Meatloaf

This is part of a Sunday cook-a-thon where I prep and freeze multiple dishes for use over the next couple weeks. 


2 eggs
3/4 C. milk
1/2 C. fine bread crumbs
1 tsp. salt
1 T. italian spice mix
1 1/2 lbs ground beef
2 T. brown sugar
1 tsp dry mustard
8 oz can tomato sauce
4oz can tomato paste

alternately: use 1/4 C. ketchup or Catalina dressing instead of tomato sauce & paste.

(c) Keytee2 2012

1. In large mixing, combine all ingredients and smoosh it all together with your hands until well combined.
2. Dump in loaf pan  Bake 350 degrees for 1 hour.

For freezing:  Line loaf pan with tin foil.  Bake for 1/2 hour, let cool.  Remove meat, keeping it in the tin foil, from loaf pan and wrap it all up with another layer of foil before freezing.  
Or totally forget about lining it first and end up having to just wrap the pan and put it all in the freezer - whoops!
Or just use a disposable loaf pan!

Either way, take out night before to thaw then bake for 1/2 hour at 350 degrees.

Chicken & Wild Rice

This is part of a Sunday cook-a-thon where I prep and freeze multiple dishes for use over the next couple weeks.  

1 (4.3 oz) box of wild rice with seasoning packet.
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can mushroom stems & pieces, drained
6 boneless, skinless chicken thighs  (or 4 chicken breasts)
optional: 1 C. slivered almonds

(c) Keytee2 2012

1. Mix together rice, seasoning packet, both soups and water.  Stir in mushrooms.
2. Pour into 8x8 freezer dish (I use foil pans). Top with chicken, sprinkle with almonds.
3. Double wrap with heavy duty foil, label & freeze.
Thaw, bake uncovered 350 * for 1 hour.


Here's my twists:   I save a bit of the soup mix and pout it on top of the chicken instead of using almonds.  I bake it for 30 mins, let cool, then wrap and freeze.  This way I can take it out the night before to thaw in fridge and hubby can throw it in the oven half hour before I get home and we don't end up eating too late.  I also use pre-cooked chicken because I boil a large batch when I make multiple dishes in one day.  It cuts back on reheat times as well.

Oh My! So yummy!  And 4 year old approved! (c)Keytee2 2012

Chicken & Barley soup

This is part of a Sunday cook-a-thon where I prep and freeze multiple dishes for use over the next couple weeks.  I'll post both regular and freezer instructions.

2-3 chicken breasts, cubed
1 1/2 tsp vegetable oil
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 1/4 C (10 oz) chicken broth
3 C. water
2 stalks celery, chopped
3 carrots, chopped
1/2 C. pearl barley
Optional:  1/4 C. green onion, chopped
                1 T. dry parsley
                4 medium potatoes, peeled & cubed

(c) Keytee2 2012

1. In skillet, over medium heat, saute chicken in oil until white (about 5 minutes).  Stir in salt, pepper, and garlic powder.  Place seasoned meat in crock pot.

2.  Add broth, water, celery, carrots, and barley (and any other optional ingredients). Cover and cook on low 6-8 hours or until vegetables and barley are soft.


Alternately you can dump it all in a soup pot and let it simmer, covered, on the stove for a few hours  1/2 hour - 45 minutes.

For freezer:  I put all the veggies, barley, chicken and seasonings in a freezer ziplock bag and toss in the freezer.  Then just remove it, dump it in a pot (whether on the stove or crock pot) and add the liquids!

Chili

This is a recipe I got from my mom. And every single time I make it I forget to adjust the spices!  This is not "oh my god my guts on fire!" chili, but it's got more kick to it than I prefer. So, if you don't like the after tingle in your mouth and a running nose  I suggest cutting the spices in half.

1-2 pounds ground beef, turkey or pork
1 medium onion, chopped     (I actually used dried onion and just shake a bunch on)
2 T. butter

1 T. chili powder
1 T. cayenne pepper
1 (28 oz) can dice tomatoes in juice
1 (15.5 oz) can kidney beans
salt

My personal tweak:  1/4 C. barbecue sauce

(c) Keytee2 2013

You can do this all in one stew pot:
1.  Brown meat with onions & butter.
2.  Add all other ingredients and simmer 30-60 mins

Or,
1. Brown meat with onions & butter in skillet.
2. Dump all ingredients in crockpot.
Prepping early in the day?  Set it on a low setting.
Short on time?  Set it on high.
It really just has to heat everything up.

