Tag: meal prep

Recipes and Cooking

Chili Cheese Dog Casserole

Brandi C

Chili Cheese Dog Casserole

 

Homemade Drop Biscuits and Chili Casserole

If you’re looking for a hearty and comforting meal that is sure to satisfy your entire family, this Homemade Drop Biscuits and Chili Cheese Dog Casserole is perfect! It combines fluffy homemade biscuits with a savory chili and hot dog mixture, topped off with melty cheese. Here’s how to make it!

Homemade Drop Biscuits

These drop biscuits are soft, fluffy, and quick to make. You can even customize them with optional ingredients like cheese, garlic, or herbs!

Ingredients

  • 2 cups all-purpose flour (Note: You can also use self-rising flour, but in that case, omit the salt and baking powder. The biscuits will spread more as well.)
  • 1 tablespoon baking powder
  • 1.5 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1 cup milk
    Optional ingredients:
  • Cheddar cheese (optional)
  • Onion powder (optional)
  • Garlic powder (optional)
  • Chives (optional)
  • Italian seasoning (optional)
  • Basil (optional)
  • Oregano (optional)

Directions

  1. Preheat your oven to 450°F.
  2. In a large bowl, mix together the flour, baking powder, salt, and sugar.
  3. Add in the melted butter and milk, stirring until just moistened.
  4. If you want to add optional ingredients, do so now. For example, I added onion powder and garlic powder for extra flavor.
  5. Drop heaping tablespoons of the dough onto a greased baking sheet.
  6. Bake for 8-10 minutes or until the bottoms are golden brown. Be careful not to burn the bottoms!

Chili

This hearty chili is made with ground beef, flavorful seasonings, and a combination of hot dogs and beans to give it that perfect texture and taste.

Ingredients

  • 2 pounds ground beef
  • 1 onion, chopped
  • Seasoning (your choice; chili seasoning mix works great!)
  • 2 tablespoons minced garlic
  • 2 packets chili mix (or your favorite chili seasoning)
  • 2 packs hot dogs, boiled and cut into bite-sized pieces
  • 2 cans tomato sauce
  • 1 can green chilies
  • 2 cans chili hot beans
  • 1 can drained and rinsed kidney beans (optional – I’ll leave these out next time)

Directions

  1. Brown the ground beef with the chopped onion and garlic. Drain any excess fat if necessary.
  2. Stir in the chili seasoning mix and the two packets of chili mix. Mix well.
  3. Add in the hot dog pieces, tomato sauce, green chilies, chili hot beans, and kidney beans (if using). Stir everything together.

Assembly

Now, let’s build this hearty casserole!

Ingredients for Assembly

  • Greased 13×9 inch baking pan
  • Greased 11×8 inch baking dish (optional for extra servings)
  • Grated cheese (your choice – cheddar works well)

Directions

  1. Start by tearing the homemade biscuits into pieces and layering them on the bottom of the greased 13×9 pan.
  2. Spread the chili and hot dog mixture evenly over the biscuits.
  3. Add a layer of grated cheese.
  4. Tear up another layer of biscuits and place on top of the cheese layer.
  5. Add another layer of the chili and hot dog mixture, followed by the final layer of cheese.
  6. Repeat the process for the optional 11×8 dish if you want to make a second pan.
  7. Bake both pans for about 30 minutes or until the cheese is melted and bubbly and everything is heated through.

Different Variations

This dish is versatile, so feel free to make it your own! Here are a few ideas for variation:

  • Leave out the kidney beans and try pinto beans instead for a different flavor.
  • Try using refried beans for a smoother texture.
  • Swap the biscuit layer for a layer of rice for a different twist.
  • Add in some Rotel tomatoes and chilies for a spicy kick.
  • A dash of cumin could bring an extra depth of flavor to the chili.

The possibilities are endless, so don’t hesitate to experiment and make this recipe your own!

This Homemade Drop Biscuits and Chili Casserole is the ultimate comfort food! It’s easy to make, customizable, and perfect for a crowd. Give it a try and watch it become a family favorite!

Related Posts:

Show Me Your Glory Trailer Review

Recipes and Cooking

Simple Sheet Pan Recipe

Brandi C

Simple Sheet Pan Recipe

Simple Sheet Pan Recipe

This Simple Sheet Pan Recipe is proclaimed as my husband’s “most favorite thing” I make. Let’s all realize that I have made it twice. That’s it. I have made it two times in the history of ever. Honestly, it has been an adjustment from cooking for so many people to just a few that I really have to step outside of my box. This recipe can be switched up, added to, ingredients taken away, change up the protein, and seasonings as well. You can mold this to whatever you would like.

Ingredients

Kielbasa

Onion

Garlic

Herbed Butter

Seasoning

Dan’O’s Cheesoning mix

Baby potatoes

Broccoli

Fresh Mushrooms

Oil

Parmesan

Zucchini would be really good in this but I didn’t have any

Directions

Preheat your oven to 450 and get a big sheet pan out. In a large bowl, add in your baby potatoes, I cut mine in half to make them cook quicker. Once they are all cut up, add a dash of oil, some seasoning mix, and your Dan’O’s. Mix well and throw it on your sheet pan. Place in preheated oven to cook while you work on your protein.

