Kitchen Tips

Washing potatoes- Use a metal dish scrubber to scrub potatoes clean! 
      *(my grandma told me this one & I liked the way the potatoes came out, AND please make sure its a NEW scrubber only for potatoes not the one you have used on dishes)

Grandma's Taco Salad

I hated this recipe as a child and now I cant get enough of it.
Its also my dads Favorite!

1 Pound Ground beef
 Chili powder or Mexican seasoning
1 or 1/2 Head Iceberg lettuce (depends on how big it is)
1 (16oz) Can Kidney beans(drained and rinsed)
1-2 Tomato Chopped/diced
1 Cup shredded Cheddar cheese
3-4 Cups Corn chips (slightly crushed if they are large chips)
Thousand Island dressing (store bought or homemade)

Cook Meat in skillet over medium high heat.
Meanwhile Wash and chop the lettuces place in large bowl(make sure the lettuce isn't very wet it will make the chips soggy). Add Drained and rinsed beans, chopped tomatoes, the chips, and the cheese.
When the meat is almost done add some seasoning about 1/2 a tablespoon or how ever much you like.
Let the meat cool before adding to salad. Add cooled meat and toss together.
Top with some Thousand island dressing.

Chicken Fajita Sandwich YUMMY!!!

This is my favorite Sandwich from a restaurant that went out of business. 
Good thing this is a simply and yummy sandwich to have.

-Bread Rolls
-Precooked Chicken (grilled is better) Does not have to be hot!
    *Sprinkled with some: Paprika, chili power, and/or anything you like.
-Sliced Green Bell Pepper
-Sliced Onion (I like Purple)
-Sliced Cheese (I like swiss)
-Shredded Lettuce or Alfalfa Sprouts(I prefer the sprouts)
-Sour Cream
-Guacamole

Preheat oven 375*F
Open the roll and place on baking sheet. Place chicken on the bottom half of roll and top with onions and bell peppers. On the top half of the roll place a slice of cheese. Cook in the oven until the cheese is melted and the chicken, onion and bell pepper is warmed. Pull out of oven and top the chicken side with the lettuce or sprouts. Top the cheese side with sour cream and guacamole. Fold together and I hope you enjoy my favorite sandwich.

Freezer Meals- Prepared Meats

 Sweet & Sour Meatball Skewers  

• 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

Directions: 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. 

Freezing Directions:
When threading 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.

Italian Night- Freezer to Oven recipes

Easy Make Ahead Garlic Bread

1 large loaf bread, sliced lengthwise
1 stick or 1/2 cup butter, softened
2 cloves garlic, minced
1/2 teaspoon dried parsley flakes
In small mixing bowl, combine butter, garlic and parsley flakes. Spread in thick layer over bread. Put two halves back together and wrap with foil. At this point you can store it in the freezer for later use. I thawed mine overnight in the freezer before baking.
Bake, thawed, 25 minutes at 375 °. If frozen, add 10-15 minutes to your baking time. Right before serving, you can unwrap the foil and broil the bread briefly to crisp the top.
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Lasagna rolls

1 pound ground beef
12 lasagna noodles
1/2 cup onion, diced
2 garlic cloves, minced
1 (28 ounce) jar spaghetti sauce (or 3 cups homemade)
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (8 ounce) package mozzarella cheese, shredded, divided
1 (15 ounce) container ricotta cheese
1 eggs
1/4 cup fresh chopped parsley
1/2 cup grated Parmesan cheese
salt and pepper, divided

Preheat oven to 375 degrees F. Cook lasagna noodles according to directions on package. Once cooked, lay them out in a single layer on wax paper.

In a skillet over medium heat season ground beef with the salt and pepper. Brown the meat and drain. Add the onion and garlic and cook until the onions soften, about 5-8 min. Then add the Spaghetti sauce, tomato sauce, oregano and basil. Lower the heat to med-low and cook for 15 minutes.

Combine half the mozzarella, half the Parmesan and ricotta cheeses in a medium bowl. Add the eggs, parsley, salt and pepper, then mix until all ingredients are combined.

