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Mexican Stuffed Shells - filled with a ground beef and cream cheese mixture, cooked in a bath of enchilada sauce and salsa topped with cheddar cheese.
Recipe, Enchiladas Sauces, Ground Beef, Mexicans Stuffed Shells, Mexicans Food, Cream Cheese, Cheddar Cheese, Mexican Stuffed Shells, Mexicans Shells
(obviously Not authentic Mexican food) Mexican Stuffed Shells - filled with a ground beef and cream cheese mixture, cooked in a bath of enchilada sauce and salsa topped with cheddar cheese. #lmldfood
Mexican Stuffed Shells - filled with a ground beef and cream cheese mixture, cooked in a bath of enchilada sauce and salsa topped with cheddar cheese. #pasta #recipe #noodles #recipes #easy
Mexican Stuffed Shells - Like Mother Like Daughter
Pizza Spaghetti, Turkey Sausage, Low Carb, Squash Pizza, Turkey Pepperoni, Pizza Casserole, Spaghetti Squash Casseroles, Recipes, Squashes
Pizza Spaghetti Squash Casserole (Turkey sausage and turkey pepperoni, low fat cheese, egg whites) low carb and sugar sauce with rf or ff cheese.
Pizza Spaghetti Squash Casserole - Living Low Carb One Day At A Time That sounds kind of good. I want more spaghetti squash recipes.
Even Jon liked this and he isn't a fan of spaghetti squash. Pizza Spaghetti Squash Casserole makes a great kid-friendly, primal dinner.
Spaghetti Squash Pizza Casserole
Potluck Style Pasta!!!! Pepperoni, Colby cheese, cucumber, pasta, dressing, green & yellow peppers, olives,
Style Pasta, Pasta Salad Recipes, Pastasalad, Italian Pasta Salad, Pepperoni Pasta Salad, Awesome Pasta, Italian Dresses, Yellow Peppers, Potlucks Style
Pepperoni Pasta Salad
AWESOME Pasta Salad! Recipe - Key Ingredient
Potluck Style Pasta Salad: Pepperoni, Colby cheese, cucumber, pasta, italian dressing, green & yellow peppers, olives,
Italian Pasta Salad: Pepperoni, Colby cheese, cucumber, cherry tomatoes, tri- color pasta, artichoke hearts, green & yellow peppers, black olives, Use the oil from the artichoke hearts as the dressing or Lite Italian dressing
Crock pot dinners for $4-5 for a family of 4 per night. I crock pot way more in the fall and winter. I need to be ready! These look great and simple. And she provided a grocery list!
Crockpot Meals, Freezer Meals, Crock Pots, Freezers Cooking, Freezers Crockpot, Crockpot Recipes, Freezers Meals, Slow Cooker, Ahead Meals
Slow cooker make ahead meals
Freezer crockpot meals.
crockpot cooking-a month's worth of meals via crock pot freezer cooking
slow cooker recipes. one afternoon of chopping=14 crockpot freezer meals!
crock pot freezer meals
Julia Child’s Eggplant Pizzas
Eggplant Pizzas, Eggplants Recipes, Minis Pizza, Pizza Recipes, Aubergine Pizza, Julia Childs, Child Eggplants, Eggplants Pizza, Veggie
Mini Pizza base rondelles d'aubergines - Julia Child's Eggplant Pizzas
Julia Child's Eggplant Pizza #recipe - need to find more ways to get my toddler to eat veggies!
Julia Child's Aubergine Pizzas - top with tomato sauce and cheese
Julia Child's Eggplant Pizzas ... when you need more vegetables in the diet. italian eggplant recipes, japanese eggplant recipes, low carb eggplant recipes, vegan eggplant recipes, eggplant recipes baked, eggplant parmesan recipes, white eggplant recipes, stuffed eggplant recipes, indian eggplant recipes, baby eggplant recipes, simple eggplant recipes
Baked Zucchini Fries
Side Dishes, Baking Zucchini Recipes, Healthy Zucchini Recipes, Baking Zucchini Fries, Zucchini Recipes Baking, Zucchini Appetizers, Zucchini Fries Baking, Breads Crumb, Baking Zucchini Sticks
baked zucchini fries Bake at 425 for 15 minutes
Baked Zucchini sticks Ingredients 1 lb. zucchini squash ¼ cup all-purpose flour ⅛ tsp salt 1 cup panko bread crumbs ¼ cup parmesan cheese 1 Tbsp Italian seasoning...
baked zucchini #recipes cooking #cooking tips #cooking guide| http://cookingtipsizaiah.blogspot.com
Baked Zucchini Fries - a delicious way to enjoy zucchini when in season. A super easy side dish and great way to encourage children and fussy eaters to enjoy their vegies! Ingredients 1 lb. zucchini squash ¼ cup all-purpose flour ⅛ tsp salt 1 cup panko bread crumbs ¼ cup parmesan cheese 1 Tbsp Italian seasoning blend 1 large egg
SKINNY GIRL'S PASTA: Jillian Michael's Pasta with zucchini, tomatoes and creamy lemon-yogurt sauce
Spaghetti Squash, Lemon Yogurt Sauces, Lemonyogurt Sauces, Zucchini Tomatoes, Jillian Michael, Sauces Recipes, Creamy Lemonyogurt, Creamy Lemon Yogurt, Lemon Sauce
Jillian Michael's Pasta with zucchini, tomatoes and creamy lemon-yogurt sauce | See more about zucchini tomato, spaghetti squash and lemon sauce.
Art Jillian Michaels Pasta with Zucchini, Tomatoes Creamy Lemon Sauce recipes
Jillian Michael's Pasta with Zucchini, Tomatoes & Creamy Lemon Yogurt Sauce (use spaghetti squash instead of pasta).
Cheesy Ground Beef Rice Casserole - HungryLittleGirl
Ground Beef Casseroles, Ground Beef Rice Recipes, Ground Beef And Rice Recipes, Ground Beef Dinners Recipes, Rice Casseroles, Ground Beef Potatoes, Cheesy Ground, Easy Ground Beef Recipes, Rice And Ground Beef Recipes
Cheesy rice and ground beef recipe. Have to try this
Cheesy ground beef rice recipe.
Cheesy ground beef and rice #recipe
Ground Beef Casserole Recipes | print cheesy ground beef rice casserole author jutta recipe type ...
Easy Pepperoni Pizza Quesadillas
Pizza Quesadillla, Sauces, Pepperoni Pizza, Ranch Dip, Great Dinners Recipes, Whole Wheat Tortillas, Great Ideas, Pizzaquesadillas, Pizza Quesadillas
PizzaQuesadilla - will use whole wheat tortilla, lowfat cheese, and turkey pepperoni.... i bet it will still be rockin
Pepperoni pizza quesadillas We make these all the time! Also try using canned chicken, buffalo sauce, mozzarella and ranch dip. We have come up with so many combinations for these. :)
Pizza Quesadillas! Great idea and so easy! Less calories than regular pizza. George Foreman, whole wheat tortillas, tomato sauce, mozzarella cheese and all your favorite toppings. Made them tonight and they were great! :)
Pizza Quesadilllas - what a great idea!! Very easy and very good! You could also dip it in Ranch dip as well. I like hot sauce for dipping.
Graham cracker crust, whipped cream, cream cheese, vanilla pudding, and sweet berries all in this dessert. A perfect treat for the hot summer months!
Vanilla Puddings, Berries Desserts, Sweet Berries, Graham Cracker Crust, Graham Crackers Crusts, Summer Desserts, Cream Cheese, Berries Treasure, Whipped Cream
Berried Treasure - Graham cracker crust, whipped cream, cream cheese, vanilla pudding, and sweet berries all in this dessert. A perfect treat for the hot summer months!
Graham cracker crust, whipped cream, cream cheese, vanilla pudding, and sweet berries all in this dessert. A perfect treat for the hot summer months! Berry dessert
Graham cracker crust, whipped cream, cream cheese, vanilla pudding, and sweet berries - super easy and refreshing summer dessert
20 crockpot meals you prep all at once!
Crockpot Meals, Crock Pots, Freezers Cooking, Teriyaki Chicken, Crockpot Recipes, Freezers Meals, Slow Cooker, 20 Crockpot, Freezers Recipes
20 crockpot meals you prep all at once. This is brilliant! I have tried getting into Freezer cooking but this is like making those partially-cooked meals from the freezer section at the grocer's to throw into the slow cooker for the day. Maddeningly brilliant!
Freezer Meals: Slow Cooker Freezer Recipes | Ring Around the Rosies
20 crockpot meals you prep all at once - may have this already, but crock pot freezer meals?!? EASY PEASY!
20 crockpot meals you prep all at once! I prepped the teriyaki chicken the night before. It was good in the crock pot - but I prefer doing it in the oven.
While I personally am not enticed by these recipes, I LOVE the idea of "freezer cooking"!!! What a genius & time saving idea! I don't see why this method wouldn't work for most Crockpot recipes! Brilliantly!!! I'll use my Food Saver instead of store-bought freezer bags, a little extra insurance against freezer burn in case I can't use my freezer meals when I planned!!! 20 crockpot meals you prep all at once!
White Cheese and Chicken Lasagna
White Lasagna, Lasagna Noodles, Cheese Chicken, Lasagna Chicken, Spinach Lasagna, Chee Chicken, White Cheese, White Chicken, Chicken Lasagna Recipes
White Cheese & Chicken Lasagna Recipe Ingredients: lasagna noodles, butter, onion, garlic, flour, salt, chicken broth, milk, mozzarella cheese, Parmesan cheese, basil, oregano, black pepper, ricotta cheese, chicken, spinach, parsley
White Chicken and Spinach Lasagna
White Cheese, Chicken, & Spinach Lasagna
Spinach & Chicken White Lasagna Yum I want to try this with homemade Lasagna noodles!
