Chili w/ Sour Cream Cornbread

Chili

1 lb. ground beef
1 cup onion, chopped
3/4 cup green pepper, chopped
1 clove garlic, minced
1-16oz. can tomatoes, cut up
1-16oz. can dark red kidneey beans, drained
1-8oz. can tomato sauce
2 t. chili powder
1/2 t. dried basil, crushed
1/2 t. salt
1/4 t. pepper

Recipe yields 4-6 servings

Cooking day instructions
Cook ground beef, onion, green pepper, and garlic until meat is browned.  Drain off fat.  Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper.  Bring to boiling; reduce heat. Cover and simmer about 20 minutes longer.  Cool, place in gallon bags, freeze using freezer bag method.

Serving day instructions
Thaw competely.  Simmer until heated through and serve.

Hints
Serve with homemade cornbread or totillas.  Top with grated cheese, sour cream, chopped onions, or your favorite condiments.

Sour Cream Cornbread

3/4 cup flour
1/4 cup sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 & 1/4 cups cornmeal
1 egg, slightly beaten
1 & 1/4 cups sour cream
1/3 cup vegetable oil

Recipe yields 16 servings.

Cooking day instructions
Preheat oven to 400 degrees.  Sift together flour, sugar, baking powder, baking soda, and salt in medium bowl.  Stir in cornmeal.  In seperate bowl, combine egg, sour cream, and vegetable oil.  Add to dry ingredients until moistened.  Pour into greased 8-inch square pan.  Bake for 15-18 minutes.  For muffins, bake for approximately 12 minutes, or until knife inserted in center comes out clean.  Do not overbake.  Freeze using instructions for baked goods. 

Serving day instructions
Remove cornbread from freezer bag and allow to thaw at room temperature until served.

Italian Sausage Lasagna

1 lb. ground Italian sausage 12 uncooked lasagna noodles
1 clove garlic, crushed 1 container (15 oz.) cottage cheese
3 Tble chopped fresh parsley ¼ cup parmesan cheese
1 tsp. dried basil 1 ½ tsp. dried oregano
1 tsp. sugar 2 cups shredded mozzarella
1 can (14 ½ oz.) diced tomatoes
1 can (15 oz.) tomato sauce

Cook sausage and garlic over medium heat, stirring occasionally, until sausage is no longer pink.

1. Stir in 2 T. of the parsley, the basil, sugar, tomatoes, and tomato sauce.
2. Heat to boiling, stirring occasionally. Reduce heat to low. Simmer uncovered about 45 min. or till slightly thickened.
3. Heat oven to 350˚
4. Mix cottage cheese, ¼ cup parmesan, 1 T. parsley, and oregano.
5. Layer in baking dish 9X13. Sauce, noodles, cheese mixture, sauce, mozzarella, repeat.
6. Cover and bake for 30 min. Uncover and bake 15 min. longer. Let stand 15 min. before cutting.

I always improvise this recipe. I use oven ready noodles, Hunts spaghetti sauce in the tall cans. I use about 1 ½ cans. I don’t use the diced tomatoes either. I buy the bigger containers of cottage cheese as well, because the 15 oz. container does not seem to go as far as I’d like.

Crockpot Fiesta Chicken Burritos

4 chicken breasts
1 20 oz. jar salsa
1 cup frozen corn
1 15 oz. can black beans (drained)
2 cloves garlic minced
2/3 cup rice (uncooked) use minute rice, unless you want to add more liquid

spray crock pot with nonstick cooking spray. Put chicken in, then the other ingredients in. Cook 5-6 hours on low. Shred chicken when cooked, put back into crockpot and cook 15-20 min. more. Serve on tortillas with lettuce, sour cream, tomatoes, guacomole, and cheese.

For Freezer Meal: Thaw ingredients first then follow above directions.

