AUNT FRED SAYS. . .: Freezer Cooking

Saturday, March 6, 2010

Freezer Cooking

Wow what a day. I spent all day cooking chicken breasts, making freezer meals and baggies of pre-cooked chicken. Now I am tired. But I know when I grab out a pre-made meal or a bag of already cooked chicken I will be so glad I did all the prep work. My broth turned out so good that I froze it for a later date. Next time I’ll do hamburger.

1 comment:

Cassandra LaineMarch 9, 2010 at 8:43 AM
Yummy sounds so good! You're such a great momma ;) !
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Weekly Recipe

This week - enjoy your favorites. . .

Weekly Recipe - #7
Creamy Tomato Soup

Recipe by Our Best Bites,

1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced su n-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakes

Optional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you're adding red pepper flakes, add them now)
3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.

4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine.

5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

Okay friends - my week has been crazy so take it easy and grab a pizza. Costco, Papa Murphy's or from where ever you like 'em from. Enjoy

Weekly Recipe - #5
FRENCH DIP SANDWICHES

3 lbs Roast Beef
1 O
nion
1 container mushrooms
1 green pepper

Sliced or grated mozzarella cheese

Sauté’ the onions, green peppers and mushrooms. When slightly done, add meat and heat. Then put cheese on top to melt. When done serve on rolls.

Mix up AuJu for dipping if you so desire.

Wow! I have been so busy I haven't had time to update until today! So the recipe for this week is - TAKE OUT! Any place of your choice! Enjoy the break! You deserve it!

MEAT-PORK-CHOPS-ITALIAN

ITALIAN PORK CHOPS

CROCKPOT

1 (16OZ) bottle Italian salad dressing

6 Pork Chops

Place meat in slow cooker and pour salad dressing over top.

Cover & Cook on high heat 6-8 hours

or low heat 10-12 hours.

SOUPS-BEEF-Cabbage Shauna Dastrup
So yummy!!

Cabbage & Beef Soup

This is a triple batch

3 lbs. Ground beef (browned)

1 1/2 tsp. Garlic salt 3/4 tsp. Pepper

3/4 tsp. Garlic powder 6 celery (chopped)

3 (16oz.) Cans Kidney beans (undrained)

1 1/2 medium head cabbage

3 (28 oz) cans of Diced tomatoes

3 cans above of water chopped fresh parsley

12 beef bouillon cubes
Add all ingredients – Boil – Eat

Weekly Recipe #1

This recipe is from my good friend Mary - MY KIDS LOVE IT!!

Monterey “Mary’s” Chicken & Rice

Bake @ 350˚for 30 minutes or until done

Mix together:

1/2 cup cottage cheese 3 oz cream cheese

1/2 cup sour cream 1 4oz can green chilies

10 oz can cream of chicken soup 1 tsp. Salt

3 cups cooked rice 2 fresh tomatoes

3 cups chopped cooked chicken

1 cup shredded Monterey Jack

1/8 tsp.. garlic powder

Mix all together and put in a 9x13-baking dish.

Top with crushed (Fritos) Tortillas

AUNT FRED SAYS. . .

Saturday, March 6, 2010

Freezer Cooking

1 comment:

Weekly Recipe

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