Freezer Food Friday – Creamed Corn

This recipe came from the Friendly Freezer Yahoo Group .. I looked for an on line source but could not find it.  It looks like the perfect recipe to put in the freezer in the summer for use later.  

Welcome to Freezer Food Friday. Today I have a main dish recipe that can be prepared ahead and frozen to be used later.  Please share a recipe on your blog and link it below using Mr Linky ( if Mr Linky is misbehaving… leave a link in the comments.

Please take a moment to leave a comment if you find this meme helpful!

Creamed Corn

6 cups corn, freshly cut off the cob
1 stick (8 tablespoons) butter (not margarine)
1 (15 oz.) can evaporated milk

Place all ingredients in electric skillet. Heat to simmer. Continue simmering for 45 minutes or until sauce is the consistency you desire.

Cool, bag, label, and freeze.

No Stress Barbecue Pork Sandwiches

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

 

No Stress Barbecue Pork Sandwiches

From Carman Rogers with the National Pork Board

Serves 10 to 12.

4- to 5-lb. boneless pork butt (or pork shoulder roast)
1 (14-1/2–oz.) can beef broth
1/2 to 3/4 tsp. liquid smoke
1/3 cup hot pepper sauce
1/3 cup Worcestershire sauce
10 to 12 sandwich buns
 
Sauce:

1/2 cup ketchup
1/2 cup molasses
1/4 cup Worcestershire sauce
1/4 cup yellow mustard
2 tbls. hot pepper sauce

1. Put pork in bottom of a large slow cooker. Mix broth, liquid smoke, pepper sauce and Worcestershire; pour over meat.

2. Cover and cook on High  for 5 hours (or 8 to 10 hours on Low) until pork is very tender.

3. Meanwhile, for sauce, combine all ingredients in large saucepan; set aside.

4. Place pork on cutting board; reserve 1/2 cup of cooking liquid from pork. Coarsely chop pork; combine with reserved cooking liquid and sauce in saucepan; heat over medium heat until warm.

5. Spoon pork onto sandwich buns to serve.

Tater-Topped Casserole

Tater-Topped Casserole

From Country Ground Beef

PREP 15 min.
COOK 45 min.
TOTAL 60 min.

1 pound lean ground beef
1/2 cup chopped onion
1/3 cup sliced celery
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 package (16 ounces) frozen Tater Tots
1 cup (4 ounces) shredded cheddar cheese
In a large skillet, cook the beef, onion and celery until the meat is no longer pink and the vegetables are tender; drain. Stir in salt and pepper.

Spoon mixture into a greased 3-qt. baking dish. Spread with soup. Top with frozen potatoes. Bake at 400° for 40 minutes or until bubbly. Sprinkle with cheese. Bake for 5 minutes or until cheese is melted. Yield: 4-6 servings.

Coq au Vin

Coq au Vin

for 4 or 5 quart low cooker

4 slices turkey bacon
1 1/2 cups frozen pearl onions, thawed
1 cup sliced, fresh, button mushrooms
1 garlic clove, minced
1 tsp. dried thyme leaves
1/4 tsp. coarse ground black pepper
6 boneless, skinless chicken breast halves
1/2 cup dry red wine
3/4 cup fat- free, low sodium chicken broth
1/4 cup tomato paste
3 Tbsp. all- purpose flour

1. Cook bacon in medium skillet over[Mary Jane Vaughn] medium heat. Drain and crumble.

2. Layer ingredients in slow cooker in the following order: onions, crumbled bacon, mushrooms, garlic, thyme, pepper, chicken, wine, and broth.

3. Cover and cook on high 1 hour and then on low 3-4 hours.

4. Remove chicken and vegetables. Cover. Keep warm.

5. Ladle 1/2 cup cooking liquid into small bowl. Allow to cool slightly.

6. Turn slow cooker to high. Cover.

7. Mix removed liquid, tomato paste, and flour until smooth.

8. Return tomato mixture to slow cooker.

9. Cover and cook 15 minutes or until thickened.

10. Serve over stuffing or egg noodles if desired.

From: Fix It And Forget It Slow Cooker Magic

Fresh Tomato Soup – Freezer Food Friday

Welcome to Freezer Food Friday. Today I have a main dish recipe that can be prepared ahead and frozen to be used later.  Please share a recipe on your blog and link it below using Mr Linky ( if Mr Linky is misbehaving… leave a link in the comments.

Sorry there was no meme last Friday, the kids were at camp & my husband took me away for some one on one time.

Please take a moment to leave a comment if you find this meme helpful!

 

Fresh Tomato Soup

1/4 cup diced celery
1/2 cup diced sweet onion
1 small carrot, shredded
2 to 3 teaspoons butter
4 large tomatoes, peeled and seeds removed, chopped
3 cups chicken broth
1 cup tomato juice or V-8 juice
1 tablespoon long grain white rice, optional
1 tablespoon chopped fresh basil or 1 teaspoon dried leaf basil
salt and pepper, to taste
2 teaspoons chopped fresh parsley, for garnish

In a medium saucepan, sauté onion, celery and carrots in butter until softened but not browned. Add tomatoes and a small amount of chicken broth.

Simmer for 15 minutes. Add the remaining chicken broth and rice. Season with the basil and salt and pepper, to taste. Cover and simmer for 20 minutes, or until rice is tender. Serve garnished with parsley. If desired, blend a a cup or two of soup and add back to the mixture for a thicker soup.

Serves 4.

