Homemade Macaroni and Cheese

Slowly but surely I have been working on replacing some of our favorite processed foods with homemade versions.  With two young kids, macaroni and cheese was a must.  Now, I have to admit.......this is a kid's only recipe in our house.  My husband and I are not big fans - we just LOVE Kraft Mac & Cheese way too much.  But the girls.....love it and would eat it every day if we allowed it.   This recipe is adapted from Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food.

Here's what you'll need.......

*Box of Pasta - I usually use Rotini or Penne
*Nonstick cooking spray.
*1 Tbsp olive oil.
*1 Tbsp Flour - White or Wheat, I've used both
*1/2 cup Milk.
*1/2 - 1 cup of pureed sweet potato or pureed butternut squash - When I started with the recipe, I used just 1/2 cup but now use 1 cup.  It will turn out just fine either way but I figure with 1 cup, I get even more veggies into the meal!
*1 - 1 1/2 cups of cheddar cheese - Since I have added more of the veggie puree, I usually do 1 1/2 cups but, again, it will be fine on the lower end as well.
*4oz of cream cheese.
*salt and pepper to taste

Directions......
*Cook the pasta according to the package.
*The sauce can be a bit demanding so I usually start after the pasta has been cooked.
*Coat a saucepan with cooking spray.
*Once the saucepan has heated up, add the olive oil. 
*Add the flour and stir constantly for about a minute or two.  This part can be a bit delicate because you want it to be like a thick paste but not too long that it starts to brown.
*Add the milk and stir constantly for about 2 to 3 minutes until it begins to thicken. 
*Add the veggie puree, cream cheese, shredded cheddar cheese, salt and pepper.  Stir until all the cheese has melted.
*Pour the pasta into the sauce and stir together.

As you might imagine, this is not just lunch for the day.  I'm able to fill 3 or 4 small containers and throw them in the freezer for later!

Freezer Meal Friday: Six Layer Mexican Casserole

Since joining a freezer meal swap with friends, I've tried quite a few freezer recipes. Some were flops while others were a success. Some took hours and required ingredients that had never been in my cabinets (and probably never would be again). The goal of Freezer Meal Friday is to offer simple freezer recipes with simple, everyday ingredients. Today's recipe is from my friend Kristi.  We had it this week and it was yummy!!

Ingredients:
*Can of tomatoes with green chilies
*1 cup white rice
*3/4 tsp oregano
*1 tsp cumin
*1 1/2 cups chicken stock
*2 Tbsp butter
*1/2 tsp garlic salt
*1lb ground beef
*1 pkg taco seasoning
*Can of refried beans
*1 cup Mexican shredded cheese
*Fritos

Prep/Freezing Instructions:
::Layer 1: Melt 1 Tbsp butter in sauce pan, add rice and brown for 3 minutes.  Add can of tomatoes with green chilies, 3/4 tsp oregano, 1 tsp cumin, 1 1/2 cups chicken stock, 1/2 tsp garlic salt and bring to a boil.  Cover and reduce heat to low, simmer 15-20 minutes.

::Layer 2: Brown 1lb ground beef and drain.  Add taco seasoning and cook as per package.

::Layer 3: Mix can of refried beans and 1 Tbsp melted butter in food processor.

::Layer 4: 1 cup Mexican shredded cheese.

Cooking Instructions:
::Thaw.
::Pour salsa over cheese.
::Bake in 350 degree oven for 45 minutes with foil loosely over top.
::Add Fritos and serve.

Interested in more freezer cooking recipes? Check out other recipes in Freezer Meal Fridays!

Freezer Meal Friday: Batch Cooking Guest Post

While I absolutely LOVE freezer cooking, I certainly don't end up with a month's worth of meals.  I cook enough for my meal swap each month and occasionally make a double batch when I'm cooking dinner.  Kelly, over at Kansas City Mamas, shares an alternative........batch cooking! 

Batch cooking:  When you batch cook, you cook certain meal ingredients (usually meat) ahead of time so that you can assemble meals quickly in the evening.

Crock Pot Taco Chicken.
Throw 3-6 lbs of frozen boneless, skinless chicken breast in the Crock Pot. Sprinkle with taco seasoning (1 packet for every pound to pound-and-a-half of meat) and turn on high. Let cook for six to eight hours or until meat is tender and can be shredded. Separate meat into 1 lb. portions and place in ziploc bags (or other storage containers) and freeze.

