tag:blogger.com,1999:blog-657424639794538402024-03-05T14:01:49.509-08:00Keeza's Freezer MealsThis is my way of making home made meals ahead of time so my husband and I can enjoy dinner together. I double recipes and divide them to be frozen. They are easily heated with minimal dishes when dinner time comes. Some describe this as once a month cooking. I prefer to call them Keeza's freezer meals.Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-65742463979453840.post-70939294238734164762014-03-09T17:35:00.001-07:002014-03-09T17:35:37.891-07:00Zuppa Toscana<span style="font-family: Georgia, "Times New Roman", serif;">It's been very cold these last few weeks. I found this soup recipe on line and I tweaked it a little to make it low fat and freezer friendly. It has a great creamy quality that makes it feel indulgent, but there is no actual dairy in this recipe. I also swapped out the Italian sausage for turkey sausage. I like to leave the peels on the red potatoes, but feel free to peel them if your family doesn't care for them. We are partial to baby spinach, but kale would also be great in this. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 pkg (20 oz) sweet turkey sausage $4.58</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 large onion-chopped $ . 50</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 carrots-shredded $ .35</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp red pepper flakes </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 large garlic cloves-minced $ .10</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 box of chicken stock $1.72</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 cups water </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6 red potatoes-sliced thin $1.50</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 can navy beans $ .68</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 heaping cups of baby spinach $1.50 </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Parmesan cheese for topping (optional)</span><br />
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Directions:<br />
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In a large pan brown the turkey sausage. Remove and drain.<br />
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Chop the onion, peel and shred the carrots and mince the garlic. Add two tsp of olive oil to the now empty pan and saute the onion, carrot and 1/2 tsp red pepper flake.<br />
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After the onion begins to get soft...about 8 minutes, add the minced garlic and cook stirring frequently for two minutes. Once the garlic is fragrant add the chicken broth, water and the sliced potatoes.<br />
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Bring to a boil, then reduce to a simmer. Simmer for 15 minutes. Meanwhile drain the can of navy beans. Use a chopper, food processor or blender to cream the beans. I have a small chopper so I blend my beans in two batches.<br />
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Once the soup has simmered for 15 minutes stir in the creamed beans and simmer for 5 more minutes.<br />
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Now the soup has been simmering for a total of 20 minutes. Turn off the heat. Stir in the turkey sausage and the baby spinach.<br />
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Now it's time to taste the soup and add salt and pepper to your liking.<br />
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This soup is so smooth and creamy, you wont even miss the cream! The potatoes and sausage make it hearty and the red pepper flake adds a nice heat to the background.<br />
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We had two large bowls for dinner. We like to top ours with grated Parmesan cheese. You could also add a few sprinkles of hot sauce if you like yours with more of a kick!<br />
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The rest of the soup made two quarts for freezing.<br />
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We made this recipe into three meals that cost $3.64 each. Not bad. The soup freezes and reheats beautifully because there is no cream. It stays smooth and delicious every time. </div>
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I hope this soups warms your belly on a cold winter's evening. </div>
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Enjoy!</div>
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Christie aka Keeza</div>
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<br />Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com3tag:blogger.com,1999:blog-65742463979453840.post-65881324872526176942013-12-18T16:05:00.000-08:002013-12-18T16:05:44.624-08:00Thai Inspired Peanut Chicken I would consider this an entry level Thai recipe. My husband and I are by no means Thai experts, but we love all the herbs and flavors in this recipe. We add Sriracha at the very end so that it's not spicy for my toddler, but enjoyable for us. <br />
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Ingredients:<br />
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1 can (13.66) lite coconut milk<br />
3/4 C peanut butter<br />
1 bunch green onions<br />
1 tsp ground ginger<br />
4 small garlic cloves (or two large)<br />
4 Tbsp soy sauce<br />
3/4 C cilantro leaves<br />
2 limes<br />
3 chicken breasts<br />
1 bag of frozen stir fry vegetables<br />
2 cups shelled and salted peanuts<br />
Hot sauce to taste<br />
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Directions:<br />
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Cook and cube your chicken breasts. I like to bake mine with a little salt and pepper at 350 degrees for 30 minutes. <br />
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In a large pan melt the 3/4 C peanut butter into the whole can of lite coconut milk. Add 4 Tbsp of soy sauce and turn heat to low. Chop the green onions and mince the garlic. Add to the pan. <br />
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Let the sauce reduce gently while you chop your chicken. Once sauce has reduced for about 15 minutes stirring occasionally, please add the chicken and vegetables. Heat through.<br />
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Once the vegetables have warmed up, turn off the heat. Stir in the chopped cilantro leaves and the juice of two limes. <br />
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Then divide into two quart containers and put 1 C of salted peanuts into a sandwich bag. <br />
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Freeze together until ready to add to your weekly meal plan. Please allow two days for the sauce to thaw in the fridge before eating. When you are ready to eat, then heat the sauce through on the stove and serve over rice. Garnish with peanuts and hot sauce to taste. Here is the finished product with nuts...<br />
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and with hot sauce...<br />
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It was so delicious. Between the peanut butter, the ginger, the cilantro and the lime it is just a playground of flavors. My husband loved this meal! With a little hot sauce he was in heaven. <br />
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I hope you enjoy this meal as much as we did!<br />
Keeza aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com3tag:blogger.com,1999:blog-65742463979453840.post-53351855478712867372013-08-28T11:24:00.000-07:002014-06-13T13:48:58.076-07:00Hawaiian Chicken Foil Packets This is my second foil chicken packet recipe. What can I say? It's quick to assemble and really flexible in cooking preparation. You can grill, bake or even roast in the coals after a campfire. You don't have to heat up your kitchen during the hot summer months. If it pours rain you could even cook the foil packets in your crock pot on low for 4 hours. I assembled this meal in 30 minutes. That includes set up, making the sauce, assembly, clean up and some picture taking. You could probably make it faster than me if you don't stop to take photos! <br />
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<br />
Ingredients:<br />
<br />
4 frozen boneless skinless chicken breasts<br />
1 bag frozen stir fry vegetables<br />
20 oz can pineapple chunks in it's own juice<br />
1/4 C teriyaki sauce<br />
1/2 tsp ginger powder<br />
1 Tbsp brown sugar<br />
Heavy duty aluminum foil<br />
<br />
Directions:<br />
<br />
In a large sauté pan pour the juice from the pineapple chunks. Add the 1/4 C teriyaki sauce, 1/2 tsp ginger powder and 1 Tbsp brown sugar. <br />
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Simmer over medium heat stirring occasionally with a whisk until the sauce gets dark brown and syrupy. <br />
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Meanwhile set up an assembly station for your foil packets. Lay down 4 sheets of 12-16 inches of heavy duty aluminum foil. Place a frozen boneless skinless chicken breast in the center of each foil sheet. <br />
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Then open the bag of frozen stir fry vegetables and place 1/4 of the vegetables on each chicken breast.<br />
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Now top each foil sheet with 1/4 of the pineapple chunks. <br />
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When your sauce is reduced spoon it evenly over each chicken and vegetable portion. <br />
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Now lift up the sides of the foil and fold over in the middle. Fold in the sides and press to seal. If you need to please wrap in a second sheet of foil to prevent leaks. <br />
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Place two Hawaiian Chicken foil packets in to a gallon zippered bag and label. Repeat with the other two packet and place in the freezer. <br />
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When you are ready to meal plan, please thaw the foil packets on the fridge or cooler for 2 days before cooking. Then grill at medium heat for 10 minutes on each side (20 minutes total). You can bake at 400 degrees for 20-30 minutes. Or put in the hot coals after a campfire for 30 minutes. <br />
<br />
Then carefully peel open your foil packet and pour out onto a plate and enjoy! Only one sauté pan to clean during assembly and no pots and pans to clean on cooking day! We ate ours with some rice that I whipped up in my rice steamer. <br />
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Enjoy!<br />
Christie aka Keeza Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com1tag:blogger.com,1999:blog-65742463979453840.post-67786392215476803182013-07-24T11:19:00.000-07:002013-07-24T11:19:49.603-07:00Dill Chicken and Vegetables in Foil Packets<span style="font-family: Georgia, "Times New Roman", serif;">As I write this post it is the middle of the summer. It's the season for grilling and camping. These foil packets are easy to assemble and easy to clean up. If it's raining or chilly you can bake them in your oven. If you are camping you can put them in the coals around the fire. We usually grill them at home. You can make a bunch in advance and then just take out how many you need and thaw them in the fridge or cooler. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">These easiest to make with individually frozen boneless skinless chicken breasts. I bought a bag of 12 chicken breasts for $11. That's 92 cents a piece. </span><br />
<span style="font-family: Georgia;"></span><br />
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Ingredients:<br />
<br />
4 frozen chicken breasts<br />
4-8 ft of heavy duty aluminum foil<br />
1 bag California style frozen vegetable mix<br />
1/2 onion<br />
4 sprigs of fresh dill <br />
4 Tbsp margarine or butter<br />
salt<br />
pepper <br />
onion powder<br />
garlic powder<br />
non stick spray<br />
<br />
Directions:<br />
<br />
Tear off a sheet of heavy duty foil and lay it on the counter. Spray the center with non stick cooking spray.<br />
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Place one frozen chicken breast in the center of the foil. Sprinkle with garlic powder, onion powder, salt and black pepper. <br />
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Slice the onion and place 1/4 of the onion slices on the chicken breast. Top with 1/4 of the frozen California blend vegetables. <br />
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Chop the dill fronds until they look like a fresh pile of grass clippings. =) It smells amazing!<br />
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Now place 1 Tbsp of margarine or butter on top of the veggies and sprinkle with 1 heaping tsp of freshly chopped dill. If you cannot find fresh dill you can also use dried...but it gives great flavor when used fresh. <br />
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Now carefully pull up the sides and roll down to form a seal. Then fold the sides over and press together. You don't want any of the buttery goodness leaking out while cooking!<br />
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If you need to you can wrap this first packet in an additional sheet of heavy duty foil to prevent leaks. Now repeat this sequence again with the other 3 chicken breasts. Place two foil packets into a gallon zippered bag and label. Then place the remaining two into a gallon zipper bag and label. <br />
