1-2 meals, depending on serving size and number of mouths to feed. Easiest freezing storage is freezer ziploc bag - quart or gallon size.
Slow Cooker Pulled Pork
3 pounds boneless pork shoulder
1 onion, chopped
1/2 cup low-sodium chicken broth
2 cups BBQ sauce (whatever flavor or brand you choose)
2 TBSP mustard
2 TBSP honey
1 TBSP soy sauce
sprinkle with salt & pepper
Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add chicken broth. Cover and cook on low for 8 hours. Remove meat and let it cool (~ 5 min). When cool enough, pull meat into thin shreds - removing all fat and gristle. Skim excess fat from liquid in cooker. Return pork to slow cooker and stir in BBQ sauce, mustard, honey, soy sauce, and spices. Cook for 1 hour longer on low.
To Freeze: Divide pulled pork into desired meal sizes and transfer to freezer bag. Label with date, food info, and instructions. On serving day, let pork thaw in fridge up to 24 hours, can re-heat in microwave or on stove top on low.
Tips:
*This will easily make 4-5 meals - easiest storage in sandwich sized bags, contained in quart or gallon freezer bags.
1/2 cup low-sodium chicken broth
2 cups BBQ sauce (whatever flavor or brand you choose)
2 TBSP mustard
2 TBSP honey
1 TBSP soy sauce
sprinkle with salt & pepper
Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add chicken broth. Cover and cook on low for 8 hours. Remove meat and let it cool (~ 5 min). When cool enough, pull meat into thin shreds - removing all fat and gristle. Skim excess fat from liquid in cooker. Return pork to slow cooker and stir in BBQ sauce, mustard, honey, soy sauce, and spices. Cook for 1 hour longer on low.
To Freeze: Divide pulled pork into desired meal sizes and transfer to freezer bag. Label with date, food info, and instructions. On serving day, let pork thaw in fridge up to 24 hours, can re-heat in microwave or on stove top on low.
Tips:
*This will easily make 4-5 meals - easiest storage in sandwich sized bags, contained in quart or gallon freezer bags.
Chipotle-Lime Marinated Pork Chops
4 boneless pork chops
1 chiptole chile, canned in adobe, chopped OR 1 dried chiptole chile, rehydrated* and minced
2 tsp oregano
2 crushed garlic cloves
1/4 cup vegetable oil
2/3 cup lime juice
1 TBSP chopped cilantro
1/2 tsp salt
*To rehydrate, cover chile with hot water for 10 min, let stand at room temp. Drain and use as directed. Seed chile, if desired to reduce piquancy a bit. Always weare rubber gloves when handling hot chiles.
Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
To Freeze: Can let pork chops marinate for 4 hours, then freeze up to 3 months. On serving day, let chops thaw in the fridge for up to 24 hours. Grill over medium-hot temp for a total of 12-15 minutes, turning to brown evenly. Can use marinade to baste pork chops as they cook.
1 chiptole chile, canned in adobe, chopped OR 1 dried chiptole chile, rehydrated* and minced
2 tsp oregano
2 crushed garlic cloves
1/4 cup vegetable oil
2/3 cup lime juice
1 TBSP chopped cilantro
1/2 tsp salt
*To rehydrate, cover chile with hot water for 10 min, let stand at room temp. Drain and use as directed. Seed chile, if desired to reduce piquancy a bit. Always weare rubber gloves when handling hot chiles.
Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
To Freeze: Can let pork chops marinate for 4 hours, then freeze up to 3 months. On serving day, let chops thaw in the fridge for up to 24 hours. Grill over medium-hot temp for a total of 12-15 minutes, turning to brown evenly. Can use marinade to baste pork chops as they cook.
Chicken Rotini
1 box rotini
2 stalks celery, chopped
1/2 stick butter
1 can cream of celery
1 can cream of chicken
2 cups milk
8 oz muenster cheese slices
2 chicken breast, cooked and shredded
Cook rotini pasta according to box directions. Soften celery in skillet with butter. In separate bowl, mix "cream ofs" with milk. In 9x13 pan, layer noodles, chicken, and celery two times. Pour 2/3 of milk mixture over the noodles and chicken, then cover with the muenster cheese. Pour the last 1/2 of the milk mixture over the top of the cheese.
Bake at 350 F for 30-40 min.
