Fresh Berry Salad

This is a good salad in the middle of winter to fight off all the heavy foods and baked goods. It is a little more pricey to make in the winter. I like to add mangoes  if you can find them too. 

8oz baby spinach or mixed greens

¼ cup cilantro chopped

¼ cup chopped green or red onions

½ cup strawberries

½ cup blueberries

½ cup raspberries

½ cup black berries

½ cup grated Parmesan cheese

½ cup toasted hazelnuts or pecan chopped fine

Raspberry vinaigrette dressing

1            1-  Toss in bowl and drizzle with dressing.

* To make ahead and put in fridge top with dressing right before you eat.

Printable recipe: Fresh Berry Salad

Mexican Bean Dip

Very good flavor bean dip and much easier than making a 7 layer dip. We love to make quesadilla's with the leftovers. You could really use it as a spread on any Mexican dish.  Top with fresh chopped tomatoes, cilantro, and onions mix. 

Mexican Bean Dip

2 c shredded Mexican cheese blend

½ 8oz cream cheese, softened

½ cups sour cream

1 16oz can refried beans

¼ onion chopped

2 tsp garlic (fresh minced)

1/8  cup chopped green onions

1/8 cup chopped cilantro

1 TB parsley

3 TB salsa

5 drop hot sauce

Tortilla chips

1-  Mix everything well in a bowl minus ½ cup of cheese

2-  Pour into a 1.5 qt glass dish and top with remaining cheese.

3-  Bake at 350° for 40 minutes

* To make ahead and put in fridge at step 2, then just bake an hour before you eat.

Printable Recipe: Mexican Bean Dip

Spinach and Artichoke Dip

This is a really yummy version that rivals that found in restaurants. I use the whole bag of spinach, but I really like it you can cut down if you like it less. Make sure you put the artichokes in a small food processor  it really helped not to have chucks of them and spreads the flavor. I like to bake it till the cheese is crispy on top. We never have enough bread so we eat the left overs with tortilla chips.

Spinach and Artichoke Dip

2 ½ tsp garlic (fresh minced)

16oz frozen spinach, thaw and drain liquids

14 oz Artichoke pieces, chopped fine

1 ½ c shredded mozzarella cheese

1 ½ c shredded parmesan cheese

½ 8oz cream cheese, softened

1 jar alferedo sauce, (I like Bertolli)

2 baguettes, sourdough is good too

1-     Mix everything well in a bowl minus ½ cup of each cheese

2-     Pour into a 2 qt glass dish and top with remaining cheese.

3-     Bake at 350° for 40 minutes

* To make ahead and put in fridge at step 2, then just bake an hour before you eat.

*Adapted from allrecipes.com

Link to printable recipe: Spinach and Artichoke Dip

The Best Ever Green Bean Cassarole

I love green bean casserole and this is a recipe we found and tweaked last year. It is so good that my 5 year old that doesn't eat anything with vegetables lately will sit and eat a bowl like it is cereal. I thought I would share it here since Thanksgiving is just days away. I will be making some of this and will post pictures soon.

Green Bean Casserole

Very yummy my kids love it and will eat a whole bowl.

4 slices bacon

16 oz green beans frozen

½  onion chopped

½  red bell pepper chopped

¼ orange bell pepper chopped

¼  c white cooking wine or wine (dont use wine vinegar!)

¼  c milk

2TB butter

1 can cream of mushroom

½ TB soy sauce

salt & pepper to taste

1 c shredded mozzarella cheese

1 c french fried onions

1- fry bacon and crumbled

2- sauté onions and peppers in bacon small amount of bacon grease till soft

3- add wine and simmer for 20 minutes

4- in casserole 13x9 dish mix butter, milk, soup, soy sauce, and salt/pepper

5- add the green beans, bacon, cheese, and onions/peppers mix well and spread evenly

6- top with french fried onions and bake 350 for 30-40 min. or until cooked through.

* To make ahead and put in fridge at step 4, then just bake an hour before you eat.

Get the printable version here: Best Ever Green Bean Cassarole

Halloween Treats...Oh My

Check out these fun Halloween Treats. Make a few to share with friends and neighbors. If you want to boo your neighbors use this cute free printable at The Tomkat Studio.

Witches Fingers

These delicious chocolate covered pretzels are extra creepy. She dipped the pretzel rods in the green chocolate and added a sliced almond fingernail. She used a toothpick to add the knuckles. Check out some of her other creepy treats and food at Deep in the Heart of Arkansas

Skeleton Stack

Start with a thick brownie covered in ganache. Then dip you pretzels in white chocolate, once the chocolate is dry stick them and use a sucker or short bamboo stick to hold them upright. Finish it with a Marshmallow with a fun face (edible markers). Check out a ton of party ideas at Wants and Wishes.

