I'm not sure what to call this recipe but it is very yummy and there are no leftovers at our house.
Pasta Yummy
1 lb ground deer meat (or beef)
1/2 c. onion, chopped
1 t. garlic, minced
3 c. Uncooked Whole Wheat Small Pasta (like bow-tie, rotini, elbow, etc.)
2 to 2 1/2 c. Spaghetti Sauce
2 T. Sucanat
1 pkg. Frozen Spinach, thawed and drained
1 c. Cottage Cheese
2 eggs, slightly beaten
1/2 c. White Cheddar cheese shredded
Brown meat, onion, and garlic. Cook pasta 2 minutes less than pkg. directions if you're going to freeze this recipe, otherwise cook according to pkg. directions. Drain pasta and add meat, spaghetti sauce, sucanat, spinach, cottage cheese, eggs, and cheddar. Gently stir to combine.
To Freeze: Cool to room temp. Place in Freezer bag and Freeze.
To Reheat: Bake in baking dish for 45 minutes at 350 or until heated through.
Showing posts with label Freezer. Show all posts
Showing posts with label Freezer. Show all posts
Monday, March 28, 2011
Monday, March 21, 2011
Goulash Your Kids will LOVE!
Kids love this yummy pasta dish. Plus moms love it too! So it's the best of both worlds.
Goulash
1 lb ground deer
1/2 c. onion, chopped
1 t. garlic, minced
1 carrot, shredded
2 c. corn (canned=drained, frozen=thawed & drained)
1 26oz tomato sauce
1 pkg. frozen spinach (thawed & drained)
1 pkg. whole wheat pasta, cooked
Cook deer(beef), onion, carrot, and garlic until meat is done. Add in corn, pasta sauce, and spinach. Pour in enough water to make the consistency you want. Cook until done. Add cooked pasta.
To Freeze: Cool to room temperature. Put in freezer bag and freeze.
To Reheat: Cook on low in skillet. Serve Hot.
Goulash
1 lb ground deer
1/2 c. onion, chopped
1 t. garlic, minced
1 carrot, shredded
2 c. corn (canned=drained, frozen=thawed & drained)
1 26oz tomato sauce
1 pkg. frozen spinach (thawed & drained)
1 pkg. whole wheat pasta, cooked
Cook deer(beef), onion, carrot, and garlic until meat is done. Add in corn, pasta sauce, and spinach. Pour in enough water to make the consistency you want. Cook until done. Add cooked pasta.
To Freeze: Cool to room temperature. Put in freezer bag and freeze.
To Reheat: Cook on low in skillet. Serve Hot.
Friday, March 11, 2011
Healthy Sloppy Joes! YUM!
Okay those two words together seem pretty funny to me I don't know about anyone else....Healthy and Sloppy? Hm. Maybe I'm weird, wait I am so that's okay, right?
Healthy Sloppy Joes
1 lb ground meat (turkey, chicken, deer, etc)
1/2 large onion, chopped
1/8 tsp Garlic Powder
8 oz organic tomato sauce
1/2 c. organic ketchup
3 T. sucanat (or brown sugar)
1 T. soy sauce
Whole Wheat Hamburger Buns, toasted
Add ground meat, onoin, and garlic to skillet. Cook over medium heat until meat is done. Drain if needed. Stir in tomato sauce, ketchup, sucanat, and soy sauce, mix well. Bring to a boil and then reduce heat and cook for 10 to 15 minutes, stir occasionally. Spoon 1/2 c. mixture onto each bun. (I love to toast my buns with cheese on it, so its nice and soft. I got that from my mom, thanks mom!)
You can also let the meat mixture cool and then freeze in freezer bag. Attach or throw in the hamburger buns too! Yep, they freeze very well. Just warm them up as directed above.
Healthy Sloppy Joes
1 lb ground meat (turkey, chicken, deer, etc)
1/2 large onion, chopped
1/8 tsp Garlic Powder
8 oz organic tomato sauce
1/2 c. organic ketchup
3 T. sucanat (or brown sugar)
1 T. soy sauce
Whole Wheat Hamburger Buns, toasted
Add ground meat, onoin, and garlic to skillet. Cook over medium heat until meat is done. Drain if needed. Stir in tomato sauce, ketchup, sucanat, and soy sauce, mix well. Bring to a boil and then reduce heat and cook for 10 to 15 minutes, stir occasionally. Spoon 1/2 c. mixture onto each bun. (I love to toast my buns with cheese on it, so its nice and soft. I got that from my mom, thanks mom!)