31 Fearless Ways to Stuff a Jalapeno These look delicious!!
Homemade Food Recipe, Cream Cheese, Puff Pastries, Jalapeno Poppers, Pastries Jalapeno, Football Season, Stuffed Jalapeno, Crescents Rolls, Jalapeno Poppers
puff pastry jalapeno poppers | Homemade Food Recipes
puff pastry cream cheese stuffed jalapeno peppers
Puff Pastry Jalapeno Poppers Makes 24 poppers 12 jalapenos, halved and seeds removed 1 box puff pastry (2 sheets) 8 ounces cream cheese 1/2 cup bacon pieces 1 cup cheddar, shredded 4 cloves garlic 1 egg Olive oil
Puff Pastry Jalapeno Poppers from Rachel Schultz (use crescent rolls instead?)
Puff Pastry Jalapeño Poppers! Makes 24 poppers. 12 jalapenos, halved and seeds removed. 1 box puff pastry (2 sheets)-- (Wonder if crescent rolls would work!) 8 ounces cream cheese, 1/2 cup bacon pieces, 1 cup cheddar, shredded. 4 cloves garlic, 1 egg, Olive oil.
Football season: Puff Pastry Jalapeno Poppers from Rachel Schultz
A "perfect" technique for baked oven fries. A pinner says: "Seriously perfect technique. Some of the best fries I've ever eaten. And they didn't come out of a deep-fryer! They came out of my oven!!"- Gotta Try This.
Deepfryer, Side Dishes, Ovens Baking Fries, Ovens Fries, French Fries, Baking Ovens, Recipes Sid, Potatoes Wedges, Perfect Techniques
Cooks Illustrated: The best Baked Oven Fries, finally, the perfect technique! *I stand by Cooks Illustrated in all things food, and this recipe does not disappoint. This recipe (and even my altered-due-to-laziness version) satisfies even my worst salty french fry cravings.
Baked Oven Fries | Finally, the perfect way to make oven baked fries. The secret is to pre-soak the potato wedges.
Annie's Eats My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it! connect: rss Facebook Twitter Pinterest baked oven fries 759 commentsposted in: Giveaways, Side Dish 02.25 2010 Oven fries may seem like a simple side dish that just about anyone could whip up with no problem. At least for me, this was not always true. I have made baked oven fries many times in the past and they were always okay, but they weren’t “Oh my gosh, I love love love them” good. A large part of this was due to the fact that they had a mushy texture. If you’re aiming for a half decent substitute for real French fries, chances are you aren’t going for mushy. I learned the trick of soaking your potato wedges in water before baking the fries and that definitely helped with the texture, but they still weren’t perfect. Well, leave it to the brilliant people of Cook’s Illustrated to perfect the technique because now I have the kind of baked oven fries that I’ve been dying for. These are so great that they have caused me to put burgers on the menu several weeks in a row, just so we could have them again. Of course they can be eaten with more than just burgers though – and they should be! If you’re interested in winning a free copy of this cookbook I’ve been spending so much quality time with, here’s your chance! Leave a comment on this post with the answer to this question: What dish or meal do you love enough to put it on your menu weekly? The Rules: One entry per person, will ship to U.S. residents only. Commenting will close on Saturday, February 27 at 10:00 pm, EST. One winner will be chosen at random and announced next week. Good luck! Baked Oven Fries INGREDIENTS 3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges 5 tbsp. vegetable, canola or peanut oil, divided ¾ tsp. kosher salt, plus more to taste ¼ tsp. freshly ground black pepper, plus more to taste DIRECTIONS Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm. SOURCE adapted from The New Best Recipe by the editors of Cook's Illustrated share on facebook pin it print friendly 759 comments Comments for this page are closed. lcflan 1 month ago Delicious! I made them with red potatoes and left the skin on - they turned out great! Daisy 1 month ago Just now finished making these, they are great !! Estrunk76 1 month ago Could you freeze these? hide 1 reply annieseats 1 month ago Please see the FAQ page. Danica Evans 1 month ago I refer to my copy of this cookbook as... the bible :) Jensen Hilary 1 month ago thanks for the tip Carol Gustafson 2 months ago We eat brown rice nearly everyday ~ so many creative ways to combine it in healthy meals! The Cook's Illustrated folks really know how to refine a recipe ~ thanks for sharing! Sweetcharlie 2 months ago Steamed vegetables is a favorite of ours :) Can't wait to try this recipe! Meagan 1 year ago Vegetable Lasagne! My husband and I love, love, love it! It is a family recipe and we could eat it every night! Glasslass 1 year ago It would have to be baked fish. These fries will be on the side next week. Just found your site and am really enjoying it. Tarah 1 year ago One of my favorite meals of the week is mashed potatoes! I love boiling them in chicken broth for flavor and I add sour cream when I'm whipping them for flavor and it seems to make them a little more creamy. Love your blog! Abby 1 year ago Sorry forgot to add that we love to eat pizza! YUM! Abby 1 year ago I have been sorely disappointed with my homemade french fries. Can't wait to try this recipe out! Jennifer 1 year ago Homemade pizza. I could eat pizza for EVERY meal so we make our own dough and cook up some interesting pies at least once a week! John 1 year ago Burgers, fried or grilled Laura 1 year ago Spaghetti Carbonara -- quick, easy, and always delicious! :) Sue 1 year ago My favorite isn't really a main dish, but Buffalo Chicken Wing dip is sooo good I would eat it every single day! LOVE your blog :) Sara 1 year ago Some sort of tacos appear regularly at our house! jean 1 year ago Thanks for this recipe! I'm looking forward to trying it already as I haven't been satisfied with my so-so baked fries. As far as a meal a week, it would be taco soup. Super easy, super yummy, filled with amazing veggies that the kids like and super flexible in ingredients! Adrienne 1 year ago DESSERT is always on the menu at our my house! It just doesn't feel right if I don't end a meal with something sweet & homemade. adrianne 1 year ago oooo we make chicken with spinach and roasted cherry tomatoes, feta, and rotini just about once a week. delish! Regina D 1 year ago My most favorite (and super simple) recipes to make every week is a pork tenderloin cooked in the crock pot with a can of tropical friut salad dumped over the top, 1/2 C. of OJ and a splash of water. Cook on low for 8 hours and WOW! I serve it with wild rice and brussel sprouts. It's one of my husband's favorites, too. Jessica 1 year ago Pizza almost every week! Amnah 1 year ago I've had some quinoa sitting in my cupboard for a few months waiting to be turned into something yummy. Just can't figure out what that will be yet. This is the 29078349 time I've gotten to your site through foodgawker. Your food rocks! heather 1 year ago Stuffed shells are a favorite in our household! Jo 1 year ago Perfect! I had just resigned myself to mushy, stick to the pan, not tasty, oven fries. Thanks! hide 1 reply Jo 1 year ago Oh, and my husband and I eat tacos (out of the box) about once a week. :) Maria 1 year ago I eat some form of oatmeal almost every day - cooked for breakfast with bananas & walnuts or as homemade granola in yogurt for a snack or in cookies or muffins. Anna Diederich 1 year ago We love to have pizza at least once a week. YUM! Chrissy 1 year ago Risotto - I love that you can do so many different things with it! Pamela 1 year ago What dish or meal do you love enough to put it on your menu weekly? Pasta, always. Nice site...I will be back! Thank you! Courtney 1 year ago Chicken Pasta! Bowtie pasta with chicken, garlic, fresh basil, fresh lemon juice, olive oil, red pepper flakes and Parmesan cheese! Jen 1 year ago We used to love a nice, thick pizza. After travelling to Italy, however, we have fallen in love with Pizza Margherita and end up making it almost every week. Fresh Basil, Fresh Mozarella, and tomatoes with garlic, olive oil, and coarse salt on a thin crust. Mmmmm. Kari 1 year ago Mock garlic mashed potatoes adrienne 1 year ago jambalaya. yum! Jill 1 year ago Hmm, this is hard. I love a lot of foods but almost never repeat something each week. I'd say Tacos and Taco Salads are high on my list of favorites. Tiffany 1 year ago One of my favorite dishes is a recipe I found on eatingwell.com. I don't know exactly what it's called, so I copied the recipe: 2 5-ounce boneless, skinless chicken breasts 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1 tablespoon canola oil 1 medium shallot, minced 1 cup thinly sliced shiitake mushroom caps 2 tablespoons dry vermouth, or dry white wine 1/4 cup reduced-sodium chicken broth 2 tablespoons heavy cream 2 tablespoons minced fresh chives, or scallion greens PREPARATION Season chicken with pepper and salt on both sides. