Freezer Friendly

Popsicles

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We love popsicles at our house, and we always have some handy.  We saw these sipper popsicle containers at the dollar store, and ofcourse the kids wanted to make some pops of their own! Fruit popsicles is just a great idea!  Because as a mom we are always trying to get the right amount of fruit portions into their daily diet! Right!?  So, my kids helped chopped the fruit and they loaded the popsicle containers and then…they ate them!  They loved them!  I even let them have one for breakfast! Popsicles for breakfast!  Yay!  ….Yes, I am that good of a mom! (wink..wink)  
*FRUIT 
(chopped or sliced depending on the look you want)
strawberries
kiwi
grapes
bananas
pineapples
(you can use any kind of fruit you have or like…blueberries,etc. Oh, watermelon might even be yummy!)
*JUICE
juice boxes
pineapple juice, etc.
Add the fruit in the container first, and then the juice. Freeze. Then enjoy!


Banana Date Muffins

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I’m always looking for good recipes to use dates in because I ALWAYS have dates on hand for these.  I guess it’s not a bad thing to only eat dates paired with bacon.  However, I’m trying to branch out.  These were easy to make and tasted yummy!

Ingredients:
2 ripe bananas
1/2 cup vegetable oil (next time I’ll try replacing the oil with applesauce)
2 eggs
3/4 -1 cup chopped dates
3/4 cup brown sugar
1 1/2 cups self rising flour
1 tsp. baking soda
1/2 tsp. of cinnamon (optional)
1 tsp. vanilla (optional)

1.  Preheat oven to 300 degrees.  Lightly grease a muffin pan and set aside; you could also use baking cups if you like. 
2.  Mash bananas with a fork and mix well with remaining wet ingredients.  In a separate bowl, mix dry ingredients and add to wet ingredients until just combined.
3.  Fill muffin cups 1/2-2/3 full.  Bake for 18-20 minutes or until done.
4.  Serve muffins with butter/jam or dress them up with some cream cheese frosting!

*While I thought these were moist and delicious, they tasted pretty close to regular banana muffins.  The date flavor was very mild.  Next time I make them I’m going to add at least 1 1/4 cups of chopped dates.

Source: Nigella.com

Pam Rojas’ Black Beans and “butter/oil” replacement tip

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This is one of the best recipes that I have had for Black Beans. You can use Navy, Pinto, and Great Northern Beans as well and they are yummy. The health benefits of legumes and lentils is amazing. They are also a great source for lean protein.
This recipe comes from a friend (that obtained it from a friend) and put it in our Relief Society Cookbook. This is great as a side, in many Mexican dishes, wraps, salads etc. It also freezes well – just place desired amount in a zippy bag and Viola’.
Ingredients:
1 – 16 oz bag dried beans Black, Navy, Pinto, or Great Northern Beans
3-4 garlic cloves minced
1-2 ribs of celery chopped
1 TBLS salt
1 1/2 tsp oregano or fresh equivalent
1/2-1 bunch of chopped cilantro (optional
6-7 cups water – Northern Beans take 9-10 cups

1. Rinse Black Beans in cold water removing any dirt or bad beans.
2. Place rinsed beans into large crock pot.
3. Add all ingredients in order to the crock pot and stir thoroughly.
4. Cover and cook on low 6-8 hours stirring every once in awhile

Butter/Oil Replacement Tip:
This tip comes from my friend Sarah and I have expanded it a bit.

I substitute 1/2 or more of the fat in many cookies, cakes and some times brownies with dried beans. They work best in Oatmeal, pumpkin, and other “soft” cookies. This work very well in all types of cake.

1. Prepare beans as above leaving out all spices etc.
2. Freeze beans in zippy bags until needed.
3. When needed – thaw beans, puree in blender. Use euqal amounts to substitute (ie: If you are replacing 1/2 cup butter use 1/2 cup bean puree before the liquid is added). Puree pureed beans with at least 1 egg or other liquid in the recipe. This will help it incorporate better. Add to the recipe as usual.

Enjoy

Source: Sue Paries (beans)

Danny’s Macaroni and Cheese

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Have you ever had tomatoes in your mac and cheese? I hadn’t until this recipe. I wasn’t sure how I felt about the idea, but I love it!

Ingredients:
1 8-0z. package elbow macaroni (I used corkscrew for fun)
1 14.5-oz. can stewed tomatoes
1 8-oz. package shredded sharp Cheddar cheese
1. Preheat oven to 350 degrees F.
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until almost done–about 8 minutes; drain.
3. Mix cooked macaroni with tomatoes and shredded cheese. Pour into a baking dish and bake in preheated oven for 30 minutes.
The original recipe doesn’t instruct you to spray the baking dish, but you may want to.
Source: Submitted to Allrecipes.com by Debby. See her quote for an explanation about its name. (I’m guessing her husband is Danny.)