In a skillet, add your herbed butter, garlic, and chopped up kielbasa. Sear that down. In the same bowl that had your potatoes, add in the rest of your washed and chopped up veggies. Add a bit more oil, if needed, and more seasoning and Dan’O’s. Mix well.

When the potatoes are fork tender, pull them out of the oven and throw on the rest of your veggies and your protein. Dash some parmesan on top because I love parmesan and it makes everything taste better. Pop back in the oven for about 10 minutes and  you are done.

There are so many more veggies you can add. You can make this completely vegan or vegetarian, you can add different or more protein to bulk it up. There are just so many things that you can do and it is so simple. Enjoy.

Related Posts

In the Still of the Night The Monster Comes to Play

Recipes and Cooking

Chicken Alfredo Ravioli Recipe

Brandi C

Chicken Alfredo Ravioli Recipe

Chicken Alfredo Ravioli Recipe

Chicken Alfredo Ravioli Recipe is something I came up with because I had a bunch of random things in my freezer and pantry. It was quick and easy. I served with with Caesar salad and garlic bread.

Ingredients

Bag of Tyson grilled chicken strips cut up into bite sized pieces.

Bag of frozen (or fresh) ravioli (whatever stuffing you want on the inside. I just had cheese stuffed)

Dan-O’s Cheesoning (if you have not bought this RUN NOW and get (order) some. Good grief)

Seasoning Mix

Shaved Parmesan

2 jars of Alfredo Sauce (homemade is always better)

Directions

Preheat oven to 350. Grease a 13×9 dish. Boil your ravioli noodles. Pop your frozen chicken in the microwave and when it is is done, cut that up into bite sized pieces. Place a thin layer of alfredo sauce on the bottom, then do a layer of your cooked ravioli, next add your seasoning, chicken, and shaved parmesan. Continue to repeat layers ending with sauce and cheese (this isn’t rocket science).

Bake, covered for about 30 minutes and then take off the foil and bake for another 15 minutes. Let it rest before serving.

Additions

So, for the next time, I want to sauté up some portobello mushrooms, onions, garlic, and maybe even some broccoli. My husband is not a fan of broccoli and chicken dishes but I think it is great, so he may have to suffer.

 

Related Posts

Creating Simplicity in a Working Mom’s Life

Guest Blogger: Mindful Growth

Recipes and Cooking

Creating Simplicity in a Working Mom’s Life

Brandi C

Creating Simplicity in a Working Mom's Life

Creating Simplicity in a Working Mom’s Life

In this season of life, I need things to be easy. While most of my children have “flown” from the nest and life is quieter, I’m busier than I have been in a long time—though it’s a different kind of busy. So, I have been Creating Simplicity in a Working Mom’s Life.

A Realization of My Reality

The other night, I was sitting in the living room, multitasking because if I don’t do something now, I’ll forget. I was cooking dinner, listening to H chatter, hearing about my husband’s day, answering emails, working on a grocery list, and planning the menu for the upcoming week.

In the midst of all this, I stopped working, looked at my husband, and said, “I have cooked, almost daily, for you and the children for almost 31 years.” Don’t get me wrong, I love to cook. When my kids were young, I would freezer cook for breakfast, lunch, dinner, and snacks for a month. I baked all the time—breads, cookies, and such.

I loved challenging recipes, shelf-cooking, freezer cooking, and experimenting. But now? I’m tired. T.I.R.E.D. I have no desire to plan, grocery shop, or cook. It is SO hard to go from cooking for 16 people to cooking for just a handful.

Not a fan.

My creative juices are drained by my job, exhaustion, lack of appetite, and zero desire to work harder than I absolutely have to. So, my wheels started turning, and I came up with a plan. We’ll see how long it lasts.

How My Mind Works

When I work on my list, I add to it as soon as I realize I’m out of something or need something. If I wait until a “normal” time to do it all at once, I’ll surely forget. One of the first things I do is call my son. He comes over during his lunch hour occasionally, and I want to make sure I have things that he likes when he’s here.

Next, I figure out who gets to pick the dinner menu for our Saturday meals. Once I know, they create the menu and I ask if anyone else wants something specific. I add that to my list, then order what my grandchildren need or want to make sure they have plenty of snacks and food they like when they are here. Finally, I work on the rest of the menu and order what I need. I’m very good at not wasting food.

Sundays, I don’t cook. Tuesdays, my husband makes me a pizza. Wednesdays, we eat out (most nights). Saturdays, a different person picks the menu each week. That leaves me with Monday, Thursday, and Friday to handle.

Here’s the Plan

I sat down and categorized the foods we like: soup, Mexican, Italian, chicken, miscellaneous things, and side dishes. From there, we all picked about 7 (or more) items in each category. I’ll use that list to rotate meals throughout the month. For each meal, I’ll make an editable grocery list. I’ll mark off what we don’t need and checkmark the items we do need. As I cook, I’ll post the recipes. Some are already posted, and I’ll link them back.

Does that make sense? It does in my mind. All we have to do is pick from this list, and the grocery list is already created. I just add it to the cart, and my husband picks it up. These are simple meals to make, and I’m still working on the chicken part. We love chicken, but I don’t usually write recipes down; I just make it up as I go. Most of these meals can be made by my husband if I’m tapped out, which makes it even better.

