Kitchen Hack: Slow Cooker Shredded Chicken

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One of my big goals for 2015 is to spend less time in the kitchen, and more time with my kids. I feel like I'm always cooking (or cleaning up from cooking), and what was late afternoon suddenly becomes after dinner and bedtime. So, this year I want to use my Crock Pot more, create more freezer meals, and spend less time in the kitchen while still making healthy meals and not resorting to take out...well, at least for January. It's the little victories...

I have a bunch of easy prep, freezer friendly recipes that call for cooked, shredded chicken, but by the time I'm done cooking and shredding the chicken (not to mention basting and seasoning if I'm getting it off a whole baked chicken), I may as well have made a lasagna from scratch or just bought a $9 supermarket rotisserie chicken. But, wait, wait, wait! Using your crock pot, you can make a week's worth of shredded chicken at one time! Whoa. This changed my life, people.


 Slow Cooker Shredded Chicken

• 3 lbs chicken (boneless skinless breasts, bonless skinless thighs, or combination)
• 6 cloves minced garlic
• 2 tsp Lawry's Seasoning Salt
• 2 C chicken broth

Place all ingredients in slow cooker. Cook on high 3-4 hours, or low 5-6 hours. Remove chicken and shred or chop. (It will shred easily.) Chicken can be used immediately, refrigerated for 3-4 days, or frozen for a month. 

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Leftover Chili Tortilla Pie

I made Chili this week, and wanted something different than my other ideas for leftover chili, so I came up with this Leftover Chili Tortilla Pie. It was SO easy, and so good. Both kids loved it, and so did I. (My husband likes everything.)

Okay folks, this is seriously simple. I'm a little embarrassed at how easy it comes together, but that's what makes it beautiful. (And the Frito topping. That makes it beautiful too.)

Leftover Chili Tortilla Pie
Serves 4-6

-4.5 C leftover chili
-4 flour tortillas
-1.5 C shredded cheddar or Mexican cheese
-1 C crushed Fritos (I buy the organic Trader Joes variety because they're less greasy)
-Lime wedges, Avocado slices, and Sour Cream for serving

1. Start by putting 1/2 C leftover chili on the bottom of a greased 8x8 pan (I had to use a 9x9 since my 8x8 was dirty and handwashing is my nemesis.)

2. Add 2 tortillas (I like the double layer so it doesn't get soggy).

3. Add 2 C of chili on top of the tortillas, and top with 1/2 C shredded cheese.

4. Layer again. 2 tortillas, 2 C chili, 1/2 C shredded cheese.

5. Finish by sprinkling 1 C crushed Fritos on the top.

6. Bake in a 375 degree oven for 20 minutes, until hot and bubbly. Let sit for 5 minutes, cut, and serve with lime wedges, avocado slices, and sour cream.

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Ask Sara: "My Husband Won't Eat Meatless Meals!:

Ask Sara:

"Hi. My name is Heather, and I've been trying to cut my grocery bill, but my husband won't eat a meal unless it's full of meat. I get so discouraged with money saving meal ideas that only include meatless meals and beans and rice. Help!" 

Hi Heather. First of all, good for you in trying to balance your grocery bill with your husband's preference for meat in every meal. I'm sure it gets frustrating seeing the cost of meat rising while you're trying to get your grocery budget down.

Here are a few ideas for keeping meat in meals while keeping your grocery budget down:

1. Let Him Know the Situation
Most men, when faced with a problem, want to fix it. And in any budget there has to be sacrifice. So, present the issue to your husband--meat is expensive, and you need to keep the grocery budget down. Find a compromise he can live with, and your budget can handle. Working together to solve the problem will hopefully keep some of the tension and stress out.

2. Learn How to Stretch Meat
If you want some specific tips on learning to stretch meat, I have a post here on the 5 S's of Stretching Meat. But, you can turn one pound of meat into two-plus meals with a little creativity. Adding meat to soups, pastas, salads, and stir-fries will really stretch.

3. Use the Freezer
When you find a good deal on meat, pick up a bunch, wrap or bag it well, taking care to get the air out so you avoid freezer burn, and stick it in the freezer. Stocking up on meat when you have some extra wiggle room in the budget or find a good deal will help the grocery budget.

Here are some ideas for some meals that help stretch meat. They're some of my husband's favorites, so they're husband approved! I can easily turn 1.5 lbs of meat into two dinners and one or two lunches for our family of 4 by shredding or cutting it into chunks and adding a hearty side.

