{Tiny Tot Tuesdays} Mini Egg, Ham and Cheese Muffins

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Bradley is a big fan of having eggs in the morning, but it's not always easy nor convenient to whip up a batch of eggs for him (especially if we're in a rush). Therefore, I made a big batch of these delicious and easy egg, ham and cheese muffins to keep in the freezer at all times. When we're in a time crunch (or if I just want to get him something quick) all I have to do is zap a few of these in the microwave for 30 seconds. Then Bradley has a delicious, warm breakfast ready in no time. He loves these and easily eats 3-4 at a time! Enjoy!

Printable Recipe

Ingredients
Makes 24 mini muffins

• 6 eggs
• 1 tbsp. whole milk
• 1/2 cup cheddar cheese, shredded
• 1/4 cup deli ham, diced
• 1/4 tsp. seasoned salt
• 1/8 tsp. pepper

Preheat oven to 350 degrees F. Spray two mini muffin pans with cooking spray and set aside.

In a medium bowl, whisk the eggs and milk together. Add cheese, ham, salt and pepper and stir to combine. 

Pour mixture into prepared muffin tins, almost all the way to the top. Bake in preheated oven for 8-10 minutes or until muffins are set.

Serve immediately. If saving for later, keep in the refrigerator for 2 days or in the freezer for up to 3 months. To defrost, put muffins on a microwave-safe dish and microwave for 30 seconds.

Source: SK Original

Shredded Beef Tacos

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Chris and I really enjoy this recipe for Southwestern Shredded Beef Sandwiches, so I always make sure to either make extra beef or to make a hearty side dish so that there are some leftovers to freeze. The leftovers always come in handy for when I want to whip up a quick dinner but don't feel like running to the grocery store. Just defrost the meat and dinner is on it's way!

Instead of making sandwiches with the leftover meat I defrosted I went another route and made tacos. I added some extra seasoning and some veggies I had on hand and it made a delicious filling for a classic soft taco. If you don't have all the veggies I listed on hand, feel free to save yourself a trip to the store and just leave them out (or replace them with your favorites!). Anything works in this recipe since the beef is already packed with lots of flavor. Enjoy!

Printable Recipe

Ingredients

• 4 cups shredded beef, from this recipe
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1 tbsp. olive oil
• 2 tsp. garlic, minced
• 1 (15 oz.) can black beans
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 1 lime, juiced
• Tortillas, for serving (optional)
• Sour cream, for serving (optional)
• Salsa, for serving (optional)
• Cilantro, chopped, for serving (optional)

In a large skillet, add the olive oil over medium heat. Add the onion, bell pepper and garlic. Cook for 5-7 minutes or until onions are translucent.

Add the beef, beans, chili powder, cumin, garlic powder, paprika and lime juice to the skillet. Stir to combine. Heat for 5 minutes or until heated through.

Serve beef mixture in a tortilla with sour cream, salsa and cilantro.

Source: SK Original

How To: Make Freezer Meals

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Before Bradley arrived, I decided to prepare ahead of time for the sleepless nights and the low energy during the day. Since I think it's important to continue to eat home-cooked meals instead of take-out or delivery every night, I made a few of my favorite meals that I could prepare ahead of time and freeze for easy dinners.

I make sure to write the date somewhere on all the items I freeze using a permanent marker. Since everything can only freezer for a certain length of time (which I have noted below) it's important to write the date on there. I also recommend writing the heating instructions directly on the packaging. This saves you some time so you don't have to look up a recipe to figure out how to cook it once thawed!

Soups and Chili: Soups are super easy to prepare ahead of time and freeze. Make the soup as you regularly would and allow to cool. Add it to a gallon-sized plastic resealable bag and remove all the air. Press the soup lightly so that it lays flat in the bag. This allows for easy storage. Place in freezer for up to three months.

Chicken Pot Pie filling works the same way as soups. I used my recipe for Turkey and Pancetta Pot Pie and replaced the turkey with chicken since I knew I would be able to use the leftover chicken in other recipes. I used a rotisserie chicken to save myself some time, and it was easy peasy. I made the filling and poured it into a large ziplock bag to freeze. All I'll have to do is let it thaw in the refrigerator, place it into ramekins and top with pre-made biscuit or pie dough and let it bake.