You can also let the meat mixture cool and then freeze in freezer bag. Attach or throw in the hamburger buns too! Yep, they freeze very well. Just warm them up as directed above.
Thursday, March 10, 2011
Tex Mex Tonight!
My family is a big fan of some good ole' Mexican food. So I thought I'd share with you this recipe for Enchilada Casserole. The greatest thing for me about this casserole is that it can be made ahead/freezer meal. Now keep in mind we hardly ever eat beef (at least till one of our cows has a baby bull then we may reconsider). So I substitute deer meat in all my recipes, which you can do vice versa, substitute beef for deer.
Deer Enchilada Casserole
1 lb ground deer
1 tsp garlic, minced
1/2 c. onion, chopped
1 T. chili powder
1 1/4 c. enchilada sauce mix
1- 4oz. diced green chilies, drained
1 cup cooked black beans
1 cup cooked corn
10- 6 inch whole wheat flour tortillas
1 1/2 c. shredded white american cheese, or Mexican blend cheese
1 c. sour cream
sea salt and pepper to taste
In a large skillet cook deer meat with garlic, onion, sea salt, pepper, and chili powder about 7 minutes. Drain. Add the enchilada sauce and green chilies. Continue cooking over low heat for 5 to 7 minutes.
Cut the tortillas into quarters. Coat a 13 x 9 pan (if using for 8 servings) or 8 x 8 pan (if halving the recipe). Spray bottom of pan and pour a little sauce mixture in pan. Next layer tortillas, overlapping lightly. Layer black beans, corn, and half the meat mixture. Next sprinkle half the cheese. Tip with remaining tortillas and meat mixture. Carefully spread sour cream over top and top with rest of cheese and Freeze in freezer safe container. (For directions on how I freeze my food go here.)
Remove from freezer to thaw. (To thaw you can put in the refrigerator the day before or set it in your sink the morning of and it should be thawed by supper time.) Preheat oven to 350 degrees and bake covered for 40 to 45 minutes or until bubbly. Uncover and bake an additional 5 minutes or until cheese is melted. Serves 8.
Deer Enchilada Casserole
1 lb ground deer
1 tsp garlic, minced
1/2 c. onion, chopped
1 T. chili powder
1 1/4 c. enchilada sauce mix
1- 4oz. diced green chilies, drained
1 cup cooked black beans
1 cup cooked corn
10- 6 inch whole wheat flour tortillas
1 1/2 c. shredded white american cheese, or Mexican blend cheese
1 c. sour cream
sea salt and pepper to taste
In a large skillet cook deer meat with garlic, onion, sea salt, pepper, and chili powder about 7 minutes. Drain. Add the enchilada sauce and green chilies. Continue cooking over low heat for 5 to 7 minutes.
Cut the tortillas into quarters. Coat a 13 x 9 pan (if using for 8 servings) or 8 x 8 pan (if halving the recipe). Spray bottom of pan and pour a little sauce mixture in pan. Next layer tortillas, overlapping lightly. Layer black beans, corn, and half the meat mixture. Next sprinkle half the cheese. Tip with remaining tortillas and meat mixture. Carefully spread sour cream over top and top with rest of cheese and Freeze in freezer safe container. (For directions on how I freeze my food go here.)
Remove from freezer to thaw. (To thaw you can put in the refrigerator the day before or set it in your sink the morning of and it should be thawed by supper time.) Preheat oven to 350 degrees and bake covered for 40 to 45 minutes or until bubbly. Uncover and bake an additional 5 minutes or until cheese is melted. Serves 8.
Sunday, March 06, 2011
Make Ahead Meals 101
When I got started cooking meals ahead for my family I was at a loss. So I asked advice and read some books and blogs. Here is a crash course. Note: I'm not a professional at this, this is just my two cents, for what it's worth. (smiling)
What you need first is...RECIPES!!! Yep, I bet you didn't guess that one. Find your favorite recipes or look at your local library for some freezer cookbooks or online. Here are some books that helped me:
If your library has any of these books and more they will be a great help. And many of them tell you how to get started. Now, you can make these meals by yourself but just a note if you have kids, wait till dad is at home or a babysitter or do it with another mom and let the kids have a movie day. That way they have friends to play with and movies to watch.
Once you've chosen your recipes write down your ingredients and how much of them. Next, shopping. I don't know how else to say this so, DON'T GO SHOPPING HUNGRY OR WITH HUNGRY KIDS! There I said it. Once you've shopped it time for prep.
