Cinnamon-Oat Pancakes

Taken from Martha Stewart

Ingredients:

2 cups all-purpose flour (spooned & leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet

Directions:

1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.

2. Heat a large skillet or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

Makes 20 pancakes.

Freezing Tip:
Put pancakes on a cookie sheet lined with parchment or wax paper and flash freeze before putting them into freezer bags. Be sure to have parchment or wax paper between each pancake when packaging.

White Bean Chicken Chili

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• frozen or canned corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

To reheat: Thaw and heat to desired temperature.

Minestrone Soup

This recipe comes from a combination of a Better Homes and Gardens Recipe and a few others that I found.

• 1 Tbsp olive oil
• 1 cup sliced carrots
• 2 cloves garlic
  
• 1 pkg. frozen green beans or yellow beans
• 2 tsp pizza seasoning
• 4 cups vegetable broth
• 3 cups vegetable juice
• 1 1/2 cups dried pasta (macaroni, orzo, etc)
• 1 can red kidney beans
  

Saute the carrots in olive oil until tender crisp. Add juice and vegetable broth and bring to a boil. Add green beans and dried pasta. When pasta is done, add kidney beans.

Reheat directions: Thaw and heat to desired temperature.

*Note: I'm going to undercook the pasta because I've heard that the soup will reheat better that way. Just make sure when you reheat the soup that the pasta is done.

Homemade Pizza

Recipe taken from the book:  Girlfriends on the go, a busy Mom's guide to make-ahead meals

Ingredients:
2 cups flour
2 tsp. active dry yeast
1 tsp. sugar
1/2 tsp. salt
3/4 c. warm water
2 Tbsp. olive oil
pizza sauce
toppings

(double ingredients if wanting two medium sized pizzas)

Dissolve yeast and sugar in warm water in a measuring cup; let stand until bubbly- about 10 minutes.  Stir in olive oil and salt.  Place flour in a mixing bowl and add yeast mixture.  Mix all together until the dough forms a ball.  Place dough in a greased bowl and cover with plastic wrap.  Let rise until double- about 1- 1 1/2 hours.  When ready, roll out on pizza pan.  Bake and 375 degrees for 20-25 minutes.  Watch crust and check often.

Freezing directions:  After rolling out, flash freeze crust.  Remove from pan and wrap in plastic.  Then cover with foil and freeze.  You can freeze sauce and toppings separately or put on pizza first and freeze that way.

April's pizza sauce:
1 Tbsp. olive oil
3 cups (or one big can of crushed) pureed tomatoes
1 (6 0z) can tomato paste
2-3 garlic cloves, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. garlic salt

Heat oil in sauce pan.  Add all ingredients and bring to a boil.  Turn down heat and simmer for at least 30 minutes.

Ravioli and Cheese Bake

(This is adapted from a Kraft recipe)

Ingredients:

1 jar spaghetti sauce

1 can diced tomatoes, undrained

1 can (10 oz) beef broth

1/4 cup Kraft Zesty Italian Dressing

1 1/2 packages (24 oz packages) of cheese-filled ravioli

1+ cup mozzarella cheese 

Assembly: 
Combine spaghetti sauce, tomatoes, broth and dressing in freezer bag (or 9x13 pan foil pan).  Add ravioli.  Seal and freeze.

Serving Day:  Thaw.  Pour into a 9x13 baking dish.  Cover with foil.  Bake at 375 degrees for 50 minutes or until ravioli are tender.  Remove foil.  Stir.  Sprinkle with cheese.  Let stand 5 minutes or until cheese melts.

BBQ Meatballs

Ingredients
FOR MEATBALLS
1-½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1-½ teaspoon Salt
Plenty Of Ground Black Pepper, to taste
_____
FOR COOKING MEATBALLS
1 cup All-Purpose Flour (coating For Frozen Meatballs)
Canola Oil
_____
FOR SAUCE
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco
Preparation Instructions
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

Campbell's Kitchen: Beef Taco Skillet

Campbell's Kitchen: Beef Taco Skillet

I am adding taco seasoning and leaving out the tortillas so that you can wrap them up or add them when you reheat it. I have had this before and it's a one skillet meal that is fast, cheap and easy and DELISH! In the comments section someone mentioned adding fritos. That sounded yummy. I would serve it with sour cream, shredded lettuce and tomato.

