What family can resist anything with Pizza in the title?  Certainly not mine!  While the majority of my family dislikes traditional meatloaf, this recipe is always a huge hit. Serve with a side salad or your favorite vegetable for a delicious and easy mid-week meal. I have also baked these in regular muffin tins and frozen in a freezer bag for a quick meal to warm up in the microwave.

Pizza Meatloaf

Lisa @ Onceamonthmom.com

Ingredients:

• 1 lb ground beef
• 1 lb ground italian sausage
• 8 oz pizza sauce, divided
• 1 cup saltine cracker crumbs
• 1/2 C grated parmesan cheese
• 1/2 C shredded mozzarella cheese
• 1 tsp seasoned salt
• 1 tsp dried oregano
• 1/4 tsp pepper
• 2 eggs, lightly beaten

Directions:

In a large bowl, mix the eggs, pepper, salt, saltine crackers, 3/4 cup pizza sauce, parmesan cheese, 1/4 cup mozzarella cheese and oregano.  Add beef and sausage and mix well. Place in large loaf pan.  Bake 350 for 50 minutes.  Spread remaining pizza sauce over loaf and bake 10 minutes more.  Sprinkle with remaining mozzarella cheese and return to oven for 5 minutes more.

Freezing Directions:

Divide meat mixture among indicated foil loaf pans.  Place pizza sauce and cheese in separate freezer bags and place on top of meat mixture in loaf pan.  Wrap in a double layer of aluminum foil.  Freeze.  TO SERVE:  Thaw.  Remove foil and sauce/cheese packets.  Bake 350 degrees for 50 minutes.  Spread pizza sauce over loaf and bake 10 minutes more.  Sprinkle with remaining mozzarella cheese and return to oven for 5 minutes more.

Servings: 8

This Post will be linked at:

• Friday Favorites at Simply Sweet Home’s
• Foodie Friday at Designs by Gollum
• Friday Potluck at EKat’s Kitchen
• Grocery Cart Challenge at Grocery Cart Challenge
• I’m Lovin’ It at Tidy Mom

Since I’m a busy mom (four kids–six years and under) I’m always looking for time-saving tricks, especially at mealtimes. Making several meals-worth of homemade “uncrustables”ahead of time is sooo easy and just takes a few minutes, but saves quite a bit of time when it comes lunchtime and the kids are “starving.” These sealed sandwiches also work great in lunchboxes, and are just pennies a sandwich, compared to the store-bought version.

Don’t like peanut butter, or have kids with allergies? Experiment with diffferent fillings such as ham and cheese.

Oh, and don’t throw away the crusts! They’re perfect for making breadcrumbs!

Homemade Uncrustables

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• Bread
• Peanut Butter
• Jelly
• Sandwich Sealer (there are MANY on the market, choose your favorite!)

Directions:

Spread a thin layer of peanut butter on both slices of bread, avoiding the edges. (Spreading it on both slices helps prevent the jelly from soaking through the bread.) Spread jelly on one piece of bread, again, avoiding the edges. Sandwich bread together, peanut-butter-and-jelly side in. Take your sandwich sealer and press down hard in the middle of the bread to cut off the crusts and seal the edges, according to manufacter’s instructions. TIP: I’ve found that fresh, soft bread seals MUCH easier.

Avoid spreading the filling too close to the edges

Freezing Directions:

Prepare sandwiches as directed above. Wrap each “uncrustable” in plasic wrap or waxed paper. Place wrapped sandwiches in a large freezer bag. Seal, label, and freeze. To serve: remove from freezer, and allow to thaw in fridge. Eat with a glass of milk .

Servings: amount varies

This Post will be linked at:

• Weekend Wander at While He Was Napping
• Saturday Show and Share at Just a Girl
• Show and Tell Saturday at Be Different, Act Normal
• Whatcha Got Weekend at Lolly Jane Boutique

My family is spoiled.  Yes, I admit it.  They are definitely spoiled when it comes to breakfast.   They are to the point that mere cereal from a box will get groans and wails of disgust.  I have no one to blame but myself, and I am okay with that.  I have always loved breakfast, and have obviously passed that love onto the next generation.  So I am always on the look out for easy, freezer friendly breakfast options.  This one satisfies our love of pancakes and sausage, all in one little bite of breakfast deliciousness.

Sausage & Pancake Breakfast Balls

Author/Source:

Lisa@ Onceamonthmom.com

Ingredients:

• 2 lbs pork sausage (I use Jimmy Dean Maple Breakfast Sausage)
• 1/4 C maple syrup
• 6 Tbsp maple syrup – for drizzling on top
• 1 egg
• 4 medium pancakes, cut into tiny pieces

Directions:

In a medium bowl, mix the sausage, 1/4 C syrup and egg until combined.  Gently stir in the pancake pieces until evenly combined.  Form into tablespoon sized balls, and place on a baking sheet.  Drizzle with the remaining syrup.  Bake at 375 for 22-25 minutes.

Freezing Directions:

Allow breakfast balls to completely cool.  Flash freeze on cookie sheet until hard.  Place in freezer storage container or freezer bag, freezing up to 3 months.  No need to thaw, just reheat for 25 seconds per ball in microwave.

