I make this gnocchi soup recipe once a month or so; but definitely in the Fall and Winter. It’s super easy and tastes delicious! If you cook the vegetarian variation in a slow cooker, it should be ready in 30 minutes if you put it on high. This, like most of my recipes, this can be frozen and reheated.
* add other seasoning and ingredients to taste; I add salt and pepper
You will begin by pouring the cream of mushroom soup into the slow cooker. Then, fill the large soup can with water and pour it into the slow cooker twice. Stir the soup until it is consistent. Now, stir in the remaining ingredients. If you want this meal quickly, put the slow cooker on high; otherwise put it on low and let it simmer for hours. (If you use raw chicken , it will take several hours to cook.)
After the soup is cooked, I remove all except what I plan to eat that day from the baking dish and I let it cool in a bowl to prepare it for bagging. Bag the food in a freezer bag the sized bags needed to feed your household. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
I make this broccoli and rice recipe once every couple weeks or so; it’s one of my favorites. It’s super easy and tastes awesome! I have always cooked it in the oven but yesterday; I decided to make it last minute so I did it on the stovetop. This, like most of my recipes, this can be frozen and reheated.
I previously wrote about my love for bread and gave you an easy recipe. We don't always want out bread in plain, loaf form. There so many things you can do with that recipe.
Before you begin, preheat oven to 350 degrees Fahrenheit and butter a large baking sheet.
Bread Sticks I use the same recipe and I break off small pieces, roll them on a floured counter into tubular shapes, place these on a buttered or oiled baking sheet, then bake them.
The bread sticks can be served warm as is or you can rub melted butter or melted butter with herbs like garlic for extra flavor.
Dinner Rolls I break off small pieces of the bread from the recipe, roll them on a floured counter into tubular shapes then make a pretzel-like knot and then tuck the ends underneath, place these on a buttered or oiled baking sheet, then bake them.
The dinner rolls can be served warm as is or you can rub melted butter or melted butter with herbs like garlic for extra flavor.
Buns(for burgers or sandwiches) same recipe; I break off generous sized pieces, and follow the same process as I use for dinner rolls,
Hot Dog Buns same recipe; and I break off medium sized pieces, put them on a floured counter and shape them into round pieces (1" thick, 5"-6" in diameter), then fold them over. Place these on a buttered or oiled baking sheet, then bake them.
Obviously, since these are all different sizes so they require different baking times. They will need at least 10 minutes but you should watch them. After the first time, you'll know how long your oven will take to bake your desired breads.
Enjoy finding new ways to use this bread recipe; I'll share more baking ideas with you soon!
[Oprah voice] I love bread!
I love making bread. With chronic illness, I don’t have the hand and arm strength to knead the dough and I can’t spend too much time standing. Because of this, I’ve had to adapt my bread recipes so that I can make them and not over exert myself. I use an inexpensive stand mixer so that I don’t have to mix by hand.
*before you ask, no, I’ve never used a bread maker. I have no idea how that works.
To make quick bread, you will need:
5 1/4 cups flour
2 – 4 Tbsp. sugar (add depending on how sweet you’d like it)
1 1/2 tsp. salt
1 1/2 Tbsp. instant yeast (I like Fleischmann’s and I buy the jar because I use so much)
1 1/2 Tbsp. vegetable oil
2 cups warm water
Before you begin, preheat oven to 350 degrees Fahrenheit and butter a large baking sheet.
Put dry ingredients into a stand mixer on low. The low setting is important so that the dry ingredients don’t end up all over the place. Add the oil and water. Mix on medium for about a 1 minute. The dough should be very sticky. If it isn’t you may need to add more water.
Continue mixing for 5 minutes. The dough should be a smooth even consistency. But very important: Don't mix too long.
Rub a little flour on the counter and your fingers so that the dough doesn’t stick. Remove the dough from the mixer and place it on the counter.
Separate the dough into at least two pieces by tearing or cutting. Now shape the dough and place them on buttered baking sheets. Cover them with a large dishtowel and let them rise for 25 minutes.
