Bierocks aka German Meat Turnovers

*from Sarah Rogers

3 loaves frozen bread dough, thawed (or you can make your own dough)

1-1.25 lbs ground beef or turkey (I usually use the ground turkey from costco which is closer to 1.25, if you only do 1 lb you might only need 2 loaves of bread dough)

1 onion chopped

1 clove garlic chopped

1 1/2 tsp salt (I usually just eye ball this)

Pepper (I just throw some in)

1 small head cabbage chopped or shredded in food processor

2 T Worcestershire sauce

1 T brown mustard

About 12 slices of swiss cheese

1 egg

2 T water

Directions:

Saute beef/turkey, onion and garlic with salt and pepper in a large skillet over medium high until meat is browned.  Add cabbage, Worcestershire sauce and mustard.  Mix and let cook until cabbage is wilted.  At this point I taste test to see if it has enough flavor.  If not I add more salt, pepper, mustard or worcestershire sauce.  It kind of depends on how much meat/how big a head of cabbage you have.

Preheat over to 350.  Roll one loaf of bread into a rectangle and cut into 8-10 pieces (depends on how big you want each one, I usually do 8).  Strech out one piece as big as you can without ripping.  Put 1/3-1/2 a slice on swiss cheese in the middle.  Spoon meat/cabbage mixture into the middle.  Pull up all 4 sides and pinch closed.  Put onto baking sheet with pinched side down.  Repeat with all the dough/mixture. 

Whisk egg and water, brush over each bierock and then back for 30 mins or until golden brown.

They freeze great.

Beef Stew

1 package of stew meat
celery
carrots
potatoes
canned tomatoes
water
beef bouillion

Brown the meat and throw it into the crock pot. You can salt and pepper or season the meat a little before you brown itif you'd like. chop all the veggies and throw them in as well. Add enough water and beef bouillon to your liking, depending on how much broth you like in your soup. Cook it on low if you will be gone all day or high if you are just going to church (3-4 hours).

Mini Chicken Pot Pies

ingredients

2 tb unsalted butter

1 small onion, finely chopped

1/4 c all-purpose flour

2 c whole milk

enough chicken soup concentrate for 2 c liquid*

2 carrots, peeled and chopped

1 lb boneless skinless chicken thigh, chopped into bite-sized pieces

1/2 c frozen peas

1/4 t dried thyme

black pepper

2 lb pie dough

In a large skillet over medium high heat, melt the butter and add the onion, stirring until soft, 5-7 minutes. stir in the flour so that it gets evenly distributed. whisk together the milk and chicken soup concentrate and pour it into the skillet. whisk the mixture constantly until it begins to thicken.

Add the carrots, chicken, peas, thyme, and pepper, and simmer, stirring often, for 10-15 minutes, until the chicken is fully cooked. taste the mixture and adjust seasonings, if desired.

At this point, i find it easiest to let the mixture cool and then form my pies, however you can definitely form your pies immediately if you'd like.

Preheat oven to 400. lightly grease your molds. line them with pie dough so that there is some overhang on the edges (for my pan, i used a 5 1/2-inch circle). spoon in a heaping 1/4 cup of the chicken mixture, place a smaller (3-4-inch) circle on top, and then crimp the edges from the bottom circle over. poke a few holes in the top. bake until golden brown, 30-40 minutes.
let cool slightly and enjoy!

http://mynameisyeh.com/mynameisyeh/2014/10/mini-chicken-pot-pies

Perfect Baked Potatoes

1. Heat the Oven to 425°F - Turn on the oven while you're preparing the potatoes.

2. Scrub the Potatoes - Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife.

3. Season the Potatoes - Rub the potatoes all over with a little olive oil. It's easiest to use your hands, but a pastry brush also works fine. Generously sprinkle the potatoes on all sides with salt and pepper.