Main Dishes
-Beef Stew 
-BBQ Chicken Sandwiches
-Buffalo Chicken Sandwiches
-BBQ Chicken Pizza
-Buffalo Chicken Pizza 
-Hamburgers or Sliders
-Sesame Beef Stir Fry
-Chicken Fried Rice
-Beef Enchiladas
-Beef Burritos
-Chicken Tacos
-Carnitas Tacos
-Chicken/Beef/Carnitas Tostadas
-Chili
-Spaghetti and Meatballs
-Meatball Soup
-Pasta with Meat Sauce
-Pasta with sliced Sausage
-BBQ Chicken Ranch Salad
-Greek Chicken Gyros
-Chicken, Rice, Broccoli Casserole

Hearty Sides
-Cornbread
-Black Beans
-Refried Beans
-Rice Salad
-Caesar Salad
-Roasted Vegetables
-Twice Baked Potatoes
-Baked French Fries
-Macaroni and Cheese
-Baked Potatoes
-Broccoli Casserole
-French Bread with Balsamic Vinegar and Olive Oil Dipping Sauce

These are just some ideas, but you can still have meat in every meal without breaking the bank. What are some of your favorite ways to please a meat-eater without using too much meat?

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Weekly Menu-April 8-13

It's baseball season again! Oh how I love the smell of freshly mowed grass. And nachos.

I made a batch of Protein Packed Breakfast Cookies yesterday and will have them on hand for simple breakfasts along with fresh fruit. Stinker has a cold, and Junior has some doctor's appointments, so between the driving and running and temperature taking and making sure everyone is drinking enough water, I'm going to be cooking when I can. That means crock pot some days, and easy prep other days.

Monday:
Mushroom Burgundy Veggie Sauce over Egg Noodles, French Bread
(The kids will probably have noodles and fruit instead of the mushroom sauce.)

Tuesday:
Spaghetti and Meatballs, Green Beans, French Bread

Wednesday:
Crock Pot Beef Stew, French Bread

Thursday:
Leftover Stew

Friday:
Homemade Pizza, Salad

Saturday:
Leftovers

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5 Ideas for Spaghetti Noodles

Chicken Stir Fry with Spaghetti Noodles and Naan

Spaghetti seems to be the workhorse of the pantry. It's 4:58pm. Your husband will be home in a half hour, and the kids are whining incessantly asking for food. You totally forgot to defrost meat for dinner. What do you do? In my house, this means Spaghetti Night!

Spaghetti is great, but I like options and variety, so here are my top 5 ways to use spaghetti noodles.

1. Stir Fry
-Usually, we serve rice with our stir fry fixins. But, using spaghetti noodles instead makes for a great stir fry dish. Simply stir fry up your favorite veggies and proteins, and toss (including any extra sauce) with spaghetti noodles and serve.

2. Chicken Noodle Soup
-Egg noodles are the traditional noodle of choice for chicken soup, but broken spaghetti noodles are delicious as well (just ask Campbells!).

3. Chili Spaghetti
-If you have leftover chili sitting around (or in the freezer), top spaghetti with chili, cheese, and sour cream for a not-so-authentic Cincinnati Chili variation.

4. Pasta Salad
-For a light summery main course, break spaghetti noodles in half, cook until al dente and rinse to stop the cooking process. Drain well and toss with salad dressing, and veggies such as peppers, spinach, tomatoes, and olives. Add some cheese (such as feta) and some chicken if you'd like, let chill for a couple hours, and serve!

5. Spaghetti Sandwiches
-Whenever I make spaghetti with salad and garlic bread, I inevitably end up making a sandwich out of my meal. Why? I have no idea. But, it's delicious. Just toss some spaghetti noodles with warm sauce, stuff into toasted rolls, top with parmesan and mozzarella cheese and lettuce, and drizzle ranch over the whole thing.

One last idea--Freeze Them!
This isn't a recipe, but it's good to know that spaghetti noodles can be frozen for next time. Perhaps whip up a batch of my favorite freezer friendly meatballs, or some of my famous pesto.

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Super Fast, Super Easy Chicken Noodle Soup

One of my favorite foods to make and freeze in the winter is chicken noodle soup. When colds or flus make an unexpected and unwelcome visit to our home, I pull out a batch, make some noodles, and serve for instant comfort!

This is the easiest and quickest chicken soup I have found. It tastes great...very simple, but sometimes that's the best! This is a great recipe for using leftover chicken from a previous meal or a storebought rotisserie chicken. Remember, if freezing, don't add the noodles until you thaw, otherwise they will get mushy and absorb too much broth. I always make my noodles separate anyway. Everyone can add however many they want, and I don't have to worry about the noodles getting too soft.

Super Simple Comforting Chicken Noodle Soup (makes 12-15 servings)

• 2 TBS Butter
• 1 TBS Olive Oil
• 2 C chopped Celery
• 1.5 C chopped Onion (about one medium onion)
• 2 C chopped Carrot
• 4 (32 oz) cartons Chicken Broth or Stock
• 4 C chopped, cooked Chicken
• 1 teaspoon Parsley
• 1 teaspoon Italian Seasoning
• salt and pepper to taste
• 1/2 box pasta of your choice. I like egg noodles, my daughter likes stars, sometimes we use cut spaghetti or rotini.