Layer a 9x13 inch baking pan with 1 cup of the meat sauce or just enough sauce to cover the bottom of the pan. Lay out a lasagna noodle and spoon about 1/4 cup of the cheese mixture down the noodle. Top with 1/4 cup of meat sauce. Roll the lasagna noodle and place it seem side down in the pan. Continue with the rest of the rolls. Finish by topping with remaining meat sauce and sprinkle reserved mozzarella and Parmesan. Cover with aluminum foil.

Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes, or until lightly browned and cheese is bubbly. Let stand for 10 minutes before serving.

***Make Ahead Directions: Prepare recipe as directed above but do not bake. Cover with plastic wrap first and then with aluminum foil. Refrigerate for up to 24 hours or freeze for up to 2 months. Before cooking remove plastic wrap. You will need to allow additional baking time for refrigerated and frozen lasagna.
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Baked Penne with Chicken and Sun-Dried Tomatoes

6 tablespoons butter
1 pound penne
1 tablespoon olive oil
2 boneless, skinless chicken breast halves
salt
pepper
1/2 cup plus 2 tablespoons flour
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
2 cups shredded Monterey Jack cheese
1 cup white wine (more to taste)
1 cup finely grated Parmesan


Preheat oven to 400. Butter two shallow 2-quart baking dishes. (I used one baking dish and one 8 x 8 foil pan). In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. (You can also use already cooked chicken)

In a Dutch oven or heavy pot, melt butter over medium heat. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and sun-dried tomatoes; cook 1 minute. Off heat, gradually stir in Monterey Jack cheese and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Stir in white wine. Divide pasta mixture between baking dishes; sprinkle each with 1/2 Parmesan. (For the freezer meal: Cover with plastic wrap. Then foil. Then write on top with a sharpie the baking directions and what's under there.)

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
(To bake the Freezer meal pull out of Freezer the morning you want to cook and allow to thaw in refrigerator before baking)
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Stuffed Shells with 

Rotisserie Chicken

10 oz. bag spinach
1 or 2 rotisserie chickens
12 oz. jumbo shells
Cheese Filling
2 lbs. ricotta cheese, part-skim
2 cups Parmesan cheese, grated
2 cups mozzarella cheese, shredded
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black ground pepper
Sauce
2 pints heavy cream
3/4 teaspoon chicken bouillion powder
2 garlic cloves, minced
1 1/2 cups Italian cheese, shredded
salt & pepper, to taste
1 cup Parmesan cheese, grated (for the topping)
Directions
1.  Cover and boil the spinach in one inch of water until completely wilted.  Drain well and set aside.
2.  Remove the meat from the chicken(s) and set aside.
3.  Cook the jumbo shells according to the directions.  (Be sure to remove them before they split.)  Drain the shells and place them on wax paper to dry.
4.  In a large bowl, combine the cheese filling ingredients.  Fill the shells with the cheese filling using a decorating bag or spoon.  Place the stuffed shells in two 13 x 9-inch baking dishes.  Add the chicken and spinach to the dish, so that it is evenly distributed around the shells.  Set aside.
5.  Heat the cream in a large skillet over medium heat.  Add the boullion powder, garlic, Italian cheese, and salt & pepper. Stir until the cheese is melted and the sauce is heated through.
6.  Pour the sauce evenly over the shells, chicken and spinach.  Sprinkle the Parmesan cheese on top.
7.  Bake at 350 degrees F until bubbly and the cheese is golden brown about 30 – 40 minutes.
Serves 8 – 9.
Freezing Directions
I recommend freezing this meal in disposable aluminum baking tins.  Prepare this recipe through step # 6;  cover and cool in the refrigerator.  When completely cool, cover and wrap in plastic wrap and aluminum foil.  Label the meal and include the cooking directions.  Freeze up to 2 months.
To reheat, simply remove the foil and plastic wrap and place in the oven (frozen).  Bake for about 1 hour at 350 degrees F until bubbly and heated through.

