Sunday Pot Roast
Serves 6
1/2 Cup Flour
1 14oz Can Beef Broth
3 Tbsps Tomato Paste
1 Tsp Dried Thyme
1 Tsp Salt
1 Tsp Pepper
2 1/2 lbs Boneless Beef Chuck Roast or Top Sirloin Roast
1/2 Bag (8oz) Baby Carrots
4 Ribs Celery, Chopped
1 Cup Onion, Chopped
1 lb Small New Potatoes, Scrubbed
Directions:
* Coat 4 Quart or Larger Crockpot with cooking spray. Add Flour and gradually pour in Broth, Whisking to prevent clumps. Add Tomato Paste, Thyme, Salt, and Pepper...stir to combine.
* Add Beef, Carrots, Celery, Onion and Potatoes. Spoon Sauce over meat and veggies.
* Cover and Cook on low 8 to 9 hours or on high 4 to 4 1/2 hours, or until meat reads 160 degrees on a meat thermometer.
*** Idea***- Great for Sunday after church. Just start before you leave and it will be ready by dinner time! I like making rice to serve this over...tastes good with the juice mixture!
Saturday, September 5, 2009
Thursday, September 3, 2009
Quick Meal #2...
Chicken Cider Stew with Mashed Potatoes and Apples
2lbs Boneless Chicken Thighs or Breasts Cut into 3/4 inch Cubes
1 1/2 Tbsps Thyme (Fresh) or 1/2 Tbsp (Dried)
1 Tbsp Vegetable Oil
1/3 Cup Butter
3 Shallots, Thinly Sliced
1 1/2 Cups Apple Cider
2lbs Potatoes, Cubed
2 Large Green Apples, Peeled, Cored and Sliced into Eight Pieces
2/3 Cup Cream
Directions:
* Season the Chicken with Salt and Pepper and 2 Tsps Thyme (1 tsp if dried). Heat Oil and 1 Tbsp Butter in large saucepan over medium heat. Brown the chicken in two batches for 2-3 minutes. Remove from pan.
* Add Shallots and the remaining Thyme to the saucepan and saute for 2 minutes. Pour in the cider, bring to a boil, and scrape pan bottom. Return chicken to pan and cover. Reduce heat to medium-low and cook 35-40 minutes or until chicken is cooked and sauce has reduced...but not too much.
* Mean while cook the Potatoes and Apples in a Saucepan of boiling water for 15-20 minutes or until tender. Drain and return to the saucepan over low heat fora minute to allow remaining water to cook off. Remove from the heat and mash with potato masher. Stir in 2 Tbsps of Cream and the remaining Butter...season to taste.
* Stir the remaing cream into the stew and cook for another 2-4 minutes or until sauce has thickened. Serve at once with Mash.
Serves 4
***Idea***- When seasoning the potatoes and apples think about adding Cinnamon and Sugar instead of just salt and pepper.
2lbs Boneless Chicken Thighs or Breasts Cut into 3/4 inch Cubes
1 1/2 Tbsps Thyme (Fresh) or 1/2 Tbsp (Dried)
1 Tbsp Vegetable Oil
1/3 Cup Butter
3 Shallots, Thinly Sliced
1 1/2 Cups Apple Cider
2lbs Potatoes, Cubed
2 Large Green Apples, Peeled, Cored and Sliced into Eight Pieces
2/3 Cup Cream
Directions:
* Season the Chicken with Salt and Pepper and 2 Tsps Thyme (1 tsp if dried). Heat Oil and 1 Tbsp Butter in large saucepan over medium heat. Brown the chicken in two batches for 2-3 minutes. Remove from pan.
* Add Shallots and the remaining Thyme to the saucepan and saute for 2 minutes. Pour in the cider, bring to a boil, and scrape pan bottom. Return chicken to pan and cover. Reduce heat to medium-low and cook 35-40 minutes or until chicken is cooked and sauce has reduced...but not too much.
* Mean while cook the Potatoes and Apples in a Saucepan of boiling water for 15-20 minutes or until tender. Drain and return to the saucepan over low heat fora minute to allow remaining water to cook off. Remove from the heat and mash with potato masher. Stir in 2 Tbsps of Cream and the remaining Butter...season to taste.
