Pantry Freezer Challenge Meals Week 1-4 // Faith Family Homestead

 

Cheesy Beef and Bean Dip

from: chocolateslopes.com

INGREDIENTS
  

  • 1 pound extra lean ground beef
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 tablespoons taco seasoning or 1 packet
  • 8 ounces neufchatel cheese, softened
  • 1 (16-ounce) can refried beans
  • 2 (4-ounce) can mild green chilies, chopped
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 3 cups shredded Mexican-blend cheese, divided divided
  • fresh cliantro
  • tortilla chips

INSTRUCTIONS
 

  • Preheat oven to 350°F.
  • Over medium heat, add olive oil, onions and beef to a 12-inch cast iron skillet. Cook until beef is browned and onions are tender.
  • In a bowl combine softened Neufchatel cheese and taco seasoning. Mix until well blended.
  • Add cream cheese mixture, refried beans, green chilies, tomatoes and 2 cups of cheese to skillet and stir to combine. Cook until cheese is melted.
  • Top skillet with remaining 1 cup of cheese, add skillet to oven and cook for 25 minutes or until cheese is melted.
  • Top with cilantro.
  • Serve immediately with tortilla chips for dipping.
Instant Pot Fettuccine Alfredo
Ingredients
  • 3 Tbsp Butter, cut in a few small pieces
  • 4 lg cloves Garlic, pressed/minced (or 1 1/2 tsp Garlic Powder)
  • 2 cups Chicken Broth, low sodium
  • 1 1/4 cups Heavy Cream, divided
  • 1/2 tsp Salt (or more to taste)
  • 1/2 tsp Pepper
  • 8 oz Fettuccine Noodles, broken in half (weigh the pasta if you can)
  • 1 lb Chicken Breasts, uncooked cut in half crossways (chicken is optional)
  • 1 cup Parmesan Cheese, grated
Instructions

  1. Place the butter and garlic in the pot.

  2. Pour in the chicken broth and 1 cup of the heavy cream.

  3. Sprinkle in the fettuccine noodles, in a random pattern, and gently press them down.

  4. If Adding Chicken: Add the chicken, and space evenly over the noodles. Sprinkle with the salt and pepper.

  5. Press down on the mixture to submerge as many of the noodle as possible. Then place the lid on the pot, lock in place, and set the steam release knob to Sealing position.

  6. Press the Pressure Cook/Manual button or dial, then the +/- to select 6 minutes (7 minutes for a softer noodle). After the cook cycle has finished, let the pot sit undisturbed for 5 minutes (5 minute natural release). 

  7. Manually release the remaining pressure in short bursts so no sauce spews out with the steam. When the pin in the lid drops, Carefully open the lid.

  8. Remove the chicken and give the pasta mixture a good stir. It may be a little soupy, but it will thicken up.

  9. Shred the chicken and add back into the pot.

  10. Add the grated parmesan and stir it in. If it's still a little too thin, just add a little more parmesan. If too thick, add the reserved heavy cream.

  11. Place the lid back on, vented, and let the pasta sit for a few minutes to thicken up.

  12. Serve with some nice bread and a salad.


GREEK SALAD DRESSING

by: downshiftology
  • 1/3 cup red wine vinegar
  • 1 lemon, juiced
  • 1 tsp Dijon Mustard
  • 2 garlic cloves, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup olive oil

INSTRUCTIONS 

  • Add all of the ingredients, except the olive oil to a bowl and whisk together.
  • Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.

LISA'S TIPS

Easy Homemade Pizza Dough from:Allrecipes

Pizza Crust Ingredients

You need just five ingredients (plus some warm water) to make this super simple pizza crust.

Yeast
Active dry yeast is a leavening agent, which means it's the ingredient that causes the pizza dough to rise.

Sugar
To activate your yeast, you'll need to dissolve it in warm water with a teaspoon of sugar. The sugar gives the yeast something to eat and speeds up the activation process. You'll know your yeast is active when it becomes bubbly and frothy on top.