Cheesy Potato and Ham Soup

1 - 2 cups of each vegetable, chopped: carrots, celery, potatoes
1/2 cup chopped red onion
1-2 cups of chopped ham
1 cube of butter
1 can chicken broth
2 cups of half and half, or milk
1/4 cup flour mixed with 1/4 cup of water (thickener)
8 0z. cubed Sharp American Cheese

Melt butter into pot. Then add 3/4 cup water and vegetables, except for potatoes. Cook until tender, approx. 15 min. Add a dash of salt and pepper. Then add the potatoes, ham, chicken broth, half and half, and thickener. Stir and cook soup on medium heat until thick and bubbly, 30-45 minutes, until potatoes are soft, not mushy. Then turn heat down and add cheese. Stir and blend cheese into the soup.

Serve with warm rolls.

Freezer meal instructions: Follow recipe above but only cook soup for about 15 minutes. Remove from heat and cool. When cool enough, place soup into a freezer bag and freeze. On the day of cooking remove soup from the freezer and let thaw, either on the counter, or in the refrigerator the night before. Place soup into a pot and reheat on stove for about 20 minutes, until hot all the way thru and potatoes are soft.

Freezer instructions for rolls: Remove rolls from the freezer and let rise on baking sheet for a few hours. They have butter on top already. Once risen then bake in oven at 400 degrees for 8 minutes.

Enjoy!

Mom's Beef Enchiladas

These are my mom's enchiladas and we LOVE them! Hope you like them too.

1-2 lbs ground beef
1 - 14 oz. can of Old El Paso mild Enchilada sauce
1 small can tomato sauce
shredded cheddar cheese or Mexican blend cheese
sour cream
12-15 corn tortillas
Crisco or veg. oil
sliced olive (opt.)
green onions (opt.) add these opt. ingredients in with the cheese if you so choose.

Brown meat in a pan; drain the grease. Then add enchilada sauce and tomato sauce to the meat and simmer for 10-15 minutes. While the meat is simmering place a small amount of Crisco or oil in another pan and heat. Once heated fry each corn tortilla for about 5-10 seconds on each side, just until it starts to bubble. Don't leave them in the oil to long or they will be come hard and will break. I place my tortillas after frying on paper towels to blot and soak up the extra oil. Then in a 9 x 13 inch dish assemble the enchiladas. I put a spoon full of meat in center of tortilla, then a spoon full of sour cream, then some cheese, and roll up tortilla and set seam side down in pan. Repeat for all other tortillas. Then pour the extra meat and sauce over the top of the enchiladas and top with desired amount of cheese. Bake at 350 degrees for about 20-30 minutes or until cheese is bubbly.

Freezer Meal instructions: Assemble in a freezer container as directed above. Top with foil and freeze. Then when ready to eat thaw pan over night in refrigerator or on counter top for several hours the day of. Then bake uncovered in oven at 350 degrees for 20-30 minutes until heated through and cheese is bubbly.

Broccoli Cream Cheese Chicken

4 chicken breasts
1 can broccoli cheddar soup
1/2 cube butter
1 pkg. Zesty Italian Dressing mix
1 brick cream cheese

Put all ingredients in crock pot and cook on low for 6-8 hours, or high for 4-6 hours. Serve with rice or noodles and broccoli.

Freezer instructions: Place all ingredients in a freezer bag and freeze. When ready to use, thaw and place in crock pot and cook as directed.

Simple Southern Pulled Pork Sandwiches

3-4 lb. Pork Roast
2 medium onions, chopped
16 oz bottle BBQ sauce
1/3 cup honey

sandwich roll or buns

Place pork in crock pot and cover with onions, BBQ sauce and honey. Cover and cook on low for 6-8 hours. Use 2 forks to shred meat and mix shredded meat thoroughly into the sauce. Serve on rolls or buns.

Freezer instructions: Place all ingredients in a freezer bag (except for buns) and freeze. When ready to use remove from freezer and let thaw. Then place contents of bag into crock pot and follow cooking instructions.

