tag:blogger.com,1999:blog-40000395491102588652024-03-13T18:14:14.363-04:00Freezer FriendlyA blog dedicated to freezer friendly meals..
from meal planning to freezing,
to thawing and eating!Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-4000039549110258865.post-41176492663410423692014-08-26T21:42:00.003-04:002014-08-26T21:42:56.977-04:00We've Moved! We're excited to announce that we've packed our bags and moved on to bigger and better spaces! We welcome you to our new home at www.freezerfriendlymoms.com. Let us know what you think and don't forget to follow us at our new blog!<br />
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Stay full,<br />
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MegsFreezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-79360217534443921232014-07-31T08:55:00.004-04:002014-07-31T08:55:34.570-04:00Summer EggplantOh Eggplant, where have you been all my life?<br />
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I don't know what's more embarrassing to admit; that I'm 30 years old, or that I'm 30 years old and have never had eggplant!<br />
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My mom never made eggplant when I was growing up. Probably because her Mom Super Powers told her that her picky eaters wouldn't even want to try eggplant (she was probably right). Then I married the biggest eggplant hater on the planet. He hates eggplant for the opposite reason: his mom made it all the time. And he never liked it. But he had to eat it. So that's how I ended up 30 years old and an eggplant virgin. But no more!<br />
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Angela grabbed a bunch of Jersey fresh eggplant at the local farmer's market last weekend. What's a girl to do with an abundance of eggplant? Make sauce! She made the most delicious red sauce with eggplant...it was heavenly! Joe was out of town and my mom came over for dinner, so the eggplant coast was clear. I took a bag of sauce out of the freezer, thawed it and tossed it with pasta. We inhaled it! It was a quick, delicious and healthy dinner. Can't beat that! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8UFsu4PMkZoL1cDBO5cmkk15RaJEAYOLpbTc2a_Bl8mxSqL-0cEVg4HnBenIylWV5XI39lEdVmlLuMYM5VaVdgpPP_BI0Rs5ddS2HKN-WO3T6a27bwDeUo4G7aWoP_LTrojL-XhswOS6/s1600/eggplant+sauce+EDIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8UFsu4PMkZoL1cDBO5cmkk15RaJEAYOLpbTc2a_Bl8mxSqL-0cEVg4HnBenIylWV5XI39lEdVmlLuMYM5VaVdgpPP_BI0Rs5ddS2HKN-WO3T6a27bwDeUo4G7aWoP_LTrojL-XhswOS6/s1600/eggplant+sauce+EDIT.jpg" height="428" title="eggplant pasta sauce " width="640" /></a></div>
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If you're growing your own garden, you probably have a TON of eggplant by now and this is a great recipe to make in bulk and use them up. If not, head on over to your local farmer's market and get some locally grown eggplant and whip up this sauce. You'll be so glad you did!<br />
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Here's a note from Angela about our fresh Jersey produce and some great ways to use it up in your kitchen!</div>
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<span style="font-family: inherit;">I am a Jersey girl all the way! I hate to pump my own gas, I spend my summers at the Jersey Shore and sitting in traffic is my normal! And even though some day I would like to leave this over populated state, I would hate to leave the freshness of summer fruit and veggies that come along with it! Jersey is known as the Garden State and it is for good reason. We have an amazing selection of fruits and vegetables in the summer. Even though I cannot wait until <a href="http://whatsthesoupoftheday.blogspot.com/p/pumpkinpalooza.html" target="_blank">pumpkin season</a>, enjoy summer a bit longer and try some of my summer sauces and drinks! They showcase some of our Jersey gems; tomatoes, eggplants and blueberries! Make up a few batches, freeze them, share them and get the taste of summer all year long. And while you're busy in the kitchen, sip on my Jersey Berry Infused Water!</span><br />
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P.S.</div>
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What's growing in your garden?<br />
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<span style="font-family: inherit; font-size: large;">Summer Red Sauce</span></div>
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<span style="font-family: inherit;">1/2 lb of pasta<br />6 cloves of garlic<br />1/4 cup of good olive oil<br />Fresh basil diced (about 12 leaves)<br />Cherry tomatoes (1 1/2 lbs)<br />Salt and pepper to tastes<br />1 tsp sugar<br />1/8 cup Parmesan cheese</span></div>
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<span style="font-family: inherit;">Cooking instructions:<br />Boil water and cook pasta as instructed. Set aside. Mince all your garlic and set half of the amount aside. Saute the remaining amount on medium low with about 4 Tbsp of olive oil until you start to smell it. Be sure not to burn it. After about 3 mins add your tomatoes, whole, to the pan. Cook until your tomatoes start to burst open, this will take about 10-12 mins. Add your remaining ingredients, salt pepper to taste, sugar, cheese and the remaining minced garlic and olive oil. Add to your pasta, enjoy! !!!</span></div>
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<span style="font-family: inherit;">TO FREEZE:<br />Let cool. Add to freezer bags. Label and date. Keep in the freezer for up to six months.<br /></span></div>
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<span style="font-family: inherit;">TO EAT:<br />Thaw in the fridge overnight. Add to a sauce pan. Reheat on med until warmed and add to your fresh cooked pasta.</span></div>
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<span style="font-family: inherit; font-size: large;">Roasted Eggplant Pasta</span></div>
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<span style="font-family: inherit;">1lb patsa<br />2 large eggplants<br />2Tbsp good olive oil<br />Salt<br />Pepper<br />*freezer friendly summer pasta sauce</span></div>
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<span style="font-family: inherit;">Cooking instructions<br />Preheat oven to 375 degrees. Boil water and cook pasta as instructed. Wash and slice your eggplant into strips. Drizzle the eggplant with olive oil and season with salt and pepper. Roast in the oven for 25 min. Cut into cubes and add to the summer pasta sauce. Add to your cooked pasta and enjoy.</span></div>
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<span style="font-family: inherit;">TO FREEZE:<br />Let cool. Add to freezer bags. Label and date. Keep in the freezer for up to six months.<br /></span></div>
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<span style="font-family: inherit;">TO EAT:<br />Thaw in the fridge overnight. Add to a sauce pan. Reheat on med until warmed and add to your fresh cooked pasta.</span></div>
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<span style="font-family: inherit; font-size: large;">Blueberry Strawberry and Raspberry Infused Water</span></div>
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<span style="font-family: inherit;">1 cup of blueberries<br />1 cup of strawberries<br />1 cup of raspberries<br />4-5 mint leaves<br />1 gallon of water</span></div>
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<span style="font-family: inherit;">Instructions<br />Wash fruit. Cut the stems off of the strawberries. Take half of the amount of fruit and with a mortar and pestle crush the fruit. Add the crushed and whole fruit and mint to the water. Set in the fridge overnight. Drink the next day. Enjoy. </span></div>
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<span style="font-family: inherit;">~Freezing institutions.<br />Wash your fruit. Separate into freezer bags. Label, date and freeze fruit up to six months.</span></div>
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Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-60344234868059828662014-07-10T15:11:00.002-04:002014-07-10T15:11:50.465-04:00Stocking Back Up<div class="MsoNormal">
And we’re back.</div>
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It’s been a very busy end of (school) year here! But the
year is over and we've just returned from a wonderful vacation in Key Largo so
it’s back in the kitchen we go! </div>
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I want to share a little secret with you…I hate packing
lunches. I don’t know why exactly,
because I love to cook and in be in the kitchen. But during the school year packing three
lunches before bed was just the worst chore.
I think it’s because after a long day and dinner is cooked and cleaned
up the last thing I want to do is dirty the kitchen again and add to my pile of
dishes. Now it’s summer time and I’m
home with my little one so I am only packing my husband’s lunch….but I still
hate the chore. </div>
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Since I’m home for the summer, I have more time to be able
to get dinner ready and on the table at a reasonable time. I can do a little prep and clean up while
Harper naps, which is nice. Since I’m
not as worried about having dinner in the freezer now, I wanted to stock up on
packing lunches for Joe. I ran through
my recipes in some of my favorite cook books and some new ones to try from
Pinterest. Here is the menu I came up
with:</div>
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Breakfast:</div>
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Apple Pie Oatmeal</div>
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Smoothies</div>
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Lunch:</div>
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Potato Soup</div>
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Burrito Bowls</div>
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Chicken Flautas</div>
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Dinner:</div>
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Potato Soup</div>
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Chicken Flautas</div>
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Marinated Chicken</div>
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Pork Chop Casserole (2)</div>
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Stuffed Pork Chops</div>
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For breakfast, I doubled a batch of oatmeal and scooped
it into Tupperware so I can just grab it and put it in Joe’s lunch box each
morning. He leaves super early for work
and I like for him to have something healthy to eat. He also got a nutribullet for Father’s Day
and we have been putting it to good use!
I made smoothie packets in the freezer so he can get up and just add
almond milk and blend! It’s been great
to get in extra veggies and fruit.</div>
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Who doesn't love Chipotle? I could eat it every day. I made a large batch of cilantro lime rice
for the base of the bowls, and then whipped up my favorite toppings: grilled
chicken, sautéd veggies, black beans and salsa.
To be honest, I don’t know if these will even make it into Joe’s lunch…I
might eat them all! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkgWW_mRdiDSnFcGeEr2illxpfM3rdFhVIbSZYXzLYg59f74WfB-hLJCvHWIQBpe_s0UsFpA8y9zCqk-RC384PpTq9vWsIrMCFg8u1tNU-0dQq_pQ7FSEzK_iL6t1YrYHlv-aId05RS4b/s1600/burrito+bowls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="burrito bowl salsa chicken lunch" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkgWW_mRdiDSnFcGeEr2illxpfM3rdFhVIbSZYXzLYg59f74WfB-hLJCvHWIQBpe_s0UsFpA8y9zCqk-RC384PpTq9vWsIrMCFg8u1tNU-0dQq_pQ7FSEzK_iL6t1YrYHlv-aId05RS4b/s1600/burrito+bowls.jpg" height="640" title="burrito bowl salsa chicken lunch" width="360" /></a></div>
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I am on a pork chop kick recently and they were on sale
so I stocked up! I wanted to try a pork
chop casserole recipe I found. It looks
delish and I can’t wait to try it out.
After I made 2 casseroles I had 4 chops left over, so I made a meal for
4 so if we have company I can always whip this dish out of the freezer. Meg Loc’s Pork Chops with Stuffing and Apples
was my inspiration for this dish. I didn't
have the exact ingredients on hand, so I improvised and made my own stuffing
with apples. I stuffed the chops with
this and then layered them right on top of it.
Yummy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4peMNlO5WzNwD0S_jCxEH65nbMbR3bS2ELVLQdoUxB3yHGc4sH26q_uDZH4dJwH3e_DqLLIMQAa2xrvHLAfGbKuQua4F50gtAcm-ShJ9U7cSAnjM8OITlaMDnLuQP7zG_aXgp2XE-azHe/s1600/stuffed+pork+chops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="stuffed pork chop apples stuffing" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4peMNlO5WzNwD0S_jCxEH65nbMbR3bS2ELVLQdoUxB3yHGc4sH26q_uDZH4dJwH3e_DqLLIMQAa2xrvHLAfGbKuQua4F50gtAcm-ShJ9U7cSAnjM8OITlaMDnLuQP7zG_aXgp2XE-azHe/s1600/stuffed+pork+chops.jpg" height="640" title="stuffed pork chop apples stuffing " width="520" /></a></div>
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The chicken flautas recipe is from Fav Family Recipes and
I have yet to be disappointed from any of their recipes! I added some left over ingredients from my
burrito bowls to my flautas. I had
enough to make a dinner portion and a lunch portion, score! </div>
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And while I was cooking away on the stove, I had our
<a href="http://whatsthesoupoftheday.blogspot.com/p/crock-pot-recipes.html" target="_blank">Loaded Potato Soup</a> going in the crock pot.
It makes so much…enough for dinner on Monday (Meatless Monday!) plus 2
more dinner servings and 2 lunch servings that will find their way into Joe’s
lunch. </div>
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I actually did this cooking all in one
morning/afternoon. I was done and
cleaned up and had time to relax before Harper woke up from her nap around
3. I did a lot of similar recipes, which
helped. The pork chops were all similar
and used potatoes, like the soup. The
flautas and burrito bowls and similar seasonings and ingredients so I used the
same pans/bowls which was great for clean up! </div>
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I’m very glad to be back…blogging and in the
kitchen! Can’t wait for our Cooking Club
meeting at the end of this month!</div>
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What is your least favorite chore around the house?</div>
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Stay full, </div>
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Recipes:</div>
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<u>Apple Oatmeal<o:p></o:p></u></div>
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<span style="font-size: xx-small;">Adapted from </span><a href="http://www.thegraciouspantry.com/" style="font-size: x-small;">http://www.thegraciouspantry.com/</a></div>
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<span style="font-size: x-small;">Serves 4</span></div>
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1 cup steel cut oats</div>
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4 cups water</div>
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1 or 2 chopped apples (depending on size)</div>
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1 tsp ground cinnamon</div>
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½ tsp fresh nutmeg</div>
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2 tbsp brown sugar</div>
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<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Combine ingredients, bring to a boil and simmer
until oats are cooked. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Allow to cool completely, then divide out into Tupperware,
label and either store in fridge for week or freezer. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->If frozen, thaw in refrigerator then microwave
at 30 second intervals, stirring until warmed through. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Smoothie Packs<o:p></o:p></u></div>
<div class="MsoNoSpacing">
<span style="font-size: x-small;">Freezer Friendly Original</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Frozen Pineapple</div>
<div class="MsoNoSpacing">
Frozen Mango</div>
<div class="MsoNoSpacing">
Frozen sliced Strawberries</div>
<div class="MsoNoSpacing">
Fresh Banana</div>
<div class="MsoNoSpacing">
Fresh Blueberries</div>
<div class="MsoNoSpacing">
Greens of your choice ( Spinach and/or Kale)</div>
<div class="MsoNoSpacing">
Chia Seeds</div>
<div class="MsoNoSpacing">
Goji Berries</div>
<div class="MsoNoSpacing">
Almond Milk</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Add a bit of what you like and place in a ziplock
baggie. Place in the freezer. When you’re ready pour contents into blender,
add about a cup of almond milk and blend!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Chicken Flautas</u></div>
<div class="MsoNoSpacing">
<span style="font-size: x-small;">Makes 12 </span></div>
<div class="MsoNoSpacing">
<span style="font-size: xx-small;">Adapted from <a href="http://www.favfamilyrecipes.com/">www.favfamilyrecipes.com</a></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
1 to 2 cups of chopped chicken breast</div>
<div class="MsoNoSpacing">
8 oz cream cheese, softened</div>
<div class="MsoNoSpacing">
1 cup Monterey Jack Cheese</div>
<div class="MsoNoSpacing">
½ can of black beans, drained and rinsed</div>
<div class="MsoNoSpacing">
¾ cup of cilantro lime rice</div>
<div class="MsoNoSpacing">
1/3 cup of salsa (I used homemade)</div>
<div class="MsoNoSpacing">
½ tsp cumin, plus pinch for chicken</div>
<div class="MsoNoSpacing">
½ tsp chili powder, plus pinch for chicken</div>
<div class="MsoNoSpacing">
Tortillas, smaller size</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To Eat:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l7 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Preheat oven to 400 degrees.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l7 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Season chicken breast with salt, pepper and a
pinch of cumin and chili powder. Sauté in pan until cooked through. Allow to cool and chop finely.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l7 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->While the chicken is cooking and cooling, combine
the cream cheese, cheese, black beans, rice, salsa and seasonings. (If you don’t have rice already made, start
the rice before beginning recipe.)</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l7 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Combine chicken with cheese mixture.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l7 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Place about 2 tablespoons of the mixture down
the middle of a tortilla and roll tightly.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l7 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Place filled tortillas seam side down in a foil
lined pan, sprayed with cooking spray.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l7 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt;">
</span><!--[endif]-->Bake for 10 to 12 minutes. Enjoy!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To Freeze:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l9 level1 lfo7; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Follow steps 2-6. Cover tightly and label. Freeze.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l9 level1 lfo7; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Thaw overnight in fridge and bake according to
directions. Enjoy!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Burrito Bowls<o:p></o:p></u></div>
<div class="MsoNoSpacing">
<span style="font-size: x-small;">Serves 4-6</span></div>
<div class="MsoNoSpacing">
<span style="font-size: x-small;">Freezer Friendly Original (Although it’s Chipotle’s idea)</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
2 chicken breasts</div>
<div class="MsoNoSpacing">
1 ½ cups salsa (recipe to follow)</div>
<div class="MsoNoSpacing">
1 can of black beans, drained and rinsed</div>
<div class="MsoNoSpacing">
1 bell pepper</div>
<div class="MsoNoSpacing">
1 small red onion</div>
<div class="MsoNoSpacing">
½ tsp oregano, plus dash for chicken</div>
<div class="MsoNoSpacing">
¼ tsp cumin, plus dash for chicken </div>
<div class="MsoNoSpacing">
Cilantro lime rice (recipe to follow) </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To Eat:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo10; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Begin making rice and then salsa (recipes below)</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo10; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Season chicken breasts with a dash of oregano
and cumin (or sazon or any of your favorite bold flavors). Sauté until cooked
through. Set aside to cool.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo10; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->While the chicken is cooking, slice the bell
pepper and onion. When chicken is done, sauté
the veggies in the same pan. Sprinkle with salt, pepper, cumin and
oregano. Remove to cook when done. (5-10
minutes)</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo10; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Once rice is done, scoop out into individual
portions containers. (And set some aside
if you are making chicken fluatas!)</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo10; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Divide out sauted veggies into bowls, then top
with beans and rice. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo10; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Lastly, thinly slice chicken and divide out
among bowls. </div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
These can be enjoyed warm or
cold!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To Freeze:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l12 level1 lfo11; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Follow steps 1-6.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l12 level1 lfo11; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Place lids on containers, label and freeze.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l12 level1 lfo11; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Thaw in fridge over night. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l12 level1 lfo11; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Enjoy chilled or microwave for a hot burrito
