CouponForum.com Coupon Forum

uaught2nvme

I know there a threads talking about Once-a-month-cooking (OAMC) but Ide like to start a master thread for tips and recipes that look good and even better recipes you have tried and turned out great!

I dont generally do alot of bulk cooking but I do double/triple recipes and freeze leftovers...So you dont have to do the typical OAMC to participate!

I'll be posting some recipes here soon
Jen

uaught2nvme · Posted: Wed May 13, 2009 3:23 pm Post subject:

Chili
4 lbs. ground beef, chuck or turkey
5 cans dark kidney beans (w/liquid)
5 cans pinto beans (w/liquid)
3 cups diced onion
3 can of diced green chili's (the cans are small)
3 stalks of celery diced
3 cans diced tomato's
6 teaspoons cumin
7-9 Tablespoons chili powder
3-4 1/2 teaspoons black pepper
6 teaspoons salt
6 cups water (sometimes I use a can or two beef broth in place of some of the water)

Cook your meat, and combine everything in a large pot (or two) and simmer over low heat for 2-3 hours. It will thicken some when it cools so dont get it TOO thick to start with...I also gave some play room on the heat so you can get it right for you...I use the max amount listed and its not super HOT its a lil warm, probably slightly too hot for kids...The portion I plan to freeze I cook for around 1 3/4- 2 hours MAX b/c once u freeze it and thaw the chili it will be thicker than originally...

I top mine with cheese and oyster crackers and sometimes I butter some bread w/lots of garlic and make croutons instead of crackers

This makes alot, we eat what we want and then freeze the rest...Some in gallon bags for supper and some in quart size for lunch or for topping when I make chili cheese hot dogs...

Jen

uaught2nvme · Posted: Thu May 14, 2009 10:13 pm Post subject:

I read a handy tip today...

Chop onions, green onions, bell peppers, fresh herbs and more...
Make sure whatever it is that your pat it dry to reduce moisture...
Store each in a cleaned out water bottle (label with a marker)...
Just shake what u need into your recipe and stick the bottle back in the freezer...

I guess this would be best for what you plan to use within like a month cause of the extra air in the bottle, best for long storage to put in a ziplock and remove as much air as possible or better yet vaccum seal Wink

Jen

MrsBPS · Coupon Lover Joined: 24 Jan 2006 Posts: 30629

shashabell · Coupon Lover Joined: 13 Mar 2006 Posts: 17311

uaught2nvme · Posted: Sun May 17, 2009 12:22 pm Post subject:

jeanie6059 · Posted: Sun May 17, 2009 9:14 pm Post subject:

uaught2nvme · Posted: Mon May 25, 2009 4:20 pm Post subject:

Anyone have ne suggestions on how to cook chicken, refrigerate and use with in a couple days WITHOUT it getting that funky leftover chicken odor?
Even once I put it in a dish and cook I can still smell/taste it and cant eat it Confused

Jen

asasmommy · Posted: Sun Sep 13, 2009 12:12 am Post subject:

Twice Baked Spinach Potatoes (from Cooking Light)

Rate the RecipeRead Reviews (15)You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.

Yield
6 servings (serving size: 1 potato half)

Ingredients
3 large baking potatoes (about 12 ounces each)
1/2 cup 1% low-fat milk
1/2 cup tub-style light cream cheese (about 4 ounces)
1 3/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Sliced green onions (optional)
Preparation
Preheat oven to 400°.

Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.

I freeze them after I stuff them. I just pop them in the oven the day of eating and reheat for about 20 minutes without defrosting.[/b]

CouponForum.com Coupon Forum

******Once-a-month cooking master thread******

Once-a-month cooking master thread