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Put in the freezer until you are ready to meal plan. Then thaw in the fridge or cooler for two days before cooking. <br />
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Grill the chicken in the foil for 10 minutes on each side. (total of 20 minutes). <br />
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If you are camping you can nestle the foil packets down in the hot coals for 30 minutes. <br />
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In the oven place the foil packets on the center rack and bake at 400 degrees for 20-30 minutes. <br />
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Then open the foil carefully and pour out onto a plate. Enjoy!<br />
Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com0tag:blogger.com,1999:blog-65742463979453840.post-65946718390336566702013-07-11T12:30:00.001-07:002013-07-11T12:43:59.639-07:00Veggie Tray Soup<div style="text-align: left;">
<span style="font-family: Georgia;">Well we are moved into our new home. My husband and I are so happy that we were able to sell our two bedroom home and find a beautiful three bedroom home in the neighborhood we wanted. Now that we are mostly unpacked and had one casual backyard party I am back to my favorite hobby! Freezer Cooking! I can't tell you how much Subway sandwiches we have eaten in the last four months. We absolutely love Subway, but we both miss having home cooked meals around the table. </span></div>
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<span style="font-family: Georgia;">So here is one that I have been meaning to try for years. After our Independence Day party we had lots of food leftover. But after many days of burgers, pasta salad, taco salad and potato chips we still had a lot of veggies left over from our veggie tray. I don't want them to go to waste so I whipped up a veggie tray soup. It has the consistency of a bisque. It has a ton of flavor and not too many calories. </span></div>
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Ingredients:</div>
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1/2 cup carrot sticks</div>
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1/2 cup celery sticks</div>
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2 C broccoli florets</div>
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2 C cauliflower </div>
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1/2 onion</div>
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2 cloves garlic</div>
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1 14 oz can diced tomatoes</div>
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32 oz fat free, low sodium chicken broth</div>
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8 oz sharp cheddar cheese</div>
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4 Tbsp margarine</div>
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4 Tbsp all purpose flour</div>
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1 Tbsp black pepper</div>
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1 Tbsp all purpose seasoning</div>
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1 Tbsp fresh or dried parsley</div>
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Directions:</div>
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In a large saucepan melt the 4 Tbsp margarine. Set up a large cutting board and chop the veggies and add them to the pan in this order...onion, celery, carrot, garlic. Sauté until the root vegetables start to get tender.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9psrlAmzIr4vJyxYepyGa7gfmxAtXV1QyKyeR7kP9S0aDQApSU9vlSFbxOdb7HLQgdUCT3XYQqnI8oZY0A0YuHuahI4hbyCdZyakOWdvkFjwTmNCjrUuASAZY0imkHAeglaeM9PQjEU/s1600/veggie+tray+soup+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9psrlAmzIr4vJyxYepyGa7gfmxAtXV1QyKyeR7kP9S0aDQApSU9vlSFbxOdb7HLQgdUCT3XYQqnI8oZY0A0YuHuahI4hbyCdZyakOWdvkFjwTmNCjrUuASAZY0imkHAeglaeM9PQjEU/s320/veggie+tray+soup+011.JPG" width="320" /></a></div>
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Add 4 Tbsp flour and stir well. Once you can no longer see bright white flour slowly stir in the chicken broth. This is how it looked half way through adding the chicken broth. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Wc1gqQbN9mvyShgejz0BRnGO_x_i5Xpu3u-WNWdg4MGXqTduXKvhkzhklrufIfrm8keRd3xslvlvCc75ZFn_Z9U6isGdolz3bII97jkEKm6N4GC4sIuHmcQlHZlQ_cuE0JHko-PzzvU/s1600/veggie+tray+soup+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Wc1gqQbN9mvyShgejz0BRnGO_x_i5Xpu3u-WNWdg4MGXqTduXKvhkzhklrufIfrm8keRd3xslvlvCc75ZFn_Z9U6isGdolz3bII97jkEKm6N4GC4sIuHmcQlHZlQ_cuE0JHko-PzzvU/s320/veggie+tray+soup+012.JPG" width="320" /></a></div>
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Drain the can of diced tomatoes and add to the pan. Lastly chop the broccoli and cauliflower into bite sized pieces and add to the pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCRLVz8z8IhryDSp5snww7irrprsgtsV58jelpf-p4J-A4DkyLK7IHyYen69NR9RvOGOcKNpVNKzPhdeWFBRkUpVK2FpqTL5N8mgNjze5b6AQnjVWYY1V8z9rBHn6lRljgCT8VNUOhN8/s1600/veggie+tray+soup+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCRLVz8z8IhryDSp5snww7irrprsgtsV58jelpf-p4J-A4DkyLK7IHyYen69NR9RvOGOcKNpVNKzPhdeWFBRkUpVK2FpqTL5N8mgNjze5b6AQnjVWYY1V8z9rBHn6lRljgCT8VNUOhN8/s320/veggie+tray+soup+013.JPG" width="320" /></a></div>
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Put a lid on the pan and simmer for 5-6 minutes. You just want to take the crunch off the broccoli and cauliflower without turning them into mush. </div>
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Shred the 8 oz of sharp cheddar and slowly stir into the soup. Add pepper and all purpose seasoning and fresh or dried parsley to taste. I did not need to add any salt because the cheddar is quite salty. </div>
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I make two quarts of soup. Yum!</div>
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It's creamy and hearty...I can't wait to have some for dinner. Feel free to throw in some leftover grilled chicken or steak from your summer parties. It turns a dried out tray of vegetables into something moist and delicious. </div>
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Give it a try with your party leftovers and let me know how it turns out.</div>
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Enjoy!</div>
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Christie aka Keeza</div>
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Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com1tag:blogger.com,1999:blog-65742463979453840.post-7256778867313123982013-05-08T13:18:00.001-07:002013-05-08T13:18:31.693-07:00Thankyou for you Patience<span style="font-family: Georgia, "Times New Roman", serif;">I want to thank you all for checking out my recipes and giving great feedback. My husband and I are in the process of selling our house and buying a bigger one. We have maxed out our current space and need a little elbow room. In anticipation of the big move we ate up the meals in our freezer and unplugged it. Soon I hope to be settled into our new kitchen and will start trialing some new recipes. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Lately we have been grilling a lot. Chicken legs, pork steaks, hamburgers and turkey sausage. I am trying not to buy in bulk (which is so hard when bulk is a better deal) so we have less to move. I also have been stopping at Subway once a week and they now know me by name! </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I can't wait to get back to my freezer cooking and show you my new spacious kitchen. It needs a little updating, but I can't wait to get in there! Wish us luck with this stressful process. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Christie aka Keeza </span>Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com2tag:blogger.com,1999:blog-65742463979453840.post-6676191444247223782013-03-06T12:13:00.002-08:002013-03-06T12:13:37.924-08:00Philly Cheese Steaks from the Crockpot<span style="font-family: Georgia, "Times New Roman", serif;">Thank you for your patience as I try out some new recipes. This one was an instant hit so I made it again and took some pictures so you can enjoy it too! My husband wants these sandwiches in the regular rotation. I make these before and after a 12 hour shift with a 45 minute commute. That's how easy they are!!!</span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia;">Ingredients:</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">3 lb brisket or beef roast</span><br />
<span style="font-family: Georgia;">1 envelope onion soup mix</span><br />
<span style="font-family: Georgia;">1 C beef broth</span><br />
<span style="font-family: Georgia;">1 Lg onion sliced</span><br />
<span style="font-family: Georgia;">1 Lg bell pepper sliced</span><br />
<span style="font-family: Georgia;">16 Tbsp steak sauce</span><br />
<span style="font-family: Georgia;">8 ciabatta rolls</span><br />
<span style="font-family: Georgia;">8 slices provolone cheese</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Directions:</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Place the brisket or roast into a large crock pot. Pour the beef broth over top of the roast and sprinkle with dry onion soup mix directly from the envelope. </span><br />
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Cover and cook on low for 8 hours or more. I have a timer on mine. I choose 8 hours on low and then it switches over to keep warm until we are ready to eat. <br />
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About 30-60 minutes before dinner shred the meat with two forks and add the sliced onions and peppers. Cover and cook on low to steam the veggies. <br />
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Now you are ready to assemble all your sandwiches. Slice the rolls and open the cheese to set up an assembling station. <br />
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First spread 2 Tbsp of steak sauce on one ciabatta roll. Our favorite is A1 thick and hearty. <br />
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Add a generous helping of shredded beef and sliced onions and peppers to the other half of the roll.<br />
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Now top the beef mixture with a slice of provolone. <br />
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Here is the finished sandwich.<br />
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They are soooooo tasty. Your house will smell amazing all day. I assemble all the sandwiches and wrap the ones we aren't going to eat for dinner in aluminum foil. <br />
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I put the wrapped sandwiches in a gallon zipper bag and put the date on the bag. <br />
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Now you can freeze theses sandwiches for months. When ready to eat please thaw in the fridge for 2 days. Then bake in the foil wrappers at 350 degrees for one hour. If you want to have a picnic in the park you can bake them at home and place the foil wrapped sandwiches in a basket. They will still be piping hot when you get to the park. <br />
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I hope you enjoy these sandwiches as much as we do. They are just mouthwatering! They are so easy to make you can put it together in ten minutes in the morning before work and assemble them in fifteen minutes after you get home. <br />
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Enjoy!<br />
Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com1tag:blogger.com,1999:blog-65742463979453840.post-34611803415307830212013-01-08T18:03:00.000-08:002013-01-08T18:03:37.835-08:00Chicken Taco Casserole<span style="font-family: Georgia, "Times New Roman", serif;">When I started dating my husband, I shared a casserole with him at his house. His mother often sent him home with casseroles and cookies and I was so happy to learn that he liked casseroles as much as I did. After James and I got married I asked my mother in law for her recipe for chicken fajita casserole and I made it. I must say, it was pretty good. But I can't leave any recipe alone. I change every recipe I read to make it suit my personal taste. The original recipe had no vegetables other than the canned chilies, so I added lots of fresh salsa. The original also called for canned chicken. I was astonished to discover that chicken even came in a can! Did you know this? Canned chicken? Like tuna? Needless to say I used her recipe to inspire this recipe and I changed the name to one that more suits the ingredients. </span><br />
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Ingredients:<br />
<br />
4 chicken breasts cooked and cubed 4.27<br />
24 oz chunky salsa medium 5.22<br />
7oz can chopped green chilies .88<br />
1/2 cup fresh cilantro (not pictured) .25<br />
2 cans reduced fat cream of chicken soup 2.50<br />
8 oz light sour cream .99<br />
2 packages taco seasoning .92<br />
12 ten inch tortillas (corn or flour) 3.72<br />
8 oz block of sharp cheddar 2.14<br />
8 oz block of pepper jack cheese 2.28<br />
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Directions:<br />
