4 cups cubed cooked chicken
4 cups frozen Southern style hash brown potatoes, thawed
1 pack (16oz) frozen mixed veggies, thawed & drained
1 can (10.75oz) condensed cream of chicken soup, undiluted
1 can (10.75oz) condensed cream of onion soup, undiluted
1 cup milk
1 cup (8oz) sour cream
2 Tbs. flour
1/2 tea salt
1/2 tea pepper
1/4 tea garlic powder
1 package (15oz) refrigerated pie pastry
In a large bowl, combine the first 11 ingredients. Divide between two 9-in. pie plates. Roll out the pastry to fit the top of each pie. Cut slits in pastry. Place over filling; trim, seal and flute the edges.
Cover and freeze one potpie for up to 3 months. Cover and bake the remaining potpie at 400 degrees fro 35-40 minutes or until golden brown**
TO USE FROZEN POTPIE: Cover edges loosely with foil; place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden brown
Yield: 2 potpies (6 servings each)
**I found that when baking the unfrozen pie, that it needed to be uncovered in order for the pastry to get crispy and done so leave it covered for 30 minutes then bake uncovered for the last 10 minutes.
Monday, April 7, 2008
Monday, January 28, 2008
January Swap
Freezer Meal Swap will take place this Thursday January 31, 8:30PM at Scarlett's house.
Thursday, January 24, 2008
Kids' Favorite Chili
Prep/Total time: 25 min
1 lb ground turkey or ground beef
1/2 cup chopped onion
1 can (15 3/4 oz) pork and beans
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 Tbsp brown sugar
1 Tbsp chili powder
In a large pan, cook turkey and onion. Drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for about 10 minutes.
1 lb ground turkey or ground beef
1/2 cup chopped onion
1 can (15 3/4 oz) pork and beans
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 Tbsp brown sugar
1 Tbsp chili powder
In a large pan, cook turkey and onion. Drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for about 10 minutes.
Wednesday, December 5, 2007
Mom's Special Meatloaf
Ingredients
2 lbs. of lean ground beef
2 eggs
1 8 oz. can of tomato sauce
1 tsp. salt
1 tsp. pepper
1 tsp. minced onion
1 bag of saltine crackers crushed
Heat oven at 350
Put saltines in to a blender or food processor and crush until crackers are powdery. Mix ground beef, eggs, salt, pepper, minced onion until well blended. Mix tomato sauce in to mixture. Meat will feel runny or very wet. Pour crushed crackers and mix until crackers have thoroughly absorbed all the sauce. Form a ball and slam ball in to your bowl or counter. This will allow meat and flavors to really come together. This is the most important step in order for meatloaf to be soft and more like a cake and not crumbly. It sounds so barbaric but it is so necessary and can also be therapeutic! :) Slam it against your bowl or counter about 15 times smacking it as you put it down. Make in to a ball and place in baking pan. Cover tightly with foil. If you have a baking oven bag even better. The ball will not come apart. Feel free to add a hard boil egg to the middle if you'd like for presentation when you slice it. Bake for about 1 hour. Test your meatloaf for to see if it's done like you would a cake. Put a knife in to the middle and if it comes out wet with meat particles that means your loaf is still not done. The knife will come out clean if your loaf is done.
Slice and serve. Enjoy with your favorite mashed potatoes and veggies. The meat will taste soft and the flavors will be fabulous! Don't forget to smack it and slam it, that's what makes it taste so good.
Enjoy!
