Monday, September 29, 2014

Crock Pot Freezer Meal: Chicken Tacos

This recipe makes a lot for just Jake and I. So I split it into two separate freezer bags. We still had leftovers with just one bag. But if you have a bigger family, you might just want to keep it all in one. I give this recipe two thumbs up as well.

Chicken Tacos-
2 cans Black Beans
2 cans Corn
Taco Seasoning
1 lb Chicken Breast
1 cup salsa
3/4 cup water

Mix all Together.  Cook high 3-4 hours, low 7-8 hours.  Shred chicken & serve as tacos, nachos or on rice.

Thursday, September 25, 2014

Crock Pot Freezer Meal: Honey Sesame Chicken

I am starting to make crock-pot freezer meals. These are a great idea for busy nights. Obviously, you will have the assemble them sometime before hand. But once assembled, just put in the freezer and then you have a meal that you can put in your crock pot a few hours before dinner. 
I have only tasted this one so far, so I will slowly post them as I make them and taste them.

Honey Sesame Chicken-
1 lb Chicken
1 cup Honey
1/2 cup Soy Sauce
1 T. Sesame Oil
1 tsp. Salt
1 tsp. Pepper

Cook on low 4-5 hours, shred chicken, return to sauce, serve over rice.

This tasted like a teriyaki bowl. Jake loved it!

Sweet and Sour Chicken

Jake and I make this every couple of weeks. We think it tastes better than the chicken from Panda Express, or any other Chinese restaurant . We also make fried rice with it and that makes it extra yummy.

  • Chicken:
  • 3-4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt and pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup canola, vegetable or coconut oil
  • Sauce:
  • 3/4 cup granulated sugar
  • 4 tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt

  1. Preheat the oven to 325 degrees F.
  2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
  4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
  5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Monday, September 22, 2014

Root Beer Float Cookies


These taste like a root beer float in cookie form! They are so soft and delicious!
Serves: 3 dozen cookies
  • ¾ cup butter, softened
  • ¾ cup light brown sugar
  • ¼ cup sugar
  • 1 small box instant vanilla pudding mix, dry, do not prepare
  • 2 eggs
  • 1 tsp. Root Beer concentrate, can add more depending on personal preference
  • 2¼ cup flour
  • 1 tsp. baking soda
  • 1-2 cups white chocolate chips
  1. Cream butter and sugars together.
  2. Beat in instant vanilla pudding mix well.
  3. Add eggs and root beer concentrate and beat until well incorporated.
  4. Add flour and baking soda and beat until well incorporated.
  5. Stir in white chocolate chips.
  6. Roll into 1" balls and place on greased cookie sheet.
  7. Bake at 350 degrees F for 8-10 minutes.

Monday, September 15, 2014

Fried Ice Cream Dessert

1 stick butter
1 cup of sugar
3 cups of crushed corn flakes
2 qts. of vanilla ice cream (softened)
1 container of whipped topping
1 t. cinnamon

Melt butter in frying pan.  Add corn flakes and sugar. Fry for about 3 minutes, stirring constantly so the sugar doesn't burn.  Pat about 1/2 - 2/3 of this mixture into a 9x13 pan.

I let the ice cream sit out for about 1/2 hour to soften it.  In a LARGE bowl, beat together (I use a hand mixer) the ice cream, whipped topping, and cinnamon.  Pour ice cream mixture on top of crust in the 9x13 pan. Sprinkle the rest of the crumbs on top and freeze.

Baked Penne

1/2 lb. extra-lean ground beef
1/2 cup chopped onions 
1/2 cup green peppers
1 jar(24 oz.) spaghetti sauce
1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta

Heat oven to 350°F. 

Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or until heated through, uncovering after 15 min.

**This is one of my very favorite recipes, so good!

Creamy Chicken and Asparagus Pasta

  • 8 to 12 oz of your favorite pasta shape (follow the serving size on the box, depending how many you are cooking for) 
  • 1 to 2 cups of chopped cooked chicken (don't stress if you don't have much chicken, it will still be good) 
  • 1 Bunch Asparagus, ends trimmed 
  • 1/2 cup of chicken broth 
  • 1 cup of reserved pasta water 
  • 4 oz cream cheese 
  • 1/4 cup half n half, heavy cream or milk 
  • 1/4 cup Parmesan Cheese – Shredded 
  • 1 tbs Olive Oil 
  • 2-3 Garlic Cloves – Minced 
  • 1/4 tsp Onion Powder 
  • 1/4 tsp Garlic Powder 
  • 1 tsp dried Basil 
  • 1 tsp dried Oregano 
  • Salt & Pepper 
  1. Cook pasta as directed on package. (Be sure to use the recommended amount of salt, it makes the pasta taste so much better.) Add the asparagus to the water during the last 3 minutes of cooking. Drain and set aside. Reserve a cup of the pasta water.
  2. As the pasta is cooking, saute the minced garlic in a large skillet over medium heat for about 3 to 4 minutes. Don't let it burn. (If you are not using precooked chicken, go ahead and cook it with the garlic.)
  3. Add chicken, onion powder, garlic powder, basil and oregano to the skillet. Saute another 2 minutes.
  4. Add the broth, milk/cream, cream cheese and half of the Parmesan to the chicken mixture, stir until well combined.
  5. Add the pasta and asparagus to the skillet, stir until combined. If pasta seems dry add reserved cooking liquid a little bit at a time, stirring over med low heat until desired consistency is reached.
  6. Top with additional salt, pepper and Parmesan.

Chicken Enchilada Quinoa Bake

2 tablespoons olive oil
1 small onion, finely chopped
2 1/2 cups cooked quinoa (white or red)
1 1/2 cups shredded cooked chicken breast
1 can (15 oz) black beans
1 can (4.5 oz) chopped green chiles
1 tablespoon chili powder
2 cups enchilada sauce (from 19-oz can)
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 cup shredded pepper Jack cheese (4 oz)
Sour cream or plain Greek yogurt

  1. Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  2. Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  3. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
  4. Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
  5. Bake 10 to 15 minutes.
  6. Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Serve immediately.

Creamy Cauliflower Mac & Cheese

8 cloves garlic, minced or crushed
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1/2 cup grated parmesan cheese
1 tablespoon olive oil
1 pound dry macaroni pasta

In a medium skillet, sauté the garlic in the butter until soft and fragrant. Set aside. Cook pasta according to package directions and set aside. Meanwhile, bring the chicken broth to a boil, and add cauliflower. Reduce heat and simmer, covered, for 7-10 minutes, or until cauliflower is tender. Remove cauliflower to a blender using a slotted spoon, and add about one cup of the chicken broth cooking liquid. Add salt, pepper, butter and garlic and milk, and blend until smooth. Add parmesan cheese and olive oil, and blend until smooth. Toss the pasta with the hot sauce, and sprinkle with cheese if desired. 

**I've also used this sauce as an Alfredo sauce with penne and chicken and it's great!