Tuesday, August 26, 2014

We've Moved!

We're excited to announce that we've packed our bags and moved on to bigger and better spaces!  We welcome you to our new home at www.freezerfriendlymoms.com. Let us know what you think and don't forget to follow us at our new blog!

Stay full,


Thursday, July 31, 2014

Summer Eggplant

Oh Eggplant, where have you been all my life?

I don't know what's more embarrassing to admit; that I'm 30 years old, or that I'm 30 years old and have never had eggplant!

My mom never made eggplant when I was growing up.  Probably because her Mom Super Powers told her that her picky eaters wouldn't even want to try eggplant (she was probably right).  Then I married the biggest eggplant hater on the planet.  He hates eggplant for the opposite reason: his mom made it all the time.  And he never liked it.  But he had to eat it.  So that's how I ended up 30 years old and an eggplant virgin. But no more!

Angela grabbed a bunch of Jersey fresh eggplant at the local farmer's market last weekend.  What's a girl to do with an abundance of eggplant? Make sauce! She made the most delicious red sauce with eggplant...it was heavenly!  Joe was out of town and my mom came over for dinner, so the eggplant coast was clear. I took a bag of sauce out of the freezer, thawed it and tossed it with pasta.  We inhaled it! It was a quick, delicious and healthy dinner. Can't beat that!

If you're growing your own garden, you probably have a TON of eggplant by now and this is a great recipe to make in bulk and use them up.  If not, head on over to your local farmer's market and get some locally grown eggplant and whip up this sauce.  You'll be so glad you did!

Here's a note from Angela about our fresh Jersey produce and some great ways to use it up in your kitchen!

I am a Jersey girl all the way! I hate to pump my own gas, I spend my summers at the Jersey Shore and sitting in traffic is my normal! And even though some day I would like to leave this over populated state, I would hate to leave the freshness of summer fruit and veggies that come along with it! Jersey is known as the Garden State and it is for good reason. We have an amazing selection of fruits and vegetables in the summer. Even though I cannot wait until pumpkin season, enjoy summer a bit longer and try some of my summer sauces and drinks! They showcase some of our Jersey gems; tomatoes, eggplants and blueberries! Make up a few batches, freeze them, share them and get the taste of summer all year long.  And while you're busy in the kitchen, sip on my Jersey Berry Infused Water!

What's growing in your garden?

Summer Red Sauce
1/2 lb of pasta
6 cloves of garlic
1/4 cup of good olive oil
Fresh basil diced (about 12 leaves)
Cherry tomatoes (1 1/2 lbs)
Salt and pepper to tastes
1 tsp sugar
1/8 cup Parmesan cheese

Cooking instructions:
Boil water and cook pasta as instructed. Set aside. Mince all your garlic and set half of the amount aside. Saute the remaining amount on medium low with about 4 Tbsp of olive oil until you start to smell it. Be sure not to burn it. After about 3 mins add your tomatoes, whole, to the pan. Cook until your tomatoes start to burst open, this will take about 10-12 mins. Add your remaining ingredients,  salt pepper to taste, sugar, cheese and the remaining minced garlic and olive oil. Add to your pasta,  enjoy! !!!

Let cool. Add to freezer bags. Label and date. Keep in the freezer for up to six months.
Thaw in the fridge overnight.  Add to a sauce pan. Reheat on med until warmed and add to your fresh cooked pasta.

Roasted Eggplant Pasta
1lb patsa
2 large eggplants
2Tbsp good olive oil
*freezer friendly summer pasta sauce

Cooking instructions
Preheat oven to 375 degrees. Boil water and cook pasta as instructed. Wash and slice your eggplant into strips. Drizzle the eggplant with olive oil and season with salt and pepper. Roast in the oven for 25 min. Cut into cubes and add to the summer pasta sauce. Add to your cooked pasta and enjoy.

Let cool. Add to freezer bags. Label and date. Keep in the freezer for up to six months.
Thaw in the fridge overnight.  Add to a sauce pan. Reheat on med until warmed and add to your fresh cooked pasta.

Blueberry Strawberry and Raspberry Infused Water
1 cup of blueberries
1 cup of strawberries
1 cup of raspberries
4-5 mint leaves
1 gallon of water
Wash fruit. Cut the stems off of the strawberries. Take half of the amount of fruit and with a mortar and pestle crush the fruit. Add the crushed and whole fruit and mint to the water. Set in the fridge overnight. Drink the next day. Enjoy. 
~Freezing institutions.
Wash your fruit. Separate into freezer bags. Label, date and freeze fruit up to six months.

