Archives for category: ranch

Here’s an addicting Chex party mix idea: use pretzel goldfish crackers, ranch dressing mix, lots of cereal (just for the halibut I tried some Kix with the Chex, really got crazy in here ha), and baby goldfish crackers, seasoned with parmesan cheese and ranch. I made a big batch in a 12×19 inch foil pasta/roasting pan, and baked it in the oven. Here’s how it turned out…. And if you have other tasty snack mix recipes like this, let minnow. Get it?!? Oh fish puns.

Gone Fishin Chex Party Mix - warning super addicting! Easy and delicious.

WHAT YOU NEED:

WHAT YOU DO:

Preheat oven to 250°F. Place butter in a large ungreased roasting pan, and put in the oven to melt. Add remaining ingredients in the pan, and stir until coated. Bake uncovered for 1 hour, stirring every 15-20 minutes or so. Spread on paper towels to cool. Store in an airtight container.

Gone Fishin Chex Party Mix - so easy and delicious - addicting too!

fish puns
source: uncyclopedia.wikia.com/wiki/Fish_Puns

Ranch Snack Crackers Recipe - just mix oil with a few ingredients and bake

Remember these? Oyster crackers seasoned with ranch dressing mix, lemon pepper, garlic, and dill. One of my favorite things to eat when I was a young whippersnapper, ha!

I made this recipe for a quick kids’ snack and they loved shaking the bag to mix the ingredients together. Here’s what we did…

WHAT YOU NEED:

  • 1 packet (1 oz) dry ranch dressing mix
  • 1/2 cup vegetable oil
  • 1 bag (16 oz) oyster crackers
  • 1/2 tsp dill weed
  • 1/4 tsp lemon pepper
  • 1/4 tsp garlic powder

WHAT YOU DO:

Preheat oven to 250ºF.

Pour crackers into a gallon size zipper bag. Pour oil over crackers, seal, and shake gently to coat.

Add ranch mix and spices to bag, then seal, and toss until coated.

Pour onto baking sheet lined with parchment paper, and bake for 15-20 minutes, until golden brown.

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Gone Fishin Chex Party Mix - warning super addicting! Easy and delicious.

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

WHAT YOU NEED:

  • 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

WHAT YOU DO:

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 - recipebookandmore.wordpress.com

Buffalo Chicken & Feta Rolls – topped with shredded mozzarella and baked (not fried)!

One of my favorite Crock Pot recipes is an easy four-ingredient Buffalo Ranch Chicken.

I recently wrapped some of this delicious slow cooker buffalo-y goodness with some cheese into some egg roll wraps and baked ’em. Verdict: delicious! Instead of egg roll wraps, you could also use the smaller won ton wraps, for a bite-size version.

Baked Buffalo Ranch Chicken Egg Roll Wraps with feta and mozzarella

Buffalo Chicken & Feta Rolls

WHAT YOU NEED:

WHAT YOU DO:

Combine chicken, sauce, and ranch mix in CrockPot. Cook on LOW for 4-6 hours. Approx 30 mins before serving, add butter, then shred the chicken with a fork.

Preheat oven to 400°F while you prepare the egg roll wraps. Place a spoonful or two of chicken on each wrap. Top each with feta, then fold as pictured (wet your finger with a little water to make a “glue” to seal the edges).

Place wraps on a baking sheet sprayed with nonstick cooking spray (or covered in foil) then bake for 12-15 mins, or until they start to crisp and brown. One to two minutes before removing from the oven, sprinkle each roll with mozzarella.

recipebookandmore.wordpress.com

Buffalo Ranch Chicken Egg Rolls Recipe - with feta and mozzarella - baked not fried!

Buffalo Ranch Chicken Egg Rolls Recipe with feta and mozzarella - baked not fried!

Buffalo Ranch Chicken Egg Rolls Recipe with feta and mozzarella - baked not fried.

Buffalo Ranch Chicken Rolls Recipe - with feta and mozzarella - baked not fried in egg roll wrappers.

Buffalo Ranch Chicken Egg Roll Wraps with feta and mozzarella - baked not fried!

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

DAIRY
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
SPICES/SEASONING
Kosher salt
chili powder
garlic powder
1 packet taco seasoning
2 envelopes dry Ranch dressing mix
cornstarch, if needed, to thicken soup

 

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

 

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

 

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

 

CANNED GOODS
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

 

SOUPS
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

 

FOR STORING/FREEZING/LABELING
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)

 

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

 

MISC
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

recipebookandmore.wordpress.com

 

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 finally tried making my own hummus. It was so easy! I just put 5 ingredients in the food processor and mixed it together.

I spread it on a Wasa cracker and it was delicious. Of course, you can also use it as a dip for fresh veggies, or spread it on pita pockets or bread for sandwiches.