bowl! Enjoy!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Marinated Chicken<o:p></o:p></u></div>
<div class="MsoNoSpacing">
<span style="font-size: xx-small;">Adapted from <a href="http://www.wittyinthecity.com/">http://www.wittyinthecity.com/</a></span></div>
<div class="MsoNoSpacing">
<span style="font-size: x-small;">Serves 2</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
2 chicken breasts</div>
<div class="MsoNoSpacing">
½ cup of Dijon mustard</div>
<div class="MsoNoSpacing">
¼ cup Maple syrup<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tbsp rice wine vinegar<o:p></o:p></div>
<div class="MsoNoSpacing">
Fresh rosemary<o:p></o:p></div>
<div class="MsoNoSpacing">
Salt and pepper<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNormal">
To Eat:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l10 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Place chicken on a foil lined pan (or a foil pan
to toss is even better!). Sprinkle with salt and pepper.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l10 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Mix together mustard, syrup and vinegar. Pour over chicken. Turn chicken to coat.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l10 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Cook at 375 for about 40 minutes, checking for
doneness. Turn chicken half way through.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l10 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Sprinkle with rosemary and enjoy. Goes very well
with a baked sweet potato and roasted asparagus!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To Freeze:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l11 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Follow directions 1 & 2.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l11 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Tightly cover chicken, label and freeze.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l11 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Thaw over night in refrigerator and cook as
directed. Enjoy!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Pork Chop Casserole<o:p></o:p></u></div>
<div class="MsoNoSpacing">
<span style="font-size: x-small;">Serves 2</span></div>
<div class="MsoNoSpacing">
<span style="font-size: xx-small;">Adapted from <a href="http://www.johnstons.ca/">www.johnstons.ca</a></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
2 pork chops</div>
<div class="MsoNoSpacing">
1 large potato</div>
<div class="MsoNoSpacing">
1/3 cup of milk</div>
<div class="MsoNoSpacing">
Pinch of pepper</div>
<div class="MsoNoSpacing">
½ can of cream of mushroom soup</div>
<div class="MsoNoSpacing">
Half an onion, sliced</div>
<div class="MsoNoSpacing">
½ tsp salt</div>
<div class="MsoNoSpacing">
½ tsp poultry seasoning</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To Eat:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Season pork chops with salt and pepper. Brown on each side.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Wash and dry a large potato. Slice thinly.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Layer pan (lined with foil!) with potato slices
and place pork chops on top.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Brown onions in pan.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->In a bowl, mix together milk, soup and poultry
seasoning. Add onions.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Once combined, pour on top of chops and
potatoes.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt;">
</span><!--[endif]-->Bake , covered, at 350 for an hour.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->8.<span style="font-size: 7pt;">
</span><!--[endif]-->Remove lid and bake for an additional 15
minutes.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To freeze:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l6 level1 lfo5; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Follow steps 1-6.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l6 level1 lfo5; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Cover tightly and label.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l6 level1 lfo5; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Thaw over night in refrigerator and bake as
directed. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Stuffed Pork Chops<o:p></o:p></u></div>
<div class="MsoNoSpacing">
<span style="font-size: x-small;">Serves 4</span></div>
<div class="MsoNoSpacing">
<span style="font-size: x-small;">Freezer Friendly Original</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
4 pork chops (I used boneless)</div>
<div class="MsoNoSpacing">
4 pieces of white bread, cubed</div>
<div class="MsoNoSpacing">
1 small apple, cored and diced</div>
<div class="MsoNoSpacing">
1 small onion, diced</div>
<div class="MsoNoSpacing">
1 large rib of celery, diced</div>
<div class="MsoNoSpacing">
2 tablespoons of butter, melted</div>
<div class="MsoNoSpacing">
1 tsp poultry seasoning</div>
<div class="MsoNoSpacing">
Salt and pepper</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To Eat:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l5 level1 lfo8; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Using a very sharp knife, cut a pocket into the
pork chop. Set chops aside.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l5 level1 lfo8; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->In a bowl, combine bread, onion, apple, celery
and seasonings. Add melted butter and
mix.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l5 level1 lfo8; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Scoop stuffing into the pockets of the pork
chops. Really smoosh it in there!</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l5 level1 lfo8; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Create a layer on the bottom of your pan with
any remaining stuffing. Nestle the
stuffed pork chops on top.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l5 level1 lfo8; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Bake at 400 covered for an hour. (Begin checking
for doneness at 45 minutes.) Enjoy!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To Freeze:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l4 level1 lfo9; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Follow directions 1-3. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l4 level1 lfo9; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Cover, label and freeze.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l4 level1 lfo9; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Thaw overnight in refrigerator and cook
according to directions. Enjoy!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Additional Recipes:</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Cilantro Lime Rice</u></div>
<div class="MsoNoSpacing">
<span style="font-size: xx-small;">Adapted from onceamonthmeals.com</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
2 cups long grain rice</div>
<div class="MsoNoSpacing">
4 cups of water</div>
<div class="MsoNoSpacing">
1 tbsp evoo</div>
<div class="MsoNoSpacing">
1 tsp sugar</div>
<div class="MsoNoSpacing">
Zest and juice of one lime</div>
<div class="MsoNoSpacing">
A handful of cilantro, chopped</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo12; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Add water, oil, sugar, cilantro and rice to
pot. Stir gently with a metal spoon. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo12; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Cook rice according to package.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo12; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->When rice is done, zest and juice the lime on
top. Fluffy lightly with a fork.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Allow to cool and place in ziplock bags, it freezes well.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u>Salsa</u></div>
<div class="MsoNoSpacing">
<span style="font-size: xx-small;">Straight from <a href="http://www.thepioneerwoman.com/">www.thepioneerwoman.com</a></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
2 cans of rotel tomatoes, drained</div>
<div class="MsoNoSpacing">
1 large can of whole peeled tomatoes, drained</div>
<div class="MsoNoSpacing">
¼ of an onion</div>
<div class="MsoNoSpacing">
3 cloves of garlic</div>
<div class="MsoNoSpacing">
Jalapeño to taste</div>
<div class="MsoNoSpacing">
Cilantro</div>
<div class="MsoNoSpacing">
1 tsp cumin</div>
<div class="MsoNoSpacing">
Salt and pepper</div>
<div class="MsoNoSpacing">
½ tsp Sugar</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l8 level1 lfo13; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->In a food processor, pulse jalapeno, onion and
garlic.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l8 level1 lfo13; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Add drained tomatoes and pulse.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l8 level1 lfo13; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Add sugar, cumin and cilantro and pulse to
desired consistency. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l8 level1 lfo13; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Taste and add salt and pepper and adjust
seasonings as needed. </div>
<br />
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l8 level1 lfo13; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->ENJOY!</div>
Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-64850473701019309322014-04-05T09:20:00.001-04:002014-04-05T09:20:56.619-04:00Baked Pork Chops with Stuffing & ApplesWe're back!<br />
<br />
It's been a while, but we're still cooking! We got together for a freezer swap in February and the meals have been delish! It was a long week (anyone else?) so I knew I wanted to end the week on an easy note with a freezer meal. I was excited to try Meg Loc's meal. She's always pushing my food "comfort zone" and Andrea said her meal was amazing--and she was right! <br />
<br />
I tend to shy away from food with fruit in it, but just like her <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/full-of-flavor.html" target="_blank">Thai Mango Chicken</a>, this meal blew me away and I'm already planning to make it for my freezer when pork chops go on sale! I asked Meg Loc for the recipe right away and I was shocked at how easy it was! You can't beat a yummy freezer meal with little prep!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXzF_5umT0t-BT2khFAswgzm4tjoF3G0TzMRZUyVnVuHO04dGraCw-7skRm1bqL3lgw-Hdrbb1c0yGeMYpCbPHS06AFfZTXGNkKY25UxKoBNmRYj-wZ7MMPukG0fFiEFAHR74iw_0g_Id/s1600/pork+chops.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pork chops, apples, stuffing" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXzF_5umT0t-BT2khFAswgzm4tjoF3G0TzMRZUyVnVuHO04dGraCw-7skRm1bqL3lgw-Hdrbb1c0yGeMYpCbPHS06AFfZTXGNkKY25UxKoBNmRYj-wZ7MMPukG0fFiEFAHR74iw_0g_Id/s1600/pork+chops.PNG" height="640" title="pork chops, apples, stuffing" width="452" /></a></div>
<br />
<br />
Baked Pork Chops with Stuffing and Apples<br />
recipe: Meg Loc<br />
serves 2<br />
<br />
2 pork chops, boneless<br />
1 package of stuffing, prepared<br />
1 can of apple pie filling<br />
<br />
1. Prepare stuffing according to package, let cool<br />
2. In foil tin, pour the apple pie filling on the bottom.<br />
3. Layer the cooled stuffing on top.<br />
4. Nestle the pork chops in the stuffing.<br />
5. Cover with foil and label. <br />
<br />
To EAT:<br />
1. Thaw over night.<br />
2. Bake for 1 hour at 350, covered. <br />
3. Enjoy!<br />
<br />
<br />
<div style="text-align: center;">
Stay full,</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" /></a></div>
<div style="text-align: center;">
<br /></div>
Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-88368375733947176612014-01-22T09:58:00.001-05:002014-01-22T09:58:36.652-05:00January Freezer Swap!<div class="MsoNormal">
January Freezer Swap</div>
<div class="MsoNormal">
We are starting off 2014 with full freezers! We had our January freezer swap and walked
away with some very yummy food! It was a
last minute decision to swap, so we didn’t have a theme this month. We also continued our tradition of helping
out the newest momma stock her freezer!
Even though Angela didn’t participate in our swap, we still made meals
for her and Ryan to enjoy because we all know how little time new mommies have!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
On our menu this
month:</div>
<div class="MsoNoSpacing">
*Pizza Turn Overs</div>
<div class="MsoNoSpacing">
*Ranch Chicken Tacos</div>
<div class="MsoNoSpacing">
*Creole Shrimp (Crock Pot)</div>
<div class="MsoNoSpacing">
*Vegetable Lasagna</div>
<div class="MsoNoSpacing">
*Chicken Parm Meatloaf</div>
<div class="MsoNoSpacing">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglMU_UGJa8x4-vkIYfdSgbnqrJ6xwoDstbHzhGTzwrILMoGC7N1IaNc3Ro_RTEdFJ6w8XRZHOx4SKCkRonx1ELlDnX94H5I6hSizTj-Hsgp29ZXINkAH2qyj7kXSvaFwFkJlAwy20VrukW/s1600/january+freezer+swap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglMU_UGJa8x4-vkIYfdSgbnqrJ6xwoDstbHzhGTzwrILMoGC7N1IaNc3Ro_RTEdFJ6w8XRZHOx4SKCkRonx1ELlDnX94H5I6hSizTj-Hsgp29ZXINkAH2qyj7kXSvaFwFkJlAwy20VrukW/s1600/january+freezer+swap.jpg" height="480" width="640" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Did anyone set a New Year’s Resolution to do more freezer
cooking? Or start a freezer swap with your friends? We’d love to know! </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="text-align: center;">
Stay warm and full!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6s4GqpH2nnxLvOzLdzD3OQkUmxcduL2xkpJT67Yn5vP7MeAA-JbEZsyYW8qKWxhSivXwsbLX3WPLqd-GALr85WSgr5jJYZNt4tYsvm4G78g190HMAelf00pHKWSYUjN45jMhSXoa_dXw/s1600/signature2.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6s4GqpH2nnxLvOzLdzD3OQkUmxcduL2xkpJT67Yn5vP7MeAA-JbEZsyYW8qKWxhSivXwsbLX3WPLqd-GALr85WSgr5jJYZNt4tYsvm4G78g190HMAelf00pHKWSYUjN45jMhSXoa_dXw/s1600/signature2.PNG" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
You can find the <span style="font-size: large;">Pizza Turn Over</span> recipe <a href="http://whatsthesoupoftheday.blogspot.com/2012/01/four-to-go-go-go.html" target="_blank">here</a> and the
<span style="font-size: large;">Creole Shrimp Crock Pot</span> <a href="http://whatsthesoupoftheday.blogspot.com/2014/01/creole-crock-pot.html" target="_blank">here</a>!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">Chicken Parmesan Meatloaf </span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
1 lb ground chicken</div>
<div class="MsoNoSpacing">
1 garlic clove, minced</div>
<div class="MsoNoSpacing">
1 small onion, diced</div>
<div class="MsoNoSpacing">
1 large egg</div>
<div class="MsoNoSpacing">
½ cup bread crumbs,</div>
<div class="MsoNoSpacing">
½ cup grated parmesan cheese</div>
<div class="MsoNoSpacing">
½ cup marinara sauce</div>
<div class="MsoNoSpacing">
1 tsp Italian seasoning</div>
<div class="MsoNoSpacing">
½ tsp salt</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Preheat oven to 375.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Combine all ingredients in a large bowl.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Place mixture into greased loaf tin, being sure
to fill.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Bake for 50 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make FREEZER FRIENDLY:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Combine all ingredients and fill tin as
directed. </div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Wrap tightly and label.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo2; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal">
To Eat:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l4 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Thaw over night in fridge.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l4 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Bake as directed above & enjoy.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l4 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Optional: serve with marinara sauce on side for
dipping. </div>
<div class="MsoNormal">
**Also makes great toddler finger foods if cooked in mini
muffin tins.**</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;">Adapted from </span><a href="http://www.weelicious.com/" style="font-size: small;">www.weelicious.com</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<span style="font-size: large;">Crock Pot Ranch Chicken Tacos</span></div>
<div class="MsoNoSpacing">
2 lbs Uncooked Chicken , cut into chunks</div>
<div class="MsoNoSpacing">
1 Package Dry Ranch Dressing Mix</div>
<div class="MsoNoSpacing">
1 Package Taco Seasoning Mix</div>
<div class="MsoNoSpacing">
1 Can Chicken Broth</div>
<div class="MsoNoSpacing">
1 can of Black Beans</div>
<div class="MsoNoSpacing">
1 Can of corn, drained.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Add ingredients to
crock-pot.<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Stir well.<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Cook on High for 3
hours or low for 6 hours (longer if chicken is frozen)<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Once chicken is fully
cooked, drain off extra liquid.<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Using a fork shred the
chicken meat.<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Serve<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
To make FREEZER FRIENDLY:<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Add ingredients to a
freezer bag. Label.<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
To EAT:<o:p></o:p></div>
<div class="MsoListParagraph" style="margin-bottom: 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Dump into crock pot
and cook as directed.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: x-small;">Recipe adapted from www.crockpotladies.com</span><o:p></o:p></div>
Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-51716302757677923732014-01-11T16:35:00.001-05:002014-01-11T16:35:38.718-05:00Creole Crock PotOur cooking club met again this week and I have already enjoyed half of the meals! Our menu included: creole crock pot shrimp & chicken, chicken parm meatloaf, veggie lasagna, Stromboli and chicken fajitas. The very first thing I made was creole crock pot shrimp, from Michelle. It was so yummy!! I can't wait to share the rest of the recipes with you, but first here is a super easy crock pot wonder!<div>
<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Mq9p4jjPv2AVBEHvw5gISNPWesX0z_-VLn_RCaYF4nediMI6nTOLpVr6ymPaze2mqay8If-5cgNiwyKCbSroOfCi-LhpGbEAVbvx6UomyvNop1p_uCpPsClVxeGGD0Cu1EVKVFwsek6d/s1600/creole-shrimp-crock-pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Mq9p4jjPv2AVBEHvw5gISNPWesX0z_-VLn_RCaYF4nediMI6nTOLpVr6ymPaze2mqay8If-5cgNiwyKCbSroOfCi-LhpGbEAVbvx6UomyvNop1p_uCpPsClVxeGGD0Cu1EVKVFwsek6d/s1600/creole-shrimp-crock-pot.jpg" height="640" width="480" /></a></div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Creole Crock Pot Shrimp & Chicken</span></div>
<div>
<br /></div>
<div>
1lb chicken thighs</div>
<div>
1 lb shrimp</div>
<div>
1 onion, chopped</div>
<div>
1 bell pepper, chopped</div>
<div>
1 celery stalk, diced</div>
<div>
1 15 oz can stewed tomatoes</div>
<div>
1 clove garlic</div>
<div>
1 tbsp sugar</div>
<div>
1 tsp salt</div>
<div>
1 tsp pepper</div>
<div>
1 tsp paprika</div>
<div>
1 tsp Cajun seasoning </div>
<div>
<br /></div>
<div>
Optional for serving: fresh lime and/or rice</div>
<div>
<br /></div>
<div>
To eat: </div>
<div>
1. Place all ingredients except for shrimp in crock pot and cook on low 7-9 hours.</div>
<div>
2. During the last 30 minutes of cooking, add shrimp</div>
<div>
3. Serve over rice and enjoy!</div>
<div>
<br /></div>
<div>
To make FREEZER FRIENDLY:</div>
<div>
1. Add all ingredients except for chicken into gallon freezer bag.</div>
<div>
2. Place shrimp in smaller freezer bag.</div>
<div>
3. Place both bags in a larger bag, labeled with date and contents.</div>
<div>
4. Cook as directed above (can be placed in crock pot still frozen).</div>
<div>
<br /></div>
<div>
<span style="font-size: xx-small;">{Original recipe adapted from: Crock pot, the Original Slow Cooker Book}</span></div>
</div>
<div>
<span style="font-size: xx-small;"><br /></span></div>
<div>
<span style="font-size: xx-small;"><br /></span></div>
<div>
<span style="font-size: xx-small;"><br /></span></div>
<div style="text-align: center;">
Stay full,</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" /></a></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><br /></span></div>
Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-68848139167510411642013-12-31T14:20:00.000-05:002013-12-31T14:20:40.168-05:00Filling the Freezer<div class="MsoNoSpacing">
Happy New Year! I've never been so productive on a Monday! Making good
use of our winter break, I got down to business in the kitchen yesterday and
set off to get most of my January cooking complete. And I did! I not only was able to cook for my
family, but my brother requested meatballs for 15 people for a trip he is taking next
weekend, so I whipped up 80 meatballs as well!
I was pooped at the end of the day (and we ended up going out to
dinner—how ironic) but I feel so accomplished and relaxed about the upcoming
month! Usually when I do a large cooking day, I have Angela cooking beside me,
but she is resting and enjoying being a new mommy now that her <a href="http://whatsthesoupoftheday.blogspot.com/2013/11/angelas-baby-shower.html" target="_blank">baby boy</a>,
Andrew, has arrived! Congrats to her and Ryan! With Angela busy, I took on this
cooking day on my own! From start to
finish (and by finish, I mean kitchen and dishes all cleaned) it took me about
8 hours. I did take mini breaks every so
often! It’s a long day, but totally
worth it. If you’re not into doing a
whole day, pick a few meals and start small or with a friend. You could always try our <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/crock-pot-wonders.html" target="_blank">Crock Pot Wonders</a>
page and put together a few crock pot meals, which don’t require cooking on the
day you prepare the meals for the freezer!
