Lazy Day Stew

This is one of the previously mentioned freezer meals as well.  If you want to see any of the meal recipes in their original format, please follow the links in my original freezer meals introductory post. This recipe was very hearty and flavorful; I served it with pasta to soak up some of the juices and my husband said it was even better the next day as leftovers for his lunch.  The original recipe calls for potatoes, but I omitted them from my freezer bags in order to have more versatility.  I figured I could always throw potatoes into the crockpot if I wanted it to be an actual stew.  This recipe makes two freezer meals - divide evenly between two gallon-sized zip-top freezer bags, and lay flat to freeze.

Lazy Day Stew
4 lbs cubed stewing beef
10 oz pkg dried lima beans
2 15-oz cans tomato sauce (one in each bag)
2 Tbs. brown sugar (one in each bag)
4 c. baby carrots, sliced
2 c. onions chopped
2 c. celery chopped
2 t. minced garlic
2 large or 4 md. bay leaves
2 tsp. seasoning salt
2 c. water/broth (1 c. per meal, to be added at time of cooking)

Split between two bags.  Add 1 c. water/broth at time of cooking; cook on low 4-6 hours.  Serve as a soup, over noodles or rice, or with a big hunk of crusty bread for sopping up juices.

For a delicious, non-tomato based stew, check out my oven stew recipe!

Pesto Pork

The original recipe calls for 4 boneless, skinless chicken thighs.  But I had a rolled pork roast (bought as part of a package of pork loin roasts) from Costco, so I decided to give this recipe a try with pork. I also used Costco pesto sauce, bought in the refrigerated section.  I would not recommend using a shelf-stable pesto with this recipe, mostly because those tend to be made from dried basil and consist mostly of oil.  Homemade pesto would be ideal, though I have to tell you that the Kirkland's Signature pesto is a very close second, in my book, to homemade.  If freezer cooking, double the recipe and divide between two gallon-sized freezer zip-top plastic bags.

Crockpot Pesto Pork
1 4-lb pork roast/pork loin
1/2 c. prepared pesto sauce
1/4 t. black pepper
1 tsp. minced garlic
1 c. chicken broth (add when putting into crockpot)

Place all ingredients in crockpot (if freezer cooking, no need to thaw ahead of time); cook on high for 5-6 hours.  Pork will shred easily with tongs.

I served ours with steamed broccoli and brown rice, both seasoned with my homemade seasoning salt.  We will definitely be able to get a second meal out of this.  Maybe pesto pork tacos....

By Request! Green chile

Chile verde or green chile is something that is put on several different dishes in our former home state of Colorado.  Having spent a few years there, I fell in love with the yummy, smoky flavor; I even learned how to make green chile from a friend's mother.  This is a serious coupe all you chile verde lovers out there - the flavor of this is fantastic and only improves the second day!  This recipe will make you a fair-sized batch, but it is no big trick to double or triple it and freeze in quart bags to have on hand at any time you want.  It goes great on any Mexican fare you can think of, as well as eggs, steaks, chicken, pork chops - basically you name it and you can top it with green chile! ;)  This is also great meat-free.

Green Chile (chile verde)
3 4 oz. cans Ortega fire-roasted diced green chiles
1 4 oz. can Ortega diced jalapenos (this makes a decently zesty chile sauce, but if you want, you can dial back the spiciness by adding just a Tablespoon or two of the can instead of the whole 4 ounces)
2 Tbsp. cornstarch
1 c. chicken or vegetable broth
1 Tbsp. chili powder
1/2 tsp. cumin
1/4 tsp. ground coriander
1/2 tsp. paprika
salt and pepper to taste
1 lb. ground beef/turkey/chicken or 1 can cooked chicken shredded optional

If using meat, cook meat thoroughly and drain if needed.  In a large saucepan, combine chiles, jalapenos, chili powder, cumin, coriander, paprika, salt, and pepper.  Stir well.  Mix cornstarch with 1/4 c. of the broth well, then add starchy broth and remaining broth to pan.  Stir in meat and bring mixture to a boil; reduce heat simmer to desired consistency (I usually go about 10-15 minutes).  If you allow to thicken too much, add water to thin.

