Homemade Tomato Soup

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So, I try to have “meatless” night once a week.  When we would have grilled cheese, I always got a can of condensed tomato soup for my hubby to dip his sandwich in.  I didn’t care for the soup all that much.  Then, someone introduced us to this recipe.  Now, the entire family dips grilled cheese sandwiches in this delicious soup!  We love it.

**I haven’t tried freezing it yet.**



Mom’s 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.



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.  🙂

Homemade Uncrustables


uncrustableslineI get questions often about Homemade Uncrustables.  I made these uncrustables using my Pampered Chef Press N Seal.  I could you give you a little tutorial, but there are several out there that are very good, which I will link to.  I will say that I agree with 2 of the points the others mention:  #1-use fresh bread, #2-put peanut butter on both sides of the bread.


This tutorial is fantastic!  http://unsophisticook.com/homemade-uncrustables-sandwiches/

I like how Crystal uses the extra crust to make homemade croutons!  I do this too.  I’ll share my recipe tomorrow!



**Some links used in this post are affiliate links.**


MOPS Mom’s Night Out

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Last night, I got to hang out with some of the ladies of our local MOPS group.  Each of the ladies assembled 4 freezer meals without the meat.  The meat will be added at home.  It was fun & simple.  Here is what they made:

Cream Cheese Chicken

Greek-Inspired Chicken

Teriyaki Chicken

3 Packet Roast

As I told the ladies last night, my picky kids love all these recipes.  Enjoy!

Today’s One Hour Freezer Cooking Session



I set about to do a one hour cooking session today (like I mentioned in my podcast)…didn’t get to do it all at once in one hour…but I think total it took about an hour.  😉  I made 18 uncrustables & 4 dozen super power muffins (look in comments).  Then, when I make dinner this afternoon, I am making stromboli…which I have guest blogged about before.  But I won’t only make one…I will make 3 & freeze 2 of them.  (like I also mention on my podcast)    So, today, I’m filling my freezer with stuff for breakfasts, lunches, and dinners!



Our Favorite Chicken Strips

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We love these chicken strips more than any others.  I adapted the recipe to make a large enough batch to eat some for dinner and freeze enough for another meal later.  I hope you enjoy!

Crispy Parmesan Chicken Strips

(adapted from a Pampered Chef recipe)

3 cups crushed croutons (I like to use cheese & garlic flavor.)

2/3 cup Parmesan cheese

2 tsp. dried parsley

1/2 tsp. garlic salt

2 egg whites

2 Tbsp. water

2 lbs. boneless, skinless chicken breasts, cut into strips

–Combine croutons, cheese, parsley, and garlic salt in a bowl.

–Combine egg whites and water in a separate bowl.

–Dip chicken pieces first in egg white mixture and then in crouton mixture.  Place on greased cookie sheet or stoneware bar pan.

–Bake 14-16 minutes @ 450 F until cooked through and crispy.

–Allow to cool before freezing.  Freeze in meal size portions in freezer bags.

–On serving day, warm in the microwave.  For crispier taste, warm in toaster oven or oven.  Serve with ranch dressing for dipping.

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