9 Super Easy Freezer Meals

     My neighbor approached me last week with the awesome idea of putting together some freezer meals.. I was stoked so I accepted. We sat down, traded a few recipes and came up with a shopping list and a plan. Well, when you have kids, life happens...her lil' guy got the pukies, then she did. So needless to say, we couldnt do them together. Although, I did manage to put them together by myself.
     I was kind of a "virgin" at freezer meals. I have never done mass food preparation before, but this was so easy! I only dirtied a handful of dirty dishes, most of which hardly counted as dishes (measuring spoons, mixing spoon, bowl, cutting board and knife). You mix everything in the bag (except for one recipe), seal it up, and thats it!
     I did all my grocery shopping last week, and brought home EVERYTHING for the recipes, plus re-stocked my pantry cause it was looking pretty pathetic, and purchased things for lunches, snacks and breakfast (expected to last roughly two weeks). I spent about $280 on all of that. Which I have to say is much better than I have done in the past. $280 every two weeks for a family of 6 is pretty darn good.
     Menu planning makes such a huge difference in how much money you spend on your groceries. I have learned though lots of trial and error (mostly error), and have come to the realization that regardless of the amount of work that goes into planning a menu, sticking to it, and shopping, it worth it because of the amount of money that you will save by doing it. Flying by the seat of your pants is costly....
     Wow, did I get off topic or what? Here I am rambling about all this (still important info) and you guys want the recipes for these meals. Now, there will be a link for the site on which I got these off of, but keep in mind I didnt make all those, I picked 6 from that list, and added 3 more from my neighbors list. I will tell you below specifically which ones I made, then give you the recipes for the other 3.Well here ya go!

Slow Cooker BBQ Cranberry Chicken
Slow Cooker Beef and Mushrooms  ( I did not use mushrooms cause I am the only one who likes them. Also I used beef broth cause the kids drank all the apple juice before I could make these. I added a little extra liquid than it called for because I did not use the canned mushrooms)

Slow Cooker Pineapple Glazed Ham
Slow Cooker Sweet and Tangy Meatballs
Slow Cooker Sweet Teriyaki Chicken
Slow Cooker Creamy Ranch Pork Chops and Potatoes
Now here are the 3 recipes I got from my neighbor:

Terriyaki Pork Chops
4 pork chops (We like bone-in)
Salt & pepper to taste
2 cloves of minced garlic, I used my garlic press
2 T brown sugar
1/4 C soy sauce
1/3 C chicken broth
Add all ingredients to a 1 gallon sized zipper bag. Seal and freeze. Defrost in fridge for 24 hours before cooking. Add contents in bag to crock pot and cook on high for 4-5 hours, or on low for 6-7 hours.

Orange Chicken
3-4 chicken breast
1/2 T salt
6oz frozen orange juice, thawed
3 T brown sugar
1 T balsamic vinegar
3 T ketchup
Add all ingredients to a 1 gallon sized zipper bag. Seal and freeze. Defrost in fridge for 24 hours before cooking. Add contents in bag to crock pot and cook on low for 6-8 hours.

Garlic Honey Chicken
3-4 chicken breast
3 cloves of minced garlic, I used my garlic press
1/3 C soy sauce
2/3 C ketchup
1/4 C honey
Add all ingredients to a 1 gallon sized zipper bag. Seal and freeze. Defrost in fridge for 24 hours before cooking. Add contents in bag to crock pot and cook on high for 3-4 hours, or on low for 5-6 hours.

There you have it! I hope that you enjoy making these, cause I know I did! I felt very accomplished after I was done, and was looking at my stack of completed meals on my counter. It felt good.

Best Cinnamon Rolls Ever

I have tried many cinnamon roll recipes over the last year and a half since I first attempted to make them.  All them were pretty good...but this one was the best!  I think in part, it was the cream cheese frosting.  Or maybe it was because the dough was so much lighter and fluffier than the others I had made.  Either way, they were delicious!  So here is the recipe...I know that you will enjoy them as much as we did!

You can smell 'em right?  Well gear up, and get ready to make these deliciously fluffy rolls....

