Freezer cooking

For a long time I have wanted to try preparing meals for a month all at once.  As I surfed the net looking for recipes I came up with a simple method.  So simple it is rediculous.  I guess I had always made it into a bigger deal in my mind.  I simply choose 10 crockpot recipes I know we love and prepared them into large baggies or containers.  Very simple.  It took me 6 hours from start to finish (including scheduling and shopping) and I ended up with 20 meals in the freezer ready for the crockpot.  I simply put one in the fridge in the evening, then in the morning I pop it into the crock pot and supper is done!

Here is how I did it:
1. I picked out 10 favorite crock pot recipes
2. I made a grocery list of ingredients, then doubled what I needed. (Don't forget extra large freezer baggies)
3. SHOP!
4. Labeled my bags/containers with the recipe name and directions then laid them out in pairs with the recipe next to the pair.
5. Then I went around my kitchen and prepared the vegetables for each recipe and placed them in the bags.
6. I did the same with the meats.
7. I did the same with seasonings and/or sauces.
8. I loaded them in the freezer!!


Here are the recipes I used.  I'm sorry I don't know where they came from originally, they are recipes I have had for a long time.


1. Chicken Curry
2 c. chopped, peeled sweet potatoes
1 c. chopped onion
2 c. chopped mango
2 c. baby carrots
1.5 to 2 lbs chicken pieces
3 tbsp flour
4 tbsp curry powder
2tsp ground cumin
2 cloves garlic, minced
2 tsp chicken bouillon

Cook on high 4hrs or low 8hrs.  Serve with raisins and peanuts or cashews and pita bread.



2. Teriyaki Chicken
3 c. baby carrots
one red onion cut into large chunks
2 peppers cut into large chunks
4 chicken breasts, cut into cubes
1 20 oz can pineapple chunks
4 garlic cloves, minced
1 jar teriyaki sauce (or use homemade)

Cook on high 4hrs or low 8hrs, serve over rice.


3. Angel Chicken
8 oz package mushrooms, sliced
4 chicken breasts, cubed
2 tbsp butter
1 pkg dry italian dressing mix
1 can cream of mushroom soup
4 oz cream cheese

Cook on high 4hrs or low 8hrs, serve over rice or pasta.


4. Mexican Chicken
3 cubed chicken breasts
2 c. zesty italian dressing
1 tbsp cumin
3 cloves garlic, minced

Cook on high 4hrs or low 8hrs, serve with mexican rice.


5. Bacon and Potato Chowder
2 c. cubed potatoes
1 large carrot, diced
1 c. leek, chopped, white part only
1/2 c. uncooked barley
1/2 package crumbled cooked bacon
3 garlic cloves, minced
1 bay leaf
1/4 tsp dried thyme
5c. chicken broth
1 c. 10% cream (Do not include in freezer packet)

Cook on low 4-6 hours.  Add cream about 1/2 hour before serving.



6. Balsamic Pot Roast
3 large onions, sliced
3-4 lb roast
1-2 tbsp steak spice
1-2 tbsp olive oil
1c. beef stock
1/2 c. balsamic vinegar
1/2 c. tomato sauce
1/4 c. water

Heat oil in a pan, rub steak seasoning on roast and brown in pan.  Add beef stock to pan.  Reduce to half.  Add balsamic, tomato sauce and water.  Stir to combine. 

Cook on low 6-8 hours.

If you feel like it, use liquid form crockpot to make gravy.  Serve with mashed potatoes.



7. Beef Cabbage Pot
1 onion, chopped
6 potatoes, sliced
3/4 bag coleslaw
2 lbs cooked ground beef
1 can tomato soup
2tsp salt
1c. 10% cream (Do not include in freezer packet)

Cook on  low 6-8 hrs.  In last 15 min, pour cream over everything.



8. Beef Stew
1 green pepper, chopped
1 onion, chopped
4 chopped carrots
3lbs stewing beef cubes
4 garlic cloves, minced
12oz (2 small cans) tomato paste
4 tsp paprika
1/2 tsp black pepper
1c. sour cream (Do not include in freezer packet)

Cook on high 4 hrs or low 8hrs.  Add sour cream about half hour before serving.  Serve over egg noodles.



