Easy Freezer Meatloaf

This is your basic no frills meatloaf. Don't be discouraged from making it though. It has a good flavor and cooks up nicely to make meatloaf sandwiches with the left overs. I was very surprised myself. Thankfully, I made two for the freezer. 

1 - 1/2 lbs ground beef  
1 cup milk
1 tbsp Worcestershire sauce
1/4 tsp rubbed sage, or fresh chopped sage
1 tsp salt
1/2 tsp ground mustard
1/2 tsp black pepper
2 garlic cloves, minced
1 egg
1/2 cup bread crumbs or stuffing mix
1 small onion, diced

Combine all ingredients. Shape into a large loaf and place in an ungreased 9x5in baking pan. Wrap with saran wrap, then foil, date and store in freezer for up to 6 months.

Thaw over night in fridge. When you are ready to cook, preheat oven to 350 degrees. Bake uncovered for 1 hour or until meat thermometer reads 160 degrees. Let cool to room temp and serve.

** Note: I use glass ware to prepare my meatloaves in. If you do the same be sure to let the pan sit out on the counter for one hour to become room temp or they will shatter in the oven. Pin It

Baked Italian Meatballs

Baked Italian Meatballs

1 lb hot Italian ground sausage
3/4 lb ground beef
1/4 cup parmesan cheese
1/2 cup italian bread crumbs
1 tbsp parsley flakes
1/4 cup unseasoned tomato sauce
1 tsp mustard powder
3/4 tsp  dried italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes
2 cloves garlic, minced
1/2 cup onion, finely chopped

Mix all ingredients.

Roll into 1 1/2" diameter meatballs.

Bake in 400 degree oven for 15 to 20 minutes or until cooked through.
Let cool and divide into meals, label Ziploc bag and freeze.

Makes roughly around 31 meatballs.

This is a budget meal. I got the the meats on sale. My total cost to make one batch was $8.04. One batch makes my family of 4 two meals.


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Clam Chowder

Clam Chowder

It's that time of the year that I start craving soup. This is the first of many that will be featured. This clam chowder didn't turn out looking like the original recipe but I'm sure it tasted just as good. Its a nice thick chowder and does not have the heavy clammy flavor that some chowders in cans do. If you have good eaters in your family you will need to double the recipe. As written this recipe makes 4 servings.

2 10oz. cans chopped or whole clams, chopped
1 bottle clam juice
4 strips bacon
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
2 potatoes, cubed
4 tablespoons butter
1/4 cup flour
1-1/2 cups whole milk
1/2 cup heavy cream
1/4 teaspoon garlic powder
salt and pepper to taste

Cook bacon until crisp in a large pot. Remove bacon and add to the bacon drippings the onion, celery, carrots and potatoes. Stir for a couple of minutes and add in the clam juice plus the juice from the 2 cans of clams (do not add clams at this point). Let simmer on medium heat until potatoes are tender.

While waiting add butter to a sauce pan and once melted add in flour and stir to combine well, add in milk and stir till it begins to thicken. Then add in the heavy cream. Continue to stir until it thickens up to a thin gravy consistency. Once potatoes are tender pour in cream mixture and stir to combine. Add in seasonings to taste, then add in clams and cook for 5 minutes longer.

Remove from heat and stir in crumbled bacon. Enjoy!

Original recipe Janet's Appalachian Kitchen

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Sausage and Sauerkraut

I am such a sauerkraut fan. When I saw this I immediately started drooling. I had to make it soon and I did. We had this last night for dinner with the boiled potatoes on the side. It was so good. My husband does not like the sour sauerkraut or the super sweet sauerkraut. This was a happy medium. What makes this even better is its super cheap to make. Makes this momma happy about the savings.

Make 4 Servings
2 large baking potatoes, peeled and quartered
1/2 pounds carrots, halved crosswise
2 tablespoons butter
Salt and Pepper
2 Tablespoons extra-virgin olive oil
2 1/2 pounds  precooked link sausages, such as kielbasa or bratwurst, cut into 4 inch pieces
3 scallions, white and green portions thinly sliced separately
1 16 ounce bag sauerkraut, rinsed
2 bay leaves
mustard and sour cream, for serving (optional)

In a large saucepan, bring the potatoes and enough cold water to cover to a boil. Add carrots, lower the heat and simmer until crisp-tender, 10 minutes. Using tongs, transfer the carrots to a plate. Cook the potatoes until tender, 6 to 10 minutes more. Drain, then return the potatoes to the pot, toss with the butter and season with salt and pepper. Keep warm.

Meanwhile, in a large, deep, heavy skillet, heat 1 tablespoon olive oil over medium heat. Add the sausages and fry until browned, 6 to 8 minutes. Transfer to a platter and tent with foil.

Wipe the skillet and add the remaining 1 tablespoon olive oil; add the scallions whites and cook over medium high heat for 1 minute. Add 1 cup water, the sauerkraut, bay leaves, reserved sausages and carrots and heat through, 1 to 2 minutes. Stir in the scallion greens; discard the bay leaves.

Serve the sausages and sauerkraut with the potatoes, mustard and sour cream alongside.

Original recipe from Rachael RayPin It