February Menu Recipes

1st: *Fast Chicken Fajitas w/ dirty rice (rice with cumin and other misc spices) & black bean/corn medley (a favorite side of my husband's) smothered in salsa
This was very simple and everyone loved it. Will definitely add Fast Chicken Fajitas to our regular meals.

2nd: Veggie Pizza w/ salad
Just pizza dough which I purchase in bulk at Sam's (but I ought to make my own and plan to one day soon) with whatever veggies I feel like putting on it plus cheese of course.

3rd: Chicken & Pork Stew with Plantains & Yucca = a new family favorite after discovering this recipe in December on St. Dominic of Silos Feast Day.
Loved this recipe again. Yum. Next time I will triple to freeze.

5th: Pasta w/ Italian Sausage & ground beef like Uncle Mike makes.
This was requested of my 7 year old since Uncle Mike visited at Christmas and cooked pasta with loads of yummy meat and spices. I will give it a try.

6th: *Wild Salmon w/ braised lentils & orange balsamic reduction
A new recipe I found that was on a healthy food blog. I don't care for lentils but this looked like it might work. We'll see.
My seven year old asked for SECONDS of the lentils so yes, we will definitely be adding this to our regular menu. We had rice on the side and it was so good with the lentils.
The sauce for the salmon was simple and yummy too.

7th: *Sauerbraten, broccoli & creamy mashed potatoes
Will keep the brine/sauce recipe as a gravy but toss the flipping for 5 day hassle.

8th: *Chicken Saute with Carmelized Ginger Sauce, leftover mashed potatoes & veggie
This was a hit even with my friend's picky kids. Yea for new yummy recipes! This should be served with rice and next time I'll add veggies to make it a stir fry.

9th: Calzones FF - Thanks to Amber, my fellow Freezer Friend, this sounds fabulous

BASIC BEEF BOLOGNESE
2 lb. lean ground beef
3 medium onions, chopped
2 medium carrots, chopped
1 stalk celery, chopped
4 cloves garlic, minced
2 28-oz. cans crushed tomatoes
1 6 oz. can tomato paste
1/2 cup beef broth
1 Tbsp. Italian seasoning, crushed
1 tsp. sugar
1/2 tsp. crushed red pepper
1/4 cup chopped fresh basil **(I used just 1 tsp. of dried)
In a dutch oven cook beef, onion, carrot, celery and garlic over medium heat until browned. Drain off fat.
Stir in tomatoes, tomato paste, beef broth, Italian seasoning, sugar, 1/2 tsp. salt and red pepper.
Bring to boiling over medium-high heat; reduce heat and simmer (covered) 30 minutes.
Stir in fresh basil and cook, uncovered 5 minutes more, stirring often. (I just added dried basil in with the other seasonings)
Season to taste with salt and pepper.
***at this point you can divide the sauce into portions and let cool for 30 minutes then freeze for later use on pasta or for calzones.
CALZONE
1 1-lb. frozen pizza dough, thawed
about 2 cups of BASIC BEEF BOLOGNESE SAUCE
shredded Gouda, or cheddar cheese
Parmesan cheese
Let dough stand at room temp. for 15 minutes.
Preheat oven to 375. Sprinkle a large baking sheet with cornmeal. **
On a lightly floured surface roll dough to large oval.
Transfer to the baking sheet. **
Lightly brush dough with olive oil and sprinkle with oregano.
Spread 2 cups of sauce on half of Calzone to within 2 inches of edges. Top with cheeses.
Fold dough over filling; press edges together. Seal edges by pressing with a fork.
Cut several small slits in top of crust with a sharp knife.
Brush top with olive oil and sprinkle with Parmesan.
Bake 35 to 40 minutes until golden brown. Cool on wire rack for about 10 minutes before cutting.
Serve with extra sauce.
**(I assembled it first then transferred to a preheated pizza stone -- just an option)

10th: *Chicken & Rice Soup (crockpot lady) w/ homemade bread

12th: Veggie Pasta in Crockpot
I am finally going to try to make the same old veggie red sauce I always make but in the crockpot.

13th: Steamed Flounder w/ veggie cous cous

14th: *Beef Marinated Kebobs w/ rice & side veggie (I will be using beef instead of Lamb unless I find a good price and I am feeling adventurous.)

15th: *Spicy Coconut Chicken Casserole

16th: Cheese Quesadillas (just tortillas stuffed with shredded cheese burnt over my gas stove -- however you make them - my mom used to do them in the microwave) w/ *Crockpot Salsa Chicken & Black Bean Soup

17th: *Crockpot Indian Chicken over rice

19th: Eggplant Parm from freezer
Thanks Ann S!
Olive Oil
One eggplant
3 eggs
Bread Crumbs
Red Sauce
Mozzarella Cheese
Parmesan Cheese
Oregano
SaltSlice eggplant into thin slices. Heat olive oil in a large skillet. Dip eggplant slices in whipped egg and then dip in breadcrumbs. Place the eggplant in skillet and cook for about ten minutes on both sides. Slices should be brown on both sides and soft in the middle.Cover the bottom of baking dish with sauce, and layer eggplant mozzarella cheese, parmesan cheese, and oregano. Bake at 350 degrees for forty minutes. Enjoy! Notes: 3 Large Eggplants made 4+ meals, maybe could have made 5, I threw some out and several got burnt and were tossed.

20th: Fish Sticks w/ fries & salad

21st: Turkey chili & corn bread

22nd: *Tandoori Chicken over rice w/ side veggie (I am just going to broil the chicken rather than grill.)

23rd: *Veggie Lasagne in the crockpot (Maybe I will add meat, we'll see.)

24th: *Stacie’s Chicken Tortilla Soup (Stacie's adaptions: omit water and substitute more broth, may omit green onions but not lime and cilantro and use chicken with the skin on but remove skin before serving. Also blend some if you don't like the chunks and want a smoother soup. Add corn and black beans for a heartier soup.)

26th: Chicken Parm FF (Have not received the recipe yet but will post it as soon as I get it.)

27th: Fish/Veggie Foil packets in Crockpot w/ yellow rice
Yellow rice
1. In a saucepan, heat 1 TB vegetable oil over medium heat. Add 1 chopped onion, and cook until soft. Stir in 1 cup rice, ½ ts salt, ½ ts turmeric, 1 dried bay leaf, 1 pinch cinnamon, and 2 cups chicken stock or canned broth. Bring to a boil; cover, and simmer 15 minutes.
2. Stir in 1/3 cup raisins with fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.

28th: Reuben Casserole FF - thanks Ann S

1 25 oz can drained sauerkraut
1/2 teaspoon caraway seeds
1/2 cup Thousand Island
10 ounces fresh corned beef cut in small chunks
2 cups shredded swiss cheese
1 can refrigerated buttermilk biscuits
1/2 cup crushed rye crackers2 tablespoons softened butter

Heat oven 425 degrees. Spread sauerkraut in 9 by 13 inch pan. Sprinkle with caraway seeds, cover with dressing. Top with corned beef and cheese. Bake in preheated oven for 15 minutes.Separate each biscuit onto crushed crackers, roll coating the sides. Arrange over casserole. Bake in preheated oven for 15-20 minutes. Brush biscuit tops with butter before serving.