Susie's Muffins

Susie's Muffins

For: 18 muffins

3 eggs- substitute

1 cup canola oil

1 teaspoon vanilla

1 1/4 cup sugar

2 teaspoon baking soda

2 teaspoon cinnamon

3 cup shredded carrots

3 ounces raisins

1 cup flour

1 cup oats

1/2 cup flax

1/3 cup whey

Mix

Bake at 375 degrees for 20 minutes

Sweet Italian Sausage & Peppers

Sausage and Pepper Freezer Crockpot Meal:

Ingredients:

6 Italian sausage ( I used chicken sausage)

1 Green peppers

1 Red pepper

1 large onion

1  can of diced tomatoes

1 cup of tomato juice

I browned sausage (but did not fully cook it) before freezing.

Defrost overnight (or up to 24 hours) in the refridgerator

Pour all into crockpot and cook on low for at least 6-8 hours.

Serve on buns

Some suggested using extra sauce for spaghetti the next day. 

Adapted from multiple recipes including "Sausage and Peppers" by Ring Around the Rosies at https://docs.google.com/file/d/0B6zSBQfh_PohU1pjMTQ4ZVBnMFU/edit?pli=1

Summer Garden Minestrone soup

Adapted from Kraft Foods and Martha Stewart

Vegetarian recipe.  The veggies are all organic too!

BAG 1 (Thaw before cooking)
1 box vegetable broth (32 oz.)
1 can red kidney beans, rinsed
1 can white kidney beans (cannelini), rinsed
1 each celery stock, carrot (2), potato, summer squash, zucchini and onion, chopped
1/2 cup Zesty Italian salad Dressing
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. black pepper

BAG 2 (Do NOT Thaw)
1 cup green beans
1 to 2 cups leafy greens (Kale, Swiss Chard,)

BAG 3 (Do NOT Thaw)
(Bag 3A)  2 cups small shell macaroni
(Bag 3B)  3/4 cup Parmesan cheese

Steps:
1.  Thaw bag 1.  (Do not thaw the other bags)

2.  In a large pot add ingredients from Bag 1 and 2 cups water.  Heat to a boil.

3.  Cover and simmer for 25 minutes.

4.  Add ingredients from Bag 2 (green beans and leafy greens).  Return to a simmer for 10 more minutes.

5.  Add ingredients from Bag 3 (macaroni and cheese).  Bring to a boil and cook until pasta is tender, about 10 minutes.

Note:  

• You're cooking the soup for a total of 45 minutes.  
• Serve immediately.  If you wait awhile to serve, you may need to add more liquid because the noodles will soak it up.   Water or broth is fine.
• This recipe makes A LOT! 

Add crackers, hot sauce and more Parmesan if needed.

Corned Beef and Carrots

Adapted from: http://queenbeecoupons.com/2012/03/corned-beef-and-guinness-in-the-crockpot-simmering-right-now/comment-page-1/#comment-58595


INGREDIENTS

2.5 pound corned beef

12 ounces dark beer (I used Amberbock)

1/2 cup brown sugar

3 garlic cloves (I used dehydrated garlic granules)

One onion, quartered

Baby Carrots

DIRECTIONS

1.) Rinse corned beef off.  Pat dry.

2.) Rub 1/2 cup brown sugar around meat – more or less sugar depending on what’s needed to cover the meat with a nice coating.

3.) Place in crockpot and pour one 12 ounce dark beer around the meat. Add water (if needed) so meat is partially submerged (don't need to cover it completely)

4.) Throw in your garlic, some of the seasoning packet and chopped onion.

7.) Cook on low, for a LONG time (I did high for 4 hours and low for 2 hours)

8.) During last hour put in carrots

Freeze meat and carrots.  Defrost overnight/day and reheat before serving.

 

Breakfast Burritos

1 dozen eggs
1 dozen medium size tortillas
2 cups shredded cheese
2 cups ground turkey sausage (I bought the precooked turkey type in the "egg" section at HyVee.  I liked it.)
Salsa - optional.

If you didn't buy precooked sausage... then cook the sausage.  Scramble the eggs.  Undercook them just a tiny bit, since you'll be nuking them later.

For each burrito fill with approximately 1/3 cup eggs, 2 TBSP cheese, 2 TBSP sausage, 1 TBSP salsa.  Fill, fold and freeze.  If you freeze on a cookie sheet for a few hours, then you can put in a ziplock to store in the freezer without the hassle of foil wrapping them all.

From frozen -- pop in the microwave 60 seconds... adding 20 seconds until it's heated all the way through.

Shredded Mexican Pork, CILANTRO RANCH SALAD DRESSING & Black Beans

From: http://freezermealsforus.blogspot.com/2012/02/cafe-rio-shredded-pork-meat-and-cafe.html SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 12oz. cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10 oz) can red enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
FOR FREEZING: PLACE PREPARED PORK INTO QUART SIZED BAG AND FREEZE. THAW. REHEAT ON STOVETOP. *******************************************************************
CILANTRO RANCH SALAD DRESSING:
 ***This recipe makes ALOT of dressing. It makes enough for a few families. For a family of 6 people or less cut the recipe in half or thirds.
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic juice of 1 lime
1 jalapeno (did not include)
Mix all ingredients together in the blender. That's it!
RECOMMEND MAKING THIS FROM SCRATCH, BUT IF YOU MUST FREEZE IT, YOU WILL NEED TO WHISK IT WHEN IT THAWS. THE TEXTURE MAY BE A LITTLE OFF
** *******************************************************************
 BLACK BEANS: (FREEZES WELL)
 2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained (**I think this should be large cans, I used 15 oz and it didn't seem like enough so I added more beans & some corn)
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
 In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. Author recommended adding a can of corn, drained, to the beans with a dash of cumin and chili powder.
 **I added the corn because I had tried to use 15 oz cans of black beans and it didn't seem like enough**

Coconut Curry over noodles

Coconut Curry over noodles
modified from: http://www.scribd.com/doc/60284966/1/Coconut-Curry-over-noodles

2 T vegetable oil
1 red onion, thinly sliced
1-2 lb beef or chicken
2 red bell peppers, thinly sliced
1 T Thai red/green/yellow curry paste (I used green curry paste)
1 can (14 oz) coconut milk
1 T fresh lemon juice (forgot to add)
Angel hair pasta

Saute chicken or beef until cooked through (I cooked all in the crockpot). Remove from skillet. Add onion, bell peppers and 1/4 c water to skillet; season with salt and pepper. Cook until vegetables are crisp-tender, 3-4 minutes (I froze separately in case children did not want veggies). Add curry paste; Cook 1 minute. Return meat to skillet and add coconut milk. Simmer until sauce thickens slightly 4 to 5 minutes. Remove from heat and add lemon juice. Cool and freeze. I added a baggy of stir-fry veggies and an extra 1/2 Tbsp "curry cube" (Each bag is labeled and all is in a larger bag)

Serving Day: I'd recommend letting the chicken mixture defrost overnight/day. Stir-fry veggies and "curry cube" (if you want additional curry flavor). Add coconut chicken mixture to veggies reheat. Cook pasta according to directions. Enjoy!