Main Dishes

I’ve been concentrating on all of the wonderful summer fruits out right now, and I have been neglecting the veggies!  One of my absolute favorites is zucchini!  You can do so much with zucchini and it is wonderful low calorie vegetable that packs a punch of both protein and fiber!  Here is a great recipe to disguise the vegetable, along with another great summer veggie – corn, that even your kids will enjoy!

 

Ingredients:

1 cup grated fresh zucchini

1/2 cup fresh or frozen corn (thawed)

1/4 cup chopped onion

1 egg

1 cup Bisquick

1/4 cup milk

3/4 tsp salt

1/2 tsp pepper

toppings – sour cream and fresh cut tomatoes

 

First, grate the zucchini.

Next, in a large bowl combine the zucchini, corn, onion, egg, Bisquick, milk, salt and pepper.  Mix up well.

Heat a large skillet on medium heat with a little olive oil in the bottom.  Once it has been heated, pour the mixture into pancake sized portions.  Allow to brown on both sides.

Once the cakes have thoroughly cooked, serve with a portion of sour cream and diced tomatoes to bring out the zucchini and corn flavors!  This makes an excellent side with some roast chicken or a great vegetarian lunch or dinner!

Any uneaten cakes can be stored in resealable plastic bags and popped in the freezer to be reheated for another meal!

 

Zucchini Corn Cakes
Author:
Recipe type: Bread
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup grated fresh zucchini
  • ½ cup fresh or frozen corn (thawed)
  • ¼ cup chopped onion
  • 1 egg
  • 1 cup Bisquick
  • ¼ cup milk
  • ¾ tsp salt
  • ½ tsp pepper
  • toppings - sour cream and fresh cut tomatoes
Instructions
  1. First, grate the zucchini.
  2. Next, in a large bowl combine the zucchini, corn, onion, egg, Bisquick, milk, salt and pepper.  Mix up well.
  3. Heat a large skillet on medium heat with a little olive oil in the bottom.  Once it has been heated, pour the mixture into pancake sized portions.  Allow to brown on both sides.
  4. Once the cakes have thoroughly cooked, serve with a portion of sour cream and diced tomatoes to bring out the zucchini and corn flavors!  This makes an excellent side with some roast chicken or a great vegetarian lunch or dinner!
  5. Any uneaten cakes can be stored in resealable plastic bags and popped in the freezer to be reheated for another meal!

 

{ 0 comments }

This is a super simple recipe for a very basic jambalaya.  I can’t eat spicy foods, so this is made very basic, but can be spiced up with any sort of hot sauce or seasoning you may choose!

 

Ingredients:

1 pkg of beef sausage

1 16 oz bag of frozen shrimp

1 onion – diced

1 can of diced tomatoes with green chilies

1 cup BBQ sauce (I used Kraft original)

1 can chicken broth

2 cups of instant rice

 

Thaw frozen, raw shrimp in a large bowl of cold water in the sink.  While that is thawing, chop up the onion and the beef sausage.

In a large skillet, add 1 tbsp olive oil and heat on medium heat.  Toss in the chopped onion and sausage.  Saute until onions become softened.

In a separate sauce pan, steam the shrimp for a couple minutes until they are cooked.  Set aside.  In the large skillet, add the cooked shrimp and the remaining ingredients.

Bring the mixture to a boil, reduce the heat and allow to simmer for 5-10 minutes until the rice softens.

After the cooking time has completed, remove the mixture from heat for another 5 minutes, allowing it to thicken.  Serve and enjoy!

The jambalaya can be stored in individual plastic containers and frozen to keep for a homemade meal another night!

 

Simple Jambalaya
Author:
Recipe type: Dinner
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 pkg of beef sausage
  • 1 16 oz bag of frozen shrimp
  • 1 onion - diced
  • 1 can of diced tomatoes with green chilies
  • 1 cup BBQ sauce (I used Kraft original)
  • 1 can chicken broth
  • 2 cups of instant rice
Instructions
  1. Thaw frozen, raw shrimp in a large bowl of cold water in the sink.  While that is thawing, chop up the onion and the beef sausage.
  2. In a large skillet, add 1 tbsp olive oil and heat on medium heat.  Toss in the chopped onion and sausage.  Saute until onions become softened.
  3. In a separate sauce pan, steam the shrimp for a couple minutes until they are cooked.  Set aside.  In the large skillet, add the cooked shrimp and the remaining ingredients.
  4. Bring the mixture to a boil, reduce the heat and allow to simmer for 5-10 minutes until the rice softens.
  5. After the cooking time has completed, remove the mixture from heat for another 5 minutes, allowing it to thicken.  Serve and enjoy!
  6. The jambalaya can be stored in individual plastic containers and frozen to keep for a homemade meal another night!

