I got this one from Mom. Thanks Dude! She sent it to me, thinking that it would be good for my oldest to put together before going on a Boy Scout campout, then just add the boiling water out there, and voila. Well, God works in mysterious ways. Turns out the same day I got this recipe, my dad ended up with an infection in one of his teeth (that ended up spreading some, we are pretty sure). By the end of Saturday, he couldn't chew at all. Enter potato soup. At least it gave him something decent to eat that my oldest could fix for him. Better for him than ice cream, jello, and pudding.
Best part about this recipe, other than the fact that it is incredibly easy to put together, is the fact that my kids will eat it, and have asked to have it around as a staple item. When my kids say that, I know I have seriously scored. Next best part is that I don't have to prepare the soup for them (beyond the mix). Even the 7 year old can boil a cup of water in the microwave.
So, here ya go! I give you Potato Soup Mix....
2 c. instant mashed potatoes
1 1/2 c. instant powdered milk
2 Tbsp. instant chicken boullion
2 tsp. dried minced onion
1/4 tsp. pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1 1/2 tsp. seasoning salt
Combine everything and store in either a 1 qt. jar or in individual snack sized zip lock bags. I did the ziplock. 1 serving is 1/2 c. mix.
To prepare soup: Add 1 c. boiling water to 1/2 c. soup mix. Stir until smooth. Add any desired toppings: bacon bits, cheese, chopped green onion, etc.
Friday, September 10, 2010
Monday, September 6, 2010
Pregnant Lady Cooking
First, NO I am not pregnant again. This is just a service to my friends and family who are expecting.
While I was pregnant with my 7 year old, I learned that it was a good idea to have meals prepared ahead of time. Unfortunately, this lesson was learned the hard way when I went on bed rest for the last 6 weeks of my pregnancy. Next time, I did my best to have plenty of meals in the freezer and it came in handy third trimester. I had my freezer full, as well as the one at the Masonic Lodge, where my hubby is a member. I didn't have my own deep freeze yet. When I was pregnant this last time, I got my deep freeze, and boy did it make my life easy. I cooked up a storm while I still felt decent, before the ligaments in my abdomen reminded me that they do not like to be stretched. I had enough food in that freezer that if I didn't want to cook during the 3rd trimester, I didn't have to. I also kept inventory in an Excel spreadsheet, just because I am that OCD.
I made soups, casseroles, dirty rice, jambalaya, spaghetti sauce, chicken pot pie filling, burrito meat, sloppy joes, and pretty much anything else that I could think of that would freeze. My favorites were the pot pie filling, burrito meat, and spaghetti sauce. Very little space used and a lot of food. A good bit of it was done just by doubling or tripling a recipe that I was making for dinner that night and freezing the leftovers. The burrito meat is a crockpot thing, so that was done just for the freezer.
The really nice part about doing all of this cooking ahead of time was that since I felt pretty decent through most of my 3rd trimester, I didn't have to cook when Zac was in and out of the hospital and I was sleep deprived. (Was sleep deprived? Heck, I still am!)
Several recipes have already been posted here. Now that the frozen breastmilk is gradually coming out of the deep freeze, I'm replacing it with meals for us to eat on activity nights. Those recipes will get posted as I get to them, or just ask for them.
While I was pregnant with my 7 year old, I learned that it was a good idea to have meals prepared ahead of time. Unfortunately, this lesson was learned the hard way when I went on bed rest for the last 6 weeks of my pregnancy. Next time, I did my best to have plenty of meals in the freezer and it came in handy third trimester. I had my freezer full, as well as the one at the Masonic Lodge, where my hubby is a member. I didn't have my own deep freeze yet. When I was pregnant this last time, I got my deep freeze, and boy did it make my life easy. I cooked up a storm while I still felt decent, before the ligaments in my abdomen reminded me that they do not like to be stretched. I had enough food in that freezer that if I didn't want to cook during the 3rd trimester, I didn't have to. I also kept inventory in an Excel spreadsheet, just because I am that OCD.
I made soups, casseroles, dirty rice, jambalaya, spaghetti sauce, chicken pot pie filling, burrito meat, sloppy joes, and pretty much anything else that I could think of that would freeze. My favorites were the pot pie filling, burrito meat, and spaghetti sauce. Very little space used and a lot of food. A good bit of it was done just by doubling or tripling a recipe that I was making for dinner that night and freezing the leftovers. The burrito meat is a crockpot thing, so that was done just for the freezer.
