Crock-Pot Ground Beef Stroganoff ~ (a FREEZER Meal)
* I know I say it alot… but some food just doesn’t look good in pictures – hahaha! DON’T let that fool you – this was AMAZING!!!
MY NOTES – This meal was incredibly EASY, was so hearty and delicious, and most importantly of all; got all 5 thumbs up from my family – even the picky kid who always eats his noodles plain, tried it and loved it!! Dare I say, I may even prefer this over actual beef tip (stew meat) stroganoff… There is just something ultra-comforting about any type of hamburger gravy. I may even try some over a warm biscuit – just to add some extra “love” – hahaha. All 5 of us ate (a lot) and there was still more than plenty for K’s lunch the next day. Chicken eaters (you know you 1 cup per person people otherwise known as HEALTHY eaters – LOL) could probably get 2 meals out of this! I also think you could easily substitute 4 cups of any meat – including cooked ground turkey.
- 4 cups of cooked ground beef ( I always have some pre-made that I browned with minced onion and garlic – depending on the fat content of the beef you will need to fry at least 2 lbs. and don’t skimp on the garlic and onion – I would say I use a ½ cup of diced onion and 1 TBS garlic per lb of beef when I fry it initially.)
- 2 cans of cream of mushroom soup (any cream soup – I am attempting to make some homemade to get away from the processed stuff – but have not succeeded yet – LOL)
- 2 T Worcestershire sauce
- 1 c water
- 1 c milk
- 1 c. sour cream
- packet of onion soup mix
- packet of brown gravy mix
◦chopped mushrooms (optional)
◦egg noodles (to serve over the day you cook)
Cook meat & let it cool – again I like to fry my burger with minced onion and garlic
To Freeze: Add all ingredients to a LABELED gallon size freezer bag and place in freezer.
To Prepare: When ready to use thaw in fridge overnight. Cook in Crock, on low, for 4-6 hours. You may wish to add a little more milk at the end to thin the ‘gravy’ a bit. Serve over egg noodles.
5/5 THUMBS UP – it’s a keeper!!
Hearty, delicious and QUICK – now this is a keeper!!
I was thinking of a meal… that would be resemble “comfort food”… I could make it with ingredients on hand, and it would be QUICK and DELICIOUS!
I always have cooked – cubed chicken, cooked rice and veggies on hand, so after punching my ingredients into good ole’ google and perusing a few recipes; my own CHICKEN FRIED RICE was created!
3 TBS oil (Sesame is best for this, but any will do)
1 regular onion – diced
1 TBS minced garlic
3 eggs – scrambled
3 cups vegetables (I used a bag of frozen mixed vegetables)
2 cups of cooked, cubed chicken
4 cups of cooked rice
1 cup STIR FRY sauce
- In a large skillet, heat the oil… then fry the onion until translucent and add the garlic.
- Add the eggs to the onion and scramble quickly.
- Add vegetables and toss until cooked through and tender.
- Add chicken, stirring to combine and then rice.
- Continue stirring, until all is heated though, and add stir fry sauce – tossing to coat.
BONUS – the leftovers freeze beautifully and can be heated through on stovetop or in the micro.!!
I know, I know… I need to become a better photographer! BUT trust me – I finally made a dessert that I LOVE more than chocolate… Easy, peasy semi-homemade apple dumplings! They not only taste like heaven on earth, but the smell they create is absolutely the epitome of fall!!! I swear – you will never make an apple pie again… this recipe will replace the pie for sure!!
I love to watch Tricia’s Southern Cooking on Sunday mornings and last week she made “dumplings”… they looked and sounded good, but of course, I had to play with the recipe! I am a true lover of the “oh too sweet” apple filling in the HOSTESS pies and I wanted to add a caramel-y touch so – after a few test runs, HERE is what worked!!
- 2 apples – Granny Smith work well!
- 1/4 cup white sugar
- 1 TBS cinnamon
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup (1 stick) butter
- 1/4 teaspoon vanilla
- 8 pack canned biscuits (worked great with Sav-a-lot cheapies even!)
Preheat the oven to 375 degrees
In a small bowl (or I prefer a shaker container) mix the ¼ cup white sugar and 1TBS cinnamon
Slice the apples into 8 slices each. Sprinkle with about a TBS of the cinnamon/sugar mix.
In a medium saucepan, mix 1 cup water, 1/2 cup of white sugar, 1/2 cup of brown sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat – stirring constantly.
Separate each biscuit into 2 layers. (peel them apart – in ½) Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9 x 13 casserole dish. Pour the hot sugar liquid mixture over the “dumplings”. Sprinkle the remaining cinnamon/sugar mixture over the top.
Bake until golden brown, about 35 minutes.
SOMETIMES my MIL actually brings me the BEST gifts… a big ole’ bowl of fresh blueberries is one of them!! (Left over glasses from a church sale – not so much – hahaha)
I made it my mission to perfect FRESH blueberry muffins and once again – I impressed myself!
Here they are, give it a shot… YUMMMM
I used the 2 bowl method – 1 for dry ingredients, 1 for wet… I also premixed extra cinnamon and sugar for berries and topping… yeah, yeah, that created bowl 3 and 4… so much for a 2 bowl method – oh my!!
In small bowl, mix:
- ¼ cup sugar
- 1 TBSP cinnamon
Sprinkle about ½ mixture on 1 cup of blueberries and toss to coat – set aside.
