Tag Archives: one pot

Meals from Raiding the Freezer

28 Jan
"And what meal shall I select from the freezer today?"

“And what meal shall I select from the freezer today?”

I’ve been on a self-imposed cooking haitus this week. I decided to scour the freezer for all the leftovers we had stockpiled in there from our snowbound two months, and discovered I had NO LESS than 8 meals in the freezer I decided we should heat up and eat before they were freezer burnt and long forgotten.

I made a list on our fridge white board we usually use for our shopping list, and have been gradually eating them and wiping them off. I can’t help but make meals for 4 to 6 or 8 people (some kind of hangup from growing up in a family of 8), and with my daughter gone most of the time, we simply can’t eat the same meal more than two nights in a row (or sometimes every other night). Many of these just needed a side salad, bread, or veggies/potatoes.

I have compiled for you my freezer list meals, along with links to the recipes for them. (Or similar recipes or part of one, and some are adaptations of prior recipes I’ve posted.) I’ll get back to more recipes and cooking soon! Enjoy!

Lasagna Soup

This freezes really well! Just as good, if not better later with loads more fresh-grated Parmesan cheese.

One-Pot Lasagna Soup

One-Pot Lasagna Soup

Beef Stroganoff

A classic with a healthy twist. No canned soups! The version in our freezer was a wonderful meal made with shredded cooked beef that my husband made instead of ground beef, but similar concept.

Homemade Ground Beef Stroganoff

Homemade Ground Beef Stroganoff

Smoked Sausage and Tortellini Soup

Another Italian-based soup recipe that freezes well and gets the same raves as the day you made it!

Smoked Sausage and Tortellini Soup

Smoked Sausage and Tortellini Soup

Cabbage and Chicken Soup

I made this same type of soup, but used shredded chicken instead of ground beef. Try it, you’ll like it!

Mexican-Style Beef and Cabbage Soup

Mexican-Style Beef and Cabbage Soup

Turkey and Turkey Gravy

Traditional roasted turkey leftover from New Year’s dinner, with gravy made from the turkey carcass stock. Here I give you the recipe for the stock.

Turkey Carcass Stock

Turkey Carcass Stock

White Chicken Chili

One of our favorite winter comfort foods. I know it’s many of my friend’s favorite too! I used white beans instead of black beans for the leftovers in the freezer but I’ve posted both versions before, but this one has the printable PDF.

Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

Sous Vide Meatloaf with Bacon

I made this with a several pieces of ground up uncooked bacon in it and cooked via the sous vide method. Wow, talk about a flavor bomb! I am linking up to Conor Bofin’s recipe, as his inspired me to make my mom’s meatloaf with bacon and sous vide method. I did not write my own post about it.

Mom's Meatloaf

Mom’s Meatloaf

Spicy Chicken Florentine

Well I know I just posted this, but it IS in the freezer and we need to finish it. Just two small lunch-sized servings left. 🙂

Spicy Chicken Florentine

Spicy Chicken Florentine

Smoked Sausage and Tortellini Soup

10 Dec
Smoked Sausage and Tortellini Soup

Smoked Sausage and Tortellini Soup

This soup has keeper written all over it! (Plus my hubby told me so.) I made this soup a couple of weeks ago, and the only photo I took while making it was from my iPhone, so sorry for the lack of prep photos. But who needs them when this is so quick and easy to make? You can easily have this on the table in less than 30 minutes. This soup is full of flavor, and hearty and filling enough to satisfy even the hungriest of eaters.

Smoked Sausage and Tortellini Soup

1 tablespoon olive oil
1 package smoked sausage, cut into slices
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons tomato paste
2 14.5-ounce cans diced tomatoes
4 cups turkey or chicken stock
1 9-ounce package fresh cheese tortellini
Ground black pepper, to taste
4 cups spinach, roughly chopped
Parmesan cheese, for serving

Heat oil in a soup pot or Dutch oven over medium heat. Cook the smoked sausage and onion until sausages have slightly browned and onions are soft, about 5 to 7 minutes. Add the garlic in the last minute.

