Fridge cleaning and mexican

Today I cleaned out the fridge. I found lots of cheese, sour cream and salsa. So I made cheese enchiladas. I had not made them before but I froze these for another day. I did not have green chiles sauce so I used a taco sauce from the old elpaso taco kit mixed with crushed tomatoes. I also made 2 sour cream bake casserole from the pioneer woman's blog. We are having one for supper tonight and I froze one. http://thepioneerwoman.com/cooking/sour-cream-noodle-bake/ I would also make the dump and run taco soup since I have those ingredients. Have a look in your fridge. You might have some meals you can make ahead and freeze.

Apples Apples everywhere

I am in the midst of an apple extravaganza! I have 3 apple trees that were full of apples. My husband picked them lots and lots. I have donated apples to my school. I have given apples to everyone I see. My kids eat 2 apples everyday. I have made dried apples, lots of apple muffins, 3 batches apple sauce, 7 apple pies, 5 apple crisps, many bags of frozen sliced apples, and canned apple pie filling. The recipe I used is http://www.instructables.com/id/Apple-Pie-Filling-canning-recipie/?ALLSTEPS

What’s in Season? Seasonality is Reality Ontario has four seasons. Many advances have been made to expand the growing season from weeks to several months. Because of our seasonality, different crops are harvested at different times of the year. May June July August September October November December Maple Syrup, honey, mushrooms, eggs, and meat are generally available year round. NOTE: Dates are approximate and may vary according to location and the season. May Rhubarb Asparagus June Strawberries Rhubarb Peas Lettuce Cherries Beets Beans Asparagus July Tomatoes Strawberries Raspberries Potatoes Plums Peppers Peas Peaches Onions Melons Lettuce Garlic Cucumber Corn Cherries Celery Cauliflower Carrots Cabbage Broccoli Blueberries Beets Beans August Squash Raspberries Potatoes Plums Peppers Peas Pears Peaches Onions Nectarines Melons Lettuce Grapes Garlic Eggplant Cucumber Corn Celery Cauliflower Carrots Cabbage Broccoli Blueberries Beets Beans Apples September Tomatoes Squash Raspberries Pumpkins Potatoes Plums Peppers Peas Pears Peaches Onions Nectarines Melons Lettuce Grapes Garlic Eggplant Cucumber Corn Celery Cauliflower Carrots Cabbage Broccoli Blueberries Beets Beans Apples October Tomatoes Squash Pumpkins Potatoes Peppers Pears Onions Lettuce Grapes Garlic Eggplant Cucumber Corn Celery Cauliflower Carrots Cabbage Broccoli Beets Beans Apples November Squash Potatoes Cauliflower Carrots Cabbage Beets Apples December Squash Potatoes Carrots Cabbage Apples

BBQ Pizza

Twice this summer I made pizza on the BBQ. It was a super hot day and no one felt like eating. I have to say it was a huge success. The first time I did it with English muffins. The kids loved making their own individual pizzas. The second time I used pita breads. I didn't realize there are pita shells that don't open inside. Not awesome for sandwiches but very awesome for pizza shells. I used ragu sauce and grated mozzarella. The kids added sliced ham, salami, bacon bits, sliced peppers etc. I shut the center BBQ range off and cooked with the left and right burners on low. I put the aluminum pan with the pizzas on it in the center of the BBQ and the heat baked them quickly.

Apples 2015

Here are my girls preparing apples for applesauce and dried apples. We used the apple corer/peeler and cut them into rings. The dried apples went on parchment paper on cookie sheets in the oven for 4 hours at 190. After 4 hours I left the apples in the oven for another 6 hours with the oven off. It worked well. Ashley says they taste like apple gummie bears. She is looking forward to taking them to school in her lunch soon. Our apple tree in the backyard is not quite ready but soon I will have lots of apples to freeze. Would also like to try applesauce fruit roll ups.

Weekly meal scheduale

Something Ashley and I figured out was a weekly meal outline. She heard of Taco Tuesday's and thought that was genius. So we were brain storming meals that she could make. it is great idea because if Ashley helps with the planning and cooking, Ashley is more excited to eat supper. So she thought she could make mini pizza's and salad. So Mondays are now 'Mini Mondays'. I haven't figured out exactly what the details are but tonight we ate mini pizza's. Maybe Mini Mondays is mini grilled cheese or mini hotdogs. Taco Tuesday's are skillet meals, sometimes taco's, taco salad, quesadillas, sometimes stir-fry. Wacky Wednesday are leftover night and breakfast for supper or maybe even pancakes. Throw it in a crockpot Thursday is some meal I have premade and frozen or a roast. Friday's is fish and chips Fridays or (chicken fingers). Speghetti Saturdays or any pasta dish. Studly BBQing on Sunday. I am hoping Gary will start making supper on Sundays. He did last night. Maybe this list will help someone else get a meal plan.

Freezer quiche

This is a new recipe I found on www.food.com. I have a left over ham and some broccoli in the freezer so I cut them up and made 2 bags of this recipe to put in the freezer. Hopefully it turns out good one day when I need a meal and go looking in the freezer. Servings 6-8 Units US 1 cup meat, any diced and browned (such as bacon, ham, chicken, sausage etc) 3⁄4 cup vegetables (thawed chopped spinach, broccoli, chopped green pepper) 1 cup cheese, shredded 1⁄4 cup onion, diced 2 cups milk 4 eggs 1⁄4 teaspoon salt 1⁄4 teaspoon black pepper 1⁄2 teaspoon Tabasco sauce (use 1 tsp for a spicier kick) 1⁄2 cup whole wheat flour 2 teaspoons baking powder Directions Combine meat, vegetable, cheese, and onion. Place this mixture in a labeled 1-gallon freezer bag. With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder. Pour into the bag with the meat/vegetable mixture. Seal and freeze. To serve, thaw completely. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan. Bake at 350º for 35-45 minutes, until lightly browned on top and well set in the center. Cool about 5 minutes before serving.