Frankenstein Marshmallow Pops

These fun Frankenpops are a marshmallow on a stick dipped in melted green chocolate, allow to cool at least 10 min. in the fridge. Next dip the tops in melted mint chocolate to form the hair, allow to cool again. Next draw on the face, scars, and bolts with gel icing, she used Wilton's Glittery Gel. Super cute and easy! Check out Craft-O-Maniac for the full tutorial. 

Nutterbutter Chocolate Ghosts

Dip Nutterbutters in melted white chocolate, add mini chocolate chips for eyes, and then cool on wax paper.   Check out the full blog at When the Dinner Bell Rings.

"Hoot" Cupcakes

These cupcakes are a hoot. Frost with chocolate frosting and add a little extra at the top for ears. Split 2 Oreo cookies for the eyes and add 2 M&M's for the pupils. Add an orange M&M for the beak.  Check out All Things Simple for more Halloween ideas and some green slime. 

Eyeball Donuts

These fun donut holes are dipped in melted white chocolate, cooled on wax paper. Next melt some green or blue chocolate in a bag, snip off the corner and draw a circle on the top. Push a chocolate chip upside down to make the pupil. When all the chocolate has dried use red piping gel to draw the bloodshot lines. There are more Halloween Cookie ideas at Divine Dinner Party. 

So I Married an Ax Murderer Cupcakes

RED CANDY COATING RECIPE

1 Cup of Sugar
6 Tablespoons of water
¼ cup light corn syrup
½ teaspoon red food coloring

In a small saucepan bring the sugar, water and corn syrup to a boil. Add the food coloring and reduce to a simmer. Stir on and off for 20 minutes. To check if your candy is ready drop some of the liquid into room temp water, if it holds its shape you’re good to go.

Drop the candy coating on wax paper to form the blood spill and add a hatchet topper . Really simple with a huge impact. To see the full tutorial make sure you visit One Charming Party. 

Hot Chile Grilled Cheese

Freezer Hot Chile Grilled Cheese

From Food.com

4 Pablono peppers

1 (14oz) can pinto beans

3 TB Salsa

1/8 tsp salt

½ c Monterey Jack cheese shredded

½ c Cheddar cheese shredded

2 TB Plain yogurt

3 scallions chopped

2 TB cilantro

8 slices sourdough bread

Freezer Gallon Bag

  

   1.    Label gallon bag with name and number 1-4

   2.    Microwave peppers covered with plastic wrap for 3-4 min, then chop. Combine with cheese, yogurt, scallions, and cilantro. This will be one side of the sandwich

   3.    Combine beans, salsa, and salt; this is the other side of the sandwich.  

   4.    Put the two sides together and freezer in a gallon bag.

* When ready to eat defrost outside the bag, butter both sides and either grill or put in Panini press.

* You will have leftover beans either put them in a quart bad with the sandwiches or freeze separate to make more sandwiches later. For 4 sets only use 2 can beans all the rest will remain the same. 

* Serve with Tomato-Basil Parmesan Soup. 
* Use Gluten free bread for a Gluten free version

Link to printable Recipe and grocery list: Freezer Hot Chile Grilled Cheese

Freezer Tomato-Basil Parmesan Soup

Tomato-Basil Parmesan Soup

From 365 Days of Slow Cooking

2 (14 oz) cans of diced tomatoes with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano (or 1 TB fresh oregano)

1 TB dried basil (or 1/4 cup fresh basil)

4 cups of chicken broth

½ bay leaf

½ cup flour

1 cup Parmesan cheese

½ cup butter

2 cups half and half

1 tsp salt

¼ tsp black pepper

Gallon freezer bag

1.  Label gallon bag with name, crock pot low 5- 7 hours, and numbers #1-4.

2.  Chop up celery, onions, and carrots in small food processer.

3.  Put all the items in the bag.  And freeze flat between 2 cookie sheets (about 4 hrs). Then store in freezer, I put mine upright for more room.

*** Variation:  If you don’t want the chunks in your soup, use an immersion blender to puree the vegetables.

*** Variation: Add chopped zucchini and/or squash when you have it on hand. 

*** For a Gluten Free version use 3-4TB corn starch mixed with enough cold water to make smooth in place of the flour. 

*** Serve with Hot Chile Grilled Cheese

Link to printable Recipe and Grocery List: Freezer Tomato-Basil Parmesan Soup

Freezer Recipe White Chicken Enchiladas

White Chicken Enchiladas

1 TB butter

½ cup onions (green or regular work)

2 garlic cloves

1 4oz can chopped green chilies

1 can cream of mushroom

½ cup sour cream

4 oz cream cheese

1 ½ cup cooked chicken breast meat (2-3Breasts)

1 cup Mexican cheese blend shredded

8 tortillas

¼ cup milk

Steam table pan half size small. w/lid

1.                  In med sauce pan melt butter and saute onions, garlic, and green chilies.

2.                  Cook chicken with your choice of seasonings. I use salt, pepper, texas chili powder, smoked paprika, onion powder, garlic powder, and cumin. Cool and Shred.

