2 Meals this week!

I made 2 double meals this week to make up for the week I was sick.  The one is a new take on meatloaf, and it was very good.  And the other was a HIT with my picky eater family!!  So, thrilled cause it was really yummy!

Upside Down Meatloaf

Ingredients

1 cup packed brown sugar
1 cup ketchup
2 pounds lean ground beef
1 1/2 cup milk
2 eggs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon onion flakes
1/2 teaspoon ground ginger
1 sleeve saltine cracker (finely crushed)
Directions

1. Preheat oven to 375 degrees F.  Lightly grease two 5x9 inch loaf pans.
2. Press 1/2 c brown sugar into the bottom of each loaf pan and spread 1/2 c ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients, and then make into 2 loaves. Place on top of the ketchup.
4.  Cover one in foil, label, and freeze.
5. Bake the other in preheated oven for 1 hour or until juices are clear.

You can use a disposable foil loaf pan, and cover top with aluminum foil.  Freezer notes "Thaw overnight.  Bake 375 degrees F for 1 hour."



Chili Cheese Macaroni Casserole

Ingredients

1 package (7oz) elbow macaroni
2 lbs ground beef
1 large onion, chopped
1/4 tsp minced garlic
2 cans diced tomatoes
1 can (16 oz) kidney beans
1 can (6 oz) tomato paste
1 small can rotel
1-1/2 tsps salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
2 cups (8 oz) shredded Monterey Jack cheese

 
1.  In a large saucepan, cook macaroni according to package instructions.

2.  Meanwhile, brown ground beef with onion and garlic in a skillet until it is completely brown. Drain fat.

3.  Add tomatoes, beans, tomato paste, rotel, salt, chili powder, cumin and pepper to skillet, stirring well. Bring to a boil, then simmer for ten minutes.

4.  When macaroni finishes cooking, drain and then combine with the chili.
5.  Lightly spray two 2 8x8 baking dishes with non-stick cooking spray. Divide mixture evenly into both dishes, then top with cheese.

6.  Cover one with aluminum foil, label, and freeze (will probably need to let it cool first).

7.  For the other one, bake at 375F for 15-20 minutes or until the cheese is brown and bubbly.

You can use disposable tin pans and cover with aluminum foil.  Freezer notes "Thaw overnight, bake 375F for 20-30 minutes until heated throughout."

Chicken Chili Casserole

This meal got lots of thumbs up from my family!!!  My picky 8 year old gave it two big thumbs up, and even my picky hubby said, "Not bad!"  Which is a REALLY big deal in this house!  LOL

Chicken Chili Casserole

1 cup sour cream
1 cup ricotta cheese
6 oz cream cheese
5-6 boneless, skinless chicken breast
3 cups cooked rice
12 oz bag shredded Monterey Jack cheese
10 oz can Rotel (mild)

8 oz can Tomato Sauce

15 oz can chili beans

1/2 tsp. garlic salt
1 cup crushed tortilla chips

Salsa (to top, if desired)

Cook chicken and rice.  Combine sour cream, ricotta, and cream cheese.  Add remaining ingredients except chips and salsa.  With the cheese, add 1/2 of the bag in the mix, and save the rest to top it with.  Pour mixture into 2 8x8 baking dishes.  One to cook now, and the other to freeze.

To cook now, bake at 350 for 30 minutes until the cheese is good and bubbly.  Top with crushed tortillas, and serve.  Top with salsa on the individual servings, if desired. 

To freeze, I put the one to put up in the disposable foil baking dish and covered with foil.  Go ahead and top with cheese, but not the chips.  Then write the name and baking instructions:  Thaw, bake @ 350 for 30-45 minutes, top with crushed tortilla chips.

I haven't forgotten...

Last week was such a rough week!!  We had a stomach virus circling the house, so my whole meal plans got messed up cause I had to try to cook what was easy on tummies.  As well as, once it hit me, I was down for days!  So, I skipped my double-day completely.  When that happens, I need to get disciplined enough to have 2 double-days the next week just to keep up.  But, I didn't do that this week cause I was trying to catch up my LAUNDRY!!!!  Maybe next week I can work that out.

Anyway, I have a very yummy Double Dish planned for tomorrow that I'm really excited about.  Stay tuned!!! 

Double Day Week 3~Meatloaf

Everyone has their own Meatloaf recipe, so feel free to use your favorite one.  Just go ahead and mix together a double batch of the meatloaf mixture, and then make two separate loaves.  One to bake for dinner, and one to go directly into the freezer uncooked. 

Here is the meatloaf recipe that I make for my family, probably not the best ever recipe, but they eat it.  :)

Meatloaf
2 lb Ground Beef
1 small can Tomato Paste
1 egg
2 cups of Quick Oats
1 package of Meatloaf Seasoning

Ketchup (to top)

Mix all top ingredients together well.  Separate into 2 loaves, and freeze one.  Bake the other in a deep set baking dish covered by aluminum foil for 1 hour at 400F.  Then top with ketchup and bake uncovered for another 15 minutes until the top is starting to brown.

Re-heat instructions:  Thaw in fridge, and bake at 400F for 1 hour.  Then top with ketchup and bake uncovered for another 15 minutes until top is starting to brown.

ETA:  I just wrap these in foil and freeze.

*Serve with quick veggies, mash potatoes, mac-n-cheese, or any other quick no fuss side.

Double Day Week 2~Rotel Chicken Pasta

Rotel Chicken Pasta

1 small pack Spaghetti
3-4 boneless Chicken Breasts
1 can rotel
1 can cream of celery
1 can cream of chicken
1 tsp Wostershire sauce
salt and pepepr to taste
1 lb Velvetta Cheese


Boil chicken in large pot with 3 quarts of water - salt and butter until done. Take chicken out to cool and shred. Cook Spaghetti in chicken water and drain. Mix remaining ingredients in large microwave safe bowl and melt slowly, stir often. Mix in noodles and stir well.  Pour into two 8x8 baking dishes, and cover and freeze one.  And bake the other at 325 degrees for 25- 30 minutes- just to brown top.

Reheat instructions:  Thaw in fridge.  Bake at 325F 30-40 minutes until heated throughout.

ETA:  You can freeze in a disposable aluminum pan and wrapped in aluminum foil.

Double Day Week 1~Pizza Pasta Casserole

I am starting this blog a few weeks after starting up this new way of living, so I'm adding in the recipes I have already made first.  I suggest you spend the first month just storing up your freezer meals, so that you can have a good selection when you do start using your freezer meals and don't just have to have the same dish twice in one week.

Week 1~Pizza Pasta Casserole

2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded mozzarella cheese
8 oz sliced pepperoni

Cook spiral pasta noodles according to package instructions. While pasta is cookibg, in a large skillet over medium heat, brown ground beef and onion together ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle each with cheese and top with pepperoni.

Go ahead and bake one at 350F for 15-20 minutes, or until cheese on top is bubbly and browning.

For the other one, cool if needed, then cover and freeze.  I write the dish name, date made, and reheat instructions on the foil wrapper using a sharpie pen.

ETA:  You can freeze this in a disposable aluminum baking dish, and wrap with aluminum foil.

To cook: Thaw casserole in fridge overnight. Bake at 350F for 35-40 minutes or until heated through.