Enjoy with saltines, butter crackers or corn bread!

Chicken stuffed shells

Another Pinterest find and a keeper too!  Next time I make it though I will use half the amount of spinach.  And run it through the food chopper too.

What you need:

12 jumbo shells - I used nearly an entire box of Barilla jumbo shells, had maybe 8 left over
1 1/2 C. pasta sauce (12 oz) - I used Hunt's Garlic & Herb pasta sauce
2 egg whites, lightly beaten
4 0z  diced, cooked chicken - two chicken breasts hand shredded worked really well
1 C. frozen spinach.  thawed, drained, chopped
2 tsp. garlic powder
1 T. oregano
1 T. chopped basil
3/4 C. shredded mozzarella
1 1/2 C. cottage cheese  - I used large curd1/3 C. grated Parmesan cheese

Pre-heat oven to 350*

1.  Cook shells in boiling water according to package, rinse in cold water and set aside.

2  Lightly spray 9x13 pan with cooking spray, spread 1/2 cup pasta sauce evenly over bottom of pan, set aside.

3.  Stir together egg, cottage cheese, chicken, spinach, spices, 1/4 cup mozzarella and Parmesan cheese.

4.  Fill each shell with mixture, place in pan.

5.  Spread remaining sauce on top.  Sprinkle with remaining mozzarella cheese and bake.

*The picture is left overs paired with broccoli cheddar rice.  Would be great to have some garlic toast to go with it too!   Husband AND four year old approved!

Cheesy Taters & Sausage Casserole

On this one I ended up improvising and tweaking a bit.  I couldn't find Velveeta cheese anywhere in my local Kroger and I already had sausage I could use.  Still, it turned out yummy!

Original Recipe:

1 pound (3 cups) potatoes; peeled, boiled, cubed

4 T. butter

4 T. flour

2 C. milk

1/2 tsp salt

1/4 tsp pepper

1/2 pound (8 oz) Velveeta cheese, cubed.

1/2 C. (4oz) sharp Cheddar, shredded

1 pound (3 cups) smoked sausage

Directions: Preheat oven 350* F

- Cut sausage in half lengthwise, then cut into 1/2 inch "half moons".  Cook in fry pan 15 minutes.

- Meanwhile, put cooked & diced potatoes in 2 quart casserole dish.  Add cooked meat & gently toss.

- Mix all remaining ingredients (except shredded cheddar) in saucepan over medium heat until warm, melted & smooth, stirring constantly.

- Pour sauce over meat & potatoes. Sprinkle cheddar cheese on top and bake 30-35 minutes.

My Way!

2  large potatoes, peeled & diced

4 T butter

4 T flour

2 C. milk

8 oz  shredded cheese

6  stadium brats, sliced.

I preheated the oven to 350*

-I threw the taters in a pot of water to boil them, threw the brats in a fry pan to sizzle for about 15 minutes.

-Meanwhile, I melted the butter in a sauce pan, mixed in the flour, slowly added the milk until nice and smooth (stirring constantly).  Then I dumped in 1/4 bag of mexican blend, shredded cheese, 1/4 bag of sharp cheddar shredded cheese, stirred until melted. (because I had those two cheeses that needed to be used up)

- Drained the taters and spread half on bottom of my casserole dish, layered on the brats and topped with remaining taters.

- Poured sauce over entire thing and tossed it in the oven for 30 minutes.

We seasoned to taste after dishing it into individual bowls.  Taters came out firm enough for hubby to stab with a fork, and soft enough for me to mash.  

Breakfast Pie

The title is a lie for our family.  We have never eaten this for breakfast, but it's a favorite for dinner!
Okay, hubby & I really like it, our 4 year old picks all the meat out and leaves the crust.

What you'll need:
1 tube crescent rolls
2 eggs
8 oz shredded cheese (any will do, I use left over mozzarella, monterrey-jack or mexican blend)
salt & pepper to taste
1 T. grated parmesan cheese
1 C. meat (again, left overs are great for this. I generally use cubed ham or chopped up sausage. Steak works well took, haven't tried chicken though)

Preheat oven to 350* F

1.  Use crescent rolls to form crust in pie pan. Save extra (usually 1-2) to make lattice on top.
2.  Mix everything together in medium bowl and pour onto crust.
3.  Cut remaining crescent rolls into thin strips and create the lattice.

Bake for 45-50 minutes. Let stand for 5 minutes to cool a little, serve warm.