The Motherlode Cook... Solo August 2014

    This is a new experience for me.  For the past 5 years I have cooked with the Cookin' 4 Some, as we are called.  They were even cooking years before I was invited into the group. Three of us have been constant the entire time. You can find lots of posts on here about our group and lots of ideas.

   This summer threw our little group into a tailspin and for now I am cooking solo.  One of our precious friend's husband and son were killed in a horrific car accident injuring 2 other daughters.  Our friend and one daughter were not in the car.  They were preparing for a family graduation party while the rest of the family was traveling in the rain to help.  The summer has been lost for all of us.  This family was a friend to all and the entire community feels the loss.  You can find out more about them on Facebook at Dr. Tom Eynon and Family.  We will never be the same. Our community will never be the same.  The Eynon girls will never be the same.

     Since then our little group has just not wanted to cook.  Possibly this fall we will cook placing my daughter who shares the same name as our precious friend, in her place to cook for her to give her meals.  Since Tom and Aiden's funerals in June, families have signed up to take meals every day and it still hasn't stopped. What a blessing for this family.

     I decided to brave it alone and cook myself.  I have viewed lots of sites this summer and have found lots of various freezer cooking ideas.  What I have found is that many are VERY inexpensive at the cost of variety and ingredients.  I mean SLIM pickins'.  Some others have claimed to be using only whole foods and yet they are using canned soups.  Canned soup is NOT a whole food.

     While our group does NOT claim to be using all whole foods, we strive to make at least half this way and one of our cooks does ALL gluten free by substituting items (I will note that she does NOT have celiac so she is not super strict on spices and things that might have trace amounts in it, but does stay away from the major sources).  We also cook for the largest family, which is mine with 7 kids along with me and hubs.  We do servings for 8.  We all LIKE our meat so we try not to skimp there.  We average about $9 to $10 a meal which is equal to the freezer meal site that is doing $5 a meal since she is feeding less that 4 (one chicken breast and 2 legs will not feed 4 here and that is one of the meals).

     Another subtle fact is that we seldom pre-cook meals.  Not to say ALL.  We all love the great comfort food, chicken pot pie, and that my friends,  is with pre-cooked chicken, BUT our preference is for it to be fresh and then frozen once.

   We buy chicken from Sam's, some beef from Tevebaugh, a local meat processing place AND 2 of us buy a cow and split it for the year so that we can cut costs and get grass fed beef (we have one child who is allergic to corn and besides it's better for you).

    We use baggies and LOVE "Dump" recipes. NOTE:  Buy the expensive baggies.  Just do it.  If not you will regret it.  The end.  We like variety and change recipes every cook!  We make 100 meals in about 4 hours and go home with 24 different meals each and leave 4 for our church for families in need.  We do the cooking at the church kitchen.

   I will be cooking at home this time.  Solo. The tears will flow for the loss, but meals will be a joy to have as school jumps back into session with one going to college, 2 homeschooling, 2 going to school and 2 babies learning through the mix.

What's for Dinner?
BBQ Chicken x 4
Skillet Cordon Bleu x4
Sausage and Egg Casserole x2
Chicken Fajitas (Crockpot) x4
Cajun Braised Pork Chops x4
Flank Steak x4
Coconut Curry Chicken x4
Easy Crockpot Mongolian Beef x4

Join, Comment and Share the love....

     I would love for you to join me...meaning REALLY, click the join button!  Not that I want to stalk you....you can join without giving me much info, but I would love to share in your journey when I get to read....which isn't as often as I would like.

     I would also love for you to comment.  For those who blog, we love comments.  It just makes us feel like we wrote something that had some impact on someone.  That is was worth writing or reporting or maybe not....depending on what your comment was.  I would LOVE to hear from you!


   Share....well, tell friends, share on your blog or Fb or wherever.  I am hoping to do some changes on my blog to make it even more friendly to use.  Many people ask specifically about how we became foster parents and what they MAIN story is.  I need to get a space to just share that besides the  ABOUT ME section.  Also, many ask about the MAIN posts regarding freezer cooking.  These are labeled Cooking Part 1, Cooking Part 2 and Cooking Part3. I want to make those easier to get to as well.

     My blog started out as a private journal of sorts and slowly, but surely became public as I shared our journey with others.  It improves....I hope....as time goes on.  I have more drafts than posts, but I want to be sure they are relevant and worth being shared so they get added as I get to them even though their original dates are the same.

     I am VERY real.  I will share the good and the bad, the tough and the awesome.  We are NOT a perfect family and you will GET THAT as you read.  We love the Lord, we love each other and we strive to improve and learn every single day!

I sometimes guest blog.  I do not make money from my blog, at least not today.  I just share life as I see it in my little bitty view.  I have incredible friends who lift me up and share with me and for that I am grateful.  I also have an amazing family who loves me in my crazy sort of eclectic sort of life....sort of.  Hahaha!

Successful May Cook

 Hard to believe another cook is behind us and I am behind on posting about it!  We had a sub cookin' girl, but she has been in the group before so she brought lots of experience to the table and lots of yummy recipes as well.  As you may have read, in the last post costs were a bit up.  We cook for 8 and make 100 meals.  We went home with 4 extra pork chops each.  That came to $10.55 a meal which is $1.32 per person.  The cook before that was only $8.71 (I think that is right, if not it is close).  Not sure why the costs were up except that they are simply rising.  We DO try to watch it and don't like to go over $10.  Keep in mind, we keep any spices or non perishables together for the next round so we do not waste anything there.

Tex Mex Sirloins (serves 8)

2 1/2 lb sirloin steak                           

4 tsp black pepper             

2 tsp cumin                                            

3 tsp chili powder             

3 tsp brown sugar              

2 tsp coarse salt                  

2 tsp dried oregano                       

Corn Salsa with the Tex Mex

2 15 oz can of corn                           

2 small red pepper                       

1 shallot or red onion                         

4 TBSP vegetable oil                           

2 TBSP Dijon mustard                     

2 TBSP white wine vinegar                

2 TBSP sugar                                   

4 TBSP fresh cilantro                        

Preheat grill to medium heat.

Grill sirloins over medium heat for 6 minutes on each side, for a total of 12 minutes grilling time. Remove steaks from the grill, and let them sit for around 5 minutes.

