Tuesday, August 3, 2010
I used random.org to generate a random number and here are the results.
I'm happy to announce that the winner of my basket of homemade goodies is... Heather from Out of the Box Into the Kitchen! Congrats Heather and thank for the bunches of recipes that you've sent in to help with our Cookbook Fundraiser!
If anybody else would like to help out by donating recipes for our cookbook (you will be acknowledged in the cookbook), please send them to email@example.com.
Thank you all again for your help! Every recipe gets us one step closer to finishing. Keep your eyes peeled for a cookbook giveaway once they are all complete and published!
Wednesday, July 28, 2010
Spicy Black Bean Burgers
3 Cups Black Beans, Cooked and Drained
1 Cup Corn Niblets
1 Jalapeno, seeds removed, diced
1 Cup Onion, diced
1 Red Bell Pepper, diced
2 Cloves Garlic, minced
1 tsp Dried Oregano
1 Tbsp Olive Oil
1/2 cup Whole Wheat Bread Crumbs
1/2 tsp Cumin
1/2 tsp Salt
1 Tbsp Chili Powder
2 tbsp parsley, minced (optional)
In a large bowl, mash black beans (it's ok to have a few whole ones but try to get them mostly mashed). Set aside.
In a skillet, saute onions and peppers over medium-high heat for about 5 minutes until no longer crunchy. Add sauteed veggies and corn to the beans, and add breadcrumbs, cumin, salt, chili powder, and parsley to the mix as well.
Form into patties and place on cookie sheet(s) lined with waxed paper. I got nine good sized burgers from my mix but it will all depend on how big you make them.
Place cookie sheets in freezer for 30-60 minutes or until patties are frozen. Transfer to a gallon sized freezer bag.
Grill Option: Place burgers on a piece of foil on a hot grill and cook 5-10 minutes per side or until crunchy on the outside but still soft on the inside. The foil will prevent your burger from falling through the grill if it gets too soft. My husband learned this the hard way unfortunately!
Stovetop option: Heat 2Tbsp of olive oil in a skillet over medium heat. Sprinkle burger with cornmeal on both sides and place in pan. Cook for 5-8 minutes per side. I cooked mine this way and loved how the cornmeal gave it a crispy coating on the outside.
Tuesday, July 27, 2010
Also, this my first ever Tuesday Tag-Along post and I'd like to welcome anyone who finds me today, I hope you enjoy your stay!
Whole Wheat Strawberry Banana Pancakes
- 1 Cup Whole Wheat Flour
- 1/8 Cup Honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1 egg, lightly beaten
- 1 cup milk (I used 1%, but you could use any type, buttermilk would be good here too)
- 2 tablespoons canola oil
- 1 cup strawberries, cut into small pieces
In a large mixing bowl, combine all of the dry ingredients. Set dry ingredients aside. In a medium bowl, combine mashed banana, egg, milk, oil, and honey, whisk until well blended. Add wet ingredients to dry and mix thoroughly (batter may be a little bit lumpy). Do not add strawberries.
Heat a griddle pan or skillet on medium-medium/high heat, spray with PAM or grease pan with butter. Drop batter onto pan by 1/4 cup increments. sprinkle with strawberries. Once bubbles begin to form (about 4-5 minutes), flip pancake and cook until golden brown on both sides. Serve with fresh maple syrup and/or butter. I had mine with just syrup and they were delicious. Hubby had his with both butter and syrup, and both of my kids ate them plain with nothing on them and everyone enjoyed them!
Monday, July 26, 2010
Whole Wheat Strawberry Banana Pancakes
Crockpot Apple Cinnamon Oatmeal
Bagel Thins with Fat Free Cream Cheese
Egg Beater Omlettes (with assorted ingredients)
Fruit and Yogurt
BBQ Chicken Salad
Baked Potato w/ Chili
Stuffed Sweet Potatoes
Apple Cranberry Pork Loin
Spicy Black Bean Burgers
Pasta w/ Homemade Sauce
Whole Wheat Pizza
BBQ Chicken Breast
Tequila Lime Chicken
For more delicious menus, visit www.orgjunkie.com
Tuesday, July 20, 2010
I have a story I'd like to share with you today - I know I'm not usually one to talk about much besides food and blogging, but today I need your help with one of my current missions in life and I just know that you'll be willing to help me out!