* Stir the remaing cream into the stew and cook for another 2-4 minutes or until sauce has thickened. Serve at once with Mash.
Serves 4
***Idea***- When seasoning the potatoes and apples think about adding Cinnamon and Sugar instead of just salt and pepper.
Quick Meal # 1...
Beef and Chili Bean Soup
1 Tbsp Vegetable Oil
1 Red Onion, Finely Chopped
2 Cloves Garlic, Crushed
2 1/2 Tsps Chili Flakes or Chili Powder
2 1/2 Tsps Ground Cumin
2 1/2 Tbsps Chopped Cilantro (Fresh)
1 1/2 Tsps Ground Coriander (Optional)
1lb Lean Ground Beef
1 Tbsp Tomato Paste
1 Can Diced Tomatoes with Juice
1 14oz Can Red Kidney Beans, Drained and Rinsed
8 Cups Beef Stock
*** For serving, more chopped cilantro and sour cream.
Directions:
* Heat Oil in a large saucepan over medium heat. Cook the Onion for 2-3 minutes or until soft. Add the Garlic, Chili flakes or powder, Cumin, Cilantro and Corriander. Cook for 1 minute. Add Ground beef and cook until no longer pink. Break up lumps.
* Add Tomato Paste, Tomatoes, Beans and Stock...bring to a boil. Reduce heat and simmer 15-20 minutes. Remove any floating debris with a spoon. Stir in additional Cilantro and Sour Cream.
Serves 4
***Idea***- This dish can actually be frozen. Just cool and then divide into freezer safe containers. Freezes for 1 month.
1 Tbsp Vegetable Oil
1 Red Onion, Finely Chopped
2 Cloves Garlic, Crushed
2 1/2 Tsps Chili Flakes or Chili Powder
2 1/2 Tsps Ground Cumin
2 1/2 Tbsps Chopped Cilantro (Fresh)
1 1/2 Tsps Ground Coriander (Optional)
1lb Lean Ground Beef
1 Tbsp Tomato Paste
1 Can Diced Tomatoes with Juice
1 14oz Can Red Kidney Beans, Drained and Rinsed
8 Cups Beef Stock
*** For serving, more chopped cilantro and sour cream.
Directions:
* Heat Oil in a large saucepan over medium heat. Cook the Onion for 2-3 minutes or until soft. Add the Garlic, Chili flakes or powder, Cumin, Cilantro and Corriander. Cook for 1 minute. Add Ground beef and cook until no longer pink. Break up lumps.
* Add Tomato Paste, Tomatoes, Beans and Stock...bring to a boil. Reduce heat and simmer 15-20 minutes. Remove any floating debris with a spoon. Stir in additional Cilantro and Sour Cream.
Serves 4
***Idea***- This dish can actually be frozen. Just cool and then divide into freezer safe containers. Freezes for 1 month.
Freezer Meals Day #2...
Breakfast:
Fruited Freeze Ahead Bran Muffins
2 Cups Natural Bran
2 Cups All-Purpose Flour
1 Tsp Cinnamon
1 Tsp Salt
2 Eggs
1 Can (14oz.) Evaporated Milk...2% is best
1/2 Cup Honey
2/3 Cup Vegetable Oil
1 Cup Chopped Dates, Rasins, or any Dried Fruit
1 Tbsp Grated Orange Zest
* Spoon evenly into prepared (lined) muffin cups.
To Freeze:
* Leave dough in muffin pan and place raw dough into the freezer. Let stand until hardened. Place frozen cups into a freezer safe container. Freezes for up to 1 Month.
To Cook:
* Preheat oven to 400 degrees. Bake muffins in center of oven for 18-20 minutes or until firm to touch if muffins have been thawed overnight in fridge. If frozen bake an additional 30-35 minutes.
Lunch:
Quick Chicken Noodle Soup
2 Tbsp Butter
1 Cup Diced Carrots
4 Green Onions, Sliced (Green and White Parts)
5 Cups Chicken Broth
1 Bay Leaf
4 oz Egg Noodles
1 Cup Diced Cooked Chicken
1/2 Cup Frozen Peas
Salt and Pepper
Directions:
* In a large saucepan, melt butter over medium heat. Add Carrots and cook for 3 minutes. Stir in Green Onions. Gradually add Broth. Add Bay Leaf and Salt/Pepper to taste. Bring to a boil; reduce heat, cover and simmer for 5-10 minutes or until carrots are tender.
