Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Sweet and Spicy Steak Rub

Beef, Low Sodium, Recipes, Under 10g Carbs, Under 350 Calories Comments Off

May 312011

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The great thing about the rub is that you can choose whether you want it more sweet or more spicy. I’ve tried it several ways. For a sweeter rub, do not use the black pepper in the seasoning mix. You can also reduce the amount of cumin and chili powder. For a spicier rub, reduce the amount of brown sugar to 1 T. per recipe. You can also increase the amount of chili power or cumin.

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Recipes	1	2	3	4	5	6
Servings	4	8	12	16	20	24
Ingredients
Flank Steak	1-1/2 lbs.	3 lbs.	4-1/2 lbs.	6 lbs.	7-1/2 lbs.	9 lbs.
Brown sugar	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Garlic powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Onion powder	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Chili powder	1-1/2 t.	1 T.	1 T. + 1-1/2 t.	2 T.	2 T. + 1-1/2 t.	3 T.
Ground cumin	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Black pepper	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.

Assembly Directions:
Trim fat from steak.

Option 1: Place steaks on a plate. In a mixing bowl, combine brown sugar, garlic powder, onion powder, chili powder, cumin and black pepper. Mix until thoroughly blended. Sprinkle seasoning mix onto both sides of the steaks. Rub into meat.

Option 2: In a mixing bowl, combine brown sugar, garlic powder, onion powder, chili powder, cumin and black pepper. Mix until thoroughly blended.

Freezing Directions:
Option 1: Place steaks in freezer bag. Seal, label and freeze.

Option 2: Place seasoning mix in container. Store in cupboard or in the freezer.

Serving Directions:
Option 1: Thaw steaks. Coat grill rack with cooking spray. Preheat grill to medium high heat (about 400 degrees). Grill steaks 4 to 5 minutes on each side or until an instant-read thermometer reads at least 145 degrees for a medium rare steak.

Options 2: Sprinkle seasoning mix onto both sides of the steaks. Rub into meat. Refrigerate steaks with rub for at least 30 minutes. Coat grill rack with cooking spray. Preheat grill to medium high heat (about 400 degrees). Grill steaks 4 to 5 minutes on each side or until an instant-read thermometer reads at least 145 degrees for a medium rare steak.

Comments:
If you do not like cumin, it can be replaced with chili powder.

Nutritional Info:
Per Serving: 325 Calories; 18g Fat (50.8% calories from fat); 33g Protein; 6g Carbohydrate; trace Dietary Fiber; 87mg Cholesterol; 131mg Sodium.
Exchanges: 5 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Rosemary Grilled Red Potatoes

Carol's Test Kitchen, Sides and Salads Comments Off

May 312011

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This is NOT a freezer recipe but it is a wonderful side dish! This is one of our favorite recipes to make on the grill in the summer but you can also make it in your oven if you have a cast iron skillet. Just make sure you preheat the skillet as you are preheating the oven.

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Enough red potatoes for 4 servings
1 t. minced garlic
1/2 t. salt
1/4 t. black pepper
1-1/2 t. minced fresh rosemary (1 sprig)
1-1/2 T. olive oil

Clean and cut potatoes into bite sized pieces. Boil the potatoes until you can easily poke with a fork. Mix garlic, salt, black pepper, rosemary and olive oil in a bowl. When potatoes are done, drain and add to bowl. Toss to coat with seasoning mix.

Preheat grill to medium high heat (about 400 to 450 degrees). Place potatoes on a baking sheet. Place on grill and cook for 20 minutes or until potatoes begin to brown. Remove from heat and serve. (The potatoes can also be cooked in the oven at 450 degrees for 20 minutes.)

May 2011 Chewin’ the News

2011, Chewin' the News Comments Off

May 312011

A Week in the Kitchen with Carol

Hello everyone and welcome summer! It’s grilling time and we found out that our grill did not survive the winter. We have an indoor grill that we have been using all winter. It’s been great but there is just something about a steak cooked on the grill! So we broke down and bought a replacement grill. We have been grilling every day since we bought it! One of the new recipes we tried is Sweet and Spicy Steak Rub. The great thing about the rub is that you can choose whether you want it more sweet or more spicy. I’ve tried it several ways. Read the comments section in the recipe for tips on how to adjust the taste. You can prepare the rub ahead of time and just cook the steak when you purchase it or you can freeze the steak with the rub on it (the rub will be more like a marinade as the steak defrosts). Either way will work.

