Potato Pie Side Dish

Unique side dishes you can make ahead and freeze aren’t always easy to find.  I love this one because it adds a veggie into the mix.  Plus my daughter absolutely LOVES anything with mashed potatoes.  Since the recipe only calls for 1 pie crust it is a great recipe to double up.

3 pound of mashed potatoes
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 cups cheese (your favorite will do)
1 piecrust for the bottom only
1 package of frozen broccoli drained and dried a little

1.  Bake the piecrust in a pie tin for 10 mins in a 425-degree oven.

2.  Mix the mashed potatoes, salt, pepper, garlic powder, and 1 1/2 cup of cheese together until well combined.

3.  Fold in the broccoli put mixture in the piecrust evenly.

4.  Top with the remaining cheese.

At this point if you are going to freeze the pie, let it cool completely.  Cover tightly with aluminum foil and freeze.

Thaw pie for at least 24 hours before cooking.  Bake for 20 mins at 350 degrees.  The cheese will be melted and golden brown.

This recipe is an excellent accompaniment to steak tips or porterhouse steak. You can also substitute fried onions on the top for that last 1/2 cup of cheese.

Homemade Freezer Waffles

As a busy mother and grandmother, I don’t always have time during the week to make a homemade hot breakfast. During the weekends, I like to make homemade pancakes, french toast and waffles to use during the week.

The following recipe and instructions is how I like to make our waffles and freeze them for later use. They will keep for several weeks in your freezer if properly stored.

Freezing Instructions: These waffles can be made up ahead of time and then frozen for later use. Let them completely cool. Place them in a single layer on a cookie sheet and place into the freezer for 15 to 20 minutes. Remove from freezer and place in plastic zipper closure bags or plastic freezer containers. I place a sheet of parchment paper between each waffle to prevent sticking.

Reheating Instructions: You can reheat them in your toaster oven, wide-slot toaster or microwave for 1 to 2 1/2 minutes. Top with butter and/or your favorite syrup before serving.

Homemade Waffles Recipe

2 egg whites, whipped
2 egg yolks
3/4 cup cold milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon table salt
4 tablespoons butter, completely melted

In a small mixing bowl, use an electric mixer to whip the egg whites until they are stiff and peaks form; set aside.

In another mixing bowl, lightly beat together the egg yolks. Stir in the cold milk and vanilla extract until they are all combined. Sift in the dry ingredients to the egg yolk bowl until everything is thoroughly combined. Stir in the melted butter. Gently fold in the stiffly beaten egg whites until all ingredients are combined and moist.

Heat up your waffle iron until it is hot and has reached the proper temperature. Pour batter onto the griddle to within one inch of the edge. Cook each waffle for approximately 5 to 6 minutes or until done. Serve immediately or freeze for later use.

Article Source: http://www.wahm-articles.com

Shelly Hill is a mother and grandmother living in South Central Pennsylvania who enjoys cooking and baking for her family. You can visit Shelly online at my.tupperware.com/Ravish30 or her recipe site at wahmshelly.blogspot.com for additional free recipes.

Salsa Chicken

I originally got this recipe from a Weight Watchers meeting a few years back but it has been a tried and true recipe since! Not only is this recipe delicious but it’s very easy and cheap to make! Getting all of these items on sale make this an even better deal all around.

What you need, chicken breast, salsa, taco seasoning and rice. All of these things can be purchased ahead of time and on sale.

1 pound of boneless skinless chicken breast
1 cup of shredded Mexican mix cheese
1 cup salsa
1 package taco seasoning mix

Preheat oven to 375 degrees

Spray oven safe casserole dish with non-stick spray

Empty taco seasoning packet into a ziplock bag or some other type of resealable bag, then place chicken breast into bag and coat well.

Place chicken breast in casserole dish and cook for 30 minutes or until juice runs clear.

Place the salsa and cheese on top of each breast and cook for another 5 minutes.

This is great served with some brown rice and refried beans. Make extra and serve the next day as leftovers for lunch.

Convert to freezer recipe:

Cook in a 8×8 aluminum baking dish or larger if extending the recipe. Don’t cook the last 5 minutes. Pour salsa over each chicken breast and sprinkle cheese. Make sure and let cool. Cover tightly with aluminum foil and freeze.

Let thaw for minimum 24 hours before cooking. Bake in 325 oven for 10 minutes or until chicken is warmed. Also excellent shredded and put into tortillas

Chicken Chowmein

This is a great recipe to make ahead and freeze. Especially in lunch size portions. It’s healthier than a lean cuisine and if you make up a big batch it is very cost effective. You can freeze the rice in ziplock baggies per portion or make some up at the beginning of the week and store in a tupperware container to use all week.