Thursday, July 10, 2014

Stocking Back Up

And we’re back.

It’s been a very busy end of (school) year here! But the year is over and we've just returned from a wonderful vacation in Key Largo so it’s back in the kitchen we go!

I want to share a little secret with you…I hate packing lunches.  I don’t know why exactly, because I love to cook and in be in the kitchen.  But during the school year packing three lunches before bed was just the worst chore.  I think it’s because after a long day and dinner is cooked and cleaned up the last thing I want to do is dirty the kitchen again and add to my pile of dishes.  Now it’s summer time and I’m home with my little one so I am only packing my husband’s lunch….but I still hate the chore. 

Since I’m home for the summer, I have more time to be able to get dinner ready and on the table at a reasonable time.  I can do a little prep and clean up while Harper naps, which is nice.  Since I’m not as worried about having dinner in the freezer now, I wanted to stock up on packing lunches for Joe.  I ran through my recipes in some of my favorite cook books and some new ones to try from Pinterest.  Here is the menu I came up with:

Apple Pie Oatmeal

Potato Soup
Burrito Bowls
Chicken Flautas

Potato Soup
Chicken Flautas
Marinated Chicken
Pork Chop Casserole (2)
Stuffed Pork Chops

For breakfast, I doubled a batch of oatmeal and scooped it into Tupperware so I can just grab it and put it in Joe’s lunch box each morning.  He leaves super early for work and I like for him to have something healthy to eat.  He also got a nutribullet for Father’s Day and we have been putting it to good use!  I made smoothie packets in the freezer so he can get up and just add almond milk and blend!  It’s been great to get in extra veggies and fruit.

Who doesn't love Chipotle? I could eat it every day.  I made a large batch of cilantro lime rice for the base of the bowls, and then whipped up my favorite toppings: grilled chicken, sautéd veggies, black beans and salsa.  To be honest, I don’t know if these will even make it into Joe’s lunch…I might eat them all!

burrito bowl salsa chicken lunch

I am on a pork chop kick recently and they were on sale so I stocked up!  I wanted to try a pork chop casserole recipe I found.  It looks delish and I can’t wait to try it out.  After I made 2 casseroles I had 4 chops left over, so I made a meal for 4 so if we have company I can always whip this dish out of the freezer.  Meg Loc’s Pork Chops with Stuffing and Apples was my inspiration for this dish.  I didn't have the exact ingredients on hand, so I improvised and made my own stuffing with apples.  I stuffed the chops with this and then layered them right on top of it.  Yummy!

stuffed pork chop apples stuffing

The chicken flautas recipe is from Fav Family Recipes and I have yet to be disappointed from any of their recipes!  I added some left over ingredients from my burrito bowls to my flautas.  I had enough to make a dinner portion and a lunch portion, score!

And while I was cooking away on the stove, I had our Loaded Potato Soup going in the crock pot.  It makes so much…enough for dinner on Monday (Meatless Monday!) plus 2 more dinner servings and 2 lunch servings that will find their way into Joe’s lunch. 

I actually did this cooking all in one morning/afternoon.  I was done and cleaned up and had time to relax before Harper woke up from her nap around 3.  I did a lot of similar recipes, which helped.  The pork chops were all similar and used potatoes, like the soup.  The flautas and burrito bowls and similar seasonings and ingredients so I used the same pans/bowls which was great for clean up!

I’m very glad to be back…blogging and in the kitchen!  Can’t wait for our Cooking Club meeting at the end of this month!

What is your least favorite chore around the house?

Stay full, 


Apple Oatmeal
Serves 4

1 cup steel cut oats
4 cups water
1 or 2 chopped apples (depending on size)
1 tsp ground cinnamon
½ tsp fresh nutmeg
2 tbsp brown sugar

1.       Combine ingredients, bring to a boil and simmer until oats are cooked. 
2.       Allow to cool completely, then divide out into Tupperware, label and either store in fridge for week or freezer. 
3.       If frozen, thaw in refrigerator then microwave at 30 second intervals, stirring until warmed through. 

