Easy Pizza Crust

     Who doesn't love pizza?   For years I made pizza using pre-made dough or crust because it was just easier and I thought it was pretty good.  Then a few years ago I finally tried making my own dough.  It was amazing and I haven't looked back since!

     That doesn't mean that I'm not still on the look out for new pizza dough recipes because every dough I've made is different and tastes better for a certain type of pizza.  When I received King Arthur Flour's Perfect Pizza Blend flour I couldn't wait to use it to make pizza.  The blend contains King Arthur Flour's custom blend of durum and all-purpose flours with a touch of dough conditioner and baking powder.

     I found a recipe on their site that made 2 pizza crusts and sounded simple.  The thing I love about this recipe is it can be put in the refrigerator for 4 hours or 24 hours so it's easy to make the dough a day in advance.  I ended up changing just a few things like using dry active yeast instead of instant because that's what I had in the pantry and adding my own seasonings but the crust still came out wonderful.

     This recipe makes a fabulous medium crust pizza that is full of flavor on its own.  It gets golden brown on the edges and is able to hold a mound of toppings.  I'm so glad it made two crusts because I know we'll be having pizza again this week!

Easy Pizza Crust (adapted from King Arthur Flour)
3 c. King Arthur Flour Perfect Pizza Blend
1 packet dry active yeast
1 1/4 c. warm water (110 degrees)
1 t. salt
2 T. olive oil
1 t. Italian seasonings
1 t. oregano
1/2 t. parsley

1.  In a small bowl combine the yeast and warm water.  Allow to sit for 5 minutes.

2.  In a large bowl combine all of the ingredients and mix until just combined.  Turn out onto a table dusted with flour and knead for 5-7 minutes.

3.  Roll the dough into a ball and place in a large greased bowl.  Cover and let rise for 45 minutes.

4.  After the 45 minutes place the dough in the refrigerator for 4 hours up to 24 hours.  The dough will continue to rise so make sure the bowl is large enough.

5.  Remove the dough from the refrigerator and divide in half.  Pick up one piece and gently stretch it into an oval.  Stretch it out  so that it fits into a 12 inch pizza pan.

6.  Cover the 12 inch dough circle and allow it to rest while preheating the oven to 450 degrees.

7.  Place the pizza on a parchment circle in a pizza pan and bake for 6 minutes.  Remove from oven and top with sauce, cheese, and choice of toppings.  Return to the oven for 5-10 minutes or until the crust is brown and the cheese is bubbling.

8.  Serve immediately.

**To freeze:  After baking the crust for 6 minutes remove from oven and cool completely.  Wrap in plastic and store in the refrigerator for up to 5 days or the freezer for up to 1 month.  Thaw crust before baking according to the above directions.

     Who doesn't love pizza?   For years I made pizza using pre-made dough or crust because it was just easier and I thought it was pretty good.  Then a few years ago I finally tried making my own dough.  It was amazing and I haven't looked back since!

     That doesn't mean that I'm not still on the look out for new pizza dough recipes because every dough I've made is different and tastes better for a certain type of pizza.  When I received King Arthur Flour's Perfect Pizza Blend flour I couldn't wait to use it to make pizza.  The blend contains King Arthur Flour's custom blend of durum and all-purpose flours with a touch of dough conditioner and baking powder.

     I found a recipe on their site that made 2 pizza crusts and sounded simple.  The thing I love about this recipe is it can be put in the refrigerator for 4 hours or 24 hours so it's easy to make the dough a day in advance.  I ended up changing just a few things like using dry active yeast instead of instant because that's what I had in the pantry and adding my own seasonings but the crust still came out wonderful.

     This recipe makes a fabulous medium crust pizza that is full of flavor on its own.  It gets golden brown on the edges and is able to hold a mound of toppings.  I'm so glad it made two crusts because I know we'll be having pizza again this week!

Easy Pizza Crust (adapted from King Arthur Flour)
3 c. King Arthur Flour Perfect Pizza Blend
1 packet dry active yeast
1 1/4 c. warm water (110 degrees)
1 t. salt
2 T. olive oil
1 t. Italian seasonings
1 t. oregano
1/2 t. parsley

1.  In a small bowl combine the yeast and warm water.  Allow to sit for 5 minutes.

2.  In a large bowl combine all of the ingredients and mix until just combined.  Turn out onto a table dusted with flour and knead for 5-7 minutes.

3.  Roll the dough into a ball and place in a large greased bowl.  Cover and let rise for 45 minutes.

4.  After the 45 minutes place the dough in the refrigerator for 4 hours up to 24 hours.  The dough will continue to rise so make sure the bowl is large enough.

5.  Remove the dough from the refrigerator and divide in half.  Pick up one piece and gently stretch it into an oval.  Stretch it out  so that it fits into a 12 inch pizza pan.

6.  Cover the 12 inch dough circle and allow it to rest while preheating the oven to 450 degrees.

7.  Place the pizza on a parchment circle in a pizza pan and bake for 6 minutes.  Remove from oven and top with sauce, cheese, and choice of toppings.  Return to the oven for 5-10 minutes or until the crust is brown and the cheese is bubbling.