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Pour the salsa and green chilies into a colander and stir well to get rid of any extra liquid. This will keep your dish from getting soggy. <br />
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In a large mixing bowl combine the chopped chicken, drained salsa & chilies, 2 cans of reduced fat cream of chicken soup, 8 oz light sour cream, 2 packages taco seasoning and 1/2 cup chopped cilantro leaves. Stir well. <br />
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Shred the cheddar and pepper jack cheeses onto a large plate. Take out 12 tortillas and slice them in half. Now you are ready to assemble. <br />
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Place three 8x8" pans side by side and spread a small scoop of chicken mixture in the bottom. This will prevent the tortillas from sticking. <br />
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Place two halves of tortilla in each pan with the strait side out and the curved side to the middle. <br />
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Now layer two more halves over top so all the edges are covered. <br />
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Now spread a large scoop of chicken mixture in each pan.<br />
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Sprinkle each pan with about 1/6 of the cheeses. <br />
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Repeat the layers one more time. Tortillas, chicken then cheese. Label 3 pieces of foil and cover each pan. <br />
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Place one pan in the fridge for tonight and two pans in the freezer for later. Please thaw in the fridge for two days before baking. When you are prepared, bake at 375 degrees for 45 minutes. <br />
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<br />
My husband likes his with pickled jalapenos. I like mine with a scoop of sour cream and a sprinkle of cilantro. This would also be good with a can of black beans added to the filling. I was able to make 3 pans of chicken taco casserole for $7.72 each. <br />
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<br />
<br />
Enjoy!<br />
Christie aka Keeza Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com0tag:blogger.com,1999:blog-65742463979453840.post-6871098688020384542012-12-16T17:17:00.000-08:002012-12-16T17:17:19.256-08:00French Onion MeatloafI was watching the Rachael Ray show and she made a great homemade french onion dip in one segment, and in the last segment she made a meatloaf. I got to thinking. I wonder if anyone has ever made a french onion meatloaf? You know, with a can of Cambels soup condensed french onion soup? I bet that would be amazing. So I looked up French Onion Meatloaf on the Internet and I found and awesome recipe by Jan Peters on Tasteofhome.com. My mouth was just watering before I could even make the meal! So here it is in all it's glory! <br />
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<br />
Ingredients:<br />
<br />
3 eggs, beaten<br />
1 can condensed french onion soup<br />
6 oz stuffing mix, crushed<br />
1 lb ground beef <br />
1 lb ground turkey<br />
<br />
Directions:<br />
<br />
Using a blender or food processor crush the dry stuffing into crumbs.<br />
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<br />
In a medium bowl beat three eggs. Stir in 1 can of condensed french onion soup. Add the crushed dry stuffing mix and stir well. Crumble the ground beef into the bowl and mix well with your fingers until fully Incorporated. <br />
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<br />
Shape into two loaves. I made one large loaf for tonight and two smaller loaves to fit in a 8x8" pan to freeze for another night.<br />
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<br />
Cover each pan with foil and label. <br />
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<br />
If cooking from frozen, please thaw in the fridge for two days before baking. Bake at 350 degrees for 60 minutes covered. Then uncover and bake 5 more minutes to brown the top.<br />
<br />
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We ate ours with potatoes and mixed vegetables. <br />
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I am a meatloaf lover and this one did not disappoint. My husband thought it was less dense than my usual meatloaf and it had lots of flavor. The sage from the stuffing mix really makes this meatloaf a knockout. The ground turkey helps keep the grease out and create a great canvas for the onion soup to shine. <br />
<br />
Give this one a try. It's a keeper!<br />
Keeza aka Christie <br />
Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com0tag:blogger.com,1999:blog-65742463979453840.post-9933600781585019492012-11-24T18:34:00.000-08:002012-11-24T18:34:32.284-08:00Teriyaki Chicken Stir Fry<span style="font-family: Georgia, "Times New Roman", serif;">Today I had two solid hours to work on freezer meals. I bought two family packs of chicken breasts at the store and made them into 10 meals. I grilled two breasts for dinner. I baked the other 10 breasts and cut them into cubes. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Then I made 4 quarts of Broccoli Chicken and Wild Rice soup, 3 8x8"pans of Green Bean Chicken and Rice casseroles and two bags of Teriyaki Chicken Stir Fry. Phew! I must admit that this recipe is pretty simple. Kind of like freezer cooking 101. In my defense, I would like to say that I needed something to balance out the soup and casserole. So yes, this is pretty basic. Please feel free to get fancy and make your own Teriyaki marinade. Me? I'm whipped! I cooked and assembled for two solid hours. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Ingredients:</span><br />
<span style="font-family: Georgia;"></span><br />
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<br />
4 chicken breasts cooked and chopped 6.08<br />
2 bags of stir fry vegetables 3.96<br />
2 bottles Teriyaki sauce 4.16 <br />
<br />
Directions:<br />
<br />
Take two gallon zipper bags and pour one bag of vegetables into each bag.<br />
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Then add half of the chopped chicken to each bag. I also added half a sliced onion to each bag because the vegetables that I bought did not have onion. Feel free to add in any veggies you have in your fridge that you would like to use up...mushrooms, celery, carrots, asparagus, green beans etc. <br />
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Pour one bottle of Teriyaki sauce into each bag. Seal and squeeze to mix. Then label and freeze. <br />
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When you are ready to cook please let one bag thaw in the fridge for two days. Then pour the contents of the bag into a medium sauce pan and heat over medium heat. Serve over rice. <br />
<br />
I made two meals for $7.10 plus the cost of rice. <br />
<br />
If you are new to freezer meals and batch cooking you should try this. Then when you have an incredibly busy day you have a meal ready to go in just a few minutes. <br />
<br />
Enjoy!<br />
Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com3tag:blogger.com,1999:blog-65742463979453840.post-48346212245139126272012-11-11T11:06:00.000-08:002012-11-11T11:06:10.538-08:00Raspberry Basalmic Glazed Dinner<span style="font-family: Georgia, "Times New Roman", serif;">I was reading through some freezer cookbooks and I found a great recipe for raspberry basalmic glazed chicken. I tinkered with it a little bit to find a way to incorporate a vegatable without getting too many more pots and pans dirty. Then I added fresh herbs and doubled the glaze to cover three different proteins. I tried it with regular basalmic vinegar but the carrots came out such a dark brown my husband thought I made cocktail weenies for a side dish. Man was he disappointed when he bit into one and discovered it was a baby carrot! He did admit that they were pretty great tasting carrots, but he would have prefered the weenies. Now I make it with white basalmic vinegar and the carrots get to keep their great orange color.</span><br />
<span style="font-family: Georgia;"></span><br />
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Ingredients:<br />
<br />
1 cup white basalmic vinegar 1.50<br />
2 10oz jars seedless raspberry preserves 4.00<br />
1/3 cup reduced sodium soy sauce .50<br />
3 sprigs of fresh thyme .50<br />
2 lbs baby carrots 2.64<br />
1 large white onion .30<br />
3-4 pork steaks or pork chops 5.95<br />
3 chicken breasts 4.02<br />
1 ham steak 3.53<br />
<br />
You can make this dish with all chicken or all pork. Whichever you prefer. I like to mix up the proteins so there is more variety. We may even grill one, and bake another so they have a little different flavor. <br />
<br />
Directions:<br />
<br />
In a large frying pan stir together all of the raspberry preserves, 1 cup of white basalmic vinegar and 1/3 cup reduced sodium soy sauce. Pull the leaves of the thyme off the stems and add them to the pan. Heat over medium heat until the preserves melt into the vinegar and the sauce starts to bubble. <br />
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Reduce the heat to low and let the sauce reduce by 2/3rds. Once it gets syrupy and thick then you can turn off the heat. <br />
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This will take about 20-30 minutes. So while the sauce is reducing place the carrots in a large sauce pan and cover with water. <br />
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Bring to a boil and cook for 5-8 minutes. Once a fork can just barely pierce the carrots when poked, turn off the heat. Drain the carrots and rinse with cold water to stop the cooking process. Divide into three sandwich bags and set a side. <br />
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Then take out three gallon sized zippered freezer bags. Open the packages on your meat and place the ham into one bag, the pork steaks into a second bag and the chicken in to the third. Peel and slice the onion. Add 1/3 of the onion rings to each bag. Set aside.<br />
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One your sauce is reduced by 2/3rd, you protein has been divided and you carrots have been partially cooked and cold shocked you are ready to bring it all home! Add one ladle of sauce to each bag of protein and one ladle of sauce to each sandwich bag of carrots. If you have any sauce left after you have been around to each bag, then divide between the protein bags. Seal them up and match a carrot bag to each protein bag. <br />
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Mix them well with your hands to distribute the glaze all over the carrots and meat. Take out three new gallon size zippered bags and label each one. Then put one bag of protein and one bag of carrots into each labeled gallon freezer bag. <br />
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Place them in the freezer for later or the fridge for later tonight. Please allow two days in the fridge to thaw before cooking if you are making the freezer meal. <br />
<br />
Place the protein on a baking sheet and bake topped with the onions uncovered for 30 minutes on 350 degrees. While the ham, pork steak of chicken is baking pour the carrots into a small sauce pan and heat over medium high heat stirring frequently until the liquid is gone and the carrots are nice and shiney like little new cars. <br />
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Here's the ham steak after it's been baked.<br />
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Here it is all put together for dinner.<br />
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Sooooo good! I was able to make three raspberry basalmic glazed dinners for $7.64 each. The meat had a great savory quality and the carrots had a smooth sweetness. Although the glaze was the same it has a different taste on protein and vegeatables. <br />
<br />
Enjoy!<br />
Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com0tag:blogger.com,1999:blog-65742463979453840.post-87478377507054662352012-11-02T13:21:00.000-07:002012-11-02T13:21:52.085-07:00Stuffed Pepper Soup<span style="font-family: Georgia, "Times New Roman", serif;">This week the weather has changed. Our warm balmy summer nights of grilling burgers and chicken breasts have given way to cool fall breezes and steamy pots of bubbling soup. </span><span style="font-family: Georgia, "Times New Roman", serif;">Bell peppers are in season right now so I compiled this recipe from a few online recipes and my favorite veggies. By using one pound of ground beef and one pound of Italian sausage it adds a lot of flavor to this hearty soup. </span><br />
<span style="font-family: Georgia;"></span><br />
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Ingredients:<br />
<br />
1 lb ground beef 3.85<br />
1 lb Italian sausage 1.81<br />
1 sweet onion 1.06<br />
2 cloves garlic .05<br />
2 stalks celery .25<br />
2 carrots .25<br />
3 bell peppers (any color) 2.00<br />
28 oz crushed tomatoes 1.79<br />
32 oz beef broth 2.89<br />
2 cups instant brown rice 1.25<br />
4 cups water <br />
2 Tbsp all purpose seasoning<br />
2 tsp black pepper<br />
parmesean cheese and parsley for topping<br />
<br />
Directions:<br />
<br />