3.                  Mix in a bowl saute, soup, and sour cream.

4.                  Add a ¼ cup sauce with the shredded chicken and ½ cup cheese.  Fill each tortilla with chicken mix and roll up.

5.                  Combine the remaining sauce with the milk and poor over the tortillas. Top with remaining cheese. Label the lid with name and 350° 30-35 min.   

Just needs a lid and into the freezer. 

* To make gluten free use white corn tortillas instead of flour tortillas. 

Tip: buy rotisserie chicken to avoid having to cook it, plus it is already seasoned. 

Link to the printable recipe and grocery list:

Freezer White Chicken Enchiladas

Grilled Chicken Tostadas w/grilled Tomatillos

Freezer Meal

Grilled Chicken Tostadas w/grilled Tomatillos

¼ cup Lime Juice

7oz Chipotle Peppers in Abode Sauce

1 small handful fresh cilantro

3 garlic cloves

½ tsp Sea Salt

3 Lg Boneless Skinless chicken breasts

8 Tortillas (Corn for gluten free)

1 ½ Shredded Cheese

*** 1TB Olive Oil

*** 1lb tomatillos

*** Romaine or spinach

*** 6 Skewers

*** Sour Cream, Guacamole, Salsa

1 Gallon Freezer Bag

2 Quart Freezer Bags

1.                  In a small food processor put the chipotle peppers in abode sauce, cilantro, cloves, and salt; chop till small. Mix well with the lime juice, put in quart bag. Chop chicken into 1-2” pieces and put in quart bag with sauce. 

2.                  In other quart bag place cheese.  

3.                  Put the 2 quart bags and the tortillas. Label the bag with name and 1-4.

4.                  When ready to eat defrost, brush tortillas with oil and put chicken on skewers. Grill the tomatillos, chicken skewers, and tortillas.  Make tostadas and enjoy. 

Prepping my sauce. 

 *** Buy for the 2 weeks you intend to eat them, not for the freezer.
* For Gluten free use corn tortillas. 
* Reciepe from Food Network Kitchens

Link to the printable recipe and grocery list:

Freezer Grilled Chicken Tostadas W/grilledTomatillos

Items going into gallon freezer bag and then the freezer. 

Freezer Cooking with some of our favorite Recipes

Freezer Cooking with some of our favorite Recipes

I have decided that it just takes way too much time to make dinner most days. By the time I get off work, run errands, and do homework with the kids its past bedtime and dinner is still up in the air. So I did some research into freezer meals, I couldn't find meals similar to which we eat now. The solution take my own recipes and make them a freezer meal. I am sure its going to be trial and error but I thought I would post a couple recipes a week to share. 

Figuring out how much to make

The first thing I found with freezer cooking is figuring out how many meals you want to have done per week. I am a private nanny and we get 3 dinners from that, I go to my parents every Wednesday and eat there, so I only need 3 meals a week. I decided to do a 4 month allotment since most recipes are easier in even numbers.  With all the holidays coming I want more time with my family, to bake sweets, sew, and make cute decorations. You also need to decide how much food can fit in your freezer. When looking at freezer room included others things you normally have but are out of stock right now such as ice cream, frozen pizza, juice, etc...

For my recipes I decided we would only want a recipe once a month (so we don't get burnt out) that means for my 3 meals a week I would need 12 a month and 48 for 4 months. It sounds like a lot and well it is but I am going to love having it all bought* and prepared. 

Shopping

I did this completely wrong and what a disaster. Be prepared take a good list and a buddy! I ended up spending hours in the store and only getting three fourth of what I needed. For that reason as I made each recipe for the freezer I made a shopping list. Next time I go I will take my newly made binder with my prepped lists so shopping will be shorter and easier. I will included the lists for your sanity. 

Choosing a store is also key to making to economical  I spent roughly $400 for my 48 meals. I did have a little left over ingredients that we will use over time and made some extra meals to eat this week. I would rather have some left then running to the store in the middle of prepping. It breaks down to about $8.50 a meal, I consider that pretty good for feeding my family of 4 with at least 2 left over portions. I don't skimp on my ingredients either, taste is key if we wont eat it why make it. I did most my shopping at Winco, they are close and have good prices. I probably would have went to Sam's or Costco but we don't have a membership. 