Servings: 3-4 dozen

This Post will be linked at:

• Cooking Thursday at Diary of a Stay at Home Mom
• Full Plate Thursday at Miz Helen’s Country Cottage
• Recipe Swap Thursday at Prairie Story
• It’s a Keeper Thursday at It’s a Keeper

Our household is made of of 4 growing boys and 1 teenage girl, so you can imagine how many times a day I get the infamous ” I’m hungry” or “There isn’t anything to eat!” phrases!  Enter Pizza Spirals!  These little bites of yummy pizza goodness amazingly appeal to all 5 of the kids (and this rarely happens!)  A typical batch of these will get eaten before they are even cool on the rack.  The combination of the traditional pizza flavors, along with the cream cheese, make these little bites truly delicious! I have learned that when I make them, I need to make 5 batches if I want to freeze any for later.

Pizza Spirals

Lisa @ Onceamonthmom.com

Ingredients:

• 1 package refrigerated crescent rolls
• 5 Tbsp cream cheese, warmed
• 1 1/2 cup shredded mozzarella cheese
• 8 Tbsp pizza sauce
• 3/4 cup chopped pepperoni
• garlic and oregano, if desired
• Additional or alternate toppings: browned ground beef or sausage, cheddar cheese, onions, mushrooms

Directions:

Unroll crescent roll dough into 4 long rectangles, pressing the diagonal perforations to seal.  Spread warm cream cheese evenly over dough.  Sprinkle with garlic and oregano if desired. Spread pizza sauce evenly over the top of the cream cheese.  Sprinkle chopped pepperoni, then mozzarella cheese on top.  Tightly roll up each rectangle, starting at the shortest side.  Cut each of the rolls into 5 slices. Place slices on greased cookie sheet and bake 375 degrees for 15-20 minutes or until golden brown.

Freezing Directions:

Cool pizza spirals completely.  Flash freeze on baking sheet or cooling rack.  Transfer to gallon freezer bag and freeze up to 3 months.  TO SERVE:  Do not thaw.  Microwave 60 seconds or until warmed through.

Servings: 20 spirals

This Post will be linked at:

• Weekend Wander at While He Was Napping
• Saturday Show and Share at Just a Girl
• Show and Tell Saturday at Be Different, Act Normal
• Whatcha Got Weekend at Lolly Jane Boutique

This is one of those casseroles I grew up eating. My mom made meals like this often as a way to stretch the meat in our large family. Add broccoli or other veggies (as the recipe is written) for a one-dish meal, or serve steamed veggies on the side (as pictured) if your family prefers.

Chicken and Broccoli Bake

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 pound chicken, cooked and cut into chunks
• 2 cups broccoli florets
• 10.75 ounces cream of chicken soup (you can even make your own!)
• 2 cups cooked rice
• 1 teaspoon garlic powder
• 1 cup shredded cheddar cheese

Directions:

In a large bowl, mix cooked chicken, broccoli, soup, rice, and garlic powder. Spread in greased 8×8 baking dish. Top with cheese. Bake at 375F for 25-30 minutes or until heated through. Season with salt and pepper, if desired.

**Optional variation: omit the broccoli and serve as a steamed veggie side dish instead.**

Freezing Directions:

After preparing casserole, spread in a greased baking dish, but do not bake. Cover with foil, label, and freeze. To serve: Thaw. Bake uncovered at 375F for 25-30 minutes or until heated through. Season with salt and pepper, if desired.

Servings: 4

This Post will be linked at:

• Weekend Wander at While He Was Napping
• Saturday Show and Share at Just a Girl
• Show and Tell Saturday at Be Different, Act Normal
• Whatcha Got Weekend at Lolly Jane Boutique

Growing up, this was my “favorite” casserole..hence the catchy name! Open your pantry door, you probably have all the ingredients on your shelf, just waiting to be put in a yummy dish! It is such a simple, easy and quick meal to throw together, that incorporates 3 foods groups in one dish.

Favorite Casserole

Lisa @ Onceamonthmom.com

Ingredients:

• 1 lb ground beef, browned
• 10 oz cream of mushroom soup
• 15 oz cut green beans, drained
• 1.5 cups cooked white rice
• salt and pepper to taste

Directions:

If you haven’t done so already, brown ground beef. Drain and place in a large bowl.  Add cream of mushroom soup, green beans, and rice. Pour  mixture into a greased 2 qt casserole dish. Bake 350 degrees for 30 minutes OR place in a large microwave safe bowl and microwave 5-7 minutes, stirring every 2 minutes until warmed through.

Freezing Directions:

After combining ingredients, pour into a gallon freezer bag.  Label and freeze up to 3 months.  TO SERVE: Thaw. Pour casserole mixture into a greased 2 qt casserole dish. Bake 350 degrees for 30 minutes OR place in a large microwave safe bowl and microwave 5-7 minutes, stirring every 2 minutes until warmed through.

Servings: 6

This Post will be linked at:

• Friday Favorites at Simply Sweet Home’s
• Foodie Friday at Designs by Gollum
• Friday Potluck at EKat’s Kitchen
• Grocery Cart Challenge at Grocery Cart Challenge
• I’m Lovin’ It at Tidy Mom

As part of my personal Get Real journey, I’m adapting some of our family favorite store-bought condiments into homemade recipes. The kids love Picante Salsa, so I searched around and found this Copycat Picante Salsa on Pinterest. The original recipe is for a copycat of a thin picante, but since we prefer a thick and chunky version, I’ve adapted it to use diced tomatoes instead of tomato sauce and added a green bell pepper and an extra onion.