Smoothie Packs
Freezer Friendly Original

Frozen Pineapple
Frozen Mango
Frozen sliced Strawberries
Fresh Banana
Fresh Blueberries
Greens of your choice ( Spinach and/or Kale)
Chia Seeds
Goji Berries
Almond Milk

Add a bit of what you like and place in a ziplock baggie.  Place in the freezer.  When you’re ready pour contents into blender, add about a cup of almond milk and blend!

Chicken Flautas
Makes 12

1 to 2 cups of chopped chicken breast
8 oz cream cheese, softened
1 cup Monterey Jack Cheese
½ can of black beans, drained and rinsed
¾ cup of cilantro lime rice
1/3 cup of salsa (I used homemade)
½ tsp cumin, plus pinch for chicken
½ tsp chili powder, plus pinch for chicken
Tortillas, smaller size

To Eat:
1.       Preheat oven to 400 degrees.
2.       Season chicken breast with salt, pepper and a pinch of cumin and chili powder. Sauté in pan until cooked through.  Allow to cool and chop finely.
3.       While the chicken is cooking and cooling, combine the cream cheese, cheese, black beans, rice, salsa and seasonings.  (If you don’t have rice already made, start the rice before beginning recipe.)
4.       Combine chicken with cheese mixture.
5.       Place about 2 tablespoons of the mixture down the middle of a tortilla and roll tightly.
6.       Place filled tortillas seam side down in a foil lined pan, sprayed with cooking spray.
7.       Bake for 10 to 12 minutes.  Enjoy!

To Freeze:
1.       Follow steps 2-6.  Cover tightly and label.  Freeze.
2.       Thaw overnight in fridge and bake according to directions.  Enjoy!

Burrito Bowls
Serves 4-6
Freezer Friendly Original (Although it’s Chipotle’s idea)

2 chicken breasts
1 ½ cups salsa (recipe to follow)
1 can of black beans, drained and rinsed
1 bell pepper
1 small red onion
½ tsp oregano, plus dash for chicken
¼ tsp cumin, plus dash for chicken
Cilantro lime rice (recipe to follow)

To Eat:
1.       Begin making rice and then salsa (recipes below)
2.       Season chicken breasts with a dash of oregano and cumin (or sazon or any of your favorite bold flavors). Sauté until cooked through. Set aside to cool.
3.       While the chicken is cooking, slice the bell pepper and onion.  When chicken is done, sauté the veggies in the same pan. Sprinkle with salt, pepper, cumin and oregano.  Remove to cook when done. (5-10 minutes)
4.       Once rice is done, scoop out into individual portions containers.  (And set some aside if you are making chicken fluatas!)
5.       Divide out sauted veggies into bowls, then top with beans and rice. 
6.       Lastly, thinly slice chicken and divide out among bowls.
These can be enjoyed warm or cold!

To Freeze:
1.       Follow steps 1-6.
2.       Place lids on containers, label and freeze.
3.       Thaw in fridge over night. 
4.       Enjoy chilled or microwave for a hot burrito bowl! Enjoy!

Marinated Chicken
Serves 2

2 chicken breasts
½ cup of Dijon mustard
¼ cup Maple syrup
1 tbsp rice wine vinegar
Fresh rosemary
Salt and pepper

To Eat:
1.       Place chicken on a foil lined pan (or a foil pan to toss is even better!). Sprinkle with salt and pepper.
2.       Mix together mustard, syrup and vinegar.  Pour over chicken. Turn chicken to coat.
3.       Cook at 375 for about 40 minutes, checking for doneness.  Turn chicken half way through.
4.       Sprinkle with rosemary and enjoy. Goes very well with a baked sweet potato and roasted asparagus!

To Freeze:
1.       Follow directions 1 & 2.
2.       Tightly cover chicken, label and freeze.
3.       Thaw over night in refrigerator and cook as directed.  Enjoy!

Pork Chop Casserole
Serves 2
Adapted from www.johnstons.ca

2 pork chops
1 large potato
1/3 cup of milk
Pinch of pepper
½ can of cream of mushroom soup
Half an onion, sliced
½ tsp salt
½ tsp poultry seasoning

To Eat:
1.       Season pork chops with salt and pepper.  Brown on each side.
2.       Wash and dry a large potato.  Slice thinly.
3.       Layer pan (lined with foil!) with potato slices and place pork chops on top.
4.       Brown onions in pan.
5.       In a bowl, mix together milk, soup and poultry seasoning.  Add onions.
6.       Once combined, pour on top of chops and potatoes.
7.       Bake , covered, at 350 for an hour.
8.       Remove lid and bake for an additional 15 minutes.

