Parking Lot Swap: 2014

Mix all ingredients together and shape into a 3 to 4 inch thick loaf in a baking pan. Bake 45-60 min uncovered, or until thermometer reads 160-165 degrees.

French Dip Roast

1 roast

2 cans of beef broth

1 packet of Au Jous seasoning

Combine and crock pot it. Slice it before serving. Best served on buttered, toasted hoagie rolls with melted Provolone cheese. Use crock pot juices for dipping sauce.

Southern BBQ Sloppy Joes

1 Tbsp Canola Oil

1/2-1 onion, chopped

1 green pepper, chopped

2 garlic cloves, minced

1/2 Tbsp ground cumin

1 tsp chili powder

1 lb ground turkey or ground beef

1 cup ketchup

2 Tbsp brown sugar

2 Tbsp worcestershire sauce

1/2 tsp salt

6 hamburger buns

In large skillet, heat oil. Saute onions, green pepper and garlic until softened about 5 minutes. Stir in cumin and chili powder; when veggies are coated with spices, stir in the turkey/beef. Cook ; add ketchup, brown sugar, worst. sauce and salt. Cook until sauce is slightly thickened and turkey/beef is cooked through.

Turkey Pesto Meatballs

1 1/4 pound lean ground turkey
1/4 cup pesto (can make from scratch or buy in store!)
1/4 cup breadcrumbs
1/4 cup parmesan cheese
1 teaspoon salt
2 cups tomato sauce

Baking Instructions

1. Preheat oven to 350 degrees.

2. Place all the ingredients (except for the marinara sauce) in a bowl and using your hands, combine until everything is incorporated.
3. Using about 1 tablespoon of the mixture per meatball, roll into balls and place on a plate.
4. Pour the marinara sauce into a 9 x 9 inch baking pan and top with the meatballs.
5. Cover the baking pan with foil and bake for 20-25 minutes.
6. Serve.

To Freeze: Roll into balls and place on a cookie sheet and freeze. After 30 minutes place the par-frozen balls in a ziploc bag, label and freeze. When ready, defrost in fridge for 24 hours or put them straight in the oven with sauce increasing cooking time by 5 minutes.

Saturday, February 1, 2014

Taco Pie

1 pkg pie crust (2 inside)
1 lb ground beef browned
2/3 c crushed black olives
2/3 c chopped onions
3 Tab fresh cilantro
2 c mexican cheese
2/3 can thick chunky salsa
1 1/2 Tab southwest seasoning
1 1/2 Tab taco seasoning
1 garlic clove
Mix all this and put in one crust then top the whole thing with other pie crust getting all the edges pushed together. When cook, beat 1 egg and glaze top of pie crust.

Bake at 400 for 25-30 min

Calzones

Thaw frozen loafs of bread dough. Divide each loaf into 5 parts, each. One at a time, roll each dough piece on a floured board or stretch with your hands, making squares. Fill half of rolled dough with toppings of choice (including either a slice of pre-sliced sandwich mozzarella or shredded mozz). Fold each dough square to form a turnover and pinch to seal. Individually bag each calzone. Bake frozen. Place 2" apart in sprayed pan, bake at 350 for about 20-30 minutes. Serve warm spaghetti sauce over calzones. Enjoy.

Friday, January 31, 2014

Hamburger Barley Stew

1 lb extra lean ground beef, browned

5 cups water

3 (14 ounce) cans tomatoes seasoned with basil garlic & oregano, with juice

3 cups sliced carrots

1 cup diced celery

1 cup diced potato

1 cup diced onion

3/4 cup pearl barley, rinsed

3 teaspoons beef bouillon granules or 3 beef bouillon cubes

1 teaspoon salt

1/4 teaspoon pepper

Directions:

Dissolve the bouillon in the water.

Combine all ingredients in the slow cooker.

Cover and cook on low for 9-10 hours or high for 4.5-5 hours.

Monday, January 27, 2014

Honey Lime Chicken

4 boneless, skinless chicken breasts
1/2 C. lime juice
1/2 C. olive oil
1/4 C. honey
1/4 C. fresh cilantro, finely chopped
2 garlic cloves, minced
2 tsp. jalapeno pepper, chopped

Cooking Day: Mix together lime juice, olive oil, honey, cilantro, garlic & jalapeno pepper. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Freeze.

Serving Day: Thaw chicken completely. Grill over medium heat until chicken is tender and juices run clear.

Thursday, January 9, 2014

Chicken & Wild Rice by Colette

Ingredients:
Chicken 3-5 breasts (Depends on size and how many people you want to feed. Either works.)
1 can of french onion soup
1 can of beef broth
1 1/2 cup wild rice
1 1/2 cup white rice
3 cup water

Prep Directions:
Put chicken and cans of soup in a bag. Freeze or let marinate for 24 hours.
Put the chicken-soup mixture into a freezer bag with the rice and water. Mix thoroughly.

