Heather's Recipes

I keep looking up the recipe for meatballs in another recipe, so I wanted this by itself for ease of looking up. I like having frozen meatballs ready to cook for those days I can't think of what to cook and it is easy to throw these in spaghetti, creamy meatballs, meatball subs, or sweet and sour meatballs. All some of my favorites. For the Meatballs: (Double this if freezing half) 1 lb lean ground beef 1/2 cup dry bread crumbs 1/4 cup oatmeal 1 small onion, diced 1 dash Worsterchire sauce 1 dash onion powder 1 dash salt 1 egg Directions: 1. Combine all meatball ingredients in a large bowl and mix thoroughly. 2. Shape into walnut-sized balls and place on a cookie sheet. 3. Cook meatballs: Bake at 400 for 20 minutes or so.(May freeze at this point by placing meatballs on a foil-lined cookie sheet and freezing. After frozen, remove from cookie sheet and place into zip-top bag.)

This one is from Suzanne Reeve, Thanks! 4 boneless skinless chicken breasts 1 cup salsa (i use more) 1 can cream of chicken soup 2 cups minute rice Cut chicken breast in half. Place in crockpot and stir soup and salsa together. Pour over chicken. Cook on low for 8 hours or high for 4 hours. Add minute rice and cook until juice is obsorbed (about 15 min). Wrap in a flour shell or serve with corn chips. I take my chicken out before adding the rice and shred it all up and put it back in. Then I simply take a soft flour taco shell, warm it, add the chicken mixture and some sour cream, black beans,salsa, and cheese if you want, roll it up and eat it. Kids love it, and it is SO easy.

2 cups unsweetened pineapple juice 1 cup sugar 1 cup vinegar 3/4 cup water 1/2 cup packed brown sugar 1/3 cup cornstarch 1/4 cup ketchup 3 Tbls soy sauce 1 tsp. chicken bouillon granules 1/2 tsp. ground ginger 4 chicken breasts 1 can (8 oz.) pineapple chunks, drained 1 medium green pepper, julienned (optional) TO PREPARE FOR FREEZING:In a gallon size freezer bag combine the first 10 ingredients, then add chicken. Seal and freeze. Set aside pineapple for pantry and freeze sliced pepper in a separate bag. TO PREPARE AFTER FREEZING: Thaw ingredients enough to place in crock pot. Cook on low for 5-6 hours. 30 minute before it is finished add pineapple and green pepper, cook an additional 30 minutes. Serve over rice. OR: Place chicken in a 13x 9 pan. Heat sauce on stove until it starts to thicken. Pour sauce over chicken. DO NOT over fill the pan. There will be extra sauce. Pour sauce in a container and freeze so you can make this dish again later! Place pan in oven at 350° and bake for 30 ...

Ingredients: 2 lbs ground beef 2 tsp salt 1 tsp pepper 1/2 onion grated 3 eggs 2 potatoes, grated 4 carrots, grated 3/4 cup milk Sauce: 2 cans of cream of chicken 2 cans of cream of mushroom 1 can evaporated milk Combine Meatball ingredients and form into balls. Place on a cookie sheet and bake at 400 for 20 min. Mix sauce; add cooked meatballs. If freezing see directions below. Otherwise, place in a 13×9 dish and bake at 350 for 30-45 minutes or until bubbly. Serve over rice or noodles. Freezing Directions: Pour sauce over cooked meatballs in a freezer bag. You may want to include a package of rice or noodles with this meal.