To freeze:
1.       Follow steps 1-6.
2.       Cover tightly and label.
3.       Thaw over night in refrigerator and bake as directed.

Stuffed Pork Chops
Serves 4
Freezer Friendly Original

4 pork chops (I used boneless)
4 pieces of white bread, cubed
1 small apple, cored and diced
1 small onion, diced
1 large rib of celery, diced
2 tablespoons of butter, melted
1 tsp poultry seasoning
Salt and pepper

To Eat:
1.       Using a very sharp knife, cut a pocket into the pork chop. Set chops aside.
2.       In a bowl, combine bread, onion, apple, celery and seasonings.  Add melted butter and mix.
3.       Scoop stuffing into the pockets of the pork chops.  Really smoosh it in there!
4.       Create a layer on the bottom of your pan with any remaining stuffing.  Nestle the stuffed pork chops on top.
5.       Bake at 400 covered for an hour. (Begin checking for doneness at 45 minutes.) Enjoy!

To Freeze:
1.       Follow directions 1-3.
2.       Cover, label and freeze.
3.       Thaw overnight in refrigerator and cook according to directions.  Enjoy!

Additional Recipes:

Cilantro Lime Rice
Adapted from onceamonthmeals.com

2 cups long grain rice
4 cups of water
1 tbsp evoo
1 tsp sugar
Zest and juice of one lime
A handful of cilantro, chopped

1.       Add water, oil, sugar, cilantro and rice to pot.  Stir gently with a metal spoon.
2.       Cook rice according to package.
3.       When rice is done, zest and juice the lime on top.  Fluffy lightly with a fork.

Allow to cool and place in ziplock bags, it freezes well.


2 cans of rotel tomatoes, drained
1 large can of whole peeled tomatoes, drained
¼ of an onion
3 cloves of garlic
Jalapeño to taste
1 tsp cumin
Salt and pepper
½ tsp Sugar

1.       In a food processor, pulse jalapeno, onion and garlic.
2.       Add drained tomatoes and pulse.
3.       Add sugar, cumin and cilantro and pulse to desired consistency.
4.       Taste and add salt and pepper and adjust seasonings as needed.

5.       ENJOY!

Saturday, April 5, 2014

Baked Pork Chops with Stuffing & Apples

We're back!

It's been a while, but we're still cooking!  We got together for a freezer swap in February and the meals have been delish!  It was a long week (anyone else?) so I knew I wanted to end the week on an easy note with a freezer meal.  I was excited to try Meg Loc's meal.  She's always pushing my food "comfort zone" and Andrea said her meal was amazing--and she was right!

I tend to shy away from food with fruit in it, but just like her Thai Mango Chicken, this meal blew me away and I'm already planning to make it for my freezer when pork chops go on sale!  I asked Meg Loc for the recipe right away and I was shocked  at how easy it was! You can't beat a yummy freezer meal with little prep!

pork chops, apples, stuffing

Baked Pork Chops with Stuffing and Apples
recipe: Meg Loc
serves 2

2 pork chops, boneless
1 package of stuffing, prepared
1 can of apple pie filling

1. Prepare stuffing according to package, let cool
2. In foil tin, pour the apple pie filling on the bottom.
3. Layer the cooled stuffing on top.
4. Nestle the pork chops in the stuffing.
5. Cover with foil and label.

1. Thaw over night.
2. Bake for 1 hour at 350, covered.
3. Enjoy!

Stay full,

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 www.weelicious.com

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 www.crockpotladies.com

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,

Tuesday, December 31, 2013

Filling the Freezer

Happy New Year!   I've never been so productive on a Monday! Making good use of our winter break, I got down to business in the kitchen yesterday and set off to get most of my January cooking complete.  And I did! I not only was able to cook for my family, but my brother requested meatballs for 15 people for a trip he is taking next weekend, so I whipped up 80 meatballs as well!  I was pooped at the end of the day (and we ended up going out to dinner—how ironic) but I feel so accomplished and relaxed about the upcoming month! Usually when I do a large cooking day, I have Angela cooking beside me, but she is resting and enjoying being a new mommy now that her baby boy, Andrew, has arrived! Congrats to her and Ryan! With Angela busy, I took on this cooking day on my own!  From start to finish (and by finish, I mean kitchen and dishes all cleaned) it took me about 8 hours.  I did take mini breaks every so often!  It’s a long day, but totally worth it.  If you’re not into doing a whole day, pick a few meals and start small or with a friend.  You could always try our Crock Pot Wonders page and put together a few crock pot meals, which don’t require cooking on the day you prepare the meals for the freezer! 

