Saturday, January 31, 2009
ANYONE?
So...is there anyone who wants to do this? ANYONE?! So far, I am the only one that is participating in February's exchange. I am going to give this another week to see if anyone is interested. If there isn't enough interest, I will stop trying to keep this group going. So, if you really want to do this...please let me know because right now I am ready to give it up!
Saturday, January 24, 2009
Let's try this again...
First off, I want to apologize to everyone because I have been such a slacker! I am going to try to be a lot more on the ball from now on. With that being said, let's try this again....
February Exchange Night
Date: Wednesday February 18th, 2009
Place: The Boston's House
Time: 7:00 p.m.
Please let me know ASAP if you will be participating so we know how many meals to plan on. I'm really excited to get this going again!! Let me know if you guys have any questions!
Tuesday, October 14, 2008
October Exchange: Who's in?
Our next exchange night is on Tuesday October 28th. If you want to participate, please leave a comment on this post so we will know how many meals to make. Last month went great and I'm excited for this next exchange. If you have a particular dish that you would like to make, you can call dibs on it here too.
I also had a couple of questions that I wanted your input on:
1. I was wondering if you would be interested in making one extra meal for the exchange that we could give to someone in the ward who is in need of it. It would be totally voluntary, but I wanted to get your opinions.
2. Should we do an exchange the last week of November? At first I thought that this would be a little tough because the holidays are so busy. But, these meals are so nice and convenient on those busy nights. So, let me know what you think.
I also had a couple of questions that I wanted your input on:
1. I was wondering if you would be interested in making one extra meal for the exchange that we could give to someone in the ward who is in need of it. It would be totally voluntary, but I wanted to get your opinions.
2. Should we do an exchange the last week of November? At first I thought that this would be a little tough because the holidays are so busy. But, these meals are so nice and convenient on those busy nights. So, let me know what you think.
Recipe Review
I don't know about the rest of you, but I am loving all of the dishes from the last exchange. Everyone did such a great job! I know we talked about everyone giving their input on all of the recipes. So, here's your chance! Leave a comment and let us know what you thought of all the meals.
Saturday, September 20, 2008
Let's get this started!
Exchange Night
September 30th 7:00 pm
at the Boston's house
I am so excited to finally get this started!! I feel like I have been talking about it forever, but now it is time to get down to business! I still don't know exactly how many people are participating in this first exchange. My latest count was six. If you don't see your name on this LIST, please either leave me a comment or send me an e-mail. If you are going to be participating in the exchange, here's a few instructions and tips:
1: Sometime between now and next Monday (September 29th), please e-mail me with the total cost of your meal. I need to average out all of the prices so that we can keep everything even. Plan on spending as close to $70 as you can. We are trying to keep this as close to $10 a meal as we can, so do your best and don't worry if you have to go over by a little. I will be sending out an e-mail on Tuesday morning letting you know if you need to bring any money to the exchange night. If you do, it will probably be most convenient if you can bring cash.
2: If you are making a dish that requires a pan, you have two options. First, you can bring the meal in the cheap foil pans from the store. Make sure to cover with plastic wrap and tin foil. Second option, you can freeze the meal in the pan. When it is frozen, set it in warm water for a couple minutes to get it to slide out of the pan. Then wrap the meal in plastic wrap and foil. Either way will work, so pick whichever works best for you.
3: If you are making something liquid, freezer bags (aka Ziploc bags) work great. When using the freezer bag method for freezing, place your meal in the freezer bag, remove as much air as possible, and seal (see tip #4). Then take a cake pan, or a pan that has sides, and lay the bags flat, stacking one on top of the other. The cake pan will not only freeze the meals flat, giving you more freezer room, but will help ensure that any leaks will be kept within the pan. Place the pan in the freezer. Once the item has been “flash frozen,” remove the items from the pan and stack inside your freezer. Then just bring the frozen bag to the exchange.
4: To get the air out of a zip-top bag, close the bag except for an inch at one of the corners. Submerge the exterior of the bag in water almost to the top of the bag. Let the pressure of the water release air from around your food, and then quickly close the last inch at the top of the bag. Be careful not to let any of the water into the bag and onto your food.
5: Make sure to include the instructions for how to cook and/or thaw your meal. Find some way to attach it to the meal or write it on the outside. That way we won't lose track of the directions for all the different meals.
That's all that I can think of right now! If you think of any other questions that I haven't answered, please let me know. I'm excited to finally get this going!!
Saturday, September 6, 2008
Bean Burritos
Prep Time: 1 hour
Start to Finish: 1 hour
Ingredients:
3/4 cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 bag frozen corn kernels, (10 ounces)
6 scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional
Instructions:
Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.
To Cook after Freezing: Microwave-Wrap in wax paper and heat on high (about 2 1/2 min) Oven-Wrap in foil and bake at 375 for 30-45min.
(Recipe from www.marthastewart.com)
Start to Finish: 1 hour
Ingredients:
3/4 cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 bag frozen corn kernels, (10 ounces)
6 scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional
Instructions:
Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.
To Cook after Freezing: Microwave-Wrap in wax paper and heat on high (about 2 1/2 min) Oven-Wrap in foil and bake at 375 for 30-45min.