Lazy Lasagna

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This is actually a baked ziti recipe, but at my house it has been dubbed “Lazy Lasagna.” Who wants to spend all that time carefully layering delicate noodles and filling? Not Me! This tastes just like a lasagna. In fact, take this basic recipe and mix in your favorite lasagna veggies for real kick! You could try zucchini, yellow squash, mushrooms, and/or peppers. This is a great make-ahead dish and can be frozen for a future dinner.
Servings: 6-8

Ingredients:

1 lb. bag or box of uncooked ziti
15 oz. ricotta cheese
3 C. shredded mozzarella, divided
28 oz. jar spaghetti sauce
1/2 C. parmesan cheese
Heat oven to 350 degrees. Cook the ziti as directed on the package. Place ziti in a large bowl. Add ricotta cheese and 1 1/2 cups mozzarella. Grease a 9 x 13 casserole dish. Spread half the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with remaining sauce. Sprinkle with parmesan cheese and the remaining mozzarella. Bake covered with foil for 20-30 min. Remove foil and bake another 5-10 minutes til cheese is bubbly on top.

Creamy Chicken Enchiladas

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In the past, we haven’t eaten Enchiladas at our house. Our children didn’t like the way “red” Enchilada sauce looked and wouldn’t taste it. As Enchiladas are a must have, I set out on a quest to find a different recipe. I saw this recipe in a Campbell’s soup pamphlet and changed it to our tastes. It is quick, freezes well, and is delicious!

Ingredients:
3 cups diced or shredded cooked chicken (canned could work)
1/2 small onion chopped fine
1 3-4 oz can chopped Green Chiles
1 tsp garlic powder
1 1/2 cups shredded Sharp Cheddar Cheese
3/4 cup shredded Monteray Jack Cheese
1/2 cups Light Sour Cream
1 10-11oz can Cream of Chicken Soup
3 cups milk
12-16 medium size Flour Tortilla
1. Mix Chicken, onion, chiles, garlic powder, 1 cup sharp cheese, and 1/2 cup Jack Cheese in medium bowl. Let stand for 5 minutes.
2. Spray 13 x 9 inch pan with non-stick spray
3. Blend sour cream, cream of chicken soup, and milk in bowl or blender. Pour 1/3 of this mixture into chicken mixture
4. Place 1/3 cup (aprrox – it will depend on the size of your tortilla) of chicken mixture in middle of flour tortilla. Fold side edges in and top edge over – “roll” to desired size. Place “outside edge” down in prepared pan repeat until mixture chicken is gone.
6. Sprinkle remaining cheese over top of Enchiladas, pour remaining soup mixture over the top of the cheese.
7. Cover with foil and bake at 400 for 20-25 minutes. Remove foil and bake for 5 minutes more.

Source: Campbell’s Soup and me

Stuffed Peppers

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This stuffed pepper recipe is adapted from an America’s Test Kitchen recipe. Who can resist Christopher Kimball with his tiny round glasses, bow tie, and apron….*wink, *wink!
At any rate, these southwestern gems pack tons of flavor and texture. A great vegetarian option, and the filling and be frozen for another meal down the road!

Ingredients:

4 large sweet bell peppers (green is pictured, but I would recommend using red, yellow or orange)

1 T. salt
1/2 C. white rice
2 T. olive oil
1 onion, diced
3 cloves garlic, minced
1/2- 1 jalapeno, minced (or you could use a 3 oz. can of mild green chilies)
1 14 oz. can black beans, drained and rinsed.
1 C. corn (canned or frozen, whichever you prefer)
2 green onions, sliced
1/2- 1 tsp chipotle chili powder (start with less and add more to taste)
1 tsp. kosher salt
1/4 tsp. black pepper
1 14.5 oz. can diced tomatoes
1 1/4 C. cheddar or pepperjack cheese, divided
3-4 T. chopped fresh cilantro
Directions:
1. Preheat oven to 350 degrees F.
2. Prepare peppers by washing, slicing tops off and removing insides. Bring 4 quarts of water to a boil and add 1 T. salt. Boil whole peppers for 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
3. Add rice to the already boiling water and cook until tender, about 13 minutes. Drain carefully and throughly.
4. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.
5. Add corn, beans, green onions, chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
6.Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine. Taste the mixture and add any salt, pepper, or more chili powder as desired.
7. Place peppers in a baking dish whole and upright, or slice them in half (pictured) and lay them in the baking dish. Evenly divide mixture between the peppers.
8. Top peppers with remaining 1/4 C. cheese.
9. Bake at 350 for about 30 minutes.
Serve with sour cream and fresh chopped cilantro, you could also add some crispy tortilla strips.

