Believe it or not, home cooked freezer meals make for a fun and frugal holiday gifts for nearly everyone on your list. Gifting freezer meals shouldn’t be given only to new parents, new neighbors, and the bereaved. Truly anyone would enjoy a homemade meal prepared with love. Especially from you.
While I once associated the holiday season as a time to buy and receive gifts, generally believing that receiving goods from my own holiday wish list would make me happier. In reality, my life was already cluttered with a myriad of unnecessary things. What I truly needed in my life wasn’t anything material, but simply the love and friendship of family and friends during the holiday season.
This was especially true several years ago when our neighbors, out the blue, gifted us a smoked ribs and trimmings dinner. Our neighbors wanted to bless our family. They just wanted to be good neighbors.
It was through that crazy, brave, generous act of kindness that leads me to rethink my views on my own holiday gift-giving habits and the overall mass consumerism of the modern holiday season.
Did I also mention how awesome those ribs were? Every last part of that meal was savory and delicious. Even more important was the break it gave me that night. Not only was it nourishment for our bodies, but it was solace for my soul. And my holiday budget, too. That meal was given during a time when my family had first started working our way out of debt, so being blessed with a meal meant we would have more resources and ingredients to allocate back into our menu plan in the days and weeks ahead.
That meal also inspired me to come up with ways that I could pass my neighbor’s act of kindness onto others. While I was not really into the idea of cooking and delivering hot meals to friends and family for all of December, I did enjoy the thought of giving others freezer meals that they could prepare on their own schedule during the holiday season. So the idea of gift giving freezer ready meals was born!
For me, freezer cooking was a great way to save time, economize, and give the gift of great eats to those on my gift list all in one fell swoop.
It also goes without saying that you need to put the same amount of love into giftable freezer meals as you would any other gift. Consider buying inexpensive reusable dishes for your meals. Or consider gifting mason jars of soup. To do this, simply fill quart mason jars with soup up to the fill line (the etched glass line under the ring of the jar), freeze your jars until set, and then add rings, seals, fabric, and decorations as needed!
When it comes to gifting freezer meals make sure that dinner isn’t the only meal you consider. Quick, healthy breakfasts and lunches are invaluable to anyone who works a busy job or odd hours. Also, should you meal pair perfectly with bread or salad on the side, be sure to include that into your gift as well.
Moreover, never underestimate the comforting power of a good dessert. Is there anything more loving than a plate of warm banana nut muffins or chocolate cake? Consider making large batches of a favorite holiday cookie, cake, or dessert for those on your list this year!
Be sure to also remember that presentation matters. People taste their food first with their eyes! Tie a bow on each package. Add parchment paper and striped bakers twine to a jar. Consider putting food together in a small wooden crate, lined with a festive napkin, and coordinate it all together with a bow.
Now if you are ready to try your hand at giving a few freezer ready meals this holiday season here are a few recipe ideas (including some serious throwbacks from my early days of blogging) to get you started:
So savvy savers, remember that when you give the gift of holiday freezer meals what you are really gifting others is time, comfort, good health, nourishment, and a moment of a much-needed break from the stressors of life.
More importantly, you are giving the gift of love. A freeze-it-forward kind of movement, if you will. And that’s always something worth sharing.
Now it is your turn! Are planning to gift a meal? How do you do it and what tips have you learned that you might be able to share with others? Please share them in the comments below.
This refreshing recipe for a Raspberry Basil Mocktail has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HowDoYouEmergenC #CollectiveBias
Living in the deep south means two things, a passion for all things football and a love for cooler weather. Southerners welcome the end to the hot, hazy days of summer with open arms and look forward to all that Fall ushers in each year. Personally, I love all things Fall with one exception, with so many things to do each season I sometimes don’t have the energy to keep up with it all!
One way I have found to keep me feeling my most energized self each Fall is by using Emergen-C Super Orange products. Not only do they help me stay refreshed and restored all season long! I also love that Emergen-C is both affordably priced and super easy to make. It’s become a staple in my home medicine cabinet each Fall.
Did I also mention how awesome it tastes? Emergen-C is a refreshing way for me to take my daily vitamins as part of my commitment to better health, which is very important to me. I love knowing that Emergen-C is packed with antioxidants†, electrolytes, Vitamin C, Zinc, Manganese, and packs more Vitamin C than 10 oranges^.
