Quick Steelcut Oats for Breakfast

I love Trader Joes's. One of my favorite things in their freezer section is the Steelcut Oats.  They are perfect little packages of breakfast goodness.  And, for me, they are a great breakfast option when I need something quick.

img via New Nostalgia

Then, I saw this post about how she made her own breakfast "Oatmeal Breakfast Pucks."  I was intrigued enough to try it.  So, I picked up some Steelcut Oats in the bulk section of my local store, and gace it a go!

I cooked the oats at a ratio of 1 part oats:3 1/2 parts water.  When they were finished, I scooped them into my muffin tins, and popped them into the freezer.  They were a little warm going in so I froze them for a couple hours before trying to repackage them.

Then, I filled my sink with about an inch of warm water and set the trays inside.  The oatmeal popped right out.  I threw them all into a freezer bag, and squished out all the air.  Labeled the bag, and stuck them back in the freezer.

Steelcut Oats for Breakfast
1 part steelcut oats
3 1/2 parts water

Bring to a boil in a large enough pot.  Turn down to simmer, and cook for 30 minutes.  Stir occassionally to preent the oats from sticking.  When cooked, but still a little runny, transfer to muffin tins for freezing.  My standard muffin tin, is about a 1/2 C serving.  Let the oats cool slightly, then, flash freeze.  Transfer to a freezer bag for storage.

Reheat each 1/2 C serving for 1 minute 30 seconds on high.  Stir, and heat for 1 more minute.  Top as desired.

Chicken Pot Pie with Cheddar Crust

Chicken Pot Pie with Rustic Cheddar Crust
adapted from Food Network Magazine
For the Crust:

2 1/2 cups all-purpose flour

1/2 teaspoon fine salt

Freshly ground pepper

1 1/2 cups grated sharp cheddar cheese (about 5 ounces)

1 stick cold unsalted butter, cut into 1/2-inch pieces

6 tablespoons cold vegetable shortening
For the Filling:

1 3 1/2-to-4-pound roasted or rotisserie chicken

3 cups low-sodium chicken broth

5 tablespoons unsalted butter

1 onion, chopped

5 teaspoons chopped fresh thyme

6 stalks celery, chopped

6 carrots, chopped

Kosher salt

1/2 pound shiitake mushrooms, stems removed, caps sliced

1/2 pound cremini mushrooms, sliced

7 tablespoons all-purpose flour

1/2 cup dry white wine

2/3 cup heavy cream, plus more for brushing

1/2 cup chopped fresh parsley

Freshly ground pepper 

Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.

Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.

Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.  I used to 8x8 pans, so that I could freeze one for later.

Roll out the dough between 2 sheets of parchment paper until slightly larger than each baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.

I froze one of my pot pies byt pressing plastic wrap directly onto the surface of the cooled pie.  Then, I wrapped the casserole dish with foil and froze it.

 

Baked Ziti with Hearty Meat Sauce

We ate this a lot last fall and winter. I used my own Meat Sauce and the kids ate it up. So, far this is my favorite Ziti recipe, and with Meat Sauce tucked away in your freezer it is really easy to put together! {Baked Ziti with Hearty Meat Sauce}
adapted from this recipe
2 1/2 - 3 C Meat Sauce (from this recipe here)
1 8 oz can of tomato sauce
1/2 lb of penne pasta
1 1/2 C ricotta
1 1/2 C shredded mozzarella, divided
1/4 C parmesan cheese, divided
1 egg
1/2 T parsley
1/4 tsp black pepper

Mix together meat sauce and tomato sauce, and simmer on stove. Prepare pasta by under cooking by 4 minutes, based on the box's directions. Preheat the oven to 350 degrees. Mix together the ricotta, 1 C mozzarella, 2 T parmesan, egg, parsley and black pepper. Mix 1/2 half of the cheese mixture with the cooked pasta.
In your baking dish layer: 1 C of the meast sauce, 1/2 of the pasta, remaining cheese mixture, 1 1/2 C meat sauce, remaining pasta, remaining meat sauce, mozzarella, and parmesan. Bake for 30 minutes. If your baking dish is VERY full, you will want to place something under it to catch the bubbling over that may occur.
Serve with a vegetable, green salad and bread. Such a comforting fall meal!

Stuffed Pizza Rolls - Our Way

It's Friday Night and that means it is Pizza Night at our house. So, I thought I would share a new twist on pizza! Inspired by the idea found on Our Best Bites, I set out to make this one for my family.