8.  Serve immediately.

**To freeze:  After baking the crust for 6 minutes remove from oven and cool completely.  Wrap in plastic and store in the refrigerator for up to 5 days or the freezer for up to 1 month.  Thaw crust before baking according to the above directions.

reade more... Résuméabuiyad

Homemade Orecchiette

     I'm not a fan of mixing my own flours into a blend.  I never seem to get the right amount and then I end up ruining the recipe.  I'd rather buy a flour blend from a company that I trust that I know will work.  That's one of the reasons I like King Arthur's Perfect Pasta Blend.  It has a combination of semolina, durum & all-purpose flours and does great for making pasta.

      I used it last year when I made pierogies and then again in the winter when I made fettuccine.  This time I set out to make orecchiette.  Note to self:  Make sure you have at least 2 hours when making this pasta.  It's not that this pasta is hard to make because it's not at all.  It's the shaping of this pasta that takes forever.

     The pasta is rolled, cut, dragged, and flipped before it's shaped and ready to go.  Plus you can make hundreds of orecchiette for each recipe.  I ended up making half now and freezing the rest for later.  I really liked this pasta as it was firm, held up well in the water, and tasted great with a simple marinara.  I could have rolled it a little thinner but otherwise this was a winner!

Homemade Orecchiette (slightly adapted from Martha Stewart Living)
3 c. King Arthur Perfect Pasta Blend (flour)
1 t. salt
1 1/4 c. water

1.  Place the flour in a large bowl and make a well in the center.  Pour a half cup of water in the center and use your fingers to incorporate the water into the flour.

2.  Continue adding additional water a tablespoon at a time until a dough forms.

3.  Remove the dough from the bowl and begin kneading the dough, working at it until no dry flour remains.  I also had to add an additional tablespoon or two of water at this point.


4.  Continue kneading for 5 minutes or until the dough is smooth and elastic.

5.  Divide the dough into 10 pieces and cover with a clean, damp towel.

6.  Roll each portion of dough into a long, 24 inch, rope.  Then use a knife to cut a 1/3 inch piece of dough off of the rope.

7.  Hold a knife at a 45 degree angel and press and roll the dough towards you.  Then unfurl each piece of dough over top of your thumb in the opposite direction to make a concave shape.


8.  Place the orecchiette on a baking sheet sprinkled with more Perfect Pasta Blend.

9.  When ready to make place the pasta in boiling water for 3-4 minutes or until they float to the top.  Drain and serve with marinara sauce.

Note:  To freeze the pasta place it in the freezer on the baking sheet for 30 minutes.  Then take the frozen pasta and place it in a freezer bag.  To cook remove from the freezer and place directly in boiling water.

     I'm not a fan of mixing my own flours into a blend.  I never seem to get the right amount and then I end up ruining the recipe.  I'd rather buy a flour blend from a company that I trust that I know will work.  That's one of the reasons I like King Arthur's Perfect Pasta Blend.  It has a combination of semolina, durum & all-purpose flours and does great for making pasta.

      I used it last year when I made pierogies and then again in the winter when I made fettuccine.  This time I set out to make orecchiette.  Note to self:  Make sure you have at least 2 hours when making this pasta.  It's not that this pasta is hard to make because it's not at all.  It's the shaping of this pasta that takes forever.

     The pasta is rolled, cut, dragged, and flipped before it's shaped and ready to go.  Plus you can make hundreds of orecchiette for each recipe.  I ended up making half now and freezing the rest for later.  I really liked this pasta as it was firm, held up well in the water, and tasted great with a simple marinara.  I could have rolled it a little thinner but otherwise this was a winner!

Homemade Orecchiette (slightly adapted from Martha Stewart Living)
3 c. King Arthur Perfect Pasta Blend (flour)
1 t. salt
1 1/4 c. water

1.  Place the flour in a large bowl and make a well in the center.  Pour a half cup of water in the center and use your fingers to incorporate the water into the flour.

2.  Continue adding additional water a tablespoon at a time until a dough forms.

3.  Remove the dough from the bowl and begin kneading the dough, working at it until no dry flour remains.  I also had to add an additional tablespoon or two of water at this point.


4.  Continue kneading for 5 minutes or until the dough is smooth and elastic.

5.  Divide the dough into 10 pieces and cover with a clean, damp towel.

6.  Roll each portion of dough into a long, 24 inch, rope.  Then use a knife to cut a 1/3 inch piece of dough off of the rope.

7.  Hold a knife at a 45 degree angel and press and roll the dough towards you.  Then unfurl each piece of dough over top of your thumb in the opposite direction to make a concave shape.


8.  Place the orecchiette on a baking sheet sprinkled with more Perfect Pasta Blend.

9.  When ready to make place the pasta in boiling water for 3-4 minutes or until they float to the top.  Drain and serve with marinara sauce.

Note:  To freeze the pasta place it in the freezer on the baking sheet for 30 minutes.  Then take the frozen pasta and place it in a freezer bag.  To cook remove from the freezer and place directly in boiling water.

reade more... Résuméabuiyad

15 Minute Freezer Recipes by Kelly McNelis

     I was recently sent a copy of 15-Minute Freezer Recipes to review.  I was excited to see it as I enjoy making freezer meals so when I'm busy I can simply pop them out and enjoy them.  The author, Kelly McNelis, is a business owner, certified health & wellness coach, and a mom.  She also lives in my hometown of Pittsburgh, PA.

