Peach and Blueberry Crumble

Filling:
5 peaches, peeled and sliced
1 1/2 c. blueberries
1 T lemon juice
lemon zest from 1 lemon
1/4 tsp vanilla
1/2 c. sugar
1/4 c. flour

Crumble Topping:
3/4 c. oats
1/2 c. flour
1/3 c. brown sugar
1/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
6 T cold butter

Mix filling ingredients and pour into dish.
Mix oats, flour, brown sugar, white sugar, cinnamon, and salt in bowl. Cut in cold butter with a fork until it is in little crumbles. Sprinkle on top of filling. Bake at 350 degrees for about 40 minutes.
Serve with vanilla ice cream! Heavenly!

Potato Salad

This recipe is from my friend, Katie. She brought it to a 4th of July dinner. It really stood out from other potato salads.

10 red potatoes
bacon crumbles
green onions
1 packet dry Ranch dressing
1 c. sour cream
1 c. mayo

Cut potatoes in quarters. Boil until fork soft. Drain and cool. Mix mayo, sour cream, ranch dressing, and green onions together in small bowl. Chill until potatoes are cold. Then mix with bacon and potatoes. Refrigerate until ready to serve.

Fried Green Tomatoes

Amazing summer appetizer or side dish!

3-4 green tomatoes
2 eggs
1/2 c. cornmeal
1/2 c. flour
salt, pepper, cayenne pepper
oil for frying
Ranch dressing for dipping

Slice tomatoes with mandolin or knife about 1/4 inch thick.
Whisk eggs in bowl. Mix together cornmeal, flour, salt, pepper, and cayenne pepper.
Heat oil in frying pan. Dip tomato slices in egg, then dredge in flour mixture. Carefully shake off excess. Fry until both sides are light brown. Work in batches of about 4-5 tomatoes at a time. Place on paper towel to drain off extra oil and sprinkle with salt. Serve with Ranch dressing on the side.

Frozen Breakfast Burritos

10 eggs
1/2 c. milk
1 lb. Pork breakfast sausage, bacon, or ham
4 oz. Cream cheese
10 Whole wheat tortillas
Optional: onion, green pepper, tomato, salsa

 Brown sausage (or meat of choice) in skillet then drain on paper towel. Beat eggs and milk in bowl. In same skillet, scramble eggs, adding in cream cheese bits so it can melt in. Once all scrambled, add sausage back in. Roll a little mixture into each tortilla burrito-style and wrap each one individually in aluminum foil. Freeze until whenever needed.
To heat up, just unwrap burrito and place on paper towel. Microwave for 1 minute on 50% then turn over and heat for 1 more minute on high.

Crockpot Italian Sausage

5 sweet  Italian sausage links
1 onion, sliced
Small sweet peppers, sliced
 1 tsp each garlic powder and onion powder
14 oz. can diced tomatoes

Put all ingredients into freezer bag. Freeze until ready to use.
Thaw the day before you want to use. Cook in crockpot on low 6-8 hours.
Serve on warm hogie rolls.

Teriyaki Chicken

4 frozen chicken breasts
1 can pineapple chunks, juice and all
1 c. Teriyaki sauce
1 red onion, chopped
3 carlic cloves, minced
3 carrots, chopped

Put all ingredients into freezer baggie. Freeze until ready to use.
Thaw the day before use. Cook on low in crockpot for 6-8 hours.
Serve over rice.

Beef Veggie Soup

This recipe is for 1 freezer crockpot meal. I like to double it since I'm going through the trouble once.

1 lb. Stew meat
3 carrots, chopped
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
1 can corn
2 cans stewed tomatoes
1 c. frozen green beans
1 c. frozen lima beans
1 c. frozen okra
1 T dried parsley
Seasoned salt, garlic powder, salt, pepper
2 T Worshershire sauce
2 bullion cubes

Put all in freezer bag. Freeze until ready to use.

Thaw the day before when you want to use. Put contents in crockpot along with 4 c. Water for 6-8 hours on low.