I may or may not have mentioned in this blog that my husband and I are expecting our first little baby girl in January! Now I Love to cook, which is why I decided to have my on recipe blog! LOL! Anyway, I know I am going to be more exhausted and for a bit, have less time to cook like I love to do! So in preparation for baby to arrive, I'm going to prepare some freezer meals. This is so that we will have so good meals ready to go, that take a bit less effort to prepare. I'm going to start next month in making some meals. Now, you don't have to have a reason like me to to make freezer meals! You could have them ready to go, because you have a busy lifestyle, you/ someone in the home is having surgery, for a neighbor, for grandma, a family in need or whatever you can think of. With freezer meals, there will be a bit of preparation come fixing time, but not like if you were making it all right then! Like what I did with the Crockpot recipes, here is a list of random freezer meals!
Here is a site to use if you are starting out. Freezer-meal-tips-beginners
Freezer Meals from the Six Sisters blog
Ground Beef Casserole
Parsley-parmesan-chicken
Freezer-ready-breakfast-burritos
Homemade-chicken-nuggets
I'll be adding more! I've got a lot more, but I need to sign off for the evening! Check back later for more freezer meal recipe ideas!
Friday, October 25, 2013
Thursday, October 24, 2013
Creamy Irish Potato Soup
Creamy Irish Potato Soup
This image courtesy of Campbellskitchen.com
Rich and creamy, this delicious potato soup recipe has a subtle flavor of celery and green onions. Made in minutes, Creamy Irish Potato Soup will warm the body and the soul, as well as feed a hungry appetite. It's one of the only easy soup recipes that you'll want to savor slowly. Crumble in some crackers and enjoy every spoonful. You wont want to miss a single bite.
Serves: 5 (1 1/4 cups each)
Preparation Time: 15 min
Cooking Time: 25 min
Ingredients
2 tablespoon butter
4 medium green onions, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potatoes, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
Instructions
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth.
Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
http://www.recipelion.com/
Baked Zucchini Chips
Baked Zucchini Chips
1 zucchini
canola cooking spray
seasoned salt, or other seasoning(s) of your choice
Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.
Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.)
Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however - use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It's better to end up underseasoning and add more later.)
Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash).
Spiced Sweet Roasted Red Pepper Hummus
Spiced Sweet Roasted Red Pepper Hummus
Original recipe makes 8 servings
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
Directions
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.
Chocolate Chip Oatmeal Muffins
Chocolate Chip Oatmeal Muffins
Prep Time: 20 minutes
Cook Time: 18 minutes
Yield: 24 muffins
Chocolate Chip Oatmeal Muffins
Eating cookies is acceptable for breakfast with these Chocolate Chip Oatmeal Muffins with a light coffee glaze.
Ingredients
1 1/4 c. quick oats
1 1/4 c. milk
2 eggs
1/2 c. oil
1/2 c. brown sugar
3/4 c. miniature chocolate chips
1/2 c. toffee baking bits
1 1/4 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. powdered sugar
2 tsp. brewed coffee, cooled
See Fun Halloween Dessert Recipes
Instructions
In a mixing bowl, combine the brown sugar and oil. Add in the eggs and beat well. Sift together the flour, oats, baking powder, salt, and cinnamon. Alternately add the milk and flour mixture to the bowl. Stir lightly until combined. Do not over mix. Fill muffin liners 2/3 full and bake at 400* for 18-20 minutes. Cool.
In a small bowl combine the powdered sugar and coffee. Drizzle over the top of the cooled muffins. Store in a loosely covered container.
Friday, October 4, 2013
New take on Grilled Cheese
I just came across this and thought it was a great idea and another way to use your waffle Iron. I've made Cinnamon Rolls in my waffle Iron, regular waffles and pumpkin waffles. I like to get the most use out of thing I own so I'll be giving this a try. Seems simple enough. Now I saved the recipe but didn't save the website where I got it from! Now the recipe is for just one sandwich and I'm sure you can switch it to Whatever cheese you wish! I'll be using sharp cheddar!
Ingredients:
- 2 slices sandwich bread
- 3 oz cheddar cheese
- 2 tbsp salted butter, at room temperature
Directions:
- Preheat the waffle iron while you assemble the sandwiches.
- Spread one slice of bread with butter, only on one side (this is the side that will have direct contact with the waffle iron). Place the cheese slices on top of this slice of bread, then spread the other slice of bread with butter, only on one side. Place the unbuttered side against the cheese, then place this entire sandwich on the waffle iron. Close the top of the waffle iron, but do not press down and smash the sandwich. Let this cook for 3-5 minutes until the bread is brown and crispy and the cheese has melted. Enjoy!
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