I made the guys a St. Patrick’s Day Pistachio Cake tonight. I actually made two–one for the guys and one to take to a dance tomorrow night. I got the recipe from Just a Pinch and revised it a little. The guys gave it rave reviews! And it was simple!

Happy Saint Patrick’s Day!

St. Patrick’s Day Pistachio Cake

Cake ingredients:

1 box yellow cake mix
3 eggs
1 cup oil
1 box instant pistachio pudding
1 cup milk
1 cup chopped pecans

Icing ingredients:

1 8 oz carton of whipped cream cheese
1 cup powdered sugar
1 small box pistachio pudding
1/4 to 1/2 cup milk
8 oz carton of cool whip

1. Mix cake ingredients and bake cake in 9 x 13 baking dish sprayed with cooking spray for 25 to 30 minutes.
2. Make icing by whipping cream cheese with mixer then adding powdered sugar and pistachio pudding. Finish it by folding in milk and cream cheese with spatula (do not beat cool whip with mixer or it will liquify).
3. Ice cooled cake. Store cake in refrigerator.

The post St. Patrick’s Day Pistachio Cake appeared first on Character Ink.

This is our regular chocolate chip cookie recipe. It is Toll House Chocolate Chip Cookies without the coconut. When sugars and butter are thoroughly whipped, these are the best chocolate chip cookies ever.

4 ½ cup flour

1 ½ cup firmly packed brown sugar

2 tsp baking soda

4 eggs

2 t. vanilla

2 tsp salt

2 cups butter and Crisco combined (half of each)

2 (12 oz) pkg holiday M & M’s or chocolate chips

1 ½ cup sugar

Instructions:

1. Preheat oven to 375’.

2. In bowl, combine flour, baking soda, and salt.

3. In mixing bowl, cream butter, Crisco, sugar, brown sugar, and vanilla thoroughly.

4. Beat in eggs.

5. Gradually add flour mixture.

6. Stir in M & M’s or chocolate chips by hand until thoroughly mixed.

7. Bake in convection at 375’ for 6-9 minutes; 9-11 minutes regular.

8. Makes 10 dozen 2 ½ inch cookies.

Pin this post!

The post Christmas Goodies: M&M Holiday Cookies appeared first on Character Ink.

My personal favorite holiday treat—the more walnuts, the better. This is a very simple fudge recipe that truly is no-fail.

Never Fail Chocolate Fudge on the left, Peanut Butter Fudge on the right 🙂

8 cups sugar

½ lb butter (2 sticks)

2 – (7 oz) jars marshmallow cream

2 cups chopped nuts

2 – 12 oz cans evaporated milk

2 – 12 oz packages chocolate chips (4 cups)

Instructions:

1. Melt butter in large heavy sauce pan.

2. Stir in milk and sugar.

3. Bring to full rolling boil, stirring constantly to prevent scorching (on medium to medium high heat). (Bring to softball stage; 235’.)

4. Remove from heat, and stir in chocolate chips until melted.

5. Add marshmallow cream and nuts, stirring until well blended.

6. Pour into two 9 x 13 greased baking dishes.

7. Cool at room temp.

8. Makes approximately 6 lbs.

Pin this post!

The post Christmas Goodies: Never Fail Chocolate Fudge appeared first on Character Ink.

These are better than your average peanut butter cookie. We prefer the milk chocolate taste of stars on them rather than kisses. These go quickly on holiday trays.

Pin this post!

5 ¼ cups flour 1 ½ cups peanut butter

3 tsp soda 3 eggs

1 ½ tsp salt 6 TBSP milk

1 ½ cups sugar 3 tsp vanilla

1 ½ cups brown sugar, packed 3 pkgs Hershey’s kisses or stars

1 ½ cups shortening/butter (we use ½ Crisco and half real butter)

Instructions:

1. Cream butter, shortening, brown sugar, and white sugar.

2. Whisk eggs.

3. Mix milk, eggs, and vanilla in separate bowl.

4. Pour milk mixture into creamed mixture, and mix.

5. Combine remaining ingredients (except kisses) in another mixing bowl.

6. Add to mixing ingredients until well blended.

7. Shape dough into balls, using a rounded teaspoon for each.

8. Roll balls in sugar and place on ungreased cookie sheets.

9. Bake for 8-11 minutes convection; 10-13 regular.

10. Top each cookie immediately with a kiss, pressing down firmly so cookie cracks around the edge.

Make a cookie tray and give it as a gift!

