What’s for Dinner?
Live
Simple. Love Often. Cook Seldom.
Because
You Care.
Thanks for looking at our mini-session sampling of
what’s to come in your Subscription!
INSTRUCTIONS:
§
Look over the Grocery List and check your
own pantry for anything you might already have.
Adjust the amounts on the list accordingly.
§
Read everything before you go start, even
the recipes!
§
Check for any coupons you might have, if
you’re a coupon shopper.
§
Go shopping! We suggest going first to a warehouse-type
shopping club, such as Sam’s or CostCo. You can save a tremendous amount, especially
on your meat. Then finish the trip at
your local neighborhood grocery store.
§
Follow the Prep List to get any tasks done
ahead of time that you can. This will
make your cook day go very smoothly and quickly!
§
On the appointed day, follow the Flow Chart
to easily and quickly get your dishes prepared and in the freezer!
§
Sit back and enjoy the fruits of your
labor!
|
BAKING
GOODS
q
Brown
Sugar ½ lb.
q
Green
Food Coloring (optional)
8 tsp.
q
Honey ½ cup
q
Peppermint
Extract 2 tsp.
q
Salt 2 T.
q
Marshmallow
Crème 2 jars (14 oz.)
CANNED
GOODS
q
Black
Beans, 2 cans (30 oz.)
q
Black-Eyed
Peas, 2 cans (30 oz.)
q
Pinto
Beans, 2 cans (30 oz.)
q
Corn,
5 cans (75 oz.)
q
Green
Beans, 3 cans (45 oz).
q
Picante Sauce 30 oz.
q
Ro-Tel
Tomatoes (mild or regular) 3 cans (24 oz.)
q
Pasta-Style
Diced Tomatoes 3
cans (45 oz.)
q
Tomato
Paste 32 oz.
q
Tomato
Sauce 24 oz.
q
Tomatoes,
stewed, canned 4 cans (60 oz.)
CHEESE
q
Cheddar
Cheese, shredded ¾
lb.
CONDIMENTS
q
Mustard,
prepared ¼ c.
q
Vinegar
½ c.
DAIRY
q
Butter
½ lb.
q
Milk
1/8 gal.
FROZEN
q
Vanilla
Ice Cream – 2 quarts
q
Frozen
Whipped Topping – 16 oz.
MEAT
q
Chicken
Breast, boneless/skinless 4 ½ lb.
q
Pork
Roast 8 lb.
q
Stew
Beef 3 lb.
PASTA/RICE
q
Rice
3 c. uncooked (long grain or brown)
PRODUCE
q
Bell
Pepper 4 (can substitute 4 cups frozen,
diced)
q
Carrots,
sliced 1 lb. (can substitute frozen,
sliced)
q
Garlic
(minced in jar) – 6 tsp.
q
Onion
4 (can substitute 4 cups frozen, diced)
SPICES
q
Basil, dried 3 tsp.
q
Chili
Powder 2 T.
q
Cumin 4 tsp.
q
Oregano 3 tsp.
q
Pepper
2 T.
MISCELLANEOUS
ITEMS
q
Chocolate
Sandwich Cookies, 8 cups crushed
q
Zip
Bags – quart, pint, gallon (one box of each is sufficient – use only bags
labeled for the freezer!)
q
Pie
Plates (tin foil deep dish) 4
Our
Prep Work Instructions make getting ready a breeze!
Sometime
before your cook day, finish these tasks.
We recommend using storage zip bags to store these ingredients to cut down
on dishes you’ll need to wash. Be sure
to label the zip with the ingredient, amount, and recipe it’s destined
for! Then on cook day, you can just dump
the pre-measured ingredients in with the rest of the ingredient!
q
Bell
Pepper – Chop 4. Place in a zip bag
labeled “Bell Peppers – 4 cups – BBQ Pork”
(optional: purchase these already
frozen and chopped)
q
Onion
– Chop 4. Place in a zip bag labeled
“Onions – 4 cups – BBQ Pork”
(optional: purchase frozen, diced
onions)
q
Cheddar
Cheese – Shred ¾ lb. Place 1 cup into
each of three small zip bags. Label
“Cheese – 1 cup – Santa Fe Chicken”
(optional: purchase shredded
cheese and portion as above)
q
Stew
Beef – Boil 3 lbs. or prepare in crock
pot, until tender. Save the liquid. Save in a container or bowl with a lid. This will be used in the Steak Soup
q
Chicken
-- Cook and
dice 4 ½ lbs. Place in a large storage
zip bag and label “Chicken – 6 cups – Santa Fe Chicken”
q
Crush
Chocolate Sandwich Cookies to yield 8 cups.