freezer cooking meals

I made:
-Gravy and meatballs (3 bags for my family + enough to feed 15 25 year olds on a ski vacation)
-Breakfast Burritos (13)
-Crock Pot Chicken and Dumplins (2 bags to thaw and dump)
-Hot Roast beef and Cheese Sandwiches (12)
-Chili (3 lunch servings)
-Chili Cornbread Muffins (16)
-Chicken Pot Pies (7)
-Chicken Stir Fry
-Homemade Frozen Pizza (4 9” pizzas)

Here are some tips to help your cooking day go smoothly:

-Snag a babysitter! Harper was at my mother in law’s, which was great because while I love her help in the kitchen, it always takes a bit longer when she’s assisting.  I was able to focus totally on my cooking.

-Wear sneakers! I made the rookie mistake of starting barefoot…2 hours in I realized my mistake and put my sneaks on. 

-Turn up the jams! I’m so guilty of to Christmas music year round while I cook.  Monday I opted for the Salsa channel. 

-Reuse dishes as much as possible (makes for less cleanup).  For example: I cubed my potatoes and tossed them with oil and seasoned salt for breakfast burritos.  Once they were in the oven I used the same bowl to whisk the eggs for the burritos.  Two birds, one stone.

-Have a game plan. Even if it’s in your head and just an idea, it’s better than just winging it.  I started with my potatoes and sausage for my breakfast burritos, because I have to cook each component, but they need to be cooled completely for me to wrap and freeze.  By making them first, I could utilize the cooling time to start on my sauce and chili. 

All in all, not bad at all and I’m pretty pleased with how full my freezer is!  Below I’ve included all of the recipes I used and freezing and eating directions.  If you’d like your own planning and shopping list page, those can be found on our Meal Planning 101 page!  I hope you enjoy and venture in the kitchen soon!  We’d love hear about your freezer cooking day!

Stay full,

NeNe’s Gravy & Meatballs (aka Angela’s gravy)
{I multiplied this recipe, but as is it makes an ample amount for freezing!}

1 1/2 med onions, diced small
5-6 cloves garlic minced
Salt  1 1/2 tsp
Pepper 1 1/2 tsp
Garlic powder 1 1/2 tsp
Onion powder 1 1/2 tsp
Fresh basil about six or seven leaves ( pulled apart or diced up small) if not fresh, dried is ok, about 2 tsp
3 cans of tomato puree with basil ( I use tuttorosso) 28 oz
2 cans crused tomatoes in puree with basil 28 oz
1 can tomato paste 14oz or 2 ( 6oz cans) 
1/2 cup parmesan cheese
2 tsp sugar
2 lbs ground beef (80/20)
1 med onion (shredded over cheese grater into mixture)
3-4 cloves garlic shredded into mixture
Onion powder 1 tsp
Garlic powder 1 tsp
Dried basil 1 tsp
Salt 1 tsp 
Pepper 1tsp
1/4 cup parmesan cheese
1/2 cup panko bread crumbs Italian style 
2 eggs
Directions for gravy:
Saute onions and garlic in olive oil over med heat until onions are soft. Add tomato puree, just to wake it up a little about one minute. Then add your puree and crushed tomatoes. Mix it all well. Then add all your spices, cheese and sugar.  Will take about 45 min to heat through well. While that is cooking start your meatballs.
Meatballs directions:
Bring your meat to room temp. Add your shredded garlic and onions. Add all your spices, bread crumbs, eggs and cheese. Mix very well. If it seems to wet then add more bread crumbs. In a large pan, on med heat, warm some olive oil. Make your meatballs, about medium size, and then add them to your heated pan. Sear all your meatballs on both sides then add them into your gravy to finish cooking through.  Always taste the gravy to see if it needs more spices or sugar, I usually always add something else. Serve over pasta with bread for dipping and enjoy!

1.        Cook according to directions and allow to cool completely.
2.       Pour gravy into containers, label and freeze.

To eat:
Thaw completely and reheat in a saucepan on stove.  Enjoy!

