Make easy work of dinner by whipping up a batch of homemade meatballs. They freeze well for several months, and can be added to the slow cooker, along with your favorite pasta sauce for a quick meal. This week you can get all the makings for a spaghetti dinner for under $4 at Target. Details HERE.
Place on a broiler pan and broil for 2-5 minutes until brown and fully cooked. Broiler time will vary by oven so watch carefully.
FOR FREEZING:
Allow to cool thoroughly and store in freezer safe container. Will keep in the freezer for 3-4 months. When you’re ready to use, simply defrost in the refrigerator overnight.
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Operation Dinner: How to Plan, Shop & Prep for Easy Family Meals. Available for $5.99 on Amazon. Includes over 75 recipes, free printables for creating your own Meal Planning Binder and more!
Making your own mixes is an easy way to save money and cut out unnecessary ingredients. At the beginning of each month, I whip up a batch of this simple brownie mix. The kids love homemade brownies, especially when they’re fresh out of the oven! You can find this recipe, along with several other easy mixes in my new book Operation Dinner: How to Plan, Shop & Prep for Easy Family Meals.
Store in an airtight container for up to 3 months.
TO MAKE BROWNIES:
Mix together 2 ¼ cups brownie mix with 2 eggs, ¼ cup melted butter and 1 teaspoon vanilla.
Pour into greased 8×8” pan and bake at 350°F for 30 minutes.
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Operation Dinner: How to Plan, Shop & Prep for Easy Family Meals. Available for $5.99 on Amazon. Includes over 75 recipes, free printables for creating your own Meal Planning Binder and more!
During my once-a-month meal prepping, I often make a big batch of homemade pancake/waffle mix. It’s so delicious, and without the extra questionable ingredients in the store-bought variety.
Store in an airtight container for up to 6 months and makes 6-7 batches.
To Make Pancakes:
Combine 2 cups pancake mix with 2 eggs, 2 tablespoons melted butter, 1 cup whole milk, 1 cup buttermilk and 1 teaspoon vanilla. Whisk together.
Pour batter onto hot greased griddle. Flip when bubbles form around the sides and top. Continue to cook until second side is golden brown. Makes 6-8 pancakes.
To Make Waffles:
Combine 2 cups mix with 2 eggs, 2 tablespoons melted butter, 2 cups buttermilk and 2 teaspoons vanilla. Whisk together.
Grilling season is right around the corner! Get ready by filling your slow cooker with homemade Barbecue Sauce. It keeps well in the freezer for up to 6 months!
Mix all ingredients well and pour into slow cooker.
Cook on low for 3-4 hours.
Use immediately or remove from heat and cool. Store in airtight container in the refrigerator for up to 2 weeks or freezer for up to 6 months. Leave at least one inch headroom to allow for expansion in the freezer.
This week’s menu plan includes a few of our favorite slow cooker soup recipes. I’ll be serving this one with our favorite homemade artisan bread and a side salad.
Add sausage, cook and crumble until no longer pink.
Add cooked sausage along with all remaining ingredients except pasta and parmesan to slow cooker.
Cook on low 6-7 hours or high for 3-4 hours. Add uncooked pasta and continue to cook for an additional 1 hour or until pasta is cooked.
Serve in individual bowls with a sprinkle of parmesan cheese.
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Operation Dinner: How to Plan, Shop & Prep for Easy Family Meals. Available for $5.99 on Amazon. Includes over 75 recipes, free printables for creating your own Meal Planning Binder and more!
Today I am wrapping up my monthly baking week by making Lemon Cookies. I have tripled the recipe so I can freeze the extra dough. The glaze is what makes this cookie taste extra special, so don’t skip that part.
Beat softened butter and powdered sugar together until thoroughly mixed.
Beat in lemon juice and lemon zest. Set aside.
In a separate bowl, combine flour and salt.
Slowly combine flour mixture with butter mixture.
Roll into 1″ balls. Bake at 300F for 18-22 minutes or until slightly brown on the bottom.
Allow to cool.
TO MAKE GLAZE:
Mix together ¼ cup powdered sugar and 1 teaspoon milk.
Glaze should approximate the consistency of maple syrup.
Drizzle over cookies.
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If you’re making extra dough, simply roll into 1″ balls and flash freeze. The store in freezer bags for up to 3 months. Defrost, then follow directions above.
Along with my Cranberry Hootycreeks and Peanut Butter Heath Cookies, I am making one of my most favorite cookies ever. These innocent looking little babies will blow your socks off. Especially when you eat them warm out of the oven.
Today I am tripling the recipe and freezing the dough so we can have easy homemade treats all month long.
Freezer Friendly Cookie Dough: Chocolate Mint Cookies
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Ingredients
2 cups sugar
1¼ cup softened butter
2 eggs
1 teaspoon vanilla
2 cups flour
¾ cups cocoa powder
1 teaspoon baking soda
½ teaspoon salt
8-12 oz. mint baking chips
Instructions
In a bowl, mix together sugar and softened butter. Add eggs and vanilla.
In a separate bowl, combine flour, cocoa powder, baking soda and salt.
Add dry ingredients to wet ingredients.
Stir in mint baking chips.
Refrigerate cookie dough for at least 3 hours. Dough must be firm when going into the oven.
Bake at 350F for 8-10 minutes.
FOR FREEZING: Roll dough into single cookie-size balls and flash freeze. Once frozen, transfer to a freezer bag and freeze for up to 3 months. To use, remove from freezer and thaw in refrigerator, then follow directions above.
As I mentioned in my meal planning post, this week is Baking Week at my house! Since I have a big family with big appetites, baking week is my shortcut to keeping the homebaked goodies available for kids lunches, and for snacks. I have a stash of well-loved cookie recipes that work perfectly for freezing. One week every month, I whip them up, double, triple or quadruple the recipe and freeze the rest.
Freezer Friendly Cookie Dough: Peanut Butter Heath Cookies
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Ingredients
¾ cup peanut butter
½ cup shortening
1¼ cup light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 medium egg
1½ cup all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
8 oz. toffee bits
Instructions
Beat peanut butter, shortening, brown sugar, milk and vanilla in a bowl until blended.
Mix in egg.
In a separate bowl, combine flour, baking soda and salt.
Gradually mix flour mixture into wet mixture.
Stir in toffee bits.
Bake at 375F for 7-8 minutes.
FREEZING COOKIE DOUGH: Make cookie-size balls using a small ice cream scoop. Flash freeze. Transfer to freezer bag and store in freezer for up to 3 months. To bake, thaw in refrigerator, then follow directions above.