Inside the Cookbook

• 10 favorite freezer recipes - including recipes for breakfast, dinner, and dessert
• The best freezer meal tips
• A grocery list for all 10 recipes
• Cute labels for your freezer meals
• Nutritional information for every recipe
• A review from Registered Dietitian Dana White

Recipe List

• Classic Oatmeal
• Spiced Carrot Bread
• Ham & Veggie Strata
• Beef Roast & Carrots
• Chicken Chili
• Vegetable Barley Soup
• Ham & Broccoli Calzones
• Mexican Calzones
• Chicken Enchiladas 
• Oatmeal Chip Cookies

     The cookbook includes 10 recipes, each of which can be made in under 15 minutes.  There's a grocery list in the front of the book that will give you enough ingredients to make all 10 of the meals.  I love the fact that the nutritional info for each recipe is located in the back of the book.

     There are two things that I wish this book had.  I wish their were pictures included of all of the recipes.  I love seeing photos of the meals I'm making.  I also wish their were more recipes!  I tried two of the recipes from the book and enjoyed both of them.  The chicken enchiladas were easy to make and were perfect for a day I forgot to defrost something from the freezer.  They are a bit spicy and have a lot of flavor.  I also made the oatmeal chip cookies which I've been taking out of the freezer and baking in batches.  They are delicious.

     I can't wait to make the Mexican Calzones, they are next on my list.  Want to get your own copy of 15-Minute Freezer Recipes?  Click HERE to purchase either a paperback copy or an eCookbook.

I give this book 3 1/2 out of 5 stars.

     I was recently sent a copy of 15-Minute Freezer Recipes to review.  I was excited to see it as I enjoy making freezer meals so when I'm busy I can simply pop them out and enjoy them.  The author, Kelly McNelis, is a business owner, certified health & wellness coach, and a mom.  She also lives in my hometown of Pittsburgh, PA.

Inside the Cookbook

• 10 favorite freezer recipes - including recipes for breakfast, dinner, and dessert
• The best freezer meal tips
• A grocery list for all 10 recipes
• Cute labels for your freezer meals
• Nutritional information for every recipe
• A review from Registered Dietitian Dana White

Recipe List

• Classic Oatmeal
• Spiced Carrot Bread
• Ham & Veggie Strata
• Beef Roast & Carrots
• Chicken Chili
• Vegetable Barley Soup
• Ham & Broccoli Calzones
• Mexican Calzones
• Chicken Enchiladas 
• Oatmeal Chip Cookies

     The cookbook includes 10 recipes, each of which can be made in under 15 minutes.  There's a grocery list in the front of the book that will give you enough ingredients to make all 10 of the meals.  I love the fact that the nutritional info for each recipe is located in the back of the book.

     There are two things that I wish this book had.  I wish their were pictures included of all of the recipes.  I love seeing photos of the meals I'm making.  I also wish their were more recipes!  I tried two of the recipes from the book and enjoyed both of them.  The chicken enchiladas were easy to make and were perfect for a day I forgot to defrost something from the freezer.  They are a bit spicy and have a lot of flavor.  I also made the oatmeal chip cookies which I've been taking out of the freezer and baking in batches.  They are delicious.

     I can't wait to make the Mexican Calzones, they are next on my list.  Want to get your own copy of 15-Minute Freezer Recipes?  Click HERE to purchase either a paperback copy or an eCookbook.

I give this book 3 1/2 out of 5 stars.

reade more... Résuméabuiyad

Vegetable Egg Rolls

    A few days ago I took a look at my 32 while 32 challenge to see if there was anything I could make this weekend.  One thing that jumped out at me was the homemade egg rolls.  I really want to start making my own egg rolls because I cook Asian at least once a week and the egg rolls I buy from the store are just ok.  I figured they couldn't be too hard to make so I put them on the menu plan for Sunday just in case they took longer then I thought they would.

    For my first ever homemade egg roll I thought make a vegetarian one would be easiest.  When I went to the market to look for the ingredients I was shocked that they didn't have bean sprouts.  There were 4 kinds of broccoli sprouts but not a single bean sprout in the store.  I ended up buying the broccoli sprouts which looked exactly like the bean sprouts and tasted similar as well.

    I was surprised by how easy they were to make and can't believe I haven't made them before!  The wrappers crisped up and turned golden brown in the oven, the vegetables were semi-crisp inside the rolls, and they were flavorful.  I dipped them in some sweet chili sauce and they were awesome.

Vegetable Egg Rolls (adapted from For the Love of Cooking)
1 T. olive oil
2 c. cabbage, sliced into ribbons
2 c. carrots, shredded
2 c. broccoli sprouts (or bean sprouts)
4 green onions, white parts only, sliced
1 t. fresh ginger, grated
3 cloves garlic, minced
2 T. soy sauce
1 T. cornstarch
2 T. water
12 egg roll wrappers

1.  Preheat the oven to 400 degrees.

2.  Heat the olive oil in a large skillet over medium heat.  Add in the cabbage, carrots, sprouts, ginger, and garlic and saute for 4-5 minutes.

3.   Mix the soy sauce, cornstarch, and water in a small bowl.  Add to the cabbage mixture, along with the green onions, and continue cooking for 2-3 minutes.  Remove from heat and let cool.

