A Cooking Baker

The most memorable lasagna I ever had was at this amazing little Italian restaurant in San Francisco with my husband.  We ate outside under a patio heater in the fall, and it was one of the best meals we ever had.  But this recipe makes a pretty delish lasagna, too.  The beloved Cooks Illustrated people have done the trouble-shooting, and come up with yet another winning recipe for a classic.  We've done this for Christmas dinner, and it's great for feeding a crowd.  Give it a try! Lasagna Tomato-Meat Sauce: 1 tbsp. olive oil 1 medium onion, chopped fine (about 1 cup) 6 medium cloves garlic, pressed or minced (about 2 tbsp.) 1 pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork (I've used 1/2 lb. ground beef, and half pound sweet Italian sausage) 1/2 tsp. salt 1/2 tsp. ground black pepper 1/4 c. heavy cream (half & half works, too) 1 can (28 oz.) tomato puree 1 can (28 oz.) petite diced tomatoes, drained Ricotta, Mozzarell

One more way to do chicken. Chicken has been done to death, but it's a cheap, healthy option for a meal.  Here's a really simple recipe to dress up boring, boneless skinless chicken breast.  You could make this with chicken tenders, too.  Garlic Chicken 6 boneless, skinless chicken breasts (or chicken tenders) 1/4 cup olive oil 2 tsp. garlic, minced  (more or less, depending on your taste) 1/2 c. Parmesan cheese (freshly grated, not the green can!) 1/2 c. plain bread crumbs (Panko will give them a little more crunch) Preheat the oven to 425 degrees.  In a skillet, heat the oil and garlic to "release" the flavor of the garlic (be careful not to burn it!).  Add the chicken in 2 batches and slightly brown it in the oil and garlic.  It won't be completely cooked, but this gives it some flavor and coats the chicken with the oil.  You might need to add oil after the first batch of chicken.  In a large Ziploc bag, mix the parm cheese and bread crumb

Mmmmmmm... Burgers... Every once in awhile, you just need to indulge in a really good burger, one that doesn't skimp on the good stuff.  Some of our favorites include one with bacon and blue cheese at a local restaurant, and the one of the best ever, the Paddock Burger at the Paddock Club in Elkhart Lake (it has short ribs on it, baby!!). Anyway, we have burgers in the summer rather often - sometimes too often, but it's nice to light the grill when it's chilly out, too.  Last night we tried a recipe from the pile I've been collecting for the past 10 years - we grab a few when we're meal planning, and then either keep to toss based on the family's ratings. The photo doesn't do them justice at ALL, but they were pretty tasty, and we'll be trying them again. English Cheddar Burgers 1 c. sharp cheddar cheese, shredded (4 oz.) - we used Cabot Seriously Sharp 2 tbsp. onion, minced 1 clove garlic, minced 2 tbsp. steak sauce - we used A1 6 basic A1 b

My kids ate salad last night! They don't usually do that.  Like EVER. I was prepared to offer them wraps instead, but they both said they'd do salads.  I was shocked, and then I promptly made them these tasty salads.  And THEY ATE THEM! This is an easy meal, kind of a "semi-homemade"one - quick and easy, and you can customize it to each person's liking, without too much work. Southwestern Chicken Salad 2 tbsp. olive oil + 1 tbsp. 1 lb. boneless, skinless chicken breast 1/2 tsp. garlic powder 1/2 pkg. taco seasoning (your favorite, or make your own) Juice of 1/2 lemon (don't use the bottled stuff, ok?) 1/2 c. Ranch dressing (we used a yogurt-based one, for lower fat) 2 tbsp. salsa (your favorite kind) - maybe a little more Torn lettuce - enough for 1-2 c. per person (I used a bagged mix)   Tortilla chips (your favorite brand) Black beans (optional) 1-2 Roma tomatoes, diced (optional) 1 c. corn (optional) Freshly ground black pepper to tast

I always keep a jar of pasta sauce in the pantry, for nights I need something fast.  BUT, I love having this sauce on hand - I know what went into it, and it's quite tasty (the kids even like it!).  It's adapted from the friend who got me started with freezer meal swaps.  Give it a try, and adjust it as you go along - depends on the veggies you have on hand, etc.  You could use ground turkey too, if you want to go that route. Hearty Meat Sauce Preheat your oven to 375 degrees.  Add the following to a roasting pan: 5 lb. ground beef, broken up 2 medium onions, diced 4-6 cloves of garlic, minced 1/2 - 1 c. celery, diced 1/2 - 1 c. carrots, diced (adds some sweetness)  1-2 green bell peppers, diced (add red or yellow, too if you like - whatever you have on hand) 4-8 oz. fresh mushrooms, diced (just add ‘em – cut up small enough, and the kids won't know) Cover with a lid and put it in the over for about 45-60 minutes.  Mix it up and break up any large chunks about half

