Freezer Meals

 I have recently become addicted to freezer meals. They save time, money, and headache! Plus they can be really fun!

When I was pregnant I thought it would be a good idea to stuff my freezer full of food so that I wouldn't have to cook very much while adjusting to my new roll as a mother. But, as I began looking for recipes, I got discouraged. Nothing looked good. It seemed like I'd either have to eat soup or boring old lady casseroles every night. Plus we had a tiny freezer. How was I going to fit tons of pans and casserole dishes in there?

I am happy to announce that my first perception of freezer meals was wrong and I eventually found things that worked. I finally decided I was just going to do my own thing and hope for the best. I found recipes we would actually eat and ways to freeze them using as little space as possible. My first round of meals was a huge success!! I cooked for three days and made enough food to last us two months. And I had a needy 5 month old demanding my attention. If you can rid yourself of distractions, you could easily do it in one day!

This week, I did round number two. Again, it was three days worth of cooking, but since I now have a more independent 7 month old and because I knew what I was doing, I was able to make more food. Here are the results! I don't know how I fit it all in there!

Ok, now on to the good stuff. The details. Here is what I have learned.  I have no idea how to organize my thoughts, so I'll just start listing some things that I think would be helpful to know. This is going to be long, but I hope it helps!




You can freeze almost anything. If it fits in a bag, you can probably freeze it!

When I start cooking, I take all the chicken that needs to be precooked and throw it in a glass dish along with some broth. I bake it at 375 for about half an hour (or until it's all cooked). I usually cut the breasts into 2-3 pieces so that it cooks faster. Then I cut it up using a large knife because it's faster than shredding with a fork. Some recipes are better with grilled chicken, so I cook those in the George Forman.

Casseroles are great freezer meals. But that doesn't mean boring old lady food. I'll share some recipes later, but here is how I freeze them. Since there are only 2 of us who eat real food, we only need half of an 8"x8" pan for most meals. But most recipes fill a 9"x13" pan. That is 3-4 meals for us. So, I take an 8"x8" pan and line half of it with plastic wrap (be sure to leave extra to cover the top later). Then I put a piece of foil in the middle to keep it from sticking to the other half of the pan. Then I line the other half with a different piece of plastic wrap. Then I fill both sides, cover, and freeze. If I have more, I will either do the same thing in a different pan, or I will freeze one meals worth in a loaf pan. I let it freeze for at least an hour, until it can keep it's shape, then I pop it out, wrap another piece of plastic wrap around each meal portion and put them all in freezer bags. I can usually fit two meal portions in one gallon sized bag. I write what it is and any instructions I need on it. If you're worried you wont use it quickly enough, I'd put a date too, so you know if it's still good.

Things like enchiladas freeze well. I make them in groups of 4, wrap all 4 together in plastic wrap and put them in a gallon freezer bag. I don't put the sauce or cheese on top. Instead, I put extra sauce in a small freezer bag and lay it flat on top of the enchiladas inside the gallon bag. Then when I'm ready to cook, I pour on the sauce and top with cheese. If it's a kind of cheese I don't usually have lying around, I'll freeze enough of it in a small bag for the meal.

Pasta and pasta bakes are easy too! I make the bakes like I would casseroles- meal sized portions in a glass dish, then pop out and put in a bag. If there is anything that needs to go on top, I freeze it like I do with the enchiladas. One thing I might do differently in the future is freeze a little extra sauce to mix in because my one complaint about pasta bakes is that they are always too dry. But the hubs doesn't mind, so maybe I'm just picky. If it's just normal pasta, I cook everything and throw it in a bag as is. Then I freeze flat.

Soups are an obvious freezer meal, so I wont say much about them. But I measure out meal sized portions and freeze flat.

One of my favorite discoveries is food in hockey puck form, as the hubby would call it. I have made meatloaf and chicken pot pie in small servings by cooking them in muffin tins. I'm sure there are a lot more things I could do like that. It makes it really easy to take out, nuke, and eat. Good for dinner or lunch!

Speaking of lunch, there are lots of fun things you can make! I like to have bean and cheese burritos on hand. The hubs could eat them every single day! I just roll and wrap individual burritos, then throw them all into a freezer bag. If we ever have left over meat, I make burritos out of that too. Another favorite is puffs of some sort. Just flatten out buttermilk biscuits, top them with filling, and roll. We like pizza sauce, pepperoni, and cheese. I've also done buffalo chicken and cheese. I bet something like chicken, broccoli, and ranch would be good too. I planned on making empanadas, but haven't gotten around to it yet. You can fill those with all sorts of things. I also made BBQ chicken quesadillas with mozarella cheese. You can add stuff like green onions or peppers too. I wrap individual quesadillas in plastic wrap and put them in a bag.