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165째F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute. It's so good! I make it with your garlic rice and it is absolutely amazing! Morgan @ Healthy Happy Place 1 year ago I love cheese tortellini/raviloli enough that it's always on the menu once a week! JaniceJ 1 year ago Spicy grilled chicken alfredo. The taste of grilled chicken and the spiciness makes the alfredo sauce easier to handle =] Jolene 1 year ago This is actually a dish but we always have a "freezer" meal. On Sunday when I am making dinner I make one "freezer" meal. It is usually enchilada's, lasagna, chicken cordon bleu, pizza or chicken kiev. My hubby is going back to school and working full time so dinners have been tough lately. It is nice to have these quick meals on hand. marjie 1 year ago Baked tilapia. I love your website and my daughters are now fans too. My daughter living in chicago recently made your deep dish pizza with her boyfriend and now say they are spoiled and don't think they will be able to go back to take out again. (they made it with lowfat turkey pepperoni!) Your gyro meals were amazing and every night since I have made a greek salad with your yummy dressing. The dressing I eat EVERYDAY..even drizzle it on sandwiches and wraps. YUM. Marjie Lisa @ The Cooking Bride 1 year ago Recently, my husband's grandmother taught me how to make her chicken and dumplings. She didn't have a recipe, so I had to take notes and then go home a figure out the measurements. I did make a few tweaks of my own, but they are so good and so comforting. It makes enough for leftovers, so we have had chicken and dumplings the last two weeks and I think I'm going to put it back on the menu again this week! Christy 1 year ago I recently added my homemade pizza to our weekly menu, it is the best. These fries look amazing, I might have to add them too. Thanks. Krista 1 year ago Baked chicken taquitos!! Sheryl 1 year ago Pizza! Either homemade or we love Papa Murphy's take and bake. Abbie 1 year ago My go-to meal is chicken and dumplings. Ange 1 year ago Usually something Buffalo, such as chicken or shrimp, with lots of bleu cheese. Anna 1 year ago I make a version of your Spicy Po'boys with buffalo for my husband and vegan version for me. They are soooooooooooo good. Everytime I say we're having them for dinner my husband get more exited than me in a shoe store! Jenn 1 year ago Chicken Parm. something about the melted provolone and tomato sauce - gets me every time!! Kristy 1 year ago English muffin pizzas. Yudith 1 year ago Some sort of pasta dish for sure!! We're carb lovers over here. thecookingnurse 1 year ago Pizza! Cait 1 year ago I've recently discovered your site and am really enjoying it. Thank you for all of the inspiration. Shawna 1 year ago Tacos!! I could make them every week and never tire of them. Angie 1 year ago I love fettuccine alfredo, and we have that frequently! Susan 1 year ago Taco salad is my favorite! Thanks for all you share with readers! Avanika (Yumsilicious Bakes) 1 year ago Wow! That's a LOT of comments! I love fries, need to try baking them in an effort to be healthier! celia 1 year ago Red Beans and Rice and my mom's spinach casserole have been mainstays the few months. Love them. Jacqueline 1 year ago Hmm, it's all so seasonal for me. Pancakes, though, are timeless! mic 1 year ago spaghetti and garlic bread Elizabeth 1 year ago Chicken Chorizo! Yum! Sweet, spicy, and addictive. Beth 1 year ago It seems to go in phases, but lately, chickpea tomato pasta has been a regular. It's super easy and soooo good. (Plus, it's pretty healthy!) And I've never heard of soaking the potatoes before cooking them. I will have to try that trick next time I make fries. Christine 1 year ago If I had my way, homemade mac 'n' cheese every week...so good! Janet 1 year ago These fries look great! My go-to meal is homemade pizza. I usually make a batch of dough on the weekends to have on hand for a fast weeknight dinner. Michelle 1 year ago I love making pizza for dinner. Homemade crust is so easy to make, there are so many toppings/sauces to choose from, and I love using my pizza stone! Erin 1 year ago Homemade pizza! It is usually on my weekly menu and I love trying different toppings. Courtney 1 year ago In the summer it's burgers! My husband loves to grill so we probably have some kind of burger at least once a week. I"ll have to try these fries to go with them! jaimeleben 1 year ago I think tacos would have to be my answer. We just finished a dinner of beef tacos, your salsa, and my new margarita madeleines, and it was fantastic. We love Mexican food. Sarah 1 year ago Ina Garten's roasted shrimp and orzo. I think I could eat it daily. Diva1gina 1 year ago Ratatouille...especially when the herbs and vegetables are coming fresh from my garden! But for hubby it would be Spanish Rice. And the kids would go with French Toast Strata with homemade Apple Cider Syrup. Yummm! We save that one for holidays and birthdays! lovestoeat 1 year ago each week there is mexican..tacos, enchiladas or burritos...we love them oh so much... great post...those fries look great Megan 1 year ago Warm coconut chicken tortilla soup. Throw it all in the crockpot in the morning and tantalizing deliciousness tickles your nose as your come through the door in the evening. Mm-mm! I am also a firm believer of cornbread with any Mexican meal so when I feel ambitious I make Boston Market (aka half butter cake mix) cornbread. Yum! Rybread 1 year ago It fluctuates at our house but right now we're addicted to this chicken and rice casserole from Cooking Light. Its a great lightened version of a classic comfort food and we can eat it guilt free! Its delicious. You can find it on the website. Amy 1 year ago Tacos! Jen T. 1 year ago This might be cheating, but stir-fry! It comes together really quickly, and you can mix it up easily, with different veggies and meats. Really the only constants for me are marinating the meat in a blend of Italian dressing soy sauce. Really not traditional or authentic, but so good! Michelle 1 year ago The only food that we have regularly year-round is picnic potatoes. We just can't get enough of them! We also have chicken parmesan or pizza quite a bit. Maryanna 1 year ago Does a peanut butter sandwich count? If not, I'd have to say chicken and rice soup and cornbread. Lindsey 1 year ago We have quesadillas ALOT around here! I like to experiment with different fillings. It's also quick and easy. Janel 1 year ago Burritos! I'm just addicted to them, I will consume one (either purchased or made) about once a week. Liss 1 year ago It's a Campbells soup recipe that is a chicken stir fry w/ Cream of Shroom soup. Soy sauce, carrots, broccoli..mmmmm, comfort food! Show more comments... Facebook Twitter Pinterest © Copyright 2012 :: Site by Second Street Creative
Eat this! It will change your life! Healthy! *Creamy Peanut Butter Dip* -one 5.3 ounce container of nonfat oikos greek vanilla yogurt -2 tbsp peanut butter - 1/2 tbsp honey -1/8 teaspoon cinnamon Makes four 2 tbsp servings (66 cals) Serve with bananas or apples
Greek Vanilla, Oiko Greek, Teaspoon Cinnamon, Tbsp Honey, Peanut Butter Dips, Almond Butter, Vanilla Yogurt, Creamy Peanut Butter, Tbsp Peanut
Eat this! It will change your life! Healthy! *Creamy Peanut Butter Dip* -one 5.3 ounce container of nonfat oikos greek vanilla yogurt -2 tbsp peanut butter - 1/2 tbsp honey -1/8 teaspoon cinnamon Makes four 2 tbsp servings (66 cals) Serve with bananas or apples ... I will definitely try this with almond butter!
77 Healthy Crock-Pot Recipes
Crock Pots Recipes, Healthy Crockpot, Crockpotrecipes, Crockpot Recipes, Slow Cooker, Healthy Recipes, Crock Pot Recipes, Healthy Crock Pots, 77 Healthy
77 healthy crock pot recipes Slow cooker
77 Healthy Crock Pot Recipes #healthy #recipes #delicious
77 Healthy Crock-Pot Recipes #crockpotrecipes #healthyeating
77 healthy crockpot recipes / easy dinners / slow cooker / chicken / pork chops / beef / crock pot / dessert / desserts / breakfast
Zesty Grilled Veggies recipe - Better-for-you grilled veggies get a flavor boost from Italian dressing and grated Parm. This zesty side is grilled meat's perfect partner.
Grilled Veggies, Veggie Recipes, Side Dishes, Zesty Grilled, Kraft Food, Better For You Grilled, Healthy Living Recipes, Grilled Vegetables, Veggies Recipes
Zesty Grilled Veggies ~Kraft foods
Zesty Grilled Veggies - Kraft Healthy Living Recipe ** I sautéed veggies in skillet and tossed in homemade Italian-style dressing with grated cheese. Yum
Zesty Grilled Vegetables- smells like summer!
Zesty Grilled Veggies | 5 stars. We make these weekly in the summer, perfect side dish for whatever your grilling
Jalapeno Popper Spread
Spreads Recipes, Cream Cheese, Jalapeno Poppers Dips, Jalapeno Poppers, Yummy, Appetizers, Jalapeno Popper Dip, Poppers Spreads, Parties Food
Jalapeno Popper Spread Recipe - so fattening, but so incredibly delicious looking. Great party food.
Jalapeno Popper Spread Recipe 2 packages (8 ounces each) cream cheese, softened 1 cup mayonnaise ½ cup shredded Monterey Jack cheese ¼ cup canned chopped green chilies ¼ cup canned diced jalapeno peppers 1 cup shredded Parmesan cheese ½ cup panko (Japanese) bread crumbs Sweet red and yellow pepper pieces and corn chips. Soooo yummy. Would certainly make it again.
Jalapeno Popper Dip #jalapeno #dip #appetizer #tailgating #gameday
Jalapeño Popper Spread Recipe | Use B&G Sliced Jalapeños to enhance this tasty recipe! bgpickles.com #JalapenoSpread #Jalapenos #Spreads #Recipe #Sides #Appetizers #JalapenoPoppers
Jalapeño Popper Spread Recipe, it was yummy, I doubled chiles and added half more Jalapeños
Awesome and Easy Creamy Corn Casserole
Casseroles Recipes, Sour Cream, Corn Casseroles, Side Dishes, Thanksgiving Side, Creamy Corn, Easy Creamy, Corn Puddings, Sweet Corn
Awesome and Easy Creamy Corn Casserole Recipe. It was great for an easy side dish!!!
Awesome and Easy Creamy Corn Casserole. "This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time." — LETSGGGO
Easy Creamy Corn Casserole ~ I doctor this casserole recipe by add 2 Tbs. of brown sugar, 1/4 tsp. nutmeg, 1/4 tsp. cinnamon and 1/2 tsp. vanilla. Adding the sugar and spices makes it taste more like the corn puddings I have had in Mexican restaurants. ~ Lisa A.
My favorite thanksgiving side dish! Awesome & easy creamy corn casserole. I make it in a large casserole dish, not individuals.
Awesome and Easy Creamy Corn Casserole Recipe Original recipe makes 8 servings Change Servings 1/2 cup butter, melted 2 eggs, beaten 1 (8.5 ounce) package dry corn bread mix 1 (15 ounce) can whole kernel corn, drained 1 (14.75 ounce) can creamed corn 1 cup sour cream Directions Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Easy & Healthy Shrimp Scampi....No Butter (uses chicken broth, white wine, lemon juice)
Garlic Clove, Easy Healthy, Healthy Shrimp Scampi, Shrimpscampi, White Wine, Chicken Broth, Shrimp Scampi No, Food Drinks, Lemon Juice
Easy & Healthy Shrimp Scampi #ShrimpScampi #Healthy
Easy Healthy Shrimp Scampi Ingredients 4 tsp olive oil 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on) 6-8 garlic cloves, minced 1/2 cup low sodium chicken broth 1/2 cup dry white wine 1/4 cup fresh lemon juice 1/4 cup + 1 T minced parsley 1/4 tsp salt 1/4 tsp freshly ground pepper 4 lemon wedges
Easy Healthy Shrimp Scampi ...No Butter (uses chicken broth, white wine, lemon juice)
Marinated Tomato and Cucumber Salad on BigOven: Delicious light summer salad
Summer Food, Side Dishes, Salad Recipes, Lights Summer, Cucumber Salad, Summer Salad, Marines Tomatoes, Marinated Tomatoes, Delicious Lights
Marinated Tomato and Cucumber Salad recipe
Marinated Tomato and Cucumber Salad Delicious light summer salad
Marinated Tomato and Cucumber Salad // Good summer side dish
One of my absolute FAVORITE summer foods!
