Hi Cooks,
Hope Y'all are having a great New Years Eve!
I just have something to bring up about our Freezer Meal group that I have been thinking about, just wanted to see what y'all think.
When we had our first meet, most of us started out with the 8x8 freezer pans. For my family it worked out great because there is only 2 of us and we can usually eat 2-3 times with this sized meal. Also since I have a smaller freezer it worked out best because I can fit the 8x 8's in my freezer better. I know for the bigger families it just makes sense to have the 9x13 pan because you can feed your whole family, but for me it ends up being leftovers 4 or 5 times, or sometimes goes to waste because we can't eat that much.
My proposal is that maybe we can start two freezer meal groups, maybe one who would rather do the smaller "8x8's" and then another group who would rather do the larger "9x13's".
Let me know what y'all think. I don't want to change what we already have planned for the January meet but maybe think about this for february? Maybe we can all talk about it when we next meet.
Thanks
Have a great day,
Mitzi
Wednesday, December 31, 2008
Monday, December 29, 2008
January Meal Choice- Hindmarsh
I am going to do a "healthy" version of Tator Tot Casserole for the January swap... using reduced fat cream soups and very lean meat. It is a kid friendly, crowd pleasing meal.
next meeting day is......
TUESDAY JANUARY 13, 2009: 8PM
AMANDA BRANN'S HOUSE
*REMEMBER SERVING SIZE SHOULD BE 6 ADULTS.
*THAT WOULD MEAN IF IT IS IN A PAN A 9 x 13 IS BEST.
*DOUBLE BAG THE GALLON BAGS SO WHEN THEY THAW IT WON'T END UP ALL OVER THE FRIDGE.
*COST SHOULD BE $8-9/A FAMILY. IF THE MAIN COURSE DOESN'T COST THAT MUCH THROW IN A BAG OF RICE OR ROLLS OR VEGGIES OR A BOX OF BROWNIES. I LOVED THIS IDEA THAT I READ IN A BOOK-THAT WAY NO ONE SPENDS $13/ FAMILY AND SOMEONE ELSE SPENDS $4/ FAMILY.
*IN LIGHT OF THE NEW YEAR-I AM SURE THERE ARE RESOLUTIONS OUT THERE-SO LET'S TRY TO STICK TO HEALTHY RELATIVELY LOW FAT MEALS.
*i THINK THAT IS ALL THE THOUGHTS THAT WERE DISCUSSED WHEN WE MET LAST MONTH.
**REMEMBER TO SEND IN YOUR RECIPES AS SOON AS YOU CAN AND LET US KNOW WHO WILL BE PARTICIPATING!
HAPPY NEW YEAR!
AMANDA BRANN'S HOUSE
*REMEMBER SERVING SIZE SHOULD BE 6 ADULTS.
*THAT WOULD MEAN IF IT IS IN A PAN A 9 x 13 IS BEST.
*DOUBLE BAG THE GALLON BAGS SO WHEN THEY THAW IT WON'T END UP ALL OVER THE FRIDGE.
*COST SHOULD BE $8-9/A FAMILY. IF THE MAIN COURSE DOESN'T COST THAT MUCH THROW IN A BAG OF RICE OR ROLLS OR VEGGIES OR A BOX OF BROWNIES. I LOVED THIS IDEA THAT I READ IN A BOOK-THAT WAY NO ONE SPENDS $13/ FAMILY AND SOMEONE ELSE SPENDS $4/ FAMILY.
*IN LIGHT OF THE NEW YEAR-I AM SURE THERE ARE RESOLUTIONS OUT THERE-SO LET'S TRY TO STICK TO HEALTHY RELATIVELY LOW FAT MEALS.
*i THINK THAT IS ALL THE THOUGHTS THAT WERE DISCUSSED WHEN WE MET LAST MONTH.
**REMEMBER TO SEND IN YOUR RECIPES AS SOON AS YOU CAN AND LET US KNOW WHO WILL BE PARTICIPATING!
HAPPY NEW YEAR!