You see, almost four years ago I gave birth to my daughter. She was born 9 weeks early weighing only 3 pounds and fitting from my finger tip to just past my wrist. She had a grade IV hemorrhage in her brain, a hole in her heart, and also a congenital heart defect called patent ductus arteriosus (PDA). She was fighting for her life in the NICU as I stood by completely helpless, going home each night and leaving her behind, an hour from home, not knowing what might happen while I was gone. After 26 days she was finally healthy enough to come home. She received state of the art care in a Level III NICU. Care that without extensive research, might not have been available to her. The March of Dimes helped save my daughter's life by providing the research needed to help her overcome her obstacles.
Two years later, I had another preemie, my son was born only 5 weeks early but was much more sick than his sister despite "baking" a bit longer. He was on a ventilator and was unable to breathe on his own without tiring and causing his heart rate to drop. He also had episodes where he would just "forget" to breathe and would turn blue and need assistance to begin breathing again. Again, we were saved by research funded by the March of Dimes - our son received several rounds of surfactant therapy to help his lungs handle breathing without assistance.
We've been walking in the March for Babies for three years now, and we've been able to raise well over $2,000 in those three years combined for the March of Dimes. This year, we have a goal as a team to raise $2,000 by the time of our walk in April 2011. I've come up with a master plan for fund-raising - We're going to create our very own cookbook to publish and sell - all profits will go to the March of Dimes.
This, my fellow bloggers is where you come in. I'm looking for people to submit recipes to include in our cookbook. We are needing a total of 200-300 recipes in the following categories:
Appetizers & Beverages
Soups & Salads
Vegetables & Side Dishes
Breads & Rolls
Cookies & Candy
Miscellaneous (This & That)
Recipes should be submitted via email at foodiefairytale (at) gmail (dot) com.
I'm sure you are all dying to know what the prize is, right??
The prize will be a basket full of some of my favorite cooking supplies, including some of my wonderful home-canned mango chutney, homemade vanilla extract, and more! Hurry and submit your recipes - giveaway ends on July 31st at 8:00pm EST. Please make sure to leave an email address in your comment so I know how to reach you if you win!
For each recipe you submit please leave me a comment to let me know the recipe has been emailed to me.
Don't want to submit a recipe, or want some extra chances to win? Here are some other ways that you can win! Please be sure to leave a comment to let me know you've done these as well.
Sunday, July 18, 2010
The problem you can sometimes run into with smoothies is that if you are using fresh fruit, it tends to go bad quickly and sometimes way before you have a chance to use it all. I came up with a great way to still get my healthy, delicious smoothies and I'd love to share it with you.
This can be adapted for use with any fruit. I have a few specific ones that I make so I'll list them for you here. I make mine in bulk, so I've listed them this way. You can of course cut the recipes down to make just a few servings if you wish.
- 6lbs Fresh or Frozen Fruit
- 1 32oz Container of Fat Free Yogurt (your choice of flavor - I use plain or vanilla mostly)
- 1 Pint of Frozen Fruit Juice Concentrate (I use orange, but you could use any flavor)
- 8 - 1 Quart Ziploc Freezer Bags
- Mixed Berry (Strawberry, Blueberry, Raspberry)
- Tropical (Mango, Pineapple, Orange)
- Mixed Fruit (Honeydew, Cantaloupe, Strawberry, Banana, Pineapple)
Divide Fruit evenly among the 8 freezer bags. Add 1/2 Cup of Yogurt and 1/4 Cup frozen juice concentrate to each freezer bag. Remove air from bag, seal tightly, and freeze. When ready to serve, thaw bag in the fridge until just soft enough to come out of the bag and into the blender. Add 1 Cup of Water and blend until smooth. Each bag makes enough for 2-3 Large smoothies.
Wednesday, July 14, 2010
I've been nominated for two blog awards and I'm very excited. Here they are:
I was honored by Holly at Living in a (Mostly) Happy SAHM World with the Sweet Blog Award. Please check out her blog for some yummy menu plans and recipes. I personally can't wait to try canning some of her roasted red peppers! Thank you SO much Holly for the lovely award!
I've also been nominated for the Sunshine Blog Award by April at Angel Food Kitchens. Her Oreos and Cream cake had me drooling on my keyboard! “The Sunshine Award is awarded to bloggers whose positivity and creativity inspire others in the blogging world.” The rules once this award is received are as follows:
1. Post the logo on blog.
2. Pass the award on to 12 fellow bloggers.
3. Link the nominees
4. Let nominees know they have won this award by commenting on their blog.
5. Share the love and link to the person you received this award from.
I had a hard time coming up with so many people to nominate (22 total...eek!). So, I'd like to nominate the people below for both of these awards. I apologize that I didn't meet the minimum number of nominees. I'll try to add some more soon!
