Candy Bars. Don't you just love candy bars? I know this is so off-topic, but I'm feeling a little more meandering than normal.
I just spent yesterday at my son's Eagle Scout Service Project. All day. I'm sore. I'm tired. I'm sunburned. I don't feel like eating healthy today.
So I'm making an old favorite that I can't even remember when I made it last...Candy Apple Delight.
Now, this recipe actually calls for 2 candy bars. I'm telling you right now...it needs FOUR candy bars. Seriously.
Sometimes, you need to have some of that oh-so-delicious-not-necessarily-healthy-for-you stuff.
Candy Apple Delight
3 large Granny Smith Apples
2 Snickers Bars - (Remember, Mary says you need FOUR)
1/2 C peanuts
1 can (8oz) drained pineapple tidbits
1 container (8oz) Cool Whip
Peel, core and slice apples. Cut into quarters. Place in bowl. Coarsely chop candy bars into small pieces. Chop peanuts. Add candy bars, peanuts and pineapple into bowl. Fold in Cool Whip. Serve.
Or eat by yourself. :-)
Enjoy!
Sunday, May 31, 2009
Wednesday, May 27, 2009
Dijon Garlic Chicken
I'm just on a chicken spree here!
Normally my freezer meal recipes call for boneless skinless chicken breasts. And you can still do that with this recipe, but it also works quite well on drumsticks.
Dijon Garlic Chicken
2 cloves pressed garlic
4 T dijon mustard
2 T lime juice - (you could use lemon juice in a pinch)
4 boneless skinless chicken breasts or 6-8 drumsticks
Place garlic, mustard and juice in a gallon size freezer bag. Grab the outside of the bottom of the bag and squeeze it a few times to blend the ingredients. Add chicken. Remove air to make bag as flat as possible and seal.
When ready to eat, take out the night before and thaw in fridge. Discard marinade before grilling.
Normally my freezer meal recipes call for boneless skinless chicken breasts. And you can still do that with this recipe, but it also works quite well on drumsticks.
Dijon Garlic Chicken
2 cloves pressed garlic
4 T dijon mustard
2 T lime juice - (you could use lemon juice in a pinch)
4 boneless skinless chicken breasts or 6-8 drumsticks
Place garlic, mustard and juice in a gallon size freezer bag. Grab the outside of the bottom of the bag and squeeze it a few times to blend the ingredients. Add chicken. Remove air to make bag as flat as possible and seal.
When ready to eat, take out the night before and thaw in fridge. Discard marinade before grilling.
Monday, May 25, 2009
New Marinade!
Happy Memorial Day!
I'm waiting for the rest of the family to bebop over to my house for the afternoon and had to share this new marinade I got from one of my friends! I haven't had a chance to try it as I literally got it from her yesterday.
But talk about awesome freezer meal for the grill: Cranberry Chicken!
Ok, I know cranberries seem to be relegated to Thanksgiving, but this marinade sounds divine! Remind me to share the Pork Loin with Cranberry Wine Sauce later on...
Cranberry Chicken:
2 T butter
1 T soy
1/2 C cranberry juice
1/4 C orange juice
1/4 t ground cinnamon
Boneless Skinless chicken breasts - I usually use 4
Add all ingredients to a gallon ziploc freezer bag and then flatten as much as possible before sealing. As usual, take out of the freezer the night before and put it in the fridge to thaw during the day. Discard marinade before adding chicken to the grill.
Can't wait to try this this week! And again, this is a list of ingredients you will most likely have in your kitchen already!
Enjoy! Please post a comment if you try this or any other recipe! I love to hear your feedback or if you tweak it and make something fun and tasty!
~Mary
I'm waiting for the rest of the family to bebop over to my house for the afternoon and had to share this new marinade I got from one of my friends! I haven't had a chance to try it as I literally got it from her yesterday.
But talk about awesome freezer meal for the grill: Cranberry Chicken!