The post Christmas Goodies: Peanut Blossom “Kiss” Cookies appeared first on Character Ink.

This is the yummiest peanut butter fudge I’ve ever had—when I get the texture right. It can be tricky to get it just right, but it is so worth it.

Pin this post!

4 cups brown sugar

4 cups mini marshmallows

4 cups white sugar

4 cups peanut butter

2 cups evaporated milk

4 TBSP vanilla

1 stick butter (1/2 cup)

1. Combine sugars, evaporated milk, and butter in heavy saucepan.

2. Cook until softball stage on medium (235’), stirring often.

3. Remove from stove.

4. Stir in marshmallows, peanut butter, and vanilla.

5. Stir until all is melted and begins to thicken.

6. Pour into 2 13×9 greased baking dishes.

7. Cool, cut, and serve.

8. Makes approximately 5-6 lbs.

The post Christmas Goodies: Peanut Butter Fudge appeared first on Character Ink.

A simple candy (though the dipping process is best done by older kids or adults or you’ll have peanut butter balls floating in your melted chocolate!) that most people love. I’m always amazed how quickly we run out of these in spite of the large amount it seems we make on candy days.

Ingredients:

1 (18 oz.) jar creamy peanut butter

2 sticks (1 cup) butter

5 cups powdered sugar

2 cups chocolate chips

1. Mix peanut butter, powdered sugar, and butter in mixing bowl until well blended.

2. Add more peanut butter or powdered sugar if mixture is too moist or too crumbly.

3. Chill until firm.

4. Roll into small balls and place on wax paper.

5. Melt chocolate chips in large glass measure at 70% power for three minutes, stirring every one minute or so until melted and creamy.

6. Dip each ball with toothpick or candy dipper into chocolate. Leave top part of ball undipped.

7. Makes around 100 balls.

8. Let set up on foil pieces until firm (usually a few hours if doing it at room temperature).

The post Christmas Goodies: Buckeye Recipe appeared first on Character Ink.

Recently on a visit to my sister’s in North Carolina (from Indiana), my sister made her mother-in-law’s old fashioned mac and cheese. I used to make homemade macaroni and cheese a lot, but since I cook primarily low carb (and I am tired of making sauces, etc. that are so time consuming), I was especially interested in her recipe.
First of all, this could be easily made ahead. That is always my first criteria (it seems) in cooking since I have been a freezer and mix cook for twenty-five years. Secondly, it didn’t require a white sauce or a cheese sauce that you cook on top of the stove (really, one pan to boil the noodles and one dish to layer the casserole are the only “pans” needed). Third, it had a few other “lower carb” ingredients (half and half or cream, eggs, butter, and cheese), so I could envision immediately some low carb options that I am anxious to try out and share with you.

This recipe, as it is written, goes under “Holiday Recipes” or “Home Cooking” since two cups of uncooked elbow macaroni contains 140 to 160 carbs (depending on brand). For those desiring a low carb mac and cheese, see the Low Carb notes below about broccoli, cauliflower, and strips of Low Carb Crepes.

Here is a version of this macaroni and cheese made with my homemade, healthy (low carb!) crepes rather than noodles

For those desiring a healthier dish than regular elbow mac and cheese, be sure to see the Family-Friendly and Trim Healthy Mama notes below about using Dreamfields pasta in this recipe. I know most low carbers do not use Dreamfields pasta, and, with the lawsuit they recently suffered (requiring new labeling—I don’t think they can continue to call it five net grams per serving {or whatever it was}), I understand why.
However, my nurse son ran an “independent-small study” test on me (LOL), and here is what we found:

1. Meal one—baked potato, butter, and meat that should have totaled fifty carbs or so—blood sugar before 98; thirty minutes after 140.
2. Meal two—same amount of food—in terms of calories (and same amount of fat—important to make a comparison)—Dreamfields pasta, red sauce, meat (without the carb-resistant factor of Dreamfields considered, this also should have totaled fifty carbs or so—blood sugar before 96; thirty minutes after 108.

Do with that whatever you wish, but with all of the information out there right now about making starches more carb-resistant (through eating at room temp; eating bananas green; etc.), it makes sense that somebody out there would figure out how to make comfort foods (i.e. potatoes, rice, and pasta) with at least some of those carb-resistant properties. While Dreamfields isn’t the same as eating a four carb piece of low carb bread or serving of green beans, I think they are on to something. So in my household of three or four “adult” guys, we use it once a week, and I have a small serving. No problems so far! 🙂
But back to this as a Holiday Recipe or Home Cooked Recipe, this is an old fashioned style of making macaroni—one in which parts are creamy and cheesy and parts are a little chewier and even a tiny bit crispy. I like that aspect of it, and I think it makes a perfect pot luck dish!

