Make Ahead Meals Part 2 (cooking ahead for the holidays)

 

In My Christmas Wish Post, I shared that I wanted to try to relieve some of the common stresses that Christmas preparations bring.  My plan is to fill my freezer with 20 freezer meals and 10 crock-pot meals for the month of December so that I can enjoy holiday fun along with our children. The top shelf of my freezer is filling up and it makes my heart smile but there is plenty of room for more. 

The first recipe I will share is Bow Tie Ham Bake (click link to get recipe).  This yummy recipe is from Taste of home.  I take this recipe X 1 1/2 to make two 9x13 pans.  One to eat and one to freeze.

Shepherds Pie is another easy favorite that I grew up with regularly as a child.  When I make mashed potatoes as a side dish I try to make up extra to make Shepherds Pie.  If you want to make it easy you can also use Instant Mash Potatoes.  This recipe makes one 9x13 pan so I usually double it and put one in the freezer for later.

Shepherds Pie

Layer each ingredient, starting with ground beef on the bottom.

1 1/2 Lb Ground Beef (I use a lean ground beef/ ground turkey mixture)

1 family size or 2 regular size cans french cut green beans

15 oz can tomato sauce

3/4 cup ketchup

Mashed Potatoes (to cover top 4-6 cups)

Cheese (whatever kind  you have on hand)

Bake at 350 degrees uncovered for 45-60 minutes.  Add cheese for the last ten minutes of baking time.

 

This next recipe is so good that is was gone before I got pictures taken.  It was introduced to us by my dear friend, Stef,  upon the birth of our second baby.  We later made this recipe together for our Youth Group Retreat.  It has become a family favorite and if there is anything in my freezer, it is usually these.  This recipe makes two nice size pans of meat balls and easily feeds our family of seven two meals.  This Barbecue sauce is my go to sauce for a variety of Barbecue recipes.  I think the key ingredient is the liquid smoke.  Credit goes to Carol Schmidt.  It comes out of an old church cookbook from out East.  This recipe has been modified a bit from the original.

Barbecue Meatballs

3 lb hamburger

1 cup milk

2 cup quick oatmeal

2 eggs

1 chopped onion

1/2 tsp. garlic powder

1/2 tsp pepper

2 Tbsp chili powder

2 tsp salt

Mix all of the ingredients.  Make 1/3 cup meat balls (I use an ice cream scoop) in two 9x13 pans.  Pour sauce over top and bake for one hour at 350 degrees.

Sauce:

2 cups ketchup

1 cup brown sugar

2 Tbs liquid smoke

1/2 tsp garlic powder

Mix and bring to a boil on med-high heat.  Pour over the meatballs before baking.

 



 

Barbecue Pork Sandwiches

Pork Loin

Barbecue Sauce Above X2

Buns (clink link for recipe)

Cook the Pork Loin in the crockpot for 4-6 hours.  Shred the pork loin with a fork and add barbecue sauce above.  I usually double the sauce recipe above for a large pork loin. This Barbecue Pork is wonderful with homemade buns.

 

Barbecue Crockpot Chicken

6-8 frozen or thawed chicken breasts

Barbecue sauce from meatball recipe above

1 medium onion sliced

Mix together and cook on Medium heat in crockpot for four hours (six hours if chicken breasts are frozen).



 

For Part One of this Freezer/Crockpot Series Click Here.















Make Ahead Meals Part 1 (cooking ahead for the holidays)

In My Christmas Wish post I shared that I am attempting to pre-make 20 freezer meals and 10 crock-pot meals for the month of December so that I have time to enjoy the Christmas Season with my kids and keep up with homeschool.  We are not getting too far ahead of ourselves.  We are still enjoying fall but just planning ahead for busier times.  Most meals I am making one to eat now and another to freeze.  In the past, I  have spent a day, or days in my case, on freezer meal prep but I just don't have a weekend to give it this time around (we are having far to much fun playing in the leaves).
The first few meals I will Share with you are Chicken Tator Bake, Turkey Pot Pie, and Slow Cooker Salsa Chicken.
Chicken Tator Bake (click the link for the recipe) is the grown up version of Tator Tot Casserole from Taste of Home and includes chicken instead of beef along with frozen veggies and a cream of chicken sauce.  The recipe posted online is for an 8x8 pan so I triple it to make two full 9x13's.  A 9x13 easily feeds our crew of seven plus leaves plenty for leftovers.  It has freezer directions on the recipe.  I thaw it completely before I bake it and we like our tator tots crispy so I bake it the whole time with the foil off.  A shortcut for cooking chicken for casseroles is to boil it for about 20 minutes in a large pot.  I cook up a 5lb family size bag of frozen chicken breasts and have lots of shredded chicken for casseroles etc.