Chocolate Chip Sea Salt Cookies

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My husband and I are head over heals for each other, AND for these cookies!!! Go ahead and jump on the sea salt bandwagon, it’s so worth it! If you are not a fan of the salty/sweet trend, then skip the sea salt and enjoy these cookies the old fashioned way.
Ingredients:

2 1/4 C. cake flour

1 1/2 C. all purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 1/2 sticks (1 1/4 cup) unsalted butter, softened
1 1/2 C brown sugar
3/4 C granulated sugar
2 large eggs, room temperature
2 tsp vanilla
20 oz. semisweet chocolate chips or chunks
Sea salt
Directions:
1. Sift flours, baking soda, baking powder and salt into a medium sized bowl.
2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until fluffy, about 3-4 minutes.
3. Add vanilla and eggs, one at a time, mixing well after each addition.
4. Reduce speed to low, add dry ingredients and mix until just combined.
5. Drop chocolate chips in and incorporate by hand.
6. Press plastic wrap against the dough and refrigerate 1 hour (dough can be refrigerated up to 48 hours if making ahead of time).
7. Pre-heat oven to 350°F. Line a natural aluminum baking sheet with parchment paper or nonstick baking mat.
8. Roll cookie dough by hand into golf ball sized pieces, arrange on baking sheet. Sprinkle lightly with coarse sea salt and bake until golden brown and to desired level of doneness. –10 to 12 min. for soft chewy cookies, 12 to 15 min. for crisp cookies.
9. Cool cookies 10 min. on baking sheet before removing. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Makes approximately 36 cookies.
TIP: If a recipe asks for softened or room temperature butter, you should also have room temperature eggs. To bring your eggs to room temperature, fill a glass with warm water and submerge the eggs for a few minutes.

Sweet and Sour Chicken

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This has been a work in progress recipe. We no longer use a tempura batter on the chicken. My family prefers it without (plus it saves calories and time). This is our current favorite version. You can sneak a few extra veggies (sliced carrots or zucchini) in this and it still tastes delicious!

Ingredients:
2 tsp Olive Oil
12 Chicken tenderloins cut in thirds or 3 chicken breasts cut into 8 pieces each
1 green pepper “chunked”
1 medium onion chopped
1 cup water
1 cup ketchup
1 1/2 – 2 cups sugar
2 cloves fresh garlic or 1 tbsp garlic powder
1 can (20 oz) pineapple chunks with juice
1 tbsp Soy Sauce
1/2 tsp powdered ginger (optional)
1/3 cup cornstarch dissolved in 3/4 cup water
5 cups (or enough for your family) cooked rice – brown or white

1. Slightly warm Olive Oil in large skillet.
2. Place chicken in pan and lightly brown on each side without cooking all the way through.
3. When turning chicken over to brown on the other side add the peppers and onions.
4. Remove from heat before chicken cooks through.
5. In Stockpot or large sauce pan combine water, ketchup, sugar, garlic, pineapple, Soy Sauce, and ginger. Stir until well blended.
6. Cook until mixture starts to boil, add chicken and veggies
7. Bring back to a boil. Stir in cornstarch and water mixture. Mix well to avoid lumps
8. Cook at a low boil for 15-20 minutes. Sauce will be slightly thick and bubbly.
9. Serve over rice

Source: A Jennie original

Pancakes (yummy and easy!)

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My oldest daughter is a fantastic cook. This is her recipe and I had so much fun making these with our grandson over Christmas that I had to post it. I have added a lower fat option with the original recipe.

Ingredients:
2 cups flour
2 tbsp sugar or honey equivalent
1/2 tsp salt
4tsp baking powder
2 eggs
1/2 cup vegetable oil or melted butter (substitute the oil with 1/2 cup applesauce and 2 tsp Olive Oil or use only the applesauce)
2 tsp vanilla
1 1/4 – 1 1/2 cups milk

1. Mix all ingredients until blended
2. Using 1/4 cup batter per pancake (can use more for larger pancakes) pour onto hot griddle or frying pan
3. Turn over when golden brown. Brown on other side and remove to platter.
4. Top with butter, syrup, jam, powdered sugar, applesauce etc.

Enjoy

Source: My daughter