Ok, I know cranberries seem to be relegated to Thanksgiving, but this marinade sounds divine! Remind me to share the Pork Loin with Cranberry Wine Sauce later on...
Cranberry Chicken:
2 T butter
1 T soy
1/2 C cranberry juice
1/4 C orange juice
1/4 t ground cinnamon
Boneless Skinless chicken breasts - I usually use 4
Add all ingredients to a gallon ziploc freezer bag and then flatten as much as possible before sealing. As usual, take out of the freezer the night before and put it in the fridge to thaw during the day. Discard marinade before adding chicken to the grill.
Can't wait to try this this week! And again, this is a list of ingredients you will most likely have in your kitchen already!
Enjoy! Please post a comment if you try this or any other recipe! I love to hear your feedback or if you tweak it and make something fun and tasty!
~Mary
Tuesday, May 19, 2009
Italian Pork Tenderloin
Okay, doesn't that sound fabulous? I wanted to make the meat rub post it's own animal, but I have to share something I make on occasion that is just so quick and easy, and tasty, that it's almost not fair.
Get a pork tenderloin, and if need be, thaw it. Cut it into slices about 1/4" thick. (I'm totally guessing here; I eyeball my cuts each and every time. Not too thick but not too thin. Guidelines, remember?"
For freezer cooking, place all in a ziploc gallon size freezer bag and then pour an entire small bottle of Wishbone Robusto Italian Dressing (or your favorite Italian salad dressing) into the bag. Seal and freeze. Take out the night before and thaw in the 'fridge. Discard marinade. Grill, fry, or bake at 350 for 15-20 minutes. Yumatrocious.
OR
If you plan to make this right away, you can place it in a bag if that's more convenient, but you could place the meat and marinade in a container large enough to make sure the meat has a chance to marinate well. I'd leave it in the marinade for at least 30 minutes. An hour is better.
Seriously. 2 ingredients: meat and Italian dressing. How much easier can it get? And not terribly expensive The small bottles of dressing are usually less than $2.
Quick. Easy. Inexpensive. Tasty.
All magic words at my house.
Get a pork tenderloin, and if need be, thaw it. Cut it into slices about 1/4" thick. (I'm totally guessing here; I eyeball my cuts each and every time. Not too thick but not too thin. Guidelines, remember?"
For freezer cooking, place all in a ziploc gallon size freezer bag and then pour an entire small bottle of Wishbone Robusto Italian Dressing (or your favorite Italian salad dressing) into the bag. Seal and freeze. Take out the night before and thaw in the 'fridge. Discard marinade. Grill, fry, or bake at 350 for 15-20 minutes. Yumatrocious.
OR
If you plan to make this right away, you can place it in a bag if that's more convenient, but you could place the meat and marinade in a container large enough to make sure the meat has a chance to marinate well. I'd leave it in the marinade for at least 30 minutes. An hour is better.
Seriously. 2 ingredients: meat and Italian dressing. How much easier can it get? And not terribly expensive The small bottles of dressing are usually less than $2.
Quick. Easy. Inexpensive. Tasty.
All magic words at my house.
Meat Rubs....Yumatrocious!
My daughter, Caitlin, came up with "Yumatrocious" when she was really little. It cracked us all up and our family still uses it to this day for yummy stuff!
So you may be wondering, "What the heck is a meat rub?"
Meat Rubs are usually a dry combination of herbs and spices. There are all different kinds out there, from the plain jane to the exotic. Usually, I grill when I'm using a meat rub. But you can stovetop fry or bake as well.
There are a couple ways to get this meat rub on your meat.
1. You can brush or pat olive oil (or your favorite oil) on all sides of the meat. Then sprinkle the rub all over.
OR
2. Mix 1/2 C oil and 2-4 T of your rub together. Then using a basting brush, spread that combination over the meat.
I've also done #2 as a marinade for freezer cooking. But instead of spreading it over the meat, I'll pour the whole thing in a ziploc freezer bag, add the meat, seal and shake a bit so it coats the meat some. Then freeze it. As always, when it's thawing, it will marinate with those flavors.
