The website below is a GREAT resource for crockpot meals. I wish I could end up with a cookbook deal out of my website venture, like the Crockpot Lady did, but I will settle for graduating from school with my sanity intact.
Anyway, I made chicken pot pie filling as a freezer meal and planned on serving it tonight. But now, I have two appointments before soccer practice (not to mention a dozen other obligations before I even pick the kids up from school). So I googled "crockpot chicken pot pie recipe" and came up with this post from one of my favorite sites!
http://crockpot365.blogspot.com/2008/09/how-to-make-chicken-pot-pie-in-crockpot.html
Enjoy the variation on my recipe!
Friday, September 30, 2011
Monday, September 26, 2011
Chicken and Bean Burritos
A very easy meal to make. I have made this for a lunchtime playdate before and it was nice to not have any meal prep while visiting with a friend.
Chicken and Bean Burritos
Adapted from Slow Cooker Favorites Made Healthy, 2005
2 pounds boneless, skinless chicken breasts
1 (15oz) can pinto beans in chili sauce
1 (16oz.) bottle salsa with chipotle chile peppers
8 10” flour tortillas, warmed
1 ½ c. Monterey Jack cheese, shredded
Favorite burrito toppings: chopped tomatoes, lettuce, sour cream, etc.
In a labeled gallon ziptop bag place the chicken breasts, beans, and salsa. Place in the freezer.
On cooking day, dump the contents of the bag into the crockpot. Cook on low for 5-6 hours or on high for 2 ½-3 hours. Before serving, shred the chicken with two forks and lightly mash the beans. Stir well. Serve in warmed tortillas with your favorite toppings.
Chicken and Bean Burritos
Adapted from Slow Cooker Favorites Made Healthy, 2005
2 pounds boneless, skinless chicken breasts
1 (15oz) can pinto beans in chili sauce
1 (16oz.) bottle salsa with chipotle chile peppers
8 10” flour tortillas, warmed
1 ½ c. Monterey Jack cheese, shredded
Favorite burrito toppings: chopped tomatoes, lettuce, sour cream, etc.
In a labeled gallon ziptop bag place the chicken breasts, beans, and salsa. Place in the freezer.
On cooking day, dump the contents of the bag into the crockpot. Cook on low for 5-6 hours or on high for 2 ½-3 hours. Before serving, shred the chicken with two forks and lightly mash the beans. Stir well. Serve in warmed tortillas with your favorite toppings.
Saturday, September 24, 2011
The Refrigerator
Ever wonder what my refrigerator looks like when I start my cooking process?
It's kind of scary.
Everything is stacked like crazy, wedged into place, and precariously balanced.
Even the drawers are stuffed to the brim.
Every meal I cook makes it a tiny bit emptier. And my freezer a little fuller!
It's kind of scary.
Everything is stacked like crazy, wedged into place, and precariously balanced.
Even the drawers are stuffed to the brim.
Every meal I cook makes it a tiny bit emptier. And my freezer a little fuller!
Asian Burgers
These have a TON of flavor!
Asian Burgers
Adapted from Parents Magazine, September 2011
1 lb ground beef
2 scallions, finely chopped (I used green onions)
1 Tbs. minced fresh ginger
1 clove garlic, minced
2 Tbs. reduced-sodium soy sauce
1 tsp toasted sesame oil
Hamburger buns or English muffins
In a large bowl, mix together all ingredients until well blended. Shape into 4 patties. Place each patty on a square of wax paper on a cookie sheet. Place in the freezer until solid. Stack the frozen patties and slip into a labeled quart ziptop bag.
On cooking day, grill the patties until cooked through. Serve on a bun or toasted English muffin with thinly sliced cucumbers tossed in a bit of rice vinegar.
Asian Burgers
Adapted from Parents Magazine, September 2011
1 lb ground beef
2 scallions, finely chopped (I used green onions)
1 Tbs. minced fresh ginger
1 clove garlic, minced
2 Tbs. reduced-sodium soy sauce
1 tsp toasted sesame oil
Hamburger buns or English muffins
In a large bowl, mix together all ingredients until well blended. Shape into 4 patties. Place each patty on a square of wax paper on a cookie sheet. Place in the freezer until solid. Stack the frozen patties and slip into a labeled quart ziptop bag.
On cooking day, grill the patties until cooked through. Serve on a bun or toasted English muffin with thinly sliced cucumbers tossed in a bit of rice vinegar.
Cajun Pork
This was my kids' introduction to okra. It went over fine--my daughter kept poking at the seeds and asking what they were. My husband on the other hand, raved about how good it tasted! The leftovers are really tasty wrapped in a tortilla with cheese!
Cajun Pork
Adapted from Slow Cooker Favorites Made Healthy, 2005
2 1/2 -3 ponds boneless pork shoulder, trimmed of fat and cut into 1” cubes
2 medium yellow peppers, cut into 1” pieces
1 Tbs. Cajun seasoning (I make my own)
1 can (14 ½ oz) diced tomatoes with green pepper and onion, undrained
1 16oz package frozen okra (for cooking day)
Bottled hot pepper sauce (optional)
Hot rice
In a labeled gallon ziptop bag place the first four ingredients. Lay flat in the freezer.
On cooking day, dump the contents of the bag into a 3 ½-4 quart crockpot on low for 6-7 hours or on high for 3-3 ½ hours. 30 minutes before serving, stir in the okra. Season to taste with hot pepper sauce. Serve over hot rice.