A “Mostly” List (with the Exception of Chicken)

Soups:

  • Chicken Noodle
  • Chili
  • White Chicken Chili
  • Potato
  • Lasagna
  • Cheeseburger
  • Broccoli and Cheese
  • Zuppa

Mexican:

  • Tacos
  • Mom’s Tacos
  • Taco Ring
  • Chili Cheese Dog Casserole
  • Fajita Casserole
  • Standing Baked Tacos
  • Sheet Pan Nachos

Italian:

  • Spaghetti
  • Baked Spaghetti
  • Lasagna
  • Cheesy Chicken Lasagna
  • Baked Pasta
  • Chicken Alfredo Lasagna with Ravioli
  • Coal Miner’s Pasta
  • Baked Tortellini

Chicken:

  • Alice’s Chicken
  • Pan Fried Chicken breasts
  • Baked Whole Chicken
  • Baked Thighs
  • Fried Chicken
  • 40 Clove Chicken

Side Dishes:

  • Rice (burnt, fried, plain, broccoli & cheese, Mexican style)
  • Green beans (plain or green bean casserole)
  • Corn (or corn casserole)
  • Rolls (cheesy bread, bread, bread sticks)
  • Potatoes (so many kids)
  • Sweet Potatoes
  • Lima beans
  • Peas
  • Macaroni and Cheese
  • Buttered Noodles

Miscellaneous Foods:

  • Breakfast
  • Philly Cheesesteak Sandwiches
  • Kielbasa, broccoli, onion, mushroom, potato, peppers sheet pan
  • Goulash
  • Steak
  • Hamburgers and hotdogs
  • Ham and Hashbrown Casserole
  • Pizza
  • Breaded Chops
  • Pork Tenderloin
  • Roast

Related Posts

Leftover Pork Tenderloin Magic

Speak Up and Fill the Silence

Recipes and Cooking

Leftover Pork Tenderloin Magic

Brandi C

Leftover Pork Tenderloin Magic

Leftover Pork Tenderloin Magic

 

Leftover Pork Tenderloin Magic was an easy and quick thing that I threw together. I was cleaning out my freezer and I found a bag of mystery meat. We had no clue what it was, so I threw it in a bowl and left it in the fridge to thaw until the next day.

When I got home from work, I pulled it out and realized it was pork tenderloin that I had cooked in the crockpot. There wasn’t a whole lot of meat there, so I wasn’t sure what I could pair with it. When I got to sniffing around my fridge, I had a partial package of tortillas, cheese (obviously), and some romaine that needed to be used up.

In my saucepan, I added my meat. I did take some scissors and cut it up into smaller bits. Then, I added 3 T brown sugar, some chili powder, some cumin, and a dash or two of lemon juice. I popped a lid on it and set it to low.

In my large skillet, I warmed up the tortillas. Once that was done, I was able to assemble my tacos. The olives, in my fridge, were speaking to me so I had to toss those. I did dice up an onion, got out my cheddar, and washed up my lettuce. This was served up with some tortilla chips. Had I thought about it, I would have put out the salsa I had in the fridge. Oh well, I like chips and salsa any night of the week.

We were all impressed with my culinary talents!

 

Related Posts

Speak Up and Fill the Silence

Souped Up Apple Junk Recipe

Recipes and Cooking

Hashbrown Chicken Casserole

Brandi C

Hashbrown Chicken Casserole

As I searched through my freezer, fridge, and pantry, I came up with this dish. At the end of this post, I’ll share what I plan to do differently next time. This recipe fills a 13×9 dish, ensuring we have leftovers.

Next time, I’ll split the batch—using a smaller glass dish for immediate cooking and an aluminum pan for freezing. By covering it well and storing the extra, I can stock up my freezer. Making a large batch and freezing half allows me to build up meals over time. In my case, I usually do this once a month, giving me enough homemade meals to last an entire month. Cook once, enjoy leftovers, and freeze the rest—you won’t regret it!

Ingredients

Chicken (I had frozen Tyson grilled chicken. You can use canned chicken, cook a whole chicken, or buy a rotisserie chicken or chicken breasts. I sound like the guy off of Forrest Gump describing the different types of shrimp.)

Bacon (bits or fry and crumble)

Seasoning

Garlic butter (I used leftover Papa John’s garlic butter)

Minced garlic

Onion, chopped

Portobello mushrooms, chopped

Two c. sour cream

One can of corn, drained

1/3 c. milk

Bread crumbs

Cheddar

Hashbrowns (I bought the cubed southern hashbrowns that have chopped-up peppers)

Cheesy Ranch Chicken & Hashbrown Bake

Ingredients:

  • 1 bag frozen hashbrowns
  • 1–2 packets dry ranch seasoning mix
  • 4 tbsp garlic butter (or ghee)
  • 1 lb chicken tenders, chopped
  • 2 cups shredded cheddar cheese (divided)
  • ½ cup Italian bread crumbs (or Panko)
  • Salt, pepper, and any additional seasoning of choice
  • Optional: chopped bell peppers, bacon bits or cooked bacon, chopped spinach

Directions:

  1. Preheat & Prepare – Preheat oven to 400°F. Grease a 13×9 baking dish and spread the hashbrowns evenly in the dish. Sprinkle with seasoning and one packet of ranch mix, then toss to coat. Dot with garlic butter or ghee.

