New England Clam Chowder

I'll be honest, I was a bit worried about this recipe. Mostly because the potatoes in my last recipe turned out like crud. I mean like, serious crud. Something about the russet variety didn't freeze well, nor did it taste good either.
It was completely horrid.

You don't get that recipe.

But this one... you get. Because, thank goodness, red potatoes freeze VERY well and this recipe turned out amazing! Even fooled my seafood-hating-children into eating it. They asked what was in it and I said, "Bacon, Potatoes, and Cheese... you like cheese." I just left out the clams part. And boy am I glad I did. They ate it! Didn't complain either(Though the kid that knew there was clams, only ate what she 'had' to, but she cleaned her plate. So she couldn't have believed it to be that bad!).

And I really wasn't sure how this would be coming out of the freezer, but it was fabulous. I'm so glad I made a double batch! So, if you'd like to make your own (and yes, it tastes like New England Clam Chowder!) here is the recipe.

 Put the following ingredients in a gallon ziplock:
1/2 pound bacon diced as small as possible, raw
1 (6.5-ounce) can minced clams, drained and chopped again small (if you have picky eaters)
5 small red potatoes, peeled and cut into chunks (I didn't peel mine, because I love color in my food)
1 onion, peeled and diced
1 cup sliced celery
2 garlic cloves, chopped
2 teaspoons dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups chicken broth

Write on the outside of the bag Cook 6-8 hours on low. Blend some of the soup to naturally thicken. Then add 2 cups half-and-half and 1 cup shredded cheddar cheese

I served ours with Bob's Red Mill Gluten Free Cornbread (Added 2 tablespoons of sugar to the mix) and it was just the touch it desired! So definitely serve with cornbread.

Stork Meal 5: Corn and Black Bean Taco Soup

I should have mentioned that I am really quite terrible about taking a picture of the meals before they are scarfed. Usually it's because I'm in the middle of feeding one of the seven people staying in this house right now, but sometimes I click it before it goes to the left over section of the refrigerator.

And today was one of those days. I didn't even THINK about taking a picture until I was putting everything into containers for the freezer/frig... then I quickly snapped the below pic with my phone and called it good.

I do solemly swear to try to take a picture of the completed meals from now on... Did you notice the TRY word? Yeah, we will see how that goes.

Okay, so today's meal is a family favorite of ours. My good friend Jenneffer E from Ellsworth AFB, SD served this to my family way back in like 2006... maybe even 2005. I was so enamored with it that I told her I had to have the recipe. She looked at me like I had two heads, "It's left overs!"

Whaaaa??

How can something THIS GOOD and this beautiful be made of leftovers?

Over the years, I've since lost her exact words on how the recipe went, but I always remember what goes in it (always a different leftover meat) and how to enjoy it (smoothered in cheese, sour cream and chips)!

However, when I was doing some research for my Stork Meals, I came across a gals recipe that used black beans and I was like DUH! Black beans are the perfect compliment... so I added them in and if could have been any more perfect then it was, I dunno what else would have to go in it.

We didn't have any leftover meat (because this whole house is full of carnivorous folks) so I am using ground beef for the recipe.

Ingredients:
1 pound ground beef (or 2-3 cups left over meat cubed)
1 tsp olive oil
1 medium onion
1-2 Tablespoons garlic
1-2 packages of taco seasoning
2 cans of black beans (rinsed and drained)
2 cans of corn (not creamed and undrained)
2 cans of fire roasted tomatoes and green chilies  (undrained)
1 small can of diced green chilies (undrained)
8oz of tomato sauce (not spaghetti sauce)
2 cans diced potatoes (undrained)
(You will also need cheddar cheese, sour cream, and tortilla chips when serving)

Now remember I said this was a leftover meal for her? She would throw all of her leftover veggies into this dish instead of some of the above canned goods. However, she always added more!

If you are using left over meat, follow the directions below these for LEFT-OVER MEAT.

Dice onion and garlic and place to large skillet with olive oil. Cook for a couple minutes to soften the onions then add ground beef. Cook until beef is just brown and then add taco seasoning. Here is where you taste and see just how much taco seasoning you want. Remember this is going to combine in the crockpot with the liquid from the corn, potatoes and tomatoes. So don't be shy.

If you are prepping this meal for the freezer, cool the mixture and place in gallon sized bag with all the rest of the ingredients. You should have a nice full bag. Be sure to label and double bag.

Day of cooking, defrost and put in the crockpot. If you think you need more juice, add broth or just water, but usually it turns out perfect. Crockpot on high for 2-3 hours or low 4-5. Serve with fresh grated cheddar or pepper jack and a dollop of sour cream. Crumble tortilla chips into the bowl or use the chips as your spoon.

Directions for LEFT-OVER MEAT:
Because your meat is already cooked (and usually left overs at our house are chicken breasts) you don't want to put them in the crockpot for 2-5 hours and suck what remains of the juices out of them. I've tried this before, it doesn't work. You'd think being in all that broth and yumminess that it would add to... but no. So here is what you do.

Three ziplocks needed. First ziplock should be the cubed meat. Seal it and place it in an empty gallon sized ziplock. Next, add the cooked (but cooled) onions and garlic to lasts ziplock bag and then add BOTH envelopes of taco seasoning. If you use the large jar of seasoning I'd say about 1/3 of a cup. Add in all the remaining ingredients. So you will have two sealed bags. A meat bag and a soup bag inside the final ziplock.

