Freezer Meal Recipes: Cooking From Your Pantry

May 19, 2013 - Leave a Comment

Foodsaver Handheld Vac

FoodSaver FSFRSH0055 FreshSaver Handheld Vacuum-Sealing System

Welcome to our Cooking From Your Pantry series. Each week we feature recipes that we make in our own homes. We focus on simple recipes that we can make from ingredients found in your pantry. Some weeks we have a theme that we follow like breads, breakfast, dessert, freezer meal cooking, chicken recipes and much more!

Join us each Sunday where we share our favorite home kitchen tested recipes.

We are not just stockpiling food, we are using it in our cooking everyday to feed our families. Find out how you can too in 4 Steps to Becoming the Master of Your Stockpile! Check out more of the recipes we like.

BBQ CHICKEN PIZZA

Monica – BBQ Chicken Pizza

Freezer Biscuits1

Melanie – Simple Cream Biscuits

Rio Rancho Taco Meat

Jessica – Rio Rancho Taco Meat

Ham Fried Rice

Kearna – Ham Fried Rice

honey sesame chicken

Melanie – Honey Sesame Chicken

Chicken Freezer Recipes

Find More Freezer Meal Recipes!

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Freezer Meal Recipes: Simple Cream Biscuits

May 19, 2013 - Leave a Comment

Make simple cream biscuits now and freeze them for later!

Freezer Biscuits1

What a wonderful idea! Make a bunch of biscuits when you have some time, freeze them, then simply pop some in the oven when you want fresh homemade biscuits. Love it! And yes, they taste wonderful too!

If you want your biscuits to rise properly when baking, it helps to cut them out with a sharp edge. So, a biscuit cutter, cookie cutter, or knife are some possible options.

Note: I must have made mine somewhere between 1/2- and 3/4-inch, rather than 3/4-inch thick. They still turned out great, but I ended up with 39 instead of the estimated 24. I’m ok with that. :) I also needed to watch the cooking time more closely. Thinner biscuits cook more quickly.

biscuits1

 

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Freezer Meal Recipes: Simple Cream Biscuits

Yield: 25-35 biscuits

Ingredients

  • 6 cups unbleached all-purpose flour, plus extra for counter
  • 2 Tbsp sugar
  • 2 Tbsp baking powder
  • 1 1/2 tsp salt
  • 4 1/2 cups heavy cream

Instructions

Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.

Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet. Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat again.

Preparing For the Freezer:

Wrap the baking sheet tightly with greased plastic and freeze the biscuits for about 6 hours. Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.

Prepare after Freezing:

Do not thaw biscuits. Adjust oven rack to upper-middle position and heat oven to 450. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.

To Serve Without Freezing:

Adjust oven rack to upper-middle position and heat oven to 450. Bake one sheet at a time, for about 15-20 minutes.

http://fabulesslyfrugal.com/2013/05/freezer-meal-recipes-simple-cream-biscuits.html

Recipe adapted from The Best Make-Ahead Recipe by Cook’s Illustrated.

ateco cutter set

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Freezer Meal Recipe: Rio Rancho Taco Meat

May 19, 2013 - Leave a Comment

Rio Rancho Taco Meat

This is one of my favorite taco meat versions. It’s also great for burritos, taco salads and nachos. I especially like to make it with my homemade salsa which gives it lots of flavor! It’s quick and easy to make a big batch. Just divide it into meal-sized portions and store in the freezer.

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Freezer Meal Recipe: Rio Rancho Taco Meat

Yield: 4-6 servings

Ingredients

  • 1 medium onion, diced
  • 2 lbs. ground beef
  • 1 cup mild or medium salsa
  • 2 Tbs. taco seasoning
  • 1 4 oz. packet ranch dressing and seasoning mix (I like Hidden Valley)
  • 1 1/2 tsp. brown sugar
  • 1 (4 oz.) can diced green chiles
  • 1 tsp. garlic powder or 2 cloves fresh minced garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. red pepper, ground or flakes (sometimes I just use hot sauce)
  • 3/4 cup water

Instructions

Cooking Day Instructions:

Brown the onion and ground beef in a skillet. Drain any excess grease. Add salsa, taco seasoning, ranch seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper. Stir to mix well. Add the water and simmer on low for about 30-45 minutes until mixture has thickened. If the meat mixture is too thick, you can always add more water and adjust the seasonings. Let cool. Freeze in meal-size portions. I like to use my Food Saver or just put the mixture in a gallon bag and shape it flat so it's easier to store in my freezer.