Simple Chicken Guacamole Tostadas w/ Spanish Rice

If you watch Food Network, you might be familiar with Sandra Lee and her Semi-Homemade Meals show. I took a page out of her book last night and I whipped up some simple tostadas, blending some ideas I found on pinterest with my own recipe for tostadas.  If you've never had tostadas or don't usually make them, I like them as an alternative to tacos, just to switch it up - it's basically an open-faced soft taco, but the combinations and flavor possibilities are endless.  I also made a quick cilantro and onion relish and let it marinate while I was doing the rice and mixing together the chicken topping for the tostadas - my husband loved it!  Use the recipes below to create a meal or use them to create elements of a meal.

Spanish Rice
1 Tbsp butter (unsalted)
1/2 c. (jasmine) rice (don't use a minute rice here, use a long cooking one)
1 14.5 oz. can (reduced sodium) chicken broth
1 8 oz. can tomato sauce
1/2 tsp. black pepper
1/4 tsp. Kosher salt
1/4 tsp. ground oregano

In a saute pan over medium-low heat, melt butter and toast rice until grains are solid in color and brown (it should smell toasty), stirring frequently.  Pour in chicken broth and tomato sauce and stir well to combine.  Add in spices and stir; bring to boil and reduce to simmer.  Stir occasionally until rice is cooked through and liquid is absorbed.

Quick Cilantro Onion Relish
1/2 medium sweet onion, diced
juice of 1/2 a lemon
1 tsp. chopped cilantro (I used a prepared cilantro paste I bought in the produce section - it stays fresh so much longer!)
1/4 tsp. ground cumin
1/4 tsp. ground coriander

Combine all ingredients in a bowl, stir to combine, and let sit while dinner cooks!  Use to garnish tostadas.

Chicken Guacamole Tostadas
4 fajita-sized tortillas (I used corn, that's what I had on hand)
1 can cooked chicken
1 c. prepared guacamole (I used Wholly Guacamole, purchased from Costco)
1/2 c. shredded low-fat cheese (I used part-skim mozzarella)

Line a baking sheet with foil and preheat oven to 350.  In a medium-sized bowl, mix together drained, cooked chicken and guacamole (chicken should shred nicely).  Place tortillas on foil-lined baking sheet; divide chicken topping into four equal parts and spread on tortillas, as evenly as possible.  Top with cheese and bake in oven until heated through and the cheese is melted and golden in color.

Guest contribution: Easy peasy (but oh-so-tasty) meatballs

This is from the same friend - she is a vegetarian, but regularly cooks meat dishes for her husband and daughter.  She doesn't eat the meatballs, but says she loves the sauce on cheese cubes!  Enjoy!

1 bag of frozen, pre-cooked meatballs
8 oz. grape jelly
1 jar Heinz chile sauce
1 Tbsp. brown sugar

Mix chili sauce, grape jelly, and brown sugar in a crock pot. Jelly wont mix in too well yet. Add meatballs and cook on high for 3 hours or until meatballs are done. Stir around a little and enjoy.

Note: My mom made some similar meatballs last year for a family get-together and used a small jar of cranberry sauce instead of the jelly.  She said it was delicious.  So now you really have two recipes!  And even though you use an entire jar of chile sauce, I have been assured that these aren't spicy in the least.

Guest contribution: Mediterranean brisket

My friend mentioned making this in a post on facebook - I was sold.  I love Mediterranean flavors, and I really don't know how to cook a good brisket, so when she agreed to share the recipe with me, I had to turn around and share it with you all!

1-14.5 oz. can diced tomatoes, with juice
1 c. dry red wine
2 cloves garlic, chopped
1 cup kalamata (or other black olives) pitted and chopped
1 tsp. dried rosemary
1-2 1/2 lb. piece flat-cut brisket, trimmed
salt and pepper
1 Tbsp. finely chopped fresh parsley

Place tomatoes, wine, garlic, olives, and rosemary in crock of slow cooker and stir to combine.  Sprinkle meat with salt and pepper to season.  Place brisket on top of tomato mixture and spoon half of it over the meat to cover.  Cover and cook on high until meat is fork tender, 5-6 hours.

Carefully transfer brisket to a foil-lined pan and tent loosely with foil, allowing to rest 10 minutes.  Skim excess fat from sauce and season with salt and pepper.  Slice brisket against the grain; spoon some sauce over the meat and sprinkle with parsley.  Serve with remaining sauce on the side.

Note: to thicken the cooking juices left in your crock, mix 3 Tbsp. cornstarch in 1/2 c. cold water and stir into juices in crock.  Turn on high and cover.  After 15 minutes (enough time to let you meat rest and then slice it), you should have a thick and succulent sauce to serve with your meat!