With this version, you will cook the soup just like you did above but add in the defrosted meat in during the last 30-45 minutes, just long enough for it to become the same temperature as the mixture but NOT COOK!

Then you can eat to your hearts content... or your stomachs. ;)

To see the other Stork Meals, click here.

Stork Meal 2: African Soup

Day two of meal making for the new mom and sometimes things don't always go as they're planned. See in our house, African soup is a huge win. My FIL grew up in West Africa and this was and continues to be a staple in their house. All the grand kids love this meal and up until today, I had no idea why.

I mean I loved it... but now I am allergic. No tomatoes for me. But if I hadn't found I was allergic, I would have enjoyed it after I made it. Instead, I fed it to the gang and waited for the reviews from my sister.

Needless to say, Mom-to-be wasn't a super fan. She said it tasted like Spaghetti Os. That is a win in some folks books, but apparently this is NOT a meal that we will be making for her freezer. However, I make it for mine ALL the time, so I will still share the recipe.

What you will need:

4 Gallon bags
2 quart bags
2 Large cans of tomato puree
2 Large cans of crushed tomatoes
2 sticks of butter
2 cans of SPAM (yes, I said it... SPAM)
1-2 Tablespoons of crushed red pepper flakes
1 Large can of green beans
4 cups minute rice

Just be glad you aren't in Western Africa, they use monkey meat. No kidding.

So here is what you do.

Melt butter in large sauce pot. Add in cubed spam and fry for 5-8 minutes. Some of the pieces could get crispy, but they don't all have to be. Add in all the tomatoes and red pepper flakes and allow it to cool.

Divide green beans into the two quart sized bags and place into gallon bags A & B.
Divide white minute rice into two quart sized bags and place into gallon bags A & B.

When the mixture is cool, divide into gallon bags C & D and seal tightly. Then place the sealed mixtures into A & B respectively along with the green beans and rice.  Seal and write this on the outside: Defrost.Place tomato mixture in sauce pan and simmer for 6+ hours until reduced one-third. Add green beans and cook for 30 minutes. Combine 2 cups of water with rice in microwaveable container and microwave on high for 5 minutes (or until water is absorbed). Serve African soup over rice.

You could make this in the crockpot, but it will have to cook a lot longer to reduce down enough.

If you have your reservations about the SPAM in this, don't knock it till you try it. I'm not at all a spam fan, but this is great!

To see the other Stork Meals, click here.

Lasagna 24+ servings

Lots of folks don't like making lasagna because its expensive and it's a time-suck making it. However, if you make it in large batches to freeze, it doesn't take any more time then it takes to make 1... Well maybe a little more time, but certainly not more then 5 extra minutes.

If you make your own spaghetti sauce, this recipe will even be cheaper. But we make it pretty cheap and it sure is yummo-licious. All the plates are licked clean... almost literally.

Now, my children hate onions, so I don't use onions in my recipe... but it would be amazing if you did. So this recipe is WITH the onions but I leave them out for the kids sake. I pick my battles.

What you will need:

2 - 9x13 dishes (or 4 8x8 dishes)
Foil or pans with airtight lids

1 large onion (and some olive oil to caramelize)
2-3 pounds of sausage (or a meat you want in your lasagna)
3-4 cans of hunts spaghetti sauce (any flavor. The reason I use hunts is for price)
2 boxes of traditional cooked noodles (I tried the no-cook with all the trick, texture NEVER comes out right. I always get complaints)
Lots of Mozzarella cheese (like 8 cups ish?)
4 cups of Ricotta
2 Eggs
Parsley

Boil the noodles according to package directions.

Caramelize onions in olive oil... make sure they turn nice and brown... they are yummy that way.

Add sausage and brown. Don't break the sausage up too much, I love finding the big chunks in my lasagna. When sausage is almost all brown, just a bit pink left, drain off as much of the grease as you can and add the 3 cans of hunts to the pan.

Now you can do two things. If you are strapped for time, just blend it well and you are ready to go. If you have an hour or more that you can check your email, facebook, and twitter, then go on to this step. Turn the heat on low and let it simmer for a good hour so the flavors can all combine and be excellent. Hunts sauce on it's own is fine, but the flavors of the sausage and onions will mix brilliantly and make the sauce even better!

Mix ricotta and the two eggs together in a separate bowl. Add a tablespoon or two of parsley and half the cheese.

With the noodles done, the sauce simmer and brilliant, the ricotta mixture, the cheese ready... you are ready to assemble.

Put a little meat sauce in the bottom of the pan and line pans with noodles. Spread ricotta mixture over the top and top with noodles. Spread meat sauce over top and top with noodles. Continue doing this until all the mixtures are gone. Last layer being the meat sauce. Top with the remaining cheese (and more cheese if you have cheesy lovers).

To freeze I suggest you cover with foil a few times. This will keep in the freezer for at least 6 months. But I suggest 2 months to retain the best flavors. When you are ready to cook it, you can either cook from frozen for 2+ hours... or defrost and cook covered for 45 minutes at 375. Remove cover the last 10-15 minutes to melt cheese on top ;)

This meal makes 24 large servings or tons more if you have a small belly. ;)