Taco Bake (Freezer Style)

Often I come across a recipe that I NEED NEED to make a freezer meal out of. And this is one of those times. *hands in the air Gangnam Style* In fact, when I typed (Freezer Style) in the title, I may have rose to my feet and Gangnamed a bit. I digress...

So the original recipe came from Sandy's Kitchen. Thank you Sandy! Very much. However, since I'm not counting calories, just making good healthy foods, I won't use the fat free suggested and I may go overboard on the cheese, but that is just me. Which means, I'm crashing this recipe in so many ways, it's going to be amazing.

At the point I'm writing this, the recipe has been created and stuffed into the freezer. I haven't defrosted and cooked it yet, so I don't know if it's going to work yet as a freezer meal. However, I've eaten it as a make right now and consume meal. Super easy and very delish!


Crust:
Half a block of of Cream Cheese (softened)-- 4oz
2 Eggs
5 Tablespoons of half and half
1/2 teaspoon of taco seasoning

Wisk this all together then poor into greased 9x13.

Sprinkle 1 Cup of shredded Mexican blend cheese over the top of the mix and pat down.

Bake at 375 for 25 minutes or until bubbly and it looks like a crust. It's actually quite cool and believe or not, I took a picture!

So now you need to let this cool while you put together your topping. Now with this topping, the original recipe asked for a cup of tomato puree. However, since I'm allergic to tomatoes, here is where the crash comes in. I'm going to use jarred roasted peppers for my puree. They are highly delicious and whirr up perfectly into a fabulous sauce that has the Mexican flare. I put a whole jar of them in my blender and whipped them right up.

Topping:
4 cups of cooked ground beef seasoned with taco seasoning
1 cup (ish) of roasted red pepper puree
1 small can of green chilies (4oz)
1 cup of Mexican blend cheese

Now here is where I crashed the recipe again. It requires you to mix the ingredients and then top with cheese... well, we are cheese fans. Plain and simple, so I mixed some cheese into the topping and then topped it too.

Then top with the cup of cheese.

Now if you were to bake this now, you need to bake it at 350 for 20 or until hot and bubbly. Serve like casserole but top with taco toppings like olives, tomatoes, lettuce, sour cream, salsa, and guacamole.

Since I'm going to try this as a freezer meal, I used my pyrex 13x9 with lid. Brilliant invention, but not air tight, so I used Press and Seal to keep it nice and freezer friendly. I wrote the instructions on the wrapper and then sealed it up with the lid. My lid is red not blue, and I cut slits in the handles to accommodate the Press and Seal, making sure the seal was still intact.

The day before I want to cook it, I pull it out and allow it to defrost in the frig and cook like directed at 350 for 20-25 minutes.

It turned out fabulous and the kids thought so too!

Corn dog bites...

This one is a simple yet profound find for me. Since discovering my allergies to wheat, soy, rice, peanuts, almonds, tomatoes (and still the list grows of possibles) I've had to completely eliminate some comfort foods that I love. Like corn dogs.

I know what you are thinking, come again? But seriously. I used to dream about state fair corn dogs... the one you actually purchase AT the state fair. The crispy kind with the honey butter cornbread and all beef frank. My mouth is watering just thinking about it!

I would purchase state fair corn dogs from the grocery store and cook them up for us more often then probably a normal American family. But the fact was, they made me feel good and if I had at least one in my freezer, I felt that all was right with the world.

However, after such a treacherous diagnosis as I received -- Corn dogs were now out. Did that stop me from comforting my soul with these golden beauties? Nope. And they made me sick every time. But I had to right?

Wrong.

Enter these little gems. Aren't they cute?

And best of all, they are allergy free! Now I won't say it was easy adapting this recipe. If you are not wheat/soy/rice free, you can probably just use your favorite cornbread mix and these will turn out just as fabulous. But I couldn't and it took a few tries to get this right.

The first try was "edible". It wasn't amazing, nor was it anything I'd ever make again. But since I made 80 of them, into the freezer they went for a rainy--we are starving and need something edible--day.