In a large pot, melt butter and olive oil over medium heat. Cook celery, onion, and carrot until softened, about 5 minutes. Stir in broth, chicken, and seasonings. Bring to a boil, reduce heat, and let simmer 20 minutes. 

While simmering, bring a large pot of salted water to boil. Add 1/2 box of noodles (about 8 oz, or 2-3 C depending on cut of pasta.) Cook until noodles are done. Drain water. 

Add noodles to bottom of serving bowl. Ladle in soup. Serve and enjoy!

If freezing, I add about 4 servings (figure out how many ladles you use for each bowl) to a glass or plastic container. Upon defrosting, I just make up some noodles, reheat the soup, and serve!

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Recipe adapted from Allrecipes.com

5 Things to Do With Leftover Chili

Over the weekend I made a big batch of wonderful chili. Typically, I freeze my chili in one meal increments to pull out when I need a quick meal, but this time I decided to see how long I could make the leftovers appealing by using them in different dishes. Here are the top 5 ways I like to use up chili.

1. Chili Cheese Nachos
-I place some tortilla chips on a foil lined sheet, dollop on some chili, and sprinkle cheddar or Mexican cheese over the top. Bake in a 300 degree oven for about 10 minutes, until the chili is warm. You don't want to overcook them...I made that mistake for lunch today and ended up with mushy chips and burned cheese! Serve with salad if you want to be healthy. Serve with nacho cheese if you want to be like me.

2. Chili Topped Baked Potatoes
-This is a simple and inexpensive way to use up that last bit of chili. Cook a scrubbed baking potato at 375 degrees until a knife goes through easily, 45-75 minutes depending on size (potato size can vary quite a bit!) or in the microwave for about 10 minutes. Open, top with chili, green onions, cheese, and sour cream.

3. Chili Tamale Pie
-Use a slotted spoon to place the chunky meat in an 8x8 greased baking dish. Cover with some chili liquid; enough to moisten but not covered or the topping will be soggy. Spread prepared cornbread (mix or homemade) over the top. Bake as cornbread package or recipe instructs. Serve with a green salad.

4. Cincinnati Chili
-So this isn't true Cincinnati Chili which has cloves and cinnamon and no distinguishable large chunks of meat in it's sauce. And my husband has a fear distaste for raw onions, so no onions topping it for us. Since I'm 2,000 miles from Cincy, I figured it okay to take creative license. I apologize to any Ohioans (and retort with "Taco Bell isn't really Mexican food"),  but, chili makes a pretty good topping for spaghetti. Just serve warmed chili over cooked spaghetti. Top with cheese and raw onions if you'd like.

5. Chili Omelets
-Make an omelet with cheddar, green onion, bell peppers, and mushrooms. Ladle warm chili over omelet and serve.  

What is your favorite way to serve leftover chili? Please share!

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When a Good Deal Isn't a Good Deal...

I have a confession to make:
I throw away way too much food. I'm ashamed to say, but sometimes I'll purchase food because it's a great deal and end up never using it. Past it's expiration date, I often end up chucking it.

I have another confession to make:
I just donated a bunch of unused "clearance" toys that were a great deal, but I never had anyone in mind to give them to. So they sat...and sat...until they were given away.

Last confession:
I have 14 tubes of toothpaste that will expire in the next few months...all picked up because they were on sale, yet will need to be given away because no human being brushes their teeth 34 times a day!

It's not a good deal if you never use it!

Here are some tips for getting the most of your money:

1. When buying food, have a plan for using it.
Try to work it into your weekly menu plan. If it is a pantry item that you're stocking up on, make sure it's versatile enough to use often. Here are my favorite pantry items with ideas for using them.

2. When buying a gift, have a recipient in mind.
I don't know very many 8-year olds. I haven't had to purchase anything for an 8-year old in years. So why did I spend $10 on a clearance toy that's geared for 8-12 year old boys? Because it was marked down 75%. Yep, said toy was recently donated. I didn't save 75%; I wasted $10. Having a recipient in mind will keep you from buying for the sake of buying.

3. Give Yourself Limits
You don't need 50 bottles of mouth wash. Five bottles bought on sale will last you just fine before the expiration date. We were cleaning out my husband's late-grandmother's kitchen cabinets several months ago. We found 6 unopened jars of almond and vanilla extracts that expired in the 1980s. We won't discuss what was in the freezer...

4. Know the Difference Between Stocking Up and Buying for the Sake of Buying
Stocking up is purchasing items you know you will use within a set time period. Buying for the sake of buying is picking something up you may not use, just because it's cheap. The latter option often costs you money, as the "good deals" turn into an unused heap of donated or trash items.I love stocking up on items we use...I've saved a great deal of money doing this! Unfortunately it is sometimes offset by purchasing items I don't need just because it's a good deal. 


