What Im cooking today

Lentil ~ Ground Beef Meatloaf

Cook 2 c. lentils in 5 cups water (I used my rice cooker)

When the lentils are done get a big bowl and put 4 or 5 eggs in it.  Add a chopped onion and about ¾  to 1 cup oatmeal.  Add in three to four pounds of ground beef and the cooked lentils.  Mix thoroughly and place into a 9X13 pan.  Bake at 350 degrees until done.  About 30-40 minutes before the meat loaf is done mix up a cup of brown sugar with a can of tomato sauce or ketchup and smear over the top of the meat loaf.  Continue to cook until done.

 

Cheesy mashed potatoes using instant potatoes

Make up as much instant potatoes as you need for your meal plus any leftovers you want to have.  Add some sour cream to the water once its hot and before you add your instant potatoes.  Once the potatoes are mixed in pour them into an oven safe casserole dish and top with cheese.  Bake this about 30 minutes along with the meatloaf.  Then when they are both ready you just heat up a can or two of peas or green beans and you have an easy meal.

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When I am cooking I try to make extra and after the meal is over I make up single serving freezer meals for my husband and daughter to take to work.  This is one of their favorite meals to have on hand.  I used to just put the left overs into the refrigerator and sometimes we ate them and sometimes we didn’t.  One day the idea came to me to make up meals and put them in the freezer and it was a hit.  I use square containers that I bought several of.    I also make up freezer meals like this when I go visit my mom.  That way she can eat a good healthy homemade meal without the fuss of cooking for one.

Easy ice cream cake

Ice Cream Cake
1 bag oreo cookies crushed (I use off brand)
Pour 1 stick of melted butter into the oreos and mix.
Press into a 9X13 pan.
Thinly slice one cardboard container of vanilla ice cream and lay pieces over the cookie mixture. Freeze.
Drizzle hot fudge over top of each piece before serving.

Recipe courtesy of my daughter Kaleena Porter

Cobbler in a jar

I discovered this article about cobbler in a jar on face book. The source is:
http://wendolonia.com/blog/2010/06/16/crisp-in-a-jar/
This interests me because we like the author either eat too much pie or some goes to waste, mostly it goes to waist though. I liked the idea of making some for the freezer so when the sweet tooth did strike you could just pop one into the oven. Also the oven in the RV is very small but I know that 4 of these would fit on the cookie sheet thing that came with my toaster oven.
I wanted to record this recipe so that when I decide to make it I will have it accessible to me.

Porcupine Meatballs
1/2 lb. ground beef
3 c. fully cooked rice (I used brown rice.)
1 c. shredded cheddar cheese
1 t. Italian seasoning
1/2 t. each – salt, garlic powder, pepper

1. Put all ingredients in a large bowl and combine. Press into large balls and bake at 350 degrees for 35-40 minutes (more or less depending on the size of the meatballs), until beef is fully cooked.

recipe and picture source: http://stolenmomentscooking.com/porcupine-meatballs/

Ground beef pastie

Ground Beef Pasties
1 lb. ground beef
1 onion, diced
5-6 medium-sized red potatoes, cubed
2 c. diced veggies (I usually use just fresh carrots, but my carrots weren’t fresh as I would have liked this time, so I used 2 cups of frozen mixed veggies instead. It was a great substitution!)
1/2 t. garlic powder
1 t. Italian seasoning
Salt and pepper, to taste
Homemade pie crust or store-bought (enough for 3 -4 crusts)
1 egg yolk, beaten
1/4 T. butter or margarine
1/4 c. flour
2 c. beef stock, broth or bullion cubes
2 t. Worcestershire sauce
1 t. Italian seasoning
1. In a large skillet, cook ground beef and onion for 5 minutes. Stir in potatoes and fresh veggies, if using. Stir in seasonings. Cook until potatoes are fork tender, about 15-20 minutes. (If using frozen veggies, stir into skillet shortly before removing from heat.) Cool.

recipe and picture source: http://stolenmomentscooking.com/ground-beef-pasties/

Brown bag burritos

Brown Bag Burritos
2 lb. ground beef
2 cans refried beans (I make my own)
1 1/3 c. enchilada sauce
1/2 c. water
1/3 c. minced onion (I use dried)
1 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. salt
1 tsp. dried oregano
3 c. shredded cheese (cheddar, Mexican blend, whatever)
20 flour tortillas (burrito-size)
Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
recipe and picture source: http://amysfinerthings.com/brown-bag-burritos

Sausage & egg freezer muffins

Sausage and Egg "Muffins"
Makes 18-24 "muffins"
Ingredients
•2 cans (12 fl. oz. each) Evaporated Milk
•8 large eggs, beaten
•7 oz precooked turkey sausage links, diced
•1/2 teaspoon onion powder
•1/4 teaspoon garlic powder
•4 cups 1/2-inch cubed Italian or French bread (about 9 slices)
DirectionsPREHEAT oven to 350º F.
Spray Muffin tin with cooking spray.
COMBINE milk, eggs, sausage, onion powder and garlic powder in large bowl.
Add bread cubes, stirring gently to moisten bread.
Pour mixture into baking dish.
BAKE for 30-35 minutes or until set.
Serve warm or freeze in ziptop bag and defrost and reheat in microwave.
** One tip-if you have a silicone muffin tin, use it!
This is one recipe where it comes in handy!
recipe source:http://thriftyjenny.blogspot.com/2010/05/freezer-cooking-sausage-egg-cups.html

Frozen fruit cups

10 Servings
Prep: 10 min. + freezing
Ingredients
2 cans (20 ounces each) crushed pineapple, undrained
2 packages (10 ounces each) frozen sweetened strawberries, thawed
1 can (20 ounces) fruit cocktail, undrained
1 can (12 ounces) frozen orange juice concentrate, thawed
3/4 cup thawed lemonade concentrate
6 medium firm bananas, cubed
Directions
In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving. Yield: 10 servings.


Nutritional Analysis: One 3/4-cup serving (prepared with unsweetened pineapple and fruit cocktail in light syrup) equals 259 calories, 1 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 64 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 4 fruit.

I saw this recipe at money saving moms and followed the link to taste of home. I think this would be a good snack to have in the freezer. I may make these when we get home from Alvin, Texas. Maybe I will make them there for the kids too. They sure look good.