<p>Thanks for your reply BB!</p>
<p>What would happen if I were to freeze the pieces whole and then chop them in a food processor once they thaw?</p>
<p>Same question goes for Broccoli and tomatoes…I love adding lots of veggies to pasta sauce, and soups like you suggested too. Even Lasagna.</p>
<p>So another words…it’s best to use it for adding to other meals rather than eating raw…thanks, I’ll give it a try! :)</p>
<p>I think all of those vegetables will freeze ok but you won’t want to use them raw. I often freeze tomatoes to use in stew and chili. I grow roma tomatoes and just quarter them and throw them in the freezer. I have never done carrots or broccoli but I would think they would freeze well.</p>
<p>Thanks, Onward…I’ll try it and see what happens! I’ll definitely cook all the veggies when I take them out of the freezer, a lot of it would be the perfect base for a soup!</p>
<p>Just made this tonight from the Momswhothink dot com website. It was very easy and quite fast. The kids who like meatloaf type foods liked it and the ones who don’t just thought it was okay. I thought it was a nice meal to add to the rotation.
(Recipe below)</p>
<p>I also served potatoes:</p>
<p>Preheat oven to 450 degrees.
Wash and cube 4-5 potatoes (I used russet).
Put potatoes in a ziplok bag with 1/4 cup olive oil and one packet dry onion soup.
Put in a shallow dish and bake about 45 minutes.</p>
<p>(Next time, I would probably use my own spices.)</p>
<p>Salisbury Steak Ingredients:</p>
<p>1 (10.5 ounce) can condensed French onion soup
1 ½ pounds ground beef
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 Tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 Tablespoon Worcestershire sauce
½ teaspoon mustard powder</p>
<p>Directions:</p>
<ol>
<li>In a large bowl, mix together ⅓ cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. </li>
<li>In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. </li>
<li>In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. </li>
<li>Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.</li>
</ol>
<p>Last new recipe I tried, I only made half of - it’s a Romesco Sauce. The original recipe says to serve it with scallops wrapped in prosciutto which I haven’t tried. But I’ve had it on other fish and today I put it in filo triangles like spanakopita .</p>
<p>Romesco Sauce</p>
<p>Simmer 2 minutes in a small sauce pan:
1/4 cup piquillo peppers (jarred red peppers)
about 4 sundried tomatoes in oil
1 large garlic clove
1/4 cup white wine (I’ve also used vermouth twice and thought it was fine)
When it’s cooked put it in a food processor or blender and add
1/4 cup almonds
1/4 cup olive oil
pinch kosher salt
black pepper to taste</p>
<p>Serve it with something that you think will taste good with it. :)</p>
<p>I made a turkey loaf using ingredients very similar to those in this recipe:</p>
<p>[Turkey</a> Meatloaf Recipe | Healthy, Easy Turkey Meatloaf with Wine Matching](<a href=“http://www.easyfoodandwine.com/Turkey-Meatloaf-Recipe-Wine-Pairing.html]Turkey”>http://www.easyfoodandwine.com/Turkey-Meatloaf-Recipe-Wine-Pairing.html)</p>
<p>I left out the bread crumbs, used nearly 4 lbs. of lean ground turkey (want to insure a few meals if I put something like this together) and added zucchini instead of the celery.</p>
<p>I made a side of cranberry and apple compote, just heated the cranberries and apples until it was the right consistancy for a compote and I added cinnamon and pumpkin spice during the cooking process.</p>
<p>Bringing this back to page 1. Running out of dinner ideas.</p>
<p>This one was on the bulletin board at the gym today. Tried it tonight and it received rave reviews! And it was super easy!</p>
<p>Turkey Chili Taco Soup</p>
<p>1.3 lb. 99% lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 oz can Rotel tomatoes with green chilies
15 oz canned or frozen corn, drained
15 oz kidney beans, rinsed and drained
8 oz tomato sauce
16 oz fat free refried beans
1 packet taco seasoning (40% less sodium type)
2 and 1/2 cups fat free low sodium chicken broth</p>
<p>In a large pot, brown turkey. Add onions and pepper and continue cooking 2-3 minutes. Add the rest of the ingredients and simmer 10-15 minutes.
Serve with a few tortilla chips on top.</p>
<p>200 calories per 1 and 1/4 cup serving (without the chips!)</p>
<p>I am sending this recipe to D!</p>
<p>This one is really, really REALLY good. Made it twice second time even better. My avid cooking friend made it and agreed. I know it sounds pedestrian with Can of Soup, but something happens. Adapted from allrecipes “chicken and mushrooms” which has 4 1/2 stars 631 reviews, saved by 6000 people, so it’s just not me 
Ingredients</p>
<p>3 cups sliced mushrooms
4 skinless, boneless chicken breast halves ( tenderized with mallet, and cut in 1/2)
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
1 can Broccoli / Cheese soup - or Creme of Mushroom (better with Broccoli/ cheese)
3/4 cup chicken broth
Directions</p>
<p>Preheat oven to 350 degrees F (175 degrees C).