The really nice part about doing all of this cooking ahead of time was that since I felt pretty decent through most of my 3rd trimester, I didn't have to cook when Zac was in and out of the hospital and I was sleep deprived. (Was sleep deprived? Heck, I still am!)
Several recipes have already been posted here. Now that the frozen breastmilk is gradually coming out of the deep freeze, I'm replacing it with meals for us to eat on activity nights. Those recipes will get posted as I get to them, or just ask for them.
Stretch that Roast!
This is being posted for my sweet hubby. He felt that everyone should know how to stretch a pot roast into a week of meals. First, I cooked said roast (which was a chuck roast and the largest one he could find at the store). It was dredged in seasoned flour (salt and pepper), then browned. Once all sides were brown, I added a can of V8 and the last cup or so of red wine that I had in the house. Had that not been enough liquid, beef stock was next. It was hot enough that boiling was instant. Turn heat down, cover, and simmer until happy. I do this in my cast iron dutch oven with a self-basting lid. Serve with smashed taters and veggies of your choice. The cooking liquid can be thickened with cornstarch or roux and served as gravy. This was night number 1.
Nights 2 and 3 were shepherd's pie. I use Paula Deen's recipe. Short version is leftover smashed taters packed into a square baking dish about halfway up. Top that with a layer of veggies (peas, corn, or mixed veggies), a layer of shredded roast, and a biscuit topping made with 1 1/2 c. milk and 2 c. Bisquick. Bake at 350 until the top is nicely browned and cooked through.
Nights 4-7 were hash. This originated with my late Grandma, Corine Conrad Brownlee. It starts with a roux (like most everything Cajun that is any good). Then add in chopped celery, onion, and bell pepper. Once those are cooked, add in diced potatoes and carrots, some pulverized garlic, and chopped cooked pot roast. You'll also want to add in some sort of liquid, whether it's beef stock, water, or leftover gravy. Season everything as you go with salt and pepper. Serve over hot white rice. I had the dutch oven pretty much full. While not your typical spicy Cajun dish, it does follow the Cajun philosophy of making something out of what you have on hand and is generally cheap.
Enjoy! (And don't feel bad about being cheap!)
Nights 2 and 3 were shepherd's pie. I use Paula Deen's recipe. Short version is leftover smashed taters packed into a square baking dish about halfway up. Top that with a layer of veggies (peas, corn, or mixed veggies), a layer of shredded roast, and a biscuit topping made with 1 1/2 c. milk and 2 c. Bisquick. Bake at 350 until the top is nicely browned and cooked through.
Nights 4-7 were hash. This originated with my late Grandma, Corine Conrad Brownlee. It starts with a roux (like most everything Cajun that is any good). Then add in chopped celery, onion, and bell pepper. Once those are cooked, add in diced potatoes and carrots, some pulverized garlic, and chopped cooked pot roast. You'll also want to add in some sort of liquid, whether it's beef stock, water, or leftover gravy. Season everything as you go with salt and pepper. Serve over hot white rice. I had the dutch oven pretty much full. While not your typical spicy Cajun dish, it does follow the Cajun philosophy of making something out of what you have on hand and is generally cheap.
Enjoy! (And don't feel bad about being cheap!)
Wednesday, September 1, 2010
Now That Things Are Getting Crazy
Howdy all!
Fall is definitely in full swing at Casa Johnston. Aggie Football starts back up this weekend (which will result in pizza night). Church orchestra rehearsal started back up tonight. I didn't go (again this year since Mama duty calls), but ideally my hubby and 2 sons will be going. One son and and my dad did go. Boy Scouts started back with weekly meetings a few weeks ago, and Cub Scouts will start back in a couple weeks. This means 2-3 nights each week that we'll be eating from the freezer (most likely).
My rule to survive this craziness with something resembling sanity is that on activity nights, I don't cook. There. I said it. We either eat leftovers or eat something from the freezer. Last night (Boy Scout night) it was spaghetti. The sauce was from the freezer, boil pasta, and voila. Tonight it was red beans and rice. Beans were pulled from the freezer this morning, make rice, and voila.
I freeze meals every chance I get. I will cook a double or triple batch of stuff (like spaghetti or beans) just to have extra for the freezer. I also freeze dirty rice and jambalaya. Those are in my freezer now. This week (since whole chickens are on sale again), I plan to get chicken pot pie filling in there.
Enjoy!
Fall is definitely in full swing at Casa Johnston. Aggie Football starts back up this weekend (which will result in pizza night). Church orchestra rehearsal started back up tonight. I didn't go (again this year since Mama duty calls), but ideally my hubby and 2 sons will be going. One son and and my dad did go. Boy Scouts started back with weekly meetings a few weeks ago, and Cub Scouts will start back in a couple weeks. This means 2-3 nights each week that we'll be eating from the freezer (most likely).
