Once we got home I got started in the kitchen. My list included stew, chicken tacos, lasagna and biscotti. A little ambitious, don't you think? However, with Lindsey's help, I got everything cooked, most of it in the freezer and the kitchen is almost clean. I didn't bother with photos, but here are some recipes.
Stew
- 1 chuck roast, cubed
- 1/2 onion
- 1 bell pepper
- 2 small cans tomato sauce
- 2 cans stewed tomatoes
- 1 can mixed vegetables
- 1 can corn
- 2 russet potatoes, cubed
Normally I do stew meat that is already cut up, but Kroger had chuck roast on sale this week. The package came with two really nice sized roasts so I froze one and used the other.
Start by browning the meat with the onion and bell pepper, add salt & pepper and any seasoning you like. Once browned, drain off most of the fat. Add all of the canned items and potatoes and simmer until the potatoes are cooked.
Once I finished I realized that I forgot my favorite thing for roast - cabbage. We grocery shopped yesterday and I never thought to buy a cabbage but the whole time the stew was cooking I kept thinking that something was missing. As soon as I spooned a bowl up for dinner I knew exactly what it was!
Lasagna
- 1lb ground beef
- 1 jar spaghetti sauce
- lasagna noodles
- 1 16 oz container ricotta cheese
- 2-3 cups mozzarella cheese
- Parmesan cheese
This is a really easy lasagna recipe I found years ago. Usually Jason is the spaghetti sauce person in the house - he's in charge of dinner for that night. But if we want lasagna that's considered my "easy" meal. Lindsey actually cooked this and as soon as we put it in the oven I realized that I wanted to cook it in an aluminium pan to freeze! Instead I just cooked it in the pyrex dish and split it after - keeping some for dinner tomorrow and putting the rest in the freezer.
Start by browning the beef with salt, pepper, garlic & onion powder, and oregano. ((You can also add 1/2 lb ground sausage to give it more meat)) Add the spaghetti sauce, stir. In a 9*13 dish, layer 1/3 of the meat sauce on the bottom. Arrange 1 layer of noodles next. Note: you do not need the "no cook" noodles. Any will do. After noodles, spread 1/3 of the container of ricotta cheese on the noodles, topping with 1/3 of the mozzarella cheese. Repeat for the next 2 layers - meat sauce, noodles, ricotta & mozzarella cheese. Top the last layer with shredded Parmesan cheese. Pour 1/4 cup hot water around the outside of the dish and cover with 2 layers of foil. Bake for 30-40 minutes or until bubbly.
Crock pot Chicken Tacos
- 1 package boneless, skinless chicken breasts or tenders
- 1 package taco seasoning
- 1 container fresh pico de gallo
- 1/4 cup olive oil
- 1/4 cup water
Pour the package of taco seasoning in the bottom of the crock pot. Add the chicken - it can be added frozen. Top with the pico, olive oil & water. Do not stir. Cook on low for 4-6 hours, turn the chicken halfway if you are home, but if not - don't worry. Remove the chicken and shred, returning back to the crock pot for another 20-30 minutes of cooking on low. Serve with tortillas & cheese or use to make enchiladas.
This recipe has been floating around the Nest for a few weeks and has gotten rave reviews. It is super easy - especially since you can toss the chicken in frozen.
As for the biscotti - I've made it before. It's one of my standards for the Holiday Season. I'm not sure if much of that will actually make it to the freezer...but I have enough pistachios and cranberries that I can easliy make another batch.