(^Based on using the USDA.gov nutrient database value for a large, raw orange)
Emergen-C also contains 7 B-Vitamins, which naturally gives me energy without caffeine, making it my favorite way to start my day each morning. And with 1,000 mg of Vitamin C plus other antioxidants Zinc and Manganese that work together to support your overall immune system*, Emergen-C is my go-to healthy drink.
(†Vitamin C, Zinc and Manganese.)
While Emergen-C is a fantastic tasting drink on own, did you also know that this energy-boosting powerhouse can also be used to create other awesome drinks at home as well? Which is why I’m showing you today how Emergen-C can also be used to create a fun, frugal, fresh Strawberry Peach Mint Bellini mocktail, a drink that’s part good for you, and part fun too!
So, why a Bellini mocktail? It’s a classic. It’s super simple to make. And the Bellini, a popular sparkling cocktail known for its fruity effervescent taste, makes a perfect drink pairing with Emergen-C. Just with an energy-boosting, mocktail twist.
So, if you’re looking for a signature fall drink, this Strawberry Peach Mint Bellini Mocktail might just be what you’ve been searching for!
For this recipe, I used canned peach nectar and ginger ale, just to keep it more classic. I also used locally grown, organic peaches and limes from my local farmer’s market. I added homegrown strawberries and mint I had on hand. And of course, a packet of Emergen-C, per drink.
To prepare the drinks I used a pair of wine glasses and a mortar and pestle, as I already had these things on hand. Again, super simple.
I began by cutting the mint leaves. Just stack four mint leaves into a pile. Roll the leaves towards yourself, and slices them julienne style.
Cut, peel and slice your peaches and strawberries. Making sure to add all your scraps to your compost bin!
Place the mint slices, 4 sliced strawberries, and several slices of peaches into your mortar and pestle. Gently muddle together to help release the flavors.
Add your mixture to two glasses.
Add your ginger ale and peach nectar to your glasses. Make sure to not add more than eight ounces of combined drinks to your glasses, for taste and consistency.
Add one packet of Emergen-C Super Orange to each glass. Stir together and garnish with additional mint, a lime wedge, and a few fresh strawberries.
And that’s it! A refreshing, energizing, indulgent way to enjoy your daily Vitamin-C!
Now when I need to stock up on Emergen-C products, I always head to my local Walgreens. Emergen-C is conveniently located in your local Walgreens on the cold, cough, and allergy aisle. And with over twenty flavors of Emergen-C available, you’ll have tons of options to create your own Vitamin-C rich drinks this season at home!
So, savvy savers, there’s my recipe for Strawberry Peach Mint Bellini Mocktails, made with Emergen-C!
Be sure to check out Emergen-C online for even more amazing Emergen-C drink and smoothie recipes as well as the main Emergen-C site for lots of other healthy facts about this product and money-saving offers, too!
So now I want to ask, what delicious beverage recipe would you make with Emergen-C? I’d love to hear about it below!
Strawberry Peach Mint Bellini mocktail
2016-11-06 17:08:43
Serves 2
A delicious, organic Strawberry Peach Mint Bellini mocktail, made with the healthy, refreshing taste of Emergen-C!
4 Fresh Mint Leaves (thinly sliced, plus more for garnish)
4 Fresh Strawberries
8 Fresh Peach Slices
2 packets Emergen-C Raspberry
8 ounces of Ginger Ale or Sparkling Cider
4 ounces of Peach Nectar
2 Lime wedges (for garnish)
Instructions
Begin by cutting your mint leaves. Just stack four mint leaves into a pile. Roll the leaves towards yourself, and slices them julienne style.
Cut, peel and slice your strawberries and peaches.
Place the mint slices, 4 sliced strawberries, and several slices peaches into a mortar and pestle. Gently muddle together slightly to help release the flavors.
Add your mixture to two glasses.
Add your ginger ale and peach nectar to your glasses. Make sure to not add more than 8 ounces of combined drinks to your glasses, for taste and consistency.
Add one packet of Emergen-C Raspberry to each glass.
Stir together and garnish with additional mint slices, a lime wedge, and a few fresh strawberries.
Notes
Please note, be sure to keep your ginger ale, cider, and nectar amounts to under 8 ounces per glass to ensure the proper measurement, taste, and consistency. Enjoy!
By Nicole Roberts
The LadyPrefers2Save https://theladyprefers2save.com/
Here’s to feeling you’re very best,
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.