Stir in the tomato paste, diced tomatoes, turkey or chicken stock, tortellini, and pepper and bring to a low boil. Reduce heat and simmer gently for 5 minutes, then stir in spinach and cook until wilted. Serve with fresh-grated Parmesan cheese.

Download and Print this Recipe

Download and Print this Yummy Recipe!

One-Pot Lasagna Soup

29 Oct
One-Pot Lasagna Soup

One-Pot Lasagna Soup

This is a soup I’ve wanted to make for ages, and FINALLY got inspired to just do it. Soup? Check. Easy? Check. One pot? Check. One hand? Check, dammit. I get my traction device off in less than two weeks, woohooo! But in this seemingly long entrapment from my injury, I have found that one can be quite resourceful while dealing with a disability. Did you know you can break dried lasagna noodles into even pieces one-handed? Simply place the noodle in a glass bowl then push the edge of the noodle hanging out over the lip of the bowl. Snap! Keep moving it up and snapping off the end. See? Easy-peasy! (Newcomers to this site can read about my injury here.)

My recipe here came from several internet-inspired sources. As always, feel free to adapt, as that is pretty much all I’ve been doing lately. Without further ado…

One-Pot Lasagna Soup

1/2 pound ground beef
1/2 pound ground hot Italian sausage
3/4 cup chopped sweet onion
1 1/2 tablespoons minced garlic
6 cups homemade or low-sodium beef broth, divided
1 24-ounce jar good-quality meatless spaghetti sauce
1 14-ounce can diced tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons sugar
1 teaspoon dried parsley
1 teaspoon dried crushed oregano
Ground black pepper and salt, to taste
1 bay leaf
10 uncooked dried lasagna noodles, broken into pieces
Fresh Mozzarella slices
Ricotta cheese scoops
Fresh-grated Parmesan cheese

In a large soup pot or Dutch oven, cook the ground beef, sausage, and onion over medium heat until meats are browned and onion is translucent. Add the garlic and stir for a minute more. Drain grease, if necessary.

Add 4 cups of the beef broth and the rest of the ingredients except the cheeses, stirring to separate the noodles. Bring up to a boil, then reduce heat and simmer for about a half hour until noodles are soft and soup has thickened, about 30 to 45 minutes. Add the remaining two cups of broth, as needed during that time, until soup is desired consistency.

Lasagna Soup

Lasagna Soup

Discard bay leaf and add Mozzarella and Ricotta cheeses to the pot, then let sit without stirring until starting to melt. Ladle scoops of soup and melty cheese into bowls and garnish with fresh-grated Parmesan cheese. Serve with garlic bread and a side salad.  This is good. Really good. We are talking seconds and thirds good. Trust me.

One-Pot Lasagna Soup

One-Pot Lasagna Soup

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Garden Dump Soup ~ Plus a Wild-Caught Chinook Salmon!

11 Sep
Garden Dump Soup

Garden Dump Soup

Our kindly neighbor in back gifted us with two giant zucchinis and a large summer squash just before we left on our trip to the coast last weekend. I packed the largest zucchini and my mandoline and made a huge pan of Zucchini Lasagna in our RV’s convection oven, so that made use of one.

A couple days after we got back, I discovered the other zucchini and squash in the vegetable bin plus a half bag of baby spinach. AND our tomatoes had gone gangbusters while we were gone!

Garden Fresh Veggies

Garden Fresh Veggies

Soup was the only thing that came to mind where I could use that many veggies at once, so scoured our freezer for a bit of protein to go with it. I found a 1/2 pound of ground turkey, and about a 1/4 pound of homemade ground hot Italian sausage, which I figured needed using up anyways. Last, I grabbed a quart of homemade beef stock out of the freezer, as I had 6 quarts of that and only 2 quarts of chicken broth.

