Time Saver: Make It & Freeze It Produce

Time saving tip to use to make meal preparation a quicker processs.
By preparing ingredients ahead of time, freezing a few ingredients, will help cut cooking time down. Busy people should enjoy meal preparing meals not dread that time.

Chop onions, bell peppers, celery and carrots.
Place in freezer bags your desirable amount. Label contents of each bag and date frozen. Freeze up to 1 month. In the pantry keep a chart of what is frozen as a reminder.

To use, add frozen vegetable directly to foid being cooked. To saute thaw just enough to break apart.
Use in soups, stews, chilies, stir-fries, and casseroles.



Recipe: Best Carrot Cake

Best Carrot Cake Ever Recipe

Best Carrot Cake

Original recipe makes 2 – 10 inch round layers

6 cups grated carrots

1 cup brown sugar

1 cup raisins

4 eggs

1 1/2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup crushed pineapple, drained

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

4 teaspoons ground cinnamon

1 cup chopped walnuts


  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Credit:  Photo and recipe from ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com.

Vegetable Recipe: Garlic Roasted Carrots

Garlic Roasted Carrots


3 medium carrots cut into 1/4 inch slices
1  teaspoon olive oil
2  garlic cloves, quartered


Preheat oven to 400 degrees F.
In a 1 quart shallow baking dish combine carrots, 1 tablespoon water, the oil and garlic; baked cover for 10 minutes until carrots and garlic is tender.
Makes 4 servings


Recipe: Stove-Top Turkey Casserole

Stove-Top Turkey Casserole

This no-bake casserole is a great way to use leftovers

Prep time: 2 minutes
Cook time: 5 minutes
Yield: 4 servings
10.75-oz can cream of potato soup
1/2 cup water 10-oz package frozen peas and carrots, thawed
2 cups leftover turkey, diced
1 cup croutons
3/4 cup (3 oz) shredded reduced-fat cheddar cheese
1. Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.

Per serving: 289 calories, 11 g fat (5 g saturated), 804 mg sodium, 73 mg cholesterol.

Cooking tip: You can substitute leftover chicken or ham, and/or switch soup to cream of mushroom.
Credit:  By Patty Santelli, Photograph by Tina Rupp.

Slow Cooker Recipe: Chicken with Carrots and Potatoes

Chicken with Carrots and Potatoes
1 3/4    cups   vertically sliced sweet  onions

  •     Cooking spray
  • 2      cups    baby carrots
  • 6      small round red potatoes (about 1 pound), cut into 1/4-inch slices
  • 1/2    cup     fat-free, lower-sodium chicken broth
  • 1/2    cup    dry white wine
  • 1    tablespoon  chopped fresh thyme
  • 1    teaspoon    minced garlic
  • 3/4   teaspoon     salt, divided
  • 1/2    teaspoon   freshly ground black pepper, divided
  • 1    teaspoon    paprika
  • 6   (6-ounce) bone-in chicken thighs, skinned
  • 1    teaspoon       olive oil
  •  Chopped fresh thyme (optional)Directions
    • 1.    Place onion in a 6-quart electric slow cooker coated with cooking spray; top with carrots and potatoes.
    • 2.    Combine broth, next 3 ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over vegetables.
    • 3.    Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken.
      Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken. Cook 3 minutes on each side or until browned.
      Arrange chicken on top of vegetables.
    • 4.    Cover and cook on LOW for 5  hours or until chicken is done and vegetables are tender.
      Garnish with additional thyme, if desired.Credit: Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Gluten Free Recipe: Pastry Free Veggie Pot Pie

Gluten free pot pie

Pastry-Free Veggie Pot Pie

Serves 6-8
Free of: All top allergens and gluten-free

4   tbsp. olive oil
1   cup  each: carrots, parsnips, leeks and potatoes, diced to ½-inch
1   cup pearl onions, peeled
1   cup button mushrooms, halved
1   cup  frozen peas, thawed
1⁄2   cup parsley, chopped
2   teaspoon  fresh thyme, chopped
1⁄4   cup  tapioca flour
Salt and pepper
4   cups  vegetable stock [Look for allergen-free, g-f brands]

6 medium-sized Yukon potatoes, peeled, thinly sliced on a mandolin

1.  Pre-heat oven to 375º F.

2.  In a large pot, heat half the olive oil over medium heat. Add carrots, parsnips, leeks, potatoes and onions. Sauté for 4-6 minutes, then add mushrooms, peas and herbs.

3.  Continue to cook for a further 3-4 minutes, stir in flour, salt and pepper. Mix thoroughly, and add stock. Bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 15-18 minutes. Place filling in a 9×12 baking dish or equivalent.

4.  Top the dish with layered potato slices, brush with reserved olive oil, season with salt and pepper and bake in oven for 35-40 minutes or until potatoes are golden.

Credit: Photograph and recipe are from © 2011 National Foundation for Celiac Awareness. All rights reserved.

Slow Cooker: Kraft Recipe Makers New England Pot Roast

Supper with Nana Crock potSupper with Nana Crock pot KraftSupper with nana crock pot meatSupper with nana crockpot kraft just put on to cook.
Hello everyone,
I just ate the best slow cooker pot roast.
So excited to receive a new crockpot from my daughter, April for Christmas.
My husband brought home this new Kraft Recipe Makers New England Pot Roast cooking sauces.
Just added the roast, potatoes, carrots, and sauce at 9 AM and we ate at 6 PM.
I can not say enough about this product, Kraft Recipe Makers comes with two sauces.
First you add the simmer sauce that includes Classic Herbs.
Then 15 minutes before your meal is done you add the Farmhouse Style Brown Style Finishing Sauce.
What you are left with is a tender melt in your mouth pot roast and vegetables.

Disclaimer: I did not receive compensation or product from Kraft for this review.