Easy Homemade Salsa

Author/Source:

Kristi @ Onceamonthmom.com Adapted from Copycat Picante Sauce Recipe

Ingredients: 

• 3 14.5 ounce cans Hunt’s All-Natural Diced Tomatoes
• 29 ounces (2 cans full) water
• 2 yellow onions, minced
• 1 green bell pepper, minced
• 1 tablespoon minced garlic
• 1/4 cup white vinegar
• 2 tablespoons lime juice
• 1 teaspoon salt
• 2 jalapeno peppers, seeded and minced (optional)

Directions:

Simmer salsa to reach desired consistency.

Place all ingredients into a large saucepan. Bring to a boil over medium-high heat. Reduced to medium-low and simmer 45 minutes, stirring occasionally and mashing the tomatoes until the salsa reaches your desired consistency.

Canning Directions:

Cool. Prepare 5 pint jars or 10 half-pint jars. Divide salsa among jars and process in a boiling water canner for 35 minutes.

Servings: 5 pints

Thank you again to Hunt’s for sponsoring my post. Find more ideas for cooking with tomatoes at Hunt’s Signature Recipe Collection. I was selected for this opportunity by the Clever Girls Collective. All opinions expressed here are my own. #HuntsRecipe #spon

Crispy on the outside, juicy on the inside, simply seasoned, and oh, so good for dinner or chopped on top of a salad for lunch.

Easy Ranch Chicken

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 4 pieces boneless, skinless chicken breast or thighs (about 2 pounds)
• 0.25 cup ranch dressing
• 0.33 cup seasoned breadcrumbs
• 2 Tablespoons olive oil

Directions:

Place ranch dressing on a plate or shallow dish. Place breadcrumbs on another plate or shallow dish. Dip chicken in ranch dressing, coating all sides, then coat all sides with bread crumbs. Heat oil in a large skillet over medium-high heat. Cook breaded chicken in oil for 12-15 minutes, turning once until chicken is golden brown and no longer pink in the center. Season with salt and pepper if needed.

Freezing Directions:

Bread chicken as directed above. Place breaded chicken on a plate or baking dish and flash freeze. Remove from freezer, place in freezer bags, seal, label, and freeze. To serve: Remove from freezer bag. Allow to thaw in fridge. Heat oil in a large skillet over medium-high heat. Cook breaded chicken in oil for 12-15 minutes, turning once until chicken is golden brown and no longer pink in the center. Season with salt and pepper if needed.

Servings: 4

This Post will be linked at:

• No Whine Wednesdays at Food on the Table
• What’s on the Menu Wednesday at Dining with Debbie
• Recipes I Can’t Wait to Try at At Home with Haley
• What’s On Your Plate at Good Cheap Eats
• What’s Cooking Wednesday at Turning the Clock Back

For our daughter’s second birthday last year, we made a super yummy clementine poundcake. She absolutely loved it and I’ve been making poundcakes of various flavors on a fairly regular basis since. With tangerines and other fresh citrus flooding into farmer’s markets and CSA boxes, I decided a fresh tangerine poundcake would be a delicious winter treat. I made this cake even more hearty by including a healthy dose of ricotta cheese. This is a dense, moist poundcake with delicious little pockets of tangerines. I used sucanat in place of sugar, so the cake turned out a nice dark brown. If you’re using traditional sugar, don’t worry if yours is a little lighter. It will still be delicious!

Tangerine Ricotta Poundcake

Author/Source:

Kristi @ Onceamonthmom.com

Ingredients:

• 2 cups tangerines, peeled, seeded and diced
• 1 tablespoon sugar #1 (or sucanat)
• 0.75 cup butter, softened
• 2 tablespoons olive oil
• 1 cup ricotta cheese (whole milk)
• 1.25 cups sugar #2 (or sucanat)
• 0.25 cup brown sugar (or sucanat)
• 3 large eggs
• 1.75 cups flour
• 0.5 teaspoon salt
• 1.25 teaspoons vanilla extract
• 1 teaspoon cardamom, ground
  

Directions:

Preheat the oven to 350F. Grease and flour a 9x5x3″ loaf pan. Peel, seed and dice tangerines. Heat over medium heat in a sauce pan. Add sugar #1. Cook for about 5-10 minutes, just enough to break down the fruit a bit.

Meanwhile, beat the butter, oil, ricotta, sugar #2 and brown sugar together in a mixer until smooth. Mix in the eggs until completely blended.

Remove tangerines from heat and mash to about the consistency of a chunky chutney. Stir in about half the flour to the mixer as well as the salt, vanilla, cardamom and tangerines. Add the remaining flour. Beat until the batter is smooth and consistent.

Pour batter into loaf pan. Bake for 1 hour to 1 hour and 15 minutes, or until the edges are browned and pulling away from the sides of the pan and a toothpick comes away clean.               

Freezing Directions:

AFTER baking, cool on a rack, slice if desired, and divide among freezer bags and freeze.

To serve: Thaw. Microwave slices about 30 seconds or loaf for 1.5 minutes. Top with sliced fruit, if desired, and serve.

Servings: 4 (1 loaf)

This Post will be linked at:

• Mouthwatering Mondays at A Southern Fairytale
• Monday Mania at The Healthy Home Economist (Real Food)
  
• Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
  

One thing I’ve learned, as a mom of four little kids–six years to six weeks–is that to keep my sanity at mealtimes, I need to keep things simple. Breakfast especially as weekday mornings can be a stressful time of day getting ready for school, saying goodbye to daddy as he leaves for work, and doing our morning chores.

