Archives for category: bacon

Stuffed Turkey Breast Wrapped in Bacon

Stuffed Turkey Breast Wrapped in Bacon - baked on top of harvest vegetables


  • 1 c. chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 1 tsp. grated lemon zest
  • coarse salt
  • ground pepper
  • Boneless, skinless turkey breast (approx. 2 pounds)
  • 1 pkg (approx. 12 oz) center cut bacon
  • 1 pound white potatoes (or sweet potatoes), scrubbed and cut into 1-inch chunks
  • 4 carrots (about 8 oz) OR 8 oz. parsnips and turnips, peeled, halved lengthwise, and cut into 1-inch pieces


In a small bowl, combine parsley, garlic, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper.

Slice turkey breast almost in half horizontally- leave it attached on one side.

Open like a book; season with salt and pepper inside and out.

Stuff turkey with herb mixture and put back together.

Cover with bacon slices, tucking ends under the turkey. Secure with kitchen twine.

Combine vegetables and 1/2 c. water in roasting pan. Place turkey on top.

Cover, and bake at 375°F until thoroughly cooked (juices should run clear when meat is pierced with a knife) and veggies are tender. Cooking time varies, but estimate around 20-30 minutes per pound.

Let turkey rest 20 minutes before slicing crosswise. Serve with vegetables.

Serves 6.

recipe adapted from

Wrap stuffed turkey breast in bacon then secure with twine - bake on a bed of vegetables Boneless turkey breast - stuffed and wrapped in bacon - Because, well bacon

Slow Cooker Bacon Ranch Garlic Chicken – I made up some freezer meals and ended up with this. It’s similar to Crock Pot Garlic Ranch Chicken, except, well, BACON. There are only 6 ingredients but tons of delicious flavor.

Some people don’t like to freeze milk or mayonnaise, so you could always add those later when you put the chicken in the Crock Pot. I’m too lazy for that (ha!) so I put it all in the freezer bag.

You can always make a bunch of these at once; make one right away and freeze the extras.

Slow Cooker Bacon Ranch Garlic Chicken Recipe


  • 1 lb. uncooked, skinless, boneless chicken breasts
  • 1 oz. dry ranch dressing mix
  • 2 oz. crumbled bacon bits
  • 2-3 cloves garlic, minced
  • 1 c. mayonnaise
  • 1 c. milk


To Freeze — Combine all ingredients in a gallon freezer bag. Label with date and instructions. Thaw and cook.

To Prepare Right Away — Combine all ingredients in slow cooker. Cook on low 6-8 hours (or high 4-6 hours).

Slow Cooker Bacon Ranch Garlic Chicken Freezer Meal Recipe

P.S. I recently discovered these at Trader Joe’s. They make fresh garlic so easy; you just open the packets and chop! No annoying papery peels. They are in the refrigerated section, with the produce, hanging down in a row on little hooks. Love ’em!

easy garlic -

Gotta love Crock Pot recipes! Here’s one for CHEESY BACON HASHBROWNS. It’s basically the best. EVER. You just mix everything in your slow cooker and let it do its thing.

Crock Pot Cheesy Bacon HashbrownsWHAT YOU NEED:

  • 1 pkg, partially thawed, frozen shredded hashbrowns (usually they come in bags of approx. 1 lbs. or 2-ish lbs.)
  • 16 oz sour cream
  • 1 can cream of chicken soup (don’t add water)
  • 8 oz shredded sharp cheddar cheese + extra if you want any for a topping
  • 1/4 c milk
  • 1/2 white onion, chopped
  • 1/2 stick butter, softened
  • 1/8 tsp garlic salt
  • 3 oz cooked bacon bits + extra if you want any for a topping


Spray slow cooker with non-stick cooking spray, or line with a crock pot liner. After making this for Thanksgiving yesterday, I would recommend splurging on the liner. We sprayed the crock pot with Pam but still ended up with a crusty mess. 😉

Add all ingredients to the slow cooker, then mix everything together.

Cover and cook on HIGH for 3 hours, stirring occasionally. Optional: before serving sprinkle with additional cheese and/or bacon bits.

recipe adapted from thefrugalgirls

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

As you can tell from this blog, I looove me some freezer meals. Our basement freezer was almost empty (gasp!) so I made 10 freezer-friendly recipes to stash away for our weekend meals. It took A LOT of time, but I figured it was worth it since I could buy everything at once, make a big mess in the kitchen at once, and then not have to worry about weekend meals for a long time.

