Friday, May 29, 2009
Final Date June 11
The final date is June 11 at 7 pm. The new order deadline is Monday, June 8. Hopefully that doesn't create problems for any of you who are planning to come. We should plan to be there right at 7 and plan to work quickly so we can be done by 9 and get home to our families. If there is anybody that would like to help set up before hand so that we can get an immediate start, I would greatly appreciate it. Just let me know. I apologize for the weird scheduling of this activity. Hopefully we can avoid scheduling conflicts like this in the future. I hope many of you will still be able to come. I really enjoy getting to know you all better.
Sunday, May 17, 2009
Next Date is June 6
I've scheduled the Stake Center for June 6 at 9 a.m. for the next freezer meal activity. I hope that date works for most people. I've tried to avoid doing them on Fast Sunday weekend, but the next weekend is right before finals for those who are in class during Spring term. So, hopefully many of you can and will come! Please submit your orders by Monday June 1 either by comment or by email.
Here are the meals we will do:
1. Frozen Strawberry Margarita Dessert: pretzels, brown sugar, nuts, butter, lime juice, orange juice, lemon juice, sweetened condensed milk, strawberry puree, whipping cream, powdered sugar, vanilla
Servings: 8-10
What you need to bring:
• 1 Pie pan or square baking pan
• 1 one-gallon freezer Ziploc bags IF your pie pan fits inside and you want extra freezer protection
2. Steak Fajitas: sirloin steak, lime juice, white wine vinegar, salad oil, oregano, garlic, flour tortilla, fajita style veggies
Servings: 4
What you need to bring:
• 1 pound sirloin steak raw
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
3. Chicken and Rice Pilaf: chicken breasts, cream of mushroom soup, salt, pepper, paprika, pimientos, chicken broth, white rice, dry onion soup mix
Servings: 4
What you need to bring:
• 4 Chicken Breasts raw – you can do whole or 8 halves for more manageable servings
• 1 baking dish – 9x13 might be too big, but it would work ok
4. Salmon Bake with Pecan Crunch Coating: Dijon mustard, butter, honey, bread crumbs, pecans, parsley, salmon
Servings: 6
What you need to bring:
• 6 raw Salmon fillets – 4 oz each (you could do 2 12 oz steaks or whatever you can find – just enough to fill a 9x13)
• 9x13 pan
5. Tuna Bow Ties: bow tie pasta, cream of chicken, evaporated milk, onion, Monterrey Jack cheese, American cheese, tuna, frozen peas
Servings: 6-8
What you need to bring:
• 2 gallon Ziploc bags
Here are the meals we will do:
1. Frozen Strawberry Margarita Dessert: pretzels, brown sugar, nuts, butter, lime juice, orange juice, lemon juice, sweetened condensed milk, strawberry puree, whipping cream, powdered sugar, vanilla
Servings: 8-10
What you need to bring:
• 1 Pie pan or square baking pan
• 1 one-gallon freezer Ziploc bags IF your pie pan fits inside and you want extra freezer protection
2. Steak Fajitas: sirloin steak, lime juice, white wine vinegar, salad oil, oregano, garlic, flour tortilla, fajita style veggies
Servings: 4
What you need to bring:
• 1 pound sirloin steak raw
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
3. Chicken and Rice Pilaf: chicken breasts, cream of mushroom soup, salt, pepper, paprika, pimientos, chicken broth, white rice, dry onion soup mix
Servings: 4
What you need to bring:
• 4 Chicken Breasts raw – you can do whole or 8 halves for more manageable servings
• 1 baking dish – 9x13 might be too big, but it would work ok
4. Salmon Bake with Pecan Crunch Coating: Dijon mustard, butter, honey, bread crumbs, pecans, parsley, salmon
Servings: 6
What you need to bring:
• 6 raw Salmon fillets – 4 oz each (you could do 2 12 oz steaks or whatever you can find – just enough to fill a 9x13)
• 9x13 pan
5. Tuna Bow Ties: bow tie pasta, cream of chicken, evaporated milk, onion, Monterrey Jack cheese, American cheese, tuna, frozen peas
Servings: 6-8
What you need to bring:
• 2 gallon Ziploc bags
Saturday, May 9, 2009
Fruit Dip
This isn't a freezer meal. It's actually the dip I brought today with the strawberries for a breakfast surprise.