Quick Summer Fruit Salad - 1 pkg vanilla instant pudding, 1 can pineapple, 1 lb. strawberries, 1 cup blueberries, 3 bananas, sliced. In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. Fold in the rest. It's amazing!
Summer Fruit Salads, Bowls Combinations, Pkg Vanilla, Instant Puddings, Vanilla Instant, Summer Parties, Puddings Mixed, Blueberries, Quick Summer
It is great for a summer party!! Quick Summer Fruit Salad 1 (1.5 oz) pkg vanilla instant pudding 1 (20 oz) can pineapple tidbits with juice 1 lb. fresh strawberries, quartered 1 cup fresh blueberries, 3 bananas, sliced 1. In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. 2. Fold in the strawberries and bluebe...
Parmesan Vegetable Spiral: a bed of onions is topped by a medley of veggies (tomatoes, potatoes, squash & zucchini) then drizzled w EVOO, sprinkled w Parmesan cheese & roasted to perfection. Gorgeous new way to eat your veggies!
Vegetables Tian, Side Dishes, Parmesan Vegetables, Veggie Spiral, Olives Oil, Parmesan Chee, Veggies Tomatoes, Vegetables Spirals, Veggies Spirals
Parmesan Vegetable Spiral side dish: a bed of onions is topped by a medley of veggies (tomatoes, potatoes, squash & zucchini) then drizzled with olive oil, sprinkled with Parmesan cheese & roasted (at 425 until potatoes are soft).
6.15.13 -Vegetable Tian - Parmesan Vegetable Spiral: a bed of onions is topped by a medley of veggies (tomatoes, potatoes, squash & zucchini) then, sprinkled w Parmesan cheese & roasted to perfection. Can be done round, square, rectangle, etc.
Veggie Spiral - Parmesan Vegetable Spiral: a bed of onions is topped by a medley of veggies (tomatoes, potatoes, squash & zucchini) then drizzled w EVOO, sprinkled w Parmesan cheese & roasted to perfection. Gorgeous new way to eat your veggies!
Recipe, Crock Pots, Cooking 101, Freezers Cooking, Freezers Meals, Slow Cooker, Peppers Steaks, Crockpot Freezers, Chicken Sandwich
Savory Pepper Steak 3 pounds of roundsteak but into ½ inch thick strips. ½ cup flour 1 tsp of salt 1 tsp pepper 1 large onion chopped a few garlic cloves—Ilike to put 4-5 crushed into each bag 1 green pepperssliced 1 red peper sliced 2 16oz cans of tomatoes—I prefer Italian style 2 tbsp beef bouillon 4 tsp ofWorcestershire sauce 2 tbsp of steakseasoning 2 tbsp of steak sauce Directions: Toss steak strips in mixture of flour, saltand pepper. Mix together beef boullion,Worcestershire sauce, and steak sauce and divide evenly into two bags. Add remaining ingredients. Cook on low 8 hours. Serve with rice and a side salad. Scalloped Potatoes andHam 12 new potatoes and cut into ¼ inch round slices or a large bag of frozen potatoes 2 cans of cream ofyour choice—I used potato 2 cans of water 2 ham steaks, cubed--we used turkey ham 8 oz cheddar cheese 4 cups of broccoli salt and pepper Directions: Divide everything evenly into two containers. Cook on low for 8 hours. *EDIT* People have mentioed the potatoes turing black if frozen. Mine didn't do that, but just to be safe, either use frozen potatoes or add potatoes the day of cooking. Salsa Chicken 6-8 chicken breasts 2 15 oz. cans of black beans 1 family size frozenbag of corn 2 cans of dicedtomatoes and green chilies 1 jar of salsa 1 packet of tacoseasoning 2 cups of cheddarcheese Directions: Divide everything except cheese evenly intotwo bags. Cook on low for 8 hours. Serve over rice or on corn tortillas withrice as a side. Chicken Curry 6-8chicken breasts 2cans of cream of chicken soup 1cup of dry cooking sherry ½cup of butter 8green onions chopped 4tsp of curry powder saltand pepper Directions: Divide everything except butter into two bags evenly. Add butter to crockpot when ready to cook. Cook on low for 8 hours. Serve over rice with a side salad. 2. I prep my grocery list split into categories and go shopping: Grocery List Produce: 3 red bell peppers 1 green bell pepper 2 large onions Lettuce wraps* Garlic 12 new potatoes Broccoli Bunch of green onions Meats: 18-24 chicken breasts 3 lbs round steak 2 ham steaks Frozen: 1 family sized bag of corn Canned: 2 small cans of pineapple rings 2 cans of diced tomatoes 2 cans of diced tomatoes with green chilies 1 jar of salsa 2 cans of cream of your choice 2 cans of cream of chicken 2 15oz cans of blackbeans Dairy: Provolone Cheese 4 cups cheddar cheese Bakery: Whole wheat buns* Staples/Spices: Salt Pepper Flour Beef bouillon Worcestershire sauce Steak Sauce Steak Seasoning Taco Seasoning Cooking Sherry Butter Curry powder Rice Salad Supplies *Buy only lettuce wraps or buns, based on your sandwich preferences. 3. I label my freezer bags with date, name, and directions. 4. I cut my veggies and place into bags. Any meats that need to be browned I prep at this time as well. Sometimes I do this step on a separate day, depending on how much time I have. Make sure to wash your veggies! 5. I add seasoning and canned ingredients. 6. I trim and tenderize my meats and add to bags. A tip here is to always cut meats against the grain! Makes for a much more tender cut. Also, make sure you don't leave all your meats out for an extended period of time. I prep one meat at a time, then stick it in the freezer as soon as I'm done with that one. Make sure to wash your cutting board and knives between meats to avoid cross-contamination! 7. Store in freezer and clean up! Check out Shaklee's Get Clean! Shaklee Aimee Seaberry at 4:30 PM Share 212 comments: Christine @ First Home...Love LifeJune 13, 2012 at 11:41 PM I'm in awe of how organized you are! Amazing! Thanks so much for linking up...you will be one of my features for sure! Do come back again and again :) Reply Replies Aimee SeaberryJune 14, 2012 at 7:06 AM Thanks Christine!! I would love to be featured!! AnonymousJanuary 25, 2014 at 4:18 PM hello. I was wondering if you precook the meats in your crockpot meals such as you chicken, steak? AnonymousJanuary 26, 2014 at 7:07 PM @ Anonymous, you do not precook the meat. The meat will fully cook in the crockpot. LindaJanuary 29, 2014 at 2:33 PM Can you brown the meat slightly, prior to freezing it? Like you brown meat prior to putting it into the crock pot to get that nice coloring? Reply JenJune 14, 2012 at 6:02 AM I love making meals ahead of time...great recipes! Reply Replies Aimee SeaberryJune 14, 2012 at 7:06 AM Thanks for stopping by, Jen! Reply allisamazingJune 14, 2012 at 8:49 AM What a fabulous idea and your recipes looks delicious! Reply Replies Aimee SeaberryJune 14, 2012 at 9:38 AM Thanks! I post these about every other week. So I only cook once every 2 weeks. It's awesome! Reply Rustown MomJune 14, 2012 at 9:41 PM I think I will bookmark this post of yours for when school starts back up again; always lookin' for those crock recipes! Reply Replies Aimee SeaberryJune 15, 2012 at 9:02 AM Great! Thanks for stopping by! Reply The Old-Fashioned HousewifeJune 15, 2012 at 12:08 PM This is amazing, inspirational, and just all around fantastic. I am pinning this and will do this soon. I found yuo through foodie fridays, thanks for sharing! Reply DebiJune 15, 2012 at 2:23 PM This is looks so good and easy, I was wondering if you would link it in my Wednesdays Adorned From Above Blog Hop. Here is the link: http://www.adornedfromabove.com/2012/06/natural-translucent-face-powder-and.html I would love to have anything that you would like to link. Sincerely, Debi Bolocofsky www.adornedfromabove.com Adorned From Above Reply Replies Aimee SeaberryJune 15, 2012 at 3:41 PM Hi Debi! I linked a couple things! Thanks for stopping by! Reply JULIEJune 15, 2012 at 6:28 PM Oh. My. Goodness. This is AMAZING! I am so incredibly excited to get this done tomorrow- I literally just copied your grocery list and printed it out. What a time saver! And I'm on a diet... babies... so I'm going to buy those few special items (cheese, cream soups) in the light versions. Easy as that! You really just made my day! Reply Replies Aimee SeaberryJune 15, 2012 at 7:17 PM I'm so glad I could help, Julie! Exactly what I intended! Make sure to subscribe via e-mail so you get new lists sent to you! debraJune 16, 2012 at 8:13 AM Now THIS is what I call organization! I thought I did okay by cooking large qtys and freezing portions sometimes but you are extraordinary! Marking this to my favorites to come back to next shopping day! Aimee SeaberryJune 16, 2012 at 8:59 AM Thanks Debra! Make sure you subscribe via e-mail too! I'm so glad this is helpful to others! Reply Diane BalchJune 16, 2012 at 9:53 AM You are brilliantly organized. Thanks for sharing your prep and recipes techniques on foodie friday. Very healthy looking dishes. Reply Replies Aimee SeaberryJune 16, 2012 at 10:11 AM Thanks for coming by Diane! It's all the little things that make life a little easier! Reply Brooke @ Inside-Out DesignJune 16, 2012 at 11:57 AM This is great. It really helps to have things prepped and ready beforehand. I need to get better about this! Your system looks really easy and organized. Reply Replies Aimee SeaberryJune 16, 2012 at 8:21 PM Thanks, Brooke! I hope this is helpful to you! Reply Lauren @ My Wonderfully MadeJune 16, 2012 at 1:04 PM Thanks so much for taking the time to share all of this! Such yummy looking recipes and a great way to prepare ahead of time! Reply Replies Aimee SeaberryJune 16, 2012 at 8:22 PM Thanks, Lauren. This was born out of a need to not be cooking at dinner time, my little boy's crankiest time! I found the idea on a friend of mine's blog and ran with it! Reply DebiJune 16, 2012 at 2:07 PM I love the way you did this. Great time saving idea. Thank you so much for linking with Wednesdays Adorned From Above Blog Hop. Debi http://www.adornedfromabove.com/2012/06/natural-translucent-face-powder-and.html Adorned From Above Reply Replies Aimee SeaberryJune 16, 2012 at 8:23 PM Thanks, Debi! I'm glad I found your party! Reply Tiffany@vintagemarigoldJune 16, 2012 at 3:47 PM Thanks for this! I am going to try some of them in the coming weeks! Reply Replies Aimee SeaberryJune 16, 2012 at 8:23 PM Let me know how it turns out! Some of these recipes are new to me! Reply