Don’t have a lot of room in your freezer? You could always give some of these to families with a new baby, someone who’s having surgery, or even invite some friends over for a prep party. Split up the ingredients so everyone buys what you need, then make a day of making all the recipes (optional: add some wine to your shopping list! 🙂 )


shop once make 10 freezer recipes: includes a giant list of all the supplies and ingredients you need. Makes 2 lasagnas, 2 fiesta chicken, 3 brats & kraut casseroles, buffalo ranch chicken, 15 individ burritos, cheesy ranch pork chops, 3 chicken taco soup, 5 loaded baked potato soup, 3 chili, and 2 meatloaves.

Here are the 10 recipes I made (and qty of batches I ended up with):

Creamy Onion Lasagna (2)

Fiesta Chicken (2)

Turkey Bratwurst & Sauerkraut Casserole (3)

Buffalo Ranch Chicken (1)

Individual Cheesy Bean & Turkey Burritos (15)

Cheesy Ranch Pork Chops (1)

Chicken Taco Soup (3)

Loaded Baked Potato Soup (5)

Best Ever “No Recipe” Recipe Chili (3)

Mother-in-Law’s Famous Meatloaf (2)

And here’s the ginormous list of ingredients and supplies I needed.

First I stopped at the dollar store and stocked up on freezer bags, foil pans for the casseroles, spices like chili powder, and a few canned veggies like corn, beans, and tomatoes. Then I went to the grocery store to finish up the rest of my shopping list.

10 Freezer Meal Shopping List

  • Servings: -
  • Difficulty: -
  • Print

16 oz cottage cheese
16 oz French onion dip
3 packages of cream cheese
6 c. shredded cheddar cheese
4 c. shredded Swiss cheese
4 c. shredded mozzarella cheese
1 1/3 c. milk
1 1/2 c. cream
2 sticks butter
6 eggs
Kosher salt
chili powder
garlic powder
1 packet taco seasoning
2 envelopes dry Ranch dressing mix
cornstarch, if needed, to thicken soup


minced garlic in a jar
4 cloves garlic (or just used minced jar)
2 onions
1 bunch green onions
7 large potatoes


1 lb. ground turkey
2 lbs ground beef
5 turkey bratwursts
4-6 pork chops
approx 4-6 lbs. chicken breasts


4 c. uncooked penne pasta
2 pkg no-boil lasagna noodles


2 large jars (45 oz each) pasta sauce
1 can corn
1 can diced tomatoes
4 or 5 cans of tomatoes for chili (various types: stewed, diced, chopped, Italian-style, etc)
2 cans black beans
1 can pinto beans
1 can refried beans
3 or 4 cans of beans for chili (variety of black beans, kidney beans, chili beans, red beans, etc)
1 can enchilada sauce
1 can green enchilada sauce
16 oz sauerkraut, drained
1 can (10-12 oz) chicken breast
2 jars (approx 16 oz ea) of salsa


2 cans condensed cream of mushroom soup
4 cans Cheddar Cheese soup
1 can cream of chicken soup
11 c. chicken broth (or bouillon cubes to make broth)
2 envelopes onion soup mix


permanent marker
two 9×13 foil pans
three 8-in square foil pans
freezer-safe soup containers (I used 11 alltogether)
paper towels (I used 15 individual paper towels to wrap burritos),
roll of heavy duty foil
pop-up foil wrappers (for individual burritos) OR just use roll of heavy duty foil
gallon freezer bags (I used 20 alltogether)
jumbo 2.5 gal storage bags (I used 3 alltogether)


2 Tbs. spicy brown mustard
2 Tbs. yellow mustard
12 oz bottle Frank’s Red Hot Buffalo Wing sauce
1/2 c. ketchup


16 crushed saltines
15-20 flour tortillas (8-inch)
slow cooker liners


OPTIONAL IDEAS… for when you eat the recipes, so I wait to buy these (or get the non-perishables now and the fresh items later):
Individual burrito toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes
For chili: bread bowls, toppings such as sour cream, crackers, shredded cheese, Fritos/corn chips
For loaded baked potato soup: bread bowls, toppings such as bacon bits, sour cream, crackers, shredded cheese, chives
For buffalo chicken sandwiches: buns, toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese. For buffalo chicken salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese.
Toppings for chicken taco soup: shredded cheese, tortilla chips, hot sauce, sour cream, avocado


I split the preparations into two groups. The first day I made:

The second day I made:


Shop once, make tons of awesome freezer meals. Great variety of lasagna, soups, individual burritos, casseroles, chicken, pork chops, and more.