Chicken and Dumplin’s
1 lb chicken breast (boneless, skinless)
1 small onion, diced {I use about a cup of frozen diced onion)
2 cans cream of celery soup
1 can of chicken broth
1 can refrigerated biscuit dough
Fresh parsley, chopped
1.  Place chicken breasts into crock pot, along with onion, cream of celery soup and broth.  Cook on low about 6 hours. 
2.  Remove chicken and using a fork shred the chicken and return it back to the crock pot.
3.  Break raw biscuits into pieces and place in crock pot until top layer is covered. Crank that bad boy up to high and cook biscuits for 30 minutes or until done. 
4.  Sprinkle on fresh parsley and enjoy!

Place all ingredients except for biscuit dough into a labeled freezer bag and freeze.

To eat:
Place contents of bag into crock pot and follow cooking directions as stated. Enjoy!

Hot Roast Beef Sandwiches, ala Pioneer Woman
12 whole Dinner Rolls Or Small Sandwich Buns (I Used Whole Wheat)
1 pound Thinly Shaved Roast Beef Or Ham (or Both!)
1 pound Cheese (Provolone, Swiss, Mozzarella, Even Cheez Whiz!)
1/4 cup Mayonnaise
3 Tablespoons Grated Onion (or 1 Tbsp Dried Onion Flakes))
1 Tablespoon Poppy Seeds
1 Tablespoon Spicy Mustard
1 Tablespoon Horseradish Mayo Or Straight Prepared Horseradish
 Dash Of Worcestershire
 Optional Dressing Ingredients: Sriracha, Hot Sauce, Dried Onion Flakes Instead Of Fresh, Garlic Powder, Pepper, Etc.)

Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.
To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.) If you're using Cheez Whiz, spread a layer on the top bun.
Wrap each sandwich in a foil square, and either keep in the fridge or bake right away. To bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted.

Assemble sandwiches and wrap tightly in foil.  Place in container or freezer bag. 

To eat:
Either thaw before, or from frozen bake sandwiches as directed in recipe.  If from frozen, make take a bit longer. 

Tip: These make a GREAT  Sunday Funday  snack!

Breakfast Burritos
(Makes 13-14 10” burritos)

1 dozen eggs
1 lb of your favorite breakfast meat, cooked
1 lb of potatoes, cubed
Seasoned Salt, to taste
Dash of Milk
2 TBSP Olive Oil
Spinach, onions and peppers, optional
Siracha, optional
Tortillas (13-14)

1.        Wash and cube potatoes.  Mix in bowl with olive oil and seasoned salt, to taste.  Place cubed potatoes on baking sheet.  (I line mine for easy clean up and spray with Pam first).Bake in preheated 400 oven for about 25 minutes.
2.       While potatoes are cooking, cook up your breakfast meat.  I used sausage and crumbled it as it cooked.  When finished, place in large bowl to cool. 
3.       In a medium bowl whisk together the eggs.  Add a dash of milk and salt and pepper.  Cook eggs in the same pan you used for the meat, stirring to create scrambled eggs.  When eggs are almost finished, add a handful of chopped baby spinach.  Remove from pan and add to large bowl with sausage to cool. 
4.       When potatoes are done, add to the large bowl and stir ingredients.  Allow all to cool.
5.       Lay tortilla flat in front of you.  Smear siracha on tortilla, then place a few spoonfuls (1/3 to ¼ cup) of breakfast mixture on tortilla. Wrap up like a burrito and repeat process.
6.       Wrap each burrito tightly in saran wrap and place in container or gallon bag.

Wrap tightly in saran wrap, place in bag and freeze.

To eat:
Thaw overnight and remove from saran wrap.  Microwave for 30 seconds.  Enjoy!

Game Day Chili
{serves 6}
3 lbs ground beef
2 28oz cans diced tomatoes, drained
3 bell peppers, chopped (any colors)
2 medium to large onions, chopped
3 cloves garlic, chopped
1 jalapeno, chopped (can omit if you'd like to lower the heat level)
1 small can, chiptole in adobo
2 TBSP tomato paste
1 6oz can tomato sauce
3 tbsp chili powder (more to taste)
1 tsp cumin
1 tsp paprika
salt and pepper

1. Heat large dutch oven and add beef.  Break apart as meat browns.
2. As meat browns, roughly chop bell peppers, onions, jalapeno and garlic.
3. Remove meat from dutch oven, draining off fat.  Add chopped veggies to hot Dutch oven and sauté until soft, about 5-6 minutes.  Season with salt and pepper.
4. Sprinkle seasonings over meat mixture and stir.
5. Add tomatoes, chipotle in adobo, tomato paste and tomato sauce to peppers and onions and stir to combine.  Allow to cook for 5 minutes.
6. Add meat and seasoning mixture back into dutch oven.  Stir to combine all ingredients.  Allow to cook together for 5-10 minutes.  Once meat is completely cooked through, taste and adjust seasoning to your taste.
7. Allow to simmer for as long as possible...chili only gets better as it sits!

