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Examiner
  • Dixie Ryan: It's a good time to cook for the freezer

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  • It sure has been a great week and I did a lot of cooking. As usual I have been making things and freezing them for winter. I had a bit of a lazy week in regard to going any place and I got a lot done at home.
    My youngest granddaughter, Taylor, has been out a couple of times and enjoys sleeping in her new bedroom. She has claimed it as hers and it probably is since she is the baby of the family. The other girls are all older and most of them have boyfriends and are in college. The only other one left in high school is Reanna and she comes to visit often but is in color guard, plays the oboe in the school band, is involved in trap shooting, archery, FFA and National Honor Society so we don’t see her as often.
    I made a couple of Paula Deen meatloaves and froze them. Also prepared some chicken fried steaks, hamburger patties and hamburger steaks. I really like to prepare things ahead and then I can just grab something from the freezer for a meal. I also like to cook several boneless, skinless chicken breasts, cool them and cut them into small pieces. They are great for fajitas, chicken noodle soup, etc.
    One day I made some of my Hobo Stew and froze what was left over in cottage cheese containers. That is just about the right size for my meal and I really love this.
    Hobo Stew
    1 1/2 pounds round steak, cut into1 inch cubes. 1 (16-ounce) can tomatoes 1 (8-ounce) can tomato sauce 1 onion, sliced 1 teaspoon Worcestershire sauce 1/2 teaspoon basil 1/2 teaspoon rosemary 1/2 teaspoon pepper 4 medium potatoes, cut into 1/2 inch cubes 1 (10-ounce) package frozen mixed vegetables
    Combine all ingredients in a 3 quart crock pot. Cook on low setting for 8 to 10 hours. Serves 6. (290 calories with 28 g Carbs in one bowl.)
    Another good meal that can be frozen is this.
    Yankee Pot Roast
    2 teaspoons olive oil 1-pound boneless chuck roast, trimmed 1 Tablespoon kosher salt 1 Tablespoon cracked black pepper 2 cups chopped onion 2 cups low-salt beef broth 1/4 cup ketchup 2 Tablespoons Worchestershire sauce 1 cup chopped plum tomato 1 1/2 pounds small red potatoes 1 pound carrots, peeled and cut into 1 inch pieces 2 Tablespoons fresh lemon juice
    Preheat oven to 300 degrees F. Heat the oil in a large Dutch oven over medium-high heat. Sprinkle with the salt and pepper. Add the roast, browning on all sides, about 8 minutes. Remove from the pan and add onion to the pan and saute about 8 minutes. Return the the roast to the pan. Combine broth, ketchup and Worcestershire sauce and pour over the roast. Add tomato and bring to a simmer. Cover and bake for 2 1/2 hours. Add the potatoes and carrots; cover and bake 30 to 45 more minutes. Stir in the lemon juice. Serve 10.
    Page 2 of 2 - That allows me a couple of nights eating the roast and then several meals in the freezer. A woman is like a teabag. You never know how strong she is until she gets into hot water. See you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.

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