Ingredients:
16 oz cool whip slightly softened
8 oz cream cheese softened
1 can (15oz) cream of coconut (It's kind of hard to find in the store. I found it with the alcoholic drink mixes.)
Just whip it all together for a few minutes until it's thick. Refrigerate leftovers.
Ingredients:
16 oz cool whip slightly softened
8 oz cream cheese softened
1 can (15oz) cream of coconut (It's kind of hard to find in the store. I found it with the alcoholic drink mixes.)
Just whip it all together for a few minutes until it's thick. Refrigerate leftovers.
Maple Dijon Marinated Pork Chops
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pork chops
¼ cup cider vinegar
2 tablespoons honey
2/3 cup maple syrup
½ cup dijon mustard
¼ cup hoisin sauce
Blend Marinade
Add to pork chops in freezer bag
Freeze
Thaw
Grill, saute, or cook in crock pot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pork chops
¼ cup cider vinegar
2 tablespoons honey
2/3 cup maple syrup
½ cup dijon mustard
¼ cup hoisin sauce
Blend Marinade
Add to pork chops in freezer bag
Freeze
Thaw
Grill, saute, or cook in crock pot
Italian Cheese-Stuffed Meatloaf
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds extra lean ground beef
2 eggs
1 cup dry Italian bread crumbs
½ cup grated parmesan cheese
1 ½ teaspoons basil
½ teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
4 cloves minced garlic
8 ounces pizza sauce
2 cups grated provolone cheese
4 ounces sliced olives -- canned
4 ounces sliced mushroom -- canned
4 ounces pimiento -- jar
Spray bottom of 9X13 pan.
Mix beef, bread crumbs, eggs, parmesan, seasonings, garlic and ½ of the
jar of pizza sauce together until well combined.
Place ½ the meat into a dish and level out. Smoosh the center down and
build up the sides so you have a lip on the meat.
Put a little shredded cheese along the trough, then top with mushrooms ,
more cheese, olives, more cheese, then pimentos and remaining cheese.
With the remaining meat, make it thin, like three big burgers and put them
on top so you cover the cheese.
Pinch the sides well so the filling will not escape.
Rub the sides down with cold water on your hands until you see it is
smooth. (The water sets the meat so it doesn't break as easily).
Place remaining ½ of the pizza sauce in a sandwich bag and freeze separate
from meat.
Freeze.
Thaw, bake for 45 minutes at 375 degrees. Remove from the oven and spread
the rest of the pizza sauce on top and give it a sprinkle of parsley or
oregano. Bake another 20 minutes. (absolutely delightful).
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds extra lean ground beef
2 eggs
1 cup dry Italian bread crumbs
½ cup grated parmesan cheese
1 ½ teaspoons basil
½ teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
4 cloves minced garlic
8 ounces pizza sauce
2 cups grated provolone cheese
4 ounces sliced olives -- canned
4 ounces sliced mushroom -- canned
4 ounces pimiento -- jar
Spray bottom of 9X13 pan.
Mix beef, bread crumbs, eggs, parmesan, seasonings, garlic and ½ of the
jar of pizza sauce together until well combined.
Place ½ the meat into a dish and level out. Smoosh the center down and
build up the sides so you have a lip on the meat.
Put a little shredded cheese along the trough, then top with mushrooms ,
more cheese, olives, more cheese, then pimentos and remaining cheese.
With the remaining meat, make it thin, like three big burgers and put them
on top so you cover the cheese.
Pinch the sides well so the filling will not escape.
Rub the sides down with cold water on your hands until you see it is
smooth. (The water sets the meat so it doesn't break as easily).
Place remaining ½ of the pizza sauce in a sandwich bag and freeze separate
from meat.
Freeze.
Thaw, bake for 45 minutes at 375 degrees. Remove from the oven and spread
the rest of the pizza sauce on top and give it a sprinkle of parsley or
oregano. Bake another 20 minutes. (absolutely delightful).