Ingredients

• 2 cups dry macaroni
• 12 ounces of shredded cheddar (my sister says you have to shred your own!)
• 1 2/3 cup evaporated milk, half and half, cream, or whole milk
• 4 eggs
• 1 stick butter
• 1 to 2 teaspoons All Purpose Seasoning Mix (or Mrs. Dash or seasonings of choice)

Note: I double this recipe for a deep 9 x 13 (large, white Corelle casseroles)

Directions
1. Preheat oven to 350 degrees.
2. Cook macaroni al dente (especially do not overcook if using Dreamfields pasta).
3. Drain macaroni and stir melted butter and seasonings into it.
4. Layer half of macaroni and half of shredded cheese in a 9 x 13 baking dish or oval deep casserole dish. Repeat.
5. Whisk together eggs and milk/liquid.
6. Pour whisked mixture over all (may have some left; just discard since it has raw eggs in it).
7. Bake uncovered for forty minutes (regular) or 30 minutes (convection) at 350 degrees until cheese is melted and bubbly. (I place mine on a jelly roll pan, which is what I do with all soupy/potentially boiling over dishes like lasagna, enchiladas, etc.).

Recipe Labels and Variations

“Macaroni” and cheese with low carb crepes rather than pasta!

Low Carb (LC): This recipe is not low carb as it is! You can use the basic recipe and concept to create a layered broccoli or cauliflower dish that would be low carb. You could also use this with strips of Low Carb Crepes to make a low carb mac and cheese that tastes real! 🙂  (See family-friendly low carb note below also.) Note: Two cups of uncooked elbows will yield approximately four cups of cooked, so use four cups or so of sliced crepes or four cups of low carb veggies in this recipe.

Family-Friendly Low Carb (FFLC): This is obviously comfort food! There are ways to reduce the carbs, increase the vitamins, etc.: (1) Use the low carb crepes as described in the LC notes above; (2) Use healthy vegetables rather than pasta—even a combination of “kid friendly” veggies like carrot rounds and green beans would make a yummy vegetable side dish; (3) Use half the pasta called for and use the other “two cups” of meat—like crumbed ground sausage or kielbasa rounds or ham chunks (this would make a quick main dish too!); (4) Use a healthier pasta that your family enjoys such as whole grain or “green pasta”—keeping in mind that the carbohydrate count in those is still very high (if you are trying to reduce your family’s consumption of carbs); (5) Use the Dreamfields pasta described below in the THM notes.

Store-Bought-Stella (SBS): While this is definitely not boxed mac and cheese, it really is a simpler homemade macaroni and cheese dish as you simply cook pasta, layer, and bake. No complicated sauces to make, etc.

Homemade Hannah (HH): Comfort food at its best. It is, after all, Grandma Maggie’s recipe! 😉

Freezer Cooking (FC): I am going to be freezing some of these for the holidays, but I haven’t frozen any yet. I can’t wait to try it. If you try it before I update this, please drop me a note. When I first began freezer cooking twenty-five years ago, everything said that potatoes and pasta got grainy, so do not freeze them (other than uncooked lasagna). Then the sources branched out to include pastas and potatoes that were in sauces (as opposed to in broth). I freeze all kinds of potatoes and all kinds of pasta now, so the original thinking was definitely not correct. However, I do prefer to freeze both in sauces (marinara, soups, gravies, Alfredo, cheese and cream, etc.) as opposed to in broth—where they do sometimes become grainy or mushy.

Oldie Goldie Family Recipes (OG): This is an oldie goldie for my sister! It is consistent with my oldie goldie history though—something you can make ahead, stick in the fridge, and bake when needed. (I have already done that twice with this!)

Trim Healthy Mama (THM): With the LC notes above and/or the Dreamfield’s corkscrew pasta (or the penne), this would fall in an S setting. Another thought is to the do the veggie idea with it and have it as a creamy vegetable dish alongside a FP meat, like salmon or chicken breasts. Regardless of what you pair it with, that meal becomes an S meal due to the high fat in this entrée.

