MEATBALLS (makes about 40)
2lbs lean ground beef
1 cup dry bread crumbs
3 1/2 TBS milk
1 egg
4 tsp minced onion
2 tsp minced garlic
1 tsp salt
2/3 tsp black pepper
SAUCE
1/3 cup butter
about 1/2lb fresh mushrooms, cleaned and sliced
1/3 cup flour
2 2/3 cup water
1 1/3 cup half and half or light cream
2 tsp Worcestershire sauce
2 t beef bouillongranules
1/2 tsp black pepper
Preheat oven to 500.
Thoroughly combine all meatball ingredients in a large bowl. Shape into 1-1.5" meatballs, placing them close together on a lightly greased broiler pan or rimmed baking sheet. Bake for 15 minutes or until an instant-read thermometer inserted into the center of a meatball reads 160F. Cool meatballs.
While meatballs are baking and cooling, melt butter in a pot over medium heat. Add mushrooms and cook, stirring, until soft, about 7 minutes. Stir in flour. Mixture will be lumpy. Cook, stirring, 2 minutes. Gradually stir in water and half and half; cook, stirring, until sauce thickens, about 15 minutes. Whisk to make a smooth sauce. Add Worcestershire sauce, bouillon, and pepper; stir. Cool sauce.
Once meatballs and sauce are cool, pour into large freezer-safe ziplock bag, squeeze out extra air, and freeze flat.
TO COOK:
Thaw completely, then cook on stovetop over medium heat until heated through, without boiling. Or, put in an ungreased casserole dish and bake at 350 for 30 minutes or until heated through.
Showing posts with label freezer. Show all posts
Showing posts with label freezer. Show all posts
Tuesday, October 22, 2013
Sunday, October 13, 2013
Dairy-free German Potato Soup
Combine in saucepan:
4 potatoes peeled and diced (yukon gold tends to get mushy)
1/2 small to med onion, chopped
1 teaspoon salt
dash pepper
3 1/2 cups water
Cook until potatoes are tender. While cooking, in a second pan heat 1 tablespoon butter/margarine (my sil used country crock because it had no whey, and her dc didn't get allergy symptoms) with one tablespoon flour. Allow butter and flour to brown, stirring constantly.
Add 3 cups water from the cooked potatoes. (If you are short, just add warm water)- Add it slowly and stir to keep it smooth. Add this back into the potato/ onion pot and heat through.
Can be easily doubled or even quadrupled. If put in a well sealed container (i.e. "tupperware") it can be frozen, but thaw it slowly and don't over stir when heating through.
4 potatoes peeled and diced (yukon gold tends to get mushy)
1/2 small to med onion, chopped
1 teaspoon salt
dash pepper
3 1/2 cups water
Cook until potatoes are tender. While cooking, in a second pan heat 1 tablespoon butter/margarine (my sil used country crock because it had no whey, and her dc didn't get allergy symptoms) with one tablespoon flour. Allow butter and flour to brown, stirring constantly.
Add 3 cups water from the cooked potatoes. (If you are short, just add warm water)- Add it slowly and stir to keep it smooth. Add this back into the potato/ onion pot and heat through.
Can be easily doubled or even quadrupled. If put in a well sealed container (i.e. "tupperware") it can be frozen, but thaw it slowly and don't over stir when heating through.
Easy lemon garlic chicken
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper
chicken thighs (or drumsticks, or breasts...whatever...I used 5 thighs)
Simply dump all these ingredients into a large zip-lock bag, label, seal, and freeze. Thaw overnight, then bake at 350 for 45 minutes or until chicken is thoroughly cooked. When I bake chicken thighs with skin, I like to put them skin-side-down for about a half hour and then flip them over. Sometimes I put them under the broiler for a few minutes to get the skin golden and crispy on top.
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper
chicken thighs (or drumsticks, or breasts...whatever...I used 5 thighs)
Simply dump all these ingredients into a large zip-lock bag, label, seal, and freeze. Thaw overnight, then bake at 350 for 45 minutes or until chicken is thoroughly cooked. When I bake chicken thighs with skin, I like to put them skin-side-down for about a half hour and then flip them over. Sometimes I put them under the broiler for a few minutes to get the skin golden and crispy on top.