</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXB9tQ3M5mFYzxzrJC6XLVANbkHNLhy1CnHxJkWZELJBYh0i7hH3sZjtjHIGOcQPflyL86LqVxk0PAcX9k5ghs0GugS4hTKBdgmC8wRY9-nlvpW1yDPFFN0xm4igtanK1GDJqx1g3mYQ4/s1600/filling+the+freezer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="freezer cooking meals" border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXB9tQ3M5mFYzxzrJC6XLVANbkHNLhy1CnHxJkWZELJBYh0i7hH3sZjtjHIGOcQPflyL86LqVxk0PAcX9k5ghs0GugS4hTKBdgmC8wRY9-nlvpW1yDPFFN0xm4igtanK1GDJqx1g3mYQ4/s640/filling+the+freezer.JPG" title="freezer cooking meals" width="640" /></a></div>
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I made:</div>
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-Gravy and meatballs (3 bags for my family + enough to feed
15 25 year olds on a ski vacation)</div>
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-Breakfast Burritos (13)</div>
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-Crock Pot Chicken and Dumplins (2 bags to thaw and dump)</div>
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-Hot Roast beef and Cheese Sandwiches (12)</div>
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-Chili (3 lunch servings)</div>
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-Chili Cornbread Muffins (16)</div>
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-Chicken Pot Pies (7)</div>
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-Chicken Stir Fry </div>
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-Homemade Frozen Pizza (4 9” pizzas)</div>
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<br /></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06KJtyDeKKyRwh1ddEbo0scSszMfE3Ahe9wnbX43wh1nTo43RpafDOsRr6SZ6nC2TZF_5OtfDPnEd1Lfylq9Jm87FbtEGbBlwog1Blc2fORf-tvY1bHchbAU_pQwVSR2WCAQUwd2zZmDJ/s1600/filling+the+freezer+names.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06KJtyDeKKyRwh1ddEbo0scSszMfE3Ahe9wnbX43wh1nTo43RpafDOsRr6SZ6nC2TZF_5OtfDPnEd1Lfylq9Jm87FbtEGbBlwog1Blc2fORf-tvY1bHchbAU_pQwVSR2WCAQUwd2zZmDJ/s640/filling+the+freezer+names.JPG" width="640" /></a></div>
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Here are some tips to help your cooking day go smoothly:</div>
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<br /></div>
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-Snag a babysitter! Harper was at my mother in law’s,
which was great because while I love her help in the kitchen, it always takes a
bit longer when she’s assisting. I was
able to focus totally on my cooking.</div>
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<br /></div>
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-Wear sneakers! I made the rookie mistake of starting
barefoot…2 hours in I realized my mistake and put my sneaks on. </div>
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<br /></div>
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-Turn up the jams! I’m so guilty of to Christmas music
year round while I cook. Monday I opted
for the Salsa channel. </div>
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<br /></div>
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-Reuse dishes as much as possible (makes for less
cleanup). For example: I cubed my
potatoes and tossed them with oil and seasoned salt for breakfast
burritos. Once they were in the oven I
used the same bowl to whisk the eggs for the burritos. Two birds, one stone. </div>
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<br /></div>
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-Have a game plan. Even if it’s in your head and just an
idea, it’s better than just winging it.
I started with my potatoes and sausage for my breakfast burritos,
because I have to cook each component, but they need to be cooled completely
for me to wrap and freeze. By making
them first, I could utilize the cooling time to start on my sauce and
chili. </div>
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All in all, not bad at all and I’m pretty pleased with
how full my freezer is! Below I’ve included
all of the recipes I used and freezing and eating directions. If you’d like your own planning and shopping
list page, those can be found on our <a href="http://whatsthesoupoftheday.blogspot.com/p/meal-planning-101.html" target="_blank">Meal Planning 101</a> page! I hope you enjoy and venture in the kitchen
soon! We’d love hear about your freezer
cooking day!</div>
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<br /></div>
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Stay full, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" /></a></div>
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<span style="font-size: 14.0pt;">NeNe’s Gravy &
Meatballs (aka Angela’s gravy)<o:p></o:p></span></div>
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<span style="font-size: 8.0pt;">{I multiplied this recipe,
but as is it makes an ample amount for freezing!}<o:p></o:p></span></div>
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Gravy:</div>
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1 1/2 med onions, diced small<br />
5-6 cloves garlic minced<br />
Salt 1 1/2 tsp<br />
Pepper 1 1/2 tsp<br />
Garlic powder 1 1/2 tsp<br />
Onion powder 1 1/2 tsp<br />
Fresh basil about six or seven leaves ( pulled apart or diced up small) if not
fresh, dried is ok, about 2 tsp<br />
3 cans of tomato puree with basil ( I use tuttorosso) 28 oz<br />
2 cans crused tomatoes in puree with basil 28 oz<br />
1 can tomato paste 14oz or 2 ( 6oz cans)<span class="apple-converted-space"><span style="color: #222222; mso-bidi-font-family: Arial;"> </span></span><br />
1/2 cup parmesan cheese<br />
2 tsp sugar</div>
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<span style="color: #222222; mso-bidi-font-family: Arial;">Meatballs<br />
2 lbs ground beef (80/20)<br />
1 med onion (shredded over cheese grater into mixture)<br />
3-4 cloves garlic shredded into mixture<br />
Onion powder 1 tsp<br />
Garlic powder 1 tsp<br />
Dried basil 1 tsp<br />
Salt 1 tsp<span class="apple-converted-space"> </span><br />
Pepper 1tsp<br />
1/4 cup parmesan cheese<br />
1/2 cup panko bread crumbs Italian style<span class="apple-converted-space"> </span><br />
2 eggs<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial;">Directions
for gravy:<br />
Saute onions and garlic in olive oil over med heat until onions are soft. Add
tomato puree, just to wake it up a little about one minute. Then add your puree
and crushed tomatoes. Mix it all well. Then add all your spices, cheese
and sugar. Will take about 45 min to heat through well. While that is
cooking start your meatballs.<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial;">Meatballs
directions:<br />
Bring your meat to room temp. Add your shredded garlic and onions. Add all your
spices, bread crumbs, eggs and cheese. Mix very well. If it seems to wet
then add more bread crumbs. In a large pan, on med heat, warm some olive oil.
Make your meatballs, about medium size, and then add them to your heated pan.
Sear all your meatballs on both sides then add them into your gravy to finish
cooking through. Always taste the gravy to see if it needs more spices or
sugar, I usually always add something else. Serve over pasta with bread for
dipping and enjoy!<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial;">To
make FREEZER FRIENDLY:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #222222; mso-bidi-font-family: Arial;"> Cook according to
directions and allow to cool completely.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #222222; mso-bidi-font-family: Arial;">Pour gravy into containers, label and freeze.<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial;">To
eat:<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial;">Thaw
completely and reheat in a saucepan on stove.
Enjoy!<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="color: #292929; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Chicken
and Dumplin’s<o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 lb chicken breast
(boneless, skinless)<o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 small onion, diced {I
use about a cup of frozen diced onion)<o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 cans cream of celery
soup<o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 can of chicken broth<o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 can refrigerated
biscuit dough<o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Fresh parsley, chopped<o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1. Place
chicken breasts into crock pot, along with onion, cream of celery soup and
broth. Cook on low about 6 hours. <o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2. Remove
chicken and using a fork shred the chicken and return it back to the crock pot.<o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3. Break raw
biscuits into pieces and place in crock pot until top layer is covered. Crank
that bad boy up to high and cook biscuits for 30 minutes or until done. <o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4. Sprinkle on
fresh parsley and enjoy!<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">To make FREEZER FRIENDLY:<o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Place all ingredients
except for biscuit dough into a labeled freezer bag and freeze.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">To eat:<o:p></o:p></span></div>
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<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Place contents of bag
into crock pot and follow cooking directions as stated. Enjoy!<o:p></o:p></span></div>
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<span style="color: #292929; font-size: 8.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">(adapted
from: <a href="http://www.bubblecrumb.com/2010/02/14/crock-pot-chicken-and-dumplings-recipe/"><span style="color: #888888; text-decoration: none; text-underline: none;">http://www.bubblecrumb.com/2010/02/14/crock-pot-chicken-and-dumplings-recipe/</span></a>)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Hot Roast Beef Sandwiches,
ala Pioneer Woman<o:p></o:p></span></div>
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Ingredients:</div>
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<span style="border: none windowtext 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">12 whole</span> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Dinner Rolls Or Small Sandwich Buns (I Used Whole Wheat)</span><o:p></o:p></div>
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<span style="border: none windowtext 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1 pound</span> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Thinly Shaved Roast Beef Or Ham (or Both!)</span><o:p></o:p></div>
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<span style="border: none windowtext 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1 pound</span> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Cheese (Provolone, Swiss, Mozzarella, Even Cheez Whiz!)</span><o:p></o:p></div>
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<span style="border: none windowtext 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1/4 cup</span> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Mayonnaise</span><o:p></o:p></div>
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<span style="border: none windowtext 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">3 Tablespoons</span> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Grated Onion (or 1 Tbsp Dried Onion Flakes))</span><o:p></o:p></div>
<div class="MsoNoSpacing">
<span style="border: none windowtext 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1 Tablespoon</span> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Poppy Seeds</span><o:p></o:p></div>
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<span style="border: none windowtext 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1 Tablespoon</span> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Spicy Mustard</span><o:p></o:p></div>
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<span style="border: none windowtext 1.0pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1 Tablespoon</span> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Horseradish Mayo Or Straight Prepared Horseradish</span><o:p></o:p></div>
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<span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Dash Of Worcestershire</span><o:p></o:p></div>
<div class="MsoNoSpacing">
<span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Optional Dressing Ingredients:
Sriracha, Hot Sauce, Dried Onion Flakes Instead Of Fresh, Garlic Powder,
Pepper, Etc.)</span><o:p></o:p></div>
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<br /></div>
<div class="MsoNoSpacing">
Instructions:<o:p></o:p></div>
<div class="MsoNoSpacing">
Slice rolls in half. Mix together mayo,
grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire.
Taste it and adjust ingredients however you wish.<o:p></o:p></div>
<div class="MsoNoSpacing">
To assemble, spread dressing on top and
bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut
them to fit the small buns.) If you're using Cheez Whiz, spread a layer on the
top bun.<o:p></o:p></div>
<div class="MsoNoSpacing">
Wrap each sandwich in a foil square,
and either keep in the fridge or bake right away. To bake the sandwiches, put
them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns
should be slightly crusty and the cheese should be melted.<o:p></o:p></div>
<div class="MsoNoSpacing">
<span style="color: #5f6161; font-size: 8.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">(Genius
recipe from: </span><span style="font-size: 8.0pt;"><a href="http://thepioneerwoman.com/cooking/2013/03/hot-roast-beef-sandwiches/">http://thepioneerwoman.com/cooking/2013/03/hot-roast-beef-sandwiches/</a>)</span><span style="color: #5f6161; font-size: 8.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<br /></div>
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To make FREEZER FRIENDLY:</div>
<div class="MsoNoSpacing">
Assemble sandwiches and wrap tightly in foil. Place in container or freezer bag. </div>
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<br /></div>
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To eat: </div>
<div class="MsoNoSpacing">
Either thaw before, or from frozen bake sandwiches as
directed in recipe. If from frozen, make
take a bit longer. </div>
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<br /></div>
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Tip: These make a GREAT
Sunday Funday snack!</div>
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<br /></div>
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<br /></div>
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<span style="font-size: 14.0pt;">Breakfast Burritos<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 8.0pt;">(Makes 13-14 10” burritos)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
1 dozen eggs</div>
<div class="MsoNoSpacing">
1 lb of your favorite breakfast meat, cooked</div>
<div class="MsoNoSpacing">
1 lb of potatoes, cubed</div>
<div class="MsoNoSpacing">
Seasoned Salt, to taste</div>
<div class="MsoNoSpacing">
Dash of Milk</div>
<div class="MsoNoSpacing">
2 TBSP Olive Oil </div>
<div class="MsoNoSpacing">
Spinach, onions and peppers, optional</div>
<div class="MsoNoSpacing">
Siracha, optional</div>
<div class="MsoNoSpacing">
Tortillas (13-14)</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Directions:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]--> Wash and
cube potatoes. Mix in bowl with olive
oil and seasoned salt, to taste. Place
cubed potatoes on baking sheet. (I line
mine for easy clean up and spray with Pam first).Bake in preheated 400 oven for
about 25 minutes.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->While potatoes are cooking, cook up your
breakfast meat. I used sausage and
crumbled it as it cooked. When finished,
place in large bowl to cool. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->In a medium bowl whisk together the eggs. Add a dash of milk and salt and pepper. Cook eggs in the same pan you used for the
meat, stirring to create scrambled eggs.
When eggs are almost finished, add a handful of chopped baby
spinach. Remove from pan and add to
large bowl with sausage to cool. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->When potatoes are done, add to the large bowl
and stir ingredients. Allow all to cool.
</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Lay tortilla flat in front of you. Smear siracha on tortilla, then place a few
spoonfuls (1/3 to ¼ cup) of breakfast mixture on tortilla. Wrap up like a
burrito and repeat process. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Wrap each burrito tightly in saran wrap and
place in container or gallon bag.</div>
<div class="MsoNoSpacing" style="margin-left: .25in;">
<br /></div>
<div class="MsoNoSpacing">
To make FREEZER FRIENDLY: </div>
<div class="MsoNoSpacing">
Wrap tightly in saran wrap, place in bag and freeze.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To eat:</div>
<div class="MsoNoSpacing">
Thaw overnight and remove from saran wrap. Microwave for 30 seconds. Enjoy!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="background: white; color: #292929; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Game Day Chili</span><span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
</span><span style="background: white; color: #292929; font-size: 8.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">{serves
6}</span><span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
<span style="background: white;">3 lbs ground beef</span><br />
<span style="background: white;">2 28oz cans diced tomatoes, drained</span><br />
<span style="background: white;">3 bell peppers, chopped (any colors)</span><br />
<span style="background: white;">2 medium to large onions, chopped</span><br />
<span style="background: white;">3 cloves garlic, chopped</span><br />
<span style="background: white;">1 jalapeno, chopped (can omit if you'd like to
lower the heat level)</span><br />
<span style="background: white;">1 small can, chiptole in adobo</span><br />
<span style="background: white;">2 TBSP tomato paste</span><br />
<span style="background: white;">1 6oz can tomato sauce</span><br />
<span style="background: white;">3 tbsp chili powder (more to taste)</span><br />
<span style="background: white;">1 tsp cumin</span><br />
<span style="background: white;">1 tsp paprika</span><br />
<span style="background: white;">salt and pepper</span><br />
<br />
<span style="background: white;">Directions:</span></span><o:p></o:p></div>
<div class="MsoNoSpacing">
<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1. Heat
large dutch oven and add beef. Break apart as meat browns.</span><span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
<span style="background: white;">2. As meat browns, roughly chop bell peppers,
onions, jalapeno and garlic.</span><br />
<span style="background: white;">3. Remove meat from dutch oven, draining off
fat. Add chopped veggies to hot Dutch oven and sauté until soft, about
5-6 minutes. Season with salt and pepper.</span></span><o:p></o:p></div>
<div class="MsoNoSpacing">
<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4.
Sprinkle seasonings over meat mixture and stir.</span><o:p></o:p></div>
<div class="MsoNoSpacing">
<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">5. Add
tomatoes, chipotle in adobo, tomato paste and tomato sauce to peppers and
onions and stir to combine. Allow to cook for 5 minutes.</span><o:p></o:p></div>
<div class="MsoNoSpacing">
<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">6. Add
meat and seasoning mixture back into dutch oven. Stir to combine all
ingredients. Allow to cook together for 5-10 minutes. Once meat is
completely cooked through, taste and adjust seasoning to your taste.</span><span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
<span style="background: white;">7. Allow to simmer for as long as
possible...chili only gets better as it sits!</span><br />
<br />
<span style="background: white;">Serve in deep bowls with shredded cheese, diced
onion, and sour cream on top.</span><br />
<br />
<span style="background: white;">Extra notes:</span><br />
<span style="background: white;">*The chipotle in adobo adds a lot of spice, so
if you're someone who doesn't like a lot of heat, I'd just add some of the
sauce from the can and leave the jalapeno out.*</span><br />
<span style="background: white;">*If your chili needs more liquid, I add beer or
beef stock*</span><br />
<span style="background: white;">*Want to stretch this further? Cook 1/2 lb small
pasta (small penne works great) and add cooked pasta to chili mixture and stir
to combine!*</span><br />
<br />
<span style="background: white;">To make FREEZER FRIENDLY:</span><br />
<span style="background: white;">Cook as directed, allow to cool completely and
ladle chili into Tupperware containers and freeze! <o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">To eat:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Microwave or heat on stove.</span><span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 14.0pt;">Chili Cornbread Muffins<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
2 tubes Grands CORNBREAD Biscuits</div>
<div class="MsoNoSpacing">
2 cups of chili </div>
<div class="MsoNoSpacing">
Shredded cheddar cheese</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Directions:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l7 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Carefully pull apart a cornbread biscuit to
create a pocket. Fill pocket with chili
(about a TBSP) and a bit of cheese.
Carefully pinch ends shut.
Continue process until all biscuits are filled. Be sure not to over stuff…it’s very tempting!</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l7 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Place filled biscuits on baking sheet and bake
according to package directions. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To make FREEZER FRIENDLY:</div>
<div class="MsoNoSpacing">
Cool chili biscuits completely. Wrap individually in saran wrap and place in
contrainer or gallon bag.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To eat:</div>
<div class="MsoNoSpacing">
Thaw over night.
Microwave for 30 seconds, or until hot in. Enjoy!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 14.0pt;">Chicken Stir Fry <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Marinade Ingredients:<o:p></o:p></div>
<div class="MsoNoSpacing">
1/4 cup soy
sauce<o:p></o:p></div>
<div class="MsoNoSpacing">
1/3 cup water<o:p></o:p></div>
<div class="MsoNoSpacing">
2 Tbsp. rice
wine vinegar<o:p></o:p></div>
<div class="MsoNoSpacing">
1 Tbsp. corn
starch<o:p></o:p></div>
<div class="MsoNoSpacing">
1/8 tsp.
coarsely-ground black pepper (or more/less to taste)<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Dinner ingredients:<o:p></o:p></div>
<div class="MsoNoSpacing">
1 lb. thinly
sliced chicken strips<o:p></o:p></div>
<div class="MsoNoSpacing">
2 Tbsp. olive
oil<o:p></o:p></div>
<div class="MsoNoSpacing">
12 mini sweet
peppers, thinly sliced (or 2 regular-sized bell peppers, thinly sliced)<o:p></o:p></div>
<div class="MsoNoSpacing">
2 scallions,
sliced diagonally into 1 inch pieces, white and green pieces separated<o:p></o:p></div>
<div class="MsoNoSpacing">
1 cup broccoli
florets<o:p></o:p></div>
<div class="MsoNoSpacing">
2 Tbsp. minced
fresh ginger<o:p></o:p></div>
<div class="MsoNoSpacing">
4 garlic cloves,
minced<o:p></o:p></div>
<div class="MsoNoSpacing">
1 cup jasmine
rice, uncooked<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To make FREEZER FRIENDLY:</div>
<div class="MsoNoSpacing" style="margin-left: 19.5pt; mso-list: l3 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;"> </span><!--[endif]-->Chop
veggies and place in large ziplock bag.