My kids love oatmeal and since it’s inexpensive, filling, healthy, AND simple, we have it most mornings. My six- and four- year-olds can even proudly fix their own packets of oatmeal, freeing up my time to cut fruit or make toast.

Store-bought instant packets are definitely handy to have around, but did you know making your own is super simple? Making your own to store in the pantry will save you quite a bit of money too. I’ve included here a basic recipe, but feel free to get creative with your add-ins. My kids love adding dried fruit or cinnamon and sugar to theirs, but our special secret ingredient? After the oatmeal is cooked, add frozen fruit (to cool it down) or sprinkles.

This weekend, why not grab the kids, set up an assembly line, and stockup on homemade oatmeal packets to keep on hand for simple breakfasts.

Instant Oatmeal Packets

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

For each “packet,” place in a snack-size zipper bag:

• 0.25 cup quick cooking oats
• 1 teaspoon powdered milk
• 0.12 teaspoon salt
• 1 Tablespoon sugar or brown sugar (optional)
• Additional add-ins if desired (dried fruit, cinnamon, etc.)

Directions:

For each oatmeal packet, combine oats, powdered milk, salt, and sugar in a snack-size zipper bag. Seal and store in pantry. To serve: Empty “packet” into a bowl. Add 1/2 cup boiling water. Stir and let stand for 2 minutes. OR, add water and microwave about 1 minute or until done. Adjust water amount for thicker or thinner oatmeal.

Servings:  1

This Post will be linked at:

• Weekend Wander at While He Was Napping
• Saturday Show and Share at Just a Girl
• Show and Tell Saturday at Be Different, Act Normal
• Whatcha Got Weekend at Lolly Jane Boutique

Don’t let the size of these little quiches fool you, they are BIG on breakfast flavor! Quick and easy prep both on baking day and on serving day, these are sure to become your family’s freezer staple for breakfast! You can substitute crumbled bacon for the sausage, and add chopped onions or green peppers if desired.

Mini Sausage Breakfast Quiche

Lisa @ Onceamonthmom.com

Ingredients:

• 3 eggs
• 1 1/2 C milk
• 1/2 cup baking mix or pancake mix
• 12 oz sausage, browned
• 1 cup cheddar cheese

Directions:

If you haven’t already done so, brown sausage and drain grease.  In a medium bowl, mix eggs, milk, baking mix and 1/2 cup of cheese.  Pour apx 1/4 C of batter into each greased muffin tins.  Top with 1 heaping Tbsp sausage, and sprinkle with remaining cheese.  Bake 350 for 15-20 min or until toothpick inserted in center comes out clean.

Freezing Directions:

Cool completely, place on baking sheet and flash freeze for 1 hour.  Store in gallon freezer bag. TO SERVE: Microwave 60 seconds.

Servings: 12 mini quiches

This Post will be linked at:

• Friday Favorites at Simply Sweet Home’s
• Foodie Friday at Designs by Gollum
• Friday Potluck at EKat’s Kitchen
• Grocery Cart Challenge at Grocery Cart Challenge
• I’m Lovin’ It at Tidy Mom

I have never been a big fan of traditional beef enchiladas, and I don’t really care for red enchilada sauce. Amazingly, I gave this recipe a try a few months back after cleaning out my recipe box, and the whole family fell in love with it!  There is just enough of the red sauce in the meatballs and drizzled on the top to give it a south of the border flair, but not enough to turn me away.

Enchilada Meatballs

Lisa@Onceamonthmom.com

Ingredients:

• 2 cups crumbled cornbread **
• 10 oz enchilada sauce, divided
• 1/2 tsp salt
• 1.5 lbs ground beef
• 10 oz tomato sauce
• 1 cup shredded Mexican cheese

Directions:

In a large bowl, combine the cornbread, salt, half of the enchilada sauce, half the tomato sauce and half of the cheese.  Crumble the beef into the mixture and blend well.  Shape into 1″ balls and place in indicated foil pan.  Top with remaining sauces and cheese.  Bake at 350 degrees for 20 minutes.  Garnish with sour cream, onions and lettuce if desired.

** I use Jiffy Cornbread mix.  Bake according to package directions, cool and crumble.

Freezing Directions:

Follow directions as above but instead of baking cover with foil and freeze.  TO SERVE: Thaw.  Bake at 350 degrees for 20 minutes.  Garnish with sour cream, onions and lettuce if desired.  

Servings: 6

This Post will be linked at:

• Friday Favorites at Simply Sweet Home’s
• Foodie Friday at Designs by Gollum
• Friday Potluck at EKat’s Kitchen
• Grocery Cart Challenge at Grocery Cart Challenge
• I’m Lovin’ It at Tidy Mom

Classic Oatmeal Cookies. . . with a twist! Keep some dough in the freezer for those times when the craving hits but you don’t have time to make a whole batch.

Oatmeal Cinnamon Chip Cookies

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 0.5 cup butter, softened
• 0.5 cup shortening
• 0.75 cup sugar
• 0.75 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups flour
• 1.5 cups quick cooking oats
• 10 ounces cinnamon chips*

Directions:

Cream together butter, shortening, and sugars. Beat in eggs and vanilla. Add dry ingredients and mix well. Fold in cinnamon chips. Spoon onto cookie sheet and bake at 350F for 8-10 minutes or until slightly golden brown.

