I've been trying to find ways to use up the ham I bought at Dillons last week. So I snatched my mom's recipe for Ham Loaf it can also be turned it into Ham Balls with some slight modification. The other great thing about this recipe is that it can be easily frozen.
1 1/2 lb. Cooked Ground Ham (3 and 3/4 c.) (I ran it through the food processor, my mom uses her blender)
3/4 c. Ground Beef
2 Eggs
2 1/2 t. Prepared mustard
1/2 t. Salt
1 c. Milk (reduce to 1/4 c. if making hamballs)
3/4 c. Crushed Ritz Crackers
Combine until well mixed. If freezing to use as a loaf pour mix and pour into a heavy ziplock bag. If making hamballs shape mixture into balls, if freezing place on cookie sheet and freeze until they are hard, then transfer into ziplock bag.
When ready to make your hamloaf make sure your mixture has thawed and place it in a loaf plan. Turn your oven to 325 degrees F. Bake for 30 minutes. After 30 minutes drain juices and pour glaze over the top and continue baking for 45 more minutes. If baking hamballs place in 9x13 pan and allow to bake about 15 minutes, drain juices, pour glaze over top and continue baking an additional 30 minutes.
If using crockpot:
When ready to prepare place thawed meatballs in your crockpot. Cook on low for 8-10 hours. Add water if you notice there is not enough juices coming from your hamballs. About an hour before serving drain juices from hamballs, leaving them in the crockpot cover the meatballs with the glaze. Baste 1-2 times before serving.
Glaze ( do not prepare until ready to cook your hamballs)
3/4 c. brown sugar
1 T. prepared mustard
2 t. water
1 T. white vinegar or lemon juice
Stir and pour over Ham loaf.
For more great ideas check out the recipe Swap at Grocery Cart Challenge.
Showing posts with label freezer meals. Show all posts
Showing posts with label freezer meals. Show all posts
Thursday, July 2, 2009
Tuesday, May 19, 2009
Freezer Week Recipes
Simple BBQ Chicken
Desire amount of cooked, shredded chicken
Favorite BBQ Sauce
Combine and heat through. Serve over rice or on sandwiches.
Baked Chimichangas
2 ½ c. shredded chicken
1 c. salsa
1 small onion chopped
¾ t. cumin
½ t. dried oregano
Simmer until heated through and most of the liquid is evaporated
Place mixture in 6 flour tortillas, add 2 T Cheese and roll. Bake 15 minutes at 425
Sauce:
1 c. chicken broth with 1/8 t. pepper to a boil
Then add 1/4 c. all-purpose flour and 1 c. half-and half cream. Stir until smooth. Add 1 can green chilies and heat through.
Serve ½ Chimichanga with sauce poured over the top.
Chili Kolachesuncooked dinner rolls
10 oz. canned pinto beans, rinsed and drained (about 1 1/2 cooked)
1 c. chunky salsa
1 t. chili seasoning mix
½ c. plus Shredded Cheddar Cheese
Preheat oven to 400, spray cookie sheet evenly Place rolls on sheet. Make an indention in the center of each roll. Spoon bean mixture into the center of the the roll indention. Top bean mixture with cheese and bake 12-15 minutes. Remove and cool.
Sweet and Sour Chicken or Pork
1 can pineapple chunks
1/3 c. water
3 T. Vinegar
1 T. Soy sauce
½ c. packed brown sugar I just substituted ¼ c. regular sugar
3 T. cornstarch
1-2 c. Cooked cubed chicken or pork
1 large green pepper
1 red onion cut
Hot cooked Rice
Cook chicken or pork until it is fully cooked, set aside.
Drain pineapple; reserving juice. Set aside pineapple and add water to the juice if need to measure to 1 c. Pour into large skillet. Add 1/3 c. water, vinegar, soy sauce, brown sugar and cornstarch; still until smooth. Cook over med. Heat until thick, stirring constantly. Add pineapple, chicken, onion, and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Bierocks
homemade uncooked rolls
1 lb. Hamburger
1 can cream of chicken soup
6-8 oz. shredded cheddar cheese
Brown hamburger and drain grease, then add soup and cheese to hamburger mixture. Roll out dough and put 1 heaping T. of hamburger mixture on dough. Pinch all sides closed, place on greased cookie sheet with pinch sides down and let rise for 30 minutes. Bake 15-20 minutes at 375 or until golden brown. Brush with Melted butter when taken out of oven. (This usually makes aroudn 16 Beirocks.
Desire amount of cooked, shredded chicken
Favorite BBQ Sauce
Combine and heat through. Serve over rice or on sandwiches.