Slow cooker beef stew

I kind of cheated on this one, lol.


1 lb. stew meat, trimmed
1 small onion, minced
3 small potatoes, diced
2 carrots, peeled and chopped
2 stalks celery, chopped
1 box frozen peas
1 12 oz. beer (I used a RedHook ESB)
2 c. cold water
1 packet Lawry's beef stew seasoning

In a 4 qt crock pot, put onions, potatoes, carrots, celery, and meat. And liquids and seasoning packet; stir well. Add peas, cover and cook on low for 6-8 hours, or high for 4-6.

Bacon and eggs pasta (aka pasta alla carbonara)

This is one of my favorite Italian meals.  Before I really knew what pasta alla carbonara was, I used to make a fake version for my hubby and I; it consisted of frying up a bunch of bacon, cooking a pound of pasta, and using an entire jar of alfredo.  Definitely not a healthy meal choice!  This is true pasta alla carbonara, and us Americans may (or may not) be more familiar with the term bacon and eggs pasta.  Not every culture treats eggs as a breakfast food, and this is one dish that will bring eggs to your dinner table, instead of just your breakfast table.  Buon apetito!

1 lb. pasta
2 T olive oil
4 oz. bacon or pancetta, cut into lardons
4 cloves of garlic, pressed or finely minced
2 large eggs
1 c. parmesan cheese
1/2 c. reserved pasta cooking water
parsley
black pepper

*Prepare sauce while pasta is cooking.

Cook pasta and reserve 1/2 c. of the water for the sauce (the starch from the pasta will help to turn runny eggs into a creamy sauce).  Heat oil in a large, high-sided skillet over medium heat; cook bacon in oil for about 3 minutes.  Add garlic and cook for an additional minute.  Meanwhile, in a medium mixing bowl, whisk together eggs and parmesan; slowly add cooking water to temper eggs (prevent them from becoming scrambled when you add them to the pasta).

Drain pasta and add to pan, tossing quickly to coat pasta with bacon fat (about 2 minutes).  Remove pan from heat.  Add eggs mixture and toss quickly - the heat from the pasta will cook the eggs.  You should have pasta with bacon in a creamy "alfredo-looking" sauce.  Season with parsley and black pepper.  Serve hot.

Sweet and smoky sloppy Joes

This recipe was inspired by my deep and abiding love for barbeque sauce.  I love the sweet and smoky flavors and how they complement just about any meat perfectly.  The carrot in the sauce, grated finely, melts away, leaving only a sweet background in the sauce but giving you (or should I say me?) some much needed vegetables.

1 lb. ground beef
1 small (sweet) onion, minced
1 large carrot, finely grated
1-8 oz. can (garlic) tomato sauce
1 heaping Tbsp. tomato paste
2 Tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. smoked paprika
1/2 tsp. chili powder

Put beef into cold high-sided skillet and break up to create one even layer of meat in the bottom of the pan.  Meanwhile, chop the onion and peel the carrot.  Add the onion and break up the meat some more; redistribute to again achieve an even layer of meat in the pan.  Grate the carrot over the meat and onion mixture, stirring well when finished.  Add the sugar, tomato sauce, and tomato paste and stir well.  Allow to simmer for about 5 minutes to allow the sauce to begin to thicken.  Add the spices and stir well.  Serve hot on buns.

Note: if you like spicier sloppy Joes, you could substitute chipotle pepper powder for the smoked paprika.  I think the next time I make this, I'm going to try a combination of the two, as I really love the flavor of paprika.  You could also add more black pepper and chili powder, as each form of pepper hits your tongue in a different place, thereby deepening the flavor.

Easy (and I mean easy) enchiladas

One of my all-time favorite foods is enchiladas.  There is no end to the variations on the basic technique.  I almost always make mine with ground beef, though I recently tried them with chicken and they were fantastic.  I prefer the red sauce variety, so that is what you'll find here.  And you should know, I get my enchilada sauce from a mix packet.  Say what you will, but it is delicious!

1 packet (Lawry's) enchilada sauce seasoning packet
1 6-oz. can tomato paste
3 c. water
8 medium or house size flour tortillas
1 pound ground beef (or 2 1/2 c. shredded cooked chicken)
2 c. shredded (cheddar) cheese

Whatever toppings you want

Combine the seasonings, water, and tomato paste in a saucepan and bring to a boil.  Simmer for 10 minutes and stir occasionally.  Meanwhile, cook the beef and drain off the fat.  Add 2/3 to 1 c. of the enchilada sauce to the meat and 1 c. of cheese.  Stir to combine and melt the cheese.

