Types of Foods – Page 60

Meal Planning Mondays: Recipes to Try for the Week of 3/11 – 3/17/2013

Posted on March 11, 2013March 27, 2013 by Northerly Nosh

Meal Planning Mondays are an experiment to see what works for my family. I like trying new recipes. I have too many pins on Pinterest that are not being utilized. This week I committ to making these recipes…Pepperoni and Spinach Stromboli and oatmeal cups. These recipes will continue to be made ahead time and frozen.

Pepperoni and Spinach Stromboli

Makes 4 Stromboli, each Stromboli serve 6 people

1 package provolone
1 bag spinach
2 packs pepperoni
8 cups mozzarella
4 loaves of frozen pizza dough, thawed and raised according to pizza dough directions if needed.

Prep Day: Roll dough into rectangle. Layer cheese, pepperoni and spinach. Roll it up and then brush olive oil on top. Wrap in plastic wrap and aluminum. Freeze.

Serve Day: Defrost fully. Place in warm oven to encourage the dough to rise. Crank the heat up to 375 (best if cooked on a pizza stone) and bake till bottom of the dough is cooked for about 25 to 30 minutes.

Oatmeal Cupcakes To Go

(makes 24-25 cupcakes)

5 cups rolled oats
2 1/2 cups over-ripe mashed banana, measured after mashing
1 tsp salt
5 tbsp liquid sweetener of choice–such as pure maple syrup or agave)
2/3 cup mini chocolate chips
2 1/3 cups water
1/4 cup plus 1 tbsp oil of your choice
2 1/2 tsp pure vanilla extract

optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Prep Day: Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

Serve Day: Thaw and reheat for a simple breakfast.

Frugal Fridays: Chili Lime Chicken Drumsticks

Posted on March 8, 2013March 27, 2013 by Northerly Nosh

Chili Lime Chicken Drumsticks

Serves 8

13-14 chicken drumsticks – $6.99
Salt and pepper – $.04
4 tablespoons unsalted butter, melted and cooled – $.37
1/4 cup fresh lime juice – $.46
1 tablespoon chili powder – $.70
1 clove garlic, chopped – $.10
1 teaspoon sugar – $.01

Total Cost – $8.67
Cost Per Serving – $1.08

Prep Day: Rinse drumsticks, pat dry and season with salt and pepper. Mix remaining ingredients. Pour over drumsticks; turn them to coat in a freezer bag and freeze.

Serving Day: Thaw. Preheat oven to 400°F. Place chicken in a flat layer in 2 large baking pans. Cover with foil; bake 15 minutes. Remove foil, turn drumsticks; bake until cooked through, 35 minutes, basting often with pan juices. Let rest for 10 minutes, then serve hot; or let cool, cover and refrigerate to serve cold.

- Red Meat, Meal Planning

Meal Planning Mondays: Recipes to Try the Week of 3/4 – 3/10/13

Posted on March 4, 2013March 27, 2013 by Northerly Nosh

Meal Planning Mondays are an experiment to see what works for my family. I like trying new recipes. I have too many pins on Pinterest that are not being utilized. This week I committ to making these recipes…Braised Short Ribs and Sour Cream & Chive Mashed Potatoes. These recipes will continue to be made ahead time and frozen. This also in honor of our church’s youth fundraiser dinner that I help cook for.

Braised Short Ribs

Adapted from Onceamonthmom.com

Servings: 8

4 pounds beef short ribs (or 2 pounds short ribs and 2 pounds chuck roast, cut into chunks)
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon olive oil
2 large onions, chopped
2 cloves garlic, minced
1 cup red wine
1/3 cup ketchup
3 Tablespoons soy sauce
2 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
2 sprigs fresh thyme

Prep Day: Sprinkle salt and pepper over ribs. In large pan over medium-high heat, brown ribs on all sides. Remove from pan and set aside. Sauté onion in same pan until translucent. Add garlic and cook for 1 minute more. In bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce, and dark brown sugar. Mix ribs, onion/garlic mixture and sauce in a freezer bag until everything is evenly coated. Add fresh thyme sprigs. Store in gallon freezer bags. Label and freeze.

Serve Day: Thaw. Empty all ingredients into slow cooker. Cook on high 3-4 hours or low for 7-8 hours.

Serve over Sour Cream and Chive Mashed Potatoes

Sour Cream and Chive Mashed Potatoes

3 lb. small red potatoes
1 container (8 oz) chive and onion cream cheese spread
1 container (12 oz) chive and onion sour cream
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons butter or margarine, melted
1/2 cup French fried onions (from 2.8 oz can)

Prep Day: Spray 13×9-inch pan with cooking spray; set aside. In 4-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.

Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Package french fried onions in a freezer bag and place on top of potatoes ( if baking right away skip this step. ). Cover tightly with foil lid and refrigerate at least 8 hours but no longer than 24 hours or freeze. (To bake immediately, drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.)

Serve Day: Thaw. Drizzle potatoes with butter and bake 30 minutes, adding onions for last 15 minutes of baking.

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