3 cups chopped chicken (4 breasts) 1 cup of your favorite Salsa 1 ½ t chili powder ¼ t garlic powder 1 C shredded cheddar 1 14 ½ oz can of black beans 8 flour tortillas TO PREPARE FOR FREEZING: Slow cook chicken in crock pot for 5-6 hours or until it reaches shredding consistency. Combine with salsa, chili powder and garlic powder and bag for freezing. Bag cheese and tortillas for freezing and place beans in pantry.TO PREPARE AFTER FREEZING: Thaw. Heat chicken mixture on stove over med heat until heated through, about 3 min. Remove from heat, add drained and washed beans and cheese. Serve in warm tortillas and top with cheese, lettuce, tomato, onion. Tortillas should be allowed to thaw completely and then can be warmed in microwave or on the stove. Notes: This is extra good with the raw tortilla’s you can buy at Costco

Meat 3 lbs Pork Roast 1 can Dr. Pepper 1 cup brown sugar 1 cup salsa 1 teaspoon garlic powder 1 teaspoon ground mustard salt and pepper Rice 3 c. rice 3 c. water 2 teaspoons chicken bouillon 2 garlic cloves-minced 1 can diced green chili’s 1/2 cup chopped cilantro 1/2 teaspoon salt 1 tablespoon butter 1/4 cup chopped onion Additional Ingredients Needed 1 can black or pinto beans 1 can red enchilada sauce Cilantro 2 c. Mexican style cheese 1 Package Large Tortillas To Freeze All we are preparing beforehand is the meat. Other than fresh cilantro, the rest of the items make sure you have on hand. But the rice and assembly will wait until preparation! To Prepare Meat: Place pork in the crock pot. Then add all ingredients. Cook on low for 6-8 hours. Shred pork with about an hour left to cook. Once done, let cool and place in freezer bags for storage. To Prepare After Freezing Thaw and heat meat. Rice: Once the water boils, add the rice and remaining “rice” ingredients. Prepare as rice packa...

1 lb ground beef, browned and drained 1 pkg taco seasoning 1 loaf frozen bread 1 (15oz) can refried beans 2 c. shredded cheddar cheese 1 greased cookie sheet TO FREEZE: Ground beef and follow instructions on taco seasoning packets and add to beef. Roll out loaves, spread beans down the center of dough. Top with meat and sprinkle with cheese. Use a pizza cutter to cute strips along each side of dough, then starting at bottom cross and twist dough. Place on a greased cookie sheet. Wrap braid with plastic wrap and then aluminum foil. TO PREPARE: Thaw and bake at 350 for 25-30 min, until bread is golden brown.

In a 1 quart freezer bag combine and mix well: 2 chicken breasts (boneless, skinless) 1 can rotel brand tomatoes Seal the bag and squeeze as much air out as you can without making a mess! In a 1 quart freezer bag combine: 1/3 cup Mexi-blend cheese (shredded) 2/3 cup cilantro (chopped/optional) In a 1 quart freezer bag combine: 1 cup sliced bell pepper ½ cup sliced onions 1 cup sliced mushrooms Insert all 3 bags into a gallon sized plastic freezer bag, and add 6 (8-inch) flour tortillas. Then, label or write the recipe title and date on the bag using a Sharpie marker (it’s the only brand that doesn’t run in the freezer!) Place the bag in the freezer. Day of Cooking Directions: Remove pre-assembled rotel chicken from the freezer and defrost. In a large nonstick skillet, cook chicken/tomato mixture over medium heat for until no longer pink, stirring occasionally. In another skillet, heat some olive oil and saute onions, mushrooms, and peppers until just softened. To Serve: Spoon chicken m...

Makes 20 Enchiladas (3-4 meals) Meat Mixture: 3 T. cooking oil 3 small onions-chopped 2-4oz. cans chopped green chilies 5 c. cooked and shredded chicken or turkey 3 pkg. taco seasoning mix 2 c. water Cottage Cheese Mixture 3 c. cottage cheese 1 c. sour cream salt and pepper to taste Other: 20 8" tortillas 3 c. shredded monterey jack cheese-divided 4 10oz. cans red enchilada sauce Directions: For the meat: In a large skillet, heat oil; saute onions and chilies until onions are cooked (5 min) Add chicken, taco seasoning, and water; simmer until most of the liquid has evaporated Set aside For the cheese: In a medium bowl, mix cottage cheese, sour cream, salt an pepper. Set aside Measure out 2 c. of the shredded cheese (you'll use the other 1 c. for a topping) For the Assembly Heat tortillas until soft (wrap in paper towel and nuke for a few seconds) Spoon about 4 T. of the meat on each tortilla Spoon about 3 T. of the cheese on the meat mixture Top with 1 heaping tbsp. of shredde...