Good For: Chicken Enchiladas, Tacos, Nachos, Quesadillas, Taco Soup, or Southwestern Salad.

Crock Pot Chicken Breast.
Throw 3-6 lbs of frozen boneless, skinless chicken breast in the Crockpot. Sprinkle with chicken bullion (1 tsp for every pound to pound-and-a-half of meat) and turn on high. Let it cook for six to eight hours or until meat is tender and can be shredded. Separate meat into 1 lb. portions and place in ziploc bags (or other storage containers) and freeze.

Good For: Chicken Noodle Soup, Buffalo Chicken Dip, and pretty much anything that calls for canned chicken.

Crock Pot Beans/Chickpeas/Etc.
(Seriously, dried beans are SO much better than canned. And with the Crock Pot they are easy too.)

Rinse one pound of dried beans and sort out any duds from the group. Throw beans into Crock Pot. Pour enough water to cover beans and then add another inch or so of water. Turn on high and cook for six hours. Check on beans every now and again to make sure they have enough water. Once they are tender, either drain water and put a cup and a half in a ziploc bag or put beans/water in a cup and a half increments in ziploc storage container and freeze.

Good For: Side dishes, chili, taco soup (see above chicken), hummus, etc.

Ground Beef.
Cook as usual. Drain grease and place one pound increments in ziplocs and freeze.

Good For: Tacos, Spaghetti, or anything that calls for ground hamburger.

Interested in more freezer cooking recipes? Check out other recipes in Freezer Meal Fridays!

Kelly blogs over at Kansas City Mamas.  She is a "self-described foodie who loves a good bargain, a good glass of wine, and beautiful things. (And not necessarily in that order.)"

Freezer Meal Friday: Baked Parmesan Meatballs

Since joining a freezer meal swap with friends, I've tried quite a few freezer recipes. Some were flops while others were a success. Some took hours and required ingredients that had never been in my cabinets (and probably never would be again). The goal of Freezer Meal Friday is to offer simple freezer recipes with simple, everyday ingredients.  Today's recipe is from the back of the Kraft Parmesan Cheese canister!  I procrastinated and didn't decide on what recipe I would use until my parmesan cheese arrived last week. 

Ingredients:
*1lb ground beef
*1/2 cup grated parmesan cheese
*1/4 cup chopped fresh parsley
*1 egg
*1 clove garlic, minced
*jar of spaghetti sauce
*pasta

Prep/Freezing Instructions:
*Mix meat, cheese, parsley, egg and garlic.
*Shape into 12 meatballs and place into baking pan.
*Pour spaghetti sauce on top.
*Cover with plastic wrap and aluminum foil and freeze.

Cooking Instructions:
*Thaw in fridge.
*Preheat oven at 375 and bake for 25 minutes.
*While the meatballs are baking, cook pasta.
*Add  your pasta to the sauce........spaghetti and meatballs!

Interested in more freezer cooking recipes? Check out other recipes in Freezer Meal Fridays!

Freezer Meal Friday: Grilled Chicken and Potato Foil Packs

Since joining a freezer meal swap with friends, I've tried quite a few freezer recipes. Some were flops while others were a success. Some took hours and required ingredients that had never been in my cabinets (and probably never would be again). The goal of Freezer Meal Friday is to offer simple freezer recipes with simple, everyday ingredients!  Today's recipe is one that I made last summer for my meal swap group.  Since I know some of you are getting your grills out, I thought I would share one for the grill!  If you don't have a grill, you can cook it in your oven!

Ingredients:
1/2 cup vegetable oil
1/4 cup cider vinegar
2 Tbsps garlic powder
2 tsp black pepper
1 tsp salt
1 tsp dried basil
1 tsp dried thyme
4 skinless, boneless chicken breasts
4 large potatoes, peeled and cut into 1/4 inch thick slices
1-2 large onions, cut into 1/4 inch thick slices
1-2 large green peppers, cut into 1/4 inch strips
2 cups sliced button mushrooms

Prep/Freezing Instructions:
*Stir together vegetable oil, vinegar, garlic powder, black pepper, salt, basil, and thyme.
*Pour half of the mixture in a baggie with the chicken breasts to marinate overnight.
*Cut aluminum foil into 12x12 squares.  Place the chicken in the center of each square and add potatoes and veggies.  Ladle the rest of the sauce onto each chicken/veggie.
*Fold the foil around the ingredients to seal it and place in freezer bag.