Serving Day Instructions:

Remove meat mixture from the freezer and thaw or defrost in the microwave. Heat through and serve in taco shells or warm tortillas. Top with cheese, lettuce, tomatoes, sour cream or any of your favorite toppings.

http://fabulesslyfrugal.com/2013/05/freezer-meal-recipe-rio-rancho-taco-meat.html

Rio Rancho Taco Meat Mix

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Gluten Free Recipes: Cooking From Your Pantry

May 12, 2013 - Leave a Comment

Gluten Free Rolled Oats

Bob’s Red Mill Gluten Free Whole Grain, Rolled Oats, 32-Ounce Bags (Pack of 4)

Welcome to our Cooking From Your Pantry series. Each week we feature recipes that we make in our own homes. We focus on simple recipes that we can make from ingredients found in your pantry. Some weeks we have a theme that we follow like breads, breakfast, dessert, freezer meal cooking, chicken recipes and much more!

Join us each Sunday where we share our favorite home kitchen tested recipes.

We are not just stockpiling food, we are using it in our cooking everyday to feed our families. Find out how you can too in 4 Steps to Becoming the Master of Your Stockpile! Check out more of the recipes we like.

smoothie strawberry yogurt

Monica – Strawberry Lime Yogurt Smoothie

cauliflower rice

Melanie – Cauliflower Rice

Nutella and peanut butter bars

Jessica – Nutella and Peanut Butter Bars

gluten free peanut butter cookies

Melanie – Peanut Butter Cookies

Pizza Stuffed Chicken

Kearna – Pizza Stuffed Chicken

Want to save money while eating Gluten Free?

gluten free coupons and savings

Check out Gluten Free Coupons and Saving Strategies!

  • You can score a FREE $10 credit to Vitacoast, which is where we like buying our Gluten Free Basics!
  • See where to find the best Gluten Free Coupons!
  • And More!

Find More Gluten Free Recipes

Just a little note: I did as much research as I could on these recipes, and believe them to be Gluten Free, but I’m not a Gluten Free Expert.  If something in these recipes makes them not Gluten Free, please let me know!!

Gluten Free Desserts

Gluten Free Main Dishes

Gluten Free Freezer Meals

Gluten Free Sides/Snacks

Gluten Free Drinks

Gluten Free Soups

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Gluten Free Recipes: Cauliflower Rice

May 12, 2013 - 2 Comments

Cauliflower Rice: Low-carb, Gluten-free, Paleo

cauliflower rice

This “rice” is a great option for someone wanting to reduce carbs, eat gluten-free or Paleo, or just to change it up and try something different! A great price for cauliflower is $0.75/lb or less.
I found lots of recipes to try, but liked the idea of the sauted onion and pan-cooked cauliflower in this recipe from nom nom paleo.

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Gluten Free Recipes: Cauliflower Rice

Yield: 4-6 servings

Ingredients

  • 1 head cauliflower
  • 1 small onion, or half of a med-large one
  • 1-2 tablespoons butter
  • 1-2 tablespoons coconut oil
  • salt and pepper to taste
  • seasonings (optional)

Instructions

Finely chop onion. (Easy and quick in a food processor. Then you can rinse the processor and use it for cauliflower too.)

Remove leaves, rinse, core, and chop the cauliflower into evenly-sized florets.

Chop the cauliflower florets until the size of couscous or rice grains by pulsing in a food processor or grating. (I used a food processor, but needed to do 2 batches so the "grains" did not get too small.)

Heat butter and/or oil in a large skillet over medium heat. Saute onion until translucent and softened. Then add the cauliflower and stir to combine. Season with salt and pepper. Cover and cook for about 5 minutes, until cauliflower is softened. Then season to taste and serve.