Tuesday, December 16, 2008
saying goodbye...
Ladies I had a great run with our dinner group, but I am going to have to pull out for a while. I really need to take 100% control on what I am cooking/eating. Thanks again. I absolutely loved everything.
Sheesh
Sheesh
Cajun Style Beef Stew
Ingredients:
1/2 cup vegetable oil
1/2 cup flour
1 lb beef (ground or chunks of whatever is on sale)
baby carrots
potatoes
2 cups chopped onion
1 cup chopped green bell pepper
beef stock
1-2 Tbs cajun seasoning (I like Tony Chachere's)
Directions:
mix oil and flour (roux) in a large deep skillet, when fully mixed then heat the pan on medium, stir very often as the flour will brown quickly when the oil gets hot. cook until the roux is the color of a tarnished penny, add onions and bell pepper and cook until veggies start to soften and go clear around the edges. Be very careful not the burn the roux. add beef stock and seasoning until mixture is thin and soupy (you can also just use water or water and beef stock or water and boullion, I just use whatever I have). Heat to boiling and then bring down to gentle boil. Add beef and cook until just tender (about 45 min or so, depends on your cut of meat, if you use ground beef add it already browned and go right on to adding veggies). Add carrots and cook about 15 minutes, then add cut potatoes and cook until potatoes are done. By the time you add the carrots, the stew should have boiled down and started to thicken. You can freeze like this and then just thaw and reheat in the oven or on the stove. Serve over rice and I really like it with mustard on top.
1/2 cup vegetable oil
1/2 cup flour
1 lb beef (ground or chunks of whatever is on sale)
baby carrots
potatoes
2 cups chopped onion
1 cup chopped green bell pepper
beef stock
1-2 Tbs cajun seasoning (I like Tony Chachere's)
Directions:
mix oil and flour (roux) in a large deep skillet, when fully mixed then heat the pan on medium, stir very often as the flour will brown quickly when the oil gets hot. cook until the roux is the color of a tarnished penny, add onions and bell pepper and cook until veggies start to soften and go clear around the edges. Be very careful not the burn the roux. add beef stock and seasoning until mixture is thin and soupy (you can also just use water or water and beef stock or water and boullion, I just use whatever I have). Heat to boiling and then bring down to gentle boil. Add beef and cook until just tender (about 45 min or so, depends on your cut of meat, if you use ground beef add it already browned and go right on to adding veggies). Add carrots and cook about 15 minutes, then add cut potatoes and cook until potatoes are done. By the time you add the carrots, the stew should have boiled down and started to thicken. You can freeze like this and then just thaw and reheat in the oven or on the stove. Serve over rice and I really like it with mustard on top.
Chicken Casserole
Chicken Casserole
1 chicken or 6 breasts cooked and chopped
1/2 cup mayo
1 tsp lemon juice
1/2 cup chopped green onions
1 cup chopped celery
3 hard boiled eggs, sliced
2 cans cream of chicken soup
optional:
1 cup sliced almonds
1 small bottle of pimentos
Mix mayo, soup, & lemon juice.
Then add the rest of the ingredients
and bake @ 350 for 30 min. Serve over rice.
1 chicken or 6 breasts cooked and chopped
1/2 cup mayo
1 tsp lemon juice
1/2 cup chopped green onions
1 cup chopped celery
3 hard boiled eggs, sliced
2 cans cream of chicken soup
optional:
1 cup sliced almonds
1 small bottle of pimentos
Mix mayo, soup, & lemon juice.
Then add the rest of the ingredients
and bake @ 350 for 30 min. Serve over rice.
enchiladas
OK, hear it is...
