Mushrooms

This is a great, hearty winter stew!  Great flavors and full of veggies!

 

Ingredients:

1 lb of boneless pork chops – cut into cubes

3 tbsp flour

1 /2 tsp garlic salt

1/2 tsp pepper

1 tbsp vegetable oil

1 medium onion – chopped

1 green pepper – chopped

1 pkg of sliced mushrooms

2 – 14 1/2 oz cans of stewed tomatoes

2 medium zucchini – chopped

2 tsp dried basil

1 tsp oregano

Parmesan cheese

 

First, slice the pork chops into cubed pieces.

In a large plastic zip lock bag, combine the flour, garlic salt, pepper and cubed meat.  Toss until the meat is coated with mixture.

Next, chop the onion and green pepper.

Add the onions and green pepper to a large soup pot along with the vegetable oil.  Cook until softened, and then add the pork mixture.  Cook the pork until cooked through.

After pork is cooked, add the chopped zucchini and mushrooms.  Then add the tomatoes.

Last, add all of the seasonings.  Mix up well.  Cover and bring to a boil.  Once boiling, reduce heat and allow to simmer for 15-20 minutes, or until the zucchini and mushrooms have softened.  Serve with some Parmesan cheese topping!

Seal up leftovers in a freezer safe plastic container for dinner another night!

 

Zucchini and Pork Stew
Author:
Recipe type: Stew
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb of boneless pork chops - cut into cubes
  • 3 tbsp flour
  • 1 /2 tsp garlic salt
  • ½ tsp pepper
  • 1 tbsp vegetable oil
  • 1 medium onion - chopped
  • 1 green pepper - chopped
  • 1 pkg of sliced mushrooms
  • 2 - 14½ oz cans of stewed tomatoes
  • 2 medium zucchini - chopped
  • 2 tsp dried basil
  • 1 tsp oregano
  • Parmesan cheese
Instructions
  1. First, slice the pork chops into cubed pieces.
  2. In a large plastic zip lock bag, combine the flour, garlic salt, pepper and cubed meat. Toss until the meat is coated with mixture.
  3. Next, chop the onion and green pepper.
  4. Add the onions and green pepper to a large soup pot along with the vegetable oil. Cook until softened, and then add the pork mixture. Cook the pork until cooked through.
  5. After pork is cooked, add the chopped zucchini and mushrooms. Then add the tomatoes.
  6. Last, add all of the seasonings. Mix up well. Cover and bring to a boil. Once boiling, reduce heat and allow to simmer for 15-20 minutes, or until the zucchini and mushrooms have softened. Serve with some Parmesan cheese topping!
  7. Seal up leftovers in a freezer safe plastic container for dinner another night!

 

{ 0 comments }

Need a great way to use up some leftover roast chicken?  This is easy to make with a great creamy base!

 

Ingredients:

1 tbsp butter

8 oz package of sliced mushrooms

1 medium onion – chopped

2 – 14 1/2 oz cans of chicken broth

1 – 10 3/4 oz can of cream of chicken soup

2 cups cooked chicken – cut

1/2 cup instant rice – uncooked

1 cup milk

1 – 16 oz bag of frozen corn

2 tbsp corn starch

1 tbsp fresh or 1 tsp dried basil

1 tbsp fresh or 1 tsp dried dill

1 tbsp sugar

1/2 tsp seasoning salt

1/2 tsp black pepper

1/2 cup cream cheese

 

First, dice the onion and the mushroom if you did not already buy pre-sliced.

In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.

Add chicken broth and cream of chicken soup to the pot.

Add diced chicken.

Add the rice, corn and milk.

Finally add the seasonings and the cornstarch.

Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the 1/2 cup of cream cheese and stir until dissolved.

Serve hot with a side of Cheddar Bay Biscuits!

Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

Chicken Corn Chowder
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp butter
  • 8 oz package of sliced mushrooms
  • 1 medium onion - chopped
  • 2 - 14½ oz cans of chicken broth
  • 1 - 10¾ oz can of cream of chicken soup
  • 2 cups cooked chicken - cut
  • ½ cup instant rice - uncooked
  • 1 cup milk
  • 1 - 16 oz bag of frozen corn
  • 2 tbsp corn starch
  • 1 tbsp fresh or 1 tsp dried basil
  • 1 tbsp fresh or 1 tsp dried dill
  • 1 tbsp sugar
  • ½ tsp seasoning salt
  • ½ tsp black pepper
  • ½ cup cream cheese
Instructions
  1. First, dice the onion and the mushroom if you did not already buy pre-sliced.
  2. In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.
  3. Add chicken broth and cream of chicken soup to the pot.
  4. Add diced chicken.
  5. Add the rice, corn and milk.
  6. Finally add the seasonings and the cornstarch.
  7. Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the ½ cup of cream cheese and stir until dissolved.
  8. Serve hot with a side of Cheddar Bay Biscuits!
  9. Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

 

{ 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 }

Home Made Burrito’s:

These are a huge hit here at our house, plus you can load them up how ever you like, the sky is the limit on toppings.

I love my home made burritos for lunches or quick dinners, so I spent a couple hours making a HUGE batch and wrapping them up for freezing. As always they turned out awesome. Rather than make my burritos the usual tex-mex style I made them in a mid-west meat and potato style. Nothin’ but good stick to your ribs, fill you up goodness. Of course you could elaborate and put whatever you want in them, I just like the convenience and portability a burrito format brings to the table.

[hr_shadow]

Ingredients:

  • $3.38 -Fresh Mushrooms
  • $1.50 -Bell Peppers
  • $1.98 – Celery Heart
  • $5.58 – 2x Bag of Hashbrowns
  • $0.87 – Corn and Carrots
  • $10.98 – Chuck roll (5lb of ground beef)
  • $8.62 – 5x 10 packs of burrito size tortillas
  • $1.38 – Large can of refried beans

=========================

  • $34.29 – Grand shopping total

[hr_shadow]

Instructions:

This is enough to make 50 super yummy burritos which comes down to a cost of not quite 69 cents a piece. This makes for a delicious and filling lunch to keep me running all afternoon.

Here is my photo journey of my burrito excitement!

First I broke up the 5 pounds of ground beef into 2 roasters: These roasters just barely fit in the oven for maximum utilization:


Then I chopped up and added fresh mushrooms, green peppers, onions and celery. This is important as it really gives the beef it’s flavor. I also added a bit of chili powder to the batches before mixing just for that tex-mex taste.


I then tossed the roasters back in the oven for about 45 minutes at 400* and drained all the juices. I then added a bag of frozen hashbrowns and about 2 cups of corn to each roaster and put back in the oven for another 20 minutes. Afterwards, you are left with this oh-so-good mixture:


All that’s left now is the assembly, I just glopped on a tablespoon of refried beans and a scoop of the aforementioned mixture.


Lastly you just tuck and roll and toss it on the pile. Here is one of the stacks I made ready for the freezer.


Now a quick cheap ready to eat lunch is in the freezer, just 5 minutes away using the microwave! Speaking from experience these are great for work.

 

Beef and bean burrito's: great for lunch on the go: Lunches under $1/one dollar
Author:
Recipe type: Dinner
Serves: 50
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Fresh Mushrooms
  • Bell Peppers
  • Celery Heart
  • 2x Bag of Hashbrowns
  • Corn and Carrots
  • Chuck roll (5lb of ground beef)
  • 5x 10 packs of burrito size tortillas
  • Large can of refried beans
Instructions
  1. First I broke up the 5 pounds of ground beef into 2 roasters
  2. Then I chopped up and added fresh mushrooms, green peppers, onions and celery. This is important as it really gives the beef it's flavor. I also added a bit of chili powder to the batches before mixing just for that tex-mex taste.
  3. I then tossed the roasters back in the oven for about 45 minutes at 400* and drained all the juices. I then added a bag of frozen hashbrowns and about 2 cups of corn to each roaster and put back in the oven for another 20 minutes.
  4. All that's left now is the assembly, I just glopped on a tablespoon of refried beans and a scoop of the aforementioned mixture
  5. Lastly you just tuck and roll and toss it on the pile. Here is one of the stacks I made ready for the freezer. Now a quick cheap ready to eat lunch is in the freezer, just 5 minutes away using the microwave! Speaking from experience these are great for work.

 

{ 0 comments }