These are bloggers who inspire me to do what I do, share fun ideas, and even every day tips and tricks!
Susie B. Homemaker - She is currently doing a giveaway for the "I Hate to Cook" cookbook, check it out! Hurry, it ends on 7/18!
Michelle at All Home Cooking - She is on the same mission as me and I find her to be very inspiring. I highly suggest trying her S'mores Brownies, they are delicious!
Heather at Out of the Box Into the Kitchen - Heather and I were roommates in college and we have a lot in common. She always has something new and interesting to post. Check out her new recipe for Creamy Sausage Rigatoni!
Angie at Angie's Healthy Living - I can't wait to try her meatless meatballs!
Jenn at Jenn's Food Journey - I'm dying to try her strawberry cheesecake ice cream.
Mama Bird at Mama Bird's Nest - You all know I've been doing some canning around here, and these pickles look delicious!
Holly at Living in a (Mostly) Happy SAHM World - Check out her Pineapple Zucchini Bread.
Wednesday, July 7, 2010
S'mores Cookie Bars
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 milk chocolate candy bars
- 1-2 cups mini marshmallows
In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
Press remaining mixture into a greased 9-in. square baking pan. Place candy bars on top of crust.
Crumble remaining graham cracker mixture over top.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
Tuesday, July 6, 2010
Last month when I did my freezer cooking day, one of the ingredients I needed was Mango Chutney. I paid $8 for two 8oz jars of mango chutney at the store. I couldn't believe how expensive it was but I needed it so I just paid and walked away. After buying my canning supplies yesterday, I decided the first thing I would make was mango chutney. I bought the ingredients and got to work, and my first canning adventure was a total success. I can't wait to use my homemade mango chutney to whip up some mango-cranberry chicken!
- 2 cups sugar
- 1 cup distilled white vinegar
- 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup golden raisins
- 1/4 cup crystallized ginger, finely chopped
- 1 garlic clove, minced
- 1 teaspoon mustard seeds, whole
- 1/4 teaspoon red chili pepper flakes
Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes. Remove from water bath and cool on a towel for 12 hours, being sure to keep the jars upright. After cooling, check to make sure the jars were properly sealed (if you press the middle of the lid and it doesn't make a popping sound the jar is sealed properly).
This recipe makes six 1/2 pint jars
*Note you could also freeze this instead of canning if you prefer, or it will keep in the fridge for up to 1 week
I remember going camping as a child and other than s'mores and maybe a few hot dogs, we never cooked at the campground. We ate out at a restaurant for almost every meal. I'm guessing it was just more convenient to go out than to go through all of the "hassle" of trying to cook over a fire. That got me thinking about my goal of eliminating processed foods from my family's diet. The thing that everyone loves about processed foods is that they are more convenient, right? So, I decided to take this opportunity to teach you all some easy ways to make home cooking from scratch more convenient. Not only is it healthier because you know what is going into your body, but it will also save you some money in the long run!
I've decided to start a weekly blog series on homemade substitutes for pre-packaged foods. It will be called "Conveniently Homemade".
Today, we're going to discuss Cake Mix.
Everyone loves the ease of making a cake from a boxed mix. Here is a way to create your own prepackaged cake mix using ingredients from your cupboard. Not only is it delicious, it costs less than $1 per bag (mine cost about 68 cents) to make it yourself vs. anywhere from $1 to $3 for a store bought mix!
Yellow Cake Mix
- 2 Cups Flour
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 1/4 Cups Sugar
- 1/2 Cup Vegetable Shortening
Mix together flour, baking powder, salt, and sugar. Cut shortening into the mixture until it becomes crumbly. Store mixture at room temperature in a labeled plastic bag or other airtight container.
When you are ready to prepare your cake, you will need the following ingredients:
- 3/4 Cup of Milk
- 1 1/2 tsp Vanilla Extract
- 2 Eggs
Pour one package of cake mix into a large mixing bowl. Add milk and vanilla extract and beat until smooth. Add eggs and beat until well mixed. Pour batter into greased pan (note this will make two 8 inch round cakes or one 9x13 rectangle cake). Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
For other cake variations, see below:
- Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating.
- Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice. Follow Yellow Cake directions.
- Pour 1 package of Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.
