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1 tablespoon olive oil 1 onion, diced (1 cup) 1 red bell pepper, diced (1 cup) 2 carrots, diced (1/2 cup) less will make it less sweet 2 teaspoons ground cumin 1 pound extra-lean ground beef (90 percent lean) I sometimes use grd turkey or chicken 1 (28-ounce) can crushed tomatoes 2 cups water I use beef broth to give depth 1 chipotle chile in adobo sauce, seeded and minced I don’t de-seed 2 teaspoons adobo sauce from the can of chipotles I use an extra teaspoon 1/2 teaspoon dried oregano Salt and freshly ground black pepper 1 (15.5-ounce) can black beans, drained and rinsed 1 (15.5-ounce) can kidney beans, drained and rinsed 1 (15.5-ounce) can pinto beans, drained and rinsed You can also leave out beans and use macaroni instead, if freezing, undercook macaroni just a little bit as it will “cook” when reheating and can get mushy I also add chili powder to taste
Directions
1. Heat the oil in large pot or Dutch oven over moderate heat.
2. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
3. Add the cumin and cook, stirring, for 1 minute.
4. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
5. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper.
6. Simmer, partially covered, stirring from time to time, for 30 minutes.
7. Stir in the beans and cook, partially covered, 20 minutes longer.
8. Season, to taste, with salt and pepper.
3 PACKET ROAST
Ingredients
* 1 packet of Brown gravy mix
* 1 packet of Italian Seasoning
* 1 packet of Ranch dressing mix
* 1-1/2 cups water
* 2-3 lb Rump Roast (or your favorite type of roast)
DIRECTIONS- Put everything in a baggie uncooked and then follow directions below to cook
1. Place the roast in your crockpot. Dump all of your seasoning packets on top, and then pour your water around the roast.
2. Cook on Low for 10-12 hours or on High for 8-9 hours! ( I like to stir the seasonings and water every few hours as it cooks)
3. Serve with mashed potatoes and the gravy it will make! YUM!
ALMOST LASAGNA
Ingredients
* 1 pound elbow macaroni, cooked, (or other similarly shaped pasta-like small shells)
* 1 pound Ground turkey, (or beef, chicken, sausage or tofu crumbles)
* 1 jar Pasta Sauce, (26 ounces) if you have more I would throw a lil extra in there
* freshly grated Parmesan cheese
* 2 eggs
* 1 pound Ricotta cheese
* 2 cups mozzarella cheese, shredded
* 2 cups Veggies , (diced zucchini, matchstick carrots, etc.)
* salt and pepper
Directions
1. Brown meat and drain well, if necessary.
2. While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
3. Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
4. Coat a 9-by-13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
5. Heat your oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.
BAKED PENNE
Ingredients
* 1/2 lb. extra-lean ground beef or Italian Sausage
* /1/2 cup chopped onions
* 1/2 cup green peppers (I left this out b/c I don't like green peppers)
* 1 jar(24 oz.) spaghetti sauce
* 1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
* 1 cup Kraft Shredded Mozzarella Cheese, divided
* 3 cups cooked penne pasta Might use 2 cups, there was a lot and I had to split into 2 casserole dishes
Directions
1. Heat oven to 350°F.
2. Brown meat with vegetables in large nonstick skillet.
3. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted.
4. Add pasta; mix lightly.
5. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella.
6. Cover. Bake 20 min. or until heated through, uncovering after 15 min.
Baked Sweet and Sour Chicken
The chicken coating:
* 3-4 boneless chicken breasts
* salt + pepper
* 1 cup cornstarch
* 2 eggs, beaten
* 1/4 cup canola oil
The sweet and sour sauce:
* 3/4 cup sugar I thought this was a tad too sweet and will reduce to ½ c. sugar next time
* 4 tbs ketchup
* 1/2 cup distilled white vinegar
* 1 tbs soy sauce
* 1 tsp garlic salt
Directions
1. Start by preheating your oven to 325 degrees.
2. Rinse your chicken breasts in water and then cut into cubes.
3. Season with salt and pepper to taste.
4. Dip chicken into the cornstarch to coat then dip into the eggs.
5. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.
