Roast Beef Sandwich Roll

This was another super yummy freezer meal that I pulled our for supper! It was easy to make, especially with premade bread dough, but the Italian seasoning gave it a different taste to me. It didn't feel like the right seasoning to go with roast beef. When I make this again I will leave out the Italian seasoning and try something else...



Roast Beef Sandwich Roll

1 pound frozen bread dough loaf, thawed
1/4-1/2 cup chopped sweet red pepper
1/2 cup chopped onion
1 teaspoon garlic salt
1 teaspoon italian seasoning
1 pound cooked, shredded roast beef
6-8 ounces shredded cheddar cheese
1 egg white
1 tablespoon water

Let dough rise to doubled in a warm spot. Roll dough into a rectangle. Sprinkle ingredients over dough, keeping 1/2" edge clean. Roll up jelly roll style starting with the long edge. Pinch seams to seal. Wrap to freeze, if desired.

To serve: let thaw completely, this will take all day. Brush egg white and water over dough and cut slit in top of dough with knife. Bake at 400 for 30-35 minutes or until golden brown. Let stand for 10 minutes before slicing.

Stuffed Pork Roast

Once again this is a recipe I pulled out of my freezer from my Nourishing Hearts class. It was very yummy and fed our family well, with some additional sides added! :) I haven't ever stuffed a pork roast before and there wasn't a lot of dressing in the roast itself but it still tasted good and was a cinch to throw together!!

Stuffed Pork Roast

1 (1 1/2 pound) pork sirloin roast
seasoned stuffing, prepared according to package directions
onion
celery
chicken boullion or broth

Make stuffing according to directions, adding onion, clelery and chicken boullion or broth if desired. Make a pocket in the roast. Season with salt and pepper. Spoon the stuffing loosely into the pork with approximately 1/3 cup of the prepared stuffing. Tie the roast seam closed with cooking string if necessary. Wrap and freeze if desired.

To serve: let thaw completely. Bake the roast @ 350 for 1-1 1/2 hours or until internal temperature reaches 165 degrees. Let rest before slicing.

Soda Pop Chops with Smashed Potatoes

Wow, this recipe was so super good! Josh and I made it together and it turned out wonderfully... He forgot to reduce the sauce down, but we thought that it was great the way it was - in fact he put it in a jar and saved it so that we could use it at another time. The recipe says that you could also use the sauce with chicken, which Josh didn't realize but was talking about while we were eating! He's such a chef! :)



Soda Pop Chops with Smashed Potatoes
(recipe found in Taste of Home - Simple and Delicious)

1 1/2 pounds small red potatoes, halved
1 cup root beer
1 cup ketchup
2 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons worcestershire sauce
1/4 teaspoon garlic powder
2 tablespoons all purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
4 bone in pork loin chops
2 tablespoons olive oil
2 tablespoons butter
1/4 teaspoon garlic powder

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, worcestershire sauce and garlic powder; set aside. In a large resealable plastic bag, combine the flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time and shake to coat.

In a large skillet, brown chops in oil. Add root beer mixture. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until meat is tender; turning once. Remove pork and keep warm.

Bring sauce to a boil; cook until liquid is reduced by half. Meanwhile, drain potatoes; mash with butter, garlic powder and remaining salt and pepper. Serve with pork chops and sauce.

Weekly Line Up - 4/23-4/29

Another week of using up my freezer meals from my Nourishing Hearts class. I have them piled up to use during my maternity leave and now is as good of a time as any! They sound super good and can't wait to try them!

Saturday - *Beef Stew
Sunday - Easter (I have no responsibilities!!)
Monday - *Stuffed Pork Roast
Tuesday - *Roast Beef Sandwich Roll
Wednesday - *Turkey Tacos
Thursday - Brody's Birthday (We are taking him and a few of his friends bowling and for pizza!)
Friday - Spaghetti and Meatballs

* New Recipes

Chicken Bacon Sub Sandwiches

Oh my gosh, these were so delicious!! Yet another freezer ready meal that I made at my Nourishing Hearts class and it turned out so yummy!! I wanted more as soon as I was done... Definitely a redo at my house!

Chicken Bacon Sub Sandwiches

1 large italian or french loaf, sliced lengthwise
1/2 cup garlic butter (recipe included)
2 cups hsredded chicken
1/4 cup chopped bacon, cooked crisp
6 ounces shredded cheese

Place loaf of bread on large sheet of aluminum foil. Spread garlic butter on bottom half of bread. Spread shredded chicken across butter. Sprinkle with bacon. Layer cheese over top. Place top half of bread over cheese. Wrap in foil. Freeze. To serve: keep wrapped in foil. bake at 350-375 for 60-70 minutes if frozen or until heated through. If thawed, bake for 30 minutes or until heated through.

Garlic Butter:
1/2 cup butter, softened
2 cloves of garlic, minced
1/2 teaspoon dried parsley flakes

combine ingredients. Spread on bread.

No Knead Whole Wheat Honey Sandwich Bread

This was the quickest bread that I think I have ever made!! I love that you can just throw it in the mixer, add some ingredients, throw it in the pan and boom you have bread!! It is super yummy when it is warm out of the oven...



No Knead Whole Wheat Honey Sandwich Bread
(recipe found at www.bakingbites.com)

2 1/3 cups whole wheat flour
2 cups bread flour (or all purpose)
1 3/4 cups water, warmed (100-110 F)
5 teaspoons active dry yeast (2 packets/.5 ounces)
2 tablespoons honey
1/4 cup vegetable oil
1 1/2 teaspoon salt

In a large, microwave safe bowl, whisk together whole wheat flour and bread flour. Microwave for 30-40 seconds, until flour is very warm to the touch. In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast and honey. Stir and let stand for 5-10 minutes, until yeast is foamy. Add in the remaining water, vegetable oil, salt and about half of the warm flour mixture and stir well with a wooden spoon to combine.

If using a stand mixer, attach a dough hook and continue adding flour with the mixer on medium. Add flour gradually until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Turn speed up to medium and mix for 1 minute. (My dough was still pretty sticky after this, so I ended up placing a little bit of flour on the counter and kneading my dough into it just a few times to make it a little less sticky.)

If mixing by hand, gradually add in the remaining flour, mixing vigorously with a wooden spoon with each addition. Mix until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Continue to push dough around with the wooden spoon for 1 additional minute after dough comes together smoothly.

Lightly grease a 9x5" loaf pan. turn dough into the loaf pan and cover with a piece of plastic wrap. Allow to rise for 30-35 minutes, until dough rises 1" above the sides of the pan. Preheat oven to 400. Once bread has risen, remove plastic wrap and place loaf pan in the oven. Bake for 30-35 minutes, until bread is dark golden brown. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Wild Rice Hotdish

This was another freezer meal from my Nourishing Hearts class that went over well with my family. It sounds super easy to throw together and you know that it was easy enough to take out of the freezer, thaw and throw into the oven!! Love meals like that...



Wild Rice Hotdish

1 pound cooked hamburger
3 cups cooked wild rice
1 can cream of mushroom
1 can cream of chicken
1/4 cup water
1/2 medium onion, chopped
1/2 cup chopped celery
1/4 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
optional: 1 can sliced water chestnuts and/or mushrooms

Combine all ingredients. Mix well. Freeze at this point for later use or continue on to next step. Bake at 350. If frozen, keep covered and bake for 2 hours or until cooked allt he way through. If thawed, bake for 1 hour, covered or uncovered, or utnil cooked all the way through.