Tuesday, June 29, 2010
Monday ~ Spanish Rice Casserole
Tuesday ~ Chili Mac
Wednesday ~ Mango Cranberry Chicken
Thursday ~ Tequila Lime Chicken
Foods we are bringing camping with us:
Zucchini Chocolate Chip Muffins
Cinnamon Raisin Granola
Beer Basted Pork Chops
Ingredients for Smores
Smores Snack Mix
Sunday, June 27, 2010
Baked Bloomin' Onion
1 Jumbo Vidalia Onion
1 Cup Fiber One Cereal, crushed into "bread crumbs"
1/2 Cup Egg Beaters
1/2 tsp Garlic Powder
1/2 tsp Chili Powder
1/2 tsp Cayenne Pepper
1/2 tsp Salt
1/2 tsp Black Pepper
Preheat oven to 400 degrees.
Cut the pointy top of the onion off. Leaving the root at the bottom intact, carefully peel off the outside layer. Starting from the top, carefully cut the onion down the middle from top, stopping about 1/2" from the root. Repeat from the opposite side to create four equal sections. Repeat again to cut each of the 4 sections in half.
Place onion, cut side up in a large bowl and cover completely with ice water. Allow to sit for 5-10 minute or until petals begin to open up. You may need to gently pry them open after they have soaked for a few minutes.
Drain water and dry both the onion and the bowl. Put the onion in the bowl, petals facing up. Pour the egg beaters over the onion evenly to coat, making sure to get in between the petals. Slowly sprinkle with the bread crumb mixture until evenly coated.
Spray a cookie sheet with non-stick spray and place onion on the cookie sheet. Bake for 35-40 minutes or until outside is crispy and inside is soft.
I hope that you all enjoy this as much as I did!
Iced Blueberry Green Tea
- Enough tea bags to make 1 gallon of tea (depends on the brand of tea - mine took 16 bags)
- 4 Cups boiling water
- 10 Cups Cold Water
- Juice from 1 Lemon
- 1 Pint Blueberries
- 2 Cups Sugar
- 2 Cups Water
Boil 4 Cups of water. Remove from heat and add tea bags - let steep for 10-15 minutes depending on how strong you like your tea.
While tea is brewing, make syrup. Add all syrup ingredients to a medium sized pot and bring to a boil over medium heat.
Cook until blueberries burst open and sugar has melted. Be sure not to turn the heat up too high so the sugar doesn't burn to the bottom of the pan. Strain the syrup over a large bowl to remove blueberry skins.
Stir in the juice of 1 lemon.
Remove tea bags from the water and pour tea into a 1-gallon pitcher. Add blueberry syrup to the pitcher and stir until well combined. Add the 10 cups of cold water and stir. Place pitcher in the fridge for a few hours to completely cool the tea. Serve with a fresh lemon wedge.
Saturday, June 26, 2010
Beer Basted Pork Chops
2-3 lbs Boneless Pork Chops (we used thick cut chops)
1/2 Bottle Beer (We used Sam Adams Honey Wheat)
1/4 Cup Ketchup
1/8 Cup Brown Sugar, Packed
1/8 Cup White Balsamic Vinegar
1/8 Cup Dijon Mustard
3 Cloves Garlic, Minced
1/2 tsp Ground Black Pepper
Place pork chops in a large gallon freezer bag or other container for marinating. Whisk together all marinade ingredients in a large bowl and pour over pork chops. Let the chops marinate for 30 minutes or overnight. Grill until cooked through (time will depend on the thickness of your chops, our thick cut chops took about 20-25 minutes).
Monday, June 21, 2010
- Cornmeal Blueberry Scones
- Banana Blueberry Pancakes
- Sausage and Cheese Breakfast Burritos (Recipe to Come)
- Tequila Lime Chicken
- Spanish Rice Casserole
- Beer Basted Barbecued Pork Chops (Recipe to Come)
- Mango-Cranberry Chicken
- Jack Burgers (Recipe to Come)
- Chicken Tostada Bake (Recipe to Come)
- Baked Spaghetti
This is another marinate and freeze ahead recipe. I hope you enjoy it!
- 6lbs Chicken Breast
- 3/4 Cup Soy Sauce
- 1/2 Cup Margarita Mix
- 3 Tbsp Tequila
- 3 Tbsp Lime Juice
- 3 tsp Minced Garlic
Divide chicken breast evenly among 4 freezer bags. In a large mixing bowl, combine remaining ingredients and whisk until smooth. Pour marinade evenly into each bag of chicken. Remove air from bags and freeze. On cooking day, thaw chicken and grill until cooked through. Or, you can bake the chicken at 350 degrees for 25-30 minutes.
Or...skip freezing and let the chicken marinade anywhere from 30 minutes to 8 hours and cook on the grill or in the oven. Delish!