Add garlic and ginger.</div>
<div class="MsoNoSpacing" style="margin-left: 19.5pt; mso-list: l3 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;"> </span><!--[endif]-->Place
chicken strips in a smaller, separate ziplock bag.</div>
<div class="MsoNoSpacing" style="margin-left: 19.5pt; mso-list: l3 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;"> </span><!--[endif]-->Add
marinade ingredients to a separate small ziplock bag. </div>
<div class="MsoNoSpacing" style="margin-left: 19.5pt; mso-list: l3 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;"> </span><!--[endif]-->Place
ziplock bags with marinade and chicken into large bag with veggies and
seal. Place in freezer. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To eat:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l6 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Thaw overnight in fridge. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l6 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Cook jasmine rice according to directions. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l6 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Combine marinade and chicken strips, set aside.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l6 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Saute veggies in olive oil until softened, about
5-7 minutes. Remove from pan.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l6 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Remove chicken from marinade and cook in
pan. Reserve marinade.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l6 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->When chicken is done (5-7 minutes) add veggies
and marinade to pan and cook for an additional 3-4 minutes. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l6 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt;">
</span><!--[endif]-->Serve over rice and enjoy!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 8.0pt;">(recipe adapted from <a href="http://www.gimmesomeoven.com/easy-pepper-steak-recipe/">http://www.gimmesomeoven.com/easy-pepper-steak-recipe/</a>
)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 14.0pt;">Chicken Pot Pie<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For the filling:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">-1 stick of butter<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">-8 TBS flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">-4 ribs of celery, diced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">-1 medium to large onion,
diced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">-2 large carrots, diced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">-1 16oz bag of frozen
mixed veggies<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">-1 lb of chicken, cooked
& shredded<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">-about 6-8 cups of
chicken stock, heated <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">-1tsp poultry seasoning<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 bay leaf<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
<span style="background: white;">For the pastry: (</span></span><a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html" target="_blank"><span style="color: #888888; text-decoration: none; text-underline: none;">Ina Garten'</span></a><span style="background: white; color: #292929;">s
recipe...NEVER fails)</span><span style="color: #292929;"><br />
<span style="background: white;">For the pastry:<br />
3 cups all-purpose flour<br />
1 1/2 teaspoons kosher salt<br />
1 teaspoon baking powder<br />
1/2 cup vegetable shortening<br />
1/4 pound cold unsalted butter, diced<br />
1/2 to 2/3 cup ice water<br />
1 egg beaten with 1 tablespoon water, for egg wash<br />
Flaked sea salt and cracked black pepper<br />
For the pastry, mix the flour, salt, and baking powder in the bowl of a food
processor fitted with a metal blade. Add the shortening and butter and mix
quickly with your fingers until each piece is coated with flour. Pulse 10
times, or until the fat is the size of peas. With the motor running, add the
ice water; process only enough to moisten the dough and have it just come
together. Dump the dough out onto a floured board and knead quickly into a
ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30
minutes.</span><br />
<br />
<br />
<span style="background: white;">Cooking instructions: <o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo7; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #292929; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Make dough according to above directions.
Preheat oven to 375.</span><span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo7; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #292929; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Melt
butter over medium heat in large sauté pan; add celery, onions, carrots,
poultry seasoning, salt and pepper and bay leaf. Sauté until soft,
about 5-7 minutes<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo7; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #292929; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Slowly
add flour and whisk into butter/veggie mixture until incorporated.
Stirring constantly, cook mixture about one minute. Continuing to whisk,
slowly add in warm chicken stock to veggies. Stop and stir to combine
occasionally, stopping when you get to the desired consistency for your filling
(add more liquid if you like it soupy...add less if you like it more like a
stew).</span><span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo7; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #292929; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Let
simmer, taste and season as needed. Add chicken and about half of the bag
of frozen veggies. Feel free to add the whole bag, or a bag of just peas!
It's totally up to your preference!</span><span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo7; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #292929; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">5.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Turn off
burner, ladle filling into tins and cover with dough (if eating right away).</span><span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo7; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #292929; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">6.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Brush
dough with egg wash, salt and pepper. Poke several holes into pastry dough to
allow steam to escape.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo7; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #292929; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">7.<span style="font-size: 7pt;">
</span></span><!--[endif]--><span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Bake in preheated oven (on a cookie sheet) at
375 for 40 minutes, or until crust is golden brown.<o:p></o:p></span></div>
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<br /></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">To make
FREEZER FRIENDLY:</span><span style="color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
<span style="background: white;">Follow directions up to number 5, but allow
mixture to cool once in tins before putting on pastry dough. Brush with egg wash,
salt and pepper, wrap tightly & label and pop into your freezer.</span><br />
<br />
<span style="background: white;">To eat:</span><br />
<span style="background: white;">Thaw overnight in fridge.</span><br />
<span style="background: white;">Remove foil, and poke several holes into pastry
dough to allow steam to escape.</span><br />
<span style="background: white;">Place on baking sheet to catch and spills and
bake at 375 for about 40 minutes.<o:p></o:p></span></span></div>
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<br /></div>
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<br /></div>
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<span style="background: white; color: #292929; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Homemade Frozen Pizzas<o:p></o:p></span></div>
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<br /></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Dough<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> (double amounts to make 4 personal pizzas)<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
package active dry yeast<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp
white sugar<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup
warm water (110 degrees)<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 ½ cups
flour <o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 TBSP
olive oil<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp
salt<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Toppings:<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 16oz
can pizza sauce (we love Dom Pepino)<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 cups
mozzarella cheese<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
chicken breast, cooked and cubed<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup
Frank’s Red Hot sauce<o:p></o:p></span></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Any
additional toppings you like!<o:p></o:p></span></div>
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<br /></div>
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<span style="background: white; color: #292929; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Directions:<o:p></o:p></span></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt;"> </span><!--[endif]-->Preheat
oven and pizza stone to 450. </div>
<div class="MsoNoSpacing" style="margin-left: 19.5pt; mso-list: l1 level1 lfo5; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;"> </span><!--[endif]--> Combine yeast, sugar and water in a large bowl
and let stand until the yeast has bloomed and doubled in size (about 10-12
minutes).</div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt;"> </span><!--[endif]-->Stir
in flour, salt and oil. Stir until
combined and smooth then let rest, about 8 minutes. </div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt;"> </span><!--[endif]-->On
a floured surface, turn out dough and shape into a ball. Cut ball into half (or quarters if you have
doubled the recipe). Take each piece of
dough and roll out into a 9” round. </div>
<div class="MsoNoSpacing" style="margin-left: 19.5pt; mso-list: l1 level1 lfo5; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;"> </span><!--[endif]-->Poke
holes in crust with a fork and bake each crust for 4-5 minutes and allow to
cool on a cooling rack. </div>
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To make FREEZER FRIENDLY:</div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Once crusts are cooled, grab a piece of
cardboard, wrap it in foil and place your crust on it. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l5 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Create the pizza of your dreams! Add sauce, cheese, toppings—whatever you’d
like. </div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Wrap the whole thing tightly in saran wrap and
freeze!</div>
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To eat:</div>
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Thaw in fridge.</div>
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Preheat oven to 450 and cook until cheese is melted and
bubbly!</div>
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(Dough recipe from: www.allrecipes.com)</div>
Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-39133101602811577722013-12-22T10:30:00.002-05:002013-12-22T10:30:49.419-05:00Grandma Joan's Asparagus Patties!These asparagus patties are a family favorite. My Grandma usually makes them but these days, I've been filling in. They're a great appetizer for a holiday party or gathering because it's something different than a dip or bread. They're also freezer friendly so you can make a large batch in advance. Just defrost and microwave before serving!!<br />
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You could switch things up and swap out the asparagus for any of your favorite vegetables: broccoli, cauliflower, or artichoke hearts would work just fine!<br />
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<div>
<b>Gram's Asparagus Patties</b></div>
<div>
2 bunches asparagus, trimmed and chopped into pieces</div>
</div>
<div>
6-8 eggs, beaten</div>
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1 cup plain breadcrumbs</div>
<div>
1 cup locatelli cheese (or more)</div>
<div>
Salt and pepper to taste</div>
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<div>
Fill a large pot with water and bring to a boil. Drop the chopped asparagus in and boil for ~15 minutes until soft and tender. Drain and let cool. Pour asparagus into a medium sized mixing bowl and mash with a potato masher or fork until it looks like this:</div>
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Next, add the eggs, breadcrumbs, and cheese. Stir until well combined. If the mixture is too wet, add more cheese. If too dry, add another egg (I start with 6). It should look like this:</div>
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Heat a large nonstick skillet or electric skillet and cover the bottom with oil. Drop a heaping tablespoon of the mixture into the skillet at a time like this:</div>
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Brown both sides - about 3 minutes a side and place on a paper towel to drain. Sprinkle with salt. Serve warm or at room temp!</div>
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<b>To freeze</b>: Place in a freezer safe bag and store in freezer. </div>
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<b>To defrost</b>: Place in the refrigerator overnight and microwave until warmed through before serving. </div>
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<b><i>Enjoy!</i></b><br />
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Meghanhttp://www.blogger.com/profile/09394463265083761356noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-31189527487360940252013-12-08T12:50:00.001-05:002013-12-08T12:50:32.083-05:00Snow Day Snack: BBQ Pork Pizza<div class="separator" style="clear: both; text-align: center;">
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It's snowing in South Jersey!! Wahoo! I was set to make a big pot of soup this morning but someone (Ahem, Frank) ate all the celery and carrots. I guess I'm married to a rabbit? So I improvised and came up with this yummy pizza with the odd mix of ingredients I had in my fridge and pantry. Guess what? It turned out delish so I'm sharing with you today.<br />
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Before I get to the recipe, the most important thing is that I got to use my Penguin measuring cups...<br />
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<br />
<br />
<b>BBQ Pork Pizza</b><br />
<i>If you've made pulled pork and have a ton a leftovers, which I usually do, this is a great way to get two meals for the price of one!</i><br />
<b><br /></b>
pizza dough - you could use homemade, frozen, or from the tube - I used Pillsbury dough from the tube!<br />
2 cups leftover pulled pork (I made pulled pork in the slow cooker this week)<br />
1 1/2 cups good shredded melting cheese like cheddar, Monteray Jack, or mozzarella - I used cheddar<br />
1/2 cup of your favorite BBQ sauce - I used Jack Daniels but we LOVE Sweet Baby Ray's<br />
1 cup caramelized onions*<br />
3-4 strips of cooked bacon, crumbled<br />
<br />
*Saute onions in butter with 1/4 cup of sugar until brown<br />
<br />
Spread the dough on a greased baking sheet and stretch to reach all sides. Spread barbecue sauce in an even layer on top of dough. Layer pulled pork, onions, and bacon on top of sauce. Sprinkle the top with cheese. Bake at 425 for 9-13 minutes until crust is golden brown and toppings are melted and warm. <br />
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Before the oven...<br />
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After the oven...<br />
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<b><span style="font-size: x-large;"><br /></span></b>
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<b><span style="font-size: x-large;"><br /></span></b>
<b><span style="font-size: x-large;"><br /></span></b>
<b><span style="font-size: x-large;">Happy Snow Day!!</span></b></div>
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<br />Meghanhttp://www.blogger.com/profile/09394463265083761356noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-83756395130667216202013-11-19T16:52:00.002-05:002013-11-19T17:05:42.299-05:00Make This Tonight: Tuna Marinara<span style="font-family: Georgia, Times New Roman, serif;">If you're anything like me you're forgetful, lazy, prone to procrastination... you get where I'm going with this. So it's no surprise that I forgot to defrost something for dinner tonight. Happens at least once (or twice, maybe three times) a week! No problem! I have a delicious hearty pasta meal on standby with the help of my stocked pantry. Hopefully yours is more organized than mine:</span><div><font face="Georgia, Times New Roman, serif"><br></font></div><div><font face="Georgia, Times New Roman, serif"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTAjNisZfL1jG0YWe98oFIrTwv-Md1VZs9q8nNNI_jnqqizUcRy6oO9vPyYzBLB2724inYMnYl54MEFgtDo5KjuFhwQcrsnDFbRb3bUTXhs8fyUoF2g_fvusQggGTW06YtuX-CfDc-wR_/s640/blogger-image--1299205008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTAjNisZfL1jG0YWe98oFIrTwv-Md1VZs9q8nNNI_jnqqizUcRy6oO9vPyYzBLB2724inYMnYl54MEFgtDo5KjuFhwQcrsnDFbRb3bUTXhs8fyUoF2g_fvusQggGTW06YtuX-CfDc-wR_/s640/blogger-image--1299205008.jpg"></a></div><br></font>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span>
<span style="font-family: Georgia, Times New Roman, serif;">Here are some pantry staples I have on hands for nights like these:</span><br><br>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Canned beans - (tonight I'll be using Cannellini beans)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Crushed tomatoes and mostly ALL canned tomato products from diced, pureed, plum, crushed, etc. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Jarred artichoke hearts in water - I buy these in bulk and use them for salads and pasta dishes</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Canned or jarred tuna in water or olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Anchovies - They add a ton of flavor</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Frozen veggies - OK so these aren't a pantry staple but they're a freezer staple in my house</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pasta - duh</span></li>
</ul>
<br>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span>
<span style="font-family: Georgia, Times New Roman, serif;">This is a real "grease-ball" dish as my Mom would say. Super Italian and yummy. I like it because it's not just a starchy high carb meal. It combines lots of protein and veggies making it a complete meal. I usually make this meal without the artichoke hearts but I love them and had them on hand. It would be perfectly fine without them. </span><br>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Tuna Marinara (my take)</span></b><br>
<span style="font-family: Georgia, Times New Roman, serif;">1 lb spiral or ridged pasta like Rigatoni Rigate or Fusilli </span><br>
<span style="font-family: Georgia, Times New Roman, serif;">1 28oz can crushed tomatoes</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">1 15oz can Cannellini beans, drained and rinsed</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">1 small can tuna drained - any kind you like</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">2-3 anchovies and a small amount of their oil</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup jarred artichoke hearts, drained and cut in half</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup frozen peas</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp red pepper flakes</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper to taste</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic, minced</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">2-3 tsp olive oil</span><br>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span>
<span style="font-family: Georgia, Times New Roman, serif;">Heat olive oil at the bottom of a small sauce pan. Add garlic, anchovies and anchovy oil, and red pepper flakes. Cook until fragrant. Add tuna and cook ~ 2 minutes. Add crushed tomatoes. Bring to a boil and simmer for about 30 minutes. Meanwhile bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside. In the last 5 minutes of cooking time add artichoke hearts, frozen peas, and beans to the marinara sauce. Cook until heated through. Add sauce to pasta and toss until coated. </span></div><div><font face="Georgia, Times New Roman, serif"><br></font></div><div><font face="Georgia, Times New Roman, serif"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi66JIgWrqivclr4yCZgUVsp3LcNJIlJo30HZnXEb-jbVsjW5fNoulQ1zWzkhP01nHfEseDOiShpgxDusmrFPN-sgxFzXgOKTF6dfRF8ZnJXByKZe9SQ3X7Mp3HmL_qgCXVVQuJ1YOicZ5/s640/blogger-image--576087233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi66JIgWrqivclr4yCZgUVsp3LcNJIlJo30HZnXEb-jbVsjW5fNoulQ1zWzkhP01nHfEseDOiShpgxDusmrFPN-sgxFzXgOKTF6dfRF8ZnJXByKZe9SQ3X7Mp3HmL_qgCXVVQuJ1YOicZ5/s640/blogger-image--576087233.jpg"></a></div><br></font>
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<span style="font-family: Georgia, Times New Roman, serif;"><br></span>
<i><span style="color: magenta; font-family: Georgia, Times New Roman, serif; font-size: large;">Your Favorite "Grease-Ball",</span></i><br>
<span style="font-family: Georgia, Times New Roman, serif;"><br></span>
<i><b><span style="color: magenta; font-family: Georgia, Times New Roman, serif; font-size: large;">Meg Loc <3</span></b></i></div>Meghanhttp://www.blogger.com/profile/09394463265083761356noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-37333385822326179012013-11-09T07:42:00.001-05:002013-11-09T07:42:04.633-05:00Angela's Baby Shower!Ahoy! It's a boy!<br />
<br />
We are so excited to celebrate the anticipated arrival of Angela's little boy! Two weeks ago we threw her a very nautical baby shower. A great time was had by all. It just warms my heart to see Angela's belly grow so big! Her little man is due at the beginning of next year and I just can't wait to snuggle and spoil him! Here are some pictures and recipes from the shower. We hope you enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFA6f1nzb-D6uWb5PLkGdOji7gMeQXouaai-gD2_mMj6HD2VdjMgTzp1pzvID8f7k5IC4m_cGyyX6x_a1TuZI6-U22sEkm9ocQyLGC70WVnXh254bUDYSk18c5oikrY1MeCSnNpQGoef0/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFA6f1nzb-D6uWb5PLkGdOji7gMeQXouaai-gD2_mMj6HD2VdjMgTzp1pzvID8f7k5IC4m_cGyyX6x_a1TuZI6-U22sEkm9ocQyLGC70WVnXh254bUDYSk18c5oikrY1MeCSnNpQGoef0/s400/013.JPG" width="300" /></a></div>
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{Angela's amazing cake!}</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1y-b-vt_RoKNiXAXKiMBE7EWKdXW5HadENVd1ebymqBX2qc1pMBsZaJzbXK1L2riHAy9wZgitgUL40iSwLqnGkgU_7xcTISFua5U_ly1YyK0jruTIsmvz3gM0ORdn8BAMo0MPktVGry3/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1y-b-vt_RoKNiXAXKiMBE7EWKdXW5HadENVd1ebymqBX2qc1pMBsZaJzbXK1L2riHAy9wZgitgUL40iSwLqnGkgU_7xcTISFua5U_ly1YyK0jruTIsmvz3gM0ORdn8BAMo0MPktVGry3/s400/014.JPG" width="300" /></a></div>
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{Nautical Center Pieces & Favors}</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_HYFZJpmw6tB06qZLg0zjqYWbRkTv9SvkSpmNha2vawFARvFxVDBoF6x4ihZNzDiFIshj7iyW3LdDVTZNimmNrQLC0aCyAuWK00fEC_LSY3eDRNklFznreSH0g748iRfaobG4StBgE5e/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_HYFZJpmw6tB06qZLg0zjqYWbRkTv9SvkSpmNha2vawFARvFxVDBoF6x4ihZNzDiFIshj7iyW3LdDVTZNimmNrQLC0aCyAuWK00fEC_LSY3eDRNklFznreSH0g748iRfaobG4StBgE5e/s400/017.JPG" width="300" /></a></div>
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{Her invitations}</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkc_NvBMcY-8B2kYUwxRj_UsBctophEjEY6_5G-7ZFWhNyLHJjhl1qQDjbrKEuw2kuoyoyaW5KLnQmNBkBUHiuBiNz0wcGXd25bRal_odNjlh-1zAZu8HDaZjiqO3BuPKLpoZyHHcCHwG/s1600/290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkc_NvBMcY-8B2kYUwxRj_UsBctophEjEY6_5G-7ZFWhNyLHJjhl1qQDjbrKEuw2kuoyoyaW5KLnQmNBkBUHiuBiNz0wcGXd25bRal_odNjlh-1zAZu8HDaZjiqO3BuPKLpoZyHHcCHwG/s400/290.JPG" width="400" /></a></div>
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{Mom & Dad's special chairs}</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXi7fv1G2z-mU3H9ZHXRugvTZ2My0R_LYQyMLunxWlz6_SugwcIInkq7JCZsjrSyD1FXo9DMvPPXPHG46C55MT_tWpWEeQvKlWGVatSIZNkIKqN7kepHBS_qUzLBlNY2S6V6-nBlt_k2g/s1600/314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXi7fv1G2z-mU3H9ZHXRugvTZ2My0R_LYQyMLunxWlz6_SugwcIInkq7JCZsjrSyD1FXo9DMvPPXPHG46C55MT_tWpWEeQvKlWGVatSIZNkIKqN7kepHBS_qUzLBlNY2S6V6-nBlt_k2g/s400/314.JPG" width="400" /></a></div>
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{Beautiful Mommy-to-be sipping some water}</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmS6-ZCssIYx6jf0wNjtU4HKRQrbu5aIvxk4fQ46T4LydTXG2C728ZIOHmS-3SMFSPx-ke9ximFPHDYvbuSrt0vnSSGCGxVOXMsBzuLsEpXCxmHt2D4I-PE9xKExn2RFWlCohNm71ddtS/s1600/ryan-angela-shower.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmS6-ZCssIYx6jf0wNjtU4HKRQrbu5aIvxk4fQ46T4LydTXG2C728ZIOHmS-3SMFSPx-ke9ximFPHDYvbuSrt0vnSSGCGxVOXMsBzuLsEpXCxmHt2D4I-PE9xKExn2RFWlCohNm71ddtS/s400/ryan-angela-shower.JPG" width="216" /></a></div>
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{The new parents arrive}</div>
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<br />
<u>Mom-Mom's Grand kid Approved Chicken Fingers</u><br />
1 lb chicken breast, cut into strips<br />
4 cups Corn Flakes, crushed<br />
2 eggs, beaten<br />
1 cup of flour<br />
salt and pepper<br />
dipping sauces of your choice!<br />
<br />
Preheat oven to 350<br />
1. Cut chicken into strips, season with S & P.<br />
2. Smash corn flakes.<br />
3. Set up breading station: one tray of flour, one of egg and one of corn flakes.<br />
4. Bread the chicken strips: flour, egg, corn flakes and place onto a plate.<br />
5. Arrange strips onto a baking rack over a baking sheet.<br />
6. Cook for about 8-10 minutes a side, depending on the size, flipping half way through.<br />
7. Dip, dunk and eat!<br />
<br />
To FREEZE: Complete up to step four. Flash freeze strips and then place into bag or container. <br />
<br />
To EAT: Thaw. Bake as directed OR fry for extra crispiness!<br />
<br />
<br />
<br />
<u>The Real Deal Mac & Cheese</u><br />
2 lbs macaroni, cooked and drained<br />
2 eggs, whisked<br />
4 TBSP butter, sliced<br />
24 oz sharp cheddar cheese, shredded<br />
8 oz mozzarella cheese, shredded<br />
(the more cheese, the better)<br />
whole milk<br />
<br />
Preheat oven to 400<br />
1. Cook pasta to al dente; drain and rinse with cool water.<br />
2. Mix pasta with eggs and butter.<br />
3. Mix shredded cheese together in a separate bowl.<br />
4. Assemble the mac & cheese: a thin layer of pasta, a thick layer of cheese and repeat.<br />
5. Add whole milk (just slightly less than covering the pasta).<br />
6. Bake, keeping an eye on the top layer. Once that has browned, cover with foil and bake until milk evaporates. <br />
7. Enjoy while HOT!<br />
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<div style="text-align: center;">
Stay full!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" /></a></div>
<br />Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-81530538686364342452013-11-02T08:18:00.003-04:002013-11-02T08:19:14.510-04:00Chili Cook Off Part 1: Chili VerdeI am so excited to share this recipe with you! It is one of my all time favorites--so different, yet so yummy. If all chili were as delicious as this, I'd be a <a href="http://whatsthesoupoftheday.blogspot.com/2013/09/sunday-funday-chili-cheese-dip.html" target="_blank">chili freak</a> like my husband.<br />
<br />
This recipe calls for pork, which I LOVE! I always get whatever is on manager's special or on sale at the market that week...this time I happened to get bone-on thin chops. I don't even bother to take the meat off the bone--I just let it cook low and slow and the meat will just fall off! Remove the bones before serving! What I think was even better about the recipe this time was that I made it in the <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/crock-pot-wonders.html" target="_blank">crock pot</a>! I have adapted the original recipe slightly and I know it's one that I will continue to make for years! I hope you enjoy it as much as I do!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7TUXnOaz63Rrgr7szoWtbeuBwsjn6xsHqw5_r1cWi8yBH1MC7aAOMrrHt7wmwEiZ1Fp9UjkRl7YgjCTk0LoWBcv-KKbjeitnWzvE8dWxw6n7KZ5MKfnTMkt5YiMyHPoEXFpsEhI7RB6q/s1600/chili-verde-crock-pot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chili-verde-crock-pot" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7TUXnOaz63Rrgr7szoWtbeuBwsjn6xsHqw5_r1cWi8yBH1MC7aAOMrrHt7wmwEiZ1Fp9UjkRl7YgjCTk0LoWBcv-KKbjeitnWzvE8dWxw6n7KZ5MKfnTMkt5YiMyHPoEXFpsEhI7RB6q/s640/chili-verde-crock-pot.JPG" title="chili-verde-crock-pot" width="459" /></a></div>
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<u><span style="font-size: large;">Chili Verde</span></u><br />
{serves 6-8}<br />
2 lbs pork<br />
1 cup onion, chopped<br />
16 oz chicken broth<br />
1 1/2 tsp garlic powder<br />
1 tsp celery salt<br />
1 TBSP cornstarch<br />
1/2 tsp oregano<br />
1 TBSP cumin<br />
1 TBSP jalapeno<br />
4 TBSP chopped cilantro<br />
1/2 TBSP chili powder<br />
10 oz green enchilada sauce<br />
21 oz canned green chiles (chopped or diced)<br />
1 16 oz jar of salsa Verde<br />
salt and pepper to taste<br />
<br />
Instructions:<br />
1. Brown pork in large pot; remove from pot. Add onion, saute for 2 minutes. <br />
2. Add chicken broth and simmer for 1 hour (stir so meat does not stick to bottom).<br />
3. Add spices and cornstarch; simmer for additional hour (keep stirring).<br />
4. Add enchilada sauce, chiles and salsa. Simmer for 45 minutes.<br />
5. Remove pork bones and serve hot! ENJOY!<br />
<br />
Crock Pot Instructions:<br />
1. Line Crock Pot with <a href="http://whatsthesoupoftheday.blogspot.com/2013/06/what-ive-learned-from-freezing-cooking.html" target="_blank">liner</a>.<br />
2. Brown pork in pan and add to crock pot.<br />
3. Saute onions for 3-5 minutes and add to crock pot.<br />
4. Add chicken broth and cover; cook on low for 3 hours.<br />
5. Add remaining ingredients and cook for 2 more hours on low heat.<br />
6. Remove bones and enjoy!<br />
<br />
<span style="font-size: xx-small;">(original recipe: Favorite Family Recipes 2012)</span><br />
<br />
TO FREEZE:<br />
1. Make chili verde according to directions above.<br />
2. Allow to cool completely, divide into gallon freezer bags.<br />
3. Label and freeze.<br />
<br />
TO EAT:<br />
1. Thaw completely.<br />
2. Reheat over low heat in a sauce pan on stove, stirring often.<br />
3. ENJOY!<br />
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Stay full!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" /></a></div>
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<br />Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-32118369674727479682013-10-21T09:44:00.000-04:002013-10-21T10:09:33.843-04:00Freezer Friendly Chili Cook-Off!<span style="font-family: Georgia,"Times New Roman",serif;">When the temps start to drop, I can't think of a better place to be than my kitchen. Ok, so maybe I'd rather be on a plane to Mexico, in a cozy ski chalet, or snuggled up in my bed - but you know what I mean ;).</span><div><font face="Georgia, Times New Roman, serif"><br></font>
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<span style="font-family: Georgia,"Times New Roman",serif;">The perfect one pot meal for cooler Fall days has to be chili. I'm actually not a fan of the traditional tomato/beef based version, but I love twists on the classic recipe. So Meg Lopez, Angela, and I decided to have a chili cook-off, testing out a few non-traditional chili recipes and tweaking them as we go. Here's what we have cooking for the week ahead:</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><br></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Chili Verde</b> - Meg Lopez's BEST freezer meal to date ;)</span><br>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Turkey and White Bean Chili</b> - Angela will be testing this one.</span><br>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Italian Chili</b> - I'll attempt this one using a mix of sausage, beef, and peppers.</span><br>
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<span style="font-family: Georgia,"Times New Roman",serif;">We'll be making them this week for our families so stay tuned for pics, recipes, and, of course, freezing guidelines. What's your favorite chili recipe? How do you like to eat your chili? Here are some of our favorite things to do with chili:</span><br>
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Dice potatoes into small chunks and roast with salt and pepper. Once browned and crispy, place them at the bottom of your bowl and top with a few spoonfuls of chunky chili. </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Make baked potatoes for dinner and top with hearty chili. It's a meal that will stick to your ribs. </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">An easy freezer meal and delicious casserole, try a <a href="http://www.food.com/recipe/chili-cornbread-bake-338193" target="_blank">corn bread chili bake</a>.</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">No time? Try your chili in the <a href="http://allrecipes.com/recipe/slow-cooker-chili-ii/detail.aspx?src=VD_Summary" target="_blank">slow cooker. </a></span></li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;">In case you're a fan of traditional chili, here's a recipe you'll want to try. </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><br></b></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Angela’s Classic Chili</b> </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"> Serves 4-6 </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Slow cook- 4 hours on HIGH or on 6 hours on LOW </span><br>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients: </b></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 ½ pounds lean ground beef </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">2 small onions, finely chopped </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 yellow bell pepper, chopped </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">3 cloves chopped garlic </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">2 cans (15.5 oz) kidney beans, drained </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 can (14.5 oz) diced tomatoes </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 can (8oz) no salt added tomato sauce </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup low-sodium chicken stock or broth</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">3 tablespoons chili powder </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon ground cumin </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon dried oregano</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"> ½ teaspoon salt 1</span><br>
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<span style="font-family: Georgia,"Times New Roman",serif;">Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth or stock, 2 TBS of chili powder, ½ tsp ground cumin, ½ tsp oregano all in the slow cooker. Cover the cooker and cook on HIGH for 4 hours and LOW for 6 hours. 2. After cooked for the desired time, stir in remaining 1 TBS chili powder, ½ tsp ground chili powder, ½ tsp ground cumin, ½ tsp dried oregano and ½ tsp salt. Serve Warm and Enjoy!!! You can always substitute lean ground beef for ground turkey or chicken and small white beans (navy beans) for kidney beans. It tastes great either way!</span><br>
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<b>To Freeze:</b><br>
Cool chili completely and ladle into freezer safe plastic bags and seal. Lay flat and place in freezer.<br>
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<b>To Reheat:</b><br>
Defrost in the refrigerator overnight (sometimes can take 24 hours). Reheat on the stove top in a sauce pan or in the microwave. Heat until until boiling and chili has reached 165 degrees. <br>
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</div>Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-68927444877970246062013-10-20T07:39:00.003-04:002013-10-20T07:40:40.366-04:00Warming Up with Chicken Soup<div class="MsoNormal">
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We have been so busy these past few weeks…my dad was up from
Florida, my cousins were up from North Carolina (who we haven’t seen in years),
and we are trying to fill our days with fun Fall activities like pumpkin picking,
hayrides and parades! </div>
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Today we decided to take Harper to our town’s Oktoberfest at
the local park. Hayrides, games, food
and Harper’s personal favorite: pumpkin painting! She carries her pumpkins and gourds around
the house like a prize! I made a yummy breakfast and knew I didn't want to cook
for the rest of the day—just family fun time, so I took out my <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/crock-pot-wonders.html" target="_blank">crock pot</a> and
some leftover chicken soup from the freezer.
I put the soup in my crock pot (<a href="http://whatsthesoupoftheday.blogspot.com/2013/06/what-ive-learned-from-freezing-cooking.html" target="_blank">using a liner, of course!</a>) on high and
at the last minute I added some dumplings and let them cook up. DELISH.
My family would eat chicken pot pies until they were blue in the face,
but my loyalty is to chicken and dumplings (right, dad?). </div>
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This recipe is different than the <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/crock-pot-wonders.html" target="_blank">other recipes</a> we've used
in the past. While the other recipe is
super quick and delish, it uses canned soup, broth and biscuits. Now, don’t get me wrong, I LOVE that easy convenience
and it’s certainly yummy to eat, but once in a while you just need a home
cooked meal from scratch. This recipe certainly delivers there! I made the stock from chicken and veggies
from our local Amish Market and the dumplings are an easy mixture of pantry
staples. Don’t be scared of making
stock…it’s time consuming for sure, but SO SIMPLE. And really cost effective. Plus, you get to control the ingredients and
seasonings to fit your family’s needs--I go low salt for Joe’s high blood
pressure. I don’t use the chicken from my stock making in my soup. I find that it just gets way too dry and
chalky. I prefer to bake bone-in, skin-on
chicken breasts in the oven (seasoned with a little salt and pepper) and dice that
when cooled. It may seem wasteful, but
no one wants to eat dry chicken! But to be a bit more frugal, I will save my
chicken bones from oven roasters and make stock using two of them.</div>
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<u>Homemade Chicken Stock<o:p></o:p></u></div>
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1 whole chicken</div>
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2 onions, halved</div>
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4 stalks of celery</div>
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3 carrots (or 1c small carrots)</div>
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A few cloves of garlic</div>
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2 bay leaves</div>
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Pot herbs (rosemary, parsley, thyme, sage) </div>
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1 tbsp poultry seasoning</div>
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1 tsp whole peppercorns</div>
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Salt & pepper to taste</div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Add all ingredients into a large stock pot. (I add the insides of the chicken, just make
sure to remove them from any bags or wrapping they may be in). </div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
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(No more or it will dilute the flavor.)</div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Bring to a boil and reduce to simmer for 6
hours.</div>
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</span><!--[endif]-->Drain stock into a large bowl or pot using
cheese cloth (or a clean dish towel works, too).</div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->**Now the stock is ready to be used in a soup OR
can be cooled and frozen at this point.**</div>
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<o:p> </o:p><span style="text-indent: -0.25in;">To FREEZE: Allow to cool and store in containers.</span></div>
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To EAT: Thaw, reheat slowly over low heat in saucepan. </div>
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<u>Homemade Chicken Soup<o:p></o:p></u></div>
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Chicken Stock (about 2 quarts*)<u><o:p></o:p></u></div>
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3 stalks of celery, diced</div>
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2 carrots, diced</div>
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1 large onion, diced</div>
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2 chicken breasts, cooked and diced</div>
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1 cup pasta, uncooked</div>
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Salt and pepper to taste</div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Heat oil in a large pot. Add diced carrots, followed by diced celery
and onion. Add a pinch of salt and
pepper. Sauté until tender, about 10 minutes. </div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
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<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Add pasta and cook according to package. *Add
more stock if the pasta absorbs more broth than you’d like. </div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Add diced chicken. </div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Serve and enjoy!</div>
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To FREEZE: Allow to cool and store in containers.</div>
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To EAT: Thaw, reheat slowly over low heat in saucepan. </div>
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**<b><i>Special note</i></b><i>:</i> When I make a large batch of soup and plan to use some for
Chicken and Dumplings I will cook the pasta in a separate pot of water. I will add the pasta to my bowl and then ladle
the soup on top. I prefer my chicken and
dumplings to not have pasta. You can also do this to prevent the pasta from
absorbing the chicken broth in the soup. **</div>
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<u>Homemade Chicken and Dumplings<o:p></o:p></u></div>
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Chicken Soup (without the pasta)</div>
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2 c. Flour</div>
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1 tsp parsley</div>
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Salt & pepper</div>
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¼ c Ice water + more as needed</div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Heat the soup until simmering.</div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->In a medium bowl, mix flour, salt, pepper and
parsley. Add water a bit at a time and
stir. Should be sticky. (Add more water or
don’t as needed.)</div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Drop spoonfuls of dough into simmering
soup. Allow to simmer for 25 minutes until
cooked through. </div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
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{I think it gets better on the second day after the dumplings have more time to soak up the broth!}</div>
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To FREEZE: Allow to cool and store in containers.</div>
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To EAT: Thaw, reheat slowly over low heat in saucepan. </div>
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What keeps you warm on a cold day?</div>
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Stay full!</div>
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Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-85018878821567839312013-10-12T11:02:00.003-04:002013-10-12T11:03:06.971-04:00Pumpkinpalooza: Chocolate Chip Cookies<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-size: 12pt;">This week’s recipe is a special request from my two year old
niece! She was not feeling herself from a bad virus that had swept thru her
daycare, so as a special treat she wanted cookies. Being the great aunt that I
am, I went into the kitchen and whipped up a very simple recipe for Pumpkin Chocolate
Chip Cookies to put a smile on her face!!!</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-size: 12pt;">These simple, moist and delicious cookies are a perfect fall
treat for bake sale, holiday party or any fall day event like pumpkin carving!
I love adding pumpkin to any ordinary recipe; you would be surprised how one
ingredient can transform your food into something extraordinary! So
take the kids, get into the kitchen and bake up some smiles this fall season!</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-size: 12pt;">Cook with love,</span></div>
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<b><i><u><span style="font-size: 12pt;">Pumpkin Chocolate Chip Cookies</span></u></i></b><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 cup canned pumpkin</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 egg</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1/2 cup vegetable oil</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 cup white sugar</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">2 1/2 cups flour</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">2 tsp baking powder</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 1/2 tsp cinnamon</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp salt</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 tsp baking soda</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 tbsp milk</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 TB vanilla</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: 10.0pt; margin-left: 12.0pt; margin-right: 12.0pt; margin-top: 0in;">
<span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">·</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 12oz bag semi sweet chocolate chips</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">Instructions</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1.</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Combine pumpkin, sugar, vegetable oil, and egg
in a large bowl. In a separate bowl, stir together flour, baking powder, ground
cinnamon, and salt. Dissolve the baking soda with the milk and stir into the
wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for
about one minute.</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">2.</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Add vanilla and chocolate chips and stir until
combined.</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">3.</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Line baking sheet with parchment paper. Drop
cookies on by the spoonful. Bake at 350 for 10-12 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="font-size: 8pt;">Recipe adapted from <a href="http://iheartnaps.com/" target="_blank"><span style="color: #1155cc;">iheartnaps.com</span></a></span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-1652909937658972642013-10-08T17:10:00.003-04:002013-10-08T17:10:39.945-04:00Tuesday Night Dinner at the Tank's!I have a few items that I keep in my pantry no matter what. They're a little different than the normal pantry staples, but you just never know when you'll be inspired to create something new for dinner. I'm back on a cooking kick (somewhere my husband is doing his happy dance) and I looked to my two most favorite pantry items for tonight's dinner:<br />
<br />
<div style="text-align: center;">
<b>Chipotle in Adobo</b></div>
<div style="text-align: center;">
<b>Ranch dip mix packets</b></div>
<div>
<br /></div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZL2-vWFmI_r0duH4IiXaYvc9hulAHq5ZUaw-ur-zwvwy6EfKt3Zy4bwzXm1Ybb2SV5t0UA09Xpkjt9fHEjsQ9UfjiXM6OKqPAgNjfez41HKMzPdGYHnVB2hmz6ceuJCK801ktdvyc5EL/s640/blogger-image-637424212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZL2-vWFmI_r0duH4IiXaYvc9hulAHq5ZUaw-ur-zwvwy6EfKt3Zy4bwzXm1Ybb2SV5t0UA09Xpkjt9fHEjsQ9UfjiXM6OKqPAgNjfez41HKMzPdGYHnVB2hmz6ceuJCK801ktdvyc5EL/s640/blogger-image-637424212.jpg" /></a></div>
<br />
Some of my favorite recipes with these babies:<br />
<a href="http://sallyspins.com/2012/03/20/ranch-veggie-dip-with-greek-yogurt/" target="_blank">Veggie Dip</a><br />
<a href="http://thepioneerwoman.com/cooking/2012/01/spicy-stewed-beef-with-creamy-cheddar-grits/" target="_blank">Spicy Beef</a><br />
<a href="http://www.foodnetwork.com/recipes/ellie-krieger/chipotle-orange-glazed-pork-chops-recipe/index.html" target="_blank">Chipotle Pork Chops</a><br />
<a href="http://sallyspins.com/2012/09/06/ranch-potatoes/" target="_blank">Ranch Potatoes </a><br />
<br />
I decided to combine the two and create baked<b> Chipotle Ranch Chicken</b>. I'll also be using these two ingredients to make Chipotle Ranch chicken taquitos for my October freezer meal ;), so stay tuned!<br />
<br />
<b>Chipotle Ranch Chicken </b><br />
2 boneless skinless chicken breasts, sliced in half lengthwise<br />
2 tbsp ranch dip mix<br />
1-2 canned chipotles in adobo, diced with their sauce<br />
1 tbsp lemon juice<br />
1 -2 tsp olive oil<br />
<br />
For the topping:<br />
1 tbsp chipotle seasoning mix (I use <a href="http://www.amazon.com/Konriko-Purpose-Seasoning-Gluten-Chipotle/dp/B008EOUFGS" target="_blank">this</a> version that I found at my local supermarket)<br />
1/2 cup panko bread crumbs<br />
1/4 cup shredded cheese - I used a reduced fat Mexican blend<br />
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Combine dip mix, chipotles, lemon juice, and olive oil. Drizzle mixture over chicken breasts and cover well. Lay chicken on a baking sheet (I sprayed it with cooking spray to prevent it from sticking). In a small bowl mix ingredients for the topping. Using your hands press breadcrumb mixture on top of each breast. Bake in the oven at 350 until chicken is cooked through and topping is browned lightly. I served my chicken with buffalo flavored rice and green beans!<br />
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Ready for the oven! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHD9NsXfEuWHz91Imm5Xkd5396ruDqIh7EessDcYYnHxpdKwkhTqPXVJf76VbQ6AkLvuzyZcxo9Fxx6ZXu2JUyVpPxgRAlRJrR_soCAk6Tj9_XXbdmI10p31syZdjp5YYBNu7fZQls8lRd/s640/blogger-image-1056822676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHD9NsXfEuWHz91Imm5Xkd5396ruDqIh7EessDcYYnHxpdKwkhTqPXVJf76VbQ6AkLvuzyZcxo9Fxx6ZXu2JUyVpPxgRAlRJrR_soCAk6Tj9_XXbdmI10p31syZdjp5YYBNu7fZQls8lRd/s640/blogger-image-1056822676.jpg" /></a></div>
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<span id="goog_724589281">To freeze:</span><br />
<span id="goog_724589281">Coat chicken breasts in chipotle ranch mixture and place into freezer safe bags. You could also chunk the chicken and freeze, instead of using cutlets. I would use the chunked chicken to serve over rice with black beans and corn!</span><br />
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<span id="goog_724589281">To reheat:</span><br />
<span id="goog_724589281">Thaw chicken overnight in the fridge and follow recipe above for cooking instructions. If using chunked chicken, pan saute or grill. </span><br />
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Stay healthy!</div>
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Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-43017139093421563842013-10-01T17:42:00.002-04:002013-10-05T16:02:11.469-04:00One Pot (Pasta) WondersSo apparently I missed the boat.<br />
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I've been making pasta all wrong--who knew! So me, Meghan, lover of freezer cooking, being lazy and leaving the dishes for later had no idea that amazing dishes existed where you cook the pasta IN THE SAME POT as everything else. This means less dishes, less cleaning and less mess. Now we're cooking with peanut oil, as Phil would say. <br />
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And the funny part is I learned of each recipe almost at the same time. It was like the cooking gods were smiling upon me recently. So here are the recipes, one from Andrea (shocker, I know!), one from Angela and one from kevinandamanda.com. <br />
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<a href="http://whatsthesoupoftheday.blogspot.com/2013/09/sunday-funday-beef-goulash.html" target="_blank"><span style="font-size: x-large;"> Angela's Beef Goulash:</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0W6pReL7nB2p7ThpkWEEXzvQg6xypm84MPYPBdfEc4AtamQoZjfyaWAwhf8KURT4prENRUXYaflCzeN0Dx4NO8xiyJxagU1DwtOvN4nkWv05bMUJPElA3PhPhL8U8YULhYVeETE_QYxs/s1600/beef-goulash-crowd.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0W6pReL7nB2p7ThpkWEEXzvQg6xypm84MPYPBdfEc4AtamQoZjfyaWAwhf8KURT4prENRUXYaflCzeN0Dx4NO8xiyJxagU1DwtOvN4nkWv05bMUJPElA3PhPhL8U8YULhYVeETE_QYxs/s400/beef-goulash-crowd.JPG" width="300" /></a></div>
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<span style="background-color: white; color: #292929; font-family: Georgia, 'Times New Roman', serif; font-size: 18px; line-height: 24px;"><u>Beef Goulash</u></span><br />
<span style="background-color: white; color: #292929; font-family: Georgia, 'Times New Roman', serif; font-size: 18px; line-height: 24px;">{serves 8}</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons extra virgin olive oil<br style="margin: 0px;" />3 pounds ground beef<br style="margin: 0px;" />2 large onions, finely chopped (about 2 cups)<br style="margin: 0px;" />2 14.5-ounce cans diced tomatoes<br style="margin: 0px;" />1 29-ounce can tomato sauce<br style="margin: 0px;" />3 tablespoons soy sauce<br style="margin: 0px;" />2 teaspoons dried basil<br style="margin: 0px;" />2 teaspoons dried oregano<br style="margin: 0px;" />3 cloves garlic, minced<br style="margin: 0px;" />1 teaspoon garlic powder<br style="margin: 0px;" />3/4 teaspoon salt<br style="margin: 0px;" />3/4 teaspoon freshly ground black pepper<br style="margin: 0px;" />2 cups uncooked elbow macaroni</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Instructions:</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In a large Dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. (Add water if it looks a bit thick.) Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;">original recipe by Bobby Deen</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">To freeze:</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Make as directed and cool completely. Spoon goulash into labeled containers and freeze.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">To eat:</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Thaw over night in refrigerator. Heat in saucepan over low/med-low heat, stirring often. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: x-large;">Andrea's One Pot Pasta Dinner</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 jars sauce</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2lb ground beef</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 box pasta, broken into pieces</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">cheese to top</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1. Brown meat and drain excess fat.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2. Add sauce and bring to simmer.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. Add pasta, stirring so it doesn't stick. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4. Cook about 20 mins.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5. Cover with cheese, put a lid on to melt and serve!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Yup, that easy.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Cheesy Pasta with Sausage</span></div>
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<span style="font-family: inherit;">1 tbsp olive oil<br style="margin: 0px; padding: 0px;" />1 lb smoked sausage<br style="margin: 0px; padding: 0px;" />1.5 cups diced onion (frozen chopped are awesome!)<br style="margin: 0px; padding: 0px;" />2 cloves garlic, minced<br style="margin: 0px; padding: 0px;" />2 cups low-sodium chicken broth<br style="margin: 0px; padding: 0px;" />1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild<br style="margin: 0px; padding: 0px;" />1/2 cup heavy cream<br style="margin: 0px; padding: 0px;" />8 oz penne pasta<br style="margin: 0px; padding: 0px;" />1/2 teaspoon salt and pepper, each<br style="margin: 0px; padding: 0px;" />1 cup Monterey Jack cheese, shredded<br style="margin: 0px; padding: 0px;" />1/3 cup thinly sliced scallions</span></div>
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<span style="font-family: inherit;">1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.</span></div>
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<span style="font-family: inherit;">2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.</span></div>
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<span style="font-family: inherit;">3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.</span></div>
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<span style="font-family: inherit; font-size: xx-small;">www.kevinandamanda.com</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Enjoy these quick weeknight dinners! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Stay full,</span></div>
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Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-27247273877129383332013-09-26T17:26:00.003-04:002013-09-26T17:27:21.405-04:00Pumpkinpalooza: Pumpkin French Toast Bake & Pumpkin French Toast Muffins!<div style="background-color: white; color: #222222; margin: 0in 0in 10pt;">
<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">I know...I know, I am a little behind on the pumpkin posts but I promise the one that I'm giving you today makes up for my absence! I always love combining my love for breakfast with my love of pumpkin. Pancakes are my first love, but French toast is my other breakfast passion. So I decided to combine the two and make a fall breakfast or any time of day really, a pumpkin French toast combo that takes the cake! Get in the kitchen now and bake up these pumpkin delights for your family! Mine will be enjoying some <span class="aBn" data-term="goog_1459108216" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; margin: 0px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="margin: 0px; position: relative; top: 2px; z-index: -1;">this Saturday</span></span> morning before a pumpkin picking trip. The best way to start a beautiful fall day: French toast and pumpkin!!!! <span style="margin: 0px;"> </span></span></span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">This week’s Pumpkinpalooza recipes are: <span style="margin: 0px;"> </span><b style="margin: 0px;"><i style="margin: 0px;">Pumpkin French toast muffins</i></b> and also a bonus recipe of <b style="margin: 0px;"><i style="margin: 0px;">Pumpkin French toast bake</i></b>!</span></span></span></div>
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<b style="margin: 0px;"><i style="margin: 0px;"><u style="margin: 0px;"><span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">Pumpkin French toast muffins</span></span></span></u></i></b></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit; margin: 0px;">1 large loaf of French bread, cut into 1/2 inch cubes (about 12 cups of bread)<br style="margin: 0px;" />1 12.5 oz can of pumpkin puree</span></span></div>
<span style="font-family: inherit;"><span style="background-color: white; color: black; font-size: small; margin: 0px;"></span><span style="background-color: white; color: black; font-size: small; margin: 0px;"></span><span style="background-color: white; color: black; font-size: small; margin: 0px;"></span><span style="background-color: white; color: black; font-size: small; margin: 0px;"></span><span style="background-color: white; color: #222222; margin: 0px;"><span style="color: black; margin: 0px;">2 cups milk<br style="margin: 0px;" />6 large eggs<br style="margin: 0px;" />1/2 cup granulated sugar<br style="margin: 0px;" />1 tablespoon vanilla extract<br style="margin: 0px;" />1 1/2 teaspoon ground cinnamon</span></span><span style="background-color: white; color: black; font-size: small; margin: 0px;"></span></span><br />
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<b style="margin: 0px;"><i style="margin: 0px;"><u style="margin: 0px;"><span style="margin: 0px;"><span style="color: black; font-family: inherit; margin: 0px;">Topping:</span></span></u></i></b></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit; margin: 0px;">1/4 cup cold butter<br style="margin: 0px;" />1/4 cup light brown sugar<br style="margin: 0px;" />1/4 cup all-purpose flour</span></span></div>
<span style="font-family: inherit;"><span style="background-color: white; color: black; font-size: small; margin: 0px;"></span><span style="background-color: white; color: black; font-size: small; margin: 0px;"></span><span style="background-color: white; color: #222222; margin: 0px;"><span style="color: black; margin: 0px;">1/8 tsp ground nutmeg<br style="margin: 0px;" />1/8 teaspoon ground cinnamon</span></span><span style="background-color: white; color: black; font-size: small; margin: 0px;"></span></span><br />
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<b style="margin: 0px;"><i style="margin: 0px;"><u style="margin: 0px;"><span style="margin: 0px;"><span style="color: black; font-family: inherit; margin: 0px;">Directions:</span></span></u></i></b></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit; margin: 0px;">1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.</span></span><br />
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<span style="margin: 0px;"><span style="color: black; font-family: inherit; margin: 0px;">2. Grease a 12 cup muffin tin, I add muffin cups for easier clean up but it works just as well with cooking spray. Add about 1 cup of bread cubes to each muffin cup. Carefully pour pumpkin and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly, its messy. Cover the muffins with plastic wrap and refrigerate for a minimum of 2 hours.</span></span><br />
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<span style="margin: 0px;"><span style="color: black; font-family: inherit; margin: 0px;">3. When ready to bake, preheat the oven to 350 degrees F. To make the topping, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands or cut in with a pastry blender, until you have a crumbly mixture. Add a handful to the top of each muffin carefully, this can get messy too.</span></span><br />
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<span style="margin: 0px;"><span style="color: black; font-family: inherit; margin: 0px;">4. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.</span></span></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit; margin: 0px;">Yields 12-16 muffins</span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;"><b style="margin: 0px;"><i style="margin: 0px;"><u style="margin: 0px;">To Freeze</u></i></b>:</span></span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">Prepare your muffin tins with the bread and the pumpkin mixture. Be sure to put then into muffin liners if you freeze. Just so you are not taking up one of your muffin tins. <span style="margin: 0px;"> </span>Let them set and you can freeze them for up to six months.</span></span></span></div>
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<b style="margin: 0px;"><i style="margin: 0px;"><u style="margin: 0px;"><span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">To eat:</span></span></span></u></i></b></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">Defrost the muffins overnight, place them in the muffin tins, add your topping mixture and bake 25 min. Enjoy</span></span></span></div>
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<b style="margin: 0px;"><i style="margin: 0px;"><u style="margin: 0px;"><span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">Pumpkin French toast bake</span></span></span></u></i></b></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">*Same ingredients as pumpkin French toast muffins</span></span></span></div>
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<b style="margin: 0px;"><i style="margin: 0px;"><u style="margin: 0px;"><span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">Directions:</span></span></span></u></i></b></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">1. Cut the large loaf of French bread into 1 in pieces. Put them into a greased <span style="margin: 0px;"> </span>9x12 in baking dish. Add the entire pumpkin, milk and egg mixture to the bread. Let sit in the fridge for a minimum of 2 hours, just like the muffins.</span></span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">2. When you are ready to bake, preheat the oven to 350 degrees.<span style="margin: 0px;"> </span>Pull the pumpkin and bread mixture from the fridge and add the topping mixture.</span></span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">3. Bake at 350 degrees for 30 min or until the crumb topping is golden brown.</span></span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">Serve with butter and maple syrup if desired</span></span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">Serves 6-8</span></span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;"><b style="margin: 0px;"><i style="margin: 0px;"><u style="margin: 0px;">To freeze</u></i></b>:</span></span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">Prepare the bread, add to baking dish. Prepare the pumpkin, milk and egg mixture. Add to the bread. Place into the freezer for up to six months.</span></span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;"><b style="margin: 0px;"><i style="margin: 0px;"><u style="margin: 0px;">To eat</u></i></b>:</span></span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">Defrost overnight, preheat oven to 350 degrees, add the topping mixture and bake for 30 min until golden brown</span></span></span></div>