Slice and serve with a big helping of chilled corn salsa.

Dump Honey Sesame Pork Chops (serves 8)

1/2 cup beer   

3 TBSP sesame seeds  

3 TBSP honey   

2 TBSP Dijon mustard

1/2 tsp pepper

2 tsp  minced garlic  

about 3 pounds pork chops or pork loin

Dump into the crockpot and cook on low for 6 hours.

Spicy Whiskey BBQ Burgers  (serves 8)

3 lbs Ground Meat (beef, Bison, Turkey) DO NOT shape burgers for freeze.

Salt And Pepper

6TBSP Butter                                                                                      

1 whole Large Onion, Diced                           

3/4 C Whiskey                                                            

1 1/3  C Barbecue Sauce                           

(1/4 C Jarred Jalapeno Slices (more To Taste) took this out)

whole Slider Buns Or Dinner Rolls, Split  or reg buns 

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce. Cool and freeze in separate baggie.

Grill patties, heat sauce on the stove. Top on burgers before serving.  Or if you are lazy and up for a challenge grill one side and then top with the sauce...yeah some will spill into the grill.  I like to live on the edge.....of sanity.

Chicken and Bean Tacos (serves 8)

1 1/4 pounds boneless, skinless chicken thighs (about 6)  

3 T taco seasoning mix

1 can (4 1/2 oz) chopped green chiles, undrained (omit if you’re not a fan)

1 can (8 oz) tomato sauce

1 t ground cumin

1 t crushed coriander seed

2 can (9oz) beans – I like to do black beans, but you can also use cannellini, butter or pinto beans

Taco shells or tortillas.  Probably could have had a bit more chicken, but it was more than I thought.
Dump and freeze.

Skillet Cordon Bleu

2 lbs Chicken tenders (boneless skinless is an option
1/2 C Italian Bread Crumbs  (Can use WHEAT SUB )

1t pepper

1T butter

1T Olive oil

pkg (16*5) slices of Canadian bacon

1 packages of sliced Swiss cheese

Bag it all together.  Butter and oil in a small bag (this step wasn't needed...I think we all have them)

Shake breasts in a baggie with breading to coat.  In oven proof skillet melt butter and oil over medium heat.  Cook chicken 3 to 4 minutes each side (a little less on the 2nd side) or until done.  Arrange Canadian bacon over chicken and top with cheese. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.  FAMILY FAVORITE!

Brown Sugar Meat loaf (serves 8)

1/2 C packed brown sugar

1/2  C ketchup

3 lbs lean ground beef (could use a bit more meat to serve for 8)

1/2 C milk

2 eggs

1 1/4 tsp salt

1/4 tsp ground black pepper

1/2 bags onion or 1 onion chopped

1/4 tsp ground ginger

1/2 C oatmeal

Be sure to bag ketchup mix separate.

Preheat oven to 350 and top with ketchup mix.

Bake in preheated oven for 1 hour or until juices are clear.

(Serve with homemade mac and cheese and green beans.)

Salmon Fillets In Red Wine (serves 8)

Do not let the bagging intimidate you!  This is gourmet!

Bag

4 Tablespoon Butter

2 Tablespoon Olive Oil
I think this step could be skipped because you have it.  Up to you!

8 Ea Salmon Fillets (about 6 -Ounces Each), Skinned

Bag

Flour (For Dredging)

Salt

Black Pepper, Fresh Ground -Optional

Bag

1 Medium Onion, Diced 

2 Teaspoon Garlic, Minced

21 Medium Carrot, Peeled And Roughly Chopped 

1 Cup Fresh Parsley, Minced

Bag

1/2 Cup Broth (Fish, Chicken, Or Vegetable)

2 Cup Red Wine (Dry, Full-Bodied)

Heat a large skillet, preferably non-stick, over medium-high heat for 2 or 3 minutes.  Add the butter and oil, turn the heat to high, and wait for the butter foam to subside.  Dredge each of the fillets in the flour and shake off the excess.  Place them, flesh side down, in the skillet.  Season with salt and pepper and brown them quickly, on one side only.  Remove them (browned side up) from the pan to a plate, and keep warm.  

With the heat on medium, add the onion, garlic, and carrot to the pan and cook, stirring, until the onion softens slightly, about 5 minutes.  Add half the parsley and some salt and pepper and stir.  Add the broth, raise the heat to high, and reduce until

it is almost evaporated.Add the wine and reduce by about half.  Return the fillets to the pan, skin side down, and cook over medium heat until the fillets reach the desired degree of doneness (peek inside with a thin-bladed knife), about 3 to 5 minutes.  Sprinkle with the remaining parsley and serve immediately.

Costs were up this time...

I have yet to post anything on our last cook.  It was a bit pricier than normal at $10.55 a meal.  We did go home with some extra pock chops.  All meals serve 8 and there were 25 for each of 4 families leaving one each at our church.

The pressure is on...

       Well, I had to go and do it!  I posted on Facebook about anyone wanting to start another cooking group.  Not because I want to cook more, but I have friends that want to do this!  Now, the pressure is on for me to clean up my blog in the area of cooking.  Some recipes are a mess in terms of how they look and others need more info.  I also want to rate how hard they are to throw together.  You can NOT have difficult recipes or at least not more than one.  Okay, girls, I'm working on it. Post any questions on anything weird you see!  The squeaky wheel gets the grease!

Check outwww.freezermealsforus.blogspot.com
She has a ROCKIN' site with lots of yumminess and shockingly enough she invited little ole me to guest blog this month!  I hope I don't send her audience packing!


       Ah, another cook is done.  Shocking, but we cooked tonight...on a Tuesday night.  Can you believe it?  Weird.  There were NO dates available at our church that we could all do.  We wanted to cook so by "cracky" we went for a Tuesday night. 

       We also had a sub.  Laura was in the group before so she was a pro.  Our Super Shopper Girl was gone so I did the spread sheet and our 2nd shopper did ALL of the shopping.  I was worried about my spread sheet....there were a few errors, but nothing insurmountable.  We got an extra meal of pork chops and a few other items so that was a bit of a bonus.  This cook costs a bit more at $10.55 a meal cooked for a family of 8.  Meat prices keep rising and rising!  We like to keep it just around $1 a person, but we are a tad above that.   Keep in mind, we have several recipes with liquor (almost all mine...not sure what this says about me..whiskey, beer and wine....oh my).  We also do fresh for as many things as we can to stay away from too many processed things.  We also have steak and salmon!

