Ingredients:
1 lb Italian Sausage (I used half turkey and half regular sausage)
2 green peppers
1 red pepper
1 large red onion
1/4 clove garlic,minced
2 cans italian diced tomatoes
drizzle olive oil
1 Tbs Italian seasoning
Directions:
Chop sausage and veggies and put everything into gallon freezer bag, shake it up, seal, label and put in the freezer.
From Frozen:
Thaw and empty bag in slow cooker. Cook on low 8 hours or high for 4 hours.
After cooking, serve over hot pasta, rice or on hollowed out, buttered crusty bread.
Tuesday, July 10, 2012
Cinnamon Rolls - Easy - $6/per family
Prep Time: 80 minutes in bread machine, 15-20 minutes filling and cutting per family. (plus time for rising and baking)
Rolls:
1 cup warm milk
1/3 cup melted butter
2 beaten eggs
4 cups flour
1 tsp salt
1/2 cup sugar
2 1/4 tsp Bread Machine Yeast
Place ingredients into bread machine in the above order and turn to the dough setting.
Filling:1 cup packed brown sugar
2 1/2 TB cinnamon
soft margarine for spreading
Combine sugar and cinnamon and mix until fine.
When dough has finished, roll out onto floured surface until roughly 1/4 inch thick. Dough should have a rectangular or oval type shape.
Spread dough with margarine and then sprinkle the Cinnamon Sugar over the top.
Begin rolling the dough by starting on the long side and rolling towards you in a jelly-roll fashion. Cut rolled dough into 1 inch slices and place in a greased 9x13inch baking dish. Allow to rise for about 30 minutes in a warm oven or place in the fridge for at least 24 hours.
Bake for 15-25 minutes at 400 degrees.
Icing:
1 stick of butter, softened
2 oz cream cheese
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt
Beat ingredients together with a mixer, top the rolls when they come out, and watch them disappear! :-)
If Preparing From Frozen: Allow rolls and icing to thaw completely overnight. While rolls are baking (400 15-25 mins), leave icing at room temerature and squeeze the baggie as a therapeutic stress release for you as you warm up the icing :-). Cut off a corner of the bottom of the baggie to squeeze icing onto rolls when they come out.
Freezer Club Prep Note: I made each family's rolls individually and used one FC container and then filled a Lg Freezer Ziploc with the remaining rolls. I did make all the icing at one time in the mixer and then seperated into smaller freezer bags. Make sure to plan enough time for the rolls to rise before freezing.
Rolls:
1 cup warm milk
1/3 cup melted butter
2 beaten eggs
4 cups flour
1 tsp salt
1/2 cup sugar
2 1/4 tsp Bread Machine Yeast
Place ingredients into bread machine in the above order and turn to the dough setting.
Filling:1 cup packed brown sugar
2 1/2 TB cinnamon
soft margarine for spreading
Combine sugar and cinnamon and mix until fine.
When dough has finished, roll out onto floured surface until roughly 1/4 inch thick. Dough should have a rectangular or oval type shape.
Spread dough with margarine and then sprinkle the Cinnamon Sugar over the top.
Begin rolling the dough by starting on the long side and rolling towards you in a jelly-roll fashion. Cut rolled dough into 1 inch slices and place in a greased 9x13inch baking dish. Allow to rise for about 30 minutes in a warm oven or place in the fridge for at least 24 hours.
Bake for 15-25 minutes at 400 degrees.
Icing:
1 stick of butter, softened
2 oz cream cheese
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt
Beat ingredients together with a mixer, top the rolls when they come out, and watch them disappear! :-)
If Preparing From Frozen: Allow rolls and icing to thaw completely overnight. While rolls are baking (400 15-25 mins), leave icing at room temerature and squeeze the baggie as a therapeutic stress release for you as you warm up the icing :-). Cut off a corner of the bottom of the baggie to squeeze icing onto rolls when they come out.
