Wednesday, January 22, 2014

January Freezer Swap!

January Freezer Swap
We are starting off 2014 with full freezers!  We had our January freezer swap and walked away with some very yummy food!  It was a last minute decision to swap, so we didn’t have a theme this month.  We also continued our tradition of helping out the newest momma stock her freezer!  Even though Angela didn’t participate in our swap, we still made meals for her and Ryan to enjoy because we all know how little time new mommies have!

 On our menu this month:
*Pizza Turn Overs
*Ranch Chicken Tacos
*Creole Shrimp (Crock Pot)
*Vegetable Lasagna
*Chicken Parm Meatloaf

Did anyone set a New Year’s Resolution to do more freezer cooking? Or start a freezer swap with your friends? We’d love to know!

Stay warm and full!

You can find the Pizza Turn Over recipe here and the Creole Shrimp Crock Pot here!

Chicken Parmesan Meatloaf

1 lb ground chicken
1 garlic clove, minced
1 small onion, diced
1 large egg
½ cup bread crumbs,
½ cup grated parmesan cheese
½ cup marinara sauce
1 tsp Italian seasoning
½ tsp salt

1.       Preheat oven to 375.
2.       Combine all ingredients in a large bowl.
3.       Place mixture into greased loaf tin, being sure to fill.
4.       Bake for 50 minutes.

1.       Combine all ingredients and fill tin as directed. 
2.       Wrap tightly and label.

To Eat:
1.       Thaw over night in fridge.
2.       Bake as directed above & enjoy.
3.       Optional: serve with marinara sauce on side for dipping.
**Also makes great toddler finger foods if cooked in mini muffin tins.**

Adapted from

Crock Pot Ranch Chicken Tacos
2 lbs Uncooked Chicken , cut into chunks
1 Package Dry Ranch Dressing Mix
1 Package Taco Seasoning Mix
1 Can Chicken Broth
1 can of Black Beans
1 Can of corn, drained.

1.       Add ingredients to crock-pot.
2.       Stir well.
3.       Cook on High for 3 hours or low for 6 hours (longer if chicken is frozen)
4.       Once chicken is fully cooked, drain off extra liquid.
5.       Using a fork shred the chicken meat.
6.       Serve

1.       Add ingredients to a freezer bag. Label.

1.       Dump into crock pot and cook as directed.

Recipe adapted from

Saturday, January 11, 2014

Creole Crock Pot

Our cooking club met again this week and I have already enjoyed half of the meals! Our menu included: creole crock pot shrimp & chicken, chicken parm meatloaf, veggie lasagna, Stromboli and chicken fajitas.  The very first thing I made was creole crock pot shrimp, from Michelle.  It was so yummy!!  I can't wait to share the rest of the recipes with you, but first here is a super easy crock pot wonder!

Creole Crock Pot Shrimp & Chicken

1lb chicken thighs
1 lb shrimp
1 onion, chopped
1 bell pepper, chopped
1 celery stalk, diced
1 15 oz can stewed tomatoes
1 clove garlic
1 tbsp sugar
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp Cajun seasoning 

Optional for serving: fresh lime and/or rice

To eat: 
1. Place all ingredients except for shrimp in crock pot and cook on low 7-9 hours.
2. During the last 30 minutes of cooking, add shrimp
3. Serve over rice and enjoy!

1.  Add all ingredients except for chicken into gallon freezer bag.
2. Place shrimp in smaller freezer bag.
3. Place both bags in a larger bag, labeled with date and contents.
4. Cook as directed above (can be placed in crock pot still frozen).

{Original recipe adapted from: Crock pot, the Original Slow Cooker Book}

Stay full,