Archives for the month of: December, 2013

I love recipes that can be frozen into individual portions, so you can make only the amount you need.

Here’s a healthy-ish one: Spinach Lasagna Roll-Ups.

spinach lasagna roll-ups

WHAT YOU NEED:

9 lasagna noodles, cooked and excess water removed
10 oz frozen chopped spinach, partially thawed
15 oz low-fat ricotta cheese
1/2 c. grated Parmesan cheese
1 egg
salt and pepper, to taste
1 jar of pasta sauce
3 oz shredded mozzarella cheese

WHAT YOU DO:

In a bowl, mix together the spinach, ricotta, Parmesan, egg, salt & pepper. Lay out a piece of waxed paper and lay the lasagna noodles out flat on top of the waxed paper. Divide the spinach mixture evenly on each noodle (approximately 1/3 of a cup each). Roll the noodles then place seam-side down. After you have finished all of the rolls, flash freeze them on a baking sheet for 30 minutes, then transfer to a gallon freezer bag. Label with a Sharpie and freeze.

To prepare: Preheat oven to 350F. Place a small amount of pasta sauce on the bottom of a foil-lined baking dish. Put a roll-up on top, then top with more sauce. Add mozzarella cheese and cover the dish with foil. Bake for 30-60 minutes (depending on the amount of rolls, and until cheese melts).

recipe adapted from skinnytaste.com

lasagna roll-ups I love recipes that can be frozen into individual portions, so you can make only the amount you need. Spinach Lasagna Roll-Ups: I love recipes that can be frozen into individual portions, so you can make only the amount you need. Spinach Lasagna Roll-Ups: I love recipes that can be frozen into individual portions, so you can make only the amount you need. Spinach Lasagna Roll-Ups: I love recipes that can be frozen into individual portions, so you can make only the amount you need. I love recipes that can be frozen into individual portions, so you can make only the amount you need. spinach lasagna-roll ups spinach lasagna roll-ups

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fiesta chicken

Here’s a super easy crock pot recipe that I found also freezes well: Fiesta Chicken. It has only salsa, a can of cheese soup, and chicken. I put the 3 ingredients in a ziplock, froze it, and then thawed it before cooking it in the slow cooker. Or, you can skip the freezer and throw everything in the crock pot right away, and cook.

Either way, you end up with tasty, flavorful chicken that is so tender it shreds with a fork. We used it on tacos for lunch, and put the leftovers on top of tortilla chips with nacho fixin’s for dinner.

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

freezer to slow cooker: FIESTA CHICKEN

WHAT YOU NEED:

  • 4-6 uncooked chicken breasts
  • 1 can of Campbell’s Cheddar Cheese Soup (I didn’t add any water)
  • 1 (16 oz) jar of salsa

WHAT YOU DO:

If freezing: combine all ingredients in a gallon ziplock bag and label. Freeze. Before serving, thaw, then cook in slow cooker 6-8 hours on LOW (or 4 hours on HIGH).

If preparing right away: place all ingredients in slow cooker. Cook 6-8 hours on LOW (or 4 hours on HIGH).

3-ingredient fiesta chicken in the CrockPot - add to taco shells then put your toppings on

fiesta chicken nachos

P.S. This is the chicken recipe I use as a filling for Oven Baked Chicken Chimichangas; just place chicken in tortilla shells with your favorite toppings, and bake!

Chicken Chimichangas - awesome slow cooker chicken plus your fave fillings and toppings. Oven baked, not fried.

I kept reading online that you can replace your store-bought dishwasher Rinse-Aid, such as Jet Dry, with vinegar. I didn’t believe it, so I didn’t try it… until recently. To my surprise it worked wonderfully!

Our hard water is horrible. A water softener is next on our list of home improvement projects. Until then, I’ve been using rinse-aids in our dishwasher, which help a lot with the water spots. As I shared previously, I clean our microwave with vinegar, so I figured I would try it with the dishwasher.

I simply filled the little rinse-aid dispenser with vinegar, and ran the dishwasher like normal. When the dishes were done they looked great with no hard water spots, and there wasn’t even any vinegary smell.

DIY rinse-aid

Here are some fruit kabobs I skewered for a shindig we had. After washing the fruit, I just put it on wooden skewers. It worked out perfectly to have individual servings.