One of my favorite meat rubs is one that has Italian seasonings. It's great for chicken and pork. And then that meat can be served with pasta or potatoes.
Check your spice cabinet. You may have meat rubs already. And you can make your own combination from dry spices you do have. My dad makes this great spice rub for brisket in the summer. He really coats it on thick, but when it's done grilling, it has a fabulous flavor.
Experiment a bit. Use a small ziploc bag or one of those teeny plastic storage containers to store your experiments. Then it's very easy to pull them out, prep the meat and grill (or whatever).
So you may be wondering, "What the heck is a meat rub?"
Meat Rubs are usually a dry combination of herbs and spices. There are all different kinds out there, from the plain jane to the exotic. Usually, I grill when I'm using a meat rub. But you can stovetop fry or bake as well.
There are a couple ways to get this meat rub on your meat.
1. You can brush or pat olive oil (or your favorite oil) on all sides of the meat. Then sprinkle the rub all over.
OR
2. Mix 1/2 C oil and 2-4 T of your rub together. Then using a basting brush, spread that combination over the meat.
I've also done #2 as a marinade for freezer cooking. But instead of spreading it over the meat, I'll pour the whole thing in a ziploc freezer bag, add the meat, seal and shake a bit so it coats the meat some. Then freeze it. As always, when it's thawing, it will marinate with those flavors.
One of my favorite meat rubs is one that has Italian seasonings. It's great for chicken and pork. And then that meat can be served with pasta or potatoes.
Check your spice cabinet. You may have meat rubs already. And you can make your own combination from dry spices you do have. My dad makes this great spice rub for brisket in the summer. He really coats it on thick, but when it's done grilling, it has a fabulous flavor.
Experiment a bit. Use a small ziploc bag or one of those teeny plastic storage containers to store your experiments. Then it's very easy to pull them out, prep the meat and grill (or whatever).
Friday, May 15, 2009
More on chicken...
Just a quick tip today as I'm juggling a long list of things on the to-do list.
I always buy boneless, skinless chicken breasts already frozen in the bag. While my family loves chicken legs and I will buy them, I don't really like spending money on chicken with bones since we don't eat the bones and I'm paying for that package by the pound.
A lot of times, I will throw 4-5 chicken breasts in its own ziploc bag with a marinade I have in the 'fridge or with some ingredients I know will make a decent marinade. (Remember, recipes are guidelines, not rules.)
Anyway, what I also have done is let those thaw a bit OR if there's a deal on fresh chicken breasts, I'll do this with those...but I'll throw a bunch of them in a 9x13 baker in the oven at 375 for 20-30 minutes. Basically until the juices run clean and meat is cooked through. I'll let them rest for 5 minutes or so and them chop them with my salad chopper (which is a really funky giant set of scissors, bigger than normal kitchen shears) in the pan. Then I can portion them out in ziploc freezer bags and freeze them.
Then when I'm in need of some chicken for a salad, lunch or dinner, I can just pull out a bag of already cooked chicken. A huge timesaver to do some of this bulk cooking and it can make dinnertime a little less stressed.
Have a great weekend!
I always buy boneless, skinless chicken breasts already frozen in the bag. While my family loves chicken legs and I will buy them, I don't really like spending money on chicken with bones since we don't eat the bones and I'm paying for that package by the pound.
A lot of times, I will throw 4-5 chicken breasts in its own ziploc bag with a marinade I have in the 'fridge or with some ingredients I know will make a decent marinade. (Remember, recipes are guidelines, not rules.)
Anyway, what I also have done is let those thaw a bit OR if there's a deal on fresh chicken breasts, I'll do this with those...but I'll throw a bunch of them in a 9x13 baker in the oven at 375 for 20-30 minutes. Basically until the juices run clean and meat is cooked through. I'll let them rest for 5 minutes or so and them chop them with my salad chopper (which is a really funky giant set of scissors, bigger than normal kitchen shears) in the pan. Then I can portion them out in ziploc freezer bags and freeze them.
