Twice Baked Potatoes

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried

2 to 4 tablespoons unsalted butter

1/3 cup sour cream

1 scallion, finely chopped

1/2 cup shredded sharp cheddar (or any cheese)

salt and pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion,  and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

If freezing then cook potatos and and stuff them and then freeze.  Then thaw and bake for 20 min.

Tamale Casserole

Ingredients:
2 cups of cooked rice
12 tamales
can of chili (heat to pour evenly)
can of enchilada sauce
cheese to top

Layer the above ingredients in that order and then bake at 350 for about 1 hour.

To freeze layer all ingredients and freeze. Then thaw and follow baking instructions.

Taco Stuffed Shells

Ingredients:1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!
If freezing then flash freeze shells without sauce.  Then thaw and follow directions for preparing to bake.

Ground Beef Crescent Rolls

1 pound ground beef

1 can (4 ounces) chopped green chilies

1 package (8 ounces) cream cheese, cubed

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

3 tubes (8 ounces each) refrigerated crescent rolls

Directions

• In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly.
• Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.
• Place point side down 2 in. apart on ungreased baking sheets. Bake at 375° for 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.

I have made these an appetizer for bunco.  I don't think they would freeze well but I have never tried.

Chili No Beans

2 pounds lean ground beef
1 onion very finely chopped
1 clove garlic, chopped
1 8 oz can tomato sause
1 cup condensed cream of tomato soup
1 cup of water
3 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/3 cup flour or masa harina flour, mixed with 1/2 cup warm water

Saute the meat in a large skillet, until partially done

Add the onion and garlic, cooking till onion is soft. Stir in remaining ingrediants ( except for flour/water mixture). Cover and simmer 1 hour.

I never add the flour mixuture.  Not sure what it is suppose to do but it seems just fine without it. :)

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

I make this into 2 8x8 dishes.  If freezing then stop before baking and freeze.  Then thaw and bake.

Parmesean Chicken - great for chicken nuggets

1/4 cup butter
1/2 teaspoon garlic salt
5 large boneless skinless chicken breasts
1 cup Parmesan
1 cup bread crumbs
2 tablespoons fresh chopped parsley
1/2 teaspoon fresh chopped thyme
2 teaspoons seasoned salt

Mix breading ingredients together. In a separate bowl, melt butter and garlic salt. Dip chicken in butter mixture, then in bread crumb mixture and place in a foil 9x13 pan. Pour any remaining butter over chicken. Cover with plastic wrap, then foil, and label with cooking instructions.

Cooking Instructions:
Frozen: Remove plastic wrap and foil. Bake at 350for 50-60 minutes.
Thawed: Remove plastic wrap and foil. Bake at 350 for 40-45 minutes.

Serve over spaghetti with spaghetti sauce over all and sprinkle with Parmesan.

These make great chicken nuggets.  Just cut your chiken pieces smaller before coating in breading mixture.  Then bake and freeze already baked.  Makes easy lunches for the kids.

Italian Stuffed Shells

1 package of jumbo shells (40)
4 cups or 2 lbs small curd cottage cheese (or ricotta)
2 cups shredded mozzarella cheese
3/4 cup fresh grated Parmesan
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups jarred spaghetti sauce (about a 28 oz jar)

Preparation:
Cook jumbo shells for half the recommended time on the package, until just limp. Drain and cool in a single layer on a cookie sheet covered with wax paper.

Combine cheeses, eggs, parsley, basil, oregano, salt, and pepper; scoop mixture into a ziplock bag and snip one of the corners off the bag and use like an icing bag to fill each shell with about 2 tablespoons of filling. Lay shells back on wax paper covered cookie sheets and freeze. Once shells are frozen put into ziplock bags (2 bags with 20 shells in each is a good way to portion it out). Put 1 1/2 cups of spaghetti sauce into 2, quart size bags and freeze with the bags of stuffed shells.

Cooking Instructions:
Thaw shells and spaghetti sauce in the fridge overnight. Spray a 9x13 baking dish with cooking spray. Spread 1/2 cups sauce on the bottom of the dish. Arrange shells on top of sauce and pour remaining sauce evenly over the shells. Cover with foil and bake at 350 for 35 minutes. Uncover and if desired sprinkle with some shredded mozzarella cheese and parmesan; return to oven for a few minutes until cheese melts. Remove from oven and allow to stand for about 5 minutes before serving.

