Pot Roast

Here is another freezer meal!  This one is a newer one for us.  I got it from my friend Rebecca who got it from her mom.  It is SO easy and takes no cooking on cooking day.  Just wrap it up and freeze it!



When it's finished, the soups have turned into a delicious gravy!

Ingredients:
2 4lb Beef Chuck Roast (Pork Shoulder/Boston Butt Roast would work too!)
4 cans Cream of Mushroom soup
2 packets dry onion soup

On cooking day:
Lay out a big enough sheet of tin foil to wrap up the roast with the topping
Lay the roast on the tin foil
Spread in layers the soups on top of and down the sides of the roast
Wrap tightly in the foil
Label & Freeze

To serve:
Thaw 24+ hours in the fridge
Place roast still wrapped in tinfoil in a 9 x 13 pan
Bake at 275-300 degrees for 4.5-5 hours

Recommended side dish:  Baked potatoes

Figure 1/2 to 1 lb of meat per person.

Sloppy Joes

I've decided to start sharing some recipes online from my freezer meals.  Freezer meals have been such a blessing for us.  It is always nice to go to the freezer and have the main dish prepped.

I don't normally like sloppy joes but these are GREAT!  Lucy ate almost half a sandwich last night which is saying a lot!  (She has never been a huge meat fan :( )





Ingredients:
6 cups All-Purpose Ground Meat Mixture (see below)
3 cans tomato soup
6 Tbsp brown sugar
3 tsp prepared mustard
hamburger buns

On cooking day:
Place meat mix in a large skillet
Add tomato soup, brown sugar, and mustard; stir
Cover and simmer 10 minutes
Divide in half and place in 2 gallon size zip top freezer bags
Label and freeze

To Serve:
Thaw or 24+ hours in fridge or in a sink of warm water
Heat in skillet
Serve ladled on hamburger buns

Makes 8-10 servings

***
All-Purpose Ground Meat Mixture

Ingredients:
5 lbs ground meat (the recipe calls for beef, but pork works too!)
2 cups celery, chopped
1 tsp garlic, minced
2 cups onion, chopped
1 cup green peppers, diced
1 tsp salt (optional)
1/2 tsp pepper

On cooking day:
In a large pot, brown ground beef.  Drain.
Stir in celery, garlic, onion, green pepper, salt & pepper
Cover & simmer about 10 minutes until veggies are tender but not soft
Use immediately during cooking session or freeze in 2 cup portions for later use

Suggested uses:
Tacos (use 2 cups with a packet of Taco seasoning)
Taco salad
Chili
Stuffed peppers
Sloppy Joes (see above)

What We've Been Up To

We have had a busy month!

February 1 was my birthday.  I'm to the point where I don't really look forward to my birthday anymore.  This was the first year that happened.  I celebrated by making cake pops which turned out AMAZING!!!!!

The recipe was from a blog.  There is a woman who wrote a book about Cake Pops too.  She also has a blog.  She takes Cake Pops to a whole different level.  I won't ever go that far.  I will DEFINATELY make them again. 

The night of my birthday, the Blizzard of 2011 started!  I woke up to find a HUGE drift in front of my garage and proceded to immediately call of my morning meeting.

I finally got to work around 9am and many of the main roads were still not plowed.  My driveway wasn't either because the snow was too packed in to be removed with a normal snow plow.

So the farm got out the BIG GUNS!  Here is a picture of them snow blowing at the office.  Matt & Lucy stayed home and got to see this happen at our house.

We ended that week by heading south!  Dilbert went to Matt's mom's house.  Lucy went to my parents' house.  Matt & I went to the Caribbean! 

Caribbean cruises are our favorite vacation together.  We will do this again for sure!