Saute Mushrooms, set aside.
Dip chicken into beaten eggs, then roll in bread crumbs.</p>
<p>In skillet, melt butter over medium heat. Brown both sides of chicken in skillet, get a nice browning. </p>
<p>Combine can of soup, chicken broth and sauteed mushrooms add to chicken be sure to cover the tops of chicken with mixture.</p>
<p>Bake uncovered in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.</p>
<p>^^^ That looks terrific! Going to copy right now!</p>
<p>Bake that Chicken and Mushroom recipe in 13 x 9 inch glass pan…guess metal would be fine, I used glass.
Somehow got left out when I copied and pasted too fast. Refer to Allrecipes for original if you’d like!</p>
<p>Wow – I didn’t realize this thread had been dormant for so long. So here is my “new” recipe: [Parker’s</a> Beef Stew Recipe : Ina Garten : Recipes : Food Network](<a href=“http://www.foodnetwork.com/recipes/ina-garten/parkers-beef-stew-recipe/index.html]Parker’s”>http://www.foodnetwork.com/recipes/ina-garten/parkers-beef-stew-recipe/index.html)</p>
<p>Has anyone ever made it? I started it at 4:30 (after marinating overnight) and it’s still cooking…</p>
<p>How was the stew???</p>
<p>[Recipe:</a> Slow-cooker Pasta e Fagioli Soup | Food | Detroit Free Press | freep.com](<a href=“http://www.freep.com/article/20121115/FEATURES02/311150089/Slow-cooker-Pasta-e-Fagioli-Soup]Recipe:”>http://www.freep.com/article/20121115/FEATURES02/311150089/Slow-cooker-Pasta-e-Fagioli-Soup)</p>
<p>This is the last new recipe I tried, and it is wonderful! I don’t like to cook, although I always do … so I love to find an easy recipe that tastes great. I froze half for another meal, and it was just as good the second time around.</p>
<p>A very easy recipe for a casual meal:</p>
<p>[Easy</a> Cooking Recipes and Easy Cooking Ideas from Pillsbury.com](<a href=“http://www.Pillsbury.com%5DEasy”>http://www.Pillsbury.com)</p>
<p>Go to the Pillsbury website and look up the Jumbo Burger Cups recipe. It’s simple to make for when the kids are home from college and they bring friends with them (!) or for the Super Bowl or any casual, easy dinner night.</p>
<p>I make them with homemade french fry wedges.</p>
<p>I tried Pork Chops in Mulled Cider Brine with Onion Gravy from Rachael Ray</p>
<p>
</p>
<p>It was so delicious, my DH who doesn’t usually care for pork chops requested that I make it again.</p>
<p>abasket – thanks for asking – I have to say, it was my best stew ever! With a few change ups on the next time (maybe cook it 10 minutes less; try to decrease the flour that clings to the wet meat) but the flavor and tenderness were way better than any other stew I’ve made before. You just have to know going in it’s a time commitment.</p>
<p>I did omit the sun dried tomatoes and mushrooms, and used fresh peas vs frozen. But everything else was following the recipe. And (fingers crossed) I won’t have to cook for a few days.</p>
<p>I made snickerdoodle blonde brownies the other day that were probably the BEST brownies I have ever made ! If anyone plans to make them , the glaze part of the recipe seemed way off with the proportions so I used only a half cup of confectioner’s sugar and 3 tblsp cream :</p>
<p>[snickerdoodle</a> white chocolate chip blondies.](<a href=“http://sallysbakingaddiction.com/2012/08/19/snickerdoodle-white-chocolate-blondies/]snickerdoodle”>White Chocolate Snickerdoodle Blondies - Sally's Baking Addiction)</p>
<p>Not a new recipe, but a new product…I served corn pasta last night with Sunday supper, because I’ve eliminated wheat products from my own diet for the month of January. Interesting taste; DH didn’t seem to notice, which surprised me. Went from al dente to mushy in an instant. Cost $1.99 for a lb. It was okay, but unless I find out that I really need to eliminate all wheat products (unlikely), I probably won’t buy it again. Might try rice-based pasta next.</p>
<p>lje62: I was looking for something different to take to a Super Bowl party and your recipe will be it! Thanks!</p>