Archive for the ‘Freezer Friendly’ Category

Sweet and Sour Meatballs

July 24, 2010 Leave a comment

1 lb ground beef
1 egg
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 tsp ground ginger
1/2 tsp seasoned salt
1/4 tsp ground black pepper
1 tsp Worcestershire
1 tsp granulated sugar

1 (20 oz) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tbsp distilled white vinegar
1 tbsp soy sauce
1/2 cup packed brown sugar
3 tbsp cornstarch
1/2 tsp ground ginger
1/2 tsp seasoned salt
1 large carrot diced
1 bell pepper, chopped to 1/2 inch pieces

Preheat oven to 400. Lightly grease a large, shallow baking sheet.

In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs, onion, ginger, seasoned salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.

Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.

To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.

Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

Categories: Beef, Freezer Friendly

Crock Pot Santa Fe Chicken

July 22, 2010 Leave a comment

2 cans kernel corn, drained
1 can black beans, drained
1 jar chunky salsa
2-3 frozen chicken breasts
1 8oz block of cream cheese

Mix the corn and beans with 1/2 jar of salsa in bottom of crockpot.  Lay the chicken on top of this and cover with remaining salsa.  Cook on high 5-7 hours, until chicken is cooked through. Remove chicken, shred, return to crockpot along with cream cheese (cut cream cheese into smaller blocks first) let sit 5-10 minutes, return and stir until cheese is melted.  Serve over rice or in tortillas.

Sloppy Joes

May 10, 2009 Leave a comment

1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 tsp garlic powder
1 tsp prepared yellow mustard
3/4 cup ketchup
3 tsp brown sugar
salt to taste
ground black pepper to taste

In a medium skillet, over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes or pour into crock pot and cook on low for 3-4 hours. Season with salt and pepper. Serve on a roll.

To freeze leftovers fill muffin cups or half cup containers. Once frozen remove from container, wrap in plastic wrap and foil and store. Reheat individual serving sizes in the microwave.

Stuffed Shells

December 13, 2008 Leave a comment

4 cups shredded mozzarella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package jumbo pasta shells, cooked and drained
1 jar (28 oz) spaghetti sauce

Cook shells according to package directions. Drain and rinse in cold water. Lay out on paper towels.

In a bowl combine mozzarella cheese, ricotta cheese, and spinach. Fill shells with cheese mixture.

To bake immediately place shells in a 9 x 13″ baking dish. Pour sauce over shells. Cover and bake at 350 for 30 minutes.

To freeze, place stuffed shells onto cookie sheet. Separate into appropriate serving sizes, place in plastic freezer bags. To bake follow the directions above but add cooking time.

Categories: Freezer Friendly, Pasta