Cooking Instructions:
*Thaw in fridge overnight.  Place on a plate or baking sheet in case it leaks.
*Grill or bake until cooked through - about 30-45 minutes.

This recipe (and the picture) was adapted from AllRecipes.com!

Interested in more freezer cooking recipes? Check out other recipes in Freezer Meal Fridays!

Freezer Meal Friday: Beef Stroganoff

Photo Credit: Cooking For Engineers.

Since joining a freezer meal swap with friends, I've tried quite a few freezer recipes. Some were flops while others were a success. Some took hours and required ingredients that had never been in my cabinets (and probably never would be again). The goal of Freezer Meal Friday is to offer simple freezer recipes with simple, everyday ingredients!  This recipe comes from Girlfriends on the Go - A Busy Mom's Guide to Make-Ahead Meals!  This cookbook has very simple recipes with everyday ingredients!

Ingredients:
*1/3 cup flour
*2 cups milk
*2 tsp beef bouillon granules
*1 lb stew meat
*1/2 packet of dry onion soup mix
*1 bay leaf
*1/2 cup water
*2 cups sour cream
*package of egg noodles

Prep/Freezing Instructions:
*Warm 1 1/2 cups of milk in a saucepan.  In a mixing bowl, add flour and beef bouillon. 
*Gradually add the remaining milk and stir until there are no lumps. 
*Slowly add it to the warm milk in the saucepan.  Stir constantly over medium heat and bring the sauce to a low boil.  Allow it to boil for one minute while stirring.
*Remove saucepan from the stove and add the rest of the ingredients (except the sour cream) to the sauce.
*Cool and place in a freezer bag. 

Cooking Instructions:
*Thaw in the fridge.
*Pour in a slow cooker for 6 hours on low heat or until the meat is tender.
*Add sour cream just before serving. 
*Serve over noodles.

Interested in more freezer cooking recipes? Check out other recipes in Freezer Meal Fridays!

Freezer Meal Friday: Beef and Cheese Burritos

Photo Credit: B.A.D. Girls Book Club Recipes.

Since joining a freezer meal swap with friends, I've tried quite a few freezer recipes. Some were flops while others were a success. Some took hours and required ingredients that had never been in my cabinets (and probably never would be again). The goal of Freezer Meal Friday is to offer simple freezer recipes with simple, everyday ingredients! And today's recipe is my favorite......Beef and Cheese Burritos! I never get sick of this one!

Ingredients:
(8) 8-10 inch flour tortillas
1.5 cups shredded cooked beef, chicken or pork
1 cup bottled salsa
(1) can of refried beans
2 cups shredded cheddar cheese or Monterey Jack cheese
Optional: shredded lettuce, sour cream, salsa, cheese
Optional Side Dish: Rice

Prep/Freezing Directions:
*In a medium bowl stir together shredded beef and 1 cup salsa.
*Soread 2 tablespoons refried beans on each tortilla. Top beans with 1/4 cup beef mixture near one edge. Top beef mixture with 1/4 cup cheese. Fold in the sides of tortilla and roll up, starting from the edge with the filling. Place filled tortillas, seam sides down, in a greased 3 quart rectangular baking dish.

Cooking Directions:
*Thaw in fridge overnight.
*Bake, uncovered, in the preheated oven about 20 minutes or until heated through.

Freezer Meal Friday: Spinach Stuffed Shells

Since joining a freezer meal swap with friends, I've tried quite a few freezer recipes.  Some were flops while others were a success.  Some took hours and required ingredients that had never been in my cabinets (and probably never would be again).  The goal of Freezer Meal Friday is to offer simple freezer recipes with simple, everyday ingredients!  Today's recipe comes from my friend Kris and was the first meal I made for my freezer meal group!

Ingredients:
*12 dried jumbo shell macaroni
*10 oz package frozen chopped spinach, thawed (I use half a package)
*2 eggs, lightly beaten
*2 cups shredded Italian cheese blend (I use mozzarella)
*1 cup ricotta cheese
*1 26-32 oz jar of pasta sauce

Prep/Freezing Instructions:
*Cook jumbo shells according to package. Rinse with cold water, drain again. Set shells aside. Meanwhile, drain thawed spinach well.
*For filling, in a medium bowl stir together spinach, eggs, 1.5 cups of Italian cheese blend and ricotta cheese. Spoon a generous 2 rounded tablespoons of the filling into each jumbo shell. Arrange shells in a 2 quart square baking dish. Pour pasta sauce over shells.
*Cover with plastic wrap, then foil.  Chill for up to 24 hours.