Basically I chopped it all up, sauteed the veggies and meats, then threw the rest of it in a stock-pot with some seasonings and spicy oregano from gardening and voila! Garden Dump Soup. Maybe I should have called it Garden and Freezer Dump Soup? Also at the very end I tossed in a cup of elbow macaroni to thicken it up a bit. Either way, this wowed the hubs, who went back for second and thirds, and he kept asking me what I was going to call it for my blog. I finally came up with this name.

What’s good about a soup like this is you can use any  vegetables you have on hand, your preference of broth, and any kind of ground meat and pasta. So versatile! If you don’t end up using any ground hot Italian sausage I would recommend adding a 1/2 teaspoon or so of dried Italian seasoning and perhaps a pinch of red chile pepper flakes. But that’s just me.

Even better, the next day I made myself a hearty breakfast (it was workout day) by plopping a farm-fresh egg into it and simmered it to perfection. Yay!

Perfectly Poached Egg in Soup

Perfectly Poached Egg in Soup

Garden Dump Soup

2 tablespoons olive oil
1 extra-large zucchini (about 3 cups chopped)
1 large summer squash (about 2 cups chopped)
1 cup chopped onion
2 cloves garlic, peeled and minced
3/4 to 1 pound low-fat ground meat or combination of meats
Ground black pepper and Mrs. Dash or salt, to taste
4 cups broth or stock of choice, preferably homemade or low sodium
4 cups chopped fresh tomatoes (or canned)
1 tablespoon fresh oregano, chopped
4 ounces fresh spinach, chopped (about 4 cups loosely packed)
1 cup dry elbow macaroni
Grated Parmesan cheese, optional for garnish

Chop and mince up everything to prep. Add the oil to a stockpot or Dutch oven over medium-high heat.

Veggies and Ground Meats

Veggies and Ground Meats

Add the ground meat, veggies (except tomatoes, and spinach if using), onion, garlic, and seasonings. Cook for about 15 minutes until the meat is cooked pretty much through.

Add the stock or broth, tomatoes, and oregano plus other herbs/spices if necessary.

Tomatoes and Oregano Added

Tomatoes and Oregano Added

Bring to a simmer, then add the elbow macaroni or other small pasta. Simmer until pasta is done then add the chopped spinach (if using) and cook until wilted.

Wilting the Spinach

Wilting the Spinach

Taste and adjust seasonings if needed. Serve in bowls with optional Parmesan cheese. Filling and super yummy!

Garden Dump Soup

Garden Dump Soup

p.s. Never Forget! 9-11-01

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

p.p.s. My hubby caught a 40-inch 24-pound Chinook Salmon out of the Siletz Bay last weekend! Woo hoo! Here’s a few photos (or 6 or 7), if you don’t mind me sharing. My turn next. 🙂

Hooked

Hooked

Netted!

Netted!

Paul and his 40-inch Chinook Salmon

Paul and his 40-inch Chinook Salmon

Fresh Chinook from the Ocean

Fresh Chinook from the Ocean

Victory Walk to the Weighing Station

Victory Walk to the Weighing Station

Weighing the Salmon

Weighing the Salmon ~ That’s One Happy Man!

 

One-Pot Creamy Chicken and Asparagus Pasta for Two

21 May
Chicken and Asparagus Pasta for Two

Chicken and Asparagus Pasta for Two

Recently my meals have taken on a “keep-it-simple” theme, which includes finding and making new meals that only use one pot, pan, or skillet. One day I was surfing Pinterest, pondering what to make with some fresh spring asparagus I had bought and came across this delightful food blog that offered just the ticket for a quick and easy meal. I scaled it down for two people as my daughter wasn’t eating at home that night, and also added some Neufchâtel cream cheese to double the creaminess. The meal offered everything it claimed, including only one pot to clean after. And the bonus? It only took a half hour to make! Two thumbs up all the way around!

