Miss Lucilles BBQBest Stuff For All Your Barbecue Needs

Food ideas when I get home after work?

I am recently divorced mother of 2, work full time and going to school full time. When I get home we are always trying to figure out dinner. I have used the solutions where they make dinner and heat the food but food was not good he was a kind soft. I thought about using Schwans. Or need a good book on Healthy Cooking with a minimum of tasty ingredients. Any suggestions?

Freezer meals can for meals lifesaver when it comes to needing something fast and quick meals for school children or Family Dinners. Freezer meals are meals prepared before frozen time. This allows you to just throw the food in the freezer, on any given night and warm in the oven or can be taken the night before. homemade spaghetti sauce This recipe can make a great deal. Let simmer in Crock Pot and freeze in smaller containers. Use for spaghetti sauce, noodles, pizza sauce, sauce lasagna noodles, etc.: 2 tablespoons Olive Oil 1 onion, chopped 1 clove garlic, minced 1 teaspoon Italian seasoning ¼ teaspoon cayenne pepper 1 pound Ground Beef pepper Heat oil in a skillet and cook onion and garlic. Stir in herbs and pepper. Add beef and cook until browned. Set aside. Pour the following ingredients in crock pot or large soup pot. 28 oz + l small can of tomatoes equals 5 cups chopped tomatoes that have been conducted through a juicer. 1 / 4 cup ketchup 2 tsp Worcestershire sauce 2 teaspoon dried oregano 1 cup beef or vegetable broth salt and pepper Mix in a bowl. Cover pot and reduce heat to medium low. Simmer for at least 30 minutes or place in crock pot and cook on low 6-8 hours. Cool completely and freeze in the proportions desired. Meatballs 1 pounds hamburger 1 egg 1 / 2 cup bread crumbs 1 / 4 teaspoon salt 1 / 8 teaspoon pepper 1 / 2 teaspoon Worcestershire sauce in a bowl, combine by hand or with a spoon until all ingredients are well mixed. Form meatballs and place on a baking sheet covered with wax paper. Put in freezer for 30 minutes until frozen, then remove and stick in plastic bags. This recipe makes about 30 small 1 / 2 inch-1 inch meatballs, so double or triple a large lot. Freezer meals for soup meatballs meatballs can be, strognaff meatballs with egg noodles, add the spaghetti sauce, sweet and sour meatballs, meatball sandwiches or added to the brown bag with a small container of sauce for dipping. Pizza Bites Small Calzones or pizza dough store bought or homemade 8 ounces mozzarella cheese, cut into cubes, slices or pieces of pepperoni sausage or ham hocks Ham cut chopped 1 / 4 cup olive oil 1 teaspoon Italian seasoning 3 tablespoons grated Parmesan cheese 2 cups pasta sauce, pizza dough in a roll of surface flour and roll into a large rectangle. For easier handling cut into two lots. Cut into squares approximately 4 inches. At the top of each place, a square of pepperoni and slice of ham slice and a cube of cheese. Wrap the dough around the meat, fold the sides and roll up. Press together. Place on baking sheet. In small bowl combine oil oil and seasonings together. With a pastry brush, brush oil on Bites Pizza. Sprinkle with Parmesan cheese. Use all the dough and bake at 400 degrees for 15-18 minutes. Pasta sauce used for dipping. These are great for lunch or children's Meals Easy freezer. Freeze well and can be taken individually. Spanish Chicken and rice with ice-now, serve-later dishes, you can give your family a comfortable meal on the night of the week, even more activity. Chicken and rice receives a touch of peppers and Spanish olives and a healthy lack of sweet, a spoonful of smoked paprika. 1 (s) olive oil 8 bone-in chicken thighs, skinned 1 / 2 teaspoon (s) salt 1 / 4 teaspoon (s) coarsely ground black pepper 2 medium green pepper, cut into 1/2-inch pieces 2 clove (s) garlic, crushed with press 1 large onion, chopped 1 tablespoon (s) paprika 2 cans (s) (14 1/2-ounce) diced tomatoes 1 can (s) (14 – to 14 1/2-ounce) 3 cup chicken broth (s) water 2 1 / 2 cup (s) long grain white rice 1 package (s) (10-ounce) frozen peas 1 cup (s) olive salad or chopped pimiento-stuffed olives DIRECTIONSPreheat oven to 350 degrees F. In 5 – to 6-quarter Dutch Oven, heat oil over medium-high heat until hot. Sprinkle the chicken all over with salt and black pepper, cooking, in 2 batches, about 6 minutes per batch, until golden on both sides. With tongs, transfer chicken pieces small roasting pan (13 "by 9") or jelly-roll bread (1 1 / 2 "by 10 1 / 2"). Cover with baking paper and bake the chicken 25 to 30 minutes or until juices run clear when thickest part of thigh pierced with tip of knife. Meanwhile, in same Dutch oven, cook green peppers, garlic and onion 10 minutes or until vegetables are tender, stirring