Wednesday, July 27, 2005

Fix It and Freeze It

Did you hear? I have a job that starts the same day that school starts. The only part of this working thing that fills me with dread is working all day and coming home and looking into their antsy, hungry little eyes asking, "What's for dinner?" (I like to answer, "We're having 'yuk, I hate that'" since that is the general reply I get). On very rare, on-the-ball moments for me I have been known to spend the better part of a Saturday cooking things to freeze for later. Let's post recipes that will freeze well. I like to do 'big doin's' cooking one day a week and double the recipe so that I can freeze part of it. I'll jump in with one that my whole family likes.
Constantly trying to expand my cooking horizons, I'm pretty much willing to try anything once. I found a new recipe that had lots of familiar ingredients and sounded good, but it also called for lentils. I purchased the lentils and prepared them as directed, and still have no idea what they are. Riley (7 yrs.) had helped me put them away the day before and we had been discussing the unknown origin of them. So, when I prepared the recipe I announced at the dinner table, "Riley, this has lentils in it." Ashley's (9 yrs.) reply was, "Ewwwwww -- did you get it from the washing machine?" Then we had a discussion that while I wasn't positive what lentils ARE, I know they AREN'T the same thing as LINT!

Penne Pasta

I didn't realize that I have already posted this recipe here. But on this post I will alter it for freezing. It is SO easy to make, and SO easy to double that I freeze half of the sauce and then only have to boil some noodles later.

I used to make this ALL the time -- super easy to throw together, and, yes, my kids actually eat zuchini AND red bell peppers in this! (Thrifty hint -- buy red bell peppers when they are on sale. Not on sale they can run up to $2/each! Keep them in the freezer, then just slice them frozen with a good knife)

1 pound Italian sausage
2 garlic clove, minced
1 large zuchini, diced
1 largered bell pepper, diced
1 c. mushrooms, sliced
1 c. frozen peas
1 28-oz. can diced tomatoes, Italian style
1/2 lb. penne pasta, prepared as directed
4 oz. sour cream

Brown sausage in large 10"-12" skillet. Add garlic clove, saute' for 30-60 seconds (I think the original recipe called for onions, too -- but we're not big on onions here). Add all other veggies and continue to saute' until 'crisp-tender', about 5 minutes. Add can of diced tomatoes, cover and simmer for 20 minutes (while this is simmering, you can be boiling your penne pasta). At this point I divide the sauce in half. I let one half cool and later pour into a gallon-size Ziploc bag. The other half I continue as follows: Stir in cooked pasta (at this point I have to transfer it all to the pasta pot, running out of room in my skillet) then the sour cream until hot. When you thaw and heat the sauce next time, you will (again) need 1/2 lb. penne pasta (I let the sauce heat in a skillet while the pasta boils) and the 4 oz. sour cream. Easy dish from the freezer -- no chopping this time!

Saturday, July 09, 2005

Savory Summer Pie


Ok-Southen Living I like to use any fresh tomatoes not just plum

1 refrigerated pie crust
1 sm red bell pepper, chopped
1/2 purple onion, chopped
2 garlic clove, minced
2 T. olive oil
2 T. chopped basil
4 lg. eggs
1 C. half and half
1 t. salt
1/2 t. pepper
2 C. (8 oz.) shredded Monterey Jack
1/3 C. shredded Parmesan cheese
3 plum tomatoes, cut into 1/4 in slices

Put pie crust into 9-in deep dish pie pan; prick bottom and sides w/fork Bake at 450 for 10 min: set aside

Saute pepper, onion, and garlic in olive oil until tender and stir in basil

Whisk together eggs and next 3 ingredients. Stir in veggies and chesses. Pour into crust and top w/tomatoes.

Bake at 375 for 45 to 50 min or until set. Shield the edges w/aluminum foil after 30 min to prevent over browning Let stand 5 min before serving

7/08/2005 9:53 AM

Poppy Seed Chicken

Denise Waldrop

I know you already make this but for the 1 person who doesn't...

2(or 3)chicken breasts, cooked and
cut into pieces
8 oz. light or fat-free sour cream
1 can fat-free cream of chicken soup
2(or 3) T. poppy seeds
1 sleeve buttery crackers, crushed(Ritz)
2 T. butter or margarine

combine sour cream, soup, and poppy seeds in a small baking dish. I use an 8 in square size.
Mix in Chicken and top w/crackers. Dot w/butter and bake at 350 for 30 min
Serve over rice. Even Abbie will eat it :)

7/08/2005 9:35 AM

Friday, July 01, 2005

Impossibly Easy Cheeseburger Pie

Fast quick and easily made with reduced fat ingredients!

1 pound lean ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs

1. Heat oven to 400°F. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese.
2. Stir in remaining ingredients until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Happy Eating

6/29/2005 2:30 PM