Posted by: Dawn | on June 27, 2016
We have been gone…..A LOT lately but oh we have had so much fun. I had blog posts ready for the 15 days we were on the farm with my parents in Ohio but I guess we were having so much fun the posts didn’t happen. So hopefully I am back to the normal schedule and can finish this marathon of freezer meal recipes! Hope your enjoying these summer days, they are GRAND!
3 lbs of ground sausage, cooked
4 cups of onions, chopped
(you can cook the sausage & onions in your slow cooker the day before for less hassle in the kitchen the day of assembly)
24 cups of shredded hashbrowns
10 cups cheddar cheese
6 cups swiss cheese
8 cups small curd cottage cheese
6 tbsp dried chives
2 tsp black pepper
4 cups of milk (you can omit this if you are not going to freeze this recipe. This is a great recipe to use when hosting large events).
Brown sausage and onions. Set aside. Mix eggs lightly, add hash browns, cheeses, cottage cheese, chives, pepper, milk and sausage mixture. Place into pans. I used 5 foil pans. Freeze, label and thaw over night for a morning bake off. Bake at 350 for 45-55 minutes or until golden.
Posted by: Dawn | on June 6, 2016
The night I came in to do this recipe, it was chaotic in my house. I had been working outside all day and the time was 4:30 p.m. I had no dinner ready and 6 lbs of beef thawed, it had been at room temperature for a long time. Needless to say it needed attended to. It was 4:45 p.m. until I got my whits about me. We usually eat dinner at 6 p.m. I did not know if it was possible but I put it into high gear and made this dish. We did eat dinner that night at 6:15 and all the meatballs were cooling while we ate. There were a few pre dinner fights I had to solve and my kitchen was a WRECK until it was all said and done. So the whole point of what I am telling you is that if time is a valuable commodity in your household you will like this recipe even if your house is a wreck for a short period of time to make it happen. This night I also started rice in the cooker while I prepped this dinner, which made things come together a bit more easily. We had Salisbury meatballs, rice and steamed broccoli with butter.
6 lbs of ground beef
3 cups of oatmeal, ground in a blender coarsely
2/3 cup cream
4 eggs, lightly beaten
1/4 cup onion, dried & minced
10 garlic cloves, minced
1 tbsp salt
2 tsp black pepper
1 cup butter (2 sticks)
1 lb white mushrooms, cleaned & sliced
(I ran mine thru my food processor with the chopping blade on them, they were more diced then sliced)
4 cups beef broth
4 cups water
1 cup flour or 4 tbsp glucomannan (if your wanting to be wheat free & low carb. You need to dissolve the gluccoman in 1/2 cup of the water. Using the glucomannan did not make a super thick sauce but it was still good and you must stir like crazy when you are dissolving it in liquid)
4 cups half & half or light cream
2 TBSP Worcestershire sauce
2 TBSP beef bouillon
1 1/2 tsp black pepper
1 tsp salt
Using your hands 🙂 thoroughly combine beef, oatmeal, cream, eggs, onion , garlic, salt and pepper in a large bowl. Once all combined take a cookie sheet and line it with parchment paper for easy clean up. With a 1″ ice-cream scoop place the meatballs on the cookie sheet. I place them very close together, almost touching. Bake at 400 for 15-18 minutes.
While the meatballs are baking. Melt the butter in a large stockpot. Add mushrooms and saute until soft, approx 7 minutes. Remove mushrooms and butter from stock pot into another bowl. Add beef broth and water, bring to a light boil, add flour or gluccoman/water mixture stir for a minute or 2. Add half and half cooking until sauce thickens, this can take 8-15 minutes. Remove from heat and add Worcestershire sauce, bouillon, salt & pepper. Cool sauce.
Divide meatballs into freezer bags and divide sauce evenly between all bags.
When you reheat for your meal, remove from freezer and allow to thaw all day. Place in a glass pan and bake for 15 – 20 minutes at 400 degrees.
Here is a simple freezer recipe for mashed potaotes. The recipe I use is when I make freezer mashed potatoes is from the book Don’t Panic More Dinner’s in the Freezer but because of copyright issues I am not posting it. You can purchase the book here. The book is so helpful on many fronts but the thing I love most about this freezer cooking book is that they offer you 3 options when you do meals. You can do the basic recipe 3x, 6x or 9x. The 9x times requires 36 lbs of potatoes. It’s a lot but you could easily use this recipe if your hosting a big group or even a smaller group and then freeze the left overs.
Posted by: Dawn | on May 24, 2016
4 (16 oz) jars Alfredo or you can make your own recipe (see recipe below)
1 large red pepper, diced
8 oz sliced mushrooms, washed
Divide all ingredients equally between your freezer Ziploc bags. When ready to eat, remove from freezer and thaw. Cook on low for approx 4 hours. Slow cookers vary but this dish is best when the chicken is just baked and not over done.
You can add frozen broccoli or peas the last hour if you want your dinner to be a one dish meal. Serve with cooked pasta or zucchini noodles.
Homemade Alfredo Sauce
1 cup butter
1/4 cup flour
2 – 8 oz cream cheese
1 cup cream
2 cups milk (you can sub chicken broth here if you don’t want the carbs from milk)
3 tbsp parsley
2 tbsp fresh garlic, minced
1 tsp salt
1 tsp black pepper
1 1/2 cup Parmesan cheese
Melt butter, add flour. Add cream cheese and stir until cream cheese is softening. Add cream, milk, parsley, salt and pepper. Stir until everything is combined. Cook on the stove for 2 minutes, stirring constantly. Remove from heat, add Parmesan cheese. The Alfredo mixture will thicken as it cools.
Posted by: Dawn | on May 16, 2016
Chicken Curry over Jasmine rice is one of CJ’s favorite meals. It is such a blessing when my kids sit up and eat their dinner without complaining or fussing for something different. Not that we give them something different but they sure try to negotiate. I grow weary of the negotiating.
You can easily make this dish on the stove top in a stockpot or you can prepare it in your crock pot. I use my crockpot because it is very forgiving if I am not there immediately to put the next ingredient in.
This dish freezes beautifully and re-heats wonderfully on low in your crockpot.
2 cups diced onion
4 cups chicken broth
Allow these 2 items to simmer on high in your crockpot or if using a stove top, cook onions until soft.
8 garlic cloves, minced
4 TBSP curry powder
2 tsp ground ginger
1 tsp red pepper, optional
1 tsp salt
1/2 tsp black pepper
2 bay leaves
2 cans 13.5 oz coconut milk, canned
Add chicken, garlic, curry, ginger, red pepper, salt, pepper and bay leaves. Allow to cook away in your crock pot for 2-4 hours on low. Add coconut milk 30 minutes before serving. Serve with Rice.
If you want garnishes for this dish, green onions, cilantro or minced peanuts are perfect.
Once curry is cool, place in freezer bags and freeze.
This made 4 meals for our family but you could easily double this if you want more for your freezer.
This recipe can be found in the Cookbook.