Irish Beef Pies

I love Martha Stewart freezer recipes. I think all of her recipes are great, but they are always so involved, so when a good/simple one comes along, I embrace it. These Irish Beef Pies are easy to make ahead and serve for dinner during the week. There are great ways to enhance this recipe by adding garlic or paprika. But this is the traditional "Irish" pie recipe. I also would want to add onions or corn. Maybe some other veggies like carrots or celery but that's your call. Great recipe, makes 8 at a time. 

Ingredients:

1 tbsp vegetable oil

1 head of cabbage (won't need all of it)

1 lb ground beef sirloin

1/2 lb red potatoes

1 tbsp of tomato paste (you can use more, but i'm not a fan)

1 tsp Worcestershire sauce

1 cup of water

1/2 tsp thyme

salt & pepper

2 pie crusts 

Directions:

Preheat oven to 400 degrees.

Shred the cabbage and cut the potatoes into tiny cubes.

In a sauce pan heat oil over medium heat.

Add cabbage & potatoes.

Cook for about 8 minutes until brown.

Then add beef and break up while cooking.

When they are no longer pink stir in tomato paste, worcestershire sauce, thyme, & water.

Cover, lower heat, and cook for about 15 minutes.

The potatoes need to be soft enough to mash.

After mashing with a fork season with salt & pepper.

Meanwhile, stretch out the pie crusts and split into 4 sections (use a pizza cutter).

Ideally you would want to make it more of a square then a circle, but I don't have time for that.

Place about 1/2 a cup of the filling on each square and seal up.

Crimp edges with a fork (if you're talented).

To Eat Now: Transfer pies to rimmed baking sheet (lined with foil) and bake for about 10 minutes or until golden brown. You can rotate the pies after 5 minutes for even cooking.

To Freeze: After the insides cool, wrap in tin foil and place in freezer bags. I kept them in my freezer for about a month and used them regularly. No defrosting needed. 

To Eat From Freezer: Bake at 400 degrees for about 30 minutes on a foil-lined rimmed baking sheet.

BEFORE BAKING:

 AFTER BAKING:

Nutritional Information:

Carbs: 7.5

Calories: 362

Fat: 20

Points: 8.6

Points Plus+: 10

What do you think? Comments? Suggestions? I would love to know that you visited my blog. Please leave me a message letting me know you were here! Did you try out a recipe? Let me know! I would love to hear from you :-)

Black Bean Burgers

Found these on Martha Stewart's website under Easy Freezer meals. They were quite easy to make (considering it's a Martha recipe) and they were delicious.
 

Nutritional Information (Based on 10 patties served on Arnold's circle bread & no dressing)

Calories: 217       Fat: A little more than 1 gram      

WW Points: 3      Points+: 5.3

Ingredients:
2 cans 15.5 oz black beans, rinsed & drained
4 green onions, coarsely chopped
1/4 tsp cumin
3/4 cup cooked brown rice
salt & pepper
1 tbsp olive oil
1/2 cup fat free plain greek yogurt
1 tbsp cilantro paste (or fresh cilantro)
1 tbsp lime juice


Directions:
Preheat oven to 450 degrees.
Meanwhile, in a food processor mix 1 can of the beans, green onions, and cumin.
Pulse until a chunky paste forms.
In a large bowl, combine the paste with rice & remaining can of beans.
Mix in salt & pepper.
Divide into 10 thin circular patties.


To Eat Now: Bake in oven on rimmed baking sheet that's been sprayed with pam for 10 to 12 minutes. Flip after 5 to 6 minutes.

Meanwhile, in a small bowl combine yogurt, cilantro, & lime juice. Add salt & pepper. Put some on the top of patties after they finish baking and serve on bread as a sandwich with cucumbers, tomatoes, & lettuce.

A nice alternative is ranch dressing if you don't want to make the sauce/dressing.


To Eat Later: Wrap patties individually in plastic wrap and freeze all in a large freezer bag laid flat.

What do you think? Comments? Suggestions? I would love to know that you visited my blog. Please leave me a message letting me know you were here! Did you try out a recipe? Let me know! I would love to hear from you :-)

Cheesy Vegetable Soup

Back when school started in September I made a lot of meals ahead of time. I spent Labor Day weekend trying out more recipes from Freezer Pleasers. Believe it or not, there are actually recipes in that book I still haven't tried yet! Here is an easy one.

Nutritional Information (Serving Size: 1 Cup)

Calories: 172    Fat: 4 grams      WW Points: 3.1   Points+: 4.4

Ingredients:
6 cups water
1 30 oz. package frozen shredded hash browns
1 24 oz. bag mixed vegetables
4 tsp chicken bouillon granules
1 lb 2% milk Velveeta cheese
2 cans 14.5 oz. low fat cream of chicken soup
1 cup skim milk 



Directions:
Add water to a large pot and bring to a boil.
Add hash browns, veggies, and bouillon granules, bring to a boil again.
Reduce heat and cover.
Simmer for 10 minutes until veggies are tender. 
Stir in cheese, soup, and milk.
Cook until cheese is melted and well mixed.
Add croutons & serve with black bean patties!