Cajun Pork
Adapted from Slow Cooker Favorites Made Healthy, 2005
2 1/2 -3 ponds boneless pork shoulder, trimmed of fat and cut into 1” cubes
2 medium yellow peppers, cut into 1” pieces
1 Tbs. Cajun seasoning (I make my own)
1 can (14 ½ oz) diced tomatoes with green pepper and onion, undrained
1 16oz package frozen okra (for cooking day)
Bottled hot pepper sauce (optional)
Hot rice
In a labeled gallon ziptop bag place the first four ingredients. Lay flat in the freezer.
On cooking day, dump the contents of the bag into a 3 ½-4 quart crockpot on low for 6-7 hours or on high for 3-3 ½ hours. 30 minutes before serving, stir in the okra. Season to taste with hot pepper sauce. Serve over hot rice.
Saturday, September 17, 2011
Mexican Meatloaf
In the middle of winter, when the weather is cold and rainy, a warm rich homemade meal sounds really appealing. I can't wait to try this twist on the traditional version of meatloaf!
Mexican Meatloaf
Adapted from Rival Crockpot Slow Cooker Recipes (board book), 2005
2 lbs ground beef
2c. crushed tortilla or corn chips
1 c. shredded cheddar cheese
2/3 c. salsa
2 eggs, beaten
4 Tbs. taco seasoning
Mix all ingredients in a large bowl until well-blended. Shape into a loaf and place in a foil lined loaf pan (or make two loaves and place into two prepared pans). Loosely tent the foil over the meatloaf and place in the freezer.
When frozen solid, tightly wrap the foil against the meatloaf, remove from the pan, and slip into a labeled gallon ziptop bag.
On cooking day, place the defrosted meatloaf in a loaf pan to bake at 375 degrees for 40-45 minutes or in an oval crockpot on low for 8-10 hours.
Mexican Meatloaf
Adapted from Rival Crockpot Slow Cooker Recipes (board book), 2005
2 lbs ground beef
2c. crushed tortilla or corn chips
1 c. shredded cheddar cheese
2/3 c. salsa
2 eggs, beaten
4 Tbs. taco seasoning
Mix all ingredients in a large bowl until well-blended. Shape into a loaf and place in a foil lined loaf pan (or make two loaves and place into two prepared pans). Loosely tent the foil over the meatloaf and place in the freezer.
When frozen solid, tightly wrap the foil against the meatloaf, remove from the pan, and slip into a labeled gallon ziptop bag.
On cooking day, place the defrosted meatloaf in a loaf pan to bake at 375 degrees for 40-45 minutes or in an oval crockpot on low for 8-10 hours.
Friday, September 16, 2011
Chuck Wagon Casserole
My kids are not casserole eaters. I love the convenience of a one dish meal. They usually win, but I was the victor with this tasty recipe!
Chuck Wagon Casserole
Adapted from Pampered Chef’s Stoneware Sensations, 1997
½ c. onion, chopped
½ c. green bell pepper, chopped
1 lb lean ground beef
1 can (15 ½ oz) mild chili beans in sauce
¾ c. BBQ sauce
½ tsp. salt (I skip this--there is already salt in the BBQ sauce)
1 package (8 ½ oz) corn muffin mix
1 can (11 oz) Mexican-style corn, drained
In a large skillet, brown the ground beef with the onions and peppers until cooked through. Drain the fat. Remove from heat. Stir in chili beans, BBQ sauce, and salt. Allow mixture to cool. Spoon into a labeled gallon ziptop bag.
On cooking day, place the defrosted mix into a 9x9 pan. Prepare the corn muffin mix according to package directions, stirring in the drained Mexican-style corn. Evenly spread the topping over the BBQ mix. Bake at 400 degrees for 30-40 minutes.
Chuck Wagon Casserole
Adapted from Pampered Chef’s Stoneware Sensations, 1997
½ c. onion, chopped
½ c. green bell pepper, chopped
1 lb lean ground beef
1 can (15 ½ oz) mild chili beans in sauce
¾ c. BBQ sauce
½ tsp. salt (I skip this--there is already salt in the BBQ sauce)
1 package (8 ½ oz) corn muffin mix
1 can (11 oz) Mexican-style corn, drained
In a large skillet, brown the ground beef with the onions and peppers until cooked through. Drain the fat. Remove from heat. Stir in chili beans, BBQ sauce, and salt. Allow mixture to cool. Spoon into a labeled gallon ziptop bag.
On cooking day, place the defrosted mix into a 9x9 pan. Prepare the corn muffin mix according to package directions, stirring in the drained Mexican-style corn. Evenly spread the topping over the BBQ mix. Bake at 400 degrees for 30-40 minutes.
Tuesday, September 13, 2011
Apple Cinnamon Waffles
These are a homemade version of storebought frozen waffles--and they taste a whole lot better! Top them with apple cidar syrup or whipped cream--YUM!
Apple Cinnamon Waffles
Adapted from Betty Crocker Bisquick, October 2000
2 ¼ c. Original Bisquick (I use homemade Bisquick)
1 ¼ c. milk
2 Tbs. sugar
2 Tbs. vegetable oil
1 tsp. cinnamon
1 egg
½ c. finely chopped cooking apple
Heat the waffle iron. Stir ingredients, except apple, until blended. Stir in apple. Bake in the waffle iron.
Lay cooked waffles in a single layer on a cookie sheet. Freeze solid. Remove frozen waffles from the cookie sheet and place in a labeled ziptop bag. On cooking day, place the waffle(s) in the toaster and heat until crisp and hot.
