Posts Tagged ‘freezer’

Chocolate Zucchini Bread

July 18, 2010

These taste like brownies but hold together in slices like a bread. A great way to sneak veggies into something that tastes like a dessert ūüėČ

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/4 cup baking cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 tablespoon butter or margarine, melted
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 1-1/2 cups grated zucchini
  • 1/2 cup chopped pecans
  • 1/4 cup raisins

In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.

*If 2 Loaves are too much to consume for you at one time, freeze the second to eat later.*

$$$

Little Frugalista

Vegetarian Broccoli and Cheese Casserole

July 14, 2010

Vegetarian Broccoli and Cheese Casserole

Ingredients

  • 2 (16 ounce) packages frozen chopped broccoli
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • 1 onion, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup mayonnaise (I used sour cream because I don’t like mayo)
  • 10 ounces dry bread stuffing mix (boxed or make your own)

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Cook broccoli according to package instructions. Lightly Grease a large baking dish.
  2. In a bowl, mix the cheese, eggs, onion, cream of mushroom soup, and mayonnaise (sour cream).
  3. Arrange the cooked broccoli in the prepared baking dish. Pour cheese sauce over broccoli. Spread stuffing mix over the sauce.
  4. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

**NOTES: This recipe makes enough to serve 4 adult and 2 children and still have leftovers to freeze for later.

$$$

Little Frugalista

Homemade Black Bean Veggie Burgers

July 6, 2010

Homemade Black Bean Veggie Burgers

  • 1 (16 ounce) can black beans, drained and¬†rinsed¬†¬†(I cook my own and freeze in 2 cup portions/ if you use the canned ones make sure they are drained very well)
  • 1/2 cup frozen green¬†or red¬†bell pepper
  • 1/2 medium onion, cut into wedges
  • 1 TBSP garlic powder
  • 2¬†eggs
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon hot sauce
  • 1/2 cup bread crumbs or 1/2 cup rolled oats (I use oats to lower insulin reaction. Chop them in your food processor to a fine texture)
  • Directions

    1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
    2. In a food processor chop black beans into a fine texture and transfer to a big bowl. 
    3. In the food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
    4. Add to the bowl the eggs, chili powder, cumin, and hot sauce.
    5. Mix in bread crumbs or oats until the mixture is sticky and holds together. Divide mixture into six patties.
    6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

     

    In my opinion these are even tastier then the Morning Star or Boca Burgers. Plus they are cheaper to make and you know exactly what’s in them ūüôā

    These can be cooked and then frozen to heat up later.

    $$$

    Little Frugalista

    Leftover Hambone Soup

    June 22, 2010

    We are not huge Ham eaters but every year at Christmas our Jewish Financial Advisor sends us one. I tell you he’s Jewish because I think it’s ironic and hilarious that he sends a ham instead of a turkey considering most Jews don’t eat pork. Anyway… He sends us a Harry and David Ham and it is the most delicious ham EVER. I’m pretty sure the fact that it’s free adds the best spice ūüėČ ¬†I cook it on Christmas Eve and we eat what we want of it on that day. The rest of it I freeze in various portions (cubed ham,bone,soup ham etc..) and since we eat so little ham it does us through the summer.
    The whole point to this was that this year with the leftover Ham Bone I made this soup and it was REALLY good. Also a big plus that it made alot and was cheap….

    After the Holidays Ham Bone Soup
    1 ham bone with some meat
    1 small onion, finely chopped
    1 (15 ounce) can whole peeled tomatoes with juice
    1 (14 ounce) package frozen mixed vegetables (I used the veggies from dinners I’d frozen in my veggie container in the freezer), thawed
    3 potatoes, peeled and diced
    1 1/2 cups uncooked elbow macaroni
    3/4 cup uncooked long grain rice
    1 cup chopped cooked ham, or amount leftover
    1 (10 ounce) can tomato sauce
    Directions
    Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Remove the meat and discard bone. Stir in the tomato sauce and let cool for about 15 minutes before serving.

    Nutritional Information
    Amount Per Serving  Calories: 195 | Total Fat: 2.7g | Cholesterol: 6mg

    $$$

    Little Frugalista

    Chicken Tortilla Soup

    June 9, 2010

    Chicken Tortilla Soup:

    1lb chicken, cooked and chopped (I use leftover Chicken I’ve frozen from other dinners)
    1 T olive oil
    1 small onion, diced
    3 cloves garlic, minced
    2 tsp chili powder
    1 tsp dried oregano
    1 can 28 oz crushed tomatoes
    1 can 10.5 oz low-sodium chicken broth
    1 1/4 cups water
    1 can 4.5 oz chopped green chile peppers
    1 can 15 oz black beans, drained and rinsed (I cook my own on the stove and freeze them in 1 cup portions in baggies)
    1/4 c fresh cilantro, chopped * I didn’t have this and it turned out fine*

    In large saucepan, heat olive oil and saute onion and garlic until soft. Add remaining ingredients and bring to a boil. Simmer for 20-30 minutes, stirring occasionally. Optional toppings include baked tortilla chips, low-fat sour cream, cheddar cheese, etc.

    Nutritional Info per serving (w/o toppings): 278 calories, 4.9 g fat, .5g saturated fat, 46 mg cholesterol, 30 g carbohydrates, 23 g protein, 466 mg sodium.

    This is a healthy protein packed meal that is sure to fill you up and is great the next day for lunch.

    $$$

    Little Frugalista

    Meal Plan for Week of May 31

    June 1, 2010

    Monday (Memorial Day)- Cookout at my house ūüôā My part is Grilled Steaks, Grilled Chicken, Grilled Zucchini,Pepper and Onions,¬†and Hummus with Whole Oat Bread

    Tuesday-Cut Up Leftover Steak and Chicken turned into Fajitas,Leftover Green Beans, Leftover Zucchini,Pepper and Onions (Leftover Hummus¬†went into a Wrap today fro¬†Mr. Frugalista’s Lunch)

    Wednesday-Crockpot Split Chicken Breast,Steamed Broccoli and Rolls (leftover Chicken will be frozen for Chicken Pot Pie later)

    Thursday-Pinto Beans and Hushpupppies (leftover Beans will be made into Refried Beans¬†because Little Dude has been asking for “Smooshed Beans”)

    Friday-Turkey Burgers on the Grill with Corn on the Cob

    Saturday-Grilled Chicken, Zucchini,Green Beans

    Sunday-Baked Potato Bar (Chili,Cheese,Sour Cream,Butter etc…)

    $$$

    Little Frugalista

    Make Your Own Peanut Butter and Jelly Uncrustables

    May 5, 2010

    Don’t waste money buying Uncrustables from the store when you can easily¬†make your own in a flash.

    All you need is a wide mouth canning jar ring, bread, peanut butter and jelly ūüôā

    Make your sandwich as you normally would. If you plan to freeze these for later use put peanut butter on both pieces of bread and then place jelly on one piece. It will keep the bread from getting soggy. Then place your canning ring on the center of the sandwich.

    Push the lid down and twist so that the circle is cut out. When you have the lid all the way to the plate you may have to take your fingers to remove any bits that are left behind. No worries though because it is super easy to do.

    Take your fingers and gently press on the middle to get the Uncrustable to pop out of the lid.

    If you plan to freeze these make sure to place plastic wrap or wax paper between the layers so that the sandwiches do not freeze together.

    $$$

    Little Frugalista

    Meal Plan for the Week of April 26

    April 26, 2010

    Running a day behind on this post. Sorry ūüôā

    Monday-Turkey Burgers and Corn on the Cob

    Tuesday-Cranberry Stuffed Chicken and Green Beans (didn’t fix it last week)

    Wednesday-Rotisserie Chicken (Found in the middle of this post) ,Green Beans and Biscuits

    Thursday- Chicken and Dumplings and Peas

    Friday-Crockpot Pot Roast (made from the cow we bought), Potatoes and Carrots

    Saturday-Easy Stromboli (we will be having a Yard Sale so I needed to plan something simple. I will be assembling it Friday night and putting it in the fridge to cook on Saturday around lunch time)

    Sunday-Veggie Soup made from Leftover Pot Roast from this week with Wraps (pictured in the bottom of my Sprouting post)

    Everything else we will be eating (Breakfast and Lunches) is the same as posted before. The only exception is that I will be making a batch of Homemade Granola Bars 

    $$$

    Little Frugalista

    Meal Plan for Week of April 12

    April 12, 2010

    This week will be EXTREMELY¬†busy for us. Little Miss has her last week of swimming lessons (Tues. and Thurs.) and Little Man starts soccer (Mon. and Fri.). Add to that my sister’s Birthday on¬†Saturday (it’s a tradition in our family¬†to go out to eat on birthdays) and church on Wednesday. So I will be relying heavily on easy meals and the Crock Pot. ūüėČ

    Monday-Chicken/Veggie Stir Fry on the grill with Corn on the Cob

    Tuesday-Pinto Beans in the Crock Pot and Cornbread

    Wednesday-Meatball Subs and Home Fries

    Thursday-BBQ Chicken Breast in the Crock Pot with Green Beans and Mac N’ Cheese

    Friday-Hobos on the Grill with Corn on the Cob

    Saturday-Out to eat for my sister’s Birthday

    Sunday-Broccoli and Cheese Potato Soup in the Crock Pot with Corn Bread

    Lunches and Breakfasts will be the same as posted before. This week though I will be adding breakfast for lunch (pancake,boiled egg and bacon), as well as Baked Potato with butter on the side.

    Meal Plan Week of April 5

    April 6, 2010

    Better late then never for this weeks meal plan. Easter threw me off a little. ūüôā

    Monday-Shepherds Pie and Green Beans (there is a pic in my leftover mashed potato post)

    Tuesday-Stir Fried Sesame Chicken and Veggies on the grill with Corn on the Cob and Rolls

    Wednesday-Stromboli with Side Salads

    Thursday-Homemade Meatball Subs and Corn on the Cob

    Friday will be eaten out because it is Mr. Frugalista’s Birthday

    Saturday-Glazed Chicken,Peas and Green Beans

    Sunday-Soup and Sandwich but I haven’t decided what kind yet ūüėČ

    Breakfasts and Lunches will be similar to the list posted before.

    $$$

    Little Frugalista