My kids like the tiny little bites and the dipping. I discovered that I do like Canadian Bacon Pizza, who knew?{Stuffed Pizza Rolls}
1 batch of pizza dough (or 1/2 if you only want one pan)
pizza toppings of choice (pepperoni, ham & pineapple, chicken and bacon)
mozzarella cheese
olive oil cooking spray
parmesan cheese
italian seasoning
marinara sauce for dipping

Roll pizza dough out into a large rectangle, about 12" x 8". Cut the dough into 24 squares, about 2" x 2" each. Place pizza topping of choice and some mozzarella onto every spuare. Gather up the edges and seal it shut. Spray a 9" cake pan or pie plate, and place rolls in it as you go. When all of the dough is finished, spray the tops with cooking spray. Sprinkle with parmesan cheese and italian seasoning (unless, of course, you children avoid anything green in color).

Bake in a 400 degree oven for 15-20 minutes. Serve warm with marinara sauce to dip in.
*Freezer Instructions: Prepare rolls to the point of baking. Freeze in a foil cake pan covered with plastic wrap and, then, foil. Thaw, in the refrigerator, or bake an additional 15 minutes straight from the freezer.*

Asian Beef Skewers

This is another recipe that was given to us by a friend. It is quick and easy. Plus, the kids love "meat on a stick" - who knew! {Asian Beef Skewers}
original recipe here
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons water, apple juice, or chicken broth (it is supposed to be sherry)
2 tablespoons soy sauce
1/2 teaspoon barbeque sauce
1 green onions, chopped
1 cloves garlic, minced
1/2 tablespoon minced fresh ginger root
3/4 pounds flank steak
skewers

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.

Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

*Freezer Instructions: Prepare marinade and meat. Place together in a freezer bag. Remove as much air as possible and freeze. Thaw in the refrigerator all day, then proceed with skewers and grilling.

Rootbeer Rocks

I got this recipe from a friend. She was so kind and had the kids and I over for a playdate all together. We had a great time making bread while the kids played. She had these for lunch and the kids ate them up, so I made them at home.{Rootbeer Rocks}
1 T yeast
1/3 cup sugar
1 cup warm water
2 T oil
3 1/4 cup flour
Fillings: mozzarella and pepperoni, ham and cheddar, ricotta and sausage, any combo you can think of!

In a warm bowl, mix yeast, sugar, and water. Let stand 10 minutes, then add oil and flour. Blend and knead only a few minutes and form into a ball. Let rise one hour. Punch down and divide into 10 balls. Roll each ball into a circle and fill with four or five cheese chuncks and three or four slices of pepperoni. Bring four corners together, twist, and place on greased cookie sheet with twist side down. Brush with melted butter and let rise until double. Bake at 350 degrees for 15 minutes.

Serve with rootbeer and a green salad!

*Freezer Instructions: Allow to cool. Place in freezer bags and freeze, or "flash freeze" first. Reheat for 30 seconds in the microwave. Or, thaw and reheat in the oven.

Chicken Taco Soup

My "Meal Swap" friend made this for us. And, my little ones loved it. About a month ago, the four-year-old requested "the soup with the corn and the beans," which could have been many things. And, I have spent considerable amount of time trying to pin down exactly what his request was. Tonight, he ate around all of the toppings - chips, sour cream and extra cheese - until he was told that he needed to eat his soup before he had more. When he tasted it, he said, "I LOVE this soup!" I guess, I found what he was talking about.{Chicken Taco Soup}
adapted from this recipe
2 large chicken breasts
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans, drained
1 (15 1/2-ounce) can pink kidney beans, drained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Sliced black olives, for garnish

Place the chicken breasts in the bottom of a slow cooker. Add the onions, beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. At the end of cooking time, pull out the chicken breasts and shred, return to crockpot. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and olives.

*I cut the recipe in half by using one chicken breast. I mixed all of the other ingredients together, then, divided them in half. Placed half in the slow cooker, and the other half in a gallon-size freezer bag. Carefully labeled it and froze it flat.*

Sweet & Spicy Crockpot Chicken

This super easy recipe is so versatile. You can make salads, tacos, burritos, etc. I keep it relatively mild for the kiddos, but you could spice it up quite a bit. {Sweet and Spicy Crockpot Chicken}
adapted from My Kitchen Cafe
2-4 chicken breats
1 can petitie diced tomatoes
1/3 C brown sugar
1/4 - 1/2 tsp crushed red pepper flakes (I use 1/4 tsp)

Place all ingredients into the crock pot and cook on low for 8-10 hours, or high for 4-6 hours. If your chicken breast are frozen, you will be on the longer end of this spectrum.
After the cooking time, pull the chicken out and shred it with two forks. Return to the juices in the pot, which will be absorbed into the chicken as it warms back up.