Apple Cinnamon Waffles
Adapted from Betty Crocker Bisquick, October 2000
2 ¼ c. Original Bisquick (I use homemade Bisquick)
1 ¼ c. milk
2 Tbs. sugar
2 Tbs. vegetable oil
1 tsp. cinnamon
1 egg
½ c. finely chopped cooking apple
Heat the waffle iron. Stir ingredients, except apple, until blended. Stir in apple. Bake in the waffle iron.
Lay cooked waffles in a single layer on a cookie sheet. Freeze solid. Remove frozen waffles from the cookie sheet and place in a labeled ziptop bag. On cooking day, place the waffle(s) in the toaster and heat until crisp and hot.
Monday, September 12, 2011
Ground Beef
I use a lot of ground beef when I make my meals. I have found the best price per pound, and also the best quality, is at Costco. The large trays of ground beef are around $2.99/lb, but they also sell 10 pound chubs for only $2.79/pound.
Yup, you read that right: 10 pound chubs.
There you go. Gigantic.
I bought two of these last time. You should have seen the eyes on the guy working behind the counter. He was really nice, though, and freshly packaged both chubs just for me.
I use a knife to divide the package into ten chunks (1 lb each) and cook it as needed for various recipes.
I like to cook up all the remaining meat with veggies (onions, garlic, shredded carrots, celery, etc).
You can season the meat for tacos or spaghetti, too.
Then, I cool the cooked ground beef on cookie sheets before spooning it into a labeled gallon ziptop bag.
Whenever I need a quick meal, I pull the bag out of the freezer, drop it on the kitchen floor or whack it on the counter to loosen the crumbles up, and scoop out however much I need to make tacos or spaghetti. It is super convenient and only takes minutes to finish prepping the meal.
Enjoy!
Yup, you read that right: 10 pound chubs.
There you go. Gigantic.
I bought two of these last time. You should have seen the eyes on the guy working behind the counter. He was really nice, though, and freshly packaged both chubs just for me.
I use a knife to divide the package into ten chunks (1 lb each) and cook it as needed for various recipes.
I like to cook up all the remaining meat with veggies (onions, garlic, shredded carrots, celery, etc).
You can season the meat for tacos or spaghetti, too.
Then, I cool the cooked ground beef on cookie sheets before spooning it into a labeled gallon ziptop bag.
Whenever I need a quick meal, I pull the bag out of the freezer, drop it on the kitchen floor or whack it on the counter to loosen the crumbles up, and scoop out however much I need to make tacos or spaghetti. It is super convenient and only takes minutes to finish prepping the meal.
Enjoy!
Quick Chicken Lasagna
This is another new recipe that I made, but have not eaten yet. It was very quick to put together and made two 9x9 pans.
Quick Chicken Lasagna (makes 1 or 2)
Adapted from a Darigold recipe card
1 jar (15 oz.) creamy pasta sauce (Alfredo)
1 c. Darigold Mexicana Agria (I substituted sour cream)
1 Tbs. Italian seasoning
1 pkg. (25 oz.) fresh or frozen raviolis
2 cups shredded cooked chicken
1 pkg. (10 oz.) chopped spinach, thawed and drained
1 c. shredded mozzarella cheese
Prepare a 9x13 or two 9x9 pans with aluminum foil. Be sure to use enough foil to cover the lasagna after it’s frozen. Lightly spray the inside of the foil-lined pan with non-stick spray.
In a medium mixing bowl, stir the pasta sauce, Crema Agria (sour cream), and Italian seasoning. Cover bottom of pan(s) with a thin layer of sauce. Arrange a single layer of raviolis on the bottom. Top with half of sauce, the shredded chicken, and the spinach. Add another layer of raviolis and the remaining sauce. Top with the mozzarella.
Place in the freezer until frozen solid. Remove from pan(s) and tightly seal the foil. Place in a labeled gallon ziptop bag (or 2 more layers of foil for a 9x13 pan. On cooking day, place in a 350 degree oven and bake for 35-45 minutes or until hot and bubbly.
Quick Chicken Lasagna (makes 1 or 2)
Adapted from a Darigold recipe card
1 jar (15 oz.) creamy pasta sauce (Alfredo)
1 c. Darigold Mexicana Agria (I substituted sour cream)
1 Tbs. Italian seasoning
1 pkg. (25 oz.) fresh or frozen raviolis
2 cups shredded cooked chicken
1 pkg. (10 oz.) chopped spinach, thawed and drained
1 c. shredded mozzarella cheese
Prepare a 9x13 or two 9x9 pans with aluminum foil. Be sure to use enough foil to cover the lasagna after it’s frozen. Lightly spray the inside of the foil-lined pan with non-stick spray.
In a medium mixing bowl, stir the pasta sauce, Crema Agria (sour cream), and Italian seasoning. Cover bottom of pan(s) with a thin layer of sauce. Arrange a single layer of raviolis on the bottom. Top with half of sauce, the shredded chicken, and the spinach. Add another layer of raviolis and the remaining sauce. Top with the mozzarella.
Place in the freezer until frozen solid. Remove from pan(s) and tightly seal the foil. Place in a labeled gallon ziptop bag (or 2 more layers of foil for a 9x13 pan. On cooking day, place in a 350 degree oven and bake for 35-45 minutes or until hot and bubbly.
Sunday, September 11, 2011
Oven Baked Orange Chicken Strips
This is a new recipe for me. The orange flavor wasn't strong, but these strips might be good in a stir fry, tortilla wrap, or with french fries for a quick kid-friendly dinner.
Oven Baked Orange Chicken Strips
Adapted from Diane S.