Ingredients:

For the dough:

4 large egg yolks, room temperature

1 large whole egg, room temperature

1/4 C sugar

6 T butter, melted

3/4 C milk, room temperature, or slightly heated in the microwave with 1/2 t white vinegar mixed in

4 C flour

1 1/4 t salt

1 package dry active yeast (or 2 1/4 t if you are using bulk)

Oil or cooking spray

Filling:

3/4 C packed brown sugar

1 T ground cinnamon

1 1/2 T butter, melted

Icing:

1/2 C softened cream cheese

3 T milk ( I used cream cause I ran out of milk)

1 1/2 C powdered sugar

Instructions:

1. For the dough: Beat together the egg yolks, whole egg, sugar, butter and milk

2. Add 2 cups of the flour along with the yeast and the salt.  Beat until moistened and combined

3. Add the remaining flour and mix for about 5 minutes.  You can use a stand mixer if you want, I just used a wooden spoon.

4. Once the dough easily pulls away form the sides of the bowl, turn out onto a lightly floured surface and knead for about 30 seconds.

5.  Very lightly oil a large bowl.  Form dough into a ball and roll around in the oil to completely coat it.  Loosely cover bowl and place in a warm place (on top of the fridge is a great place) to rise until doubled.  Anywhere between 1 1/2 -2 1/2 hours.

6.  Meanwhile, mix up the filling for the rolls in a small bowl, using the brown sugar and cinnamon.

7. Grease a 9 x 13" glass baking dish

10. Once dough has doubled in size, turn out onto a lightly floured surface, and gently shape into a rectangle, with the long side going away from you

11. Using a rolling pin, roll out dough into a 12 x 18" rectangle, making it about a 1/4" thick

12.  Take your melted butter (1 1/2 T) and spread onto your rolled out dough.  I just pour it on, and kinda rub around with my hand, leaving a 3/4" border around the edge.  Sprinkle with sugar mixture, and gently press into the dough

13. Starting with the longest edge nearest to you, start to roll up the dough, jelly roll style.  Pinch all seams closed

14. Using a serrated knife, cut log into 12 equal rolls.  Place cut sides down in baking dish and loosely cover

15.  You can stop now, and put your rolls into the fridge for the night, or continue baking.

•         To continue, put rolls in a warm place to double in size. About 1-2 hours
•         If refrigerating, remove rolls from fridge and place in a clod oven.  Fill a shallow bowl or pan 2/3 of the way full with boiling water.  place on the oven rack below the rolls.  Close oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes.  Remove pan of rolls, and water from oven.

16. Pre-heat oven to 350 degrees F

17. Bake rolls on middle rack (uncovered) for about 30 minutes, or until golden brown on the top, and no longer gooey on the sides.  Remove from oven when done baking, and move baking dish to cooling rack.

18.  While the rolls are cooling, make the icing by beating cream cheese in a medium bowl until smooth and creamy. (you do not want lumps)

19.  Add milk to cream cheese, and beat until combined.  

20.  Add sugar a little at a time, and beat until light and creamy.  Taste just to be sure its good :)

spread over rolls while they are still hot, and enjoy!!!

Recipe adapted from Comfy in the Kitchen

Chicken Parmesan Soup

Well, I strayed a little bit from my menu plan this week.  Things were just all over the place last week because of Jackson being sick, and in and out of the hospital.  Thankfully he is fine now, and back his old self again.  Anyways, we got a little off the original plan, so i tied to get back on track this week.  Starting with Some Chicken Parmesan.  I had this on my original menu, but since I got my new Deep Covered Baker from Pampered chef yesterday, I just had to use it!  I also got this mini cookbook with my order, and it had this recipe in there.  It really was a soup recipe, but, since I'm the only one in my house who likes soup {grrr},  I had to make it thick enough to put over pasta.  So here is my version of the recipe:

Ingredients

2 cups of french bread, cut into 1/2" cubes

2 TBSP olive oil

1 tsp garlic powder

1 tsp basil

1 tsp oregano

1 tsp rosemary

1 1/2 C chicken stock/broth

2 TBSP tomato paste

2 1/2 C marinara sauce (I used Trader Joes)

1 14.5 oz can diced tomatoes, undrained, with garlic and onions

2 1/2 cups cooked chicken breast, cubed

3 garlic cloves minced

1/4 C grated Parmesan cheese

3/4 C shredded mozzarella

Here we go!!!