Freezing Directions:

Prepare dough as above but do not bake. Spoon onto a baking sheet and flash freeze. Place frozen dough balls in a freezer bag or container and return to freezer. To bake: Place dough balls on a baking sheet. Bake frozen balls at 350F 10-12 minutes or until slightly golden brown.

Servings: Approx. 3 dozen cookies

This Post will be linked at:

• Cooking Thursday at Diary of a Stay at Home Mom
• Full Plate Thursday at Miz Helen’s Country Cottage
• Recipe Swap Thursday at Prairie Story
• It’s a Keeper Thursday at It’s a Keeper

Nothing says “comfort” to me more in the winter months than a slow cooker creating tantalizing fragrances as it warms up a pot roast for dinner. Not that you can call 50 degrees in January in Ohio Winter. Not that I am complaining. In fact, I would be incredibly thrilled if it weren’t for my sinuses being so stubborn about not liking this weather. I digress.

Rosemary Pot Roast . . .the night I made this dish I stuck bread to baking in the bread machine and when my husband came home he practically salivated upon entering the house. And it was as pleasing to the taste buds as it was to the olfactory senses. And considering it took me all of 10 minutes to prepare and set in the slow cooker, I would have to say that it was a huge success.

Rosemary Pot Roast

Author/Source:

Give Every Night New Flavor (coupons available through 1/31/2012)

Ingredients:

• 2 pounds boneless beef chuck roast, cubed
• 3 small baking potatoes, cut into 1.5 inch pieces
• 1 large onion, cut into 1.5 inch pieces
• 14.5 ounces Hunt’s Diced Tomatoes with Rosemary & Oregano, undrained
• 10.75 ounces condensed reduced fat and sodium cream of mushroom soup
• 0.5 cups water
• 2 Tablespoons Hunt’s Tomato Paste
• 2 teaspoons dried rosemary
• 0.5 teaspoons salt

Directions:

Spray inside of 4 to 5-quart slow cooker with cooking spray; set aside. Trim excess fat from beef; discard. Cut beef into 1-1/2-inch pieces; set aside. Combine potatoes and onion in slow cooker. Top with beef and remaining ingredients. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.

Freezing Directions:

To freeze, assemble all ingredients in a gallon freezer bag making sure that the potatoes are on the bottom and covered with water to prevent browning. Freeze. To serve: Thaw. Place in the slow cooker. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.

Servings: 6

Disclosure: I received compensation, Kroger promotional items and ConAgra products from ConAgra Foods to conduct create this recipe. All the opinions in this post are mine, want to know more about how I facilitate reviews, view my full disclosure policy!

This Post will be linked at:

• No Whine Wednesdays at Food on the Table
• What’s on the Menu Wednesday at Dining with Debbie
• Recipes I Can’t Wait to Try at At Home with Haley
• What’s On Your Plate at Good Cheap Eats
• What’s Cooking Wednesday at Turning the Clock Back

My husband and I are both huge lemon fans and I absolutely adore poppy seeds in many ways. This recipe is my first for lemon poppyseed muffins and I absolutely love the texture and flavor of these homemade muffins. Some of the store-bought variety seem to always have a vague metallic taste that I don’t understand in addition to being unnaturally neon yellow.

Since our family is trying to Get Real this year, we used unbleached flour and organic sugar (sometimes called blonde sugar…this is where we’re at in the sugar transition process, no HFCS or white sugar, but using organic cane sugar) in addition to the usual organic ingredients we use.  I was really excited about how they turned out. They were fluffy and moderately sweet with just the right amount of lemony tartness and poppy seed crunchiness. The whole family gobbled these up. The little hands in a few of the pictures belong to Bug, our 3-year-old, who enjoyed helping mix these muffins as well as eating them.

Lemon Poppyseed Muffins

Author/Source:

Kristi @ Onceamonthmom.com Adapted from Poppy Seed Poundcake Muffins

Ingredients:

• 2 cups flour
• 1 tablespoon poppy seeds
• 0.25  teaspoon salt
• 0.5 teaspoon baking soda
• 0.5 cups unsalted butter (1 stick)
• 1 cup sugar
• 2 large eggs (or egg substitute)
• 2 tablespoons lemon zest
• 1 cup plain yogurt (we use whole milk yogurt; I don’t suggest using non-fat)
• 2 teaspoons vanilla extract
  

Directions:

Preheat  oven to 400. Line muffin pan with paper liners or spray each muffin cup with a non stick vegetable spray. In a bowl, whisk the flour with the poppy seeds, salt, and baking soda.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.

Beat in the lemon zest, yogurt, and vanilla extract until well blended. Stir in the flour mixture just until moistened. Do not over mix. Spoon the batter into the muffin cups using an ice cream scoop. Bake at 400 for about 18 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool for about five minutes before removing from pan.

Freezing Directions:

AFTER baking, divide among gallon freezer bags and freeze. To serve: Thaw. Microwave 30 seconds.

Servings: 4 (12 Muffins)

This Post will be linked at:

• Mouthwatering Mondays at A Southern Fairytale
• Monday Mania at The Healthy Home Economist (Real Food)
  
• Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
  

You want quick. You want easy. You want hearty. You want healthy. AND you want to freeze it? This one-pan dish is all that! Keep portions in your freezer and you’ll always have a quick taco filling ready for lunch or snacktime munchies.

