Feeling accomplished! I prepped and froze meat for 15 future meals–before noon!
Do you prep and freeze meat for future meals? If not, you should. This is such a time saver and will help you be disciplined to cook when coming home from a long day.
I started with 3 packages of lean ground beef: two – 5 pound packages and one – 2 pound package.
I cooked one of the 5 pound packages and two onions in the Instant Pot. Here are instructions on how to do this. Place trivet in bottom of instant pot. Add 1 cup of water. Place 5 pounds ground beef on top of trivet. Add 2 large chopped onions. High pressure for 25 Minutes, then NPR.
For meals ideas with precooked ground beef, check out my “Ground Beef Series”.
I used the 2 pound package for burger patties.
I used the other 5 pound package for meatloaf. Below are some photos.
In this recipe, you’ll learn how to make pizza that has a crispy (not soggy) crust. I learned this by a “happy mistake”. I could have called this recipe “Whatever Veges You Have in the Frig Pizza” because that is basically what I did! The best part of this recipe is the simplicity of it.
For those who follow my blog and Facebook page, I’ve been writing about cooking five pounds of meat at a time, in the Instant Pot, and freezing it for individual meals. Here’s an example of what you can do for a quick and easy meal.
1 pre-made organic pizza crust
1 can pizza sauce
Veges of your choice but I used: spinach leaves, grape tomatoes, sweet peppers
Crushed red pepper (optional)
Organic mozzarella cheese
-Preheat oven according to manufacture directions and recommended temperature of pre-made pizza crust.
-Remove the precooked beef from the freezer and heat it.
-Spread beef on top of pizza crust.
-Chop vegetables and drain any excess water. Spread vegetables on top of beef.
-Sprinkle spices on top of vegetables.
-Top with cheese. Note: I used shredded Velveeta on half of the pizza because hubby is allergic to all cheeses, except for American.
-Bake according to manufacture directions and recommended temperature and time of pre-made pizza crust.
Did you notice that I didn’t say to put the sauce on the pizza? That’s my “happy mistake” and secret! Once, I made pizza and forgot to put the pizza sauce on it. So we just heated the sauce and dipped it in the pizza sauce as we were eating it. It was crunchy and we loved it! We have eaten it this way ever since.
Ground Beef Series (Part 4): “Happy Mistake” Vege and Beef Pizza ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”
For those who follow my blog and Facebook page, I’ve been writing about cooking five pounds of meat at a time, in the Instant Pot, and freezing it for individual meals. Here’s an example of what you can do for a quick and easy meal. Remove the precooked meat from the freezer, heat it, drain and heat a can of black beans, spread both onto 4 spinach tortillas, roll, top with your favorite cheese.
Bake for a few minutes to melt the cheese. We serve these with Red Hot Blues (healthy blue corn chips available at your favorite health food store) and our favorite sugar free hot sauce. Wah lah–burritos are served for dinner! Simple and delicious. These freeze well for a quick lunch.
In this post, I cook 5 pounds of ground beef in the instant pot to freeze for future meals. It is simple!
Place trivet in bottom of instant pot. Add 1 cup of water. Place 5 pounds ground beef on top of trivet. Add 2 large chopped onions.
High pressure for 25 Minutes, then NPR.
Drain water. Place ground beef and onions into a large container and chop into smaller pieces. Divide into individual zipper top bags, for future meals, and freeze.
Yes, it’s that easy!
Enjoy the satisfaction that you’re ahead of the game on future, easy meal preparation!
If you don’t think your family would go for turkey chili, give it a try anyway. I did not tell hubby that I used ground turkey. At the end of our meal, he asked about it and commented that he liked it. When eating leftovers, he said, ” I like the turkey chili better than beef chili. It did not give me heartburn, plus I am sure that it is better for us!”
Heirloom 3 Bean and Ground Turkey Chili
Note: I used precooked ground turkey but this recipe has directions for cooking raw meat. If you are using precooked (thawed) meat, add it last, after pressure has gone down and when you are adding spice packet, tomato based canned items, and other ingredients at end of recipe.
Shopping list for Dinner in a Jar “gift giver”:
Anazazi Beans (1/2 cup)
Yellow Eye Beans (1/2 cup)
Cranberry Beans (1/2 cup)
Note: If you can’t find these three types of beans, use pinto beans.
Zipper sandwich bag
Taco Seasoning Mix
Dry Minced Garlic
*Shelled Hemp Seeds (optional)
*Chia Seeds (optional)
*Nutritional Yeast Seasoning (optional)
INGREDIENTS FOR JAR
Layer the following ingredients in a
regular mouth pint jar (in this order):
1/2 cup Anazazi beans on bottom, 1/2 cup Yellow Eye Beans, 1/2 cup Cranberry Beans
Do not put these in jar (yet). In a zipper sandwich bag, mix the following ingredients well:
Spices from Taco Seasoning Mix (your choice: mild or original)
1 teaspoon Garlic Salt
1 teaspoon Onion Powder
1 teaspoon Chili Powder
2 tablespoons dry Minced Garlic
*1 teaspoon Hemp Seeds (optional)
*1 teaspoon Chia Seeds (optional)
*1 teaspoon Nutritional Yeast (optional)
Seal zipper (remove excess air) and put spice packet in top of regular mouth pint jar. Screw on lid.
Print the following and give to “gift recipient” of Dinner in a Jar.