Another thing I like to do is fill those little plastic serving sized cups and freeze them. I do taco meat, sloppy joe meat, and BBQ beef or pork. Sometimes I make it just for that purpose. But most of the time, I just freeze the left overs. This way you can have individual servings of things and don't have to make a huge meal. I also like to have some grilled chicken frozen in bags to use for things like quesadillas and salads. I cook the chicken (usually in the George Forman), cut it up, and flash freeze on a cookie sheet. Then I can put it in a bag without all the pieces getting stuck together. Sometimes I also freeze 1/2 pound of taco meat in small bags that we can pull out to have nachos or tacos if we want more than one serving.

Another easy thing to do is put uncooked chicken in a freezer bag with whatever marinade or sauce you want. I just put enough for the 2 of us in a quart sized bag and freeze. You can use marinades like teriyaki, BBQ, etc... or you can do something more complicated like garlic, honey dijon and maple syrup, lemon something or other, or whatever you want.

I have also found that it is nice to have some cooked breasts in the freezer too. I cut them into serving size pieces and cook either on the George Forman or in the oven. Instead of cutting it up like I would the rest of the chicken, I just throw enough for a meal into a bag and feeze. Then you can quickly make something like Monterey Chicken that doesn't need marinated because all the flavor comes from what you put on top.

I've also breaded raw chicken pieces and browned them. Then you can flash freeze them on a cookie sheet and toss them in a bag. Hubs likes breaded chicken better than "slimy" chicken, especially for Chinese dishes. You can make things like Orange Chicken quickly because the chicken is already preped and just needs cooked. You can also put the sauce/marinade in the bag too when you freeze it. To make your life even easier, you can throw it in the crock pot the day of instead of cooking in a pan like I would usually do. It's already browned anyway!

That's all I can think of for now, so let's move on to the recipe part. If I think the recipe is self explanatory, or the comments above explain what you need to know, then I'll just link the recipe. I'm sure you can figure it out!


Casseroles

Chicken Cordon Bleu Casserole (This one is our absolute favorite!!)

Chicken and Sausage Jambalya (I left out the paprika and tobasco and added cajun seasoning to taste. It was really good!)

Broccoli and Cheese Casserole (Add chicken and it's a meal)

Quesadilla Casserole

Chicken and Wild Rice



Pastas

Cajun Chicken on the Lighter Side

Chicken Tetrazzini (I actually combined this recipe with another one I like. I liked that this one had cream cheese (which was on sale) instead of parmesan cheese. But I liked that the other one added 8 oz of spaghetti. I made it just like the recipe, except I left out the Italian dressing and added spaghetti. Also, I chopped the onion, instead of putting it in rings. You could also do 1/2 lb of mushrooms sauteed in butter and lemon juice instead of the onion.)

Italian Sausage Spaghetti (This could be done with ground beef or turkey also. Pretty simple. Pasta, sauce, meat, and, if you want, cheese. Toss in bag and freeze).

Alfredo Pasta Bake (Rotini pasta, chicken, Alfredo sauce, 1 can of Italian diced tomatoes, green onions, mozarella cheese on top.)



Other Good Stuff

Spicy Chicken Enchiladas (Hubs said he likes this better than our standard chicken enchiladas, so I've made it both times. I've never added the avocados, though, because they are expensive and I don't know how well they would freeze. I did see on Pinterest, though, that you CAN freeze avocados, so it might be fine)

Foil Pack Chicken and Broccoli Chicken

Mini Chicken Pot Pies (I also made ones with chicken, broccoli and cheese)

Lemon Chicken (I just made sure to line to pan with plastic wrap before assembling)

Freezer Ham Sammies (I just left it wrapped in foil and froze)

Man Pleasing Chicken (It's the last recipe.)

Cilantro Lime Shrimp

Monterey Chicken (Top chicken breasts (raw or cooked) with BBQ sauce, bacon, and cheese (in that order). Bake either until chicken is cooked, or (if that's already done) until cheese is melted. You can also add diced tomatoes and green onions to the top.)