Mexican Chicken

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 pound chicken, cooked
• 1 packet taco seasoning
• 0.25 cup water
• 15 ounces black beans, rinsed and drained
• 1 cup frozen corn with bell peppers

Directions:

Mix cooked chicken, taco seasoning, water, beans, and corn. Serve as is, over hot cooked rice, or in flour tortillas with shredded cheese and sour cream as a hearty chicken taco filling.

**Note: In the photo above, I cooked the chicken breasts in a little oil in a hot skillet, then added the taco seasoning, water, beans, and corn before serving over hot brown rice.

Freezing Directions:

Mix cooked chicken, taco seasoning, water, beans, and corn. Divide and place in freezer bags. Seal, label, and freeze. To serve: Thaw. Heat in microwave or on stovetop until hot, serve as is, over hot cooked rice, or in flour tortillas  with shredded cheese and sour cream as a taco filling.

Servings: 4

This Post will be linked at:

• Weekend Wander at While He Was Napping
• Saturday Show and Share at Just a Girl
• Show and Tell Saturday at Be Different, Act Normal
• Whatcha Got Weekend at Lolly Jane Boutique

If it’s called pizza or includes pepperoni, my kids love it, and these simple, homemade “bagel bites” are no exception. To make them even more kid-friendly for toddlers, use mini bagels and include them involved in the preparation!

Homemade Bagel Bites

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 4 whole bagels, split in half
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1 ounce pepperoni (optional)
• additional pizza toppings, as desired

Directions:

Spread a tablespoon of pizza sauce on each bagel half. Arrange pepperoni and additional toppings, if desired. Sprinkle with cheese. Heat oven to 425F. Place bagel pizzas on a baking sheet and bake 5-10 minutes or until heated through and cheese is melted, or microwave 30 seconds to a minute or until cheese is melted.

Freezing Directions:

After assembling pizzas, do not bake. Place on a baking sheet and flash freeze. Remove from freezer, place in freezer bags, seal, label, and return to freezer. To serve: Heat oven to 425F. Place frozen bagel pizzas on a baking sheet and bake 10-15 minutes or until heated through and cheese is melted, or microwave 30 seconds to a minute or until cheese is melted.

Servings: 8

This Post will be linked at:

• No Whine Wednesdays at Food on the Table
• What’s on the Menu Wednesday at Dining with Debbie
• Recipes I Can’t Wait to Try at At Home with Haley
• What’s On Your Plate at Good Cheap Eats
• What’s Cooking Wednesday at Turning the Clock Back

Every one has their own personal favorite for this dish.  Some call it Party Potatoes, while others call it Church Potatoes.  Some top with cornflakes, others crackers.  Some use shredded hash browns, some use southern style (square) potatoes.  In our house, this is the preferred recipe, and we make it into a meal by adding the ham.  It’s the perfect comfort food to ward off the cold days winter!

Cheesy Potato and Ham Casserole

Lisa@Onceamonthmom.com

Ingredients:

• 2 lb pkg of frozen Southern Style Hashbrowns
• 1/4 c butter, melted
• 1 c sour cream
• 1 10 oz can cream of chicken soup
• 2 c cheddar cheese, shredded
• 1/2 c onion, chopped
• 1 lb ham, cubed

Directions:

In a large bowl, combine all ingredients.  Pour into a greased 9×13 pan.  Bake at 350 degrees for 1 hour.

Freezing Directions:

In a large bowl, combine all ingredients. Divide among indicated gallon freezer bags and freeze.  TO SERVE:  Thaw.  Pour contents into a greased 9X13 baking dish.  Bake 350 for 1 hour.

Servings: 6

This Post will be linked at:

• Friday Favorites at Simply Sweet Home’s
• Foodie Friday at Designs by Gollum
• Friday Potluck at EKat’s Kitchen
• Grocery Cart Challenge at Grocery Cart Challenge
• I’m Lovin’ It at Tidy Mom

Artichoke Muffaleta Sandwiches

Author/Source:

Kelly @ Onceamonthmom.com

Ingredients:

• 1/2 cup pesto sauce
• 1 teaspoon dijon mustard
• 1/2 loaf artisan bread
• 8 ounces artichoke hearts, water packed, rinsed, drained and sliced
• 2 ounces provolone cheese, sliced
• 1 medium tomato, sliced
• 1 cup fresh spinach

Directions:

Combine the pesto and mustard in a small bowl and mix well. Cut the bread in half lengthwise. Hollow out the top half, leaving about a one inch shell. Spread the pesto mixture over each half. On one half, layer the artichokes, cheese, tomato and spinach. Top with the other half. Secure with toothpicks and place onto baking sheet. Bake at 350 until cheese is slightly melted, cut into servings and serve.

Freezing Directions:

Prepare as directed above, cut crosswise into servings, secure with toothpicks. Wrap in plastic wrap and divide among freezer bags until ready to serve. TO SERVE: Thaw in refrigerator.  Bake at 350 until cheese is melted.

Servings: 2 servings

This Post will be linked at:

• Tastetastic Thursday at A Little Nosh
• Full Plate Thursday at Miz Helen’s Country Cottage
• It’s a Keeper Thursday at It’s a Keeper

Pesto is and always has been a staple food in my diet. I just love it! On bread, as a dip, over pasta, on pizza, you name it! This is my grandmother’s recipe for pesto and I hope you enjoy it as much as we do.