I have a love-hate relationship with The Food Network.....  This was a recipe from "Quick Fix Meals with Robin Miller" from 2007 on the Food Network, back when I watched it more.  There were more cooking shows, and fewer weird contests and bake-offs and less Guy Fieri (I just cannot handle the dirty mustache shots on "Diners, Drive-ins and Dives" - sorry - I like the idea of the show, though).  For me, it's kind of like how MTV used to show videos, and now I don't even think they do, but I'm not exactly tuning in to MTV much these days, so I could be wrong.  Anyway, I digress.  I liked Robin Miller's show, because she would make a couple meals out of similar ingredients or leftovers, so you could make one and prep one and stash it for later in the week.  They were all usually healthy, or at least healthier, too, if I recall.  On the episode that featured these, she had roasted a turkey, and then used leftover meat to make these babies for another

It's SO easy to mess up baked pasta.  It's even easier to mess up freezer-friendly pasta.  This is another tried and true recipe from my heroes at Cooks Illustrated.  I've had a lot of BAD baked pasta - dry, rubbery, mushy, gooey, etc.  This one tastes great.  A few things to keep in mind:  you can't cook pasta to al dente if you're going to bake it - you'll overcook it, and it will be mushy and gross. Under-cook it a bit. Don't use pre-shredded cheese - it will get rubbery and crusty.  Use the mozarella and cut it up, use cottage cheese, not ricotta,.  Baked Ziti Serves 8 to 10. Published March 1, 2009. From Cook's Illustrated. 1 lb. whole milk cottage cheese or 1 percent cottage cheese 2 large eggs, lightly beaten 3 ounces grated Parmesan cheese (about 1 1/2 cups) Table salt 1 pound ziti or other short, tubular pasta 2 tablespoons extra virgin olive oil 5 medium garlic cloves, minced (about 5 teaspoons) 1 (28-ounce) can tomato sauce 1

Do you have a pressure cooker?? Cuz I don't - and this recipe was originally for a pressure cooker.  So.... I just dumped everything into my slow cooker, and it worked.  It just took longer.  If you HAPPEN to have a pressure cooker, and want that recipe, just let me know, and I'll send it your way.  But for the rest of us, this seems to work just fine.  We like these as "slider-sized" sandwiches, on Hawaiian bread rolls - the sweetness of those rolls, with the subtle heat of the meat is a nice thing.  You can throw it on a hoagie roll, or whatever you like, though.  Shredded Flank Steak Sandwiches 1 3/4 lb.d flank steak, trimmed Salt & pepper to taste 2 teaspoons olive oil 4 garlic cloves, pressed 1 cup low-sodium fat-free chicken broth (or beef broth) 1 large onion, chopped 1 large green bell pepper, chopped 4 garlic cloves, minced1 (14 1/2-ounce) can diced tomatoes, undrained 2 tablespoons fresh lime juice 1 to 1 1/2 teaspoons hot sauce 1/2 teaspo

Any time you can combine bacon and blue cheese, I'm a happy camper.    This is a tasty recipe that can be prepped in advance and frozen, or done for dinner tonight.  If you freeze them, thaw in the fridge before baking.  If you prefer to grill the chops, go for it.  Either way, they're delish! Blue Cheese, Bacon and Chive Stuffed Pork Chops 4-6 boneless pork loin chops, butterflied 8 ounces crumbled blue cheese 6 slices bacon - cooked and crumbled (just use the real stuff, ok?) 3-4 tbsp. chopped fresh chives garlic salt to taste (or garlic powder) ground black pepper to taste chopped fresh parsley for garnish Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.  In a small bowl, mix together the blue cheese, bacon and chives. Divide into four (or six, depending on how many chops you're prepping) and pack into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks.  Season each chop

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli!  I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME).  If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese  Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe

This is the way to go. Before I did a brief post on power cooking - as I had said, it's not really my thing.  Power PREP, however, is definitely my thing. I like to do things in advance whenever I can, and if I find a block of time to do some power prep, I go for it.  Basically, I buy large amounts of ground beef, Italian sausage, boneless, skinless chicken breast, a beef or pork roast, veggies, etc. and get them all prepped and broken down to use in future recipes. As I mentioned in my power cooking post, I like to snag packages of bell peppers from the "clearance" produce rack at Sendik's - last night I picked up 3 packages of green bell peppers, and 1 package of red and yellow peppers.  I washed them, seeded them, and then cut some into thin strips and diced the rest.  I froze them in bags to use for fajitas, add to casseroles, stir frys, and other dishes.  I did the same with some onions.  I also like to cut up celery and carrots and throw them in containers f

How many ways can you stuff a bell pepper, you ask? I can think of quite a few, actually.  If you read the power cooking post, I had some extra Spanish Rice Bake, and used that as filling.  Some people like to stuff them with raw meatloaf, and bake meatloaf in the peppers.  Here's yet ANOTHER take, and it's kid-friendly even if they refuse to eat the peppers, since they can just scoop out the filling.     As I mentioned in my other post, I like to cut the peppers in half length-wise, and the fill them "open-face", versus actually stuffing them (unless the peppers are quite small).  I had some giant peppers recently, and this way, the kids were more open to trying them, and it was a more reasonable portion size.    I also like to  buy bell peppers on sale, and then freeze them in "shells" or diced, or cut into strips for when I need them, rather than be at the mercy of the grocery store, price-wise.  These could be frozen, so make a batch for dinner, and

Power cooking just SOUNDS cool. And it is, if you're into that sort of thing... I don't do this a lot, but from time to time I make a ton of meals all in one day, and I try to use shared ingredients to keep costs lowered and cut prep time.  Some people do once a month cooking, but I just haven't felt that ambitious!  If you want to try it, just google "OAMC" or once a month cooking, and you can find a ton of sites to help.  The meal swaps are as close to that as I can get.  It is REALLY nice to only clean up the kitchen once, though, since I cook messy! Anyway, today I was feeling somewhat motivated, and I am trying to use up as much of the food we currently have in the pantry and freezer while I DO NOT GO TO  A GROCERY STORE AT ALL this week.  It's gotten out of hand, and when I get away from meal planning, I find myself being greeted by name at Pick N Save (close, but not THAT bad).  Seriously, I think I went 4 times last week - ACK!!! SO, back to the to

Normally if a recipe has "oodles" in the name, I wouldn't look at it, but I did... I have a problem with collecting recipes.  And it's been a problem since college (maybe earlier) - I seriously ripped out recipes and saved them that long ago!  (I didn't cook then, though, so I was a lot skinnier).  I actually found a box before this last move that was filled with ripped out recipes I had been saving, and I somehow willed myself to recycle the whole thing without looking through it.  Good thing, too, because I still have about 10 binders of recipes I want to try - and never mind the Internet - good grief! So getting back to this recipe , I had ripped this out when I first saw it in the "American Profile" insert in the newspaper, and I found it again after tucking it away.  A friend of mine had tried it, and confirmed it was a good one, so here ya go!  Oodles of Orzo Zucchini Bake 1  cup dried orzo pasta (6 ounces) 1  tablespoon extra-virgin oliv

This is not your grandma's chicken divan...  Not that there's anything wrong with her recipe!  But it probably has a lot of butter and cheese and mayo, so I tweaked a little bit, and with the help of the Internet, here's what I came up with.  This one's freezer-friendly, and you can use a rotisserie chicken, leftover turkey from Thanksgiving, or whatever you have on hand.  If you chop up the broccoli a little smaller, then kids tend to eat it a little better than if you've got big ol' trees in there.  I like to cook a giant package of chicken breasts and then freeze the meat (cut up) to throw in recipes.  Anyway, I'm getting off track.  Here's Chicken Divan, revisited: Light(er) Chicken Divan 1 1/2 pounds boneless, skinless chicken breast, cooked and cut into bite-sized pieces (or turkey!) 1 tablespoon extra-virgin olive oil 2 cups diced leek, white and light green parts only (see Tip), or white onion - then use 1 to 1-1/2 cups 1/2 teaspoon sal