6. Place the chicken in a 9x13 greased baking dish. Place chicken in bag
7. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.
8. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.I cooked mine on the stove when reheating and served with fried rice
Fried Rice Make Rice DAY OF as it will NOT freeze well!
* 3 cups cooked white rice (day old or leftover rice works best!)
* 3 tbs sesame oil
* 1 cup frozen peas and carrots (thawed)
* 1 small onion, chopped
* 2 tsp minced garlic
* 2 eggs, slightly beaten
* 1/4 cup soy sauce
Directions
1. On medium high heat, heat the oil in a large skillet or wok.
2. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
3. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
4. Now add the rice and soy sauce and blend all together well.
5. Stir fry until thoroughly heated!
BBQ Pineapple Pulled Pork
Ingredients:
* one 4 - 6 pound pork shoulder
* all purpose seasoning
* one bottle of barbecue sauce
* one 15 ounce can of diced pineapples, undrained
Directions: Put everything uncooked in a baggie then pick up on step #5 to cook
1. Rub pork shoulder all over with all purpose seasoning and place in slow cooker.
2. Dump can of pineapples (undrained) over pork.
3. Pour bottle of barbecue sauce over pork.
4. Lift pork a little to let the sauce get underneath.
5. Cook on high for six (6) hours or low for ten (10) hours.
6. Shred in the pot and mix with the juice.
7. Strain & serve!
Beef Stroganoff
Ingredients
* 1 1/2Ibs Beef Sirloin Tips (I buy steak and cut it up )
* 1/4c. Flour
* 2 Tbs butter
* 1/2 tsp salt
* Pepper
* 1 Medium Sweet Onion Chopped
* 1 1/2 c beef broth
* 8oz Fresh Mushrooms
* 1tsp Worcestershire
* 3 Tbs tomato paste
* 2 tsp yellow mustard
* 1 1/2 c sour cream
* egg noodles
Directions
1. Make sure the beef sirloin is cut into strips or tips and place in a large bowl. Coat evenly with ¾ cup flour, 1 tsp salt and ½ tsp pepper. Set aside.
2. Melt ¾ cup butter and add chopped onions into the melted butter
3. Add the beef tips coated in flour to the pot
4. Sauté all onions until translucent
5. Add beef/onions and all other ingredients to bag and freeze.
6. Cook in crockpot or stovetop when ready to cook
7. Serve over egg noodles
Best Ever Beef Dip Sandwiches
Ingredients
* 4 pounds beef chuck roast
* 1 tablespoon minced garlic
* 1 tablespoon dried rosemary
* 3 bay leaves
* 1 cup soy sauce
* 6 cups water
Directions-
1. Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.
Brown Sugar Chicken
The Ingredients.
* 12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
* 1 cup brown sugar (it's okay. you can brush your teeth after.)
* 1/4 cup lemon-lime soda (stay with me...)
* 2/3 cup vinegar (I used white wine, but think regular white would be fine)
* 3 cloves smashed and chopped garlic
* 2 T soy sauce (La Choy and Tamari wheat free are GF)
* 1 tsp ground black pepper
Directions- Put everything uncooked in a baggie then follow directions to cook
1. Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
2. Serve over a bowl of white rice with a ladle full of the broth.
CAFE RIO CHICKEN
Ingredients
* 2 pounds boneless, skinless Chicken Breasts
* 1/2 cup Zesty Italian Dressing
* 1/2 tbs minced Garlic
* 1 ( 1 oz ) packet Ranch Dressing Mix (mixed with 1/2 cup of water)
