Tuesday, December 28, 2010
Thursday, December 23, 2010
Wednesday, December 22, 2010
Thursday, December 9, 2010
Friday, December 3, 2010
3 cups cooked, chopped chicken breast (I used 3/4 jar of home bottled chicken)
1 onion, chopped
2 teaspoons minced garlic
2 cans chicken broth (about 4 cups)
1 (16 oz.) jar of salsa
1 heaping teaspoon chili powder
1 heaping teaspoon ground cumin
2 heaping tablespoons lime juice
½ (16 oz. bag) frozen corn
1 teaspoon chipotle rub (optional)
Sauté onion and garlic with cooked chicken breast until tender, about 3 minutes. Add chicken broth, salsa, chili powder, cumin, and lime juice, bringing to a boil. Reduce heat and cook 10 minutes and add corn, cooking for a few more minutes.
To eat immediately: serve with tortilla chips, avocado, cheddar or pepper-jack cheese, and sour cream.
For a freezer meal: cool to room temperature, transfer to freezer bags, label and freeze for no longer than 3 months. When ready to eat, defrost and reheat over low heat. Serve with tortilla chips, avocado, cheddar or pepper-jack cheese, and sour cream.
*I tried this one out this week and it was oh so easy and really good! I altered this recipe a bit from the original in Holly Clegg's Freezer Friendly Meals book. As with most soups, you really can just kind of dump and adjust to what you like. This adjustment is perfect for one meal for my small family (2 adults, 2 small children) with not much extra, so if you're cooking for more, dump in a bit more chicken broth to stretch it. ;)
Tuesday, November 23, 2010
Friday, November 19, 2010
Mom and I brainstormed yesterday about how to simplify our big Thanksgiving dinner preparations. We decided to get done what we could ahead of time. One of the things we're doing is preparing the rolls this weekend. You get them to the point where they are all shaped and need to raise to bake, and then you freeze them. So I'll mix them tonite, stick them in the fridge and let them do the 1st raise overnight, roll them out in the morning, stick them on a cookie sheet in the freezer, then pop them in a ziploc after they're frozen.
Next Thursday morning I'll pull them out and stick them back on the cookie sheet (lightly covered with plastic wrap so they don't dry out) and let them raise until early afternoon, then bake them right after the turkey comes out of the oven, and in my perfect little plan they will come out of the oven, moist and golden, just as we sit down to our feast!
And then everyone will ooh and aah and tell me they're just too beautiful to eat...(okay, reality check - the most appreciation they'll probably garner is that my brothers will wolf down most of them before the rest of us get any)... But anyway, this is a recipe I got from Meridian magazine last Thanksgiving and it quickly became my all-time favorite roll recipe.
FEATHER LIGHT OVERNIGHT ROLLS - Light and irresistible. Can freeze rolled dough
1 cup water
1 cup butter (2 squares)
3/4 cup sugar
2 tsp. salt
1 cup cold water
4 beaten eggs
2 pkgs. yeast (1/4 oz. each)
1/2 cup water
7 1/2 cups flour
Bring 1 cup water to a boil. Add butter, sugar, and salt. Once butter is melted, remove from heat. Pour into large plastic container. Add 1 cup cold water. Dissolve yeast in 1/2 cup warm water (not hot). When first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. Cover container with lid and refrigerate overnight. When ready to roll out, divide in thirds. Flour surface of breadboard. Roll dough out in a rectangle about 1/2 inch thick. Spread dough lightly with butter. Cut dough down the middle. Shape each half into about six triangles. Roll each up beginning at the wide end to form crescent shape. Oil baking sheet. Put on 3 baking sheets (about 12 per sheet). Let rise about 4 hours. Bake at 400 degrees for about 12 minutes.If doing ahead, freeze after dough has been shaped into crescent rolls and placed on cookie sheets. Once frozen, put into plastic freezer bags until ready to use. Return them to cookie sheets and let rise about 6 hours or until light. Proceed with previous baking instructions.
Saturday, November 13, 2010
Creamy Chicken and Pasta
3 cups pasta, any shape
1 can cream of chicken soup
1 12-ounce can evaporated milk
1/3 cup parmesean cheese
1 cup shredded mozzarella cheese
2/3 cup French fried onions
1 pint canned chicken, drained (or 2 cups cooked chicken)
Salt and pepper to taste
Cook pasta in salted water for 1/2 of the time recommended on the package. Drain. Combine all ingredients. Put in gallon freezer bag, label, freeze (remember for uniformity and easier storage in freezer to freeze filled bag in a casserole dish).
Thaw before baking in a greased casserole dish. Bake covered for 45 minutes at 350 degrees. Uncover, top with more French fried onions. Bake for 5 more minutes.
Saturday, November 6, 2010
Stuffed Red Peppers
3 Large Red Peppers
5 cups boiling salted water
1 pound ground beef
1 small onion, chopped (about ¼ cup)
½ cup chopped celery
1 can (8 ounces) tomato sauce
1 teaspoon salt
¼ teaspoon garlic salt
1 teaspoon Worcestershire sauce
½ cup uncooked instant rice
½ cup water
Heat oven to 350 degrees. Cut each pepper lengthwise in half. Wash insides and outsides; remove seeds and membranes. Cook peppers in boiling salted water 5 minutes. Drain and set aside.
Cook and stir meat, onion, and celery in large skillet until meat is brown. Drain off fat. Stir in half the tomato sauce and the remaining ingredients; heat to boiling. Reduce heat; cover and simmer 5 minutes.