Then when I'm in need of some chicken for a salad, lunch or dinner, I can just pull out a bag of already cooked chicken. A huge timesaver to do some of this bulk cooking and it can make dinnertime a little less stressed.
Have a great weekend!
Thursday, May 14, 2009
I'm hungry...what should we eat?
How many of us have heard that day in and day out? Here's a quick recipe that can be whipped up really fast, is totally yummy, but a little different and I can say that my kids do like it! Don't let the curry frighten you away...I was afraid myself that "curry" meant "spicy"...until I got educated on the yummy flavor that curry spice offers. There is a zip to this recipe, but it's not a 4-alarm fire.
Curried Chicken Lettuce Wraps
1/2 C sour cream
1/4 C real mayo - (Miracle Whip will ruin this recipe)
1 t curry powder
1 garlic clove, pressed
1/4 t salt
1/2 c finely diced celery (Celery and I hate each other, so I leave this out)
1 Granny Smith apple, cored and chopped (If you don't have a GS, any tart, crisp apple works)
1/4 C finely diced red onion (Onions don't come in my house so I leave this out, too)
2 C cooked chicken, chopped (Leftover turkey works good, too)
1/2 C Craisins (love love love these!)
1 small head Bibb/Boston/Butter Lettuce (it's called one of these names in your store)
1/4 C toasted almonds, chopped (optional)
Mix all the ingredients, except the lettuce and almonds in a bowl. You need the Bibb/Boston/Butter lettuce because the leaves are very flexible and it has a very small spine. This is why this lettuce is ideal for wraps. It can "wrap" without snapping in half like Iceberg Lettuce would.
Separate and rinse your lettuce leaves. If you have a salad spinner, that's ideal to use for this recipe to remove as much liquid as possible.
If you have a large cookie scoop, that's an ideal tool for filling your lettuce leaves and completing the wrap. Sprinkle with almonds if you like and there you go!
In a pinch, if you don't have the right lettuce, then corn tortillas work as a nice substitute. Or this filling is darn good all by itself with a spoon. I can attest to that one from personal experience.
The apple gives it a nice crunch and a little sweetness to go with the curry. Enjoy!
Curried Chicken Lettuce Wraps
1/2 C sour cream
1/4 C real mayo - (Miracle Whip will ruin this recipe)
1 t curry powder
1 garlic clove, pressed
1/4 t salt
1/2 c finely diced celery (Celery and I hate each other, so I leave this out)
1 Granny Smith apple, cored and chopped (If you don't have a GS, any tart, crisp apple works)
1/4 C finely diced red onion (Onions don't come in my house so I leave this out, too)
2 C cooked chicken, chopped (Leftover turkey works good, too)
1/2 C Craisins (love love love these!)
1 small head Bibb/Boston/Butter Lettuce (it's called one of these names in your store)
1/4 C toasted almonds, chopped (optional)
Mix all the ingredients, except the lettuce and almonds in a bowl. You need the Bibb/Boston/Butter lettuce because the leaves are very flexible and it has a very small spine. This is why this lettuce is ideal for wraps. It can "wrap" without snapping in half like Iceberg Lettuce would.
Separate and rinse your lettuce leaves. If you have a salad spinner, that's ideal to use for this recipe to remove as much liquid as possible.
If you have a large cookie scoop, that's an ideal tool for filling your lettuce leaves and completing the wrap. Sprinkle with almonds if you like and there you go!
In a pinch, if you don't have the right lettuce, then corn tortillas work as a nice substitute. Or this filling is darn good all by itself with a spoon. I can attest to that one from personal experience.
The apple gives it a nice crunch and a little sweetness to go with the curry. Enjoy!