In a large pan brown the ground beef and Italian sausage together. Meanwhile chop the onion, mince the garlic, chop the celery and peel and grate the carrots. Once the beef and sausage are browned drain the grease and set aside. Pour 2 Tbsp of olive oil in the pan and saute the onion, garlic, celery, and carrots. As those veggies are softening up chop the peppers and set aside. <br />
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Once the onions and celery start to get soft, add the peppers and cook for 2-3 minutes longer. I love all the beautiful colors in this dish!<br />
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Next find the biggest soup pot you have in your cupboard. This recipe makes between 4 and 5 quarts of soup. In your soup pot add the sauteed vegetables, browned beef with sausage, 28 oz of crushed tomatoes, 32 oz of beef broth and 4 cups of water. Stir well and bring to a boil over medium high heat. <br />
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Once the soup is boiling, reduce heat to a simmer and add 2 cups of instant brown rice. Let simmer 5 minutes. Next turn off the heat and allow to cool. Sprinkle in 2 Tbsp of all purpose seasoning and 2 tsp black pepper. I find that the soup gets plenty of salt from the sausage, crushed tomatoes and beef broth, but you can add a little if you like. <br />
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Divide into quart freezer containers. I had enough for 4 quarts to freeze plus two bowls of soup for dinner tonight. <br />
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We topped our soup with Parmesan cheese. This is also tasty with parsley. <br />
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<br />
This soup was so fabulous. It has a great hearty quality from the brown rice and ground beef with sausage. All the vegetables give a crunchy texture and a wonderful fresh flavor. The crushed tomatoes were sweet and didn't need any sugar to mellow the flavor. It's a well rounded dinner that freezes beautifully.<br />
<br />
I was able to make 4 1/2 quarts of soup for $3.38 a quart. Not bad huh? <br />
<br />
Enjoy!<br />
Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com0tag:blogger.com,1999:blog-65742463979453840.post-77767073866361455782012-10-20T18:02:00.000-07:002012-10-20T18:02:22.309-07:00Cranberry White Chocolate Oatmeal Cookies<span style="font-family: Georgia, "Times New Roman", serif;">I can't tell you how convenient it is to have cookie dough rolled and ready to bake in your freezer. This cookie recipe is a huge hit with my Bible study group. I adapted it from a few recipes that I found online. The oatmeal makes them hearty. The dried cranberries bring a great tang and the white chocolate makes them sweet. Only bake how many you need and keep the rest in the freezer for spontaneous entertaining. Did you just find out your co worker's birthday is tomorrow? Is your mother in law in from out of town for a surprise visit? Did your child give his or her teacher a very hard time and you'd like to reward the teacher with a plate of homemade cookies to apologize? Well just grab a dozen cookie dough balls out of the freezer and bake them up in 12 minutes flat. Done! </span><br />
<span style="font-family: Georgia;"></span><br />
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Ingredients:<br />
<br />
1 cup butter flavored Crisco stick (or margarine)<br />
2/3 C white sugar<br />
2/3 C brown sugar<br />
1 tsp vanilla <br />
2 eggs<br />
1 C quick oats<br />
2 1/4 C flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
1/2 tsp cream of tar tar (not pictured above and optional)<br />
1 C Craisins (5 oz package)<br />
1 1/2 C white chocolate chips<br />
<br />
Directions:<br />
<br />
Preheat oven to 350 degrees. In a large bowl cream together the butter flavored Crisco stick, 2/3 C brown sugar and 2/3 C white sugar. Add 1 tsp vanilla, two beaten eggs and stir well. I use a hand mixer to make quick work of these steps.<br />
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Add 1 cup of quick oats and stir it up! Sprinkle in 2 1/4 C flour, 1 tsp salt and 1 tsp baking soda. If you would like your cookies to have a rough cracked appearance on the top instead of a smooth look then add 1/2 tsp cream of tar tar. It will not affect the taste of the cookie, but it will have a great bakery look to them. Stir well. <br />
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Now is time to put away the hand mixer and add the 1 cup of Craisins and 1 1/2 cups of white chocolate chips. I knead them in by hand so that they get well dispersed and the dried cranberries wont get chopped up by the beaters. <br />
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Now you get to decide how many you want to bake and how many you would like to freeze. I put 18 cookies on a sheet and baked at 350 degrees for 11 minutes. Once they just start to turn golden brown take them out and let them cook a few minutes on the cookie sheet. <br />
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Can you see all the cracks and fissures on top that make them look hearty and homey? Now take the remaining cookie dough and roll 1 1/2" balls. Place them 1 inch apart on a sheet pan lined with parchment paper. <br />
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Place them on the pan into the freezer for 2 hours. Once they are cold and firm you can remove them from the sheet pan and pile the cookie dough balls into a labeled gallon freezer bag. By flash freezing them on a sheet pan first it will ensure that they don't stick together in the gallon bag and make it hard to break apart. <br />
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Then any day you need some fresh made from scratch cookies you can grab a few out of the freezer and bake them for 10-12 minutes at 350 degrees. This works out well for my husband and I because we don't want 4 dozen cookies laying around the house, but we can bake just a few at a time and we aren't so tempted to overindulge. <br />
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I hope you give this one a try. <br />
Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com2tag:blogger.com,1999:blog-65742463979453840.post-71990752127048748402012-10-01T06:53:00.000-07:002012-10-01T06:53:58.161-07:00Sweet Corn Chowder<span style="font-family: Georgia, "Times New Roman", serif;">I am so sad to see the sweet corn season end. I was able to find 6 ears at my local grocery store and I scooped them up. Then I stopped at a couple of farm stands and stocked up on veggies to make this soup. I'm sure you can make it all year long with a few cans of sweet corn, but try to get sweet corn on the cob when you can. Cream and milk do not freeze well so I make this chowder creamy by blending a potato in with chicken stock. If you prefer you can substitute vegetable stock and this is a hearty meat free soup. We ate ours with garlic bread and some very tasty bacon bits on top. Awesome! Sweet, savory and salty. </span><br />
<span style="font-family: Georgia;"></span><br />
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Ingredients:<br />
<br />
1 medium onion .30<br />
2 carrots .25<br />
2 zucchini .66<br />
1 red bell pepper (or green) 1.00<br />
1 Lg russet potato .69<br />
1 quart chicken broth 2.99<br />
6 ears sweet corn 1.80<br />
1 Tbsp olive oil<br />
1 Tbsp all purpose seasoning<br />
salt and pepper to taste<br />
<br />
Directions:<br />
<br />
Peel and cut the russet potato into 1" cubes. Drop the potato into the bottom of a large soup pot. This recipe makes 3 quarts of soup so make sure the pot is big enough.<br />
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Pour in the entire quart of chicken broth and heat to boiling. Reduce to simmer and let cook until fork tender. <br />
<br />
In another large heat one tablespoon olive oil. Peel and chop the onion and carrot and add to the pan. Saute for 3-5 minutes or until just starting to get tender. <br />
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Then peel and chop the zucchini and add to the pan along with the chopped red bell pepper. <br />
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While that cooks shuck the corn and cut the kernels off the cob. Add to the pan and stir well. Let these veggies warm through while you tend to the broth and potato. <br />
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Remove the broth and potato from the heat once the potato is nice and soft. Pour into a blender and allow the broth to cool. <br />
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Once the liquid is less steamy carefully place the top on the blender and mix on a low setting. If you blend it on high the heat will build up and the hot liquid will spurt everywhere around the lid and you will be soaked in hot steamy starchy potato broth. I may have done that once or twice. Once the potato is completely blended it will look like this. <br />
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This will be the thickener that will add a little backbone to your soup without adding milk or cream. It has a velvety quality that will make your soup into a chowder. Now all that is left is to combine all the veggies and all the potato broth into the big soup pot and bring to a boil. Add all purpose seasoning, salt and pepper to taste and let cool. <br />
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Divide into three quart containers and freeze. <br />
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Thaw in the fridge for two days before cooking. Then warm on the stove before serving. Add a slice of garlic bread and this meal is heavenly. You can add any fun toppings out of your fridge. We tried bacon bits and Parmesan. It would also be great with fresh parsley and a dollop of sour cream. <br />
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<br />
I was able to make three quarts of soup for $2.53 each. With garlic bread and bacon bits we spent $5.28 on our whole meal. <br />
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I hope you give this one a try before all the sweet corn is gone!<br />
Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com1tag:blogger.com,1999:blog-65742463979453840.post-73668638835973817592012-09-21T12:04:00.000-07:002012-09-21T12:04:27.287-07:00Easy Peasy PestoNow why is this so easy peasy? Because it is made of peas! I have so much trouble growing basil that I have completely given up. The bunnies and the bugs always make a tasty snack out of my succulent basil leaves before I get a chance to snip them. So now I buy basil only when I need it at the grocery store. And it is pricey! Three bucks for one and a half cups! This recipe takes one and a half cups of basil into stretches it into three cups of pesto with the addition of frozen sweet peas. <br />
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<br />
Ingredients:<br />
<br />
16 oz frozen peas .98<br />
1 1/2 cup fresh basil leaves 2.98<br />
1/4 cup Parmesan cheese .48<br />
1 large clove of garlic .05<br />
1 lemon .25<br />
1/4 cup olive oil .40<br />
1 tsp salt<br />
1 tsp pepper<br />
<br />
Directions: <br />
<br />
In a small sauce pan add the whole bag of frozen peas and cover with water. Bring to a boil and boil 3 minutes. Drain and rinse with cool water to stop the cooking process. <br />
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Meanwhile roughly chop 1 1/2 cups fresh basil leaves. <br />
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Gorgeous color huh? This would be great for a non traditional St. Patrick's Day dinner. In a food processor or a blender add the peas, basil, salt, pepper, 1/4 C Parmesan cheese and lemon juice. If you can't find a juicy lemon you could substitute 1 tsp of apple cider vinegar as the acid component. <br />
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Start up the blender on low and stream in 1/4 C of olive oil. I'm not sure how well this comes together with a food processor, but in the blender you will need to stop and stir occasionally until all the basil and peas are smooth. <br />
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Don't give up! Keep stopping, stirring and restarting until you have a silky green pesto. Then using a scraper scoop all the green goodness into thee one cup containers. You could also use a sandwich bag if you choose. <br />
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Label and freeze. Thaw for two days in the fridge before using. <br />
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This is delicious on pasta! My toddler just eats this up. It has a great zing of basil flavor, yet a sweet creaminess from the peas. <br />
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You could also spread this on crackers or toasted bread for great canapes. <br />
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This is a great side dish and vegetarian option. If you add a few grilled vegetables or sliced chicken you could have a whole meal. <br />
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I was able to make three cups of Easy Peasy Pesto for $1.71 each. <br />
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Enjoy!<br />
Christie aka Keeza<br />