Soups

Chili

Chicken and Dumplings

Taco Soup

Tortilla Soup

Potato Soup

Broccoli Cheese Soup




I guess that's all for now. I'll add more posts as I try more meals. I hope this has motivated you to try your hand at freezer meals. I promise it will save you so much time and money. I spent less than $150 this time around. The only thing I'll have to spend money on for the next month or two is fresh produce and things like milk and eggs! Remember it's a few days (or less!) of work for weeks or months of hassle-free dinners and lunches!!!

Broccoli Beef

This is another one of my absolute favorite recipes. We went through a phase where we made Chinese food all the time. This is the only dish from that time that we continue to make over and over again. It's easy (although it always takes longer to prep than I think) and the meat can be sliced thin to feed a crowd.

I got this recipe from Simply Recipes.


3/4 lb flank or sirloin steak
3/4 lb broccoli florets
2 Tbsp cooking oil
2 cloves garlic, very finely minced
1 tsp corn starch, dissolved in 1 Tbsp water

Marinade:
1 tsp soy sauce
1 tsp Chinese rice wine ( I used apple cider vinegar because I always have that)
1/2 tsp cornstarch
1/8 tsp pepper

Sauce:
2 Tbsp oyster sauce
1 tsp Chinese rice wine (or apple cider vinegar)
1 Tbsp soy sauce
1/4 C chicken broth


Stir together marinade ingredients in medium bowl. Add beef slices and stir until coated. Let stand for 10 minutes.

Stir all sauce ingredients together in small bowl.

Blanch broccoli in small pot of boiling, salted water until tender-crisp (about 2 minutes). Drain.

Heat large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates. Add oil and coat pan. Add beef and spread out in a single layer. Let beef cook for 1 minute. Flip over and cook until  no longer pink. Pour in sauce. Add broccoli. Bring to a boil. Pour in dissolved corn starch an cook, stirring, until sauce boils and thickens (about 30 seconds).


I usually serve with fried rice (Sun Bird makes a seasoning packet that is way better than anything I've made from scratch) or "chow mein" (boil spaghetti, drain, add soy sauce, oyster sauce and any veggies (green onion, peas, carrots...) you like).

Pork and Sauerkraut

My all time favorite meal from Pennsylvania is pork and sauerkraut. It is a Pennsylvania Dutch New Years tradition. You are supposed to eat it on New Years Day for good luck. We have had it every New Years since I have left PA and it is a tradition I hope to continue for a long time!


1 1/2 lbs pork butt or shoulder
1/2 C onion, chopped
2 tsp paprika (maybe a little more....)
1 tsp salt
2 tsp brown sugar
1 tsp caraway sead
1 large can sauerkraut
1/2 C water

Brown pork in 1 Tbsp butter or oil. Brown onions. Add to slow cooker. Add water, salt, and paprika. Mix sauerkraut with brown sugar and caraway seed. Add to pot. Cook on low 3-4 hours, or until pork is done.

Optional: add diced apples for sweetness

You can also cook pork and onions in large pan. Then add water, paprika, and salt and simmer for 1 hour. Then add sauerkraut mix and simmer 15-20 minutes more.

Yum! I'm getting excited just thinking about it!

Gnocchi

I LOVE GNOCCHI!

Ok. Glad I got that out there. But seriously, any time I can order it, I will. I've had some store bought stuff that is good, but I really want to try making it myself from scratch. My dad (the Italian master chef......at least in our family) recommended this recipe, which he saw on The Kitchen Boss on TLC. I haven't tried it yet, but I trust that it is awesome.

The actual recipe calls for a mushroom sauce, which I hear is awesome. But my dad also recommends a red sauce from Giada de Laurentiis from The Food Network. I'll include that too.


Gnocchi

3 large russet potatoes
2 large egg yolks (beaten)
1-2 C all purpose flour
1/2 tsp fine sea salt

Preheat oven to 400. Prick potatoes and cook until soft (45-60 minutes). Remove from oven and cut lengthwise, pressing short ends in to release steam. (The more dry the potatoes the better). When cool enough to handle (but still warm), scoop out inside and put through ricer.  (My dad said it takes extra work, but if you dont have a ricer, you can push it through a strainer with a wooden spoon or mash with a potato masher. You just want a very smooth mixture.)

Measure 3 C (lightly packed) and spread into a rectangle on a clean cutting board or counter. Allow to cool until room temperature.