Ranch Hummus - just 5 ingredients to blend together (4) - Copy

Ranch Hummus (adapted from shape.com)

WHAT YOU NEED:

1 can chickpeas
1/3 c. nonfat plain Greek yogurt
1 tsp. dried parsley
1/2 tsp. garlic salt
1 tsp. dried dill

WHAT YOU DO:

Drain and rinse chickpeas.
Combine everything in a food processor and pulse until smooth.
For a thinner consistency, add a spoonful of water then blend.

Ranch Hummus - just 5 ingredients to blend together (3)

 

Ranch Hummus - just 5 ingredients to blend together (6)

Here’s a freezer recipe that was sooo delicious: CHEDDAR RANCH CHICKEN. I thought I had made this before so I didn’t get any photos of after it was done. Then I realized I was thinking of the Ranch Parmesan Chicken, not this Cheddar Ranch chicken. Po-tate-o po-tah-to 😉

We actually liked this one even better, I think the cheese made it extra tender.

Cheddar Ranch Chicken - includes freezer instructions. Make a double batch and freeze the extra. Could sub out the mayo for Greek yogurt.

adapted from thisthatkelsey.tumblr.com

WHAT YOU NEED:

4 boneless chicken breasts – uncooked
1/2 c. mayo
2 Tbs. dry ranch seasoning (packet)
1/2 c. shredded cheddar cheese
1/2 c. panko breadcrumbs
Cooking spray

WHAT YOU DO:

If preparing right away

  • Preheat oven to 425F
  • Place chicken in a baking dish
  • In a small bowl, combine mayo, ranch, and cheddar cheese
  • Spread this combination on top of the chicken
  • Sprinkle the Panko on top and spray lightly with cooking spray
  • Bake for 25 minutes or until chicken is cooked

If freezing

  • In a gallon ziplock freezer bag, combine chicken, mayo, ranch, and cheddar cheese and knead together to mix
  • Label with a permanent marker as pictured above, then freeze
  • Prepare according to directions on freezer bag

Need more freezer meal ideas? Here’s one for Cheesy Pork Chops and Potatoes

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 justaddasliceoflove.blogspot.com

WHAT YOU NEED:

  • 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.

WHAT YOU DO:

  • 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)

Here’s a recipe I adapted from slowcookeradventures.com:

Buffalo Chicken Pasta

Slow Cooker Buffalo Chicken Pasta {recipebookandmore.wordpress.com} Cheesy, Buffalo-y, and delicious!

WHAT YOU NEED:

  • 4 boneless skinless chicken breasts (approx. 2 lbs.), uncooked, seasoned with salt, pepper, and garlic powder
  • 2 cans Cream of Chicken soup (do not add water)
  • 1 c. Frank’s Red Hot Buffalo Wing Sauce
  • 1/2 red onion, chopped
  • 2 c. sour cream
  • 1/2 c. ranch dressing
  • 1 c. mozzarella cheese
  • 1 box (1 lb.) penne pasta

WHAT YOU DO:
In slow cooker, add chicken, soup, wing sauce, and onion. Mix well then cover. Cook 3-4 hrs on HIGH or 7-8 hrs on LOW. Partway through, shred chicken with a fork (or cut into small pieces if you prefer).

Approx. 15-20 mins before serving, boil the pasta according to instructions on box and drain. To the slow cooker, add sour cream, ranch dressing, and mozzarella cheese. Add pasta noodles and stir until mixed. Let sit a few minutes then serve.

If you’re a fan of all things buffalo like me, check out these recipes:

Slow Cooker Buffalo Chicken Lasagna

Slow Cooker Buffalo Ranch Chicken

Baked Buffalo Cauliflower “Wings”

On The Lighter Side: Buffalo Cream Cheese Feta Dip

Buffalo Cauliflower “Wings” – I looooooovvvve anything spicy and/or buffalo! Here’s a recipe for baked cauliflower, breaded and coated with wing sauce. They are pretty much wings. Without the wings HA!

buffalo cauliflower wings - baked not fried

WHAT YOU NEED:

  • 1 head cauliflower
  • 1 cup skim milk
  • 3/4 c. flour
  • 1 Tbs. garlic powder
  • 1 Tbs. butter
  • 1/2 c. Frank’s Buffalo Sauce
  • Ranch dressing, for dipping

WHAT YOU DO:

Preheat oven to 450F. Trim the cauliflower into bite-sized pieces and set aside. In a bowl mix together milk, flour, and garlic powder. Dip each piece of cauliflower into the batter and let the extra batter drip off. Place on a greased baking sheet. Spray the tops of the cauliflowers with cooking oil. Bake for 18-20 mins.

Melt the butter in a saucepan over low heat and add the buffalo sauce, then stir. Toss cooked cauliflower pieces with the sauce. Place back on cookie sheet and bake for 5-7 additional mins. Serve with a side of dressing.

 recipe adapted from self.com