5 boneless, skinless chicken breasts cut into 1” strips
1 ½ c. fine dry bread crumbs
1 c. flour
½ tsp. thyme
2 tsp. paprika
6 oz orange juice concentrate, undiluted, at room temperature
¼ c. honey
Place sheets of waxed paper on two cookie sheets. In a shallow dish combine the dry ingredients. In another shallow dish combine the orange juice and honey.
Dip each chicken strip into the orange-honey mix before dredging in the crumb coating. Place the strips on the cookie sheets without touching each other. Place the chicken in the freezer until frozen solid.
Remove the chicken strips to a labeled gallon ziptop bag. On cooking day, place the desired number of chicken strips on a cookie sheet. Bake at 375 degrees for 20-30 minutes or until the juices run clear.
Oven Baked Orange Chicken Strips
Adapted from Diane S.
5 boneless, skinless chicken breasts cut into 1” strips
1 ½ c. fine dry bread crumbs
1 c. flour
½ tsp. thyme
2 tsp. paprika
6 oz orange juice concentrate, undiluted, at room temperature
¼ c. honey
Place sheets of waxed paper on two cookie sheets. In a shallow dish combine the dry ingredients. In another shallow dish combine the orange juice and honey.
Dip each chicken strip into the orange-honey mix before dredging in the crumb coating. Place the strips on the cookie sheets without touching each other. Place the chicken in the freezer until frozen solid.
Remove the chicken strips to a labeled gallon ziptop bag. On cooking day, place the desired number of chicken strips on a cookie sheet. Bake at 375 degrees for 20-30 minutes or until the juices run clear.
Saturday, September 10, 2011
Breakfast Burritos
With both kids and I in school this year, I tried some new breakfast recipes to make our busy mornings a little easier. This recipe was delicious!
Breakfast Burritos
Adapted from www.food.com, “Tish,” accessed on August 21, 2011
12 eggs beaten
1 lb. bulk sausage, cooked
½ c. salsa
2 c. cheddar cheese, shredded
24 flour tortillas
Optional (pick what you want)
1 green pepper, diced
6 oz. hash browns
jalapeno slices
1 (4 oz.) can diced green chilies
1-2 cloves garlic, minced (or smashed)
1 onion, finely diced
1 tomato, finely chopped
2 green onions, thinly sliced.
Scramble eggs in large skillet until done. Stir in sausage, salsa, and any desired optional ingredients.
Wrap tortillas in paper towels and heat in the microwave for 1 minute or until warm and flexible.
Place ½ c filling on a tortilla and roll burrito-style. Place on a cookie sheet, seam side down. Place filled cookie sheets in the freezer until burritos are frozen solid. Remove frozen burritos to a labeled gallon ziptop bag.
On cooking day, wrap a frozen burrito in a paper towel and heat in a microwave for about 2 minutes or until heated through.
Breakfast Burritos
Adapted from www.food.com, “Tish,” accessed on August 21, 2011
12 eggs beaten
1 lb. bulk sausage, cooked
½ c. salsa
2 c. cheddar cheese, shredded
24 flour tortillas
Optional (pick what you want)
1 green pepper, diced
6 oz. hash browns
jalapeno slices
1 (4 oz.) can diced green chilies
1-2 cloves garlic, minced (or smashed)
1 onion, finely diced
1 tomato, finely chopped
2 green onions, thinly sliced.
Scramble eggs in large skillet until done. Stir in sausage, salsa, and any desired optional ingredients.
Wrap tortillas in paper towels and heat in the microwave for 1 minute or until warm and flexible.
Place ½ c filling on a tortilla and roll burrito-style. Place on a cookie sheet, seam side down. Place filled cookie sheets in the freezer until burritos are frozen solid. Remove frozen burritos to a labeled gallon ziptop bag.
On cooking day, wrap a frozen burrito in a paper towel and heat in a microwave for about 2 minutes or until heated through.
Friday, September 9, 2011
Rosemary Chicken with White Beans
I think this is one of my favorite recipes. It has a nice flavor, super simple ingredients, and is quick to throw together.
Rosemary Chicken with White Beans (makes 2)
Adapted from Taste of Home’s Simple and Delicious, January/February 2007
6 chicken breasts, boneless and skinless
30 oz. Great Northern beans, cooked (canned or homemade)
1 c. sliced fresh carrots
½ c. celery
2/3 c. Italian salad dressing
2 tsp. dried rosemary, crushed
½ tsp. salt
1 tsp. black pepper
Place 3 chicken breasts each in two labeled gallon ziptop bags (I use frozen ones). Divide the remaining ingredients evenly between the two bags. Place in freezer.
On cooking day, pour the contents of the bag into a crockpot. Cook on low 3-4 hours or until the chicken juices run clear.
Rosemary Chicken with White Beans (makes 2)
Adapted from Taste of Home’s Simple and Delicious, January/February 2007
6 chicken breasts, boneless and skinless
30 oz. Great Northern beans, cooked (canned or homemade)
1 c. sliced fresh carrots
½ c. celery
2/3 c. Italian salad dressing
2 tsp. dried rosemary, crushed
½ tsp. salt
1 tsp. black pepper
Place 3 chicken breasts each in two labeled gallon ziptop bags (I use frozen ones). Divide the remaining ingredients evenly between the two bags. Place in freezer.
On cooking day, pour the contents of the bag into a crockpot. Cook on low 3-4 hours or until the chicken juices run clear.
Hearty Jambalaya
Last semester, a friend watched my kids until after dinnertime. In exchange I brought this over in my crockpot. She thought it was delicious!