Cycle Cooking (CYC): Getting ready to add this in! I’m going to experiment a little more since you are not supposed to cool and reheat the Dreamfields (for maximum carb-protecting value…I really want to use the pasta uncooked. I will keep you posted on that experiment too!

Sugar Free (SF): No sugar added.

Gluten Free (GF): Simple dish to make gluten-free—any of the LC and FFLC options yield a gluten-free side dish. Of course, with the availability of gluten-free products (pasta, breads, chips, etc.), this dish is easily made gluten-free and just as tasty as the original recipe!

Low Carb Mixes (LCM): No mix involved in this—though I did sprinkle my All Purpose Seasoning Mix on each layer. I just love that stuff!

DISCLOSURE: I am an affiliate for these products that I recommend. If you purchase these items through my links, I will earn a commission, but you will not pay more when buying a product through my link. 🙂

Save

The post Grandma Maggie’s Old Fashioned Macaroni and Cheese appeared first on Character Ink.

Since I had my bout with very symptomatic pre-diabetes a couple of years ago, I have been trying to learn to cook and bake dishes with fewer carbs/lower glycemic index. About a year into this cooking (several months ago), I realized that one of the things that I missed the most were my one-dish meals.
I have been a *freezer cook* for twenty-five years now, and one of the greatest benefits of freezer cooking is pulling a nearly-complete meal out of the freezer, adding a salad, and calling it dinner. With lower carb cooking, this was seldom a reality for me.

Instead, I would pull a meat entrée (meat loaves, meat balls, marinated chicken breasts, cheddar coated chicken thighs, etc.) out of the oven then try to figure out what low carb/healthy sides I could put with it—while still keeping college and high school boys and my husband satisfied and full.
I missed the ease of the one dish entrée desperately, so I have been on a search for more “casserole-y” types of healthy entrees for the past several months. I have a few for you that will be coming up in the next few weeks—and this is one of those.
 
With some veggies already in it and the addition of cheese, I have what can only be described as a “nearly-one-dish-low-carb-entrée”! 🙂  And one that my guys like! Yay!
I wanted to add that this entrée can be completely assembled and frozen in 9×13 foil pans—oven ready. However, when I did that, the dish was pretty liquid-filled. Not sure if it had to do with the freezing or not, and by its nature (onions and green peppers), it is somewhat liquid-y anyway, but I changed it up and froze the prepped ingredients in separate bags to assemble and bake after defrosting. It only takes an extra five minutes, but it seemed to reduce the water-laden aspect of the dish some. If ease is more important to you and draining off some liquid is just no biggie, by all means, assemble and freeze as a casserole! (I do love my stacks of foil pans in my oven way more than assorted zip-lock bags!)

Oh, and as I put healthier entrees up, I will be doing just what I’ve done below (and in my mix recipes up so far): putting the regular recipe for one entrée in the main ingredient list and putting the recipe times four in bold-font parentheses for those who want to make four for the freezer.
(Do this. It doesn’t take four times the amount of time! You will be glad you did!)

Philly Cheesesteak Casserole

(serves 4 or 5 hearty appetites)

 
16 ounces steak* (ribeye, skirt steak, or top sirloin) (4 {16 oz} steaks)
 
Marinade (makes 1 1/3 cup or 5 1/3 for freezer entrees)

• ½ cup olive oil (2 cups)
• 1/3 cup lemon juice (1 1/3 cup)
• 1/3 cup soy sauce (1 1/3 cup)
• ¼ cup Worcestershire sauce (1 cup)
• 3 TBSP Italian Dressing Mix (see Store Bought Stella if you do not have this mix on hand or follow the link for the recipe) (3/4 cup)

 
Other Ingredients

• 3 medium onions, sliced (12 onions)
• 3 green peppers, sliced (12 peppers)
• 1 tsp garlic (4 tsp)
• 1 tsp salt (4 tsp)
• 1 TBSP Italian Dressing Mix (4 TBSP)
• ½ tsp crushed red pepper flakes (2 tsp)
• 1 (16 oz) package of fresh mushrooms, sliced (4 pkgs)
• 8 to 12 ounces Provolone or Swiss cheese slices (32 to 48 oz)

 
*Note: One of the three recipes that I used to develop this recipe called for a 12 ounce package of Hormel’s Thick Cut Beef for one entrée of this. See Store-Bought Stella note below the instructions for ideas for making this a quicker entrée.