Bread Flour
Bread flour is ideal for pizza crust becauseit creates chewier results than all-purpose flour. This is because it contains more protein, which helps produce lots of gluten. Gluten is what gives the crust elasticity.

Olive Oil
Olive oil serves a couple purposes when it comes to pizza crust: Not only does it add color and flavor, but it creates a barrier between the oil and water. This oily barrier prevents sogginess.

Salt
A little bit of salt goes a long way. Salt adds flavor, strengthens the gluten (creating a chewier crust), and slows down fermentation (resulting in a better rise).

How to Roll Out Pizza Dough

Stretching pizza dough is the most hands-on part of the pizza crust-making process. It takes a little practice, but it's as easy as pie (pun intended). To shape the dough:

Let the Dough Come to Room Temperature

After you're finished mixing the ingredients, allow your dough to rest on the counter for about 30 minutes. This will allow the gluten to relax, making the dough much easier to stretch and shape. Cold dough is much more difficult to work with.

Prepare Your Surface With Oil

You might feel inclined to prep your workspace with a big handful of flour to prevent sticking. This is a helpful step with many kinds of dough. However, in this case, too much flour can make your pizza crust tough. Instead, rub your surface (and your hands) with a few tablespoons of olive oil and maybe a little bit of flour. This will prevent sticking, encourage a crispy texture, and ensure a gorgeous golden color.

Shape the Dough

You have a few options when it comes to shaping the dough. Stretch it in the air, use a rolling pin, or pat it with your hands. No matter which method you choose, make sure not to overwork the dough. Working it too much will create a tough texture. When you're done, you should have an even circle that's about 10 to 12 inches wide and about ⅓-inch thick. If you get too thin, the crust may not be able to support the sauce and toppings.

Ingredients

  • 1 cup warm water (110 degrees F/45 degrees C)

  • 1 (.25 ounce) package active dry yeast

  • 1 teaspoon white sugar

  • 2 ½ cups bread flour

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • Directions

    1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a pizza pan.

    2. Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.

    3. Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Let rest for 5 minutes.

    4. Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. Transfer to the prepared pizza pan.

    5. Spread crust with sauce and toppings of your choice.

    6. Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.

    7. SLOW COOKER TERIYAKI CHICKEN LEGS

    8. from: fitslowcookerqueen
      • 3 pounds chicken legs
      • 1/2 teaspoon sesame seeds (optional)
      • 1 green onion, sliced (optional)

      SAUCE:

      • 3/4 cup coconut aminos or low-sodium soy sauce
      • 1/4 cup rice vinegar
      • 1/4 cup water
      • 1/2 teaspoon sesame oil
      • 1 garlic clove, minced
      • 1/2 teaspoon ground ginger
      • Pinch salt & pepper

      NSTRUCTIONS

      Slow Cooker

      1. Add the chicken legs to the bottom of the slow cooker.
      2. In a small bowl, mix together sauce ingredients. Pour sauce on top of chicken legs.
      3. Cook HIGH 2-3 hours or LOW 4-6.
      4. Garnish with sesame seeds & green onions if using.

      Instant Pot

      1. Add the chicken legs to the bottom of the pressure cooker.
      2. In a small bowl, mix together sauce ingredients. Pour sauce on top of chicken legs.
      3. Close lid and seal vent. Select high pressure for 12 minutes. Quick release pressure when done.
      4. Garnish with sesame seeds & green onions if using.

      KOREAN GROUND BEEF AND RICE BOWLS from: The Recipe Critic

    10. Ingredients
        

      • 1 pound lean ground beef 90% lean
      • 3 garlic cloves minced
      • 1/4 cup packed brown sugar
      • 1/4 cup reduced-sodium soy sauce
      • 2 teaspoons sesame oil
      • 1/4 teaspoon ground ginger
      • 1/4 teaspoon crushed red pepper flakes
      • 1/4 teaspoon pepper
      • 2 cups hot cooked white or brown rice
      • sliced green onions and sesame seeds for garnish

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