Hearty Jambalaya
Adapted from Taste of Home’s Simple and Delicious, January/February 2007
1 can (28oz) diced tomatoes, undrained
1 lb. fully cooked Andouille (or Polish) sausage links, cubed
½ lb. chicken, cooked and cubed
1 can (8oz.) tomato sauce
1 c. diced onion
1 small red pepper, diced
1 small green pepper, diced
1 c. chicken broth
1 celery rib with leaves, chopped
2 Tbs. tomato paste
2 tsp. dried oregano
2 tsp. Cajun seasoning (I found a recipe to make this myself)
1 ½ tsp. garlic, minced (or smashed)
2 bay leaves
1 tsp. Louisiana style hot sauce
½ tsp. dried thyme
1 lb. cooked medium shrimp, peeled and deveined
Hot cooked rice
Combine the first 16 ingredients in a labeled gallon ziptop bag. If you want to save space, the canned tomatoes can be placed in the pantry for cooking day—be sure to note any cooking day additions on the bag.
On cooking day, place all but the last two ingredients in a 5 quart slow cooker on low for 6-7 hours. 15 minutes before serving, stir in the shrimp and cook on high until heated through. Serve over hot rice.
Hearty Jambalaya
Adapted from Taste of Home’s Simple and Delicious, January/February 2007
1 can (28oz) diced tomatoes, undrained
1 lb. fully cooked Andouille (or Polish) sausage links, cubed
½ lb. chicken, cooked and cubed
1 can (8oz.) tomato sauce
1 c. diced onion
1 small red pepper, diced
1 small green pepper, diced
1 c. chicken broth
1 celery rib with leaves, chopped
2 Tbs. tomato paste
2 tsp. dried oregano
2 tsp. Cajun seasoning (I found a recipe to make this myself)
1 ½ tsp. garlic, minced (or smashed)
2 bay leaves
1 tsp. Louisiana style hot sauce
½ tsp. dried thyme
1 lb. cooked medium shrimp, peeled and deveined
Hot cooked rice
Combine the first 16 ingredients in a labeled gallon ziptop bag. If you want to save space, the canned tomatoes can be placed in the pantry for cooking day—be sure to note any cooking day additions on the bag.
On cooking day, place all but the last two ingredients in a 5 quart slow cooker on low for 6-7 hours. 15 minutes before serving, stir in the shrimp and cook on high until heated through. Serve over hot rice.
Thursday, September 8, 2011
Chicken Pot Pie
Another easy, homemade meal! Once defrosted, there's about 5 minutes of prep before dinner goes in the oven.
Chicken Pot Pie
4 c. chicken, cooked and chopped into 1” pieces
1 can cream of chicken soup
1 can chicken broth
½ tsp. tarragon
16 oz. frozen carrots and peas (or 1 c. fresh sliced carrots and 1 c. frozen peas)
Mix all ingredients in a large bowl. Spoon into a labeled gallon ziptop bag. On cooking day, pour contents into a lightly greased 9x9 pan. Top with a biscuit topping (1 can refrigerated biscuits or 1 c. Bisquick mixed with an egg and ½ c. milk). Bake at 350 degrees for 1 hour or until crust is golden brown and filling is bubbling.
Chicken Pot Pie
4 c. chicken, cooked and chopped into 1” pieces
1 can cream of chicken soup
1 can chicken broth
½ tsp. tarragon
16 oz. frozen carrots and peas (or 1 c. fresh sliced carrots and 1 c. frozen peas)
Mix all ingredients in a large bowl. Spoon into a labeled gallon ziptop bag. On cooking day, pour contents into a lightly greased 9x9 pan. Top with a biscuit topping (1 can refrigerated biscuits or 1 c. Bisquick mixed with an egg and ½ c. milk). Bake at 350 degrees for 1 hour or until crust is golden brown and filling is bubbling.
Chicken Enchiladas
I found this recipe online, but I don't remember where. It has a nice flavor, freezes really well, and the kids love it! I like that one recipe makes 2 dinners for us!
Chicken Enchiladas
1 c. chopped onion
1.2 c. chopped green pepper
2 Tbs. butter
4 chicken breasts, cooked and shredded
1 (4 oz) can chopped green chilies
1 can cream of chicken soup
1 c. chicken broth
1 c. sour cream
3 oz. Monterey Jack cheese, shredded
3 oz. cheddar cheese, shredded
8 (8”) tortillas
Saute onions and peppers in butter until soft. Stir in cooked chicken and green chilies. Set aside to cool.
In a separate pan, heat chicken broth and cream of chicken soup. Remove from heat and stir in sour cream and ½ c. cheese. Stir ½ c. of the creamy mix into the chicken and vegetable mix.
Prepare a 9x13 pan or two 9x9 pans with foil.
(I doubled the recipe, hence the extra pan)
Dip a tortilla into the creamy mixture, then fill with a generous 1/3 c of the chicken and vegetable mixture.
Roll and place seam side down in the prepared pan. Repeat with the remaining tortillas. I put 4 enchiladas per 9x9 pan, and filled two pans last time. Pour the remaining sauce over the enchiladas and top with the cheese. Loosely tent the foil over the top. When frozen solid, tightly roll the foil down, remove from the pan, and place in a labeled gallon ziptop bag or wrap in 2 more layers of foil and label with directions. On cooking day, bake at 350 degrees for 30-40 minutes or until hot through and bubbly.