Prep is when you get all your counters, tables, etc.. clean of everything. Also you can go ahead and do your chopping, mincing, shredding, etc.. of your vegetables and cheeses. If your recipe calls for cooked meat go ahead and cook it. (TRICK: To save time if your recipe calls for cooked chicken, buy a rotisserie chicken before you leave the store.)
Cooking Day is just that, you cook. Get your recipe card or book ready and start. If you're recipe is soup, pasta dish that is all mixed up, meat with a marinade, etc... you can freeze them in freezer bags. Just make sure to leave a little room for expansion. If you have a recipe that is layered like lasagna, stuffed pasta shells, or a layered casserole you can place them in aluminum baking pans and top with heavy duty foil.
Now what I personally do (which is probably more expensive but makes clean up easy) I put all my recipes in aluminum pans and then in a freezer bag. Why both methods? One, because it's easier to thaw quickly in a freezer bag. Say for instance I forgot to put it in my sink in the morning then I will place it in my sink with hot tap water to thaw. Second, the freezer bag allows me to thaw it in a sink of hot tap water without the tap water getting into my meal.
Now you can also cook two of every meal for a month and put on in the freezer for a more relaxed method of filling the freezer. Well that's it. My two cents. Take or leave it and happy making meals.
What you need first is...RECIPES!!! Yep, I bet you didn't guess that one. Find your favorite recipes or look at your local library for some freezer cookbooks or online. Here are some books that helped me:
If your library has any of these books and more they will be a great help. And many of them tell you how to get started. Now, you can make these meals by yourself but just a note if you have kids, wait till dad is at home or a babysitter or do it with another mom and let the kids have a movie day. That way they have friends to play with and movies to watch.
Once you've chosen your recipes write down your ingredients and how much of them. Next, shopping. I don't know how else to say this so, DON'T GO SHOPPING HUNGRY OR WITH HUNGRY KIDS! There I said it. Once you've shopped it time for prep.
Prep is when you get all your counters, tables, etc.. clean of everything. Also you can go ahead and do your chopping, mincing, shredding, etc.. of your vegetables and cheeses. If your recipe calls for cooked meat go ahead and cook it. (TRICK: To save time if your recipe calls for cooked chicken, buy a rotisserie chicken before you leave the store.)
Cooking Day is just that, you cook. Get your recipe card or book ready and start. If you're recipe is soup, pasta dish that is all mixed up, meat with a marinade, etc... you can freeze them in freezer bags. Just make sure to leave a little room for expansion. If you have a recipe that is layered like lasagna, stuffed pasta shells, or a layered casserole you can place them in aluminum baking pans and top with heavy duty foil.
Now what I personally do (which is probably more expensive but makes clean up easy) I put all my recipes in aluminum pans and then in a freezer bag. Why both methods? One, because it's easier to thaw quickly in a freezer bag. Say for instance I forgot to put it in my sink in the morning then I will place it in my sink with hot tap water to thaw. Second, the freezer bag allows me to thaw it in a sink of hot tap water without the tap water getting into my meal.
Now you can also cook two of every meal for a month and put on in the freezer for a more relaxed method of filling the freezer. Well that's it. My two cents. Take or leave it and happy making meals.
Tuesday, February 08, 2011
Cabbage Roll Casserole
This is one of my favorite:
Cabbage Roll Casserole
1 lb ground deer/beef
1 whole onion, chopped
1 tsp garlic, minced
1/4 tsp pepper
3 cups cooked rice
1 16oz cabbage, shredded
1/4 cup sucanant (or brown sugar)
1/2 cup Mozzarella Cheese
1 26oz Pasta Sauce
In a large skillet brown meat, onion, garlic, about 8 minutes. Drain. Add pepper and rice, mixing well. Spoon meat mixture into 3 quart casserole dish that has been sprayed. Top with shredded cabbage.
In a bowl mix together the pasta sauce and brown sugar. Pour over cabbage. Freeze in freezer bag.
(I usually get the 8x8 foil cake pans put my dish in it and cover with foil and place all of it in a freezer bag.)
To cook: Thaw. Bake covered for about 1 hour to 1 hour and 15 minutes. Sprinkle with cheese and uncover last 5 minutes.
Serves 6
Cabbage Roll Casserole
1 lb ground deer/beef
1 whole onion, chopped
1 tsp garlic, minced
1/4 tsp pepper
3 cups cooked rice
1 16oz cabbage, shredded
1/4 cup sucanant (or brown sugar)
1/2 cup Mozzarella Cheese
1 26oz Pasta Sauce
In a large skillet brown meat, onion, garlic, about 8 minutes. Drain. Add pepper and rice, mixing well. Spoon meat mixture into 3 quart casserole dish that has been sprayed. Top with shredded cabbage.