This cook was a hard one for me.  We usually try to limit ourselves to only one harder recipe a cook.  I had 3.  I cooked the salmon which has lots of ingredients and steps, a Tex mex Steak recipe that includes a veggie with it with lots of ingredients AND Whiskey Burgers that have to have the sauce cooked the same night and cooled.  I don't know what I as thinking.  Caroline (not my daughter) finished her recipes at 8 (she started at 5) and took over some of mine.  When we do a week night we don't always arrive at the same time depending on when husband's can take over.  I couldn't make it until about 5:40 so the others were already there.  Once we all get together we stop and pray and get crackin'!

      We were done at 9:30.  That is REALLY fast.  We all had a child helper with us (all were 12) and that has cut out an hour or more!!!  They gather ingredients, wash dishes, empty the trash cans when they get full, which is often and take finished baggies to the counter top.  We go at top speed.  This is both good and bad.  We will sometimes get the wrong ingredients.  One person tonight took 2 out of 4 bags of Taco Seasoning when she should have had 4 bags of another similar seasoning....the ingredients were almost identical so we agreed to mix the 2 and go with it.  We also bought WAY too many carrots because a recipe had a typo in it and says 21 carrots instead of 2.

       More tomorrow.....stay tuned!

Cookin' with FREEZERMEALSFORUS.BLOGSPOT.COM

 I have to share this blog with you!  http://freezermealsforus.blogspot.com/

     Since you KNOW I love my freezer cooking group, I am always looking for great blogs on the same subject.  There are many out there, but not many that are REALLY great.  I have honestly only found 2 that fit that description.  Mainly because that is WHAT they do.  Mine would not be considered in that category because it is only a part of what I do.  Anyway....rabbit trail.....

     I will be guest blogging for her in the month of May, but that is not why you should check it out.  You need to check out many of her posts!  I read for long stretches at a time when I have them.  She have some great ideas and great recipes!  Many are being added to our next cook!  Yummy!

     I will be posting more about it as the month progresses.  Be patient!  With a new placement we are swimming in little ones!  Fortunately she is a gal after my own heart and plans ahead.  In fact she is quite organized and has made this very easy for me!  She asked me months ago and I began then when our last little guy went home.  Whohoo!  I am almost done with the entire month!

Preparing for a Cook

Preparing for a COOK.

    1.   Recipe hunting:  I have loads of cookbooks, and honestly I take them on trips where I am not driving so I can read them.  Otherwise I tend to look online at other Freezer Cooking Sites or Pinterest.  I also refer to the cookbook Once a Month Cooking.  We only like a few of these, but most everyone else loves them all.

     2.  What do I look for?  I look for the ingredients to be sure they can be frozen (I will list things that don't freeze well later).  I also look at prep time.  In terms of a cook this means what must I do before I toss it all together?

     One of my families favorite recipes is Chicken Poblano.  As you can see below, a sauce must be made ahead of time in a blender and cooked.  The chicken must also be sauteed ahead of time.  This is not good for a cook.  Much of the recipe would need to be done ahead of time and quite simply it is easier to do this the day you plan to eat it.  You could easily make the sauce ahead of time and freeze it.  Also, cream is not great frozen.. any kind of cream..sour cream, heavy cream.  My family serves this over cornbread.  This is a popular item served in Lafayette, LA at a local restaurant by the name of La Fonda (I know, I know, in the heart of Cajun Country, it's Tex Mex).

Chicken in Poblano*** (hardest in terms of prep)

• 3-4 poblano chiles, seeded and chopped
• 1 C milk
• 8 TBSP butter
• 2TBSP flour
• 2 C heavy cream
• salt to taste
• 4whole chicken breasts, cut in half
• 2 cup grated Mexi blend cheese
• 2 pkg corn bread mix

Preparation:
Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated. Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden and bubbly.  Serve on top of cornbread!
Serves 8.

3.  Documentation:  Once my recipes have been found and approved by the group, I begin to make my documents for the Cook.

*I make a document of the ORIGINAL recipe and where I found it,
*I then make another one for a serving size of 8 (this can be a challenge since many don't say and
     the ones that do are often for 6 making the math a little more of a challenge)
*another one is made for 32 (this is the recipe for 8 x the 4 of us in the group.....or 40 if it is the recipe
      that will be made for 5 families and the extra meal left at the church).
*I also make my labels which have very simple cooking instructions.
***When going to the cook, I need the sheet with the adjusted recipe for 8 so that I know how to put
      it together and I also need the labels.  The recipe for 32 goes to our SHOPPER.  It is my suggestion that you DO THE MATH for her...in other words if it takes 18 Tablespoons figure out how many cups etc. so that she doesn't have to.

1 tablespoon (tbsp) =	3 teaspoons (tsp)
1/16 cup =	1 tablespoon
1/8 cup =	2 tablespoons
1/6 cup =	2 tablespoons + 2 teaspoons
1/4 cup =	4 tablespoons
1/3 cup =	5 tablespoons + 1 teaspoon
3/8 cup =	6 tablespoons
1/2 cup =	8 tablespoons
2/3 cup =	10 tablespoons + 2 teaspoons
3/4 cup =	12 tablespoons
1 cup =	48 teaspoons
1 cup =	16 tablespoons
8 fluid ounces (fl oz) =	1 cup
1 pint (pt) =	2 cups
1 quart (qt) =	2 pints
4 cups =	1 quart
1 gallon (gal) =	4 quarts
16 ounces (oz) =	1 pound (lb)
1 milliliter (ml) =	1 cubic centimeter (cc)
1 inch (in) =	2.54 centimeters (cm)

Source: United States Dept. of Agriculture (USDA).

Print this and use it well!