  2. Prepare the Chicken – In a large bowl, mix the chopped chicken with another packet of ranch seasoning, a handful of shredded cheddar, and any additional seasonings. Stir until well combined.

  3. Assemble the Dish – Spoon the chicken mixture over the hashbrowns. Sprinkle with Italian bread crumbs (or Panko) and the remaining cheddar cheese.

  4. Bake – Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.

  5. Serve – Enjoy with buttered garlic toast or your favorite side!

Next Time Adjustments:

  • Add larger chunks of chopped bell peppers.
  • Use two packets of ranch seasoning for extra flavor.
  • Try frying bacon instead of using bacon bits and cook the chicken in bacon grease for added depth.
  • Consider adding chopped spinach.
  • The jury is still out on corn—it adds a sweet pop, but the texture is different.

 

 

Recipes and Cooking

Pizza Spaghetti Bake

Brandi C

Pizza Spaghetti Bake

Pizza Spaghetti Bake

I will write down what I did in this Pizza Spaghetti Bake because it was good! Yet, I will also write what I will add/do differently. I feel like all recipes need to be tweaked in some form or fashion, so this is pretty typical.

Ingredients

Beef

Onion

Minced Garlic

Pepperoni, chopped (and some whole for the top)

Next time, do a pound of beef and a pound of sausage.

Seasoning

Italian Seasoning

Rosemary

2 packets of spaghetti mix

1 jar of spaghetti sauce

Next time, I will add a jar of pizza sauce.

2 cans of mushrooms, drained

Chopped spinach

Panko

Parmesan

Cottage Cheese

1 egg

Mozzarella

Penne Noodles

Directions

Boil noodles and drain according to directions.

Cook beef, chopped pepperoni, onion, garlic, and seasoning (sausage if used) and drain. Put back in the pot. Next, add mushrooms and chopped spinach. Then, add the Italian seasoning, Rosemary, and spaghetti packets. Mix well.

Next up, add the spaghetti sauce (and about a quarter of that same jar, put some water to add). If you are also using pizza sauce, add it. Mix well. Add in some panko, parmesan, a couple of handfuls of mozzarella, cottage cheese, and the egg. Stir and keep warm until your noodles are done.

Finally, mix the meat mixture with the noodles and spread it in a greased 13×9 dish. Top with mozzarella and whole pepperoni—Bake at 350 for about 40 minutes.

 

 

Recipes and Cooking

Shelf-Cooking Co-Vid19 Style

Brandi C

Shelf-Cooking Co-Vid19 Style

Shelf-Cooking Co-Vid19 Style

Shelf-Cooking Co-Vid19 Style. With Co-Vid19 rearing its ugly head, I have not been out of the house. I lied. Twice. I have been out twice. Both of these times have been to take H to treatment in Nashville. So, grocery shopping is through pick-up, when my son works (at a grocery store) or my husband picks it up. Also, the school has been bringing food, for the week, for three kids. That helps tremendously.

Yet

There are some things my kids will not eat by themselves. Now, they are not picky eaters, but they prefer it to be cooked in something. So, I’ve been separating the breakfast foods, lunch foods, snacks, and fruit. They eat all the breakfast stuff throughout the week. Also, they eat most of the lunch food throughout the week. Yet, there are things like raw broccoli and cherry tomatoes that they will not eat unless I use them another way.

I do not waste food.

Plain and simple. I am not a short-order cook and do not throw things away. That is how I was raised, and that is how I raise my kids. With all that being said, I stockpile the carrots. For one, my kids do eat those. Secondly, I can cut those suckers and put them in any casserole. Thirdly, carrot bread or carrot cake. Yes, please. Fourthly, soup. Put them in any soup. Fifthly (I’m starting to giggle now because what do I do when I get up to tenthly? Is that even a word?), put them in a saute pan with some butter and brown sugar. It’s a good thing.

Next up, cherry tomatoes. Once I have a baggie, I give them to one of my older daughters, who both love them. Also, I juice them for chili or soup. I chop them up and saute them in any pasta dish. You can do a multitude of things with those things.

Now, onto this recipe and broccoli. My big girls love raw broccoli. Sadly, my other five kids do not. My son-in-law calls them “the trees of the devil.” He is a bit extra. You can make broccoli soup or Chicken and Broccoli Braid. Also, you can use it to make beef and broccoli stir fry—lots of things.

Odds and Ends

Today, however, I had a 1/2 bag of many things. N had brought home some leftover hamburgers and cooked bacon from work. I had a couple of bags of this and a bag of that. Then there was a 1/2 a bag of another thing. I put all those together, and I made 2 casseroles. Honestly, I didn’t think it would make that much. I’m cooking one casserole for tonight and freezing the other for another night. We also have leftover breadsticks from the pizza we ordered last night, so that is a side dish. I think I have a couple of cans of corn. Voila. Dinner is served.

Beef, Broccoli, & Extras Casserole

Two # ground beef

onion

garlic

seasoning mix

Worcestershire sauce

Brown all of this together, drain if needed.

In a 13×9 dish, grease it (preheat the oven to 350). On the bottom of the dish, place the meat mixture.

Step 2

Now, this is what I had on hand. Tweak this to what you have. Just have fun with it. If it sucks, you will remember what not to add!