(Recipe from www.marthastewart.com)
Spinach Pie
Prep Time: 25 minutes
Start to Finish: 1 hour 45 minutes
Ingredients
1/2 cup plus 2 tablespoons olive oil
4 medium onions, chopped
6 garlic cloves, minced
Coarse salt and ground pepper
6 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry
1 pound feta cheese, crumbled
1/2 cup grated Parmesan cheese
1/2 cup plain dried breadcrumbs
2 teaspoons dried dill
8 large eggs, lightly beaten
8 ounces frozen phyllo sheets, thawed and thinly sliced
Instructions:
Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
(Recipe from www.marthastewart.com)
Start to Finish: 1 hour 45 minutes
Ingredients
1/2 cup plus 2 tablespoons olive oil
4 medium onions, chopped
6 garlic cloves, minced
Coarse salt and ground pepper
6 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry
1 pound feta cheese, crumbled
1/2 cup grated Parmesan cheese
1/2 cup plain dried breadcrumbs
2 teaspoons dried dill
8 large eggs, lightly beaten
8 ounces frozen phyllo sheets, thawed and thinly sliced
Instructions:
Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
(Recipe from www.marthastewart.com)
Macaroni & Cheese
Prep Time: 20 minutes
Start to Finish: 1 hour 40 minutes
Ingredients:
Serves 8
1 pound short pasta, such as cavatappi or macaroni
Coarse salt
6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
3 cups shredded (12 ounces) sharp white cheddar cheese
1 cup finely grated (2 ounces) Parmesan cheese
3 cups very coarse fresh breadcrumbs
Instructions:
Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and 2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.
Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over pasta. Cover tightly with plastic wrap; freeze up to 3 months.
Preheat oven to 375 degrees. Place frozen dishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60 to 70 minutes for large dishes, 40 to 50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.
(Recipe from www.marthastewart.com)
Start to Finish: 1 hour 40 minutes
Ingredients:
Serves 8
1 pound short pasta, such as cavatappi or macaroni
Coarse salt
6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
3 cups shredded (12 ounces) sharp white cheddar cheese
1 cup finely grated (2 ounces) Parmesan cheese
3 cups very coarse fresh breadcrumbs
Instructions:
Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and 2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.
Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over pasta. Cover tightly with plastic wrap; freeze up to 3 months.
Preheat oven to 375 degrees. Place frozen dishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60 to 70 minutes for large dishes, 40 to 50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.
(Recipe from www.marthastewart.com)
Mediterranean Tuna-Noodle Casserole
Prep Time: 35 minutes
Start to Finish: 55 minutes
Ingredients:
1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan
Instructions:
Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.
To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months.
To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.
To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.
(Recipe from www.marthastesart.com)
Start to Finish: 55 minutes
Ingredients:
1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan
Instructions:
Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.
To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months.
To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.
To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.
(Recipe from www.marthastesart.com)
Chicken Tetrazzini
Prep Time: 20 minutes
Start to Finish: 1 hour
Ingredients
Serves 8
Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained
Instructions:
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
(Recipe from www.marthastewart.com)
Start to Finish: 1 hour
Ingredients
Serves 8
Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained
Instructions:
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
(Recipe from www.marthastewart.com)
Steak Fajitas
Prep Time: 15 minutes
Start to Finish: 30 minutes
Instructions:
Freeze It:
1 pound flank steak, thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 jalapeno, seeded (if desired) and thinly sliced
1 teaspoon chili powder
1 teaspoon hot sauce
Kosher salt
4 1-quart resealable plastic freezer bags
Cook It:
4 bags frozen fajita mixture
4 teaspoons olive oil
8 8-inch flour tortillas, warmed
Store-bought refrigerated fresh salsa (optional)
Sour cream (optional)
Instructions:
Freeze It-In a large bowl, combine the steak, onion, bell peppers, jalapeno, chili powder, hot sauce, and 3/4 teaspoon salt. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.
Cook It-In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving). Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes. Serve with the tortillas and the salsa and sour cream, if desired. Yield: Makes 4 servings
(Recipe from www.food.realsimple.com)
Start to Finish: 30 minutes
Instructions:
Freeze It:
1 pound flank steak, thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 jalapeno, seeded (if desired) and thinly sliced
1 teaspoon chili powder
1 teaspoon hot sauce
Kosher salt
4 1-quart resealable plastic freezer bags
Cook It:
4 bags frozen fajita mixture
4 teaspoons olive oil
8 8-inch flour tortillas, warmed
Store-bought refrigerated fresh salsa (optional)
Sour cream (optional)
Instructions:
Freeze It-In a large bowl, combine the steak, onion, bell peppers, jalapeno, chili powder, hot sauce, and 3/4 teaspoon salt. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.
Cook It-In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving). Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes. Serve with the tortillas and the salsa and sour cream, if desired. Yield: Makes 4 servings
(Recipe from www.food.realsimple.com)
Shrimp with Roasted Peppers and Feta
Prep Time: 20 minutes
Start to Finish: 40 minutes
Ingredients:
1 12-ounce jar roasted red peppers
1 bunch scallions
1 head garlic
1 1/2 pounds large shrimp, peeled and deveined
Olive oil
Kosher salt and pepper
8 ounces Feta
4 1-quart resealable plastic freezer bags
Instructions:
Freeze It-Drain the peppers and cut into 1-inch pieces. Slice the scallions and 2 cloves garlic. Combine the vegetables in a bowl with the shrimp, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Divide the mixture among 4 resealable plastic freezer bags, top with the Feta (crumbled), and freeze, for up to 3 months, until ready to cook.
Cook It-Heat oven to 400° F. Remove the shrimp mixture from the bags (you'll need one bag per serving) and place in individual baking dishes or a large casserole, making sure the Feta is on top. Bake until the shrimp are cooked through and the Feta begins to brown, about 20 minutes. Yield: Makes 4 servings
(Recipe from www.food.realsimple.com)
Start to Finish: 40 minutes
Ingredients:
1 12-ounce jar roasted red peppers
1 bunch scallions
1 head garlic
1 1/2 pounds large shrimp, peeled and deveined
Olive oil
Kosher salt and pepper
8 ounces Feta
4 1-quart resealable plastic freezer bags
Instructions:
Freeze It-Drain the peppers and cut into 1-inch pieces. Slice the scallions and 2 cloves garlic. Combine the vegetables in a bowl with the shrimp, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Divide the mixture among 4 resealable plastic freezer bags, top with the Feta (crumbled), and freeze, for up to 3 months, until ready to cook.