     4.  Our SHOPPER is the one who makes a spread sheet.  It contains very valuable information.  It has what we need and how much of it we need.  In other words she pulls together like ingredients and then does all the math to see what we realistically need.  It is great that she KNOWS how many ounces most food items are.  I wouldn't have a clue!  She knows can sizes and how things are packaged.  She knows when the larger size is cheaper and when it is a myth.  God bless her!  This all comes together as well as what needs to be PREPPED.  REPEAT AFTER ME:  IF YOU WANT THESE ITEMS PREPPED YOU MUST LIST IT ON THE RECIPE TO YOUR SHOPPER.  These items must be kept separate to be delivered to the ones who PREP.  ME! We also have to divide them up.  This varies greatly from cook to cook.  We seldom chop onions.  They are fairly cheap already in bags and not worth the time and tears to chop them.  Chicken sometimes must be cooked ahead of time and maybe some ground beef.  This also varies from cook to cook.  I make a list of what I must do so that I am sure to pack it to go with me.  These things can hide in the fridge and there is nothing worse than getting there and realizing you forgot something. Always make a list! 

     5.   The list:  My list includes my PREP items, my cooler (we all have the square kind that has the extendable handle and rolls), my labels and my instructions for my recipes, a large carrying bag (this will be used for the overflow of food that doesn't fit in the cooler), a can opener (I love my one button push one, but it seems to not always love me...I can break any can opener. It's a talent I have.), knives freshly sharpened, 2 sets of measuring cups and spoons, spatulas and various stirring spoons, apron, dishtowels and scissors.  The rest we use from the church's kitchen.  These things include cutting boards, large mixing bowls, large enough to hold 4 large baggies of food, dishwashing soap and more dish towels.  We will sometimes need to bring 9 x 13 containers for recipes that just can't work in a large baggie.  We don't use more than 3 of those at any one cook and often we use none.

The things we always have for all of us include freezer baggies in all sizes, sharpies, food handling gloves, paper towels and packing tape.

The COOK Part 3

     Planning is essential and we all have our jobs to do.  When we begin to get low on meals we will start looking at dates.  We get several in place and call the church to see what they have.  We used to cook on a Saturday morning from 7 to about 12, but by accident discovered Friday night.   This has worked out much better.  It is easier to reserve with our church and we get to go to bed after wearing ourselves out cooking!  When we cooked on Saturdays we were all shot for the rest of the day.  It is a marathon!

     Once we have a date, recipes begin hitting our email boxes.  We trade some, steal some from each other, use old, but loved ones and search the internet.  Repeats don't happen very often, not even from cook to cook. We cook 24 different meals (each contributing 6 recipes prepped 4 times...with one being prepped 5 times).  If you are cooking by yourself or with only one other person, you would need to duplicate to keep the time from going too long.  I have done this before as well with one of the gals when we needed some extra meals.  We still did 24 meals each, BUT it was 12 meals duplicated.  STILL awesome!

     Recipes are then adjusted for 8 and multiplied for 4 families and sent to our SHOPPER.  She makes a spread sheet, compares to her STOCK (baggies, spices, non-perishables), and also makes a PREP list. Shopping is divided between the 2 shoppers and prepping is divided as well.  Receipts are saved.  Our shopper stores several large clear plastic bins of our spices, etc.  There is not sense in wasting them and many are used over and over like garlic, salt....you get the drill).

     Each individual makes her labels out of regular typing paper and cuts them out.  This has the title and the cooking instructions. 

    We then pack what we like to use during the cook.  We all have large square blue coolers with extendable handles.  We didn't do this on purpose.  It just happened that way. I bring a handled bag with my battery operated one touch can opener.  I have a love/hate relationship with it.  They often quit working and I march myself back to Walmart to exchange it!  The church kitchen has extras.

Large roller type cooler
Large carrying bag
can opener
apron
dish towel
Pampered Chef spoons and spatulas
knives (freshly sharpened)
Large mixing bowls are already at the church
measuring cups and spoons (I bring 2 sets to keep from washing too often)
scissors

(In our stock we keep sharpies for each of us, packing tape for the labels, gallon freezer baggies along with some non freezer ones in large and small, food gloves as well as non perishable items that we use time and time again.  We often have perishable items left over.  If this happens we share them with each other.  For a while we always had chicken left over so we had extra for a meal).

The church has large trash bags and soap for washing dishes as well as any of those items we forgot.

Here's What's Cookin'

January Cook with the Cookin' 4 Some which became the Cookin' 8 this time!

We have actually enjoyed moving our cooking time to Friday Nights.  It happened once by accident and now we love it.  We get there when we can which is usually about 5:30 and hope to leave 4 to 5 hours later.  We do stop for dinner!  A girl has to eat!

Caroline getting busy trying to finish up.  The group has been together for 6 years.  I have been with them for 2 1/2.  Caroline was with them before and came back about a year ago after we had someone move.

Angela is all business.  She is our list maker and head shopper.

Here is one table of our staples.  These are stored and inventoried at Angela's house by her husband.

2nd table.

Stephanie is ready to be done!

This is the bar where we line up our food.  We have never had trouble before, but for some reason tonight we got some mixed up.  It's usually a good idea to begin loading the coolers early on.  We all have the same kind if I recall.  Mine is always dirty for some reason.  I got a new big one, but I don't like it.

Food starting to stack up.  Labels are put on with cooking instructions. Paper labels and packing tape with the tip turned down to make it easy to remove.  NOT sticky labels.  We want to be able to take it off and stick it on the cabinet to see the instructions. The date and initials of whose meal it is along with the name of the recipe are written with sharpie in case we lose a label.

More food!

This time we each had our 6th grade helpers. Cool how we are all have 6th grade kiddos.  Megan (Stephanie) Kennedy Caroline) Caroline (my daughter, not the one cooking) and Nehi (Angela).

Joshua comes in to help sometimes as well....he gets things we may have forgotten or takes out the trash or just cheers us on!

We take our gallon freezer baggies, turn them over to keep spill "inside" and place all 4 or 5 in one large bowl.  Then we begin making them.

Pretty!

