Cookbook Giveaway ~ 30 Day Gourmet's Big Book of Freezer Cooking

As I begin my freezer cooking expedition, I have ended up with two of these books.  I ordered one from them directly and thinking it was not coming (since there was no confirmation or response to email) I ordered another from Amazon.  Since I get free shipping from Amazon Prime, they cost almost the same.  I ordered the Amazon book six days later and got them at the same time.  So if you want it quickly, I would order it from Amazon.   When I get a new cookbook, I read it cover to cover. . . and that is what I did.  I drank in the details and imagined the possibilities.  The recipes all seem simple and delicious.  It is full of tons of pertinent freezer cooking information and forms.  All in all. . .it seems very do-able and enjoyable.  I am very excited to get going!

Now for the extra book!  I felt like this is a wonderful time to do a give-away.  Who doesn't like something for free?  And for me this is a good opportunity to ask you to share the blog. So in order to enter, please do the following:

1. At the top right of this page, subscribe to the blog.


2. Then at the bottom of this post, share it on Facebook.

A drawing will be held on February 8th at noon (est) for the winner.  Book must be shipped within the USA.   I look forward to sharing my journey with all of you and a book with the winner.

Easy Lasagna Recipe

 

Dinner last night was a very easy and delicious Lasagna. I hope you will make it and enjoy it.

1 lb ground beef

1 32-ounce jar of thick spaghetti sauce (I use two 24 ounce jars )

1 medium onion - chopped

1.5 cups water

2 cups ricotta cheese

3 cups shredded mozzarella cheese (plus a little more for the top)

1/2 cup Parmesan cheese

2 eggs

1/4 chopped parsley

1 teaspoon salt

1/4 teaspoon pepper

24 lasagna noodles

Brown ground beef in 3-quart saucepan, stirring until crumbly.  Near the end add the chopped onion to soften.  Add sphaghetti sauce and water; mix well. Simmer for 10 minutes. Combine cheeses, eggs, parsley, salt and pepper in a bowl; mix well.  Spread a thin layer of the meat sauce in 11x15 inch (or close size)  baking dish.  Layer noodles on sauce. Then layer 1.5 cups meat sauce and half of the cheese mixture. Repeat layers. Top layer will be a layer of noodles, followed by meat sauce. Finish it with a sprinkle of mozzarella cheese.

Bake 350° covered with foil for 55 minutes. Bake uncovered for 10 minutes.

This recipe comes together very easy and would be great served for company with a salad.

Low on left-overs. . .

As I have said before, we typically have left-overs for lunch.  It is easy and yummy.  Today I was really low on left-overs.  Eating out for Valentines plus some of the recipes yields just didn't leave lots.  By Fridays, we are sometimes low. So I brought out a recipe that I don't typically make for lunch. Nonetheless, it is easy.

Crunchy Baked Chimichangas

1.5 cups chopped cooked chicken (I cook chicken in the slow cooker and have it stocked in the freezer for such occasions)

1/2 salsa or picante sauce

1 cup shredded cheddar

1/4 cup finely chopped onion

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp pepper

1/2 tsp oregano

6 flour tortillas

2 tbsp melted butter

Toppings - Salsa, Sour Cream, lettuce, tomato, cheese

Preheat oven to 400°F. Combine first 10 ingredients. Divide mixture among tortillas evenly.  Fold sides over filling and place folded sides down on a baking sheet.  Brush with melted butter.  Bake for 25 minutes.

Enjoy this delight with whichever toppings you like. These are very flexible. I change up the filling often.  Try beef  or beans. Add some corn. Hope you love them!

For tonight's menu, it will be grilled hamburgers, sweet potato fries and sauteed zucchini.  Followed by some nice family time with cards or a game.  We have really been enjoying some triominoes lately.  Hope to make some good memories.

Rice Cookers & Dinner

Back in November, my husband bought a rice cooker.  I wasn't sure it was going to be worth the space that it would occupy. Boy was I wrong. First off, it makes the best rice. It has come out perfectly every time no matter which kind of rice I used but that is only the beginning. I use it about 3-4 times per week. It works beautifully for soups, stews, meats, oatmeal and the list goes on.  I simply use the white rice setting for most things. It cooks quickly with the sealed lid and makes little mess.  I am even thinking I might take it for the next vacation. 

So tonight we will be having red beans and rice for dinner.  The hardest thing was knowing I couldn't use the Rice Cooker for the beans since I need it for the rice. LOL! I look forward to finding more great things to make in my Rice Cooker.