Cook It-Heat oven to 400° F. Remove the shrimp mixture from the bags (you'll need one bag per serving) and place in individual baking dishes or a large casserole, making sure the Feta is on top. Bake until the shrimp are cooked through and the Feta begins to brown, about 20 minutes. Yield: Makes 4 servings
(Recipe from www.food.realsimple.com)
Rosemary Chicken with Zucchini
Prep Time: 20 minutes
Start to Finish: 20 minutes
Ingredients:
1 pound new potatoes
2 carrots
2 small zucchini
Olive oil
Whole-grain mustard
1 bunch rosemary
Kosher salt and pepper
4 6-ounce boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags
Instructions:
Freeze It-Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with 2 tablespoons olive oil, 2 tablespoons mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.
Cook It-Heat oven to 400° F. Remove the bags from the freezer (you'll need 1 bag for each serving). Empty the contents of the bags into a baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more. Divide among individual plates. Yield: Makes 4 servings
(Recipe from www.food.realsimple.com)
Start to Finish: 20 minutes
Ingredients:
1 pound new potatoes
2 carrots
2 small zucchini
Olive oil
Whole-grain mustard
1 bunch rosemary
Kosher salt and pepper
4 6-ounce boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags
Instructions:
Freeze It-Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with 2 tablespoons olive oil, 2 tablespoons mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.
Cook It-Heat oven to 400° F. Remove the bags from the freezer (you'll need 1 bag for each serving). Empty the contents of the bags into a baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more. Divide among individual plates. Yield: Makes 4 servings
(Recipe from www.food.realsimple.com)
Friday, September 5, 2008
Beef Stroganoff
Prep Time: 15 minutes
Start to Finish: 30 minutes
Ingredients:
1 1/2 lbs sirloin steak (boneless), cut into thin strips
1/2 cup butter
2 small onions, chopped
1 garlic clove, crushed
2 cups sliced mushrooms
1/3 cup dry white wine
pepper
salt
1 1/4 cups sour cream (for cooking day)
Instructions:
Melt 1/4 cup of butter in skillet and brown steak strips. Set aside.
Add remaining 1/4 cup butter to skillet, melt and add onions and garlic, frying until soft. Add mushrooms, wine, salt and pepper. Simmer for 5 minutes.
Add meat to freezer safe bags or containers and pour sauce over. Cool and freeze.
On cooking day:Thaw overnight in fridge or for 4-5 hours at room temperature. Add to saucepan and heat over medium heat for 25 minutes. Stir in sour cream before serving.
(Recipe from www.momsbudget.com)
Start to Finish: 30 minutes
Ingredients:
1 1/2 lbs sirloin steak (boneless), cut into thin strips
1/2 cup butter
2 small onions, chopped
1 garlic clove, crushed
2 cups sliced mushrooms
1/3 cup dry white wine
pepper
salt
1 1/4 cups sour cream (for cooking day)
Instructions:
Melt 1/4 cup of butter in skillet and brown steak strips. Set aside.
Add remaining 1/4 cup butter to skillet, melt and add onions and garlic, frying until soft. Add mushrooms, wine, salt and pepper. Simmer for 5 minutes.
Add meat to freezer safe bags or containers and pour sauce over. Cool and freeze.
On cooking day:Thaw overnight in fridge or for 4-5 hours at room temperature. Add to saucepan and heat over medium heat for 25 minutes. Stir in sour cream before serving.
(Recipe from www.momsbudget.com)
Mandarin Orange Chicken
Prep Time: 30 minutes
Start to Finish: 45 minutes
Ingredients:
5 cups cooked chicken, cubed
2 tbsp vegetable oil
3 cups sliced fresh mushroom
4 tsp white flour
1 1/3 cups water
1 can frozen orange juice concentrate
1 cup sliced green onions
4 tsp. chicken bouillon powder (or 4 bouillon cubes)
On serving day:2 (11 ounce) cans mandarin oranges, drained
Hot cooked rice
Instructions:
Cook mushrooms over medium high heat in a large skillet, stirring to prevent burning. Add flour, stirring well. Then gradually add water, frozen orange juice concentrate, onions and chicken bouillon powder or cubes. Bring to a boil, reduce heat and add chicken, simmering uncovered for 3-4 minutes. Cool and pour into freezer containers.
On cooking day, thaw orange chicken mixture. Heat chicken in a saucepan until heated through and bubbly, then add mandarin oranges, continuing to heat mixture. Add to cooked rice and serve.
(Recipe from www.momsbudget.com)
Start to Finish: 45 minutes
Ingredients:
5 cups cooked chicken, cubed
2 tbsp vegetable oil
3 cups sliced fresh mushroom
4 tsp white flour
1 1/3 cups water
1 can frozen orange juice concentrate
1 cup sliced green onions
4 tsp. chicken bouillon powder (or 4 bouillon cubes)
On serving day:2 (11 ounce) cans mandarin oranges, drained
Hot cooked rice
Instructions:
Cook mushrooms over medium high heat in a large skillet, stirring to prevent burning. Add flour, stirring well. Then gradually add water, frozen orange juice concentrate, onions and chicken bouillon powder or cubes. Bring to a boil, reduce heat and add chicken, simmering uncovered for 3-4 minutes. Cool and pour into freezer containers.
On cooking day, thaw orange chicken mixture. Heat chicken in a saucepan until heated through and bubbly, then add mandarin oranges, continuing to heat mixture. Add to cooked rice and serve.
