Simple Bean Burritos

This is a freezer-friendly meal.  Make these up once a month and keep in the freezer.  Pop them into the microwave for a few minutes to reheat and dinner is served on those busy nights.

Simple Bean Burritos
refried beans
tortilla wrappers (I used low carb, low calorie ones)
cheddar cheese (I used fat free)

Create an assembly line by laying out everything you'll need.

Spread about 1/4 cup of beans onto the tortilla and sprinkle with about 2 tablespoons of shredded cheddar.  Fold up the sides and roll up.  Place onto a baking sheet and freeze until solid.  Store in a freezer bag.

To reheat:  place frozen burrito on microwave safe plate and cook on high for 2-1/2 minutes.

Naked burrito

Dressed up burrito

Yum!

Shepherd's Pie

This is a yummy tummy warming meal.  I love the Worcestershire sauce in this.  It adds a little extra flavor.  This is one of Daddy's favorite things.  He just loves it!  In fact, when I make it, we never have leftovers!

Technically, Shepherd's Pie is made with ground lamb.  Hence, "shepherd".  I think this is actually termed Cottage Pie, but whatever. 

Just make it and eat it. 

You won't be disappointed.  

Shepherds' Pie
1 lb ground beef
1 can green beans
1 carrots chopped
1 pouch of instant potatoes or 3- 4 big potatoes, boiled and mashed
1 stick butter, plus 2 Tablespoons
2 Tablespoons flour
1/2-1 cup beef broth
1 Tablespoon Worcestershire sauce
salt and pepper

Brown the ground beef, drain and add chopped carrots and 2 Tablespoons of butter.

Sprinkle 2 Tablespoons of flour tossing to coat vegetables.

Stir in beef broth...

and Worcestershire sauce.  Season with salt and pepper.

Spread mixture into the bottom of the prepared casserole dish. 

Drain green beans and layer them over the beef mixture. 

Follow the directions on the instant potatoes or if you are using real potatoes, mash them with the remaining stick of butter.  Season with salt and pepper and spread over the green beans. 

Using the back of a fork, create swirls in the potatoes.  Bake at 350 degrees F for 30 minutes. 

If the potatoes aren't browning enough, just broil the dish in the last few minutes.

This freezes really well too.  Make sure you double wrap it in tin foil and plastic wrap.  You can thaw in the fridge overnight or bake from frozen for 1-1/2 hours.

So yummy!

Cinnamon Banana French Toast Sticks

When I'm planning our OAMC (once-a-month-cooking), I always try to think of easy breakfast ideas for you and Hunter.  I always have frozen bananas on hand and like to find new ways to use them.  Last year I came upon a great recipe for make-ahead french toast sticks.  They are so good and y'all love them!  I made them initally with the pumpkin but y'all love the banana better.  Here's how I make them:

Cinnamon Banana French Toast Sticks (adapted from OAMM)
15 slices whole wheat bread, cut in half (about a whole loaf)
1/4 cup melted butter
8 eggs
1/3 cup sugar
1-1/3 cup milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup mashed banana (about 1 banana)

Preheat oven to 350 degrees F.  Spray a baking sheet with non-stick cooking spray; set aside.  In a large bowl, whisk butter, eggs, sugar, milk, vanilla, cinnamon and mashed banana until well combined.  Hand-dip the bread into the batter and coat well.  Place on prepared baking sheet.  Bake at 350 degrees F for 15 minutes.  Remove from oven and flip to bake other side. (I find they stick a little, but it's worth it.)  Bake other side for 10 minutes.  Remove to cooling rack.  Cool completely before freezing.  Flash-freeze on cookie sheet until frozen about 1 hour.  Once frozen, remove from cookie sheet to freezer storage bag. 

To serve, microwave for 30-45 seconds.  Y'all eat these straight up without any syrup or powdered sugar.  But I'm sure that will change one day!

YUM!

Cinnamon Oatmeal Pancakes

Most of the meals I prepare for you are from scratch.  Occasionally, the grocery stores will run sales and combined with a coupon, we get free or cheap packaged products.  Even though some of these are free or cheap, I'm still selective with what we get to avoid junk.  I was able to get two boxes of Krusteaz Buttermilk Pancake mix for $.14 each after coupons during a sale.  To make them even better, I vamped up the mix and came up with this recipe.  This is a bulk recipe to make during once-a-month-cooking or freezer-cooking. 