Serve it up with all the topping for a tasty taco salad.Or, use corn tortillas to make the easiest, yummiest tacos ever!

My Creamy Baked Chicken Taquitos

So, here it is. My quick version of Baked Taquitos. The canned chicken helps to speed up the process in the evening when dinner has to be made, but the kids need Mom, too.

{Creamy Baked Chicken Taquitos}

adapted from Our Best Bites

1/3 C (3 oz) cream cheese
1/4 C salsa
1/2 t cumin
3/4 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
1 sliced green onion, white and green parts
1 Costco-size can of Chicken, drained
1/2 C grated pepperjack cheese
1/2 C grated monterey jack cheese

small corn tortillas
cooking spray
kosher salt

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time, wrap in a wet paper towel and heat in the microwave until they are soft enough to roll without cracking.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with your favorite mexican dipping sauce, or try one of mine.
*I tried this with small flour tortillas, and we like the corn better when served right away. But, the flour tortillas reheat a little better. Just thought you might like to know.

Our Favorite: Chocolate Chocolate Chip Cookies

There are very few things in life that I can pin down an absolute favorite. But, these cookies are one of those things. In fact, in my "food pics" folder they occur on three different dates, and I decided it was time to share the recipe. {Chocolate Chocolate Chip Cookies}
Cream together:
1 ½ cups softened butter
1 ½ cup brown sugar
½ cup sugar
Add and beat until fluffy:
2 large room temperature eggs
1 teaspoons vanilla
Add and beat well:
1 large package of Instant Chocolate pudding mix
Combine just till well mixed:
2 cups oats measured and then ground
2 1/3 cups flour
1 T. baking soda
2 cups white chocolate chips

Shape into perfect little balls like my sister, Kimberlee, taught me how to do. And bake at 375 degrees for about 10 minutes. Then, enjoy your cookies!

Now, if you should end up not wanting an entire batch of cookies lying around your house, as is the time of year for weight-loss resolutions, try this little trick. Simply shape the dough into single cookies and place on a parchment lined cookie sheet.

Pop into your freezer for about 2 hours to harden the outside of the dough balls. Remove from freezer, and bag.

Label your bags clearly. I like to include: contents, cooking instructions, and the date bagged.

Amazing Chicken Pot Pie

We used this recipe for our Freezer Meals group last spring. And, I FINALLY got around to baking mine up. I am sad to say that I should have made it a lot earlier. My only problem is that my husband does not see the goodness of a casserole style meal between bread or crust. I know it is sad. But, I had to share so that everyone else may enjoy it.{Chicken Pot Pie with Parmesan Black Pepper Crust}
2 medium gold potatoes, diced, peeled if desired
20 baby carrots, sliced
1 T butter
1 stalk celery, sliced
1/2 large onion, diced
1 clove garlic, minced
1/2 package (5 oz) frozen peas
1/4 cup flour
1 cup milk
1 1/2 cups cooked chicken, diced
3/4 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. poultry seasoning
Top and bottom pie crusts

Start by placing diced potatoes and carrots into separate glass baking dishes and microwave on high until each are cooked through. Melt butter over medium heat and add celery, onions and garlic, sauté until tender. Cook peas in microwave or saucepan until heated through. Sprinkle in flour over onion mixture, cook and stir until golden brown. Add milk, cook and stir until thick and bubbly. Add carrots and potatoes, peas, chicken and seasonings, and stir together, cooking a minute longer if the sauce is too thin, taste, and add more salt and pepper if desired.

Pour filling into bottom pie crust, lay top crust over hot filling, pinch edges and slice vent holes into the top. Bake at 425F for about 30 minutes, checking to make sure you don't burn the edges.

OR, wrap in aluminum foil, put in a 2-gallon freezer bag, freeze for up to 3 months. Thaw in the fridge for 24 hours and bake at 375F for 35-45 minutes. You will probably have to put a circle of aluminum foil around the outside edge so it won't burn.

{Savory Pie Crust}
2 cups flour
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
1/2 cup (1 stick) unsalted butter
1/2 cup parmesan cheese
6 Tbs. ice water

Pulse flour, salt and pepper in food processor, add diced cold butter and pulse until coarse crumbs, add parmesan and pulse a couple of times to mix, stream in water until it all comes together, dough will still be slightly crumbly. Form into a 2 discs, wrap in plastic and chill in the refrigerator for 1 hour. Roll out to form crusts.

These recipes will make 1 9-inch Chicken Pot Pie. Filling and Crust recipes can easily be doubled.