To Freeze: Wait until soup has cooled. Transfer to freezer container or tupperware and freeze for up to 3 months.

To Use Frozen: Thaw in fridge, then heat in pot. You may need to add additional milk. 

What do you think? Comments? Suggestions? I would love to know that you visited my blog. Please leave me a message letting me know you were here! Did you try out a recipe? Let me know! I would love to hear from you :-)

Minestrone Soup

This makes two batches. If you don't want too much (12 to 14 servings) then cut servings in half. This is one of the (if not THE) best soup recipe I've ever made. So yummy, so flavorful, yet so healthy! I make a ton at once and freeze it for the weeks to come. Stolen from Freezer Pleasers, of course!

Nutritional Information (Serving Size: 1 Cup)

Calories: 235    Fat: Less than 1 gram      WW Points: 3.6   Points+: 5.5

Ingredients:
1 pound ground turkey
1/2 cup chopped celery
3/4 cup chopped onion
1 tsp minced garlic
1 28 oz can of crushed tomatoes
1 16 oz can of kidney beans, rinsed & drained
1 15 oz can garbanzo beans, rinsed & drained
2 cups of tomato juice
1 15 oz can tomato sauce
1 14.5 oz can beef broth
3 carrots, diced & halved (about 2 to 3 cups)
2 zucchini, diced & halved (about 2 cups)
1 tbsp italian seasoning
1.5 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1/2 cup water
1 cup uncooked ziti


Directions:
In a large pot, cook the turkey, celery, onion, & garlic over medium heat.
Stir in tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar, and pepper.
Raise heat. Bring to a boil.
Reduce heat, cover & simmer for 30 to 35 minutes (carrots should be tender).
If you want to freeze some or all, now is the time. Place in freezer container and freeze for up to 3 months.
If you want to eat now, add water & pasta and bring to boil.
Cover & cook until pasta is tender.
To use frozen soup thaw in fridge, then transfer to a large pot. Add water & pasta until soup boils. Cover & cook until tender.
Serve with Extra Dark hard sourdough pretzels. Yum!

What do you think? Comments? Suggestions? I would love to know that you visited my blog. Please leave me a message letting me know you were here! Did you try out a recipe? Let me know! I would love to hear from you :-)

Chicken Taquitos

I've always had a strong liking for taquitos from the freezer isle. I don't know what it is, but they are addicting. I found a neat recipe so that I could make my own taquitos. It's very simple and they are easy to make ahead and freeze. 

Ingredients:
3/4 pounds of cooked, shredded chicken (I boil it, then use two forks to shred it)
10 small tortillas
3 oz. fat free cream cheese, softened
1 cup reduced fat shredded cheese mexican blend
1/2 cup red onion, diced

1/4 cup salsa verde
1/4 cup cilantro paste (or fresh cilantro)
1 tsp onion powder
1 tsp garlic powder 
1/2 tsp cumin
1 tbsp chili seasoning
1 tbsp lime juice
Olive oil cooking spray.

Directions:
Preheat oven to 425 degrees.
In a medium bowl mix cream cheese, onions, salsa, cilantro, lime juice, & seasonings.
Add shredded chicken & shredded cheese.
Mix well.
Place about 2 spoonfuls of mixture on the side of tortilla.
Roll up tortilla tightly and place on greased cookie sheet.

Be careful to place it in such a way so that it can't unravel.
Continue with rest of tortillas and mixture.
Spray all over with olive oil cooking spray.
Bake in oven for 20 minutes. 

Watch carefully that they don't burn.
Serve with ranch dressing, guacamole, sour cream, or another yummy dip.


You can make these ahead of time and freeze them. After wrapping the chicken/cheese mixture inside of the tortillas place in gallon-sized freezer bag. When you are ready to eat them you don't have to defrost or thaw. Just place directly in preheated oven and cook for 20 to 30 minutes. Watch carefully. 

I paired the taquitos with this yummy taco salad with spicy ranch dressing. (see below).

What do you think? Comments? Suggestions? I would love to know that you visited my blog. Please leave me a message letting me know you were here! Did you try out a recipe? Let me know! I would love to hear from you :-)

Broccoli Calzones (again).

I recently posted about Broccoli Calzones. They are great freeze-ahead meals and perfect to bring to a friend who just had a baby. Here are pictures of what the calzones look like after they've been cooked. Delicious! 

Also, you can improve the amount of calories & fat per serving by skipping the oil, skipping the tomato dipping sauce, cutting the amount of cheeses, and lastly using reduced fat crescent rolls or biscuits instead of pizza dough. Here is the new nutritional info using reduced fat biscuits and using fat free olive oil cooking spray:

Servings: 4      Calories: 312      Fat: 16      Points: 7.3      Points Plus: 8.9

See original post for other nutritional information.


What do you think? Comments? Suggestions? I would love to know that you visited my blog. Please leave me a message letting me know you were here! Did you try out a recipe? Let me know! I would love to hear from you :-)

Broccoli Calzones

This is from Martha Stewart's recipes. She has got a ton on her website and specifically has great freezer ones. I must admit her recipes are great, but usually very time consuming. This broccoli calzone one is fantastic however! It doesn't take that long to prepare and cook. Scroll to the bottom for nutritional information.