Friday, October 11, 2013
Lasagna
Brown 1.5lbs ground beef; drain. Stir in 1 (26oz) jar spaghetti sauce and simmer. Add more meat sauce if needed (approx. 1/2 jar).
Combine:
15oz ricotta
2c shredded mozzarella
1/2 c grated parmesan
2 eggs
salt
pepper
parsley
garlic powder
Cook 9 lasagna needles according to package instructions.
Layer as follows in a small pyrex baking pan:
about 1/2 c meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
remaining meat sauce
shredded mozzarella
Cover with foil and bake at 350F for 30 minutes. Remove foil and bake an additional 10 minutes. Let sit for 10 minutes before serving.
To freeze:
Line a baking dish with foil. Prepare lasagna as usual. Cover with foil and freeze. Once it is completely frozen, you can pop it out of the baking dish, wrap thoroughly with foil and/or plastic wrap. Label and return to freezer. To reheat, unwrap the lasagna while still completely frozen and place in the same baking dish you used for freezing. Thaw overnight or throughout the day, then bake.
Combine:
15oz ricotta
2c shredded mozzarella
1/2 c grated parmesan
2 eggs
salt
pepper
parsley
garlic powder
Cook 9 lasagna needles according to package instructions.
Layer as follows in a small pyrex baking pan:
about 1/2 c meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
remaining meat sauce
shredded mozzarella
Cover with foil and bake at 350F for 30 minutes. Remove foil and bake an additional 10 minutes. Let sit for 10 minutes before serving.
To freeze:
Line a baking dish with foil. Prepare lasagna as usual. Cover with foil and freeze. Once it is completely frozen, you can pop it out of the baking dish, wrap thoroughly with foil and/or plastic wrap. Label and return to freezer. To reheat, unwrap the lasagna while still completely frozen and place in the same baking dish you used for freezing. Thaw overnight or throughout the day, then bake.
Chicken Flautas
Use the leftover meat from a roasted chicken - both white and dark - and shred or chop it. Chop and saute red peppers, green peppers, and onions; combine with meat. For her children, she omits the veggies and tosses the cooked chicken with a little chili powder, salt, and pepper instead.
Heat about 1/2" of oil in a skillet. Have ready a large paper grocery bag (or a cookie sheet) lined with paper towels for draining the flautas.
Warm corn tortillas in the microwave in a wet paper towel, or use the oven on low heat, to make the tortillas more flexible and less likely to rip.
Roll chicken up in the warmed and moistened corn tortillas. (I usually seal the edge with a little extra water, which usually works very well.) Fry a few minutes on each side in the hot oil. Drain on paper towels. Serve with guacamole, a selection of salsas, and Mexican rice.
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I often use boneless, skinless chicken breasts instead. I marinate them first with whatever recipe I happen to find online - usually some unmeasured combination of olive oil, Cajun taco seasoning, cumin, and lime juice. I marinate overnight and then bake or grill before shredding.
Heat about 1/2" of oil in a skillet. Have ready a large paper grocery bag (or a cookie sheet) lined with paper towels for draining the flautas.
Warm corn tortillas in the microwave in a wet paper towel, or use the oven on low heat, to make the tortillas more flexible and less likely to rip.
Roll chicken up in the warmed and moistened corn tortillas. (I usually seal the edge with a little extra water, which usually works very well.) Fry a few minutes on each side in the hot oil. Drain on paper towels. Serve with guacamole, a selection of salsas, and Mexican rice.
----------------------------------------------------------------------
I often use boneless, skinless chicken breasts instead. I marinate them first with whatever recipe I happen to find online - usually some unmeasured combination of olive oil, Cajun taco seasoning, cumin, and lime juice. I marinate overnight and then bake or grill before shredding.
