Simple Salisbury Steak
1 can of mushroom soup
1 pound of ground beef
1/3 cup dry bread crumbs
1 egg beaten
1/4 cup finely chopped onion
1 1/2 cups sliced fresh mushrooms (or 2 small cans of sliced mushrooms)
In a bowl, mix together 1/4 cup of the soup, beef crumbs, egg and onion. Shape firmly into 6 patties. (If you are using raw meat, you can freeze it now and brown the mushrooms and freeze them too, or you can freeze everything after cooking)
In a skillet over medium heat, cook patties, a few at a time, until browned on both sides, spoon off fat, set aside.
Stir in remaining soup and mushrooms, return the patties to the skillet, reduce heat to low, cover and simmer 20 minutes or until done, turning patties occasionally.
Allow to cool and place patties and sauce into freezer bag. Lay flat to freeze.
To COOK: Allow to thaw. Reheat and eat!
*Can put this dish over rice or noodles and make with a little extra gravy mixture.
(Campbell's soup recipe)
Showing posts with label Freezer Pleaser. Show all posts
Showing posts with label Freezer Pleaser. Show all posts
Wednesday, September 19, 2007
Thursday, May 31, 2007
Freezer Pleaser #4
"Left Over Stew"
Basically, we keep any leftovers from meals that we won't be using for the next day in a quality freezer bag.
Add:
*Any vegetables: corn, peas, broccoli, green beans, onions, zucchini, tomatoes going ripe, etc.
*Any meat: hamburger, taco meat, bacon, sausage, chicken, etc.
*Any 1/2 used cans of food: stewed tomatoes, tomato sauce, cream of corn, green chilis, olives, beans, whatever!
*You can also keep chicken & ingredients that would go well with each other, in a different bag, and have another one for more of the red meat.
*Just keep adding ingredients and when there is enough to fill two - quart size freezer bags, then place it all in the crock pot.
*Depending on what has been collected, add more veggies or meat. But typically there is plenty of each.
*Then add any type of canned or cooked bean. Last time we added 1 can of Northern Beans.
*Lastly, add a can of stewed tomatoes and some Italian seasoning.
*Cook in the crock pot and serve with WARM CORNBREAD and HONEY.
Turns out great every time!
This meal cost less than $1.00 to make for a family of 4.
Basically, we keep any leftovers from meals that we won't be using for the next day in a quality freezer bag.
Add:
*Any vegetables: corn, peas, broccoli, green beans, onions, zucchini, tomatoes going ripe, etc.
*Any meat: hamburger, taco meat, bacon, sausage, chicken, etc.
*Any 1/2 used cans of food: stewed tomatoes, tomato sauce, cream of corn, green chilis, olives, beans, whatever!
*You can also keep chicken & ingredients that would go well with each other, in a different bag, and have another one for more of the red meat.
*Just keep adding ingredients and when there is enough to fill two - quart size freezer bags, then place it all in the crock pot.
*Depending on what has been collected, add more veggies or meat. But typically there is plenty of each.
*Then add any type of canned or cooked bean. Last time we added 1 can of Northern Beans.
*Lastly, add a can of stewed tomatoes and some Italian seasoning.
*Cook in the crock pot and serve with WARM CORNBREAD and HONEY.
Turns out great every time!
This meal cost less than $1.00 to make for a family of 4.
Wednesday, May 23, 2007
Freezer Pleaser #3
A great way to stock the freezer - Buy Hamburger in Bulk - On Sale.
Recently, we purchased 10 pounds of hamburger on sale. When we got home from shopping, I took some time to especially prepare this hamburger for future meals. I cooked about 2 lbs of taco meat, 3 lbs of regular ground and then left 3 or so pounds of non-cooked meat for whatever other meals may come up. The meat was then flattened in quart-size Ziploc bags for maximizing storage and also helps with quick defrosting.
We also do this, now more often, with Turkey meat that we find on sale combined with coupons of course!
So regularly this 10 lbs of extra-lean hamburger would go for $3.49 lb.,costing $35.00.