Notes

Suggestions: Season lightly with salt and pepper if serving as part of a flavorful dish with sauce. More seasoning options: seasoning salt, Montreal Steak seasoning, Lemon Pepper, Aleppo chile finishing salt, Thai seasoning, etc. Try adding green onion, red peppers, chicken pieces, or scrambled egg!

http://fabulesslyfrugal.com/2013/05/gluten-free-recipes-cauliflower-rice.html

 I recently served this “rice” with Shrimp Curry. Yum!

zyliss stir fry spatula

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Gluten Free Recipes: Pizza Stuffed Chicken Breasts

May 12, 2013 - Leave a Comment

 This is an easy and delicious twist on old favorites…pizza and chicken!

Pizza Stuffed Chicken

This is also super easy to adapt to gluten free diets.

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Pizza Stuffed Chicken Breasts

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 2 oz. mozzarella cheese
  • 1.25 oz. (approx. 16 slices) pepperoni
  • 1 large egg
  • 1/2 c Gluten Free flour (can use regular)
  • 1/2 c Gluten Free breadcrumbs (can use regular)
  • 6 Tbsps vegetable oil
  • salt and pepper to taste
  • Pizza or marinara sauce for serving

Instructions

STEP 1: Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in.

STEP 2: Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.

STEP 3: Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).

STEP 4: One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.

STEP 5: Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you’ll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.

STEP 6: When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately with marinara or pizza sauce!

http://fabulesslyfrugal.com/2013/05/pizza-stuffed-chicken-breasts.html

Meat tenderizer

 Jaccard 45 Knife Meat Tenderizer

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Gluten Free Recipes: Nutella & Peanut Butter Bars

May 12, 2013 - 4 Comments

Nutella and peanut butter bars

Photo Credit

I LOVE anything peanut butter and chocolate! Butter Baking has this great treat recipe that includes both, gluten free style! Can’t wait to try it! YUM!

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Nutella & Peanut Butter Bars {Gluten Free}

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 6 tbsp cocoa
  • 1/2 cup milk
  • 6 tbsp Nutella
  • 2 tbsp peanut butter
  • 2 cups oats
  • 1 1/2 cup rice crispies
  • 1/4 cup chocolate chips

Instructions

Line a 8 x 9 inch tray with baking paper.

In a medium saucepan, combine the butter, both sugars, cocoa and milk. Place the saucepan over a high heat and bring the mixture to boiling point, continuously stirring. Boil for 90 seconds, still stirring, then remove from heat.

Mix in the Nutella and peanut butter well, then stir in the oats and rice bubbles to coat.

Pour into the lined tray and spread the mixture out evenly with a spatula. Sprinkle the chocolate chips evenly over the top.

Place in the freezer for about an hour, until set, then slice up and enjoy. Makes 16 bars.

http://fabulesslyfrugal.com/2013/05/nutella-peanut-butter-bars-gluten-free.html

Wilton Recipe Right Square 9 by 9 Inch Covered Pan

Easily transport your delishish baked goods to and from gatherings, parties and family events!

Wilton Recipe Right Square 9 by 9 Inch Covered Pan $7.99

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Gluten Free Recipes: Peanut Butter Cookies

May 12, 2013 - Leave a Comment

Peanut Butter Cookies: flour-less & gluten-free, but also delicious!

gluten free peanut butter cookies

So, I went through about 3 jars of peanut butter this week because I wanted to try out a few different flour-less peanut butter cookie recipes. Good thing they are so easy and quick to whip up! I made a few tweaks and tried a few different things, but this is the recipe that I like the best so far. Great texture, great flavor. Gluten-free with ingredients you probably already have!

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Peanut Butter Cookies {Gluten-Free}

Yield: 20-24 cookies

Ingredients

Instructions

Preheat oven to 350.

In a medium or large bowl, lightly whisk the egg. Whisk the sugars and vanilla in with the egg until combined. Set aside to let sugars dissolve a bit.

