Wet Tacos

Who doesn't like some spicy food on a cold winter night? These tacos were a pleasant change from our regular Mexican dishes. I froze the tacos directly in the pan and kept the enchilada sauce separate until it was time to bake. Shredded lettuce and sour cream were a cool compliment to complete this meal.

I found it best to make a large batch and split it into two meals- one for now and one for later.


Prep Time: 20 minutes
Bake Time: 30 minutes
Servings: 18 (2 meals)
Cost: Approx. $11.00 or $5.50/meal


2 pounds ground beef ($4.00)
1 cup diced onion ($.25)
1 tsp. ground chili powder
1 tsp. ground cumin
3 cup shredded cheddar cheese ($3.00)
18 flour tortillas ($2.00)
2 cans enchilada sauce ($2.00)

White Sauce
1/4 cup butter
1/4 cup flour
1 1/2 tsp chicken bouillon granules
2 cups warmed milk


Brown meat and onions. Meanwhile, make white sauce by melting butter in a small sauce pan. Whisk in flour and bouillon granules to form a paste. Slowly add warmed milk and continuing whisking until smooth sauce has formed.

Combine white sauce, enchilada sauce, cumin, chili powder, and 2 cups of cheese. Warm until cheese has melted.

Add about 3/4 cup of sauce to meat and mix well.

Place about 1/4 cup of meat in the center of tortilla along with refried beans, black beans, corn.... or anything else you desire. Fold and place in aluminum pan. Top with remaining cheese and sauce.

Bake covered at 350 degrees for 30 minutes.

**To freeze: Place tacos in pan and cover will with foil and freeze. Place sauce and cheese in zip lock bags and freeze. To serve, thaw completely and bake as directed above.**


Please note, this recipe was adapted from 30 Day Gourmet's Big Book of Freezer Cooking.

Feeding a Growing Flock

Just as the cost of food has been rising over the past several years so has the appetites of our children. I seems that just a short time ago we had about 6 1/2 mouths to feed. Now I can count on 9 full servings to satisfy our family and more if I want to count on some leftovers.

At the same time, our schedule has transformed from mildly busy to CRAZY, yet I am committed to get us around the table as much as possible each week. Our evening meals are often needed early or pushed back until after dark due to evening commitments. Convenience meals are what are needed but without the high cost and chemicals, please.

Therefore, I'm finding myself relying on freezer cooking more than ever. My goal for 2012 is to feed our family of nine for an average of $20 a day. Yep. I know it's crazy, but I'm convinced it can be done. I'm budgeting $10 for breakfast/lunch and $10 for dinner. I see some serious couponing, bargain shopping and ingenuity in my future.

Today we joined together and cooked a total of 56 main dishes. That's 14 meals that we will rotate through 4 times. The total cost of all the food and supplies was $371, which averages to be $6.70/meal. The remaining $3.30 will be spent on side dishes and desserts.

We started shopping at 8:30 this morning and washed the last pan at 7:30 tonight. It was a hard day's work, but I am thankful for eager hands and and hearts. I love spending time with my family in the kitchen and letting them make big messes with me. Tonight I heard one of them proclaim proudly, "Today I learned how to spell sausage!" "Well, I learned how to spell lasagna!!" the other replied. Yes, there is much to be learned in the kitchen. My sister even came by to lend a hand and bring us lunch. I know that I'm going to be grateful for of lots of hot meals and stress free evenings ahead.


Here are the recipes we made. What I plan to later serve as side dishes or desserts are is listed in parenthesis:

Taco Soup (Jello)
Chicken Broccoli Fettuccine (Garlic Bread, Salad)
Barbecue Chicken Pizza (Fruit Salad)
Bourbon Mustard Pork Tenderloin (Potatoes, Green Beans)
Lasagna (Italian Salad)
Broccoli Cheese Soup (Baked white or sweet Potato and Fruit Plate)
Shrimp Jambalaya (Cheesy Bread)
Homestyle Mac and Cheese (Baked Beans, Cole Slaw)
Egg Sausage Casserole (Yogurt Smoothies, Muffins/Coffee Cake)
Sweet and Sour Meatballs (Rice, Peas, Applesauce)
Wet Tacos (Shredded lettuce with salad, Fruit Salad)
Lentils and Rice (Salad, Garlic Toast)
Barbecue Joes (Cole Slaw, Veggie Plate)

My main source for freezer cooking remains the 30 Day Gourmet. The recipes are excellent and the system seamless. I plan to post one recipe each week here at the Full Table as we eat our way through our freezer in the coming weeks. Hope you plan to join us!