Aimee - ItsOverflowing.comJune 16, 2012 at 9:02 PM Awesome post! Crossing my fingers you'll share at my party! Saturdays at Seven! XO, Aimee Reply Replies Aimee SeaberryJune 17, 2012 at 9:19 PM Awesome! I'll definitely catch you this Saturday! Reply Angie@Echoes of LaughterJune 16, 2012 at 9:06 PM Brilliant! Everything looks so good and you explain it so well! I pinned it for future reference too! Awesome post! Angie xo Reply Replies Aimee SeaberryJune 17, 2012 at 9:20 PM Thanks Angie! Reply YummyInspirationsJune 16, 2012 at 9:10 PM Wow! Wish I could be this organized... at the moment my freezer is FULL of bags of frozen vegetables and frozen meat/chicken... no meals though! Reply Replies Aimee SeaberryJune 17, 2012 at 9:25 PM You can make a crockpot freezer meal from almost anything! Just make a list of what you have and then google crockpot recipes! Then put it all in a bag and you're done! Reply Home Made Modern MomJune 16, 2012 at 9:31 PM This is awesome...those Hawaiian chicken sandwiches look amazing! Reply Replies Aimee SeaberryJune 17, 2012 at 9:21 PM Thanks, they are a favorite at our house! Reply AmandaJune 17, 2012 at 2:36 PM Silly question, I'm sure. When you divide each thing into two bags is this because its two meals or that it just won't fit into one bag? Reply Replies Aimee SeaberryJune 17, 2012 at 2:48 PM I'm so glad you asked and now I feel silly for leaving that out! Yes, dividing into 2 bags makes double the meals, however if you have a larger family than 4 you can leave it all in one bag! rosemagnificentJune 28, 2012 at 4:04 PM What if like me your family consists of two people. Can I divide a bag into two or is that too small for a crockpot meal? Should I cook the whole bag and then divide instead? Which way to go? Oh and we are out of the house for 8 hours at least so I cannot lower the time. thanks! Reply MichelleJune 17, 2012 at 5:45 PM This is a great idea to have on hand, I might need to carve out some time, probably in the middle of the night, to do this! Thanks for sharing with me on Delicately Constructed Friday! I am a new follower! Hope you are having a great day Michelle www.delicateconstruction.com Reply Replies Aimee SeaberryJune 17, 2012 at 9:21 PM If only we didn't require sleep! I'd get so much more done! Reply Lady Behind The CurtainJune 18, 2012 at 1:02 PM CONGRATULATIONS!!! Your recipe idea is on Today's Feature Post From Cast Party Wednesday! http://www.ladybehindthecurtain.com/?p=30748 Thanks for sharing your recipes and great idea with us! ---Sheryl @ Lady Behind The Curtain--- Reply Replies Aimee SeaberryJune 18, 2012 at 2:05 PM Yay! Thanks Sheryl! I can already tell you shared! Lots of traffic! It's much appreciated! Lady Behind The CurtainJune 18, 2012 at 4:51 PM I just checked over 800 views on my end!!! GREAT JOB!!! Everyone loves the idea of something that saves time and money! ---Sheryl--- Reply Chrissy @ Because They Love to LearnJune 18, 2012 at 1:41 PM I love love love this post! I posted about it on my blog's Facebook page and will put it on my blog later as well. I am really looking forward to trying the Hawaiian Chicken sandwiches and the Chicken Curry! Reply Replies Aimee SeaberryJune 18, 2012 at 2:04 PM Thanks so much Chrissy! I really appreciate it! Reply AnonymousJune 18, 2012 at 2:38 PM Wow! I am so impressed! I love freezer crockpot meals and these all look yummy!!!!!! Reply AnonymousJune 18, 2012 at 2:39 PM Wow! I am so impressed! I love freezer crockpot meals and these all look yummy!!!!!! Reply AnonymousJune 18, 2012 at 2:39 PM Wow! I am so impressed! I love freezer crockpot meals and these all look yummy!!!!!! Reply AnonymousJune 18, 2012 at 2:39 PM Wow! I am so impressed! I love freezer crockpot meals and these all look yummy!!!!!! Reply AnonymousJune 18, 2012 at 2:40 PM Wow! I am so impressed! I love freezer crockpot meals and these all look yummy!!!!!! Reply Kristin HankinsJune 18, 2012 at 2:47 PM I can't wait to try these! Are your cook times from frozen or thawed? Thanks for sharing. :) Reply Replies Aimee SeaberryJune 18, 2012 at 3:29 PM Thanks Kristin! I normally just rinse the bag under warm water to get it loosened and then I dump it in frozen. Seems to work well. I've also let it thaw a little overnight too. Didn't seem to make a big difference. Reply TammyJune 18, 2012 at 3:15 PM Great page! So, where are you getting the recipes? Do you have a book you follow? Where can I find more - this is a must have for the busy Mom, college student, and well, pretty much anyone that buys fast food ;) Reply Replies Aimee SeaberryJune 18, 2012 at 3:35 PM Thanks Tammy. I do a new post every two weeks when I'm actually doing them for our family. I actually just have been taking crockpot meals that we have used before and making them big enough for two bags and adding the extra spices that I normally throw in to make them tastier. I originally came up with the idea from my friend's blog: http://www.ringaroundtherosies.net/. I may look into an e-book in the next 6 months or so. Keep checking back! Reply ChickenJune 19, 2012 at 3:30 AM This is so wonderful- I am expecting a baby in three weeks so this is on my to do list for this weekend. Thank you so much for the inspiration! Reply Replies Aimee SeaberryJune 19, 2012 at 7:22 AM Excellent! I wish I would have been doing this a lot sooner. It's a life saver! Reply AnonymousJune 19, 2012 at 8:33 AM Hi for the scalloped potatoes and ham, how large are the ham steaks? Thanks! Reply Replies Aimee SeaberryJune 19, 2012 at 10:47 AM That's the beauty of these meals, you can get however much you want for your family. I personally got turkey ham and cubed it. Reply TaraJune 19, 2012 at 10:11 PM At your suggestion on my meal planning post I came over to see your blog. I am going to pin this post. Crock pot and freezer meals...I am not sure what combination could be better! Tara @ Simply Made Home Reply Replies Aimee SeaberryJune 19, 2012 at 10:35 PM Thanks Tara! :) I love it, makes life easier! Reply Rose :: Fine Craft Guild . comJune 20, 2012 at 8:11 AM 10 meals in 3 hrs = impressive! thank you for linking it up at our party at http://www.finecraftguild.com Reply Michelle WoodsJune 20, 2012 at 10:07 AM I found you via Pinterest while planning my meals this week. I am super excited that I can follow your meal plan and grocery list and move on with my day. You are awesome! Reply Julie EJune 20, 2012 at 10:32 AM This comment has been removed by the author. Reply Julie EJune 20, 2012 at 10:33 AM Aimee! Your crockpot recipes were one of the most viewed post at last weeks Wednesday Whatsits!! Thanks for sharing. You've been featured! http://whitelightsonwednesday.blogspot.com/2012/06/wednesday-whatsits-14.html Reply Replies Aimee SeaberryJune 21, 2012 at 8:52 PM Thanks Julie! :) Reply Mary C.June 20, 2012 at 2:27 PM Hi, this is so great! I've been trying to find frozen meal recipes beyond the standard lasagna and casserole! Thank you! And curiosity, what capacity crock pot do you end up cooking these in? Mary C. Reply Replies Aimee SeaberryJune 21, 2012 at 6:24 PM It's just your standard size crockpot! :) Reply Ladybird LnJune 21, 2012 at 6:11 PM WOw, these look great! Thank you so much for showing them off... really I am pinning these so I can make them all. But GUESS WHAT? You were selected to be my blog of the week this week. This means I am showing off this post at my party tonight, and I will put your button on my blog for the week.... if you have one! Also, I would love for you to come guest post on my blog next week if you would like! Carlee www.ladybirdln.com Reply Replies Aimee SeaberryJune 21, 2012 at 6:25 PM Thanks Carlee!!! I'm so flattered! I will get you a button when I get home! I'm at VBS family night! :) Reply Ash @ HumberHomeProjectJune 21, 2012 at 6:41 PM wow these look delicious AND easy! definitely going to bookmark this to come back to for reference - working retail means there's not a lot of time to prepare meals most nights, so this would be perfecto! Reply Replies Aimee SeaberryJune 21, 2012 at 8:50 PM Thanks Ash! It has been the best thing I've ever done! Reply Dreams Do Come TrueJune 21, 2012 at 11:11 PM I love your blog and I am so happy that I found it. I am always looking for new recipes and Crockpot meals that I can freeze. I found your blog over at Ladybird Ln: Feel free to visit my blog Dreams Do Come True http://happilyeverafter-tiffany.blogspot.com/ Reply DeanaJune 22, 2012 at 3:06 PM Congratulations your post is being featured at tonights party @ CountryMommaCooks...thanks for linking up : ) Reply Replies Aimee SeaberryJune 22, 2012 at 4:12 PM Yay! Thanks! Reply CathyJune 22, 2012 at 6:35 PM I am new to freezer meals but love the idea. I have a question though. Do you pre-cook all the meats, lie in the pepper steak or do you leave it uncooked? Thanks for your help! Reply Replies Aimee SeaberryJune 22, 2012 at 7:55 PM The only meat I ever pre-cook is ground beef just because it doesn't form right otherwise. So, to answer your question, no. If there is a need to pre-cook I will indicate that in the directions. CathyJune 22, 2012 at 8:57 PM Thanks! CaffeineQueenJuly 14, 2012 at 8:22 AM This was my question too :-). I can't wait to try some of these time-saving & yummy looking recipes!! Thanks!! Reply HeatherJune 23, 2012 at 1:17 AM These sound delicious! I can't wait to try some of them! Reply Claiming Our SpaceJune 23, 2012 at 9:08 PM These recipes sound so good! Thanks so much for sharing on Tout It Tuesday! Hope to see you next week. Reply Cheryl @ Sew Can DoJune 24, 2012 at 10:16 AM Great timesaver - everything sounds good and so easy! Thanks for linking to Craftastic Monday at Sew Can Do:) Reply Steph @ somewhatsimpleJune 24, 2012 at 6:49 PM WOW! I am a huge fan of freezing meals and crock pot cooking, but I have never seen such an organized system!!! This is fabulous! Reply KelleyJune 25, 2012 at 7:16 AM Fantastic! How many does each meal serve? Reply Replies Aimee SeaberryJune 25, 2012 at 7:29 AM It serves my family of 3--me, hubby, and 2 y/o. We normally have leftovers. It has easily fed the three of us and my husband's single friend who likes to pop in for a home cooked meal, too! Reply Yajaira JMJune 25, 2012 at 11:48 AM I definitely Going to try this. Congratulations for your creativity! Reply MariaJune 25, 2012 at 2:47 PM Hi Aimee, I'm wondering if you've heard or read of a way to do these types of recipe's without the "cream-of" soups. I don't buy these and am always trying to figure out how to do these freezer crockpot meals without them. What I've been able to figure out is adding more stock or broth to the original recipe and then in the last 20-30 minutes of cook time adding some type of creaminess to the crockpot, (like cream cheese or sour cream). Any thoughts or suggestions? I love all your ideas, just hoping to find a way to adjust it to me and my families tastes. Thank you! Reply Replies Aimee SeaberryJune 28, 2012 at 6:13 PM I think those ideas sound great! I have a friend who avoids cream of stuff. I'll ask her! Aimee SeaberryJuly 8, 2012 at 2:29 PM I'm doing a post on homemade cream of chicken soup this week! I plan on canning it. Reply craftycountrymommaJune 26, 2012 at 4:40 AM This is a fantastic idea, thank you for sharing with us all. Reply ChristineJune 26, 2012 at 2:30 PM FABULOUS!!!!!!!!!!!! What a great idea!!!!! And everything sounds so delicious! Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality! I can't wait to see what you'll be linking up this evening! Reply TaylorJune 28, 2012 at 12:10 PM What a fabulous idea! :) Thanks so much for sharing this at my Unveil Your Genius link party last week! I hope you'll link up again soon! http://taylornorris.blogspot.com/2012/06/unveil-your-genius-link-party-17.html Reply meganJune 28, 2012 at 5:46 PM These recipes look great! I am going to make some over the weekend. but I have a question with the salsa chicken - what do I do with the cheese? Thanks! Reply Replies Aimee SeaberryJune 28, 2012 at 6:09 PM Great question! I just sprinkled it on top a few minutes before serving! Reply JENJune 29, 2012 at 10:59 AM Is there a way to print this document in a printer-friedly way? Without all the comments? Reply BrandiJuly 6, 2012 at 7:41 PM Awesome recipes!!! I typically cook once a month - we even have a cooking club dedicated to making freezer-friendly meals. I have several cookbooks on freezer-safe meals, and I LOVE finding new recipes to try. I have bookmarked your site. I can't wait to see what you cook next!!!!!!!! Thanks again for the recipes :) Reply Memories of JennyJuly 7, 2012 at 1:02 PM This is wonderful! I have a 21 year old son who needs to eat more than just junk food all the time...I'll make these and give 1 set to him...ta dah! Reply StacyJuly 8, 2012 at 11:19 AM Great ideas! Thanks for sharing this. I've shared it on my fan page. Reply Richard and McKennaJuly 8, 2012 at 2:18 PM This is awesome! I am planning on doing this for this weeks meals! I have a question though. It is just my husband and I (my 2 kids are too young to enjoy good food haha) so would it work to half the recipe so it is only 1 meal/bag rather than 2? Reply Aimee SeaberryJuly 8, 2012 at 2:26 PM I split everything into two bags. That serves me and my husband as well as our 2 year old. So it's already set up to be split in half. If you wanted to serve four you'd have to put it all in one bag or double the recipe to make 2 meals that serve four. Reply Stephanie VeraJuly 9, 2012 at 6:04 PM First of all, this is awesome! But I do have a few questions. When you say "liner" what do you mean? I'm kinda me to crock pot cooking so sorry if the questions are dumb. Also, do.gov just throw the whole freezer bag in the pot? If so, do you use fluids at all? Reply Replies Aimee SeaberryJuly 10, 2012 at 10:06 AM You take the contents out of the bag. You can purchase crockpot liners in the baggie aisle. They are wonderful! Reply ChelseaJuly 10, 2012 at 9:51 AM I just made the scalloped potatoes and they turned brown in the freezer and got darker while cooking. Did this happen to you? I just read online that potatoes really shouldn't be frozen unless partially cooked to prevent this from happening. I look forward to trying out the other recipes. Reply Replies Aimee SeaberryJuly 10, 2012 at 10:04 AM New potatos are okay to do raw. I should have specified that. But yes, otherwise you Would want to either pre-cook them or add them in raw at time of cooking. AnonymousAugust 13, 2012 at 11:27 AM Wanting to use your scalloped potatoes and ham recipe in a freezer meal swap. I think it would be more convenient for my friends to pre-cook them for this swap- so how long do I pre-cook? and then once cooked, add them to meat to freeze? firstname.lastname@example.org Reply Sweet Living magazineJuly 18, 2012 at 5:08 AM This is fabulous! I found your link via the Fantabulous Friday link party. Can I invite you to link this post to my own link party? You can find it here: http://www.sweetlivingmagazine.co.nz/craftilicious-link-party/ Thanks Jane Reply Replies Aimee SeaberryJuly 18, 2012 at 3:30 PM Thanks, Jane! I'll add it to my list! Reply Aimee PattersonJuly 18, 2012 at 8:45 AM Aimee - Thanks for the ideas.... I found you on pinterest. I'm a teacher and I'd love to be able to do these recipes during the school year but I leave my home at 7:00am and don't get home til 4:45... much too long to leave a crock-pot on low all day. Have you found any delay start crock-pots? Or do you have any suggestions? Thanks, Aimee Reply Replies Aimee SeaberryJuly 18, 2012 at 3:32 PM My crockpot has an automatic warm feature that I LOVE! If you're putting it in frozen you shouldn't have any problems, especially if you use a liner. I've noticed the liners prevent burning because it keeps things off the edge. You can also go to home depot and look for outlet timers, but I don't recommend this, as the food will be sitting out raw. bhelgesonJanuary 6, 2013 at 5:17 PM You can also purchase one of the timers that turns on at a certain time, a lot of times used for Christmas lights, and that can be used on any crock pot. I purchased mine at Wal-Mart. Hope this helps! AnonymousJanuary 20, 2013 at 1:20 PM I am also a teacher and am gone for about those same hours (some days a little longer!) and I've never had a problem with my crockpot meals burning. I always use a liner, throw everything in frozen, and cook on low. Reply AnonymousJuly 20, 2012 at 9:45 AM Hi love the recipes, i was wondering if u put in the liquid ie the soup or water in baggy to freeze and then when making just defrost and throw in crock pot? Jenna Reply Replies Aimee SeaberrySeptember 2, 2012 at 2:20 PM Yes, I put everything in and then defrost slightly and put it in the crockpot. Reply AnonymousJuly 20, 2012 at 6:14 PM wow what an amazing idea. everything is easy and done all at once. you can rest easy for the week. also this would be very low cost. great job and thx for posting. repining this for sure. :o) Reply KatyJuly 21, 2012 at 6:36 PM Thanks so much for sharing these meals. I can't wait to give them a try. Reply AnonymousJuly 24, 2012 at 2:44 PM So I made all of these except the Curry Chicken. I like Curry, but my husband does not. The Hawaiian chicken lacked flavor. We added teriyaki sauce just so we could eat them. The scalloped potatoes and ham was just gross. It got completely tossed. The Salsa chicken was great, we loved it. The pepper steak was ok. So half the meals I made got thrown out. I'm curious to see if anyone else made them and their opinions. Reply Aimee SeaberryJuly 24, 2012 at 5:08 PM I'm sorry to hear these meals didn't suit your family. My husband loved the ham and potatoes. We used new potatoes which can make a difference. As I say in many of my cooking posts you do need to adapt the recipes to your family's likings. I never make a meal the same way twice. Again, I'm sad to hear you weren't pleased. I recommend adding seasonings your family enjoys. Not every family is alike. Reply chaplain's wifeJuly 28, 2012 at 5:48 PM Aimee, do you have any meals I could adapt for gluten-free? I was just diagnosed hypo-thyroidism. I am also going back to work in 3 weeks. Thx. Laurie BEVAN Reply RachelJuly 31, 2012 at 4:01 PM Aimee, how much do you think this grocery trip runs you? Reply Replies Aimee SeaberryJuly 31, 2012 at 6:47 PM It's normally about 100-125. Reply stephaniehendersonAugust 9, 2012 at 8:08 PM How many portions would you say your recipes have? Reply Replies Aimee SeaberryAugust 10, 2012 at 1:32 PM One bag feeds my family of 3 with leftovers most of the time. Reply AnonymousAugust 9, 2012 at 9:24 PM SO do you put everything from the recipe in the bag and then freeze? Do you just pop the frozen chunk in the crockpot and cook all day? Reply Replies Aimee SeaberrySeptember 2, 2012 at 2:19 PM Yes and yes! Reply JamieAugust 10, 2012 at 11:13 AM I have a question about the amount of cooking sherry in the Chicken curry.... it is really 1 cup? that seems like an awful lot and want to double check with you. LOL I am used to a tablespoon or two in my stroganof Reply Replies Aimee SeaberryAugust 10, 2012 at 1:35 PM Yes, it is correct. But, you are splitting that between two bags. So it's just 1/2 cup in each bag. But recipes are just guidelines. You can do whatever you want! :) I enjoy experimenting in the kitchen! Reply JamericanSpiceAugust 10, 2012 at 6:43 PM Wow. This is amazing!!! Thank you for sharing. I hope to try something like this. Maybe I'll fall in love. P.s does it save money also? Reply Replies Mommy BurkholderAugust 14, 2012 at 11:18 PM I did the math (at least for my area) and a high estimate for me was $20 for four of the meals. That's only $1.25 per person per meal! I hope they taste good, because that's a great savings in my book! Reply JoyAugust 13, 2012 at 12:42 PM Great great post! Found you on Pinterest. I am a freezer cooking fanatic, but have been looking for more recipes that utilize the freezer & slow cooker. These look great! We talk about freezer cooking every day on my Facebook page and I'll be linking to your post! Check