4.  Place two tablespoons of the cooled mixture on the center of the egg roll wrap.  Fold the bottom up over the filling.  Then fold the two sides over and roll it up.

5.  Spray a baking sheet with cooking spray.  Place the rolled up egg rolls on a baking sheet, seam side down.  Spray the tops of the egg rolls with cooking spray.

6.  Bake for 10 minutes, flip over, and continue baking for 6-8 minutes.  Serve with sweet and sour or sweet chili sauce.

To Freeze:  Place the unbaked egg rolls on a baking sheet and place in the freezer for 15 minutes.  Remove and transfer to a freezer bag.  Freeze for up to 3 months.  To bake, preheat the oven to 425 degrees.  Bake for 10-12 minute per side.

    A few days ago I took a look at my 32 while 32 challenge to see if there was anything I could make this weekend.  One thing that jumped out at me was the homemade egg rolls.  I really want to start making my own egg rolls because I cook Asian at least once a week and the egg rolls I buy from the store are just ok.  I figured they couldn't be too hard to make so I put them on the menu plan for Sunday just in case they took longer then I thought they would.

    For my first ever homemade egg roll I thought make a vegetarian one would be easiest.  When I went to the market to look for the ingredients I was shocked that they didn't have bean sprouts.  There were 4 kinds of broccoli sprouts but not a single bean sprout in the store.  I ended up buying the broccoli sprouts which looked exactly like the bean sprouts and tasted similar as well.

    I was surprised by how easy they were to make and can't believe I haven't made them before!  The wrappers crisped up and turned golden brown in the oven, the vegetables were semi-crisp inside the rolls, and they were flavorful.  I dipped them in some sweet chili sauce and they were awesome.

Vegetable Egg Rolls (adapted from For the Love of Cooking)
1 T. olive oil
2 c. cabbage, sliced into ribbons
2 c. carrots, shredded
2 c. broccoli sprouts (or bean sprouts)
4 green onions, white parts only, sliced
1 t. fresh ginger, grated
3 cloves garlic, minced
2 T. soy sauce
1 T. cornstarch
2 T. water
12 egg roll wrappers

1.  Preheat the oven to 400 degrees.

2.  Heat the olive oil in a large skillet over medium heat.  Add in the cabbage, carrots, sprouts, ginger, and garlic and saute for 4-5 minutes.

3.   Mix the soy sauce, cornstarch, and water in a small bowl.  Add to the cabbage mixture, along with the green onions, and continue cooking for 2-3 minutes.  Remove from heat and let cool.

4.  Place two tablespoons of the cooled mixture on the center of the egg roll wrap.  Fold the bottom up over the filling.  Then fold the two sides over and roll it up.

5.  Spray a baking sheet with cooking spray.  Place the rolled up egg rolls on a baking sheet, seam side down.  Spray the tops of the egg rolls with cooking spray.

6.  Bake for 10 minutes, flip over, and continue baking for 6-8 minutes.  Serve with sweet and sour or sweet chili sauce.

To Freeze:  Place the unbaked egg rolls on a baking sheet and place in the freezer for 15 minutes.  Remove and transfer to a freezer bag.  Freeze for up to 3 months.  To bake, preheat the oven to 425 degrees.  Bake for 10-12 minute per side.

reade more... Résuméabuiyad

Creme Egg Brownies

   It's almost Easter!  Do you know what that means?  Cadbury Eggs!  Since I can remember I have anxiously awaited Easter just so I can get myself several boxes of Cadbury creme eggs, eat them before Easter, and get a few more boxes to ration after Easter.  I don't know what it is about them but the chocolate and gooey goodness make them my all time favorite candy.

 
     So when I saw a photo of a creme egg brownie I almost swooned.  Rich, fudgy brownies with a layer of creme egg goodness topped off with chocolate?  Yes it is as good as it sounds.  I made these little jewels and could barely wait for them to set in the refrigerator.  It's like a Cadbury Creme Egg with fudge.  These were amazing! 

     I took half a pan into work and they were gone in minutes.  Thankfully I froze the other half pan so I can take them to my parents on Easter.  I'm also glad I froze them otherwise my husband and I may have eaten the entire pan...they are that good!

Cream Egg Brownies (adapted from Love and Olive Oil)
For the Brownies:
2 sticks butter
2 t. vanilla
3/4 c. Hershey's cocoa
1/2 t. baking powder
2 c. sugar
3 eggs
1 c. flour
1/4 t. salt

For Cream Filling:
1/2 c. light corn syrup
4 T. unsalted butter, softened
1 t. vanilla
1/2 t. salt
3 c. powdered sugar

For Glaze:
4  oz. milk chocolate, chopped
2 T. unsalted butter, cut into cubes

1. Preheat the oven to 350 degrees. Line a 9 x 13 baking dish with foil.
2. In a large bowl combine butter, sugars, and vanilla. Beat well. Add the eggs and egg whites one at a time stirring well after each egg.

3. Add in the cocoa and mix well. Stir in flour, baking powder, and salt. Pour batter into the prepared pan.
4. Bake for 35 minutes. Remove from oven and cool.

5.  In a bowl beat together the corn syrup, butter, vanilla, and salt.  Add in the powdered sugar, half a cup at a time, until creamy.