Hello again, savvy savers! With the Autumn season fully in swing, I wanted to put together several prepare several freezer cooking that could be quickly put together for simple weeknight meals during the busier holiday season ahead including one of my favorite cranberry dishes, Crock Pot Pork Loin with Apple-Cranberry Sauce recipe.
What’s nice about this dish, is that is can be made for a weeknight dinner, taken along to a potluck meal, or even served for Christmas Dinner. While this recipe calls for a pork loin, which is normally an expensive item, this time of year pork loin and smoked picknicks can be purchased at nearly half the price you will find in your local markets during the summer grilling season.
And my favorite part of this recipe? This recipe is uber aromatic, in that it uses rosemary, granny smith apples, and cranberries. A combination that smells reminiscent of the holiday season for me!
This recipe is perfect for Sunday dinners at home or made ahead of time as freezer-ready holiday weeknight meals at home! served with mashed potatoes, brown sugar carrots, and a side salad. Super delicious! So folk, if you have any freezer-friendly pork loin meals, I’d love to hear about them below as well.
Pork Loin with Apple-Cranberry Sauce
2015-08-16 12:43:38
Serves 6
A delicious fall-inspired meal. Perfect for Sunday dinners or freezer-ready holiday dining at home!
Hello again, savvy savers! If you’re anything like me, you’re all about avoiding leftover waste. I detest is finding mason jars in my fridge at the end of the week with food needing to be thrown away. To me, food waste is just a missed opportunity to help stretch out my food budget just a little bit further.
With this in mind, and since it’s the last day of National Apple Week, I wanted to use up the organic apples I purchased last week and the leftover apples from my Crock Pot Apple Chai Cider recipe posted earlier this week to make a new Crock Pot Apple Butter recipe!
What I love about this tasty apple butter is it a truly low and slow recipe, but well worth the wait. Also, depending on the sweetness of the apples used, the amount of sugar used in this recipe can be reduced or removed from the recipe, which is always a bonus in my book. Couple this with this coming month’s drop in apple pricing, due to the harvest season, making this recipe an awesome canning recipe or potential holiday gift idea (paired with homemade bread or muffins), too!
Now, as mentioned above, I made this into a no-waste recipe by adding substituting two cups of the apples called for in this recipe with the cooked apples from my Crock Pot Apple Chai Cider. I was also able to add the spice sachet from the same recipe, too! The rest of the oranges and cranberries used in my cider will be frozen and used for Stovetop potpourri later in the holiday season as well. No fuss, no muss, no wasting, friends!
So, here is what the final product looks like post-cooking and emulsifying.
Lastly, here is what the apple butter looks like once it’s ready to be placed in my canner.
While I know this recipe takes some time to make, but I encourage you all to give this a try this season as it’s ever so worth the effort. Consider this: the average cost of a pint jar of apple butter in my area is $4.98. My cost for making six pints of Crock Pot Apple Butter: $4.56, making this recipe 80% cheaper than retail. Again, so worth the time, energy, and cost-effectiveness of this recipe!
Now friends, if anyone has any tips, tricks, or suggestions for making Crock Pot Apple Butter, I’d love to hear about it below!
Harvest Crockpot Apple Butter
2016-10-01 12:43:23
Serves 25
Serving size: 2 tablespoons
34 calories per serving.
Put cinnamon, nutmeg, allspice, ground cloves, sugar, and kosher salt in a bowl. Mix well.
Place apples in crock pot.
Pour seasoning mixture over apples, and stir to incorporate.
Cover your crock pot and cook on high for 2 1/2 hours, then turn crock pot to low.
After 4-1/2 hours stir your apples.
Cook for another 4-1/2 hours without a lid.
On hour twelve, turn off crock pot and let apples cool for an additional hour.
Once cooled, you will need to whisk or use an emulsion blender to increase smoothness.
Once smoothed to your desired texture, spoon the mixture into clean, dry, sterile containers.
Notes
Once your apples have cooled, you have several options for storage.
Canning: You can water bath can your apples. I generally cook my apples in my crock pot then transfer to my Power Pressure Cooker XL and can in two jelly jar batches; be sure to follow all traditional water bath canning directions per your device(s).
Waxing: Jars can be topped with paraffin lids and stored in the fridge for up to two months.
