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Stock the Freezer

October 5, 2017 by Susan 6 Comments

I am zero looking forward to my boys moving out one day. Not in the least. Nope. Uh-uh. I’m actually kind of in denial that it will ever happen.

Having said that, if I had to pick one thing that I’m kind of, a tiny little bit, looking forward to it would be cooking a wider variety of meals for Greg and I. And especially trying some of the awesome-looking freezer meals I see on Pinterest.

My kids are weird picky, and I don’t get how because from the time they were little, we had a variety of foods. They both ate everything until around 3 to 4 and then the picky moved in. We tried everything…ignoring it, forcing it, begging, pleading, bribing, punishing. Lately we’re in the mocking territory. (As in, I’ll serve lasagna and say, “The plain noodles and plain meat are over there,…the adult food is over here.”)

So when I see these crockpot freezer meals that look so yummy, but are (God-forbid) all mixed together…I pin them for later. Much later. Like years down the road. (I told you…denial) Although every once in awhile, when the boys are out, I’ll try something for just Greg and I. A casserole here. A crockpot meal there.

In the meantime, I do like to keep my freezer stocked with some ingredients that make meal prep quicker. And I’ve been on a bit of a freezer-stocking binge lately.

Ground Beef in the Crock Pot

September 28, 2017 by Susan 1 Comment

Have you ever needed to cook a large quantity of ground beef and wondered how to do it easily? It’s your lucky day!

This is not so much a recipe as it is a technique. And like all my favorite crock pot cooking, it requires very little effort…and that spread out throughout the day.

I have been on a bit of a freezer stocking mission lately. And having cooked ground beef stashed in the chill chest makes meal prep so quick!

All-Star Hot Dog Chili

January 31, 2017 by Susan 2 Comments

One of my kids would live on hot dogs and chips if we let him. (We don’t let him.) But when he gets to pick what’s for dinner, hot dogs is usually on the menu. In the summer, hot dogs on the grill are a fun treat. But in the fall and winter, chili dogs hit the spot.

Hot dog chili is different from a chili you would eat on its own (ideally topped with sour cream, onions, cheese and a square of cornbread). Nope. Nothing like it. Hot dog chili is not chunky, and usually doesn’t have beans. It’s really more of a condiment.

Easy Hamburger Stroganoff

January 17, 2017 by Susan 5 Comments

Who isn’t looking for easy weeknight dinners? This is a recipe I grew up on, and it’s always been one of my favorites. I recently shared my mom’s recipe for wild rice soup. While she made that only once or twice a year, this hamburger stroganoff graced our table frequently.

It’s a simple, skillet dinner that comes together quickly and is especially wonderful on a chilly night.

This is kind of the definition of hearty.

Three Homemade Healthy Hamburger Recipes

November 8, 2016 by Susan Leave a Comment

I’m pleased to share a guest post with you today about many people’s favorite food: Hamburgers. While a classic burger is always in style, a new spin on the classic can be fun to try. And one that is healthier is even more tempting.

We made the Greek turkey burgers last night. They were really flavorful. I think the sliced red onion made it! I don’t cook with ground turkey often, and forgot to oil my pan first. They stuck a little but were still quite tasty.

Enjoy!

Lasagna Bolognese with Bechamel

June 7, 2016 by Susan 2 Comments

Lasagna is one of those things that has about as many variations as the vast number of cooks that make it. A quick search brings up a list including Chicken Alfredo Lasagna, Spinach Lasagna, Vegetarian Lasagna, Mexican Lasagna, Cajun Lasagna and even a number of dessert versions. I’m pretty sure I’d enjoy just about all of them, too.

When it comes to what people consider “traditional” lasagna, although not as many, there are certainly a number of varieties.

Most lasagna I’ve had, and made, has layers of pasta, meat, sauce, cheese and fluffy ricotta cheese (usually mixed with an egg to help bind it). I make a lasagna like this in one of two ways. Either with meat or with lots of veggies (this usually shows up in the middle of summer with goodies from our CSA).

But I also have a slightly different style that I find myself making most often. It doesn’t use the ricotta. Instead, you make a creamy white sauce (a béchamel) that makes it the ooiest, gooiest yum fest you can imagine.

And that’s my purely scientific observation.

Since it’s not a variety that most people have tried, I thought I’d share the recipe with you today.