Be sure and check out more details on how we cook under the Cooking label.  I give loads of details.  We go home with 24 meals for a family size of 8 and we leave 4 at the church for families in need.  I don't have the exact costs yet on this one, but it is usually around $9 per meal.  We do get a majority of our meat from a meat processing place in our town.  We pay a little more, but the meat is EXCELLENT, fresh, and they pack and load it in our car for us.  All we do is call it in!  Most meals are in baggies so it keeps our freezer neat and saves money on disposable dishes.  Every now and then we have to have a container, but seldom. Only one was used this time.  Our church allows us to cook in their kitchen!  It rocks!  We cook about every 10 weeks or so.  This time we cooked 4 extra meals to take to a friend who subs in some times.  She just had twin baby girls making her family total 7 now.  We love you Karas!

Honey and Spice Glazed Pork Chops *

8 (4-oz) boneless center-cut loin pork chops (about 1/2 inch thick)

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 C honey 
4 TBSP Dijon mustard

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

Thaw.  Transfer the contents into a crockpot, cover and cook on low for 4-6 hours or on high for 3-5 hours.  Even better if you will take the liquid from the crockpot and cook in a skillet to thicken into a glaze.  Serve atop mushroom and garlic rice pilaf.

White Chili *

2 cans Great Northern Beans (any bean could do as well)

2 cans white shoe peg corn (any corn will do)

2 cans cream of mushroom soup

1 can Rotel tomatoes (or off brand)

1 can chicken broth

1 pkg already cooked fajita chicken meat: cut into sm bites

16 oz. Velveeta cheese (Do NOT freeze Velveeta)

1 onion chopped

1 lb. smoked sausage

pepper and cumin to taste

This is what we call a “dump” recipe.  Just dump it in and freeze.  This one takes 2 bags and you must remember NOT to freeze the Velveeta. Meat in one and all else in the other. Who cares what order...it's just too much for 1 bag!   Combine and simmer all except sausage. Be careful not to let the bottom scorch because of the Velveeta. Add sausage and cook on low for 30 to 45 min.

Slow Cooker Fajitas*

1.5 lbs of flank steak or chicken breast equivalent

1 1/2 bags of frozen veggies( onions, peppers)

2 tsp garlic

1T fresh cilantro (chopped)

1 t chili powder

1 t ground cumin

1 t ground coriander

1 t salt

1  10 oz cans of diced tomatoes and green chiles

flour tortillas  

Dump all ingredients in a bag.

Thaw and place in crock pot on high for 4-5 hrs or 7 hrs on low

Brown Sugar Meatloaf*

1/2 C packed brown sugar

1/2  C ketchup

2 lbs lean ground beef

1/2 C milk

2 ggs

1 1/4 tsp salt

1/4 tsp ground black pepper

1/2 bags onion or 1 onion chopped

1/4 tsp ground ginger

1/2 C oatmeal

Preheat oven to 350°. Lightly grease a 5x9 inch loaf pan.

Form into loaf & top with ketchup mix.

Bake in preheated oven for 1 hour or until juices are clear.

(Serve with homemade mac and cheese and green beans.)

Monterrey Chicken*

8 Chicken Breasts

2 can 4 oz green chillies

8 oz Monterrey cheese slices

Fajita seasonings to taste

Arrange chicken in baking dish and cover with chillies and Bake 30 minutes at 350°.  Then add cheese and bake until bubbly.

Tasty Pork Tenderlion*

2 lbs Pork Tenderloin

12 oz Chili Sauce

16 oz can Jellied Cranberry Sauce

2 Tbsp. Brown Sugar

Crock-Pot (Slow Cooker)

Rice

 Place pork with sauce in crock pot for 4-5 hours on HIGH.

Cook Rice.  When serving pour sauce over tenderloin and rice if desired.

I'm linking up to http://noordinarybloghop.blogspot.com/

and

http://raisingolives.com/2012/06/freezer-meal-recipe-link-up/

Breakfast Burritos

Breakfast Burritos to freeze....yummy.  Found this recipe on Pinterest and saw that they were to FREEZE.  I love that word!  Since my family was looking for better breakfast options and also something to grab quick, these fit the bill.  Did I mention BACON?!  Yeah, we love a little pig at our house.  I will triple the recipe next time since I'm a freezer cooking gal and want a LOT of bang for my time in the kitchen.  I am not used to cooking often because I cook with my peeps once about every 2 1/2 months and then just toss in.....something....in the oven, crockpot or on the grill.  This was a process that was somewhat time consuming and messy!  Worth it!
     This recipe proved to be YUMMY!

• 2 lbs. bacon, diced
• 2 lbs. breakfast sausage
• 1 large onion, diced small
• 1 cup diced bell pepper (I used frozen diced bell pepper)
• 20 eggs
• 36 fajita sized flour tortillas
• 1 (8 oz.) bag shredded cheddar cheese

     Cook each one in a skillet in order and set aside (Drain the bacon as well as the sausage and then place on a paper towel to drain some more).  Cook onions and peppers until translucent and smelling good.  Add the already beaten eggs in and keep stirring or they will burn.  Once done add the meat and stir.  Top with cheese and take off the burner to sit for about 5 minutes.  Begin rolling about 1/4 cup of yummy mixture and roll.  The recipe suggested heating each tortilla up individually so they won't crack, but I am too lazy and want it to go faster....mine didn't crack.  The recipe also suggested you individually roll each one in saran wrap....YOU ARE KIDDING ME!!!

 This was happening while I was cooking....my little shadow was watching and talking to me!  Smiles!

 ...and this was happening too...hugging her puppy and snacking and "signing" to me about her game on the Ipad.  So cute! Notice the step ladder....used it today to do a rub on word thingy on my wall...hasn't moved itself....sad.

    Wrapping with Saran Wrap would be rather expensive and time consuming.  I rolled and stuffed 6 of those babies in a lunch size baggie and we were good to go!  I also have a pan that I am going to flash freeze to see if it makes a difference.  Flash freezing mean to put the pan in the freezer for a period of time to let them individually freeze a bit and them put them together so they don't stick together.  I'll let you know!  Doesn't need to be flash frozen!
    Just because I like to keep it real and because I like to "stir the pot" I took pictures and I DID NOT STAGE THEM.  This is your warning.  These pictures are REAL in my real kitchen with the dishes where they landed.  I am NOT cleaning it all to pretend everything is always in place.  Girl, this is real life and it just happen like that in THIS house with 6 kids, 3 in diapers, one about to get his driver's license, not to mention my husband, who could be confused as a child sometimes.....just kidding, love of my life!
      Don't get me wrong....my house is clean....from time to time....just not when YOU are here.  Ha! Or when I am taking pictures.  Yes, I could have moved the step stool or cleaned a picture perfect section of my kitchen.... but I am REAL....a REAL mess in so many ways.  I do expect Aimee will make a comment on this one....she would know. 