Pesto Sauce

Author/Source:

Kelly @ Onceamonthmom.com

Ingredients:

• 2 cups fresh basil leaves
• 2 Tablespoons pine nuts
• 2 garlic cloves, mashed
• 1 teaspoon salt
• 1/2 cup Parmesan cheese
• 3 Tablespoons butter
• 1/2 cup olive oil

Directions:

In a blender or food processor, place in the ingredients except oil and start blending. Stream in the oil until well blended. Scrap down sides as needed. Place in container for use on cooking day.

Freezing Directions:

Prepare as directed above. Place in freezer bag or freezer safe container and freeze until ready to serve. TO SERVE: Thaw and use in recipe as directed.

Servings: 1 cup sauce

This Post will be linked at:

• Tastetastic Thursday at A Little Nosh
• Full Plate Thursday at Miz Helen’s Country Cottage
• It’s a Keeper Thursday at It’s a Keeper

There is nothing my husband enjoys more than a Mexican dish. The closer it is to tacos, the better the dish! So when I saw this quick and easy meal from Kroger and ConAgra foods I knew it was going to be a winner with our household. What I also loved about it is that it had enough substance to be filling but no meat! Let’s hear it for inexpensive meatless dishes!

I had this ready, mixed and on the table in under 45 minutes. Fantastic! And this recipe is also easily freezable as well. I made mine in 2 8×8′s with the intention of sharing with a friend in need very soon.

You can also win a prize package worth $50 complete with Kroger and ConAgra food products. The prize package includes:

• $25 Kroger gift card
• Recipe Cards
• A Variety of ConAgra products

See below recipe for ways to enter to win!

Bean Enchilada Casserole

Author/Source:

Give Every Night New Flavor

Ingredients:

• 10 ounces red enchilada sauce
• 12 ounces frozen whole kernel corn
• 16 ounces Rosarita No Fat Traditional Refried Beans (coupons available through 1/31/2012)
• 12 soft corn tortillas (6 inch)
• 15 ounces black beans, drained, rinsed
• 14.5 ounces Hunt’s Petite Diced Tomatoes, undrained
• 2 cups shredded sharp Cheddar cheese

Directions:

Preheat oven to 350°F. Spray 13×9-inch baking dish (or 2 8×8-inch) with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time. Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese. Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese. Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.

Freezing Directions:

Prepare according to directions above except do not preheat oven and do not bake. Instead, once assembled, cover with foil and freeze. To serve: Thaw. Bake 35 minutes at 350 degrees or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.

Servings: 8

Here is how you enter to win:

1. Leave a Comment telling me which recipe from Give Every Night New Flavor looks like one your family would love.

Additional ways to enter:

2. Tweet this contest – use @onceamonthmom & #KrogerRecipes. (Maybe something like: Win some groceries and make life easier w/great recipes from #KrogerRecipes & @onceamonthmom – http://bit.ly/yE0bcQ) And don’t forget to leave a comment below stating you have done so.

3. Subscribe to the Once A Month Mom blog via RSS or email. Let me know that you have done so. Of course, if you are already subscriber make sure you leave that too.

4. Follow @ConAgraFoods on twitter. Leave a separate comment stating you have done so.

This giveaway ends Saturday, January 14 at NOON (EST).

Disclosure: I received compensation, Kroger promotional items and ConAgra products from ConAgra Foods to conduct create this recipe. All the opinions in this post are mine, want to know more about how I facilitate reviews, view my full disclosure policy!

This Post will be linked at:

• No Whine Wednesdays at Food on the Table
• What’s on the Menu Wednesday at Dining with Debbie
• Recipes I Can’t Wait to Try at At Home with Haley
• What’s On Your Plate at Good Cheap Eats
• What’s Cooking Wednesday at Turning the Clock Back

When my husband and I were first married, this creamy potato kale soup was one of the first vegetarian recipes I made for him that he actually liked! When we lived nearby, we frequented a natural food restaurant (with lots of vegetarian and vegan options) called The Flying Biscuit and a version of this recipe is in The Flying Biscuit Cafe Cookbook. Strangely enough, the soup was not something we ever got to try at the restaurant, but it quickly became one of our homemade favorites. This soup was also my very first experience cooking with kale and I completely fell in love. The balance among the creamy potatoes, tender kale and subtle spices of this vegan (or vegetarian if you add regular milk) soup make it an incredible-tasting healthy treat.

Potato Kale Soup

Author/Source:

Kristi @ Onceamonthmom.com Adapted from The Flying Biscuit

Ingredients:

• 1 large onion, diced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 4 cups Easy Slow Cooker Vegetable Broth
• 1 ounce miso paste (optional)
• 4 cups red potatoes, cubed
• 6 cups kale, pulled off the stems and chopped
• 0.5 teaspoons thyme, dried
• 0.25 teaspoons hot mustard, dried
•  salt and pepper, to taste
• Note: for a creamier soup, add 1-2 cups milk or dairy-free milk at the same time as the kale

Directions:

Put olive oil, garlic and onion in large stock pot and saute until tender. Add vegetable broth, miso paste and potatoes, bring to a boil. Add thyme and dry mustard. Bring to a boil, reduce heat and simmer about 15 minutes, until potatoes are tender. Use an immersion blender to blend up about half the soup and leave the rest chunky. Add chopped kale (and milk or dairy-free milk if desired) and continue to simmer until kale is wilted, about 5 minutes.