After the 25 minutes, use a sharp buttered or oiled knife to make 1/4-inch deep cuts in the top. You can make one long one down the center or diagonal slashes.
Bake the bread for 25 minutes, or golden brown.
I let them sit and cool for a bit but I can’t help myself because I love warm, buttered bread.
Remember that this bread does not have all of the preservatives that store bought bread does and it needs to be eaten quickly. The good news is it’s so good, I don’t think that will be a problem.I have no problem freezing fresh bread. I let it cool then put it in a freezer bag. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
I make my pot pie using my easy stew. I make them after the stew cools and freeze them or eat them immediately. This is how.
Preheat the oven to 425 degrees F. Pour the stew into your frozen pie crusts until the filling is slightly below the rim. If you choose, add a top crust by laying it over the pie and pressing the dough into the bottom dough. If you add a top crust, slice about a 1 inch long slice in the top crust or poke holes with a fork. This will allow heat to escape and prevent a mess. Whether you add a top crust or not, rip foil into half inch or so strips and wrap around the edges of the crust so that it doesn't burn. Bake for 25-40 minutes or until the crust is golden brown.
*If you choose to freeze these for later, be sure to label the pies beforehand with what it is and the date.
I made this stew yesterday. It's a great meal you can make ahead or make extra then freeze. I also use it in another recipe I'll share soon. If you are preparing this days before you want to eat it, put the pot or crock pot on low. If it's being prepared early on the day of, put the slow cooker on high.
First, you will need to make the stew base. Pour a small amount (about 2 cups) of water or broth into the crock pot. Whisk in the envelop of brown gravy into the pot. Then whisk in flour slowly until the mixture is slightly pasty. (gravy thickens naturally) Now pour in more water / broth until the pot is half full and mix. Dump the meat and vegetables into your slow cooker. Add water/ broth until the pot is full and stir.
Cook for at least a few hours. I remove all except what I plan to eat that day from the slow cooker and I let it cool in a bowl to prepare it for bagging. Bag the food in a freezer bag the sized bags needed to feed your household. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
I use my chili recipe to make this recipe I'll share soon. You can assemble this, cook it and freeze it or eat it immediately.
• cooked chili
• about 3 cans of corn (may need more or less)
• about 4 boxes of corn muffin mix
• milk (amount required by muffin recipe)
• eggs (amount required by muffin recipe)
Mix the corn muffin mix. Pour enough chili to cover about ½ inch into a dish. (I use these pie dishes for several recipes like this because they're easy to clean.) Then pour enough corn to cover the chili. Finally, pour about ½ inch of corn muffin mix on top; do not over fill. Bake following corn muffin instructions. Reduce bake time by about 10 minutes if you plan to freeze it to eat it later. Partially cooking it makes for better freezing and will ensure the cornbread doesn't burn when reheating. Cover the food with plastic wrap and aluminum foil and freeze. Be sure to label what it is and the date before freezing it. Whenever you fully cook it, I enjoy rubbing butter over the top of the cornbread as soon as I pull it out of the oven.
I make this chili and I freeze some and I also use it in another recipe I'll share soon. If you are preparing this days before you want to eat it, put the pot or slow cooker on warm. If it's being prepared early on the day of, put the slow cooker on low. If you plan to eat some within two hours, put the slow cooker on high.
• pack of chili seasoning
• can of tomato paste
• canned (or fresh) tomatoes
• onions and peppers
• canned beans (I use black, dark red, kidney)
• browned ground turkey/ ground beef/ caramel colored tofu
* add other seasoning and ingredients to taste
* you may like to substitute tomatoes and onions and peppers with salsa.
Dump all of the above ingredients into your slow cooker. and stir. You will want to add water. I put a little water in the cans so that I'm getting all of the ingredients out of the can as I'm adding water. Do not make the chili too watery.
After the chili has been cooking for at least a few hours, I remove all except what I plan to eat that day from the slow cooker and I let it cool in a bowl to prepare it for bagging. Bag the food in a freezer bag the sized bags needed to feed your household. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
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