My rule to survive this craziness with something resembling sanity is that on activity nights, I don't cook. There. I said it. We either eat leftovers or eat something from the freezer. Last night (Boy Scout night) it was spaghetti. The sauce was from the freezer, boil pasta, and voila. Tonight it was red beans and rice. Beans were pulled from the freezer this morning, make rice, and voila.
I freeze meals every chance I get. I will cook a double or triple batch of stuff (like spaghetti or beans) just to have extra for the freezer. I also freeze dirty rice and jambalaya. Those are in my freezer now. This week (since whole chickens are on sale again), I plan to get chicken pot pie filling in there.
Enjoy!
Wednesday, August 11, 2010
Chicken and Rice
Ok, tonight we took it easy. Last night was pure hell on me physically. Less than 3 hours of sleep, and not all at once. So, by 11, my body had enough. I slept. 5 hours later, I woke up. I slept through 2 infant feedings. Bad mama. No one woke me up, and Zac wasn't in the room to wake me up. However, he didn't seem to mind. It was like he knew that Mama was much better. I spent the late afternoon, evening, and so far tonight getting the last of 6 chickens cooked, deboned, stock strained, and everything bagged and put in the freezer. I did all but bag the last 2 chickens. So, when it came time to fix dinner, I decided to give my 7 year old what he had been asking to do for a while...the chance to cook dinner for the family. He (we) made chicken and rice, which has to be the easiest thing ever to make.
This recipe goes back to when I was a kid and my mom spent more time at work than at home, or so it seemed. Quick, dirty, and easy after a long day. Also easy enough for kids to do. (Of course supervise younger ones since the stove isn't a toy.) My kids will generally eat this one as well, which makes it even nicer for me.
Chicken and Rice
1 box rice a roni
2 c. chopped cooked chicken
frozen peas
Prepare rice-a-roni per package directions. Once it's done, stir in the chicken and frozen peas, and heat through.
Done. See, I told you it was quick and easy!
This recipe goes back to when I was a kid and my mom spent more time at work than at home, or so it seemed. Quick, dirty, and easy after a long day. Also easy enough for kids to do. (Of course supervise younger ones since the stove isn't a toy.) My kids will generally eat this one as well, which makes it even nicer for me.
Chicken and Rice
1 box rice a roni
2 c. chopped cooked chicken
frozen peas
Prepare rice-a-roni per package directions. Once it's done, stir in the chicken and frozen peas, and heat through.
Done. See, I told you it was quick and easy!
Sunday, August 8, 2010
Chicken a la (Uncle) Chuck
Ok, before you start wondering how weird I am, this is a recipe that was named after my little brother. My mom made it almost constantly when we were kids, and usually at his request. Once I had kids, the uncle part got added in.
Now that I am a grownup (supposedly) with kids, it really makes sense why my mom was a firm believer in quick meals and clean-out-the-fridge nights. After not having Scouts for the summer, I will again get nights off from cooking since I refuse to cook on a night when we have activities on the calendar. This is a meal that is fast enough and easy enough to possibly be an exception to that rule.
Another perk to this recipe is that it's good for getting kids to eat their veggies. Ok, so it's only peas and not a full serving, but it's a start. My kids devour this one. Even the 7 year old who hates veggies. Kyle ate this last night after Daddy told him that the peas were very well coated in sauce, so they would taste like the sauce. (Low and behold, Kyle listened to him and tried it, then ate most of his bowl.)
While the sauce can be done in the microwave, it doesn't do well in there if you double (or more). Serving options include pastry shells, toast, and egg noodles. Mom served in pastry shells when we were kids, but those have more fat grams than we would like to count. I usually serve on toast or egg noodles.
1/4 c. butter
1/4 c. flour
1 c. chicken stock
1 c. milk
1 1/2 tsp. Tony's
1 1/2 tsp. celery seed
1 1/2 c. chopped cooked chicken
1 c. frozen peas, thawed and drained
2 ish oz. Velveeta (more or less depending on how cheesy you want your sauce)
Melt butter in a large casserole dish. Whisk in flour until smooth. Whisk in chicken stock and milk. Microwave on medium high (80%) until thickened, stirring every minute or two. When sauce is thickened, whisk in seasonings, chicken, peas, and velveeta. Cook on high until heated through and cheese is melted, stirring occasionally.
Enjoy!