Instructions for One Fresh Casserole
 
1. One hour ahead of time: Place defrosted meat in freezer so that it is easier to thinly slice it.
2. Prepare marinade by mixing all ingredients thoroughly with a wire whisk or in a food processor. Be sure all ingredients are completely processed together.
3. Cut meat against the grain into as thin slices as you can.
4. Place meat in the marinade. Sit in fridge to marinate for thirty to sixty minutes or until you have the rest of the ingredients ready.
5. While meat is marinating, cut onions, peppers, and mushroom into slices, sort of fajita style.
6. Remove meat from marinade and place all veggies along with the meat and listed seasonings into skillet.
7. Stir fry just until onions are translucent, adding more marinade for the “oil” as needed. Be sure beef does not fully cook as it will be cooking in the oven.
8. Transfer everything from skillet to 9x 13 pan.
9. Top entire casserole with slices of cheese. Cover with foil. (I usually place a layer of parchment over first, then foil so that the foil does not take off all the cheese when I remove it.)
10. Bake in oven for 10 to 15 minutes convection (20 to 25 minutes regular) until cheese is melted.
11. Note: It is also possible to simply cook meat all the way through in the skillet, cover the entire pan of ingredients with cheese slices, cover, and continue heating until cheese is melted over all of the meat and veggies, making this a “skillet” dish.

 
Instructions for Four Freezer Entrees

 
1. One hour ahead of time: Place fresh meat in freezer so that it is easier to thinly slice it.
2. Prepare marinade by mixing all ingredients thoroughly with a wire whisk or in a food processor. Be sure all ingredients are completely processed together.
3. Cut meat against the grain into as thin slices as you can.
4. Divide meat among four one-gallon zip lock freezer bags.
5. Pour marinade over the bags evenly. Zip the bags, releasing the air completely.
6. Cut veggies up fajita style.
7. Toss the veggies with the remaining seasonings and divide them among four one-gallon freezer bags.
8. Divide cheese among four one-quart freezer bags (or just keep them in their package in your refrigerator until using this meal if they have a late date on them and you would rather not freeze them).
9. Secure two one-gallon bags together (one veggie bag/one meat bag) and one bag of cheese or place each set down into a two-gallon bags for a total of four entrees.
10. Label bags according to your desire (based on who is going to be cooking it, how often you make this entrée, etc.).

Here is a suggested label:

Philly Cheesesteak Casserole
Raw meat and raw veggies DATE
Place drained meat and vegetables in skillet. Cook until onions are done. Use marinade for “oil” as needed. (Do not fully cook beef.)
Transfer all to 9 x 13 casserole dish. Top with cheese slices. Cover with foil. Bake for 10 to 25 mins (convection vs. regular) until cheese is bubbly.

Pin It on Pinterest!

Recipe Labels & Variations

Low Carb (LC): This is a very low carb recipe though some consider onions to be “moderate” carbs. The total dish is still extremely low carb.

Family-Friendly Low Carb (FFLC): While this is a very low carb entrée, you could make it a more moderate carb/family-friendly carb meal by using a low carb bread or bun, making a low carb garlic bread, serving with brown rice or quinoa for children, or making another side dishes (such as cooked carrots or a vegetable medley).

Store-Bought-Stella (SBS): You may use two packages of Hormel All Natural Beef slices; cut into strips (you can use another brand equaling 12 oz of meat) without the marinade or precooking steps. You might want to sprinkle the beef strips with seasoning. If using these beef slices, you will need olive oil and some seasonings (sprinkles of Italian Dressing Mix?) when stir-frying the vegetables.

Homemade Hannah (HH): This is very homemade! You can make this pretty whole-foods as written above—or make it even more homemade by using your own dried herbs.

Trim Healthy Mama (THM): This would be considered an S entrée for THM followers. The fat in the beef, as well as the oil in the marinade and addition of cheese at the end, makes this a healthy S (but not too heavy).

Sugar Free (SF): Sugar-free and healthy option!

Gluten Free (GF): No fillers so no concern about hidden gluten.

Low Carb Mixes (LCM): Uses my Italian Dressing Mix!

Freezer Cooking (FC): This is a new freezer recipe in the past year for me. I am happily adding lower carb “casseroles,” one-pan, and crock pot freezer entrees to my repertoire that are not so carb-laden, but are still family-friendly!

Save

The post Philly Cheesesteak Casserole appeared first on Character Ink.

