Banana Muffins & Strawberry Smoothies

3/4 cup shortening
1 1/2 cups sugar
2 eggs slightly beaten
Mix together, then add:
2 cups flour
1 cup mashed banana (or more for taste)
1 tsp baking soda
1/4 tsp salt
1/3 cup milk
1/2 cup nuts (I didn't add any this time)

Bake at 350. For muffins bake for 15-20 mins. For bread pan bake for 45mins.




10 strawberries
1/2 cup sugar
splash vanilla
1/4-1/2 cup milk
1/2 cup vanilla yogurt
1 banana

Blend in blender and drink!
To Defrost: Place bag under warm water or place bag in fridge to thaw.
You can also add more fruit, ice, etc.

Slow cooked beef and mashed potatoes

6 lbs. of Chuck Roast

3 Yellow or White Onions

5 lbs. of Carrots

8 oz. package of Mushrooms

1 26 oz. can and 1 10.75 oz can of Cream of mushroom soup

2 10.75 oz. cans of Golden mushroom soup

36 oz of Water

8 T. Worstershire

Salt and fresh ground Pepper

Cut roast in to 1-2 inch cubes discarding big ribbons of fat. Lightly salt and generously pepper the cubed meat. Heat a few tablespoons of oil in a heavy pan and brown all sides of the meat. Remove meat and repeat step until all meat is browned. Place browned meat in crock pot. Chop onion and place over meat. In a separate bowl, mix soups, water and worcestershire. Pour over meat and onions. Slice mushrooms thinly and chop carrots into large bite sized pieces as consistently as possible. Place over sauce.

Cook on high for 3 hours and then on low (2-3 hours) until meat is tender and carrots are not too soft.

Stir gently. Serve over mashed potatoes.

-or-

Cool. Divide. Freeze.

Makes at least 24 generous servings.

Egg and Muffin Sandwiches

12 English muffins, toasted and buttered
1 dozen eggs
12 ham slices (or bacon, Canadian bacon slices or sausage patties)
12 slices cheddar cheese

–Scramble eggs
–Assemble sandwiches with one egg, one slice of meat, one slice of cheese.
–Wrap each sandwich individually in plastic wrap, then freeze and place in zip-top bags.
To Defrost: Place in toaster oven or oven til warm and crisp and the cheese has melted.

Chicken Pot Pie Crumble

Recipe taken from Favorite Family Recipes

1 1/2 Lbs chicken
3 cups chicken broth
2 tablespoons vegetable oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
1/2 c. celery, chopped fine
salt and pepper (to taste)
4 tablespoons (1/2 stick) unsalted butter
1/2 c. flour
1 c. milk
3/4 c. frozen peas

Crumble Topping:
2 c. flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled
3/4 c. Parmesan cheese
1 c. heavy cream

FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes). Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.

FOR THE TOPPING: Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Remove from heat and stir chicken-vegetable mixture and peas into sauce.

Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling.

Bake at 400-degrees on a rimmed baking sheet until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!

Creamy Green Chile Chicken Burritos/Chimichangas

Makes: 6 servings Total Time: 30 min

• 3-4 chicken breasts, cooked and chopped into small pieces (crock-pot, grill, pan) and can be prepared in advance
• 1 can (10 oz.) green enchilada sauce
• 1 pkg. (8 oz.) Kraft Philadelphia Cream Cheese
• 6 medium soft flour tortillas
• 1 pkg. (8 oz.) Kraft Shredded Monterey Jack, Mexican Blend or Cheddar Cheese
• 1 container (16 oz.) sour cream (optional)
• rice
• black beans
  

make it

Cook chicken any method you prefer and chop into small pieces or shred. This may be done in advance and then heated in the sauce. Heat green enchilada sauce, 1/4 cup water and cream cheese until blended and hot.

Combine chicken and sauce mixture.

Roll tortillas with chicken sauce mixture, beans, rice, and cheese.

Defrost in fridge and reheat wrapped in foil in 350 oven until warm.
For Chimichangas: fry rolled (ends folded in) in pan with hot oil. Top with a little extra cheese.

Shish Kabob

Serves 4

1 1/2 lbs. round steak, lamb, or chicken cut in 1 1/2" cubes
3/4 cup vegetable oil
2 tbsp. lemon juice
1 tbsp. honey
1/2 tsp. curry
1 tsp. salt
3 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
2 onions, quartered
1 green pepper, quartered
2 tomatoes, diced
1 can chunk pineapple, drained
shish kabob skewers (metal or bamboo)

Note: If using bamboo skewers, soak in water 30 minutes before using. Spray or brush metal skewers with vegetable oil.

1. Wash and core vegetables and cut into quarters or large 2 inch chunks.

2. In a blender or food processor, blend honey, curry, salt, garlic and herbs. Add meat and stir well.

3. Place in zipper plastic bag with meat and marinate for 2 to 4 hours. Remove meat from marinade. Bring marinade to a boil for 10 minutes to use for brushing on meat while grilling; refrigerate until ready to use.

4. Skewer meat, onions, green peppers, tomatoes and pineapple onto 8 skewers.

5. Broil 6 inches from white hot charcoals or over indirect heat for 7-8 minutes, then turn and broil other side for 7-8 minutes. Serve with steamed rice.