Heat a large skillet on medium high heat.  Mix all your seasonings together in a small bowl.  Toss cut bread with oil, and half of the seasoning mixture.  Toss bread in skillet.  Move bread around frequently to avoid burning.  Cook until crisp and lightly browned.  About 3-5 minutes. Remove from pan, and set aside.

Stir stock, tomato paste, remaining seasoning mixture, marinara sauce, tomatoes, chicken and minced garlic into a large stock pot. (I used my deep covered baker) Bring just to boil, reduce heat and simmer about 10-15 minutes, or until piping hot.  Stir in Parmesan cheese. Top with half of the mozzarella and half of the croutons, top with remaining cheese.  

Cover and let stand 2-3 minutes until cheese is melted.  Serve over cooked pasta (or not) with remaining croutons.

ENJOY!

Now the original recipe called fro some tings that I didn't have, so I improvised.  Also, as I said, I wanted this thick enough to serve over pasta, so I added the tomato paste.  This recipe made quite a bit of food.  I mean, there are 6 of us, we all ate, plus had a huge portion of leftovers.  So if its just two of you, I might cut it in half, cause there is a lot, especially if you serve it over pasta it goes a little further.

Anyways, that's it for now, I have to finish getting ready to to go clean a few houses today {groan}, until next time....

This recipe adapted from The Pampered Chef's season's best recipe collection

First real menu plan! (week of January 13th-19th)

Okay, so I plan on starting a weekly menu plan on my blog.  Since I am being very diligent about following one, I figured I would share it with everyone!

Oh, and I got these super cute menu planning print outs here.

So here is next week menu plan.

For the week of January 13th-19th

Sunday 13th:  Crock pot veggie lasagna w/ bread and a salad

Monday 14th:  Avocado chicken w/ re-fried beans

Tuesday 15th:  Left over night!

Wednesday 16th:  Lazy cabbage roll casserole w/ a salad

Thursday 17th:  White chicken chili w/ chips

Friday 18th:  Left over night!

Saturday 19th:  Veggie pasta w/ creamy lemon sauce and homemade artisan bread

Let me just point this out...the bread recipe above is one of the best, and EASIEST breads you will probably ever make!

So there it is, next weeks menu plan.  I will post this weeks menu plan as well ( a little late I know), but for now, the kids are tearing up the house, so I should probably go and referee for a bit!  One more note,  I spent $247 at the grocery store, for 2 weeks worth of dinners, breakfast foods, and lunches.  (not quite two weeks worth of produce, but pretty close)  No coupons used.  I am looking forward to the menu next week, and I will be posting pics as well!  Enjoy, and happy cooking!

Homemade Refried Beans & Shredded Buffalo Chicken Wraps

My favorite refried beans are the ones you get in the mexican restraunts.  They are so packed full of flavor.  The ones in the can, not so much.  This is the first time I have ever made refried beans, and I have to say it was a giant success! I will never spend money on canned beans again! 

 On the same note of things that we love, who out there loves buffalo wings?? I know Tom and I sure do!  We could eat them until we were breathing fire! (yes, that is how much we love them!)  The only problem with them, is that they are sooo high in fat.  This recipe gives you all the yumminess of buffalo wings, without the overwhelming guilt that comes with them!

So for the beans, here is what you are gonna do:

Put about 2" of dried (rinsed) pinto beans in a LARGE stockpot.  Add about 3T chicken granules, 1T galic salt, a dash of ground cumin and enough water to come about 2" shy of the top of the pot.  Crank up the heat to high, and bring to a boil.  Lower heat to about medium (depending on your stove), and cover.  Let simmmer until beans are very tender, stirring occasionally.  You are going to have to keep adding water, as the beans will be absorbing it all. 
Drain beans, and reserve all the remaining liquid from the pot.  Put the drained beans into a large mixing bowl, and add about a cup of cooking liquid to the beans.  Using an electric hand mixer, beat on low speed, incorperating more liquid as you go.  You will want them somewhat runny, as they set up  quite a bit after mixing.  Be sure not to over mix the beans though, you do want some whole beans, and chunks in the mixture.
Serve with your fave dish (or the one below) and enjoy as much as we did!  Store in the fridge for up to 10 days. 
NOTE: this batch makes a TON of beans...you may want to put some in jars, and give to some of your friends!  I am going to try freezing some and see how they turn out...I will let you know...of course, if you have a canner, just go a head and can them.
(recipe adapted from chef-in-training.com)

