Cooking Club has definitely come in handy the last month; we have all been so busy. So busy, that I still hadn’t had a chance to write about our March Cooking Club. It has been great not having to worry about what’s for dinner. The other great thing is that I haven’t had to go to the grocery store for more than 2 weeks! And I still have at least 5 meals left.
Last month, the girls and I made the following:
Combine 6 oz. stuffing mix, 1 cup water, 2 T. BBQ sauce, and 1 pound ground beef and form into muffin-sized rounds. I flash-froze mine on a cookie sheet, then transferred them to a freezer bag. Bake the desired amount in a muffin tin at 375F for about 20 minutes. Top with cheddar cheese and additional BBQ sauce.
Saute 1 chopped onion and a small chopped red pepper in 2 T. vegetable oil. Add a minced clove of garlic and 2 t. chili powder. Add 2 lbs, chopped chicken, 4 oz. diced green chilies, salt and pepper and saute until cooked through. Add 15 oz. enchilada sauce and bring to a boil. Allow to cool then transfer to a freezer bag. Freeze about 2 cups of cornbread (store-bought or homemade). When you are ready to prepare this for dinner, thaw both bags. Place chicken mixture in a 9×13″ baking dish. Crumble cornbread and combine with 1/4 of buttermilk. Sprinkle 1/2 cup cheddar cheese on top of chicken mixture, followed by the cornbread mixture, then another cup of cheese. Bake at 350F for 20 minutes.
I have made half recipes of this before and baked it in a smaller pan, following the original recipe and I felt like there wasn’t enough meat and way too much cornbread topping. This time I’m making a full recipe of the chicken mixture and only half a recipe of the cornbread topping, as I’ve typed above. I just got this out for dinner for tonight and it looked like it would fit in a 9×9″ pan. So that’s what I did and it’s in the oven now! Looks like it will turn out just fine, no overflow.
Combine 4 sliced carrots, 4 cubed red potatoes, 1 package dry onion soup mix, 2 cans cream of mushroom soup, 1 can tomato sauce, 1 package frozen peas in a freezer bag. If desired, include 1 lb. frozen stew meat. (I had a lot of meat in the freezer and it wasn’t on sale, so I will defrost my meat and cut it into chunks when I’m ready to make this one for dinner.) Defrost and cook in a crock pot for 7-10 hours.
Combine 2 lbs chopped chicken thighs, 1 1/2 T. curry spice blend, 2 cloves of minced garlic, the juice of 2 limes, salt and pepper. Cover and let stand 45 minutes to 1 hour. Heat 2 T. vegetable oil in a large skillet over medium-high heat. Add 1 chopped onion, 2″ of minced ginger root, 4 cloves of minced garlic,2 bay leaves, and season with salt and 1 1/2 T. of spice blend. Cook, stirring frequently, 7-8 minutes to soften. Add in 15 oz. diced tomatoes and 1 cup chicken broth, and bring to boil. Place the chicken in the pan and cover pan partially with lid or foil. Reduce heat and simmer about 20 minutes. Allow to cool and place in a freezer bag. When ready to use, thaw in the refrigerator. Heat on the stove top until simmering. Prepare rice alongside.
Garlic Dijon Chicken from When the dinner Bell Rings
Combine 1 lb chicken, 1 T. minced garlic, 4 T. Dijon, and 2 T. lime juice in a freezer bag. When ready to use, thaw, and bake at 350F for 20-30 minutes. If you have a small crock pot, you could also use it to cook this meal.
Herb-Wine Chicken recipe source When the Dinner Bell Rings
Combine 1 lb chicken, 1 cup red wine (you can add this on the day you plan to eat this meal if you prefer, I added mine to the bag and it turned out fine, it was just purple in color), 2/3 cup vegetable oil, 1 T. mince garlic, 1 lemon (I cut mine in half, squeezed the juice in, and threw the lemon halves in), 2 T. dried parsley, 1 t. thyme, 1 t. basil, 1/2 t. salt, 1/4 t. pepper in a freezer bag. When ready to use, thaw, and bake at 350F for 20-30 minutes, or cook it in a small crock pot.
I hope you enjoy some carefree meals!