End of Summer pretty.
The past two days have been SO nice as far as the weather goes. It, at least, gives me a little more energy!
This week has still been all about food prep and storage. This is what I got done today:
*filled our daily instant oatmeal packets (this is an on-going, weekly, thing to do)
*made our gravy mix (we don't have gravy often, but this is handy to have on the shelf in case we feel like a really good pork chop gravy with mashed potatoes!) mmmmm..................... : )
*made a homemade poultry seasoning mix for bread stuffing (again, we don't have stuffing very often but it's a good thing to have in case we do - all of this is done for those times when you DO want something and don't have the time to make it or run to the store to buy it - it's already done and there for you to use).
*I just took the beef stew out of the oven to cool for freezing (the house really smells good right now). : )
*The apples are in the slow cooker making homemade apple butter for the freezer (again, with the beef stew aroma it smells like Autumn!).
*I made 2 pie crusts for the freezer.
Hopefully I will continue to make a couple more things tomorrow. I've been looking through my "Ball Canning and Food Preserving" magazines and have dog-eared several pages of other things I'd like to add to our food storage. Next week I'd like to make my crockpot Chili and bake a couple more things (I'm thinking something pumpkin like bread or muffins). Again, my idea of fun!!! : )
I DID make the Taco Bake the other evening for supper and we liked it so I'm going to share it with you. It wasn't a WOW! thing, but it was easy and good. It makes a 9 x 13 pan so we easily had leftovers (it re-heats very well) - I would think you could halve the recipe and make it in a 8 x 8 pan because I don't think this would freeze very well (could be wrong though). Here it goes:
1 lb. ground beef
1 envelope taco seasoning mix (I used our homemade so that was about 1 1/2 Tbsp.)
1 can of corn, drained
1, 15 oz. can of tomato sauce
3 cups shredded cheddar cheese (remember to buy the block cheese and shred it yourself!)
2 cups baking mix (Aldi has an excellent "Bisquick" type baking mix and very inexpensive)
1 cup milk
1. Brown and drain the ground beef.
2. Mix the beef with the taco seasoning, corn, and tomato sauce. Spread in 9 x 13 pan. Sprinkle the shredded cheese over this.
3. Stir the baking mix, milk, and eggs together until well blended. Pour/spread over the cheese layer. If you'd like, dust the top with cornmeal.
4. Bake at 350 uncovered for about 35 minutes or until done.
5. Serve with a side of refried beans, salsa, sour cream, black olives, taco sauce, lettuce - anything you'd like. Even some crispy tortilla chips on the side is good. That's it! Easy and satisfying.
And that's all I have for you this lovely day. I hope I can encourage you to get into the kitchen (if you already aren't) and start preparing your pantries (fridge, freezer, and shelves) for the upcoming months. It's money well spent and good insurance for uncertain times.
Thank you for stopping by - I DO appreciate it and would LOVE to hear from any of you as to what you do to plan ahead! God bless.