One-Pot Creamy Chicken and Asparagus Pasta for Two
Adapted from The Nourished Peach, original recipe here

8 ounces boneless, skinless chicken breast
Ground black pepper and Mrs. Dash or salt, to taste
2 teaspoons olive oil
2 teaspoons butter
4 to 6 ounces asparagus, cut into 1-inch pieces
1 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
2 cups homemade or low sodium chicken broth
3/4 cup milk, any kind
6 to 8 ounces spaghetti noodles
1/8 cup fresh lemon juice (1 small lemon or 1/2 large)
1/4 cup fresh grated Parmesan chees
2 ounces Neufchâtel cheese or regular cream cheese
Pinch of crushed red pepper flakes

Season the chicken on both sides with ground black pepper and Mrs. Dash or salt, to taste. Heat the oil and butter in a saucepan over medium heat.

Browning the Chicken

Browning the Chicken

Add the chicken and cook for about 7 minutes on one side, then turn chicken over and cook for another 7 minutes or until chicken is no longer pink in the middle. Remove chicken to a cutting board, cover with foil and let rest for 5 minutes or so.

Browning the Asparagus

Browning the Asparagus

Meanwhile add the asparagus to the pot and cook for several minutes, stirring to evenly cook it. In the last minute or so, add the garlic and cook until fragrant. Deglaze the pot with a couple teaspoons of the chicken broth and scrape up the yummy browned bits from the chicken.

Pasta and Cooking Liquids

Pasta and Cooking Liquids ~ I broke the spaghetti in half to fit the pot

Add the thyme, additional ground black pepper, chicken broth, milk, and pasta to the pot. Turn the heat up to medium high and bring up to a boil. Once boiling, turn heat down to medium and gently boil, stirring often with a fork to keep the noodles from sticking to each other.

Boiling the Pasta

Boiling the Pasta

Simmer for 8 to 15 minutes (we live at high altitude so pasta takes longer) until pasta is cooked to your liking.

Adding the Chicken

Adding the Chicken

Meanwhile slice the chicken into strips then cut into bite-sized pieces. When pasta is done, add the lemon juice, Parmesan cheese, Neufchâtel or cream cheese, and chicken. Stir to completely combine then top with a pinch of crushed red pepper flakes. Serve in bowls along with a side salad. So delicious!

Note: This recipe can easily be double or tripled, use size of pot accordingly.

Chicken and Asparagus Pasta for Two

One-Pot Creamy Chicken and Asparagus Pasta for Two

Download and Print this Recipe

Download and Print this Yummy Recipe!

One-Pot Kielbasa and Cabbage Skillet

13 May
One-Pot Kielbasa and Cabbage Skillet

One-Pot Kielbasa and Cabbage Skillet

Well here’s a quick Friday night recipe, as I will be going to my FOURTH exercise class in the morning (along with my daughter, she signed up YAY!) and then I’ll be busy making lists and packing to bring our boat to the coast on Sunday, staying until Tuesday. We’ll be pulling in the RV from higher ground that’s parked up the street down there away from the flood zone, and assessing the damage from the winter flooding. We already found out our nice deck hubby built 4th of July last year got washed away in the flooding. Boo hiss!

RV Deck that Washed Away

RV Deck that Washed Away

It was a day or so work for my hubby, and the majority of the wood was the other half of our 20-foot dock in the river that kept breaking in half, and this half had been sitting around upside down on the property for over 6 years. From what we hear, the other 10-foot dock is still on the property, whew! So it wasn’t a huge loss, except we had strapped down a plastic storage shed to the top of it that contained our crab propane pot and burner and my crawdad pot, among other things. I was able to replace the crab propane pot and unit with one on on half-price at Ace Hardware. Still have to replace my crawdad pot. I have no idea what else was in there until we get down there. I should take a picture of contents of everything before we pull out each year!

But, life goes on. I’m ready to go unplugged again for awhile, my fave time of year! (No internet, cell, or TV service over there, darn. LOL.) Don’t worry, I’ll be checking in occasionally and trying to post somewhat weekly in the meantime in between my real job. Enjoy the recipe!