2 c. chopped fresh spinach

carton of fresh mushrooms, chopped

fresh broccoli, chopped

cooked bacon, chopped

Cheddar cheese

Layer each of these components on your meat mixture.

Step 3

In a bowl, add 2 cans of cream of mushroom (can use chicken or celery) and 16 oz sour cream. Once combined, spread over casserole.

Next up, add cheddar cheese (any cheese will do, this is what I had).

Lastly, I had a 1/2 bag of leftover tater tots. I lined them on top. I wanted to get rid of the bag, mainly because I had no potatoes to cook up.

Bake at 350 for about 40 minutes, cover, and uncover for another 12 minutes until your tater tots are done. Now, I did not pre-blanch or steamed my broccoli. I was afraid it would get mushy.

On freezing this dish, I did not cook it first…again, the broccoli issue.

Other Options

Now, you can change up your cheese. Also, you can add in zucchini, squash, cauliflower, or carrots. You can change up your soups. Instead of tater tots, use instant or regular mashed potatoes to put on top. If you don’t want to do that, add egg noodles or rice at the bottom of the dish. The sky is the limit.

 

Recipes and Cooking

Tater Tot Casserole with Cheese

Brandi C

Tater Tot Casserole with Cheese

Tater Tot Casserole with Cheese

My OCD dictated my Tater Tot Casserole with Cheese. On a good day, I’d sling them on there. They each had a place tonight, and frankly, that makes me happy. I do believe I’m going insane. Insane, people. It’s fine. I am fine. We are all fine.

Tater Tot Casserole with Cheese

2# ground beef

Lipton onion soup mix

Worcestershire sauce

1 can cream of celery (I usually use cream of mushroom, but that’s what I had)

Sour cream, 1 c.

Seasoning

Cheddar

Spinach

Tater Tots

Directions

Brown beef with seasoning. Drain if necessary. Add in some Worcestershire sauce and the Lipton onion soup mix. I have a gluten-free, copycat Lipton onion soup mix recipe. Once that is done, add your chopped spinach and mix well.

In greased 13×9 dish, place the meat/spinach mixture on the bottom. Next, mix the sour cream and cream of celery. Pour that over the meat. Then add a layer of cheddar. End with the tater tots and be sure and season the tots.

Bake at 350 for about 45 minutes. You might want to add a few minutes if you put frozen tots on there. Mine were already thawed out. Again, it was good. My crew gobbled it up.

 

Recipes and Cooking

Shelf Cooking At Its Finest

Brandi C

Shelf Cooking At Its FinestNow I have run out of things to organize SO now we are at Shelf Cooking At Its Finest.  The thought of freezer cooking for a month has been flitting through my mind.  Sadly, that can also be expensive.

Being Proactive

One of the first things I do to keep costs down is to shop in my pantry/fridge/freezers. While grading papers, Big Daddy did a sweep of everything I could use to help put together a meal.

I must say that we do buy a cow every year. Our time to get the meat is coming, and I am so thankful. We are running low, but still, we have a good enough supply to get us through at least 2 mths.

Surprise Surprise

I was pleasantly surprised to see the list that he had. As a bonus, I had a freezer meal already cooked up and frozen! It is incredible how much food I buy because I don’t realize that I had it in the first place. To me, that is not being a good steward of what my husband brings home.

I See You

I see these people who have the philosophy that if you need one can of food, buy 3. One can use now and the other 2 for later use. They stockpile groceries. That is a good idea, but what if you don’t have the money? In theory, I would love to do this. I probably could. Maybe, someday, I will have a plethora of canned veggies, frozen veggies, and such. For now, I do what I can when I can.

My Great Find

Upon looking at the list, I came up with 14 meals! That is shelf cooking! Wow. I do have to get a few things at the grocery, but my list is very tiny. I am stoked. When he inventoried the meat situation, we found that we had 7 roasts left. These must be used up before our meat comes in later this month.

I have a Plan

I plan to put the roasts from the freezer in the outside fridge to thaw out. Once that is done, I will cook up all the roasts. We will have roast/potatoes for supper the day I do this. That way, I know that dinner will be made for that night. The rest, however, we will shred up, and I will come up with about 14 more meals to freeze.

My Goal

I aim to cook up the 14 meals I have on hand and freeze those. Then, I will do up 14 more meals from the roasts. Those will be frozen too. Since I have to buy very little, I will go one step further. I have room in my budget to choose some recipes I will have to buy groceries to make. My goal is to double those recipes and freeze the rest.

In Total

I will have 42 frozen meals. How freaking fantastic is that? I believe I will make some fruit bread, pancakes, and omelet cups to freeze for the kids. I would make some yogurt if I were wild, but I’m not that wild.

Challenge

I challenge you to search through your pantry/fridge/freezer. Take a good inventory, and then cook as much as you can within the parameters of what you have on hand. You will have to go to the grocery for some things, but keep your menu doable and straightforward. Quickly, that grocery bill can be cut in 1/2. Last week, I spent $70 on groceries and $30 on misc things (nonfood things). My regular grocery budget is $500 per month. I spent about $300 last month alone. This is a $200 savings that I can add towards the debt train.

Oh, the Things I Will Cook and the Money I will Save.