*To cook from frozen: knead spaghetti sauce bag under hot water until it thaws enough to pour. Follow directions as above (just using frozen shells instead of thawed) and increase cooking time to 1 hour.

**This recipe either makes 1 or 2 meals depending on your family size. I do 20 shells in a 9x13 pan with 1 1/2 cups of sauce for my family of 5 (but I have 2 young children who don't eat a whole lot).

Lasagna Soup

1 pound lean ground beef

1 onion, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32-ounce) box chicken broth

2 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1/2 teaspoon salt

2 cups broken lasagna noodles

1 (5-ounce) package grated Parmesan cheese

2 cups shredded mozzarella cheese

 

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
I have never done the broiler step and it turned out just fine.  I usually use a italian blend of cheeses instead of the seperate cheeses.

If freezing prepare as directed and bag.

Crock Pot Hawaiin Chicken

Ingredients:

4-6 Boneless Chicken Breasts (mine were still frozen!)

1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)

1 20 oz. can Pineapple Chunks, drained

Directions:

Spray the inside of your crock pot with cooking spray for an easy cleanup! Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on High for 2-3 hours or Low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

If freezing.  Cook as directed and place in freezer bag.  Thaw and Reheat!

Creamy Baked Chicken Taquitos

• 3 oz cream cheese, softened (reduced fat is fine)
• 1/3 cup salsa verde
• juice of 1/2 a lime
• 1 tsp chile powder
• 1/2 tsp ground cumin
• pinch cayenne pepper
• 1/2 tsp onion powder
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 3 Tbs chopped scallions
• 2 cups cooked and shredded chicken *
• 1/2 cup shredded extra sharp cheddar cheese
• 1/2 cup shredded Pepperjack cheese
• 8-12 (6-inch) corn tortillas
• kosher salt and freshly ground black pepper
• cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.

To freeze follow all directions and then flash freeze.  Then either thaw and reheat in oven or microwave.

Asian Grilled Chicken

Ingredients:

• 6 thin boneless skinless chicken cutlets (3 oz each)

For the Marinade:

• 2 tbsp lemon juice
• 2 tbsp toasted sesame seeds
• 2 cloves garlic, minced
• 2 tsp fresh ginger, peeled and minced
• 2 green onions, minced
• 1/4 cup low sodium soy sauce
• 1/4 cup teriyaki sauce
• 1 tsp honey
• 2 tsp sesame oil

Directions:

Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter.

If freezing.  Freeze chicken raw with all ingredients mixed together.  Then thaw and grill.

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16 z) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated
Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Freeze before baking then thaw and follow directions.

Asian Chicken Wraps

Stir Fry Sauce

2 tablespoons honey

1/2 teaspoon rice wine vinegar

2 tablespoons lite soy sauce, or try BRAGG Liquid Aminos

Dipping Sauce

1/4 cup honey

1/2 cup warm water

2 tablespoon lite soy sauce, or try BRAGG Liquid Aminos

2 tablespoon rice wine vinegar

2 tablespoon ketchup (recipe for ketchup)

1 tablespoon freshly squeezed lemon juice

1/8 teaspoon sesame oil

1 tablespoon Dijon Mustard

Chicken Stir Fry

1 tablespoon canola oil

1 tablespoon sesame oil

3 skinless chicken breast filets, cubed into about 1/2″ pieces

1 – 8 ounce can water chestnuts, diced

1/2 cup button mushrooms, diced

1/2 cup finely diced yellow onion

2 cloves garlic, minced

8-10 Savory Cabbage leaves, or your favorite pliable green leaf

Prepare Stir Fry Sauce by adding these three ingredients in a small bowl and setting aside.

Next, prepare Dipping Sauce by combining honey and warm water in a medium sauce pan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.

Prepare Savory Cabbage by removing several leaves 8-10, wash cabbage, pat dry with a paper towel and place on serving plates.

Prepare Chicken Stir Fry by placing canola oil and sesame oil in a large frying pan or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in pan or wok add the already prepared Stir Fry Sauce to the chicken along with water chestnuts, mushrooms, onion and garlic. Stir fry for approximately 4-5 minutes on medium heat.

Place approximately 3/4 cup cooked chicken stir fry on individual cabbage leafs, drizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there’s plenty to go around. Enjoy!!!

Freeze chicken in ziplocs. Lettuce or cabbage will not freeze so you will have to do a little planning ahead and have it on hand when you want to eat it!