Cinnamon Oatmeal Pancakes
1 box of pancake mix (or 6 cups)
3 cups quick oats
1 Tablespoon ground cinnamon
1/4 cup sugar (or honey)
4-1/2 cups milk
1/4 cup water
3 eggs
3 Tablespoon vegetable oil

Mix pancake mix, quick cooking oats and cinnamon together.  Add sugar (or honey), milk, water, eggs and vegetable oil.  Mix well.  Using a 1/3 cup measuring scoop to pour up equal sized pancakes.  This made 24 pancakes.

Yum!

Zucchini Nut Bread

Pappy grows a big garden every year and he always says he's only going to plant a couple of squash and zucchini.  That couple turns into 10 or 12 plants.  When I was a little girl, Nana always made Zucchini Nut Bread.  It was so good!

Zucchini Nut Bread

3 eggs

2 cup sugar

1/2 cup applesauce

1/2 cup vegetable oil or melted butter

1 Tablespoon vanilla extract

3-4 cups grated zucchini, liquid drained

3 cup flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup walnuts or pecans, chopped (tossed with 1 Tablespoon flour)

In a large bowl beat eggs, sugar, applesauce, oil and vanilla.  Add zucchini and stir well.  In a separate bowl, combine flour, soda, cinnamon, powder and salt.  Fold in the dry ingredients into the wet and then add nuts.  Pour into 2 greased loaf pans.  Bake at 350 degrees F for 1 hour or until the bread tests done with a toothpick.  Cool on rack for 10 minutes.  Remove from pans and cool completely.  Wrap and freeze one for later or for a friend and serve the other.

Enjoy!

Freezing Summer Squash

Squash casserole is a favorite during the fall of the year.  However, yellow squash comes into season during the summer months.  Cousin Brenda told me about freezing squash when it comes from the garden and then using it in squash casserole.  Sounded like a great idea to me!

To prepare the squash for the freezer:

1. Clean and slice the squash or zucchini in half, lenthwise; then slice it across for half-moon shaped pieces (enough to equal 4 cups)
2. Heat a skillet over medium heat
3. Add 1 tablespoon oil or butter or combo
4. Dice a medium onion (about 1/2 cup) and add to hot oil, saute for a minute
5. Add sliced squash or zucchini, 1/2 teaspoon salt, 1/4 teaspoon dried basil, pinch of black pepper, 1/2 teaspoon garlic powder to skillet and saute for another 5-10 minutes, do not overcook to mush

Remove from heat and place in freezer storage container or baggie.  Label it and store in the freezer until you are ready to prepare Summer Squash Casserole.

Yummy!

Taco Meat

This taco flavored meat tastes very similar to Taco Bell soft taco meat.  It's really yummy!  It's a regular on our weekly menu.

Taco Meat (adapted from Allrecipes)

1 1/2 tablespoons corn flour (I've used cornmeal mix in the past)
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried minced onion
1/2 teaspoon tomato chicken bouillon powder
1/4 teaspoon ground red pepper (Cayenne Pepper)
1/2 teaspoon dried cilantro
1/2 teaspoon dried oregano
1 1/3 pounds lean ground chuck
1 cup water

1. In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, ground red pepper, cilantro and oregano, stirring until all spices are well blended.
2. Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
3. Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

I usually brown about 4 pounds of ground beef (or you can use ground turkey) and quadruple the above ingredients to make 4 meals.  I divide it evenly among 4 one-gallon freezer storage baggies, flatten them to about 1/4" thick and freeze until ready to use.  Quick meals in the freezer are a plus when you are busy as we are.

Enjoy!

Creamy Chicken Enchiladas

I came up with the recipe during a Once-A-Month-Cooking day.  I combined several recipes from cooks.com and came up with something we like, flavor-wise. 

Creamy Chicken Enchiladas (or Turkey)
8 oz block softened cream cheese
2-3 cups pre-cooked chicken or turkey, cubed or shredded
1/4 cup chopped green chiles (such as from 4.5 oz can of Old El Paso)
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4-1/2 cup chicken stock (adjust as needed so the mixture is creamy and thick)
16 fajita size flour tortillas
10 oz can green chile enchilada sauce
10.5 oz can cream of chicken soup
1 cup shredded cheese (cheddar, jack or colby)

In bowl, combine the cream cheese, chicken or turkey, green chiles, oregano, salt and chicken stock.  Stir until well combined and creamy and thick.

Spoon a couple of spoonfuls onto each tortilla and roll up, layering into a 13x9 casserole dish (or 2 8x8 pans). 

Mix green enchilada sauce and cream of chicken soup and pour over the enchiladas.  Top with shredded cheddar.  Cover with tin foil and bake at 350 degrees F for 25-30 minutes or until bubbly.

Yum!

Apricot Mustard Chicken or Pork

You can use this marinade on Chicken or Pork.  It's so good!