it out on the Fearless Freezer Cooking page on Facebook! Reply Mommy BurkholderAugust 14, 2012 at 11:17 PM Just did this today (found you on Pinterest) and I can't wait to try them out! I do a Pinterest review blog, and this was today's post! Thanks for such a great and thorough tutorial! I linked back to you! http://365ishpins.blogspot.com/2012/08/day-68-crockpot-freezer-meals.html Reply AnonymousAugust 15, 2012 at 5:19 PM So you put all of this together and freeze into 2 bags, and when ready to cook, pour of bag into the crockpot and cook. Am I getting that right? Reply Replies Aimee SeaberryAugust 24, 2012 at 8:17 PM Right! Reply AnonymousAugust 19, 2012 at 7:47 PM Great recipes!! was wondering, though, for the Hawaiian Chicken how many ounces are the pineapple cans? and do you add the juice or drain it? I appreciate you help! Reply Replies Aimee SeaberryAugust 24, 2012 at 8:17 PM Keep the juice! Reply AnonymousAugust 23, 2012 at 11:27 AM Hi, you mention browning the meat before bagging. Which of these recipes requires browning the meat? Also, for the salsa chicken, you mention to not add the cheese to the bag with the other ingredients. What do you do with the cheese/when do you add it? Sorry for silly questions...I'm a novice cook. Thanks! Reply Replies Aimee SeaberryAugust 24, 2012 at 8:18 PM Only brown ground beef. You add the cheese at time of serving. Reply LindsaySG13August 26, 2012 at 5:24 PM How long do the freezer meals last in the freezer? I recently injured my knee and I was kicking myself (not in the bad knee!) for not having freezer meals at a time like this, especially since my husband was in the field and I was on my own with our 2 year old son. Reply Shel1281August 29, 2012 at 1:45 PM I love love love this! I found you on Pinterest. I do have a question about your chicken meals because I plan on trying ALL of them. Do you slice all the chicken or just put it in as whole breasts and shred it when it's done cooking? Reply Replies Aimee SeaberrySeptember 2, 2012 at 2:25 PM Totally up to you! It depends how much prep time I have normally! Reply RebeccaAugust 29, 2012 at 4:11 PM I pinned this a while ago and have been meaning to try it...now we are days away from moving (family of 5) so this is going to come in SO HANDY! So I just finished all 10 dinners (well, 1 is in the crock pot now for tonight!)...I'm so glad I found your site! Reply Mom of 5August 31, 2012 at 9:02 PM what size crock pot do you use? Our family has gone from seven to five, and our old crock pot was actually a giant roaster ! want to bu a regular size. Reply Replies Aimee SeaberrySeptember 2, 2012 at 2:23 PM Mine is just your run of the mill one you can buy at Walmart. Reply Taniah TudorSeptember 1, 2012 at 8:34 PM Hi Aimee - I had a question about the pepper steak recipe. The recipe calls for the steak strips to be tossed in seasoned flour. This is before you add it to the bag for freezing? I ask because I noticed in the pics of the bagged recipes that the meat is mixed with the veggies, etc. Thanks Reply Replies Aimee SeaberrySeptember 2, 2012 at 2:21 PM Yes, or you can skip that step. Honestly makes no difference! Reply Ladybird LnSeptember 3, 2012 at 11:24 AM Do you have problems with potatoes turning black, I once tried a potatoe freezer meal and the potatoes turned black... any thoughts? I am so excited to try these, thanks for the recipes! Reply Aimee SeaberrySeptember 3, 2012 at 2:47 PM You can buy them already frozen. Or you google how to freeze potatoes. Lots of people cook them first. And some say new/red potatoes are best and others say russet are. Lots of conflicting information. Reply AnonymousSeptember 4, 2012 at 4:54 PM these are great ideas. i've only tried the scalloped potatoes so far. however, if you add the broccoli at the beginning, the broccoli completely overtakes the dish. i'd either add it in the last 3o minutes or something like that or leave it out entirely. Reply MichaelaSeptember 6, 2012 at 12:18 AM Love these Ideas! And the recipes look absolutely delish! Are the cooking times still the same, if I don't freeze them, and just put them straight into the crockpot? Although I'd love the convenience of making them aheada time and freezing them, I'm in college and share an apartment with 3 others, and our tiny freezer is pretty much filled with their pizzas and t.v. dinners :/ Reply AnonymousSeptember 6, 2012 at 9:59 AM THANK YOU for being willing to share this with others. This is truly a ministry. I, too, am a full-time employee, wife, mother, stepmom, daughter, sister, aunt...playing many roles and always looking for money and time savings. God's best to you! Reply AnonymousSeptember 8, 2012 at 8:37 AM Any idea on how long these can stay frozen? I'm expecting baby #2 the first week in January & was just wondering when I should prep & freeze everything! :) Reply Replies Aimee SeaberrySeptember 8, 2012 at 9:30 AM I'd say 2-3 months. Reply AnonymousSeptember 8, 2012 at 12:04 PM Thank you for posting these! My mother had knee replacement surgery in August. I live 400 miles away from her, and couldn't stay for long after her surgery. So, just before her surgery, we planned out these meals, shopped for them, then put them together in under 2 hours. I also made 2 freezer goolash pans for her (not crockpot) at the same time. I purchased slow cooker liner bags, and left them in the cabinet with the bags, to make clean up a snap. When she came home from her surgery and rehab stay, I knew mom and dad had at least 2 weeks of meals (they had leftovers from each one). They were simple for her (or anyone visiting) to start, and I knew they were eating well. The only thing we changed was chicken curry became chicken mushroom, as mom doesn't like curry. We just omitted the curry and added a drained can of mushrooms to each bag. Reply Aimee SeaberrySeptember 8, 2012 at 12:11 PM That's why I share these things! :) Reply StampHappySeptember 8, 2012 at 6:01 PM Just wanted to pass this information along. I made your scalloped potatoes & ham recipe today. I wanted to add the potatoes now, so I researched how to freeze them. You have to blanch them first (boil for 4 minutes then ice bath until cool). We made a bunch of recipes with potatoes and it honestly wasn't that much more work. The potatoes we used sat out on the counter for at least an hour after blanching them and before freezing them and they didn't oxidize at all. Hopefully this helps :) Reply Aimee SeaberrySeptember 8, 2012 at 6:36 PM That's awesome! Reply AnonymousSeptember 26, 2012 at 11:59 PM For the pepper steak do you brown the meat before putting it in the bag? Reply Rebecca BermanSeptember 27, 2012 at 2:24 PM I'm a little slow on the draw today --- I'm wondering do I need to double the recipe that you've posted or is that already doubled. Also your ecookbook -- will it have all your recipes in it or just some? You said you're not going to share you're recipes anymore due to the ebook, does that mean you'll be taking down all the recipes? Reply Replies Aimee SeaberrySeptember 27, 2012 at 2:50 PM The recipes are already doubled. My e-book will have all the recipes. I will probably take down some of the recipes components or take down a few of the recipes. I really would like to contribute more to my family financially and this would really help. Reply AnonymousOctober 9, 2012 at 10:57 AM Thank you so much for posting! What a wonderful blog! Reply ShaylaOctober 11, 2012 at 1:05 PM This comment has been removed by the author. Reply ShaylaOctober 11, 2012 at 1:06 PM I think these recipes are a wonderful start and will need to be adjusted to each ones taste. I have cooked all five recipes and this is what I found to make it more my liking: Hawaiian Chicken - main complaint - very bland Cube Chicken Ketchup Worcestershire Added flour to thicken the sauce near the end of cooking to make a sweet and sour chicken to put over rice. Savory Pepper Steak - main complaint - NA Just used BBQ sauce in place of steak sauce as I did not have any on hand. Other than that it was fantastic as is. Scalloped Potatoes and Ham - main complaint - too salty and too much liquid Less sodium ham Less sodium mushroom soup Do not add any more salt .5 can of water for each bag instead of 1 Salsa Chicken - main complaint - a little bland Double the salsa Shred the chicken and serve over rice Chicken Curry - main complaint - not flavourful enough with spices, too salty, too rich Use regular, not green onions Less sodium cream of chicken soup Do not add any more salt Do not add butter at all Add ginger, nutmeg, cumin, garlic, paprika and cayenne Reply AnonymousOctober 29, 2012 at 6:14 AM Would you have to worry about cross contamination if cooking all meats in the crock pot for 8 hours? Just wanted to eliminate the need to have to wash cutting board etc in between recipes if I didn't have to. Thanks and can't wait to try your recipes!! Reply AnonymousNovember 1, 2012 at 10:07 PM What size of freezer bags do you use? I need to know before i head to the store! Reply AnonymousNovember 3, 2012 at 4:40 PM Oh Wow! I love your site on Pinterest and look forward to try these out.Thanks for the inspiration!! Reply Jaime GreenNovember 8, 2012 at 7:59 PM Just finished putting them all in the freezer! Thank you for making this soooo easy! I'm sure they'll all be good. Looking forward especially to the Curry :) Reply ctrwiselyNovember 18, 2012 at 2:43 PM I have found that freezing red potatoes works quite nicely. They don't turn brown at all...and if you use the other kind, try covering them immediately after you have sliced or diced them, with the canned soups. Reply Samantha PlutNovember 24, 2012 at 10:01 AM Wow, thank you for all these recipes. I can't wait to try them out! Very excited to try the curry! Reply Jennifer DuncanDecember 1, 2012 at 5:56 PM If I don't have chicken broth for your hawaiian chicken sandwiches is there a way I can substitute? That's the only thing I forgot when I went shopping today/ =( Reply Replies AnonymousDecember 30, 2012 at 2:11 PM I did