Pasta E Fagioli Soup

1 pound ground beef

1 small onion, finely diced

2 carrots, finely diced

2 stalks celery, finely diced

1 can diced tomatoes, undrained

1 can dark red kidney beans, drained and rinsed

1 can cannellini beans (or white kidney beans), drained and rinsed

1 (26 oz.) container beef stock (or 3 cups)

1 jar (25 oz.) spaghetti sauce

2 tsp. dried oregano

2 teaspoons dried parsley

1 teaspoon ground black pepper

3/4 cup uncooked ditalini pasta (or your favorite pasta shape)

Salt, to taste (about ½ tbsp. kosher salt)

Directions:

Brown and crumble ground beef. Drain excess grease. Finely diced onions, celery, carrots...Don't forget to drain and rinse your beans. Add all ingredients to slow cooker except pasta. Cook for 6-8 hours on low or 4-6 on high. During last 30 minutes add pasta.

If you are freezing then add a extra cup of water before freezing because soup will absorb the moisture. When ready to eat thaw and reheat. MAy need to add a little water here too.

Sweet and Spicy Bacon wrapped chicken

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them. I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

I have never baked these only grilled them. If freezing then flash freeze the raw, bacon wrapped chicken and then place in ziploc. Freeze and then thaw and grill or bake above.

Stuffed Shells with Spinach and Sausage

• 16-18 jumbo pasta shells
• 1 pound fresh pork sausage links, casing removed (I use a tube of jimmy dean spicy sausage)
• 1 tablespoon minced garlic
• 1 (14-ounce) can diced tomatoes
• 1 cup frozen spinach, thawed and squeeze dry
• 1/2 cup of cream cheese
• 1/2 cup shredded mozzarella cheese
• salt and freshly ground pepper

Method

1. Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.
2. Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.
3. Add garlic and cook 30 seconds then add tomatoes and spinach (make sure the thawed frozen spinach has been squeezed dry); cook 1 minute. Stir in cream cheese until mixed.
4. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.

If freezing make the shells and flash freeze. Place in ziploc and mozzarella in seperate bag. When ready to eat thaw and cook according to directions above.

Pizza Meatloaf

1 1/2 lb ground beef 1/2 lb ground italian sausage (I actually used reduced fat regular sausage)

8 oz pizza sauce, divided

1 cup saltine cracker crumbs

1/2 C grated parmesan cheese

1/2 C shredded mozzarella cheese

1 tsp seasoned salt

1 tsp dried oregano

1/4 tsp pepper

2 eggs, lightly beaten

Directions:

In a large bowl, mix the eggs, pepper, salt, saltine crackers, 3/4 cup pizza sauce, parmesan cheese, 1/4 cup mozzarella cheese and oregano. Add beef and sausage and mix well. Place in large loaf pan. Bake 350 for 50 minutes. Spread remaining pizza sauce over loaf and bake 10 minutes more. Sprinkle with remaining mozzarella cheese and return to oven for 5 minutes more.

This serves my family twice or makes 2 meatloafs

Freezing Directions:

Divide meat mixture among indicated foil loaf pans. Place pizza sauce and cheese in separate freezer bags and place on top of meat mixture in loaf pan. Wrap in a double layer of aluminum foil. Freeze. TO SERVE: Thaw. Remove foil and sauce/cheese packets. Bake 350 degrees for 50 minutes. Spread pizza sauce over loaf and bake 10 minutes more. Sprinkle with remaining mozzarella cheese and return to oven for 5 minutes more.

Slow Cooker Honey Sesame Chicken

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
THis makes a lot and can serve my family twice with leftovers. We eat it over rice.

If freezing then follow all directions, cook, place in ziplocks and freeze. When ready to eat then thaw and reheat.

Moroccan Hamburgers

2 pounds ground beef

1 medium onion, finely chopped

1/3 cup finely chopped fresh parsley

1/4 cup fine dry breadcrumbs

1/4 cup finely chopped fresh cilantro

1 large egg

3 garlic cloves, finely chopped

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper $

1/4 teaspoon ground red pepper

Preparation

1. Combine all ingredients throughly; shape into 8 (4-inch) patties. Cover and chill at least 2 hours. (For investment cooking, freeze 5 to 6 months. Thaw before grilling.)
2. Grill, covered with grill lid, over medium-high heat (350º to 400º) 6 to 8 minutes on each side or until beef is no longer pink.

I think we make about 6 burgers out of this.

If freezing then flash freeze patties. Place in ziplock with wax paper between. Thaw and then cook pan or grill. If you have them frozen and are in a hurry I have cooked them in a fry pan from frozen. Just lower temp and cook them with the lid on in the beginning.

