Six Cents: Crockpot Freezer Cooking 101 For more Crockpot Freezer Tips, follow Six Cents on Facebook! You can also purchase my e-book here for just $8.00. I thought I would give a run-down of exactly what I do when I prepare my Crockpot Freezer Meals. I really enjoy doing this because it saves me time and money, two things of which I always seem to be in need! A couple things to note here: I make double of each recipe so that I have 10 total meals that serve a family of 4 normally. 1. Week of Freezer Plan Hawaiian ChickenSandwiches 6-8 Chicken Breasts (1 for each family member, doubled) 2 cups of chicken broth 2 small cans of pineapple rings 2 red bell peppers sliced into thin strips 1large onion sliced into strips Provolone cheese Whole wheat buns or lettuce wraps Directions: Divide all contents evenly into two bags except cheese and buns/lettuce. 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 2.
CHICKEN Winna Winna Chicken Dinner! Both kids enjoyed this for lunch this afternoon. It is almost like a hardy soup with lots of noodles. Served with warm pretzel rolls. We had a few guest tasters including my mom and Little Man's God Mother and they both said it was delicious and a keeper! 2.5- 3 pounds bone in chicken (I used 2 large double skinless but with bone chicken breasts) 1 small onion chopped 1/2 cup thinly sliced celery 1 clove garlic minced 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/2 teaspoon poultry seasoning 1/2 teaspoon fresh thyme (I used dried) 10.5 ounces condensed chicken broth 1/4 cup corn starch 1/3 cup cold water 8-12 ounces egg noodles chopped fresh parsley I added a few sliced mushrooms for flavor and color. Rinse chicken and pat with paper towel. Remove bones and cut chicken in bite sized pieces. Turn control to HIGH. dissolve cornstarch into cold water. Meanwhile cook noodles per directions.
turkey burgers recipe Recipe: turkey burgers I had every intention of blogging yesterday, but it was one hell of a busy day with photo processing, errands, and then cooking and baking all afternoon and evening until I passed out without even the excuse of getting plastered. And just when we thought we were rightfully stepping into warmer weather, we were once again graced with snow. Wait a sec, I meant to say we were pummeled with snow. 80 mph gusts – that’s something I don’t mind leaving behind! Of course, today is melted out and sunny. [*psycho weather*] Good thing too, as we are having some buds over this evening. While prepping all sorts of dishes yesterday (for today), I also had that pesky issue of what to make for dinner yesterday. start with a medium red onion It’s a simple thing to whip up as long as you have fire, and by fire I mean a grill. adding minced onion to ground turkey Ground turkey is more widely available today than it was 15 years ago when I started making turkey burgers. we like the swiss
Freezer Crock Pot Cooking Day | Loving My NestLoving My Nest Welcome Pinners!!! First I have to say: WOW! I am totally shocked at the response to this post! I’ve had a lot of people ask about the shopping list I used. **Update** I now have a FAQ page complied from common questions. More Meals If you haven’t yet make sure to check out the follow up cooking days with more recipes and shopping lists:Freezer Crock Pot Meals Round 2Freezer Crock Pot Meals Round 3 Or check out this great e-cookbook with other great recipes Please also stop by my Facebook page and say hi! I’m joining the freezer cooking “sensation” and filling my freezer with crock pot meals! I did something like this back when both Brad and I were working full time with both boys in day care. Buying The Food I started planning this out last week. SaveMart has this awesome sale that on select days a week you can get fresh boneless skinless chicken breasts for $1.59/lb. I went to Winco for everything else. Preparing The Food Landon is a master green bean snapper! Then I cut up everything.
My Recession Kitchen...and garden: Hasselback Sweet Potatoes Sweet potatoes are a staple on our Thanksgiving table, candied sweet potatoes to be exact. But this year I wanted to try something different. I’ve been experimenting some stuffed Hasselback sweet potatoes. A Hasselback potato is one that’s thinly sliced, topped with bread crumbs and herbs, and then roasted. Traditionally, it made with russet potatoes but I’m fond of tweaking tradition a little so I went with sweet potatoes instead. Start by choosing some evenly shaped sweet potatoes, they’re easier to slice. Next, you want to peel them, at least the top 3/4 and leave the peel on the bottom part that sits on the pan. Once you’ve cut them, carefully rub them with some olive oil and put them in an oiled roasting dish or pan. I stuffed my sweet potatoes with a combination of apples, cranberries and pecans. I recommend that you finely dice the peeled apples, these were a little too chunky and made it difficult to stuff them between the slices. Hasselback Sweet Potatoes 2 sweet potatoes
Sunday Night Prep to Eat Clean All Week There is nothing easy about making most of your meals from scratch. I don’t care who you are, or how long you’ve been cooking and how much you love it, at the end of the day we all would love to put our feet up and have food delivered to our doorstep or swing through the drive-thru. You can always take that option, but who wants processed garbage full of artificial ingredients linked to diabetes, obesity, heart conditions, and more, when you can provide your family with wholesome, healthy, home cooked meals? And the best part, for me at least, is spending valuable time with my girls by giving them small tasks to help me, and teaching them all about healthy foods and why it’s important to eat them. The worst part — clean up, but thank goodness for dishwashers! Sunday night has become my prep night for the week. Before heading to the store I clean everything out. There are a few things I do to make the rest of the week easier when I’m putting away the groceries.
