Tuesday, August 28, 2012

Gingered Beef and Vegetables


½ pounds boneless beef round steak, cut into 1-inch cubes
4 medium carrots, cut into 1/2-inch-thick slices
½ cup sliced scallions
2 garlic cloves, minced
½ cups water
2 TBSP reduced-sodium soy sauce
2 tsp grated fresh ginger
½ tsp instant beef-bouillon granules
¼ tsp crushed red pepper
3 TBSP cornstarch
3 TBSP cold water
½ cup chopped red bell pepper
2 cups loose-pack frozen sugar snap peas, thawed
Cooked rice

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice.

Cajun Shrimp and Rice


28 ounce can diced tomatoes
14 ounce can chicken broth
1 cup chopped onions
1 cup chopped green bell pepper
1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben's
¼ cup water
2 garlic cloves, chopped
½ tsp Cajun seasoning
1 pound cooked, shelled and deveined shrimp
Hot-pepper sauce (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning.
2. Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours.
3. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-heat setting. Sprinkle with hot-pepper sauce if desired.

Pasta with Eggplant Sauce


1 medium eggplant
½ cup chopped onion
(2) 14.5 ounce cans diced tomatoes
6 ounce can Italian-style tomato paste
4 ounce can sliced mushrooms, drain
¼ cup dry red wine
¼ cup water
2 garlic cloves, chopped
½ tsp dried oregano
1/3 cup pitted kalamata olives, sliced
2 TBSP chopped fresh parsley
Black pepper
Cooked penne pasta
Shredded Parmesan cheese

Directions
1. Peel eggplant; cut into 1-inch cubes.
2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano.
3. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours.
4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle with Parmesan cheese and serve

Savory Bean and Spinach Soup


(3) 14-ounce cans vegetable broth
15-ounce can tomato puree
15-ounce can small white beans or Great Northern beans, drained and rinsed
½ cup uncooked brown rice
½ cup finely chopped onion
1 teaspoon dried basil
¼ tsp salt
¼ tsp black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Vegetable and Chickpea Curry


3 cups cauliflower florets
15 ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots 
1/2 cup chopped onion
14 ounce can vegetable broth
2-3 teaspoons curry powder
14-ounce can light coconut milk
¼ cup shredded fresh basil
Cooked brown rice (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

Spicy Bean Burritos


Don’t throw out the extra chipotles! Put them in a freezer bag and pop them in the freezer. When you need some for a recipe, chop off as much as needed and thaw to use.
Bean Filling:

2 cloves garlic, minced
1 tsp chili powder
1 tsp minced chipotle in adobo sauce
1 tsp ground cumin
¼ tsp salt
Dash cayenne pepper
1/3 cup chicken broth
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
6 tablespoons salsa

To Serve

Tortillas
Shredded cheese
Diced tomatoes
Chopped lettuce
Chopped green onions
Sour cream

Cook garlic in a small amount of oil just until fragrant (30-60 seconds). Add spices, broth and beans. Bring to a boil, lower heat and simmer for 10 minutes. Remove from heat and stir in salsa.
Spoon bean filling into tortillas, top with cheese, tomatoes, lettuce, green onions and sour cream to serve.

Flank Steak Fajitas


Flank Steak, enough for 4 to 6 servings (1-2 lbs depending on your family)
1 large onion, chopped
2 green peppers, chopped
2 red peppers, chopped
3 cloves garlic, minced
1 can chopped tomatoes
Chili powder
Cumin
Coriander
Salt
Lime juice


Chop all vegetables and assemble all ingredients into plastic freezer bags.

Day of cooking:
Dump everything in the main bag into crock-pot, and set to cook on low for 8 hours.  Serve with tortillas, shredded cheese, guacamole, sour cream and salsa.

Peanut Stew


Flank Steak, enough for 4 to 6 servings (1-2 pounds, depending on your family)
1 large onion
4 cloves garlic
3 TBSP of minced fresh ginger
½ of a head of cabbage chopped
4 sweet potatoes chopped
1 can of tomatoes with liquid
1 cup chicken broth
Salt
Cayenne pepper

Chop all vegetables and assemble all ingredients into plastic freezer bag, except peas and peanut butter.