Easy Chicken Pot Pie
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups frozen peas and carrots
2 cups cooked chicken breast halves -- chopped
1 can cream of chicken soup
1 cup Bisquick® baking mix
½ cup milk
1 egg
Stir together vegetable, chicken and soup.
In a bowl, stir remaining ingredients until blended.
Pour vegetable mixture into 9" pie tin or 8X8 pan.
Pour Bisquick mixture on top.
Freeze.
Thaw.
Bake at 400 for 30 minutes or until golden brown.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups frozen peas and carrots
2 cups cooked chicken breast halves -- chopped
1 can cream of chicken soup
1 cup Bisquick® baking mix
½ cup milk
1 egg
Stir together vegetable, chicken and soup.
In a bowl, stir remaining ingredients until blended.
Pour vegetable mixture into 9" pie tin or 8X8 pan.
Pour Bisquick mixture on top.
Freeze.
Thaw.
Bake at 400 for 30 minutes or until golden brown.
Minestrone Soup
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can kidney beans, drained
1 teaspoon basil
1 teaspoon salt
½ teaspoon pepper
1 teaspoon oregano
1 teaspoon parsley
1 pound sweet Italian Sausage
2 stalks chopped celery
2 chopped carrots
1 small chopped onion
28 ounces diced tomatoes
8 cups water
1 cup grated parmesan cheese
4 cubes beef bouillon -- crushed
1 cup macaroni -- uncooked
Cook and cut up sausage into bite-size pieces. Prepare vegetables. Place
everything except water, macaroni and parmesan into a freezer bag.
Freeze.
When thaw, put everything into a 6 quart crock pot and add 8 c. water.
Cook on low for 6-8 hours. Add macaroni ½ hour before serving. Serve
with parmesan cheese sprinkled on top.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can kidney beans, drained
1 teaspoon basil
1 teaspoon salt
½ teaspoon pepper
1 teaspoon oregano
1 teaspoon parsley
1 pound sweet Italian Sausage
2 stalks chopped celery
2 chopped carrots
1 small chopped onion
28 ounces diced tomatoes
8 cups water
1 cup grated parmesan cheese
4 cubes beef bouillon -- crushed
1 cup macaroni -- uncooked
Cook and cut up sausage into bite-size pieces. Prepare vegetables. Place
everything except water, macaroni and parmesan into a freezer bag.
Freeze.
When thaw, put everything into a 6 quart crock pot and add 8 c. water.
Cook on low for 6-8 hours. Add macaroni ½ hour before serving. Serve
with parmesan cheese sprinkled on top.
Friday, May 8, 2009
Fantastic News!
This time, the cost of the meals is only $4 each. That's amazing! I have really been trying to bring costs down and this week had exactly the sales we needed. I feel like the Lord is blessing us poor college families.
I'm excited to see you all at the church tomorrow at 9am. Hopefully you all remembered and you have your ingredients ready. If you've forgotten and you have little time left, the raw pork chops and cooked minestrone can be added to the recipes after the activity later in the day. But you really need to have the cooked chicken and raw hamburger for the other two recipes.
Don't forget to come early enough to label your dishes! We have 10 sisters planning on coming and I foresee confusion if everything is not properly labeled. I will bring a sharpie marker and masking tape for the pans.
I am planning to be there at 8:30am to set up. We have enough sisters that we may flood into the gym and set up one station in there and two in the kitchen. If anyone happens to wake up early on a Saturday morning and have nothing better to do, then feel free to come early and join me! :)
See you all soon!
I'm excited to see you all at the church tomorrow at 9am. Hopefully you all remembered and you have your ingredients ready. If you've forgotten and you have little time left, the raw pork chops and cooked minestrone can be added to the recipes after the activity later in the day. But you really need to have the cooked chicken and raw hamburger for the other two recipes.
Don't forget to come early enough to label your dishes! We have 10 sisters planning on coming and I foresee confusion if everything is not properly labeled. I will bring a sharpie marker and masking tape for the pans.
I am planning to be there at 8:30am to set up. We have enough sisters that we may flood into the gym and set up one station in there and two in the kitchen. If anyone happens to wake up early on a Saturday morning and have nothing better to do, then feel free to come early and join me! :)
See you all soon!
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