These chops made me happy.  So I had a mondo package of pork chops left over from a big meal swap (sometimes I over-buy, what can I say...), and I didn't know what to do with them.  SO, I googled recipes, and found one I thought might work.  It did.  And then I lost the recipe!!!  Doh!  So here's what I think it was....  This one is easy to double, and you could also just toss them in a pan in the oven and bake them if you're not the slow cooker type. Slow Cooker Mexican Pork Chops 4-6 boneless, skinless pork chops (trim them if there's fat) 1 14.5 oz. can of petite diced tomatoes 1 medium onion, thinly sliced 1 can diced green chiles 1-1/2 tsp. cumin 1-1/2 tsp. chili powder 2 garlic cloves, minced To freeze, throw all of the ingredients in a freezer storage bag, "knead" it to mix it up, and then freeze.   Thaw in the fridge and then toss in the slow cooker on low for 6-8 hours (I did them all day, and they just fell apart, which was fine - we ha

You can serve this as a side dish or even a main dish.  This is an easy one from Cooking Light, and it's quite versatile - serve it with chicken, pork, beef - whatever!  Make up a pan for dinner tonight, and then make up an extra one to throw in the freezer for another night or to share.   My kids like broccoli, but even kids who aren't WILD about it won't mind trying this - just chop the broccoli up small and sell them on the cheese and rice.  Swiss Broccoli Casserole 2/3 cup 2% reduced-fat milk 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 recipe cream soup base 1/2 cup shredded Swiss cheese (shredding your own is a bonus) 1 cup cooked rice 2 (10-ounce) packages frozen chopped broccoli, thawed Cooking spray 1 (1-ounce) slice white bread (or just use some Panko bread crumbs) Combine first 4 ingredients in a large saucepan over medium-high heat; bring to a simmer. Add cheese; stir until melted. Remove from heat; stir in cooked ric

THIS was awesome.   I know this isn't a freezer meal, or a meal, but I had to share it, anyway.  We had a fantastic Thanksgiving meal with our family last week, and this recipe from the Journal Sentinel a few years ago was one of the best sides we've ever had.  I've never been a fan of the whole marshmallow-topped sweet potato thing, but THIS is right up my alley - totally replaced the mashed potatoes and gravy on my plate this year (Although we had those, too.  And stuffing. It was a carb-tastic menu). I know it LOOKS a little fussy, recipe-wise, but it's not that bad, and again, it is REALLY GOOD.  I am GUESSING you could freeze it, but not recommending it.  And seriously, you don't want to wait long to eat it, anyway.  What are your favorite sides for Thanksgiving, or any other special meal?  Dauphinoise Sweet Potatoes with Sage & Asiago Breadcrumbs Makes about 10 servings 2 tablespoons canola or olive oil 1 large onion, finely julienned 1 cup whip

Casserole...Bake..Hot Dish... You either love them or hate them.   Well, I guess there's a middle ground, but... Some people just can't do the whole food mixed together thing, and some people have been scarred by their childhood casserole experience - you know the ones - smothered in multiple cans of cream of something and topped with greasy potato chip crumbs [shiver].  Others love the convenience of the one-dish dinner and have fond memories of potlucks and family dinners. Here's an easy one to try - make up a pan for dinner, and then another one to share or keep in the freezer when you need a quick dinner. Spanish Rice Bake 1 lb. lean ground beef (or ground turkey) 1/2 cup finely chopped onion 1/2 cup chopped green bell pepper 1/4 cup sliced scallions 1 (14.5 ounce) can petite diced tomatoes 1 cup water or chicken broth 3/4 cup uncooked long grain rice 1/2 cup chile sauce (adjust to your family's spiciness - we like it hot) 1 teaspoon salt 1 teaspoon

Need a good, hearty but healthy cold weather meal? Try this recipe for Chicken Chili - it's from the lovely Barefoot Contessa, Ina Garten.  It's delish, it can be frozen, and it can easily be made gluten-free.  Our kids will eat it, but it's not on top of the list.  You can adjust it to make it more kid-friendly if needed.  Chicken Chili Serves 6 - 8 4 c. cooked chicken shredded (not rotisserie) 1 c. chopped onion 2 cloves garlic – minced 1 red pepper and 1 yellow pepper diced 2 T. chile powder 1 t. cumin ¼ t. cayenne pepper ¼ t. dried red pepper flakes 2 – 28 oz. can whole peeled tomatoes – undrained Chopped cilantro to taste ¼ - ½ c. 1 c. frozen corn 1 can black beans – rinsed and drained  Cook onions over med. heat in 1/8 c. olive oil until translucent. Add garlic and cook 1 more minute. Add peppers, chile powder, cumin, red, pepper flakes, cayenne and salt to taste. Cook for 1 min. Crush tomatoes in food processor and add to pot with cilantro. Add