* Return soup to a boil. Add noodles, chicken and peas. Simmer uncovered for 3-5 minutes until chicken is warmed and noodles are tender. Remove bay leaf and season to taste.
To Freeze:
* Let soup cool. Divide into freezer safe containers....such as freezer safe bowls or just ziploc baggies. Freezes up to 3 months!
To Cook:
* Thaw overnight in fridge or thaw in microwave. Heat in pan on stove or in a microwave bowl until warmed.
***Idea*** - Using a store bought rotisserie chicken is a great option instead of cooking the chicken yourself. Also you can add more veggies of your choosing too!
Dinner:
Chicken and Broccoli Pasta with Pesto
12 oz Penne
2 Tbsp Olive Oil
1lb Boneless, Skinless Chicken Breasts Cut into 1/2 inch Strips
1 Red Bell Pepper, Sliced into thin strips
4 Cups Broccoli Florets
3/4 Cup or 6.5oz Container of Store bought Pesto
1/3 Cup Grated Parmesan....not the powder stuff! Plus more for serving day.
Directions:
* In a large pot cook pasta according to packaging...until tender or a bit firm
* In large skillet heat oil over medium-high heat. Add Chicken and Red Pepper, cook 3-5 minutes stirring often...or until chicken is cooked. Set aside.
* Place the broccoli in a colander and drain pasta over it. Place back in pot. Stir in pesto, chicken mixture, and cheese.
To Freeze:
* Let mixture cool. Spoon into freezer safe containers. Keeps for 3 months!
To Cook:
* Thaw in microwave or in fridge overnight. Bake at 350 degrees for 30-35 minutes or until heated.
***Idea***- Glad makes freezer to oven safe containers that are reuseable. Great idea to buy as much reuseable products as you can if you are going to make OAMC a regular thing! Also I like to top mine with more Parmesan before I bake it....Yummy! The best pasta is made with really well salted water and a pat of butter...NEVER add OLIVE OIL to pasta water!!!
Fruited Freeze Ahead Bran Muffins
2 Cups Natural Bran
2 Cups All-Purpose Flour
1/2 Cup Packed Brown Sugar
1 1/2 Tsp Baking Soda1 Tsp Cinnamon
1 Tsp Salt
2 Eggs
1 Can (14oz.) Evaporated Milk...2% is best
1/2 Cup Honey
2/3 Cup Vegetable Oil
1 Cup Chopped Dates, Rasins, or any Dried Fruit
1 Tbsp Grated Orange Zest
Directions:
* In a large bowl stir together Bran, Flour, Brown Sugar, Baking Soda, Cinnamon and Salt.
* In another bowl, wisk Eggs, Milk, Honey and Oil. Stir into Bran mixture just until moistened. Stir in Fruit and Orange Zest.* Spoon evenly into prepared (lined) muffin cups.
To Freeze:
* Leave dough in muffin pan and place raw dough into the freezer. Let stand until hardened. Place frozen cups into a freezer safe container. Freezes for up to 1 Month.
To Cook:
* Preheat oven to 400 degrees. Bake muffins in center of oven for 18-20 minutes or until firm to touch if muffins have been thawed overnight in fridge. If frozen bake an additional 30-35 minutes.
Lunch:
Quick Chicken Noodle Soup
2 Tbsp Butter
1 Cup Diced Carrots
4 Green Onions, Sliced (Green and White Parts)
5 Cups Chicken Broth
1 Bay Leaf
4 oz Egg Noodles
1 Cup Diced Cooked Chicken
1/2 Cup Frozen Peas
Salt and Pepper
Directions:
* In a large saucepan, melt butter over medium heat. Add Carrots and cook for 3 minutes. Stir in Green Onions. Gradually add Broth. Add Bay Leaf and Salt/Pepper to taste. Bring to a boil; reduce heat, cover and simmer for 5-10 minutes or until carrots are tender.
* Return soup to a boil. Add noodles, chicken and peas. Simmer uncovered for 3-5 minutes until chicken is warmed and noodles are tender. Remove bay leaf and season to taste.
To Freeze:
* Let soup cool. Divide into freezer safe containers....such as freezer safe bowls or just ziploc baggies. Freezes up to 3 months!