Scarlett
2 lbs. of lean ground beef
2 eggs
1 8 oz. can of tomato sauce
1 tsp. salt
1 tsp. pepper
1 tsp. minced onion
1 bag of saltine crackers crushed
Heat oven at 350
Put saltines in to a blender or food processor and crush until crackers are powdery. Mix ground beef, eggs, salt, pepper, minced onion until well blended. Mix tomato sauce in to mixture. Meat will feel runny or very wet. Pour crushed crackers and mix until crackers have thoroughly absorbed all the sauce. Form a ball and slam ball in to your bowl or counter. This will allow meat and flavors to really come together. This is the most important step in order for meatloaf to be soft and more like a cake and not crumbly. It sounds so barbaric but it is so necessary and can also be therapeutic! :) Slam it against your bowl or counter about 15 times smacking it as you put it down. Make in to a ball and place in baking pan. Cover tightly with foil. If you have a baking oven bag even better. The ball will not come apart. Feel free to add a hard boil egg to the middle if you'd like for presentation when you slice it. Bake for about 1 hour. Test your meatloaf for to see if it's done like you would a cake. Put a knife in to the middle and if it comes out wet with meat particles that means your loaf is still not done. The knife will come out clean if your loaf is done.
Slice and serve. Enjoy with your favorite mashed potatoes and veggies. The meat will taste soft and the flavors will be fabulous! Don't forget to smack it and slam it, that's what makes it taste so good.
Enjoy!
Scarlett
Jerk Chicken
This is a version of one of the tastiest ways ever invented to flavor grilled chicken; a jerk marinade. The marinade is essentially highly seasoned pureed raw onion, and, of course, the longer the chicken sits in it, the better it will taste. Try overnight! You don't have to use a chipotle pepper but I prefer its smoky flavor. I don't know who invented this recipe but is one of my favorites!
Ingredients
2 tablespoons of ground allspice
1 dried chipotle pepper (can be found at Shoppers Food Warehouse or any Latin market)
2 bunches of green onions, roughly chopped
4 limes, juiced and zested
1/4 cup of molasses
1/2 cup of olive oil
salt
1-2 pound chicken, cut into 4 pieces (2 breasts and 2 legs) I prefer dark meat, it holds flavor better and it's juicier.
Place allspice, chipotle pepper, green onions, lime juice and zest, molasses, olive oil and salt into a blender and puree until smooth. Scrape it into a large bowl, add the chicken pieces and toss until thoroughly coated. Let the chicken sit in the marinade for about 2 hours, if it sits overnight even better. Grill or bake chicken. If baking chicken heat oven to 375 and bake for 45 minutes. Enjoy over white or brown rice.
It's finger lickin' good!
Enjoy,
Scarlett
Ingredients
2 tablespoons of ground allspice
1 dried chipotle pepper (can be found at Shoppers Food Warehouse or any Latin market)
2 bunches of green onions, roughly chopped
4 limes, juiced and zested
1/4 cup of molasses
1/2 cup of olive oil
salt
1-2 pound chicken, cut into 4 pieces (2 breasts and 2 legs) I prefer dark meat, it holds flavor better and it's juicier.
Place allspice, chipotle pepper, green onions, lime juice and zest, molasses, olive oil and salt into a blender and puree until smooth. Scrape it into a large bowl, add the chicken pieces and toss until thoroughly coated. Let the chicken sit in the marinade for about 2 hours, if it sits overnight even better. Grill or bake chicken. If baking chicken heat oven to 375 and bake for 45 minutes. Enjoy over white or brown rice.
It's finger lickin' good!
Enjoy,
Scarlett
Beefaroni
Ingredients
1 lb. of lean hamburger meat
1 jar of Mushroom and Garlic Pasta Sauce
2 boxes of prepared Craft Macaroni and Cheese (1 box can be used if making smaller portions)
2 cups of shredded cheese
Heat oven at 350
Brown hamburger meat with your favorite seasoning. (Goya seasoning works great for me but salt and pepper will do just fine too) Drain fat if any and return meat to pan. Pour in pasta sauce, cover and simmer for about 10 minutes. Make Macaroni and Cheese according to box directions and pour on to baking dish. Then layer meat sauce on top of Macaroni and Cheese. Top with shredded cheese and cover with foil. Bake in oven for 30 minutes. Remove foil the last 5 minutes of baking to brown cheese a little bit.