Chicken Bow-Tie Pasta Salad

Makes 4 servings, 2 cups each

2 cups farfalle (bow-tie pasta), uncooked
6 oz. Grilled Chicken Breast Strips
2 cups fresh broccoli florets
1 cup halved cherry tomatoes or 1 large tomato, cut into chunks
1/4 cup sliced black olives
1/2 cup Colby & Monterey Jack Cheese Crumbles
1/2 cup Zesty Italian Dressing
1/4 cup Grated Parmesan Cheese

1. Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.

2. Toss chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly.

3. Sprinkle with Parmesan cheese.

Refrigerate several hours or until chilled.

Baked Ziti

Baked Ziti

1 pound dry ziti pasta
Sausage
Olives
2 teaspoons minced garlic
2 teaspoons Italian seasonings
2 (26 ounce) jars spaghetti sauce ( I used one Garlic and Onion and one Sausage)
6 ounces provolone cheese, sliced ( 9 rounds)
1 cup sour cream
8 ounces mozzarella cheese, shredded

Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, heat sausage and add minced garlic and cook for a minute or so. Add spaghetti sauce and Italian seasonings, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, 1/2 sauce mixture, Provolone cheese, sour cream, remaining ziti, remaining sauce mixture and then mozzarella cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. You may want to cover it for the first 20 minutes with foil and then let the cheese melt and brown for the last 10 minutes.

Tamale Pie

Filling:
1 cup chopped onion
1 small green bell pepper
3/4 lb. ground beef
2 (8oz.) tomato sauce
1 (12oz.) can of corn (drained)
1/2 c olives, chopped
1 clove minced garlic
1 tablespoon sugar
1 teaspoon salt
2-3 teaspoons chili powder
dash pepper
1/2 cup shredded cheese

1. Cook onion and pepper until tender in olive oil.
2. Add meat, brown and drain.
3. Add all other ingredients except for the cheese.
4. Pour cornmeal batch on top (see below)
5. Bake at 400* for 30 minutes


Cornbread:
1/2 cup of cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup of oil
3 tablespoons of melted butter
2 eggs
1 1/4 cups of milk

1. Combine dry ingredients and wet ingredients in separate bowls. Mix two bowls until blended.

Defrost overnight in fridge. Bake uncovered 45 minutes or until cornbread is golden brown.

Three Bean Vegetable Chili

Ingredients:
1 tablespoon(s) vegetable oil
1 pound(s) carrots, cut into 1/2-inch dice
2 large stalks celery, sliced
2 clove(s) garlic, crushed with press
1 large onion, chopped
4 teaspoon(s) chili powder
1 tablespoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper (cayenne)
1 teaspoon(s) salt
1 can(s) (14 1/2-ounce) diced tomatoes
1 can(s) (14- to 14 1/2-ounce) vegetable broth
1 cup(s) water
2 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
1 can(s) (15- to 19-ounce) pink beans, rinsed and drained
2 cup(s) frozen shelled edamame (soybeans)
1/4 cup(s) (plus additional leaves for garnish) fresh cilantro leaves, chopped

---

Directions

1. In 5- to 6-quart Dutch oven, heat vegetable oil on medium-high until hot. Add carrots, celery, garlic, and onion, and cook 10 to 12 minutes or until all vegetables are browned and tender, stirring occasionally.
2. Stir in chili powder, cumin, cinnamon, ground red pepper, and salt; cook 30 seconds, stirring. Add tomatoes, broth, and water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Stir white kidney beans and pink beans into Dutch oven; cover and cook 10 minutes longer. Stir in frozen edamame and cook, uncovered, 5 to 7 minutes or until edamame are just tender, stirring occasionally.
3. Stir 1/4 cup cilantro into chili. Spoon half of chili into serving bowls; garnish with cilantro leaves. Serve with sour cream and Cheddar, if you like. Spoon remaining chili into freezer-safe containers

To reheat after thawing:

Top of range: In covered saucepan, heat to boiling on medium, about 30 minutes, stirring occasionally.

Microwave oven: Heat in microwave-safe bowl, covered, on Low (30 percent) 10 minutes, stirring once or twice, then on High 5 to 10 minutes, stirring once.

Sloppy Joes

2 pounds ground beef
1 medium chopped onion
3/4 cup brown sugar
1 tablespoon prepared mustard
1/2 cup barbecue sauce
2 tablespoons ketchup

Brown ground beef and onion in a large skillet and drain. Add remaining ingredients and simmer over low heat for 5 minutes. Cool then package in portions and freeze.

On cooking day. Place package in fridge in the morning. Reheat over stove (or microwave) while toasting hamburger buns. Serve hot!

Italian Roast Wraps

• 2 to 3 pounds of frozen roast (beef, deer, or lamb)
• 1/2 pouch Italian dressing mix (I use the Simply Organic brand.)
• Whole wheat tortillas
• Sour cream
• Chopped fresh tomatoes

Place frozen roast in a crock pot. Sprinkle 1/2 pouch Italian dressing mix onto roast. Cook on low for 5 hours.

Shred meat or slice thinly. Spoon meat onto a warm tortilla and top with tomatoes and sour cream. Wrap and eat! Served with a fresh fruit salad these Italian Roast Wraps are a great lunch or dinner.

YaYa's Mac N Cheese

10oz Velveeta
1/4 TBL S&P
2 1/2 cups whole milk
1/4 tsp garlic granules
5 TBL butter
1 lb penne or macaroni pasta

Chop and melt all ingredients except pasta in microwave.
Add pasta to cheese mixture.
Place in 13x9 pan
Can add shredded cheese and breadcrumbs.
Bake at 350 for 20-30 mins