Someone asked a valid question about how to re-heat these.  I should have thought of that.  Thank you for asking!

We wrap them in a paper towel (Wet is actually better because it won't stick.  Whether it sticks or not depends on what brand you use.)  and microwave them for 1 minute to 1 1/2 from FROZEN.  Always check the middle!  There's nothing yuckier than biting into one only to find the middle cold!

16 Recipes from one of the Cooks....

 This is still a work in progress.  I will be getting the instructions on here over the next few days.  This was put on rapidly and I should have waited....sorry!  Just had a foster baby go home and a new one is coming so life has been a bit wild!

If any recipe does not have MIXING ingredients, then they are what we call a DUMP recipe.  This means just simply what it says.  DUMP it all in the baggie and freeze.  Do NOT skimp!  These must be FREEZER baggies.

I am making the rounds in my own blog to update and FIX old posts.  Many of these I just simply cut and pasted for my own benefit knowing that one day I would return and repair.  Now, that I have shared my blog with many friends and pinterest I feel an obligation to those who view my blog to GET IT TOGETHER so that I can truly share this great FREEZER COOKING life that has changed my world so much.  I love sharing the ideas and if I can help ONE mom find more time for her family then it has been worth it. Read on girls....I'm going as fast as a busy mom can....and if you're reading this, then you understand!

1. POT ROAST-Bag *
Small chuck roast ( not sure of the size... I eyeball them)
1 can of cream of mushroom soup-10 oz size (we do not use soups often as a rule0
1 pkg of dry onion soup mix
small bag of raw carrots whole in produce section
1 bag of frozen mixed veggies (peas, carrots, corn, green beans)
Potatoes NEVER freeze well so buy these and have on hand!
Crock pot on high about 4 hours or low for around 7 (It says 8, but I do less).

2. CHICKEN-TORTILLA SOUP- Bag**
2 cooked and cubed chicken breasts
1 can of corn
1 large onion chopped (or buy frozen bag)
2 cloves of garlic -pressed
2 cans of 14 oz chicken broth
1 10 3/4 oz can tomato puree
1 can diced tomatoes and green chiles
1 tsp of salt
2 tsp ground cumin
1 tsp chili powder
1/4 tsp ground black pepper
1/4 tsp ground red pepper
1 bay leaf
 corn or flour tortillas
This one is an easy one because you are just cooking it together, BUT the chicken in already cooked.  For me, the crock pot is the easiest at low for around 4 hours.  It can also be cooked on the stove.  Simmer, stirring periodically and heated all the way through.  Make sure you remove the bay leaf.  My kids freak when they see it!  I don't mind freaking them out a little.  I think it's healthy!

3. PORK TENDERLOINS- Bag*
1 pork tenderloins
2 T chili powder
1 T sugar
2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic
1/4 tsp cumin
1/4 tsp cayenne pepper
2 T veggie oil
This is a DUMP recipe (appetizing term, don't you think?). Crock pot for 4 on high or 7ish on low.

4. CHICKEN AND RICE CASSEROLE-Bag**
1 (6.2 oz) package fast cooking long grain and wild rice mix
2 T of butter
1 medium onions chopped
2 celery ribs chopped
2 chicken breasts cooked and cubed
3 C (48 ounces)  shredded cheddar cheese
1 cans (10 3/4 oz) cream of mushroom soup (there it is again...not often, but every now and then)
1/4  C milk
1/2 tsp salt
1/2 tsp pepper
1 C crushed round buttery crackers
Crock pot.  The hours are pretty standard.  My husband like to make sure chicken is NOT dry.  The best way to insure this is to cook on low. It takes a little more planning to have time, but it doesn't tend to dry out.  Most of them are 7ish hours on low and 4 on high.  This can vary a little.  I check it at 6 hours if possible.

5. MARINATED GRILLED CHICKEN-Bag*
1 1/4 C vegetable oil
3/4 C soy sauce
1/4 C Worcestershire sauce
2 T dry mustard
1 T pepper
 1/3 C lemon juice
2 tsp salt
1/2 C wine vinegar
4 1/2 T parsley
1 clove garlic minced
6 chicken breasts

6. FLANK STEAK-Bag*
2 lbs of flank steak
1 C red wine vinegar or 1 C vinegar ( whatever we have the most of )
1/2 C oil
1/2 C soy sauce
1 tsp garlic powder
1/2 tsp powdered ginger
1 T black pepper

7. Crockpot Apricot Chicken- Bag*
32 skinless, boneless chicken breasts
4 pkg. dry onion soup mix
2 cup Russian or French salad dressing
4 cup apricot preserves or jam
8 tablespoons apple cider vinegar
4 tsp. dried thyme or basil leaves
1 tsp. pepper

8. Maple Syrup BBQ Chicken  - Bag*
8 Pieces of Chicken (Split Breasts/Leg and Thigh)
1/2 Bag Onion Frozen
1 C Maple Syrup
1 C Ketchup
1/4 C Sugar Brown
1/4 C Vinegar Apple Cider
1/4 C Lemon Juice
2 T Oil
2 T Worcestershire
2 t Garlic
1/2 t Lemon Rind ****Prep
1 t Salt
1/4 t Hot Sauce
Boil 20 min and cool, then place in blender and blend til smooth. Remove 1C sauce and use remainder brushing chicken for last 30 minutes Grill Chicken over med heat for 15 minutes and turn grill 10-15 minutes. Then grill indirectly for 25-35minutes brushing frequently with sauce and turning skin side up after 5 min.

