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The idea is you set aside one or two days a month and cook till you drop. Throw it all in the freezer (properly labeled of course!) and pull out what you need as you need it. No more scurrying around at the last minute to prepare meals and less of a reason to buy fast-food or pre-packaged foods.

My dear friend Yibbit does this quite successfully and I’ve been wanting to try it for a while now. I’ve been told that the best way to do it is to mix in some fast/quick/easy meals a few nights a week so you’re not eating casseroles all the time.

I picked up the Taste of Home “best of” magazine at the grocery store. It might as well be a cookbook!!  I’ve always loved Taste of Home but haven’t had it for many years. This “best of” edition is my new best friend!  Here are the recipes I’m going to try for my OAMC session this weekend:

Ham & Bean Chowder (double batch)
Marinated Pork Strips (will freeze raw since they’re a fast cook)
Sausage Calzones (make the mix and freeze, use pizza dough from fridge aisle to make them up as needed. I’ll portion out the meat mixture into small portions for freezing.)
Breakfast sausage patties (cooked; freeze w/ wax paper between each patty; take out as needed and pop in microwave)
Sausage Florentine Bake (it’s like lasagna) (double batch)
Sausage Quiche Squares (after baking, cut into bite size cubes then freeze; take out as needed)
Spicy Cheeseburger Soup (double batch)
Chicken in Basil Cream (double batch; freeze cooked chicken and sauce separately)
Frosted Brownie Pizza (make up a few and pull out for parties, Bunko or when we want dessert)
Sausage Potato Lasagna (double batch)
Bacon Broccoli Cheese Roll (make three; freeze for Bunko nights or friends over)
Bacon Potato Pancakes (double batch; freeze same as sausage patties)
Parmesean Onion Bake (double batch)

Man there’s a lotta pork in that list!

It’s a huge list but I figure I won’t double most of them and some I’ll be using for Storking.  I have a grocery list bigger than Texas!



1 frozen deep dish pie crust
1 frozen regular pie crust
2 lb ground beef
1 taco seasonings package
1 8oz can tomato sauce
2 cups shredded cheese
1/2 package frozen mixed veggies

  • Preheat oven to 350.
  • Brown and drain the meat. Add taco seasonings and tomato sauce and mix well. Let it cook down a little so it’s not soupy.
  • Mix veggies and cheese into the meat.
  • Pour into deep dish pie crust and mush it down as much as possible.
  • Turn the regular pie crust upside down on top of the meat and let it fall out of the pan.  Crimp the edges. Vent the crust.
  • Toss it in the oven. Put a cookie sheet or aluminum foil under the pie to catch any drippings and let it cook for 45-60 minutes.


I love it when experimentation turns into yummies in your tummies!

I used sliced Brie, Havarti, and Smoked Gouda! Pair that with 3 slices well done bacon and two REALLY red tomatoes on marbled rye and WOW! It was a party in my mouth!

I grilled in an iron skillet with butter until golden brown and then placed in a preheated oven on 425 for 5 min!

WOW! Give it a try.


This is one of those recipes that I have in my head so I’m going to do my best to write it out here. I guess you could consider this a very Southern recipe – they are so good that I could eat them every night!

You need:

A microwavable, glass container with a glass lid.

Vidalia Onions (gotta be Vidalia!)

Beef Bullion Cubes

Butter or Margarine

What you gotta do:

Peel and clean the onions (duh!)

Slice a little off the bottoms (just enough so that they will sit in the glass dish)

Scoop out a little hole in the top of the onion

Put one beef bullion cube in the hole and cover it with about a 1/2 tablespoon of butter or margarine.

Cover with the glass lid (you have to use a glass lid) and microwave for 9 or 10 minutes on High.