9. Beef Stroganoff
2 c. sliced mushrooms
1 1/2 lbs beef strips or cubes
2 tbsp onion soup
1 can cream of mushroom soup
1/2 c. sour cream (Do not include in freezer packet)

Cook on low 7-8 hrs.  Just before serving, stir in sour cream.  Serve over rice.



10. Beef Barley Soup
1 1/2 c. chopped carrots
1 small package (10 oz) frozen peas
1 small package (10oz) frozen beans
1 1/2 c. barley
1tbsp olive oil
1lb beef cubes
1/4 c. + 1 tbsp beef bouillon concentrate
1 8oz can tomato sauce
1 tbsp onion powder
1 tbsp garlic powder

Brown beef in oil before adding.  In crockpot, add 10 c. water, then cook on low 6-8 hrs. 

Treatzza Pizza a la Belley...

We were driving home, past Dairy Queen, and of course the boys checked out the sign to see what was on special. "MOM!! The Treatzza Pizzas are on sale! Only 6.97! Can we get one?" I calmly explained that we do not spend $7 on a dessert we can make at home much cheaper. Skeptics that they are, they did not believe me. I took this as a challenge and prepared the following:

Should you want to amaze your family with your culinary skills (or MAYBE get a simple "thank you") here's how I made it:

Prepare peanut butter cookie dough, and make half of it into a giant cookie. I baked it at the regular temperature, but for a few minutes longer. Once cooled spread some vanilla ice cream on top, sprinkle with chopped up brownies and drizzle caramel and chocolate over top.

Put up...

I really don't get why one would say "I put up 16 jars of strawberry jam yesterday". And yet I have heard and read that phrase often. This year, being free from the daily grind of camp life, I have decided to return to canning, or "putting up". This week-end it was strawberries. From 5.6 kilos worth (about 12.3lbs for you empirical types) I "put up"12 jars of jam, 3 dozen muffins, and 2 pies.

All tucked into the freezer and ready to be plucked out when the cold hits us again, for a nice reminder of summer!

This picture shows my 5.6 kilos as well as Judi's batch.

Question:

What do two cooks eat when no one is around?

Answer: ANYTHING WE WANT!!

I had the privilege of visiting with Judi, who taught me almost everything I know about cooking for a camp full of hungry kids. We ate VERY well. Unfortunately I didn't think of taking pictures until after breakfast, our second meal together.

In this picture you will see: 5 different fresh fruit, crepes, homemade blueberry and spiced peach jam, coffee, tea, yoghurt. Also in attendance but not photographed were: whipped cream and HOMEMADE maple syrup. YUM!

Before we ate our next meal dessert I thought to take a picture:

YES!! Homemade strawberry ice cream with fresh picked strawberries. Mmmmm...

And yes, because I know you are dying to know, we did field questions from a certain camp kitchen. :0) Don't worry we are charging a consultant's fee...

Delicious, No-Guilt Dessert

I saw this in a cookbook, and thought I'd try it once, but probably wouldn't love it, but I DID!! And now I want to share it!! It's this easy: you slice up a banana, preferably into a pretty bowl, because it tastes MUCH better that way ;0) Then drizzle caramel sauce over top and add a dollop of whipped topping. Mmmmmmmmmm...

Tortilla Shrimp Pizza

Mmmm... I "accidentally" made these for lunch, and I thought the recipe worthy of sharing!

6 whole wheat tortillas (6")
3 tbsp chili sauce
1/2 c. chopped yellow pepper
1/2 c. chopped broccoli (this is a great way to use up the stem, just peel and chop)
1/2 c. chopped red onion
24 medium sized shrimp
2 c. shredded mozzarella

Spread 1/2 tbsp chili sauce on each tortilla, sprinkle with the veggies, add 4 shrimp each, sprinkle with cheese and put in 400 degree oven for ~10 min, then broil ~2min. I used a pizza stone which makes them a little crispy underneath.