Some of the tricks I have learned are to divide up the meat that I buy so if I buy chicken breasts I put them in freezer bags by count of two. This way I can defrost a smaller portion.
When I make soup I freeze leftovers in jars and this way I can easily defrost and have a small meal for my son and I.
Here are some of our favorites. If you have tricks or recipes please e-mail me and I will be sure to add them to the blog for others to enjoy.
I was craving ranch and didn't want to run to the store so I made it up and it was so yummy that I thought I'd ought to share the recipe.
1/2 cup and 3 tsp of mayonnaise
1/4 cup milk
1/4 cup sour cream
1 tsp garlic powder
1 tsp dill weed
2 tsp parsley flakes
salt and pepper to taste
Mix everything together and enjoy with your salad, veggies or fried pickles
1 potato (large)
2 cups of milk
3 tsp of chicken flavor bullion powder
1 tbs butter
For Crust combine butter (or margarine) with flour and salt in a bowl
Cut up with knife until butter and flour form pebbles
Add watter 1 tbs at a time until the dough is smooth
Cut dough in 2 and roll out one half for the bottom.
Lay in on the bottom of the pan (I use a glass pie baking dish)
To the frying pan with potato and chicken add mixed veggies again cover and cook for a bit.
In the meantime on high heat (be careful not to burn it) golden your flour for the roux
Add the tbs butter until mixed in
Add the 3 cups of milk into your chicken and veggie mixture
Slowly add the 1 cup of milk into your flour and butter roux mix
Mix it until there are no clumps in the pan
Slowly add the roux into the veggie and chicken mix, mixing constantly as not to allow clumps to form
Add bullion flavor
Mix while the filling thickens to desired thickness
Transfer your filling to the pie pan
Roll out the top of your pie crust and cover the pie
Cut off the excess dough and flute the edges (I use a fork for a pretty effect)
Slit vents in your pie and bake for 40-50 minutes
Dig in and enjoy!
1 veggie cube
¾ cups butter
6 cups of mixed veggies
Add cups of water to the roux slowly and whisk until it is very liquid – this way you will avoid clumps
Flounder fillets skin on
Rinse the flounder - to remove the salt water
Sprinkle with seasoned salt lightly
Place on hot grill meat side down for few seconds just to get the grill marks but not long enough for it ti stick
Turn on to the skin side and grill on medium low heat until the fish is cooked through - it will depend on the thickness of your fillet and your grill but about 10-15 minutes. About a minute or two before you take the fish off the grill take a bit of butter and spread a light coat on the fillets so it can melt into the fillet.
Rinse shrimp shell on
Throw shrimp (or place gently with tongs not to burn yourself) into the boiling water
It takes seconds as soon as it turns pick remove the shrimp (do not over cook it makes the shrimp chewy and gummy)
Depending on the amount you want it is equal parts.
Easy Cream of Broccoli soup
My mother-in-law makes this soup and it is one of my favorites for a cold day.
2 cans of cream of celery Campbell's soup
1 can of mil
1 can water
1 bag (frozen) or couple heads of broccoli cut up
Combine soup, mil and water and add cut up broccoli. cool on medium heat until broccoli is soft.
Pour in a bowl or bread bowl and enjoy.
Carey's Chicken Salad Creation
1 cup brewed strong coffee (hot or cold)
1/4 cup sifted unsweetened cocoa powder
2 cups white sugar, plus
2 tablespoons white sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 large eggs
3/4 cup sour cream
3 teaspoons vanilla
1 cup mini chocolate chip (can use a little more if desired )
1/2 cup butter or 1/2 cup margarine, softened
2 2/3 cups confectioners' sugar
1/3 cup half-and-half cream or 1/3 cup unwhipped whipping cream
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder (for a medium chocolate flavor) or 3/4 cup unsweetened cocoa powder (for a dark chocolate flavor)
1 ½ cups coarsely chopped broccoli
1 cup shredded cheddar cheese
½ cup diced red bell pepper
1/4 cup mayonnaise
¼ teaspoon salt
1 garlic clove, pressed
Preheat oven to 375. In Classic Batter Bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning mix, salt and garlic; mix well.