Sprinkle with salt (and grate some nutmeg, if you want). Drizzle the egg. Add 1/2 C flour. With a metal bench scraper, lift and fold the potato mixture on to itself, cutting the flour and egg into the potato mixture. When it starts crumbling, add another 1/4 C flour, and repeat until the mixture is in small crumbs. Lightly press the dough together into a ball and move aside. Remove any extra dough from counter and sprinkle with flour.

On the floured surface, lightly press dough together and fold/knead a few times. Dough should be workable, not too sticky. Add more flour as needed. Be careful not to add too much flour because it takes away from the tenderness of the gnocchi.

Cut dough into quarters. Roll into long rope. Cut off 1" pieces and place on floured sheet pan.

Cook gnocchi at a gentle boil in a large pot with lots of salted water. After they bob to the top, cook for one more minute. Scoop out of water and serve.


Mushroom Sauce

1 1/4 lb mushrooms (preferably cremini), wiped and trimmed
.07 oz package porcini mushrooms
2 C chicken stock
1/4 C dry white Italian wine
2 plump cloves garlic, minced
1/2 tsp red pepper flakes
1/3 C coarsely chopped Italian parsley
3 Tbsp olive oil
2-3 Tbsp butter
1 Tbsp white truffle oil
Fresh grated Parmesan to garnish

Warm stock and pour over porcini mushrooms in a bowl. Soak for at least 20 minutes to hydrate. Remove and rinse away any tough, gritty bits. Chop mushroom coarsely and set aside. Filter liquid through a cheesecloth or paper towel.

Slice the cremini mushrooms. Heat a large pan on medium-high heat. Add oil and heat. Add cremini and pinch of salt. Cook, stirring, and allow mushrooms to exude their juices. Let the juices cook and reduce down until almost completely evaporated. Add porcini, garlic, and red pepper. Cook until well combines and starting to dry out.

Add wine and let reduce. Add 1/2 C of mushroom soaked stock. Reduce again. Stir in parsley. Add salt to taste.

If gnocchi is not finished cooking, turn off heat. When gnocchi is done, scoop into sauce. Turn heat to medium-high. Add another 1/2 C of stock, turning gnocchi to coat. Fold in butter and truffle oil. Garnish with Parmesan and serve.


Marinara Sauce

1/4 C olive oil
1 small onion
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1/2 tsp sea salt
1/2 tsp black pepper
1- 32 oz can crushed tomatoes
1 dried bay leaf

Heat oil in large pot over medium-high heat. Saute onions and garlic until onions are translucent (about 10 minutes). Add celery, carrots, salt, and pepper. Saute until all veggies are soft (about 10 minutes). Add tomatoes and bay leaves. Simmer, uncovered, on low heat until sauce thickens (about 1 hour). Remove and discard the bay leaves. Season with salt and pepper to taste.




UPDATE: My dad made this for us while we were visiting last month and the marinara sauce is awesome! I usually like thicker sauces on my gnocchi, though, so I might try the mushroom sauce next time!

Ashley's Meatloaf

I NEVER ate meatloaf growing up. It sounded like a horrible concoction- one which I hoped never to encounter. I don't remember when I finally tried it, but I'm glad I did. I was definitely surprised at how good it was! And now we eat it a couple times a month.

The problem was, I always Googled meatloaf and looked for a recipe that had the ingredients I knew I liked. It took forever to find one and I always ended up using bits and pieces from a variety of different recipes. One day, I finally decided that I would just wing it and create my own. The hubs approved, so I wrote it down and have been using the same recipe ever since. It's nothing fancy. I'm sure there is another recipe (or 20) out there just like it. But I could never find it when I needed it. So here is my take on meatloaf. It probably could serve 4-6 people.


Meatloaf:

1 lb ground beef
1/2 packet french onion soup
1/3 C bread crumbs
ketchup (I just do one big squirt)

Sauce:
1/4 C ketchup
2 Tbsp brown sugar
mustard (I do one little squirt)


Mix together all the ingredients for the meat loaf. Put in loaf pan. Mix together sauce and pour on top of loaf.

Now hubby likes a lot of sauce, but I have to admit that there is always a little too much. I never all of it. If you like light sauce, I'd just do half the recipe. If you like more sauce, I'd make it all and just add what you think you like.

