I am sharing my homemade goulash recipe for all to enjoy. I had a friend that said her family loved it so per her request here it is....
Please keep in mind everything is an estimation. I never measure anything for this meal....
2 large jars tomatoes (I used canned tomatoes from my garden)
1 green pepper (chopped)
1 onion (chopped)
1-2 lbs. hamburger
tomato juice
salt/pepper to taste
noodles
1. Brown meat in skillet on stove.
2. Boil noodles until almost done.
3. Put all ingredients in crock pot.
4. Cook on low until done/warm. :)
Serve with cheese on top and a side salad.
I usually put everything together in the morning before church and it will be done by half time of the football game. :)
Tuesday, September 10, 2013
low calorie meals
Well I am back at it.... looking for easy healthy meals to prepare for my family. This time I was on a search for meals that were easy, tasted great, low calorie, and something my 4 year old would eat. I am happy to announce that I found some keepers! I sat down Labor Day weekend and planned my dinner menu for the month of September. After doing a lot of searching online I had my menu in place. I broke my shopping into 3 categories (what I need to by for the meals for 2 weeks and weekly groceries). Weekly groceries include things like milk, cottage cheese, fresh fruits and vegetables. :) Happy cooking and shopping.
Now for the meals that I recommend trying... (kids tested and approved)
Slow Cooker Butternut Squash Soup
2 T butter
1 medium onion, chopped (1/2 cup)
1 butternut squash (2lbs), peeled, cubed
2 cups chicken broth
1/2 tsp dried marjoram leaves
1/4 tsp ground black pepper
1. In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp tender.
2. In 3-4 quart slow cooker, mix onion and remaining ingredients.
3. Cover; cook on Low heat 6-8 hours.
4. In blender or food processor, blend soup mixture on high speed until smooth.
Makes 6 servings.
***This is what I did. The recipes actually calls for 1 package cream cheese. You would add this to the crock pot after you have blended the soup. Stir in cream cheese, and then cook on low heat for about 30 minutes longer or until cheese is melted, stirring with a wire whisk until smooth. HOWEVER, my family loved it with sour cream and hot sauce.
Turkey & Balsamic Onion Quesadillas
From delish.com
Peanut Noodles with Shredded Chicken and Vegetables
From delish.com
Turkey Sloppy Joes
From fitnessmagazine.com
My family has really enjoyed all of these new menus. For the Turkey Quesadillas I didn't put onion on my daughters. But otherwise my daughter ate the meals as is. :) All meals were served with a fresh salad or steamed broccoli. Hope your family enjoys some of these meals!
Now for the meals that I recommend trying... (kids tested and approved)
Slow Cooker Butternut Squash Soup
2 T butter
1 medium onion, chopped (1/2 cup)
1 butternut squash (2lbs), peeled, cubed
2 cups chicken broth
1/2 tsp dried marjoram leaves
1/4 tsp ground black pepper
1. In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp tender.
2. In 3-4 quart slow cooker, mix onion and remaining ingredients.
3. Cover; cook on Low heat 6-8 hours.
4. In blender or food processor, blend soup mixture on high speed until smooth.
Makes 6 servings.
***This is what I did. The recipes actually calls for 1 package cream cheese. You would add this to the crock pot after you have blended the soup. Stir in cream cheese, and then cook on low heat for about 30 minutes longer or until cheese is melted, stirring with a wire whisk until smooth. HOWEVER, my family loved it with sour cream and hot sauce.
Turkey & Balsamic Onion Quesadillas
From delish.com
- 1 small red onion, thinly sliced
- 1/4 cup(s) balsamic vinegar
- 4 10-inch whole-wheat tortillas
- 1 cup(s) shredded sharp Cheddar cheese
- 8 slice(s) deli turkey, preferably smoked (8 ounces)
Directions
- Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.
- Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.
Peanut Noodles with Shredded Chicken and Vegetables
From delish.com
- 1 pound(s) boneless, skinless chicken breasts
- 1/2 cup(s) smooth natural peanut butter
- 2 tablespoon(s) reduced-sodium soy sauce
- 2 teaspoon(s) minced garlic
- 1 1/2 teaspoon(s) chile-garlic sauce
- 1 teaspoon(s) minced fresh ginger
- 8 ounce(s) whole-wheat spaghetti
- 1 bag(s) fresh vegetable medley
- Put a large pot of water on to boil for cooking pasta.
- Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
- Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
- Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
Turkey Sloppy Joes
From fitnessmagazine.com
- 2teaspoons olive oil
- 2onions, such as Vidalia or white, sliced
- 12ounces lean all-white-meat ground turkey
- 1/2teaspoon dried marjoram
- 1/2cup bottled steak sauce
- Salt and pepper
- Whole-grain rolls, toasted
1. Rub oil in a heavy skillet. Heat skillet to medium-high heat.
2. Saute onion until it just turns soft.
3. Add turkey, marjoram, and salt and pepper to taste; saute 5 to 7 minutes.
4. Stir in steak sauce. Heat through; serve on toasted whole-grain rolls.
My family has really enjoyed all of these new menus. For the Turkey Quesadillas I didn't put onion on my daughters. But otherwise my daughter ate the meals as is. :) All meals were served with a fresh salad or steamed broccoli. Hope your family enjoys some of these meals!
Tuesday, April 30, 2013
Freezer Meals (Part 2)
What is there to do at 6:30am when your children are sleeping and you don't have anywhere to be (and you are not tired) you ask? I would love to say go workout, but between no treadmill and thundering outside there isn't much to do. Well I suppose it is a perfect time to get the remainder of the recipes posted.
Chicken Cacciatore
4 boneless skinless chicken breasts
1 large package button mushrooms (sliced)
2 6oz cans tomato paste
2 Tbs Italian seasoning
4 cloves minced garlic
2 cups chicken broth
*Split between 2 bags, seal, mix, lay flat, freeze.
Directions for bags:
Add in 1 cup chicken broth. Cook low 6-7 hours. Serve over hot noodles with fresh Parmesan.
(I didn't add the chicken broth to the bags. I will add it when I go to cook.)
Honey Sesame Chicken
1/2 cup beer
3 Tbs Sesame Seeds
3 Tbs Honey
2 Tbs Dijon Mustard
1/2 tsp pepper
2 cloves garlic - crushed
1 1/2 lb chicken pieces
For immediate cooking: Pre-heat oven to 350 degrees. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezer: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer.
To thaw and cook: Thaw in fridge the night before. The recipes calls to cook as above. I plan on dumping it into the crockpot on low one day when I am home. This will allow me to check on it throughout the day to make sure it doesn't get dried out.
Lemon & Garlic Chicken
2 cloves garlic - chopped
4 Tbs Olive Oil
2 Tbs Chopped Parsley
3 Tbs Lemon Juice
1/8 tsp pepper
1 1/2 lbs chicken pieces
For immediate cooking: Pre-heat oven to 350 degrees. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezer: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer.
To thaw and cook: Thaw in fridge the night before. The recipes calls to cook as above. I plan on dumping it into the crockpot on low one day when I am home. This will allow me to check on it throughout the day to make sure it doesn't get dried out.
Honey Glazed Chicken
1/4 cup butter - melted
1/8 cup soy sauce
1/2 cup honey
1 1/2 lbs chicken pieces
For immediate cooking: Pre-heat oven to 350 degrees. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezer: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer.
To thaw and cook: Thaw in fridge the night before. The recipes calls to cook as above. I plan on dumping it into the crockpot on low one day when I am home. This will allow me to check on it throughout the day to make sure it doesn't get dried out.
Chicken & Spinach
4-6 boneless, skinless chicken breasts
1 jar pasta sauce
1 large onion
1 bell pepper
2 zucchini sliced
2 squash sliced
mushrooms (fresh or can) sliced
Cajun seasoning to taste
fresh spinach (wash & break stems off)
pasta of your choice (bow-tie, spaghetti, etc)
*Recipe Directions: layer ingredients into crockpot, top with fresh spinach. Cook for 6 hours. Split between 2 bags and freeze.
**However this is not what I did. I put split the ingredients (except the spinach and pasta) into 2 freezer bags and froze. I did not cook anything ahead of time. When I go to cook I will thaw the night before in the fridge, dump it into the crock pot in the morning and top with my spinach. I will serve this over hot noodles/pasta.
Layered Enchilada Casserole
2 cups cooks, shredded chicken (I grilled my chicken with a little pepper, and cut up into strips)
1 can diced tomatoes, drained (15oz)
1 can black beans, drained (15oz)
1 tub Sante Fe Blend Philadelphia Cooking Creme
2 cups shredded cheese
3 flour tortillas (I used more.)
1. Mix the chicken, tomatoes, beans, and cooking creme in a bowl. Combine well.
2. Place 1/3 cup mixture on bottom of a pie plate or 8x8x2 freezer pan. Top with 1 flour tortilla. (I used a 9x13 plan since this is what I had at home. This is why I used more tortillas, and was only able to make one layer.)