Place in a storage bag and label “Cookies – Frozen Grasshopper Pie”
Just follow the steps from beginning to end – it’s so
easy!
1.
On
the night before your cook day, start the BBQ Pork according to the recipe in a
crock pot. You might need two crock
pots, so borrow one if yours is not a full 6-quart model.
2.
On
the morning of your cookday, unplug the BBQ Pork and
let it cool.
3.
Frozen
Grasshopper Pie: Make the crusts and
place in the freezer to flash freeze (minimum of ten minutes).
4.
Prepare
the Steak Soup according to directions.
5.
Frozen
Grasshopper Pie: Soften the ice cream a
little. Place ½ quart in the bottom of
each pie plate. Place pies back in the
freezer.
6.
Prepare
the Santa Fe Chicken according to directions.
7.
By
now, the BBQ Pork should be cool.
Portion according to recipe.
8.
Frozen
Grasshopper Pie: Prepare the second
layer of the pie according to pie.
9.
Sit
back and relax, knowing your freezer is stocked!
|
|
Half
– Use this column if you are using two smaller crockpots. Place the listed ingredients into each
crock pot. |
Double
– Use this if you have one 6 quart crock pot. |
|
Pork
Roast |
4
lb. |
8
lb. |
|
Tomatoes,
canned |
30
oz. |
60
oz. |
|
Tomato
Paste |
16
oz. |
32
oz. |
|
Garlic,
minced |
3
tsp. |
6
tsp. |
|
Brown
Sugar |
½
c. |
1
c. |
|
Vinegar |
¼
c. |
½
c. |
|
Onion,
chopped |
2
c. |
4
c. |
|
Bell
Pepper, chopped |
2
c. |
4
c. |
|
Mustard,
prepared |
2
T. |
4
T. |
|
Honey |
¼
c. |
½
c. |
TO
ASSEMBLE
Cut
Pork Roast into large cubes (about 4” square).
Place all ingredients into crock pot except Pork Roast. Place Pork Roast on top. Stir together. Cook on low 10-12 hours or overnight until
meat shreds easily.
Allow
to cool. Shred with fork.
Place
4 cups BBQ Pork into each gallon-sized freezer bag. You will probably yield about 4 bags,
depending on the cut of pork roast your purchased.
Label. Expel as much air as
possible. Seal tightly. Lay bags flat in freezer.
TO
SERVE
Thaw. Heat in the microwave or in
a sauce pan on the stove top.
Serve with Hoagie rolls or over baked potatoes, or by itself! Tastes great with corn on
the cob and a salad.
|
|
Yield: 4 pies |
|
Chocolate
Sandwich Cookies, crushed |
8
c. |
|
Butter,
melted |
1
c. |
|
Vanilla
Ice Cream, softened |
2
qt. |
|
Marshmallow
Crème |
14
oz. (2 jars) |
|
Peppermint
Extract (NOT Mint Extract) |
2
tsp. |
|
Green
Food Coloring |
8
drops (adjust to pale green) |
|
Frozen
Whipped Topping, thawed |
16
oz. |
|
Milk |
¾
c. |
TO
ASSEMBLE
Take
whipped topping from freezer to thaw.
Combine
crushed cookies and melted butter.
Reserve ½ cup. Press one fourth
of remaining mixture into the bottom of each of 4 pie plates. Place in freezer to chill.
Soften
ice cream. Spread ½ qt. of ice cream
into the bottom of each pie plate.
Freeze 1 hour.
In
medium bowl, combine milk and marshmallow crème. Stir until well-blended. Add peppermint extract and food coloring
until a pale green color is achieved.