Cooking Directions:
Thaw
Heat in the oven for 1hr and 20 min at 350 degrees or until rice is tender and chicken is done.

Wednesday, January 8, 2014

Crock Pot Lasagna by Rachel

Ingredients

1 lb of ground beef

1box of Bow tie pasta

1 large jar of spaghetti sauce

1/2 tub of ricotta cheese

1/2 bag of shredded mozzarella cheese

1 whole bag of shredded Parmesan cheese

To prepare:

Brown ground beef and noodles.

Place all ingredients in a Freezer bag.

To Cook:

Thaw

Place in Crock Pot.

Cook on LOW for 4 hours.

Southwestern Chicken and Rice Soup by Colette

1 cup cubed cooked chicken
6 medium green onions, chopped (1/3 cup)
1 can (19 oz) Progresso® tomato basil soup
1 3/4cups Progresso® chicken broth (from 32 oz carton)
3/4cup uncooked instant rice
2 teaspoons lime juice

To prepare:
Prepare rice. Look here: http://thekrazycouponlady.com/at-home/how-to-freeze-rice/ for how to freeze rice.
In a freezer bag, combine chicken, onions, soup, and broth.

To Cook:
Thaw.
Place ingredients in slow cooker. Cook on high for 4 hours. Stir in prepared rice.
Stir lime juice into soup.

Top individual servings with tortilla strips and/or cilantro.

Bowtie Pasta Casserole by Rachel

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
Salt & pepper to taste (I also added in some crushed red pepper to taste)
10 oz. spinach
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Thaw and place in crock pot. Cook for 6-7 hours on low.
Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high: Add the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix.
Add the last 1/2 cup of mozzarella to melt on the top.

To Prepare:
Brown ground beef with onion and garlic. Can be done easily in the oven.
Prepare noodles.
Place ground beef in a freezer bag with sauce, noodles, tomatoes, and seasonings.

Frozen Pizza x 2 by Jess

Ingredients:

1 package ready to make pizza crust (prepared and slightly cooked)
Pizza sauce
Mozzerella cheese
Lots of toppings

Prep directions:
Prepare crust and precook at 500 for 3 minutes.

Once crusts are cooled, arrange them on a baking sheet that has been lightly dusted with cornmeal. Top with desired toppings. Place pizzas in the freezer, uncovered, until completely frozen, 4-6 hours, then wrap in a double layer of plastic wrap and place inside a large zip-top freezer bag, removing as much air as possible.

To cook:
Preheat oven to 425ºF. Transfer frozen pizza to a pizza pan or baking sheet. Bake for 10 to 12 minutes or until crust is golden and cheese is bubbly and starts to brown.

Maid Rites by Julie

***This recipe makes 3 lbs of meat! You could double this and split it between us so we each get a little over a pound of ground beef...is that reasonable? Or do families need more?***

Ingredients
2 T. dried onions
1 T. warm water
3 lbs. lean ground beef
1 beef bouillon cube (low sodium)
1 chicken bouillon cube (also low sodium)
1 1/2 c. water
2 T. Worcestershire sauce
1 T. low sodium soy sauce
2 T. cider vinegar
2 T. brown sugar

To Cook:

Start slow cooker on high, add dried onion and 1 T. warm water. (Allow onion to rehydrate a bit.)
In crock pot, break up ground beef, and stir in 1 1/2 cups water and all other ingredients well.
Cover. Cook on high 4 hours or until ground beef is cooked, stirring occasionally to prevent beef from clumping. The ingredients should have a smooth texture.

To Freeze:

In a large freezer baggie, place raw beef . Keep dried onion, bouillon cubes, and brown sugar separate in your pantry. In a smaller baggie, put worcestershire sauce, soy sauce, vinegar.

Thaw beef and small baggie of ingredients to prepare.

Serve on hamburger buns with tomatoes, onions, pickles, or any topping you desire.

Tuesday, January 7, 2014

Creamy Italian Crockpot Chicken by Marissa

Creamy Italian Crockpot Chicken

4 chicken breasts
1 packet dry Italian dressing
8 oz. cream cheese (cut into thirds)
2 cans cream of chicken soup
1/2 c. milk
1 box rotini pasta

Crockpot directions:
Place breasts in crockpot. Mix soup and milk-pour over chicken. Sprinkle Italian dressing over top of soup/chicken mixture. Place cubed cream cheese in crockpot as well. Cook on low for 6-8 hours. Shred meat before serving. Cook rotini pasta and serve with meat mixture.

Chicken Tacos by Marissa

1 packet dry ranch dressing
1 packet taco seasoning
2/3 c. chicken broth
4 chicken breasts
1/2 c. black beans (optional)
1/2 c. corn (optional)

Place breasts in crockpot. Mix dry ingredients and sprinkle on chicken. Pour broth and corn/beans over top of chicken.

Crockpot directions:

Thaw recipe and cook on low for 6-8 hours. Shred meat before serving. Serve with taco shells or tortillas.