Parmesean Chicken

6 thin chicken breasts
2 C greek yogurt
1 c fresh parmesan cheese, plus more for the top
2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1. Preheat oven to 375 degrees and spray the inside of a 8x8 glass pan. Lay the chicken inside the pan.
2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh parmesan.

If freezing. Follow directions and flash freeze in 8x8 pan. Then thaw and follow cooking directions. 

Mini Tacos

1 lb lean ground beef
taco seasoning packet
won tons wrappers
cheese

Brown beef, add taco seasoning packet and cook according to packet directions. Grease muffin pan and place won ton wrappers in cups. Place beef and cheese in wrappers. Bake a 350 for 8 mintues.

Need pictures? http://www.flickr.com/photos/ginnerobot/3431227193

These are probably best straight from the oven but I liked them ok but they are not real cripsy. If going to freeze then flash freeze them and place in ziplocs. I liked to pull them out for lunch so I just defrosted and reheated them in the mircowave. They may crisp up if you put them in the oven.

Spicy Sweet Pork Tacos

2 1/4 pounds pork tenderloin, trimmed

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons dried cilantro

1/2 teaspoon chipotle chili powder

1/2 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 tablespoon brown sugar

Directions:

Mix the spices and sugar together. Rub the spice mixture into the pork tenderloins. Cover and refrigerate for two hours before cooking. Then place in crockpot and cook for about 2 hours on high or 4 hours on low. If freezing then place in crockpot frozen and cook for about 8 hours on low until meet pulls apart. Serve with corn tortillas.

Italian Meatballs

1 pound hamburger,
2 eggs
1/2 cup grated Italian blend cheese or parmesan (I like the italian blend better)
1 cup italian bread crumbs
1 small onion, minced or grated (1/2 a large onion)
2-3 cloves garlic, minced
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh flat-leaf parsley or basil

Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes.

THis makes a lot of meatballs. I serve with crockpot spaghetti sauce and make sandwiches or serve over noodles

If freezing you can either toss the meatballs in a bag by themselves or with the sauce.

Chicken and Spinach Flautas

A great way to get kids to eat their spinach!

1 pound boneless, skinless chicken breasts

16 ounces Beer or chicken broth (I used about 8 ounces of beer, 8 ounce of chicken broth)

2 cups Water

1 teaspoon Paprika

1 teaspoon Kosher Salt

1 teaspoon Garlic Powder

1 teaspoon ground Cumin

1 teaspoon Chili Powder

1 Jalapeno Pepper, minced (make sure to wear gloves. I burnt my fingers up the first time I made this)

3 cups Baby Spinach, chopped

10-12 small tortillas

8 ounces of fiesta blend cheese

Cooking spray

Salsa or sour cream for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken breasts in a deep sided saute pan and cover with the beer, chicken broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

If freezing follow all directions. Then flash freeze and place in ziplocs. When ready to eat thaw and reheat in microwave or cook in oven at 350 for about 10 mintues after thawed. The girls and I eat these for lunch. I just take a few out defrost them in the microwave and then bake them in the oven. Sometimes we eat them straight from the microwave but they are better and crispier from the oven.

Cheese and Chicken Stuffed Shells

16 jumbo pasta shells
1 1/2 c pasta sauce (used slow cooker spaghetti sauce, look for recipe)
2 large egg whites, gently beaten
1 1/2 c part skim ricotta cheese
4 oz. chicken, cooked and diced
1 c frozen spinach (chopped) thawed (drain all excess water)

2 tsp garlic powder
1 tbsp oregano
1 tbsp chopped basil
3/4 c part-skim mozzarella cheese, shredded
1/3 c grated parmesan cheese

Preheat oven to 350
Cook shells in boiling water according to the directions on box.
Rinse with cold water and set aside for later use.

Lightly spray a 9x13 pan with cooking spray and spread 1/2 c of pasta sauce evenly over the bottom of the pan. Set aside.

For filling: Stir together egg whites, ricotta, chicken, spinach, garlic powder, basil, and seasoning. Stir in 1/4 c of mozzarella cheese and parmesan cheese.

Fill each shell with mixture and place filled shells in the baking dish on top of the sauce. Spread remaining sauce on top. Sprinkle with remaining cheese and salt and pepper to taste. Bake for 30 minutes.

If freezing then cook shell noodle and stuff. Let cool. Then flash freeze and place in zip lock bag. They should not stick together. When ready to eat thaw and follow directions above. We can easily make 2 meals out of this.