1 cup chicken breasts, cooked and diced 4 cups chicken broth 2 cups cream (can use evaporated milk) 1/2 cup celery, finely diced 1 garlic clove, minced 1/2 cup carrots, finely shredded 1/2 cup onion, finely diced 1 cup fresh spinach, coarsely chopped 1 tbsp. extra virgin oil 1/2 tsp. thyme 1/2 tsp. parsley Freshly grated parmesan cheese-optional 1 pound potato gnocchi-can buy this in the gourmet section of many supermarkets. Saute onion, celery, garlic, spinach, carrots in the olive oil till the onion is nearly translucent. Add the chicken, chicken broth, and spices. Bring to a boil. Slowly add the gnocchi into the boiling broth. Turn down the heat and let simmer for about 10 min. (If you want a thicker soup, add 1 tbsp corn starch to the cream before you add it into the broth). Add the cream. Slowly allow mixture to come to a boil and then turn it off.

1 lb. ground beef 1 small onion, diced 1 clove garlic, minced 1 pkg. taco seasoning 1 bag frozen mexican style corn 1 can black beans, rinsed and drained 1 bag (12 oz) shredded mex. cheese blend 1 (16 oz.) frozen tater tots 1 can echilada sauce Preheat 375. Brown hamburger, add onion, garlic, taco seasoning, corn, black beans. Simmer 10 min. Add 1/2 cheese, tator tots. Stir. In 9X13 pan put 1/3 enchilada sauce, then meat mixture, then cover with remaining sauce. Bake 40 min. Add remaining cheese and bake for additional 5 min.

We had a RS night a while back all about food. This lady brought this recipe and we got to try it. It was really good. I am going to make it someday. Ingredients: 2 pound pork 2 cups apple juice dash garlic salt 1/4 c. water 1 can sliced green chilies 1 15 oz. can green enchilada sauce 1/2 c. brown sugar Directions: Put pork, 1/2-1 cup apple juice, water, and garlic salt in crock pot on high for about 3-4 hours or low for 6-8 (until it shreds easily, but don't let it get too dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2-1 cup apple juice, chilies, enchilada sauce and brown sugar. If it looks too thick, add more apple juice little by little. Put shredded pork and sauce in crockpot and cook on low for 2 hours. Roll in a big tortilla with cilantro-lime rice, black beans, cheese and lettuce.

3 C. diced chicken, cooked 1 8 oz. can pineapple, tidbits 1 C. celery, diced 1/2 C. chopped almonds 1 C. seeless grapes Dressing: 1 Tbsp. Olive Oil 1 Tbsp. Vinegar 1/2 C. Mayo 1 Tsp. Salt Mix the dressing ingredients and pour over salad. Chill

I saw this on Fabulessly frugal Website and saved it a while back. So this week I had some leftover cooked chicken and fresh broccoli and decided to try this one. Actually I made the casserole and put it in the fridge all ready to bake for Randy when he got home. Our kids are getting tired of frozed pizza and chicken nuggets for dinner (or maybe I am just getting tired of it) Ingredients 1 lb. fresh broccoli, cut into spears 1 1/2 c. cooked chicken, diced 1 can cream of broccoli soup 1/3 c. milk 1/2 c. cheddar cheese, shredded 2 tbsp. dry bread crumbs 1 tbsp. butter, melted In a shallow casserole dish, arrange broccoli spears on bottom. Top with cooked chicken. Combine soup and milk. Pour over chicken and then sprinkle cheese on top. Toast bread crumbs in a small frying pan with melted butter and then sprinkle over cheese. Bake at 425 for 25 min. Makes 6 servings. Serve with rice. For ease of making I would give it a 5 star and it had pretty good taste. Healthy would be alot...