Cooking Instructions:
*Thaw in fridge overnight.
*Preheat oven to 375 degrees.
*Remove plastic wrap.
*Bake, covered, for 50 minutes or until heated through. 
*Add some mozzarella to the top and bake for another 5 minutes.

Interested in more freezer cooking recipes? Check out other recipes in Freezer Meal Fridays!

Photo Credit: Ace Fitness

Freezer Meal Friday: Sicilian Casserole

Since joining a freezer meal swap with friends, I've tried quite a few freezer recipes.  Some were flops while others were a success.  Some took hours and required ingredients that had never been in my cabinets (and probably never would be again).  The goal of Freezer Meal Friday is to offer simple freezer recipes with simple, everyday ingredients! Today's recipe comes from my friend Laura!  Laura helped us discover that we like peppers!

Ingredients:
*1 lb ground beef, turkey or sausage
*1 onion, chopped
*1 red bell pepper, chopped
*1 green bell pepper, chopped
*1 6oz can of tomato paste
*1 8oz can of tomato sauce
*1 tsp dried Italian seasoning
*8oz pkg cream cheese, cubed
*1/3 cup sour cream
*3/4 cup Parmesan cheese
*2 cups penne pasta
*3/4 cups milk
*3/4 cups water

Prep/Freezing Instructions:
*Brown meat and onion. Add peppers when meat is almost cooked. Drain well when meat is cooked through.
*Return to pan and add tomato paste, tomato sauce, water and Italian seasoning. Simmer 10 minutes.
*Cook pasta according to package.
*Combine cream cheese and milk in microwave safe bowl. Cook in microwave 2-3 minutes, stirring once halfway through. Remove and stir with wire whisk until sauce thickens and blends to form smooth sauce.
*Drain noodles and add cream cheese sauce, sour cream and 1/2 cup Parm cheese. Place mixture in casserole dish.
*Top with meat mixture.
*Sprinkle remaining parm cheese on top.
*This makes about 6-8 servings. I divided it in half between two casserole dishes to freeze for two separate meals. Cover with plastic wrap and aluminum foil.

Cooking Instructions:
Thaw.  Remove plastic wrap and bake at 350 for 20-30 minutes or until bubbly.

Interested in more freezer cooking recipes?  Check out other recipes in Freezer Meal Fridays!

Photo Credit: I Luv Food!!

Freezer Meal Friday: Cheesy Chicken Bundles

Since joining a freezer meal swap with friends, I've tried quite a few freezer recipes.  Some were flops while others were a success.  Some took hours and required ingredients that had never been in my cabinets (and probably never would be again).  The goal of Freezer Meal Friday is to offer simple freezer recipes with simple, everyday ingredients! Today's recipe comes from Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead.

Ingredients:
*1 cup bread crumbs
*1/2 cup cheddar cheese
*1/2 cup parmesan cheese
*1 teaspoon salt
*1/4 teaspoon pepper
*6 chicken breasts, boneless
*1/2 cup butter

Prep/Freezing Instructions:
Mix bread crumbs, cheeses, salt and pepper.  Dip chicken into melted butter and then into the cheese mixture.  Place on plastic wrap, fold the sides of the chicken up to make a bundles and pull the plastic wrap up around it.  Place wrapped chicken bundles in a freezer bag.

Cooking Instructions:
Thaw, unwrap chicken and place in shallow baking dish.  Melt 2 tablespoons of butter and pour over the bundles.  Sprinkle with 1/2 cup parmesan cheese.  Bake uncovered at 350 for about an hour or until the chicken is crispy! 

Mmmmm......this is a tasty one and the kiddos love it!!  We made up some pasta with parmesan cheese as a side!  Interested in more freezer cooking recipes?  Check out other recipes in Freezer Meal Fridays!

Freezer Meal Friday: Crescent Roll Breakfast Casserole

My category for this month's Meal Swap meal was Breakfast for Dinner.  Again this week, I picked a recipe from Girlfriends on the Go - A Busy Mom's Guide to Make-Ahead Meals.  The recipes are simple (which is a huge help when you're making the meal x6) and use regular, everyday ingredients!

