Wednesday, June 20, 2012
Thursday, June 14, 2012
This is much more a technique than a recipe, but the idea was from Shannon Jensen Lee's post on Fearless Freezer cooking's Facebook page.
Every two weeks during my Sams Club run, I buy 4 loaves of bread. One whole loaf is made into PB&J sandwiches and frozen. This provides enough PB&J's for about two weeks for our family.
I've mentioned how I worked for Vending Services when I was in college before, but making massive amounts of the PB&J's at a time really reminds me of that job. It was so incredibly tedious spreading all that peanut butter with plastic gloves. But, it was the best selling vending machine sandwich on campus. Go figure. :)
If you are a peanut-free family, you could also use almond butter or your favorite nut-butter. I've never tried that, but the technique would be the same.
I use my Pampered Chef small scoop for the peanut butter and jelly, mostly for portion control. (My husband says I go a little heavy on the peanut butter sometimes) I spread some of the peanut butter on it's mate on the opposite side. This "peanut butter barrier" ensures the jelly doesn't soak into the bread and get soggy.
You can do one a time, but I like to spread them out and go to town.
After the sandwiches are all made and placed into zip top bags, I put them right back into the bread bag the loaf came in, then place in the freezer.
Then, when I need a quick lunch or dinner, I grab however many I need straight from the freezer.
Freezer Peanut Butter & Jelly Sandwiches
Spread peanut butter on both sides of bread, then spread with jelly to taste. Smush together to make a PB&J, place into a sandwich size zip top bag, and freeze.
To eat, either thaw on the counter for a few hours (perfect for school lunches!) or throw one in the microwave by zapping for ten seconds on High, flip it over, then 10 more seconds on High.
Friday, June 8, 2012
Friday nights are usually pizza nights in our house. I usually like to make homemade pizza, but when I want to take the night off, I
This was what we had planned that morning, but as things do, my husband's plans changed, so I ended up having to whip up dinner at home. It was a bummer about the pizza, but this new recipe almost made me forget that I was supposed to have the night off. :)
I was able to whip this up with ingredients I had on hand, (hello big bags of tilapia from Sams Club!) and all three of the adults who ate it raved about it!
recipe from Musings of a Housewife
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon garlic salt
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets, thawed
Mix together all ingredients except tilapia. Place tilapia filets on a baking sheet lined with aluminum foil. (The foil saves a ton of scrubbing time!)
Top the fillets with the parmesan mixture.
Bake at 350 for 15-20 minutes, or until it’s a light golden brown.
Monday, June 4, 2012
My husband jokes my love language is "Food", while his is far from it. (I'm pretty sure his is Words of Affirmation, but it also might be Silence During Sportscenter.) But because I am a good wife, I know that he loves yellow rice. So mix it up with some chicken and cheese, and he's a very happy camper.
I like that this casserole did not have a can of "cream-of" soup or have a heavy cheese sauce. It's pretty easy to put together, and while the 4 year old isn't a huge fan of this recipe (he doesn't share his father's love of yellow rice) he can make due now and then.
Our family has funny dispositions about olives. Spanish olives (like this recipe calls for) don't go over well with two members of the family, and my husband prefers no olives, so the first time I served this dish, I did some black olives on the side. We decided that the dish didn't need olives at all, so now we leave them out.
The recipe makes a 9 x 13 inch pan, so I split it into two 8 x 8 pans, freezing one for another night. I've read that mayo doesn't freeze well, but this casserole bakes up just fine. Original recipe for Imperial Rice from The Domestic Mama