The second try was tastier. I used Bob's Red Mill Gluten-Free Cornbread Mix and it was much better flavored and great consistency  But my hot dog bites were WAY TOO SMALL for the  kids of the peanut gallery. Everyone's a critic.

So armed with a new bag of Bob's and some Polish Beef Franks/Sausages(with cheese I might add) I went to it again. The results were a big ole fat win. I mean really, REALLY a win. They were gobbled and the left overs gobbled the next day and the next until I had requests to make more.

Yessss!

So really the recipe is that simple. Cornbread in a mini muffin tin and chunks of hotdog. But for those who need to make a grocery list, it's below:

Bob's Red Mill Gluten-Free Cornbread Mix 

1 1/2 cups of milk

1/3 cup or oil (or melted butter)

2 eggs 

1 package of franks

Butter for pan

1. Mix cornbread in a bowl until well blended.
2. Cut franks into large inch sized chunks.
3. Butter your mini-muffin tin WELL! I used melted butter and a silicone brush. 
4. Use a small scoop and put just over half the tin full.
5. Shove your hotdog down the middle.
6. Bake for 10-12 minutes at 375. 

Allow to cool completely before freezing. Store in freezer bag or container and take desired number of bites out and microwave until hot. (30-60 seconds for 3-4)

Here are the pictures below for the process I used to make them.

Stork Meal 11: Chicken Bites

For those of you just tuning in, if you aren't sure what a stork meal is, it's a meal for a new mamma! One that can go in the freezer and not be a big hassle to fix, specially with a new baby in the house. I'm doing this Stork Meal series for my sister, whose first baby is due in 3 short weeks! I plan to have her freezer stocked to the gills!

To see all the previous stork meals, you can go here. Otherwise, read on for today's winner.

This was one of those meals that we totally forgot to take the picture of until it was almost completely consumed. Which means, it of course goes right onto the blog. I found the original recipe on Pinterest, but as any good chef does, I did mess it all up with the flavor of ME. And we loved it. There are no leftovers.

Here what you will need:
3/4 Cups of Ketchup
1 Cup white vinegar
2 Tablespoons of Soy Sauce
2 Tsps of liquid smoke
1 Teaspoons of onion salt
1/2 cup of brown sugar
2 tablespoons of chopped garlic
1 tablespoon prepared mustard
Salt/Pepper
5-6 Chicken Breasts cut into large bite sized chunks

Put all sauce ingredients in large zip lock bag. Mix well then add the chicken bites. You're done.

Write on the bag: Pour into oven dish. Bake on 375 for 35-40minutes.

WINNER!

To see the other Stork Meals, click here.

Stork Meal 10: Breakfast for Dinner

In my house, anytime I say I'm having breakfast for dinner, my kids scream with delight. They love breakfast and really hope that I mean I'm allowing them to have cereal. Ha. I'm not that kinda mom, usually.

But alas, tonight I was running late with life and thought, breakfast for dinner it is! I'd been browsing pinterest the past couple weeks and remembered seeing a pancake recipe that you can bake in the oven. First of all, this is a win because I dislike making pancakes. I don't know why, I just do. And since pancakes freeze very well, this is a winning combination for a Stork Meal and for dinner tonight!

And it was a hit.

Here is what you do... Heat the oven to 350 and butter up 24 muffin tins (or you can just do 12 but you will be baking longer ;)). Mix up your favorite pancake mix (if you make from scratch, more power to you. Today's recipe is not a scratch recipe, I just use Krusteaz just add water mix) and add to it your favorite syrup. Use about 3 Tablespoons per 2 cups of mix. Or more if your kids really like it sweet. But I'm picky on the sticky. And keep in mind your add-ins.

Now you need to get together your extras. Here are some ideas for add-ins to your pancakes:
Cinnamon chips
Chocolate chips
Frozen/Fresh Fruit
Bacon <-- no really!! NOM!
Jelly or Jam

Pour 1/4 of a cup of batter into each muffin tin and top with your favs. Tonight it was chocolate chips and berries. Stick in the oven for 10-15 minutes and be prepared to be wowed.