*Freezer Tip 1...I have purchased lots of foil pans but find that after a few freezes and washes they start to fall apart.  I now line them with foil before filling them with yummy casserole.  It makes clean up much easier and they keep their shape and are able to be reused many more times.  It seemed so simple once I thought of it.
*Freezer Tip 2...Cover your casseroles with foil.  Label with a sharpie and be sure to include thawing and baking instructions.  As long as someone remembers to take the casserole out of the oven anyone can bake it because the instructions are right there.  No fumbling for recipes to figure it out.

Slow Cooker Salsa Chicken (click the link for the recipe) is a recipe that I found on Pinterest and has become a family favorite.  I throw in my frozen chicken with the salsa mixture in the morning and then shred the chicken in the crockpot about halfway through the day and continue cooking.  I think that because I use the frozen chicken it turns out pretty runny so I add about a cup of quick brown rice about 30 minutes before I am ready to serve and it is perfect.  The rice adds yummy flavor and we wrap it in tortillas.  Very quick, easy and yummy!

*This recipe is perfect for that leftover turkey after Thanksgiving.  I like to purchase extra turkeys around Thanksgiving time, while they are on sale, and use the frozen cooked turkey in casseroles year round.  It is a very economical lean meat.  You can substitute store bought pie crusts if you like to make the recipe easier.  I have found that substituting other cream soups in this recipe do not work well.  I once took this recipe some to friends with cream of chicken instead of cream of potato and tasted it later and realized that it was very bland.  They probably think I am a horrible cook!

Turkey Pot Pies (makes 2 pies)
4 cups shredded Turkey (can substitute chicken)
2 cans cream of potato soup
4 cups frozen mixed vegetables
*Mix above ingredients in large bowl.  Divide into two pie plates.
2 top Pie Crusts
     Pie Crust (makes 2)
     3/4 cup shortening
     2 cups flour
     1/2 tsp salt
     5-7 Tbs cold water
     Cut shortening into the four and salt.  Add water slowly and mix.  Divide in half and roll
     out into 10-11 inch circles.
*Place pie crusts on top of your meat, soup, and vegetable mixture.  Bake at 400 degrees for 25-30 minutes.  This pot pie can be frozen before baking.  Bake frozen pie at 400 degrees for 30 minutes and then reduce heat to 350 degrees and bake another 60-75 minutes until the crust is brown.  I usually cover at least the outer edge of the crust with foil when baking for this long and remove the foil for the last 30 minutes of baking.

There's a few to get you started.  The top rack of my freezer is starting to fill up and it makes me smile!!



    

Grandma's Zwieback, The Ultimate German Mennonite Comfort Food

My Grandpa and Grandma were two very special influences in my life.  They had what today would be considered a large family with six children.  There are many times I long to ask my Grandma how she did it all.  She passed away shortly after our second child was born but I know that she would have been overjoyed to know that the house she once lived in was again filled with the laughter and sounds of many children, her great grandchildren.   Before Grandpa passed away, we all made plans to meet up in heaven at a family picnic where he promised to have the grill ready and waiting for us to all be together again.    Just like always my Grandpa will love to hear what we have been up to and all the special details of our lives.  I can't wait to tell him...won't that  be a glorious day!
Zwieback were definitely a memory of Christmas' and special times at Grandma and Grandpa's house. The grandchildren would sit around an old spool in the laundry room and eat. I remember one Christmas in particular where my cousin Jeff kept "sneaking" into the kitchen for more and more and more zwieback. I am pretty sure that Grandma knew exactly what he was up to, she rarely missed a beat, but she pretended not to and that made it extra fun.
A while before my Grandmother went home to be with her Savior she spent a day teaching my sister and I how to bake zwieback.  Along with the zwieback, we made lots of special memories that day.  We ate lunch together and then got to work.  She shared with us that each lady at church had their own markings on the zwieback so they would know whose were whose. Hers was a three finger mark, which she strongly advised us to use.  Each time I make the zwieback I use her marks and think of her with a smile.