One-Pot Kielbasa and Cabbage Skillet

7 ounces cooked kielbasa sausage, turkey or otherwise (Half a horseshoe). Freeze the other half for future use
1 tablespoon bacon grease (or substitute oil of choice)
1/2 head small cabbage, coarsely chopped
1/2 large red (or sweet yellow or both) onion, coarsely chopped
1 tablespoon minced garlic (or two cloves minced)
Ground black pepper, to taste
2 teaspoons sugar
2 teaspoons white vinegar plus a few tablespoons of water, as needed
1 teaspoon spicy or grainy brown or Dijon mustard
Cooked mashed potatoes, for serving (optional)

Sausage and Cabbage Skillet Ingredients

Sausage and Cabbage Skillet Ingredients

Slice kielbasa into rounds in your size of choice. Heat bacon grease (or oil) in a large nonstick skillet over medium­high. Add kielbasa, chopped cabbage, chopped onion, minced garlic, and ground black pepper, to taste. Stir to combine, and cook for about 10 to 15 minutes until sausage is browned and cabbage is starting to wilt, stirring occasionally. (I actually added the cabbage a bit later but adjust accordingly.)

Cooking the Kielbasa and Veggies

Cooking the Kielbasa and Veggies

Mix in the sugar, vinegar, and mustard, then cook and stir for a minute or so. Reduce heat a bit, then add a couple of tablespoons of water and cover to help steam the cabbage. Continue to cook covered, until cabbage is done to your liking, adding additional water as needed.

Cooked Kielbasa Skillet Ready to Serve

Cooked Kielbasa Skillet Ready to Serve

Uncover, remove from heat, and serve immediately over mashed potatoes or other grain/starch of choice, which is optional. I reheated some leftover potatoes.

One-Pot Kielbasa and Cabbage Skillet

One-Pot Kielbasa and Cabbage Skillet

 

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Download and Print this Yummy Recipe!

One Pot Skillet Pork and Potato Comfort Food

23 Jan
One Pot Skillet Pork and Potato Comfort

One Pot Skillet Pork and Potato Comfort

This is a recipe I have made since college repeatedly. Surprisingly, I have never posted it as it is just “one of those meals” in my rotation. When both hubs and I stare at each other after a long day at work with those glazed eyes and say “what’s for dinner,” this recipe is usually one that comes up in the replies.

Back in the college days (and even early married days) I used to make this with that canned “cream of” soup. Any flavor I pretty much had on hand. After the hubby got diagnosed with high blood pressure, that was the first thing out the door. So I learned how to make my own “cream of” soups, and it is surprisingly simple! (And certainly healthier too but it does have butter and flour.) But never mind that. It just TASTES better too! It’s a plate full of comfort, I tell you! We typically serve with a small salad or steamed green veggie on the side.

This can make enough for anywhere from 2 to 6 people, if you have a large enough skillet. I had some huge pork chops, so depending on your family’s eating habits you’ll have leftovers, or not. Don’t worry about the amount of “soup” you end up with, there’s always enough creamy sauce for the amount of meat, potatoes and onions, even if it looks sketchy at best at first. No lie!

p.s. I originally called this simple and easy, but after looking at all the steps after writing it up, I realized I only “think” of it that way, as I swear I could make this blindfolded! If you make this enough times (as I hope you will) then I think you’ll feel the same!

