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Tuesday, September 25, 2012


As you can see on the meal calendar, some of these meals require no advance preparation other than to separate and freeze.

Hamburgers:  I usually buy a bag of preformed patties and divide them into 2-3 smaller packages to be used for Hamburgers, Patty Melts, and package the others for an unexpected need for a quick meal.

Bacon:  Divide the package - some for Bacon Quiche, Corn Chowder, and BLT's (4 slices per sandwich).
There you have the basics for 6 meals!

Friday, September 21, 2012

Joes to Go

My version...
1 1/2 pounds ground turkey
1 tsp. onion powder
1 1/2 tsp. garlic salt
1/4 tsp. black pepper
1 jar of "Homemade" chili sauce (it comes in a glass jar shaped like a pot-belly stove)
1/4 C brown sugar
1 T white vinegar
1 T prepared mustard
1 C tomato sauce

hamburger or hot dog buns
shredded cheese

In a large skillet, cook ground turkey until no longer pink; drain fat.  Add the rest of the ingredients. 

To enjoy tonight:  Bring to a boil and simmer for 10 minutes.  Serve on open face buns and sprinkle with cheese.  Of course, you can also serve Joes to Go as a filling in the buns, but I just like more of the "sauce" than the bread!  This recipe serves 6-8.

To enjoy later:  Cool and freeze.  Reheat by defrosting, bringing to a boil and simmering for 10 minutes.

The original recipe is from the book Once-a-Month Cooking which is an invaluable tool for learning the system.  In fact, when I first began to cook with this system, I followed the book to the letter for two months.  Once I learned the system, I started compiling my own recipes into months as I'm sharing on this blog.

Thursday, September 20, 2012

Mrs. Ringle's Brisket

This is one of many favorite recipes from the book Once-a-Month Cooking (Wilson and Lagerborg).

1 4-6 pound brisket or other roast
2 tablespoons prepared mustard
1 package dry onion soup mix

Place the meat in a crock-pot, fatty side up.  Drizzle with mustard and sprinkle with dry soup mix.  Do not add any other liquid.  Cook on low up to 22 hours depending on the shape of the roast.  Thinner cuts will be ready in 8-10 hours.

To enjoy right away: prep this meal in the morning and it will be ready by dinner time.

To enjoy later:  Freeze the meat and defrost the night before cooking. 

When my kids were young, this made enough for two meals.  Usually we had French Dip sandwiches the second night.  Now, it is one meal and a couple of sandwiches for lunch the next day, maybe. 

Spring Menu Collection

Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Mrs. Ringles' brisket beef Dip Sandwiches Joe's to Go Turkey Helper Chicken Soup, biscuits Swiss Steak Bubble Pizza
Chicken Caccitore hamburgers Taco Soup Citrus Salmon with Broccoli Au Gratin Hash Browns with Ham Chicken Nuggets Bacon Quiche
Prime Time Beef Chicken Artichoke Casserole Tortellini Soup Chicken in Wine Sauce Pasta and Red Sauce Patty Melts Chicken Cordon Bleu
Chicken bake BLT's sausage burritos Corn Chowder Classic Meatloaf Cheeseburger Bread Pasta with white sauce

Chicken Bake

4-6 chicken breasts (boneless, skinless is best)
1 can of Cream of Chicken soup
6 slices Swiss cheese
1 box stuffing mix, chicken preferred
1 stick of butter

Lay the chicken in a 9" x 13" pan.  Cover with Swiss cheese.  Spread the soup over the chicken and cheese directly from the can, do not dilute.  Prepare the stuffing mix with the water and seasoning packet only.  Spread over the soup layer.  Melt the butter (can use less) and drizzle over the stuffing.

To enjoy tonight:  Bake at 350 degrees F for about 1 hour.

To enjoy later:  Cover with heavy duty foil.  On the foil, write Chicken Bake, and baking directions.  Freeze for up to 4 weeks.

Thanks to Valerie Fraser for sharing this recipe with me after my first baby was born.  It was delicious then, and has since become a family favorite.