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Salisbury Meatballs & Freezer Mashed Potoates.

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.

Salisbury Meatballs

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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

IMG_9726SAUCE

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.

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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.

Freezer Salisbury Meatballs
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Servings
28 - 30
Servings
28 - 30
Freezer Salisbury Meatballs
Print Recipe
Servings
28 - 30
Servings
28 - 30
Ingredients
Servings:
Instructions
MEATBALLS
  1. 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.
SAUCE
  1. 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 glucomannan/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 minutes at 400 degrees.
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Cheers!

Dawn

 

Chicken Alfredo for the Freezer

IMG_9340 - Copy3 lbs of raw chicken breasts, or tenderloins

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.

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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.

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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

IMG_9370Melt 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.

Enjoy!

Chicken Alfredo
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Servings
10-12
Servings
10-12
Chicken Alfredo
Print Recipe
Servings
10-12
Servings
10-12
Instructions
  1. 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 vegetable to be right here in this dish. Serve with cooked pasta or zucchini noodles.
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Chicken Curry

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.

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Camden & CJ

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.

CHICKEN CURRY

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.

IMG_94038 cups cooked chicken (rotisserie chickens can work beautifully if you want quick and easy chicken)

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.

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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.

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CHEERS!

Dawn

Chicken Curry
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Servings
18-20
Servings
18-20
Chicken Curry
Print Recipe
Servings
18-20
Servings
18-20
Instructions
  1. Place onions and broth in crockpot and cook on high for 2 hours or boil on stove top until onions are soft. Add chicken, garlic, curry, ginger, red pepper, salt, pepper and bay leaves. Allow to simmer in 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.
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Sloppy Joes

Disclaimer: I am struggling to get the pictures loaded tonight but will post recipe anyway.  Maybe pictures will follow, to be determined…. 🙂

Sloppy Joe’s are a great, quick lunch or dinner for Saturday’s.

Whether we are at the boy’s basketball games or outside working on some project the last thing I feel like doing is coming inside to cook.  I am learning to plan ahead and this is one of my go-to meals.   I always throw mine into the crockpot because I think it saves time but you can easily prepare this recipe on your stove top by frying your meat.  This particular batch I used all the ground meat I had in my freezer which was a combination of beef, chicken and venison.

Simple Sloppy Joes
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A slice of cheese on top of this open-faced sloppy Joe sandwich is the ticket to turning something ordinary into something extraordinary. Here is a recipe for a simple lunch or quick dinner. Be sure to double it if you want multiple meals.
Servings
12
Servings
12
Simple Sloppy Joes
Print Recipe
A slice of cheese on top of this open-faced sloppy Joe sandwich is the ticket to turning something ordinary into something extraordinary. Here is a recipe for a simple lunch or quick dinner. Be sure to double it if you want multiple meals.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Place raw ground beef and onion in slow cooker; will take 4-6 hours on low. Add the next 7 ingredients. Simmer on low for 2 hours. Serve with potato rolls and cheese. Bag remaining mixture into freezer bags and freeze for a later date. You can easily double this recipe depending on the size of your family or the amount you want in your freezer.
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