Savory Chicken Pillows

This is a recipe that I created by combining many similar recipes for Chicken Pillows, Chicken Squares, etc.
{Savory Chicken Pillows}
2 C cooked, chopped chicken
4 oz. cream cheese, softened
1 - 1 1/2 Tbsp butter
1 1/2 Tbsp finely diced fresh onion
2 Tbsp chopped celery, optional
salt and pepper, to taste
2 cans regrigerator crescent rolls
melted butter
bread crumbs, onion powder, basil
1 can Cream of Chicken soup
water, optional

Mix first six ingredients together. Unroll crescent dough. Press seams of two crescent together to form rectangles. Divide mixture between dough. Fold dough over and pinch seams to seal. Combine 1/2 -1 C bread crumbs with 1/2 tsp onion powder and a sprinkle of dried basil (or parsley) leaves. Melt butter. Dip top-side of "pillow" into the melted butter, then in the seasoned bread crumbs. Place on a cookie sheet. Bake according to crescent directions. Check for doneness on bottom side of the crescent. Make a simple gravy with cream of chicken soup and a splash of milk, or reserved chicken water. Heat through and serve over chicken pillows.

Sweet & Spicy Slow-Cooker Chicken

1 lb. boneless, skinless chicken breasts
1 (14 oz) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I use about 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

***We loved this recipe. I skimped on red pepper flake the first time around, but I think that anywhere between 1/4 and 1/2 teaspoon would be fine. I like to keep it not "spicy" for the toddler.***

Baked Macaroni & Cheese

This recipe originally comes out of the Taste of Home Annual Recipes cookbook (from 2000?). But, I have tweaked it to MY liking over the years. I hope you enjoy it as much as we do.
Macaroni & Cheese
2 T unsalted butter
1/4 C chopped scallions
2 T flour
1 tsp salt
1/2 tsp dry mustard
1/2 tsp pepper
pinch ground cayenne pepper
1 1/2 C milk
1/2 C sour cream (optional)
1 3/4 C shredded cheddar cheese
1 1/2 C elbow macaroni, cooked
1/4 C unseasoned bread crumbs

Preheat the oven to 350 degrees. In a small bowl, combine flour salt, dry mustard, pepper and cayenne. Melt butter in a medium skillet. Add scallions and saute for 2 minutes or until slightly softened. Add flour mixture and cook for 3 minutes. Gradually whisk in the milk. Cook for 15 minutes, stirring constantly, until thickened. Remove from heat. Stir in 1 1/2 C cheese, and sour cream if using. Add macaroni. Pour into a greased 1 1/2 qt baking dish. Top with remaining 1/4 C cheese and sprinkle with bread crumbs. Bake for 25 to 30 minutes or until bread crumbs are lightly browned. Let sit 5 minutes before serving.

Okay, that's it. Now here's how I alter it. I always add the sour cream, but I don't really measure it. I don't cook the noodles ahead of time, but I add 2 Tbsp water to the sauce to compensate. You have to bake it for the full 25 minutes, in order to cook the noodles. I, also, don't measure the breadcrumbs because I love the crispy topping. This is not an ooey-gooey mac n' cheese, but it is so good! I double the recipe when serving as a main course at dinner.

Creamy Black Bean Salsa Chicken

My deepest apologies for the delay in posting this recipe. I realize tonight as I was preparing dinner that I didn't have it up yet.
This recipe is from "101 Things to do with a Crockpot" via my "Meal Swap" friend. Super easy to make and very versatile. This can be burrito filling, taco salad topping, nacho topping, or served more like a stew.

Creamy Black Bean Salsa Chicken2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package taco seasoning
½ cup sour cream
1 cup grated cheddar cheese

Place chicken in greased crock-pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Once cooked, shred chicken. Then, stir in sour cream and cheese. Serve with flour tortillas or chips.

Makes 3-5 servings.

I have made this recipe in the oven instead of crockpot, because I didn't have the time. I followed all instructions and baked it at 350* for about an hour.

Amber's Turkey Enchiladas

My cousin, Amber, first made this for us when she was in town visiting. They have become a favorite of ours. Apparently, her husband takes whole casserole dishes of them to work to share with the guys.

Turkey Enchiladas
1 lb. lean ground turkey
1 can black beans, drained
1 can corn, drained
2 cans (10 oz) enchilada sauce
1 1/2 C chredded cheddar cheese
12 tortillas (6 inch)

Cook the ground turkey. Stir in 3/4 C enchilada sauce, beans, corn and 1 C of the cheese. Spray a 9x13 casserole dish. Spoon enchilada filling into tortillas, roll up and place in the casserole dish seam side down. Pour remaining enchilada sauce over the top; sprinkle with remaning cheese. Bake at 375 degrees for 15-20 minutes or until hot.