Take a buddy! The grocery cart will get heavy and so will loading them into the car. I found this our the hard way as I bagged my own groceries and couldn't keep up. I felt pretty embarrassed when the other side of the conveyor belt had 2 customers finish in the time it took me to bag mine, if you have been to Winco you know what I am talking about.  As I struggled to push my cart to my car I wished someone was there so I could have put it in 2 carts and saved my legs, at least I got a work out.  The second reason to have a buddy is that it would have gone much faster to break down the list into 2  or have one person navigate and the other grab items. 

About the recipes I used 

 I choose recipes that we eat commonly and some that my mom taught me growing up. I don't know where some of them came from and they have almost all been altered, I will try and document where they are from originally.  My son is allergic to wheat and so most my recipes are easily made gluten free, that is a great bonus. 

I recommend you get a binder to print and put all your recipes and grocery lists in, this way when you go to plan your next set you already have a ton of recipes to choose from and the grocery lists. It is also helpful if you don't want to label everything with the cooking directions. I would also recommend a pencil in the binder in case you want to write changes to the recipes and a sharpie to label your bags with. 

When you eat the meal keep the freezer bag or tin (if reusable) you can wash them and reuse them a couple times this saves you money, plus the bags are already labeled. 

First 2 Recipes:

Roasted Tomatoes, Asparagus, and Shrimp Pasta

5 roma tomatoes

1 med sized zucchini (peeled or unpeeled)

4 TB olive oil

Salt

Pepper

1/8 tsp. paprika

1/2lb. shrimp 61/70

1/2lb. thin asparagus

2 tsp. lemon juice

1TB fresh oregano

1TB fresh Basil

12oz pasta of choice (we like rotini or bowtie)

Shredded Romano Cheese Blend (optional for topping)

1 9” Close-able pie tin

1 Gallon Freezer Bag

1 Small Freezer Bag

1.   In the pie tin cut the tomatoes and zucchini into 1-2” pieces. Mix in salt, pepper, paprika, and 2TB olive oil. Label the pie tin lid with name and number 1-4.

2. Label gallon bag with name and number 1-4. Fill with shrimp and asparagus trimmed and cut in half.

3.    Label the small bag with the heat directions: Pie tin 450° for 20 min, add shrimp 10 min. more, and then mix sauce pasta and veggies.  Fill this bag with the sauce 2TB olive oil, oregano, basil, and lemon juice. Place this bag inside the gallon bag and freeze flat along with the covered pie tin.

*When your ready to eat it take it out an hour before or thaw in the fridge over night. Simply follow the directions on the bag to assemble. 

For Gluten Free Just use gluten free pasta!

Link to the printable recipe and grocery list:
Freezer Roaster Tomato, Asparagus, and Shrimp Pasta

Berry, Apple, or Peach French Toast

1/2loaf  Texas Toast

1 (8oz) Cream Cheese

1 cup fresh, frozen, or pie filling berries, apples, or peaches

6 Eggs

1 cup Milk

2 tsp Cinnamon

1 tsp vanilla

1/3 cup maple syrup

Steam table pan half size med. w/lid

For Syrup (optional):

1 cup sugar

1/2 cup brown sugar

1 cup fresh, frozen, or pie filling berries, apples, or peaches

1 TB butter

1 Quart freezer bag

1.                  In the tin place half the bread cut into 1” squares. Place 1 cup fruit of choice and cream cheese cut into 1” squares. Put the rest of the bread squares on top.

2.                  In a large bowl mix eggs, milk, cinnamon, vanilla, and syrup. Pour over cubes and put the lid on. Label with name and directions: 350° covered 30 min. uncovered 25-30min.

3.                  In a med. Sauce pan mix the sugar, cornstarch, and water. Bring to boil stir continuously for 2-3 min. Next add the fruit, it may need to be blended first. Simmer about 1o min on reduced heat till the fruit bursts.  Stir in the butter last.  Freeze with tin.

*When your ready to eat it take it out an hour before or thaw in the fridge over night. It will cook better if after thawing it sits out of the fridge 30 minutes.  Simply follow the directions to cook and top with syrup. 

For Gluten Free use Gluten free Bread, if you have just one person gluten free make it in a small personalized sized tin. It makes the little gluten free guy feel special too.  

A Raspberry pan before the top layer

A Blueberry pan before the top layer

This is what is should look like before you put the lid on and put it in the freezer. 








The link to print the reciepe and Grocery List:
Berry, Apple, or Peach Stuffed French Toast