This is a delicious all-purpose dry seasoning that is good in spaghetti sauce, chicken and dumplings, in pasta salads, or sprinkled on fresh, ripe sliced tomatoes. It also makes a good Italian Salad Dressing for salads or marinade. Omit salt if you like.
I have a good friend who fixes these for church potluck dinners. He gets up early to make a large pan and he never has any leftover. So easy and cheap! I toss everything in a ziploc bag the night before, and they will fall apart when cooked. These can be placed in a ziploc bag with the dressing marinade and frozen, then simply defrost overnight in the refrigerator and cook as usual.
One of the easiest ways to save money on your family's grocery bill is by purchasing foods in bulk when they go on sale. When ground meat goes on sale, rather than just stocking up to store in the freezer "as is," many cooks find it helpful to prepare meat mixes for using later in their favorite family recipes. By preparing this recipe for All-Purpose Ground Meat Mix, you'll be ready to fix any number of tasty ground meat recipes without needing to brown the meat, onions and spices each time you cook. Not only will this technique save you money, it saves time too. The following recipe is from the book "Frozen Assets: How to Cook for a Day and Eat for a Month"
I made these one night when I was craving some meatball subs. Unfortunately, I did not get to try any as my husband ate them ALL! They are nice and moist, and hold together even without the egg. They are 6 ww points for four meatballs.
This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My daughter named it "Football Soup" because we always make it when we have a crowd over watching the game after church! Incredibly easy, freezes beautifully, and my bean hating husband even loves it. I add an extra can of green chilies for more flavor. You can make it without the chicken for a cheaper meatless meal, and you can make it without the monterey jack cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor!)
The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!
Another Once a month meal that's sure to please. My little girl likes these because they pick up easily in her hands! *I revised this recipe based on several folks pointing out that I had made a mistake on the amount of cream cheese. Thank you so much for the input!
DH loves this since it has intense flavor but not too hot for children. I adapted this recipe from the At Home with Family & friends cookbook from Cornerstone Television. Woody's restaurant in Pittsburgh, PA managed by the Antonelli brothers, make this recipe. Great served with crusty bread, rice, and a salad.
Great for that run in the morning breakfast. You can also take frozen burritos with you when going camping. Just place the bag of frozen burritos into the ice chest, and by the time you're ready for breakfast the first morning, the burritos are fully thawed. Then simply reheat them in a large skillet over the campstove or fire grate.
You can add jalapeños, hot sauce or green chilies to this to add a real kick! **edited on October 24 to add instructions for Once a Month Cooking. I usually make these during a cooking blitz and freeze until I need them**
I looked everywhere for an easy baked spaghetti that did NOT use mushrooms or cream of mushroom soup (husband is allergic). I am happy to say I found it. You could add mushrooms, green pepper, olives, etc. to this dish for added variety, but I like it just the way it is! This makes a great family meal...just add a tossed salad and some garlic bread, and dinner is ready in about an hour.