(Recipe from www.momsbudget.com)
Swiss Steak
Prep Time: 20 minutes
Start to Finish: 1 1/2 hours
Ingredients:
2 lbs round steak, ½" thick cut
¼ cup flour
½ tsp salt
¼ tsp pepper
2 tbsp oil
½ cup green pepper, minced
1 ¼ cup onion, minced
1 16-oz can tomatoes
1 tsp salt
¼ tsp pepper
Instructions:
Cut steak into 8 individual pieces, using a fork to pierce each side of each piece. In a small bowl, combine flour, ½ tsp salt and ¼ tsp pepper. Top one side of the steak pieces with half this mixture, then use a meat mallet to pound the flour mixture into the steak. Flip the pieces over and repeat.
In large skillet, heat oil and brown meat for about 15 minutes, turning frequently. Reduce heat to a simmer, cover skillet and allow to simmer for 1 hour, adding small amounts of water as needed.
In a separate bowl, combine green pepper, onion, tomatoes, salt and ¼ tsp pepper, mixing well. Add to skillet, cover and simmer for an additional 15 minutes. Divide skillet contents in half (including tomato sauce mixture), and place in 8x8 freezer containers - foil is best so you can reheat right in container. Allow to cool, seal and label with cooking instructions.
On cooking day: Remove from freezer while oven is preheating to 400F. Remove lid and bake for 30-40 minutes or until steak is tender. Serve with rice or noodles.
(Recipe from www.momsbudget.com)
Start to Finish: 1 1/2 hours
Ingredients:
2 lbs round steak, ½" thick cut
¼ cup flour
½ tsp salt
¼ tsp pepper
2 tbsp oil
½ cup green pepper, minced
1 ¼ cup onion, minced
1 16-oz can tomatoes
1 tsp salt
¼ tsp pepper
Instructions:
Cut steak into 8 individual pieces, using a fork to pierce each side of each piece. In a small bowl, combine flour, ½ tsp salt and ¼ tsp pepper. Top one side of the steak pieces with half this mixture, then use a meat mallet to pound the flour mixture into the steak. Flip the pieces over and repeat.
In large skillet, heat oil and brown meat for about 15 minutes, turning frequently. Reduce heat to a simmer, cover skillet and allow to simmer for 1 hour, adding small amounts of water as needed.
In a separate bowl, combine green pepper, onion, tomatoes, salt and ¼ tsp pepper, mixing well. Add to skillet, cover and simmer for an additional 15 minutes. Divide skillet contents in half (including tomato sauce mixture), and place in 8x8 freezer containers - foil is best so you can reheat right in container. Allow to cool, seal and label with cooking instructions.
On cooking day: Remove from freezer while oven is preheating to 400F. Remove lid and bake for 30-40 minutes or until steak is tender. Serve with rice or noodles.
(Recipe from www.momsbudget.com)
Baked Honey Mustard Chicken
Prep Time: 10 minutes
Start to Finish: 1 hour
Makes two meals for six people, three meals for four or four meals for three people!
Ingredients:
12 skinless, boneless chicken breast halves
salt and pepper to taste
1 cup honey
1 cup prepared mustard
2 tsp dried basil
2 tsp paprika
1 tsp dried parsley
Ingredients:
Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked.
Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!
(Recipe from www.momsbudget.com)
Start to Finish: 1 hour
Makes two meals for six people, three meals for four or four meals for three people!
Ingredients:
12 skinless, boneless chicken breast halves
salt and pepper to taste
1 cup honey
1 cup prepared mustard
2 tsp dried basil
2 tsp paprika
1 tsp dried parsley
Ingredients:
Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked.
Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!
(Recipe from www.momsbudget.com)
Honey Lime Chicken
Prep Time: 10 minutes
Start to Finish: 1 hour
Ingredients:
4 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
Instructions:
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a Ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook: Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
(Recipe from www.momsbudget.com)
Start to Finish: 1 hour
Ingredients:
4 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
Instructions:
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a Ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook: Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
(Recipe from www.momsbudget.com)
Cashew Chicken
Prep Time: 10 minutes
Start to Finish: 30 minutes
Ingredients:
1 chicken breast, cut in 1" pieces
Small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz can bamboo shoots, drained and sliced
4 oz frozen peas
5/8 cup water
1/2 tsp sugar
2 tsp cornstarch, dissolved in 2 tbsp water
Chicken marinade:
1 tsp medium dry sherry OR apple juice
2 tsp soy sauce
1 tsp oil
1/2 tsp sugar
2 tsp cornstarch
Instructions:
Combine ingredients for marinade, add chicken and marinade for ten minutes.
Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside.
Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms.
Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened.
Cool, place in freezer container and freeze.
To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.
To cook, thaw overnight in refrigerator. Add cashew chicken to saucepan, cooking over medium low until heated through. Simmer for ten minutes and serve.
(Recipe from www.momsbudget.com)
Start to Finish: 30 minutes
Ingredients:
1 chicken breast, cut in 1" pieces
Small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz can bamboo shoots, drained and sliced
4 oz frozen peas
5/8 cup water
1/2 tsp sugar
2 tsp cornstarch, dissolved in 2 tbsp water
Chicken marinade:
1 tsp medium dry sherry OR apple juice
2 tsp soy sauce
1 tsp oil
1/2 tsp sugar
2 tsp cornstarch
Instructions:
Combine ingredients for marinade, add chicken and marinade for ten minutes.
Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside.
Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms.
Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened.
Cool, place in freezer container and freeze.
To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.
To cook, thaw overnight in refrigerator. Add cashew chicken to saucepan, cooking over medium low until heated through. Simmer for ten minutes and serve.
(Recipe from www.momsbudget.com)
Simple lunch recipes
I have a hard enough time coming up with lunches right now. I can't even imagine trying to get a lunch ready in the morning for kids going to school. Here are a few basic lunch items that can be frozen and stored in the freezer, to save a little time. All you have to do is put them in the lunch in the morning and they will be thawed by lunchtime.