6.  Pour 3/4 of the cream on top of the cooled brownies.  Spread into a thin layer.  Add 3 drops of yellow food coloring to the remaining cream and mix well.

7.  Drop spoonfuls of the yellow cream on top of the white layer and gently swirl with a knife.    Refrigerate for 1 hour.

8.  In a double boiler melt the chocolate and butter together over low heat.  Stir until smooth.  Pour over top of cream filling, spreading into a thin later.  Refrigerate for at least 30 minutes.

9.  Remove brownies from the pan using the foil and cut into small squares.  Keep brownies refrigerated until ready to serve.

To freeze:  Cut the brownies into squares.  Place in a freeze safe container.  Cover with foil and then the lid to the container.  Keep frozen for up to 2 months.  When ready to eat let the brownies thaw for 2 hours at room temperature.

This post linked to:
Foodtastic Friday, Shine on Friday, Foodie Friday, The Country Cook Weekend Potluck,

   It's almost Easter!  Do you know what that means?  Cadbury Eggs!  Since I can remember I have anxiously awaited Easter just so I can get myself several boxes of Cadbury creme eggs, eat them before Easter, and get a few more boxes to ration after Easter.  I don't know what it is about them but the chocolate and gooey goodness make them my all time favorite candy.

 
     So when I saw a photo of a creme egg brownie I almost swooned.  Rich, fudgy brownies with a layer of creme egg goodness topped off with chocolate?  Yes it is as good as it sounds.  I made these little jewels and could barely wait for them to set in the refrigerator.  It's like a Cadbury Creme Egg with fudge.  These were amazing! 

     I took half a pan into work and they were gone in minutes.  Thankfully I froze the other half pan so I can take them to my parents on Easter.  I'm also glad I froze them otherwise my husband and I may have eaten the entire pan...they are that good!

Cream Egg Brownies (adapted from Love and Olive Oil)
For the Brownies:
2 sticks butter
2 t. vanilla
3/4 c. Hershey's cocoa
1/2 t. baking powder
2 c. sugar
3 eggs
1 c. flour
1/4 t. salt

For Cream Filling:
1/2 c. light corn syrup
4 T. unsalted butter, softened
1 t. vanilla
1/2 t. salt
3 c. powdered sugar

For Glaze:
4  oz. milk chocolate, chopped
2 T. unsalted butter, cut into cubes

1. Preheat the oven to 350 degrees. Line a 9 x 13 baking dish with foil.
2. In a large bowl combine butter, sugars, and vanilla. Beat well. Add the eggs and egg whites one at a time stirring well after each egg.

3. Add in the cocoa and mix well. Stir in flour, baking powder, and salt. Pour batter into the prepared pan.
4. Bake for 35 minutes. Remove from oven and cool.

5.  In a bowl beat together the corn syrup, butter, vanilla, and salt.  Add in the powdered sugar, half a cup at a time, until creamy.

6.  Pour 3/4 of the cream on top of the cooled brownies.  Spread into a thin layer.  Add 3 drops of yellow food coloring to the remaining cream and mix well.

7.  Drop spoonfuls of the yellow cream on top of the white layer and gently swirl with a knife.    Refrigerate for 1 hour.

8.  In a double boiler melt the chocolate and butter together over low heat.  Stir until smooth.  Pour over top of cream filling, spreading into a thin later.  Refrigerate for at least 30 minutes.

9.  Remove brownies from the pan using the foil and cut into small squares.  Keep brownies refrigerated until ready to serve.

To freeze:  Cut the brownies into squares.  Place in a freeze safe container.  Cover with foil and then the lid to the container.  Keep frozen for up to 2 months.  When ready to eat let the brownies thaw for 2 hours at room temperature.

This post linked to:
Foodtastic Friday, Shine on Friday, Foodie Friday, The Country Cook Weekend Potluck,

reade more... Résuméabuiyad

11 Freezer Meals Prepared in 1 Day!

     A few weekends ago I had absolutely no plans and didn't know what I wanted to do.  My husband headed off to an auction early Saturday morning and I didn't have aerobics.  While surfing on the Internet I came across something I had pinned on Pintrest about making freezer meals.  I searched the site and found several meals I wanted to make.  I then found another site with several different meals to make.  With nothing else to do I hopped in my car and drove to the nearest Sam's Club which is an hour away in Morgantown, WV.

      While at Sam's Club I bought all the meat I would need way cheaper then I would have gotten it at the market.  I also bought large bags of onions, peppers, carrots, and freezer bags.  After my trip to Sam's I headed over to Giant Eagle while I picked up the rest of the ingredients for my freezer meals.  The bill was just under $100 but for 11 freezer meals I thought that was a good price.

      When I got home I sorted my ingredients and put the meat in the refrigerator.  I chopped all of the vegetables and put them into freezer bags.  I then got a Sharpie marker and wrote the name of the recipe, the date, and any instructions needed on the freezer bags for the meals.  I got to work and in about 2 1/2 hours I had all 11 freezer meals ready to go!  I placed them on top of each other in the freezer where they froze flat which made stacking them easy.