Some days it seems like everything at my house is in a constant state of change. Just as you begin to adjust and get used to the way things are, everything changes again! Life goes by so quickly and it is so easy to think that all the little things that you do don’t add up to much when you are in the middle of it all. Once the dust clears and life starts to slow down, you begin to see glimpses of the big picture – of the reason for doing everything. Change is inevitable but just wait until you see what you learn from it!

One big change for my family is my last child moving out of the house. What a big change! It really makes you ask yourself a lot of questions. Did I teach him everything he needs to know? Can he take care of himself?

As a parent, I believe that you should teach your kids everything they need to know to take care of themselves regardless of gender. All my kids learned how to cook, do laundry, iron, vacuum, clean the bathroom, etc. but you always wonder how much of it sinks in. I got my answer when my son sent me a picture of the Fried Rice that he made using a copy of the Big Book of Freezer Cooking that I had given him before he left! What a great feeling as parent! To all of you who are just starting out or are deep in the trenches on this journey of parenthood:

It’s worth it!
They are listening!
Don’t give up!

I believe that a good sense of humor and a good laugh can get you through just about any situation. For my husband’s birthday, I decided to take him to see Jeanne Robertson in person. For those of you who have never heard of Jeanne, she is a hilarious speaker who tells humorous stories based on her life experiences. We just about busted a gut – I have not laughed that hard in a long time.

One of the stories she shared that evening is called “Don’t send a man to the grocery store!” Jeanne has a recipe for 7-Up® Pound Cake that she makes and keeps extras in the freezer in case a friend is sick or someone in the community passes. One day she needed to send her husband to the store to pick up the ingredients for her Pound Cake. Click here to hear what happened.

Isn’t that a great story! I just had to make Jeanne Robertson’s 7-Up® Pound Cake and let me tell you it is wonderful! One recipe will make one 10-inch bundt pan, 2 8-inch tub pans or 2 full size loaf pans. I made it using the loaf pans which was perfect – one for now and one in the freezer for later. The lemon flavor is great and the soda gives it a lighter texture. Click here to see the recipe.

The cake is very good plain but you can prepare a glaze for the cake, if you prefer. Combine 1-1/2 C. of confectioner’s sugar, 2 T. milk, and 1/4 t. of lemon extract and stir until smooth. If too thick, add more milk. If too thin, add more confectioner’s sugar. Pour glaze over cooled cake.

Closing Comments from Carol

Looking for a great recipe to go with the steak? Try my Rosemary Grilled Red Potatoes recipe!

Enjoy the recipes! Do you have a favorite summer recipe? I’d love to try it and share it with everyone. You can post your recipes on the 30 Day Gourmet Facebook® fan page or click here to send me an email. Or do you have any other topics that you would like me to cover? Click here to send me an email. I enjoy hearing from you!

Have fun in your kitchen!

Carol

White Chocolate Chip Cookies

Low Fat, Low Sodium, Recipes, Snacks and Desserts, Under 350 Calories Comments Off

Mar 252011

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I can’t resist trying new cookie recipes! I found this recipe for White Chocolate Chip Cookies and tried it last night. They are wonderful – intense chocolate flavor and they stay moist and chewy! I just had to share the recipe with all of you. Enjoy!

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Recipes	1	2	3	4	5	6
Servings	36	72	108	144	180	216
Ingredients
Unsalted butter	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Sugar	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Cocoa powder	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Eggs	2	4	6	8	10	12
Vanilla	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
White chocolate chips	1-2/3 C.	3-1/3 C.	5 C.	6-2/3 C.	8 C.	9-2/3 C.
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.

Assembly Directions:
Preheat oven to 350 degrees. Using a mixer, beat butter, sugar, and cocoa until creamy. Beat in eggs one at a time. Stir in vanilla, baking soda, and salt. Add white chocolate chips and flour. Beat until thoroughly combined.

Drop by heaping teaspoons onto ungreased baking sheets. Bake 12 minutes. Remove from oven and leave the cookies on baking sheet until slightly cooled. Remove from baking sheet and allow to completely cool.

Freezing Directions:
Place cookies in freezer bags or containers. Seal, label, and freeze.

Serving Directions:
Thaw and enjoy!