Some cooking notes: Because the berries were COLD the top of the berry pancakes did not brown. So just pay attention to the edges of your pancakes as they cook. They will get nice and golden and you know its time. Once the first batch comes out, you will have it down to a science.

For Freezing: Cool completely before you put in a ziplock. Then freeze in a single layer until the pancakes are frozen. Then you can pile them up together (this prevents sticking). On the outside of the bag, write PUFFINS: Microwave 20-30 seconds (each) until hot. Enjoy!

If you would like to give your family another quick freezer idea in muffin tins, able to be stored in the same manner, try mini quiche. Basically the same idea, only use EGGS as your base and as add-ins, use bacon, cheese, cottage cheese, and other savory items.  Store in the same manner and heat in the microwave 30-45 seconds.

To see the other Stork Meals, click here.

Stork Meal 8: Sausage, Peppers, and Tatery Goodness

I was trying to think of a name for this epic meal of deliciousness, but I can't seem to find one that does it justice. And to call it Parika/Rosemary-EVOO-Kielbasa-Roasted-Red-Pepper-Potato-peperoncini-onion mix... just doesn't work. So, if you have any ideas... I'm all ears.

I actually found the original recipe on pinterest, but I never follow recipes. They are more like general guidelines. And this time, I'm glad I didn't follow it. Because in one pan I did exactly what the "recipe" said and in the other I did what I'm posting here.

And the score: pinterest zero, me epic win! ;)

(**I've made this meal many times now due to it's popularity among my household. I've begun to add anything and everything to the veggie mix with exceptional results! A cup of mushrooms, roasted red peppers AND fresh bell peppers, whatever I have fresh on hand that is in dire need of being cooked before I think it goes bad, Bam, I slap it in. Be brave and throw those bad boys in as extra color and flavor. You won't be disappointed.**)

Ingredients:
Polish Kielbasa (cut into slices)
4-5 red potatoes (1 inch cubes)
1 onion (sliced thin)
1-2 jars of roasted red peppers (diced)
       Alternately you could use 2-3 fresh bell peppers (pick something besides green)
2 tsps of rosemary (if you can, chop it up into smaller sticks ;))
3 tsps of smoked paprika
salt and pepper
extra virgin olive oil (EVOO)

AND, you need 1 jar of peperoncini peppers... or mild banana peppers but keep those in their jar until you serve!

To make the mix:
Mix sausage, potatoes, onion, red peppers, rosemary, smoked paprika, salt/pepper and EVOO all together in a large mixing bowl. Put the whole mix into a freezer bag and seal.

Write on the outside:
Defrost. Roast on 400 for 30-40 minutes. Top with peperoncinis and enjoy.

SOOO delish!



To see the other Stork Meals, click here.

Italian Meatloaf

2lbs of uncooked Ground Meat
1/2 cup of Onion (or onion powder)
Garlic to taste
Italian Seasonings
1/2 cup bread crumbs
1 egg
3 cups of Spaghetti sauce (or Italian tomato sauce pureed)
8 oz of your fav Italian cheese

Directions: Combine first 6 ingredients. Form a meatloaf and place it into your 9x9 pan. Slice your Italian cheese and set aside. Then slice your meatloaf long ways and insert cheese into the middle of the meatloaf. Place top back down onto the meat and seal meat around the cheese. Put sauce in a zip lock baggie and place next to the meat.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. OR if you have space issues, wrap in saran wrap and then aluminum foil and freeze. Store in the freezer up to 2 months.

Cooking: Defrost. Pour sauce over defrosted meat and cook covered at 350 for about an hour or until done.