* 1/2 tbs Chili Powder
* 1/2 tbs ground Cumin
Directions- FREEZE w/o cooking then follow directions below
1. Place all ingredients in a crock pot.
2. Cook on High 5-6 hours OR on Low 8 hours!
3. Shred with fork and serve in salads, burritos, tacos, whatever you want!
CHILE VERDE CARNITAS
This recipe takes a lot of time and I would suggest doing just this one day, eating a portion and then freezing the rest
Ingredients
* one 2 and 1/2 to 3 and 1/2 lb pork shoulder (pork butt) * one recipe Chile Verde Base, or 1 pint salsa verde (tomatillo salsa) SEE BELOW FOR CVB
* 1 medium yellow onion (baseball sized), diced
* 2 tsp cumin seeds (or 1 tsp ground cumin)
* 2 tsp coriander seeds (or 1 tsp ground coriander)
* 1 tsp dried orgegano (or 1 tbsp fresh oregano, chopped)
* 3 cups stock (I used chicken)
* 1/4 cup lime juice (optional)
* salt and freshly ground black pepper to taste
* 1/2 cup chopped fresh cilantro (optional)
For serving * corn or whole wheat flour tortillas
* 3 large scallions, sliced
* 1 ripe avocado, peeled, pitted, chopped
* 1/2 cup grated Monterey Jack cheese * pickled chile peppers, sliced
* chopped fresh cilantro or parsley
* lime wedges
METHODS
1. Combine chile verde base (or salsa), spices, stock and optional lime juice in a medium Dutch oven. Add pork shoulder (cut into 2 or 3 pieces if needed to keep all of the meat below the braising liquid) and bring to a boil over high heat. Reduce heat and simmer, covered, over low heat, turning occasionally, until meat is very tender and falling apart, 3 to 4 hours. Reserve liquid.
2. Preheat oven to 400 degrees.
3. Remove pork from liquid to a large roasting pan. Tear meat into chunks with 2 forks. Spread evenly in the pan and roast, turning occasionally, until the outside of the meat is crispy and browned, about 15 minutes I put oven rack on top and broiled to get cripsier
4. Meanwhile, bring the liquid in the Dutch oven to a boil over high heat. Boil until sauce is thickened and liquid is reduced by half.
5. Return crispy pork to the Dutch oven. Stir in fresh cilantro with the pork and sauce. Serve on torillas, as is or loaded with your favorite accompaniments. I divied mine up into baggies and froze here
Chile Verde Salsa
* 1 and 1/2 lbs tomatillos, husked & washed
* 6 large garlic cloves, unpeeled
* 1 tbsp olive oil or olive oil spray
* 1 large bunch cilantro leaves (about 2 cups loosely packed)
* 4 medium jalapeño peppers, with seeds, stemmed and coarsely chopped
* 2 tbsp fresh oregano leaves (optional)
* additional chile peppers, as desired (optional)
METHODS
1. Preheat your oven’s broiler. Pile the tomatillos, whole, onto a roasting pan or large baking sheet. Add the unpeeled garlic cloves and give it all a light spritz with olive oil spray (alternatively, drizzle with olive oil and toss to lightly coat). Broil, with the top rack close to the broiler, for about 10 minutes, or until the tomatillo skins have started to blacken and are fragrant. Remove from the oven and allow to cool.
2. Peel the roasted garlic cloves. Add all of the ingredients to the bowl of a food processor and pulse several times, until the mixture is finely chopped but not quite puréed
CILANTRO LIME CHICKEN TACOS
Ingredients
* 2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
* salt and pepper to taste
* 1 teaspoon garlic powder
* 1/2 cup cilantro lime pesto (recipe follows)
* flour or corn tortillas
* preferred taco garnishes (salsa, sour cream, cheese, etc)
PESTO
* 1 cup fresh cilantro leaves (do not include stems)
* 2 1/2 tablespoons extra virgin olive oil
* 2 tablespoons sliced, toasted almonds
* 3 tablespoons chopped, fresh garlic
* 1 1/2 teaspoon lime juice
* 1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
* 1 1/2 teaspoon kosher salt
* 1/4 cup chicken broth
Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes. Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.
* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.
YOU CAN ALSO MIX TOGETHER IN SAME BAG AND FREEZE/REHEAT
CREAMY CHICKEN AND RIGATONI PRIMAVERA
Ingredients
* 1/2 pound dry rotini
* 2 Tablespoons vegetable oil
* 1 pound boneless skinless chicken breast – cubed
* 1 pound frozen vegetable mix – thawed don’t need to thaw if freezing right away
* 4 ounces Neufchatel cheese (reduced fat cream cheese)
* 1/2 cup lite Italian dressing
* 1/2 cup 2% fat milk
Directions
1. Cook rotini per package directions to desired doneness. Drain well and keep warm.
2. Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
3. Combine cream cheese, dressing and milk and whisk until smooth.
4. Add thawed frozen vegetables to chicken along with sauce mixture.
5. Stir well and heat through - about 5 minutes. Serve.
Crockpot Beef Stroganoff
Ingredients * 1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces * 2 cans condensed golden mushroom soup (no substitutes!)
* 1 cup chopped onion
* 1 Tb Worcestershire sauce
* 1 14 oz can beef broth
* 8 oz button mushrooms, cleaned and quartered (optional)
* salt and pepper to taste
* 4 ounces cream cheese, room temperature
* 1/2 cup sour cream
Directions-
1. In the BAG, combine the meat, soup, onion, Worcestershire sauce, beef broth, mushrooms, salt and pepper. (uncooked, then place in crockpot, yes frozen, to cook as directed below).
2. Cook on low for 5-6 hours. Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so to break up cream cheese. DONT FORGET TO ADD SOUR CREAM WHEN COOKING OR IT DOESNT TURN OUT VERY GOOD
3. Serve over cooked egg noodles or rice. (After the egg noodles have cooked, I like to add them directly into the crockpot for about half an hour for the flavors to mingle and thicken up a bit.)
4. If the sauce is not thick enough for you, add some cornstarch and water.
Egg Muffins
Ingredients
* 8 large eggs
* 2 Tablespoons milk
* 1 cup diced Ham
* 1/4 cup chopped fresh chives
* 1/4 cup Red bell pepper, chopped
* 1/2 cup shredded cheddar cheese (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin with non-stick spray.
2. In a medium bowl, whisk eggs and milk until just combined. Stir in ham, chives, bell pepper and cheese. Divide the egg mixture evenly to each 12 muffin cups. Bake for 20 minutes or until egg is set.
3. Let cool 5 minutes, then using a knife, loosen up the edges of each muffin and carefully remove.
4. Once cool freeze in a gallon baggie
Lemon Garlic Chicken
Ingredients
* 1 tsp. dried oregano
* 1/2 tsp. salt
* 1/4 tsp. ground black pepper
* 2 pounds skinless, boneless chicken breast halves
* 2 T. butter
* 1/4 c. water
* 3 T. fresh lemon juice
* 2 cloves garlic, minced
* 1 tsp. chicken bouillon granules
* 1 tsp. chopped fresh parsley (I didn't have fresh parsley, so I just used dried and it worked perfectly)
* 1 package cream cheese (you can use 1/3 less fat or fat free)
Directions- Put everything in a baggie uncooked and then follow directions (#3) below to cook
1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
4. About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crockpot, and whisk until smooth. Ladle the sauce over rice or pasta, then place your chicken on top!