9. Salmon Fillets In Red Wine - bag ***

Bag

4 Tablespoon Butter

2 Tablespoon Olive Oil

8 Ea Salmon Fillets (about 6 -Ounces Each), Skinned

Bag

Flour (For Dredging)

Salt

Black Pepper, Fresh Ground -Optional

Bag

1 Medium Onion, Diced 

2 Teaspoon Garlic, Minced

21 Medium Carrot, Peeled And Roughly Chopped 

1 Cup Fresh Parsley, Minced

Bag

1/2 Cup Broth (Fish, Chicken, Or Vegetable)

2 Cup Red Wine (Dry, Full-Bodied)

Heat a large skillet, preferably non-stick, over medium-high heat for 2 or 3 minutes.  Add the butter and oil, turn the heat to high, and wait for the butter foam to subside.  Dredge each of the fillets in the flour and shake off the excess.  Place them, flesh side down, in the skillet.  Season with salt and pepper and brown them quickly, on one side only.  Remove them (browned side up) from the pan to a plate, and keep warm.  

With the heat on medium, add the onion, garlic, and carrot to the pan and cook, stirring, until the onion softens slightly, about 5 minutes.  Add half the parsley and some salt and pepper and stir.  Add the broth, raise the heat to high, and reduce until

it is almost evaporated.Add the wine and reduce by about half.  Return the fillets to the pan, skin side down, and cook over medium heat until the fillets reach the desired degree of doneness (peek inside with a thin-bladed knife), about 3 to 5 minutes.  Sprinkle with the remaining parsley and serve immediately. TO DIE FOR!!

10. Tilapia Parmesan - Bag*
1/2 C Parmesan cheese block ****Prep shred finely
1/2 stick butter, softened
3 T mayonnaise
2 T lemon juice
1/4 teaspoon ground black pepper
1 tsp Cajun Seasoning
2 pounds Tilapia fillets (Keep Frozen!!!!)
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

11. Alabama Pulled Pig -Bag*
3 C apple cider vinegar
1/4 C salt
1/4 C brown sugar
4 T ground black pepper
1 T cayenne pepper
1/4 pound butter
1 quart water
1 (5 pounds ea) Boston butt roast
Crock pot for 10 hours on low. Shred and serve.

12. Grilled Chipotle Marinated Chicken- Bag (HOT ALERT)*
3 cloves garlic
1 bag frozen chopped onion
1 can chipotle chilies chopped with adobo sauce (might re-consider...HOT)
1 1/3 C apple cider vinegar
1/2 C water
1/3 C lime juice
3 tsp ground cumin
3 T paprika
1 T salt (optional)
1/2 tsp black pepper
hot sauce to taste (optional)
2 C Worcestershire sauce
8 chicken pieces bone in breast and leg thigh
Blender! Place garlic, onion, chipotle peppers, and vinegar into a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, black pepper, and hot sauce. Blend until incorporated, then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator 6 hours to overnight or freeze!
Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade. Grill chicken until juices run clear, turning frequently, about 20 minutes.

13. Parmesan Sage Pork Chops-Bag*
1/2 cups all-purpose flour  (GF Sub)
1 tsp salt
Dash pepper
3 C soft bread crumbs  (GF Sub)
2 C grated Parmesan cheese
2 T rubbed sage
2 tsp grated lemon peel
4 egg, lightly beaten
8 bone-in pork loin chops
1/4 C olive oil
1/4 butter
In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture.  Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.

14. Chicken and Wild Rice - bag
1/2 lb of Raw Bacon
2 C  Cooked Wild Rice
8 Skinned Chicken Breasts
1 Can of Cream of Mushroom Soup
1 Package of Dry Onion Soup Mix


15. Skillet Cordon Bleu- bag*
2# Chicken tenders (boneless skinless is an option)
1/2 C Italian Bread Crumbs  (BRING WHEAT SUB)
1t pepper
1T butter
1T Olive oil
pkg (16*5) slices of canadian bacon
1 packages of sliced swiss cheese

Shake breasts in a baggie with breading to coat.  In oven proof skillet melt butter and oil over medium heat.  Cook chicken 3/ 12 to 4 minutes each side (a little less on the 2nd side) or until done.  Arrange Canadian bacon over chicken and top with cheese. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted. FAMILY FAVORITE!

16. Monterrey Chicken - Bag*
8 Chicken breast
2 cans green chillies… (are there big cans?)
8 oz  Monterrey cheese slices
Fajita seasonings
 

Arrange chicken in baking dish and cover with chillies & Bake 30 minutes at 350°.  Then add cheese and bake til bubbly.  Simple and delicious!  Can you tell, I LOVE food. 

The Cook Part 2

    There was a post on a blog that one of our fellow cooks read and it criticized bulk cooking like this.  Her reasoning was that we cook all the nutrients out of our food by re-cooking the food.  She wasn't referring to us personally, it was a generalization.  She recommended once a week cooking.  Now, I have 2 responses to this based on what we do and who we are.

 1.  We don't RE COOK many of our meals (some yes).  Our group is different from many in that our meals are prepped (most of them anyway).  This means we put together a marinade and pour it over our fresh, never frozen chicken and THEN freeze it ONE TIME.  When we thaw and cook it that is the first time it has been cooked and it was only frozen once.  There are a few in there that are totally made like some of the various soups, or chicken pot pies or enchiladas.  They are not in the majority at all.  Out of the 24 meals we take home, I am guessing there are 3 or 4 like that.

2.  Cook once a week...which means shop once a week to get the sales??!!  You are kidding me, right?  I have 6 kids with 3 in diapers AND I home-school.  That is not an option for me.  It would cost me double because I would have to bribe my children with cookies or convenience foods and pray they didn't sneak in loads of additional items into the cart while I calmed a screaming child or picked up an entire display of Bar B Q sauce that my 17 month old knocked over.  Shopping for us is not for the faint at heart and we are not THAT big of a family.  I  seldom shop and have considered getting a cow and chickens to keep us in milk and eggs (oh, a goat will do).  I shop like a maniac (insert the music from Flashdance...Maniac) through the store...running and flying on my broom through the isles.  I do this without children and being without children seldom happens so needless to say going to the grocery happens as seldom as I can get away with.  There are whispers right now from children in my house claiming that they might starve because they don't have the appropriate snacks.  I say that they can wait. Snacks are the work of the devil.  Truly! Right now I have 24 meals stacked in my freezer minus the enchiladas and the fabulous roast we have already eaten.  I have an additional 12 meals and some pieces of things that will be used in soups once I get it all organized and planned out this next week.