One of the best things about fall is homemade applesauce. I don't eat the stuff that comes in a jar - no offense if you do, but I grew up on homemade applesauce.  My grandparents made and froze TONS of it, and kept us well-supplied.  I've been making it every fall myself now, and my kids love it, too. Again, it's hard to call this a recipe, because it's really easy - it just requires some time.  There are lots of ways to make it, and lots of things you can do to it, but I keep it pretty simple.  Here's my method below, and here's a link from the local paper with pictures and more details. Homemade Applesauce APPLES - use whatever kind you like, but I used a mix of Empires, Cortlands, Gala and Macs, I think - it was a mix from an afternoon at an orchard and what we had in the fruit bowl a little bit of water cinnamon Yep, that's it.  That's why it's so good! Lately, I've thoroughly washed my apples, then cut them into chunks,

I love Mexican food.  That said, this barely counts as Mexican - it's like calling Taco Bell authenic.  But anyway, it's tasty, quick, and you can freeze a pan and make a pan if you're feelin' wild.  Give it a try, and mix it up a little and customize it to your family's liking. You know me and my measuring - I adapted the amounts from another recipe, but when I make it, I just dump things in... Simple Chicken Enchiladas 4-6 boneless skinless chicken breasts 2 cans (15 ounces each) enchilada sauce 1 cup medium salsa 1 can (4 ounces) chopped green chilies 1 can (15 ounces) black beans, rinsed and drained (optional) 8 flour tortillas (6 inches) 1 cup (4 ounces) shredded Mexican cheese blend Sour cream, optional In a 3-qt. slow cooker, combine the chicken, salsa, 1 can of enchilada sauce and chilies. Cover and cook on low for 8 hours or until chicken is cooked and can be shredded with a fork (or just cook the chicken, and mix all the goodies in afterward)

So life got a little nuts in October... I sort of got in over my head with volunteering and working and STUFF, and then everything suffered since I had trouble saying NO.  Ever get that way?  I'm still doing too much, but I've managed to unload a few things.  Anyway, my point is, TAKE CARE OF YOURSELF, so you can keep taking care of everyone else, and don't be afraid to say NO sometimes. :)  It's basketball season, so we've got evening practices and games, which means it will be more challenging to eat together, or eat a home-cooked meal most nights.  With some preparation though, it's not impossible.  I'm making some freezer meals to have on hand and share, and I've got TWO crock pots going right now.  I've got a pork loin roast in one, and a family-sized package of boneless skinless chicken breasts in another.  I'll be using the chicken in some chicken enchiladas and then making the rest into some chicken taco meat or bbq shredded chick

So we really like having "breakfast for dinner"... Usually, we make breakfast sandwiches and have have hash browns and fruit on the side.  Easy and quick - cook up some turkey bacon or Canadian bacon, scramble some eggs, and toast up some English muffins.   A friend of mine makes breakfast sandwiches in a large batch, and freezes them individually so you can grab one and heat it in the morning. Sometimes, I'll make a breakfast casserole, like this one - it's quite tasty.  You CAN freeze it - either before baking it, or after, but it's not QUITE the same.  Egg Dish 1 large pkg. shredded hash brown potatoes 8 oz. cheddar cheese, shredded 1 8 oz. pkg. cream cheese, softened (low fat is fine) 12 eggs ½ lb. ham, coarsely chopped (deli ham works fine) Approx. 8 scallions, thinly sliced ½ - ¾ c. tomato, seeded & diced (I've always used Romas) Salt & pepper to taste Grease or spray a 13” x 9” baking dish.  Layer hash browns on the b

I love this thing. I love my knives, and I don't love cluttering my kitchen with gadgets that you don't need.  I have enough clutter in my house.  And when a bag of flour spills into the utensil drawer (yep, that happened), I hate cleaning all of the things that can't be thrown in the dishwasher. HOWEVER...  THIS gadget is Jill-approved.  It is so simple, so silly, and yet so awesome.  It is the Pampered Chef Salad Chopper .  I've got to give props to my PC consultant for selling me on this.  I was skeptical.  I even whipped out some veggies at the party, and tried it myself. I gave in (I do this a lot at Pampered Chef parties), but I use it often - I use is it to make chopped salads (I ate about 2 lb. of veggies for lunch today, for real), salsa, chicken salad, "shredded" BBQ pork or chicken, etc.  It's really handy.  YES, my knife can do all of that, but this is really quick, and there's a lot less mess - just chop things up in the bowl you'r