the same thing today. I don't think it's on the shopping list. Reply JenDecember 29, 2012 at 9:56 AM I'm trying out 3 of your posts about freezer cooking today...that way I have the whole month of January's meals prepped and in the freezer! I love the idea of having dinner ready when I get home...do you have any more "weekly" recipes for freezer cooking? Reply VirginiaJanuary 5, 2013 at 8:08 PM Is it suppose to fall apart like shredded chicken? We made the Hawaiian chicken. My husband accidentally put the pineapple juice in it too. Reply AnonymousJanuary 8, 2013 at 11:11 AM I was wondering about how much did the groceries cost for this project? I am trying freezer meals on a budget :) thanks in advance for all feedback. Reply AnonymousJanuary 8, 2013 at 2:53 PM These look great. I am curious what you mean by "New Potatoes"? I looked at Wal-Mart and they only have Russett, Red, and Yellow. Reply AnonymousJanuary 8, 2013 at 2:55 PM On the potatoes and ham...Is this like a soup? It looks yummy. Does the cream of potato soup and water go into the bag also? Reply AnonymousJanuary 12, 2013 at 3:17 PM It's not new potatotes..they are called Newt potatoes. The small red ones :) Reply AnonymousJanuary 17, 2013 at 11:28 PM You mention the potatoes turning color... Rather than adding day of or using frozen you can nuke the potatoes whole for a few minutes before you slice them or boil. cool, slice then continue to freeze. Don't know if someone has already mentioned this, but that is how you do fresh shredded hashbrowns (boil or nuke potatoes before you shred or they will turn purple) Reply AnonymousJanuary 20, 2013 at 12:49 AM Do you brown the steak before you put into the pot for the pepper steak? Also, if you don't freeze one of the meals right away and just cook it how long should it be in the crock pot for? Reply JenniferJanuary 29, 2013 at 5:06 PM Oh my gosh! Just had your Salsa Chicken (we put it over rice)for dinner. DELICIOUS! This is going to be one of my go-to meals for my new mommy friends in the future! Thank you for these easy, wonderful recipes!! Reply KchaFebruary 10, 2013 at 12:37 PM For the potatoes and ham when I used two ham steaks it was WAYYYY to salty. I would suggest just using one. Otherwise you're easting money and it's pretty bad. Reply Tara AdermannFebruary 19, 2013 at 5:26 PM Hi I am so thankful for the work you have done and I am so excited for friday (my day off), where I can try some of these recipes. I think its fair that since you did all this work that I bought your downloadable recipe book and its fantastic Reply AnonymousFebruary 20, 2013 at 11:01 AM i would suggest blanching the potatoes which will keep them from turning black. here is a link that will help you do this. http://www.pickyourown.org/freezing_potatoes.htm As a farm girl growing up in the country we used to do this all the time with all veggies from our garden and never had a problem. Reply PaulaFebruary 23, 2013 at 9:01 AM So far we have tried three of your recipes- the honey chicken (MMMMMmmmmmm!) the Mediteranean porkchops (Mixed reviews at my house) and last night the scalloped potatoes with ham. YUM! Thanks for a great blog and great ideas! Reply Shal SMarch 2, 2013 at 1:45 AM I love your recipes and am dying to try them out. We do menu planning and Freezer Meal workshops through Wildtree Foods. I was wondering have you thought about substituting the seasonings you use with Wildtree seasonings? Not only are they considerably lower sodium but they are all natural, preservative, dye, chemical and filler free. I'd be happy to send you a sample to try for your recipes. For example: the Salsa chicken - instead of commercial Taco seasoning, you can use Taco Seasoning from Wildtree. Store-bought taco seasoning (brand omitted) contains the following ingredients: Maltodextrin, Salt, Chili Pepper, Onion Powder, Spice, Monosodium Glutamate, Modified Corn Starch, Yellow Corn Flour, Partially Hydrogenated Soybean Oil, Silicon Dioxide Added (Anti-Caking Agent), Natural Flavor, Ethoxyquin (Preservative) Wildtree Taco Seasoning: Masa Corn Flour, Chili Powder, Cumin, Sea Salt, Onion Powder, Oregano, Garlic Powder, Black Pepper. I can probably substitute the seasonings you use in all your recipes, if you're interested. Reply LauraMarch 12, 2013 at 11:50 PM Hi, I just found your blog tonight and really want to try making your recipes. I was wondering if you have leftovers? We are a family of 6, 2 adults, 2 teenagers, 2 children. I'm not sure if one bag would be enough or if I should make both bags. Also could all the ingredients fit into one bag or do you have to split it into two bags? Thanks. Reply asya robertsMay 20, 2013 at 10:20 PM hey mrs seaberry this is wone of your 6th grade girl i very sorry what happen to your mother and i found your blog on google i told emma montly about it i love all your recipes they sound delicious i miss u i hope you and caden and your husband have fun with your little girl i miss u and love u love asya Reply AnonymousMay 30, 2013 at 7:04 PM I have a couple fo quick questions. Not sure if these have already been asked and answered above, I apologize if so. 2 cans of diced tomatoes with green chilies, what size is that can? 16OZ? And the 1 jar of salsa, what size is that? Thanks! Can't wait to try these. Reply Betty819June 10, 2013 at 8:46 PM Do you pour yuor cream of potato soup into the ziploc when you freeze it? Even used cream of celery with sliced potatoes..adds such a yummy flavor that goes well with ham. For the person who thought the ham steaks were too salty, run them under water and it helps. I've done that with smoked pork chops. The red potaoes that you sliced, looks like you didn't peel them before slicing, are my eyes seeing right? I was raised on Red pototoes and they usually add great taste to any meal. I have a box of crockpot liners here but have never used them. I usually start my meats on high and forget to turn them down to low or forget to start them soon enough, so cooking on high speeds up the cooking. Will have to try the low temp and see how that works, Probably is more flavorful. There's just two of us, how many portions do your recipes make? Reply MonaJune 25, 2013 at 9:18 PM I just made the Hawaiian chicken! It was delicious. I made it on the stove top instead because I don't have a slow cooker. I just cubed the chicken and then cooked it for 2 hours in a big pot. Also, I added a teriyaki sauce and the combination was great! http://www.food.com/recipe/restaurant-teriyaki-sauce-133751 Reply Brenda is SO BlessedJuly 19, 2013 at 6:54 PM I followed over on pintrest. I hope you don't mind that Im pinning Reply Ashley PeytonJuly 22, 2013 at 10:49 AM What kind of crockpot and size do you use for these meals? Reply jpandtheboysJuly 25, 2013 at 10:36 AM Thanks for the recipes. I have some questions about the scalloped potatoes and ham recipe. I am new to making frozen meals and I wasn't sure if you are mixing everything and cooking it for 8 hours and then freezing it? Or are you cutting everything up adding to the bags with the liquid and then freezing it and cooking it later OR are you adding everything but the soup and water to the bag and then freezing it only to add the soup and water to the recipe when you go to cook it? For me, I think the recipes are great but clearer instruction could help. If we knew exactly step by step what you are doing it would help to know what keeps your potatoes from turning brown. I bought all the ingredients but I don't feel clear on the directions and I don't want to waste the food because I didn't make the meal correctly. If you could take the time to email me I would appreciate it. Thank you so much. Jennifer email@example.com Reply AnonymousAugust 2, 2013 at 10:27 AM I am looking to get into Freezer cooking. I read on another blog to not freeze potatoes because they will turn black. Is this true? Reply Sue LynchAugust 2, 2013 at 12:00 PM I made scalloped potatoes from scratch many years ago and the whole thing turned out gray! I asked my mother in law why this happened and she told me it was old potatoes. They would taste fine but just be off colored. I couldn't make myself eat gray potatoes so I threw it away. Wonder how you know how old potatoes are when you buy them? Are "new potatoes" really new???? Reply AnonymousSeptember 20, 2013 at 11:06 AM You can not freeze raw potatoes (they will be black, and their texture won't be right). You need to cook them, at least partially, before freezing them. I plan on making the scalloped potatoes today, half will be dinner tonight, which I will cook in the crock pot as directed, and the other will be frozen. With the frozen one I plan on partially cooking the potatoes and then baking it when we are ready to eat it instead of using the crock pot. I'm afraid that if I try putting partially cooked potatoes in the crock pot for 8 hours they will be a mushy mess (potato soup anyone?). But baking it should alleviate that issue. Reply Liz (Halacy) LaRosaSeptember 20, 2013 at 8:34 PM These are great, thanks so much for sharing! When it says 2 TBSP of beef boullion, does that mean dissolved or crushed up? Silly question, sorry! Thanks again! Reply Malika BourneSeptember 27, 2013 at 1:04 AM Impressive organization! I love my crock pot and I am always looking for ideas. I write a family oriented blog. How do you feel about being a guest blogger on your favorite subject? You can promo your blog. Reply bubblegum castingNovember 24, 2013 at 12:47 AM Kiora from new zealand nice post! Reply Briyani MissisipiDecember 16, 2013 at 3:06 AM Good information. Reply Lynn AppeltJanuary 27, 2014 at 9:30 AM Girl u need a Pinterest button!!!!!! Reply AnonymousJanuary 28, 2014 at 4:42 PM Thank you so much for your wonderful recipes. Reply Load more... So glad you stopped by! I'd love to hear your thoughts! ‹ › Home View web versi 5 crock pot meals doubled and frozen for 10 easy- no prep- crock pot meals! Even has the grocery list right there for you :)
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