Add day of:
A bag of frozen peas
1 cup peanut butter

Day of cooking: Dump everything in the main bag into crock pot/slow cooker, and set to cook on low for 8 hours.  Add the bag of frozen peas and peanut butter the last thirty minutes of cooking.

Orange-Beef Stew


4-5 pounds of flank steak (cut into smaller sections, not tiny, just enough to fit into the bag, you can cut them up more after they are cooked)
2 cups orange juice
2 TBSP of arrowroot flour
2 TBSP of soy sauce
1 TBSP of sugar
2 TBSP of minced garlic
8 green onions chopped

Assemble all ingredients (except spinach, water chestnuts and beef bouillon) into freezer bags.  Place in freezer.

Add day of cooking: 
2 packages of frozen spinach
1 8-ounce can of water chestnuts
2 teaspoons of beef bouillon

Day of cooking: Place in slow cooker and add spinach, water chestnuts and beef bouillon.  Cook on low for 8 hours or on high for 4. Serve with rice or couscous or make sandwiches.

French Beef Dip


5 pounds of rump roast or bottom round beef (cut into smaller sections, not tiny, just enough to fit into the bag, you can cut them up more after they are cooked)
4 packages of Portobello mushrooms leave them whole.
2-14 ounces of beef broth (add day of)
2 onions, chopped
6 to 8 garlic cloves, minced
Assemble all ingredients (except broth) into freezer bags.  Place in freezer.

Day of cooking: Place in slow cooker and add broth.  Cook on low for 8 hours or on high for 4.  Serve with rice or couscous or make sandwiches.  This recipe makes extra liquid, for dipping if you make sandwiches.

Chicken 'n' Cherries


5 pounds of chicken breast (I used chicken strips, it saved me time on cutting up the breasts)
2 cans of pitted cherries (glass jars are better, even organic cans have BPA in them)
Chili Sauce (I used a couple of tablespoons in each bag, because the sauce I bought was super spicy, so add as much or as little as you want in accordance with your families taste)
¼ cup brown sugar

Assemble all ingredients into freezer bags.  Place in freezer.
Day of cooking: Place in slow cooker.  Cook on low for 8 hours or on high for 4.  You can shred chicken if you want, or leave in chunks.  Serve with rice or couscous or make sandwiches.

Italian Beef


4 pounds of beef sirloin or rump roast, cubed
2 TBSP of Italian seasoning
2 tsp red pepper
2 tsp garlic powder
4 cups beef broth
4 red peppers, thinly sliced

Divide everything into two, one gallon freezer bag and label (except broth, just add that the day you cook it.) When ready to cook, dump into slow cooker and cook on high for 4 hours.  Serve with couscous, or on rolls to make a sandwich or even on a pizza and add some cheese.

Moroccan Lamb Stew


4 pounds boneless lamb
4 large onions chopped
2 can or 2 cup chopped tomato
4 cups carrots
4 cups chicken broth
2 tsp of ground cumin
2 tsp of turmeric
2 tsp of red pepper flakes
1 cup of raisins


Divide everything into two, one-gallon freezer bags and label (except broth, just add that the day you cook it).  When ready to cook, dump into slow cooker and cook on high for 4 hours.  Serve with couscous.

Cranberry Chicken


4 medium apples cut into wedges
2 medium onion, chopped
4 pounds chicken breasts or thighs
The juice of three lemons
2 TBSP quick cooking tapioca or arrowroot flour
3 TBSP honey
2 can of cranberry sauce (or you can use fresh cranberries if they are in season)

Divide everything into two, one-gallon freezer bags and label.  When ready to cook, dump into slow cooker and cook on high for 4 hours.  Serve with rice or couscous.