Nutritional Info:
Per Serving: 181 Calories; 9g Fat (42.4% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 135mg Sodium.
Exchanges: 1/2 Grain (Starch); 1-1/2 Fat; 1 Other Carbohydrates.

Slow Cooker Ham and Bean Soup

Recipes, Soups & Sandwiches Comments Off

Mar 252011

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This is a great way to use a left over ham bone from your holiday meal. You can also add more ham to the soup if you like.

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Recipes	1	2	3	4	5	6
Servings	8	16	24	32	40	48
Ingredients
Chopped onion	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Minced celery	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Sliced carrots	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Ham bone	1	2	3	4	5	6
Uncooked Great Northern beans, rinsed and picked over	1 lb.	2 lbs.	3 lbs.	4 lbs.	5 lbs.	6 lbs.
Dried thyme	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Minced garlic	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Black pepper	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Low sodium chicken broth	8 C.	16 C.	24 C.	32 C.	40 C.	48 C.

Assembly Directions:
Place onions, celery, and carrots in bottom of slow cooker. Place ham bone on top of vegetables. Pour rinsed beans around ham bone. Add thyme, garlic and black pepper. Add chicken brother and stir to combine. Cook on low for 6 to 8 hours. When ham is tender, remove bone from slow cooker and take the meat off the bone. Return meat to slow cooker. Stir to combine. Allow to cook another 30 minutes.

Freezing Directions:
Allow to cool. Package soup in meal sized packages. Seal, label, and freeze.

Serving Directions:
Thaw overnight in refrigerator. Heat in a pan on stove top or in the microwave using a microwave safe container until soup is hot.

Nutritional Info:
Nutritional Info will vary due to the amount of meat on the ham bone.

Per Serving: 407 Calories; 11g Fat (25.0% calories from fat); 36g Protein; 41g Carbohydrate; 12g Dietary Fiber; 60mg Cholesterol; 576mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Slow Cooker Beefy Burritos

Beef, Low Fat, Recipes Comments Off

Mar 252011

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This recipe is so easy! You can control the heat by the choosing different salsas. Serve it with sautéed peppers and onions, Mexican Rice, lettuce, tomatoes, cheese, salsa and sour cream. Yummy!

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Recipes	1	2	3	4	5	6
Servings	8	16	24	32	40	48
Ingredients
Chuck or English roast	1 lb.	2 lbs.	3 lbs.	4 lbs.	5 lbs.	6 lbs.
Salsa (pick the level of heat)	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
On Hand Ingredients
Canned kidney beans, drained and rinsed	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Canned Great Northern beans, drained and rinsed	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Flour tortillas	8	16	24	32	40	48
Optional filling ingredients: lettuce, tomato, cheese

Assembly Directions:
Trim roast and discard and visible fat. Cut roast into bit sized pieces. Place roast into a freezer bag or container. Add salsa.

Freezing Directions:
Seal, label, and freeze.

Serving Directions:
Thaw in refrigerator overnight. Place meat mixture in slow cooker. Cook on low for 6 to 8 hours. Drain and rinse kidney and great northern beans. Add to slow cooker. Turn on high and continue to heat until beans are hot. Serve fajita style using tortillas.

Comments:
We usually serve these with sautéed peppers and onions, Mexican Rice, lettuce, tomatoes, cheese, salsa and sour cream.

Nutritional Info:
No optional ingredients are included in the nutritional info.
Per Serving: 367 Calories; 9g Fat (20.9% calories from fat); 23g Protein; 50g Carbohydrate; 7g Dietary Fiber; 39mg Cholesterol; 707mg Sodium.
Exchanges: 3 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

March 2011 Chewin’ the News

2011, Chewin' the News Comments Off

Mar 252011

A Week in the Kitchen with Carol

Hello everyone! Wow – it’s hard to believe that another month has gone by! It’s finally spring and we got a nice shot of warm weather for several days. It was even warm enough to make sun tea. It’s cold again but soon it will time to work in the yard, plant the summer garden, and cook on the grill. It will also be time to pick strawberries, rhubarb, and start canning and freezing summer produce. I can’t wait!

I am just completing week five of my Pantry Challenge. We usually only do four weeks of a Pantry Challenge but this time we have continued past that to clean out the stand alone freezer and the refrigerator freezer. We are considering extending the challenge out two or three more weeks. We’ll see how long I can hold out! It’s hard to see an empty freezer.