Stromboli

1 egg
1 tsp parsley
2 Tbsp. oil
1/2 tsp garlic powder
1 tsp oregano
1/4 tsp pepper
1 Tbsp grated Parmesan

Mix all ingredients in bowl and set aside

1 loaf bread dough (bread machine or frozen, thawed)

Cut dough in half and roll out into a rectangular shape and spread with half of the egg mixture.

8 oz. shredded mozzarella cheese
your favorite pizza toppings
pizza or spaghetti sauce

Sprinkle with half the toppings and cheese. Roll from long side to completely enclose filling (like a cinnamon roll). Place seam side down on a greased baking sheet.

Repeat with second half of dough and ingredients.

Bake for 30-40 minutes at 350 degrees until golden brown. Slice and serve with warmed pizza or spaghetti sauce.

Freezer instructions: Make roll according to instructions then freeze in freezer container before baking. When ready to use, remove from freezer, thaw then bake at 350 degrees for 30-40 minutes.

Taco Soup

1 can black beans
1 can kidney beans
1 can Mexican stewed tomatoes
1 can corn
1 can diced green chilies
1 lb. cooked ground beef
taco seasoning to taste (I use Costco taco seasoning - about 1/4-1/2 cup. We like more flavor so I add more if it's to bland)
1-2 cups water (add water to desired thickness. I add less water because we like ours thick)

Place all ingredients in a soup pan and simmer for 20 minutes, until heated through. Serve with shredded cheese, sour cream, and chips.

Freezer instructions: Place all ingredients into a freezer bag and freeze. When ready to use, thaw then reheat on stove top.

Chicken Pot Pie

1 package (10 oz) frozen peas and carrots
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
2 Pastries for a 9 inch pie plate (I use the already made pie crusts in the refrigerated section)

Rinse frozen peas and carrots in cold water to separate; drain. Melt butter in a sauce pan. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly then remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and peas and carrots; remove from heat.

Place one pie crust in pie plate. Pour chicken mixture into pastry lined pie plate. Top chicken mixture with remaining pie crust and make slits in pie crust for breathing. Turn edges of pastry under and flute. Wrap with heavy duty foil and freeze.

When ready to use, thaw, remove foil and bake in oven at 425 degrees for 35 minutes or until golden brown. I place the pie on a cookie sheet to catch any dripping during baking.

Enjoy!

White Chicken Chili

Melt 1/2 stick butter in soup pan and add 1/4 cup flour. Stir together then add 1 tsp chopped garlic. Gradually add 2 cups half & half (can use milk). Add 1 can chicken broth. Stir constantly and simmer until thickened. (soup will thicken as you add ingredients)

Add:
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Then add:
2 chicken breasts, cooked and cubed
1-2 cans diced green chilies (can puree them with 1/4-1/2 cup cilantro)
2 cans navy beans (white beans)
1 1/2 cup Monterey Jack cheese

Bring all ingredients to a boil then simmer 10 minutes.

Freezer instructions: Make chili as directed then place in freezer container and place in freezer. When ready to use, thaw and reheat on stove top.

Beef Burgunday with Mashed Potatoes and Cream

Beef Burgundy

2 lbs. tri-tip steak, cubed
1 envelope dry onion soup mix
1 cup burgundy wine
2 cans golden mushroom soup
2 cups fresh or canned mushrooms, sliced (and drained)
1 clove garlic, minced
1 tsp. tapioca

Mix all ingredients in greased 2 qt. casserole or 9 x 13 inch pan. Bake uncovered for 3 hours, stirring every hour. Serve over mashed potatoes, rice, or noodles. (Best with mashed potatoes!)

Freezing Directions: Combine all ingredients together in bowl then place in a gallon size freezer bag and freeze. To serve, thaw and place in your 2qt. casserole or 9x13inch pan and bake as directed above.

Mashed Potatoes and Cream

1 1/2 lbs. potatoes, peeled and cut in chunks
1/4 cup sour cream
1/3 cup milk
1-3oz. pkg. cream cheese, softened
2 T. green onions, chopped
1/8 tsp. salt
1/8 tsp. pepper

Boil potatoes until tender (25-35min.); drain. In large mixer bowl, combine potatoes and all remaining ingredients. Beat at medium speed, scraping bowl often, until potatoes are smooth and creamy (3-4min.)