Chicken Enchiladas
1 c. chopped onion
1.2 c. chopped green pepper
2 Tbs. butter
4 chicken breasts, cooked and shredded
1 (4 oz) can chopped green chilies
1 can cream of chicken soup
1 c. chicken broth
1 c. sour cream
3 oz. Monterey Jack cheese, shredded
3 oz. cheddar cheese, shredded
8 (8”) tortillas
Saute onions and peppers in butter until soft. Stir in cooked chicken and green chilies. Set aside to cool.
In a separate pan, heat chicken broth and cream of chicken soup. Remove from heat and stir in sour cream and ½ c. cheese. Stir ½ c. of the creamy mix into the chicken and vegetable mix.
Prepare a 9x13 pan or two 9x9 pans with foil.
(I doubled the recipe, hence the extra pan)Dip a tortilla into the creamy mixture, then fill with a generous 1/3 c of the chicken and vegetable mixture.
Roll and place seam side down in the prepared pan. Repeat with the remaining tortillas. I put 4 enchiladas per 9x9 pan, and filled two pans last time. Pour the remaining sauce over the enchiladas and top with the cheese. Loosely tent the foil over the top. When frozen solid, tightly roll the foil down, remove from the pan, and place in a labeled gallon ziptop bag or wrap in 2 more layers of foil and label with directions. On cooking day, bake at 350 degrees for 30-40 minutes or until hot through and bubbly.
Wednesday, September 7, 2011
Chicken in Marinade
So simple!
Chicken in Marinade
Chicken breasts
Marinade, BBQ sauce, salad dressing
Place the desired number of chicken breasts in labeled gallon ziptop bag. Add 1 cup (or more) of desired sauce. Freeze. On cooking day, grill, bake, or crockpot the chicken until hot through and juices run clear.
Chicken in Marinade
Chicken breasts
Marinade, BBQ sauce, salad dressing
Place the desired number of chicken breasts in labeled gallon ziptop bag. Add 1 cup (or more) of desired sauce. Freeze. On cooking day, grill, bake, or crockpot the chicken until hot through and juices run clear.
Homemade Bisquick
I found this recipe a couple years ago, unfortunately I don't remember where. It makes about 10 cups, so have a large airtight container ready.
Homemade Bisquick
9 c. flour
1 ½ Tbs. salt
¼ c. baking powder
2 c. shortening
Place the first three ingredients in a large bowl and blend thoroughly. Add shortening and mix with a pastry blender or fork until mixture resembles fine crumbs. Store in an airtight container.
**I have successfully substituted this mix in many Bisquick recipes without failure. It keeps for 2-3 months in the pantry.
Homemade Bisquick
9 c. flour
1 ½ Tbs. salt
¼ c. baking powder
2 c. shortening
Place the first three ingredients in a large bowl and blend thoroughly. Add shortening and mix with a pastry blender or fork until mixture resembles fine crumbs. Store in an airtight container.
**I have successfully substituted this mix in many Bisquick recipes without failure. It keeps for 2-3 months in the pantry.
Tuesday, September 6, 2011
Simple Shredded Pork Tacos
My family thought these tasted delicious! Serve with a side of rice and beans, a fresh salad, and dinner is done!
Simple Shredded Pork Tacos
Adapted from Rival Crockpot Slow Cooker Recipes (board book), 2005
2 lbs. boneless pork roast
1 c. salsa
1 can (4 oz) chopped green chilies
½ tsp. garlic salt
½ tsp black pepper
Place all ingredients in a labeled gallon ziptop bag.
On cooking day, pour the contents of the bag into a slow cooker. Cook on low for 8 hours or until meat is tender. Shred meat using two forks. Serve in warm tortillas with desired taco fixings.
Simple Shredded Pork Tacos
Adapted from Rival Crockpot Slow Cooker Recipes (board book), 2005
2 lbs. boneless pork roast
1 c. salsa
1 can (4 oz) chopped green chilies
½ tsp. garlic salt
½ tsp black pepper
Place all ingredients in a labeled gallon ziptop bag.
On cooking day, pour the contents of the bag into a slow cooker. Cook on low for 8 hours or until meat is tender. Shred meat using two forks. Serve in warm tortillas with desired taco fixings.
Crispy Parmesan Chicken Strips
My kids LOVE these chicken strips. Actually, my husband and I like them, too! They taste great when added to pasta and alfredo sauce or made into tortilla wraps. Or, served with oven-baked french fries for a fast, kid-friendly meal. The best part is that I know exactly what is in them--real meat.
Crispy Parmesan Chicken Strips
Adapted from Pampered Chef’s Stoneware Sensations, 1997
1 ½ c. seasoned croutons, crushed (I smash them in a ziptop bag with my rolling pin)
1 ½ oz. (1/3 c.) fresh Parmesan cheese, grated
1 tsp. dry parsley
¼ tsp. garlic salt
2 egg whites
1 Tbs. water
1 lb boneless, skinless chicken breasts, sliced into 1" strips (~3 chicken breasts or substitute chicken tenders)
In a shallow dish, mix the crushed croutons, Parmesan cheese, parsley, and garlic salt. In a separate shallow dish, mix the egg whites with the water. Dip the sliced chicken breasts into the egg mix, then into the crumb mix. Gently press the crumbs onto the chicken strips to thoroughly coat.
My WONDERFUL friend Meli demonstrates the fine art of chicken strip assembly!
Place the coated chicken breasts in a single layer on a cookie sheet lined with wax paper, about ½" apart. Freeze until solid. Remove the frozen chicken strips to a labeled gallon ziptop bag.
On cooking day, place the chicken strips on a cookie sheet and cook at 450 degrees for 15-20 minutes or until the juices run clear.