To Cook:
* Thaw overnight in fridge or thaw in microwave. Heat in pan on stove or in a microwave bowl until warmed.
***Idea*** - Using a store bought rotisserie chicken is a great option instead of cooking the chicken yourself. Also you can add more veggies of your choosing too!
Dinner:
Chicken and Broccoli Pasta with Pesto
12 oz Penne
2 Tbsp Olive Oil
1lb Boneless, Skinless Chicken Breasts Cut into 1/2 inch Strips
1 Red Bell Pepper, Sliced into thin strips
4 Cups Broccoli Florets
3/4 Cup or 6.5oz Container of Store bought Pesto
1/3 Cup Grated Parmesan....not the powder stuff! Plus more for serving day.
Directions:
* In a large pot cook pasta according to packaging...until tender or a bit firm
* In large skillet heat oil over medium-high heat. Add Chicken and Red Pepper, cook 3-5 minutes stirring often...or until chicken is cooked. Set aside.
* Place the broccoli in a colander and drain pasta over it. Place back in pot. Stir in pesto, chicken mixture, and cheese.
To Freeze:
* Let mixture cool. Spoon into freezer safe containers. Keeps for 3 months!
To Cook:
* Thaw in microwave or in fridge overnight. Bake at 350 degrees for 30-35 minutes or until heated.
***Idea***- Glad makes freezer to oven safe containers that are reuseable. Great idea to buy as much reuseable products as you can if you are going to make OAMC a regular thing! Also I like to top mine with more Parmesan before I bake it....Yummy! The best pasta is made with really well salted water and a pat of butter...NEVER add OLIVE OIL to pasta water!!!
Tuesday, September 1, 2009
Freezer meals Day #1...
Breakfast:
Fruit Turnovers
1/2 Cup All-Purpose Flour
1 Sheet Frozen Puff Pastry, Thawed
3 Cups of chopped and peeled fruit (of your choice)
2/3 Cup Packed Light Brown Sugar
2/3 Cup Sugar
2 Tbsp Cornstarch
1/2 Tsp Cinnamon
Directions:
* Line a baking sheet with parchment paper or a silicone baking liner
* Sprinkle flat surface with flour and roll puff pastry into a 12-inch square. Cut pastry into 6 equal squares.
* In a large bowl mix fruit, brown sugar, sugar, cornstarch, and cinnamon...blending well to cover all fruit.
* Mound a lump of fruit in the center of each square of pastry.
* Fold the pastry like you would fold a letter (in thirds) and crimp edges with a fork. Transfer pastry to the lined baking sheet.
To Freeze:
When all pastries are filled and on the baking sheet place the pastries into the freezer and freeze uncovered until hard...about 1 to 2 hours. Once frozen place pastries in to a freezer safe container ( I use a ziploc bag for these). Pastries are good for up to 1 month in the freezer.
To Cook:
Thaw pastries over night in the fridge. Preheat the oven to 4oo degrees and place pastries on a lined baking sheet. Bake 15-20 minutes or until tops are golden brown. Allow to cool for 10 mins before serving...filling can be pretty hot. You can store prepared pastries in the fridge for 2 days.
*** Ideas***- I used apples the first time I did this and they were so yummy!!!! For the tops of the pastry you can do a number of different things. I put a drizzle of honey and sprinkled them with cinnamon and sugar. You can also coat them with a little milk or egg white to give a little luster and crunch. You also may want to cut vent holes to allow even cooking.
If it sounds to labor intensive for you try frozen cut fruit instead...just make sure you drain the water off well or you can use the fruit frozen. You can also freeze the filling if you make to much and save it for later...most filling can last up to one month as well.
Lunch:
Chilled Bean Salad
1 Can (15oz) Black Beans, Drained
1 Can (8.75 oz) Garbanzo Beans, Drained
1 Can (8.75 oz) Kidney Beans, Drained
1 Can (15 oz) Mixed Green and Wax Beans, Drained
1 Red Bell Pepper, Diced
1/2 Cup Diced Red Onion
3 Tbsp Balsamic Vinegar
3 Tbsp Olive Oil
1 Tbsp Sugar
1 Tsp Red Pepper Flakes
Salt and Pepper to taste
Directions:
* Toss all ingredients together in a large bowl until well mixed.