Saucy chicken & chorizo israeli couscous Posted on June 26, 2011 by ChristieDinner Time, Taste Tests What’s the first thing that pops into your head when you think of store-bought stock? Too salty! Preservatives! So you can imagine my delight when three pouches of chicken, beef and veggie from The Stock Merchant arrived boasting about having none of the above. First impressions made a big impact with the absolutely gorgeous packaging. Prettiness aside, it’s what’s inside that counts, right? There is nothing worse than preparing a delicious home cooked meal to discover you don’t have any homemade stock in the freezer and have to use a carton or worse (gasp!) This recipe uses the free range chicken stock and is inspired by the famous Spanish dish of paella but uses israeli couscous instead of rice. I’ve still got a pouch each of the beef and veggie left. What’s your favourite brand of stock? Fig & Cherry received the stock with compliments of The Stock Merchant. Christie x
Cereal-Coated Chicken 1/2 cup orange juice 1 tsp. ground ginger 2 tbsp. honey 1 tsp. Salt and pepper to taste 4 skinless, boneless chicken breasts 2 cups crushed buttery round crackers 1/4 cup wheat and barley nugget cereal, like Grape-Nuts 1 tbsp. all-purpose flour 4 tbsp. apricot marmalade for topping Methods/steps To Make Marinade: In a nonporous glass dish or bowl, combine the orange juice, ginger, honey, mustard, salt and pepper to taste. Grilling Recipes - Grilled Jack Daniels Salmon Ingredients: * 2 Salmon fillets (enough for 3 to 4 servings) * 1/2 c Jack Daniels whiskey * 1/2 c brown sugar * 1/4 c soy sauce * 2 tablespoons honey * 1/2 tsp ground ginger * Salt & pepper, to taste * Aluminum foil Directions: Preheat grill. Meanwhile, in a small saucepan combine Jack Daniels, brown sugar, soy sauce, honey, & ginger. Cook for about 7 minutes.
Jalapeno-Lime Corn on The Cob Recipe : Rachael Ray Prev Recipe Next Recipe Loading Video... First Up 03:29 First Up Jalapeno-Lime Corn on the Cob 03:29 Try Rachael's steaming trick (and don't skimp on that flavored butter). Now Playing 01:24 Now Playing Food Network Shows How to Crush, Slice and Mince Garlic 01:24 Food Network teaches how to crush, slice and mince garlic. Now Playing 01:31 How to Zest Citrus 01:31 Citrus zest is a great flavor booster. Jalapeno-Lime Corn on The Cob Recipe courtesy of Rachael Ray Show: 30 Minute Meals Episode: Midsummer Mixer Jalapeno-Lime Corn on The Cob 24 Reviews Save Recipe Level: Easy Total: 25 min Prep: 10 min Cook: 15 min Yield: 6 servings Share This Recipe View Shopping List Watch how to make this recipe. Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Add a Note Categories: Fruit Lime Recipes Jalapeno Recipes Corn Recipes Side Dish Lunch Grilling More from: Healthy Grilling & Summer Recipes Healthy Highly Rated 5 Ingredients or Less Surprise Me Mango Salsa
Freezer Cooking | Ring Around the Rosies First of all, I promise this isn’t turning into a food blog But, I asked on facebook what you all would like me to post next, and sharing my first attempt at freezer cooking won the vote! If you want more freezer meal ideas, follow me on facebook now! So, yesterday I achieved my first ever attempt at “freezer cooking”. Stephanie, one of my favorite bloggers over at Mama and Baby Love did a post about it months ago, and I’ve wanted to do it ever since, but just haven’t taken the time. She just released her first E-Cookbook! I wish I would’ve done it a lot sooner, because I found that in “not taken the time” I was actually wasting a lot of time! I was pretty happy with my results! And my favorite thing, I can control all of the ingredients to make them as healthy as I want. So here is what I did…1) I made a list of my recipes. Yesterday, I made: 3)To start, I gathered all of the ingredients I needed. 4) Then, I chopped all of the veges first. Each recipe gave me TWO gallon size bags. Pin It
Kaytucky Chicken I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. Serve with an Avocado & Fennel Salad, lots of skillet baked potatoes and a little Green Peppercorn Sauce, but that’s mainly because I’m seriously addicted to how the sauce tastes on potatoes. This was absolutely delicious! Directions: 4 chicken fillets 4 frozen puff pastry sheets 4 oz cream cheese (the firm kind) few rashes of bacon flat-leaf parsley 1 spring onion 1 large egg pepper salt This is what we call ontbijtspek here. I’ve also chopped a spring onion with my cute orange baby Santoku. And I’ve finely chopped a small handful of flat-leaf parsley. Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for low-fat cream cheese. Mix it all up. Make a fairly deep cut in each chicken fillet. Until I ended up with puff pastry looking like this. Kay’s Recipe Card