Now that I am a grownup (supposedly) with kids, it really makes sense why my mom was a firm believer in quick meals and clean-out-the-fridge nights. After not having Scouts for the summer, I will again get nights off from cooking since I refuse to cook on a night when we have activities on the calendar. This is a meal that is fast enough and easy enough to possibly be an exception to that rule.
Another perk to this recipe is that it's good for getting kids to eat their veggies. Ok, so it's only peas and not a full serving, but it's a start. My kids devour this one. Even the 7 year old who hates veggies. Kyle ate this last night after Daddy told him that the peas were very well coated in sauce, so they would taste like the sauce. (Low and behold, Kyle listened to him and tried it, then ate most of his bowl.)
While the sauce can be done in the microwave, it doesn't do well in there if you double (or more). Serving options include pastry shells, toast, and egg noodles. Mom served in pastry shells when we were kids, but those have more fat grams than we would like to count. I usually serve on toast or egg noodles.
1/4 c. butter
1/4 c. flour
1 c. chicken stock
1 c. milk
1 1/2 tsp. Tony's
1 1/2 tsp. celery seed
1 1/2 c. chopped cooked chicken
1 c. frozen peas, thawed and drained
2 ish oz. Velveeta (more or less depending on how cheesy you want your sauce)
Melt butter in a large casserole dish. Whisk in flour until smooth. Whisk in chicken stock and milk. Microwave on medium high (80%) until thickened, stirring every minute or two. When sauce is thickened, whisk in seasonings, chicken, peas, and velveeta. Cook on high until heated through and cheese is melted, stirring occasionally.
Enjoy!
Wednesday, August 4, 2010
Dirty Rice
Long time, no write. I know, I have been very naughty. It's been hectic around Casa Johnston lately. I now have 3 kids homeschooling and it's just been nuts!
Dirty rice has to be one of my favorite Cajun dishes to make. It can be either a main dish or a side dish. This particular version is quick, easy, and doesn't use any off the wall ingredients that would send me running. This recipe is also good for feeding a crowd, or freezing. Now that Scouts is about to start back up for the boys, I have to replenish the freezer so that I don't have to cook those nights.
When I say that this recipe is a quick one, I'm not kidding. Literally, it's done in the time that it takes to make rice, and that includes hand-chopping most of the veggies. Sooooo......
Dirty Rice (Southern Living 2004 Annual Recipes p. 289)
3 c. rice
1 lb. ground beef
1 lb. ground breakfast sausage
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 can cream of mushroom soup
1 envelope onion soup mix
crushed red pepper
Cook rice per package instructions. Meanwhile, brown sausage and beef. Add onion, celery, and bell pepper. Note: Some grocery stores may have this already prechopped and frozen. This is ok, and sometimes I will use it, especially if I'm in a hurry! Reduce heat, cover, and cook about 5 minutes. If you use the frozen veggies, you'll want to cook of the water that they add to the final product here. Crank the heat and keep stirring. While the veggies are cooking, mix the soups and pepper flakes. Add to beef/sausage/veggies when veggies are soft and water is cooked out. Stir in cooked rice.
I serve this as my late Grandma Brownlee would have, with potato salad and french bread.
Enjoy!
Dirty rice has to be one of my favorite Cajun dishes to make. It can be either a main dish or a side dish. This particular version is quick, easy, and doesn't use any off the wall ingredients that would send me running. This recipe is also good for feeding a crowd, or freezing. Now that Scouts is about to start back up for the boys, I have to replenish the freezer so that I don't have to cook those nights.
When I say that this recipe is a quick one, I'm not kidding. Literally, it's done in the time that it takes to make rice, and that includes hand-chopping most of the veggies. Sooooo......
Dirty Rice (Southern Living 2004 Annual Recipes p. 289)
3 c. rice
1 lb. ground beef
1 lb. ground breakfast sausage
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 can cream of mushroom soup
1 envelope onion soup mix
crushed red pepper
Cook rice per package instructions. Meanwhile, brown sausage and beef. Add onion, celery, and bell pepper. Note: Some grocery stores may have this already prechopped and frozen. This is ok, and sometimes I will use it, especially if I'm in a hurry! Reduce heat, cover, and cook about 5 minutes. If you use the frozen veggies, you'll want to cook of the water that they add to the final product here. Crank the heat and keep stirring. While the veggies are cooking, mix the soups and pepper flakes. Add to beef/sausage/veggies when veggies are soft and water is cooked out. Stir in cooked rice.
I serve this as my late Grandma Brownlee would have, with potato salad and french bread.
Enjoy!
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