Apricot Mustard Chicken or Pork
3 Tablespoon apricot preserves
1/4/ cup honey mustard

Mix the preserves and the mustard together until smooth.  Pour the marinade over the chicken or pork and refrigerate for 30-60 minutes or overnight.  For chicken, bake at 375 degrees for 35-45 minutes.  (If you are using bone-in chicken breasts, reduce the time to 20-30 minutes if you are using boneless chicken.)  For pork loin, bake at 350 degrees F for 20-30 minutes until internal temperature is 140 degrees F.  And pork chops at 350 degrees F for 20-30 minutes.

To freeze:  pour everything into freezer storage bag and freeze until ready to use.  Thaw in fridge overnight and bake as directed above.

Sticky Chinese Chicken

Who doesn't love sticky chicken wings?!?  Good thing with this recipe is you can put everything in a slow-cooker and the meal is ready when you get home from your busy day!

Sticky Chinese Chicken
3/4 cup soy sauce
1/2 cup brown sugar
1 teaspoon grated fresh ginger root
1 garlic clove minced
8-10 Chicken Drumsticks or 3 lbs Chicken Wings, tips removed

Mix up the marinade, pour over the chicken and marinate in the refrigerator for 30-60 minutes.  Pour everything into a slow-cooker and cook on low for 6-8 hours or high for 3-4 hours.

This is another good "dump" recipe.  Pour everything into a freezer storage bag and freeze.  Thaw in the refrigerator overnight and pour everything into the slow-cooker.

Using 3 chicken breasts with skin removed = 6 servings 217 calories, 1.5 gr fat, 27.1 gr carb, 29.3 gr protein.


Serve with brown rice (1/2 cup = 100 calories) and steamed broccoli (1 cup = 30 calories).

YUM!

Honey Lemon Chicken

This is a very flavorful chicken dish. 

Honey Lemon Chicken
1/4 cup honey
1/4 cup lemon juice
2 teaspoon oil
1 teaspoon crushed rosemary
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
4-6 Chicken thighs or 3-4 Chicken Breasts

Combine all the ingredients in a mixing bowl, stirring well.  You can mix up the marinade and marinate the chicken for 30-60 minutes in the refrigerator to grill or broil for dinner.  Or you can pour the marinade over the chicken in a freezer bag and freeze to use later in the month.

I use this as another "dump" recipe.  Dump all the ingredients into a freezer storage bag and use it later.  Thaw in the refrigerator and then pour off the marinade and grill or broil the chicken.

Meatballs

This meatball recipe is good for spaghetti dinners and soups requiring meatballs.  Use leftovers for Meatball Sub Sandwiches.

For the meatball subs:  split the bread and toast it then add the meatballs, sauce and cheese.  Broil in the oven until melted and bubbly.  (I heated the meatballs in the slow cooker with some spaghetti sauce for a few hours)

You might be able to use it for cocktail meatballs too.  (Chili Sauce & Grape Jelly in the crock pot.)  But I haven't tried that yet.

Meatballs

1/2 cup dry bread crumbs
1 teaspoon onion powder
1/4 cup milk
1 egg
1 Tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon Worcestershire sauce
1-1/2 lbs ground meat
1/4 box frozen chopped spinach, thawed and squeezed dry (optional)

Lightly mix the bread crumbs, onion powder, milk, egg, parsley, salt, pepper & Worcestershire sauce in a large bowl.  Then crumble in the ground meat.  Lightly mix and form meatballs.  Makes about 20 meatballs.

Freeze them uncooked on baking sheet.  Once they are completely frozen, put them in a gallon freezer food storage bag and store in the freezer.

To serve:  Thaw overnight in the refrigerator and bake at 350 degrees F for 30 minutes.

Buttermilk Herb Dump Chicken

 
Buttermilk Herb Dump Chicken
1 cup buttermilk
1 Tablespoon Dijon mustard
1 Tablespoon Honey
1 Tablespoon rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 teaspoon salt
8 chicken breasts

Divide chicken breasts into two one-gallon freezer food storage bags.  Mix up the buttermilk, mustard, honey, and seasonings in a separate bowl.  Pour an equal amount of buttermilk mixture over the chicken in each bag.  Lay flat and freeze.

To serve:  Thaw completely in the refrigerator overnight.  Toss out the marinade and grill the chicken or bake at 375 degrees F for 35-40 minutes.

Yummy!