This is another dinner idea from Cherie. Chicken Tenders-frozen Cream of Chicken soup Sliced fresh mushrooms Sliced zucchini Can diced tomatoes Pepper Italian seasonings Garlic powder In a 9X13 pan put the chicken topped with soup. Slice your mushrooms & zucchini and spread on top. Open can of tomatoes and pour evenly over the top. Sprinkle with favorite seasonings. Bake at 350 for about an hour. Serve with Rice. (I served with baked red potatoes & steamed broccoli. I also didn't have any zucchini and left it out. I would like to try with the zucchini next time.) My kids gobbled this up with only a little coaxing to get them to eat the mushrooms. Except for Courtney who kept eating only the mushrooms and nothing else and asking for more mushrooms.

This sounded kinda gross to me when Cherie told me about it, but she said it was good so I had to try it. 1 lb. Kielbasa (I usually buy turkey, but today we tried the Chicken) Rice-I made about 4 cups cooked Brown Rice Fried eggs Start the rice. Cut up the Kielbasa and fry it in a pan with seasonings. I used garlic powder, onion powder, pepper. While this is cooking, cook your eggs how you like them. (sunny side up). Pile your plate like this....Rice, kielbasa, egg on top. My kids loved this and ate it all up & I liked it too.

This one I got from Cherie. It is really good and healthy. 1 lb. ground turkey burger 1 can kidney beans 1 can black beans 1 can sweet corn (not drained) 1 can water 1/2 cup quick cooking barley 1 can diced tomatoes (optional) 1 can tomato sauce salt & pepper taco seasonings Toppings: chips, sour cream, shredded cheese, fresh cilantro Brown turkey burger and add taco seasonings. While doing that drain beans and rinse and add to rest of ingredients (except barley) in a big pot. When turkey burger done add to pot. Cook until beans are tender about 20 min. Then add barley and cook another 10 min. (The water and barley aren't exact because I just threw them in & you may want the soup more juicy, but I liked mine thicker) After you put in serving bowls add sour cream and cheese and cilantro. (The cilantro is the best part of the recipe-I Loved It) Then use chips to dip instead of crumbling them. Mmmmm. A lot tastier as leftovers. Tip: I like mine a little spicier so I added sals...

I saw this on SuperHealthyKids blog. It is an Allrecipes link . I loved this recipe. I didn't like Quinoa the first few times I tried it. I could definitely eat it up like this. It is really good. INGREDIENTS 1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro DIRECTIONS Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Nutritional Information...

1 lb. ground turkey cooked, seasoned, drained (or beef) 1-2lb bag tater tots 1 can cream of mushroom 1 can evaporated milk 1 can cream of chicken 1 pkg frozen mixed veggies A hand full of cheese Brown meat & place in large cass. dish. Add Veggies & cheese. Cover with tater tots. (If you line them up you can cover the whole top better) Mix soup & milk together. Pour over top. Bake at 350 for 1 Hour.

I saw this on Super Healthy Kids blog. This was really good. I had it for lunch today for leftovers. It is very filling. I made it with brown rice just because I love it. I added some green & red peppers and seasonings. I could eat this by itself, but with meat-eaters in my family I made it with steak, corn and some fruit. The kids would have been happier without tomatoes in it. -1 cup uncooked rice -2 cups water Cook in rice cooker -1 TBL Olive oil -1 onion chopped Saute in frying pan then add -1 can black beans (drained and rinsed) -1 can diced tomatoes (undrained) -1/2 tsp oregeno -1/2 tsp garlic powder Add cooked rice to bean/ tomato mixture and heat through.