Grandma Wiens' Zwieback
Melt Together:
     2 C Milk Warm
     2/3C Butter
Dissolve Together:
     1 1/2 Pkg Yeast
     1/4 C Warm Water
     1 t Sugar
Combine all above ingredients and add:
     2 t Salt
     2 T Sugar
     6 C Flour
Mix and then let rise to double.  Pinch off small portions and place one ball of dough on top of the other (this is where you use three fingers) poke your fingers into the top ball of dough to get it to stick together.  Let the zwieback rise again 20-30 min and then bake at 375 degrees 18-20 minutes.

I have found that covering the zwieback with one of Grandma's hand embroidered tea towels while they rise, doubles the love and they just taste that much better.

Smackerdoodles

Monte's grandmother loves my Snickerdoodle Cookies (Payton calls them smackerdoodles).  She says every time she sees me she thinks of those cookies.  I don't know that they are that good but it is sweet for her to say so.  Today we took her cookies.  I was reminded of what a strong woman she is.  She has overcome so much in her life and carries with her much wisdom.  Her influences runs deep through her family.  Monte has never forgotten when as a child his grandfather died and grandma picked herself up and ran the farm.  He remembers what a strong hard working woman she was and how she never gave up.
I am thankful to grandma because she showed Monte what hard work was and has influenced him in so many wonderful ways.  Monte often helped grandma on her farm and still carries with him a very strong work ethic.  His character requires that he is doing something all the time.   You will never find him relaxing in the recliner until children are in bed, the kitchen is cleaned up and I am ready to sit down with him.  He is always willing to help a friend or even a stranger.  Much like grandma if there are things that need to be done he does them.  Thank you grandma for sharing your strength and your wisdom.  I will bring you snickerdoodles anytime...it is the very least I can do.

Smackerdoodles (Snickerdoodles)
1 1/2 Cups Sugar
1/2 Cup Stick Margarine
1/2 Cup shortening
2 Eggs
2 3/4 Cups Flour
2 tsp baking soda
1/4 tsp salt
Topping:
1/4 cup sugar
2tsp cinnamon

Cream together sugar, margarine, shortening, and eggs. Stir in remaining ingredients.  Refrigerate for 2 hours.  Shape the dough into 1 1/4 inch balls and roll in sugar/cinnamon mixture.  Bake at 400 degrees 10-12 minutes on greased cookie sheet.  Take to your grandma and enjoy!

²³ Whatever you do, work at it with all your heart, as working for the Lord, not for human masters, ²⁴ since you know that you will receive an inheritance from the Lord as a reward. It is the Lord Christ you are serving.
Colossians 3:23-24

PB, Chocolate Chip, M&M, Oatmeal Goodness

The original recipe for these cookies came from my dear friend Karla.  She brought them over one evening along with fruit salad for fun conversation and a yummy desert.  They have become a family favorite for us ever since.  This afternoon Bentley and I decided to make them with added yumminess...M&Ms. 

PEANUT BUTTER, CHOCOLATE CHIP, OATMEAL, M&M COOKIES

1 Cup Butter (softened)

1 Cup Sugar

2/3 Cup Brown Sugar

(Cream First Three Ingredients)

2 eggs

2tsp Vanilla

1 Cup Peanut Butter

(Beat Together)

(Mix Dry Ingredients in Med Bowl)

2 Cup Flour

1 Cup Oatmeal

2 tsp baking soda

1/2 tsp salt

(Mix dry ingredients with creamed mixture)

Add

1 Cup Chocolate Chips

3/4 Cup M&Ms

Bake at 350 degrees for 12-13 minutes

(makes 3 1/2-4 dozen)

ENJOY!!