Bag Meals

I don't think anyone took me seriously when I was talking about the food storage "Bag Meals." This is the best thing since canned butter.

So, I decided to post two of the recipes (with my personal adjustments) so you can try some for yourself. There are a few directions that will apply to all the recipes, so I am only going to write them once.

Re-sealable bags: for the bag meal if you are going to store it. Put those things in little snack size zip-lock bags.

"Packets" or seasoning mixes: These are spice mixes I have created to substitute instead of buying specialized cans or packets from the store (like Mexican tomatoes or enchilada seasoning packets). For example: for the Rice Pilaf recipe below, you can either buy Mexican style canned tomatoes or use Mexican seasoning and regular canned tomatoes--which go on sale more often than the flavored ones (I will provide these mixes as well). The Mexican tomatoes only come in diced--not petite diced, and I think these are too big, as obviously does Danny, who doesn't like tomatoes unless they are un-pick-out-able. I made a bunch of these packets at a time using the snack size ziplocks, then I can just grab one and use it. Also, if you look in the asian/mexican isles of the grocery stores for herbs/seasonings, they come in bigger quantities and are much cheaper. The recipes make one use--for example: substitute one Mexican Packet for one Taco Seasoning packet if you are making tacos.

Next, anything canned can be substituted or fresh or frozen as to cut the cost of using your long-term store-able foods. Most of the ingredients don't really need to be measured exactly--just guess. I usually use frozen chicken breasts cooked and shredded for the canned chicken.

* items: these are things that can't store--thus they are deemed to be used in "times of plenty," and I would recommend using if you have them--adds freshness.

I will also put my freezing opinion. I am freezer obsessed. I always try to make enough dinner to freeze half so that we can have an easy meal another night. Obviously this does not work with all recipes (only about half of my "regulars" actually), but if it does--you will thank yourself later. One night of work for two nights of dinner--sounds good to me. AND then Danny can just pop something into the oven--sounds good to him!

Ok...finally--to the recipes. Both of these ones are Mexican-y.


Santa Fe Chicken Pilaf

1 (3.8 oz) package rice pilaf mix
2 cups water (bottled)
Re-sealable Bag
1 tsp chicken bouillon
Re-sealable Bag
Mexican spice packet
1 (14.5 oz) can petite diced tomatoes
1 (13 oz) can chicken meat, drained or 1 pint home-canned chicken breast
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
*Diced avocado, fresh cilantro, tortilla chips

In medium saucepan, prepare rice pilaf according to directions on package using water and bouillon. When rice pilaf is finished cooking, add remaining ingredients. Simmer until thoroughly heated.

(Or follow microwave directions on the rice package, and add everything else at the end--microwave until hot.)

I HIGHLY recommend the cilantro and the avocado. SOOOO good. I put the cilantro in just after I serve it and stir it in. Danny likes to eat this one with chips--makes a great healthy dip (though is a total meal as well).
This recipe is good next day in the fridge as well as it freezes beautifully. There is enough for Danny and I to have dinner and some for lunch the next day as well as freeze half of it for another meal down the road.

Mexican Packet Substitute (can be used as a Taco Seasoning as well!):
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper


Enchilada Soup

1 (8 oz) can tomato sauce
4 cups water (bottled)
Re-sealable Bag
1 (1.5 oz) enchilada sauce packet
1 tsp chicken bouillon
1 (12 oz) can evaporated milk
1 (14.5 oz) can petite diced tomatoes
1 (15 oz) can black beans, drained
1 (13 oz) can chicken meat, drained or 1 pint home-canned chicken breast
*Diced avocado, olives, and fresh cilantro, tortilla strips

In a large saucepan over medium heat, simmer all of the ingredients until hot. Garnish as desired.
(Again--fresh avocado sliced right into the ready soup is AWESOME)
This recipe will last a few days in the fridge, but does not freeze--the milk separates and it gets all weird.

Enchilada Sauce Packet Substitute:
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons cornstarch
1 1/2 teaspoons salt
1 1/1 teaspoons dried onion flakes
1 teaspoon sugar
1 teaspoon ground cumin (Don't skip this!!! Go buy some...)
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon coriander (I used it without this, didn't have it)
1/4 teaspoon cayenne

So now you all can try the recipes. Let me know what you think and if you want more! Or you could just buy the book--cheap on Amazon.

Homemade Tomato Soup

For those of us in Utah, the weather is going to finally turn cold. The high on Monday is 47 degrees with rain/snow. Bring it on. :)

And what is the perfect meal for cold weather? Hot soup and yummy bread. Mmmm. And for those of you in not-so-cool climates, maybe turn your AC down really, really low to mimic cool weather because you won't want to miss out on this. :) I don't usually like tomato soup, but I love this. Here is my favorite recipe for homemade tomato soup, courtesy of the Food Network:

Homemade Tomato Soup

Serves 4-5 people

-2 (14 oz) cans tomatoes

-1 1/2 cups extra virgin olive oil

-salt and pepper

-2 stalks celery, diced

-2 small carrots, diced

-1 large yellow onion, diced

-4 cloves garlic, minced

-2 cup chicken broth

-2 bay leaves

-4 TBSP butter

-1/2 cup chopped fresh basil leaves (or 1/4 cup dried basil)

-1 cup heavy cream, optional (I have tried it with and without and I like it better without, but I'm not much of a cream person, as you all know.)

Preheat oven to 450 degrees. Strain the chopped canned tomatoes, reserving the juices and spread onto a baking sheet, season with salt and pepper. Drizzle with 1/4 cup of olive oil and roast until carmelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium low heat. Add the celery, carrot, onion, and garlic; cook until softened, about 10 minutes. Add the roasted chopped tomatoes, reserved tomato juices, chicken broth, bay leaf, and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and cream if desired. If a more creamy consistency is desired, puree with a hand-held immersion blender until smooth. (If you don't have an immersion blender, you can just pour all this in the regular blender on a very low setting for a minute.)

Sweet and Sour Meatballs

Guys, I'm here. Can you believe it? Here is a yummy recipe I found on my friend Stacie's cooking blog. We like it lots.

image and recipe found here

Meatballs

1 pound beef

1/2 cup oats

1 egg, beaten

1/2 cup chopped onions

1/2 cup milk

1 t. salt

1 t. pepper

1 t. Worcestershire Sauce

Sauce

1 cup brown sugar

1/2 cup cider vinegar

2 t. mustard

1/2 cup BBQ sauce

1 t. Worcestershire Sauce

Mix meatball ingredients together in bowl. Form into balls and place in a 9x13 pan. Mix sauce and heat until dissolved and smooth. Pour over meatballs. Bake at 350 degrees for 35-45 minutes. Serve over rice.