Creamy Cauliflower Sauce

Creamy Cauliflower Sauce

Ingredients: 

1 Head of Cauliflower

1 green pepper

1 red pepper

1 small onion

2 cloves garlic

Canola Oil or Butter

Directions: 

Cut and boil cauliflower until tender

 While Cauliflower is boiling. Cut and saute peppers, onions, and garlic in garlic or butter.

Move cauliflower, 2 Tablespoons of butter, salt, and pepper to blender. Blend adding milk a little at a time until you reach a creamy consistency. Add Sauteed pepper and onions and blend until mixed. 

  

Serve over Noodles or rice. I also like add chicken to it. 

TO FREEZE: Cook noodles al dente. Mix noodles and sauce in bag. Label and freeze. 

TO REHEAT AND THAW: 

1. Thaw in fridge over night. Add to baking dish and bake at 375 for 10-15 min

2. Thaw in fridge over night. Add to frying pan and reheat. 

(Add a little mix or oil if sauce is a little dry) 

Homemade Flour Tortillas

Homemade Flour Tortillas

These tortillas are so good and super easy to make. 

Ingredients:

• 3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking powder
• ⅓ cup vegetable oil
• 1 cup warm water

Directions: 

1. In the bowl of a stand mixer fitted with the dough hook attachment, add flour, salt and baking powder. Mix on low for 30 seconds until dry ingredients are incorporated. Add vegetable out and warm water
2. Mix on low until mixture starts to come together and starts to form a smooth ball.
3. Transfer dough to a floured surface and divide dough until you get 16 equal portions then shape each portion into a ball then gently, using the palm of your hand, flatten out the dough.
4. Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
5. After dough has rested, heat a non-stick pan over medium-high heat.
6. Roll each dough piece into a 6-inch diameter circle on lightly floured surface with a lightly floured rolling pin or tortilla press.
7. When the pan is hot, place one dough circle in the middle of the pan and let cook for 1 minute OR until the surface of the dough starts to bubble and the bottom starts to brown. Flip it and cook the same way on the other side. You want the tortilla soft and to have little brown spots on it.
8. Stack them on top of each other to cool.

IF YOU ARE FREEZING: 

1. Lay Tortillas out on a cooking sheet and flash freeze. 
2. When Frozen place in ziplock bag
3. Label and freeze.
4. Thaw overnight in refrigerator and serve

ENJOY!!

Lasagna Pizza Rolls

Lasagna Pizza Rolls: 

1 Pgk Lasagna noodles

2 cloves garlic

1/2 onion

1 tablespoon Butter

1 can Tomato sauce

1 can tomato paste

1 can diced tomatoes 

1 tub ricotta cheese

1 egg

3 cups Mozzerella Cheese

1 pkg pepperoni 

Parsley

Salt and pepper to taste
Any seasonings you may want to add to the sauce

For the sauce: While lasagna is cooking add butter to pan and heat until melted, add garlic and onions. Saute until tender. Add tomato sauce, tomato paste, diced tomatoes, and any seasonings you may want to add. I use onion powder, basil, parsley, salt and pepper. Simmer.
Spread 1 cup of sauce on botton of baking dish




For the filling: Mix ricotta, egg and 1/2 cup mozzerella cheese.
Spoon filling on noodles and line with 5-6 pepperoni's. Roll and place in baking dish seam side down. Repeat until all noodles have been filled and roll.

- Cover with remaining sauce and cheese. Top with parsley.
- Bake at 375 degrees for 20-30 minutes

ENJOY!!

*To Freeze: Line pan with parchment paper. Add rolls and flash freeze. When frozen pull parchment paper out of pan and place frozen casserole in freezer bag.

To Thaw and reheat: Remove lasagna from bag and place in baking dish. Thaw in fridge over night. 

Bake at 375 degrees for 20-30 minutes. 

Crispy Cheddar Chicken

Crispy Cheddar Chicken:

Chicken: 

5-6 Chicken breasts

2 cups bread crumbs

1 cup cheddar cheese

6 eggs

1/4 cup milk

Garlic powder, Parsley, Onion Powder, Salt and Pepper

1/4 cup oil

Sauce: 

1 can cream of chicken soup

1/2 package of cream cheese

1 tablespoon Parmesan cheese.

Combine bread crumbs, cheddar cheese and seasonings in one bowl. 

In another bowl whisk Eggs and Milk. 