I also made a big batch of my 30-Minute Stovetop Chili and froze the leftovers in a Tupperware container. Since this was already cooked, all I have to do is thaw it and reheat it on the stove just until it's hot. Same thing with my Slow Cooker BBQ Pulled Pork. Freeze in a Tupperware container, thaw in the refrigerator, and reheat over the stovetop or in the microwave. Then you have a quick sandwich or quesadilla in no time.

Casseroles: Casseroles are probably the easiest things to freeze. Not only are they easy to prepare, but you can make them as you normally would and freeze them right before the baking process. They'll last for about 3 months in the freezer.

Baked Ziti is a great example of this. It took me MAX 15 minutes to put together, then I just covered in aluminum and stuck it in the freezer. When we're ready to eat it, I can thaw it in the refrigerator the night before and cook as directed, or I can even cook it frozen and add on about 30 minutes or so. For easy preparation, use a permanent marker to write the cooking directions right on the foil.

Enchiladas: I love making chicken enchiladas, so this was a no-brainer when preparing freezer meals. I had leftover chicken from the filling I froze for the Chicken Pot Pie, so I used that chicken to stuff my enchiladas. I made them as I normally do, and froze them right before the baking process. I'll just thaw these in the refrigerator the night before we're going to eat them and bake them according to the recipe's directions. Again, use a permanent marker to write the cooking directions right on the foil. These will last for about 3 months in the freezer.

Meats: I had some leftover rotisserie chicken from the Chicken Pot Pie filling and Enchiladas, so I froze it in 1 cup portions. I can pull out one bag at a time to use in things such as quesadillas, wraps or taquitos. Cooked chicken will last for about six months in the freezer.

I also bought ground beef in bulk-size. I used some for the Baked Ziti, and froze the rest in ziplock bags in one-pound portions. Since most recipes call for a pound of ground beef, it will be easy to thaw these in the refrigerator separately instead of thawing a huge chunk and finding a way to use it all (since you can't refreeze meat after it has been thawed). Stuffed Peppers, Sloppy Joe Tater Tot Casserole, Taco Salad, Meatloaf, and Meatballs are easy uses for defrosted ground beef. Uncooked ground beef will typically last about 4 months in the freezer. 

Muffins and Snacks: Since ice-cream sandwiches are loved in my house, I made some of the Snickerdoodle variety to keep in the freezer when we want a homemade treat.

Muffins are also a great snack to keep in the freezer. They thaw at room temperature pretty quickly and are a great alternative to cereal or a pre-made meal in the morning. For a really quick treat, you can even zap them in the microwave for 30 seconds or so. I made some Blueberry Muffins to freeze so Chris can grab one on his way to work while I'm busy with the baby. They'll last for about 3 months in the freezer.

These are just some of my tips and things I find helpful. What freezer meals are some of your favorites??

Blueberry Muffins

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Blueberry muffins are my favorite type of muffin. I love the pop of blueberries in my mouth when I bite into one. The trick to a moist muffin is to make sure you don't overmix the batter. Otherwise you'll be left with a dense and heavy muffin and nobody wants that. Mix just until combined and you should be golden!

I decided to make these and freeze most of them for quick treats after Baby Clarke is here. My favorite blueberry muffins are usually topped with some sort of crumb topping, but these are perfect for freezing and eating at a later date since I wasn't sure how crumbs would hold up in the freezer. They're really moist and flavorful, so I don't even miss the crumb topping all that much anyways. If frozen, they thaw easily at room temperature or can be zapped in the microwave for 30 seconds for a REALLY quick snack. Enjoy!

Printable Recipe

Ingredients

• 2 cups all-purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 cup granulated sugar
• 4 tbsp. unsalted butter, melted and cooled slightly
• 1 1/4 cups light sour cream
• 1 1/2 cups frozen or fresh blueberries

Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

You can also wrap the muffins individually with plastic wrap and place them in a large ziplock bag to put in the freezer. They thaw easily at room temperature or you can zap them in the microwave for 30 seconds for a quick treat. They'll last for about 3 months.

Source: Adapted from Brown Eyed Baker

Baked Ziti

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There's really no rhyme or reason to the perfect Baked Ziti dish. There's pasta, there's sauce, and there's cheese. The amounts and proportions are really up to your discretion, so I suggest figuring out what you like (a cheesier ziti, a meatier ziti, a saucier ziti) and amping up that portion of the dish.