To Freeze:
* Divide into portion sizes and freeze. You can use ziploc baggies or I use little glad containers and then put the containers into a ziploc baggie for extra protection. Last for one month frozen.
To Serve:
Thaw in fridge over night and serve chilled.
*** Ideas *** - I serve this as a side with sandwichs or hotdogs or eat it by itself for lunch. It is packed with protein and good for those who are counting calories.
Dinner:
Panko-Parmesan Oven-Fried Chicken
8 Boneless, Skinless Chicken Breasts
1 Tsp Salt
1/2 Tsp Tabasco
1/2 Cup (1 Stick) Unsalted Butter, Melted
1/2 Cup Olive Oil
2 Cups Plain Panko Crumbs
1 Cup Shredded Parmesan Cheese
Directions:
* Cut eight squares of Aluminum foil and spray with Pam or another non-stick spray.
* Season Chicken with salt and Tabasco.
* In a shallow, wide bowl, combine butter and oil. In another shallow, wide bowl mix the panko crumbs and cheese.
* Dip chicken into butter mix and then press firmly into crumbs to coat all sides. Place each chicken breast onto a square of foil and wrap tightly.
To Freeze:
* Take foil wrapped chicken breasts and place in a labeled ziploc bag. Freezes for one month.
To Cook:
* Thaw chicken breasts in fridge over night or place in ziploc bag and set in warm water.
* Preheat oven to 400 degrees and place desired amount of chicken in a baking dish. You can leave in foil and just open or take completely out of foil.
* Bake chicken for 30 to 40 minutes or until no longer pink inside.
***Ideas*** - Cooking time varies with different ovens so make adjustments wher you need. Also to change up the recipe try different kinds of cheese and breadcrumbs. Like chedder with dry stuffing mix... or Crushed Torilla Chips and cumin...Shredded Coconut and macadamia nuts...The possiblities are endless!
Fruit Turnovers
1/2 Cup All-Purpose Flour
1 Sheet Frozen Puff Pastry, Thawed
3 Cups of chopped and peeled fruit (of your choice)
2/3 Cup Packed Light Brown Sugar
2/3 Cup Sugar
2 Tbsp Cornstarch
1/2 Tsp Cinnamon
Directions:
* Line a baking sheet with parchment paper or a silicone baking liner
* Sprinkle flat surface with flour and roll puff pastry into a 12-inch square. Cut pastry into 6 equal squares.
* In a large bowl mix fruit, brown sugar, sugar, cornstarch, and cinnamon...blending well to cover all fruit.
* Mound a lump of fruit in the center of each square of pastry.
* Fold the pastry like you would fold a letter (in thirds) and crimp edges with a fork. Transfer pastry to the lined baking sheet.
To Freeze:
When all pastries are filled and on the baking sheet place the pastries into the freezer and freeze uncovered until hard...about 1 to 2 hours. Once frozen place pastries in to a freezer safe container ( I use a ziploc bag for these). Pastries are good for up to 1 month in the freezer.
To Cook:
Thaw pastries over night in the fridge. Preheat the oven to 4oo degrees and place pastries on a lined baking sheet. Bake 15-20 minutes or until tops are golden brown. Allow to cool for 10 mins before serving...filling can be pretty hot. You can store prepared pastries in the fridge for 2 days.
*** Ideas***- I used apples the first time I did this and they were so yummy!!!! For the tops of the pastry you can do a number of different things. I put a drizzle of honey and sprinkled them with cinnamon and sugar. You can also coat them with a little milk or egg white to give a little luster and crunch. You also may want to cut vent holes to allow even cooking.
If it sounds to labor intensive for you try frozen cut fruit instead...just make sure you drain the water off well or you can use the fruit frozen. You can also freeze the filling if you make to much and save it for later...most filling can last up to one month as well.
Lunch:
Chilled Bean Salad
1 Can (15oz) Black Beans, Drained
1 Can (8.75 oz) Garbanzo Beans, Drained
1 Can (8.75 oz) Kidney Beans, Drained
1 Can (15 oz) Mixed Green and Wax Beans, Drained
1 Red Bell Pepper, Diced
1/2 Cup Diced Red Onion
3 Tbsp Balsamic Vinegar
3 Tbsp Olive Oil
1 Tbsp Sugar
1 Tsp Red Pepper Flakes
Salt and Pepper to taste
Directions:
* Toss all ingredients together in a large bowl until well mixed.