For your buffalo wraps:

2 very large skinless, boneless chicken breast
1T lime juice
dash of kosher salt
1/4 C buffalo wing sauce (I like to use Franks Red Hot Buffalo Wing Sauce)
1T ranch dressing
1T lowfat buttermilk
Lettuce, shredded or whole leaves
Grated cheddar cheese
Whole wheat tortillas 

Sprinkle your chicken breast with salt.  Poke holes all over chicken with either a fork or knife.  Place ckicken in a crock pot sprayed with cooking spray.  Drizzle lime juice over chicken breast.  Cook on low for about 7 hours.
When chicken is tender and cooked, put in a bowl (I like to use a pie plate) and begin to shred using two forks, and just pull the chicken apart.  In a small bowl, mix together your wing sauce, ranch and buttermilk.  Pour over chicken and mix well. 
Layer totillas with chicken, cheese and lettuce.  Wrap up and serve with a side of your homemade beans!  This dinner makes great leftovers, and very quick lunch to throw together if you are runnin out the door! Hope you enjoy it as much as we did!
(Recipe adapted from Betty Crocker recipe calendar)

Lovin the Chicken Life!

So far so good with the chickens!  We started out with 12...and well, we added a few more...like 11 more!  23 in total, and Im sure we will have eggs coming out of our ears once these gals start laying!  We finished to coop and out door run completely, so everything is ready for our girls once they get big enough to go outside.  The kids just love them, and Skyler has pretty much memorized the name of each breed that we have.  Black Australorp, Barred Rock, Production Rhode Island Red's, (RIR) Golden Laced Wyandotte, Buff Orpington, Silkies, Golden Sexlink and Silver Wyandotte.  (He seriously knows 5 out of the 8!)

I have found the best website in the world...it is everything chicken!  If you have chickens, or want chickens, check it out, cause it it a life saving resource!  www.backyardchickens.com if you cant find the answer you are looking for, someone (or 10 people) will answer it for you a discussion forum, designed to cater to whatever question you may have!  And you get advice from seasoned veterans!  Obviously, I am a total advocate for their site...because it is awesome!

Aside from all that rambling, here are some pics of the coop, (I still need to take pictures of the coop completely finished) and some newer pics of the chicks!  They grow so fast, I am amazed!  Only a few more weeks and they will be outside, and a few more months and we will be gettin some super fresh eggs!  I just cant wait for my first fresher than ever breakfast!

We Have Chickens!

Tom went to Wilco today to buy some new wooden stakes for our company yard signs.  When he came home, he started talking to me about how they had all these adorable baby chicks (adorable was not exactly the word he used) and that it might be cool to get some.  But then he said maybe not, it might be too much work, and probably just not right now.  Of course, I convinced him otherwise! Muahahahaha!!!  So Tom left home, and came back with 12 lil chickies!  I was so excited!  I mean, we already have a garden shed that is practically a chicken coop, (we just need to make some windows and a chicken door) and I mean, Tom is a general contractor.  It will be such a piece of cake for him to make some nests inside the coop, and an outdoor run.  Right?

Skyler was so excited when Tom brought them home!  I picked a few up, and let him pet them.  Later he told me that he just couldn't stop smiling because he was so happy!  And we "never had chickens before mommy!"  His happiness and excitement was all I needed to know that this was gonna be an awesome adventure!  I cant wait for the first egg to be laid, and to make breakfast with it!  Skyler and Caylee are going to have so much fun helping collect all the eggs from the hens, and help with feeding them.

Tom also agreed to pick up all the supplies I need to make my raised vegetable garden...Its like farm life in the city!  I will be sharing progress pics of everything form start to finish!

This is going to be such a fun summer, and I cannot wait for all of it to unfold!