Broccoli Cheese Chicken

I got this recipe from my mom when I went away to college. As far as I remember, she never made it, but it looked good, so I wrote it down. I forgot it even existed until last year. And man, was I sorry I waited so long to make this dish! It is so good! And it has broccoli in it, which means it's good for you, right? I think this recipe would make veggies appealing to even the pickiest eater!


1 Tbsp margarine
4 boneless, skinless chicken breasts (about 1 lb)
1/3 C water or milk
1/8 tsp pepper
2 C broccoli florets
1 can Campbell's Broccoli Cheese soup

In skillet, over medium heat, cook chicken in hot margarine for 10 minutes (or until browned on both sides). Spoon off fat. Stir in soup, water or milk, and pepper. Heat to boiling. Add broccoli. Reduce heat to low. Cover and simmer 10 minutes (or until chicken is fork-tender and broccoli is done), stirring occasionally.

Pennsylvania Dutch Chicken Pot Pie

While living in Pennsylvania I was introduced to a lot of different types of food. One of my favorites was a classic PA Dutch dish, chicken pot pie. It is not like the pot pie we are used to eating. It's more like a soup and it is so yummy!


2 lbs chicken, beef, pork and/or veal (1" pieces)
6 potatoes (sliced)

For dough:

1 1/2 C flour
3 Tbsp shortening
1 tsp salt
1 egg
a little water or milk

Boil meat in salted water for 1 1/2 hours.

Cut shortening into flour and salt. Add beaten egg and enough water or milk to make dough. Roll out thin and cut into 2" squares. Drop potatoes and dough (and 1 onion if desired) into boiling meat. There should be just enough liquid to boil up over the top of the pie. Add more if necessary. Cover tightly for 20 minutes. Add a pinch of saffron, if desired.

Stephanie's Tacos

When I was a teenager, my mom's friend Stephanie gave her this recipe. They are not exactly tacos, more like dry enchiladas, but they are pretty darn good!


2-4 chicken breasts (cut into cubes)

Cook 3-4 minutes in a pan until no longer pink.

Add:
3/4 C salsa
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt

Microwave 3-4 minutes, until hot.

Add 1/3 C green onion (optional)

Butter tortillas on outside and roll with mixture and cheese. Place in 9x13" pan and sprinkle with cheese. Bake for 13 minutes (or until crispy) at 375.

Mom's Chicken Enchiladas

This was my all time favorite recipe growing up. When I left home, I realized it is a pretty common one. But that just means I get to eat it more often, so that's fine by me!


2-4 chicken breasts boiled or baked and shredded
1 can cream of chicken soup
1 small can diced green chilis
8 oz sour cream
milk (to thin sauce as needed)
12 tortillas
grated cheese
olives

Mix together soup, chilis, sour cream, and milk to make sauce.

Roll chicken, sauce, and cheese in tortillas and place in 9x13" pan. Cover with remaining sauce and cheese.

Bake for 30 minutes at 350.

Chicken Pot Pie Crust

For a few months I was obsessed with making chicken pot pie. The hubs eventually told me he didn't really like chicken pot pie, so I haven't made it since. But, since I love it so much, I'm sure it will make an appearance on occasion!

I tried many different crusts and this one is by far my favorite. It makes one layer, so I have to double it.


1 C flour
2 tsp baking powder
1/2 tsp ground sage
2 Tbsp butter
1/8 tsp salt
1/3 C milk

Mix together all ingredients. Knead into a ball and roll out flat.

Chicken Breast Supreme

This is a recipe I have been wanting to try for a couple years. But, because it is written on an index card and filed away in my recipe book, I never remember it exists. Maybe now that it's immortalized on the internet, I was remember to make it!


6-8 boneless, skinless chicken breasts
1 envelope dry Italian dressing
2 cans cream of mushroom soup
1- 8 oz container cream cheese with chive and onions
1- 8 oz container plain cream cheese

Place chicken in a 9x13" pan. Sprinkle with dressing. Mix soup and cream cheese until smooth. Pour over chicken. Bake uncovered for 1 hour at 350.