Freezing: Jarred apple butter, once cooled and labeled, can be frozen up to a year.
Enjoy!
By Nicole Roberts
The LadyPrefers2Save https://theladyprefers2save.com/
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ScrubCloth #CollectiveBias
Growing up, my grandmother never liked to have anything on her kitchen counter tops, so I’m pretty sure that’s where my love of clean counter tops originated. I try to have mine cleared off as much as possible. Sometimes, when I’m in the middle of work project or cooking, things start to pile up. Things get messy. Life happens. Especially when trying to make impromptu snacks and dinners in my kitchen!
If you’re anything like me, there are no scarier times in your home than the 5 o’clock what’s for dinner debate. Thescenario ofof having to decide what to cook can be a daunting task for even the most prepared home chefs. So, you may be asking how to end this dinnertime debate, especially in summer? I have two words for you: Freezer meals!
Yes, small, make ahead meals which help me get out of the kitchen and back to spending more time with my family and friends during the hot summer season. There’s nothing better than being able to provide my family with a hot, nutritious, affordable meal. Now, it goes without saying that I adore freezer cooking meals, with just one exception, the clean-up.
You see as a cook, I am anything but neat. I’m what you could call an all-in, full-contact domestic goddess. A typical afternoon of cooking for me involves grease spatters, crumbs on the floor, and a pile of dishes that far exceeds both sides of my kitchen sink. From the blinds to the baseboards, nothing in my kitchen seems to be exempt from stains and spills.
It’s always a balancing act. Do you cook all the meals your family will enjoy, only to spend the rest of your evening scrubbing saucy, stained lasagna pans? Or cook just enough meals, in hopes of limiting the mess that will inevitably be created.
For me, I choose to go with the creating of meals, and to find better more practical ways of cleaning-up my kitchen. Through several years of trial and error I’ve gotten my new Freezer Cooking Clean-Up routine down to a science, and I’d like to share some of my favorite tips for Freezer Cooking Session Clean-up Success.
Instead of walking over to the trash can or compost bin with handfuls of peelings and scraps, use a bowl on the counter where you work to consolidate all of your cooking waste. This way you can efficiently save time and prevent the mishaps of slipper drippings on your floor.
Make sure cutting boards are clean, dry, and wipes down with kosher salt to help foods slide right off your boards.
For cooking projects where I’m using a lot of canned or boxed goods, I’ll take the recycling bin and set it right by the counter so I can drop everything in at once as I open it.
Pick up anything that falls on the floor immediately. It goes without saying that cleaning up spills immediately will help prevent bigger messes and help prevent kitchen falls and accidents on slippery floors.
As the old adage goes, an ounce of prevention is worth a pound of cure. So for me, I like to prep my freezer cooking sessions starting with a cleared off counter tops, an empty, fresh, soapy dish pan of water, and swept floors.
For me, it’s also important to keep functional, zero-waste cleaning methods by my side during freezer cooking sessions. Recently, my go-to cleaning cloths have been the new Scotch-Brite® Scrubbing Dish Cloths. I love that these Scrubbing dish cloths are reusable, sturdy, and fully washable, both by hand and through machine washing.
What first caught my eye about these cleaning cloths are double-sided. One side features awesome, textured, non abrasive fiber scrubbing dots, which gives you non-scratch scrubbing power for all your post-freezer cleaning needs. And who doesn’t need supercharged cleaning when it comes to getting off baked on, oily, gooey messes from dishes, pots, pans, and counters.
The other side of these clothes feature a multi-functional, lint-free cleaning cloth; this side is great for wiping and drying dishes, glasses, counter tops, and appliances, too!
I like that these dish cloths can clean almost anything in my kitchen, even items that I previously would have to soak or scrub including glasses with milk protein deposits or wine deposit film, a particular pet peeve of mine.
No more reaching for a case knife or finger nail to scrub off messes in the kitchen with the Scotch-Brite® Scrubbing Dish Cloths. Your manicure touch-ups can be saved for another day.
What’s even better? These cloths go hand-in-hand with our families commitment to zero waste living as they can be used, washed, and easily used again. They help us save money over commercial paper towels and help us create a greener home in the process. An added bonus for me? These cloths air dry in minutes, allowing me to get right back to my kitchen cleaning in no time flat. These new cloths have become a staple in my kitchen!