I'm in love with my lasagna recipe, so I used that as a guideline to this recipe. I love meaty and cheesy pasta dishes and that's exactly what this is. There is a good amount of sauce, so it doesn't dry out like some Baked Ziti dishes tend to do. It also gets creamy from the Ricotta and hefty amounts of Mozzarella and Parmesan cheeses. I decided to freeze this batch so we could eat it at a later time (which is why the pictures are pre-baked). All I'll need to do is let it thaw and then bake it for 30 minutes. Enjoy!

Printable Recipe

Ingredients

• 1 lb. penne pasta
• 1 lb. ground beef
• 1/2 lb. Italian flavored pork (or you can use more beef instead)
• 2 tsp. garlic
• 4 cups store-bought or homemade marinara sauce
• 15 oz. Ricotta cheese
• 1 egg
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. Italian seasoning
• 4 cups Mozzarella cheese, shredded, divided
• 1 cup Parmesan cheese, grated, divided

Preheat oven to 375 degrees F.

Cook the pasta according to the package directions. Drain and set aside.

In a large skillet, add the ground beef and pork. Cook until brown, adding garlic halfway through. Drain off fat and add back to the skillet. Add sauce and cook until heated through. Set aside.

In a separate large bowl, mix together the Ricotta, egg, salt, pepper, Italian seasoning, 2 cups Mozzarella and 1/2 cup Parmesan cheese. Stir to combine.

Spread two spoonfuls of the sauce mixture onto the bottom of a 9x13” pan to prevent sticking.

Add the pasta to the Ricotta mixture and mix well. Reserve a cup of meat sauce. Pour the remaining meat sauce into the Ricotta and pasta mixture and stir to combine. Pour mixture into the pan.

Spread the reserved cup of meat sauce over top of the pasta. Sprinkle the rest of the Mozzarella and Parmesan cheeses over top.

If freezing, cover tightly with aluminum foil. Thaw in the refrigerator before cooking.

If cooking immediately, cover with aluminum foil and cook for about 20 minutes. Remove foil and continue to cook for 10 minutes or until bubbly.

Source: SK Original

Spicy Black Bean Empanadas

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Who's in the Christmas spirit yet? Anybody? Personally, I was listening to the Christmas radio station as soon as it started playing in early November. I also decorated immediately after we were done with our Thanksgiving celebrations. No need to wait.

Empanadas are a great appetizer idea since they are a fun little finger food and they are packed with flavor. Using puff pastry really speeds up the process as well. I enjoyed these plain, but some sour cream, guacamole or even salsa would be great on the side. Enjoy!

 
Printable Recipe

Ingredients

• 2 packages (4 sheets) puff pastry, thawed
• 1 egg
• 1 tbsp. water
• 1/2 lb. ground pork
• 1 small red pepper, diced (about 2/3 cup)
• 4 medium green onions, chopped (about 1/2 cup)
• 1 tsp. garlic, minced
• 1/2 cup tomato sauce
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/8 tsp. crushed red pepper
• 1 1/2 cups reduced-fat Cheddar cheese, shredded
• 1 can (15 oz.) black beans, rinsed and drained
• 1/4 cup fresh cilantro leaves, chopped
• 1 cup light sour cream (optional)
• 1 cup guacamole (optional)

 

Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk.

Cook the pork in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Stir in the diced red pepper, onions and garlic and cook until tender. Stir in the tomato sauce, cumin, chili powder and crushed red pepper. Reduce the heat to low. Cook for 5 minutes. Remove the skillet from the heat. Stir in the cheese, 1 cup beans and the cilantro. Let the mixture cool to room temperature.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Cut into 10 (2 1/2-inch) circles. Repeat with the remaining pastry sheets, making 40 in all.

Spoon 1 teaspoon pork mixture on half of each pastry circle. Brush the edges of the pastry with water. Fold the pastry over the filling and crimp with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Serve the pastries with the sour cream, guacamole and remaining beans.

Tip: To make ahead, place the unbaked empañadas onto a baking sheet. Cover and freeze until firm. Remove the frozen empañadas from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen empañadas as directed above.

Source: Pepperidge Farm