Classic PB & J
Ingredients:
2 slices of bread
Peanut Butter
Jelly
Instructions:
Cover one side of each slice with peanut butter, being sure to go to the edges. Then put jam on half of the slices, leaving about half an inch from the edge on all sides. Put the sandwiches together, and the peanut butter will "seal" the jam inside and keep them from getting soggy as it thaws. Seal in freezer bags.
Ham & Cheese Sandwich
Ingredients:
Bread
Ham
Cheese
Miracle Whip
Instructions:
Spread miracle whip on bread (VERY IMPORTANT - do not use regular mayonnaise, only use miracle whip). Add ham and cheese, seal in individual freezer bags. Freeze.
Pizza Bagels
Ingredients:
Bagels - plain or sun dried tomato
Pizza sauce
Assorted pizza toppings
Mozzarella cheese
Instructions:
Cut bagels in half and place them face up on workspace. Spread tomato sauce in a thin layer, then add toppings. By making a variety of toppings, they won't get boring in lunches. Sprinkle with cheese then broil in oven until cheese melts.
Cool completely and package them individually (half a bagel per bag). Freeze.
Zesty Italian Pasta Salad
Ingredients:
1-1/2 cups dry vegetable rotini
1/2 cup Zesty Italian Salad Dressing
1/2 cup Kraft Zesty Italian Dressing
1 cup Parmesan cheese
1 red pepper chopped
1 green pepper chopped
1 yellow pepper chopped
Instructions:
Cook rotini until barely cooked al dente (VERY IMPORTANT, do not overcook)
Freeze in single portion servings in freezer bags or containers.
Classic PB & J
Ingredients:
2 slices of bread
Peanut Butter
Jelly
Instructions:
Cover one side of each slice with peanut butter, being sure to go to the edges. Then put jam on half of the slices, leaving about half an inch from the edge on all sides. Put the sandwiches together, and the peanut butter will "seal" the jam inside and keep them from getting soggy as it thaws. Seal in freezer bags.
Ham & Cheese Sandwich
Ingredients:
Bread
Ham
Cheese
Miracle Whip
Instructions:
Spread miracle whip on bread (VERY IMPORTANT - do not use regular mayonnaise, only use miracle whip). Add ham and cheese, seal in individual freezer bags. Freeze.
Pizza Bagels
Ingredients:
Bagels - plain or sun dried tomato
Pizza sauce
Assorted pizza toppings
Mozzarella cheese
Instructions:
Cut bagels in half and place them face up on workspace. Spread tomato sauce in a thin layer, then add toppings. By making a variety of toppings, they won't get boring in lunches. Sprinkle with cheese then broil in oven until cheese melts.
Cool completely and package them individually (half a bagel per bag). Freeze.
Zesty Italian Pasta Salad
Ingredients:
1-1/2 cups dry vegetable rotini
1/2 cup Zesty Italian Salad Dressing
1/2 cup Kraft Zesty Italian Dressing
1 cup Parmesan cheese
1 red pepper chopped
1 green pepper chopped
1 yellow pepper chopped
Instructions:
Cook rotini until barely cooked al dente (VERY IMPORTANT, do not overcook)
Freeze in single portion servings in freezer bags or containers.
Thursday, September 4, 2008
French Fries
Ingredients:
10 lbs red potatoes (cut lengthwise into about 1/2 inch wide strips)
1 tablespoon salt
10-12 cups canola oil (only use canola oil)
Instructions:
1: Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
2: Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
3: Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
4: When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
5: Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
6: In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
7: Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
8: Remove with a slotted spoon and place into a large bowl.
9: Repeat with the remaining potatoes.
10: When the fried potatoes are room temperature prepare one or two large cookie sheets.
11: Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
12: **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
13: After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.
(Recipe from www.recipezaar.com)
10 lbs red potatoes (cut lengthwise into about 1/2 inch wide strips)
1 tablespoon salt
10-12 cups canola oil (only use canola oil)
Instructions:
1: Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
2: Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
3: Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
4: When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
5: Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
6: In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
7: Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
8: Remove with a slotted spoon and place into a large bowl.
9: Repeat with the remaining potatoes.
10: When the fried potatoes are room temperature prepare one or two large cookie sheets.
11: Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
12: **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
13: After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.
(Recipe from www.recipezaar.com)
Zucchini Bread Batter
Prep Time: 30 minutes
Start to Finish: 1 1/2 hours
Ingredients:
4 cups zucchini, shredded
6 eggs
2 cups oil
2 teaspoons salt
3 cups brown sugar
6 teaspoons vanilla
6 cups flour
6 teaspoons cinnamon
1 cup chopped nuts
For Baking:
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Instructions:
1: Put all in a processor and blend well.
2: Line loaf pans (9x5) with plastic and fill loaf pan 2/3 full.
3: Freeze.
4: Remove from pans and wrap in plastic.
5: To bake, remove plastic and thaw out.
6: Add 1/2 tsp soda and 1/2 teaspoons baking powder per loaf.
7: Grease pan and pour in batter.
8: Bake at 350 approx 1 hour.
(Recipe from www.recipezaar.com)
Start to Finish: 1 1/2 hours
Ingredients:
4 cups zucchini, shredded
6 eggs
2 cups oil
2 teaspoons salt
3 cups brown sugar
6 teaspoons vanilla
6 cups flour
6 teaspoons cinnamon
1 cup chopped nuts
For Baking:
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Instructions:
1: Put all in a processor and blend well.
2: Line loaf pans (9x5) with plastic and fill loaf pan 2/3 full.
3: Freeze.
4: Remove from pans and wrap in plastic.
5: To bake, remove plastic and thaw out.
6: Add 1/2 tsp soda and 1/2 teaspoons baking powder per loaf.
7: Grease pan and pour in batter.
8: Bake at 350 approx 1 hour.