In fact, a few days before I started my last major Freezer Cooking marathon, I stopped into my local Walmart to pick up a few additional packs of the new Scotch-Brite® Scrubbing Dish Cloths, a few needed Freezer Cooking staples, as well as a snack of Good Value Bakery Chocolate Chip Cookies and a banana, for good measure. Having originally purchased these cloths in tan, I loved finding out that they are also available in 2-packs in coral and navy, too! I especially liked the cheery orange cloths, which are perfect for summer!
Oh, and I wanted to mention that I was able to find my Scotch-Brite® Scrubbing Dish Cloths, not in the dish detergent aisle, but on the cleaning aisle of my local Walmart. Plus, for a limited time savvy savers, be on the lookout for a $1.00 off money saving offer on your next in-store purchase of Scotch-Brite® Scrubbing Dish Cloths at Walmart. This offer is right on the package!
And who would have known that you can get a 2-pack of awesome, greener living, reusable, scrubbing dish clothes for the low, low price of only $4.98. At this price you just can’t go wrong!
And with my new dish cloths handy, I created a month’s worth of Italian-style freezer meals this past weekend. I cooked, assembled, and froze Chicken Parmesan, baked spaghetti, and lasagna roll-ups pans. All meals were delicious, and all super simple to make. The best part? They were all created using my recipe for Homemade Italian Pasta Sauce. Here’s how it’s made.
Niki's Organic Italian Sauce Recipe
2016-07-04 13:17:12
Serves 30
This is a recipe I adapted from the sauce a friend of our family made and gave for the holiday's in South Jersey. This sauce can be adapted for both meaty and vegan options, and freezes well also!
1 small onion, diced (can be substituted for turnip roots)
18 cloves
3 teaspoons fresh chopped basil
3 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
6 tablespoons organic cane sugar
1 small pinch cinnamon
1 cup extra virgin olive oil
1 cup fresh grated cheese
Instructions
In a large pot, sauté onion and garlic in olive oil.
Empty plum tomatoes, canned tomatoes, and tomato paste into a food processor.
Puree for twenty second on low.
Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours on low.
Test seasonings and re-season as needed each half hour.
Stir as needed.
Once sauce is finished cooking, cover with a lid and let sit for one hour.
Notes
Sauce can be stored in a mason jar for up to two weeks in the fridge, canned for up to one year, or frozen for up to six months. Enjoy!
The LadyPrefers2Save https://theladyprefers2save.com/
Now that your sauce is finished, you can turn this base into different pasta meals. Again I made, Baked Spaghetti, Chicken Parmesan, and Lasagna Roll-Ups. Here’s how I used this sauce:
Ingredients (for two trays):
8 cups spaghetti sauce
Directions:
Preheat your oven to 350 degrees. In large skillet, cook ground beef until brown. Add sauce to hamburger and bring to temperature. Meanwhile, bring a large pot of lightly salted water to a boil. Boil pasta for 10 minutes. Once cooked, drain your pasta. Mix together spaghetti and meat mixture, pour into pans. Top with cheese and bake for 30 minutes, until cheese is bubbly. Cool for one hour, then wrap in foil and plastic wrap. Freeze for up to six months; serves four per pan.
Ingredients (for two trays):
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts
1 cup all-purpose flour
4 large eggs, lightly beaten
2 tablespoon water
2 cups kosher dried bread crumbs
2 cups shredded mozzarella
1 cup grated Parmesan
2 pound spaghetti pasta
Directions:
Create a chicken coating station; place beaten eggs in one bowl, flour in a second bowl, and bread crumbs in another.
Meanwhile, lay a piece of plastic wrap over chicken breasts. Pound the chicken breasts flat with mallet, until 1/2-inch thick. Dredge chicken pieces in all three bowls; egg, then flour, then crumbs. Meanwhile, bring a large pot of lightly salted water to a boil. Boil pasta for 10 minutes. Once cooked, drain your pasta. Cook cutlets in olive oil for 4 minutes on each side until golden and crusty, turning only once per side. Place cooked pasta in each freezable tray. Ladle the tomato sauce over each chicken piece and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Cool bake for one hour and freeze for up to six months. To reheat, thaw dinner overnight in fridge. Cook at 350 for one hour.