-Homemade- Freezer to Crockpot recipes

Healthy Mama Barbecue Chicken

3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces
2 large green pepper, cut into strips
1 large red pepper, cut into strips
1 zucchini, chopped
1 medium onion, sliced
1 tablespoon quick cooking tapioca (I used corn starch)
2 pounds chicken thighs or drumsticks
1 8-ounce can of tomato sauce
2 tablespoons packed brown sugar
1 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 clove garlic, minced
1/4 teaspoon salt

 No-Peeking Peking Chicken

8 bone in chicken thighs
salt and pepper
3/4 cup chopped scallions
4 cloves garlic
1/4 cups soy sauce
3 tbsp. honey
1 tbsp. ginger
1/4 tsp sesame oil
1 bag frozen corn kernels
1 bag frozen snow pea pods
1 red pepper chopped

Chicken and Corn Soup

1 lb red potatoes
1 lb sweet potatoes
4 lbs chicken thighs
4 cups chicken broth (which I will add the morning of)
4 scallions
4 cloves garlic
salt and pepper
1 bag half ears of frozen corn
2 red peppers chopped

Roast and Vegetables

2 lb chuck roast, cut into cubes
1 teaspoon salt
1/8 teaspoon pepper
1 large onion cut into 8ths
1 bag baby carrots
1/2 teaspoon celery or onion salt
1 teaspoon Italian seasoning
1 (4 ounce) can sliced mushrooms, DO NOT DRAIN
2 cans condensed tomato soup
2 beef bouillon cubes, softened
1 can Rotel tomatoes
1 can whole kernel corn, DRAINED
6-8 small red potatoes, cubed

Garlic Chicken

2 pounds chicken thighs
2 cloves minced garlic
4 tablespoons Dijon mustard
2 tablespoons lime juice
1 medium onion
2 large green peppers
1 red pepper
1 zucchini

Mix all of the ingredients for each recipe together and divide evenly into two, 1 gallon sized freezer bags per recipe. Seal, and freeze. On the day of, thaw the bag on the counter for about 30 minutes, dump into the crock pot, and cook on low for 6-8 hours

Make ahead- *Roasted Chicken*

Roasted Chicken (multiple purpose): 

Place up to four pounds of chicken breast in a Large baking pan. Drizzle with olive oil, and coat completely. Sprinkle with salt and pepper. Cover the pan with aluminum foil, and roast at 400 degrees for 1 hour. Using a fork, remove chicken breasts, one by one, onto a cutting board and chop into desired size. Shred the chicken or chop into the size you need for your recipe.

-Homemade- Freezer to Oven Recipes

Basic Pizza Dough

Yield: enough dough for 2 medium pizzas or 4 calzones

Ingredients:

½ cup warm water

2¼ tsp. instant yeast

4 cups (22 oz.) bread flour, plus more for dusting

1½ tsp. salt

1¼ cup water, at room temperature

2 tbsp. extra-virgin olive oil

Directions:

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  Measure the room temperature water into the measuring cup with the yeast-water mixture.  With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil.  Mix until a cohesive dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes.  Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball.  (If freezing the dough, wrap in plastic wrap and freeze at this point.)  Cover with a damp cloth.  Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

 ***TIPS: If you don’t plan on using your dough immediately, freeze it.  Mix up the dough as usual and let it rise as normal.  After dividing the dough into two equal portions, wrap each tightly in plastic wrap and store inside a freezer-safe bag, and transfer to the freezer immediately.  The double layer is important here.  Even after the dough is moved to the freezer, it will continue to rise a bit before the rise is completely suspended.  It always, always pops through the plastic wrap so the extra layer of protection is needed to prevent exposure.

The day you plan to use the dough, transfer it to the refrigerator in the morning to thaw in time for dinner that evening.  (If using the dough for lunch, transfer to the refrigerator the night before.)   The dough that has been frozen tastes every bit as good as fresh, so it is incredibly convenient to have available for a quick, throw-together meal.