Then with buying it at reduced rate this same 10 lbs. at .99 cents lb.,costing $10.00
A savings of $25.00
This works great for us:
Saving money, not having to go to the store so often & pay the higher prices, and then already having hamburger, prepped and ready to go for future meals.
For more Works for me Wednesday tips, visit Rocks in My Dryer!
Recently, we purchased 10 pounds of hamburger on sale. When we got home from shopping, I took some time to especially prepare this hamburger for future meals. I cooked about 2 lbs of taco meat, 3 lbs of regular ground and then left 3 or so pounds of non-cooked meat for whatever other meals may come up. The meat was then flattened in quart-size Ziploc bags for maximizing storage and also helps with quick defrosting.
We also do this, now more often, with Turkey meat that we find on sale combined with coupons of course!
We were able to purchase this Extra-Lean Hamburger on sale from one my favorite Albertson's stores. Every day the Butcher Block grinds up fresh hamburger and then in the evening or the next morning they reduce it for quick sale. This particular Albies had theirs on sale for.99 /lb. Typically, other stores reduce it from $1.29 - $1.69.
So regularly this 10 lbs of extra-lean hamburger would go for $3.49 lb.,costing $35.00.
Then with buying it at reduced rate this same 10 lbs. at .99 cents lb.,costing $10.00
A savings of $25.00
This works great for us:
Saving money, not having to go to the store so often & pay the higher prices, and then already having hamburger, prepped and ready to go for future meals.
For more Works for me Wednesday tips, visit Rocks in My Dryer!
Freezer Pleaser #2
Lisa's Special Chicken Pot Pie
This is one of my favorite meals to make!
Homemade Chicken Pot Pie is 10 times better than those from the store freezers. This recipe uses a little rice to help make the pie more substantial.
Prep: 40 min; Bake 35 min
Makes 6 servings, about 1 cup each
*1 package (10 oz) mixed veggies or what's on hand
*1/3 cup butter
*1/3 chopped onion
*1/2 teaspoon salt
*1/4 teaspoon pepper
*2 cups chicken broth or broth from 2 Bouillon cubes
*2/3 cup milk
*2 1/2 to 3 cups of cut-up cooked chicken or turkey
*1/4 cup rice
*(optional) 1 small can of mushrooms
*Pastry for 9-inch Two-Crust Pie (Homemade or from the box!)
1. Rinse frozen veggies in cold water to separate; drain
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook; stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, rice, (mushrooms), veggies, and remove from heat.
3. Heat oven to 425 degrees.
4. Prepare Pastry.
A. I use the Pillsbury Crusts in a box that now simply unroll. I take them out of the fridge before this whole process is started to allow them to warm to room temp and make easier to roll out with a rolling pin. I just do a few rolls to make the crust bigger so that I can have more dough to work with when fluting the edges.
B. Use a homemade pastry of your own.
5. Ease into un-greased round pie pan or square pan. Pour chicken mixture into pastry-lined pan.
6. Roll remaining pastry into pan. Cut 2-3 slits into pie or make your own cut out designs.
7. Turn edges of pastry under and flute.
8. Bake about 35 minutes or until golden brown.
9. Let set 10 minutes to cool and serve.
*For Lighter Chicken Pot Pie
410 Calories
Use margarine, decrease to 3 tablespoons and use skim milk.
Pour chicken mixture in a greased pan (not pastry lined).
Substitute Pastry for one 9-inch pastry only on top.
Homemade Chicken Pot Pie is 10 times better than those from the store freezers. This recipe uses a little rice to help make the pie more substantial.
Prep: 40 min; Bake 35 min
Makes 6 servings, about 1 cup each
*1 package (10 oz) mixed veggies or what's on hand
*1/3 cup butter
*1/3 chopped onion
*1/2 teaspoon salt
*1/4 teaspoon pepper
*2 cups chicken broth or broth from 2 Bouillon cubes
*2/3 cup milk
*2 1/2 to 3 cups of cut-up cooked chicken or turkey
*1/4 cup rice
*(optional) 1 small can of mushrooms
*Pastry for 9-inch Two-Crust Pie (Homemade or from the box!)