In the bottom of a greased glass baking dish, spread enough sauce to coat the bottom of the pan.  Lay a sheet of wax paper down, and score the meat mixture into quarters in the pan.  Place half of a quarter (in other words, 1/8 of the total mixture) along one edge of a tortilla, roll it tightly and place seam side down in the dish.  Repeat with 7 remaining tortillas.  Top with remaining sauce and sprinkle with remaining cheese.  Bake at 350 degrees until cheese is melted and golden.  Serve hot.

Can be prepared the night before to the point of baking.  When it comes time for dinner, just pop in the oven for about 30 minutes.  These also freeze well after having been cooked.  To reheat, bake for20-30 minutes at 350 and serve hot.  If you desire the chicken filling, I used chicken I cut off a rotisserie chicken I bought from the deli at my grocery store.  It was flavorful and juicy (and frankly, I'm too lazy to shred it - I just sliced pieces off of the breasts and then diced it).

Breakfast pizza

My mom found a recipe for breakfast pizza while I was in high school, I think.  So I've been eating it for a few years.  But her recipe was, no offense mom, just a little dull.  So, I've played around with it for a while, and I think that I've come up with a good and flavorful twist on it.  This is great to actually have for breakfast, to make and bake ahead for a quick weekday breakfast, or a great and different dinner.  (I'm a big fan of breakfast for dinner.  My husband?  Not so much.)  My favorite breakfast meat is bacon, but this would work with whichever breakfast meat you prefer.  If the meat is raw, cook it before using in the recipe.

9x13 pan, greased
2 tubes crescent rolls
8 large eggs
1/3 c. milk
1 Tbsp. Franks red hot sauce (more if desired)
6 slices bacon, cooked crispy (or 1/2 package of sausage meat, cooked and crumbled)
1/2 medium (sweet) onion, minced
1/2 c. shredded (cheddar) cheese
1 tsp. dill
salt
pepper

Press crescent rolls into bottom of greased 9x13 pan; ensure seams are closed to prevent egg leaking under crust.  Sprinkle onion and bacon on crust.  In a mixing bowl, beat together eggs, milk, and hot sauce.  Gently pour egg mixture over crust.  Sprinkle with dill, salt, pepper and cheese.  Bake uncovered in a 375 degree oven for approximately 25 minutes until crust is golden brown and egg is set in the middle.

Serve hot out of the oven, or allow to cool to room temperature.  Either way, it is delicious!

First menu sampling

Well, I promised you all that I would share some of my menus, in addition to recipes and experiences.  A little more on the experiences later.  But for now, I wanted to share with you some sample menus.  I'm not tacking any recipes onto this one, but if you're interested in having a recipe for a particular meal/dish, just let me know and I'll be sure to post it as soon as I can, rather than just whenever I come across it in my binder.

(I run my menus from Monday to Sunday)

Monday: meatloaf and green beans
Tuesday: pork tenderloin and sweet potatoes
Wednesday: spaghetti and meatballs, garlic bread, salad
Thursday: fish and fries
Friday: pizza (I did tell you that we mostly do pizza on Fridays!)
Saturday: sandwiches
Sunday: macaroni and cheese and leftovers

Note: when I do a porkloin, I usually buy the biggest one I can find because I know my husband likes to take some for lunch and I usually like to re-purpose some of the meat into carnitas (pork tacos) or pork fried rice, or use it to add a twist to gallo pinto (pronounced guy-o peent-o), which is one of my most favorite easy recipes ever.

Monday: chicken and broccoli
Tuesday: pelmeni, Polish sausage and peppers
Wednesday: porkchops, corn, and couscous
Thursday: Tacos
Friday: pizza
Saturday: fish and fries
Sunday: (out to dinner)

Note: I was pregnant from when these two menus were done and I love, love, loved fish and fries.  So it showed up on our menus a lot.  God bless my husband for not complaining!  Plus, it helps that the meals weren't repeated too closely  together ;)  Also, pelmeni is a Russian meat and chive dumpling, traditionally boiled in beef broth and served with a heavily dilled sour cream sauce.  I buy them frozen from a Euro deli here in town.  If I ever find a recipe for them, I'll post it, but frankly, I'm too lazy to make my own from scratch when the ones I can buy are so darn tasty!