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with cheese on top.
4. Double wrap in heavy aluminum foil, label, and freeze.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 30 minutes or until heated through.
Chicken and Wild Rice
1 box wild rice with seasoning packet (4.3oz)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can mushrooms, drained
6 boneless skinless chicken thighs, uncooked
1 cup slivered almonds
1. Mix together rice with seasoning packet, both cans of soup, and water. Stir in mushrooms.
2. Pour into 9x13 freezer pan. Top with 6 chicken thighs and sprinkle with almonds.
3. Double wrap with heavy duty foil, label, and freeze.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 1 hour (until chicken is done).
Serve with broccoli and fruit.
Beyond Easy Pulled Pork
Yes I know this is not chicken. :) I forgot to post it yesterday.
4-5 lb pork butt roast (I used a pork shoulder roast which I was told was the same thing. Who knew?)
2 yellow onions, sliced
Dry Rub:
3 Tbs chili powder
1 tsp coriander
2 tsp cumin
2 tsp onion powder
1 Tbs dried parsley
1/4 tsp chipotle powder
2 tsp sea salt
Mix all dry rub ingredients together. Rub the entire roast with the dry rub (you should use it all). Place a layer of onions on the bottom of your crockpot. Place the roast on top, fat side up. Put the rest of the onions on top of the roast. NO LIQUID NECESSARY! Cook on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.
(Made this last night for dinner. It was great! Another meal that my 4 year old willing ate. I served with a nice salad and cottage cheese.)
Enjoy the recipes!
Chicken Cacciatore
4 boneless skinless chicken breasts
1 large package button mushrooms (sliced)
2 6oz cans tomato paste
2 Tbs Italian seasoning
4 cloves minced garlic
2 cups chicken broth
*Split between 2 bags, seal, mix, lay flat, freeze.
Directions for bags:
Add in 1 cup chicken broth. Cook low 6-7 hours. Serve over hot noodles with fresh Parmesan.
(I didn't add the chicken broth to the bags. I will add it when I go to cook.)
Honey Sesame Chicken
1/2 cup beer
3 Tbs Sesame Seeds
3 Tbs Honey
2 Tbs Dijon Mustard
1/2 tsp pepper
2 cloves garlic - crushed
1 1/2 lb chicken pieces
For immediate cooking: Pre-heat oven to 350 degrees. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezer: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer.
To thaw and cook: Thaw in fridge the night before. The recipes calls to cook as above. I plan on dumping it into the crockpot on low one day when I am home. This will allow me to check on it throughout the day to make sure it doesn't get dried out.
Lemon & Garlic Chicken
2 cloves garlic - chopped
4 Tbs Olive Oil
2 Tbs Chopped Parsley
3 Tbs Lemon Juice
1/8 tsp pepper
1 1/2 lbs chicken pieces
For immediate cooking: Pre-heat oven to 350 degrees. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezer: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer.
To thaw and cook: Thaw in fridge the night before. The recipes calls to cook as above. I plan on dumping it into the crockpot on low one day when I am home. This will allow me to check on it throughout the day to make sure it doesn't get dried out.
Honey Glazed Chicken
1/4 cup butter - melted
1/8 cup soy sauce
1/2 cup honey
1 1/2 lbs chicken pieces
For immediate cooking: Pre-heat oven to 350 degrees. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezer: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer.
To thaw and cook: Thaw in fridge the night before. The recipes calls to cook as above. I plan on dumping it into the crockpot on low one day when I am home. This will allow me to check on it throughout the day to make sure it doesn't get dried out.
Chicken & Spinach
4-6 boneless, skinless chicken breasts
1 jar pasta sauce
1 large onion
1 bell pepper
2 zucchini sliced
2 squash sliced
mushrooms (fresh or can) sliced
Cajun seasoning to taste
fresh spinach (wash & break stems off)
pasta of your choice (bow-tie, spaghetti, etc)
*Recipe Directions: layer ingredients into crockpot, top with fresh spinach. Cook for 6 hours. Split between 2 bags and freeze.
**However this is not what I did. I put split the ingredients (except the spinach and pasta) into 2 freezer bags and froze. I did not cook anything ahead of time. When I go to cook I will thaw the night before in the fridge, dump it into the crock pot in the morning and top with my spinach. I will serve this over hot noodles/pasta.