 

Recipes and Cooking

Roast Recipe

Brandi C

Roast Recipe

Here is a simple Roast Recipe.  The good thing about this recipe is that you can freeze the leftovers if you make 2 roasts.  These leftovers can be used in Beef Stew, Vegetable Beef Soup, or any Chinese recipe.

Roast

Chuck roast (now, I used 2 cause I have 5 billion children, but I will tell you what I will do with it at the end of this post!)

Seasoning mix

2 packets Lipton onion soup mix

Worcestershire Sauce

1 can cream of mushroom soup

Water

Directions

I use a HUGE pan with a lid.  You could also put this in a crockpot.  I would not, however, use an Instant pot.  For some reason, when I do a roast in the Instant pot makes the roast tough.

Also, we buy our meat in bulk once a year.  So, all my meat is frozen, and I do not thaw it beforehand.  All that being said, put your roast in your roasting pan.  I think I added about 3 c. water.

On top of each roast, sprinkle seasoning and Lipton onion soup mix.  Then, I take the can of cream of mushroom soup, and I smear it all over both roasts.

Next, I douse the roasts with Worcestershire sauce.  Cover the roasts and slow cook at 250 all day long.

After a few hours, I checked in to ensure enough water.  I kicked the oven to 350 for about 45 minutes and then turned it back down.

This meat was PERFECT.

Now What

Yes, I have a lot of kids, BUT they also eat a lot.  That is one reason I make 2 roasts.  The other reason is to refreeze.

I get 2-gallon size bags and put equal amounts in each baggie.  Squeeze out all the air and freeze.

I will use this for 2 dinners next week (saving money).  One dinner will be beef and broccoli stir fry.  I can add water chestnuts, soy sauce, cauliflower rice, and regular rice.  Mix it with steamed broccoli.

The next meal I will make is vegetable beef soup.  Add tomato juice, marjoram, basil, oregano, seasoning, diced tomatoes, other vegetables, and potatoes.

Related Posts

Men’s Mental Health Matters

 

Recipes and Cooking

Chicken and Orzo Recipe

Brandi C

Chicken and Orzo Recipe

This Chicken and Orzo Recipe made more than I had anticipated. I made one 13×9 pan for tonight and a smaller pan to freeze for later.

Chicken and Orzo Recipe

  • 3 chicken breasts
  • Seasoning
  • 30 ozs chicken broth (can be broth or water/chicken bouillon)
  • 2 c. spinach, chopped
  • Cauliflower rice, 2 c. (I buy it frozen and thaw it)
  • 28 oz. diced tomatoes
  • 2 c. orzo, uncooked
  • Minced onion
  • 2 c. cheddar (reserve some for the top)
  • 1 can cream of chicken
  • 2 packets of Italian dressing mix

Directions

Cook the chicken and then cut it up. Mix everything in a giant bowl. Place in a 13×9 greased dish. This amount made that 13×9 and an 11×8 pan. Sprinkle reserved cheese on top. Bake at 350, uncovered, for about 40 minutes.

I didn’t have many children here; only 5 kids ate here. We were able to eat the entire smaller dish. The 13×9 dish I wrapped and froze for next week!

Substitutions

You can substitute Ranch packets instead of Italian packets. Also, taco seasoning can be used as a substitute, and maybe add a can of corn to that and make it Mexican-flavored. This chicken and orzo recipe was delicious. It is one I will make again because I can sneak so much goodness into it without my family thinking I’m killing them.

Related Posts

The Power of Small Breaks

 

 

Recipes and Cooking

Easy Brunzi Baseball Casserole

Brandi C

Easy Brunzi Baseball Casserole

Easy Brunzi Baseball Casserole

This Easy Brunzi Baseball Casserole is something you can slip in SO many good things. You can mix regular rice with cauliflower rice. Also, add some spinach or kale to the mix. Chop up some fresh mushrooms. Use your imagination! I have started sprinkling a bit of nutritional yeast on top, along with some cheddar cheese. Also, cashew cheese would be good, although it would totally screw with my brain. I’m not sure I could use cauliflower rice and cashew cheese. That may be too much for my little heart to manage.

  • 1 lb ground beef
  • Sausage (1 lb)
  • Onion
  • Garlic
  • Seasoning
  • Green Pepper (optional)
  • Fresh mushrooms (optional)
  • Fresh spinach, chopped (optional)
  • Cauliflower rice (optional)
  • 2 c. rice
  • Cream of Chicken, 2 cans
  • 2 cans Chicken Noodle Soup
  • Cheddar
Easy Brunzi Baseball Casserole Directions

Fry sausage, beef, onion, garlic, seasoning, chopped-up peppers, and chopped-up mushrooms.  Drain.

In a large bowl, add meat and veggies, thawed out cauliflower, spinach, UNCOOKED rice, soups, and a handful of cheddar.

Pour into a greased 13×9 dish.  Sprinkle with a bit more cheese.

Bake at 350 for about 45 minutes.

 

Recipes and Cooking

Chicken Enchilada Lasagna

Brandi C

Chicken Enchilada Lasagna

This is a very good Chicken Enchilada Lasagna.  It was not without its challenges, but overall, it tasted really good.

Gluten-Free Tortillas

  • 2. c. gluten-free all-purpose flour
  • 4 T. oil
  • 2 c. water
  • Pinch salt

Put all of these in a food processor and I pulsed until mixed well.