Wednesday, May 13, 2009
Mushroom Chicken
I gotta get back on the bandwagon here. Summer will be here before we know it! I suggest you take a couple hours and make a bunch of freezer meals all at once. Yeah, it takes a couple hours, but in the end you seriously could make 12-14 meals in that time. It's a HUGE time saver to do this for yourself.
Here's one I love...Mushroom Chicken
2 lbs frozen boneless skinless chicken breasts ~ around 4 pieces
1 can Golden Cream of Mushroom Soup
1 C milk
8 oz carton of fresh mushrooms, sliced
4 slices crumbled bacon
3 cloves of freshly pressed garlic
2 T Worcestershire Sauce
2 T lemon juice - (zest before juicing! You can save the zest and freeze for later use)
Grated Parmesan Cheese
Place frozen chicken in gallon size freezer bag. Combine remaining ingredients - except Parmesan Cheese - Pour sauce into bag and coat chicken well. Press air out of bag, making as flat as possible. Label with Sharpie marker. Put in freezer. Chicken will marinate as it defrosts in the refrigerator. I recommend you take it out of the freezer the night before you want to make it. Remove chicken from bag and place in a 9x13 pan. Stoneware gives the best results, but whatever you have in that size works. Bake uncovered at 400 degrees for 25 minutes, or until chicken juices are clear. Grate fresh Parmesan over the chicken after removing from the oven.
I like to serve this with rice and a salad, but you can choose your own sides!
Enjoy!
Here's one I love...Mushroom Chicken
2 lbs frozen boneless skinless chicken breasts ~ around 4 pieces
1 can Golden Cream of Mushroom Soup
1 C milk
8 oz carton of fresh mushrooms, sliced
4 slices crumbled bacon
3 cloves of freshly pressed garlic
2 T Worcestershire Sauce
2 T lemon juice - (zest before juicing! You can save the zest and freeze for later use)
Grated Parmesan Cheese
Place frozen chicken in gallon size freezer bag. Combine remaining ingredients - except Parmesan Cheese - Pour sauce into bag and coat chicken well. Press air out of bag, making as flat as possible. Label with Sharpie marker. Put in freezer. Chicken will marinate as it defrosts in the refrigerator. I recommend you take it out of the freezer the night before you want to make it. Remove chicken from bag and place in a 9x13 pan. Stoneware gives the best results, but whatever you have in that size works. Bake uncovered at 400 degrees for 25 minutes, or until chicken juices are clear. Grate fresh Parmesan over the chicken after removing from the oven.
I like to serve this with rice and a salad, but you can choose your own sides!
Enjoy!
Friday, May 8, 2009
Macadamia Nut Hummus...Oh. My. Gosh.
So I've been a little lax in updating the blog here, but it's been crazy at my house lately.
I have to thank my friend, Tatiana, for sharing this recipe with me. I've always been on the indifferent side to hummus. If I find a kind I like, that's great...But I'm not likely to go out of my way to get hummus. It's just not a staple for me.
Boy, is that going to change! This mac nut hummus is TO DIE FOR! I know it's not fitting with my power cooking theme, but you just have to give this a try. It's chock full of protein with garbanzo beans, which I got for 67 cents at my local Super Target. And you don't have to buy name brand mac nuts. I'm sure Mauna Loa would love your business, but they were twice the price of my store brand.
Hummus can be a great snack, appetizer, or even one of those grazing type meals with a salad or vegie tray. (See I'm trying to justify posting this fabulous tasting recipe!) And all the other ingredients are pretty much staples...nothing terribly out of the ordinary and easy to find in your local store.
And it's FAST. I'm a big fan of dump-and-pour cooking. This is a D&P for the food processor or blender.
