Baked Oatmeal with Fruit
I'm just going to send you to the blog I got the recipe from, because they have a ton of other great freezer friendly recipes as well.
http://thrivinghomeblog.com/2012/03/baked-oatmeal-a-staple-in-our-home/
Egg-Sausage Casserole
Recipe from Julie Dallas (lady I nannied for in Columbus)
- 6 eggs, slightly beaten
- 6 slices cubed bread
- 1 c. sharp Cheddar cheese, grated
- 1 tsp. salt
- 1 T. dry mustard
- 1 lb. pork sausage, browned and drained
- 2 c. milk
Blend all ingredients and pour into a 13 x 9 inch baking dish. Refrigerate overnight. Preheat oven to 350. Bake 45 minutes, uncovered. OR blend all ingredients and put in a crockpot overnight on low. (Be prepared to have a sticky mess on the sides of the crockpot. You choose if sleeping in the next morning is worth washing the dish afterward!)
Breakfast Burritos
Recipe from Miriam Lemon
- 1 Bunch Green Onions
- 3 Tomatoes
- 1 Bunch Cilantro
- 10 Flour Tortillas
- 1 lb Sausage
- 1 dozen Egg
- 1 Cup Grated Cheddar Cheese
- 1 Can Beans
Cook sausage. Saute green onions and tomatoes in frying pan. Add eggs, cheese, and sausage. Cook until eggs are barely scrambled. Serve on tortillas. If making it a freezer meal, just put cooked mixture in freezer bags and have tortillas on hand the deay you want to eat them!
Carrot-Pineapple Muffins/Bread
- 1 c. sugar
- 2 eggs
- 1 1/2 c. flour
- 1 c. grated carrot
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2/3 c. oil
- 1 tsp. vanilla
- 1/2 c. drained crushed pineapple
Beat eggs and sugar. Add remaining ingredients and beat well. Fill greased muffin tins 3/4 full. Bake at 350 degrees for 25 minutes. Yields 12. Can double or quadruple and freezes well. (or octagonal the recipe - octopulet it. . . how do you even SAY that, much less COOK that?)
Flatlander Chili
From allrecipes.com
INGREDIENTS:
2 pounds lean ground turkey
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
|
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 cups canned red beans, drained and
rinsed
|
DIRECTIONS:
| 1. | Place ground turkey in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. |
| 2. | Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. |
Chicken Waikiki
From Margie Hill, our adopted Columbus grandma
- 4 Chicken Breasts
- 1 Can (1lb 4 oz.) Pineapple chunks
- 1 Large green pepper
- FOR SAUCE:
- 1 cup sugar
- 2 TBSP cornstarch
- 1/2 cup cider vinegar
- 1 Tbsp soy sauce
- 1/4 tsp ground ginger
- 1 chicken bouillon cube
- Reserved pineapple juice with enough water added to make 1 1/4 cups total
Bake 4 chicken breasts in the oven until done (or on stovetop), then shred in large pieces and put in the bottom of a baking dish. Drain 1 can pineapple chinks, reserving liquid, and place the pineapple in the baking dish with the chicken. Slice one large green pepper and place on top of the pineapple.
For sauce, bring sugar, cornstarch, cider vinegar, soy sauce ,ginger, and bouillon cube to a boil, stirring constantly. Boil 3 minutes.
Pour the sauce into the baking dish to cover the chicken, pineapple, and green pepper. Cover the baking dish with a lid. Bake 30 minutes at 350 degrees. (Or if freezing, put in dish and freeze. Then bake on eating day.)
For sauce, bring sugar, cornstarch, cider vinegar, soy sauce ,ginger, and bouillon cube to a boil, stirring constantly. Boil 3 minutes.
Pour the sauce into the baking dish to cover the chicken, pineapple, and green pepper. Cover the baking dish with a lid. Bake 30 minutes at 350 degrees. (Or if freezing, put in dish and freeze. Then bake on eating day.)
Cafe Rio Crockpot Chicken
From Nancy originally I think?
- Chicken
- 5 lbs chicken breast, boneless, skinless
- 1 small bottle of zesty Italian dressing
- 1 tbsp chili powder
- 1 tbsp cumin
- 3 cloves garlic, minced.
Mix all ingredients together in a large crockpot. Cook on low for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.
(can't find the site I originally got the recipe from)
• 4 cups cooked pinto beans (You may used canned whole beans if you like. I prefer to use dry beans and cook them myself. Directions follow below.)- • 3 T. healthy fat for sauteing (Butter, coconut oil, beef tallow, or lard would all work here. Avoid olive oil as it isn’t stable at high temperatures.)
- • 1 cup chopped onion
- • 5 cloves minced garlic
- • 2 1/2 t. cumin
- • 2 t. paprika
- • 2 t. sea salt
- • 1/2 t. chili powder (more or less- the intensity of chili powders seems to vary)
- • 1/2 t. black pepper
- • Milk, as needed (water or bean broth can be used if your family is dairy-free. However, I prefer the richness that the milk adds.)
To prepare dry beans, place the beans in a large bowl, cover with an ample amount of water and allow to soak overnight. (Keep in mind that 1 cup of dry beans equals approximately 3 cups of cooked beans).
The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for several hours or until tender. A slow cooker works wonderfully for this as well! I like to make up a big batch of beans and freeze the leftovers in 2 cup portions.
In a large pot or saucepan, saute the onions in the fat until they are soft and translucent.
Add the minced garlic and cook for 1-2 minutes more.
Add the beans. If your beans are without liquid, you may need to add extra water or milk at this point. (I prefer to leave a little of the bean broth in with the beans when I freeze them.)
Stir in the cumin, paprika, salt, chili powder, and black pepper.
Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.
If the mixture is dry, you may need to thin it with a splash of milk or water at this point. However, if you started out with extra liquid in your cooked beans, you may not need to add anything.
Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork, or my personal favorite: an immersion blender. I prefer slightly chunky beans, versus a super-smooth “puree” consistency.
Serve with tacos, burritos, or alongside chips as a dip. One of our favorite ways to eat refried beans is to make simple bean quesadillas with homemade tortillas, cheddar cheese, and dipped in sour cream.
The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for several hours or until tender. A slow cooker works wonderfully for this as well! I like to make up a big batch of beans and freeze the leftovers in 2 cup portions.
In a large pot or saucepan, saute the onions in the fat until they are soft and translucent.
Add the minced garlic and cook for 1-2 minutes more.
Add the beans. If your beans are without liquid, you may need to add extra water or milk at this point. (I prefer to leave a little of the bean broth in with the beans when I freeze them.)
Stir in the cumin, paprika, salt, chili powder, and black pepper.
Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.
If the mixture is dry, you may need to thin it with a splash of milk or water at this point. However, if you started out with extra liquid in your cooked beans, you may not need to add anything.
Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork, or my personal favorite: an immersion blender. I prefer slightly chunky beans, versus a super-smooth “puree” consistency.
Serve with tacos, burritos, or alongside chips as a dip. One of our favorite ways to eat refried beans is to make simple bean quesadillas with homemade tortillas, cheddar cheese, and dipped in sour cream.
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