Baked Ziti or Pasta Bake

Normally you would want to use Ziti (tube shaped pasta) but when I buy pasta on sale, I just randomly choose some interesting shapes.  You can use anything when making this dish:

Baked Pasta
1/2 cup onion, chopped fine
2 garlic cloves, minced
olive oil
1 lb ground beef
1 tablespoon fennel seed, crushed & chopped
1/2 box frozen chopped spinach, thawed and pureed
1 jar spaghetti sauce
1 box pasta, prepared to box directions (any kind you have in the pantry)
1 cup sour cream
1/2 cup parmesan cheese
3 cup shredded mozzarella, divided
1/2 teaspoon salt
1 teaspoon garlic powder

Saute onion & garlic in olive oil over medium heat.  Add ground beef and brown.  Drain and rinse beef and onions and garlic.  Pour back into the pan, add fennel seed, pureed spinach and spaghetti sauce; heat through.  Add pasta to sauce and mix well.

In a small bowl, mix sour cream, parmesan cheese and 1 cup mozzarella cheese, salt & garlic powder.

Pour half of pasta mixture into prepared casserole dish.  Spread the sour cream/cheese mixture over the pasta and top with remaining pasta.  Sprinkle the remaining 2 cups mozzarella on top.  Bake at 350 degrees F for 30 minutes.***

or

Pour sour cream mixture into the pasta pot and stir well.  Divide the mixture into two 8x8 casserole dishes (or pour into a 9x13 casserole dish), sprinkle the remaining 2 cups shredded mozzarella on top of each dish (1 cup on each).  Bake at 350 degrees F for 30 minutes.***

To freeze:  Instead of pouring the mixed pasta into the casserole dishes, pour them into two one-gallon food freezer storage bags.  Divide the shredded mozzarella, 1 cup each, into separate food baggies and store together in the freezer.  When you are ready to bake, thaw completely in the fridge overnight.  Pour the pasta into an 8x8 casserole dish and sprinkle the top with the mozzarella cheese.  Bake at 350 degrees F for 30 minutes until golden and bubbly.***

*** If the top starts to get too dark, cover with tin foil. 

Yummy!

Farm House Casserole

This is wonderful for breakfast, brunch or even dinner.

Farm House Casserole
3 cups frozen or refrigerated hash browns (24 oz bag)
3/4 cup shredded Monterrey Jack cheese
3/4 cup shredded cheddar cheese
1 cup diced ham
1-4.5 oz can green chiles
1/2 teaspoon onion powder
4 eggs
12 oz can evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 teaspoon onion powder

Press hash browns into the bottom of a buttered 8x8 baking dish.  Sprinkle the top with cheeses, ham and green chiles.  In a separate bowl, mix eggs, milk, pepper, salt & onion powder.  Pour over the ham and bake at 350 degrees F for 40-50 minutes.

To freeze:  Once you have poured the eggs over the ham, cover with plastic wrap and double wrap in tin foil and then freeze.  To serve, thaw completely in the refrigerator and bake at 350 degrees F for 40-50 minutes.

Yummy!

Sassy Sloppy Toms or BBQ Turkey

For a lighter form of Sloppy Joes, we chose to use ground turkey and I called them Sassy Sloppy Toms (you know, Tom Turkey!)

Sassy Sloppy Toms
1/2 cup chopped onion
1/4 cup chopped celery
1 Tbsp olive oil
1 Tbsp butter
2 lb ground turkey*
3/4 cup ketchup
1/2 cup water
2 Tbsp cider vinegar
1 Tbsp brown sugar
1-1/2 tsp Worcestershire Sauce
1-1/2 tsp salt
1/4 tsp dry mustard

Saute onion and celery in oil and butter over medium heat until very soft.  Add ground turkey and brown.  Drain any fat (probably won't be much).  Add remaining ingredients and simmer for 30 minutes.  Serve on hamburger buns.

To freeze:  After the mixture has simmered for 30 minutes, cool to room temperature and then freeze in a one gallon food freezer storage bag.  Freeze bag lying flat.  Thaw and heat slowly in skillet and serve on hamburger buns.  Easily double this recipe to freeze only reduce the amount of vinegar by 1 Tablespoon for every doubled recipe.  For example: recipe x 2 = 3 Tablespoons, recipe x 3 = 5 Tablespoons...

Yummy!

*Tip:  This is also a delicious way to use leftover roasted turkey.  Use about 2 cups chopped turkey and toss it with the bbq mixture when it has thickened.  Serve over mashed potatoes or baked potatoes for a yummy meal.

