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Honey Garlic Chicken

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We’ve been enjoying this new recipe recently.   Usually, I am the only person in my family who eats carrots.  With this recipe, the carrots soak in the marinade and it makes them so flavorful!  My husband and oldest son ENJOY carrots in this recipe!  :)  And really, what could be easier….freezer to crockpot.  <3

 

http://www.mommysfabulousfinds.com/2013/06/crock-pot-honey-garlic-chicken.html

Marianne’s Taco Pie

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My friend Marianne introduced me to this simple recipe a few years ago.  I love the flavors, simplicity, and the fact that it makes extra!  :)  It uses refrigerated crescent roll dough, but if you’ve sworn it off any homemade pizza dough would work.

Hope you enjoy!

 

Taco Pie

(from Marianne)

Ingredients:

1 lb. browned, drained ground beef

1 can drained black beans

1 can drained corn

1 pkg. of taco seasoning (or the equivalent of homemade)

1 can refrigerated crescent rolls (or homemade dough)

sour cream

shredded cheddar or mexican cheese

Doritos (nacho flavor) or Fritos

Instructions:

-Press dough into a pie pan to form a crust.

-Combine the black beans, corn, ground beef, and taco seasoning in a bowl.  Put half of mixture into a freezer bag to freeze for next time.

-Dump the other half of the mixture into the crust you made.  Top with sour cream, cheese, and chips.

-Bake at 350 F until heated through and the crusted is golden brown.

YUM!

PB Squares

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Where my mother found this recipe, I don’t know.  I just know she has been making it as long as I can remember and I never get tired of these.  I feel the need to make them every Christmas.  :)  They make great gifts, they freeze well, the kids can help make them….there is NOTHING bad to say about them except that they are ADDDICTING.  :)  Teachers are getting them for Christmas this year.

ENJOY!

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PB Squares

Ingredients:  peanut butter, wheat thins, chocolate bark

Directions:  Spread peanut butter on one wheat thin & top with another wheat thin.  Do this with an entire box or two of wheat thins.  Melt the chocolate bark according to package directions. (I usually work with about half a package at a time so that it doesn’t harden before I’ve used it all.)  Dip the wheat thin/peanut butter sandwiches in the chocolate and turn to coat.  Place on wax paper to harden.

Try not to eat them all.  :)

Pasta Fagioli Soup

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So, I tried two different knock offs of Olive Garden soups this week….Chicken Gnocchi and Pasta Fagioli.  I was so disappointed when the Chicken Gnocchi did NOT taste like Olive Garden’s and it really didn’t taste good at all.  So bummed.   BUT, the Pasta Fagioli turned out delicious and made an enormous amount.  The recipe completely filled my  crock pot to the top.  That’s way too much soup for our family, so before adding the pasta at the end, I scooped out half of the soup into a freezer bag.   I will freeze that half and add the pasta to it when reheating.  The half that remained in the crock pot got the pasta added the last hour or so.  I hope you enjoy…it was SUPER easy.

PASTA FAGIOLI

(I would give credit, but my mom sent me this recipe & I don’t know where she got it from!)

2 lbs. ground beef

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 (28 oz.) cans diced tomatoes, undrained

1 (16 oz.) can red kidney beans, drained

1 (16 oz.) can white kidney beans, drained

3 (10 oz.) cans beef stock—I used a 32 oz. carton of beef broth

3 tsp. oregano

2 tsp. pepper

5 tsp. parsley

1 (20 oz.) jar spaghetti sauce

8 oz. pasta

-Brown beef in a skillet.  Drain fat and place in crock pot.

-Add all other ingredients, EXCEPT pasta.

-Cook on low 7-8 hours or high 4-5 hours.

**At this point, if you want to freeze half, separate it out.

-During last 30 min on high or 1 hour on low, add pasta.

**We served with Parmesan cheese on top and homemade rolls as a side.

I also think you could assemble all ingredients (except pasta) with the beef already browned and place in a freezer bag.  Freeze.  Then, when you want to make it, thaw overnight and dump in the crock pot the following morning.  Still wait to add the pasta till the last hour or so.

 

Hawaiian Pizza Pasta

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I adapted this recipe from one I found in The Everything Freezer Meals Cookbook.   Its super easy and pretty tasty if you like Hawaiian Pizza.  :)

Hawaiian Pasta

1 jar pasta sauce or 1 1/2 cups homemade pizza/pasta sauce

1 box penne or rotini pasta

approx. 10 oz. deli ham, chopped

1 can pineapple tidbits, drained

approx. 5 cups shredded mozzarella cheese

 

-Cook pasta according to directions on the box.

-Combine the pasta, sauce, ham, pineapple, and half the cheese.

-Spray casserole dish with cooking spray and dump in the pasta mixture.

-Sprinkle the rest of the cheese on top.   Cover and freeze or bake at 350 F for 30 minutes.

-If frozen, no need to thaw, just bake at 350 F for 1 hour 10 minutes to 1 hour 30 minutes.  Or if thawed, bake for 30 minutes.

**This makes a 9×13 size casserole or two 8×8 sizes.

 

 

Chicken Bruschetta

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This is an easy freezer/skillet meal I acquired from my first freezer swap group.  It makes a great light, summer meal.

Chicken Bruschetta
 
 1 lb chicken (I use tenderloins)

Italian Dressing

1 28 oz can petite diced tomatoes

1 onion, chopped

2 T olive oil

2 cloves garlic

Fresh basil, as much or as little as you like

1 frozen garlic bread (Texas Toast)

To Freeze:  Cube chicken (I just leave the tenderloins whole) and place in freezer bag with ½ cup Italian Dressing (I just poured a bunch in). 

Saute onions in olive oil. Add garlic. Stir in tomatoes. Take off of heat and cool slightly. Add basil. Pour into another freezer bag. Freeze both mixtures.

To Serve: Thaw chicken and tomato mixtures. Prepare garlic bread according to directions on box.  Saute chicken in the dressing until no longer pink. Stir in tomato mixture. Serve chicken and tomato over the garlic bread or on the side.
ENJOY!

The Yummiest Garlic Bread

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We found our favorite garlic bread recipe a few years ago.  My brother-in-law (thank you Chris!) made it for us one New Years and it is delicious.

This is a Paula Deen recipe so you shouldn’t be surprised to find lots of butter in it!  I use loaves of fresh French bread from Publix’s bakery for this.

I only use about half the garlic butter mixture for one loaf.  You can either freeze the extra garlic butter mixture to use later or spread it on another loaf, wrap in foil & freeze!

Please try it, you won’t regret it!

Zesty Roasted Garlic Bread

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