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5 Ways to Stretch Meat and Save Money

Meat can be very expensive, so I like to stretch my meat for as many meals as possible. I routinely get 4+ servings from one pound of meat using the "5-S's of Stretching Meat"

1. Soup/Stew

2. Salad

3. Sandwich

4. Stir Fry

5. Shred


Soups and Stews are one of my favorite things to make. Not only can I use a little meat to make a lot of servings, but soups are also a great way to use small amounts of veggies leftover from the week. Try my Meatball Soup or Chili if you want to stretch your ground beef. Chicken soup is simple...requiring only carrots, onions, celery, chicken broth, some spices and a couple chicken breasts. Soups are wonderful freezer meals as well. I make large batches of soups and freeze them in one-meal increments for easy dinners or lunches.

Salads don't have to be greens, throw some leftover ham or chicken in a pasta salad along with some veggies and serve as a main course. But, my husband and I happen to love greens, and when we have leftover meat I'll top some lettuce with a few slices of meat and dressing and serve with crusty bread. Put a little chicken atop Caesar Salad or Strawberry Balsamic Salad. If you have a sweet tooth for salads, try Asian Chicken Salad. My husband's favorite salad is BBQ Chicken Ranch Salad, and you could swap in some leftover steak for the chicken. Salads with leftover meat from the evening before make for a wonderful lunch as well.

Sandwiches are another great way to stretch your budget. Cheesesteaks happen to be my favorite sandwich and require just a small amount of meat because it is so thinly sliced. My family can't get enough Buffalo Chicken Sandwiches, and Chicken Caesar Salad wraps are perfect for that little bit of leftover chicken.  

Stir Fries are so versatile. Sometimes I pick up some stir fry sauce at Trader Joes (General Tsao's is delicious with a little bit of a kick), and sometimes I make my own using soy sauce mixed with a little sugar and garlic. Small pieces of meat and veggies go a long way when served over rice or noodles!

Shredding meat is another way to ensure you get the most out of your meat. Shredded Chicken Tacos are simple and delicious. Shredded beef can be served with gravy over noodles, mashed potatoes, or rice.

By using the 5-S's of Stretching Meat, I spend significantly less on meat than if I were to serve a steak or chicken breast with every meal. And, I try to do at least one meatless meal a week to bring the meat consumption down even more. And, despite the lack of a large chunk of meat on each plate, all these meals are husband and kid approved in my house! 

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Freezer Cleanout Week

Every once in a while I put a hold on the grocery budget (except for purchasing fresh produce), and do a freezer and pantry cleanout week. I like to clean things out pretty frequently to ensure I don't lose anything (hello twice baked potatoes from 2009!), and free up space to stock up on more when I see great deals. This time I seemed to have a lot of Italian food in the freezer. Not complaining though! Here's our menu for the week:

Sunday:Minestrone Soup and Garlic Bread
-This is our favorite soup to make, freeze, and eat. I make a ton in the summer with fresh veggies so we have some on hand all winter long.

Monday: Pasta and Meat Sauce, Green Beans, Garlic Bread
-When I make meatballs I like to freeze them in increments of 6. Last time I had 2 meatballs leftover, so I chopped them up, added them to marinara, and made meat sauce. See my 10 ideas for leftover meatballs here.

Tuesday: Breakfast Burritos, Fruit Salad
-I have a pack of bacon and some eggs that expire soon...as well as some bell peppers from the garden that are starting to get soft. I scramble up some eggs, cook up the bacon, saute bell peppers, and stuff in a tortilla with cheese, salsa, and sour cream.

Wednesday: Baked Salmon, Quinoa Pilaf, Steamed Broccoli
-I purchase the big bags of frozen salmon from Costco, as well as their frozen veggies. (Organic veggies fresh frozen for a great price.) I'm due to use the last of the frozen salmon with this meal.

Thursday: Hawaiian Chicken, Grilled Pineapple, Herbed Rice, Green Beans
-Lots of chicken in the freezer...and using one of my favorite canned items: pineapple.

Friday: Stuffed Shells, Green Beans
-I told you there was a lot of Italian food in the freezer! Stuffed shells are kind of a pain to make, so I always make a huge batch so I won't have to make them again for a while.

Saturday: We usually eat out on Saturdays for a late lunch, so Saturday nights are typically leftovers, or something simple like fruit and sandwiches.

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Weekly Menu August 12-18

Chicken Caesar Salad Wraps...Recipe Coming this Week!!!

Last week I only had to purchase a few items and produce, as I was cleaning out the freezer and pantry. This week will be much of the same, but I still plan to have a delicious week of meals! This week, I plan to make several meals of chicken go further by cutting the chicken into small pieces and using as an accent to our meals. I also found 5 lbs of ricotta cheese for $6 at Costco, so I'll be making several pans of lasagna--one for the week and the rest for the freezer! Since I already have the meat and fish in the freezer (the fish needs to be used up this week), I plan to spend $35 this week, mostly on organic produce and perishables.