Macadamia Nut Hummus
1/2 C macadamia nuts, roasted - (can be done in the microwave for 2 min. On a clay dish is best)
2 C garbanzo beans (one can should do it - be sure to drain and rinse)
3 T olive oil
3 T lemon juice
3 T water
1/2 t freshly minced garlic
10 fresh basil leaves (this is hugely important. I made this with dried basil and with fresh and the flavor with fresh basil is just infinitely better. You can get this inexpensively in the produce section of your grocery store)
Put all ingredients in food processor or blender. Pulse and blend till smooth. Serve with pita chips.
Happy Mother's Day everyone!
I have to thank my friend, Tatiana, for sharing this recipe with me. I've always been on the indifferent side to hummus. If I find a kind I like, that's great...But I'm not likely to go out of my way to get hummus. It's just not a staple for me.
Boy, is that going to change! This mac nut hummus is TO DIE FOR! I know it's not fitting with my power cooking theme, but you just have to give this a try. It's chock full of protein with garbanzo beans, which I got for 67 cents at my local Super Target. And you don't have to buy name brand mac nuts. I'm sure Mauna Loa would love your business, but they were twice the price of my store brand.
Hummus can be a great snack, appetizer, or even one of those grazing type meals with a salad or vegie tray. (See I'm trying to justify posting this fabulous tasting recipe!) And all the other ingredients are pretty much staples...nothing terribly out of the ordinary and easy to find in your local store.
And it's FAST. I'm a big fan of dump-and-pour cooking. This is a D&P for the food processor or blender.
Macadamia Nut Hummus
1/2 C macadamia nuts, roasted - (can be done in the microwave for 2 min. On a clay dish is best)
2 C garbanzo beans (one can should do it - be sure to drain and rinse)
3 T olive oil
3 T lemon juice
3 T water
1/2 t freshly minced garlic
10 fresh basil leaves (this is hugely important. I made this with dried basil and with fresh and the flavor with fresh basil is just infinitely better. You can get this inexpensively in the produce section of your grocery store)
Put all ingredients in food processor or blender. Pulse and blend till smooth. Serve with pita chips.
Happy Mother's Day everyone!
Monday, May 4, 2009
Just in time for Cinco de Mayo...Tacos in a Bag
Tomorrow is Cinco de Mayo, one big reason to party Mexican!
Tacos in a Bag floats around my region every so often at fairs and such. I had my first experience myself a few years ago at a VFW Holiday Bazaar. I couldn't believe I hadn't had this before ~ so simple to make and SO easy to clean up! A match made in heaven.
You need to get a bag of those Doritos snack bags ~ the size you get for kids lunches.
Then get your Make Ahead Taco Meat out of the freezer; thaw and heat. OR take 5 min. and brown some ground beef or turkey with your favorite seasoning.
Chop up 2 Roma tomatoes. Shred some cheese and lettuce. And make sure you have sour cream and salsa on hand, if your crowd likes those condiments.
Now, to make a Taco in a Bag...
First, take one of the little Doritos bags and open one end. Then smoosh your chips coarsely. Scoop in 1-2 T meat. Then add sour cream, salsa, lettuce, tomatoes and cheese. This order tends to work best because after all your toppings are added, you use a spoon to mix it up.
Then you eat this taco from the bag with the spoon! When you are done, you throw the bag and (assuming it's plastic) spoon away! No leaky taco shells and easy cleanup!
Adios!
Tacos in a Bag floats around my region every so often at fairs and such. I had my first experience myself a few years ago at a VFW Holiday Bazaar. I couldn't believe I hadn't had this before ~ so simple to make and SO easy to clean up! A match made in heaven.
You need to get a bag of those Doritos snack bags ~ the size you get for kids lunches.
Then get your Make Ahead Taco Meat out of the freezer; thaw and heat. OR take 5 min. and brown some ground beef or turkey with your favorite seasoning.
Chop up 2 Roma tomatoes. Shred some cheese and lettuce. And make sure you have sour cream and salsa on hand, if your crowd likes those condiments.
Now, to make a Taco in a Bag...