LENTIL SOUP
INGREDIENTS:
1 onion, chopped 1/8 cup olive oil 4 carrots, diced 2 stalks celery, chopped 4 cloves garlic, minced 2 teaspoon dried oregano 2 bay leaf 2 teaspoon dried basil 1 (14.5 ounce) can crushed tomatoes 2 cups dry lentils 8 cups water/chicken broth 1/2 cup spinach, rinsed and thinly sliced 2 tablespoons balsamic vinegar salt & ground black pepper to taste 1 teaspoon cumin
DIRECTIONS:
1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
MONTEREY CHICKEN
* 4 boneless, skinless chicken breasts
* 1/4 cup barbecue sauce
* 1 cup colby-jack cheese, shredded
* 1 (14 ounce) can diced Rotel
* 1/4 cup chopped, cooked bacon
* sliced green onions
* pepper
Directions:
I mixed everything together in a baggie and froze. Will either heat via stovetop or in the oven at 350 degrees for 15-25 minutes
1. Preheat oven to 400 degrees.
2. Pound chicken to flatten. Season with pepper.
3. Grill chicken in a skillet or grill pan, until no longer pink. (about 10-12 minutes) Then place cooked chicken on a foil-lined baking sheet.
4. Top each piece of chicken with 1 tablespoon barbecue sauce, 1/4 cup cheese, 1/4 cup Rotel tomatoes, green onion and chopped bacon.
5. Place in oven and bake until cheese is melted (about 5-7 minutes) Serve and enjoy!
Sesame Chicken Sauce
Ingredients
* 1 cup soy sauce
* 2/3 cup brown sugar
* 1/2 tsp. garlic powder
* 1/2 tsp. ground ginger
* 2 Tbsp. ketchup
* 2 Tbsp. sesame seeds (you can toast if you want.. I am lazy so I don’t)
Directions
1. (2) Quart Bags w/2 Servings Each
2. Place (2) Whole Chicken Breasts in Each Bag and cover evenly with matching sauce.
3. Toss & Knead Bag so Chicken gets covered evenly in sauce.
4. Flatten Bag & Freeze.
SPAGHETTI SAUCE
* 1 onion, chopped * 3 cloves garlic, minced * 2 tablespoons olive oil * 1 (28 ounce) can whole peeled tomatoes * 2 (6 ounce) cans tomato paste * 2 tablespoons dried basil * 1 tablespoon dried oregano * 2 bay leaves * 1 tablespoon white sugar * 1/4 teaspoon crushed red pepper flakes * 1/4 cup red wine * 1 pound Italian sausage (optional)
Using italian quality tomatoes will make a difference. Use a DRY red wine, not sweet. I use 1lb beef and 1 lb italian sausage. I also add a can of diced italian seasoned tomatoes.
Directions:
1. Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.
2. With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.
SPICY ROASTED VEGETABLE MAC AND CHEESE
Ingredients:
* 1 cup broccoli florets, chopped into small chunks
* 1/2 red pepper, diced
* 1 yellow squash, quartered and diced
* 10 baby carrots, sliced thinly
* 2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
* 1/4 cup olive oil
* 1 garlic clove, minced
* 3 Tbsp. all-purpose flour
* 1 1/2 cups milk * 2 cups (8 oz.) Shrd Sharp Cheddar Cheese
* 1/2 tsp. crushed red pepper flakes
* 1/2 tsp. cayenne pepper
* Salt and pepper, to taste
* 2 Tbsp. panko breadcrumbs
Directions:
1. Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
2. Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
3. Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
4. Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly
until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
5. Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown
SWEET SLOPPY JOES
Ingredients:
* 2 pounds lean ground beef
* ½ cup chopped onion
* ½ cup chopped green bell pepper
* 2 teaspoons yellow mustard
* 1½ cups ketchup
* 1 tablespoon brown sugar
* 1 teaspoon garlic powder
* Salt and pepper to taste
These were pretty sweet as well as lacking in the sauce department when I made them...I would increase the ketchup to 2 cups
Directions:
1. In a medium skillet over medium heat, brown the ground beef; drain liquid.
2. Add onion and green pepper. Stir in garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes.
3. Season with salt and pepper. Cool to room temperature.
4. Divide mixture evenly between two freezer bags. Seal and freeze.
To Serve:
1. Defrost sloppy joe mixture on the stove over medium heat. Serve on hamburger buns.
Taco Dinner Mac and Cheese
* 1 (8-ounce) package elbow macaroni
* 1 pound ground beef
* 1 (1.25-ounce) envelope reduced-sodium taco seasoning mix
* 3/4 cup water
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* 1 (8-ounce) block sharp Cheddar cheese, shredded - I buy the cheese already shredded
* Toppings - if you wish: chopped tomato, avocado, and green onions, sour cream, salsa
Directions – Follow directions to cook then portion and freeze
1. Prepare pasta according to package directions. Drain and keep warm.
2. Brown ground beef in a nonstick skillet over medium-high heat until no longer pink. Drain.
3. Return beef to skillet; stir in taco seasoning mix and 3/4 cup water. Bring to a boil, and cook, stirring occasionally, 7 minutes or until most of the liquid evaporates. Remove beef mixture from heat.
4. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat.
5. Stir in 1 1/2 cups cheese, stirring until melted. Stir in cooked pasta and beef mixture. Sprinkle with remaining 1/2 cup cheese. Serve immediately with desired toppings.
Twice Baked Potatoes
Ingredients
* 5 lb bag of potatos (large sized/russet/baking)
* ½ stick butter
* 2 cups shredded cheese
* 3-4 T. sour cream
* Salt and pepper
Directions
1. Preheat oven to 400 degrees
2. Wash all potatoes out of 5IB bag
3. Place the rest of the potatoes directly on the oven rack and bake 30 minutes. Remove Potatoes and stab each a couple times with a fork- place back in oven for additional 30 minutes.
4. Using an oven mitt or towel, hold the potatoes in your hand and one at a time cut them lengthwise in half. Scoop “potato” out of the center and put into a large mixing bowl. You should leave enough potato around the edge so it keeps it shape and looks like a canoe
5. Add butter, sour cream, cheese, and salt and pepper; use hand mixer to mix
6. Taste filling and add to as needed
7. Place potato shells on cookie sheet and re-scoop filling into potato shells
8. Place cookie sheet in freeze until potatos are hard (1-2 hrs)
9. Portion into bags and freeze
10. TO COOK 400 degrees for 20-25 minutes
WW Breakfast Taco - quadruple recipe, prep/cook, wrap in foil, freeze
Ingredients
* Non stick cooking spray
* 1 whole egg
* 3 egg whites
* 6 slices "Oscar Mayer Deli Fresh Shaved Smoked Ham", chopped
* 2 (8 inch) whole wheat flour tortillas
* 1/4 cup 2% shredded cheddar cheese
I use the whole egg (so 4 eggs) and diced ham as well as chopped bacon and make some bacon and some ham. I also use regular tortillas and whatever cheese is on hand/sale
Recipe as written makes about 2 tortillas so definitely quadruple!!
Directions:
1. 1. Beat whole egg, egg whites and ham until well blended.
2. Heat a nonstick skillet sprayed with cooking spray on medium high heat.
3. Add egg mixture; cook 3 minutes or until set, stirring occasionally.
4. Spoon egg mixture down centers of tortillas
5. Top with cheese.
6. Fold in opposite sides of each tortilla, then roll up burrito style.
WW Chicken Burrito Wrap - quadruple recipe, prep/cook, wrap in foil, freeze
Ingredients:
* 1 oz ranch salad dressing mix, dry
* 7 ozs picante sauce
* 8 ozs chicken breast skinless, cooked and cubed I shred it
* 11 pcs fat-free flour tortillas, warmed
* 8 ozs light sour cream
Directions:
1. In a saucepan combine, dressing mix, shredded chicken, sour cream, and picante sauce.
2. Mix well and heat through. Fill each tortilla with 1/4 cup chicken mixture.
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