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!
Tuesday, April 30, 2013
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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