Place peppers cut sides up in ungreased baking pan, 9x9x2 or 8x8x2 inches. Spoon meat filling into peppers. Cover with aluminum foil and bake 25 minutes. Uncover; top with remaining tomato sauce and bake 5 minutes.
Makes 4-5 servings.
For freezer version, prepare as above except stir all the tomato sauce into the filling mixture, cover with aluminum foil but do not bake. Label; freeze no longer than 2 months. I wrap them individually in plastic wrap and then put them all in a gallon freezer bag.
To serve: Bake foil-covered pan of frozen peppers in 350 degree oven until hot, 1- 1 ¼ hours. Uncover; top peppers with cheddar cheese slices, catsup, or chili sauce and bake 5 minutes.
Thursday, November 4, 2010
Wednesday, November 3, 2010
Tuesday, November 2, 2010
Saturday, October 30, 2010
1 pound ground beef
1 onion, chopped
1 t. minced garlic (I'm all for the Costco bottles of pre-minced garlic. Just know there's extra sodium, so you may need to decrease the amount of salt you use in your recipes.)
1/2 of a 1 lb. package of bowtie pasta (8 oz.)
1 can of spaghetti sauce
1 can of tomato sauce
2 T. sugar
1 10-oz package frozen chopped spinach
1 cup cottage cheese (or 1/2 of a small container)
2 eggs, slightly beaten
½ cup grated Parmesan cheese
1 t. Italian seasoning (or your own mix of basil, oregano, and thyme)
1 t. Italian seasoning (or your own mix of basil, oregano, and thyme)
Brown the ground beef with the onion. Cook the bowtie pasta in salted water for half of the time recommended on the package. While the beef is browning and the pasta is cooking, in a separate bowl mix together the rest of the ingredients. Put in a gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Stir. Place baking dish on a baking sheet. Bake uncovered for 45 minutes at 350 degrees. Top with more grated cheese.
I love the "estimate and dump" method so some of the measurements aren't very technical. Makes it faster ;).
For easier, more uniform freezing, put your gallon freezer bag in a casserole dish in your freezer. Once it's frozen, just pop it out and stick it back in your freezer. They stack really well this way.
For my family I split the sauce and noodles in half, cooking half of the noodles fully and also cooking half of the sauce fully (to cook the egg). Then I use that for dinner and follow the recipe for making the other half a freezer meal.
If you also have a husband or children that are not overly fond of spinach, it might be in your best interest to chop the spinach even more (that disguises it a bit) and maybe even decrease the amount by half!
Try it and let me know what you think!
Friday, October 22, 2010
Thursday, October 14, 2010
Wednesday, October 13, 2010
I took these muffins to a brunch a few weeks ago and promised the recipe to my cousins, so here it is. The recipe was given to my mother by a dear friend - she brought these over with some honey-lemon tea when mom had a sore throat and they instantly became a family favorite. (By the way, these are definitely not low fat, but they are way easy to throw together, you most likely have all the ingredients on hand, and they are absolutely delicious and guaranteed to impress!)
Brown Sugar Muffins
Mix and crumble together:
1 c brown sugar
½ c margarine or butter, softened
2 c flour
½ t salt
1 t soda
1 c milk
1 t vanilla
Bake at 350 degrees for 15-20 minutes. Makes 12-15 muffins.
Thursday, October 7, 2010
Tuesday, October 5, 2010
Friday, September 24, 2010
8 oz. linguine
2 cups chopped seeded tomatoes
1/2 cup sliced fresh basil
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
1 jalapeno chile, veins and seeds removed, chopped
6 oz. Brie cheese, cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup (1 oz.) shaved Asiago cheese
1. Cook linguine according to package directions.
2. Meanwhile, in large bowl, combine tomatoes, basil, oil, garlic and chile; stir gently to mix.
3. When linguine is cooked, drain; immediately add to tomato mixture. Add Brie cheese, salt and pepper; toss to combine. Sprinkle with Asiago cheese.
Thursday, September 23, 2010
Wednesday, September 15, 2010
The larger toad Ric brought back from high adventure two years ago (yes, it has survived for two years!) and the smaller one was a "gift" from our upstairs neighbor who found it one night when she took her dogs out and caught it for the boys.
Thursday, September 9, 2010
Wednesday, September 8, 2010
Wednesday, August 18, 2010
Monday, August 9, 2010
I fed Keelian her first cereal meal a couple of weeks ago. She's been giving all the signs, but I haven't really done it because the boys were such spitters that they didn't do well with solids until about 6 months. Plus, it's time consuming and I've been so busy. But we've done it a few times and she really likes it. The first time was a mess, but she's catching the hang of this eating thing pretty quickly. And whenever she watches me or the boys eating, she just smacks her lips constantly, eyes glued to the food going in our mouths. I think getting her started on solids and getting Creighton progressing on potty training are going to be my goals this month.
Heaven help me keep my sanity!
Love this picture - wish it was a little more in focus!
This is her poor little burned foot. More on that next time.
Monday, July 26, 2010
We all wore pink. And some of the boys shaved their hair. (As Wendy will be soon losing hers, due to chemo.)
A good looking mohawk is a serious and precise business.
We did pink tattoos, pink nail polish, pink streaked hair, and such. This is Wendy teaching another cousin how to do the tattoos.
Yes, I had to go D.I. shopping to find pink for my boys and hubby, but they were all very good sports about it! I have to say that I really admire Wendy for her positive attitude and sense of humor about it all. We're praying for you, Wendy!