Swiss Chicken

On my mission, a sweet older lady made us a yummy chicken casserole. She told us it had a surprise in it. I could tell something was different, but I didn't know until she told me, that the "secret" ingredient was Swiss cheese. I remember the casserole being really good and was excited to make it for my husband one day. Sadly, my attempt was not nearly as good as I remember her's being. But, the hubs told me that this is something his mom makes and that it always tastes that way. I guess I just remember it differently. Either that or the extra love she put into it made it that much better :)

Since then, I have seen variations on this recipe and have tried, and liked many of them. While I do like this recipe, I sometimes prefer something with a little more flavor. I've added  french onion soup mix, Italian dressing, and ham (chicken cordon bleu style!). Another recipe I have says to add 1/2-1 C of sour cream, which adds a lot of flavor. I also prefer to cut the chicken into bit sized pieces and (sometimes) add rice. But, I will give the recipe in its original form.


3-4 C cooked chicken (2 whole/4 half breasts)
6-8 slices Swiss cheese
1/3 C water
1/2 C melted butter or margarine
1 C cream of chicken soup
2 C seasoned dressing crumbs

Place Chicken in 9x13 pan. Cover with cheese. Mix soup and water. Spoon over cheese. Cover with dry dressing. Drizzle with butter.

Bake 25-30 minutes at 350

Amish Chicken and Dumplings

I served a mission for The Church of Jesus Christ of Latter-day Saints in central Pennsylvania. It was a completely different way of life and completely different culture. I loved every thing about it, including the food! This is one of the recipes that I love!

Cook and debone 2 1/2 lbs of chicken (sometimes I get lazy and do boneless skinless chicken breasts or thighs or something a little easier, but I feel like I am cheating!)

Put chicken and broth into a large kettle with a lid

Dumplings:

1 egg
2 Tbps milk
1/2 tsp salt
3 tsp baking powder
flour

Beat ingredients with enough flour to make a good, stiff dough. Drop by the spoonful into broth. Cook covered for 5-8 minutes. Dumplings should be light and fluffy. Serve immediately.

Layered Bean Dip

Growing up, this was one of my favorite snacks. I have to be careful not to make it too often now, though, because the hubby and I will eat the entire thing in a day or 2!!

1 medium can refried beans
2 cans guacamole (or make fresh)
green onions (chopped)
1 large can salsa
1- 7 oz can chopped chilies
1- 16 oz sour cream
taco seasoning
Black olives
Shredded Cheese
Chopped tomatoes

In serving dish, layer beans, guac, salsa, chilies, and sour cream (mixed with taco seasoning). Top with onion, olives, cheese, and tomatoes.

Left Over Pot Roast

Jake's parents have been buying a cow every year for the past couple years and then sharing the meat with their kids! This has been quite a blessing for us because meat is so expensive lately. One of our favorite things to cook on Sundays (because it's ready when we get home from church AND it's such a comforting meal!) is pot roast. The only problem is the meat comes already frozen and a whole roast is too big for just the two of us. We always save the left overs, thinking we will eat them. But they always end up getting thrown away! It's such a waste!

Yesterday, I came across a post where someone asked what to do with left overs and it got me thinking. So, here are some ideas I came across that I want to try next time we have left overs!

Cheesesteaks

Saute garlic, diced red/green bell pepper, white onion, mushrooms, and a serrano pepper
Add diced meat
Serve on hoagies with melted provolone cheese

Beef Stroganoff

This recipe is for 1 1/2 lbs of beef. I wont have that much left over and I don't need to serve 4 people!

1 Tbsp olive oil
1 Tbsp butter
1 med onion (sliced)
8 oz mushrooms
1 clove garlic (minced)
1 can beef broth
1 can cream of mushroom soup
1 cup sour cream
salt and pepper
egg noodles

Brown onion, mushrooms, and garlic in oil and butter. Add beef. Season with salt and pepper. Add soup and broth. Cook on low for 30 minutes, covered. Add salt and pepper as needed. Stir in sour cream a few minutes before serving. Serve over cooked noodles.

Roast Beef Hash

Peel and dice 2-3 potatoes
Brown in skillet with diced onion
Dice up beef and any leftover veggies and add to skilet
Season with salt, pepper, garlic salt/powder, or whatever you like
You can use left over gravy, if you'd like

Open-Faced Beef Sandwich

On top of a piece of bread, add mashed potatoes, beef, and gravy

Vaca Frita (Cuba)

Shred left over beef
Thinly slice 1-2 onions
Cook beef in oil on med-high heat until crispy
Remove beef and cook onions until they start to get crispy
Mix beef and onions together, squeeze lemon juice on top, serve with rice and black beans

Beef Mironton (Southern France)

This recipe serves 6. It might need to be halved!

