Smokin’ Jack Burgers {Freezer Burgers}

June 19, 2013 · by · Leave a Comment

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Who wants a plain Jane burger when you can have a smokin’ Jack burger? Seasoned with monterey jack cheese, liquid smoke, minced onions, garlic and cumin, what could go wrong? Oh my, the flavor explodes with the secret ingredient, liquid smoke. It’s a party in your mouth kind of burger. Summer at the beach house,  freezer style.

  • 2 to 2 -1/2 pounds lean ground beef {feel free to sub your favorite meat}
  • 1/4 cup finely minced onion {use a blender or processor if you can’t chop finely by hand}
  • 1 cup Monterey Jack Cheese or Colby Jack Cheese, shredded
  • 1 tablespoon liquid smoke {found in the BBQ aisle}
  • 1 Tablespoon Worcestershire sauce
  • 1  Tablespoon cumin
  • 1 teaspoon garlic powder
  • 1/4 cup chopped cilantro

Directions:

  1. Combine all the ingredients except the beef in a large mixing bowl for stand mixer.
  2. Add beef on top and mix using stir mode for about a minute only until the spices and cheese are distributed.
  3. Form 10 to 12 patties by hand.
  4. Layer between sheets of wax paper.  Place at an angle in a labeled quart size freezer bag.
  5. Freeze until solid.
  6. Thaw 24 hours prior to  cooking day and grill until done.

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Do you think it could be an easier to thaw and grill an awesome hamburger?

 

Filed Under: Beef, Burgers + Sandwiches + Pizza + Wraps ·

Weekly Freezer Cooking Menu 6/17-6/23

June 17, 2013 · by · Leave a Comment

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We’re back from vacation and ready to dive into a new week at home. We’re down to four, rather than six, this week because my oldest daughter is at camp and my oldest son is with grandparents until mid-week. This means our eating is a little lighter and maybe not quite as planned, we’ll see.

Dinner this week:

Honestly, I’m not sure what I’ll be freezer cooking, except marinara.

What’s on your freezer cooking agenda this week?

This is linked to menu plan Monday

Filed Under: Weekly Menu ·

Crock Pot Taco Meat with Black Beans and Corn {Freezer Style}

June 14, 2013 · by · Leave a Comment

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Who loves having a meal in 15 minutes or less? The next time you find a great sale on ground chuck or your favorite meat, stock up and make this easy crock pot meal that can be divided into several meals. Adding beans and corn is a frugal way to stretch your meat budget {especially if you’re using grassfed or organic} and it’s a great way to boost nutrition.

I start a pound in the crock pot on low for a couple hours. If you’re browning more than a pound, crock longer and make sure it’s no longer pink. You can add water to the meat if you’re going to be away from the house. This helps to keep the meat moist, break down the protein and make finer ground beef like Taco Bell. I use a potato masher to break up clumps and make finer also. Drain the beef and rinse in hot water to omit fat.

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Rinse a can of black beans and corn in colander. This reduces sodium by forty percent.

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Add this to your meat and allow to completely cool.  Add storebought taco seasoning without MSG or approximately 2 tablespoons homemade seasoning. Meanwhile, label your quart freezer bag and using a large measuring spoon add your taco meat mixture to the bag. Squeeze air out and seal. Freeze for future tacos, taco salad, burritos, enchiladas, chili, taco dip, quesadillas, chimichangas, nachos grande, taco muffins, taco pizza, taco braid, and tacquitos. Did I miss any Mexican meals? More reasons to triple your meat, beans and corn for a mega Mexican buffet.

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Ingredients:

  • 1 pound ground beef, chicken or turkey
  • 1 can corn, rinsed
  • 1 can black beans, rinsed
  • 2 Tablespoons taco seasoning

 

Directions:

Brown meat in crock pot for up two 2 hours, until no longer pink. Add 1/2 cup water and stir well to break into finer pieces if desired. Add drained, rinsed beans and corn. Add desired taco seasoning. Cool completely. Bag in labeled quart size freezer bags for future Mexican meals.

Filed Under: Beef, Better Health Series, Crock Pot ·

Freezer Taco Seasoning

June 12, 2013 · by · Leave a Comment

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You’ll see Mexican on our freezer cooking menu every week. That’s why it’s a must to have frugal homemade taco seasoning and this is the one that is made in bulk and stored in the freezer. Grab your freezer bag and start making your own seasoning. I bet you have all the ingredients on hand.

Adapted from $5 dinners

  • 3 tablespoons chili powder
  • 3 tablespoons cumin
  • 3 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 1/2 teaspoon crushed red pepper or red pepper flakes, optional

Directions:

Mix all of the ingredients. Store in a labeled quart size freezer bag. Store in freezer until ready to use. No need to thaw. Use approximately 2 tablespoons per pound of taco meat.

No more checking the package to see if there’s MSG or trying to pronounce ingredients when you keep this healthy seasoning on hand. If you love Mexican, stay tuned for crock pot taco meat with beans and corn using this freezer taco seasoning.

What’s your favorite Mexican meal using taco seasoning?

 

Filed Under: Condiments/Marinades ·

Pineapple Salsa

June 10, 2013 · by · Leave a Comment

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I love a fast, fresh condiment, don’t you? Pineapple salsa beats the heat with a refreshing twist. I’m loving summer with versatile ways to top burgers, salads, fajitas, chicken, wraps and more.

Slightly adapted from the Frugal Girl

Ingredients:

  • 4 cups pineapple, diced
  • 1/2 cup red onion, finely diced
  • 1  sweet red pepper, finely diced
  • 3-4 pickled  jalapeno pepper slices, diced
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher salt

Directions:

Mix all the ingredients. Enjoy.

I enjoy with tortilla chips one day and top my fresh spinach on another day. YUMO.

 

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Aldi often sells pineapples for .99 which makes this a frugal salad. Grab a few and enjoy this salsa all week or take it to a picnic or potluck for rave reviews.

 

How will you serve pinapple salsa?

Filed Under: Condiments/Marinades, Salads ·

Vacation Freezer Cooking Menu {Beach, 2013}

June 7, 2013 · by · Leave a Comment

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I’m nearly done freezer cooking for my vacation. I’m taking a vacation from the kitchen with nearly all of my food either cooked or prepped for easy grilling. The family will reheat or prepare their own food in about 15-minutes. Now that’s a vacation for Momma!

Last night I cranked out two pans of granola, granola bars and forty mini-bagel bites in about thirty minutes before retiring for bed. I turned the oven off after baking the granola for 15-minutes and had 14-cups when I woke up. Yesterday I froze all of our lunch meat and cheese blocks for vacation. They will serve as handy ice-packs as we travel.

I’ve turned into a whole foods junkie enjoying our whole foods even while we’re on vacation. There are so many reasons why I love to bring along our freezer meals and you can read about my 5 Reasons to vacation with freezer food in my June article for Sophie magazine.

As promised, here is are the pictures of our big haul. I consider it a mom vacation packed into two coolers. I’ll be spending less time in the kitchen and more time with my family

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In the meantime, perhaps you need some ideas to spark your own vacay menu!

Here’s our list of items I’ve got planned for us.

Dinner:

 

Lunch:

 

Snacks and breakfast:

Purchase at Beach:

water bottles,drinks, tortilla chips,  lettuce, tomatoes,  milk, 3 dozen eggs, carrots

I’m getting a later start on my actual packing and organizing the coolers, but I promise to show you how this is going to work out in two large rolling coolers with photos.

Do you take freezer meals or healthy snacks on your vacation? 

 

 

Filed Under: Weekly Menu ·

Pinterest Image Pin Courtesy of Shane Jones