Unroll 2 (8 ounce) packages of refrigerated crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. Points will extend off the edge of the baking stone. Roll wide ends of dough toward center to create a 5 inch opening.
Scoop filling over ring. Bring points of triangles up over filling and tuck under dough at center to form a ring. Filling will show. Brush with egg white. Sprinkle with almonds.
Bake 25-30 minutes or until golden brown.
2 (1/4 ounce) envelopes active dry yeast
1 teaspoon sugar
2/3 cup sugar
1 cup milk, heated to lukewarm
10 1/2 tablespoons butter, softened
2 large eggs, lightly beaten
2 teaspoons salt
7 -8 cups all-purpose flour (or more)
10 tablespoons butter, melted and cooled
1 1/2 cups sugar
3 tablespoons ground cinnamon
2 cups confectioners' sugar
1/4- cup hot water
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.
Amazing Potato Soup
- 4 cups of potatoes cubed
- 1 1/4 cups water
- 2 teaspoons chicken bouillon
- 1 cup sliced celery
- 1/2 cup chopped carrot
- 1/2 cup chopped onion
- 2 tablespoons snipped parsley
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1 teaspoon dill weed
- 4 cups milk
- 3 tablespoons flour
- 2 tablespoons butter
- bacon bit (to garnish)
- In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
- Cover and simmer until veggies are tender (about 15-20 minutes).
- Add 3 1/2 cups of milk heat until hot.
- Blend flour with 1/2 cup milk stirring till smooth, then stir in soup.
- Cook, stirring constantly until smooth and bubbly.
- Sprinkle bacon bits over the top and serve.
My Aunts veggie stuffed crapes
3/4 cup of milk
1/2 cup of flour
oil - for frying
1/8 tsp of salt
Combine milk, flour, egg and salt.
Heat up oil in a pan - about a teaspoon or so per crape
Cook crapes - pour 1/4 cup batter per crape.
1 1/2 cups of mixed veggies, I use frozen peas, carrots, corn, broccoli and green beans
1 shredded potato
1 tbs oil
1 tsp of soy sauce
salt and pepper to taste
Stir fry all veggies until cooked through, mix in spices and soy sauce
Divide up into equal parts to stuff into cooked crapes
Fold crapes like a burrito
Place in a baking dish, and bake for 15 minutes on 350.
Fried Pork Chop Cutlet Diner
2 pork chops
1/4 cup bread crumbs
1 tbs oil
1 cup of green beans
Peal and cut potatoes into 1/2 inch slices place in a pan with water bring to boil. Boil for 10 min or until soft
Cook green beans season with salt pepper and butter to taste
Heat 1 tbs of oil in a skillet.
Tenderize your pork chops. Beat egg until all mixed in. Dip pork chops into egg and then into bread crumbs place on hot oil and fry until cooked through (this will depend on the thickness of your chops)
After pondering like a mad woman as to what I should make for diner tonight for me and my son it dawned on me - Chicken Alfredo over pasta.
1 1/2 tbs flour
3 tbs Parmesan cheese
1/2 tsp minced garlic (about a clove)
1 dash of pepper
1tbs parsley flakes
Cook pasta per directions on box
Cut chicken breast in half to make it thinner, and grill (I use a George Foreman Grill)
Be patent and add all ingredients gradually
- Melt butter in a sauce pan
- Gradually whisk in flour - it will create a thick yellow paste
- Slowly a little at a time add milk as not to create lumps
-Continue to whisk until hot
- The longer you cook the base without the cheese the thicker it will get
-Slowly add cheese whisking until incorporated
- Add garlic, pepper and parsley
- Cook for additional two minutes
Place sliced chicken on pasta and pour sauce over the meal.
I sometimes sneak some carrot bits in there or broccoli my little one is not great with veggies.