This has quickly become my “go to” E lunch. If you’re not familiar with Trim Healthy Mama, please check out their book and website here. This dish is super easy to whip up. I get the potatoes started while I … Continue reading
Here is one of our family favorites! It is so easy to prep, make, and freeze, making this one of my favorite freezer meals. The best part is that my chicks will eat all their veggies with no whining! (Please tell me I’m not alone in the “eat your veggies” battle!)
Here’s the recipe::
2 cans of Cream of Potato Soup
1 can of mixed veggies, drained
2 cups cooked, diced chicken
1/2 cup milk
1/2 tsp Thyme
1/2 tsp Pepper
2 nine inch pie crusts
1 egg beaten
Combine ingredients and spoon into prepared pie crust. Cover with top crust and crimp edges to seal. Slit the top and brush with egg.
Bake at 375 degrees for 40 minutes. Let cool before serving.
Make it a freezer meal:
You can do this a couple ways.
The first way is to get a bunch of aluminum pie pans (9in or cute single servings) and prep a bunch of pies.
The second way, which is my preferred method, is to buy a bunch of refrigerated crusts and store them in the freezer. Then mix up several recipes of the filling and divide into the appropriate number of freezer baggies or containers. When you are ready to make your pie, simply thaw your filling and prep pie as usual.
So simple right! This is a great meal for the busy school year that is around the corner!
Happy first Saturday of the New Year! This morning I whipped up a quick batch of the healthy, delicious, clean muffins! This recipe makes about 20 muffins and freeze beautifully!
Here’s what you will need:
2 1/2 cups old fashioned oats or 3 cups quick oats
1 cup plain Greek yogurt
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 Tbls flaxseed
1 tsp vanilla
2 ripe bananas
Optional add-ins: chocolate chips (my favorite!), nuts, dried fruit, etc. the possibilities are endless!
What to do:
Place oats in the food processor and run for 10 seconds. If you food processor is large enough you can toss the rest of the ingredients (except add-ins) in and blend. If not, toss all the ingredients in a bowl and mix with mixer. Stir in add-in and spoon into a muffin pan. Bake at 2
350 until the edges are brown. In my oven, it’s about 10-15 minutes.
Store them in the fridge and reheat when ready to eat, or toss in a freezer bag and freeze.
These have been my ‘go to’ breakfast for all my out of town doctor appointments. Delish!
Freezer cooking for some can be VERY overwhelming when you start planning the menu, making the monstrous list of ingredients and then there’s the shopping and cooking. For some, taking a day to do that is out of the question. … Continue reading
I found this really simple recipe on Pinterest, and decided I had to try it. Oh my was it delicious!!!! I will never buy jarred sauce again!
Here’s what you need:
3/4 cup butter (please don’t use the fake, almost plastic stuff. Use real ‘made from cream’ butter!)
12 oz of light/low fat at cream cheese
3 tsp garlic powder
3 cups skim/fat free milk
9 oz reduced fat grated Parmesan
Course black pepper to taste
Here’s what you do:
Melt butter in sauce pan over medium low heat. Add in cream cheese whisking until melted and smooth. Add in garlic powder and milk. Don’t worry if its runny, the Parmesan will fix that. Once thoroughly mixed, whisk in the Parmesan stirring until smooth. Add pepper to taste and serve over your favorite pasta!!
See how easy that was! This recipe said it served 6, but they must have been serving giants!! I didn’t measure it out for sure, but it could easily serve 8-10.
A lot of my family is in Louisiana and it’s critical that you have a recipe for Red Beans and Rice in your cookbook! I had tried several different ones and fell in love with this one. #1 because it’s so easy and #2 because it tastes AMAZING!!! The Chicks even loved it and they aren’t too big on spicy foods.
Here’s what you need:
1lb of dried red beans
7 cups of water
1 green bell pepper, chopped
1 medium onion, chopped
3 stalks of celery, chopped
3 garlic cloves, chopped
1/2lb andouille sausage, sliced (or your favorite kind of sausage)
3 tbls Creole Seasoning (We love Tony’s of course!)
What you do:
Place all the ingredients in a 4qt crockpot. Cook covered on HIGH for 7 hours or until beans are tender. Serve with cooked brown rice! Garnish with cheese…of course!
How easy is that!!! It’s so yummy!