These are also a great healthy snack to store in the fridge and just grab ’em out when you want something sweet and juicy.

fruit kabobs

fruit + kabob skewers

Here’s a freezer recipe I made for a big batch of chicken breasts we bought at Costco: Greek Chicken. I just put everything in ziplock bags, and stashed them away for later. It turned out very moist, and I think this would be also great shredded and placed on top of a lettuce salad, or in a tortilla wrap.

greek marinated chicken

greek marinated chicken - freezer

Greek Chicken

WHAT YOU NEED:

  • 4-6 uncooked chicken breasts
  • 1 c. plain Greek yogurt
  • 1 Tbs. lemon juice
  • 2 Tbsp. extra virgin olive oil
  • 1/2 Tbsp. dried dill weed
  • 1/2 tsp. Kosher salt
  • 3 Tbs. fresh parsley, chopped

WHAT YOU DO:

If freezing: Combine everything in a gallon Ziplock bag. Label with a permanent marker and freeze. To prepare, remove from freezer and thaw. Bake for 45-60 mins @ 375F.

If preparing right away: Combine everything in a gallon Ziplock bag. Allow to marinade for an hour or so, then bake for 45-60 mins @ 375F.

easy & fresh greek marinated chicken - serve chicken whole, or slice into chunks, or shred, for salads, pitas, wraps, etc!

simple skillet pork chop on a bed of lettuce

I made up a batch of pork chops, and sliced one up to use on a Romaine lettuce salad. I added some pepperoncinis and dressing for a quick, easy, and simple lunch. BTW I love this dressing from Kraft: Lite Asian Toasted Sesame. It has lots of flavor and only 45 calories for 2 Tablespoons.

dressing

WHAT YOU NEED:

WHAT YOU DO:

Preheat oven to 350F.

Pour 2-3 Tbs olive oil into a skillet and heat over medium heat. Season pork chops with salt and pepper on both sides, then add to skillet. Cook each side for 3-5 minutes.

Remove chops from stove and place in an oven-safe dish/skillet, then bake in preheated oven @ 350F. Bake for 15-20 more minutes, until chops are thoroughly cooked.

To make a salad, I just sliced up one of the pork chops, placed it on a bed of chopped Romaine, and topped it with dressing and pepperoncinis.

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

I am a huge baked potato soup fan. A while ago I shared my recipe for Loaded Baked Potato Soup. Of course, I am also a huge Crock Pot fan. We had some friends over to watch football, and I tried a CrockPot version from suchamom.com. It was a hit. I was skeptical at first because it looked bland sitting in the slow cooker, but once we topped it with bacon bits, shredded cheese, and crackers it looked just as good as it tasted.

After the party, I froze the extra soup and we enjoyed it a few weeks later during Thanksgiving. It was just as delicious the second time around.

Here’s what I ended up with:

slow cooker loaded potato soup

WHAT YOU NEED:

  • 7 large potatoes, peeled and cubed
  • 1 onion, diced
  • 1 1/2 c. cream
  • 3 packages of cream cheese (8 oz. each)
  • 1-2 tsp. minced garlic
  • 9 c. chicken broth – try homemade!
  • 1/3 c. butter
  • Optional: Cornstarch, if needed, to thicken

For toppings: shredded cheese, bacon bits, onions, chives, sour cream, etc.

WHAT YOU DO:

Combine in slow cooker: potatoes, onion, broth, and garlic. Cook on HIGH for 4-5 hours (or until the potatoes are soft).

Mash potatoes to thicken the soup. (Next time I might even try blending it in the blender to make it super smooth). Then add the butter, cream, and cream cheese. Cook for 30-45 minutes.

Serve, and add toppings.

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

I made some Crock-Pot Buffalo Chicken. It is SO good. You had me at Buffalo, haha. We used it on sandwiches for lunch, and on top of lettuce as a salad for dinner. The best part is that it has a few easy ingredients: chicken (duh), buffalo sauce, dry ranch dressing mix, and butter.

If you have egg roll wrappers or won ton wraps, you can wrap up some of this chicken with some cheese and bake them. YUM. Here’s the recipe.

slow cooker buffalo ranch chicken

slow cooker buffalo chicken

If you want to prepare it right away, just skip the freezer.

WHAT YOU NEED:

  • 3-4 raw chicken breasts
  • 1 bottle Frank’s Red Hot Wing sauce
  • 1 oz dry ranch dressing mix
  • 2 Tbs butter
  • For sandwiches: buns, and toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese, etc.
  • For salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese, etc.

WHAT YOU DO:

To freeze: Combine chicken, wing sauce, and ranch dressing mix in a gallon ziplock bag, then label and freeze. Before serving, thaw, then cook on LOW in CrockPot for 4-6 hours. 30 minutes before serving, add 2 Tbs butter and shred the chicken with a fork.

To prepare right away: Combine chicken, wing sauce, and ranch dressing mix in CrockPot. Cook on LOW for 4-6 hours. 30 minutes before serving, add 2 Tbs butter and shred the chicken with a fork.

recipe adapted from whoneedsacape.com

slow cooker buffalo chicken

slow cooker buffalo ranch chicken

slow cooker buffalo chicken

slow cooker buffalo ranch chicken