Layered Enchilada Casserole
2 cups cooks, shredded chicken (I grilled my chicken with a little pepper, and cut up into strips)
1 can diced tomatoes, drained (15oz)
1 can black beans, drained (15oz)
1 tub Sante Fe Blend Philadelphia Cooking Creme
2 cups shredded cheese
3 flour tortillas (I used more.)
1. Mix the chicken, tomatoes, beans, and cooking creme in a bowl. Combine well.
2. Place 1/3 cup mixture on bottom of a pie plate or 8x8x2 freezer pan. Top with 1 flour tortilla. (I used a 9x13 plan since this is what I had at home. This is why I used more tortillas, and was only able to make one layer.)
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with cheese on top.
4. Double wrap in heavy aluminum foil, label, and freeze.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 30 minutes or until heated through.
Chicken and Wild Rice
1 box wild rice with seasoning packet (4.3oz)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can mushrooms, drained
6 boneless skinless chicken thighs, uncooked
1 cup slivered almonds
1. Mix together rice with seasoning packet, both cans of soup, and water. Stir in mushrooms.
2. Pour into 9x13 freezer pan. Top with 6 chicken thighs and sprinkle with almonds.
3. Double wrap with heavy duty foil, label, and freeze.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 1 hour (until chicken is done).
Serve with broccoli and fruit.
Beyond Easy Pulled Pork
Yes I know this is not chicken. :) I forgot to post it yesterday.
4-5 lb pork butt roast (I used a pork shoulder roast which I was told was the same thing. Who knew?)
2 yellow onions, sliced
Dry Rub:
3 Tbs chili powder
1 tsp coriander
2 tsp cumin
2 tsp onion powder
1 Tbs dried parsley
1/4 tsp chipotle powder
2 tsp sea salt
Mix all dry rub ingredients together. Rub the entire roast with the dry rub (you should use it all). Place a layer of onions on the bottom of your crockpot. Place the roast on top, fat side up. Put the rest of the onions on top of the roast. NO LIQUID NECESSARY! Cook on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.
(Made this last night for dinner. It was great! Another meal that my 4 year old willing ate. I served with a nice salad and cottage cheese.)
Enjoy the recipes!
Monday, April 29, 2013
Freezer Meals (Part 1)
Hello.
I am not a big writer but when trying to decide the best way to share my recipes with friends I decided this would be the easiest. Now that I am blogging I am excited that I will be able to share my DIY projects and what I have tackled from Pinterest. :)
Since I will be heading back to work at the end of May I wanted to get some meals made up and put in the freezer. I have made a batch of freezer meals once before and I really loved how easy it made making dinner after a long day of work. If you haven't tried making freezer meals you should. And for additional motivation keep in mind the money and time you should save. The trick to saving money is to buy in bulk and find meals that have similar ingredients. I went shopping the other day to buy my supplies for my meals, plus stuff for lunches, snacks, and fresh fruit. I spent a little over what I normally spend on groceries in two weeks, but I have17 meals ready in the freezer and plenty of left over meat that can be used for other meals.
Now for the recipes. I made 13 recipes in all (some split to make 2 meals).
Quesadilla Casserole
1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese
9x13 pan
1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn, and green chilies. Mix well. Stir in all of the spices EXCEPT the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on top of the 9/13 pan (sprayed with pam). (I used enough to cover the bottom of the pan.) Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef, and cheese. (I used 4 tortillas per layer and I never measure cheese. I put on the amount that I think looks best, usually way more than a recipe calls for.)
3. Double wrap with heavy duty foil and label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving. Serve with sour cream and guacamole.
Teriyaki Pork Chops
4 pork chops about 1-inch thick
Salt and Pepper to taste (you can sprinkle them before you add them to the bag)
2 cloves garlic, minced
2 tablespoons brown sugar
1/4 cup soy sauce
1/3 cup chick broth
1. Add the ingredients to the freezer bag.
2. When ready to cook, thaw in fridge the night before, dump into crockpot and cook on high for 4-5 hours or low 6-7 hours.
Pepper Steak
2 lb beef round steak (sliced against the grain)
1 pint cherry/pearl tomatoes (or 2 cans of crushed tomatoes)
2 green peppers (sliced)
1/4 cup soy sauce
2 tsp sugar
salt/pepper to taste
1 large onion
2 cloves garlic, minced
1 tsp ground ginger
*Split between 2 bags, seal, mix, lay flat, freeze.
Directions for Bags: Cook on low 5-6 hours. Serve over hot buttered rice.
Thaw in the fridge the night before. Put in crockpot on low.