Ingredients (for two trays):
1 box uncooked lasagna noodles (16-20 sheets)
2 pounds ground beef
1 pound ground pork sausage
3 cups tomato pasta sauce
2 containers (15 oz each) part-skim ricotta cheese
2 teaspoons fresh basil leaves
2 egg
2 cups mozzarella shredded cheese
Directions:
Cook noodles in salted water. Cook for twenty minutes. Rinse with hot water. Drain well. Meanwhile, in 12-inch skillet, cook beef and sausage over medium-high heat, stirring frequently. Stir in 3 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes. Remove from heat. In small bowl, mix ricotta cheese, basil and eggs into a mixture. Spread about 3 tablespoons of mixture over each cooked lasagna noodle from end to end. Spoon about 1/4 cup meat mixture over ricotta mixture on each noodle. Roll up firmly toward unfilled end. Place roll-ups, seam side down, on pan. Cover with sauce and shredded cheese. Cover loosely with foil. Freeze about 30 minutes or until firm. Freeze up to 3 months. To bake 16 lasagna roll-ups, thaw in refrigerator at least 8 hours and bake at 350°F. Bake until hot and bubbly. Let stand 5 minutes before serving.
So savvy savers, that was a lot of work this past weekend! But with the Scotch-Brite® Scrubbing Dish Cloths, cleanup took just minutes. Comparing this to the hours spend scrubbing dishes, pans, counters, and floors before, these cloths were a true lifesaver.
I’ve been so inspired by the ease of cleaning this past weekend that I’m already looking for new recipes for my next mega freezer cooking session online. And if you are looking for awesome new family meals ideas, be sure to check out the Scotch-Brite Scrubbing Cloth site for quick, budget-friendly cleaning tips and family meal planning ideas!
I encourage you all to pick-up a pack of Scotch-Brite® Scrubbing Dish Cloths, while in-store at your local Walmart, because with Scotch-Brite® Scrubbing Dish Cloths I no longer have to choose between a clean kitchen and the convenience of a freezer full of meals .
So savvy savers! Do you have any great tips for keeping your kitchens cleaned and your counter tops cleared during freezer cooking sessions, I’d love to hear about them below!
Good morning, savvy savers! Spring has sprung here in Dixie, and I cannot believe it!
Easter is nearly here and that means it is time to start thinking about your menu. The Easter weekend gives us plenty of opportunities for feasting whether it’s appetizers before the big Easter Sunday meal or family brunches during the weekend. Several bloggers have gotten together to bring you our Favorite Easter Recipes. From delicious brunch, dinner and, of course dessert recipes you’ll be sure to find something to add to your Easter menus.
Calling all dieters and healthy living gurus! Join eMeals and Get a Holiday Plan for Free!
eMeals has a Traditional Holiday Menu Plan, a Paleo Holiday Meal Plan and a Clean Eating Holiday Meal Plan available for Thanksgiving and Christmas. They are even complete with a pre-made grocery list! eMeals knows it can be daunting to enter the kitchen to cook for your family during this time of the year, so take this as your easy way out!
As you prepare for the holidays this year be good to yourself and let eMeals be your game plan. Along with the free holiday plans, save money and make time for family with delicious eMeals weekly meal plans everyone will love. eMeals provides easy recipes with concise directions and a grocery list for budget minded and busy people. eMeals is the new way to organize and simplify the usual chaos of dinner at home.
Check out this Traditional Holiday Meal Plan recipe below. Doesn’t it look SO good?
Green Bean Casserole with Bacon
2 (12-oz) packages steam-in-bag green beans
1 (8-oz) package sliced fresh mushrooms
1 tablespoon butter
4 slices bacon
1 small onion, chopped
3 cloves garlic, minced
1 (15-oz) jar Alfredo sauce
1 cup shredded white Cheddar cheese
1 (2.8-oz) container French fried onions
Preheat oven to 350°F. Cook beans in microwave as directed. Transfer to a large bowl.
Sauté mushrooms in butter in a large skillet over medium-high heat 10 to 12 minutes, stirring once after 8 minutes. Season with salt and pepper. Add to beans in bowl.
Cook bacon in skillet until crisp. Crumble bacon, and add to beans. Reserve 1 Tbsp drippings in skillet. Cook onion and garlic in drippings until tender. Add to beans. Stir in Alfredo sauce and cheese.
Spoon into a greased baking dish. Sprinkle with French fried onions. Bake 20 minutes or until bubbly.
So, be sure to check out eMeals today, as well as check out their sample Holiday Menu,here!