Next, they were rolled into little balls and wrapped in plastic wrap.

Refrigerate until ready to use.

Once ready to use, put 1 ball on a floured surface.

Roll out thinly.

Cook on the griddle, be sure to flip halfway through.

These did NOT work well for rolling the chicken mixture into it BUT they did do well in a “lasagna” form.  I will be trying out other recipes, as well, to see which one I like the best.

Gluten-Free Enchilada Sauce Recipe

  • 1 can of tomato paste
  • 1 onion, chopped
  • Extra Virgin Olive Oil
  • 3/4 tsp. cumin
  • 3 T. Chili powder
  • 2 c. chicken stock
  • Seasoning (I use a mixture of 1 c. kosher salt, 1/2 c. onion powder, and 1/8 c. pepper.  Normally, I would add 1/2 c. garlic powder, but my son is allergic so I eliminate that)
  • Instant potato flakes OR 3 T. Arrowroot OR Cornstarch to thicken it
  • 2/3 c. sour cream15

Saute onion in oil.

Add seasonings and tomato paste.

Whisk Well.

Add chicken stock and whatever thickening agent you choose.

Simmer until thick.

You may want to tweak the seasoning as needed.

Chicken Mixture

  • 3-4 chicken breasts, cooked and shredded
  • Onion, chopped and sauteed
  • Seasoning (above)
  • 2 cans of green chilies
  • 15 ozs white beans, rinsed and drained
  • 8 oz. cream cheese, softened

Mix all this together in a giant bowl.

Also needed, was cooked rice (I cooked mine in my instant pot and the liquid I used was the liquid from cooking the chicken).  Also, Monterey Jack Cheese and green onions.

Chicken Enchilada Lasagna

I used 2 11×9 pans.  Spray them well.

First, do a good swirl of the enchilada sauce.

Second, tortillas.

Third, rice.

Fourth, chicken mixture.

Fifth, Enchilada Sauce.

Sixth, Cheese.

Repeat ending with cheese.

I placed my dish on a cookie sheet to prevent spillage and I covered it.

Baked at 350 for 30 minutes.

Removed aluminum and bake for another 20 minutes.

Served with extra cheese, green onions, or a splash more chili powder, if needed.

This Chicken Enchilada Lasagna was a big hit at our dinner table. The gluten-free tortillas worked better than I expected in a layered lasagna form, even though they were a bit tricky to roll with the chicken mixture. The homemade enchilada sauce added a rich, savory depth to the dish, and the combination of the creamy chicken mixture, seasoned rice, and Monterey Jack cheese made it melt in your mouth. The final result was a comforting, hearty meal that even those with gluten sensitivities could enjoy. This recipe is perfect for those looking to make a gluten-free twist on traditional enchiladas. Don’t forget to top with extra cheese and green onions for an added burst of flavor!

Related Posts

Sheet Pan Nachos

 

Recipes and Cooking

Copycat Alice’s Chicken From Outback

Brandi C

Copycat Alice's Chicken From Outback

Copycat Alice’s Chicken From Outback

We love this Copycat Alice’s Chicken From Outback. It is one of our favorite dishes.

Boneless skinless chicken breasts

Seasoning

Honey Mustard

1/2 stick butter

1# bacon, fried (save the grease)

Colby/Jack Cheese

2 c. fresh spinach

Fresh mushrooms

Directions

Cook your bacon on your broiler pan. It does not shrink up, and the grease catches in the bottom.

Cut your chicken into thin strips. Marinate them in the honey mustard for about an hour. In your electric skillet (well, that’s what I use), put in your leftover grease and the 1/2 stick of butter, and let that meltdown. Put your chicken in the skillet and put some seasoning on it.

When that is done, put it in a single layer in a greased 13×9 pan (I used 2 aluminum pans). On top of the chicken, put the crumbled bacon (I also used some bacon bits because I was cooking for *a lot* of humans). Next, put a layer of Colby/jack, spinach, and then Colby jack. Pour the leftover grease, butter, and the honey mustard’s drippings over your chicken’s top.

Cook at 350 for about 30 minutes.

Thoughts

Outback Steakhouse makes great Alice’s Chicken! I mean, it is good. There are so many ways to alternate the recipe, and this is one of those ways.

Recipes and Cooking

Baked Chicken and Broccoli Alfredo

Brandi C

Baked Chicken and Broccoli Alfredo

Baked Chicken and Broccoli Alfredo

In a large bowl, chop up 3 boneless, skinless chicken breasts (you could use canned chicken or rotisserie chicken).

Add in seasoning mix.

2 tsp. minced garlic

2 jars premade alfredo sauce (though you could make this low carb and make your alfredo sauce, which is super easy)

4 chicken bouillon cubes

3 c. water

16 oz. pasta, uncooked (I had elbow noodles on hand, but anything can be used)

A small package of frozen broccoli

Directions

Stir it all together—Preheat the oven to 425.

Place in greased 13×9 pan and cover it with aluminum foil.

I put mine on a cookie sheet to keep it from boiling over.

Cook for 30-40 minutes. Now, you will remove it from the oven. Be sure and stir to check the noodles’ doneness. If not done, re-cover and put back in the range for about 10 more minutes.