4. Prick with a Fork - Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.

5. Bake the Potatoes - You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on a foil-lined baking sheet. Bake the potatoes for 50-60 minutes. Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. Potatoes are done when the skins are dry and the insides feel completely soft when pierced.

Toppings:

butter, sour cream, salt and pepper, steamed veggies, left over chili

Applesauce Oat Muffins

This is actually Katie's recipe she shared with me but I am posting it so I don't lose it :)

Healthy Applesauce Oat Muffins

Yield: Makes 12 muffins

I always double this recipe because they freeze so well!

Ingredients

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/3 cup sugar
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

Here is the link to the recipe

http://www.melskitchencafe.com/healthy-oats-and-applesauce-muffins/

I replaced half of the butter with half as much non fat plain yogurt
    - so I used 2 TBS melted butter and 1 TBS plain non fat yogurt
I replaced half of the sugar with baking stevia
    - so I used 1/6 cup sugar and 1/6 cup baking stevia

Mine only took between 15-16 minutes so make sure you check them right at 15.

Only 100 calories in each muffin if you do the substitutions and very yummy!

Coleslaw

This is a really tasty coleslaw recipe that we eat with bbq pork/pulled pork/whatever you want to call it on the lionhouse rolls. You can easily substitute yogurt for sour cream and/or mayo, and we half the recipe and just buy a small bag of coleslaw mix from the store so there really is just a large spoonful of each in it which isn't too terrible. We never use a whole head of cabbage (it is way too much for us) so halving it always works better for us. Again, this is stolen from Shandra's website...

1 head green cabbage (or can use 1/2 red & 1/2 green)
1/4 c. green onions, sliced
1/4 c. grated carrots
1/4 c. celery, chopped
(this is the equivalent of 2 bags of coleslaw mix we've decided)

Dressing:
1/3 c. apple cider vinegar
1/3 c. yellow mustard

2 T. ketchup

1/4 c. sour cream

1/4 c. mayo

2 t. salt

1/2 t. black pepper

1/2 t. cayenne pepper

1/2 c. sugar, to taste

Slice cabbage, green onions, and carrots fine.  Chop celery. Add cabbage,  green onions, carrot & celery in a large serving bowl. *We just use one bag of coleslaw mix with half of the dressing recipe.  In another bowl, combine dressing ingredients together and whisk until smooth.  Pour dressing over cabbage. Cover with plastic and chill. This coleslaw is great served on top of BBQ pork/beef sandwiches, with fresh deli bun.

Lionhouse Rolls

These are the best rolls ever. They are supposedly the recipe from the Lion House restaurant at Temple Square, and they really are delicious. I make these as both wheat and white, I just use less flour if they are wheat and add some honey (or more sugar if I don't have honey for some reason). I have even done half wheat and half white flour as well. They are super easy, just need time to rise twice. I stole them from Jared's cousin Shandra's website (http://dealstomeals.blogspot.com/2009/03/lion-house-roll-recipe-perfect-every.html)

Lion House Rolls

2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 1/2 teaspoons salt
2 eggs
2/3 cup nonfat dry milk powder
1/3 cup sugar
1/3 cup butter or shortening
5-5 1/2 cups all-purpose flour or bread flour
Mix the water, sugar, butter, salt, dry milk, and 5 c. flour together until combined. Make sure to tap the flour down in the cup with a knife until it is settled into the cup (giving you a full 1 cup measurement). *NOTE: I never do this :) After this has been sufficiently mixed, add the eggs and yeast. Mix together again until combined. Add the last 1/2-1 c. of flour to the dough (if needed and too sticky). Let this mix on high for 5 minutes until the dough becomes slightly stiff and stretchy. Let the dough rise until doubled in size. Pull and roll the dough into balls and place thirty rolls on a cookie sheet (5 rolls by 6 rolls). Let them rise on a cookie sheet until the balls begin to touch. Bake at 350 degrees on the middle rack for 25-30 minutes. Butter tops after roll are out of the oven.