To Freeze:
* Divide into portion sizes and freeze. You can use ziploc baggies or I use little glad containers and then put the containers into a ziploc baggie for extra protection. Last for one month frozen.
To Serve:
Thaw in fridge over night and serve chilled.
*** Ideas *** - I serve this as a side with sandwichs or hotdogs or eat it by itself for lunch. It is packed with protein and good for those who are counting calories.
Dinner:
Panko-Parmesan Oven-Fried Chicken
8 Boneless, Skinless Chicken Breasts
1 Tsp Salt
1/2 Tsp Tabasco
1/2 Cup (1 Stick) Unsalted Butter, Melted
1/2 Cup Olive Oil
2 Cups Plain Panko Crumbs
1 Cup Shredded Parmesan Cheese
Directions:
* Cut eight squares of Aluminum foil and spray with Pam or another non-stick spray.
* Season Chicken with salt and Tabasco.
* In a shallow, wide bowl, combine butter and oil. In another shallow, wide bowl mix the panko crumbs and cheese.
* Dip chicken into butter mix and then press firmly into crumbs to coat all sides. Place each chicken breast onto a square of foil and wrap tightly.
To Freeze:
* Take foil wrapped chicken breasts and place in a labeled ziploc bag. Freezes for one month.
To Cook:
* Thaw chicken breasts in fridge over night or place in ziploc bag and set in warm water.
* Preheat oven to 400 degrees and place desired amount of chicken in a baking dish. You can leave in foil and just open or take completely out of foil.
* Bake chicken for 30 to 40 minutes or until no longer pink inside.
***Ideas*** - Cooking time varies with different ovens so make adjustments wher you need. Also to change up the recipe try different kinds of cheese and breadcrumbs. Like chedder with dry stuffing mix... or Crushed Torilla Chips and cumin...Shredded Coconut and macadamia nuts...The possiblities are endless!
With all of my food...I lable and date EVERYTHING, Write how many portions it contains, and directions on how to cook on the actual storage container. That way you don't have to run back to see how to cook it!
How this works...
Hi Everyone!!!!
So many people have asked me how I do my quick cooking...freezer meals especially....so this blog is to share what I know and how I do it. These ideas shared are meals from things you keep in your freezer and pantry, crockpot meals (Great for Sundays!!), and Once A Month Cooking. I hope it is helpful to ya! I really love to cook and think of and find some crazy foods, but I hope you will try everything at least once.
So here is how I will do it. I plan to post once or twice a week. Each time I post I will do a full day....Breakfast/Snack/Dessert, Lunch and Dinner (sometimes sides as well). There are several ways to excute the idea....get a group together and do it all in one day or as you are cooking or preparing just double as you go through the month. Either way is great. With each idea I will include what kind of meal it is and how to store it. I would suggest that if you have a tiny freezer you may want to invest in a deep freezer. My husband and I got a super deal on one from Sam's Club. Some of you out there may have more room than others so that is why I chose to include crock pot and pantry meals too.
Well check it out. If you have questions about something posted call me or email me. If you are looking at this you should know how to contact me.
Happy Cooking!!! Sam
So many people have asked me how I do my quick cooking...freezer meals especially....so this blog is to share what I know and how I do it. These ideas shared are meals from things you keep in your freezer and pantry, crockpot meals (Great for Sundays!!), and Once A Month Cooking. I hope it is helpful to ya! I really love to cook and think of and find some crazy foods, but I hope you will try everything at least once.
So here is how I will do it. I plan to post once or twice a week. Each time I post I will do a full day....Breakfast/Snack/Dessert, Lunch and Dinner (sometimes sides as well). There are several ways to excute the idea....get a group together and do it all in one day or as you are cooking or preparing just double as you go through the month. Either way is great. With each idea I will include what kind of meal it is and how to store it. I would suggest that if you have a tiny freezer you may want to invest in a deep freezer. My husband and I got a super deal on one from Sam's Club. Some of you out there may have more room than others so that is why I chose to include crock pot and pantry meals too.
Well check it out. If you have questions about something posted call me or email me. If you are looking at this you should know how to contact me.
Happy Cooking!!! Sam
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