Love the freezer meal swaps, baby.   I was down to bare bones (except for 10 pans of stuffed pork chops and 10 bags of beef stroganoff, and not really feeling like looking at them, let alone eating them), and then we did a meal swap last night.  I thawed out the garden chicken enchiladas, and boy, was it nice to have a hot, tasty meal ready to rock on a rainy, busy night! I had made taco meat, just in case the kids complained about there being "green stuff" in them, since I didn't feel like drawing a line in the sand tonight.  Crazy thing is, I didn't even need it!  The only feedback I got was the fam felt like these were too creamy and yes, a little too cheesy.  Next time, we'd leave out the can of soup, and just try it that way.  We also used less cheese on top.  The scallions and red peppers in the filling are so awesome!  My husband sprinkled on some fresh jalapeno since we'd just grabbed a handful from the garden.  He likes to "kick it up a [5

I haven't had time to bake much as much as I used to.  But now, the weather's turning cooler, and I need desserts for lunch boxes and bread for sandwiches. And these scones.  They're fairly easy, and oh, so good.  You could probably freeze some, but they don't last long enough around here for that.  I've included my favorite flavor combo - Craisins & white chocolate chips - feel free to share any flavor combos you experimented with in the comments! Scrumptious Scones 1 c. sour cream (not fat-free) 1 tsp. baking soda 4 c. all-purpose flour 1 c. granulated sugar 2 tsp. baking powder 1/2 tsp. cream of tartar 1 tsp. salt 1 c. unsalted butter 1 egg 1 tsp. vanilla 1/2 c. Craisins 1/4-1/2 c. white chocolate chips In a small bowl, blend the sour cream and baking soda, and set aside. Preheat oven to 350 degrees. Lightly grease two large baking sheets.  In a large bowl, mix flour, salt, sugar, baking powder, and cream of tartar. Cut in the butter. Stir in

Chicken Tortilla Soup is really good.  Really good. This is one of those soups I just throw stuff in the pot without measuring, so I decided to go to the pro for a recipe with actual amounts, and some fab photos.  My photos made my soup look quite unappetixing, even though it tasted great.  The Pioneer Woman is a far better food photographer, so check out HER recipe and pics HERE .  This is pretty much how I do it, thought I've never done the cornmeal thing - I think I shall try it.  I prep the soup without the beans, and freeze it for our meal swaps, and to bring for "comfort meals."  I let it cool completely, and then distribute it into gallon-size freezer storage bags, and freeze them flat.  (You can also use containers, but I make gigantic batches, and the stack factor is nice for storage.)  It's so easy to take out and thaw right on the stove.  REMEMBER - if you thaw a bag of soup in the fridge, put it in a bowl.   You'll be glad you did.  You can include

We're on the road for a funeral, so here's on from my to-do list to try out.  I'll let ya know what our family thinks when we get home. Slow Cooker Balsamic Chicken: 4-6 boneless, skinless, chicken breasts 2 14.5 oz can diced tomatoes 1 onion thinly sliced (Not chopped) 4 garlic cloves 1/2 cup balsamic vinegar 2 tbsp. olive oil 1 tsp each: dried oregano,basil, and rosemary 1/2 tsp. thyme ground black pepper and salt to taste Season chicken breasts with salt & pepper.  Pour the olive oil on bottom of crock pot, and add chicken.  Layer sliced onion, herbs, and garlic cloves over top.  Then pour in vinegar and top with tomatoes. Cook on high 4 hours, serve over angel hair pasta. If this is a keeper, for a freezer meal I'd add all of the ingredients into a freezer bag, and then include a box of angel hair pasta.  I'm thinking you could also layer these things in a foil pan, and then bake it after thawing in the fridge (cooking the pasta separately). 