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<br />Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com0tag:blogger.com,1999:blog-65742463979453840.post-29694822261175387592012-09-11T14:47:00.000-07:002012-09-11T14:47:37.374-07:00Southwest Chicken with Black Bean and Corn RelishThis is an original dish that I derived from my famous salsa recipe. I have a black bean and corn salsa recipe that makes my family just crazy happy. I adapted the salsa to make a relish topping for chicken that is freezer friendly. I removed the tomatoes because those do not survive the freezing and thawing without turning to mush. Instead I created an easy marinade out of cumin and tomato sauce. These chicken breasts can be baked or grilled depending on the weather and your family's preference. <br />
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<br />
Ingredients:<br />
<br />
5.25 lbs of boneless skinless chicken breasts 10.45<br />
2 Tbsp cumin .50<br />
15 oz tomato sauce (smaller than pictured) .74<br />
15 oz can black beans .68<br />
15 oz can sweet corn .68<br />
1 green pepper .74<br />
1 medium yellow onion .21<br />
3 limes .90<br />
1/2 cup cilantro .74<br />
1 1/2 tsp oregano<br />
1 tsp salt<br />
1 tsp sugar<br />
<br />
Directions:<br />
<br />
My family pack of chicken breasts contained 6 large breasts. I placed three breasts into two gallon freezer bags. <br />
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Sprinkle 1 Tbsp of cumin into each bag and pour in 1 cup of tomato sauce. Seal bags and mush around to evenly distribute the cumin. Set aside. <br />
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Now drain and rinse the black beans. Pour into a medium mixing bowl. Drain the canned corn and add to your mixing bowl. Chop the onion and green pepper. The green pepper will get a little soft during the freezing and thawing process so cut your pieces a little big so they have a good crunch. <br />
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Add your onions and green pepper to the mixing bowl with the corn and black beans. Add 1/2 cup of chopped cilantro, 1 1/2 tsp dried oregano, 1tsp salt and 1 tsp white sugar. Squeeze in the juice of all three limes and stir well. <br />
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This will be the topping to your chicken. This relish will not be cooked. Separate the relish into two sandwich bags and seal. <br />
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Take one bag of chicken and one bag of relish and place together in a separate gallon freezer bag and label.<br />
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Place one in the fridge to make for dinner. Placed the other in the freezer for a later meal. When you are ready to prepare please thaw the frozen one in the fridge for two days. <br />
<br />
Take the chicken out of the bag of cumin and tomato sauce and shake off excess marinade. Place the breasts in a pan to bake at 350 for 30 minutes or grill over medium heat for 8 minutes a side. <br />
<br />
Once the breasts are fully cooked top each one with a generous scoop of the relish. The relish should not be cooked or warmed. I like to serve mine with a side of wild rice. If you would like to mix it up a little more you can slice the chicken breasts after baking/grilling and place in a flour tortilla and top with the black bean and corn relish for a new twist on a chicken taco. <br />
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<br />
I was able to make two meals for $7.84. My husband loves this dish! I hope you like it too. The lime juice makes it tangy, and the corn makes it sweet. It's like a summer salad on top of a tasty grilled chicken breast. <br />
<br />
Enjoy!<br />
Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com4tag:blogger.com,1999:blog-65742463979453840.post-28476556398186541832012-09-02T12:04:00.000-07:002012-09-02T12:04:46.203-07:00Pizza Lasagna<span style="font-family: Georgia, "Times New Roman", serif;">I love making lasagna for dinner. It takes me about an hour to prep and assemble, which is time consuming. But the reward is that we get three delicious meals that easily serve four people. This lasagna features any of your favorite pizza toppings. Mine are green peppers, onion and sausage. My husband loves ham and mushrooms. Let's call this Pizzagna! </span><br />
<span style="font-family: Georgia;"></span><br />
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Ingredients:<br />
<br />
2 cans/jars pasta sauce 2.00<br />
1 lb lasagna noodles 1.68<br />
24 oz Ricotta cheese 2.98<br />
1 egg .14<br />
1lb Italian sausage 1.81 (I got a great deal!)<br />
1 green pepper .74<br />
1 medium onion .21<br />
turkey pepperoni 2.00<br />
16 oz shredded Mozzarella 4.23<br />
<br />
Directions:<br />
<br />
Set a pot of water to boil over high heat. The noodles take by far the longest thing to prep so start them as soon as possible. In another pan over medium heat, brown the Italian sausage.<br />
<br />
In a medium sized mixing bowl stir the Ricotta cheese with beaten egg. Add 1 tsp salt and 1 tsp pepper. Mix well. Set aside.<br />
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Chop your vegetables and set aside in a medium bowl. Once the sausage is browned, drain it and add to the bowl of vegetables. <br />
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Boil the lasagna noodles for 10 minutes, drain and set aside. Now you are ready to assemble. I like to make my lasagna in 3 bread pans. If you have a large family you can make one 9x13" pan with this recipe. Make sure to use a deep pan so this one doesn't boil over in your oven. <br />
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This is my counter with all my bowls and containers ready to assemble my three bread pan lasagnas. On the left is my bowl of pizza toppings. Then Ricotta, egg, salt and pepper in the bowl just to the right. Next are my cans of sauce with a big spoon. The open bag of shredded cheese. And lastly my colander in the sink with 12 lasagna noodles. <br />
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First put 1/2 cup of pasta sauce in the bottom of each pan. Next cut two noodles to fit in each pan. <br />
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Spread 1/2 cup sauce in each pan. Spread half of your bowl of pizza toppings between the three pans. This is approximately 1/6 of your bowl in each pan. <br />
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Spoon 1/6 of your Ricotta mixture in each pan. Top with a good handful of shredded Mozzarella. <br />
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Place two noodles cut to fit in each pan. Top with 1/2 cup of pasta sauce, the rest of the pizza toppings, the last of the Ricotta and a good handful of cheese. I use the trimmed ends from the 12 lasagna noodles to make one last layer of pasta. <br />
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Top with remaining sauce and Mozzarella. <br />
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Now cover with foil and label. <br />
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<span style="font-family: Georgia;">You will need to bake at 375 degrees for 60 minutes. One can go in the oven tonight for dinner and the other two can go in the freezer. Please thaw two days in the fridge before baking. </span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I challenge you to make this lasagna with all your favorite pizza toppings. From spinach to tomatoes, and from Canadian bacon to pineapple. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I was able to make three pans of lasagna for $5.26 each. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Enjoy!</span><br />
<span style="font-family: Georgia;">Christie aka Keeza</span>Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com1tag:blogger.com,1999:blog-65742463979453840.post-28832950534391500392012-08-22T11:48:00.000-07:002012-08-22T11:48:27.478-07:00Honey Mustard Pretzel Crusted Chicken TendersThis recipe has so much flavor! The marinade is sweet and tangy, and the pretzel crust is crunchy and salty. The prep makes three meal kits. Then when thawed and ready to bake you pull the tenders out of the marinade and dip the chicken tenders in crushed pretzels. Bake them up and voila! Better than take out! This one will wow the kids and dazzle the spouse. <br />
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<br />
Ingredients:<br />
<br />
6 boneless skinless chicken breasts 9.59<br />
6 oz Dijon mustard .75<br />
12 oz honey 2.82<br />
16 oz bag pretzels 4.25<br />
1 tsp paprika<br />
1 tsp black pepper<br />
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For these meal kits you will also need six gallon freezer bags, three press to seal sandwich bags and three 1/2 cup containers with lids. <br />
<br />
Directions:<br />
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Cut each chicken breast into 1 inch wide strips. Place two cut up breasts into each gallon press and seal bag. <br />
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In a small mixing bowl pour in 6 oz of Dijon mustard, 12 oz honey, one tsp of paprika and 1 tsp black pepper. Stir well. This will make about 1 1/2 cups of honey mustard sauce. Pour 1/4 cup of the honey mustard into 3 small containers and cover. This will become the dipping sauce after the chicken tenders are cooked. Take the remainder of the honey mustard sauce and pour one third of the sauce into each of the gallon bags over the chicken strips. Seal and squeeze to mix. </div>
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Now we make the breading. I use a small food chopper to crush up the 16 oz bag of pretzels in batches. You can use a food processor or the pulse option on your blender. If you would like to go low tech then a bag and a rolling pin will do nicely. Just seal the bag and whack away! </div>
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Divide the crushed pretzels into three press to seal sandwich bags. </div>
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Using three new gallon bags place one sealed bag of chicken with marinade, one container of honey mustard dipping sauce and one sandwich bag full of crushed pretzels. Label with the name of the meal and place one scrap of paper inside with cooking directions. </div>
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These are your meal kits. I put one in the fridge for tonight and two in the freezer for later. Please thaw two days in the fridge before baking. </div>
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Baking day Directions! </div>
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Preheat your oven to 375 degrees. Make sure your chicken has had two days to thaw in the fridge if you are making a meal from a freezer meal kit. Pour the crushed pretzels onto a plate. Open the gallon bag with the marinated chicken. Use a fork to lift out one chicken tender at a time. Put the chicken on top of the crushed pretzel. Press down on the chicken with the fork to get a lot of the pretzels to adhere to the chicken. Flip the tender over with the fork to coat the other side. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04foAKoAThvRBBYqRw5hIiIAlPczg72MJlnnCC6sA0ADsKB4AGDtEOaHBlLycjY7RjaovGcEBuQZSydp5PuyGN-39axP3RY1xRUNYZDDrmOfpGS4tI0PmUcQoSIUmiRQf_uCIwjVbrj4/s1600/baked+chicken+tenders+and+omlette+cups+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04foAKoAThvRBBYqRw5hIiIAlPczg72MJlnnCC6sA0ADsKB4AGDtEOaHBlLycjY7RjaovGcEBuQZSydp5PuyGN-39axP3RY1xRUNYZDDrmOfpGS4tI0PmUcQoSIUmiRQf_uCIwjVbrj4/s320/baked+chicken+tenders+and+omlette+cups+002.JPG" width="320" /></a></div>
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Place a cooling rack on top of a large baking sheet. Lay the coated chicken tenders on the cooling rack. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9NQLFJeIsxuZTJN44PuUUIaAVihS3TCJrkbipx-acBLuv3x71CL-5ukKvlNP3FYcGh-MxdsXZSTAV5NoH_vO-GiHKioxLGRWLoAlRDf0n2NWjGXU5T6tyauPZ4ptitUm_-cDdas34XM/s1600/baked+chicken+tenders+and+omlette+cups+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9NQLFJeIsxuZTJN44PuUUIaAVihS3TCJrkbipx-acBLuv3x71CL-5ukKvlNP3FYcGh-MxdsXZSTAV5NoH_vO-GiHKioxLGRWLoAlRDf0n2NWjGXU5T6tyauPZ4ptitUm_-cDdas34XM/s320/baked+chicken+tenders+and+omlette+cups+003.JPG" width="320" /></a></div>
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Bake in the center of your oven for 15 minutes. Carefully remove the chicken from the racks with tongs and serve hot with a spoonful of honey mustard dipping sauce from your meal kit. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZNB1s8QE5trQSfIrkQHaDQOXF0dR7IP4AC-5NeU2TXTD336RLsTobWy48xLmQdHd8NkzgUtv9MJArRuTqSM9-wh8d3YQFsevROTfWi_JdBPJ0-cA4OxG9ydUaWniBgS4BQfL86PvL9U/s1600/baked+chicken+tenders+and+omlette+cups+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZNB1s8QE5trQSfIrkQHaDQOXF0dR7IP4AC-5NeU2TXTD336RLsTobWy48xLmQdHd8NkzgUtv9MJArRuTqSM9-wh8d3YQFsevROTfWi_JdBPJ0-cA4OxG9ydUaWniBgS4BQfL86PvL9U/s320/baked+chicken+tenders+and+omlette+cups+005.JPG" width="320" /></a></div>
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This meal is fantastic. I think your family is going to love it as much as my family does. I was able to make three meal kits for $5.80 each. That's cheaper and more flavorful than a bucket of chicken!</div>
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Enjoy!</div>
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Christie aka Keeza</div>