Baked Chimichangas
2 ½ c. shredded chicken
1 c. salsa
1 small onion chopped
¾ t. cumin
½ t. dried oregano
Simmer until heated through and most of the liquid is evaporated
Place mixture in 6 flour tortillas, add 2 T Cheese and roll. Bake 15 minutes at 425
Sauce:
1 c. chicken broth with 1/8 t. pepper to a boil
Then add 1/4 c. all-purpose flour and 1 c. half-and half cream. Stir until smooth. Add 1 can green chilies and heat through.
Serve ½ Chimichanga with sauce poured over the top.
Chili Kolachesuncooked dinner rolls
10 oz. canned pinto beans, rinsed and drained (about 1 1/2 cooked)
1 c. chunky salsa
1 t. chili seasoning mix
½ c. plus Shredded Cheddar Cheese
Preheat oven to 400, spray cookie sheet evenly Place rolls on sheet. Make an indention in the center of each roll. Spoon bean mixture into the center of the the roll indention. Top bean mixture with cheese and bake 12-15 minutes. Remove and cool.
Sweet and Sour Chicken or Pork
1 can pineapple chunks
1/3 c. water
3 T. Vinegar
1 T. Soy sauce
½ c. packed brown sugar I just substituted ¼ c. regular sugar
3 T. cornstarch
1-2 c. Cooked cubed chicken or pork
1 large green pepper
1 red onion cut
Hot cooked Rice
Cook chicken or pork until it is fully cooked, set aside.
Drain pineapple; reserving juice. Set aside pineapple and add water to the juice if need to measure to 1 c. Pour into large skillet. Add 1/3 c. water, vinegar, soy sauce, brown sugar and cornstarch; still until smooth. Cook over med. Heat until thick, stirring constantly. Add pineapple, chicken, onion, and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Bierocks
homemade uncooked rolls
1 lb. Hamburger
1 can cream of chicken soup
6-8 oz. shredded cheddar cheese
Brown hamburger and drain grease, then add soup and cheese to hamburger mixture. Roll out dough and put 1 heaping T. of hamburger mixture on dough. Pinch all sides closed, place on greased cookie sheet with pinch sides down and let rise for 30 minutes. Bake 15-20 minutes at 375 or until golden brown. Brush with Melted butter when taken out of oven. (This usually makes aroudn 16 Beirocks.
Thursday, April 16, 2009
Chicken Freezer Meals this Week
As promised here are the recipes for the 3 hour cooking marathon. For detailed instructions of how to prepare 5 freezer meals in 3 hours go here.
Chicken Pot Pie $3.39
I usually use a biscuit topped pot pie, but instead of having to add the "pie topping later I just made a pie crust so I wouldn't have to worry about it later.
Crust:
2/3 c. & 2 T. shortening or butter .55
2 c. flour (I used half whole wheat, half white flour and had to add more water) .20
1 t. salt .01
4-5 T. COLD water free
Cut shortening or butter into flour mixture until fine crumbles form, then add cold water until crust forms a ball.
Divide in half and roll out into a desired size for your pie plate.
Filling:
1 can cream of chicken soup .49
1 c. chicken .84
2-3 c. frozen mixed veggies .75
Mix filling together and add to pie crust. Top with remaining pie crust and vent. Before cooking add a bit of salt to the top and bake at 350 for 1 hour or until gold brown.
Chicken Noodle Soup $2.01
Broth from crock pot (free)
1 c. chopped celery .25
1/2 chopped onion .20
1-2 c. chopped carrots .20
1 c. cooked chicken .84
1/2 t. pepper .01
Favorite noodles .50
Salt to taste .01
Combine all above ingredients and salt to taste. (If freezing this recipe stop here and place in a freezer bag or container.) Bring to a boil and cook until veggies are tender. In separate pot cook noodles. Add to bowls when they are finished and pour broth mixture over the top.
(I learned this trick from friends and now I always keep my noodles separate in my soups and add as needed. It helps them to not become mushy.)
Chicken Burritos $2.85
1/2 c. brown rice uncooked .30
1/2 t. cumin .02
1/2 t. chili powder .02
2-3 T. Chicken broth (from whole chicken free)
1/2 t. salt .01
1 1/4 c. boiling water (free)
Boil water, add broth, spices & rice. Cover and simmer for 40 minutes or according to package directions. Fluff with a fork when finished.
1 c. cooked chicken .84
1t. taco seasoning (more or less as desired) .20
1 1/2 c. cooked pinto or black beans (or 1 can of beans drained and rinse beans) .25
1/2 c. Shredded Cheese .22
1 package tortillas .99
Prepare rice. Then add cooked chicken to skillet along with beans. Sprinkle on taco seasoning according to liking. Add a bit of water and simmer. Once mixture has simmer for about 5 minutes use a potato masher and mash beans.