Monday: hamburgers, baked beans, coleslaw
Tuesday: sweet and sour hamballs and rice
Wednesday: salmon and zucchini gratin, salad, garlic bread
Thursday: stuffed chicken, couscous, peppers
Friday: porkchops, cheesy baked faro, peas
Saturday: steak, baked potatoes, corn, salad
Sunday: pizza

Note: faro is pearled barley.  This is a really hearty recipe (one I will for sure be posting) and it is delicious the first time and even more so as leftovers.  It is a healthier option than just plain old macaroni and cheese, but is close enough that you could fool some picky eaters with it.  Hamballs are made with a savory pork loaf that I have only been able to find in Michigan where I grew up.  They are delicious and scrumptious and I was seriously bummed when I moved to Colorado and discovered that pork loaves are not available everywhere.  Thankfully, my parents drive out a few times a year to see us and always bring out pork loaves with them.

And one last menu on this entry, for good measure.  If you have a large freezer, you could shop for the bulk of this entire menu sampler and just get your produce weekly...

Monday: gallo pinto
Tuesday: pierogi, pelmeni, Polish sausage, peppers
Wednesday: ham, sweet potatoes, zucchini gratin
Thursday: salmon/rice/green bean packets
Friday: lasagna, salad
Saturday: pizza
Sunday: linguine alfredo, salad

Note: for the pierogi, I just buy the box of the Mrs. T's frozen pierogi from my grocery store.  Also, anytime you see peppers on my menu, I'm just julienne-ing them (slicing them into thin strips) and carmelizing them in just a bit of oil - they add a sweet dash to any meal and are a great way to get extra nutrients into your diet.  A well-rounded diet, any nutritionist will tell you, will consist of a variety of colors of fruits and vegetables.  I tend to favor the red, orange, and yellow peppers as they are sweeter.  I always remove the ribs and seeds so they are easier to eat (those stupid seeds stick in your teeth!) and you don't have as much heat as you do just pure flavor.  Nine times out of ten, if you see alfredo in my menu, it's just a jarred sauce.  Lastly, the fish packets?  Super duper easy prep and clean up.  I will for sure post a recipe of them.  Promise.

I hope these four sample menus give you a clearer idea of how I rotate some of my favorite meals in with others so I don't bore my husband to tears with our dinners and also keep our diets better rounded than they used to be.  Also, I should mention that when I grocery shop, if I can, I buy the bulk of our food for two weeks, so that I don't have to do a complete grocery trip every week.  So I will menu-plan for two weeks, and buy the meat portion of eat meal at that time.  Then for the second week, I just have to buy our produce for the week and some other odds and ends.  It doesn't always work out that way, but when I plan ahead like that, we waste far less money throwing out produce that has gone bad before we can use it.  Happy planning!

Sneaky Pete meatballs

I call these Sneaky Petes because I sneak some vegetables in that I otherwise would never eat cooked, due to texture, lol.

2 pounds ground meat (for Pietros (or Italian meatballs) I use a pound of Italian sausage (casings removed) and a pound of ground pork or chicken (or you could just use 2 pounds of Italian sausage)

2 medium carrots

1 large onion

2 large garlic cloves

1 package frozen spinach, thawed and drained well

1 Tbsp parsley flakes

1/2 c. grated parmesan cheese

1 egg

1/2-2/3 c. milk

1/2 c. breadcrumbs (I use plain, so I also add 1/2 t. oregano and 1/2 t. basil, but you could just use Italian breadcrumbs)

1 t. salt

1/2 t. pepper

In a large mixing bowl, combine breadcrumbs, parmesan cheese, parsley flakes, egg, and milk.  Grate in carrots, onion, and garlic.  Mix and add in spinach.  Combine with meat, using hands, and refrigerate for 20 minutes to 1 hour.

Form meatballs using about 2 Tbsp. of mixture.  Fry lightly in a skillet over medium heat to brown sides and remove to foil- or parchment paper-lined baking sheet.  Finish baking in 350 degree oven, about 20-30 minutes.

Great in Italian wedding soup, spaghetti and meatballs, or any other place you would use meatballs.  You can also just bake these off in the oven (turn halfway through).  Can be frozen after baking and used as you would pre-packaged meatballs