(Recipe from www.recipezaar.com)
Tacos
Prep Time: 40 minutes
Start to Finish: 50 minutes
Ingredients:
1 1/2 lbs. ground beef
1 packet taco seasoning
9-12 flour tortillas
2 1/4 cups rice
4 1/2 cups water
1 1/2 (14 ounces) cans of petite diced tomatoes
1 1/2 green onions, sliced
1/2 cup frozen corn
1 1/2 onions, diced
1 1/2 cups shredded cheddar cheese
1 1/2 teaspoons corn starch (optional)
1 1/2 chicken bullion cubes
Instructions:
1: Add rice, water, corn, green onion, bullion and roughly half of the diced tomatoes to a rice cooker. Cook as you normally would. (Or, bring to a boil in a saucepan, reduce heat and simmer until done, about 12-15 minutes.) Cool thoroughly.
2: Meanwhile, brown beef and onion in skillet. Drain off the fat (I usually rinse it off under hot water in a mesh colander.) Add the seasoning mix and remaining tomatoes (including the juice,) stir well. Set aside to cool.
3: Meanwhile, if you are using block cheese, shred it. Toss with as little cornstarch as is possible (this will help keep the pieces from forming a single glob in the freezer.) If you buy pre-shredded cheese, you don't need it.
4: TO ASSEMBLE: Make sure that all food is cooled enough that it won't melt a ziplock bag. The ground meat should fit into a quart sized bag. The rice should also fit into a quart sized bag. The cheese will probably fit into a sandwich size bag. The tortillas may need a gallon size, depending on what kind you use. If you made beans, I'd put them in a quart bag. After all of the food is in bags, smooth it out so that you have nice flat bags, being careful not the break the seals. Freeze on something flat, such as a cookie sheet. The next day, or several hours later, place all ingredients in one gallon or 1 1/2 gallon bag and seal.
5: TO REHEAT: First off, smash the bag of cheese to separate the pieces, and pour in to a serving dish to defrost on the counter. Microwave the beans, rice, and meat together in their bags on high for 3 minutes. Remove them each to a serving bowl, and microwave 3-10 minutes more, depending on how many bowls fit into your microwave at once. (You may need to smash the bags to separate the food, and break it up with a fork. I like to stir it once in the middle of reheating because microwaves don't heat evenly.) The tortillas should separate easily, and only need 30-40 seconds to warm them by the time everything else is warmed. The rice may need a tablespoon of water or broth added so it doesn't taste dry.
(Recipe from http://www.recipezaar.com/)
Start to Finish: 50 minutes
Ingredients:
1 1/2 lbs. ground beef
1 packet taco seasoning
9-12 flour tortillas
2 1/4 cups rice
4 1/2 cups water
1 1/2 (14 ounces) cans of petite diced tomatoes
1 1/2 green onions, sliced
1/2 cup frozen corn
1 1/2 onions, diced
1 1/2 cups shredded cheddar cheese
1 1/2 teaspoons corn starch (optional)
1 1/2 chicken bullion cubes
Instructions:
1: Add rice, water, corn, green onion, bullion and roughly half of the diced tomatoes to a rice cooker. Cook as you normally would. (Or, bring to a boil in a saucepan, reduce heat and simmer until done, about 12-15 minutes.) Cool thoroughly.
2: Meanwhile, brown beef and onion in skillet. Drain off the fat (I usually rinse it off under hot water in a mesh colander.) Add the seasoning mix and remaining tomatoes (including the juice,) stir well. Set aside to cool.
3: Meanwhile, if you are using block cheese, shred it. Toss with as little cornstarch as is possible (this will help keep the pieces from forming a single glob in the freezer.) If you buy pre-shredded cheese, you don't need it.
4: TO ASSEMBLE: Make sure that all food is cooled enough that it won't melt a ziplock bag. The ground meat should fit into a quart sized bag. The rice should also fit into a quart sized bag. The cheese will probably fit into a sandwich size bag. The tortillas may need a gallon size, depending on what kind you use. If you made beans, I'd put them in a quart bag. After all of the food is in bags, smooth it out so that you have nice flat bags, being careful not the break the seals. Freeze on something flat, such as a cookie sheet. The next day, or several hours later, place all ingredients in one gallon or 1 1/2 gallon bag and seal.
5: TO REHEAT: First off, smash the bag of cheese to separate the pieces, and pour in to a serving dish to defrost on the counter. Microwave the beans, rice, and meat together in their bags on high for 3 minutes. Remove them each to a serving bowl, and microwave 3-10 minutes more, depending on how many bowls fit into your microwave at once. (You may need to smash the bags to separate the food, and break it up with a fork. I like to stir it once in the middle of reheating because microwaves don't heat evenly.) The tortillas should separate easily, and only need 30-40 seconds to warm them by the time everything else is warmed. The rice may need a tablespoon of water or broth added so it doesn't taste dry.
(Recipe from http://www.recipezaar.com/)
Pizza
Prep Time: 30 minutes
Start to Finish: 55 minutes
Ingredients:
Crust:
2 cups all-purpose flour
2 teaspoons active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup water
2 tablespoons olive oil
Toppings: (I'm sure you can use any that you choose, but these are the ones for this recipe)
12 ounces mozzarella cheese, grated
1/4 lb. Italian beef sausage, browned
1/4 lb. ground beef, browned
1/4 cup onion, sauteed
2 ounces pepperoni slices
1 1/2 marinara sauce
2 tablespoons parmesan cheese, freshly grated
salt
Instructions:
1: Put in automatic bread machine: place ingredients in container in following order: water, olive oil, flour, sugar, salt and yeast.
2: Select Dough setting and press Start.
3: Spray pizza pan with non-stick cooking spray or brush with olive oil.
4: Gently stretch pizza crust to fit pan, forming raised edge at lip.
5: Sprinkle crust with grated mozzarella cheese.
6: Dot with browned sausage, ground beef, pepperoni and chopped and sautéed onion.