I am really, really bad at saying no.  I always end up saying yes to way too many things, and then get myself worked up into total disaster mode, and then I have to blow it all up and start over.  That's where I am right now, so I haven't had time to blab about food, or try any new recipes.  BUT, I just got a note from a friend who gave this one thumbs up after having it tonight - it's a really good recipe I tried for the first time from my friend Marla's freezer meal exchange.  Give it a try! Nana’s Chicken 6 boneless skinless chicken breasts ½ t cayenne red pepper 1 ½ t dried mint 1 t salt 1 ½ cups cornflake crumbs ½-1 c. olive oil 3 t granulated garlic 2 t black pepper To prepare for freezing: Combine all dry ingredients in Ziploc bag. Add oil and mix thoroughly. Add chicken and mix to coat all breasts. Freeze. Package cornflake crumbs in separate Ziploc bag. To cook: Thaw in refrigerator overnight to allow breasts to marinate. Dip in cornflake crumbs

...but I made dinner! So, I'm all excited that I'm saving money and cooking a meal at home on a Friday night rather than going out or ordering something, and the husband calls, and says, "hey, let's order pizza tonight."  ..............."Sure!" I say, as I turn off the crock pot... Oh well - hot lunch for tomorrow (slow cooker stroganoff)!  So instead of a recipe I actually MADE tonight, here's one on the menu plan for next week - it's come through my inbox a few times: Chicken Chilaquiles .  We're gonna taste-test it, and then if it passes, I think it would make a good freezer meal - you can freeze feta cheese, too, so you can even include a bag of the cheese! Here's the recipe: 1 tablespoon olive oil 4 cloves garlic, chopped 1 can (28 oz.) whole peeled tomatoes, in puree (I'm going to use my own tomatoes, since I have a TON) 2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tbsp.) plus 1 tbsp. adobo sauc

I stuffed 44 pork chops today.  I also made eleven 4-person servings of meat/veggies for slow cooker beef stroganoff.  Now I don't feel like making dinner! ;)  A freezer meal swap is coming up - can ya tell?  I love the looks I got at the stores today, with massive quantities of everything - people look at me like I have some major issues with food.  I just smile a little weirdly back, unless they dare ask, and then we talk meal swaps.  Tonight, we'll have the pork chops - I'm sure I'll get over it after I smell them cooking! I call these kid-approved, but on particularly picky days, Mr. No Veggies takes the stuffing out and just eats the pork chop, which is fine with me.  Here's the recipe: Stuffed Pork Chops 4 thick cut boneless pork chops 1 package Stove Top stuffing mix - I also sauteed some mushrooms, onions, garlic, and threw in some fresh sage and thyme from my garden.  Kind of a semi-homemade approach... To prepare for freezing: Cut a pocket

I'm sad to see summer go, but I do love fall in Wisconsin.  When it gets chilly out, it's time to break out the comfort foods - and this is a great chili recipe, adapted from Cooks Illustrated. Last time I made it, I did it just 1 day in advance, and it was good, but the day after that it was even better – I’d definitely recommend trying to make it 2 days in advance, even 3!  It freezes well, but it doesn't last long around here.  We like to serve leftovers over baked potatoes with sour cream, scallions and a little cheddar cheese, and salad on the side.  If you freeze it in smaller portions you can send then along with the working spouse for a great lunch to be reheated.  I've even sent along a little container with all of the toppings, too.    Simple Beef Chili adapted from Cooks Illustrated recipe Makes about 3 quarts, serving 8 to 10 2 tablespoons vegetable oil 2 medium onions , chopped fine (about 2 cups) 2 red bell peppers, diced 1 green bell peppe

This isn't really a meal, and it's probably not freezer-friendly, but it's darn good, so I'm sharing it anyway.  I was going to make a batch today, but since I can't have the windows open with this dumb Minnesota smoke, I decided to wait.  Griping aside, this is a delish and healthy granola recipe, and you can customize it to your liking.  My man likes it with yogurt in the AM, as do I, since it hides the texture of yogurt ((I might be the only person in the world who doesn't really like yogurt), and it's good by the handful, too!  Feel free to share your favorite custom versions.  To save a few dishes, I basically throw all the dry stuff other than the fruit on a jelly roll pan, mix it up a little, then drizzle the wet stuff over it.  We sometimes sprinkle some random healthy stuff like flax seed in it, too. Golden Granola 1/4 cup butter, melted (unsalted, and do't substitute margarine!) or 1/4 c. coconut oil 1/4 cup honey 1 1/2 tsp. ground cin