Fold in whipped topping. Spoon
one fourth of mixture into each pie plate.
Top with reserved cookie mixture.
Cover
each pie plate well with waxed paper, and then wrap with foil. Place each pie plate in a gallon freezer
bag. Label and freeze.
TO
SERVE
Allow
to sit out for about 20 minutes. Freeze
any leftovers.
COMMENTS
You
may substitute 16 ounces of cream cheese for the marshmallow crème if you
prefer.
|
Chicken,
cooked and chopped |
6
c. |
||
|
Corn,
canned and drained |
30
oz. |
||
|
Black
Beans, canned, drained and rinsed |
30
oz. |
||
|
Black-Eyed
Peas, canned, drained and rinsed |
30
oz. |
||
|
Pinto
Beans, canned, drained and rinsed |
30
oz. |
||
|
Picante Sauce |
30
oz. |
||
|
Ro-Tel
Tomatoes |
24
oz. |
||
|
Chili
Powder |
2
T. |
||
|
Cumin |
4
t. |
||
|
Cheddar
Cheese, shredded |
4
c. |
||
|
Rice,
cooked |
9
c. |
|
TO
ASSEMBLE
Drain
and rinse all beans and corn. Mix
together all ingredients except cheese and rice. Place 4 cups in each gallon bag.
Place
3 cups cooked rice into each of 3 quart-sized bags. (If you got more than three of the larger
bags, simply portion the rice into the same number of quart bags.)
Place
1 ¼ cup cheese into each of 3 small freezer bags. (If you got more than three
of the larger bags, simply portion the cheese into the same number of quart
bags.)
Place
all three bags together into a 2-gallon sized freezer bags. Label and freeze as flat as possible.
TO
SERVE
Thaw
all three bags. Mix together rice and
chicken mixture. Place in a baking
dish. Cover with foil. Bake in a preheated 350° oven for 30 minutes. Uncover.
Sprinkle cheese over the top.
Continue baking for an additional 10 minutes.
|
Stew
Beef, cooked until tender, along with reserved liquid |
3
lbs. |
|
Stewed
Tomatoes, Pasta Style |
45
oz. |
|
Tomato
Sauce |
24
oz. |
|
Carrots,
sliced |
1
lb. |
|
Corn,
canned, drained |
45
oz. |
|
Green
Beans, canned, drained |
45
oz. |
|
Basil,
dried |
3
t. |
|
Salt |
3
t. |
|
Pepper |
3
t. |
|
Oregano |
3
t. |
|
**Potatoes,
diced (optional) |
2
for each meal |
**On-hand
ingredient, not included in shopping list.
Potatoes do not freeze well in soup, so it’s better to add them in on
the day you serve it.
TO
ASSEMBLE
Blanch
carrots. (Cook in microwave with ¼ c.
water for 3 minutes, or steam over boiling water on stove for 5 minutes, or simple boil in water for 3 minutes.)
Mix beef (and water it is in) together with all other
ingredients except potatoes. Place 5
cups in each of 3 gallon-sized freezer bags.
Label and freeze.
TO
SERVE
Thaw. Pour entire contents of bag into a large
saucepan. Add 1-2 diced potatoes if you
like. Add water until soup is of the
right consistency. Bring to a boil over
high heat. Cook until potatoes are tender.
COMMENTS
I
have received rave reviews over this dish from several different freezer
cooks! I usually serve it with crusty
Italian bread.
To use these
templates, just paste them into your Word Processing document as if you were
making a page of address labels.
Convenient
labels ready to copy and paste into your Word Processing program! No more time spent writing by hand!
BBQ PORK Date:
Thaw. Heat. Eat.
FROZEN GRASSHOPPER PIE
Date:
Thaw 20 min.
Serve.
Thaw. Mix chicken and rice. Place in dish.
Cover. Cook
350 x 30 min. Uncover.
Sprinkle with cheese. Cook 10 more min.
STEAK SOUP Date:
Thaw. Add
1-2 diced potatoes.
Cook in sauce pan until potatoes are done.
(might need to add more
liquid)