       In addition to the freezer meals I had 1 pound of chicken, 1 pound of beef stew meat, carrots, onions, mushrooms, and some other veggies left over for other meals.  Not bad for a few hours work of work and $100!  I've since tried most of the recipes and they are all very tasty.  I like that some of the meals are prepared in the crock-pot and others can be made on the stove top.  The variety of soups, stews served over rice or noodles, and one dish meals is great as well.  I've included the recipes and a grocery list, including pantry staples, at the bottom of my post.

Teriyaki Chicken  (2 bags)  adapted from The Test Kitchen of Melissa Falls
4 c. baby carrots divided between 2 freezer bags
1 large red onion cut into chunks and divided between 2 freezer bags
1 (20 oz) can pineapple chunks, undrained, in each bag
2 garlic cloves, minced, in each bag
1 1/2 lb. boneless, skinless, chicken breast tenders divided between 2 freezer bags (about 5-6 in each)
1/2 c. teriyaki sauce in each bag
1 t. black pepper in each bag
1 t. ground ginger in each bag

1.   Place all ingredients in the two freezer bags.  Seal and freeze.
2.  Directions:  Add 1/4 c. teriyaki sauce and cook on low in a crock-pot for 8 hours.  Serve over rice.

Healthy BBQ Chicken (2 bags)  adapted from The Test Kitchen of Melissa Falls
2 green bell peppers, cut into thin slices, divided between 2 freezer bags
1 red bell pepper, cut into thin slices, divided between the 2 bags
1 zucchini, chopped, divided between the 2 bags
3 onion, chopped, divided between the 2 bags
4 garlic cloves, minced, divided between the 2 bags
1 1/2 lb. boneless, skinless, chicken breast tenders divided between 2 freezer bags (about 5-6 in each)
1 (15 oz) can tomato sauce in each bag
1 T. brown sugar in each bag
1 T. Worcestershire sauce in each bag
1 T. mustard in each bag
1 t. vinegar in each bag
1/2 t. salt in each bag
1 t. black pepper in each bag

1. Place all ingredients in the two freezer bags.  Seal and freeze.
2.  Directions:  Cook on low in a crock-pot for 8 hours.  Serve over rice or egg noodles.

Goulash/Beef Stew (2 bags)  adapted from The Test Kitchen of Melissa Falls
1 green bell pepper, chopped, divided between the 2 bags
1 onion, chopped, in each bag
1/2 c. carrots, chopped, in each bag
2 garlic cloves, chopped, in each bag
3 lb. beef stew meat, divided between 2 bags
1 (15 oz) can tomato sauce, divided between 2 bags
1 (6 oz) can tomato paste, divided between 2 bags
1 c. beef broth in each bag
2 t. paprika in each bag
1/2 t. black pepper, in each bag

1.  Place all ingredients in the two freezer bags.  Seal and freeze.
2.  Crock-Pot Directions:  Cook on low in a crock-pot for 8 hours.  Add 1/2 c. sour cream, stir, and heat for 10 additional minutes.  Serve over egg noodles.
3.  Stove Top Directions:  Bring to a boil in a large pot over medium high heat.  Reduce heat to low and simmer for 2 hours.  Add 1/2 c. sour cream, stir, and heat for an additional 10 minutes.  Serve over egg noodles.

Hawaiian Pork (2 bags)  adapted from Dreaming of Poultry
3 lb. boneless pork chops, cut into 1 inch pieces, divided between 2 bags
1/2 c. ketchup in each bag
1/2 c. orange juice in each bag
3 T. soy sauce in each bag
3 T. lemon juice in each bag
1 t. nutmeg in each bag
1/2 t. paprika in each bag
4 T. brown sugar in each bag
1 green bell pepper, chopped, divided between 2 bags
1 onion, chopped, divided between 2 bags
1 T. cornstarch in each bag
1/4 c. water in each bag

1.  Place all ingredients except the cornstarch and water in the two freezer bags.  Seal and freeze.
2.  Directions:  Cook on low in a crock-pot for 8 hours.  Pour 1 cup of the juices into a saucepan and bring to a boil.  Mix in the cornstarch and water.  Cook until thickened.  Pour over top of the pork.

Italian Sausage Soup with Tortellini (2 bags)  adapted from Dreaming of Poultry
1 lb. Italian sausage, divided into 2 bags
1 large onion, chopped, divided into 2 bags
2 garlic cloves, minced, divided into 2 bags
4 c. beef broth, divided into 2 bags
1 c. water, divided into 2 bag
1 (14.5 oz) can diced tomatoes, divided into 2 bags
1/2 c. carrots, chopped, in each bag
1 t. oregano in each bag
1 (15 oz) can tomato sauce divided into 2 bags
1 zucchini, chopped, divided into 2 bags
1 t. parsley in each bag
1 green bell pepper, chopped, divided into 2 bags
1 t. black pepper in each bag
2 (1 lb.) bags frozen tortellini
Parmesan cheese

1.  Brown the sausage in a large skillet.  Allow to cool and divide between the bags.  Place all remaining ingredients, except the tortellini and Parmesan cheese, in the bags.  Seal and freeze.
2.  Directions:  Bring the soup to a boil in a large pot over medium high heat.  Reduce heat to low and simmer for 30 minutes.  Add the tortellini and cook an additional 10 minutes.  Sprinkle with Parmesan cheese.