What do all the kids eat on cooking day? Taco Bell, of course.















Ready. Set. Go.

Banana Split Ice Cream Cake

This is one of Sean's favorite deserts. I love it because it is easy to prepare, serves a lot of people and keeps in the freezer for up to three months!!

Prep Time: 10 minutes
Bake Time: 10 minutes
Serves: 16-24 (depending on your generosity)
Cost: approx $6.00

Ingredients:

Graham Crackers ($.50)
1/2 stick of butter melted ($.25)
4 bananas sliced thinly-fresh or frozen ($.50)
1 quart strawberry ice cream softened($2.00)
1/2 jar of hot fudge topping ($.75)
1 small tub whipped cream topping ($1.00)
pecans ($.50)

Crush graham crackers until equal to 4 cups. Mix with melted butter and press into bottom of a 9 x 13 pan. Bake at 325 for 10 minutes or until crust is set. Let cool.

Place layer of bananas over crust. Pour on warmed hot fudge topping. Spread an ice cream layer evenly over the hot fudge. Top with a layer of whipped cream. Sprinkle with pecans.

Cover and freeze for 3 hours before serving. Refreeze any unused portion and store for up to 3 months.

Porcupine Meatballs

I remember my mom making this dish and just loving it as a little girl. It's one of my favorite! I've never met a kid who didn't gobble it down.

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 8-10
Cost:

2 pounds ground beef ($4.50)
1 1/2 cups of white rice uncooked ($.25)
1 onion finely chopped ($.25)
2 cans of tomato soup ($.75)
1/2 cup hot water
Worcestershire sauce
Pepper

Combine well the raw meat, rice, onion, pepper and 1 can of tomato soup. Form into meatballs and place into muffin tins. Bake at 350 for about 10 minutes or until meatballs begin to firm. (I had the worst time cooking the raw meatballs in the skillet without them burning or falling to pieces. This little trick actually allows me time to step away from the stove.)

Meanwhile, mix a can of tomato soup with hot water and Worcestershire sauce to taste. Place meatballs in a deep skillet, cover with sauce and heat on medium for 15-20 minutes.

Serve over white rice.

**I usually make this meal in bulk portions for the freezer. Simply place completed meal in a baking dish and cover well for freezing. When ready to eat, thaw at room temperature. Baked covered at 350 until warmed through. I often keep some tomato soup on hand to add a little extra sauce if needed.**

Seven Layer Beef Stew

This is an hardy stew that can be made with just a few ingredients from your pantry. Best of all it's done in the crockpot. I use my mandolin to cut the vegetables right into the crock.

Prep Time: 15 minutes
Cook Time: 3 hours
Serves: 12-14
Cost: Approx. $6.00

1 pound ground beef browned ($1.50)
1 medium onion sliced thin ($.25)
5 carrots sliced thin ($.25)
4 medium potatoes sliced thin ($.50)
1 can peas undrained ($.75)
1 can corn undrained ($.75)
2 small cans tomato soup ($2.00)
salt
pepper

In the crockpot layer potatoes, onion, carrots, peas and corn being sure to salt and pepper each layer to taste. Top with ground beef. Spread tomato soup evenly over top of mixture. Cook on high for 3 hours or on low for 5 hours.

White Chicken Chili

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6-8
Cost: Approx. $6.25

1 small onion chopped ($.25)
2 t garlic powder
2T olive oil
2 jalapeno peppers minced (optional)
4 oz can chopped green chilies, drained ($.50)
1/4 t cayenne pepper
1 t dried oregano
1 t salt
3 C chicken broth ($2.00)
1 small can cooked northern beans, drained
16 oz cooked chicken breast, cubed (about 4 cups) ($3.50)
1/2 C chopped fresh cilantro (optional)

Combined all ingredients and simmer on low for 30 minutes. Or combined all ingredients in a freezer bag. To reheat, place frozen chili in crockpot on low for 3 hours.

I like to top our chicken chili with 1/4 cup Monterey Jack cheese and a few tortilla chips on the side.

**Cooking you own beans and making broth from chicken stock would be a great way to cut costs on this meal**

Cheesy Potato Sausage Bake

Prep time: 20 minutes
Cook Time:
Serves: 6
Cost: approx $6.75

6 potatoes diced and boiled until tender ($.75)
1 small can cream of chicken soup ($.75)
2 cups shredded cheddar cheese ($2.00)
1 cup low fat sour cream ($1.00)
1/3 chopped green onions ($.25)
1 lb smoked sausage cut and browned ($2.00)

Mix all ingredients together well. Place in freezer bag.