7: Gently spread marinara sauce to cover cheese and toppings.
8: Sprinkle with parmesan cheese and salt to taste.
9: To freeze: flash freeze pizza in pan.
10: When frozen, wrap in aluminum foil.
11: To prepare: do not thaw pizza.
12: Heat oven to 400°.
13: Bake frozen pizza for 20 to 25 minutes, until crust is browned, sauce bubbles and cheese is fully melted.
(Recipe from www.recipezaar.com)
Start to Finish: 55 minutes
Ingredients:
Crust:
2 cups all-purpose flour
2 teaspoons active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup water
2 tablespoons olive oil
Toppings: (I'm sure you can use any that you choose, but these are the ones for this recipe)
12 ounces mozzarella cheese, grated
1/4 lb. Italian beef sausage, browned
1/4 lb. ground beef, browned
1/4 cup onion, sauteed
2 ounces pepperoni slices
1 1/2 marinara sauce
2 tablespoons parmesan cheese, freshly grated
salt
Instructions:
1: Put in automatic bread machine: place ingredients in container in following order: water, olive oil, flour, sugar, salt and yeast.
2: Select Dough setting and press Start.
3: Spray pizza pan with non-stick cooking spray or brush with olive oil.
4: Gently stretch pizza crust to fit pan, forming raised edge at lip.
5: Sprinkle crust with grated mozzarella cheese.
6: Dot with browned sausage, ground beef, pepperoni and chopped and sautéed onion.
7: Gently spread marinara sauce to cover cheese and toppings.
8: Sprinkle with parmesan cheese and salt to taste.
9: To freeze: flash freeze pizza in pan.
10: When frozen, wrap in aluminum foil.
11: To prepare: do not thaw pizza.
12: Heat oven to 400°.
13: Bake frozen pizza for 20 to 25 minutes, until crust is browned, sauce bubbles and cheese is fully melted.
(Recipe from www.recipezaar.com)
Chicken Enchiladas
Prep Time: 15 minutes
Start to Finish: 50 minutes
Ingredients:
3 chicken breasts, cooked and shredded
2 1/2 cups monterey jack cheese, shredded
1/3 cup cilantro, chopped
1 (4 ounce) can black olives, sliced
10 (6 inch) corn tortillas
1 (28 ounce) can enchilada sauce
Instructions:
1: Adjust oven rack to middle position and heat oven to 300 degrees.
2: Combine 3/4 cup enchilada sauce, chicken, 1 cup cheese, cilantro, and olives.
3: Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour.
4: Place remaining sauce in freezer-safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.
5: When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.
6: Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.
(Recipe from http://www.recipezaar.com/)
Start to Finish: 50 minutes
Ingredients:
3 chicken breasts, cooked and shredded
2 1/2 cups monterey jack cheese, shredded
1/3 cup cilantro, chopped
1 (4 ounce) can black olives, sliced
10 (6 inch) corn tortillas
1 (28 ounce) can enchilada sauce
Instructions:
1: Adjust oven rack to middle position and heat oven to 300 degrees.
2: Combine 3/4 cup enchilada sauce, chicken, 1 cup cheese, cilantro, and olives.
3: Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour.
4: Place remaining sauce in freezer-safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.
5: When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.
6: Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.
(Recipe from http://www.recipezaar.com/)
Monteray Chicken
Prep Time: 20 minutes
Start to Finish: 40 minutes
Ingredients:
4 Boneless skinless chicken breasts
2 tablespoons olive oil
2 teaspoons paprika
1 cup onion, chopped
1 green pepper, seeded and chopped
2 tablespoons garlic, minced
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (14 1/2 ounce) can chicken broth
1 1/2 cups quick cooking rice
1 cup monteray jack cheese
Instructions:
1: In a large freezer bag combine the chicken, olive oil and paprika. Seal the bag and massage chicken to coat well with paprika. Squeeze out as much as you can and seal well.
2: In a quart size freezer bag add the onions, peppers and garlic. Seal the bag.
3: In a quart size freezer bag add the tomatoes and broth.
4: I choose to measure the rice and cheese at this point and place in freezer bags (separately) and freeze.
5: Place all of the sealed baggies into a large freezer bag with recipe number or print and tuck inside. Seal the bag. Lay flat in the freezer.
6: To cook; thaw.
7: Heat oil in a skillet.
8: Add chicken and saute until golden brown on both sides. Transfer to a plate and keep warm.
9: Stir in onions, peppers and garlic adding a little more oil if needed. Cook until tender being careful not to burn the garlic!
10: Add in tomatoes and chicken broth, bring to a boil.
11: Stir in rice, return chicken to pan with any juices on plate. Cover and reduce to warm or low.
12: Cook until rice is done, about 5 minutes.
13: Sprinkle with cheese and cover until cheese melts.
(Recipe from http://www.recipezaar.com/)
Start to Finish: 40 minutes
Ingredients:
4 Boneless skinless chicken breasts
2 tablespoons olive oil
2 teaspoons paprika
1 cup onion, chopped
1 green pepper, seeded and chopped
2 tablespoons garlic, minced
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (14 1/2 ounce) can chicken broth
1 1/2 cups quick cooking rice
1 cup monteray jack cheese
Instructions:
1: In a large freezer bag combine the chicken, olive oil and paprika. Seal the bag and massage chicken to coat well with paprika. Squeeze out as much as you can and seal well.
2: In a quart size freezer bag add the onions, peppers and garlic. Seal the bag.
3: In a quart size freezer bag add the tomatoes and broth.
4: I choose to measure the rice and cheese at this point and place in freezer bags (separately) and freeze.
5: Place all of the sealed baggies into a large freezer bag with recipe number or print and tuck inside. Seal the bag. Lay flat in the freezer.
6: To cook; thaw.