First, take one of the little Doritos bags and open one end. Then smoosh your chips coarsely. Scoop in 1-2 T meat. Then add sour cream, salsa, lettuce, tomatoes and cheese. This order tends to work best because after all your toppings are added, you use a spoon to mix it up.
Then you eat this taco from the bag with the spoon! When you are done, you throw the bag and (assuming it's plastic) spoon away! No leaky taco shells and easy cleanup!
Adios!
Sunday, May 3, 2009
Make Ahead Beef
One thing I do like to do is get about 10lbs of ground beef and then do a base batch for other recipes.
One thing that is essential is a giant skillet so you can cook up a bunch of it at a time. 5lbs at a time is about the most I like to do, or it just get to be too much.
Brown and crumble your ground beef until it's a consistent size. I like to use salt, pepper and some garlic.
If you aren't feeling particularly motivated, then let the meat cool right there and then separate into 5 quart sized ziploc freezer bags. Label with a Sharpie "Base Beef" so you know it's just ready to add.
If you give yourself another 20 minutes or so, you can go to town with a couple other basic recipes and save yourself a little time later on down the line.
Here are some options:
Spaghetti Sauce - take one pound of your beef and mix with your favorite canned or jarred spaghetti sauce in a ziploc freezer bag. Label as spaghetti sauce and freeze. When ready to use, take out in the morning and let thaw during the day. This will only need to be reheated because the meat is already cooked.
Sloppy Joe's - Hmmm. I'm hungry. So here's what I'd do for this:
1 can tomato sauce
1 small can tomato paste (for thickness)
1/4 c yellow mustard
1 t Liquid Smoke (you can find this by your salad dressing section in the grocery store. It's not required, but it does give it a twist.)
A squirt of honey - enough to give it just a little sweetness.
1 lb ground beef
This is a rough recipe, definitely adjust it to taste. But it's oh, so good! Freeze and label when done. This is a Thaw, heat and serve type recipe, too!
Taco Meat - add your favorite Mexican or southwestern seasoning to meat when still warm. It blends better that way. Put in a ziploc bag, label and freeze. Thaw, reheat and serve!
Beef base can also be used for any fake-Stroganoff-type recipes, hamburger hotdishes, etc. Lots and lots of options here!
You can substitute ground turkey for any of these recipes! Enjoy!
One thing that is essential is a giant skillet so you can cook up a bunch of it at a time. 5lbs at a time is about the most I like to do, or it just get to be too much.
Brown and crumble your ground beef until it's a consistent size. I like to use salt, pepper and some garlic.
If you aren't feeling particularly motivated, then let the meat cool right there and then separate into 5 quart sized ziploc freezer bags. Label with a Sharpie "Base Beef" so you know it's just ready to add.
If you give yourself another 20 minutes or so, you can go to town with a couple other basic recipes and save yourself a little time later on down the line.
Here are some options:
Spaghetti Sauce - take one pound of your beef and mix with your favorite canned or jarred spaghetti sauce in a ziploc freezer bag. Label as spaghetti sauce and freeze. When ready to use, take out in the morning and let thaw during the day. This will only need to be reheated because the meat is already cooked.
Sloppy Joe's - Hmmm. I'm hungry. So here's what I'd do for this:
1 can tomato sauce
1 small can tomato paste (for thickness)
1/4 c yellow mustard
1 t Liquid Smoke (you can find this by your salad dressing section in the grocery store. It's not required, but it does give it a twist.)
A squirt of honey - enough to give it just a little sweetness.
1 lb ground beef
This is a rough recipe, definitely adjust it to taste. But it's oh, so good! Freeze and label when done. This is a Thaw, heat and serve type recipe, too!
Taco Meat - add your favorite Mexican or southwestern seasoning to meat when still warm. It blends better that way. Put in a ziploc bag, label and freeze. Thaw, reheat and serve!
Beef base can also be used for any fake-Stroganoff-type recipes, hamburger hotdishes, etc. Lots and lots of options here!
You can substitute ground turkey for any of these recipes! Enjoy!