occasionally. Add the paprika and cook 30 seconds. Add tomatoes with juice, broth, water, and rice, bring to boiling on high. Reduce heat to low, cover and simmer 10 minutes. Stir in frozen peas and olives. Grease two 2 – to 2 glass trays 1/2-quart or kiln. Spoon half of rice mixture in each baking dish. Carefully tuck thighs with hot rice mixture. Cover dish and bake 25 minutes or until rice is tender and most liquid is absorbed. Fluff rice to serve. Meanwhile, prepare for the second freeze baking dish (to reheat after thawing 24 hours: Overheating: Conventional oven: Heat, covered, at 350 degrees F 1 1 / 2 hours. Microwave: Not recommended, cooking is uneven and the chicken rice becomes soft. Salsa Verde Enchiladas 2 grill 2 bottle (s) (16 – to 17.6 ounces) mild green sauce 6 green onions, thinly sliced 1 / 4 cup (s) fresh lemon juice 1 / 2 cup (s) (less compact), leaves fresh cilantro, chopped 16 (6 inch) corn tortillas 1 container (s) (8-ounce) reduced-fat sour cream 1 / 2 cup (s) chicken broth 1 package low sodium (s) (8-ounce) reduced fat (2%) shredded Mexican cheese blend Remove meat and coarsely shred chicken, place in medium bowl (you will need 5 1 / 2 cups, extra reserve to use any other day). Discard skin and bones. Mix 1 / 2 cup green salsa in the chicken evenly to coat. Preheat oven to 350 degrees F. Grease two 13 "by 9" glass or ceramic baking dish, set aside. In a 12-inch skillet, heat remaining salsa verde, green onion, and juice lemon to a boil over medium-high heat. Boil 2 minutes, stirring occasionally. Add 2 tablespoons cilantro keep warm over very low. With tongs, place 1 tortilla in green sauce mixture, heat 10 seconds. Place the tortillas in waxed paper, top with about 1 / 3 cup shredded cheese, chicken mixture. Roll up and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, the organization of 8 tortillas on each plate. Add the cream and broth in the remaining green sauce mixture in a pan, a spoonful over tortillas. Cover baking pan with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes more or until cheese is melted. Meanwhile, sprinkle remaining cheese over casserole and cilantro second and prepare for freezing to warm after thawing: Conventional oven: Heat, covered, at 350 degrees F and 45 minutes, uncover and heat 10 to 15 minutes more. Microwave: Not recommended; not fit baking dish. Gumbo Chicken Pot Pie 2 slice (s) bacon, cut into 1/2-inch pieces 2 pounds (s) skinless, boneless chicken thighs, cut into 1-inch pieces 1 teaspoon (s) salt 3 tablespoon (s) olive oil 1 / 4 cup (s) flour 1 cup (s) chicken broth 4 medium stalks celery, sliced 1 (1) pound of jumbo onion, chopped 1 medium red pepper, chopped 1 tablespoon (s) Cajun seasoning 1 bag (s) (16 ounces) frozen sliced okra 1 can (s) (14 1/2-ounce ) stewed tomatoes 1 package (s) (17.4 ounces) of leaves frozen puff pastry, thawed in 12-inch nonstick skillet, cook bacon over medium heat 6 to 8 minutes or until browned, stirring occasionally. With a slotted spoon, transfer bacon to paper towels to drain. Sprinkle the chicken all with 1 / 2 teaspoon salt. In the bacon grease in a skillet, cook chicken in 2 batches of 5 to 6 minutes per batch or until beginning to brown. With tongs, chicken to a medium bowl. In same skillet, heat 2 tablespoons olive oil over medium heat 1 minute. Add flour and cook about 7 minutes or until deep golden, stirring constantly. Gradually add the broth chicken, stirring with a whisk to avoid lumps, bring to boil. Boil 1 minute, stirring. Remove pan from heat. Meanwhile, preheat oven to 400 degrees F. In 5 – to 6-quarter Dutch oven, heat remaining 1 tablespoon olive oil over medium-high heat until hot. Add celery, onion and pepper, and cook for about 10 minutes or until all vegetables are tender, stirring occasionally. Add the Cajun seasoning and cook for 30 seconds. Add the broth mixture chicken, frozen okra, stewed tomatoes and 1 / 2 teaspoon salt, heat to boiling on high. Add chicken and bacon bits, reduce heat to medium and cook 10 minutes or until chicken is no longer pink inside, stirring occasionally. Gumbo Divide between 2 ungreased 9 1/2-inch deep-dish pie plate. Top each with 1 leaf of puff pastry, tucking the corners of pastry under to form a round top. Cut six 1-inch slits in pastry to allow steam to escape during baking. Bake pot pie 35 minutes or until pastry is golden and puffed. Let stand 5 minutes before serving. Meanwhile, prepare second cake for freezing to warm after thawing 24 hours: Conventional oven: Heat, covered, at 400 degrees F and 30 minutes, uncover and bake 40 minutes more or until crust is golden brown. Microwave: Not recommended – The crust should be cooked in conventional oven. Nfd ♥

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