Crescent Roll Chicken
Crescent Chicken
(serves 6-8 rolls)
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
(serves 6-8 rolls)
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Fiesta Rice Medly
1Tb vegetable oil
1 small green bell pepper, chopped
1 small onion, chopped
1 10oz pkg frozen corn, thawed
1 cup salsa
1 cup chicken broth
1 1/2 cups instant rice
1/4 cup shredded cheddar cheese
1. Heat oil in a large pot over medium heat. Add chopped bell pepper and onion. Cook until tender but not browned, about 5 min.
2. Add corn, salsa and chicken broth to pot. Bring to a boil over med heat; about 2 min. Remove from heat.
3. Stir rice into pot; cover. Let stand 5 min.
4. Add cheddar to pot. Fluff rice and cheese with a fork.
*Notes: This freezes amazingly well. I also vary what I put in it, sometimes I add peas and carrots etc. I never thaw my corn or the onion I use, it's frozen as well. And the cheese makes a huge difference in the taste so it's essential!!!
1 small green bell pepper, chopped
1 small onion, chopped
1 10oz pkg frozen corn, thawed
1 cup salsa
1 cup chicken broth
1 1/2 cups instant rice
1/4 cup shredded cheddar cheese
1. Heat oil in a large pot over medium heat. Add chopped bell pepper and onion. Cook until tender but not browned, about 5 min.
2. Add corn, salsa and chicken broth to pot. Bring to a boil over med heat; about 2 min. Remove from heat.
3. Stir rice into pot; cover. Let stand 5 min.
4. Add cheddar to pot. Fluff rice and cheese with a fork.
*Notes: This freezes amazingly well. I also vary what I put in it, sometimes I add peas and carrots etc. I never thaw my corn or the onion I use, it's frozen as well. And the cheese makes a huge difference in the taste so it's essential!!!
Cheesy rice casserole
fresh or frozen chopped spinach, broccoli, or Brussels sprouts
finely diced onion, carrot, celery, or any other vegetable you have laying around
1 stick butter
½ cup water
pinch of seasoned salt
1/8 teaspoon pepper
3 cups cooked rice
about 5oz shredded sharp cheddar
1 can cream of chicken or celery soup
¼ cup dry bread crumbs
paprika
In a medium sized skillet, sauté onions and celery (and whatever else you have) in butter until slightly soft. Add thawed vegetable of your choice, water, seasoned salt, and pepper. Cover and simmer 5 minutes. Add rice, cheese, and soup. Blend all ingredients well. (If you want, you can sprinkle bread crumbs and paprika on the mixture in the skillet, cover, and warm on low heat until you are ready to eat.)
Pour into baking dish. Sprinkle top with bread crumbs and paprika; bake in preheated 350 degree oven for 30 minutes or until golden brown on top.
To freeze, I stop before adding bread crumbs and paprika, allow the rice to cool, and put it in a large freezer-safe zip-lock bag, labeled and frozen flat into a sheet so it thaws more quickly. To cook, thaw overnight or during the day, then put it in a baking dish, sprinkle with crumbs and paprika, and bake at 350 for 30 minutes.
finely diced onion, carrot, celery, or any other vegetable you have laying around
1 stick butter
½ cup water
pinch of seasoned salt
1/8 teaspoon pepper
3 cups cooked rice
about 5oz shredded sharp cheddar
1 can cream of chicken or celery soup
¼ cup dry bread crumbs
paprika
In a medium sized skillet, sauté onions and celery (and whatever else you have) in butter until slightly soft. Add thawed vegetable of your choice, water, seasoned salt, and pepper. Cover and simmer 5 minutes. Add rice, cheese, and soup. Blend all ingredients well. (If you want, you can sprinkle bread crumbs and paprika on the mixture in the skillet, cover, and warm on low heat until you are ready to eat.)
Pour into baking dish. Sprinkle top with bread crumbs and paprika; bake in preheated 350 degree oven for 30 minutes or until golden brown on top.
To freeze, I stop before adding bread crumbs and paprika, allow the rice to cool, and put it in a large freezer-safe zip-lock bag, labeled and frozen flat into a sheet so it thaws more quickly. To cook, thaw overnight or during the day, then put it in a baking dish, sprinkle with crumbs and paprika, and bake at 350 for 30 minutes.