In a bowl mix together the pasta sauce and brown sugar. Pour over cabbage. Freeze in freezer bag.
(I usually get the 8x8 foil cake pans put my dish in it and cover with foil and place all of it in a freezer bag.)
To cook: Thaw. Bake covered for about 1 hour to 1 hour and 15 minutes. Sprinkle with cheese and uncover last 5 minutes.
Serves 6
Saturday, October 23, 2010
Living off the Land
For all of us that believe of living off the land you have to realize that I do mean everything. This family is a firm believer in hunting for food. With the new hunting season in this year we have already been able to put in the freezer some ground deer meat. And we pray that God will bless us with even more. We use ground deer meat for just about any recipe that calls for ground beef. How many ways is deer good for you? It's organic, wild, and hardly any fat in the deer. We not only eat deer around here. We also eat duck, goose, deer, squirrel, rabbit, etc.
Recipes for using ground deer:
Chili, Spaghetti, Roast (deer shoulder), Meatloaf, Deer Burger, and any other recipe that calls for ground beef.
Our Deer Chili:
1 TBSP Olive Oil
1 lb. Ground Deer
1 TBSP Minced Garlic
1 TBSP Worcestershire Sauce
1 Medium Onion, diced
1 Medium Green Pepper, diced
1 TBSP diced green chilies
1 Chipotle Chiles in adobo, diced
1 Dark Beer (optional)
1/4 cup brown sugar
1 Pint jar Home Canned Tomato Juice & 1 tbsp flour & 1 Can Diced Tomatos or 1 28oz can crushed tomatoes & 4 oz tomato paste
2-3 TBSP Chili powder
1/2 TBSP Parsley
1/2 TBSP Oregano
1/2 TBSP Cumin
1/2 TBSP Salt
1/2 TBSP Pepper
1 Can Beans Your Choice (I've used Black beans and Kidney Beans)
1-2 Cups of Broth or Water (If using the Tomato Juice & Flour Don't add broth/water it would be too soupy)
In a Large pot heat oil and add deer, onion, peppers, garlic, and Worcestershire sauce. Continue to cook all meat stirring often. If using tomato juice and flour, add flour first to coat the deer meat then slowly add tomato juice and tomatoes. If using the crushed tomatoes and paste add now at the same time along with broth/water. Next add all other ingredients and allow to cook for 2-3 hours for the flavors to mesh well together. Be sure to stir. Check seasoning to make it to your liking. Serve over rice, straight or our favorite over Fritos Corn Chips. You can also make this and freeze it for later.
Recipes for using ground deer:
Chili, Spaghetti, Roast (deer shoulder), Meatloaf, Deer Burger, and any other recipe that calls for ground beef.
Our Deer Chili:
1 TBSP Olive Oil
1 lb. Ground Deer
1 TBSP Minced Garlic
1 TBSP Worcestershire Sauce
1 Medium Onion, diced
1 Medium Green Pepper, diced
1 TBSP diced green chilies
1 Chipotle Chiles in adobo, diced
1 Dark Beer (optional)
1/4 cup brown sugar
1 Pint jar Home Canned Tomato Juice & 1 tbsp flour & 1 Can Diced Tomatos or 1 28oz can crushed tomatoes & 4 oz tomato paste
2-3 TBSP Chili powder
1/2 TBSP Parsley
1/2 TBSP Oregano
1/2 TBSP Cumin
1/2 TBSP Salt
1/2 TBSP Pepper
1 Can Beans Your Choice (I've used Black beans and Kidney Beans)
1-2 Cups of Broth or Water (If using the Tomato Juice & Flour Don't add broth/water it would be too soupy)
In a Large pot heat oil and add deer, onion, peppers, garlic, and Worcestershire sauce. Continue to cook all meat stirring often. If using tomato juice and flour, add flour first to coat the deer meat then slowly add tomato juice and tomatoes. If using the crushed tomatoes and paste add now at the same time along with broth/water. Next add all other ingredients and allow to cook for 2-3 hours for the flavors to mesh well together. Be sure to stir. Check seasoning to make it to your liking. Serve over rice, straight or our favorite over Fritos Corn Chips. You can also make this and freeze it for later.
Subscribe to:
Posts (Atom)