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Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com6tag:blogger.com,1999:blog-65742463979453840.post-17797933493489775082012-08-03T17:34:00.000-07:002012-08-03T17:34:33.156-07:00More to come!Hello Blog Friends! <br />
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I am so sorry that I have not posted any new recipes in many months. When we are not grilling out on the deck I am working on several recipes. Before I can post any recipes to my blog all my recipes have been tested, adjusted, frozen, thawed, tasted and adjusted again. I don't want to post a freezer meal that wont deliver! <br />
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I am excited to be a guest blogger on the Freezer Meals for Us blog in September. I have developed four recipes that I have found, modified, tested, frozen, thawed and liked. I am very close to having them photographed and posted. They are...<br />
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Honey Mustard Pretzel Crusted Chicken Tenders<br />
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Pizza Lasagna<br />
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Southwest Chicken with Black Bean and Corn Relish<br />
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Easy Peasy Pesto<br />
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Not one recipe contains a cream of something soup! So many people think that freezer meals are high in calories and low in flavor. I am here to say that not every meal is heavy in cream, butter and salt. They are just home cooked meals that are doubled and portioned out for future meals. Then my family eats meals made from scratch while I am at work and not a bag of greasy fries from the local drive through. <br />
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Here are a few sneak peak pictures.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_M7fqkIbyEPwVkTKLmCiCSCHMx08YODXwP3qHCNZBbM3g9n81lFMgRor1HNIm4HgOiYDrLHPvCIGayfWhQ63GfClB9qcP1L8Pz2bpckWS-9GLNSrlQbPzDYdNv5NmuD6MN1aZ7Fvk718/s1600/baked+chicken+tenders+and+omlette+cups+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_M7fqkIbyEPwVkTKLmCiCSCHMx08YODXwP3qHCNZBbM3g9n81lFMgRor1HNIm4HgOiYDrLHPvCIGayfWhQ63GfClB9qcP1L8Pz2bpckWS-9GLNSrlQbPzDYdNv5NmuD6MN1aZ7Fvk718/s320/baked+chicken+tenders+and+omlette+cups+005.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkAorjcoJPHYi5I59_6BO-PimF9FQ7DB2qzGEI2QhaID3gjzLEryG_b_tLSiS0aGZRTFNnmWqRKvNOHNPbY6On3DtyRGMZfTMCX8Pxoup-8HPR9Fp6xFeCrf4pu8Q7SoPiTSR46zBHTw/s1600/freezer+meals+Sept+1+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkAorjcoJPHYi5I59_6BO-PimF9FQ7DB2qzGEI2QhaID3gjzLEryG_b_tLSiS0aGZRTFNnmWqRKvNOHNPbY6On3DtyRGMZfTMCX8Pxoup-8HPR9Fp6xFeCrf4pu8Q7SoPiTSR46zBHTw/s320/freezer+meals+Sept+1+004.JPG" width="320" /></a></div>
Stay tuned! Thank you for your support. <br />
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Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com2tag:blogger.com,1999:blog-65742463979453840.post-7840370483794113032012-05-25T07:37:00.001-07:002012-05-25T07:37:21.745-07:00Tater Tot Casserole<br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Now that warmer weather is here we’ve been grilling outside
a lot.<span style="mso-spacerun: yes;"> </span>But on those rainy busy day care
days my husband needs something he can bake while I’m at work.<span style="mso-spacerun: yes;"> </span>I decided to make a real classic this week
because we recently got an eighth of a cow from the local butcher.<span style="mso-spacerun: yes;"> </span>Now we have a freezer full of fresh steaks
and ground beef and I’m excited to make some tasty dinners!<span style="mso-spacerun: yes;"> </span>This one is a big hit with little kids.<span style="mso-spacerun: yes;"> </span>It’s an easy way to hide vegetables and they
can help line up the tater tots on top.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 lbs ground
beef<span style="mso-spacerun: yes;"> </span>7.50</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 medium or
2 small onions<span style="mso-spacerun: yes;"> </span>.50</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">16 oz frozen
mixed veggies<span style="mso-spacerun: yes;"> </span>1.00</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 cans
reduced fat<span style="mso-spacerun: yes;"> </span>3.50</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="mso-spacerun: yes;"> </span>Cream of mushroom soup</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 Tbsp beef
base<span style="mso-spacerun: yes;"> </span>.25</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 Tbsp steak
seasoning<span style="mso-spacerun: yes;"> </span>.25</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">32 oz frozen
tater tots<span style="mso-spacerun: yes;"> </span>2.59</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Salt, Pepper
and all purpose seasoning to taste</span></div>
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</span><span style="font-family: Georgia, "Times New Roman", serif;">Directions:</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a medium
sauce pan brown the ground beef with 1 Tbsp of steak seasoning.<span style="mso-spacerun: yes;"> </span>Drain and set aside.<span style="mso-spacerun: yes;"> </span>Chop the onion and sauté in the pan until
just starting to get tender.<span style="mso-spacerun: yes;"> </span>Add the
beef back to the pan and stir well. </span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Georgia, "Times New Roman", serif;">Stir in 16
oz of your favorite frozen vegetable.<span style="mso-spacerun: yes;"> </span>I
like the mixed vegetables because they add a lot of color and variety.<span style="mso-spacerun: yes;"> </span>Green beans, mushrooms, edamame or lima beans would
work great in this casserole. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">Add 1 Tbsp
of beef base, ¼ cup of water and two cans of reduced fat cream of mushroom soup
to the pan.<span style="mso-spacerun: yes;"> </span>Stir well.<span style="mso-spacerun: yes;"> </span>Give the beef mixture a taste and add salt,
pepper and all purpose seasoning to your preference.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Pour half
your meat mixture into two 8x8” pans or one 9x13” pan.</span><br />
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<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="mso-spacerun: yes;"> </span>Top with tater tots.<span style="mso-spacerun: yes;"> </span>I like to put mine in neat rows.<span style="mso-spacerun: yes;"> </span>This would be a great time to let your
little ones help.<span style="mso-spacerun: yes;"> So gather your tots and bust out the taters! </span></span><br />
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</div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Cover your
pans with foil and label.<span style="mso-spacerun: yes;"> </span></span><br />
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<br />
<span style="font-family: Georgia, "Times New Roman", serif;">I recommend
baking covered at 375 degrees for 30 minutes to warm through.<span style="mso-spacerun: yes;"> </span>Then remove the foil and bake at 400 degrees
for 5-10 minutes until the tater tots are a nice golden brown.<span style="mso-spacerun: yes;"> </span>This will create a great crunch and contrast
to your dish.<span style="mso-spacerun: yes;"> </span>I put one in the fridge
for my husband to bake tomorrow and one in the freezer to use in a few
weeks.<span style="mso-spacerun: yes;"> </span>When you are ready to bake the
frozen casserole, please thaw in the fridge for two days before baking.<span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I was able
to make two dinners for $7.80 each.<span style="mso-spacerun: yes;"> </span>This
recipe doubles easily for making bigger batches or two 9x13” pans.<span style="mso-spacerun: yes;"> </span></span><br />
<br />
<span style="font-family: Georgia;">If you have picky eaters, or know a mom with a new baby, this casserole is a winner! </span><br />
<br />
<span style="font-family: Georgia;">Enjoy!</span><br />
<span style="font-family: Georgia;">Christie aka Keeza</span><br />
<br />Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com2tag:blogger.com,1999:blog-65742463979453840.post-2907363755169742722012-05-10T06:33:00.000-07:002012-05-10T06:33:08.895-07:00Aparagus, Ham and Rice BakeThis is a great dish for fresh asparagus. I used thick slices of deli ham, steamed rice and asparagus. You can top yours with bread crumb, cheese, crushed croutons or fried onions. I chose fried onions to give this dinner a nice crunch. My husband loved this. We both went back for seconds. <br />
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Ingredients:<br />
<br />
1 lb of fresh asparagus 2.48<br />
2 thick slices of deli ham 4.31<br />
3 C rice 1.00<br />
2 cans reduced fat cream of chicken soup 2.50<br />
1 tsp dry mustard<br />
salt, pepper and all purpose seasoning<br />
12 oz french fried onions 4.16<br />
<br />
Directions:<br />
<br />
Cook the rice according to package directions. Cut off the fibrous white ends of the asparagus spears and discard. Slice the remaining asparagus into 1" pieces and steam for 10 minutes. I have a rice steamer with an attachment on top to steam vegetables. This made easy work of steaming both the rice and the asparagus!<br />
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While these are cooking you can cube the ham into 3/4" pieces. I like to cut off the edges first so the ham is more uniform and tender. Set aside. <br />
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Pour the two cans of chicken soup into a bowl. Stir in 3/4 cup water and 1 tsp dry mustard. Add salt, pepper, and all purpose seasoning to taste. <br />
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Once the rice and asparagus are cooked you are ready to assemble. Place three 8x8" pans side by side. Spread approximately 1/2 cup of soup mixture in the bottom of each pan. <br />
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Now evenly divide the rice between the three pans. <br />
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Now sprinkle each pan with 1/3 of the cubed ham. <br />
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Top evenly with the steamed asparagus. </div>
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Using a spoon spread the rest of the soup mixture evenly over the three pans. </div>
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Now top with friend onions. </div>
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Cover each pan with foil. If you are baking one right away then you only need to bake covered at 375 degrees for 10 minutes, and uncovered for 5 minutes. Freeze the other dishes. When ready to eat please thaw in the fridge for two days. Then bake covered at 375 degrees for 30 minutes and uncovered for 5 minutes. </div>
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This is how ours looked when the onions got nice and crispy. </div>
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I made three meals for $4.82 each. It was rich and fresh and crunchy all at the same time. A great meal on a rainy spring evening. </div>
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Enjoy!</div>
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Christie aka Keeza</div>
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</div>Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com2tag:blogger.com,1999:blog-65742463979453840.post-3482463411633365602012-05-02T12:12:00.000-07:002012-05-02T12:12:09.207-07:00Asparagus Soup<span style="font-family: Georgia, "Times New Roman", serif;">In the last few years I have come to love asparagus. Now that it is in season I was looking for a few freezer recipes that I can try out so I can enjoy asparagus for weeks and weeks. I scoured the Internet and polled my friends to find an asparagus soup recipe that doesn't need cream. Cream based sauces and soups do not freeze well. When it's time to thaw and reheat the sauce clumps up and never turns smooth again. </span><br />
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<span style="font-family: Georgia;">I found a recipe that uses a potato and a little flour to thicken the soup and make it velvety. This is essential when it's time to freeze and reheat. I gave this one a try and it has great flavor. It's thick and rich without any cream or half and half. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeejHmA7vJMuJXsg5e6oRsSELtl6WuOJo-ZqVPaP0X907c77blfA8J2PrKbGRVvEfrG5FpCF7b3NqotuzjulbFTmz5uJ2rtVJZbp4lr6MKklu910_JDpeBF8Hyo0mGIBEE1Ttj6dF_vSM/s1600/orangeville+park+&+aparagus+soup+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeejHmA7vJMuJXsg5e6oRsSELtl6WuOJo-ZqVPaP0X907c77blfA8J2PrKbGRVvEfrG5FpCF7b3NqotuzjulbFTmz5uJ2rtVJZbp4lr6MKklu910_JDpeBF8Hyo0mGIBEE1Ttj6dF_vSM/s320/orangeville+park+&+aparagus+soup+024.JPG" width="320" /></a></div>
Ingredients:<br />
<br />
1 lb asparagus 2.48<br />
3 stalks of celery .25<br />
1 small onion .25<br />
1 clove garlic .05<br />
1 large russet potato .70<br />
4 Tbsp margarine .20<br />
2 heaping Tbsp flour .10<br />
4 cups chicken broth 1.86<br />
2 tsp chicken base .40<br />
2 cups water<br />
1 Tbsp soy sauce .10<br />
1 tsp ground black pepper<br />
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Directions:<br />