Have you subscribed to our weekly newsletters yet?!  Here’s a peek at what you’ve missed! You can get weekly newsletters delivered to your inbox by signing up here 🙂

Over twenty-five years ago,  with four children eight and under, we learned the value of a timer. We began using them to teach our children time management. We would have them do various tasks and set the timer so that they could see how long things take when they really applied themselves. For example, in setting up their morning routine charts,  we would have them run and do each task that was going to be on their chart as we timed them, then when we made the charts, we would put the time that it should take (based on our timing session) in parentheses following each line item on the chart. (This also helped us to know what was reasonable to expect in a certain time period.)  Read More→

Donna Reish, author of forty curriculum books for homeschoolers and Christian schools and co-author/co-presenter of “Raising Kids With Character” Parenting Seminar (and blog), brings you another practical episode of Wondering Wednesday!

In this week’s episode, Donna explains her “cycle cooking” for freezer entrees and starters, including how to freeze entrees, how to freezer cook efficiently, how to utilize “meal starters” and “soup starters,” and much more. She takes the listener through all of her cycle types—shredded chicken, whole chicken breasts and fish pieces, crumbled ground meats, and shaped beef/roasts and teaches the ease in which a cook can get started and continue to fill the family freezer with meals.  Listen to the podcast HERE!

Subscribe to our podcasts on iTunes!

Making things with crepes or torts as the base is an amazing find for the low carber because these are either (1) easy to make (in the case of the crepes) or (2) easy to find (in the case of buying low carb tortillas). (Here are two of my faves to purchase: Mama Lupitas* (they are brownish but I like them best—and I usually prefer “white”—they have a more nutty taste and make better tort chips and crackers imho and Mission* (available in local stores too)—these are more acceptable to my teen sons.)  Get the recipe here!

*affiliate links

Our newsletter archives on the blog are now full-color, and clickable!  A great way to re-read old newsletters!  Click here to check it out 🙂

Get the newsletters in your inbox…sign up here!

Save

The post This Week’s Character Ink! Newsletter {July 3, 2015} appeared first on Character Ink.

The following post is from this week’s podcast handout: “How to Implement Cycle Cooking for Freezer Entrees”.

Shredded Chicken

Meals

Chicken lasagna
Chicken strata
Sour cream enchiladas
Chimichangas
Chicken noodle casserole
Chicken tetrazinni
Arroz con pollo

Starters

Shredded chicken
Chicken taco meat
BBQ shredded chicken
Hot chicken sandwich filling
Chicken rice soup starter
Chicken gnocchi soup starter
White bean chicken chili starter

Chicken Breasts and Fish Pieces

Meals

Chicken cordon bleu
Breaded fish fillets
Cheddar-coated breasts
Chick-Fil-A copycat
Parmesan chicken tenders
Marinated pork chops
Monterey chicken breasts
Smothered chicken breasts
Marinated salmon filets
Grilled flounder
Shrimp scampi
Chicken cacciatore
Marinated breasts

Starters

Monterey chicken bites
Garlic chicken bites
Chicken stir fry starter
Chicken sausage soup starter
Chicken flat bread (chicken pieces & veggies)
Pork chop cubes

Crumbled Ground Meats—Hamburger, Turkey, and Sausage

Meals

Spaghetti pie
Lasagna
Ground beef enchiladas
Cheeseburger potato or carrot soup
Taco pie
Cheeseburger pie
Mini cheeseburger pies
Pizza cups
Pizza casserole

Starters

Precooked hamburger
Sloppy Joes
Spaghetti sauce with meat
Taco meat
Egg roll skillet starter (sausage & onions)
Precooked sausage
Pizza toppings (onions, peppers, ground beef, sausage
Mexican pizza toppings
Pizzadilla starter

Shaped—Beef and More

Meals

Meatloaves
Ham loaves
Florida steak
Swiss steak
Salmon patties
Pizza burgers
Smothered steak
Philly cheesesteak casserole

Starters

Smoked sausage stir fry (sausage rounds, onions, peppers)
Braised beef cube mix (for stew and stroganoff)
Beef stir fry (onions, peppers, marinated beef bites)
Meatballs
Meatball sub starter (meatballs, veggies)
Shredded roast (for soups, BBQ, and pizzas/flatbread)

Listen to the podcast HERE! 🙂

Links:

• Last week’s podcast episode:
  Ten Freezer Entrees I Don’t Like to Be Without
• Pizzadillas
• Shredded Chicken
• Potato Casserole

The post Podcast Handout for: “How to Implement Cycle Cooking for Freezer Entrees” appeared first on Character Ink.