Vegetarian Quesadillas

Ingredients:

1/2 cup chopped red bell pepper 1/2 cup chopped zucchini 1/2 cup chopped yellow squash 1/2 cup chopped red onion 1/2 cup chopped mushrooms

1 tablespoon olive oil cooking spray 6 (9 inch) whole wheat tortillas 1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions:

1.

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.

2.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

3.	Allow to cool. Place each quesadilla into a gallon size freezer bag, placing a piece of wax paper between each quesadilla. Freeze

To Serve:
-Remove desired quesadilla from freezer and cover in slightly damp paper towel. Microwave on high until heated through, about 1 minute.
- Cut into wedges with a rotary pizza cutter.
- Top with salsa, sour cream and guacamole.
- Serve with Mexican Rice and refried beans.

Black Bean Sloppy Joe's

2 tbsp olive oil
1 onion, chopped
2-4 tbsp chili powder (can use powdered sloppy joe mix)
1 green pepper
2-3 cans black beans
1 can tomato sauce
Buns

In a large skillet or pan, saute the onions, green pepper and chili powder in the olive oil. Add the sauteed veggies with the remaining ingredients in a large pot and cook until warm. Serve on buns as you would sloppy joes.

Success

Last night was wonderful! Thank you so much ladies for all your hard work. I have to admit I ate one breakfast burrito less than 5 minutes after you all left and it was delicious as I am sure the other meals will be. Overall I felt the process was fairly seamless. I have Spring's chicken in the crock-pot as we speak and I am so excited not to have to cook dinner, but still have a homemade meal. I can't wait to start looking for my meals for next month!! Thanks again!!!

Crock-Pot Beef Stroganoff

2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1 3/4 lb. beef (whatever kind you like best)
1 can cream of mushroom soup
1/2 cup water
1 envelope onion soup mix
1/2 c. sour cream
9 oz. can mushrooms/fresh mushrooms (optional)

Combine flour, garlic powder and pepper in slow cooker.  Toss meat chunks in flour mixture.  Cook on high for 3-3 1/2 hours or low 6-7 hrs.

Stir in mushrooms and sour cream 15 minutes before serving

*Note- there is not sour cream in your freezer meal because I wasn't sure how it would turn out.  Add 1 cup of sour cream when the beef stroganoff is heated through.

To reheat:  Thaw in refrigerator the night before and cook over the stove on medium heat for 30 minutes or so.  You could put it in your slow cooker all day as well.  Serve over egg noddles or rice.

4-Cheese Enchiladas

2 cans pinto beans
1 large can enchilada sauce
2 cups blend of cheddar, Monterey jack, Queso Quesadilla and Asadero cheeses
10 tortillas (white or whole wheat)

1) Spread thin layer of enchilada sauce over bottom of pan.
2) Mix beans, 1 1/2 cup cheese, and 1/2 of remaining sauce.
3) Scoop bean mix evenly into tortillas, roll and place in pan.
4) Over tortillas pour more enchilada sauce.
5) Bake at 350 for 30 to 35 minutes, top with remaining cheese and serve with salsa.

*I am just going to assemble them and freeze them with the the remaining cheese separate. Thaw completely and then follow step 5 (Bake at 350 for 30 to 35 minutes and top with remaining cheese)

Crispy Potato Quiche

1 24-oz package froxen shredded hash browns
1/3 cup melted butter
2 cups shredded cheddar cheese
2 eggs
1/2 cup half and half
1/4 teaspoon seasoned salt
(vegetables such as broccoli and spinach are optional)

1)Press thawed hash browns between paper towels to remove moisture. Fit hash browns into a greased pan to form a crust. Brush crust with melted butter. Bake at 425 for 25 minutes.
2) Remove from oven, sprinkle cheese and optional vegetables if desired over the bottom of crust. Beat half and half with eggs and seasoned salt. Pour over cheese and vegetables. Bake uncovered at 350 degrees for 30-40 minutes (Knife inserted comes out clean).

Reheat instructions: Thaw completely, bake at 350 for 20 minutes or until warmed through.