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In a large pot (4 qt or larger) melt the margarine over low to medium heat. Chop the onion and celery and add to the melted margarine. Peel and mince the garlic and add to the pot. Saute until tender. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAmvkjhVixIS7G0EXBJPWC0hE_qOEpfc6d3cm-t0FFLDi5v4u_ekezODI03kVkphkTa9vHdHmSby6mMTs9KtzpIsuux7k0O2fnIHnYwS23dqAXf2KNPEgZE2Sq8iR0H8ErtbrihGoEcU/s1600/orangeville+park+%2526+aparagus+soup+025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAmvkjhVixIS7G0EXBJPWC0hE_qOEpfc6d3cm-t0FFLDi5v4u_ekezODI03kVkphkTa9vHdHmSby6mMTs9KtzpIsuux7k0O2fnIHnYwS23dqAXf2KNPEgZE2Sq8iR0H8ErtbrihGoEcU/s320/orangeville+park+%2526+aparagus+soup+025.JPG" width="320" /></a></div>
While the veggies are softening, peel the potato and chop into 1/2" squares. Trim the fibrous white ends off the asparagus and discard. Slice the rest of the asparagus into 1" pieces setting aside the tips. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiRvlqmeqcPeIp0f-bZX8lM-EMsEcabgYwvQXvOifmKd2et6tuTT9N838TR6A2tMIxE0IpnQhmk4tP8xUFfELeGql3_uBqkXZUcBOkx8G4AS75X4RPV59w_0_2vW3997jScy3eW2uEEs/s1600/orangeville+park+%2526+aparagus+soup+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiRvlqmeqcPeIp0f-bZX8lM-EMsEcabgYwvQXvOifmKd2et6tuTT9N838TR6A2tMIxE0IpnQhmk4tP8xUFfELeGql3_uBqkXZUcBOkx8G4AS75X4RPV59w_0_2vW3997jScy3eW2uEEs/s320/orangeville+park+%2526+aparagus+soup+026.JPG" width="320" /></a></div>
I like to roast the tips in the oven at 400 degrees for ten minutes with 1 tsp of olive oil and a sprinkle of salt and pepper. Then I add the tips to the soup at the very end for a little texture. <br />
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Once the onion and celery is tender stir in 2 heaping Tbsp of flour. Pour in the four cups of chicken broth stirring constantly to incorporate all the flour without clumping up. Then add two cups of water and two tsp of chicken base. Stir well. Add the chopped potato and asparagus stems. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqnMUYYZTCZ2alN4EHxebDQtHUOdDUb8B0v4C6YW5Xyp_qGgdiIIDV96Gsr_0b1uGmRJR6aULAdlla1n1wnD0PzBUz9UqlEVX3VmYQjMHK2oWi1p_HV32oPn0aQ6zXBp4-CdyCrgXgPw/s1600/orangeville+park+%2526+aparagus+soup+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqnMUYYZTCZ2alN4EHxebDQtHUOdDUb8B0v4C6YW5Xyp_qGgdiIIDV96Gsr_0b1uGmRJR6aULAdlla1n1wnD0PzBUz9UqlEVX3VmYQjMHK2oWi1p_HV32oPn0aQ6zXBp4-CdyCrgXgPw/s320/orangeville+park+%2526+aparagus+soup+027.JPG" width="320" /></a></div>
Heat to a boil, then reduce heat to simmer. Simmer for twenty minutes. I used this time to chop and brown some bacon in another pan for topping. I suppose I should have done the dishes, but oh well! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGFn5f6A1aodQL8s8R0gQvbK5HpLJNZVOaO5-kI2kqvkez34lRdx8PMn3pq4IH3hxeuL4JfhDQh6SnCONU93SpKotIQu67N7C-fDJhjdtyFWR3UBv5YLTXrWjlQnEugxxfhPAt5ArQCY/s1600/orangeville+park+%2526+aparagus+soup+029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGFn5f6A1aodQL8s8R0gQvbK5HpLJNZVOaO5-kI2kqvkez34lRdx8PMn3pq4IH3hxeuL4JfhDQh6SnCONU93SpKotIQu67N7C-fDJhjdtyFWR3UBv5YLTXrWjlQnEugxxfhPAt5ArQCY/s320/orangeville+park+%2526+aparagus+soup+029.JPG" width="320" /></a></div>
Now the soup looks like this. Remove from the heat and allow the soup to cool slightly. Next you will puree the soup in batches in the blender. I had never done this before...so let me give you some tips. I made quite a mess and was drenched in boiling hot soup. I would not recommend that. <br />
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Fill the blender no more then half full will a few ladles of soup. Make sure the soup has cooled so steam does not build up when covered. Now place the lid firmly on your blender and use the lowest setting to begin mixing the soup. Pulsing can cause the soup to bounce up in the blender and may cause a mess so make sure you use the low setting only. Once the soup has blended for about a minute, then you can blend on medium until all the asparagus has been incorporated. The finished product will be smooth and velvety. Pour the pureed soup into a bowl and set aside. Continue to blend the soup in batches until all the soup is smooth. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xpCuNSf69BL6BbYFWhSuAhgV9q2MNj5KJvXN-kqNHYMee6x3MdJOvCkZSEVZBfV2kLaWbPUC9CuoIuSZuatVCF80urHzUWojS2CX8DA3c_Rjs6FaLshrLxNzzrQBS-mBuM7ZpkaJqU0/s1600/orangeville+park+%2526+aparagus+soup+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xpCuNSf69BL6BbYFWhSuAhgV9q2MNj5KJvXN-kqNHYMee6x3MdJOvCkZSEVZBfV2kLaWbPUC9CuoIuSZuatVCF80urHzUWojS2CX8DA3c_Rjs6FaLshrLxNzzrQBS-mBuM7ZpkaJqU0/s320/orangeville+park+%2526+aparagus+soup+030.JPG" width="240" /></a></div>
Here's a picture after I got the hang of it. The soup in the blender has not yet been pureed, and the soup in the white bowl is frothy but smooth. <br />
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Now return all the soup to the pan. Stir in 1 Tbsp of soy sauce and 1/2 tsp of ground black pepper. Add the asparagus tips into the pureed soup and stir gently to mix. This recipe makes about 8 cups or soup. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDI0uIZjGAMeicF3rV2Z2cJco96wJnvsQl0aWEgJnvN4w0oD54pSO57hJheXrKdotGMmt8a9d2VfdX3oUwIa2YdOhIn9mRQ_wb8WORtBDdJuN3c6Ewehcad6kXFwYhbbvgEZW4CfSrD4s/s1600/orangeville+park+%2526+aparagus+soup+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDI0uIZjGAMeicF3rV2Z2cJco96wJnvsQl0aWEgJnvN4w0oD54pSO57hJheXrKdotGMmt8a9d2VfdX3oUwIa2YdOhIn9mRQ_wb8WORtBDdJuN3c6Ewehcad6kXFwYhbbvgEZW4CfSrD4s/s320/orangeville+park+%2526+aparagus+soup+033.JPG" width="320" /></a></div>
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You wont believe how rich and creamy this soup tastes without any cream! If you want it to be dairy free you can use olive oil instead of the margarine. It's warm and flavorful. We topped ours with crumbled bacon and croutons for a crunch. If you like a little zing, try adding some feta cheese or a Tbsp of sour cream. <br />
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After dinner I poured the remaining 4 cups of soup into a plastic quart container and placed it in the freezer. I was able to make two meals for $3.20 each plus toppings. <br />
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I hope you give this one a try. You can easily double the recipe if you have a bigger pot. Then your family can enjoy farm fresh asparagus well into the summer. <br />
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Enjoy!<br />
Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com6tag:blogger.com,1999:blog-65742463979453840.post-36984162179984967722012-03-04T17:38:00.001-08:002012-03-04T17:40:11.887-08:00Pepperoncini Beef<span style="font-family: Georgia, "Times New Roman", serif;">My sister in law has an easy and flavorful recipe for Italian Beef Sandwiches. The shredded beef gets a great tangy flavor with only one ingredient! Amazing! She was kind enough to let me post her family recipe on my blog so you all can enjoy it. We call it Pepperoncini Beef and you wont believe how easy it is to get tons of flavor in this beef. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYzNBjKzZIlrKr_eBhrUdgmylVcj0_LdAlin9KduXeUbntxw8XX1pOryJD6L4axUo_0Lq86WKlVR1m0RNuTH6En3LsuKiJuq4OzfeFsF9t2tduzDPiOTVKY7sHfaKakjhv84PpOoZ2KI/s1600/pepperocini+beef+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYzNBjKzZIlrKr_eBhrUdgmylVcj0_LdAlin9KduXeUbntxw8XX1pOryJD6L4axUo_0Lq86WKlVR1m0RNuTH6En3LsuKiJuq4OzfeFsF9t2tduzDPiOTVKY7sHfaKakjhv84PpOoZ2KI/s320/pepperocini+beef+001.JPG" width="320" /></a></div>Ingredients:<br />
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1 chuck or rump roast 10.57<br />
1 large jar of pepproncinis 1.92<br />
Rolls 1.68<br />
sliced provolone cheese 2.28<br />
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Directions:<br />
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In a 4-6 qt crock pot place the roast in the bottom. Open the jar of pepperoncinis. Add all the peppers and all the liquid to the crock pot. Do not slice open the peppers or remove the stems. That would make this dish very very hot! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iA4UbEiUKYF69CLAoQgmids42Rg2iZ_IfHrVETBm4LHizy0NtJmn9N2B4z5Hgv0a4g7iombH5g2aa7i13eXTf1KiC1qFhu-AKmd51sL9wEwDbSabB_HKEp7dVe_j8UK2GvpUAlTmlPs/s1600/pepperocini+beef+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iA4UbEiUKYF69CLAoQgmids42Rg2iZ_IfHrVETBm4LHizy0NtJmn9N2B4z5Hgv0a4g7iombH5g2aa7i13eXTf1KiC1qFhu-AKmd51sL9wEwDbSabB_HKEp7dVe_j8UK2GvpUAlTmlPs/s320/pepperocini+beef+003.JPG" width="320" /></a></div>Now cover and cook on low for 8 hours. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyMiDE6cOn4u4yoYRW6BrpUFRl_FkOkhvfwYjh91LEDwj6StDsaXg6KseadsOOB6CCUk8X42FrgUV4VErX7B6VC8mXnhyXoU0VilAcYILpIZNFI14cGMn7n52p6Sa6XHdzjK59RiyacM/s1600/pepperocini+beef+and+feb+22,+2012+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyMiDE6cOn4u4yoYRW6BrpUFRl_FkOkhvfwYjh91LEDwj6StDsaXg6KseadsOOB6CCUk8X42FrgUV4VErX7B6VC8mXnhyXoU0VilAcYILpIZNFI14cGMn7n52p6Sa6XHdzjK59RiyacM/s320/pepperocini+beef+and+feb+22,+2012+002.JPG" width="320" /></a></div>Once the beef is nice and tender, use a slotted spoon to remove the peppers. Set the peppers aside in a bowl for anyone who would like to top their sandwiches with the extra peppers. Make sure to slide the spoon through all the juice along side the beef to catch any stems that may have come loose during the cooking process. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjfx24gR1oPJzEMwS31POMU_4pmEmt4Zlfu3M9GxsCDYWVKQ7TSxPHb-aaw-Yw6TCG3BKXjCcC4vkwnnLTPIv-M12dr7wh6MC3ZzGdlhHDZFX6W5JslIYYXVai7q9xs75iNDSjmQZGxM/s1600/pepperocini+beef+and+feb+22,+2012+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjfx24gR1oPJzEMwS31POMU_4pmEmt4Zlfu3M9GxsCDYWVKQ7TSxPHb-aaw-Yw6TCG3BKXjCcC4vkwnnLTPIv-M12dr7wh6MC3ZzGdlhHDZFX6W5JslIYYXVai7q9xs75iNDSjmQZGxM/s320/pepperocini+beef+and+feb+22,+2012+004.JPG" width="320" /></a></div>Using two forks shred the beef and stir well to make sure all the beef is mixed with the sauce. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbpEXlGXkmMyXlXxYiqMxGrSGJ-qQ06HgKiHGdLgbC3QlwVxwWoOUdF1ac4LMrxbIGK7CUmGO-ii5n-eeWXc2LyhgGMgQe_ZBjccRTYsvheBoP1E-fepxrZo5-FNVghzD2S9njze5fqc/s1600/pepperocini+beef+and+feb+22,+2012+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbpEXlGXkmMyXlXxYiqMxGrSGJ-qQ06HgKiHGdLgbC3QlwVxwWoOUdF1ac4LMrxbIGK7CUmGO-ii5n-eeWXc2LyhgGMgQe_ZBjccRTYsvheBoP1E-fepxrZo5-FNVghzD2S9njze5fqc/s320/pepperocini+beef+and+feb+22,+2012+005.JPG" width="320" /></a></div>Using tongs place a generous helping of shredded beef in each bun. Top with a slice of provolone cheese. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIEgOCeFtbhR7t_Io-GcKX1835oqnf30ex0oK6ibug9s_YneRDmgRUCEsDKcNKVkby3S0i_v0ehEtD06wiJkt-rtvhgHISe0SyWT3FV4d_am6fOgW02B4YPr0W6x30gZyS6RREy2RrwI/s1600/pepperocini+beef+and+feb+22,+2012+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIEgOCeFtbhR7t_Io-GcKX1835oqnf30ex0oK6ibug9s_YneRDmgRUCEsDKcNKVkby3S0i_v0ehEtD06wiJkt-rtvhgHISe0SyWT3FV4d_am6fOgW02B4YPr0W6x30gZyS6RREy2RrwI/s320/pepperocini+beef+and+feb+22,+2012+006.JPG" width="320" /></a></div>Place the sandwiches on a baking sheet and broil for 3-5 minutes to melt the cheese. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhEH9-I5xJ5QkZOeKqbV6GvMwG0T4PqjsVLGbiFRs5NMHyS56k5gaHBb5Lz0ulUzOUV9jVfQL1KOtPpx2qa_jcRvTX928JOmYPw9gdGjekeUqf8-y36ClPghCDYzBqagoetj5xXFOXGw/s1600/pepperocini+beef+and+feb+22,+2012+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhEH9-I5xJ5QkZOeKqbV6GvMwG0T4PqjsVLGbiFRs5NMHyS56k5gaHBb5Lz0ulUzOUV9jVfQL1KOtPpx2qa_jcRvTX928JOmYPw9gdGjekeUqf8-y36ClPghCDYzBqagoetj5xXFOXGw/s320/pepperocini+beef+and+feb+22,+2012+007.JPG" width="320" /></a></div>If serving as a plated dinner than serve with a fresh salad. If having a casual dinner on the porch then a veggie tray and grapes would be great side dishes. <br />
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Place the left over beef and sauce in a freezable container. Thaw, reheat and serve on top of fresh rolls when ready to eat the rest. You can top with whatever extras your family enjoys. Chopped raw onions, sauteed mushrooms, sweet pickle relish. This is an awesome meal to bring to a potluck with small rolls. Or a great game day meal for March Madness. The beef is tender, juicy and tangy just like a great Chicago beef sandwich. It doesn't get much easier than this!<br />
<br />
The meat makes two family meals at $6.25 a meal. When you add in fresh rolls and fresh sliced cheese the meal total is $10.25. I hope you give this one a try. It is a family favorite. <br />
<br />
Enjoy!<br />
<br />
Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com1tag:blogger.com,1999:blog-65742463979453840.post-22229074862118891292012-02-15T15:23:00.000-08:002012-02-15T15:23:50.376-08:00Pesto Stuffed Chicken Breasts<span style="font-family: Georgia, "Times New Roman", serif;">I was excited to branch out into Pesto. I have never made my own, but I wanted to try to use some prepared pesto in a recipe. Baby Steps! So here is my first ever recipe with Pesto. I found that it adds a lot of flavor to chicken and it freezes beautifully! </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjWjnFsVmkeEism4bfJf2dbIUvoIWwANI32ls_OqtG5G7FQbczPVbR97prtBerF-OO8c2btn8sSI6bNJ7w-kK1j5ElMB817j7h0Zem0pY9pOQE3J8NT7r9VjaeSqjQLojxvB9QFhsIAQ/s1600/pesto+chicken+updated+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjWjnFsVmkeEism4bfJf2dbIUvoIWwANI32ls_OqtG5G7FQbczPVbR97prtBerF-OO8c2btn8sSI6bNJ7w-kK1j5ElMB817j7h0Zem0pY9pOQE3J8NT7r9VjaeSqjQLojxvB9QFhsIAQ/s320/pesto+chicken+updated+001.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia;">Ingredients:</span><br />
