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I have not gone anywhere or forgot about this wonderful blog. I actually broke my laptop screen so was unable to blog like I wanted to. But stay tuned I will be back very soon

Taco Soup

Taco Soup
From Once A Month Mom
Freezer Friendly

2 lbs Ground Beef
1 medium Onion, chopped
1 teaspoon Salt
1/2 teaspoon Pepper
1 package Ranch Dressing Mix
15.5 ounces Canned Whole Kernel Corn
1 can (15.5oz) Canned Diced Tomatoes
1 can (15.5oz) Canned Ro-tel Tomatoes with Green Chilis
3 cans (15.5oz) Ranch Style Texas Beans
2 cups Water

Brown ground beef and onion. Drain. Add meat and remaining ingredients to crockpot. Cook on low for 4 hours. Serve.

What I Think: Will be trying this OAMC will post picture and what I think then.

Freezer Directions: After fully cooked, place soup in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.

Serve: Thaw and Warm

Serve With: You can Serve this over tortilla chips with sour cream and cheeder cheese or you cam serve with grilled cheese or fritos

Chicken Macaroni Bake

Chicken Macaroni Bake
From Once A Month Mom
Freezer Friendly


0.25    cup    Onions, chopped
2    Tablespoons butter or margarine
1/4    cup milk
10.5    ounces cream of chicken soup
1 1/2    cups chicken (or Turkey), cooked & cubed
4    ounces cheddar cheese, shredded
8    ounces pasta, any variety, cooked
1/8    cup buttered bread crumbs

Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake at 350 for 30 minutes or until hot. 


Freezer Directions: Prepare up to the point of baking – DO NOT BAKE. Place foil on baking dish and write the following instructions:

Serve: Remove foil. Bake at 350 for 30 minutes (if thawed) or 1 hour (if frozen) or until hot.

Serve With: Peas, Corn or Carrots

Chicken Parmesan

Chicken Parmesan
From Cheap Eats
Freezer Friendly

Picture credit to Cheap Eats

1 cup buttermilk
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts
1 1/2 cup whole wheat bread crumbs (made from the heels of a loaf of bread)
1/2 teaspoon each salt, dried basil, dried oregano
nonstick cooking spray
2 cups heated red sauce
1 pound pasta, cooked according to package directions
grated Parmesan cheese

Preheat oven to 375°. Line rimmed baking sheet with parchment. In shallow dish, combine buttermilk, garlic powder, and black pepper. Rinse chicken breasts and allow to marinade in buttermilk mixture. Meanwhile, combine bread crumbs, salt and spices. Dip chicken breasts in bread crumbs to coat. Place chicken breasts on baking sheet and spray with non-stick spray. Bake for 20-25 minutes until coating is crisp and chicken is cooked through. Juices should run clear. Serve with pasta, pouring sauce over top and sprinkling with cheese.

What I Think: I Think it looks awesome, As I am still learning new recipes I have not tried this, but will be trying it this next OAMC time.

Freezer Directions: Fix Chicken all up to the baking, DO NOT cook. Flash Freeze and then bag with directions of cooking. You can also freeze your red sauce and thaw and warm.

Serve: Thaw Chicken over night, Bake for 20-25 mins until coating is crisp and chicken is cooked through. Juices should run clear. Boil your pasta as and thaw and warm your red sauce.

Serve with: Cooked Broccoli

Easy Crockpot Red Sauce

Easy Crockpot Red Sauce – makes about 14 cups of sauce
From Life As A Mom
Freezer Friendly

Picture Credit to Life As Mom

1/4 cup olive oil
2 large onions, diced
#10 can crushed tomatoes
1-2 cups water to achieve your preferred consistency
1 Tablespoon salt
1 Tablespoon garlic powder
1 Tablespoon parsley flakes
2 Tablespoons dried basil
1/2 teaspoon crushed red pepper flakes


In large skillet, heat olive oil and cook onion until softened. Spoon onions into crockpot. Add crushed tomatoes, water, and spices. Cover and cook on low all day. Adjust seasonings to taste. Serve over your favorite noodles or use in lasagna.

What I think: This is on the upcoming OAMC

Freezer Direction: Let Cool and Freeze in portioned Bags

Serve: Thaw warm and Enjoy

Red Sauce HUGE AMOUNT

Red Sauce
From Life as Mom
Freezer Friendly

1/4 cup olive oil
2 large onions, diced
4 cloves garlic, chopped
4 cans (28 oz each) Tomato Puree
2 cans (28 oz each) Crushed Tomatoes
6 cans water (fill your emptied tomato cans with water)
2 Tablespoons salt
2 Tablespoons parsley flakes
2 Tablespoon dried basil
1 Tablespoon oregano
1/2 teaspoon crushed red pepper flakes
In large pot, heat olive oil and cook onion and garlic until softened. Add tomato puree, crushed tomatoes, and water. Stir to mix thoroughly, then add spices. Cover and simmer 2 hours, stirring ocassionally. Serve over your favorite noodles or use in lasagna.