Serve hot and steamy. Enjoy with your favorite salad and garlic bread. Makes about 6+ servings depending on the amount of Macaroni and Cheese you use.
From frozen thaw and bake as stated above.
Enjoy!
Scarlett
1 lb. of lean hamburger meat
1 jar of Mushroom and Garlic Pasta Sauce
2 boxes of prepared Craft Macaroni and Cheese (1 box can be used if making smaller portions)
2 cups of shredded cheese
Heat oven at 350
Brown hamburger meat with your favorite seasoning. (Goya seasoning works great for me but salt and pepper will do just fine too) Drain fat if any and return meat to pan. Pour in pasta sauce, cover and simmer for about 10 minutes. Make Macaroni and Cheese according to box directions and pour on to baking dish. Then layer meat sauce on top of Macaroni and Cheese. Top with shredded cheese and cover with foil. Bake in oven for 30 minutes. Remove foil the last 5 minutes of baking to brown cheese a little bit.
Serve hot and steamy. Enjoy with your favorite salad and garlic bread. Makes about 6+ servings depending on the amount of Macaroni and Cheese you use.
From frozen thaw and bake as stated above.
Enjoy!
Scarlett
Shepherd's Pie
This is Vanessa Sutton's recipe.
Ingredients
2 lbs ground beef
2 small-medium onions, chopped small (about 2 cups)
1 cup celery, chopped small
1 cup frozen peas
2 brown gravy packets (the McCormick brand works well)
1/2 cup water
1 1/2 cups hot water
1 teaspoon salt
1/4 teaspoon pepper
16 servings of instant mashed potatoes (prepared according to pkg directions) (a 13.75 box of Betty Crocker Potato Buds works, or 8 cups of real mashed potatoes would work too)
Have a large skillet and spatula brown the beef, make sure the spatula breaks up the beef so there are no large clumps remaining. When most of the pink is gone, add onion and celery and cook until veggies are soft and clear. Add peas. Let it cook 3-4 minutes to thaw the peas.
In a bowl mix the gravy powder with 1/2 cup water until smooth. Add 1 1/2 cups hot water to gravy and stir. Pour gravy over beef, stirring until gravy thickens so it doesn't stick to the bottom of the pan. Add salt and pepper. Transfer beef mixture to a 9x13 pan.
Prepare the instant (or not) mashed potatoes and carefully spread them over the beef as you would a thick layer of frosting. Dust it with paprika to give it a little color. Cover with foil and heat in a 350 degree oven until warmed through--about 20 minutes.
Thaw frozen pan, then heat until warmed through in a 350 degree oven. Enjoy!
Julia
Ingredients
2 lbs ground beef
2 small-medium onions, chopped small (about 2 cups)
1 cup celery, chopped small
1 cup frozen peas
2 brown gravy packets (the McCormick brand works well)
1/2 cup water
1 1/2 cups hot water
1 teaspoon salt
1/4 teaspoon pepper
16 servings of instant mashed potatoes (prepared according to pkg directions) (a 13.75 box of Betty Crocker Potato Buds works, or 8 cups of real mashed potatoes would work too)
Have a large skillet and spatula brown the beef, make sure the spatula breaks up the beef so there are no large clumps remaining. When most of the pink is gone, add onion and celery and cook until veggies are soft and clear. Add peas. Let it cook 3-4 minutes to thaw the peas.
In a bowl mix the gravy powder with 1/2 cup water until smooth. Add 1 1/2 cups hot water to gravy and stir. Pour gravy over beef, stirring until gravy thickens so it doesn't stick to the bottom of the pan. Add salt and pepper. Transfer beef mixture to a 9x13 pan.
Prepare the instant (or not) mashed potatoes and carefully spread them over the beef as you would a thick layer of frosting. Dust it with paprika to give it a little color. Cover with foil and heat in a 350 degree oven until warmed through--about 20 minutes.
Thaw frozen pan, then heat until warmed through in a 350 degree oven. Enjoy!
Julia
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