Ingredients:

• 1 tablespoon olive oil
• 1 packages (10 ounces) frozen chopped broccoli thawed
• 4 garlic cloves chopped
• 1/4 teaspoon red-pepper flakes
• 1 package of pillsbury pizza crust or seamless dough, thawed
• 1/2 cup part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese
• Coarse salt and ground pepper
• Prepared tomato sauce (optional)
• 1 medium red onion finely chopped
Directions: Preheat oven to 400 degrees. In a large nonstick skillet, heat oil over medium heat.  Add onion and cook for a few minutes.  Then add broccoli, garlic, and pepper flakes.  Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Remove from heat. If you plan on eating this immediately then form your calzones on a lightly floured surface. If you plan on freezing it for later then form your calzones on a piece of plastic wrap. Use flour if needed, but I did not. Stretch the dough out, you can try to make more of an oval shape for the calzone effect, but once again, i'm not trying to be Martha Stewart here.  Stir parmesan, ricotta, and mozzarella into cooled broccoli mixture Add lots of salt and pepper.  Pour the cheese/broccoli mixture onto one half of the side of the dough. Then fold the other half of the dough over top. Seal and feel free to get fancy with your edges. Cut two slits into the top. Transfer calzones to baking sheet. Bake until golden, about 25 minutes. Serve with tomato sauce, if desired. 

OR...if you choose to freeze, wrap up in plastic wrap, then seal in plastic ziplog bag and place in freezer up to 2 months. When you are ready to eat you can take it directly from the freezer, unwrap and bake on baking sheet for 35 to 40 minutes. 

I would normally just recommend NOT using Martha's recipes simply because the picture of how her recipes turn out and how my recipes come out, just don't compare. But I learned a long time ago to stop comparing myself to others. So just don't try to live up to this unrealistic standard. In fact, check out this great blog: http://www.wearenotmartha.com/. 

(Does not include Tomato Sauce for dipping)

Servings: 4      Calories: 402      Fat: 13.5      Points: 8.5      Points Plus: 11

What do you think? Comments?Suggestions? I would love to know that you visited my blog. Please leave me a message letting me know you were here! Did you try out a recipe? Let me know! I would love to hear from you :-)

Hamburger Goulash

Here is a yummy meal from Freezer Pleasers! :-) It was pretty easy to make, so you can make it for dinner, or it's a great make-ahead meal. Enjoy.


Ingredients:
1 to 2 pounds of lean ground beef
1 medium, chopped & diced
2 cups water
3/4 cup ketchup
2 tbsp Worcestershire sauce
2 tsp paprika
1 tsp sugar
1 tsp salt
1/2 tsp ground mustard
1/4 tsp garlic powder
2 tbsp all-purpose flour (I only had wheat flour)
1/4 cup cold water
Additional cooked noodles or mashed potatoes (optional)



Directions:
Cook beef & onion over medium heat until meat is no longer pink.
Drain, if necessary.
Add the 2 cups of water and ketchup, worcestershire sauce, paprika, sugar, salt, mustard, & garlic powder.
Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Meanwhile, in a small bowl, combine flour and cold water until smooth.
Stir into the meat mixture and bring back up to a boil.
Cook for 2 minutes until thickened.
Serve over noodles or potatoes immediately.


Feel free to eat immediately or freeze up to 3 months (do not include noodles/potatoes in freezing). To thaw frozen goulash, place in fridge to defrost, then place in a small saucepan and heat through.


(Does not include noodles or mashed potatoes)

Servings: 6      Calories: 202      Fat: 6      Points: 4      Points Plus: 5

What do you think? Comments? Suggestions? I would love to know that you visited my blog. Please leave me a message letting me know you were here! Did you try out a recipe? Let me know! I would love to hear from you :-)

Twice-Baked Ranch Potatoes

I've fallen in love with twice-baked potatoes. (See my original post on twice-baked taco potatoes.) These ranch-flavored ones were just as good and equally easy to make. This specific recipe is from Freezer Pleasers. (I consistently rave about this book on a handful of my blog posts, so I still recommend trying it out.)


Ingredients:

4 to 5 large baking potatoes

3 oz. of fat-free packaged cream cheese, softened

1/2 cup skim milk

1 envelope ranch salad dressing mix

1 cup shredded cheddar cheese

Directions:

Heat potatoes in microwave for about 15 minutes.

Let stand so they cool before handling them.

Scoop out pulp leaving a thin shell, but not TOO thin. 

Combine cream cheese and milk with the mashed potatoes.

Then blend in salad dressing mix completely.

Use a hand mixer to blend completely.

Scoop into the potato shells.

Top with cheese.

Place in microwave again (2 at a time) and cook for 3.5 to 4.5 minutes in a microwave safe dish. 

You can also freeze them to eat later. To defrost cook on 50% power for 8 to 9 minutes. Do not freeze for more than 3 months. 

What do you think? Comments? Suggestions? I would love to know that you visited my blog. Please leave me a message letting me know you were here! Did you try out a recipe? Let me know! I would love to hear from you :-)