When the noodles and chicken are cooked, uncover the dish.

Top with Mozzarella and Parmesan and put back in the oven for about 5 minutes or until cheese is melted.

Tips:

Be sure and cut up the broccoli for the sake of your kids. My kids don’t mind, but some kids balk at the fact they are eating broccoli. Honestly, I would make my alfredo sauce. I can control what goes in it, and it tastes better. This Baked Chicken and Broccoli Alfredo is the perfect meal for a busy weeknight, combining creamy alfredo sauce, tender chicken, and hearty pasta in a single dish. It’s simple to prepare and great for family dinners. The pasta and chicken cook together, soaking up all the delicious flavors, and the broccoli adds a healthy, colorful touch. If you prefer a homemade alfredo sauce, it’s easy to make and can be customized to suit your preferences, whether you want to make it richer or lighter. This dish is filling and satisfying, making it a great go-to comfort food for any night of the week.

Related Posts

I Did My Best, and God Did the Rest

 

 

Recipes and Cooking

10 Minute Homemade Enchilada Sauce

Brandi C

Here is a 10 Minute Homemade Enchilada Sauce because I forgot my enchilada sauce for my Chicken Enchilada Casserole.  This is a super easy recipe and it was very good!  It tasted like the store-bought type.

10 Minute Homemade Enchilada Sauce

Ingredients

1/4 c. oil

2 T. self-rising flour

1/4 c. chili powder

8 oz. Tomato sauce

1 1/2 c. water

Cumin, 1/4 tsp.

1/4 tsp. garlic powder

Onion powder, 1/4 tsp.

Seasoning

Directions for 10 Minute Homemade Enchilada Sauce
  1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat for approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Tidbits:

Big Daddy is not fond of any kind of Mexican food.  However, this he liked.  I do not make these types of dishes often because I know that they are not his favorite.  All being said, he is pretty outnumbered by my crew.  We all have a deep love for these types of dishes.

Related Posts

The Power of Small Breaks

 

Recipes and Cooking

Cream of Soup Mix

Brandi C

Cream of Soup Mix

Cream of Soup Mix

Adapted from Taste of Home

  • 2 cups dry milk powder
  • ¾ cup organic cornstarch
  • 1 teaspoon onion powder
  • dried thyme, ½ teaspoon
  • basil, ½ teaspoon
  • ½ teaspoon dried parsley
  • ¼ teaspoon black pepper
  1. Mix all ingredients with a whisk.
  2. Store in an airtight container.
To make into soup:
  1. Combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth.
  2. On medium heat, bring to a boil.
  3. Cook and stir for 2 minutes, until thick. Cool.

This amount = 1 can condense cream-of soup.

For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.

For Cream-of Mushroom Soup:  use water; add ¼ cup diced, cooked mushrooms to the soup after it thickens.

For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.

Tidbit

This, for me, is easier because I can control the salt content. Also, it saves well in a glass mason jar. Furthermore, it is freezable. This makes all things a bit better in my life.

Cream of soup mix is such a handy and versatile recipe to keep on hand, especially when you’re looking to control the ingredients in your cooking. I love how easy it is to make and how many variations you can create based on what you need. Whether you’re using it for casseroles, soups, or other comfort foods, this mix is a great substitute for store-bought condensed soups. Plus, since it’s made with simple ingredients, you can easily customize it to meet dietary needs or flavor preferences. You can also use this as a base for other creative sauces or gravies.

The best part is that you can make a large batch of this mix, and it will keep for a long time, saving you time and money. Since I store mine in a glass mason jar, it’s always ready when I need it. And the fact that it’s freezable is a game-changer, making meal prep even easier. I’m always amazed at how something so simple can elevate meals and make life just a little bit easier.

Recipes and Cooking

Cauliflower Rice

Brandi C
Cauliflower Rice
Cauliflower Rice
1 head of cauliflower
Peel off leaves.
Chunk up.
Place in a food processor.
Grind until “rice” like.
Voila!
It can be frozen!
Cooking methods courtesy of this fabulous website.

COOKING TIPS:

If preparing the cauliflower rice from frozen, I suggest removing it from the freezer and leaving it on the counter to soften and defrost while you cook whatever you are planning on serving it.

OVEN COOKING METHOD (my favorite!)

Preheat the oven to 425F. Spread cauliflower rice on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single-layer thing. You don’t want to crowd the pan, or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and enjoy!

FRYING PAN METHOD:

  1. Heat a small amount of olive oil or coconut oil in a non-stick pan over medium-high heat and add cauliflower rice.
  2. I like to “dry fry” it to remove as much moisture as possible. Make sure to season with salt, pepper, and another complimentary spice if possible. Enjoy!

Cauliflower rice has quickly become a go-to in my kitchen, especially when I’m looking for a healthy, low-carb alternative to traditional rice. Not only is it incredibly versatile, but it’s also budget-friendly and easy to make in bulk. I love preparing a big batch, freezing portions, and pulling them out throughout the week for quick meals. It’s delicious on its own or as a base for stir-fries, curry dishes, or even taco bowls. The texture is satisfying, and it soaks up flavor beautifully. If you haven’t tried roasting it yet—do it! That little bit of crispiness is life-changing.

Servings:  8

Calories:  18

Related Posts

I Did My Best, and God Did the Rest