 

{ 0 comments }

Chopped BBQ Beef sandwiches:

These are a great favorite here in our house, but we don’t always have left over roast or brisket sitting around, so I came up with this… ready to go dinner for 2 size baggies of chopped beef. Just heat and eat.

Step 1: Fire up the old crock pot.


Step 2: Add roast, seasonings and veggies as desired. We just use onions and carrots and it gives a really tasty flavor.

Step 3: Go about your day… come back in 8 hours. This is the easy part. After 8 hours you should have something like this:


Step 4: Remove roast and let rest and cool.


Step 5: Slice, chop, dice and shred as desired. In the end you should have something like this:


Step 6: Put into serving size containers. We were all out so I used freezer bags. For us, 1 cup of chopped beef does about 4 hamburger buns ~approx dinner for two).



Step 7: Freeze.

Step 8: Once removed from freezer for use, just warm the beef slightly. Then add a squirt of BBQ sauce as desired and finish warming.


You should end up with something like this:


Step 9: Serve on some buns (any buns) and eat.

The best part is that this is so easy in the front end, how much easier can it get but dumping everything in the crock pot and walking away. Yet it is so awesome on the dinner table, tastes like a BBQ joint.

In the end one 4 pound roast yielded us 9 baggies (or 9 dinners).

{ 0 comments }

Bulk Spaghetti and Meat Sauce:

Aka Bulk Pasta Sauce, perfect for a quick heat and eat home cooked meal. The best part is that it is very cheap considering how many meals you get out of it.

I’ve made this several times before and it is an absolute favorite among all.

Step 1. Fire up the oven at 375*F to preheat.

Step 2. Crumble up your ground beef in the bottom of a roasting pan. This beef was starting to brown from sitting in the fridge, so yours will look prettier than mine. This is about 5.5 Pounds of ground beef.


Step 3. Dump on the flavor. I don’t use any seasoning or salt… just all natural veggies. I use a generous amount of onions, celery and green peppers. It makes the meat soo tasty.


Step 4. We love mushrooms, so I also dumped in 2 pounds of mushrooms. This would be a good time to add anything else you want in here.

Step 5. Cover with a lid and slam it into the oven for about 50 minutes. I usually stop about 30 mins into it and chop the meat up a bit more.

Step 6. Once done be sure to drain it good to get all the fat out, I usually give it a rinse while I’m at it to make sure it’s nothing but meat and veggies. This is what you should be looking at. Good enough to eat as is.


Step 7. Tomato it up. I dumped in 4 cans of diced tomatoes and 4 cans of tomato sauce.





Step 8. Now at this point its almost there, but here is the secret… to even out the acidity of the tomatoes, you need to add sugar to neutralize it. I stir in about 1/4 cup or more for the entire roaster full. You can taste test and always add more. Brown sugar or white, I used to think brown sugar was best, but now that I have made it with both I can’t tell a difference.

Step 9. Pop it back in the oven for another 20 to 30 minutes just to simmer all the flavors together. You could skip this step, but I have found it does help the flavor. In the end this is what you should be looking at. Yummy meaty goodness.


Step 10. Put it into serving size containers and freeze. We like to use tupperware specifically since it seems to hold up a lot better in the freezer and microwave. I’ve even used ziplocs in a pinch.

Step 11. Heat and eat. Now for supper all you need to do is nuke it in the microwave while you boil some noodles. 10 minutes later dinner is served. Best of all, it’s home cooked and you know exactly what went into it. No weird preservatives.


Doesn’t that look delicious!

{ 0 comments }

Baked Ground Beef: The basic dinner foundation for your freezer

Baked Beef: Baking ground beef, the easy way to creating the perfect foundation for any beef dinner. Best of all, it freezes great so all you need to do is heat and eat. Just think, no muss, no fuss… you come home from work, nuke your frozen ground beef mix, toss it in your noodles […]

Read the full article →