Taco Salad
In a heavy skillet, heat 2T olive oil; add 2 chopped onions. Cook and stir for 4-5 minutes until crisp-tender. Add 1 chopped green pepper; cook 2 minutes longer. Add 1t cumin, 1T chili powder, 1/2t Tabasco sauce, 1 (14oz) can diced tomatoes (undrained), 2 (14oz) cans kidney beans (rinsed and drained); stir. Simmer mixture, stirring occasionally, for 10 minutes. Remove from heat and allow to cool (or chill in ice-water bath or refrigerator).
Pour mixture into heavy-duty freezer bag. Attach small bag of 1c sharp cheddar, diced. Label, seal, freeze. Reserve 2c corn chips, 1 (10oz) jar salsa, and 1 (10oz) bag mixed salad greens in refrigerator, or buy the day before serving this salad.
To thaw and reheat:
Thaw overnight in the refrigerator. Pour vegetable mixture into a heavy skillet; heat over medium heat, stirring frequently, until mixture simmers (8-10 minutes). Add cheese, remove from heat, cover, and let stand until cheese is melted. Place corn chips and greens on serving plate and top with vegetable mixture. Garnish with salad and serve.
Pour mixture into heavy-duty freezer bag. Attach small bag of 1c sharp cheddar, diced. Label, seal, freeze. Reserve 2c corn chips, 1 (10oz) jar salsa, and 1 (10oz) bag mixed salad greens in refrigerator, or buy the day before serving this salad.
To thaw and reheat:
Thaw overnight in the refrigerator. Pour vegetable mixture into a heavy skillet; heat over medium heat, stirring frequently, until mixture simmers (8-10 minutes). Add cheese, remove from heat, cover, and let stand until cheese is melted. Place corn chips and greens on serving plate and top with vegetable mixture. Garnish with salad and serve.
Salisbury Steak
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
NOTES
I sometimes make these into meatballs - just prepare as normal but instead of shaping into patties and cooking on the stove, shape into meatballs and bake in the oven. Serve over egg noodles with a little gravy.
This freezes well. Shape into patties and flash-freeze before storing in a freezer bag, cook and freeze with gravy, or combine all ingredients and freeze in a ziplock bag in a flat sheet. You can then lay the bag flat, squeeze out all the air and seal it, and use a ruler or chopstick to divide the meat into sixths. This makes it easy to break off the pieces later and shape them into identically sized ovals.
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
NOTES
I sometimes make these into meatballs - just prepare as normal but instead of shaping into patties and cooking on the stove, shape into meatballs and bake in the oven. Serve over egg noodles with a little gravy.
This freezes well. Shape into patties and flash-freeze before storing in a freezer bag, cook and freeze with gravy, or combine all ingredients and freeze in a ziplock bag in a flat sheet. You can then lay the bag flat, squeeze out all the air and seal it, and use a ruler or chopstick to divide the meat into sixths. This makes it easy to break off the pieces later and shape them into identically sized ovals.
Hungry Man Stew
Hungry Man Stew
1lb ground beef
1 medium onion, sliced
2 carrots, diced
3 red potatoes, diced
1 can (16oz) dark kidney beans or black beans
1 c uncooked brown rice
1 can (8oz) tomato sauce
4 c water
1/4 t chili powder
1/4 t Worcestershire sauce
Brown meat with onion. Drain and pour into slow cooker. Combine remaining ingredients in slow cooker. Cover and cook on low heat 6-8 hours or until potatoes and rice are tender. Or, cook rice separately and add to stew before serving to ensure that rice is cooked properly.
1lb ground beef
1 medium onion, sliced
2 carrots, diced
3 red potatoes, diced
1 can (16oz) dark kidney beans or black beans
1 c uncooked brown rice
1 can (8oz) tomato sauce
4 c water
1/4 t chili powder
1/4 t Worcestershire sauce
Brown meat with onion. Drain and pour into slow cooker. Combine remaining ingredients in slow cooker. Cover and cook on low heat 6-8 hours or until potatoes and rice are tender. Or, cook rice separately and add to stew before serving to ensure that rice is cooked properly.
