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Posts Tagged ‘batch cooking’

Happy Monday, everyone!  I hope you have a fabulous week this week.  If you have not been participating in 5 Mintues for Moms’ Ultimate Blog Party, I encourage you to do so.  First stop by my blog party and then go on over to the 5 Minutes for Mom site to find some awesome new blogs to add to your feeder.

Monday:  Spaghetti, salad, garlic bread

Tuesday:  Ham, green beans, and corn

Wednesday:  Breakfast for Dinner:  Blueberry French Toast with Blueberry Syrup
This is a new recipe I just added to my blog today.

Thursday: Chicken Pot Pie 
If you are looking for something with veggies in it your children will like, be sure to check out this recipe.  It is one of our family’s favorites.  It freezes well to make for simple meal preparation down the road.  I usually make a triple or quadruple batch of the filling and freeze the extra.  Once it is frozen, you just defrost it, make the easy-peasy crust, and pop it in the oven.

Friday:  Taco Ring

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This post has moved to JenuineJen’s new domain:  http://jenuinejen.com.  Please visit the new site for Homemade Biscuits, other recipes, and more.  Thanks!

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This post has moved to JenuineJen’s new url:  http://jenuinejen.com.  Click to read Freezer Friendly Recipes.  Thanks!

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Turkey Chili

This post has moved to my new url:  http://jenuinejen.com.  Please click the following link to go directly to Turkey Chili.

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This post has moved to JenuineJen’s new url:  http://jenuinejen.com  Please click to read Baked Apples.  Thanks!

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squash

 Ingredients:

  • 1/4 cup olive oil
  • 1 large yellow onion, sliced
  • 4 large yellow squash, cut in half lengthwise and sliced in 1/4-inch pieces
  • 2 large zucchini, cut in half lengthwise and sliced in 1/4-inch pieces
  • 2 cups heavy cream
  • 12 ounces grated cheddar cheese
  • 4 cups stuffing mix
  • 1/2 tablespoon salt
  • 1/4 teaspoon white pepper
  • 1 sleeve buttered crackers, crushed
  • 2 tablespoons butter, melted

Directions:

  • Preheat oven to 325 degrees.
  • Lightly grease a 9-by-13-inch baking dish.
  • In a very large skillet or stockpot over medium-high heat, add oil.
  • Sauté onion, squash and zucchini for 3 to 5 minutes.
  • Add cream and bring to a simmer.
  • Stir in the cheese, bread crumbs, salt and pepper.
  • Stir until cheese melts and mixture is combined.
  • Transfer mixture to the baking dish.
  • Sprinkle crushed crackers on top.
  • Drizzle melted butter over crackers.
  • Bake 25 to 30 minutes.

Freezing Directions:  This casserole freezes well. 

  • After the cheese melts and the mixture is combined, store the casserole in Ziploc or FoodSaver bags. 
  • Defrost before serving.
  • Top with crushed crackers, drizzle melted butter over crackers.
  • Bake as instructed above.

Click for more Batch Cooking Tips.

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This post has moved to JenuineJen’s new url:  http://jenuinejen.com.  Please click to read Banana Bread.  It is really good so you will be glad you clicked through! Thanks!

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