Breakfast Burritos

Breakfast Burritos

3 pounds breakfast sausage (3 rolls) $1.44 each

2 dozen eggs $1.28 per dozen

60 flour tortillas $1.70 per 10

4 cups shredded cheddar cheese $1.17 each pkg (used 2)

= $19.42 or about $.32 each burrito

Brown the sausage, drain fat, and set aside.  Make scrambled eggs.  Mix the sausage and eggs together in a large bowl.  Set up an assembly line:  put about 1/4 cup eggs and sausage on one edge of flour tortilla, sprinkle about 1 tablespoon of shredded cheese and roll up, folding in the sides to create a burrito.

Sadie and her mommy came over to help us on our OAMC day.

Wrap each burrito in waxed paper and set aside.  Continue to wrap and roll the burritos until you have all 60 completed.  We put 15 burritos into 4 separate one-gallon freezer food storage baggies.  When you are ready to eat, nuke them in the microwave for about 1-2 minutes.

Dump Chicken Freezer Meals

Caribbean Dump Chicken

1/2 large can of pineapple chunks

1/4 cup brown sugar

1/2 teaspoon nutmeg

1/3 cup orange juice

3 chicken leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes. 

Apricot Dump Chicken

juice and zest of one lime

zest of one orange

1 can of mandarin oranges

1 jar apricot preserves

2 garlic cloves, chopped

salt & pepper

3 leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes.

Russian Dump Chicken

1-16 oz bottle Russian dressing (I used Catalina)

1/2 can peach pie filling

1 pouch onion soup mix

3 leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes.

Asian Sesame Dump Chicken

1-16 oz bottle Asian Sesame dressing

1/2 can of pineapple chunks and juice

1/2 can of peach pie filling

2 cloves of garlic chopped

1 tablespoon chopped ginger root

3 leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes.

Chicken Alfredo Florentine Casserole

Chicken Alfredo Florentine Casserole

16 oz box pasta (I used Penne, it's what I had in the pantry)

4 tablespoons butter or margarine

4 tablespoons flour

17 ounces evaporated milk (12 oz can + 5 oz can)

1 teaspoon garlic powder

1/4 teaspoon ground nutmeg

1/8 teaspoon ground black pepper

1/2 cup grated Parmesan cheese 

4 cups cooked chicken, cubed (about 2 breasts)

1/2 box frozen chopped spinach, thawed and drained

Prepare the pasta according to package directions.  In a saucepan, melt butter over medium heat.  Add flour and whisk for 1 minute.  Continuing to whisk, slowly add the milk.  Add the seasonings and cheese.  Mixing well, reduce heat to medium low and cook for 10 minutes.  Add chicken and spinach and stir well.  Drain the pasta and add it to the cheese mixture.  Divide the mixture into two (2) one gallon freezer food storage bags. 

When you are ready to serve, thaw in the fridge overnight.  Pour the thawed casserole into an 8x8 casserole dish, top with bread crumbs and extra Parmesan cheese and bake at 350 for 30 minutes.

 

It's really yummy!

Meatloaf or Mini Meatloaves

Meatloaf

3 lb roll ground beef

3 eggs

3 tablespoons ketchup

3 tablespoons Worcestershire Sauce

3 teaspoons yellow mustard

3 tablespoons A1 sauce (optional)

1 tablespoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1 cup quick cooking oatmeal

In a large bowl, add everything but the ground beef.  Mix it thoroughly.  Add the ground beef and lightly mix it.  You don't want to overwork the meat or you'll end up with hard-as-bricks meatloaves.  Divide the meat into 4 sections and then halve those to shape 8 mini meatloaves.  (You could totally shape this into 2 loaves and bake them off but I really like shorter cooking times.  I'm a really impatient person.)  Bake them at 350-375 degrees F for about 30-40 minutes.  (I have to confess I didn't time these.  I kept an eye on them and then checked the temperature with my instant read thermometer for 160 degrees.)  I took them out of the oven and removed them from all that yucky grease.  

Serve them hot with the Meatloaf Glaze (recipe below).  Or to freeze them for future meals, let them cool on a wire rack and then package them into a freezer food storage bag.  I mixed up the meatloaf glaze and poured it into a separate bag and put it inside the larger bag holding the meatloaves.  

Meatloaf Glaze:

1/3 cup brown sugar

1/3 cup ketchup

1 teaspoon mustard

Mix everything in a small bowl and pour over hot meatloaf.  Yummy!

Normally we make meatloaf using ground turkey and I add very finely chopped spinach (masquerading as chopped parsley, of course!).  Tupperware makes (or made, I've had it for a long time) a tube pan for the microwave.  I nuke our turkey meatloaf in the microwave for about 12-14 minutes and it's perfect every time.  I do not nuke the ground beef as there is usually a lot of nasty grease that comes out and that's really messy.