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 →
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.
Crockpot Spaghetti Sauce What you need:
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 am terrible at taking pictures of the foods I make. I apologize! You will have to close your eyes and imagine how delicious it looks…until yours is ready to come out of the oven! 🙂
I haven’t made this in a while, so I decided to dust off the recipe and add it back into our rotation.
Cheese Chicken and Rice
Here’s what you need:
2 whole chicken breasts, cooked and cubed
4 cups brown rice, cooked
3/4 cup frozen corn
15 oz can Black beans, drained and rinsed
1 cup sour cream or yogurt cheese
4oz can green chiles
1 cup shredded cheese
2 tbls Cilantro
Here’s what you do:
Preheat oven to 350°. In a large bowl combine all the ingredients except the cilantro. Mix thoroughly, making sure the sour cream and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to a 13×9 pan or 2-8×8 pans (one to cook and one to freeze!). Top with cheese if desired. (This is the point you would freeze it.) Bake for 20-25 minutes or until heated through. Garnish with cilantro.
“If you decide to freeze one half of your recipes, line the dish with tinfoil, and then saran wrap. Assemble the casserole, let cool, and freeze. Once frozen, you can pop the casserole ice-cube out of the dish, wrap with tinfoil, label and stack in the freezer. Then when your ready to thaw and bake it later, just unwrap the tinfoil and saran wrap, and place the casserole back into the dish you froze it in. That way you don’t have all your glass dishes tied up in the freezer. Then thaw and bake as normal when your ready to eat it!”
I finally got around to making our menu, I HATE that I got behind and have been having make shift meals. So this week I am focusing on some freezer cooking. I hope you will join me! I am thinking about possibly starting to add a shopping list to the end of my menu posts. Thoughts?? Good idea? Would it be helpful?
This has quickly become one of our family favorites! My sweet cousin made this for us after my miscarriage and we fell in love with it! Of course, I quickly tracked down her recipe and made it again for our family. I had planned to take pictures of the prep process, but I get so engrossed in cooking that I completely forget! And because it is a favorite, once it comes out of the oven, it doesn’t last long, so no “done” pictures either.
1lb Chicken breast, diced
1 med onion chopped
6 wheat flour tortillas softened
1 1/2 cups cheese, shredded & divided (honestly, my family LOVES cheese and I don’t measure it!)
1/4 cup butter
1/4 cup flour
15 oz Chicken broth
1 cup sour cream
4oz can chopped green chiles
Cook chicken and onion together until done. Divide chicken evenly between tortillas. Add cheese to each and roll. Place tortillas seam down in a 9×13 pan. Melt butter and add flour to make a roux. Gradually wisk in broth then bring to a boil. Remove from heat and stir in sour cream & green chiles. Pour sauce evenly over enchiladas. Top with remaining cheese. (Freezer tip: at this point you can cover and freeze for later.) Bake at 400 degrees for 20 minutes or until the cheese is melted and sauce is bubbly.
So simple, so delicious!!!! (and not a bunch of junk in them!)
I couldn’t believe how easy it was to make these and why I had never thought to do it myself before! I loved the convenience of these little frozen sandwiches, but hated the price tag that was attached to them! After looking at them I … Continue reading →