Add rice to tortillas then chicken and bean mixture and top with cheese. Roll up tortilla and wrap in foil. Bake 12 minutes if defrosted or 30 minutes if frozen. These turn out nice and crispy. Top with shredded lettuce, sour cream, salsa & guacamole.
Chicken Packets $4.90
(I did not make this into a freezer meal but it can be done. All you need to do is cook completely and store in a freezer bag once cooled.)
2 c. cooked chopped chicken 1.68
1 3 oz. pkg. cream cheese .79
1 T. Chopped chives or green onion .10
2 T. Milk .02
Salt to Taste .01
½ c. crushed seasoned crouton crumbs, or bread crumbs with 1 T. Italian seasoning & 1 T. Parmesan cheese .30
2 pkg. Refrigerated crescent rolls or homemade crescent rolls 1.00½ c. melted margarine or use cooking spray 1.00
Mix Chicken, cream cheese, chives, milk and salt in medium bowl with wooden spoon. Unroll crescent rolls. Press dough along each of the perforation so that the rectangles to not separate, or roll our homemade dough and cut with pizza cutter into . Place about ¼ c. filling into center of the rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet into melted margarine and coat with crouton crumbs. Place packets on a baking sheet. Bake at 350 in a preheated oven for 20 minutes or until golden brown.
If freezing this dish place in ziplock bag. To reheat, thaw and either bake it or microwave it until it is warm.
For more great recipes check out the recipe swap on Friday over at Grocery Cart Challenge.
Chicken Pot Pie $3.39
I usually use a biscuit topped pot pie, but instead of having to add the "pie topping later I just made a pie crust so I wouldn't have to worry about it later.
Crust:
2/3 c. & 2 T. shortening or butter .55
2 c. flour (I used half whole wheat, half white flour and had to add more water) .20
1 t. salt .01
4-5 T. COLD water free
Cut shortening or butter into flour mixture until fine crumbles form, then add cold water until crust forms a ball.
Divide in half and roll out into a desired size for your pie plate.
Filling:
1 can cream of chicken soup .49
1 c. chicken .84
2-3 c. frozen mixed veggies .75
Mix filling together and add to pie crust. Top with remaining pie crust and vent. Before cooking add a bit of salt to the top and bake at 350 for 1 hour or until gold brown.
Chicken Noodle Soup $2.01
Broth from crock pot (free)
1 c. chopped celery .25
1/2 chopped onion .20
1-2 c. chopped carrots .20
1 c. cooked chicken .84
1/2 t. pepper .01
Favorite noodles .50
Salt to taste .01
Combine all above ingredients and salt to taste. (If freezing this recipe stop here and place in a freezer bag or container.) Bring to a boil and cook until veggies are tender. In separate pot cook noodles. Add to bowls when they are finished and pour broth mixture over the top.
(I learned this trick from friends and now I always keep my noodles separate in my soups and add as needed. It helps them to not become mushy.)
Chicken Burritos $2.85
1/2 c. brown rice uncooked .30
1/2 t. cumin .02
1/2 t. chili powder .02
2-3 T. Chicken broth (from whole chicken free)
1/2 t. salt .01
1 1/4 c. boiling water (free)
Boil water, add broth, spices & rice. Cover and simmer for 40 minutes or according to package directions. Fluff with a fork when finished.
1 c. cooked chicken .84
1t. taco seasoning (more or less as desired) .20
1 1/2 c. cooked pinto or black beans (or 1 can of beans drained and rinse beans) .25
1/2 c. Shredded Cheese .22
1 package tortillas .99
Prepare rice. Then add cooked chicken to skillet along with beans. Sprinkle on taco seasoning according to liking. Add a bit of water and simmer. Once mixture has simmer for about 5 minutes use a potato masher and mash beans.
Add rice to tortillas then chicken and bean mixture and top with cheese. Roll up tortilla and wrap in foil. Bake 12 minutes if defrosted or 30 minutes if frozen. These turn out nice and crispy. Top with shredded lettuce, sour cream, salsa & guacamole.
Chicken Packets $4.90
(I did not make this into a freezer meal but it can be done. All you need to do is cook completely and store in a freezer bag once cooled.)
2 c. cooked chopped chicken 1.68
1 3 oz. pkg. cream cheese .79
1 T. Chopped chives or green onion .10
2 T. Milk .02
Salt to Taste .01
½ c. crushed seasoned crouton crumbs, or bread crumbs with 1 T. Italian seasoning & 1 T. Parmesan cheese .30
2 pkg. Refrigerated crescent rolls or homemade crescent rolls 1.00½ c. melted margarine or use cooking spray 1.00
Mix Chicken, cream cheese, chives, milk and salt in medium bowl with wooden spoon. Unroll crescent rolls. Press dough along each of the perforation so that the rectangles to not separate, or roll our homemade dough and cut with pizza cutter into . Place about ¼ c. filling into center of the rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet into melted margarine and coat with crouton crumbs. Place packets on a baking sheet. Bake at 350 in a preheated oven for 20 minutes or until golden brown.