Chicken and Wild Rice Soup (1 bag)  adapted from Dreaming of Poultry
2 T. butter
1 onion, chopped
1 box long grain and wild rice
1 lb. chicken, cooked and shredded
4 c. chicken broth
2 garlic cloves, minced
4 oz. mushrooms, chopped
4 T. almond slices
1 c. carrots, chopped
1 c. half and half
3 T. flour

1.  Cook the rice according to the package directions.  Set aside.  In a small pan saute the onions in the butter until they are translucent.  Place all the ingredients except the half and half and flour in a freezer bag.  Seal and freeze.
2.  Directions:  Thaw soup and place in a large pot.  Bring to a boil then reduce heat.  Simmer for 20 minutes.  Stir in the flour and half and half.  Heat for an additional 5 minutes.

Grocery List:
5 lb. chicken breast tenders
3 lb. beef stew meat
1 lb. Italian sausage
3 lb. pork chops
7 c. baby carrots (2 bags)
1 red onion
4 oz. mushrooms
16 garlic cloves
5 green peppers
1 red pepper
2 zucchini
9 onions (I bought a 5 lb. bag)
6 c. beef broth
4 c. chicken broth
2 (20 oz.) cans diced pineapple
4 (15 oz) cans tomato sauce
1 (6 oz) can tomato paste
1 (14.5 oz) can diced tomatoes
4 T. sliced almonds
1/2 c. orange juice
1 c. teriyaki sauce
1 box long grain and wild rice
1 c. half and half
2 (1 lb) bags frozen tortellini

Pantry Staples:
Black Pepper                         Mustard
Salt                                        Ketchup
Parsley                                  Vinegar
Oregano                                Soy Sauce
Paprika                                 Worcestershire Sauce
Ground ginger                       Lemon Juice
Nutmeg                                 Parmesan Cheese
Brown Sugar                         Butter
Cornstarch                            Flour

This post linked to:
Foodie Friday, Foodtastic Friday, Foodie Friends Friday, Shine on Friday,

     A few weekends ago I had absolutely no plans and didn't know what I wanted to do.  My husband headed off to an auction early Saturday morning and I didn't have aerobics.  While surfing on the Internet I came across something I had pinned on Pintrest about making freezer meals.  I searched the site and found several meals I wanted to make.  I then found another site with several different meals to make.  With nothing else to do I hopped in my car and drove to the nearest Sam's Club which is an hour away in Morgantown, WV.

      While at Sam's Club I bought all the meat I would need way cheaper then I would have gotten it at the market.  I also bought large bags of onions, peppers, carrots, and freezer bags.  After my trip to Sam's I headed over to Giant Eagle while I picked up the rest of the ingredients for my freezer meals.  The bill was just under $100 but for 11 freezer meals I thought that was a good price.

      When I got home I sorted my ingredients and put the meat in the refrigerator.  I chopped all of the vegetables and put them into freezer bags.  I then got a Sharpie marker and wrote the name of the recipe, the date, and any instructions needed on the freezer bags for the meals.  I got to work and in about 2 1/2 hours I had all 11 freezer meals ready to go!  I placed them on top of each other in the freezer where they froze flat which made stacking them easy.

       In addition to the freezer meals I had 1 pound of chicken, 1 pound of beef stew meat, carrots, onions, mushrooms, and some other veggies left over for other meals.  Not bad for a few hours work of work and $100!  I've since tried most of the recipes and they are all very tasty.  I like that some of the meals are prepared in the crock-pot and others can be made on the stove top.  The variety of soups, stews served over rice or noodles, and one dish meals is great as well.  I've included the recipes and a grocery list, including pantry staples, at the bottom of my post.

Teriyaki Chicken  (2 bags)  adapted from The Test Kitchen of Melissa Falls
4 c. baby carrots divided between 2 freezer bags
1 large red onion cut into chunks and divided between 2 freezer bags
1 (20 oz) can pineapple chunks, undrained, in each bag
2 garlic cloves, minced, in each bag
1 1/2 lb. boneless, skinless, chicken breast tenders divided between 2 freezer bags (about 5-6 in each)
1/2 c. teriyaki sauce in each bag
1 t. black pepper in each bag
1 t. ground ginger in each bag

1.   Place all ingredients in the two freezer bags.  Seal and freeze.
2.  Directions:  Add 1/4 c. teriyaki sauce and cook on low in a crock-pot for 8 hours.  Serve over rice.

Healthy BBQ Chicken (2 bags)  adapted from The Test Kitchen of Melissa Falls
2 green bell peppers, cut into thin slices, divided between 2 freezer bags
1 red bell pepper, cut into thin slices, divided between the 2 bags
1 zucchini, chopped, divided between the 2 bags
3 onion, chopped, divided between the 2 bags
4 garlic cloves, minced, divided between the 2 bags
1 1/2 lb. boneless, skinless, chicken breast tenders divided between 2 freezer bags (about 5-6 in each)
1 (15 oz) can tomato sauce in each bag
1 T. brown sugar in each bag
1 T. Worcestershire sauce in each bag
1 T. mustard in each bag
1 t. vinegar in each bag
1/2 t. salt in each bag
1 t. black pepper in each bag

1. Place all ingredients in the two freezer bags.  Seal and freeze.
2.  Directions:  Cook on low in a crock-pot for 8 hours.  Serve over rice or egg noodles.