First Bowl (dry ingredients), combine:
- 2 cups flour
- 1 cup sugar
- 1 TBSP baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
Second Bowl (wet ingredients), start by melting butter, then whisk in:
- 4 TBSP butter, melted
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 2 eggs
- 3/4 cup milk
Preheat oven to 350. Line muffin pan with cupcake liners.
Add wet ingredients to dry ingredients and blend – just until mixed. Add coated berries and stir gently.
Scoop batter into liners – almost full. Sprinkle with additional cinnamon sugar.
Bake for 25-30 minutes. DEVOUR… YUMMMMMM!!!
Easter has come on and gone… the Kelsey family sure enjoyed the day! We spent a lot of time over the weekend cooking and baking to have an awesome family meal on Sunday. Here is a small glimpse of our favorites….
We have a big week ahead… Softball starts and Baseball is in full swing. Scouts for all and a MEAL APPEAL workshop this weekend. Definitely looking forward to the MEAL APPEAL session coming on Saturday as even my personal stash of FREEZER MEALS is dwindling!!
And here is a plan for the week ~
Pulled BBQ Chicken – one of our MEAL APPEAL meals served on the delicious rolls left from Easter Dinner and with the remaining “24 Hour Ambrosia Salad” (Recipe coming on Tasty Tuesday! It’s fabulous and just the recipe I have been looking for – like my Grandma used to make!!) Carrot and Celery Sticks are the perfect pre-dinner snack and cover our veggie requirements for dinner.
Ham and Scalloped Potatoes – leftovers from Easter Dinner… I diced up some ham and will partially fry up some potatoes ahead, then put together this meal, in a casserole dish, the night before so we can just pop it in the oven. Perfect with a side salad.
Garlic Lime Chicken – another MEAL APPEAL meal, so handy, easy and delicious! This can cook in the crock pot and we will serve it with a cheesy Lipton Sides noodle dish and peas.
Stuffed Shells – it’s Pasta Night and this was one of our favorite MEAL APPEAL meals… so nice to have them already in the freezer. Great to have with a nice salad while they finish cooking.
Pizza Night – will probably order out, nice reward after a long “back to reality” week!
Bubble Up Cordon Bleu (Click HERE) – I will be gone and cooking all day at the “Meal Appeal – Homestyle 2 Workshop”… so I picked a new recipe for K to make for us! I love all the recipes I try from this site and I was looking for something to use up the left over Easter Ham… not to mention everyone’s love for Cordon Bleus!! Can’t wait to try it.
Looking forward to a day at home after the craziness of the week… Depending on the weather, we may grill out (this is the hope!) or I will play in the kitchen and practice a few more yummy dishes for the next MEAL APPEAL session…. It is such a joy to have found something I sincerely LOVE to do!!
Sunday: Steak and Baked Potatoes
Such a beautiful Day! I tried out a few marinades for the Meal Appeal “Grillers” class (coming in June) and we grilled steaks and had an amazing baked potato bar with cheese sauce, broccoli and bacon.
A Meal Appeal freezer meal with the extra potatoes I made when I baked them for the steaks! Even have the corn frozen from last summer…. Sure looking forward to FRESH this summer!
Tuesday: Beef Tips over Noodles, Peas
Beef is diced and frozen from our last Roast meal… I’ll make a gravy base and add some sour cream! Serving with a salad.
Wednesday: Pot Pie
Another Meal Appeal freezer meal… so easy to pop in the oven! Serving with sliced melon – YUMMO!!
Thursday: Baked Ziti
This is a Meal Appeal freezer meal as well, and a delicious one at that!! Serving with a simple salad – Quick, easy, PERFECT!!
Friday: Diner OUT for Good Friday! Attica Golf Club – Can’t wait!
Saturday: Garlic Lime Chicken
Another Meal Appeal freezer meal… going to grill the chicken and serve with easy micro. pack Rice Pilaf and some carrot and celery sticks!
Sunday: EASTER DINNER
Appetizers: Antipasta Platter, Cheese and Crackers
Dinner: Ham, Mashed Potatoes, Sweet Gravy, Noodles, Mixed Veggies with Cheese Sauce, Rolls
Desserts: Berry Pie, Brownies and Hidden Egg Cupcakes
Come one, Come all!! Happy Easter Day!!
SHOPPING LIST ~
So – based on this meal plan, other than EASTER DINNER, all I need this week is:
- Frozen Corn
- Large Bagged Salad (for 2 meals)
- Package of Rice Pilaf
- Carrots (WON a bag from Monopoly Game – YEAH)
CHOCOLATE NESTS ~ a perfect little project with the kids and a GREAT Easter Treat!
*I made a couple batches of these and this was our favorite recipe
• 1 can (14 oz.) Sweetened Condensed Milk
• 2 cups (12 oz.) Chocolate Chips
• ½ cup Butterscotch Chips (optional)
• 1 bag (12 oz.) Chow Mein Noodles
• Chocolate Eggs, with colorful candy coating – I used WHOPPERS Mini Robin Eggs
• Line 2 baking sheets with foil and spray lightly with non-stick spray.
• I melted the chocolate using a double boiler…. Bring a ½ pan of water to a boil, fit a glass bowl over/in the pan. Pour Sweetened Condensed Milk in bowl and stir with a rubber spatula.
• Add all chips to the milk and stir constantly until chips are completely melted.
• Add noodles and toss to coat completely.
• Drop by 1/3 cup mounds onto trays.
• Place 3 ‘eggs’ in the ‘nests’…. Then set all aside to SET – you may want to put them in the fridge for about ½ hour.
Cute and OH SO YUMMY!!!