Cooking Ground Hamburger/ Turkey

This is to add to Barbara's great recommendation on cooking meat to last for several meals.

So I always buy my ground meat (hamburger or turkey) at Costco in the 6 lb. pack. I use to always divide it up and freeze it, until a friend suggested cooking it and then dividing it up. This is so great, I wished someone had told me that secret years ago.

So I divide the meat up into 2 pans on the stove and add diced onions, celery, shredded carrots, and finely chopped spinach to the meat. It's so nice to only have to do that one time, instead of six separate times cooking the meat. Then I just put each portion for a meal into a ziplock freezer quart bag. You will definitely appreciate getting out the cooked meat when it's time to make spagetti, tacos, or whatever. It cuts the prep time down so much!

Alternate Easy Roast Beef Sandwiches

Recently I was at Costco and they were sampling their canned roast beef. It was surprisingly good, so I made it for dinner. My kids asked for seconds, even Jacob, and he only has 5 dinners that he doesn't complain about...make that 6 now.

So I put the canned roast beef (along with the beef broth it's packed in) into the crock pot along with a packet of Au Jus seasoning (no water added.) I only had 30 min. to let it simmer, but that was enough. Serve on rolls. I also made some separate Au Jus on the stove top for Scott and I to dip our sandwiches.

Try it! It is so easy!

November's Theme!!

I just realized I am in charge of November's theme. So although it's already the 11th (I'm so sorry for not being on top of it), I've chosen "Great Meals for Freezing" as the theme. I thought it'd be a good one since both Laura and I are expecting a baby any day now. Hope it works for everyone!!

Thai Coconut Chicken

This is about as "ethnic" as it gets for me.  Gotta try this meal--it's a new favorite!

Boil:
1 large chicken breast, then shred it

Saute:
1 red onion (chopped)
3 cloves garlic
1 t olive oil

Then add:
1 red pepper (diced)
1 green pepper (diced)
1 large handful pea pods
1/4 bunch cilantro

Add any other veggies that sound good.  Add the shredded chicken.  Then pour the sauce over the veggies and simmer for 5 min.

Sauce:
1 can lite coconut milk
2 T red curry paste
1 1/2 t ground ginger
2 T brown sugar

Serve over jasmine rice.  Makes approx 2-4 servings, depending on how large the serving and how many veggies you add.

Theme for October!

Deirdre has chosen Ethnic Meals.  Should be an exciting cooking month!

Louisiana Yummy

If Sarah isn't going to post this, I'm going to, because it needs to be posted. Tyler refers to it as "That one desert Sarah makes." But now I get the credit. Take that, Sarah! Truthfully, I don't know if this is the recipe as Sarah gave it to me, or the recipe as I looked it up on the internet when I couldn't find Sarah's recipe. Either way it's YUMMY.

1 c. flour
1 stick butter
1 c. chopped pecans (plus extra for topping)
1 (8 oz.) pkg. cream cheese, soft
1 c. powdered sugar
1 lg. container Cool Whip
1 lg. box instant vanilla pudding
1 lg. box instant chocolate pudding
3 c. cold milk

1. 1st layer: Cut butter into flour. Add nuts. Mix together. With hands press mixture into bottom of 13"x9" pan. Bake at 350 degrees for 20 minutes. Cool completely.

2. 2nd layer: Mix package cream cheese, powdered sugar and 1 cup Cool Whip together with mixer. Spread this over crust.

3. 3rd layer: Mix puddings together, add 3 cups cold milk. Beat until smooth. Spread onto 2nd layer.

4. 4th layer. Top with remaining Cool Whip. Sprinkle with chopped nuts. Refrigerate for 1 hour.

Easy Oreo Truffles

These are actually a piece of cake (as noted in the title) but they taste gourmet and are super impressive. This recipe is all over the internet, so if you ever forget it, it's easy to find.

1 (16 oz) package Oreos (Don't use double-stuff, as it won't work. I've read online about people doing mint truffles and other fancy things, and, though I haven't tried it before, it sounds pretty good to me.)

1 (8 0z) package cream cheese, softened

16 oz semi-sweet chocolate

1. Crush 9 of the cookies to fine crumbs. I find a food processor or blender works well, but a plastic bag and rolling pin works, too. Set aside.

2. Crush remaining cookies to fine crumbs. Place in medium bowl.

3. Add cream cheese to the bowl. Mix (hands work best) until well blended. Roll cream cheese mixture into balls about 1 inch in diameter. Place on a cookie sheet covered in waxed paper. Place in refrigerator for 1 hour.

4. Melt chocolate. Using two forks, dip and roll balls in chocolate. Place on the waxed paper. Sprinkle with reserved cookie crumbs.

The truffles will keep for a week or so, but be sure to store them in the refrigerator.