Another successful freezer meal night happened last night. It took us quite awhile this time with 5 people and quite a few interruptions, but it was so worth it! I love seeing the meals pile up in my freezer in anticipation of the crazy busy nights that happen at my house this time of year! Here is what we did this time...
Meatballs
Tater-tot casserole
Pizzas (we got the crust from Papa Murphy's)
Savory Breakfast Muffins
Pork, rice, bean and cheese burritos
Creamy Baked Taquitoes
Cornflake Chicken Tenders
Chicken Puff
Chicken Pot Pie
Chicken Cordon Bleu casserole
Wednesday, November 9, 2011
Wednesday, November 2, 2011
Cilantro BBQ Pork Chops
1/2 cup BBQ sauce
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
1/2 tsp orange zest
2 Tbsp orange juice
4 bone-in pork chops (1lb) 1/2 inch thick
1. Heat grill to medium-high heat.
2. Mix all ingredients except chops. Reserve half of serving with cooked chops.
3. Grill chops 7-8 min on each side or until done. brushing occasionally with remaining sauce.
4. Serve with reserved sauce
OR Use your broiler (that is what I did) Broil chops 6 inches from heat on broiler pan.
I also didn't use any orange zest and added a little extra orange juice. I also only used about 1/2 a jalapeno since my kids don't really like too much spice. And I used all the sauce to brush the pork chops with. It was a hit for the whole family! I got this recipe from Kraft.
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
1/2 tsp orange zest
2 Tbsp orange juice
4 bone-in pork chops (1lb) 1/2 inch thick
1. Heat grill to medium-high heat.
2. Mix all ingredients except chops. Reserve half of serving with cooked chops.
3. Grill chops 7-8 min on each side or until done. brushing occasionally with remaining sauce.
4. Serve with reserved sauce
OR Use your broiler (that is what I did) Broil chops 6 inches from heat on broiler pan.
I also didn't use any orange zest and added a little extra orange juice. I also only used about 1/2 a jalapeno since my kids don't really like too much spice. And I used all the sauce to brush the pork chops with. It was a hit for the whole family! I got this recipe from Kraft.
Tuesday, October 11, 2011
Hearty Taco Soup
1 lb ground beef - cooked and excess fat drained
1 can diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can beans (black, kidney or pinto) drained and rinsed
1 onion, chopped
4 stalks celery, chopped
4 large carrots, chopped
1/2- 1 packet taco seasoning (depending on spice preference)
1 packet dry ranch dressing mix
1/2-1 cup water
1. Mix all ingredients together in large stock pot. Bring to a boil and then simmer for 45 min- 1 hour until vegetables are tender.
2. Garnish with sour cream, cheese and fritos.
The soup was a little thick, so if you want a soupier soup add more water or tomato sauce! I came up with this recipe by combining 3 other Taco soup recipes.
1 can diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can beans (black, kidney or pinto) drained and rinsed
1 onion, chopped
4 stalks celery, chopped
4 large carrots, chopped
1/2- 1 packet taco seasoning (depending on spice preference)
1 packet dry ranch dressing mix
1/2-1 cup water
1. Mix all ingredients together in large stock pot. Bring to a boil and then simmer for 45 min- 1 hour until vegetables are tender.
2. Garnish with sour cream, cheese and fritos.
The soup was a little thick, so if you want a soupier soup add more water or tomato sauce! I came up with this recipe by combining 3 other Taco soup recipes.
Monday, October 10, 2011
Dinner Quiche
1 refrigerated pie crust (from a 15 oz pkg)
1 lb ground beef
1/4 cup ketchup
1 Tbsp Worcestershire sauce
1 medium red onion, diced
2 packed cups baby spinach
1 cup grape tomatoes, halved
1/4 tsp salt
1/4 tsp pepper
5 large eggs
3/4 cup milk
2-3 Tbsp Dijon mustard
1 cup shredded cheddar cheese
1. Heat oven to 400°. Unroll crust and roll out slightly. Fit into the bottom and up the sides of a 9 inch deep pie dish. Flute edge. Line crust with nonstick foil. Bake @ 400° for 12 min. Remove foil.
2. Meanwhile, cook beef in a large nonstick skillet over medium-high heat, 5 min, breaking apart with a spoon. Spoon into a bowl and stir in ketchup and Worcestershire sauce.
3.In same skillet, cook onion for 5 min over medium heat. Add spinach and tomatoes; cook 3 minutes. Season with 1/8 tsp each of the salt and pepper. Stir in beef.
4. Transfer beef mixture to crust. In medium bowl, whisk together eggs, milk, mustard and remaining 1/8 tsp each salt and pepper. Sprinkle cheese over filling. Carefully add egg mixture. Bake @ 400° for 35-40 minutes. Let stand 5-10 minutes before slicing.
The original name for this was Cheeseburger Quiche, but that sounded a little too scary for me so I liked Dinner Quiche better! It was a big hit with everyone and the only change I made was I used diced tomatoes instead of grape tomatoes. And next time I will bake it on a cookie sheet, we had some bubble over into the bottom of the oven...ick.
1 lb ground beef
1/4 cup ketchup
1 Tbsp Worcestershire sauce
1 medium red onion, diced
2 packed cups baby spinach
1 cup grape tomatoes, halved
1/4 tsp salt
1/4 tsp pepper
5 large eggs
3/4 cup milk
2-3 Tbsp Dijon mustard
1 cup shredded cheddar cheese
1. Heat oven to 400°. Unroll crust and roll out slightly. Fit into the bottom and up the sides of a 9 inch deep pie dish. Flute edge. Line crust with nonstick foil. Bake @ 400° for 12 min. Remove foil.