Drum roll please…. After 5 weeks of the Pantry Challenge, I have saved over $130! This will go a long way towards buying meats for my next cooking day. Exciting! I can’t wait to plan my menu.

I’ve been posting my weekly menus on the 30 Day Gourmet Facebook® fan page. If you are not already a fan, make sure you check us out. There’s a lot going on online! Here’s a recap of weeks 2 through 4 of my Pantry Challenge.

Chicken Lo Mein

Week Two Recipes

Spinach Lasagna (from the Big Book of Freezer Cooking)
Crock Pot Beef Stew
Cranberry Pork Roast
Turkey and Noodles (from the Members area)
Chicken Lo Mein (from the Big Book of Freezer Cooking)
Bowtie Soup (from the Freezer Lunches To Go ebook)

Slow Cooker Beef Stroganoff

Week Three Recipes

Chicken Florentine Lasagna (from the Big Book of Freezer Cooking)
Slow Cooker Beef Stroganoff
Sloppy Joe Sandwich Filling
Chicken Patty Parmesan (from the Members area)
Tara’s Favorite Muffins (from the Members area)
Tilapia with Mango Salsa (from the Big Book of Freezer Cooking)
Farmer’s Breakfast Casserole (from the Big Book of Freezer Cooking)

French Toast Casserole

Elegant Chicken in Marinade (from the Big Book of Freezer Cooking)
BBQ Pork Sandwiches
Quesadilla Chicken Salad (new marinade I’m testing)
Lasagna Rollups (from the Big Book of Freezer Cooking)
Ginger Orange Salmon
French Toast Casserole (from the Big Book of Freezer Cooking)

And here are the recipes that I am making this week!

Week Five Recipes
Sunday
We had a “soup day” for lunch and served some of the lunch portions of miscellaneous soups that I have in the freezer for lunch including Slow Cooker Ham and Bean Soup and Slow Cooker Chicken Chili.

I made some Pumpkin Chocolate Chip Muffins for the week. It’s based off the Chocolate Pecan Pumpkin Bread a recipe from the Big Book of Freezer Cooking. This is one of our favorite muffin recipes.

Pumpkin Chocolate Chip Muffins

For dinner I served Oven Crisp Chicken Fingers. It’s also a recipe from the Big Book of Freezer Cooking. This is a very versatile recipe. You can serve them plain with some marinara sauce for dipping or along side Fettuccini Alfredo for a fancier presentation.

Oven Crisp Chicken Fingers

Monday
I found shrimp on sale for $3.00 a pound while grocery shopping. I made a shrimp stir-fry for the family. It was wonderful and much less expensive than eating out!

Tuesday
I had an English Roast that I had pulled out of the freezer. We were in the mood for Tex Mex so I made Slow Cooker Beefy Burritos. This recipe is so easy! You can control the heat by the choosing different salsas. Serve it with sautéed peppers and onions, Mexican Rice, lettuce, tomatoes, cheese, salsa and sour cream. Yummy!

Slow Cooker Beefy Burritos

Wednesday
I served Parmesan Crusted Tilapia (from the Big Book of Freezer Cooking) again – I can’t help it! It’s one of our favorites! I served a side dish portion of Tara’s Macaroni and Cheese (a Members area recipe). It was a great way to clear two things out of the freezer and have left over mac and cheese for lunches.

Tara’s Mac and Cheese

Thursday
I made Savory Turkey Burgers and Grill Fries. I grow rosemary in the kitchen window during the winter. It smells great and it is wonderful in this burger recipe! I also have an old cast iron skillet we used to use when camping. This works great for Grill Fries. You just cook them in the oven in the skillet at 425 degrees.

Closing Comments from Carol

Enjoy the recipes!

Post your stories and recipes on the 30 Day Gourmet Facebook® fan page or click here to send me an email. Or do you have any other topics that you would like me to cover? Click here to send me an email. I enjoy hearing from you!

Have fun in your kitchen!

Carol

Devil’s Food Cake

Carol's Test Kitchen, Snacks and Desserts Comments Off

Mar 142011

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I tried a new cake recipe last weekend that was fabulous! The cake is very moist. I frosted the cake with a chocolate buttercream frosting but it would also be great with a peanut butter or white frosting as well. Enjoy!