Easy Crockpot Mongolian Beef
1 lb beef stew meat
2 tsp olive oil
1 onion, thickly sliced
1 tbsp minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 tsp. fresh minced ginger (I used ground ginger.)
1/2 cup hoisin sauce
1. Freezer Directions - dump all ingredients into a labeled freezer bag, seal, mix, freeze flat.
2. When ready to cook - take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you are going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice.
Newlywed Beeftips
2 lb beef stew meat
23 oz french onion soup
1 large package frozen broccoli (added at the end when cooking)
*Split between 2 bags, seal, mix, lay flat, freeze.
Directions for Bags: Add 2 cups water. Mix in frozen broccoli 30 minutes before it's done, or add steamed broccoli after it's done. Cook low 6-7 hours. Serve over hot noodles or rice with fresh parmesan.
When ready to cook, thaw in fridge the night before and dump bag into crockpot in the morning.
**I have made this one in the past and really enjoyed it. My 4 year old even ate it! :)
Now you have 7 meals (5 recipes). I will share the remaining recipes later. The remaining recipes use chicken. Enjoy. :)
I am not a big writer but when trying to decide the best way to share my recipes with friends I decided this would be the easiest. Now that I am blogging I am excited that I will be able to share my DIY projects and what I have tackled from Pinterest. :)
Since I will be heading back to work at the end of May I wanted to get some meals made up and put in the freezer. I have made a batch of freezer meals once before and I really loved how easy it made making dinner after a long day of work. If you haven't tried making freezer meals you should. And for additional motivation keep in mind the money and time you should save. The trick to saving money is to buy in bulk and find meals that have similar ingredients. I went shopping the other day to buy my supplies for my meals, plus stuff for lunches, snacks, and fresh fruit. I spent a little over what I normally spend on groceries in two weeks, but I have17 meals ready in the freezer and plenty of left over meat that can be used for other meals.
Now for the recipes. I made 13 recipes in all (some split to make 2 meals).
Quesadilla Casserole
1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese
9x13 pan
1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn, and green chilies. Mix well. Stir in all of the spices EXCEPT the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on top of the 9/13 pan (sprayed with pam). (I used enough to cover the bottom of the pan.) Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef, and cheese. (I used 4 tortillas per layer and I never measure cheese. I put on the amount that I think looks best, usually way more than a recipe calls for.)
3. Double wrap with heavy duty foil and label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving. Serve with sour cream and guacamole.
Teriyaki Pork Chops
4 pork chops about 1-inch thick
Salt and Pepper to taste (you can sprinkle them before you add them to the bag)
2 cloves garlic, minced
2 tablespoons brown sugar
1/4 cup soy sauce
1/3 cup chick broth
1. Add the ingredients to the freezer bag.
2. When ready to cook, thaw in fridge the night before, dump into crockpot and cook on high for 4-5 hours or low 6-7 hours.
Pepper Steak
2 lb beef round steak (sliced against the grain)
1 pint cherry/pearl tomatoes (or 2 cans of crushed tomatoes)
2 green peppers (sliced)
1/4 cup soy sauce
2 tsp sugar
salt/pepper to taste
1 large onion
2 cloves garlic, minced
1 tsp ground ginger
*Split between 2 bags, seal, mix, lay flat, freeze.
Directions for Bags: Cook on low 5-6 hours. Serve over hot buttered rice.
Thaw in the fridge the night before. Put in crockpot on low.
Easy Crockpot Mongolian Beef
1 lb beef stew meat
2 tsp olive oil
1 onion, thickly sliced
1 tbsp minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 tsp. fresh minced ginger (I used ground ginger.)
1/2 cup hoisin sauce
1. Freezer Directions - dump all ingredients into a labeled freezer bag, seal, mix, freeze flat.
2. When ready to cook - take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you are going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice.
Newlywed Beeftips
2 lb beef stew meat
23 oz french onion soup
1 large package frozen broccoli (added at the end when cooking)
*Split between 2 bags, seal, mix, lay flat, freeze.
Directions for Bags: Add 2 cups water. Mix in frozen broccoli 30 minutes before it's done, or add steamed broccoli after it's done. Cook low 6-7 hours. Serve over hot noodles or rice with fresh parmesan.
When ready to cook, thaw in fridge the night before and dump bag into crockpot in the morning.
**I have made this one in the past and really enjoyed it. My 4 year old even ate it! :)
Now you have 7 meals (5 recipes). I will share the remaining recipes later. The remaining recipes use chicken. Enjoy. :)
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