Spaghetti Sauce in the Crockpot

INGREDIENTS		COST
2 (28 oz.) cans	crushed tomatoes	$3.47
1 (6 oz.) can	tomato paste	$0.56
1 medium	yellow onion	$0.54
1/2 Tbsp	minced garlic	$0.10
2 whole	bay leaves	$0.10
1 Tbsp	dried basil	$0.15
1/2 Tbsp	dried oregano	$0.07
1 Tbsp	brown sugar	$0.02
1 Tbsp	balsamic vinegar	$0.09
to taste	salt & pepper	$0.05
TOTAL		$5.15

STEP 1: Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste (I added about 1 tsp). Enjoy over your favorite pasta!

This is so yummy and my new sauce instead of buying jar sauce. Hardest part is chopping onions. I actually messed up the first time I made this and used diced tomatos instead of crushed. If you are looking for a chunkier sauce then diced would be the way to go.

Orange Chicken Slow Cooker

• 1 1/2 lb. boneless chicken breasts, chopped into large bite-sized chunks
• 1/3 cup flour
• 3 Tablespoons of corn starch
• olive oil
• 1 Tbl. salt
• 2 teaspoon balsamic vinegar
• 6 Tbl. ketchup
• 8 oz. frozen orange juice concentrate (put in mixing bowl first, and let thaw as you add other ingredients)
• 8 Tbl. brown sugar
• 1/2 tsp. ginger
• 1/2 tsp red pepper flakes (opt. but gives some spice to it actual recipe says 1 tsp.)

In a bowl, combine and mix the orange juice, brown sugar, vinegar, salt, ketchup, ginger and red pepper flakes. Pour the flour in a small bowl mix with corn starch. Cover the chicken breast chunks in flour and shake off the excess. Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.
After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies.

If freezing. Remove from crock pot, cool, place in ziploc bags and freeze. When ready to eat then thaw and reheat. Watch reheating or chicken can become too dry.

Sloppy Joes

1 pound ground beef
3/4 cup finely chopped onion
1 1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/2 cup chile sauce
1/4 cup light brown sugar
1 tablespoon white vinegar
1 tablespoon prepared mustard
1 8-ounce can tomato sauce

Cook ground beef and onion, drain. Add remaining ingredients and bring to boil. Simmer uncovered 10 minutes, stirring occasionally.

This makes exactly enough for my family. If you were serving 4 hearty appetites then you would want to double it. I double it, eat half, freeze the rest.

If FREEZING follow directions, place in ziploc and freeze. When ready to eat then thaw and reheat! 

Loaded Potato Chicken Casserole

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
• 1/3 cup olive oil
• 1 1/2 tsp. garlic salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika
• 2 TBS. garlic powder
• 3 TBS. wing sauce

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon
• 1 c diced green onion

Preheat oven to 450. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & wing sauce . Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 20 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra wing sauce and/or ranch dressing or sour cream.

IF FREEZING then cook the potatos as directed. Cool potatos and top with chicken. Freeze potatos and chicken like this. Place Cheese and bacon in seperate bags. When ready to eat. Thaw and follow cookin directions above.

This makes a 9x13 pan but I make it into 2 8x8 pans. Eat one, freeze the other.

Easy Beefy Meatballs

2 lbs beef

1 tsp garlic salt

½ tsp pepper

1 tsp paprika

1/3 cup worcheshire sauce

1 cup of Italian bread crumbs

2 eggs

Makes about 18 large meatballs

Mix all the above ingredients together.  Then form into large size meatballs (about 18).  Bake at 350 for about 30 minutes.

Then place meatballs in pan with the following and simmer for 20 mintues.

2 Cans of Beefy mushroom soup
1 can of onion soup

Let simmer for 20 minutes.

If Freezing just skip the simmer step and toss everything into a ziplock.  Then thaw, and simmer ina pan.

One place. All recipes

I started this blog becuase I wanted all my recipes in one place.  I have tried pinterest, saving them as favorites but the fact is that I need to be able to find them quickly and for them to be easy to look at.  It is great that there are so many recipes on the internet with pictures but when I am trying to cook and have dirty hands I don't want to scroll down past the pictures.  Also, I can never remember what I changed, how much it makes, how I should freeze it etc.  Pretty much everything that I make can be frozen! HA!  Welcome I am hoping that this makes my life easier and perhaps it will make your life easier too! :)