How To Make Homemade Chicken Chow Mein And Rice
By: Shelly Hill

When it comes to cooking Asian-style food, I find it difficult to find easy to prepare recipes that use ingredients that I can readily find at my local supermarket.

This particular recipe was given to us a few years ago by a friend. His wife is a fantastic cook and was gracious enough to share her recipe with us.

Time Saving Tip: If you want to save some time, chop up your fresh vegetables, precook your chicken and rice the day before and then refrigerate in separate containers. The next evening when you get home from work, you can have this meal on the dinner table in less than 20 minutes.

Chicken Chow Mein And Rice Recipe

12 oz. cooked chicken, de-boned and diced into pieces
1/2 cup fresh mushrooms, sliced
2 oz. water chestnuts
1 cup bean sprouts
1/2 cup celery, chopped
2 tablespoons onion, finely chopped
2 tablespoons of warm water
1 cup cooked white rice
1 cup warm water
2 teaspoons cornstarch
1/4 cup soy sauce
1/2 teaspoon ground ginger

In a large sauce pan, simmer the chopped onion and celery in 2 tablespoons of water for 3 to 4 minutes. Stir in the 1 cup of water, cornstarch, soy sauce and ground ginger. Simmer this mixture over medium heat for approximately 5 minutes or until it starts to thicken. Stir in the diced chicken and remaining ingredients. Heat this mixture over medium heat for approximately 10 minutes. Your vegetables should be crisp and tender but not soggy.

Serve over 1/2 cup of cooked white rice. This recipe makes 2 hearty servings.

Article Source: http://www.wahm-articles.com

Shelly Hill is a mother and grandmother who lives in Central Pennsylvania who enjoys cooking and baking foods for her family. You can visit Shelly online at my.tupperware.com/Ravish30 or her recipe site at wahmshelly.blogspot.com for additional easy to prepare recipes.

English Muffin Pizzas

This is an idea that I and my brother loved growing up. I can remember many slumber parties with an English muffin pizza bar. I’ve also done the same thing with my kids. They love putting as much stuff on their muffin as they can. Yeah, sometimes it will make a mess, but nothing that can’t be cleaned up in a few minutes. It’s also fun to see their friends faces light up when they get to create their own mini pizza’s.

One other thing to think about is the fact that you can make up these muffins bake them slightly to get the cheese melted enough to hold the toppings down and then freeze them. I use a very large and deep, aluminum lasagna pan. Let them cool and place in layers with wax paper between. I wrap the pan in aluminum foil and write the directions on top for reheating. It makes for a really quick snack when the kids get home. Especially on those days I may not be home when they are.

English Muffin Mini Pizzas Recipe For Kids and Adults
By: Shelly Hill

When our daughter was a teenager, she would ask me to make these English Muffin mini pizzas almost on a weekly basis! She absolutely loved eating these. If the toppings we used are not to your liking, feel free to replace them with whatever it is that you like on your pizza.

If you like a little kick to your mini pizza, you can try adding some crushed red pepper or minced garlic to your toppings.

Alternative Pizza Toppings: sliced ham, shredded chicken, beef steak pieces, pineapple chunks, anchovies, red and green peppers or broccoli florets.

English Muffin Mini Pizzas

3 English Muffin halves
4-5 ounces pizza sauce
1/2 of minced onion
2 tablespoons of sliced black olives
9 pieces of sliced pepperoni
4 ounce can of mushroom pieces
1/2 cup of shredded Mozzarella cheese
Preheat oven to 350 degrees.

Drain water/juice from black olives and mushroom pieces and set aside. Place English Muffin halves cut side up on a baking sheet lined with a nonstick silicone baking mat. If you don’t have a silicone baking mat, line your baking sheet with some aluminum foil. Place baking sheet into the oven for 5 minutes. In a small bowl, combine together the pizza sauce and minced onion. Remove English Muffin halves from the oven and spoon the pizza sauce on top. Gently layer the black olives, pepperoni, mushroom pieces and finally the shredded Mozzarella Cheese on top. Place the baking sheet back into the oven and bake for 10-12 additional minutes or until the cheese is melted, hot and bubbly.

Article Source: http://www.wahm-articles.com

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys quick and easy recipes for her family. You can visit Shelly’s online recipe site at wahmshelly.blogspot.com for free recipes and cooking tips. You can visit Shelly’s online Tupperware site at my.tupperware.com/Ravish30 to contact her directly.

This article may be reprinted for free so long as the author’s resource box is kept intact and all links remain live and clickable. The Article Source must also be included. All rights are reserved by the author.

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