The Kitchen

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Alpine Meatballs & Rice for the Freezer

We have been busy with all things summer, as I am sure you have been too.  Our days are filled with library trips, settling sibling disputes, Vacation Bible School (the kids absolutely loved this), picking blackberries and delivering to markets, pulling off Japanese beetles on said blackberries.  On a side note: we are tired of these little rascals! This week we have pulled off three 5 gallon buckets full of these nasty bugs in only 3 short days.

We do plan to have some down time, host a few people and do swimming lessons before school starts.

Here is this week’s recipe, a few days late :-).

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ALPINE MEATBALLS AND RICE FOR THE FREEZER

6 cups dry rice, cook according to directions

4 lbs ground beef

4 eggs

1/2 cup oatmeal

1 tsp salt

5 – 12 oz mushroom soup (this is the brand I like to use because it has no MSG)

4 cups beef broth

12 cloves garlic, minced

6 cups swiss cheese, shredded

4 tbsp parsley

Prepare rice according to package, allow to cool on stove top while you prepare meatballs.   Combine beef, eggs, oatmeal and salt.  Form into balls and bake at 400 for 15-18 minutes.

While meatballs are baking mix mushroom soup, beef broth, garlic, cheese and parsley.

Divide rice between 4 foils or glass baking dishes.  Distribute meatballs equally over rice. Pour sauce mixture over meatballs and rice.  Cover with foil.  Label and freeze.  When ready to bake, bake at 400 for 25-30 minutes or until mixture is bubbly around the edges.

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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BBQ Meatballs & Whipping Cream Potatoes

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We love these Whipping Cream Potatoes and they are so easy.

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You can use them for a breakfast side or a dinner entree side.  Almost every time I serve them to company there are no leftovers.

WHIPPING CREAM POTATOES

3 (30 0z) bags of frozen hash browns (or 30 cups of cooked shredded potatoes)

4 1/2 cups whipping cream

2 tbsp salt

1 1/2 tsp black pepper

Beat whipping cream until soft peaks form but do not over beat or you will get butter.  Add salt and pepper to whipping cream, just until blended.  Fold shredded potatoes into whipping cream mixture.  Separate out into baking dishes.  Wrap with foil and freeze.  When ready to use pull out of freezer in the morning and bake in the evening at 350 for 60-70 minutes or until golden.

The above will make 22-24 servings.

BBQ Meatballs

 IMG_9440This last batch of meatballs I made I used a mixture of ground beef, ground chicken and ground deer meat.

Here the meatballs are baked,

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not terribly appetizing but slather some of that homemade BBQ sauce on and you have a winner!

We are sick in our house so it has been a different kind of day but I am so grateful for many things in the midst of the sickness!  I am blessed, 4 sweet children who call me momma!

These 2 recipes are in my book that you can purchase here.

Cheers!

Dawn

BBQ Meatballs
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I love this homemade sauce. It is great with grilled burgers, grilled chicken or baked over the meatballs. If you don't want to make your own you can buy BBQ sauce to put over these meatballs.
Servings
90 Meatballs
Servings
90 Meatballs
BBQ Meatballs
Print Recipe
I love this homemade sauce. It is great with grilled burgers, grilled chicken or baked over the meatballs. If you don't want to make your own you can buy BBQ sauce to put over these meatballs.
Servings
90 Meatballs
Servings
90 Meatballs
Ingredients
Servings: Meatballs
Instructions
  1. In a saucepan, combine ketchup, brown sugar, honey, molasses, mustard, Worcestershire sauce, liquid smoke & pepper. Heat and bring to a boil. Remove from heat as soon as it boils. This sauce stores nicely in the refrigerator for 3-4 months.
  2. Now for the meatballs. Preheat oven to 350 degrees. In a large bowl, combine all the ground beef, eggs, oatmeal (if you don't want flakes of oatmeal you can grind it in a blender), onion, garlic, s&p and prepared BBQ sauce. On two parchment lined pans, scoop out meatballs with an ice-cream scooper. Place them close together. Bake for 25-30 minutes. Allow meatballs to cool, place in freezer bags and divide the sauce between your bags. I was able to make 6 meals out of this for my family. I used a 1" ice-cream scoop to ball these out. You are allowed to smile the whole way to the freezer as you put your dinners in the freezer for another day. It is always such a great feeling. 🙂
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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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