Freezer Club Prep Note: I made each family's rolls individually and used one FC container and then filled a Lg Freezer Ziploc with the remaining rolls. I did make all the icing at one time in the mixer and then seperated into smaller freezer bags. Make sure to plan enough time for the rolls to rise before freezing.
Mexican Lasagna easy $7 per family
2 lbs ground beef
1 cup onions
1 cup milk
1 cup olives
4 oz. can chopped green chiles
1 (10oz) can cream of chicken
1 (10oz) can cream of mushroom
1 can enchilada sauce
2 cups monterey jack cheese
2 cups colby cheese
package of flour tortillas
cook meat with onions till brown. drain.
In saucepan combine milk, olives, chiles, cream of chicken, cream of mushroom, enchilada sauce-boil
Stir in meat
Layer sauce- Tortillas (I tore up the tortillas), cheese, and repeat.
Cook: Cover for 30 minutes
Uncover for 20 minutes
Serve with chips, salsa, guacamole, and sour cream
1 cup onions
1 cup milk
1 cup olives
4 oz. can chopped green chiles
1 (10oz) can cream of chicken
1 (10oz) can cream of mushroom
1 can enchilada sauce
2 cups monterey jack cheese
2 cups colby cheese
package of flour tortillas
cook meat with onions till brown. drain.
In saucepan combine milk, olives, chiles, cream of chicken, cream of mushroom, enchilada sauce-boil
Stir in meat
Layer sauce- Tortillas (I tore up the tortillas), cheese, and repeat.
Cook: Cover for 30 minutes
Uncover for 20 minutes
Serve with chips, salsa, guacamole, and sour cream
Monday, July 9, 2012
Chicken Schawarma (a variation of) Easy ($11 per family)
Ingredients:
2-4 chicken breasts (2+ lbs per family for FC) pounded to 1/4 inch thickness
Marinade:
juice of 1 lemon
1 tsp curry
1/2 tsp cumin
salt
1/4 cup olive oil
Yogurt Sauce:
plain Greek yogurt
1 Tblsp dill
1-2 Tblsp fresh minced garlic (only used 1 for FC)
squeeze of lemon
4-6 pieces of Naan or pita bread
Directions:
Marinade chicken all day or over night. Grill chicken. Allow to cool and cut in thin slices. Assemble chicken on naan or pita and top with yogurt sauce.
Additional Toppings: grilled veggies, sliced cucumbers
Side dish: quinoa
Freezer Club Instructions:
Allow chicken to thaw completely and sit in marinade at least 5 hrs. Pound chicken to 1/4 inch thickness. Grill. Slice chicken thin and assemble on pita. Top with yogurt sauce and your choice of grilled veggies or cucumber slices.
**The yogurt sauce is very bland as I only used 1 Tblsp of garlic. The actual recipe calls for 2 Tbls. so you may want to add some. I was concerned about it being too strong for the kids.
2-4 chicken breasts (2+ lbs per family for FC) pounded to 1/4 inch thickness
Marinade:
juice of 1 lemon
1 tsp curry
1/2 tsp cumin
salt
1/4 cup olive oil
Yogurt Sauce:
plain Greek yogurt
1 Tblsp dill
1-2 Tblsp fresh minced garlic (only used 1 for FC)
squeeze of lemon
4-6 pieces of Naan or pita bread
Directions:
Marinade chicken all day or over night. Grill chicken. Allow to cool and cut in thin slices. Assemble chicken on naan or pita and top with yogurt sauce.
Additional Toppings: grilled veggies, sliced cucumbers
Side dish: quinoa
Freezer Club Instructions:
Allow chicken to thaw completely and sit in marinade at least 5 hrs. Pound chicken to 1/4 inch thickness. Grill. Slice chicken thin and assemble on pita. Top with yogurt sauce and your choice of grilled veggies or cucumber slices.
**The yogurt sauce is very bland as I only used 1 Tblsp of garlic. The actual recipe calls for 2 Tbls. so you may want to add some. I was concerned about it being too strong for the kids.
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