Freezing Directions:

After cooking, allow to cool. Divide among freezer bags and freeze.

To serve: Thaw. Reheat over medium heat for 10-15 minutes.

Servings: 4

This Post will be linked at:

• Mouthwatering Mondays at A Southern Fairytale
• Monday Mania at The Healthy Home Economist (Real Food)
  
• Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
  
• This Week’s Cravings at Veggie Converter
  

Veggie and Rice Stirfry Packets

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 2 cups snow peas
• 1.33 cups carrots, sliced
• 2 cups red bell pepper, sliced
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2.25 cups onion, sliced
• 2 cups cooked rice

Directions:

Bring a large pot of salted water to a boil. Blanch the broccoli, cauliflower, and carrots for 2 minutes, and the pepper, onion, and peas for 1 minute. Remove vegetables from water with a large slotted spoon and spread out on a tray or baking sheet to cool. Once vegetables are completely cool and well drained, toss together gently with your hands. Prepare your favorite stir-fry dish adding veggies and rice at appropriate cooking times according to your recipe.

Freezing Directions:

Prepare vegetables as indicated above. Divide into meal-sized portions suitable for your family and place in freezer bags. Press as much air out as possible and seal. Place cooked, cooled rice in a separate freezer bag. Attach to veggies. Place veggies and rice as flat as possible in the freezer. To serve: Prepare your favorite stir-fry dish adding veggies and rice at appropriate cooking times according to your recipe.

Servings: 6

This Post will be linked at:

• Weekend Wander at While He Was Napping
• Saturday Show and Share at Just a Girl
• Show and Tell Saturday at Be Different, Act Normal
• Whatcha Got Weekend at Lolly Jane Boutique

This recipe is another that I gained from one of the monthly freezer swaps I participated in over the years. It reminds me of a holiday meal all in one dish!  My kids don’t care for the slivered almonds on the top – so I omit them as well.  You have your chicken (feel free to sub the ground turkey, shredded turkey or even shredded chicken breast), your green bean casserole, your gravy and your stuffing!

Chicken Supreme

Lisa @ Onceamonthmom.com

Ingredients:

• 1 lb chicken, ground
• 1 Tbsp butter
• 3.33 cups packaged dressing/stuffing
• 16 oz frozen french style green beans
• 10 oz cream of mushroom soup
• 10 oz cream of chicken soup
• 1/2 cup colby jack cheese, shredded
• 1/2 cup french fried onions
• 1/2 cup milk
• 1/2 cup almonds, slivered
• 1/4 cup butter, melted

Directions:

If you haven’t already done so, brown the ground chicken in butter, seasoning it with salt and pepper if desired.  Place 2/3 of the dry dressing in the bottom of ungreased  9×13 baking pan.  On stovetop, cook green beans in boiling water for 2-3 minutes, drain.  Pour beans in a bowl and combine with both soups, french fried onions,milk, and cheese.  Pour over dressing in pan and spread evenly.  Layer chicken on top.  Spread remaining dressing and slivered almonds over pan.  Drizzle with melted butter.  Bake 375 for 30-40 minutes or until bubbly.  Serve with cranberry sauce and rolls.

Freezing Directions:

Before cooking, cover baking pan with aluminum foil and freeze.  To Serve: Thaw and bake 375 for 30-40 minutes or until bubbly

Servings: 6

This Post will be linked at:

• Friday Favorites at Simply Sweet Home’s
• Foodie Friday at Designs by Gollum
• Friday Potluck at EKat’s Kitchen
• Grocery Cart Challenge at Grocery Cart Challenge
• I’m Lovin’ It at Tidy Mom

I used to participate in a monthly freezer swap with other moms.  All of us loved coming home with a freezer full of delicious meals, and tasting some new recipes as well.  This recipe for Green Chile Chicken Enchiladas was one of the few that I continue to make today, and you can always find at least one pan of them in our freezer at any given time.  It is such a fun twist on your normal red sauce enchiladas, with the green chile enchilada sauce complimenting the cream cheese and chicken filling.

Green Chile Chicken Enchiladas

Lisa @ Onceamonthmom.com

Ingredients:

• 1 1/2 lbs chicken breast, cooked and shredded
• 8 ounces cream cheese, cubed
• 4.5 ounces green chiles, diced
• 20 ounces green chile enchilada sauce
• 10 flour tortillas
• 3/4 cup cheddar cheese, shredded

Directions:

In a large skillet, mix the chicken, cream cheese and green chiles. Cook over medium heat, stirring until blended and cream cheese is melted.  Spoon chicken filling into tortillas, roll up, and place seam side down in greased pans.  Pour enchilada sauce over top and sprinkle with cheese.  Bake 15-20 minutes at 400 degrees or until cheese is melted.

Freezing Directions:

Place rolled up enchiladas, seam side down in a greased 8×8 Deep Dish Foil pan.  Pour enchilada sauce over top and sprinkle with cheese.  Cover with foil and freeze.  To Serve: Thaw. Bake 15-20 minutes at 400 degrees or until cheese is melted.

Servings: 5

This Post will be linked at:

• Friday Favorites at Simply Sweet Home’s
• Foodie Friday at Designs by Gollum
• Friday Potluck at EKat’s Kitchen
• Grocery Cart Challenge at Grocery Cart Challenge
• I’m Lovin’ It at Tidy Mom