To Freeze: Layer noodles, chicken, and celery in 9x13 pan as in original directions. Cover tightly with plastic wrap, to reduce air bubbles, and then cover with aluminum foil. Label with date, food info, and cooking instructions. On the day you plan to eat it, let it thaw in the fridge up to 24 hours, add the muenster cheese and milk mixture prior to putting it in the oven.
Tips:
*This can be divided into two 8x8 pans with one layer of noodles, chicken, and celery.
2 stalks celery, chopped
1/2 stick butter
1 can cream of celery
1 can cream of chicken
2 cups milk
8 oz muenster cheese slices
2 chicken breast, cooked and shredded
Cook rotini pasta according to box directions. Soften celery in skillet with butter. In separate bowl, mix "cream ofs" with milk. In 9x13 pan, layer noodles, chicken, and celery two times. Pour 2/3 of milk mixture over the noodles and chicken, then cover with the muenster cheese. Pour the last 1/2 of the milk mixture over the top of the cheese.
Bake at 350 F for 30-40 min.
To Freeze: Layer noodles, chicken, and celery in 9x13 pan as in original directions. Cover tightly with plastic wrap, to reduce air bubbles, and then cover with aluminum foil. Label with date, food info, and cooking instructions. On the day you plan to eat it, let it thaw in the fridge up to 24 hours, add the muenster cheese and milk mixture prior to putting it in the oven.
Tips:
*This can be divided into two 8x8 pans with one layer of noodles, chicken, and celery.
Friday, May 18, 2012
The Concept Behind Our "Cooking Days"
To sum it up, we share the load - the meal planning, the grocery shopping, the prep work, the cooking, the storing of food.
We try to plan our meals based on what meats are on sale that week...(and when we are actually grocery shopping, we always look for meat that might be nearing expiration date and is marked down significantly -this could be used for our next "cooking day"). We alternate duties each week, whomever's kitchen is being used is the one who does the grocery shopping. Obviously, recipes are doubled or tripled as needed, and once the shopping is done, we split the cost.
We have become more and more experimental with the recipes we choose, and sometimes those recipes require a decent amount of prep work. Sometimes, it is necessary to do some prep the night before.
I, Kristin, have two little girls (almost 3 year old and 14 month old) and am expecting another little one at the end of August!! :) Nikki has three children who keep her VERY busy (6 year old girl, 3 year old girl, 16 month old boy). Since we are two busy mommies with little ones, we try to keep our "cooking day" to a max of 4-5 hours for all prep, cooking, and storing. Usually, in that amount of time, we are able to prepare at least 4 dinner recipes, and sometimes we also make 1-2 side dishes in addition. Also, most of the time, the 4 main course recipes are able to provide 6-8 meals for our families.
We are learning how to most effectively portion out the recipes for our family's normal portions at dinner.
This idea was started after finding the cookbook "Don't Panic - Dinner's In The Freezer" by Susie Martinez, Vanda Howell, and Bonnie Garcia. Excellent resource for starting this type of cooking method.
This has been a huge blessing in both of our lives and we truly look forward to our "cooking day"! :) Hoping this continues for many years, as our families and children continue to grow!
We try to plan our meals based on what meats are on sale that week...(and when we are actually grocery shopping, we always look for meat that might be nearing expiration date and is marked down significantly -this could be used for our next "cooking day"). We alternate duties each week, whomever's kitchen is being used is the one who does the grocery shopping. Obviously, recipes are doubled or tripled as needed, and once the shopping is done, we split the cost.
We have become more and more experimental with the recipes we choose, and sometimes those recipes require a decent amount of prep work. Sometimes, it is necessary to do some prep the night before.
I, Kristin, have two little girls (almost 3 year old and 14 month old) and am expecting another little one at the end of August!! :) Nikki has three children who keep her VERY busy (6 year old girl, 3 year old girl, 16 month old boy). Since we are two busy mommies with little ones, we try to keep our "cooking day" to a max of 4-5 hours for all prep, cooking, and storing. Usually, in that amount of time, we are able to prepare at least 4 dinner recipes, and sometimes we also make 1-2 side dishes in addition. Also, most of the time, the 4 main course recipes are able to provide 6-8 meals for our families.
We are learning how to most effectively portion out the recipes for our family's normal portions at dinner.
This idea was started after finding the cookbook "Don't Panic - Dinner's In The Freezer" by Susie Martinez, Vanda Howell, and Bonnie Garcia. Excellent resource for starting this type of cooking method.
This has been a huge blessing in both of our lives and we truly look forward to our "cooking day"! :) Hoping this continues for many years, as our families and children continue to grow!
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