Crispy Parmesan Chicken Strips
Adapted from Pampered Chef’s Stoneware Sensations, 1997
1 ½ c. seasoned croutons, crushed (I smash them in a ziptop bag with my rolling pin)
1 ½ oz. (1/3 c.) fresh Parmesan cheese, grated
1 tsp. dry parsley
¼ tsp. garlic salt
2 egg whites
1 Tbs. water
1 lb boneless, skinless chicken breasts, sliced into 1" strips (~3 chicken breasts or substitute chicken tenders)
In a shallow dish, mix the crushed croutons, Parmesan cheese, parsley, and garlic salt. In a separate shallow dish, mix the egg whites with the water. Dip the sliced chicken breasts into the egg mix, then into the crumb mix. Gently press the crumbs onto the chicken strips to thoroughly coat.
My WONDERFUL friend Meli demonstrates the fine art of chicken strip assembly!
Place the coated chicken breasts in a single layer on a cookie sheet lined with wax paper, about ½" apart. Freeze until solid. Remove the frozen chicken strips to a labeled gallon ziptop bag.
On cooking day, place the chicken strips on a cookie sheet and cook at 450 degrees for 15-20 minutes or until the juices run clear.
Cacciatore Pot Roast
I love how tender pot roast become after cooking all day in the crockpot. This particular recipe has a tomato base, a nice alternative to the traditional onions, carrots, and potatoes version.
Cacciatore Pot Roast
Adapted from Pampered Chef’s Stoneware Sensations, 1997
1 boneless beef chuck pot roast (2 ¼-2 ½ lbs)
1 Tbs. olive oil
2 garlic cloves, pressed (or smashed)
Freshly ground black pepper
1 medium onion, sliced
1 medium green pepper, sliced
8 oz fresh whole mushrooms
1 jar (28oz) spaghetti sauce
1 lb spaghetti, uncooked
Trim excess fat from roast. Heat oil in large skillet. Add garlic to oil and cook until tender. Discard garlic. Add roast to pan and sear on each side until browned. Place roast on a plate to cool. Sprinkle with ground black pepper.
In a labeled gallon ziptop bag, place the sliced onions and peppers, roast, and spaghetti sauce. (You can add the mushrooms now, but I prefer to add them on cooking day for better flavor. Be sure to mark the bag if adding the mushrooms on cooking day.)
On cooking day, place the defrosted roast and contents of bag into a crockpot. Cook on low 8-10 hours.
Cacciatore Pot Roast
Adapted from Pampered Chef’s Stoneware Sensations, 1997
1 boneless beef chuck pot roast (2 ¼-2 ½ lbs)
1 Tbs. olive oil
2 garlic cloves, pressed (or smashed)
Freshly ground black pepper
1 medium onion, sliced
1 medium green pepper, sliced
8 oz fresh whole mushrooms
1 jar (28oz) spaghetti sauce
1 lb spaghetti, uncooked
Trim excess fat from roast. Heat oil in large skillet. Add garlic to oil and cook until tender. Discard garlic. Add roast to pan and sear on each side until browned. Place roast on a plate to cool. Sprinkle with ground black pepper.
In a labeled gallon ziptop bag, place the sliced onions and peppers, roast, and spaghetti sauce. (You can add the mushrooms now, but I prefer to add them on cooking day for better flavor. Be sure to mark the bag if adding the mushrooms on cooking day.)
On cooking day, place the defrosted roast and contents of bag into a crockpot. Cook on low 8-10 hours.
Monday, September 5, 2011
Bacon and Cheddar Waffles
Waffles are great for a quick breakfast in the morning. I like that these have some protein in them, too.
Bacon and Cheddar Waffles
Adapted from Betty Crocker Bisquick, October 2000
2 cups Original or Reduced Fat Bisquick (I use homemade Bisquick)
1 ½ c. milk
2 eggs
1 c. shredded cheddar cheese (4 oz) (the original recipe called for Swiss cheese)
8 slices bacon, crisply cooked and crumbled (1/2 c.)
Heat the waffle iron. Stir the Bisquick, milk, and eggs in a large bowl. Stir in cheese and bacon. Bake the batter in the waffle iron.
Lay cooked waffles in a single layer on a cookie sheet. Freeze solid. Remove frozen waffles from the cookie sheet and place in a labeled ziptop bag.
On cooking day, place the waffle(s) in the toaster and heat until crisp and hot.
Bacon and Cheddar Waffles
Adapted from Betty Crocker Bisquick, October 2000
2 cups Original or Reduced Fat Bisquick (I use homemade Bisquick)
1 ½ c. milk
2 eggs
1 c. shredded cheddar cheese (4 oz) (the original recipe called for Swiss cheese)
8 slices bacon, crisply cooked and crumbled (1/2 c.)
Heat the waffle iron. Stir the Bisquick, milk, and eggs in a large bowl. Stir in cheese and bacon. Bake the batter in the waffle iron.
Lay cooked waffles in a single layer on a cookie sheet. Freeze solid. Remove frozen waffles from the cookie sheet and place in a labeled ziptop bag.
On cooking day, place the waffle(s) in the toaster and heat until crisp and hot.
White Chicken Chili
Finally, posting my first recipe on here. It's a tasty white chicken chili with the flavor easily adjusted by the type and intensity of the salsa. Enjoy!
