1 teaspoon oil
1 cup onion, finely chopped
4 cloves garlic, minced
1 1/2 pounds ground beef
1/2 pound veal, ground
3/4 cup breadcrumbs
2 large eggs
1/2 cup chili sauce
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon dijon mustard
1. Preheat oven to 375°. Heat oil in large non-stick skillet over medium heat. Add onion and garlic and cook approximately 5 minutes. Remove from skillet and place in a large mixing bowl.
2. Add beef, veal, breadcrumbs, eggs, chili sauce, pepper, salt, and mustard. Mix well and place onto a non-stick sheet pan and form into a loaf.
3. Place into oven and bake for 45-50 minutes or until internal temperature reaches 160°.
4. Remove from oven and let rest for at least 5 minutes.
5. Slice into individual portions, vacu-bag, freeze, and use as needed.
1 pound ground beef
3 tablespoons onion, chopped
1/2 teaspoon garlic, minced
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1/2 teaspoon salt
1 1/4 cup water
3 tablespoon butter
1 1/4 cup mashed potato flakes
1 package (3 oz.) cream cheese, cubed
1 tube (12 oz.) refrigerated buttermilk biscuits
1/2 cup potato chips, crushed
dash paprika
1. In a large skillet, cook the ground beef, onion, and garlic over medium heat until browned. Drain off fat. Stir in chili sauce (or ketchup), vinegar, and salt. Set aside.
2. In a small saucepan, bring water and butter to a boil. Pour into a small mixing bowl, and whisk in potato flakes until blended and no lumps can be seen. Beat in cream cheese until smooth.
3. Press biscuits into the bottom and up sides of 10 greased muffin cups. Fill with beef mixture and spread top with potato mixture. Sprinkle with potato chips.
4. Bake at 375° for 20-25 minutes, or until golden brown. Sprinkle with paprika.
5. Allow to cool. Cover muffin pan with aluminum foil and place in freezer overnight. Remove individual mini pies and vacu-seal. Place back into freezer, and use as needed.
3 cups corn kernels
1/4 cup fresh chives, chopped
1 tablespoon fresh thyme, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
4 eggs, slightly beaten
2 oz. cream cheese
1. Preheat oven to 350°.
2. Combine corn, chives, thyme, salt, and pepper in a medium bowl.
3. Combine milk, eggs, and cream cheese in another medium bowl.
4. Pour milk mixture into bowl that contains the corn mixture and stir to combine. Pour this mixture into an 8"x8" square baking dish.
5. Place baking dish into oven and cook for approximately 55 minutes, or until top of mixture is golden brown.
6. Remove baking dish from oven, cool, divide corn pudding into individual portions (typically what can be eaten at a meal) and place portions into vacu-suck bags, seal bags (as per machine directions) and freeze.
1 lb. brussels sprouts, trimmed and halved
5 strips of bacon, crisp-cooked and finely chopped
1/4 cup sour cream
2 teaspoons horseradish, the prepared type
1/4 teaspoon salt
1/8 teaspoon pepper
1. Steam brussels sprouts in a steamer for 6 to 8 minutes.
2. While sprouts are steaming, mix bacon, sour cream, horseradish, salt, and pepper in a bowl.
3. When sprouts are done steaming, place them into the bowl with the horseradish mixture and stir to coat the sprouts.
4. Divide into individual portions, bag into a zip lock freezer bag, and freeze over night.
5. Remove from zip lock bag, vacu-bag and place back into freezer until needed.
Various Taste of Home Magazines
Various Cooking Light Magazines