1-1 1/2 pounds of ground beef or ground turkey or shredded chicken
2 large cans of enchilada sauce (RED)
2 TBS chili blend
2 TBS garlic powder
1 large can tomato sauce
Hot red chili pepper sauce to taste
12-16 corn tortillas
2 bags of shredded cheese, especially if you are using velveeta cheese
Brown ground beef in skillet, drain grease. Add 1 can of enchilada sauce, tomato sauce and spices. Bring to a boil. Slowly add 1-1 1/2 cups of cheese to meat mixture. When melted, remove from heat and allow to cool slightly.
In the meantime, heat oil in shallow pan and carefully lightly fry corn tortillas so they won't break when you roll them. place on paper towels to drain.
Spoon meat mixture into tortillas and place seam side down in pan. Top with other can of sauce and any leftover sauce in the pan. Top all of this with cheese.
Bake at 350 degrees for 30 minutes.
Hope you like them!
1-1 1/2 pounds of ground beef or ground turkey or shredded chicken
2 large cans of enchilada sauce (RED)
2 TBS chili blend
2 TBS garlic powder
1 large can tomato sauce
Hot red chili pepper sauce to taste
12-16 corn tortillas
2 bags of shredded cheese, especially if you are using velveeta cheese
Brown ground beef in skillet, drain grease. Add 1 can of enchilada sauce, tomato sauce and spices. Bring to a boil. Slowly add 1-1 1/2 cups of cheese to meat mixture. When melted, remove from heat and allow to cool slightly.
In the meantime, heat oil in shallow pan and carefully lightly fry corn tortillas so they won't break when you roll them. place on paper towels to drain.
Spoon meat mixture into tortillas and place seam side down in pan. Top with other can of sauce and any leftover sauce in the pan. Top all of this with cheese.
Bake at 350 degrees for 30 minutes.
Hope you like them!
Asian Pork Chops
Asian Pork Chops
From Monica Hindmarsh
Six Servings of 1 Pork Chop
12 freezer rolls also included
Marinade:
16 oz Pineapple Juice
½ cup soy sauce
1 tsp ground ginger
½ tsp minced garlic
1/3 cup Italian dressing
Combine ingredients and pour over meat. Refrigerate and let sit for at least 1 hour. Freeze or prepare.
Cooking directions:
Crock Pot Method:
Thaw completely in refrigerator. Place in crock-pot on low for 8 hours or on high for 3-4 hours. You may shred when fully cooked, thicken sauce with a little flour or cornstarch, and serve over rice with sauce (Asian shredded pork over rice).
Grilled Method:
Thaw in fridge at least 24 hours in advance. Preheat grill. Grill until well cooked on both sides (and thermometer reads 160/170 degrees). My favorite way to eat this!
Oven Method:
Thaw in fridge in advance. Preheat oven to 400 degrees. Heat large skillet over med/high heat. Sear pork chops on each side and then transfer to oven to finish cooking (until internal temp is at least 160 to 170). Take out of oven, cover with foil and let the meat rest 5-10 minutes before serving.
Serve with rolls (included), brown rice, and steamed veggies for a heart healthy meal.
From Monica Hindmarsh
Six Servings of 1 Pork Chop
12 freezer rolls also included
Marinade:
16 oz Pineapple Juice
½ cup soy sauce
1 tsp ground ginger
½ tsp minced garlic
1/3 cup Italian dressing
Combine ingredients and pour over meat. Refrigerate and let sit for at least 1 hour. Freeze or prepare.
Cooking directions:
Crock Pot Method:
Thaw completely in refrigerator. Place in crock-pot on low for 8 hours or on high for 3-4 hours. You may shred when fully cooked, thicken sauce with a little flour or cornstarch, and serve over rice with sauce (Asian shredded pork over rice).
Grilled Method:
Thaw in fridge at least 24 hours in advance. Preheat grill. Grill until well cooked on both sides (and thermometer reads 160/170 degrees). My favorite way to eat this!
Oven Method:
Thaw in fridge in advance. Preheat oven to 400 degrees. Heat large skillet over med/high heat. Sear pork chops on each side and then transfer to oven to finish cooking (until internal temp is at least 160 to 170). Take out of oven, cover with foil and let the meat rest 5-10 minutes before serving.