Mexican Lasagna

10 Flour Tortillas
1lb of cooked Ground Meat, seasoned with taco seasoning (or any seasoned meat will work)
1 LARGE Green or Red Enchilada Sauce
2 cups Spanish Rice Rice-a-roni (made with salsa not tomatoes)
1-2cups Shredded Cheese
1 can refried beans

Directions: In a large skillet, brown ground beef. Drain well. Add Taco Seasoning or seasonings to your taste. Set aside. Prepare Spanish rice omitting tomatoes and using salsa instead. Set aside. Poor 1/3 cup of Enchilada sauce in a 9x13 pan and top with two tortillas (enough to cover the bottom of the pan). Over the top of the tortilla layer spread the refried beans. Put two more tortillas on top. Spread seasoned cooked meat onto this layer. Top with tortillas. Last layer is the rice. Spread it out and top with more torilla’s. Pour remaining enchilada sauce over the top of the whole meal. Top with shredded cheese.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.

Baking: Defrost and bake covered for 30 minutes on 350 or until the cheese is melted and the meal is heated through. Take cover off for 5-10 minutes to brown the cheese and make is bubbles. Serve with salsa, sour cream and guacamole

Dump Recipes

Dump Recipes are quite simple and extremely easy!

The directions are easy! Just pour the ingredients into a bag with chicken, pork or beef. Freeze. When you take the bag out from the freezer you will either dump it into the crockpot or dump it into a baking dish (some can even be dumped into a frying pan and cooked on the stove top if they are cut into chunks). 350 for 20-40 minutes depending on the size of your meat.

I have tried most of these or I want to try them soon! So far I loved all of them! And so do the kids. Makes a easy meal that is quick too! Even if you forget to take it out, you can submerge the bag in cool water in the sink for 20-30 minutes and it should be defrosted to send to the oven/cookery.

---

DUMP CITRUS GINGER CHICKEN
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

---

DUMP CRANBERRY CHICKEN
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon

---

DUMP GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice

---

DUMP HONEY GLAZED CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey

---

DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

---

DUMP LEMON AND GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper

---

DUMP LEMON MARINADE CHICKEN
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

---

DUMP PEPPER LIME CHICKEN
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

---

DUMP SPICY SWEET GLAZE CHICKEN^
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

---

DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup

---

DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
2 TablespoonsHoney
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic

---

DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

---

DUMP TERIYAKI CHICKEN
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger

Porcupine Meatballs

Ingredients:
2 pounds lean ground beef
2/3 cup uncooked long-grain rice
1 egg
1/2 cup chopped onion (or Onion Powder for those picky eaters)
1/2 cup water
salt and pepper
1-2 Cups Prepared Spaghetti Sauce
(For cooking you will need an extra jar of spaghetti sauce and extra cooked rice- enough for meal)

Directions:
Combine the ground beef, uncooked rice, onion, egg with salt and pepper. Mix well then add in slowly some spaghetti sauce. Only add enough spaghetti sauce so that you can still shape the meat into balls and they won't fall apart. Save any remaining sauce.

Freezing:
Put in Freezer safe container side by side or Flash freeze and place in Freezer Bag. Store in the freezer up to 2 months.

Two Options for sauce: First option is to put the sauce in with the frozen meatballs and freeze together. Then just defrost together and add to pan and continue with Cooking Directions. Option 2 is to freeze the meatballs separately from the sauce and add in the sauce when you are ready to cook.

Cooking:
Defrost. Place meatballs in a skillet and cover with spaghetti sauce. Cover and simmer for 20-30 minutes or until meatballs are cooked thoroughly. Serve over white rice and garnish with green beans.

No Fuss Chicken Cordon Bleu

Chicken Cordon Bleu is easily one the hardest thing to make at home, so when I happened across an idea like this one, I couldn't take it lightly. As you shouldn't. No it's not truly stuffed, but lemme tell ya what, this is the bomb.

Ingredients:6-8 fresh chicken breasts (or equal amount of boneless thighs) cut in half lengthwise
2 cup sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
1/3 cup of Ham slices cut into strips
1 Egg
1 cup of bread crumbs

Directions: Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds). Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl. Mix well and pour over the carrots. Slice Chicken breasts into tender strips. Crack an egg on a plate and beat well. Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan. Place ham strips over the top of the chicken. Top with swiss cheese.

Freeze: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months (or more depending on your druthers).

Baking: Defrost and use within 2 days. Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.

Serves 4-6 adults or 12 kids