Thaw chicken breast and flatten with mallet. (Be sure to have it nice and thin)

Coat chicken with egg mixture, then mix with bread crumb mixture. Be sure to get a good amount of bread crumbs on the chicken.  

Add chicken breast to heated oil and cook on medium low heat on both sides until chicken is cooked all the way through. 3-5min on each side. 

Add cream of chicken soup, cream cheese, and armesan cheese in pot and heat until cheese has melted. 

Serve over chicken 

*You can also back at 375 for 35-45 minutes or until chicken is cooked through*

ENJOY!!

*To Freeze: Line pan with parchment paper. Flash freeze raw chicken with breading on cookie sheet. When frozen put in freezer bag and label. Freeze sauce in separate bag.

To Thaw and reheat: Thaw in fridge over night. Fry in pan or line in baking dish.

Bake at 375 degrees for 35-45 minutes.

Better Than Store Bought Granola Bars

With a house of allergies it is hard to find food that can satisfy everyone. I have been looking for a snack that is dairy free for my daughter, Peanut free for my husband, and something that will help my son put on some weight. This granola bar recipe below satisfies all my family members request. 

Better Than Store Bought Granola Bars

7 cups rolled oats
1/2 cup vegetable oil
1 teaspoon salt
3/4 cup honey
3/4 cup packed brown sugar
1 tablespoon vanilla
3/4 cup Wow butter peanut butter or regular peanut butter
2 cups melted dairy free chocolate. (I use Ghirardelli Dark Chocolate)

Combine 7 cups rolled oats, 1/2 cup oil, and 1 teaspoon salt. Lay flat on baking sheet and bake at 375 degrees for 20-25 min. Stiring every 10 min, until pal brown (keep an eye on them because they can burn real fast) 

In saucepan combine honey, brown sugar and peanut butter. Cook over medium heat for about 5 minutes until sugar is disolved, (Stir constantly)

Remove oats for oven and coat with Honey mixture. Stir with a large rubber spatula until oats are thoroughly coated.

Spred oats on baking sheet covered with parchment paper. Spray bottom of another baking sheet or square dish. Press firmly on oats until flat and tight. Bake until Golden Brown @ 300 for about 20-35 minutes. 

Remove from oven and let cook. Melt chocolate in microwave or saucepan. Spread evenly over granola.

After Chocolate has hardened cut into desirable pieces and serve. 

ENJOY!

Biscuit Mix

This biscuit Mix us easy and cheap to make. I make a large batch and store it in the fridge for when I am ready to use it. You can also put the mix in a bag and freeze it. 

Ingredients: 
6 Cups Flour
3 Tablespoons baking powder
2 teaspoons salt 
2 table spoons Sugar 
1 1/2 cups solid shorting

• In large bowl, combine all ingredients and mix well until blended. Using two knifes or pastry blender cut in shortening until fine. Pour into a container and store in refrigerator or freeze. Can be stored for up to 6 months. 

• To make biscuits: Combine 1/2 cup cold milk with 1 cup thawed mix. Mix until dough forms. Divide into 6 balls and flatten. 
• Bake in preheated 425F Oven for 8-10 minutes or until golden brown. 

ENJOY!

Variations:

You can substitute up to half white flour with whole wheat flour or rye flour. This can also be used with Gluten free flour. 

TERIYAKI CHICKEN

This is one of my family's favorites. It's a perfect meal for a hot summer day.

Teriyaki Chicken

• 1 Bag of carrots, 3-4 Talks
• 1 Chopped Red Onion
• 4 Garlic Cloves
• 3-4 Raw Chicken Breast 
• 2 cups teriyaki sauce. (+ 1/2 for reheating day)
• Rice (Reheating day)

1. Add All ingredients in bag. Label and freeze. 

Reheating Instructions: 

1. Thaw in refrigerate overnight. 
2. Add to crock pot, add additional 1/2 cup teriyaki sauce.
3.  Cook on low for 8 hours or High for 4 house. 
4. Shred chicken and serve over rice

*Picture above I cooked the chicken on the grill and served with rice* 

Cream of Anything Soup

I have several family members that have food allergies to dairy and gluten.  It is definitely hard to find gluten and dairy free the is reasonably priced.  After searching the Internet and trying different recipes I have found the best recipe.  Below is my version of cream of anything soup.

Cream of Anything Soup: (Chicken)

2 Tablespoon butter

6 Tablespoons cornstarch

2 tsp chicken boullion 

2 cup rice/soy milk

*1 teaspoon of other seasonings like (garlic powder, onion powder, basil, oregano, salt and pepper)  

Bring all ingredients to boil. Simmer for 5-10 min. Let sauce stand to thicken. Add *other seasonings to taste.