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<span style="font-size: small; margin: 0px;"><span style="color: black; margin: 0px;"><span style="font-family: inherit; margin: 0px;">Cook with love,</span></span></span></div>
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Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-21727436970092488422013-09-15T13:49:00.001-04:002013-09-15T15:01:06.024-04:00Sunday Funday: Beef Goulash<span style="font-family: Georgia, Times New Roman, serif;">Let's Go Birds! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It's been a crazy sports weekend here at Casa de Lopez. Yesterday it was a college football extravaganza (GO NOLES!), last night it was the Mayweather fight and today it's football all day! But you won't hear me complain, I love having our house filled with family and friends! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Yesterday I did some much needed food shopping early in the morning and got a head start on some of my cooking for the week. Of course, there was <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/its-football-season.html" target="_blank">chili</a> on the menu, because well....my husband just has <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/its-football-season.html" target="_blank">chili</a> running through his veins. But I also added beef goulash to the menu, which is AMAZING. I had never tried it before but Angela was so sweet and cooked me some extra meals for my freezer for back to school time and one of the meals was her beef goulash. (Guess what the other meal was...yup, you guessed it: chili pie.) She was generous and gave us a good amount of the goulash, so I had only heated up about half of it. Then I had a bite. And immediately started to heat up the rest! It's SO YUMMY! It's kinda like the Italian cousin of <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/its-football-season.html" target="_blank">chili</a>...more mellow in flavor and more comforting (to me, at least!). And the best part...its a ONE POT MEAL. Yes, you cook your pasta in the same pot!! Hello winner winner beef goulash dinner!!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Beef Goulash</u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">{serves 8}</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons extra virgin olive oil<br style="margin: 0px;" />3 pounds ground beef<br style="margin: 0px;" />2 large onions, finely chopped (about 2 cups)<br style="margin: 0px;" />2 14.5-ounce cans diced tomatoes<br style="margin: 0px;" />1 29-ounce can tomato sauce<br style="margin: 0px;" />3 tablespoons soy sauce<br style="margin: 0px;" />2 teaspoons dried basil<br style="margin: 0px;" />2 teaspoons dried oregano<br style="margin: 0px;" />3 cloves garlic, minced<br style="margin: 0px;" />1 teaspoon garlic powder<br style="margin: 0px;" />3/4 teaspoon salt<br style="margin: 0px;" />3/4 teaspoon freshly ground black pepper<br style="margin: 0px;" />2 cups uncooked elbow macaroni</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Instructions:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a large Dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. (Add water if it looks a bit thick.) Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: xx-small;">original recipe by Bobby Deen</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To freeze:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Make as directed and cool completely. Spoon goulash into labeled containers and freeze.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To eat:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Thaw over night in refrigerator. Heat in saucepan over low/med-low heat, stirring often. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">What team are you cheering for?</span></div>
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Go Team!</div>
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Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-6903142519424503932013-09-08T12:17:00.003-04:002013-09-08T12:17:51.694-04:00Sunday Funday: Chili Cheese DipHappy Football Season!<br />
I'm back! Skipped last week, but with good reason...my mom was up from Florida and it was our first week back to school. But now the chaos has settled down and football season is officially upon us, so here's my new Sunday Funday recipe for the week!<br />
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Chili Cheese Dip<br />
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If my husband had to list his top five favorite foods, it would look a little like this:<br />
1. Wings<br />
2. <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/its-football-season.html" target="_blank">Chili</a><br />
3. Wings<br />
4. Wings<br />
5. <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/its-football-season.html" target="_blank">Chili</a><br />
<br />
So needless to say, we always have lots of chili in the house! This was my way to combine the idea for the <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/some-like-it-hot-so-ima-little-over-due.html" target="_blank">hot taco dip</a> and all of the chili we have in our house. Same basic idea...cream cheese, chili and shredded cheese on top!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fNoEA7InouiMJB5yodKmIf7LfkVEMd5dgEvENNj9QdHUSyYDV4nUZmPnWMqLl-g_2g4cVg5Po3jBUtFCY8DBoEgb9T9Rh-8pV198kmOo1xn9c9uRhE6qhB3f_2VLvNlaKta7P1IZ27k_/s1600/chili-cheese-dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fNoEA7InouiMJB5yodKmIf7LfkVEMd5dgEvENNj9QdHUSyYDV4nUZmPnWMqLl-g_2g4cVg5Po3jBUtFCY8DBoEgb9T9Rh-8pV198kmOo1xn9c9uRhE6qhB3f_2VLvNlaKta7P1IZ27k_/s320/chili-cheese-dip.jpg" width="240" /></a></div>
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<u><span style="font-size: large;">Sunday Funday Chili Cheese Dip</span></u></div>
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1 block of cream cheese, softened</div>
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1.5-2 cups <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/its-football-season.html" target="_blank">chili</a> </div>
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2 cups shredded cheddar cheese</div>
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(extras: bacon bits and chopped green onion)</div>
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1. Spread softened cream cheese on the bottom of a baking dish.</div>
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2. Pour chili on top and spread evenly.</div>
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3. Top with shredded cheese.</div>
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4. Bake in the oven at 350 for 25-30 minutes</div>
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5. Stir and enjoy immediately! (Garnish with extras, if using)</div>
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To make freezer friendly:</div>
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You can buy cream cheese when on sale and freeze in the package. </div>
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You can also make a large batch of chili and freeze once cooled and use these ingredients to make the dip! </div>
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Go Team!</div>
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<br />Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-40855361176934993152013-09-04T19:56:00.000-04:002013-09-04T20:35:18.294-04:00Swap it up! Freezer Friendly Healthy MealsWe met last week for our healthy themed swap. Who cares if we munched on brownies, peach cobbler, peanut butter balls, and cheese dip at our swap! All things in moderation, right? We've got 6 healthy meals on hand and let me tell you, that's a great feeling!<br>
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This month we welcomed back the chef of the group, Michelle! She's a married lady now and needs to stock her freezer for her hubby! Here's what was on our swap menu:<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-F96r1GYLe8SYhQ9_Ht8jbEVT5IOrTTHzfYVn6kqEkUEQn1c2HtMunFWTKynPlVL54GoNSW1535yLjoF4jjGn1KIVX8Td0_DbcfF5r_9OKNZTiEBppy_cPttx70iAL0wVBlV_AlNODeJS/s640/blogger-image-947175509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-F96r1GYLe8SYhQ9_Ht8jbEVT5IOrTTHzfYVn6kqEkUEQn1c2HtMunFWTKynPlVL54GoNSW1535yLjoF4jjGn1KIVX8Td0_DbcfF5r_9OKNZTiEBppy_cPttx70iAL0wVBlV_AlNODeJS/s640/blogger-image-947175509.jpg"></a></div><br>
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- <b>Antipasto stuffed chicken</b> (to serve over a salad)<br>
- <b>Lighter chicken tortilla bake</b> (this would work well as a topping for whole grain nachos)<br>
-<b> Blueberry smoothie and breakfast bars</b><br>
- <b>Tuscan chicken soup with kale and beans</b><br>
- <b>Lighter sausage and pepper stuffed calzones</b><br>
- <b>Quinoa, veggie, and cheese stuffed peppers</b><br>
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<u><b>Antipasto Stuffed Chicken</b></u> (adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/antipasti-stuffed-chicken-recipe/index.html" target="_blank">Giada</a>)<br>
2 boneless, skinless chicken breasts <br>
1/4 cup chopped jarred artichoke hearts<br>
1/4 cup chopped roasted peppers<br>
2-3 chopped pepperoncini<br>
2 slices provolone cheese<br>
4 slices thick salami, diced <br>
<br>
Salad Dressing:<br>
1 cup olive oil<br>
1/2 cup red wine vinegar<br>
2 tsp dijon mustard<br>
salt and pepper<br>
1/2 tsp garlic powder<br>
<br>
Preheat oven to 400. Lay chicken breast flat on your work surface. Use knife to cut chicken breast in half horizontally, but not slicing all the way through. Lay sliced provolone cheese on side and mound 2-3 tablespoons antipasto filling on top. Wrap filling with other side of chicken breast and use 3 pieces of cooking twine to secure filling and chicken. Marinate with 1/2 of the dressing before roasting in the oven for 20-30 minutes. <br>
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<b>To freeze:</b><br>
Place chicken breasts in a freezer safe plastic bag and pour in marinade/dressing. Pinch bag to release air and lay flat in freezer.<br>
<b>To reheat:</b><br>
Defrost chicken in the refrigerator overnight. Roast on a baking sheet, at 400, 20-30 minutes until chicken breast is cooked through. Slice and serve over a green salad with left over (unused) dressing.<br>
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1<span class="type"></span> can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup<br>
1<span class="type"></span> can (4.5 oz) chopped green chiles<br>
1 container (8 oz) fat-free sour cream<br>
1/2 cup fat-free (skim) milk
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1 1/2 teaspoons chili powder<br>
1/2
<span class="type"></span>teaspoon ground cumin
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2 1/2 cups shredded cooked chicken breast<br>
8<span class="type"></span> yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
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1 medium green bell pepper, chopped (1 cup)
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1<span class="type"></span> large tomato, chopped (1 cup)
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1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)<br>
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<i>*You can cook your chicken breast in the slow cooker with taco seasoning. Set on high for 3-4 hours and shred!</i><br>
<span class="recipePartStepDescription">Heat
oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking
spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder
and cumin until blended. Stir in chicken, tortillas and bell pepper.
Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in
baking dish.</span><span class="recipePartStepHeadingPrefix">Step</span><span class="recipePartStepHeading">2</span>
<span class="recipePartStepDescription">Cover
with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup
cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted
and mixture is bubbly. Let stand 5 minutes.</span><br>
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<b><span class="recipePartStepDescription">To freeze:</span></b><br>
<span class="recipePartStepDescription">Follow directions above but do not cook. Pour mixture into aluminum baking pans and cover with foil. Label, date, and freeze. </span><br>
<b><span class="recipePartStepDescription">To reheat:</span></b><br>
Defrost in the refrigerator overnight. Bake at 350 ~40 minutes. Serve over whole grain tortilla chips with your favorite nacho fixins. <br>
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<u><b>Breakfast Smoothie</b></u><br>
1 cup fresh fruit<br>
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1/4 cup yogurt plain </div>
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1/2 cup almond milk or low fat</div>
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Dash of chia seeds</div>
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If
using fresh fruit add that along with 3-4 ice cubes along with
remaining ingredients to blender. If using frozen fruit, no need to add
ice. Blend well until smooth and serve cold. </div>
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<b>To
freeze: </b></div>
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Yogurt: add 1 tbsp of yogurt to ice cube trays and sprinkle chia
seeds on top. Fruit: place fruit in freezer bags, label and date.</div>
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<b>To drink: </b></div>
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Thaw portions of fruit and portions of yogurt overnight in fridge. Blend with almond milk fresh. </div><div><br></div>
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<u><b>Blueberry Bars</b></u> (from <a href="http://www.livinglou.com/2012/05/blueberry-breakfast-bars.html">Living Lou</a>)</div>
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1 cup whole wheat flour<br>
3/4 cup quick oats<br>
1 tsp baking powder<br>
1/2 tsp cinnamon<br>
2 tbsp flaxseed meal<br>
1/4 cup honey<br>
1/4 cup almond milk<br>
1 1/2 tsp vanilla extract<br>
1 tbsp canola oil<br>
1 ripe banana, mashed<br>
1 cup fresh blueberries<br>
<b><br></b>
Preheat oven to 350 degrees and line an 8″ pan with parchment paper. In a large bowl, combine dry ingredients. In another bowl combine wet ingredients. Add the dry ingredients to the wet ingredients and lightly mix. Fold in the berries. Press into the pan and bake for 15-20 minutes or until a toothpick inserted into the bars comes out clean. Allow to cool and cut into bars.<br>
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<b>To freeze: </b><br>
Follow recipe above. Wrap bars in aluminum foil and freeze separately. <br>
<b>To eat:</b><br>
Defrost in the refrigerator overnight. Enjoy!<br>
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<u><b>Tuscan Kale Soup (adapted from <a href="http://2 cups shredded rotisserie chicken 1 medium yellow onion (medium dice) 4 carrots (peeled, washed, and medium dice) 4 stalks celery (washed and medium diced) 2 zucchini (washed and medium diced) 3 cloves fresh garlic (chopped finely) 1 tsp dried oregano 1 tsp dried basil 1/2 cup heavy cream (optional) 2 tbsp extra virgin olive oil 28 0z can crushed tomatoes 6 cups chicken stock Kosher salt-to taste Fresh ground black pepper -to taste 1/2 cup Acini de pepe pasta">Peanut Blossom</a>)</b></u></div><div><u><b><br></b></u></div><div><b><u><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9Qtlw6zrPBVSvWIw3nlJxqpWmi4FUxTS7LHe2CJBZJE6VH0AxhD0vwTYW_bMLdH1TqXU_jC-YMpBPNffT22S6HFuOq_WcJGKAEANUQYh6wLgZqSdS-yiZKxjO4lqGsqDkKnDXwMre9Nd/s640/blogger-image--73312388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9Qtlw6zrPBVSvWIw3nlJxqpWmi4FUxTS7LHe2CJBZJE6VH0AxhD0vwTYW_bMLdH1TqXU_jC-YMpBPNffT22S6HFuOq_WcJGKAEANUQYh6wLgZqSdS-yiZKxjO4lqGsqDkKnDXwMre9Nd/s640/blogger-image--73312388.jpg"></a></div><br></u></b></div><div><b><u><br></u></b>
2 cups shredded rotisserie chicken<br>
1 medium yellow onion (medium dice)<br>
4 carrots (peeled, washed, and medium dice)<br>
4 stalks celery (washed and medium diced)<br>
2 zucchini (washed and medium diced)<br>
1 bunch kale, (washed, stems removed, and chopped)<br>
3 cloves fresh garlic (chopped finely)<br>
1 tsp dried oregano<br>
1 tsp dried basil<br>
1/2 cup heavy cream (optional)<br>
2 tbsp extra virgin olive oil<br>
28 0z can crushed tomatoes<br>
1 can canellinni beans, drained and rinsed<br>
6 cups chicken stock<br>
Kosher salt-to taste<br>
Fresh ground black pepper -to taste<br>
1/2 cup Acini de pepe pasta<br>
<br>
In a large pot add 2 tbsp olive oil and saute onions, celery, and
carrots over medium high heat for 8-10 minutes. Add zucchini and
garlic. Saute until tender about 4-6 minutes.<br>
Add chicken stock, tomatoes, basil, oregano, beans, and chicken. Simmer soup
for 20 minutes, vegetables should be tender. Add the pasta and kale, cook
right in the soup for another 10 minutes. Season with salt and pepper.</div>
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<b>To freeze:</b><br>
Cool soup completely and pour soup into plastic containers or freezer safe plastic bags. Label, date, and freeze.<br>
<b>To reheat:</b><br>
Defrost in the refrigerator overnight. Bring soup to a boil on the stove top or in the microwave. <br>
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<u><b>Turkey Sausage and Pepper Calzones</b></u><br>
2 spicy turkey sausage links</div>
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1 onion, sliced</div>
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1 red and green pepper, sliced</div>
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Jiffy pizza baking mix</div>
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2 cups shredded mozzarella cheese</div>
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Cook and crumble turkey sausage in a non-stick skillet, set aside. In the same pan, saute peppers and onions until soft, add to sausage mixture. Prepare pizza dough according to package directions. Roll out dough in 2 sections for 2 calzones. Wrap 1 cup of cheese and half sausage mixture in dough, crimp sides, and make slits in the calzone. Repeat with next section of dough. Brush calzones with olive oil and sprinkle with salt and garlic powder. bake at 400 for 10-12 minutes.</div>
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<b>To freeze:</b></div>
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Wrap each calzone in aluminum foil and place in freezer safe plastic bag.</div>
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<b>To reheat:</b></div>
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Place in a 350 degree oven and heat until filling is warmed through and cheese is bubbling. </div>
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<u><b>Quinoa, Spinach, and Feta Stuffed Peppers</b></u><br>
1 yellow pepper cut in half and cleaned<br>
1/2 tbsp olive oil<br>
4 spears resh asparagus, cut into 1 inch lengths<br>
1/2 cup chopped onion<br>
2 tbsp scallions, chopped finely<br>
2 cloves garlic, chopped finely<br>
1/4 cup chopped cilantro<br>
1/3 cup spinach, frozen<br>
1/2 cup sweet corn kernels, frozen<br>
1/2 tsp ground cumin<br>
1/2 cup quinoa, cooked<br>
1 oz Feta cheese (you could also use reduced fat Feta)<br>
<br>
Cook spinach and corn according to package directions and set aside. Saute asparagus in olive oil for 2 minutes. Add garlic, onions, and scallions and saute until soft. Add cilantro and saute until wilted. Add spinach, corn, cumin, and quinoa. Heat through. Season to taste. Stuff into pepper halves and top with crumbled feta cheese. Bake at 400 for 25 minutes. Serve hot.<br>
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<b>To freeze:</b><br>
Follow recipe above but do not bake in oven. Place pepper halves in an aluminum baking pan. Cover with foil, label, date, and freeze. <br>
<b>To reheat:</b><br>
Defrost overnight. Bake at 400 for 25 minutes. Enjoy!<br>
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If you're looking for more healthy freezer meals - check out our Figure and Freezer Friendly post <a href="http://whatsthesoupoftheday.blogspot.com/2013/07/freezer-and-figure-friendly-meals.html">here</a>. It's all about modifications and recipe substitutions, so you can enjoy your family's favorites on the lighter side! Happy cooking!<br>
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<span id="goog_258026545"></span><span id="goog_258026546"></span><br></div>Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com2tag:blogger.com,1999:blog-4000039549110258865.post-6234879912334374002013-08-29T09:00:00.000-04:002013-08-30T14:25:25.069-04:00On a Mission: Meal Planning Day 4Pasta pasta pasta! Per my hubby's request, I made a pasta dish last night. Pasta alla Norma is a spicy eggplant and tomato combination. I love anything with eggplant! I also love any pasta dish that involves veggies. I always decrease the amount of pasta and up my portion of veggies. Here are some of my pasta veggie secrets:<br />
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- In the last 2-3 minute of pasta cooking time, add in strands (made with a vegetable peeler) of zucchini and summer squash to your spaghetti.</div>
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- Make a sauce out of roasted, pureed butternut squash </div>