Have any questions, comments, or suggestions? Feel free to let me know! This was a big project and I’m sure I left out something or need to tweak some instructions, etc! 🙂

Want more freezer inspiration? Here are some other make-ahead recipes:

Individual Spinach Lasagna Roll-Ups

Braided Pepperoni Pizza

Cilantro-Lime Rice

Lemon Pepper Chicken

Greek Marinated Chicken

Ceddar Ranch Chicken

Ranch Parmesan Chicken

Crock Pot Garlic Ranch Chicken

Crock Pot Chicken Teriyaki

Kickin’ Buffalo Lime Chicken

Crock Pot Citrus Chicken

Crock Pot Garlicky Goodness Honey Mustard Chicken

Cream Cheese Banana Nut Bread

Chocolate Zucchini Bread

French Onion Crusted Pork Chops

Cheesy Pork Chops and Potatoes

3-Ingredient Slow Cooker Ranch Pork Chops

3-Ingredient Cheesy Ranch Pork Chops

I have seen tons of recipes for “Crack Potatoes” on Pinterest; I guess they are so good they are addictive. So I guess due to the peer pressure and since EVERYONE’S doing it (just kidding) I decided to try them.

So I made a batch, but I substituted plain Greek yogurt in place of sour cream. I’m sure the cheese, bacon, and potatoes still have lots of bad-for-you calories and fat, but at least I saved a *tiny* amount with the yogurt. At least that’s my excuse lol. It’s a lightened-up version but I’m sure it’s still way unhealthy.

Here’s a clean eating option for potatoes: Lemony Dill Mustard Smashed Potatoes

But back to the crack ‘taters. Here’s what I ended up with…

Crack Potatoes - just mix a few ingredients together and bake. Awesome side dish. Lightened up (slightly) with a substitution for sour cream.

recipe adapted from


  • 4 c. plain Greek Yogurt
  • 3 c. shredded cheese (I used 2 c. colby jack + 1 c. sharp cheddar)
  • 1 (3 oz.) jar real bacon bits
  • 1 pkg. Ranch Dip mix
  • 1 bag (28-30 oz) frozen shredded hash browns, thawed just enough so you can break them up to mix with the other ingredients.


  • Preheat oven to 450F.
  • Combine all ingredients in a large mixing bowl and stir until mixed.
  • Spread into a 9×13 pan lined with foil (or sprayed with cooking spray), and bake for approximately 50-60 minutes.
  • Optional: sprinkle a little shredded cheese on top before serving.

TIP: Buy a super giant container of plain Greek yogurt at Costco, Sam’s Club, etc., and use the extras in these recipes…

Greek Marinated Chicken (freezer-friendly)

Skinny Bang Bang Shrimp

Strawberry Banana Spinach Smoothie (add honey if using plain yogurt vs. vanilla)

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 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


  • 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.


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.

Cheesy Bacon Ranch Potatoes

cheesy bacon ranch potatoes


2 lbs. potatoes, washed and cut into chunks
1/2 c. bottled Hidden Valley Ranch dressing
1/2 c. shredded cheddar cheese, plus more for topping
6 slices pre-cooked bacon, chopped
3 Tbs. chopped onion
1 Tbs. dried dillweed
1/2 tsp. garlic salt
Non-stick cooking spray


Preheat oven to 350F.

In a mixing bowl, stir together dressing, garlic salt, dill, bacon, onions, and cheese. Add potatoes then mix together.

Pour into a 9×13 baking dish sprayed with non-stick cooking spray, then cover with foil.

Bake at 350F for 1 hour, stirring half-way through.

After 1 hour remove foil and increase oven temperature to 400F.

Bake for 15 more minutes, then sprinkle on more cheese (however much you want for the topping) and return to oven for approximately 5 more minutes until brown and bubbly.

adapted from

use an apple slicer on potatoes for nice chunks or oven fries

* TIP: Use an apple slicer to cut potato halves into small chunks perfect for recipes, or even oven fries. *

DSC_0728cheesy bacon ranch potatoescheesy bacon ranch potatoes

Project 365 278/365: Nothing better than soup ...

Project 365 278/365: Nothing better than soup on a rainy day. Loaded baked potato soup @CornerBakery. (Photo credit: AngryJulieMonday)

Last summer I used potatoes and onions from our garden in an awesome Loaded Baked Potato Soup. It is soooo UNhealthy but that’s probably why it is so delicious. Anyway, I didn’t take any photos of my soup but here is our daughter helping dig out the potatoes that we used. Or as she called them ‘tater tots’:

Summer 2012 garden potatoes

garden helper

Recipe adapted from

Loaded Baked Potato Soup


• 12 slices pre-cooked bacon, crumbled

• 2/3 c. margarine

• 2/3 c. flour

• 7 c. milk

• 4 large baked potatoes, peeled and cubed

•1 onion, chopped

• 2 c. shredded cheddar cheese

•1 c. sour cream

• salt, to taste


• Melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened. Stir in potatoes and onion. Bring to a boil, stirring frequently.

• Reduce heat and simmer for 10 mins. Mix in bacon, cheese, sour cream and salt. Stir and cook until cheese melts. Serve with toppings such as bacon crumbles, sour cream, cheddar cheese, etc.

• You can freeze leftovers as well (assuming there’s any left!)