Unthaw and place in baking dish. Bake at 350 for 45 minutes covered.

Make Ahead Sandwiches

Prep Time: 15 minutes
Cook Time:
Serves: 10-12
Cost: Approx $6.50

1 1/2 pounds ground beef ($2.50)
3/4 cup chopped onion ($.25)
3/4 cup ketchup
3/4 cup chopped dill or sweet pickles
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
1 1/2 cups shredded mozzarella cheese ($1.50)
12 hot dog buns, split ($2.00)

In a saucepan, cook the beef and onion until meat is no longer pink; drain.

Stir in ketchup, pickles, salt, pepper, garlic powder and hot pepper sauce; heat through. Stir in cheese.

Place about 1/3 cupful in each bun; wrap individually in heavy-duty foil and seal tightly. Freeze for up to 3 months.

To use frozen sandwiches: Bake in foil at 400 degrees F for 30-35 minutes or until heated through.

Chicken Burritos

Cook Time: 15 minutes
Prep Time: 15 minutes
Serves: 8-10
cost: Approx. $7.00

4 boneless chicken breasts ($3.25)

1/2 jar salsa ($.75)

1 small can fat-free refried beans ($.75)

8-10 tortillas

low-fat shredded cheese ($2.00)

Place 4 boneless chicken breasts in a medium saucepan. Add 1/2 a jar of salsa and enough water to cover chicken. Bring to a boil, then reduce heat and simmer until chicken is white all the way through (about 20 minutes or so). Remove chicken from pot and let cool until easy to handle. Shred the chicken and return to the pot. If chicken mixture looks too thin, bring to a boil to reduce liquid.

Spread about two tablespoons of fat-free refried beans on a flour tortilla. (Buy the thicker 'homemade' variety if available; they are much better and won't tear so easily. Tortillas are easier to work with if you warm them first. I microwave mine a bit until soft, then wrap them in a kitchen towel and remove one at a time.)

Add 3-4 tablespoons chicken mixture down the center, sprinkle on a tablespoon or so of low-fat shredded cheddar. Fold the sides of tortilla in a bit, then roll from the bottom.

Repeat the procedure with remaining tortillas. Wrap each burrito in plastic wrap or wax paper, then place all the burritos in a large freezer bag and freeze.

To reheat, remove the plastic wrap and microwave on high until hot all the way through (time will vary depending on size of burrito and power of microwave.)

If the burritos are too soggy for your taste, microwave until the burrito is just thawed. In our microwave, this takes 3 1/2 to 4 minutes. Then, bake on lightly greased pan another 10-15 minutes at 350 degrees. They get lightly browned and slightly crispy on the outside.

Chicken Pot Pie Made Easy

When invited over for Sunday dinner at my friend's house, I was curious as to what she would serve our family of nine and her family of 12. We arrived and she already had a big pot heating on the stove and lots of biscuits in the oven. Since then I've served this to large groups from a crockpot to save the worry over scorching the whole thing. This is best made with whatever you have on hand. I often save back about a 1/2 cup of any frozen vegetable from a bag just for this very thing. Also this is a great way to use leftover turkey or roast.

Prep Time: 20 minutes
Cook time: 20 minutes
Serves: 8-12
Cost: Approx. $7.50

3 chicken breasts ($2.50)
2 cans of cream soup ($1.00) I prefer cream of chicken or potato
1-2 cups broth ($.25)
1 diced onion ($.25)
1 Tbsp butter
1/4-1/2 cup of any fresh vegetable finely chopped ( today I used carrots, celery)
1/4-1/2 cup of any frozen or canned vegetable (today I used corn and peas)
2 cans of big biscuits ($2.50) or make your own for lots less

Boil chicken breast while cooking onion and fresh vegetables in butter. When vegetables are still slightly firm add cream soups and broth and heat through. Dice meat and add to mixture. Add canned or frozen veggies and heat 10 minutes more on low heat or place in crock pot. Serve over split biscuits.

Make twice as much and bag it for the freezer. It reheats nicely.

Great Depression Pork Stew

The manager's special on meat these days seems to be all about the pork chop. Looking for recipes I found this one and couldn't resist it simply because of the name. It was a tasty meal that I will be making again and again when the weather cools down.