Italian Meatball Subs

Meatballs Ingredients:

1 lb. lean ground beef
1 cup Italian bread crumbs
1/2 cup shredded parmesan cheese
1 Tbsp. fresh minced parsley (or 1 tsp. dried)
1 garlic clove, minced
1/2 cup milk
1 egg

Sauce Ingredients:
2 (15oz) can tomato sauce
1 (29oz can crushed Italian tomatoes
1/2 cup shredded parmesan cheese
2 envelopes spaghetti sauce seasoning

To serve:
hogi buns
shredded mozzarella or provolone cheese

Combine meatball ingredients in a large bowl. Set aside. In another large bowl, combine the sauce ingredients and stir until well mixed. Pour about 1/3 of the sauce mixture in the bottom of a large slow cooker. Form the meatballs from the meat mixture and put them in a single layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add more meatballs and cover with more sauce. When all the meatballs are in the slow cooker, pour the rest of the sauce on and cover. Cook on low for 8 hours or high for 4 hours.

Freezing directions: After cooking, allow to cool. Pour into freezer bags. To serve, heat in a large saucepan. Serve on buns with shredded cheese on top. Include a bag of 1&1/2 cups of shredded cheese and a package of buns. *****Instead of precooking the meatballs I just used the flash freeze method and put the meatballs into a bag, with the sauce in a seperate bag. On cooking day you can just put the meatballs in the crockpot and pour the sauce over the top and cook for 8 hrs on low or 4 hrs on high.******

Brown Sugar Meatloaf

1 1/2 lbs. hamburger
2 eggs
3-4 pieces of bread, shredded into tiny pieces, almost like bread crumbs. (I use wheat bread)
1-2 cups shredded cheddar cheese
1/2 chopped onion
1 1/2 cups brown sugar
1 1/2 cups ketchup

Preheat oven to 350 degrees. Mix brown sugar and ketchup, set aside. In a separate bowl mix all other ingredients. Add about 1 1/2 cups of your brown sugar/ketchup mixture. Mix together then place the entire loaf in a bread pan. Pour the rest of the brown sugar/ketchup mixture on top and cook at 350 degrees for 45 min. to 1 hour. Often I have to bake this longer until cooked through. This recipe is best if cooked a day ahead of time or at least let it sit after baking for 15-20 minutes.

Helpful hint: place a cookie sheet under the meatloaf while baking to catch the drippings.

To make as a freezer meal: Make meatloaf and then bake for 1 hour. Remove from oven and cool. Cover well with foil or place in a freezer bag then freeze. When ready to eat, remove from freezer, thaw then reheat.

Beer Rocks

(These are called Beer Rocks because they should be served with Root Beer)

Rolls:
1 T yeast
1/3 cup sugar
1 cup warm water
2 T oil
3 1/4 cup flour

Filling:
1 lb cheddar cheese, sliced into 3/4-inch cubes
1 package pepperoni slices

In a warm bowl, mix yeast, sugar, and water. Let stand 10 minutes, then add oil and flour. Blend and knead only a few minutes and form into a ball. Let rise one hour. Punch down and divide into 10 balls. Roll each ball into a circle and fill with four or five cheese chuncks and three or four slices of pepperoni. Bring four corners together, twist, and place on greased cookie sheet with twist side down. Brush with melted butter and let rise until double. Bake at 350 degrees for 15 minutes. Can also use rice and ham, ham and swiss, ricotta and cooked sausage, or anything else you can think of. Serve with tossed green salad and root beer. (I usually double this recipe if more than four will be eating.)

FREEZING INSTRUCTIONS:

Prepare as directed above. Allow to cool then put into freezer bags and freeze.

SERVING DAY:

Allow to defrost competely. Reheat in microware or oven (I prefer the oven because it prevents them from getting soggy).