<br />
<span style="font-family: Georgia;">6 boneless skinless chicken breasts 9.36 </span><br />
<span style="font-family: Georgia;">7 oz prepared pesto 4.48</span><br />
<span style="font-family: Georgia;">1 Lg yellow or white onion .30</span><br />
<span style="font-family: Georgia;">8oz tomato sauce .42</span><br />
<span style="font-family: Georgia;"> with basil, oregano and garlic</span><br />
<span style="font-family: Georgia;">1/2 C grated parmesean cheese 1.00</span><br />
<span style="font-family: Georgia;">Salt and Pepper</span><br />
<br />
<br />
<span style="font-family: Georgia;">Directions:</span><br />
<br />
<span style="font-family: Georgia;">Chop the onion into 1/2" chunks and place one third into each of three 8" pans. As the pesto cooks inside the chicken the oil tends to leak out and collect in the bottom of the pan. By putting onions underneath the chicken breasts it lifts the chicken up out of the oil and you get more flavor and less fat. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEywqpdYgXg6spH-ri545UOWnZpGv261mDrrm5zYj3ctkb4maw6Pll4R9QdmyivMTqBLgET6i5Nrg0ThjM-Mi7ekYxwg9iiaYB-MORXdFeEKug9C4lDlOB0TxbPkAN9DSod2-N96ehyw/s1600/pesto+chicken+updated+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEywqpdYgXg6spH-ri545UOWnZpGv261mDrrm5zYj3ctkb4maw6Pll4R9QdmyivMTqBLgET6i5Nrg0ThjM-Mi7ekYxwg9iiaYB-MORXdFeEKug9C4lDlOB0TxbPkAN9DSod2-N96ehyw/s320/pesto+chicken+updated+003.JPG" width="320" /></a></div><br />
<br />
<span style="font-family: Georgia;">Place a chicken breast on your cutting board. Place one hand on top of the breast and carefully slice the breast in half from the side. Don't cut all the way through the breast and open it like a book. It will look like the shape of a heart.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFcysPf5n4Kc4K785aYysy8-Zr7F7SlLS4r2iDHvxwO9txNCkcQa71abEahVcRDWaO04FO3HzxqGa4If6-LPKRUhon2H7G8kvjHJwuc5IFbWiczRLPHW_XUWBaEA1lhP5VqfGi9ARsn0/s1600/sept+9%252C+2011+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFcysPf5n4Kc4K785aYysy8-Zr7F7SlLS4r2iDHvxwO9txNCkcQa71abEahVcRDWaO04FO3HzxqGa4If6-LPKRUhon2H7G8kvjHJwuc5IFbWiczRLPHW_XUWBaEA1lhP5VqfGi9ARsn0/s320/sept+9%252C+2011+007.JPG" width="320" /></a></div>Sprinkle the inside with salt and pepper. Spread the right half of your chicken breast with 1/6 of the prepared pesto. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityiIL9o1GthppC5r0iuyecqwqJ3Vi2t6DMdy2X8zSlSyXVZUfP3RaRP-4kmlQcF8S0puzomoPONLj-ukizoJyE4I1-EwP9hr1wCWNwLD9pt-GGDSWSnQIMn3q61qFJnWZLOsxQx7o0y4/s1600/sept+9%252C+2011+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityiIL9o1GthppC5r0iuyecqwqJ3Vi2t6DMdy2X8zSlSyXVZUfP3RaRP-4kmlQcF8S0puzomoPONLj-ukizoJyE4I1-EwP9hr1wCWNwLD9pt-GGDSWSnQIMn3q61qFJnWZLOsxQx7o0y4/s320/sept+9%252C+2011+008.JPG" width="320" /></a></div>Fold the left half of the chicken breast back over the right side and sprinkle with salt and pepper. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDEkFFkSGPuzwTtyugc17JkQFTnSFSoTe7yFH9W7xVCk_TWXEQ0xsYYshb4sben-pJA933sd3nRrmOuaj1RSNUEyDuYHsvKeRfw88rL2vNbn2AoxlA6vuivRIaUKTI_6_I8Ei43FPw3cg/s1600/sept+9%252C+2011+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDEkFFkSGPuzwTtyugc17JkQFTnSFSoTe7yFH9W7xVCk_TWXEQ0xsYYshb4sben-pJA933sd3nRrmOuaj1RSNUEyDuYHsvKeRfw88rL2vNbn2AoxlA6vuivRIaUKTI_6_I8Ei43FPw3cg/s320/sept+9%252C+2011+009.JPG" width="320" /></a></div>Repeat with the remaining breasts and place into two stuffed breasts into each 8x8" pan. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1YrHyucyLbX1LQGbq2t8iYca1nRKeQd45vmKykm4gdPKhaNFJfauqoFf4DF7oPAdWJDO0NIpjYMWQPnwOf-HW9EZpiJNDow913ZMtggTU_RqyCYLIHcCqYRQ6_PCb5uA45DN1ITNaOA/s1600/pesto+chicken+updated+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1YrHyucyLbX1LQGbq2t8iYca1nRKeQd45vmKykm4gdPKhaNFJfauqoFf4DF7oPAdWJDO0NIpjYMWQPnwOf-HW9EZpiJNDow913ZMtggTU_RqyCYLIHcCqYRQ6_PCb5uA45DN1ITNaOA/s320/pesto+chicken+updated+007.JPG" width="320" /></a></div><div align="left"><br />
</div><div align="left">Open the can of tomato sauce and spoon two to three Tablespoons of the tomato sauce over each breast until all 8oz of the sauce has been used. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhke-AlJgkj_lDIriVG6E3I-mjUESyzn3KiHlGMBM8xs6Og1ITqu94v5gqGcdVlUcuViegM1EWFMidUyozvxsGdKoIH2eP2nLKZXOfE3tSi_aRhF1rJKaur1PQybwTif14EwZzL6n1JX5Y/s1600/pesto+chicken+updated+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhke-AlJgkj_lDIriVG6E3I-mjUESyzn3KiHlGMBM8xs6Og1ITqu94v5gqGcdVlUcuViegM1EWFMidUyozvxsGdKoIH2eP2nLKZXOfE3tSi_aRhF1rJKaur1PQybwTif14EwZzL6n1JX5Y/s320/pesto+chicken+updated+008.JPG" width="320" /></a></div><div align="left">Sprinkle each chicken breast with two to three tablespoons of shredded parmesean cheese. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQMYGD5U2ou-qxzQVSz8Urgwn3nol4z1z1IoUpPF-nKRZjr9WleMHNnavqlRkZ5lurn4jQ3uNMctgudJnoKNLKljGjMOXNRPn2nwdoT72v49JVXU3ODYDRuPwQxdxJIhv-zYMn3eD3hc/s1600/pesto+chicken+updated+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQMYGD5U2ou-qxzQVSz8Urgwn3nol4z1z1IoUpPF-nKRZjr9WleMHNnavqlRkZ5lurn4jQ3uNMctgudJnoKNLKljGjMOXNRPn2nwdoT72v49JVXU3ODYDRuPwQxdxJIhv-zYMn3eD3hc/s320/pesto+chicken+updated+009.JPG" width="320" /></a></div><div align="left"><br />
Cover with foil, label and freeze. When you are ready to cook the chicken please thaw in the fridge for two days. Then bake 350 degrees for 40 minutes. Then remove foil and bake 5-10 additional minutes to brown the cheese. Each breasts feeds two adults. My husband and I like to eat this meal with rice and veggies. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIWlUe1dww4oHKZudXQOpsZFzb1XnD65Dl-GDo4gVjeL7MJybLgKLapnVoANmCM6R_Wnof7DKjJhlQvacQnd1b7l-_EYAjK9p9nrLH3Rezjh-ctrnJfnyiE6yKAHNDaBFnVu6oJ-U788/s1600/pesto+cooked+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIWlUe1dww4oHKZudXQOpsZFzb1XnD65Dl-GDo4gVjeL7MJybLgKLapnVoANmCM6R_Wnof7DKjJhlQvacQnd1b7l-_EYAjK9p9nrLH3Rezjh-ctrnJfnyiE6yKAHNDaBFnVu6oJ-U788/s320/pesto+cooked+001.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYG49xA97MJ5LxDZ8GeOPbgAIuOFb8BClYaRpSwuRYN7uK5Nd_6XU3iQ8__-OT6PwZPgLwmB5uHnOdmVDMhNUXbpmFQ9m9sRuW1M4w5em932X4Hbdy-XRXOl5V2Qx8pJhU1InFdzXSWk/s1600/pesto+cooked+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYG49xA97MJ5LxDZ8GeOPbgAIuOFb8BClYaRpSwuRYN7uK5Nd_6XU3iQ8__-OT6PwZPgLwmB5uHnOdmVDMhNUXbpmFQ9m9sRuW1M4w5em932X4Hbdy-XRXOl5V2Qx8pJhU1InFdzXSWk/s320/pesto+cooked+004.JPG" width="320" /></a></div><br />
I was able to make three meals for $5.19. I hope you enjoy this chicken as much as we do! I look forward to trying lots of pesto recipes in the future. <br />
<br />
Enjoy!<br />
<br />
Christie aka KeezaChristiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com2tag:blogger.com,1999:blog-65742463979453840.post-78161047192888765782012-02-01T12:34:00.000-08:002012-02-01T12:34:09.041-08:00Feta Stuffed Greek Meatballs<span style="font-family: Georgia, "Times New Roman", serif;">I experimented with Mozzarella stuffed meatballs and they were very difficult. The melting point for Mozzarella is so low it oozes out of the meatballs while baking. Then you are left scraping the pan to have a broken meatball with a gooey cheesy skirt. Before I completely gave up on the idea I decided to try using a cheese that has a much higher melting point. Feta! I can't get enough Feta cheese! It's salty and tart. It adds such a huge punch of flavor in such a small package. If you like sharp cheddar cheese, I bet you would also like Feta. A little goes a long way. The acid in the Greek seasoning adds a fabulous kick to the meatball. These are little meatballs with attitude!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhq3XqV37P1XamXX445H5pGo1oGN1Ljlg2zPJoD1lo2bryy2b6rFVpGImr_iA-SsGfDYmdpmmo9KXJplC8Ce7gSjU9M0jKll4BaVOu3znig9C9XV3gwfNlk8zEDNOgaxJ2-gCNqWus3m4/s1600/Feta+Meatballs+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhq3XqV37P1XamXX445H5pGo1oGN1Ljlg2zPJoD1lo2bryy2b6rFVpGImr_iA-SsGfDYmdpmmo9KXJplC8Ce7gSjU9M0jKll4BaVOu3znig9C9XV3gwfNlk8zEDNOgaxJ2-gCNqWus3m4/s320/Feta+Meatballs+001.JPG" width="320" /></a></div><br />
Ingredients:<br />
<br />
2 1/2 lbs ground beef 7.38<br />
1/2 onion .20<br />
1 clove garlic .03<br />
1 large egg .23<br />
2 Tbsp Greek seasoning 1.00<br />
1/2 cup bread crumbs .25<br />
6 oz chunk feta cheese 4.49<br />
<br />
Directions:<br />
<br />
In a medium mixing bowl add the ground beef. Grate in the onion and garlic. Sprinkle with 2 Tbsp of Greek seasoning. Crack in the egg and top with bread crumbs. Mix together with your hands until all the spices and bread crumbs look incorporated. <br />
<br />
After you wash your hands use a small plate or cutting board to slice the feta into 1/2" cubes. Grab 3 8x8" pans and lay them out on your counter. Now you are ready to assemble!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja4Q3lbqApGQNFae6qGrDWdseKh9opglFP2Uc7AxBimhlWXkKb3ZdGx811pNmYP2t55TC4cA_du9wvI8X7nZD_DdX77F13piFSMU1g8XEYn1OeFdWSfWiP7YEPZrvPjFmQxO4o-QwV7g/s1600/Feta+Meatballs+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja4Q3lbqApGQNFae6qGrDWdseKh9opglFP2Uc7AxBimhlWXkKb3ZdGx811pNmYP2t55TC4cA_du9wvI8X7nZD_DdX77F13piFSMU1g8XEYn1OeFdWSfWiP7YEPZrvPjFmQxO4o-QwV7g/s320/Feta+Meatballs+003.JPG" width="320" /></a></div>Grab a small hand full of the meat mixture and flatten it our in your hand to make a 2 1/2" to 3" patty.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1XUPV2GJb0RAoZq5Mi4lXu-joiCQWA_PAxw6e7Iy-cWxe2mtNbvWTD_A4FmWpKidt9dsVIbTglr2D_WM13sR1zMa-Qtlwe2AheQiaerdH4iEmoHTKNKQBtan2HcPzboog_NlGzWn1_4/s1600/Feta+Meatballs+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1XUPV2GJb0RAoZq5Mi4lXu-joiCQWA_PAxw6e7Iy-cWxe2mtNbvWTD_A4FmWpKidt9dsVIbTglr2D_WM13sR1zMa-Qtlwe2AheQiaerdH4iEmoHTKNKQBtan2HcPzboog_NlGzWn1_4/s320/Feta+Meatballs+005.JPG" width="320" /></a></div>Put one cube of feta in the middle of your patty.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VD3vdHDZU2GpXn-3vmXOosaSgNO0QGddfNFToz5s1HVk0er51wmh0y_n0R2u2YfYfEC9pZhbTAHxDN00DUd2WzQ7-JmoaKR5sQJJb1luZHDNDePDnEdCQDFYFj3IUbz6SsVsjX-Vv-w/s1600/Feta+Meatballs+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VD3vdHDZU2GpXn-3vmXOosaSgNO0QGddfNFToz5s1HVk0er51wmh0y_n0R2u2YfYfEC9pZhbTAHxDN00DUd2WzQ7-JmoaKR5sQJJb1luZHDNDePDnEdCQDFYFj3IUbz6SsVsjX-Vv-w/s320/Feta+Meatballs+006.JPG" width="320" /></a></div>Gently fold the meat up around the feta and give the ball and roll between your hands to form a ball. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDByqH-0pZ6KVFHjixHfdk9EZs6acWU04nUVXIdyhF4-MPLZjHK2ayudtloO3Z4vsdw5I_Hvh5I71i6f5zCjUQSiPKb5c2CdA7Q6ksWKvthdmutFEMN88FzDqvUs_RVTDdDoB_hwGJUw/s1600/Feta+Meatballs+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDByqH-0pZ6KVFHjixHfdk9EZs6acWU04nUVXIdyhF4-MPLZjHK2ayudtloO3Z4vsdw5I_Hvh5I71i6f5zCjUQSiPKb5c2CdA7Q6ksWKvthdmutFEMN88FzDqvUs_RVTDdDoB_hwGJUw/s320/Feta+Meatballs+007.JPG" width="320" /></a></div>Now place the meatball in one of your pans and repeat the ball making process until all the meat is gone. I was able to make 27 feta stuffed meatballs with 2 1/2 lbs of ground beef. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SwbCz8grrlxBq9eM4LxwN51Vflvltsqd1Wxq_4WNiaCcv2u-TTyizvF6VCOfx2xjwlkyw8sec_eTiZWke6BcJf_XTRQrTPGIieZrLGRlezUhuLYWCMPQynRetXTjt6MJqZ1u6ohRF6E/s1600/Feta+Meatballs+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SwbCz8grrlxBq9eM4LxwN51Vflvltsqd1Wxq_4WNiaCcv2u-TTyizvF6VCOfx2xjwlkyw8sec_eTiZWke6BcJf_XTRQrTPGIieZrLGRlezUhuLYWCMPQynRetXTjt6MJqZ1u6ohRF6E/s320/Feta+Meatballs+008.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now cover the pans with labeled foil and freeze the two pans you are not ready to use. Bake the remaining pan at 375 degrees for 30 minutes covered, 10 minutes uncovered. When you are ready to use the frozen meatballs please thaw in the fridge for two days before baking. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4_jHCRT79ktbyTIdOegilyuPRmSkwpwGkPEUiAKffZY9LMREOB7fWTyGMCB1Ihlm5zypnqBJEVOu80IbIGfJTgqbA4MPTAviqrFGIiL3ckVa52G9R9BLSTr8diEa7vAdbfYSdupU78U/s1600/baked+feta+meatballs+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4_jHCRT79ktbyTIdOegilyuPRmSkwpwGkPEUiAKffZY9LMREOB7fWTyGMCB1Ihlm5zypnqBJEVOu80IbIGfJTgqbA4MPTAviqrFGIiL3ckVa52G9R9BLSTr8diEa7vAdbfYSdupU78U/s320/baked+feta+meatballs+002.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These meatballs came out fantastic. My husband was pleased with all the flavor packed into one little bundle. They are great just as is, or you can top with a little marinara sauce to add a balance of sweet tomato to balance the acid in the Greek seasoning. If you are feeling festive you can mix shredded diced cucumber, dill and sour cream to make a basic <span class="fn">Tzatziki sauce, but do not freeze the sauce. It will split. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="fn"></span>My favorite brand of Greek seasoning is the Greek Rub from Pampered Chef. But you can make your own seasoning by combining 1 1/2 teaspoons dried oregano, 1 tsp dried mint, 1 tsp dried thyme, 1/2 tsp dried basil, 1/2 tsp dried marjoram, 1/2 tsp dried minced onion, 1/4 tsp dried minced garlic and 1 tsp of grated lemon zest. We serve our meatballs with a side salad and sliced tomatoes. Opa! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Christie aka Keeza</div>Christiehttp://www.blogger.com/profile/01682727391081423976noreply@blogger.com0