Chicken Curry


3 TBSP all-purpose flour
4 TBSP curry powder
2 tsp ground cumin
1.5 - 2 lbs chicken thighs, or breasts, cut 1” inch pieces.
2 cup chopped peeled sweet potatoes.
2 cup baby carrots.
2 cup coarsely chopped mango or 2 cans chopped mango.
1 cup chopped onion.
1 zucchini chopped, about one cup.
2 cloves garlic, minced
2 chicken bouillon, one per bag.
5-cup raisins (for garnish).
5-cup peanuts or cashews (for garnish)

Divide everything into two, one-gallon freezer bags, shake it up, seal, label and put in the freeze.
To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.

Goulash


3 cups chopped onions
2.5 cups coarsely chopped green bell peppers, about 2 cups.
4 large beets, peeled and diced, about 2 cups.
2 cups of baby carrots or diced carrots.
4 cloves garlic, minced.
2-3 pounds beef stew meat, cut into one-inch cubes, or whole and you can cut it after it is cooked.
4, 6-ounce can tomato paste.
2 TBSP of Hungarian paprika or regular paprika (I used regular)
1 tsp ground black pepper
4 cups hot cooked noodles, do not add in freezer bag, cook separately, day of cooking.
½ dairy sour cream, do not add in freezer bag, use as garnish, day of cooking.

Divide everything into two one-gallon freezer bags, shake it up, seal, label and put in the freezer. EXCEPT the sour cream and noodles, the sour cream is for garnish after the meal is cooked.  Cook the noodles separately, the day of cooking.

Day of cooking: Dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.

Healthy BBQ Chicken


3 medium unpeeled Sweet potatoes cut into 1/2 inch pieces, about 2 cups.
2 large green peppers cut into strips or cubes, about 2 cups.
1 large red pepper, cut into strips or cubes, about 1 cup.
2 zucchini, chopped, about 2 cups.
2 cups chopped onion.
2 TBSP quick cooking tapioca (or flour, or some other thickening agent).
2 pounds chicken thighs or drumsticks.
2 15-ounce can of tomato sauce.
4 TBSP packed brown sugar
2 TBSP Worcestershire sauce
2 TBSP ground yellow mustard.
2 clove garlic, finely minced, about 2 TBSP
1 tsp salt

Divide everything into two one-gallon freezer bags, shake it up, seal, label and put in the freezer.

Day of cooking: Dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.

Cilantro Shirmp


5 cups of frozen wild caught shrimp
2 cups of cilantro
6 TBSP of minced garlic
1 bag of baby carrots

To preassemble the meals for freezing, dump shrimp, cilantro and garlic into two, one-gallon freezer bags.  Divide bag of carrots into two smaller Ziploc bags and place inside the gallon bag.

Day of cooking add:
Juice of 2 limes
Water
Grass fed butter

To cook carrots first, put in cast iron skillet with water, just barely covering the carrots with water.  Boil them and add butter as the water evaporates completely and the carrots are soft.  Once carrots are cooked, transfer to a plate and set aside.
Put a dollop of butter in the skillet and add garlic, shrimp and cilantro.  Cook for about 4 minutes, until shrimp is cooked thoroughly.  Add the juice of one lime and mix together.
Serve immediately with side of carrots.

Freezer Friendly Gourmet Breakfast Panini


Makes 6 Sandwiches
6 parbaked panini rolls
6 large eggs
butter for cooking eggs
12 thin slices prosciutto
6 slices cheese
12 slices tomato at serving time (do not freeze), optional

Cut each roll in half and place on a piece of foil (that you will use to wrap the sandwiches in).
Scramble each egg and cook in a sauté pan on the stove until set.
Place one cooked egg on each roll.
Top with 2 slices of prosciutto and then a slice of cheese.
Tip: Place the cheese more towards the center of the sandwich and avoid having it hang off the edges as this will stick to the foil later when cooking.
Top with the roll half and wrap tightly in the foil.
Place cooled sandwiches in a plastic freezer bag and freeze.

When Ready to Eat: Place foil wrapped sandwiches in a preheated 400 degree F oven for about 40 minutes or until heated through and cheese has melted.  Add sliced tomato, if using.  Serve immediately.