My kitchen is currently a mess both literally and figurativley. For most of the summer and especially since school/Wed night church/soccer/Shane travelling all the time began, I have not been cooking much. And we've been scrounging alot - can you say pb&j or toaster waffles for dinner? I always want to get something good on the table but cannot decide what, or wait to late to begin, or don't have the ingredients...you feel my pain, right?
Well, I decided it was time to take up freezer cooking again. I think it lends itself to the cooler months more than summer anyway. So I worked hard Saturday morning, laying out a menu of freezable meals along with a few easys and a crockpot item, many old favorites and a few new
pinterest finds. I shopped at 3 grocery stores that morning to get all I needed (even though I now realize I forgot artichokes) and came home to get going.
Meanwhile, rewind a day or two. I've been noticing these little moth like bugs around for a while but we are prone to bugs in the kitchen with 2 little boys and a dog, all of which insist on going in and out of the sliding glass door hundreds of times a day and none of which seem to know how to close it after they walk through (we'll forgive the pug, but surely the other two could learn!). Well, sometime last week, I went to get the rice out of the pantry and YUCK, it was filled with these little bugs. Along with several other things of rice and the likes. So I researched and figured out that we have Indian Meal Moths. I wish these on nobody, I promise! The remedy, so says google, is to throw out everything containing rice or wheat and maybe sugar. Then clean out the pantry well and put out bait or bay leaves to keep them away.
Back to Saturday...I was going to do a quick pantry clean out before I began my freezer cooking, just to be sure all of these critters were gone. Only to discover that they were in EVERYTHING!!! So rather than being productive and getting my month's worth of meals made, I threw out more food than I want to think about, took all shelves outside and scrubbed them, scrubbed the trash & recycle cans, scrubbed walls, floors, everything. And much to my dismay, the bugs were still there Sunday morning.
So our kind bug man showed up today, Monday, and put out traps that he assures me will catch and kill the remaining moths and leave me bug free, sometime soon. Meanwhile, I've been containerizing or freezing all of my new food to protect it. Pray for my sanity!!
So anyway, I have all of this food and all of these grand plans but my Saturday afternoon is long gone. So I decided to make due and see how much I could get done on a Monday afternoon. The boys cooperated for the most part, thanks to legos and coloring, so I'm not done but I got alot of the hard work accomplished. A little more time tomorrow and I think I'll be pretty well prepared for the next couple of weeks. Here are the recipes I used below:
CHICKEN ENCHILADA PASTA
2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
Penne pasta
Optional toppings
Avocado, Green Onions
Tomatoes, Sour Cream
Cook chicken, drain, and shred. Meanwhile boil pasta according to package and chop the veggies (I used the food processor to make them smaller for picky eaters plus it's quicker).
Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.
Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.
Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
*We ate this tonight and it was mucho yummy!! Plus it made lots so a big batch went into the freezer for later!
Pizza Casserole - find that link here in a previous post of mine. this one is great and tells you where to stop and freeze and then what to add when you're ready to cook & serve
Poppyseed Chicken
4-6 chicken breasts (uncooked if freezing)
1 can cream of chicken soup
2-3 tbs white wine (i use chicken broth)
8 oz sour cream
Combine ingredients and freeze. When ready to cook, thaw chicken. Place in baking dish and top with poppyseeds, crushed ritz crackers and a little melted butter. Bake at 375 for 20-30 minutes. Serve with rice (or rice-a-roni at my house).
Buttermilk Chicken
12 chicken breasts (uncooked)
2 cups buttermilk
1/4 cup lemon juice
4 tsp salt
2 tsp paprika
1/2 tsp black pepper
1 cup melted butter
2 cups breadcrumbs
Mix buttermilk, lemon juice, salt, paprika and pepper. Place in freezer ziplock with chicken and freeze until ready to cook and serve. When you're ready to serve it, remove from freezer the night before and let it thaw in the fridge (or do like me and remember sometime during the morning and let it thaw on the countertop - I know, I know that's bad for you but it's just what I tend to do). Remove the chicken and roll in bread crumbs. Spoon half the melted butter over chicken and bake uncovered for 45 minutes at 350. Spoon remaining butter over chicken and bake 15 minutes longer. DELICIOUS!! This is great for company and it takes very little work!! PS Don't know why there are spaces in the ingredient list. All 8 ingredients are there.
Taco Ring
1/2 to 1 lb ground beef
1 packet taco seasoning (or about 1 Tbs if you make your own, without the headache inducing MSG - would you like that recipe too, it's easy!)
1 or 1 1/2 cup cheese
2 cans crescent rolls
Brown ground beef and add taco seasoning. Freeze. When you're ready to make this, unroll crescent rolls (wide end in the middle and points facing outward) making a ring. Place meat and cheese inside the ring (at the wide end of the rolls) and fold up the points of the crescent roll to cover the meat. Cook according to roll directions. Serve with taco sides.
*This is not fancy or particularly healthy but my husband & kids love it. It's good for a night when you just don't want to hear anyone complain about what you cooked for dinner! Not that that ever happens in my house ;)
Not Your Lunchroom Lady's Sloppy Joes
2lbs ground beef
1/2 cup chopped bell pepper (we don't like this as much, sometimes I shred zucchini in or just leave this out)
1 tsp garlic powder
2 tsp yellow mustard
1/2 cup ketchup
6 tsp brown sugar
1 tsp black pepper
In a medium skillet brown the ground beef and peppers (or zucchini or nothing). Freeze. On serving day, put back in a skillet and stir in garlic powder, mustard, ketchup, brown sugar. Mix thoroughly. Let simmer for 20-30 minutes. Serve on buns.
*Don't write this one off right away. These don't taste like what I remember Sloppy Joes being. They are really yummy, not extremely sloppy and truly one of my family's favorites. We love them with carrot souffle or baked sweet potatoes!
Super easy super yummy crock pot soup
1 can of rotel
1 can of corn
1 can of black beans (drained & rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
Put all ingredients in crock pot and cook 6-8 hours. Shred chicken, and enjoy!
*Sounds alot like taco soup with chicken and cream cheese added. I'll love it & the males in my house will eat it because they're hungry.
Pizza Snowballs
Canned biscuits
Pepperoni (or cooked and crumbled Italian sausage)
Shredded mozzarella
Muffin tins
Spray the muffin tins with cooking spray. Use kitchen scissors to cut the canned biscuits into four pieces each. Chop the pepperoni into small pieces. Hold three to four biscuit pieces in your hands and have mama sprinkle mozzarella cheese and pepperoni on them. Pack and squeeze it all together like a snowball. Place into the muffin tin.
Bake at 350 for around 15-17 minutes, or until the biscuits are golden brown. Serve with pizza sauce for dipping.
*This one just sounded fun and easy and like the kids could help if I'm in the mood for that one night. No freezer element to it.