Chicken Teriyaki
Chicken Teriyaki
1 T cornstarch
1 T cold water
1/2 c white sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove garlic, minced
1/2 t ground ginger
1/4 t ground black pepper
package of boneless, skinless chicken
Preheat oven to 425 degrees F. In a small saucepan, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Simmer, stirring frequently, until sauce thickens and bubbles. Meanwhile, cut chicken into bite-sized pieces and put them in a lightly greased baking dish. Toss chicken with teriyaki sauce. Bake for about 20 minutes or until done, turning once during cooking. Serve over fried rice or freeze for later.
**I have also used this teriyaki sauce over chicken thighs (bone-in with skin).
1 T cornstarch
1 T cold water
1/2 c white sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove garlic, minced
1/2 t ground ginger
1/4 t ground black pepper
package of boneless, skinless chicken
Preheat oven to 425 degrees F. In a small saucepan, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Simmer, stirring frequently, until sauce thickens and bubbles. Meanwhile, cut chicken into bite-sized pieces and put them in a lightly greased baking dish. Toss chicken with teriyaki sauce. Bake for about 20 minutes or until done, turning once during cooking. Serve over fried rice or freeze for later.
**I have also used this teriyaki sauce over chicken thighs (bone-in with skin).
Moroccan Chicken
Moroccan Chicken
6 skinless boneless chicken thighs (I would easily use skin-on thighs, also, or chicken breasts)
1 large red pepper, seeded and chopped into 1-inch squares
1/4 cup golden raisins
2 Tbsp. tomato paste
2 Tbsp. water one
yellow or red onion, diced
about 15oz canned tomatoes, drained and diced
1/2 tsp ground ginger
1/2 tsp ground coriander
1 tsp ground cumin
couple dashes cayenne pepper
few dashes smoked paprika (optional)
few dashes cinnamon (optional)
4 cloves garlic, minced (optional)
can of drained/rinsed garbanzo beans, if desired
Cook on low for 6-7 hours. About a half hour before serving, stir in about a quarter-cup of creamy peanut butter or any other nut butter, and/or some plain yogurt. (I don't measure, I just scoop.) Serve over hot rice with freshly snipped cilantro. This freezes well both before and after cooking.
6 skinless boneless chicken thighs (I would easily use skin-on thighs, also, or chicken breasts)
1 large red pepper, seeded and chopped into 1-inch squares
1/4 cup golden raisins
2 Tbsp. tomato paste
2 Tbsp. water one
yellow or red onion, diced
about 15oz canned tomatoes, drained and diced
1/2 tsp ground ginger
1/2 tsp ground coriander
1 tsp ground cumin
couple dashes cayenne pepper
few dashes smoked paprika (optional)
few dashes cinnamon (optional)
4 cloves garlic, minced (optional)
can of drained/rinsed garbanzo beans, if desired
Cook on low for 6-7 hours. About a half hour before serving, stir in about a quarter-cup of creamy peanut butter or any other nut butter, and/or some plain yogurt. (I don't measure, I just scoop.) Serve over hot rice with freshly snipped cilantro. This freezes well both before and after cooking.
Ground Beef Stroganoff
2lbs ground beef
1 can beef stock or bouillon
1 small can tomato paste
1-2 cloves crushed garlic
salt and pepper to taste
1 c sour cream
2 T flour
Brown ground beef. Combine cooked beef, stock, tomato paste, garlic, and salt/pepper in a slow cooker. Cook on high for 4 hours or low for 8 hours. About an hour before finished, combine sour cream and flour; stir into crockpot with other ingredients. Serve with wide egg noodles.
Beef mixture freezes very well.
1 can beef stock or bouillon
1 small can tomato paste
1-2 cloves crushed garlic
salt and pepper to taste
1 c sour cream
2 T flour
Brown ground beef. Combine cooked beef, stock, tomato paste, garlic, and salt/pepper in a slow cooker. Cook on high for 4 hours or low for 8 hours. About an hour before finished, combine sour cream and flour; stir into crockpot with other ingredients. Serve with wide egg noodles.
Beef mixture freezes very well.
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