Line baking sheets with parchment paper or silicone baking mat.

Measure out the remaining ingredients. (I like to spray my measuring cup before adding peanut butter.) Stir the peanut butter into the sugar mixture until smooth. Then stir in the salt and baking soda.

Working with about 1 Tbsp of dough for each cookie, place them on the prepared baking sheet about 2 inches apart. Lightly flatten the balls with the palm of your hand. If using toppings, gently press the toppings onto the top of each cookie.

Bake for 10-12 minutes, rotating half way through. Edges should be set and starting to brown slightly. Let cookies cool on the baking sheet for about 2 minutes. Transfer to wire rack. Serve warm or at room temperature.

Notes

Results may vary depending on the type of peanut butter you use.

http://fabulesslyfrugal.com/2013/05/peanut-butter-cookies-gluten-free.html

Recipe adapted from America’s Test Kitchen Quick Family Cookbook and Make and Takes.

peanut butter cookies no flour

If you don’t have one of these handy scoops, you should get one….

cookie scoop

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Mother’s Day Recipes: Cooking From Your Pantry

May 5, 2013 - Leave a Comment

Fresh Flowers-Orchids

Get Mom Fresh Flowers for Mother’s Day!

We are not just stockpiling food, we are using it in our cooking everyday to feed our families. Find out how you can too in 4 Steps to Becoming the Master of Your Stockpile! Check out more of the recipes we like.

maple-pecan scones

Melanie – Simple Maple-Pecan Scones

Pink Lemonade Cupcakes

Jessica – Pink Lemonade Cupcakes

cinnamon swirl bread

Melanie – Cinnamon Swirl Bread

Praline French Toast

Kearna – Praline French Toast

More Mother’s Day Breakfast Ideas!

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Simple Maple-Pecan Scones Recipe

May 5, 2013 - Leave a Comment

maple-pecan scones

Oh my. These scones are amazing. Perfect for brunch or any time, really. I’m pretty sure I could polish off the whole batch in one day. In order to prevent that from happening, I quickly gave some away and my neighbor said they looked like they were from a bakery. Nope, just whipped them up real quick from scratch within 30 minutes…. and you can do it too!

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Simple Cream Scones

Yield: 8 wedges

Ingredients

  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp unsalted butter, cut into 1/4-in pieces and chilled
  • 1/2 cup currants (optional)
  • 1 cup heavy cream

Instructions

Preheat oven to 450. Line a baking sheet with parchment paper or a silicone baking mat.

In a food processor, pulse the flour, sugar, baking powder and salt until combined. Scatter cold butter pieces over top and pulse until mixture has coarse crumbs and some slightly larger butter lumps remaining, about 12 pulses. Transfer mixture to a large bowl and stir in currants, if desired. Stir in cream until dough begins to form, about 30 seconds.

Empty the bowl onto a lightly floured surface. Knead by hand for about 5-10 seconds, until dough forms a rough ball. Press dough into a 9-inch round pan. Flip dough out onto surface and cut into 8 wedges.

Arrange wedges on prepared baking sheet. Bake until tops are a light golden brown, 12- 15 minutes, rotating baking sheet halfway though. Move scones to a wire rack to cool slightly. Serve warm or at room temperature.

Cranberry-Orange Scones

Add 1 tsp orange zest to flour mixture with butter and sub 3/4 c dried cranberries for currants.

Maple-Pecan Scones

Omit sugar. Sub 1/2 c coarsely chopped, toasted pecans for currants. Whisk 3 Tbsp maple syrup into cream before adding to flour mixture. For glaze, whisk 6 Tbsp confectioners' sugar and 2 Tbsp maple syrup together. Then drizzle glaze over cooled scones.

Notes

The key to the perfect scone is to handle the dough as little as possible.

http://fabulesslyfrugal.com/2013/05/simple-maple-pecan-scones-recipe.html

Recipe from America’s Test Kitchen Quick Family Cookbook.

I find that I’m using my food processor a lot lately. Definitely a worthwhile kitchen tool! I also use this whisk all the time. Love it!

oxo whisk

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