Sunday, June 20, 2010
Spanish Rice Casserole
1lb Ground Meat (we used turkey)
4 Cups Red Sauce of your choice (we used homemade)
2 Cups Brown Rice, cooked and cooled
1 Cup Onion, Chopped
1 Cup Green Pepper, Chopped
1 Cup Zucchini and/or Summer Squash (I used half and half)
2 Cups Cheddar, Shredded
Mix Meat, Sauce, Rice, and veggies in a large mixing bowl until evenly coated with sauce. Place in a 9x9 or 9x13 baking dish. Sprinkle cheese over top and bake at 350 degrees for 30-40 minutes or until cheese is melted and bubbly.
Tex Mex Chicken Fingers - From the Book "Fix Freeze Feast"
- 6lbs Boneless, Skinless Chicken Breast
- 4 Eggs, lightly beaten
- 6 Cups Plain Breadcrumbs
- 3 Tbsp Ground Cumin
- 3 Tbsp Garlic Powder
- 2 Tbsp Chili Powder
- 1 Tbsp Salt
- 1 Tbsp Cayenne Pepper
Rinse and trim chicken. Cut each half-breast into three strips. Set aside.
Place eggs in a shallow dish. In a large bowl, combine breadcrumbs, cumin, garlic, chili powder, salt, and cayenne pepper.
Dip each chicken strip into the egg mixture and then into the breadcrumb mixture, being sure each strip is fully coated. Place on a baking sheet lined with wax paper or parchment. Cover each baking sheet with plastic wrap. Place in freezer until frozen solid. Once frozen, remove from baking sheet and store in a freezer bag.
When ready to cook, take chicken fingers directly from freezer and place on a baking sheet. Bake at 350 degrees for 30-35 minutes or until chicken pulls apart easily and is no longer pink in the center of the thickest portion.
- 1-1 1/2 lbs Boneless Chicken Breast, cut into 1" chunks
- 1/4 Cup Dried Mango, Chopped
- 1/8 Cup Dried Cranberries
- 1/4 Cup Boiling Water
- 1/2 Cup Mango Chutney
- 1/8 Cup Rice Vinegar
- 1/8 Cup Onion, minced
- 2 tsp Garlic, minced
- 2 tsp Sesame Oil (or oil of your choice)
- 2 tsp Curry Powder
Place chicken in a gallon sized freezer bag, set aside. Place mango and cranberries in a medium bowl and pour boiling water into bowl over the fruits. Stir. Add chutney, vinegar, onion, garlic, oil, and curry powder, stir. Pour marinade into freezer bag over chicken. Let marinate for a minimum of 30 minutes, or as long as overnight.
Pour chicken with marinade into a large skillet and cook over medium heat until meat is cooked through (about 15-20 minutes). Serve over warm rice or noodles.
*Note if making this for the freezer, make sure all air is out of the freezer bag and place meal in freezer directly after pouring the marinade in the bag. When you take the bag out to thaw the night before cooking, the meat will marinate as it thaws.
Wednesday, June 16, 2010
I've halved the recipe for future uses (and so it fits in a mixing bowl).
Chocolate Chip Cinnamon Rolls - Taste of Home
- 2 packages active dry yeast (or 4 1/2 tsp)
- 1-1/4 cups warm water (110° to 115°)
- 1.5 cups warm milk (110° to 115°)
- 1/4 cup butter, softened
- 1 eggs
- 1/2 cup honey
- 2 teaspoons salt
- 7 cups all-purpose flour
- 3 tablespoons butter, softened
- 1 1/8 cups packed brown sugar
- 1/2 package (12 ounces) miniature semisweet chocolate chips
- 1 1/2 teaspoons ground cinnamon
- 1.5 cups confectioners' sugar
- 3 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 3 to 4 tablespoons milk
In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 1.5 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl; turning once. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide into two pieces. Roll each into a 14-in. x 8-in. rectangle; spread with butter. Combine the brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13-in. x 9-in. baking dishes. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks.
For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over rolls.