Heat oven to 375
Mince 1-2 onions and cook over low heat in oil for 5 minutes
Add 2 chopped tomatoes or 2/3 C canned tomatoes (drained)
Add 2 Tbsp gravy thinned with 1 tsp red wine vinegar
Stir with wooden spoon until sauce is smooth
Add 1 clove garlic (crushed), 1 bay leaf, 1/2-1 tsp nutmeg, 1/3 C parsley (chopped), salt, and pepper
Simmer uncovered for 10 minutes
Remove bay leaf and pour half sauce into oiled baking dish
Put 3 C chopped roast in the sauce
Add 2 tsp capers (optional)
Pour in remaining sauce
Top with bread crumbs
Bake 30 minutes

Italian Sandwiches

Dice Meat
Add Italian dressing and simmer on stove
Put on hoagies with provolone cheese and veggies


Other ideas:

BBQ Beef
Fajitas
Stew
Beef Pot Pie
Stir Fry
Sandwiches
Taquitos


Now I want to eat leftovers! Yum!

Oriental Salad

This is a salad my mom often made for events like baby showers. It is a nice light salad and a great addition to any meal!


Salad:

1/2 head white cabbage
1/2 head purple cabbage
6 green onions (chopped)
3/4 C (or more) slivered almonds
8 Tbsp sesame seeds
2 pkgs Top Ramen Noodles

Put cabbage and onions in a ziploc bag. Brown almonds and sesame seeds in pan (no oil). Put in ziploc. Crunch up Top Ramen and add to ziploc.

Dressing:

4 Tbsp sugar
1 tap salt
1/2 Tbsp rice vinegar
1 tsp pepper
1/2 C salad oil

Keep dressing separate from salad until ready to serve. Mix. Enjoy!

Mandarin Orange Salad

This is a Thanksgiving Tradition that my mom makes every year. I don't care for the coconut, but I LOVE tradition! Something I learned from my mom growing up, is how good sour cream is with different kinds of sugar! It makes a great dip, or, in this case, a "dressing".

2 small cans mandarin oranges (drained)
2 cans (20oz) pineapple chunks (drained)
1/2 C coconut
1/2 - 3/4 pkg mini marshmallows
16 oz sour cream
1/2 C powdered sugar

Mix together all ingredients and chill until served.

Grandma Miller's Chili

This recipe is a family tradition. My grandma made it every year for Halloween while I was growing up. Now that I have a family of my own, I make sure to make this every year! Even while I was serving a mission for the Church of Jesus Christ of Latter-day Saints in York, PA, I made this chili. My mom sent me a box filled with all the ingredients! She's the best! It's a very simple chili, which is what makes it a great comfort food!

1 can pinto beans (drained)
1 can chili beans (drained)
1 can kidney beans (drained)
1- 16 oz whole tomatoes (cut up)
1 packet chili seasoning
1 lb ground beef
1 can tomato juice
1 can tomato sauce

Brown ground beef with onion. Add chili seasoning and tomato juice. Combine beef mixture with rest of ingredients in large pot. Cook on medium heat for 1 hour.

Note: I don't care for huge chunks of tomato, so sometimes I leave them out. I also often leave out the tomato juice, as I can't find out how to buy just one small can. If I have it, I'll use it, if not, I'll use water or extra sauce (or both!).

Intro

Ok. Ok. So I didn't put much thought into the title, but this blog is mostly for me anyway. I wanted a place to keep all the recipes I have tried and loved, as well as some I have yet to try. I have a recipe book, but I tend to only go there for recipes my mom or grandma made when I was growing up. For most everything else, I turn to the internet. When I finally gave into Pinterest I started saving most recipes there. But sometimes I come across something that can't be pinned and I just don't know what to do. For a while I had GoogleDocs and folders on my desk top full of recipes. Right now it's just a mess. With all my things in a million different places I decided it was time to make a choice. So, I turned to blogging. It's something I already love and understand, so I'm hoping it works out!

I've thought about a million different ways to organize this so that is more reader friendly. But then I decided to make this mostly for myself. I will simply post what I want to keep track of and add some tags so that I can find it later. If you've come across this blog, you're more than welcome to try some things and leave comments to let me know what you think! That will help me from having to make everything on my own!

This intro has been all over the place, so unlike me. Forgive my post-baby brain (I swear it's not the same anymore!) and simply enjoy. I know I will!