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- Make a "no-cook" sauce out of tomatoes, roasted red peppers, garlic, basil, and olive oil. The warm pasta will heat the sauce and veggies, bringing out the flavors! Add in some shredded low-fat mozzarella for the ooey gooey factor.<br />
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Pasta alla Norma is a quick dish and can be made in ~30 minutes. You can double or triple everything and save the sauce in the freezer for a delicious lunch or light dinner anytime! It would be great with crumbled hot Italian turkey sausage. </div>
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<b>Pasta alla Norma</b></div>
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3/4lb rigatoni pasta </div>
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1 medium eggplant sliced into rounds </div>
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1 can plum tomatoes, crushed by hand or snipped with poultry shears </div>
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3 cloves garlic, minced</div>
<div>
1tbsp olive oil</div>
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1/4 tsp red pepper flakes</div>
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2tbsp crumbles goat cheese</div>
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1/4 cup fresh basil, sliced in strips</div>
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Salt and pepper to taste</div>
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Cook pasta according to package directions, drain and set aside. Heat olive oil over medium heat in sauce pan. Add garlic and red pepper, stirring until fragrant. Add tomatoes, bring to a boil and continue to simmer ~20 minutes. Meanwhile, salt and pepper eggplant rounds. Heat a nonstick grill pan to medium high heat and grill eggplant rounds until soft and browned. Chop eggplant into bite size pieces and add to tomato sauce. Pour sauce over pasta and toss until well coated. Serve with fresh basil and goat cheese on top.</div>
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<b>To freeze</b>: </div>
<div>
Prepare sauce only with eggplant. Freeze in freezer safe plastic bags and lay flat to freeze. </div>
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<b>To eat:</b></div>
<div>
Defrost sauce in refrigerator overnight. Reheat on stove top until boiling. Serve over rigatoni with basil and goat cheese. </div>
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<b>Enjoy!!</b></div>
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<b>Stay tuned for my next meal planning in a mission recipe: <i>chicken artichoke bake</i>!</b><br />
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Meghanhttp://www.blogger.com/profile/09394463265083761356noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-26866857735105425532013-08-27T21:34:00.003-04:002013-08-30T14:18:47.291-04:00Pumpkinpalooza: Pumpkin Pancakes!<span style="font-family: inherit; font-size: x-large;">Pumpkin Pancakes</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLI30OunW1D9qlLslaxvSDJZl-6hQc-bLb6wFE-frLw5YEwl5HLgLNHSO3zpYkLuOVHhAJh8odarYNs4Ss4Af8Jx4eBY3RZ7axwEJDOvRx8IYBV3hgyIU6qJ-rCFCADlaWduETO5yEznE/s1600/pumpkin-pancakes-freezer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLI30OunW1D9qlLslaxvSDJZl-6hQc-bLb6wFE-frLw5YEwl5HLgLNHSO3zpYkLuOVHhAJh8odarYNs4Ss4Af8Jx4eBY3RZ7axwEJDOvRx8IYBV3hgyIU6qJ-rCFCADlaWduETO5yEznE/s640/pumpkin-pancakes-freezer.jpg" width="480" /></span></a></div>
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<blockquote id="yui_3_7_2_1_1377653329404_2326" style="background-color: white; color: #454545; margin: 1em;" type="cite">
<div id="yui_3_7_2_1_1377653329404_2325">
<div dir="ltr" id="yui_3_7_2_1_1377653329404_2324">
<div id="yui_3_7_2_1_1377653329404_2323" style="font-size: 12px; margin: 0in 0in 10pt; padding: 0px;">
<span id="yui_3_7_2_1_1377653329404_2322" style="font-size: small;"><span id="yui_3_7_2_1_1377653329404_2321" style="color: black;"><span id="yui_3_7_2_1_1377653329404_2320" style="font-family: inherit;">I would have to say that my next favorite thing other than the fall season is breakfast!! Breakfast is my favorite meal of the day, and for good reason; <span id="yui_3_7_2_1_1377653329404_2330"> </span>it's just delicious! So with that, I have found and perfected a pumpkin pancake recipe that will have your house smelling amazing and make you smile this pumpkin season. Pancakes just hold a special place in my heart, they remind me of being a kid and make me happy! You can make them any size and shape, or just leave them alone and add toppings!! Whatever you desire or however you like them, I promise you’ll clean your plate with this recipe! It is a must try and will maybe even become a Halloween or Thanksgiving morning tradition!</span></span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: inherit;">Cook with love,</span></span></div>
<span style="font-size: 12px;"><span style="color: black; font-family: inherit; font-size: small;"></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpg42mE0eC3SXRnKIwqNMaS2jfkE_PMJaHGxUrwxGvFF-SG5inoBIYcuPHxalPk1edZEC1mRyzGcjj3UD15Cg_vBYdl3vj4bzlPvJW2Cs3VVt6tcpJv5VNktTk5YQUt5PEONVBY0qE1tH/s1600/angelasignature.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpg42mE0eC3SXRnKIwqNMaS2jfkE_PMJaHGxUrwxGvFF-SG5inoBIYcuPHxalPk1edZEC1mRyzGcjj3UD15Cg_vBYdl3vj4bzlPvJW2Cs3VVt6tcpJv5VNktTk5YQUt5PEONVBY0qE1tH/s1600/angelasignature.PNG" /></span></a></div>
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<span style="font-size: small;"><span style="color: black; font-family: inherit;"> </span></span></div>
<span style="font-size: 12px;"><span style="color: black; font-family: inherit; font-size: small;"></span></span><br />
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<span style="font-size: small;"><span style="color: black; font-family: inherit;">Ingredients</span></span></div>
<span style="color: black; font-family: inherit; font-size: small;"></span><br />
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<span style="line-height: 13px;"><span style="color: black; font-family: inherit;">1 ½ cups all-purpose flour<br />1 ½ tbsp. brown sugar<br />2 tsp. baking powder<br />¼ tsp. salt<br />¾ tsp. ground cinnamon<br />¼ tsp. ground nutmeg<br />Dash of ground cloves<br />1 cup milk<br />½ cup pumpkin puree<br />1 large egg<br />2 tbsp melted butter</span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: inherit;">Directions</span></span></div>
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<span style="line-height: 14px;"><span style="color: black; font-family: inherit;">In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices. Mix together the milk, pumpkin puree, egg and butter. Add the wet ingredients to the dry ingredients and whisk together just until combine. (the batter may be lumpy and its ok)</span></span></div>
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<div id="yui_3_7_2_1_1377653329404_2341" style="margin: 0in 0in 10pt; padding: 0px;">
<span id="yui_3_7_2_1_1377653329404_2340" style="color: black;"><span id="yui_3_7_2_1_1377653329404_2339" style="font-family: inherit;"><span id="yui_3_7_2_1_1377653329404_2338" style="line-height: 14px;"> Heat a greased skillet or griddle over medium heat. (freezer friendly tip: let the griddle get hot on med heat for at least 5 min before adding your first ½ cup batter) Once the skillet is hot, add a ½ cup scoop of batter to the pan. Leave alone until bubbles begin to form on the top surface. Carefully flip and cook the second side until golden brown! Continue this step until the batter is gone. Serve with warm syrup and enjoy!!!</span></span></span></div>
<span style="color: black; font-family: inherit; font-size: small;"></span><br />
<div id="yui_3_7_2_1_1377653329404_2334" style="line-height: 18pt; padding: 0px;">
<span id="yui_3_7_2_1_1377653329404_2337"><span id="yui_3_7_2_1_1377653329404_2336" style="color: black;"><span id="yui_3_7_2_1_1377653329404_2335" style="font-family: inherit;">To Freeze: allow pancakes to cool, wrap individually with wax paper and then store in a freezer bag. Date and label</span></span></span></div>
<span style="color: black; font-family: inherit; font-size: small;"></span><br />
<div id="yui_3_7_2_1_1377653329404_2333" style="line-height: 18pt; padding: 0px;">
<span id="yui_3_7_2_1_1377653329404_2343"><span id="yui_3_7_2_1_1377653329404_2342" style="color: black;"><span id="yui_3_7_2_1_1377653329404_2344" style="font-family: inherit;">To Eat: Defrost completely, heat in the microwave on high 30 sec to 1 min for each pancake</span></span></span></div>
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Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-49071542808814820402013-08-26T13:31:00.003-04:002013-08-30T14:19:37.065-04:00Sunday Funday: Draft Day Pulled Pork<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Sunday
Funday: Draft Day Pulled Pork<o:p></o:p></span></div>
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You. Guys. </div>
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Or should I say “yous guys” ‘cause I’m from Jersey? </div>
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Either way: go out to
the store and get a pork shoulder (also known as pork butt) right now. GO!
This is a must make. And, it was
so super easy to boot. I had to cook
for a crowd this weekend (and when I say crowd…we’re talking 15+ loud, hungry,
smack-talking fantasy football owners).
We had our fantasy football draft this Saturday and it was so much fun!!
We take football and football food pretty
seriously around here, so I knew just throwing out some dips and chips wasn't
going to cut the mustard. I love
pork. I love pulled pork. AND Beth and her husband Jeff make the most
yummy homemade BBQ sauce. I love to smother my pork in it. So I knew I wanted pork on the menu. I don’t know about your stores, but pork
shoulder is usually always on sale or a good price in my supermarket. It was only 99 cents a lb this week! Which
was nice, because I got about 16 lbs of pork! I got the idea to brine my pork
from Kevinandamanda.com. I don’t know
why I've never thought of that before…I've brined chicken and turkey…I guess
those wires just never crossed in my head.
Well, I did it and I totally suggest it! I used my own blend of herbs
and spices for a dry rub then roasted the shoulders over night in the
oven. My word-did the house smell divine. The best part about roasting over night is
timing. I was not rushing around at all
before the draft and was able to clean up and keep the pork warmed in the oven
until everyone arrived. The best part was that it went! It went fast!
I only had a few measly bites left over.
AND my friend Carla had made about 5 lbs of baked ziti which was all
gone too. And of course, we did have
chips, <a href="http://whatsthesoupoftheday.blogspot.com/2013/08/some-like-it-hot-so-ima-little-over-due.html" target="_blank">dips</a> and desserts. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6VH4FWZR_aup39pYLzfyRwKROTgQTrp_s3KH5pepmX9i2MylNoNU0yOgKQDvAqXwgQYPpDOG_s0_rOfLtoNnzeJKokHYRtyjs2x9SDyei_Noc6Bto6cRPCmO1GtEUi3MaNYBSxhI1KpC/s1600/draftday.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6VH4FWZR_aup39pYLzfyRwKROTgQTrp_s3KH5pepmX9i2MylNoNU0yOgKQDvAqXwgQYPpDOG_s0_rOfLtoNnzeJKokHYRtyjs2x9SDyei_Noc6Bto6cRPCmO1GtEUi3MaNYBSxhI1KpC/s640/draftday.jpeg" width="640" /></a></div>
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<span style="font-size: 16.0pt; line-height: 115%;">Draft Day Pulled Pork<o:p></o:p></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;"><br /></span></div>
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8lb pork shoulder bone in and skin on (aka pork butt) </div>
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Garlic cloves</div>
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<br /></div>
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<span style="font-family: inherit;"><u>Brine</u>:</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 11pt;"><span style="font-family: inherit;">1/2 cup salt<br />
1/2 cup brown sugar<br />
2 qts cold water<br />
3 tbsp dry rub mix<br />
2 bay leaves<o:p></o:p></span></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: inherit;">Add salt to cold water and stir very well until all
the salt is completely dissolved. Then add the brown sugar and dry rub and stir
well to combine.<o:p></o:p></span></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 11pt;"><span style="font-family: inherit;">Place pork shoulder in a large pot or bag and pour the
brine on top. Make sure that your shoulder is completely covered in the brine.
Add bay leaves. Allow to sit for at
least 8 hours. <o:p></o:p></span></span></div>
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<span style="font-size: 9pt;"><span style="font-family: inherit;">Recipe from:
www.kevinandamanda.com</span></span><span style="font-size: 9.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 9pt;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1bNSVSA52vr5EZ7fMUST4C7UUo3FfchEkvKzHbuJp-ODTE8_ve9XAfvx6DjSTxl6hSDB9i6jR_WwwTj9tJGFJWaZl71x29yWfaGxNhmmvhBzTP-Q9-4R_XVE765L9AFMzC5qmlxMk-SH/s1600/pork-shoulder-brine1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1bNSVSA52vr5EZ7fMUST4C7UUo3FfchEkvKzHbuJp-ODTE8_ve9XAfvx6DjSTxl6hSDB9i6jR_WwwTj9tJGFJWaZl71x29yWfaGxNhmmvhBzTP-Q9-4R_XVE765L9AFMzC5qmlxMk-SH/s640/pork-shoulder-brine1.JPG" width="640" /></a></div>
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<u>Dry Rub</u>:</div>
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2 TBSP kosher salt</div>
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2 TBSP sugar</div>
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2 TBSP brown sugar</div>
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3 TBSP ground cumin </div>
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2 TBSP chili powder</div>
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1 TBSP black pepper</div>
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1 TBSP cayenne pepper</div>
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3 TBSP paprika</div>
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1 packet of Goya sazon seasoning</div>
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Combine ingredients and stir well. Set aside.</div>
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Instructions:</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Make dry rub and set aside.</div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Make brine as directed and allow pork shoulder
to sit in brine for at least 8 hours. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Remove pork shoulder from brine and pat dry with
paper towels.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Place pork in a (<a href="http://whatsthesoupoftheday.blogspot.com/2013/06/what-ive-learned-from-freezing-cooking.html">disposable</a>) roasting pan skin
side up and rub liberally with dry rub (reserving some for later). Really get to know your pork and get that dry
rub in every nook and cranny.</div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->With a small sharp knife, cut slits and insert
peeled whole garlic cloves (about 5-8 total) all over the top of the pork
shoulder.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_umlJIN8WUVDvhsOkfqnf7EJFuYvvwVd_Zl259yDS7aPBB58SkuOdaLXAO5dtb_MYDA2BejQY4y2Zu1Ze4Qqa52iUvMTJNyHNYIjLVYKEr15KDKhktFIBDXK-rlxIdcQ67KvmIhk8ngp/s1600/pork-shoulder-oven1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_umlJIN8WUVDvhsOkfqnf7EJFuYvvwVd_Zl259yDS7aPBB58SkuOdaLXAO5dtb_MYDA2BejQY4y2Zu1Ze4Qqa52iUvMTJNyHNYIjLVYKEr15KDKhktFIBDXK-rlxIdcQ67KvmIhk8ngp/s640/pork-shoulder-oven1.JPG" width="640" /></a></div>
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<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Place the roast in a preheated oven (225F—slow
and low, right?!) and allow to cook until an internal temp around, but not
above, 200F is reached. This will
probably take anywhere from 10-12 hours, depending on the size of your
roast. Remember, this recipe is for a
7-8lb pork shoulder. </div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt;">
</span><!--[endif]-->Allow to cool and come down to temp (170) and
remove skin and any excess fat. Pull
meat off the bone (should practically fall off on its own!) and shred with two
forks. </div>
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<!--[if !supportLists]-->8.<span style="font-size: 7pt;">
</span><!--[endif]-->Sprinkle 1-2 TBSP of the dry rub on the pork
until it tastes just right to you!</div>
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<!--[if !supportLists]-->9.<span style="font-size: 7pt;">
</span><!--[endif]-->PIG OUT (hahahah I have to laugh at my own
jokes)</div>
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I served this pork on rolls with two choices of BBQ sauce
for my guests. It didn’t last long! I hope you enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1Y774zK-P5otkf_3S1a1igZeStw1crYbiw8Oe1OZHNcZ0uPbfKSYXAD4fRDLln8ISup7GjykI4fRXgXueZVEXkBDL35qm0ILOM82DeTpFomD-e5D-iYJM4Ev5fZtmuB1lAAbhkdGgZ3C/s1600/left-overs-pork.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1Y774zK-P5otkf_3S1a1igZeStw1crYbiw8Oe1OZHNcZ0uPbfKSYXAD4fRDLln8ISup7GjykI4fRXgXueZVEXkBDL35qm0ILOM82DeTpFomD-e5D-iYJM4Ev5fZtmuB1lAAbhkdGgZ3C/s640/left-overs-pork.jpeg" width="640" /></a></div>
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Go team!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfigeRQBgmE8_DWYyjQrojVwk6HOj0FdK1vWtht-Ld1sEebZNM-2aOUkNVQ9eIQ3DLUUrxkAxreK3f3gUCI8D-QvXEihiqlB0z-OT7NINfbJpGnTbFf3tQKoFualxB3qzwXhiSm3KgERU/s1600/signature2.png" /></a></div>
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Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0tag:blogger.com,1999:blog-4000039549110258865.post-19105679332747463642013-08-25T10:00:00.000-04:002013-08-30T14:25:54.467-04:00On a Mission: Meal Planning Day 2<span style="font-family: Georgia,"Times New Roman",serif;">Yesterday was a laid back kind of day. My hubby and I had a birthday party at 7:30 so I knew I wanted to eat before we left. If I don't feed my husband he has a tendency to get "hangry". Unsure if there were going to be snacks at the party, I wanted to make something filling, but quick and easy. Hearty Black Bean Soup was my plan!!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">The star of this soup are the Kuner's canned beans. They come seasoned with chili powder and cumin. They make a great side dish on taco night too. My secret (maybe its not that secret) is to puree 1 can of beans with a little bit of chicken broth and keep the other whole. It makes the soup creamy and thick! This trick works in other soups like Tuscan White Bean soup and any chili recipe!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YfN0_i-XA-4LMLUSry6jC2_GQnma0M_T2361UaROfNqKo469uNIH_dBUAp-swoKo4ltW7483XIaI8VdIB5d2hDZQ3BYiLYVwZ7y4eU6HPg5uXfhhK0pZHKoUpljPM7YhW050515_qMu5/s1600/IMG_1700%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YfN0_i-XA-4LMLUSry6jC2_GQnma0M_T2361UaROfNqKo469uNIH_dBUAp-swoKo4ltW7483XIaI8VdIB5d2hDZQ3BYiLYVwZ7y4eU6HPg5uXfhhK0pZHKoUpljPM7YhW050515_qMu5/s320/IMG_1700%5B1%5D.JPG" width="320" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Hearty Black Bean Soup</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 cans Kuner's black beans with chili and cumin (or substitute canned black beans with the added spices)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 cups cooked brown rice (I used a mixture of brown rice and quinoa)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 small onion, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 can Rotel</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 cup plus 1/4 cup low sodium chicken broth</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">the zest of 1 lime</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Optional:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Fat free plain Greek yogurt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">low fat shredded cheddar or Monteray Jack cheese</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Combine 1 can black beans and 1/4 cup chicken broth in a blender and pulse until smooth and creamy, set aside. In a medium size saucepan saute onion until soft. Add the can of Rotel and let cook until the tomatoes start to bubble. Add lime zest, pureed black beans, remaining broth, can of beans, and rice. Bring everything to a boil, reduce heat to a simmer and cook for 30 minutes. Serve with a dollop of fat free Greek yogurt and shredded cheese!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>To Make Freezer Friendly:</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Follow recipe above and fill freezer safe bags with soup. Lay flat in freezer for better storage (I lay them in a casserole dish in case there are any leaks). </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>To Reheat:</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Defrost overnight in the refrigerator. Microwave a bowl until bubbling and heated through, 165F or bring to a boil on the stove top. </span><br />
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<span style="font-size: x-large;">Enjoy!!</span></div>
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<span style="font-size: large;"><i><b>Stay tuned for my nex</b></i><b><i>t meal planning on a mission recipe!</i></b></span></div>
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<br />Freezer Friendlyhttp://www.blogger.com/profile/00196400701846674882noreply@blogger.com0