So here is what we have going on:

One Pot Skillet Pork and Potato Comfort Food

3 to 6 small potatoes, depending on the mouths you feed, washed and scrubbed
1/2 to 1 large yellow onion, peeled
3/4 to 1 1/2 pounds of pork chops, either bone-in or not
Ground pepper and salt or Mrs. Dash, to taste
1 to 2 tablespoons vegetable or grapeseed oil
Several splashes of wine, stock, or water, for deglazing
1 recipe of “cream of” soup (ingredients and recipe to follow)
Pinches of dried or fresh herbs that you like, to taste (I prefer thyme and spicy oregano for this)

Cream of “Anything” Soup Recipe

3 to 4 tablespoons real butter
1/4 cup of finely diced “of” ingredient (mushrooms, cooked chicken, celery… you get the idea)
1/4 cup flour
1/2 cup homemade or low sodium stock (any kind)
1/2 cup milk (any kind)
Ground pepper and salt, or Mrs. Dash , to taste

Sliced Patooties

Sliced Patooties

First thing to do is get out the mandoline and slice up all those potatooties and onions thinly. If you don’t have a fancy (like 9.99 Walmart or Amazon) device, then slice thin with your sharpest knife. It’s OK if you don’t have a mandoline. I’m a newcomer to that game and scoffed until I bought one. I totally get it. Cut the onion rings in half with a knife (optional).

Sliced Onions and Potatoes

Sliced Onions and Potatoes

Next season up those chops nice and good, however you want. Nobody is judging you on your spice preference.

Seasoned Pork Chops

Seasoned Pork Chops

Add a tablespoon or so of oil to a large hot skillet (that has a cover to fit) and sear the pork on each side, until nice and browned. I forget how long that takes as I just eyeball it. A few minutes each side, at least. Once browned, remove the chops to a plate, cover with foil, and set aside.

Browned Pork Chops

Browned Pork Chops

Add more oil to the skillet and toss in the sliced potatoes and onions and lower heat to medium. Season, to taste. Cook for about 5 to 7 minutes or so, stirring here and again.

Cooking the Onions and Potatoes

Cooking the Onions and Potatoes

Meanwhile, make your “cream” of soup. The pans will be side by side, you can do it!

I had ‘shrooms on hand that day, so cream of mushroom soup it was! I also used some turkey stock from my Thanksgiving batch of carcass stock.

Melt the butter in a small sauce pan over medium-high heat. Add your “of” ingredient (in my case the mushrooms) and cook until soft and the butter is foaming. Pre-cooked chicken is not such a big deal to worry about softening.

Simmering Mushrooms and Butter

Simmering Mushrooms and Butter

Add the flour then whisk until it’s all incorporated and turns into a weird paste. That’s OK too, it’s supposed to do that.

Making Paste

Making Paste

Add the stock all at once, then whisk like a whirling dervish until it’s all incorporated and smooth and creamy. Strange how it suddenly happens, huh? You’ll know after you try it. Then add the milk and whisk some more until it’s all combined and creamy again. Once again, season to taste and stir in. Turn off heat and set aside.

Cream of Mushroom Soup

Cream of Mushroom Soup

Now. Now is the time to put it all together. Deglaze the skillet of veggies with wine or more stock or water to loosen up the yummy crispy bits.

Place the browned pork on top of the potatoes and onions.Pour the cream “of” soup over the pork and spread around. Sprinkle your preferred herbs over top. Please, do not freak out at this point that you don’t have enough soup or gravy or whatever. Trust me. See my photo?

Skillet Chops and Gravy Ready to Simmer

Skillet Chops and Gravy Ready to Simmer

Bring the skillet up to a slow simmer, then cover, and turn down to medium low. Then walk away. WALK AWAY! Leave it alone for 20 minutes.

After 20 minutes, uncover and smoosh everything down into the gravy because OMG where did all that gravy come from??? Ha, told you so. This photo is only after 20 minutes.

Creamy Pork Chops and Potatoes

Creamy Pork Chops and Potatoes

Cover the skillet again, and cook until the potatoes are tender and the pork is at least 145 or more degrees, anywhere from 10 to 20 more minutes depending on the thickness of the chops and potatoes.

Once potatoes are softened and pork is safe to eat, turn off skillet, cut pork into serving sizes and scoop amount of potatoes and onions and gravy on to your plate that you want. Serve with some kind of green veggie or salad or whatnot. Enjoy!

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

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