If freezing this dish place in ziplock bag. To reheat, thaw and either bake it or microwave it until it is warm.
For more great recipes check out the recipe swap on Friday over at Grocery Cart Challenge.
Beef Freezer Meals
As promised here are the recipes for the 3 hour cooking marathon. For detailed instructions of how to prepare 5 freezer meals in 3 hours go here.
Home-Style Meat Loaf $2.76
½ c. chopped onions .20
1 lb. Ground beef 1.99
2 large eggs .16
2 c. fresh breadcrumbs or crushed saltines .25
½ c. water free
¼ c. ketchup .10
2 T. chopped fresh parsley or 1 t. dried .02
1 t. salt .01
¼ t. ground black pepper .01
½ t. dried basil .02
Preheat oven to 350. Finely chop onion. In a large bowl place onion, ground beef, eggs, bread crumbs, water, ketchup, parsley, salt, pepper, meat. Mix well, it mixes best using your hands. Place mixture in loaf pan. Bake meat loaf 1 hour. When meat loaf is done, let stand 10 minutes to set juices for easier slicing. (Freeze when cooled, to prepare simple defrost and warm.)
Calzones $2.14
Use this pizza dough .56
1 c. shredded moz. cheese .43
1/4 lb. pepperoni .50
½ c. ricotta cheese or cottage cheese .25 (cottage cheese)
½ c. chopped fresh basil leaves or a 2 t. dry basil .05
handful fresh spinach chopped .20
dash of Ground pepper .01
1 large egg slightly beaten .09
2 T. parmesean Cheese .05
Make dough for pizza crust and let rest 30 minutes.
Heat oven to 375 F. Grease 2 cookie sheets.
In small bowl combine riccotta/cottage cheese cheese w/ basil, spinach, pepper, egg, & parmesan cheese.
Divide dough into 12 equal parts. Roll each part into a 7 inch circle on lightly floured surface with floured rolling pin.
Top half of each dough circle with mozzarella cheese, pepperoni, ricotta/cottage cheese mixture, basil and tomatoes to within 1 inch of edge. Sprinkle with pepper. Carefully fold dough over filling; pinch edges or press with fork to seal securely.
Place calzones on cookie sheets. Brush with egg. Bake about 25 minutes or until golden brown.
Freeze once cooled. To prepare, defrost & warm.
For more great recipes check out the recipe swap on Friday over at Grocery Cart Challenge.
Home-Style Meat Loaf $2.76
½ c. chopped onions .20
1 lb. Ground beef 1.99
2 large eggs .16
2 c. fresh breadcrumbs or crushed saltines .25
½ c. water free
¼ c. ketchup .10
2 T. chopped fresh parsley or 1 t. dried .02
1 t. salt .01
¼ t. ground black pepper .01
½ t. dried basil .02
Preheat oven to 350. Finely chop onion. In a large bowl place onion, ground beef, eggs, bread crumbs, water, ketchup, parsley, salt, pepper, meat. Mix well, it mixes best using your hands. Place mixture in loaf pan. Bake meat loaf 1 hour. When meat loaf is done, let stand 10 minutes to set juices for easier slicing. (Freeze when cooled, to prepare simple defrost and warm.)
Calzones $2.14
Use this pizza dough .56
1 c. shredded moz. cheese .43
1/4 lb. pepperoni .50
½ c. ricotta cheese or cottage cheese .25 (cottage cheese)
½ c. chopped fresh basil leaves or a 2 t. dry basil .05
handful fresh spinach chopped .20
dash of Ground pepper .01
1 large egg slightly beaten .09
2 T. parmesean Cheese .05
Make dough for pizza crust and let rest 30 minutes.
Heat oven to 375 F. Grease 2 cookie sheets.
In small bowl combine riccotta/cottage cheese cheese w/ basil, spinach, pepper, egg, & parmesan cheese.
Divide dough into 12 equal parts. Roll each part into a 7 inch circle on lightly floured surface with floured rolling pin.
Top half of each dough circle with mozzarella cheese, pepperoni, ricotta/cottage cheese mixture, basil and tomatoes to within 1 inch of edge. Sprinkle with pepper. Carefully fold dough over filling; pinch edges or press with fork to seal securely.
Place calzones on cookie sheets. Brush with egg. Bake about 25 minutes or until golden brown.
Freeze once cooled. To prepare, defrost & warm.
For more great recipes check out the recipe swap on Friday over at Grocery Cart Challenge.
Subscribe to:
Posts (Atom)