Serves: 12
Prep Time: 10 minutes
Cook Time: 1 hour
Cost: approx. $7.00

5-6 pork chops ($5.00)
2 onions chopped ($.50)
6 stalks of celery with leaves chopped ($.50)
4 carrots chopped ($.25)
6 potatoes peeled and chopped ($.50)
1 gallon of water
1/2 cup of flour
2 chicken bouillon cubes
salt
pepper

Boil the pork chops until meat begins to fall off the bone. Remove meat and break into pieces. Add meat, vegetables, bouillon cubes and additional water to pot and boil until vegetables are tender. Season to taste. Add several cups of stew broth to 1/2 of flour until well mixed. Add this flour mixture back into stew and let simmer and additional 15 minutes before serving.

Pork Chop Casserole

Prep time: less than 5 minutes
Cook time: 1 hour
Serves: 8-10
Cost: approx. $7.50


2 cans of stewed or diced tomatoes ($1.00)
1 envelope onions soup mix ($.50)
1/4 cup brown sugar
8-10 pork chops ($5.00)
1 box instant rice ($1.00)

Sprinkle 3 cup-4 cups instant rice in 8x12 greased baking dish. Lay prok chops on rice. Mix together other ingredients and pour over pork chops. cover and bake 350 for 1 hour.

Irish Pork Chops

The original recipe calls for 2 lbs diced apples. I use applesauce instead to save on money and time.

Prep time: 5 minutes
Cooking time: 2 hours
Serves :8
Cost: approx.

8 pork chops ($4.00)
1 small jar apple sauce ($1.00)
1/4 cup brown sugar
1 onion diced
6 carrots chopped ($.50)

Place pork chops in single layer in greased baking dish. Top with apple sauce and brown sugar. Cover and bake at 300 for 1 hour covered. Then add onions and carrots and bake for one hour more.

**This is an easy meal to make when pork loin is on sale. (I was able to buy 10 lbs for $10 on manager's special.) Eat it hot and freeze the rest. Just thaw in the fridge and reheat.**

Sausage/Green Beans/Potatoes

This is a comfort food to me. Getting off the bus from school I could smell it cooking from down the drive way. This is a super easy dish and very satisfying as well. We always eat ours with corn bread and applesauce. The combination just works somehow.

Prep time: 5 minutes
Cook time: at least 2 hours
Serves: 8-10
Cost: approx. $7.00


1 package of smoked sausage sliced ($2.00- we like turkey sausage)
2 large cans of green beans ($4.00)
6 potatoes washed and sliced ($1.00)

Brown the smoked sausage in a skillet. In a crock pot layer the potatoes, then the sausage and top with the green beans. Cover and cook on high for at least 2 hours or until the potatoes are soft. I prefer to cook all day on low in order to combine all of the flavors.

**Oftentimes in the summer smoked sausage is on sale at Meijer Buy 1 get 2 free. I stock up then and just freeze the meat until ready to use, thus making this meal even less expensive.**

Chicken Brocolli Braid

This makes a great summertime meal when served with a salad. It is light but filling. Easy to eat with the fingers. The dill gives it an interesting fresh flavor as well. My recipe is adapted from the original Pampered Chef recipe without the red peppers, almonds and a few other things that I normally don't have on hand.

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 8
Cost: Approx. $6.00

3 boneless chicken breast cooked and cubed ($2.00)
1 cup of broccoli chopped- fresh or frozen ($.50)
1 cup cheddar cheese ($.50)
1/2-3/4 cup mayonnaise
1/4 tsp salt
1 tsp dill weed
2 packages refrigerated crescent rolls ($3.00)


Combine all ingredients except rolls and mix well. Open crescent roll packages and unroll dough. Place dough end to end and roll lightly to get rid of perforations. Use a knife to cut tabs on each side of the rectangle down the length of the dough like this:
Then, place mixture evenly down center of the large rectangle. Fold tabs over mixture by "braiding" the alternating sides and meeting in the middle. Fold under the ends and pinch to seal. Bake at 350 for 20 minutes or until crescent is thoroughly cooked.

**The chicken mixture can be frozen in a Ziploc bag. Just thaw, mix well, place in braid and bake.**

Stuffed Shells

This is an all-time favorite and easy to assemble since the noodles are raw when stuffed. The noodles soften in the sauce overnight and taste as though they had been already cooked. The kids love the have the job of stuffing the shells, but be prepared for a little mess:)


Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8
Cost: Approx. $5.50


1 block of cream cheese ($1.00)
2 cups mozzarella cheese ($1.00)
1 egg
1 box large shell pasta ($2.25)
2 Tbsp. minced garlic
Pepper to taste
1 jar Spaghetti Sauce ($1.25)


Mix together cheeses, egg, garlic and pepper well. Place mixture in large Ziplock bag and seal. Cut the corner off the bag to allow cheese to squeeze through. Fill pasta shells and freeze.


