Dinner in a Pumpkin September

Ingredients:


1 medium pumpkin, remove top and clean insides out
1 1/2- 2 lbs of ground beef 1 cup chopped celery
1 onion, chopped
1/4 cup green onion, chopped
3 c. cooked rice

1 can cream of chicken soup

1 can cream of mushroom soup1/2 cup chopped or sliced mushrooms (omit if you aren't a mushroom fan)
3 tablespoons brown sugar
4 tablespoons soy sauce

salt and pepper 

Brown hamburger. In another pot, cook rice (white or brown) as directed on package. Chop and saute celery, onion, and green onion. Once tender combine vegetables with hamburger, cream of chicken, cream of mushroom, mushrooms, brown sugar, soy and salt and pepper. Mix well.

Put mixture inside the pumpkin, replace lid. Place on baking sheet and into a 400 degree oven. Bake until pumpkin is tender (1 1/2 to 2 hours). Scoop out to serve, scraping sides of pumpkin to get the cooked pumpkin in the mixture. It is so good it melts in your mouth!

June Navajo Tacos

June 2012
Jill
Navajo Tacos

Meat & Bean Mixture:
1 lb ground beef – cooked and crumbled
1 packet taco seasoning (follow instructions on packet and add to the beef)
2 cups pinto beans (you can use 1 (15 oz) can pinto beans, or cook raw beans in a crock pot like I did. 1 cup of raw beans will make about 3 cups of cooked beans.)
Stir the beans and hamburger together

Also provided with your meal:
2 c. shredded cheddar cheese
1 container of sour cream
16 frozen Rhodes rolls
¾ cup powdered sugar

You will need vegetable oil for frying rolls
Suggested toppings:
Shredded lettuce
Diced tomatoes
Chopped onions
Salsa

TO PREPARE: Thaw and heat the beef and beans. Thaw rolls and work into flat circles. Fry each side in vegetable oil at 375° until golden brown. Place desired amount of beef and beans on the scone and top with cheese, sour cream, and other desired toppings. If you have left over scones, you may shake the warm scones in a baggie with powdered sugar for dessert.

Read more at http://fabulesslyfrugal.com/2010/04/fabuless-freezer-cooking-navajo-tacos.html#jV7wt5476UfmcDBJ.99

May Turkey Meatloaf

May 20
Mindy Langford



I am excited to see you all on Tuesday! Are you all still good with Dino Mine at 8pm?

Here is my Turkey Meatloaf recipe. TAKE IT OUT THE DAY BEFORE YOU WANT TO EAT IT SO THAT IT IS ALL THE WAY THAWED.

2 tablespoons butter
 1/4 cup chopped onion
 1/2 cup chopped celery
 1 apple - peeled, cored and chopped
 3/4 cup dry bread crumbs
 1/2 cup shredded cheese
 2 eggs
 1/4 cup milk
 1 teaspoon poultry seasoning
 1 1/2 pounds ground turkey

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan.

Melt the butter in a skillet over medium heat, and cook and stir the onion, celery, and apple until the onion is translucent and the apple is softened, 5 to 8 minutes. Let the mixture cool.

In a bowl, mix the cooked apple mixture with the bread crumbs, cheese, eggs, milk, and poultry seasoning until well combined, and lightly stir in the ground turkey. Do not over mix or the meatloaf will be tough.

Spoon the mixture into the prepared pan, and bake in the preheated oven until the loaf is cooked through to the center, about 45 minutes.

May Slow Cooker Chicken Taco Soup

May 18
Erica Lowry Lewis

Slow Cooker Chicken Taco Soup:

1 onion, chopped
 1 can chili beans
 1 can black beans
 1 can whole kernel corn
 1 can tomato sauce
 1 can chicken broth
 2 cans diced tomatoes with green chilies
 1 package taco seasoning
 3 whole skinless, boneless chicken breasts
 shredded Cheddar cheese (optional)
 sour cream (optional)
 crushed tortilla chips (optional)

Set slow cooker for low heat, cover, and cook for 5 hours.
 Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

May Cheesy Sausage Potato Bake

May 16
Jill Edwards Ison

Cheesy Sausage Potato Bake

 2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs

I will assemble the sausage, hashbrowns and cheese to freeze. I will cook the peppers and onions and put them in a seperate bag (for the picky eaters like my husband) to freeze as well. I will give you the dry Bisquick because I don't think it will freeze well after it's cooked. You will mix the milk, eggs, black pepper, and Bisquick and pour it in a pie tin. Then you pour the other ingredients on top and bake it at 400 for 30-35 min.

April Taco Soup

April 13
Caley Shannon

Hi Ladies! I plan to make a taco soup but am not sure what type of container to freeze it in. I've never frozen soups before. Any suggestions???

Besides these ingredients, it's suggested to serve it with corn chips, cheddar cheese, and a dollop of sour cream on top. Yum!