Sunday, August 12
Breakfast-Waffles and Fresh Fruit
Lunch-Taquitos...my daughter's favorite lunch item!
Dinner-Meat Lasagna, Homemade Caesar Salad, Garlic Bread

Monday, August 13
Breakfast-Waffles and Fresh Fruit
Lunch-Leftover Lasagna, Salad, Bread
Dinner-Grilled Fish in Pesto Marinade, Brown Rice, Steamed Veggies

Tuesday, August 14
Breakfast-Scrambled Eggs, Toast, Fresh Fruit
Lunch-Leftover Lasagna, Salad, Bread
Dinner-Greek Chicken Gyros with Homemade Cucumber Yogurt Sauce, Greek Salad, Rice Pilaf

Wednesday, August 15
Breakfast-Scrambled Eggs, Toast, Fresh Fruit
Lunch-Chicken Caesar Salad Wraps (My new favorite lunch! Recipe to come this week)
Dinner-Grilled Fish in Hawaiian Marinade, Brown Rice, Steamed Veggies

Thursday, August 16
Breakfast-Delicious, Protein Packed Breakfast Cookies, Fresh Fruit
Lunch-Chicken Caesar Salad Wraps
Dinner-Chicken Teriyaki Rice Bowls with Cilantro Rice, Grilled Pineapple, and Stir Fried Veggies

Friday, August 17
Breakfast-Bagel Friday
Lunch-Out to Eat
Dinner-Sausage and Pepper Pizza, Green Salad

Saturday, August 18
Breakfast-Delicious, Protein Packed Breakfast Cookies, Fresh Fruit
Lunch-Out to Eat
Dinner-Leftovers...whatever's left!

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Make It or Buy It: Enchilada Sauce

I could eat Mexican food every single day. And, growing up in Southern California, I always had plenty of opportunities to fulfill that craving. One of my simple pleasures is a good, hearty enchilada. I've had some success making them from home, but canned sauces have always seemed to ruin my efforts, as they are either too bland, too spicy, too smoky, or just plain gross. The only brand I have found to taste somewhat like what I can find at the local taco shop is $6 for 20 ounces...not exactly a bargain!

So, I set out on a mission to find the best homemade enchilada sauce using only ingredients that I usually have in the pantry anyway. A family member who once owned a Mexican Food restaurant used chocolate syrup in his sauces, so I knew to not be afraid of using that as an ingredient. Finally, after testing several batches, I think I've created a delicious, easy, inexpensive recipe that beats the flavor of store bought sauce any day of the week.

"Holy Mole" Enchilada Sauce
-1.5 TBS chili powder (This amount creates a mild to mild-medium sauce. Add more chili powder if you prefer more heat...just add more water to dry mixture to make a paste.)
-3 TBS flour
-1 teaspoon unsweetened cocoa powder
-1 teaspoon garlic powder
-1/2 teaspoon dried oregano
-1 teaspoon chocolate syrup
-2 C water plus 3 TBS water
-15 oz can tomato sauce
-Salt to taste

Combine all dry ingredients, and add 3 TBS water. Stir to combine. Pour mixture into medium pan, and add 2 C water. Add chocolate syrup. Heat until mixture thickens, stir in tomato sauce. Continue to cook until sauce is thoroughly combined and warmed through. Add salt if needed. Pour over enchiladas. Makes about 28 oz of sauce. (Enough for 2 pans of enchiladas).

Make It or Buy It....

Canned Enchilada Sauce: $0.20 per ounce
Homemade Enchilada Sauce: $0.04 per ounce

Bottom Line: MAKE IT!

Note: To make this recipe gluten free and/or dairy free, use cornstarch instead of flour, and omit chocolate syrup.

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Delectable Roast Chicken Recipe

Sorry I haven't posted in a while. Besides the time sucker that is a newborn, our family has also been dealing with some unexpected, yet serious health issues which have kept us preoccupied. But, I'm starting to sleep a little more and am feeling a little more "normal", so I'm back!

One of my favorite things to do at the beginning of the week is to roast two whole chickens and use the meat in various dishes throughout the week. You can often find whole chickens for under $0.99/lb, with two whole birds costing around $10.

My favorite roast chicken recipe is easy, fresh, and delicious. The cooking method yields a juicy bird with crisp skin.

Chicken Spice Rub
-4 tsp salt
-2 tsp paprika
-1 tsp black pepper
-1/2 tsp crushed red pepper
-1/2 tsp garlic powder
    -Mix all ingredients together. Set aside.

Other ingredients
-2 whole chickens (3-4 lbs each)
-1 lemon, cut in half
-handful of fresh rosemary sprigs
-4 cloves garlic
-Extra Virgin Olive Oil (EVOO) for rubbing bird

Preheat oven to 425 degrees F. Clear out inside of chicken and pat dry. Rub EVOO over outside of the bird. Spread chicken spice rub all over outside chickens and under the skin and inside the cavity. Stuff each chicken cavity with half the rosemary, 2 cloves of garlic, and one lemon half.