7: Heat oil in a skillet.
8: Add chicken and saute until golden brown on both sides. Transfer to a plate and keep warm.
9: Stir in onions, peppers and garlic adding a little more oil if needed. Cook until tender being careful not to burn the garlic!
10: Add in tomatoes and chicken broth, bring to a boil.
11: Stir in rice, return chicken to pan with any juices on plate. Cover and reduce to warm or low.
12: Cook until rice is done, about 5 minutes.
13: Sprinkle with cheese and cover until cheese melts.
(Recipe from http://www.recipezaar.com/)
Classic Lasagne
Prep Time: 40 minutes
Start to Finish: 1 hr 45 minutes
Ingredients:
16 pieces (about 16 oz.) AMERICAN BEAUTY Lasagne, uncooked
1 lb. ground beef
3 cups (about 28-oz. jar) spaghetti sauce
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
Instructions:
In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes.
Cook pasta according to package directions; drain. Lay flat on foil to cool.
Heat oven to 350°F.
In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.
Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil.
Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting. 10 to 12 servings.
(Recipe from http://www.americanbeauty.com/)
Start to Finish: 1 hr 45 minutes
Ingredients:
16 pieces (about 16 oz.) AMERICAN BEAUTY Lasagne, uncooked
1 lb. ground beef
3 cups (about 28-oz. jar) spaghetti sauce
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
Instructions:
In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes.
Cook pasta according to package directions; drain. Lay flat on foil to cool.
Heat oven to 350°F.
In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.
Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil.
Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting. 10 to 12 servings.
(Recipe from http://www.americanbeauty.com/)
Cheese Filled Manicotti
Prep Time: 20 minutes
Start to Finish: 1 hr 30 minutes
Ingredients:
14 pieces (8 oz.) AMERICAN BEAUTY Manicotti, uncooked
3 cups (about 26-oz. jar) spaghetti sauce
1 cup water
2 cups (15 oz.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions:
Heat oven to 400°F.
In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently. Reduce heat; keep warm.
In bowl, stir together cheeses, parsley, salt and pepper; spoon into uncooked pasta tubes.
Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil.
Bake 40 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer. 6 to 8 servings.
MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes. Cover tightly with plastic wrap; then foil.
Freeze up to 2 months. Thaw in refrigerator overnight (casserole is too dry if heated from frozen state).
Bake at 350°F. 60 minutes or until hot and bubbly.
(Recipe from http://www.americanbeauty.com/ )
Start to Finish: 1 hr 30 minutes
Ingredients:
14 pieces (8 oz.) AMERICAN BEAUTY Manicotti, uncooked
3 cups (about 26-oz. jar) spaghetti sauce
1 cup water
2 cups (15 oz.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions:
Heat oven to 400°F.
In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently. Reduce heat; keep warm.
In bowl, stir together cheeses, parsley, salt and pepper; spoon into uncooked pasta tubes.
Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil.
Bake 40 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer. 6 to 8 servings.
MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes. Cover tightly with plastic wrap; then foil.
Freeze up to 2 months. Thaw in refrigerator overnight (casserole is too dry if heated from frozen state).
Bake at 350°F. 60 minutes or until hot and bubbly.
(Recipe from http://www.americanbeauty.com/ )
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Wednesday, September 3, 2008
Garden Veggies
I love this time of year because there are so many fresh, yummy veggies to eat. This afternoon my neighbor gave me some beans, carrots, and gigantic zucchini from their garden. Usually, I try to eat fresh veggies immediately, but since I have been doing research on freezing things I decided to learn how to properly freeze them. Sometimes I assume that everyone already knows all these things and I am the only one that is completely clueless. Just in case some of you are in the same boat as me, I am going to post what I learned today about..BLANCHING.
According to my trusty Betty Crocker cookbook, blanching is a "heat-and-cool process". The point of which is to "stop or slow the enzymes that cause loss of flavor and color, and toughens the food." I am a visual learner, so I will use pictures to explain the process I used to blanch my beans.
Step #1: I removed the little strings from the green beans and cut off the ends. Then I cut mine into 1 inch pieces. You can leave them whole, if you prefer. Here are my beans, all chopped up and ready to go..
According to my trusty Betty Crocker cookbook, blanching is a "heat-and-cool process". The point of which is to "stop or slow the enzymes that cause loss of flavor and color, and toughens the food." I am a visual learner, so I will use pictures to explain the process I used to blanch my beans.
Step #1: I removed the little strings from the green beans and cut off the ends. Then I cut mine into 1 inch pieces. You can leave them whole, if you prefer. Here are my beans, all chopped up and ready to go..
Step #2: Fill a pot with water and use a gallon per pound of vegetables. I had less than one pound, so I used one gallon. Bring the water to a boil...
Step #3: Add the beans, cover, and boil on high for 4 minutes. Start timing as soon as you put the beans in...
Step # 4: Immediately transfer beans to a colander and place the colander in a large bowl of ice water. Leave the beans in there for 4 minutes (the same amount of time you cooked them for)...
Step #5: Put the beans in a freezer container and make sure to leave 1/2 inch at the top.
Step #6: Store the beans in the freezer. Once they are frozen, you can store them for 8-10 months. So, you can have all these fresh garden veggies all year round!
I ended up freezing all of beans and the carrots. Freezing the vegetables was a really quick and easy process. Here's a list of other veggies you can try and the blanching times:
Carrots: Blanch whole carrots for 5 minutes and cut-up carrots for 2 minutes.
Asparagus: Blanch small spears for 2 minutes, medium for 3 minutes, and large for 4 minutes.
Corn: Boil corn for 4 minutes. Cool quickly and then cut off the cob about 2/3 of the way through the kernel.
Peas: Blanch for 11/2 minutes for small flat pods, 2 minutes for larges flat pods, and 3 minutes for developed pods.
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