Goulash/Beef Stew (2 bags)  adapted from The Test Kitchen of Melissa Falls
1 green bell pepper, chopped, divided between the 2 bags
1 onion, chopped, in each bag
1/2 c. carrots, chopped, in each bag
2 garlic cloves, chopped, in each bag
3 lb. beef stew meat, divided between 2 bags
1 (15 oz) can tomato sauce, divided between 2 bags
1 (6 oz) can tomato paste, divided between 2 bags
1 c. beef broth in each bag
2 t. paprika in each bag
1/2 t. black pepper, in each bag

1.  Place all ingredients in the two freezer bags.  Seal and freeze.
2.  Crock-Pot Directions:  Cook on low in a crock-pot for 8 hours.  Add 1/2 c. sour cream, stir, and heat for 10 additional minutes.  Serve over egg noodles.
3.  Stove Top Directions:  Bring to a boil in a large pot over medium high heat.  Reduce heat to low and simmer for 2 hours.  Add 1/2 c. sour cream, stir, and heat for an additional 10 minutes.  Serve over egg noodles.

Hawaiian Pork (2 bags)  adapted from Dreaming of Poultry
3 lb. boneless pork chops, cut into 1 inch pieces, divided between 2 bags
1/2 c. ketchup in each bag
1/2 c. orange juice in each bag
3 T. soy sauce in each bag
3 T. lemon juice in each bag
1 t. nutmeg in each bag
1/2 t. paprika in each bag
4 T. brown sugar in each bag
1 green bell pepper, chopped, divided between 2 bags
1 onion, chopped, divided between 2 bags
1 T. cornstarch in each bag
1/4 c. water in each bag

1.  Place all ingredients except the cornstarch and water in the two freezer bags.  Seal and freeze.
2.  Directions:  Cook on low in a crock-pot for 8 hours.  Pour 1 cup of the juices into a saucepan and bring to a boil.  Mix in the cornstarch and water.  Cook until thickened.  Pour over top of the pork.

Italian Sausage Soup with Tortellini (2 bags)  adapted from Dreaming of Poultry
1 lb. Italian sausage, divided into 2 bags
1 large onion, chopped, divided into 2 bags
2 garlic cloves, minced, divided into 2 bags
4 c. beef broth, divided into 2 bags
1 c. water, divided into 2 bag
1 (14.5 oz) can diced tomatoes, divided into 2 bags
1/2 c. carrots, chopped, in each bag
1 t. oregano in each bag
1 (15 oz) can tomato sauce divided into 2 bags
1 zucchini, chopped, divided into 2 bags
1 t. parsley in each bag
1 green bell pepper, chopped, divided into 2 bags
1 t. black pepper in each bag
2 (1 lb.) bags frozen tortellini
Parmesan cheese

1.  Brown the sausage in a large skillet.  Allow to cool and divide between the bags.  Place all remaining ingredients, except the tortellini and Parmesan cheese, in the bags.  Seal and freeze.
2.  Directions:  Bring the soup to a boil in a large pot over medium high heat.  Reduce heat to low and simmer for 30 minutes.  Add the tortellini and cook an additional 10 minutes.  Sprinkle with Parmesan cheese.

Chicken and Wild Rice Soup (1 bag)  adapted from Dreaming of Poultry
2 T. butter
1 onion, chopped
1 box long grain and wild rice
1 lb. chicken, cooked and shredded
4 c. chicken broth
2 garlic cloves, minced
4 oz. mushrooms, chopped
4 T. almond slices
1 c. carrots, chopped
1 c. half and half
3 T. flour

1.  Cook the rice according to the package directions.  Set aside.  In a small pan saute the onions in the butter until they are translucent.  Place all the ingredients except the half and half and flour in a freezer bag.  Seal and freeze.
2.  Directions:  Thaw soup and place in a large pot.  Bring to a boil then reduce heat.  Simmer for 20 minutes.  Stir in the flour and half and half.  Heat for an additional 5 minutes.

Grocery List:
5 lb. chicken breast tenders
3 lb. beef stew meat
1 lb. Italian sausage
3 lb. pork chops
7 c. baby carrots (2 bags)
1 red onion
4 oz. mushrooms
16 garlic cloves
5 green peppers
1 red pepper
2 zucchini
9 onions (I bought a 5 lb. bag)
6 c. beef broth
4 c. chicken broth
2 (20 oz.) cans diced pineapple
4 (15 oz) cans tomato sauce
1 (6 oz) can tomato paste
1 (14.5 oz) can diced tomatoes
4 T. sliced almonds
1/2 c. orange juice
1 c. teriyaki sauce
1 box long grain and wild rice
1 c. half and half
2 (1 lb) bags frozen tortellini

Pantry Staples:
Black Pepper                         Mustard
Salt                                        Ketchup
Parsley                                  Vinegar
Oregano                                Soy Sauce
Paprika                                 Worcestershire Sauce
Ground ginger                       Lemon Juice
Nutmeg                                 Parmesan Cheese
Brown Sugar                         Butter
Cornstarch                            Flour

This post linked to:
Foodie Friday, Foodtastic Friday, Foodie Friends Friday, Shine on Friday,

reade more... Résuméabuiyad