What I think: I will be trying this recipe this OAMC and will post more about it then.

Freezer Directions: Let cool and place in freezer bags, remember to portion how you will be wanting them.

To Serve: Thaw and warm

Meatballs/ Meatball Subs

Meatballs
From Once A Month Mom
Freezer Friendly

Picture credit to Once A Month Mom 

1 batch Red Sauce
1 lbs ground beef
.5 lb ground sausage
2 eggs
1 cups Italian Style Bread Crumbs
1 Tablespoons chopped basil

In a large bowl, mix all ingredients together with clean hands. Make sure all ingredients are well incorporated. Scoop out a bit of mixture and roll in the palm of your hand until you have a rounded ball of meat, approximately 1 inch or less. Place on a foil lined cookie sheet. Repeat until you have used all of the meat mixture. Bake at 350 degrees for 15 minutes (yes, just 15 minutes, the will cook longer when you add them to the spaghetti sauce). Remove from oven and add them to the Down Home Spaghetti Sauce. Cook in sauce at least 3 hours or until they reach an internal temperature above 160 degrees. Remove from sauce with slotted spoon and serve. Serve with spaghetti sauce and noodles or on buns as a meatball sub.

Freezer Directions: Cook through directions above including cooking them in the spaghetti sauce. When removing them from sauce place them in a freezer safe container and freeze.

To serve: Thaw. Heat through on stove, in slow cooker or in the microwave. Serve.

For Meatball Subs – spoon out meatballs into a freezer container and place 2 cups of tomato sauce with them.

Freeze. To serve: Heat through on stove, in slow cooker or in the microwave. Place on sub buns with some tomato sauce. Add Mozzarella cheese and place in oven for a few minutes to melt. Serve.

Potatoes and Onion on the Grill

Potatoes and Onions on the Grill

6-8 Large Potatoes
2 Large Onions
Butter
Salt
Pepper
Aluminium Foil

Slice the onion and Potatoes into round thin slices, Cut Alumninium Foil into large squares and place and little butter on the inside then place potatoes and onions (or for my hubby no onions) and add salt and pepper to taste. Close up sides of the square till it becomes a pocket. Place on grill. They do take a little while, Check to make sure potatoes are done and enjoy.

What I Think: We love these as a side when we are grilling out. They make great summer sides.

Sweet & Sour Meatball Skewers

Sweet & Sour Meatball Skewers
From Once A Month Mom
Freezer Friendly

Picture credit to Once A Month Mom 

14 oz. bag pre-cooked meatballs
1 red pepper, cut into large chunks
1 green bell pepper, cut into large chunks
1 onion, cut into large chunks
2 cups fresh pineapple chunks
1 cup sweet and sour sauce (plus more for dipping, if desired)
12 skewers

Cut peppers and onions into large chunks. On skewers, alternate meatballs, peppers, onions, and pineapple. Coat with sweet and sour sauce. Grill or broil until all sides are lightly caramelized. Serve with additional sauce, if desired.

What I think: I have not yet made these but this is in my upcoming OAMC menu, I hope they are good

Freezer Directions: When placing on skewers, place the last chunk on the sharp tip of the skewer so it doesn’t poke through the freezer bag. Place kabobs in freezer bag(s). Pour sweet and sour sauce over all and gently shake to coat. Seal, label, and freeze. 

To serve: thaw in fridge. Remove from sauce and cook as indicated above.

Serve with: I will be serving them over Rice and with a side of Grilled Pineapple and Potaoes and Onions on the Grill

BANANA PUNCH

BANANA PUNCH

From an Awesome MOPS Mentor (Thanks Lisa)

Freeze Friendly

6 C. water

3 C. sugar

3 large ripe bananas

2 C. pineapple juice

16 oz. Can frozen orange juice concentrate

6 oz. Can frozen lemonade concentrate

2  (2 liter) bottles gingerale

Bring water and sugar to a boil, just until clear and sugar dissolves. (I dissolve the sugar in 2 cups of water, then add the other 4 cups later). Cool. Put bananas and pineapple juice in blender and blend until bananas are blended. (that was very redundant, but you know what I mean). Combine water, sugar water, bananas and pineapple juice, orange juice and lemonade. Pour into 2 one gallon sized zip-loc freezer bags and freeze. Remove from freezer about 3 hours before serving. When ready to serve, mash with potato masher in punch bowl. Pour chilled gingerale over frozen punch mix and serve (one 2 liter bottle to 1 one gallon bag frozen mix). Serves 20

I have served this punch for every special occasion in our family - graduation open houses, bridal showers, receptions, etc. It's great for using up overripe bananas, and great for keeping in the freezer until you need it.

What I think: I LOVE THIS! It is awesome

Freezer Directions: Frezze all you want in seprate zip lock bags and when ready to serve just add Ginger Ale.