White Chicken Chili
Adapted from Gooseberry Patch “Country Quick and Easy,” 2001
2lbs cooked chicken, chopped
48 oz jar Great Northern beans (I substitute 1 lb dry beans, that I soak and cook myself)
16oz jar salsa (or 2 cups from a larger jar)
2 tsp. cumin
½ c. water
8 oz shredded Monterey Jack with jalapeno cheese (use on Cooking Day)
In a labeled gallon ziptop bag place the chopped chicken, Great Northern beans, cumin, and salsa. You can add the water, or write a note on the bag to add this on cooking day.
On cooking day, place the contents of the bag into a crockpot. Cook on high for 3-4 hours or on low for 4-6 hours. Top with cheese before serving the chili.
White Chicken Chili
Adapted from Gooseberry Patch “Country Quick and Easy,” 2001
2lbs cooked chicken, chopped
48 oz jar Great Northern beans (I substitute 1 lb dry beans, that I soak and cook myself)
16oz jar salsa (or 2 cups from a larger jar)
2 tsp. cumin
½ c. water
8 oz shredded Monterey Jack with jalapeno cheese (use on Cooking Day)
In a labeled gallon ziptop bag place the chopped chicken, Great Northern beans, cumin, and salsa. You can add the water, or write a note on the bag to add this on cooking day.
On cooking day, place the contents of the bag into a crockpot. Cook on high for 3-4 hours or on low for 4-6 hours. Top with cheese before serving the chili.
Sunday, September 4, 2011
Preparing for a Freezer Meal Cook-Off
Here are some ways to simplify the process of making multiple freezer meals in one marathon session. Mainly, prep as many items as possible ahead of time.
1. Chop the veggies. This includes chopping celery, slicing carrots, dicing/slicing peppers, and chopping/slicing onions (Store in a glass bowl--a plastic bowl will retain the onion smell for months. Experience speaking here.). When it is time to add these ingredients to a meal the work is already done.
2. Soak and cook beans. As soon as my groceries are home, I start soaking beans. I typically use black, kidney, and Great Northern beans in my recipes, sometimes pintos, too. I soak one type of bean the first night, replace the water and boil the beans for 2 minutes when I get up, then dump the beans into a crockpot to cook all morning. I immediately put the next type of beans into the pan to soak. Through this process, I am able to get all the beans ready with 36 hours or so.
Why do I waste time soaking and boiling and cooking beans when I could just buy canned beans? Well, it's a whole lot cheaper to pay $.79-$1.09 for a pound of beans that cooks into 6 cups of beans than it is to buy canned beans for $.79-$1.29 for 15 oz. LOTS cheaper. When I cook so many meals at once, I need to save money where I can.
3. Cook the chicken. Crockpots are such useful appliances! I place 6 frozen chicken breasts in a large crockpot with enough water to cover. I turn the crockpot on high for 4-5 hours. When the chicken is thawed, I often cut it into smaller chunks so it will finish cooking faster.
4. Label freezer bags. I try to write out the title, date, and directions on ziptop freezer bags before I make the meals. This way, when the food is ready, I can slip it into the bag and shuttle it straight to the freezer.
5. Clean out and organize the freezer. I pull on a pair of fleece gloves and dig through whatever treasures and mysteries are hiding in my freezers. Freezer-burnt mystery bag? Well, it predates my freezer cooking since it isn't labeled. Trash. A package of italian sausage? I think I need that for Stuffed Manicotti. Into the fridge to defrost. One bag on each shelf in the upright freezer? Stack all the items on one shelf. You get the idea.
Happy preparation! I have recipes coming soon. I have been orgainzing and typing them out.
I am also back in school--with the homework to prove it--so my posts will probably be even more infrequent for the next few months.
1. Chop the veggies. This includes chopping celery, slicing carrots, dicing/slicing peppers, and chopping/slicing onions (Store in a glass bowl--a plastic bowl will retain the onion smell for months. Experience speaking here.). When it is time to add these ingredients to a meal the work is already done.
2. Soak and cook beans. As soon as my groceries are home, I start soaking beans. I typically use black, kidney, and Great Northern beans in my recipes, sometimes pintos, too. I soak one type of bean the first night, replace the water and boil the beans for 2 minutes when I get up, then dump the beans into a crockpot to cook all morning. I immediately put the next type of beans into the pan to soak. Through this process, I am able to get all the beans ready with 36 hours or so.
Why do I waste time soaking and boiling and cooking beans when I could just buy canned beans? Well, it's a whole lot cheaper to pay $.79-$1.09 for a pound of beans that cooks into 6 cups of beans than it is to buy canned beans for $.79-$1.29 for 15 oz. LOTS cheaper. When I cook so many meals at once, I need to save money where I can.
3. Cook the chicken. Crockpots are such useful appliances! I place 6 frozen chicken breasts in a large crockpot with enough water to cover. I turn the crockpot on high for 4-5 hours. When the chicken is thawed, I often cut it into smaller chunks so it will finish cooking faster.
4. Label freezer bags. I try to write out the title, date, and directions on ziptop freezer bags before I make the meals. This way, when the food is ready, I can slip it into the bag and shuttle it straight to the freezer.
5. Clean out and organize the freezer. I pull on a pair of fleece gloves and dig through whatever treasures and mysteries are hiding in my freezers. Freezer-burnt mystery bag? Well, it predates my freezer cooking since it isn't labeled. Trash. A package of italian sausage? I think I need that for Stuffed Manicotti. Into the fridge to defrost. One bag on each shelf in the upright freezer? Stack all the items on one shelf. You get the idea.
Happy preparation! I have recipes coming soon. I have been orgainzing and typing them out.
I am also back in school--with the homework to prove it--so my posts will probably be even more infrequent for the next few months.
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