Now is the time to use some of those delish bell peppers from the garden, and some of your fresh herbs, before they wither away until next year.  Try this soup - make some for tonight, and freeze some to share or enjoy another night! Bell Pepper Soup 1 tbsp. evoo 3-6 bell peppers (green, yellow, red, orange, yellow - you pick), diced 1 tbsp. garlic, minced 2 tbsp. fresh Italian flat-leaf parsley, chopped 2 tbsp. fresh basil, chopped, or 2 tsp. dried 2 tsp. dried oregano 64 oz. can tomato juice 4 c. water 1 can (14.5 oz) petite diced tomatoes salt & pepper to taste small pasta shells or rice 1 recipe turkey meatballs (make them small) Heat oil in large pot over medium heat. Add onion, and cook 2 min. Add peppers, and cook, stirring often, about 5 minutes. Add garlic, basil, parsley & oregano. Stir in tomato juice and water, bring to a boil, stir. To freeze: let cool completely, freeze. To prepare: thaw soup in refrigerator, reheat. Add meatballs while reheatin

This manicotti recipe is FAB, and I will never stuff a tube of pasta EVER again when I can do it this way.  It's also meatless, which a nice thing to throw into the mix whenever you can.  This dish is great for serving a crowd if you're willing to roll a lot of manicotti, and it freezes great.  Baked Manicotti Serves 6 to 8 Tomato Sauce • 2 28-ounce cans diced tomatoes (in juice) • 2tablespoons extra-virgin olive oil • 3medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) • 1/2teaspoon hot red pepper flakes , optional • Table salt • 2tablespoons chopped fresh basil Cheese Filling and Pasta • 3 cups part-skim ricotta cheese • 4 ounces grated Parmesan cheese (about 2 cups) • 8 ounces shredded mozzarella cheese (about 2 cups) • 2 large eggs , lightly beaten • 3/4teaspoon table salt • 1/2teaspoon ground black pepper • 2 tablespoons chopped fresh parsley leaves • 2 tablespoons chopped fresh basil • 16 no-boil lasagna noodles (see n

I love soup when it starts getting chilly.  There is nothing like a good bowl of soup on a cold night.  This is a great recipe from Cooking Light magazine, so it's even HEALTHY!  We've done it for a meal swap before, too, so you can freeze it, and it works just fine.  Creamy Wild Rice Soup with Smoked Turkey - Cooking Light (Jan 2000 issue -great bowls of soup) 2 tsp. butter 1 c. chopped carrots 1 c. chopped onions 1 c chopped green onion 1 tsp. chopped fresh rosemary or 1/4 tsp. dried 1/4 tsp. black pepper 3 garlic cloves, minced 2 cans (16 ounces) chicken broth (fat-free, less sodium, like Swanson Natural Goodness) 1 1/2 c. chopped smoked turkey breast 1 c. uncooked wild rice 1/3 c. flour 2 3/4 c. 2 % milk 2 tbsp. dry sherry 1/2 tsp. salt Melt butter in Dutch pan over med high. Add carrots and next 5 ingredients. Saute 8 mins until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey & rice, bring to a boil. Cover & reduce

I lived on grilled cheese in college. I made them in my dorm - I lived across from the kitchen, which was usually gross, since weird food odors lingered, but it was convenient for whipping up a grilled cheese! My go-to grilled cheese has evolved since then - we like an Italian bread with sesame seeds, American cheese for melting, and a spritz of EVOO. I have a grill pan and a bacon press, and they both work pretty much like a panini press, so I use those, most times. The press also helps melt the cheese and heat the toppings through a little more quickly and evenly. But TODAY, the kids were gone, so we made a grown-up grilled cheese: we had a few slices left each of sourdough bread and asiago cheese bread, so we made 1 of each, and shared. We spritzed the bread with EVOO, and layered basil farmer's cheese from Brennan's (soooo good), thinly sliced Roma tomatoes we picked in the garden this morning (sliced with the Pampered Chef tomato knife I just got - really nice!

Dude... I had a whole entry written, and managed to delete it.  So I'm going to write a brief version, since I'm all blogged out for today.  The meal deal at the local grocery store this week had a "free" bag of russet potatoes included, and I bought 2 of the deals this week, so I had 2 5# bags of potatoes sittin' around.  I decided to wash/poke/bake one whole bag.  Then I made some delish 2x Baked Potatoes to freeze and keep on hand for future side items.  We made potato skins appetizers with the remaining shells, and froze those babies, too.   (I made mashed potatoes with the other bag, and froze those, too.) Since I'm not real big on measuring with a recipe like this, here's a link to some from good ol' Allrecipes.  My list of ingredients, and some real rough estimates, are below: 1 5# bag russet potatoes (they were on the small side) fat-fat-free sour cream - 3/4 c? garlic powder (NOT garlic SALT) - about 3/4 tsp.? shredded cheddar che