Confession….I am sitting here typing this while eating from a heart-shaped box of Valentine’s candy. It has been one of THOSE days! Whew! It feels good to get that off my chest! Now on to the good stuff! 🙂 This recipe is so delicious and SO easy!!! I had tried several crock pot spaghetti sauce recipes, not because I wanted to find the best, but because I kept losing the recipes. 😦 Of course through that journey, I truly found what in my mind is the best one so far! I hope you like it as much as we do.
1 lb ground beef
1 lb ground pork
1 medium onion, chopped fine
2 (28 ounce) cans diced tomatoes, with juice
2 (6 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
2 bay leaves
5 garlic cloves, pressed
4 teaspoons dried oregano
1 1/2 teaspoons salt
4 teaspoons dried basil
3 tablespoons brown sugar
1 teaspoon dried thyme
(You can also change out the types of meat you use. I have done sausage, ground turkey, etc)
What you do:
This fits perfectly in my 7 quart crock pot.
Brown meats and onion in a skillet and drain well.
Transfer to your crock pot.
Add remaining ingredients and mix well.
Cover and cook on low for 8-10 hours.
Serve over hot spaghetti noodles.
I mean seriously…how easy was that?!? AND you just saved yourself from unnecessary preservatives and junk! Even better, you can freeze it! (I get about approx 4 jars worth of sauce out of this recipe. )Spaghetti is our “go to” meal when we have company or surprise guests. 🙂
I found the recipe here!
Used to be, if I was out of taco seasoning, I would avoid the recipe. But, I have since learned that Taco seasoning is the EASIEST thing to make! I don’t ever want to hear of any readers buying taco seasoning packets every again!!! 🙂
1/4 cup Chili powder
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp ground oregano
1/2 tsp paprika
1 1/2 tsp Lawry’s Season salt (optional)
For added spice, mix in 1 tsp Red Pepper flakes
Mix the spices up and store in an air tight container for up to 6 months.
I’m on a quest lately to remove as many artificials and preservatives from our diet as possible. I have been able to do that with a lot of our foods, but there are a few items I am still working on. To be honest, it will probably be a never ending quest! One staple in our house that has been hard to let go of is Ranch Dressing! My chicks can’t eat nuggets without it and Rooster Brown can’t eat ANYTHING without it! (or Tony Chachere’s Cajun Seasoning, but that’s another story…) There is so much junk and fat in salad dressings! MSG for one and that stuff wreaks havoc on your body! One of my teachers taught on MSG when I was in trade school, and I have tried to stay away from it ever since. Sadly, MSG is prominent in most pre-made dressings and powder packets. So I decided to try making my own buttermilk ranch dressing. I had buttermilk that was a by product from my butter making. (I will write a post later about Butter vs Margarine. The findings will gross you out for sure!) I found this recipe on several blogs and decided to give it a try! Here’s what you do…
2 Tbsp dried parsley
1 tsp dried dill weed
1 tsp garlic powder
1 tsp minced onion or onion powder
1/2 tsp dried basil
1/2 tsp pepper
Add each of the dried spices to a bowl and gently stir. ( I ran mine through the food processor to chop the parsley to be more like store bought dressing)
Store in a resealable plastic baggie or small ball canning jar with tight fitting lid in your spice cabinet. Makes about 4 Tbsp worth of mix.
To make the ranch dressing, whisk together 1/3 cup greek yogurt with 1/4 cup buttermilk (more or less depending on the consistency you want) with 1 Tbsp (or 1/2 tbsp if you use the food processor) of the homemade ranch dressing seasoning mix. Season with salt, to taste. Use immediately and can refrigerate for up to 3 days. This is a great use for empty creamer bottles!!
I did a lick test on the spoon and it was AMAZING!! I cannot wait to try it on a salad! I will update later with the verdict from the family!
Enjoy and Happy eating!!!
Recipe adapted from: $5 Dinners
This is a favorite in our house and so easy to make!
BBQ Chicken Sandwiches
2-3 Chicken breast
1-18oz bottle of your favorite BBQ sauce ( I like a honey hickory or a smoky bourbon)
Toss it all in the crock pot and cook on HI for 6 hours. The meat should just shred apart with a fork.
Serve on hamburger buns with any toppings you want!
So simple! I keep this already prepped in my freezer ready to pop in the crock pot at anytime!