• 1 pound ground beef
 • 1 onion, chopped
 • 1 (16 ounce) can chili beans, with liquid
 • 1 (15 ounce) can black beans with liquid
 • 1 (15 ounce) can whole kernel corn, with liquid
 • 1 (8 ounce) can tomato sauce
 • 2 cups water
 • 2 (14.5 ounce) cans peeled and diced tomatoes
 • 1 (4 ounce) can diced green chile peppers
 • 1 (1.25 ounce) package taco seasoning mix

April Sloppy Joes

April 12
Erica Lowry Lewis

Instead of Beef Stew I was thinking Sloppy Joes:

Sloppy Joes
 1 pound lean ground beef
 1/4 cup chopped onion
 1/4 cup chopped green bell pepper
 1/2 teaspoon garlic powder
 1 teaspoon prepared yellow mustard
 3/4 cup ketchup
 3 teaspoons brown sugar
 salt to taste
 ground black pepper to taste

April Tatertot Casserole

April 2
Sarah Whitehead Sidwell

For my beef dish...a classic

TaterTot Casserole

1lb ground beef
 1/2 small onion chopped
 1 can cream of mushroom soup
 1/4 cup milk
 1 cup cheddar cheese
 1 bag mixed veggies
 1 pkg TaterTots

I will be making the mixture but bringing the mixture and tots in two separate bags. When ready to make, put mixture on bottom, tots on top and sprinkle with cheese. Bake 375 for 35-45 min. Enjoy!

.

April Ham and Potato Soup

April 15
Jill Edwards Ison

Chef John's Ham and Potato Soup

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled and diced
 1 medium onion, diced
 1 medium carrot, diced
 1 rib celery, diced
 8 ounces smoked ham, diced
 3 cloves garlic, sliced
 3 tablespoons butter
 1/4 cup flour
 4 cups chicken broth
 2 cups water
 1/2 cup heavy cream
 salt and pepper to taste
 cayenne pepper (optional)
 chopped fresh chives for garnish (optional)

Beef Stew

Ingredients:
1 1/2 pounds of beef stew meat
6 carrots peeled and sliced
5 potatoes
one half bag of frozen petite peas
1/2 onion
2 stalks of celery
2 garlic cloves
1/2 tsp, paprika
4 beef boullion cubes
1 T. Worcestershire sauce
1 tsp. black pepper
4 cups of water

I cooked the meat in a crock pot all day.  Then cooked the veggies and mixed them with the meat, water and boullion cubes.  It is totally cooked!   All you have to is to defrost, warm and serve!!   Enjoy!!!  

ground beef stroganoff

2 cups sliced mushrooms
2 tablespoons butter
1 pound lean ground beef
1 cup chopped onion
1 can cream of mushroom soup
1/8 teaspoon pepper
1/2 teaspoon salt
1 tablespoon sugar
1 cup sour cream

to serve: thaw. Heat and stir until smooth and hot throughout. Thin with a little milk, if necessary. Serve over noodles. Serves 6

Beef Shish Kabobs

Hi ladies!  This is my first time ever posting to a blog, so I hope it works. 

Beef Shish Kabobs

Ingredients:
1 bell pepper, cut into 1 inch pieces
1 (15 oz) can pineapple chunks, drained (I substituted fresh pineapple since 'tis the season.)
1 yellow onion, cut into 1 inch pieces
1 lb. sirloin steak, cubed in 1 inch chunks and marinated
2 T. olive oil (optional for coating vegetable)
bamboo skewers

Marinade:
1/4 c. ketchup
1 tsp. salt
2 T. steak sauce
2 T. white sugar
2 T. apple cider vinegar
2 T. worcestershire sauce
1/4 c. water

Directions:
1.  Place the veges in a mixing bowl.  Drizzle with olive oil, and toss to coat.  (I don't oil my vegetables.)  Divide the mixture into freezer bags.  Whisk the marinade ingredients together in the same bowl until smooth.  Add the beef cubes, and toss until evenly coated.  Divide the beef into freezer bags.  Seal, and freeze the bags.
2.  To cook:  take as many bags as you need from the freezer, and thaw in the fridge overnight, or at least 8 hours.  Soak the skewers in warm water at least 30 minutes (I do anywhere from 10 min. on), or place them into water when you begin thawing the meat and vege packets.
3.  Preheat an outdoor grill for medium heat, and lightly oil the grate.  Make the skewers.  Most people alternate the meat and veges.  **My family does a few all-meat skewers, all-onion, all-pepper, etc.  That way you are able to cook the food evenly since the beef takes longer than the onions, for example.  (Once they're cooked, we just pull food off with a fork from which skewers we want to eat from.)**
4.  Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.

To those who don't have an outdoor grill, please look on Facebook for Jill Ison's suggestion on how to 'grill' kabobs in your oven.  Hope these turn out well!  See you tomorrow ladies!

Chicken Bacon Chowder

Ingredients:
 1 lb bacon
3 c diced celery
1/2 c diced onion
4 c diced red potatoes
 3 c chicken broth
2 c diced carrots
3 c diced cooked chicken
2 cans cream of mushroom soup
2 c half and half
1/2 t salt
1/2 t pepper

 Directions: Cook the bacon until very crispy. Drain reserving 2 T bacon grease. Sauteé celery and onions for about 10 min over medium heat in reserved bacon grease. In a large kettle, stir together celery, onions, potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 min. Stir in bacon, chicken, soup, half and half, salt and pepper. Heat through.