Place in a roasting pan and cook breast side DOWN at 425 degrees for 20 minutes. After 20 minutes turn oven temperature down to 350 degrees F, turn to breast side UP and continue roasting at 15-20 mins per pound. (About 90 minutes to 2 hours for two 3 lb chickens, longer for larger birds) or until temperature in thigh registers 180 degrees F.

Remove chickens and let rest for 10 minutes. Carve and serve or reserve meat for future meals.

What is your favorite way to use a whole chicken?

Weekly Menu-May 14-19, 2012

Ah, glorious late spring. I love this time of year, using all sorts of fresh, clean, and crisp ingredients. This week, we got our first batch of purple potatoes from the garden, so I'll be using those, as well as fresh herbs that have also begun to produce, in our meals this week. I'm freezing some meals this week, (such as extra pulled pork and a few extra servings of baked ziti). My budget for this week is $60.

Monday, May 14
Smoked BBQ Pulled Pork Sandwiches
Coleslaw
Purple Potato French Fries

Tuesday, May 15
Smoked BBQ Pulled Pork Sandwiches
Coleslaw
Purple Potato French Fries

Wednesday, May 16
Sausage and Bell Pepper Baked Ziti
Spinach Salad with homemade Balsamic Vinaigrette

Thursday, May 17
Cobb Salad
Toasted Garlic Bread

Friday, May 18
Homemade Pepperoni Pizza
Spinach Salad with homemade Balsamic Vinaigrette

Saturday, May 19
Leftovers

Cost Per Serving...
-Pulled Pork Sandwiches, Coleslaw, Baked French Fries: $1.40/serving
-Sausage and Pepper Baked Ziti, Spinach Salad: $1.83/serving
-Cobb Salad with Toasted Garlic Bread: $1.50/serving
-Homemade Pepperoni Pizza: $1.50/serving 


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10 Ideas for Leftover or Frozen Meatballs

I love having meatballs in the freezer because they make for a simple and quick meal. I like to bake my meatballs and freeze them without any sauce, which makes them much more versatile. (As much as I love spaghetti and meatballs, I can't eat it every meal!)

Here are some ideas for using up leftover meatballs.

1. Meatball Sandwiches
-Obviously.

2. Meatball Pizza
-Slice meatballs into thin pieces. Prepare a pizza crust with sauce and cheese, and sprinkle meatball slices on top of cheese. Add other toppings or vegetables of choice (such as onions, bell peppers, olives, etc), and bake at 450* until bubbly and golden brown, about 10-15 minutes.

3. Chili
-Crumble up meatballs and add to your favorite chili recipe instead of the ground beef, onion, garlic mixture. This is especially easy for rushed mornings, to throw into the crock pot.

4. Meatball Soup
-My friend Kerstin gave me the recipe to this awesome and FAST soup in the crock pot.
1 lb leftover or frozen meatballs (I make mine larger, so about 4-5. I cut them into bite size pieces before serving)
1 can Beef Broth (14oz)
1 Cup Water
1 can of Diced Tomatoes w/Basil, Garlic and Oregano (14.5oz), undrained (or 1 can regular diced tomatoes with some italian seasoning sprinkled in)
1 can of Cannellini Beans or Kidney Beans (14oz), drained
1/2 onion chopped
1 C chopped carrots
1/2 C chopped celery
2 C cooked noodles (optional)
Parmesan Cheese to garnish individual servings

Combine all ingredients in crock pot. Cover and cook on low for 8-10 hours
Garnish individual servings with Parmesan Cheese, add noodles to individual bowls if desired, and serve.

5. Meatball Gyros
-Slice heated meatballs and add to warm pita bread. Top with sliced cucumber, sliced onion, lettuce, tomatoes, and tzatziki sauce.


6. Meatball Calzones
-Mix 2 C ricotta cheese with 1 egg, salt and pepper to taste, 1/2 C mozzarella cheese, and several sprinkles of Italian Seasoning. Fold in chopped pieces of meatball. Cut 1 lb pizza dough into 4 equal portions, and roll into squares. Place 1/4 cheese mixture on each square. Fold diagonally and seal edges with a fork. Brush tops with one egg whisked with 2 TBS water. Bake at 450* until golden brown, about 10-15 minutes.


7. Sweet and Sour Meatballs
-Simmer meatballs with store bought or homemade sweet and sour sauce. Serve over rice and garnish with chopped scallions.


8. Lasagna
-Crumble or slice meatballs, use in place of ground beef, onion, garlic mixture in lasagna.

9. BBQ Meatballs
-Simmer meatballs in your favorite BBQ sauce until heated through. Serve over mashed potatoes with coleslaw on the side.

10. Sloppy Joes
-Crumble meatballs and use with your favorite sloppy joe recipe. Our personal favorites: This Rachael Ray recipe on Food Network, and this recipe over on Allrecipes.     