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2 C. Sugar
1 C. Vegetable or Canola Oil
1 C. Hot Coffee (I used Swiss Mocha)
1 C. Milk (I used skim)
1 t. Vanilla
2 Eggs
3/4 C. Unsweetened Cocoa Powder
1 t. Salt
1 t. Baking Powder
2 t. Baking Soda
2 C. Flour

Preheat oven to 325 degrees.

Using a mixer, mix sugar, oil, coffee, milk and vanilla. Add eggs one at a time and beat until combined. Add cocoa powder, salt, baking powder and baking soda. Beat until combined. Add flour and beat on medium speed for 4 minutes. Batter will be thin.

Pour batter into a greased and floured 9×13 pan or 2 9-inch round pans. Bake 9×13 for 45 minutes or 9-inch pans for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pans for 15 minutes. Remove from pans and cool completely on racks. Once cool, frost with your favorite frosting.

Valentines Cookies

Low Fat, Low Sodium, Recipes, Snacks and Desserts, Under 350 Calories Comments Off

Feb 282011

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These are so pretty and they taste great. I made some at Christmas but thought they would be great for a Valentine’s party. The recipe makes about 3 dozen cookies depending on the size of the cookie cutter used.

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Recipes	1	2	3	4	5	6
Servings	32	64	96	128	160	192
Ingredients
Powdered sugar	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Butter or margarine	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Eggs	1	2	3	4	5	6
Vanilla	1-1/2 t.	1 T.	1 T. + 1-1/2 t.	2 T.	2 T. + 1-1/2 t.	3 T.
Flour	2-1/2 C.	5 C.	7-1/2 C.	10 C.	12-1/2 C.	15 C.
Baking soda	1-1/2 t.	1 T.	1 T. + 1-1/2 t.	2 T.	2 T. + 1-1/2 t.	3 T.
Vanilla flavored candy coating	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Crushed peppermint candies	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:
In a mixer cream the sugar and margarine. Add egg and vanilla; mix thoroughly. Add the flour and baking soda and mix until a large dough ball forms. Refrigerate the dough for at least one hour.

Preheat oven to 350 degrees. Divide dough in half and roll out to about 1/4 inch thick. Cut dough with cookie cutter and place on a lightly greased cookie sheet or use parchment paper. Bake 10 minutes or until lightly browned. Remove cookies from cookie sheet and allow to cool.

Melt the vanilla candy coating in a double boiler or in the microwave. Allow to cool slightly. One by one dip the cookies into the candy coating.

Place the cookies on parchment paper or wax paper. Sprinkle the crushed peppermints over the coated edges. Allow to dry completely.

Freezing Directions:
Place the cookies freezer container separating each layer with wax paper or parchment paper. Seal, label and freeze.

Serving Directions:
Thaw and enjoy!

Nutritional Info:
Per Serving: 179 Calories; 8g Fat (42.4% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 138mg Sodium.
Exchanges: 1 Grain(Starch); 1-1/2 Fat; 1 Other Carbohydrates.

Mango Orange Ham Glaze

Pork and Fish, Recipes, Under 350 Calories Comments Off

Feb 282011

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I had purchased a ham at Christmas time when they were on sale and I had not cooked it yet. I have been wanting to try a different ham glaze – something with a tropical twist – Mango Orange Ham Glaze. Dijon mustard makes it tangy but the mango and orange combination gives it a very distinct when you taste the ham after it is cooked. My family really liked it.

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Recipes	1	2	3	4	5	6
Servings	15	30	45	60	75	90
Ingredients
Brown sugar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Diced mango	2/3 C.	1-1/3 C.	2 C.	2-2/3 C.	3-1/3 C.	4 C.
Grated orange peel	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Orange juice	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Dijon mustard	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
On Hand Ingredients
Ham	5 lbs.	10 lbs.	15 lbs.	20 lbs.	25 lbs.	30 lbs.

Assembly Directions:
Process brown sugar, mango, orange zest, orange juice, and mustard in a food processor until smooth.

Freezing Directions:
Pour sauce into a freezer bag or container. Seal, label and freeze.

Serving Directions:
Thaw glaze in refrigerator overnight. Cook ham according to instructions on packaging. During last 30 to 60 minutes of cooking, pour the glaze over the ham and continue to cook until done. Remove ham from oven.

Nutritional Info:
Per Serving: 303 Calories; 16g Fat (48.9% calories from fat); 27g Protein; 11g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 2045mg Sodium.
Exchanges: 4 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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