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.
Thursday, September 17, 2009
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.
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.
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!
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.
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.
Wednesday, June 3, 2009
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.)
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.)
Wednesday, May 20, 2009
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.******
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.******
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