Shopping list for Dinner in a Jar “gift recipient”:
1 pound ground turkey
1 medium onion
1 – 14.5 ounce can Diced Tomatoes
1 – 10 ounce can Rotel® Original Diced Tomatoes & Green Chilies (your choice: mild, original, or hot)
1 – 10.75 ounce can Campbell’s® Condensed Healthy Request® Tomato Soup
Remove spice packet from jar and set aside.
Place wire rack that came with Instant Pot in the bottom. Add 1 1/2 cups water to the bottom of Instant Pot.
Wash all beans and drain in colander. Pour 3 cups of water in stackable stainless steel steamer with lid (made for Instant Pot) and add beans. Place in bottom of Instant Pot.
Chop onion and break up meat into smaller pieces. Place onion and meat in stackable stainless steel steamer with lid (made for Instant Pot). Place in Instant Pot on top of beans.
Note: If you do not have stackable stainless steel steamer, follow these directions.
Place wire rack that came with Instant Pot in the bottom. Add 1 1/2 cups water to the bottom of Instant Pot.
Wash all beans and drain in colander. Pour beans into 4 cup glass measuring cup. Add water until it is at 3 cups. Place chopped onion on top.
Place 4 cup measuring cup in bottom of Instant Pot.
Break up meat into smaller pieces. Place meat around the edges of 4 cup measuring cup.
Loosely add parchment paper on top of beans.
Set release valve in the “sealing” position. High Pressure for 30 minutes. Then natural pressure release.
After pressure has gone down, open lid, remove both stackable stainless steel steamers, water, and wire rack. Pour out water.
Put meat in Instant Pot and use slatted type spatula to chop into smaller pieces. Or if you are using precooked (thawed) meat, add it now.
Pour beans into Instant Pot and add:
Rotel® Original Diced Tomatoes & Green Chilies
Campbell’s® Condensed Healthy Request® Tomato Soup
Mix well. Set on Saute and cook until chili is hot.
Yields 8 cups.
*Shelled Hemp Seeds are rich in healthy fats and essential fatty acids. They are also a great protein source and contain high amounts of vitamin E, phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc.
*Chia Seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.
*Nutritional Yeast Seasoning is a source of complete protein and vitamins, in particular B-complex vitamins. It contains folates, thiamine, riboflavin, selenium and zinc making it a great superfood.
Dinner in a Jar: Heirloom 3 Bean and Ground Turkey Chili ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”
It is the day after Christmas and you need to figure out what to do with all of that leftover turkey. My Turkey Salad recipe is especially delicious!
2 cups turkey, chopped
2 stocks celery, chopped fine
1/4 cup craisins
1/4 cup pecans, chopped
1/4 cup mayonnaise (or desired amount)
Mix well, refrigerate, and enjoy!
Click here to check out my previous post on using leftover turkey, for some scrumptious Turkey Tortilla Soup.
Dinner in a Jar: Momma Mia’s Turkey Salad ©Camelia Elliott “All Rights Reserved. For personal use only. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”
I can’t remember how or when this became a tradition for Christmas Eve Dinner. Probably because I am always so busy cooking for Christmas Day. We have Baked Potatoe Cheese Soup and Spinach Salad with black cherries, apples, pecans, and raspberry dressing.
May you have a wonderful time with family and friends!
Today was a productive day! It started with lots of prep work from the previous few days (washing and chopping).
2 bundles celery, chopped (check).
1/2 gallon onions, chopped (check). 1/2 gallon bell peppers, chopped (check).
My Instant Pot got a real workout.
I pressured four whole chickens in two different batches. All chickens were then deboned.
Then I cooked 2 cups of brown rice and 2 cups of black rice in the Instant Pot. I added 12 cups of homemade chicken broth and high-pressured it for 15 minutes, then natural pressure release for 10 minutes. It was delicious!
Early this morning, it was time to head to the Canning Factory.
These are the canned goods and spices that I used, plus the chicken, fresh chopped produce, and rice.
This photo shows all of the ingredients dumped into a huge kettle to cook. I use a humongous stirring stick, similar to an oar that you would paddle a boat with!
The last ingredient to add is the okra.
It is finally time to fill the jars!
I used Momma’s ice cream scoop to put the perfect amount of rice in each jar. There sure are a lot of good memories when using her ice cream scoop 😊
So there you have it–I hope you enjoyed reading about my trip to the Canning Factory and seeing photos. This is one of my favorite places on earth!
We purchased a fixer-upper home and it has been a while since I have posted. It is good to be back to share a healthy recipe with you!
In a recent post, I gave instructions on cooking bulk chicken and freezing in bags for future use.
At the end of the day, it is so convenient to pull the pre-cooked chicken out of the freezer and proceed with cooking supper. This saves me so much time and effort!
This quick and delicious meal is cooked with a bag of prefrozen chicken that has been thawed.
4 Tablespoons Olive Oil (divided)
1 cup Precooked Chicken (deboned)
1 – 14.4 ounce bag Birds Eye Stir-Fry Vegetables: Pepper Stir-Fry (sold in the freezer section)
1 cup Sugar Snap Peas (fresh or frozen)
2 Tablespoons Minced Garlic
1 – 16 ounce box P. F. Chang’s Signature Rice
Frozen Eggs Rolls of your choice
Place egg rolls in oven, following manufacturer’s, and bake while you are cooking Chicken Vege Stir-Fry.
Pour two tablespoons olive oil in two different skillets.
In one skillet, add: 1 bag of pepper stir-fry, precooked chicken, minced garlic, and sugar snap peas.
In other skillet, add: one box (2 bags) P. F. Chang’s Signature Rice.
Cook both until done, stirring frequently.
Yes, it is that easy!
Chicken Vege Stir Fry (Part 2) ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”