Black and White Turkey Chili

 Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

 

Black and White Turkey Chili
Serves: 4
Prep Time: 10 minutes
Cook Time: 4-5 hours

3/4 lb. Ground turkey
1 can black beans
1 can cannellini beans
1 can diced tomatoes
1 small onion, diced
28 oz. Water
1 1/2 Tablespoons chili powder*
1/2 teaspoon black pepper
1 teaspoon salt

Directions:
1. Spray inside of crock pot with non-stick cooking spray.
2. In a skillet, lightly brown ground turkey until no longer pink.
3. Pour beans, tomatoes, onions, water and ground turkey into slow-cooker. Stir.
4. Add chili powder, pepper and salt. Stir.
5. Replace slow-cooker lid and cook on low for 4-5 hours.

*Depending on your taste, you may prefer more or less chili powder. If you’re worried that 1 1/2 tablespoons is too much, start with 1 tablespoon and test the chili an hour or so before the end of the cooking time to see if you need to add more.

Serving suggestions: Serve with crackers, fresh homemade bread or in a bread bowl. Top with shredded cheddar cheese and diced chives for an extra flavor punch.

Menu Plan 121

Here is my menu plan for this week ( actually started on Saturday ). Post your plan and  link it on Orjunkie’s Menu Plan Monday . Standard disclaimer: this is the PLAN, as we all know PLANS CHANGE!

Slow Cooker Coq au Vin

Mushroom and Asparagus Strata

Creamy Herbed Chicken, pasta

Sweet-n-Sour Kielbasa, rice

TJ Mandarin Orange Chicken , rice

Roasted Salmon & Grape Tomatoes

Breakfast for dinner or leftovers as needed

Slow Cooker Coq au Vin Recipe

Slow Cooker Coq au Vin Recipe

4 boneless, skinless chicken breasts
4 tablespoons butter or margerine
2-3 cloves garlic, minced
1 small onion, chopped
3/4 cup chicken broth
6 tbsp. white wine or vermouth
1 tbsp. flour
salt and pepper to taste
1 cup diced tomatoes, well drained
1 tbsp. fresh thyme (or 1 tsp. dried)
1 lb fresh field mushrooms, sliced

Directions: Melt butter in a large saucepan, then add chicken and sear on each side until lightly browned, about five minutes on each side. Remove chicken and set aside. Add garlic and onions to pan and cook for a few minutes, just until softened; turn off heat. In the crock of your slow cooker, whisk together broth, wine, flour, salt, and pepper until well blended. Stir in the contents of the saute pan, including any remaining butter. Add the rest of the ingredients and mix well.

Lay the chicken breasts on top of the mixture and cook on low for 3-4 hours or high for 1-1 1/2 hours, until chicken is cooked through. Remove the lid about 20 minutes before serving if you would like to further reduce the sauce, though it’s not necessary. You’ll want a lot of sauce.

Serve Coq au Vin for your Bastille Day meal with tossed field greens and a hunk of crusty French bread. You’ll want the bread to soak up the divine juices this dish makes.

Fresh White Wine Tilapia with Wilted Baby Spinach

Fresh White Wine Tilapia with Wilted Baby Spinach

• 2 fresh tilapia filets, about ¼ pound each.

• 2 cups fresh baby spinach

• 1 diced tomato

• 1 tbsp minced garlic

• 1/3 cup olive oil

• ¼ cup white cooking wine

Warm half of the olive oil in a large skillet. Cook tilapia filets over high heat for 2 minutes on each side. Remove fish from pan. Reduce heat, and add the white wine, tomato, garlic, and the rest of the olive oil. Let simmer for 6-7 minutes. Put fish back into the pan, and cook both sides evenly over medium heat. Place baby spinach on top of cooking tilapia. Remove dish from pan once spinach has slightly wilted and serve.

SLOW-COOKER CHICKEN CACCIATORE

SLOW-COOKER CHICKEN CACCIATORE

 

8 chicken thighs and legs, skin on

Coarse salt and freshly ground pepper

2 teaspoons dried oregano

1 cup all-purpose flour

1/4 cup olive oil

1 pound cremini mushrooms, quartered

2 medium onions, sliced thin

1/2 teaspoon salt

3 large garlic cloves, finely chopped

1/2 teaspoon red pepper flakes

1/4 cup tomato paste

3 (14-1/2-ounce) cans diced tomatoes, drained

1/4 cup dry red wine, such as syrah

12 ounces gemelli or penne pasta

1 tablespoon sherry vinegar

1/4 cup roughly cut chopped fresh basil

1/4 cup roughly cut chopped fresh Italian parsley

2 tablespoons capers

 

Season chicken with coarse salt and pepper to taste and 1 teaspoon of the oregano. Dredge in flour. Heat oil in a large skillet over medium-high heat. Working in batches, cook the chicken until dark-golden brown, about four minutes per side. Transfer to slow cooker.

 

Pour off and discard all but 1 tablespoon of fat from skillet. Add mushrooms, onion and the 1/2 teaspoon salt. Cook, stirring, until onions are golden, about six minutes. Reduce heat to medium-low. Add garlic, remaining 1 teaspoon oregano and red pepper flakes. Stir in tomato paste and diced tomatoes; simmer four minutes. Add wine and simmer two minutes. Pour tomato mixture over chicken in slow cooker.

 

Cover and cook until chicken is very tender and cooked through, about four hours on high, eight hours on low.

 

Before serving, cook pasta according to package instructions; drain. Place in a large, shallow bowl, and use a slotted spoon to arrange chicken on top. Stir vinegar into tomato sauce and spoon it over chicken. Sprinkle with basil, parsley and capers.

 

Servings: 8