2. Meanwhile, cook beef in a large nonstick skillet over medium-high heat, 5 min, breaking apart with a spoon. Spoon into a bowl and stir in ketchup and Worcestershire sauce.
3.In same skillet, cook onion for 5 min over medium heat. Add spinach and tomatoes; cook 3 minutes. Season with 1/8 tsp each of the salt and pepper. Stir in beef.
4. Transfer beef mixture to crust. In medium bowl, whisk together eggs, milk, mustard and remaining 1/8 tsp each salt and pepper. Sprinkle cheese over filling. Carefully add egg mixture. Bake @ 400° for 35-40 minutes. Let stand 5-10 minutes before slicing.
The original name for this was Cheeseburger Quiche, but that sounded a little too scary for me so I liked Dinner Quiche better! It was a big hit with everyone and the only change I made was I used diced tomatoes instead of grape tomatoes. And next time I will bake it on a cookie sheet, we had some bubble over into the bottom of the oven...ick.
Upside-down Pizza
2 Tbsp olive oil
1 cup chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
2 lbs ground turkey
2 (15 oz) can Italian-style tomato sauce
2 tsp dried basil
1 cup chopped pepperoni
1 tsp pepper
3 cups shredded mozzarella cheese
1 (13.8 oz) pkg prepared pizza dough
1. Heat the oven to 400 °. In a large skillet, heat the oil over medium high heat. Add the onion, mushrooms and garlic and cook stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.
2. Stir in the tomato sauce, basil and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9x13 casserole dish.
3. Scatter the cheese on top and later on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.
Kind of fun and different! I made a full recipe but made it in 2 pans so I could freeze one. And even with one 8x8 we still had some leftovers. And I used beef instead of turkey and I also used a big can of pasta sauce instead of the tomato sauce and it was pretty tasty!
1 cup chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
2 lbs ground turkey
2 (15 oz) can Italian-style tomato sauce
2 tsp dried basil
1 cup chopped pepperoni
1 tsp pepper
3 cups shredded mozzarella cheese
1 (13.8 oz) pkg prepared pizza dough
1. Heat the oven to 400 °. In a large skillet, heat the oil over medium high heat. Add the onion, mushrooms and garlic and cook stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.
2. Stir in the tomato sauce, basil and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9x13 casserole dish.
3. Scatter the cheese on top and later on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.
Kind of fun and different! I made a full recipe but made it in 2 pans so I could freeze one. And even with one 8x8 we still had some leftovers. And I used beef instead of turkey and I also used a big can of pasta sauce instead of the tomato sauce and it was pretty tasty!
Chicken Corn Chowder with Sweet Potatoes
3 cups milk
1 cup yellow corn muffin mix (like Jiffy)
2 Tbsp. olive oil
1 onion, chopped fine
3 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. oregano
2 quarts chicken broth
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch pieces
2 sweet potatoes (about 1 1/2 lbs), peeled and cut into 1/2-inch pieces
1 cup Monterrey Jack Cheese
3 cup frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper to taste
Mix muffin mix in a bowl until well combined; set aside. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to a boil. Reduce heat and simmer until sweet potatoes are just tender.
Stir in milk and muffin mixture and simmer until soup thickens, about 3-5 minutes. Add cheese and corn and cook until cheese begins to melt. Stir in parsley and season with salt and pepper.
*I sometimes add a drained 16 oz. can of chicken instead of doing all that work to get the chicken required for the soup.
Wednesday, October 5, 2011
Cannelloni
1 pkg Egg Roll Wrappers
1lb lean ground beef
1/2 medium onion chopped
1 clove garlic, minced
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dried
1/2 tsp Italian herb seasoning
1 cup Shredded Monterey Jack cheese
Sauce:
1 can (15 oz) tomato sauce
1/2 cup chicken broth
1/2 tsp Italian herb seasoning
1. Crumble meat into skillet; add onion and garlic. Cook over medium heat until meat is browned 4-5 minutes. Discard excess oil. Add spinach and Italian herb seasoning; mix well. Let mixture cool. Combine sauce ingredients in a bowl. Pour half of the sauce into a 9x13 baking pan.
2. For each cannelloni, spoon 1/3 cup of mixture at one end of the wrap, roll wrap around filling and place the seam side down in pan. Pour remaining sauce over top, being sure to moisten ends of each wrap.
3. Cover and bake at 350° for 40 minutes. Uncover, sprinkle with cheese and return to oven; bake until cheese melts about 5-7 minutes.
We really enjoyed this, but I would have liked more sauce so I will be making more for the next batch!
1lb lean ground beef
1/2 medium onion chopped
1 clove garlic, minced
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dried
1/2 tsp Italian herb seasoning
1 cup Shredded Monterey Jack cheese
Sauce:
1 can (15 oz) tomato sauce
1/2 cup chicken broth
1/2 tsp Italian herb seasoning
1. Crumble meat into skillet; add onion and garlic. Cook over medium heat until meat is browned 4-5 minutes. Discard excess oil. Add spinach and Italian herb seasoning; mix well. Let mixture cool. Combine sauce ingredients in a bowl. Pour half of the sauce into a 9x13 baking pan.
2. For each cannelloni, spoon 1/3 cup of mixture at one end of the wrap, roll wrap around filling and place the seam side down in pan. Pour remaining sauce over top, being sure to moisten ends of each wrap.
3. Cover and bake at 350° for 40 minutes. Uncover, sprinkle with cheese and return to oven; bake until cheese melts about 5-7 minutes.
We really enjoyed this, but I would have liked more sauce so I will be making more for the next batch!
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