Take frozen pasta shells and place in 9x13 pan. Cover with sauces and let set overnight in refrigerator covered.

When ready to bake. Place covered 9x13 in oven at 305 degrees and bake for approximately 30 minutes or until cheese is melted and bubbly.

Nothin' Fancy- Beans and Cornbread

Not every meal at our house is from scratch. It's more important to sit down and have a meal together, so sometimes it has to be quick and simple.

Prep Time: 5 min.
Cook time: 15 min.
Serves: 8
Cost: approx $6.00

Ham and Beans
Corn Bread
Fruit
Coleslaw

1/2 onion ($.25)
1/4 pound of ham ($1.25)
2 cans of Northern Beans ($1.00)
1 can of chicken broth ($.50)

2 boxes of Jiffy Mix ($.50)

1 Cantaloupe ($2.00)

Prepackage coleslaw ($.50)
Poppyseed dressing

Homemade Pizza

What do you make when you're low on ingredients and would really love to order out? Pizza! Ours is ready in about the time that it would take to order and pick it up and saves us a bundle on cash and grease.

Prep time: 5 minutes
Cook time: 15 minutes
Ready in: 40 minutes
Serves: 8-10
Cost: approx. $7.00 (or less depending on toppings)


Crust:
1 cup of warm water
1 package of active dry yeast ($.50)
1 tsp. sugar
1 tsp. salt
2 2/12- 3 cups flour ($.50)

Dissolve yeast in warm water. Add all other ingredients. Stir 20 times to mix. Let rise 20 minutes.

Sauce:
8 oz can tomato sauce ($.50)
1 Tbsp. minced garlic
2 tsp. Italian spice blend

Spread dough thinly on large cookie sheet. Top with sauce, 3 cups mozzarella cheese ($2.99), and additional toppings as desired. Our favorite is mushrooms ($1.00) and sausage ($1.50)

Bake at 450 on lowest rack for 15 minutes or until cheese has melted.

Lettuce Wraps

Everyone always eats these up! We keep on hand some dipping sauces- sweet and sour, Thai peanut and sweet pepper sauce. When served this with Teriyaki vegetables and rice this meal still comes in under $10.00.

Prep time: 2 minutes
Cook time: 10 minutes
Serves: 8-10
Cost: $7.50 and under
BU: 1

(I didn't have any water chestnuts
and probably should have added some sauce
for appearances. Oh well, next time I'll get a
better picture. It still tasted good.)

2 pounds lean ground beef or turkey ($3.75)
3 Tablespoons garlic
1 Tablespoon sesame oil
3 Tablespoons soy sauce
1 Tablespoon brown sugar
1 small can water chestnuts chopped ($.50)
Romain Lettuce Hearts (3 for $2.00)

Brown meat in sesame oil and garlic. Add soy sauce and brown sugar. Right before serving mix in water chestnuts. Serve on lettuce. (Picture to come)

This meat mixture can be frozen and then reheated when ready to serve.

Sausage Polenta Bake

Prep time: 5 minutes
Cook time: 35 minutes
Ready in: 40 minutes
Yields: 12-16 servings
Cost: approx. $7.00


2 cups yellow cornmeal or polenta ($1.25)
3/4 teaspoon salt
5 1/2 cups boiling water
1/2 cup grated Parmesan cheese ($.50)
1 pound Italian sausage ($2.25)
1 jar of spaghetti sauce ($1.00)
2 cups shredded mozzarella cheese ($2.00)

1. In large saucepan, combine cornmeal and salt. Gradually add boiling water while whisking. Cook and stir over medium heat for 5 minutes or until mixture boils. Remove from heat and stir in Parmesan cheese.

2. Spread polenta into greased 9x13 pan.. (We use a 1 1/2 sheet cake pan.) Bake uncovered at 350 degrees for 20 minutes. Meanwhile, cook sausage and add spaghetti sauce. Cook until heated through.

3. Spread mixture over polenta; sprinkle with mozzarella cheese. Bake 12-15 minutes or until cheese is melted. Let stand for 15 minutes before cutting.

This recipe was adapted from the original found here.

The results are in....

7 thumbs up. 2 thumbs down (mainly due to an aversion to red sauce).



"It was a little spicy." -Hannah

"I liked the creamy bottom layer." -Lydia

"It was easy to fix. It reminded me of lasagna, but not runny and hard to cut." -Mom