Ingredients:
8oz tube refrigerator crescent rolls
1lb ground sausage, cooked and drained
2 cups shredded Monterey Jack cheese
6 eggs, beaten
3Tbsp minced green bell pepper
1 cup milk
Salt
Pepper

Directions: Mix eggs, milk, salt and pepper (to taste).  Once these are beaten and mixed together, stir in the cheese and green bell pepper.  Set this aside.  Pull apart the crescent rolls and make a layer on the bottom of a 9x13 aluminum pan that has been sprayed with cooking spray.  Be sure to press the edges together so that there are no spaces.  Put a layer of the cooked, crumbled sausage and then pour the egg/cheese mixture on top.  The egg will sink to the bottom and leave the cheese on top.  Make sure to spread the cheese over the entire casserole.  Cover with a layer of plastic wrap and then a layer of foil.

Baking Directions: Pull out the night before and let it thaw in the fridge.  Bake at 425 for about 20-25 minutes or until browned.

Lessons Learned:
*Don't wait until the night before at 9:30 pm to make your meal swap meal!!  Fortunately this recipe was simple so I wasn't up horribly late!
*Try it out first!  We didn't get a chance to so we ended up making one and seeing how it was so that we could make changes accordingly! Fortunately, hubby loved it!!

Photo Credit: Kevin and Amanda.

Freezer Meal Friday: Taco Soup

I am not a big soup fan.  In fact, the soup meal from each month's Freezer Meal Swap tends to be the last thing we eat each month and sometimes gets pushed to the following month!  This month's soup was an exception because it was tasty!  And very simple to make!  Definitely an easy recipe to throw together quickly, with ingredients you probably already have in your cupboard!

Ingredients:
1lb ground beef
1 can stewed tomatoes (15oz)
1 can tomato soup (10 oz)
1 can vegetable soup (10 oz)
1 can corn, drained (15 oz)
1 can kidney beans, drained and rinsed (15oz)
3/4 cup salsa
1 cup water
2 Tbsp. taco seasoning
2 Tbsp. chili powder

Instructions - Eat Tonight:
Mix it all together!  Cook on the stove until it is heated through!  Add shredded cheese, sour cream, and/or tortilla chips.  My husband likes a little zing to his so he also added some tabasco sauce.

Instructions - Freeze for Later:
Mix it all together!  Pour into freezer bags and freeze!  If you are bringing it to a swap, be sure to freeze a small baggie of cheese as well.  Sour cream goes great with this as well but do not freeze sour cream!!

This recipe is adapted from Girlfriends on the Go - A Busy Mom's Guide to Make-Ahead Meals.  This cookbook has a lot of simple recipes with simple ingredients.  And it gives freezer directions for all of its recipes!!

Be sure to check out more freezer recipes from Freezer Meal Friday!


Photo credit: Kalyn's Kitchen

Freezer Meal Friday: Chicken and Corn Enchiladas

Photo courtesy of BestChickenEnchiladaRecipes.com

Our favorite freezer meal swap category is Mexican!!  We have loved every single meal we have gotten from this category so far!!  This recipe is from my friend Jenn and it serves 16.  For my family, this would give us 4 meals for our freezer!!

Ingredients:
*2 lbs boneless, skinless chicken breast - cooked and shredded
*1 package (16 oz) frozen corn
*2 cups shredded cheese
*1 cup sour cream
*1 teaspoon cumin
*1 teaspoon chili powder
*2 cups salsa
*3 cups enchilada sauce
*16 wheat tortillas

Directions:
*Coat two 9x13 baking dishes with cooking spray.

*In large bowl, mix together chicken, corn, half of cheese, sour cream, cumin, and chili powder.

*In another large bowl, mix together the salsa and enchilada sauce.

*Spoon 1/3 cup of the chicken filling into the center of tortilla. Roll up and place seam side down in prepared dish. Repeat with remaining tortillas.

*In a freezer baggie, add the salsa-enchilada sauce mixture. In a separate baggie, add the remaining cheese.  Freeze these separately from the enchiladas.  Cover with plastic wrap and then aluminum foil.

To cook:
*Thaw enchiladas, sauce, and cheese.
*Remove plastic wrap.
*Pour enchilada/salsa mixture over the enchiladas.  Top with cheese.
*Cover with foil and bakeat 350 for 30-40 minutes.

Add some of that Uncle Ben's Boil In Bag rice that you got for $.17 at Meijer as a side!!

I am always looking for new freezer meal recipes!  If you have a great one, please send me an email!