Sunday, June 13, 2010
These are the ingredients we started with (except for meat which was in the fridge or coolers)
Here are some of our "work in progress" pictures:
Pumpkin French Toast Sticks:
Breakfast Burrito Filling:
Chocolate Chip Cinnamon Rolls:
Chocolate Chip Zucchini Muffins (aka Leaning Tower of Muffins):
Blueberry Scones (they had a small accident but we were able to save most of them)
Here is what we had when we were done cooking for the day:
When the day was done, here is what we accomplished:
Denise's Black Beans - 2 meals
Tequila Lime Chicken - 4 meals
Mango-Cranberry Chicken - 4 meals
Breakfast Burritos - 30 burritos
Pineapple Chicken Fajitas - 2 meals
Spanish Rice - 6 meals
Jack Burgers - 4 meals
Veggie Lasagna - 2 meals
Baked Spaghetti - 2 meals
Sausage Calzone - 2 meals
Zucchini Chocolate Chip Muffins - 4 dozen
Banana Blueberry Pancakes - 30 total
Chocolate Chip Cinnamon Rolls - 4 dozen
Pumpkin French Toast - 6 dozen
Blueberry Scones (I forgot how many we ended up with, probably 2 dozen, maybe more)
Also, I did some more cooking at home to go along with this so I'd have enough food for the entire month.
Here's what I made on my own this morning:
Tropical Smoothie - 8 meals
Berry Smoothie - 8 meals
4 B's Pork Chops - 4 meals
Sweet Chicken Tostada Filling - 5 meals
Chili - 8 Quarts
Cranberry-Apple Pork Loin - 3 meals
Tex Mex Chicken Fingers - 3 meals
I was also able to get 4 quarts of chicken stock from the chickens I made to make the tostada filling. I also have enough frozen veggie scraps to make 2 crock pots of vegetable stock.
Maybe this will give you an idea of just how much food we have prepared in our freezer now.
These are pics of my upstairs freezer:
And this is the freezer in our spare fridge in the basement:
Altogether, between what we made at Heather's yesterday and what I made here today, I have 70 meals worth of food in my freezer. This includes both breakfasts and dinners. I feel very accomplished, and very excited to not have to cook for a while. This was a lot of work but I think it will really pay off when I get home from work at night and I don't have to spend all that time preparing dinner.
Tuesday, June 8, 2010
Breakfast Casserole (adapted from Taste of Home)
- 1 pound apple flavored chicken sausage (or your choice of breakfast meat), chopped
- 1 medium sweet onion, chopped
- 6 eggs, lightly beaten
- 4 cups frozen shredded hash brown potatoes, thawed
- 2 cups (8 ounces) shredded cheddar cheese
- 1-1/2 cups (12 ounces) 4% cottage cheese
- 1-1/4 cups shredded mozzarella cheese
In a large skillet, cook sausage and onion until sausage is browned; drain. In a large bowl, combine the remaining ingredients; stir in sausage mixture. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Monday, June 7, 2010
Breakfast Casserole (recipe to come)
Pumpkin Chocolate Chip Muffins (from the freezer)
Monday - Chicken Broccoli Pasta Toss (recipe to come)
Tuesday - Pasta with homemade meat sauce (sauce recipe to come)
Wednesday - Chili Mac
Thursday - Leftovers
Friday - Chicken Cordon Bleu Pizza (recipe to come)
Saturday - Burgers/Hot Dogs (Freezer Cooking Day)
Sunday - Whole Chicken, Potatoes, and veggies
I hope you all have a wonderful week! Check out www.orgjunkie.com for more yummy menu ideas!
Sunday, June 6, 2010
- 1 1/2 cups butter
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 cups quick cooking oats, divided
- 1 recipe - Chocolate Pudding
Preheat oven to 350 degrees. Grease a 9x9 baking pan and set aside.
In a large mixing bowl, cream butter and sugar. Add egg and vanilla extract and beat until fluffy. Add flour, baking soda, and 1 3/4 cup of the oats, forming a thick dough.
Press 2/3 of the dough mixture into the bottom of the 9x9 baking pan. Add cooled pudding to top of dough. Add 1/4 cup of oats to the remaining dough. Scatter by teaspoonful over top of pudding, leaving some of the pudding exposed. Bake for 30 minutes. Let cool for 5-10 minutes. Serve warm, or chill in refrigerator and serve cool with whipped cream on top.
- 1/3 Cup Sugar
- 1/4 Cup Cocoa
- 3Tbsp Cornstarch
- 1/2 tsp Salt
- 2 Cups Milk (I used 1%)
- 1 tsp Vanilla Extract
Add dry ingredients to a 2Qt microwave safe container. Whisk in milk slowly, trying to avoid lumps. Microwave for 3 minutes. Remove from microwave and stir. Return to microwave in one minute intervals, stirring after each minute, until pudding reaches desired thickness. I did mine for the initial three minutes and then 3 one-minute intervals for a total of 6 minutes.