1. Rinse frozen veggies in cold water to separate; drain
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook; stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, rice, (mushrooms), veggies, and remove from heat.
3. Heat oven to 425 degrees.
4. Prepare Pastry.
A. I use the Pillsbury Crusts in a box that now simply unroll. I take them out of the fridge before this whole process is started to allow them to warm to room temp and make easier to roll out with a rolling pin. I just do a few rolls to make the crust bigger so that I can have more dough to work with when fluting the edges.
B. Use a homemade pastry of your own.
5. Ease into un-greased round pie pan or square pan. Pour chicken mixture into pastry-lined pan.
6. Roll remaining pastry into pan. Cut 2-3 slits into pie or make your own cut out designs.
7. Turn edges of pastry under and flute.
8. Bake about 35 minutes or until golden brown.
9. Let set 10 minutes to cool and serve.
*For Lighter Chicken Pot Pie
410 Calories
Use margarine, decrease to 3 tablespoons and use skim milk.
Pour chicken mixture in a greased pan (not pastry lined).
Substitute Pastry for one 9-inch pastry only on top.
************************************
Here are the two pies I made:
One for the freezer and one for dinner.
Having an extra meal ready to go is such
a help on those busy days, or when someone
has a special need for a dinner to be provided.
One for the freezer and one for dinner.
Having an extra meal ready to go is such
a help on those busy days, or when someone
has a special need for a dinner to be provided.
One of my favorite "Kitchen Helps" is this Pie Shield.
Simply put it on the pie crust up until the last 10 minutes of
cooking to prevent excess browning of the edges.
Works great!
Simply put it on the pie crust up until the last 10 minutes of
cooking to prevent excess browning of the edges.
Works great!
Mmmmm... Ready to eat! Anyone have a fork?
Thursday, May 17, 2007
Freezer Pleaser #1
Beef 'n' Rice Enchiladas
This dish is a snap to make and goes a long way!
You Will Need:
1 package (6.8 ounces) Spanish rice and vermicelli mix
1 pound ground beef
2 cans (10 ounces each) enchilada sauce, divided
10 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded cheddar cheese, divided
What to Do:
1. Total Prep Time: 45 minutes or less
2. Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1 1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
3. Place in an ungreased 13 x 9 x 2-inch baking dish. Top with the remaining enchilada sauce and cheese.
4. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted. Yield: 10 enchiladas
Other notes:
*For the kids, I roll up their burritos up seperately, without the enchilada sauce, and set aside. The sauce is a little too spicy for their palates.
*Depending on how much meat/rice mix and burrito shells are left, I can often make up another 8x8 pan or larger of enchiladas to freeze with cooking instructions attached. Then I can later just pull it out of the freezer to defrost in the fridge for 12-24 hours ahead of time. Then cook for 8-10 minutes and dinner is served.
From: Quick Cooking Magazine
This dish is a snap to make and goes a long way!
You Will Need:
1 package (6.8 ounces) Spanish rice and vermicelli mix
1 pound ground beef
2 cans (10 ounces each) enchilada sauce, divided
10 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded cheddar cheese, divided
What to Do:
1. Total Prep Time: 45 minutes or less
2. Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1 1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
3. Place in an ungreased 13 x 9 x 2-inch baking dish. Top with the remaining enchilada sauce and cheese.
4. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted. Yield: 10 enchiladas
Other notes:
*For the kids, I roll up their burritos up seperately, without the enchilada sauce, and set aside. The sauce is a little too spicy for their palates.
*Depending on how much meat/rice mix and burrito shells are left, I can often make up another 8x8 pan or larger of enchiladas to freeze with cooking instructions attached. Then I can later just pull it out of the freezer to defrost in the fridge for 12-24 hours ahead of time. Then cook for 8-10 minutes and dinner is served.
From: Quick Cooking Magazine
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