    If you are considering doing this type of cooking you must consider LOTS of things before starting.

1.  I highly recommend reading as many blogs and sites that you can before undertaking it.  This group has been around for a long time and has ironed out lots of details, BUT what we do may not be what you want to do or what works for you. Check out other options first.

2.  We do NOT do lots of casserole type things.  We LIKE variety and we don't repeat too many recipes each time.  One or two out of the 6 we each share might be a repeat from a previous month.  We all have to approve!  No one can get offended.  We do have one who is Gluten free so we adjust accordingly....we still do some things that have Gluten, but often change ingredients for her or leave things out for her and sometimes even trade meals.

3.  If it can't go in a freezer baggie it had better be worth the space and cost of the container.

4.  We must limit the number of items to be prepped....meaning pre-cooked meat or chopped things.  We DO prep, but it can't be tons of it.  We DO use pre cut veggies if possible.  Those things are done by 2 of the members the day before.  The other 2 shop.  Guess which group I am in!  I will cry great tears over my onions, but don't send me to the store!

5. You must have the space to do this.  Yes, you can make do, but it makes a BIG difference if you have ample space.  We are blessed to be able to use our church kitchen.  It has 2 big islands in the middle which allows 2 at each island, one on either side.  There are 2 long metal table at the end of this for our staples and a large double fridge to store cold things while we cook.  There is another serving bar where we put our food as it stacks up.  Honestly we could just start putting it in our coolers at this point, but we have the bar and it works great.  We do bring most of our utensils, but if we forget, there are some there.  If you do this in a home you MUST consider the fact that ONE fridge is NOT going to hold all of your cold items.  You would have to buy right before you cook...as in shop, walk in and cook. Not a good option for us.

6. Decide who will do which job.  This should be done based of preferences and talents. In addition to that, consider where you will shop.  We buy MOST of our meat from a meat processing place in our area.  The meat is FRESH and all we do is call in the order and they pull it together and load our car.  Same thing at Sams.  We can call it in and have it ready, thus reducing the amount of actually shopping time. Walmart is our next place unless the sales are better at Kroger.

7.  One person stores the dry goods at their house all the time.  This is the main shopper and list maker.  She has 2 large Sterlite containers in her laundry room that are for our group.

We just finished a cook this past Saturday and did it in record time finishing before 12 and we started around 7:30 after loading in.  We did, however go a little above what we like to spend and crossed over the $9 per meal allotment by some change.  That's still not bad when you consider our meals feed 8 and we had salmon and several other fish meals that cost a little more.  Ground beef was also more expensive and normally we don't cook too many ground beef meals and yet did this time.  Great cook!  Great women!  Great fellowship! Great ministry of friends!  I learn from these ladies and they bless me far beyond the meals.  God is good!

More recipes from our Master Cooker

Since she was one of the ones who started the group she gets the title!
Keep in mind we cook 6 meals each from 7 to 12ish am on a Saturday (now we do Friday nights)once about every 10 weeks.  All meals are made for 8. Find my post on how we do this!  It is an amazing thing for which I am grateful for.  These ladies are amazing women and a joy to cook with.  This group has dramatically changed my life!!  I don't have to worry about dinner!!!  I don't have to cook it for the most part because I've already done it!  Yippee!

 From the Stephanie's blog....
We've cooked again (May 2010) !! Thanks friends!!! My freezer has been cleaned out and stuffed full!!! This round is our NO OVEN time of year!!! We greatly favor crock and grilling to a hot kitchen with the oven on!!!

I've made a new discovery w/ a meal I've called for only fall!!! Cranberry Chicken can be wonderfully grilled... boil the sauce and yummm. It is excellent!!! (Kara... you now can make it an all year meal!!) Recipe from ourDecember cook...

We needed a sub this round to cook... and this can be a deep water spot!!! Cooking gets intense!! She did excellent!

The cost of our cooking group... We went home w/ 25 meals... the cost was 9.27 for a meal that serves 8... for our fam we'll get 2 meals out of most of these... I bought the meat for our cook... over $500.. and that 3 cases of chicken from Sams... Once that is bought there is no stopping our cook!!!

Saturday from 7 til noon... and then we'd had a lovely lunch out together!!!

Enjoy!!! byGrace!! ss
If there are no instructions for how to put the recipe together it's because it's what I call a "dump" recipe. Take your baggies, put them in a BIG mixing bowl, turn the top over itself so if you spill it will be contained and not on the edge and begin dumping in the ingredients.  The reason to put the baggies in a big mixing bowl is so you can do 4 at a time without them flopping over.  They will stand up once you get the meat in them.  If there are loads of ingredients, I sometimes mix them in a separate bowl....if at all possible I skip this step for time and just massage them all in once I am done.  Squeeze all the air out and lay flat.

Grill Chicken Fajitas

8 chicken breasts
1 c veg oil
1 T Steak seasoning
1 T Lemon Pepper
1 T Greek Seasoning

Grill 10 minutes each side.
Cooks more even if you’ll flatten the chicken!!

 Zesty Orange BBQ Chicken - Bag

8-10 pieces Bone in Chicken Mix of Thigh/Legs and Breasts
6oz Frozen Orange Juice – Thaw
1/4 c Teriyaki Sauce
1 T Minced Onion
1/2 t Garlic Powder
1/4 t Pepper

Grill 20 minutes each side and baste for last 15 minutes.

Crockpot Pulled Pork - Bag

• 1/2 cup cider vinegar
• ½ bag chopped onion
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco or similar hot pepper sauce
• 3 to 4 pounds pork shoulder roast, boneless, trimmed, tied
• few dashes liquid smoke, if desired
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon ground paprika
• 1/4 teaspoon black pepper
• 2 tablespoons ketchup
• 8 hamburger buns heated
Crockpot for 4 on high or 6 to 7 on low.  Estimates...you need to know your crockpot.

Sunshine Chicken (not a favorite)

8 Boneless Skinless Chicken Breast
.5c Mustard
.5 c Pineapple Juice
2 T Brown Sugar

Grill 10 minutes turning frequently and adding sauce.


Onion Burgers 2008 04

2.5# Ground Beef
1.5 Onion Soup Mix
½ c Water

Combine into 8 Pattie and Grill