Serve with rolls (included), brown rice, and steamed veggies for a heart healthy meal.
Pizza in a Dish
2 cups uncooked macaroni or othe pasta
1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic
2 cups spaghetti sauce
4 ounces sliced pepperoni
1 4-oz can sliced black olives
1/2 t dried oregano
1/2 t dried basil
1 T sugar
1/2 t salt
1/8 t pepper
*** 1 1/2 cups shredded Mozzarella cheese
Cook macaroni in slated water for 2 minutes less than the shortest recommended cooking time. Drain. Brown goround beef with onion, bell pepper, & garlic. Remove from heat. Stir in remaining ingredients, including cooked macaroni. Place in gallon freezer bags.
To serve: Thaw. Place in greased baking dish. Bake 45 minutes at 350. Top with Mozzarella cheese and bake 10 minutes more.
1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic
2 cups spaghetti sauce
4 ounces sliced pepperoni
1 4-oz can sliced black olives
1/2 t dried oregano
1/2 t dried basil
1 T sugar
1/2 t salt
1/8 t pepper
*** 1 1/2 cups shredded Mozzarella cheese
Cook macaroni in slated water for 2 minutes less than the shortest recommended cooking time. Drain. Brown goround beef with onion, bell pepper, & garlic. Remove from heat. Stir in remaining ingredients, including cooked macaroni. Place in gallon freezer bags.
To serve: Thaw. Place in greased baking dish. Bake 45 minutes at 350. Top with Mozzarella cheese and bake 10 minutes more.
Thursday, December 4, 2008
Freezer Meal Guidelines
I know we have talked about a few guidelines for the freezer meals, but I wanted to make sure we are all on the same page. Also, some people had some great suggestions on things to make this group better and more effective. Anyways, I'm going to put some of the guidlines we have talked about and feel free to comment on what you think we should or shouldn't do.
- Price Minimum around $7-8 (Some meals may be more expensive and some may be less, but try to stick to the price range as much as you can.)
- Meals needs to feed a minimum of 6 people. (I know we have said to feed 4-6 in the past, but some people have bigger families and so I was thinking we should really try to make it feed at least 6, you can always have leftovers.)
- Freezer Packaging - put food in foil pans topped with foil and then wrapped with 2 layers of plastice wrap.... or if it is in a ziplock (like marinated meats) double freezer bag it. (This will help keep the food from going bad especially if frozen for longer amounts of time.)
- E-mail group or Post Recipes about a Week Before - This will help so we can all try to make different things, but most of all so we can get the yummy recipes to use for later!
- Healthy Ingredients - In my sisters group they tried to always use lean meat and whole wheat when they could. I'm not saying all our meals need to be super healthy, my husband would really not like that, but if you can I think it's good to try and use healthier meats, grains, subsititutes, etc. when possible.
If anyone has any suggestions or comments, make sure to post them! Thanks!
Wednesday, December 3, 2008
Great Cookbooks
When I lived in Lumberton we started a freezer meal group. I was able to find a few books that were very helpful for recipe ideas. I bought most of them on Amazon (I love free shipping).
I will bring them to share...
Girlfriend's on the Go. A busy Mom's guide to make-ahead meals. by Suzie Roberts
Fix, Freeze, Feast. Prepare in bulk and enjoy by the serving. by Kati Neville and Lindsay Tkascsik
The Everything Meals for a Month Cookbook. 300 smart recipes to help you plan ahead, save time, and stay on a budget.
I will bring them to share...
Girlfriend's on the Go. A busy Mom's guide to make-ahead meals. by Suzie Roberts
Fix, Freeze, Feast. Prepare in bulk and enjoy by the serving. by Kati Neville and Lindsay Tkascsik
The Everything Meals for a Month Cookbook. 300 smart recipes to help you plan ahead, save time, and stay on a budget.
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