Making a double...or triple...batch of our freezer friendly meatballs doesn't take much more prep work than a single batch, and there are so many options for leftovers. I love having these in the freezer for those "uh oh, what's for dinner?!" weekdays.


What are your favorite ways to use up leftover or frozen meatballs?


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Oatmeal-Chocolate Chip-Coconut Milk Waffles

Saturday Mornings mean one thing in our house...homemade breakfast! My husband is the breakfast chef around here, and Saturday breakfast is a tradition we enjoy sharing with our children. I love using coconut milk in baked goods...the coconut milk gives it a wonderful fluffy texture. If you don't have or don't care for coconut milk, you can substitute buttermilk. (See how to make homemade buttermilk here.) This recipe yields about 5 or 6 waffles. You can also freeze these for a quick weekday breakfast. Because of the oats, these are heartier and more filling than regular waffles.

Oatmeal-Chocolate Chip-Coconut Milk Waffles

• 1.5 C all-purpose flour
• 1 C quick cooking oats
• 1 TBS baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 2 eggs
• 1.5 C coconut milk
• 6 TBS butter melted (or butter substitute if dairy-free)
• 2 TBS brown sugar
• 1 tsp vanilla
• 3/4 C chocolate chips (vegan if dairy free)

*In large mixing bowl mix flour, oats, baking powder, salt, and cinnamon. Set aside. In a smaller bowl, mix eggs, coconut milk, melted butter, brown sugar, and vanilla until combined. Sir into flour mixture until combined. Fold in chocolate chips.
*Spread batter onto preheated waffle iron and cook until brown and crispy. Serve immediately.
*To keep in the freezer, place parchment paper between each waffle and freeze tightly in a zip bag. Remove waffle, break in half, and put in toaster to reheat.

Freezer Friendly Recipe-Twice Baked Potatoes

So, I'm not gonna lie. These are time consuming. They're not hard, they're just time consuming. But, they are delicious, and have bacon. Which is exactly why I make two dozen at a time. Making two potatoes doesn't take much more time than making two dozen, and it will save you from having to make them again for a while. It's worth it. Just like my Grandma once said (had she been talking about twice baked potatoes and not children): "If you're going to go through the trouble of having four, you might as well have seven."

You're going to need some baking potatoes. Twelve of them to be exact. Wash, dry, and rub with oil, then bake in a 375 degree oven for 60-90 minutes. It depends on the size of your potato. Larger ones will take longer. (Note: The oil does have a purpose. It helps the potato skin keep from ripping when you scoop out the pulp.)

Once the potatoes are nice and cooked, take them out and let them cool for 10-15 minutes. Even then they're still hot. Plus, letting them cool a little makes the skins less delicate. Slice the potato in half lengthwise, and start scooping out the pulp. Use the side of the spoon for more control, and leave a thin layer of pulp at the bottom. You don't want to scoop down to the skin.

Once you have all the pulp scooped into a large bowl (I actually did two batches to ensure a creamy product) add your sour cream and butter. For all twelve potatoes, I used about 18 oz of sour cream, and 6 TBS of butter. Feel free to adjust to your own tastes.

Next, add two green onions chopped

Then add the cheese. I used about 12 oz of cheddar. I've also used Mexican Blend with good success.

Finally, this is the most important part of the entire recipe. Bacon. I use pre-cooked bacon here, because it's easier. You can use whatever bacon you want. Just make sure you use it.

Oh, and one more thing. Listen very, very carefully. Once you think you've added enough bacon, add more. (I think I used 12 slices.)

Okay, so mix that all together, season with salt and pepper (watch the salt; the bacon and cheese are salty in and of themselves!), and refill the potato skins. Which, actually look like cute little potato canoes. Top with cheese. If baking right away, bake at 375 for about 25 minutes.

If freezing, place potatoes on a baking sheet. Place in the freezer overnight, until frozen. Once they are individually frozen, you can place them in a freezer bag and remove as many as desired.

To cook from frozen, no need to thaw. Take out as many potatoes as you want. Place on foil in a 375 degree oven, and cook for 45-50 minutes, or until potatoes are hot and cheese is browned. Serve as a side dish to any meal, or as a main course served with veggies.

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Recipe of the Week-Freezer Friendly Stuffed Shells

I'm one of those people who needs to use a recipe when I cook. I'm not very good at "eyeballing", and always need to measure. I rarely make up my own recipes as a result. There is one exception to this rule, however...Italian Food. My grandfather was full Italian, and I must have gotten the Italian Food gene, because I can make up pasta dishes and sauces and truly feel creative in the kitchen.

These rich cheese, spinach, pepper, and sausage filled Stuffed Shells are something I came up with, and they have been a hit for everyone who's tried them. I've made them for family and for parties, and one woman even asked if I would cater her wedding after tasting these.