Cream of Anything Soup: (mushroom)

2 Tablespoon dairy free butter

6 Tablespoons cornstarch

2 tsp beef boullion 

2 cup rice/soy milk

1 cup mushrooms chopped

*1 teaspoon of other seasonings like (garlic powder, onion powder, basil, oregano, salt and pepper)  

Bring all ingredients to boil. Simmer for 5-10 min. Let sauce stand to thicken. Add *other seasonings to taste.

I like to make a big batch and freeze it in a vacuum sealed bag.

Taco Chicken Bowls

Taco Chicken Bowls

SERVES: 5

3-4 chicken breasts

1 (16 oz)  jar salsa 

1 can black beans, drained 

8 oz. frozen corn 

1 Tbsp chili powder 

1/2 Tbsp cumin 

1/2 Tbsp minced garlic 

1/2 tsp dried oregano 

1/2 tsp cayenne pepper 

1/2 tsp salt 

to taste pepper 

TO BE USED OF REHEATING DAY:

2 cups dry rice 

8 oz. shredded cheddar 

1/4 cup of water

Add all ingredients in freezer bag except rice, cheese, and water. Label and freeze. 

To Thaw and Reheat:

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

2. Cook on low for 8 hrs or high for 4 hrs

3. Stir with a fork to shred the chicken (it should be super tender and will shred easily).

4. Serve over rice and top with cheese. 

ENJOY!!

A day of Freezer meals

I have had many people ask me some tips on putting a freezer group together. Here I will give you a step by step guide on what I do from beginning to end. I would say if you are just starting out; start small. This can be a big project and gets overwhelming very fast. 

WEEK OR TWO BEFORE FREEZE DATE: 

1. A week or two before freezing date I make a list of 5-10 meals that your family would like. I try to mix the meats up (port, Beef, poultry) so that you have variety in your meals. 

2. I then get a list from everyone on what meals they want. Some people do all, some people do some and some people do multiples.  

THE NIGHT BEFORE:

3. I do all the grocery shopping the night before. (Don't try to do shopping and cooking on the same day), don't forget the freezer bags (I use ziplock witgh smart seal) Other may also want to use their own vacuum seal bags. (I suggest soups be put in a ziplock)

4.I make a "Prep Chef List". Read the recipe and list all the items that need to be sliced, diced, chopped, precooked. 

5. Some of the meat I cook the night before. Like the chicken that needs to be cubed, or roast that would be shredded.(For my beef stew I cook the roast overnight in the crock pot)

THE DAY OF COOKING:

1. Have some music, supply yourself with drinks and snacks for munching, make sure the kids are safe and happy.

3. Make your labels. You can write the reheating instructions on each bag or I use sticky label I print off the computer the night before.  

2. Have people broken up on task from the prep list. You will need bowls for each item that is chopped.(I suggest getting all the chopping, slicing and cooking done first.)

3. Place all the prep bowls in an assembly line and assemble your meals one at a time.

4. At the end you will have a pile of meals ready to freeze.You will be tire so treat your self and go out to dinner! 

ARE YOU READY? WHAT QUESTIONS DO YOU HAVE? 

*Please read other posts for tips, freezing basics, and recipes*

Meaty Pasta Casserole

Meaty Pasta Casserole: (Makes 2 casseroles)

1 Package (16 ounces) penne pasta
1 pound ground beef
1 pound of Italian pork sausage
1 3/4 cups sliced mushrooms
1 medium onion (Chopped)
1 medium green pepper (Chopped)
2 cans Italian diced tomatoes
1 jar (16 oz) Chunky mild salsa
1 Jar spaghetti sauce
1 cup shredded mozzarella cheese
1 1/2 cups shredded Parmesan cheese
1 jar three-cheese spaghetti sauce.

1. Cook pasta, leaving al dente. Meanwhile cook the beef, sausage mushrooms, onion and green pepper over medium heat until meat is no linger pink; drain
2. Drain pasta; in large bowl combined all ingredients, except cheese
3. Divide between two baking dishes lined with parchment paper. Sprinkle cheese on top
( You can flash freeze the casserole in the baking dish or freeze in a bag leaving cheese out until ready to cook.)

Reheating Instructions:
Thaw in refrigerator overnight. Cover and bake at 350 for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted.