Individual Pizza Meatloaves (Batch Cooking)

What do YOU do when you have an extra 12lbs of ground beef laying around?
Me? I make meatloaves & meatballs!

I make LOTS of Meatloaves!

Mountains of Meatloaves!

Today was Meatloaf Day
Pizza Meatloaves to be exact.

Individual-sized Pizza Meatloaves.
umm.. YUM!

These Pizza meatloaves are not your average meatloaves.
They are moist and tender.
Delicious!

This is a rather large recipe.
It is easy to cut in half but it's also easy to double, or even triple!
Today I tripled it.
Yep.. I made 26 meatloaves!

They are now safely tucked into the freezer and will provide my family with several hot, home-made meals in the coming months.
Also, they are perfect for the Man-of-My-Dreams who is still working out of town.
He can have them in his freezer and get a home cooked meal no matter how far away he is.
Not to mention those nights when you just don't feel like cooking....
Your covered! by your own food! not greasy, expensive, unhealthy drive-thru food....
A real honest-to-goodness Homemade meal!

Here we go...

Dana's Individual Pizza Meatloaves.
With Options!

Ingredients

• 4lbs lean ground beef
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1/2 cup grated Parmesan cheese
• 16 oz Pizza Sauce. (from a jar or homemade)
• 6 slices bread , crumbed (I just pulse it in my food processor)
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 Tablespoons Italian seasoning (to taste)
  
• 2 cups, (1- 8oz. package) Mozzarella cheese, shredded, or cubed

• - for Topping & Serving. 16 oz. Pizza Sauce

--------------------------------------

Preheat oven to 350 f degrees

Now you have to decide what you want to do with the mozzarella cheese.
You have three options.... I have tried each of them with wonderful results.
So... whatcha wanna do?

Options

A. Blend the mozzarella cheese into the meatloaf mixture so you get some in every bite.

B. Stuff your meatloaves with mozzarella cheese so it oozes and stretches when ya cut into it.

C. Top with Mozzarella cheese for melted cheese & Pizza-like.


Directions

Option A "blended" =

1. In a large bowl, mix all of the ingredients, blend well. (I use my hands or my Kitchen aid mixer with the dough hook attachment)
2. Shape handfuls of the meat mixture into individual sized loaves. I aim for approx 1/2 lb loaves, giving me 8-9 loaves from this recipe. make them as small or as big as you like.
3. Bake for approx 30 - 40 minutes. or until the internal temperature reaches 160 degrees F.
   
4. remove from oven and top each meatloaf with a generous spoonful of warm pizza sauce
   
5. Enjoy!

-------------------------
Option B "stuffed" =

1. In a large bowl, mix all ingredients EXCEPT mozzarella cheese. Mix until well blended.
2. Shape handfuls of the meat mixture into large flat ovals. Place some mozzarella cheese in the center, then roll the meatloaf mixture around the cheese, pinching to seal all seams. I aim for approx 1/2 lb loaves, giving me 8-9 loaves from this recipe. make them as small or as big as you like.
3. Bake for approx 30-35 minutes. or until the internal temperature reaches 160 degrees F.
4. Remove from oven and top each meatloaf with a generous spoonful of warm pizza sauce
5. Enjoy!

--------------------------

Option C "topped" =

1. In a large bowl, mix all ingredients EXCEPT mozzarella cheese. Mix until well blended.
2. Shape handfuls of the meat mixture into individual sized loaves. I aim for approx 1/2 lb loaves, giving me 8-9 loaves from this recipe. make them as small or as big as you like.
3. Bake for approx 30 minutes.
   
4. Top with shredded Mozzarella cheese, return to oven and continue cooking for an additional 10 min,or until the internal temperature reaches 160 degrees F.
5. Remove from oven and top each meatloaf with a generous spoonful of warm pizza sauce.
6. Enjoy!

**TIP**

• I usually bake these in a broiler pan, so any grease/drippings fall through the pan and my cute little loaves don't sit in it.
• Add whatever you want to these little loaves...
• Your family love mushrooms? Toss some in!
• Gotta have pepperoni on anything "pizza"??
• Chop up some peperoni and go with it! (yum! by the way!)
• Anchovies?? ummm. no way now how!... Ok, if you really want em you can have em. (bleck!)
  

Freezing Instructions..

• Let the meatloaves cool.
• Seal in freezer bags removing all of the air that you can. (OR use your trusty vacuum sealer.. I would be lost without mine!)
• Label those bags! no matter how sure you are that you'll remember whats in the bag.. it never fails... 2 months from now you won't have a clue!
• Toss in the freezer.
• To serve... Thaw in fridge, then toss in a 350 oven for 20 min. or Toss those puppies in the microwave and eat them in 4 minutes!
  
• Have fun with it!
  

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Breakfast Burritos (Batch Cooking)

It's time to get cooking again.
Batch cooking, that is.
Does your family like Breakfast Burrito's?
Well, I'm gonna show you how to make them.
A LOT of them.

They taste better than fast food breakfasts.
Faster than a drive-thru.
And for less then $.45 each!
Yes.. that's less than 45 CENTS each!

With 4 boys who wake up hungry and leave for the bus early, these breakfast burrito's sure come in handy!
They grab one out of the freezer, pop it in the microwave, and in about one minute they have a hot, homemade breakfast.

Today I made 84 of these suckers!
This isn't so much a recipe as it is a technique.

I started out by browning & crumbling.
3 pounds of breakfast sausage. (I used our home-grown pork)
and some diced bell peppers and diced onions.

Then I added 6 dozen eggs.
Seasoned with salt and pepper, and scrambled it all together.

After the eggs were done cooking, I set up the rest of my ingredients for assembly.

This included, flour tortillas, cheese, and squares of aluminum foil.

I put one large scoop of the egg/sausage mixture in the center of a tortilla.
Topped it with cheese,
Rolled it up to form a burrito.
Then rolled the burrito up in foil, twisting the ends to seal.

Next, I tossed em in the freezer. And they were ready to feed my hungry morning crew.

All they need to do is pull one out of the freezer, unwrap the foil.
pop it in the microwave, and heat it for approx 1-2 min. that's it.
it couldn't be easier!

They freeze beautifully and will last in the freezer for more than two months!
I don't know how much longer because Mine have never lasted that long! ;)

You can add any ingredients your family likes.
I've often added hash brown potatoes as well and they turn out wonderful!
You could add Ham.
Play with different cheeses.
Or bacon. You name it! Add what you like.

Tomorrow I'll show you how I make 20 individual sized Pizza Meatloaves.
Including the recipe.

Go forth and Fill Those Freezers! :)

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Batch Cooking (Chicken Pot-Pie)

Mmmm Comfort Food.
One of the first dishes that comes to mind is Homemade, Warm, Bubbly, fresh from the oven Chicken Pot Pie.
Nope... not on of those hockey puck in a box wimpy store-bought ones.
But a chunky, gravy-y, Homemade ones.
Ain't they purdy?
It looks like a long hard process... but it isn't bad at all and it is sooooo worth it!
Double the recipe and freeze a few! they freeze beautifully!!

Leave out any veggies your family doesnt like.
Add any new veggies they do like!


Dana's Chicken Pot Pie!

SERVES 6 -8
1 cup potato, diced
1 cup chopped onion

1 cup celery, diced
1 cup chopped carrot

1 can corn (or 1 cup frozen or fresh corn)
1 cup green beans large dice

1/2 cup green peas

1/3 cup melted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crusts (either store bought or your own recipe)
Preheat oven to 400°F.

Saute veggies in butter for 10 minutes.
Add flour to sauteed mixture, stir well to mix thoroughly

well Cook one minute stirring constantly.
Combine broth and half and half
Gradually stir into vegetable mixture keep stirrin!
Cook over medium heat stirring constantly until thickened and bubbly
Stir in salt and pepper; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

for freezing

assemble your pot pie

freeze before baking!

To prepare from frozen....

Bake in 350 degree oven for 50 - 55 min, or until crust is browned and the filling is bubbly!

Enjoy!!

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Batch Cooking (King Ranch Casserole)

Yesterday I showed you my 20lbs worth of cubed chicken breasts..
But I forgot to mention the 3 gallons of beautiful chicken broth at got out of it as well!
(vacuum sealed and in the freezer now, of course)

Ain't it purdy?

The first recipe I used the Mountain-o-Chicken in was my King Ranch Casserole.

This recipe also included me dicing 14 cups of diced bell peppers, onions & celery. whew!
(only because I quadrupled the recipe.. don't be scared.)
Recipe below.

Here are three of the 5 I made today,
a pesky chicken pot pie got in the photo too...
thats a recipe for tomorrow.

I flash froze them.
Then sealed em right on up...
If you are careful you can find casserole dishes that will fit in your vacuum sealer bags.
I made a few smaller ones to send with Worker #1 while he is staying with his Uncle and working in Houston this summer..
poor boy has to get some home cooked foods!
See how well it sealed? there is no air inside the package at all..
thus no freezer burn!
I LOVE it!!!
This is the one I cooked for dinner..
Cheesy, mildly spicy, comfort food!
yummm!

Dana's King Ranch Casserole

SERVES 6
1 cup onion, diced
1 cup Green Bell pepper diced
1 cup red bell pepper, diced
1 cup celery, diced
1 can cream of celery soup
1 can cream of chicken soup
1 lb cheddar cheese
2 cups cooked chicken
1 can rotel tomatoes with green chilies
1 small can sliced black olives (optional)
1 clove garlic, minced
2 tablespoons chili powder
12 corn tortillas, torn in strips (the Man of my dreams prefers flour tortillas)

**saute onion, bell peppers, garlic and celery until tender-crisp.
**Add soups, tomatoes, chiles, and spices.
**Line bottom of 9x13 pan with tortilla strips
**Spread half of chicken over tortillas and top with sauce, then half of cheese.

Cover with another layer of tortillas, chicken, sauce and cheese. (think lasagna layering!)

Bake at 350 degrees for 30 minutes until bubbly.

I like to serve it with sour cream. & chips. Enjoy!

If frozen, thaw in fridge then cook as directed.

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Batch Cooking (prep work)

Ever wonder what 20lbs of diced boneless/skinless chicken breasts looks like?

Like this!

Now, if I can just keep the little hands out of it!

Keep in mind this is my new Tupperware "Thatsa-bowl"... it holds 42 cups!
(I'm falling in love with Tupperware.... it's more expensive yes, but I am sooo sick of containers that have lids that pop off... and bowls that stain, and crack, and just feel flimsy..

This ain't your Mom's Tupperware! Tupperware makes me happy!...

Man! it's official I am a Dork!)

This mountain-o-chicken is going to be the base meat for my two batch cooking dishes for tomorrow.

King Ranch Casserole
and Chicken Pot Pie.

Stay Tuned....
Tomorrow we cook!!!!

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Batch Cooking (bacon wrapped stuffed chicken breasts)

Here are two of the trays of bacon wrapped stuffed chicken breasts.

After I stuffed and wrapped em (recipe to follow)
I put them on cookie sheets and flash froze em.
(stuck them in the freezer for an hour or two to firm them up so they wouldn't schmoosh when they were vacuum sealed and so they would stay separate so i could take out a few at a time if needed)

I had to use tooth-picks to hold on the bacon, But had to remove them after flash freezing so they wouldn't puncture the bag.
(the bacon was frozen in place so no problem!)
I put as many as I wanted into each bag
Then fired up my trusty vacuum sealer.
(I LOVE my vacuum sealer! I use is daily!)
Here is the finished product.
I have four full family-sized meals bags and ready to go PLUS three lunch sized portions!
(not everyone has as large of a family as I do, so you may end up with 6-7 meals worth for your family!)
For a few hours work today and I dont have to do major prep work or slaving in the kitchen for at least 4 meals later!!
whoo hoo!!

Bacon Wrapped Stuffed Chicken Breasts

I never really follow a recipe for this.. but you'll get the idea, it's easy!.