This makes a huge batch. About 48 shells. This is one of those meals that, if you're going to go through the trouble of making them, you might as well make a lot. I like to freeze them in foil trays in increments of 12.

These are very good without the sausage, as well, for a vegetarian option. 

Freezer Friendly Italian Stuffed Shells

• 1.5 lb bulk sweet Italian sausage, or links, casings discarded
• 1 red bell pepper chopped
• 1 green bell pepper, chopped
• 1 bag, 10 oz, baby spinach
• 1 onion chopped
• 4 cloves minced garlic
• 32 oz ricotta cheese
• 2 C mozzarella cheese
• 1 C parmesan cheese
• 2 eggs
• 2 tsp garlic powder
• 2 tsp dried parsley
• 2 tsp dried basil
• 1/2 tsp crushed red pepper
• salt and pepper to taste
• 1.5 boxes (12 oz) large pasta shells
• 2 (24 oz) jars spaghetti sauce

1. In a large skillet, saute Italian sausage with garlic and onion in a little olive oil until sausage is close to being cooked through.
2. Add bell peppers, cook until peppers are slightly crispy and sausage is cooked, brown and crumbly.
3. Add spinach, and stir until wilted.
4. Set aside to cool.
5. In a large bowl, mix cheeses and seasonings. Taste and adjust as necessary.
6. When flavor is good, add the eggs, and stir until well combined.
7. Add cheese mixture to cooled meat mixture.
8. Cook pasta shells until al dente, about 2-3 minutes less than the box recommends. The bottoms of the shells should still be hard. (They will continue to cook in the oven.)
9. Drain the shells, and run under cold water to stop the cooking process.
10. Stuff meat and cheese mixture into shells.
11. Spread a little bit of sauce in the bottom of each pan.
12. Place stuffed shells in baking dish.
13. Top with more sauce, and a little parmesan cheese if desired.
14. At this point, freeze the shells you want to freeze. If you want to cook them now, cover with foil and bake at 350 degrees for 25 minutes. Remove foil and cook an additional 5-10 minutes until bubbly and hot.

• To cook frozen shells straight from the freezer, cover with foil and bake at 350 with foil on for 35-40 minutes. Take foil off and cook an additional 15 minutes, until hot and bubbly.
• You can also freeze the shells without sauce, and add sauce when you go to cook them.

Freezer Friendly Meatball Recipe

I made these meatballs last week, and they were quite the hit. Even my 2-year old ate almost a whole one. I planned on making a batch for the freezer, but they didn't last that long. (We had Meatball Sandwiches the first night, and Spaghetti and Meatballs the second night.)
If you'd prefer to not use pork, you can substitute all beef, but they won't be quite as moist.

Recipe Adapted From America's Test Kitchen Cookbook Best New Recipe, 2004.

Freezer Friendly Meatballs (makes about 15 three-inch meatballs)

• 4 slices good-quality white sandwich bread, crusts removed and slices torn into small pieces
• 1 C buttermilk (or 1 TBS lemon juice + enough milk to make 1 C)
• 1.5 lb ground beef
• 0.5 lb ground pork
• 1/2 C freshly grated parmesan cheese
• 4 TBS minced fresh parsley
• 2 large egg yolks
• 2 small garlic cloves, minced or pressed through a garlic press
• 1 1/4 teaspoons salt
• Ground black pepper to taste

1. Preheat oven to 375 F.
2. Combine the bread and buttermilk in a small bowl. Let sit for 10 minutes, mashing occasionally with a fork, until a smooth paste forms.
3. Place the ground meat, cheese, parsley, egg yolks, garlic, salt, and pepper in a large bowl. Add the bread/milk mixture and combine until evenly mixed. 
4. Roll into 3 inch meatballs. Place on a baking sheet lined with parchment paper.
5. Bake 20-30 minutes, until temperature of meatballs reaches 165 F.
6. If freezing, allow meatballs to cool, and place on cookie sheet in freezer for several hours until hard. 
7. Freeze in ziploc bags or FoodSaver. 
8. To reheat, add to sauce and simmer until warm. Or, thaw in fridge overnight and use as desired.

Check out my 10 Favorite Ideas to Use Frozen or Leftover Meatballs!

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Freezer Friendly Recipe-Chili

Chili is one of those freezer meal standbys. This is a very simple and easy recipe I have been using for years. Next time ground beef is on sale, make this and stash half in the freezer. 

(Note: If using a standard size crock pot, be aware this recipe comes right to the top, and may make a mess when cooking. I would recommend it on the stove.) 

It's Chili By George!

• 2 pounds lean ground beef
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder

Directions

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
3. We like to serve this with cheese, sour cream, and Fritos.
   
   If putting in the freezer, cool in the refrigerator, then fill several freezer bags or freezer containers. If desired, transfer to FoodSaver or other food sealing device after recipe has been frozen 24 hours. Stays in the freezer 3-6 months.

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