Boneless/skinless chicken breasts. (as many as you would like to make)
bacon ( prosciutto is really good too!) enough to wrap each breast with one slice.
Cream Cheese (You'll need approx 2 Tablespoons per breast)
Frozen spinach (I mix the spinach and cream cheese about half-n-half, so eyeball it.)
Chives, onion powder, or finely chopped green onions to taste.
Salt & Pepper to taste.
Tooth-picks

*Pound each of your chicken breasts to approx 1/2 inch thick. (or butterfly them open)
*Season each breast with salt/pepper.
*In a separate bowl, mix your cream cheese, green onions & thawed, squeezed-dry spinach together to make the filling.
*Spread approx 2 tablespoons of the cream cheese filling onto the widest portion of each breast.
*Roll the breast up around the filling, starting at the widest end of the breast.
*Wrap each chicken roll with one slice of bacon.
*Secure bacon ends with tooth-picks.

Bake in a 350 degree oven for approx 1hour or till juices run clear.

For freezing, flash freeze the breasts, then seal with a vacuum sealer or use freezer bags. To use, thaw in the refrigerator then bake as directed above.

I have also made these with Feta and spinach (YUMMY!) but I have not frozen feta so I'm not sure if the texture is affected.

I hope this is clearer than mud.. if not.. let me know! ;)

have a great day!!

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Dana's BEST Italian Meat Balls

mmm mmm mmm My house smells GREAT!!
I just made 400 of these babies!!
we have enough for dinner tonight
AND 4 more meals in the freezer for later!
Spaghetti n Meatballs!
Meatball Subs!
Meatball Pizza!
I could go on and on.....
Yummm!!

Dana's BEST Italian Meat Balls

These babies can be made ahead of time , frozen, then tossed into your favorite sauce for pasta, or a great meatball sub!
Just simmer them in your favorite sauce for a bit to blend the flavors and you'll be very happy!
I promise!

makes approx 36 meatballs
(I always at least triple this recipe! we eat one then vacuum seal & freeze the rest into two other family sized meals for later!)

3 lbs lean ground beef
10-15 slices worth of soft bread crumbs (I just pulse mine in my food processor)
3 eggs, slightly beaten
1 teaspoon minced garlic (or to taste)
2 teaspoon Italian seasoning (or to taste)
2 teaspoons parsley (or to taste)
1/2 cup grated Parmesan cheese
2 teaspoon salt
1/2 teaspoon black pepper
oil (for pan frying)
sometimes I also add a few dashes of Worcestershire sauce.

Mix all ingredients in a large bowl until well combined. (I use my kitchen-aid mixer with the dough hook)
If it looks too dry .. throw in another egg.

Roll meatballs 1 1/2- 2" in diameter.
Heat about 1/4" of oil over medium heat in a large frying pan.
Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.

I bake mine in a 350 degree oven for about 18 min or till they are no longer pink inside.
On a rimmed cookie sheet with a wire rack so the grease drips off and away from the meatballs.

To freeze....
Cook , then toss family meal size portions into freezer bags, or better yet!
Vacuum seal them. and toss into the freezer for a wonderful home-cooked meal when you are short on time!


tomorrow we make 36 Bacon-Wrapped Stuffed Chicken Breasts.
some for dinner now.. some for the freezer later!

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Let the cooking begin!

Tomorrow morning I am going to the store to buy supplies to cook for my freezer.
A lot of people like to do what is called Once a Month Cooking.
I have never done that really, I just double or triple our usual meals and freeze family meal sized portions for later.
It's so nice to be able to pull out a whole family meal from the freezer when I'm not in the mood to cook or my schedule is too busy to spend hours in the kitchen.

Today, I pulled out a smoked pork loin.
Threw it in the microwave.
Made some mashed potatoes & Green beans.
And we had a wonderful dinner!
It takes all day to smoke a pork loin.
And it's no more work to smoke three or four at a time than it is to smoke one.

So we ate one when I cooked em, and vacuum sealed the others with some of it's juices for later. It was perfect!

Over the next few days I plan to make a few meals for the freezer...

Bacon Wrapped stuffed chicken breasts. (24 of em!)
Worlds Best Italian Meatballs. (great for lots of uses later!)
Lil' cheddar meatloaves. (16 individual sized meatloaves)
2 Chicken Enchilada casseroles
2 King Ranch Chicken casseroles
2 Ravioli Lasagnas
Spinach & Sausage Stuffed Shells (30 of them)
2 Perogy Lasagnas

I'll post the recipes and freezing tips for each as I go.
Cross your fingers and lets get ready to cook and fill those freezers!!!

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