Serve in deep bowls with shredded cheese, diced onion, and sour cream on top.

Extra notes:
*The chipotle in adobo adds a lot of spice, so if you're someone who doesn't like a lot of heat, I'd just add some of the sauce from the can and leave the jalapeno out.*
*If your chili needs more liquid, I add beer or beef stock*
*Want to stretch this further? Cook 1/2 lb small pasta (small penne works great) and add cooked pasta to chili mixture and stir to combine!*

Cook as directed, allow to cool completely and ladle chili into Tupperware containers and freeze!

To eat:
 Microwave or heat on stove. 

Chili Cornbread Muffins

2 tubes Grands CORNBREAD Biscuits
2 cups of chili
Shredded cheddar cheese

1.       Carefully pull apart a cornbread biscuit to create a pocket.  Fill pocket with chili (about a TBSP) and a bit of cheese.  Carefully pinch ends shut.  Continue process until all biscuits are filled.  Be sure not to over stuff…it’s very tempting!
2.       Place filled biscuits on baking sheet and bake according to package directions. 

Cool chili biscuits completely.  Wrap individually in saran wrap and place in contrainer or gallon bag.

To eat:
Thaw over night.  Microwave for 30 seconds, or until hot in.  Enjoy!

Chicken Stir Fry

Marinade Ingredients:
1/4 cup soy sauce
1/3 cup water
2 Tbsp. rice wine vinegar
1 Tbsp. corn starch
1/8 tsp. coarsely-ground black pepper (or more/less to taste)

Dinner ingredients:
1 lb. thinly sliced chicken strips
2 Tbsp. olive oil
12 mini sweet peppers, thinly sliced (or 2 regular-sized bell peppers, thinly sliced)
2 scallions, sliced diagonally into 1 inch pieces, white and green pieces separated
1 cup broccoli florets
2 Tbsp. minced fresh ginger
4 garlic cloves, minced
1 cup jasmine rice, uncooked

1.       Chop veggies and place in large ziplock bag.  Add garlic and ginger.
2.       Place chicken strips in a smaller, separate ziplock bag.
3.       Add marinade ingredients to a separate small ziplock bag. 
4.       Place ziplock bags with marinade and chicken into large bag with veggies and seal.  Place in freezer.

To eat:
1.       Thaw overnight in fridge. 
2.       Cook jasmine rice according to directions.
3.       Combine marinade and chicken strips, set aside.
4.       Saute veggies in olive oil until softened, about 5-7 minutes. Remove from pan.
5.       Remove chicken from marinade and cook in pan.  Reserve marinade.
6.       When chicken is done (5-7 minutes) add veggies and marinade to pan and cook for an additional 3-4 minutes. 
7.       Serve over rice and enjoy!

Chicken Pot Pie
For the filling:
-1 stick of butter
-8 TBS flour
-4 ribs of celery, diced
-1 medium to large onion, diced
-2 large carrots, diced
-1 16oz bag of frozen mixed veggies
-1 lb of chicken, cooked & shredded
-about 6-8 cups of chicken stock, heated 
-1tsp poultry seasoning
1 bay leaf
salt and pepper to taste

For the pastry: (
Ina Garten's recipe...NEVER fails)
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Cooking instructions:
1.        Make dough according to above directions.  Preheat oven to 375.
2.       Melt butter over medium heat in large sauté pan; add celery, onions, carrots, poultry seasoning, salt and pepper and bay leaf.  Sauté until soft, about 5-7 minutes
3.       Slowly add flour and whisk into butter/veggie mixture until incorporated.  Stirring constantly, cook mixture about one minute.  Continuing to whisk, slowly add in warm chicken stock to veggies. Stop and stir to combine occasionally, stopping when you get to the desired consistency for your filling (add more liquid if you like it soupy...add less if you like it more like a stew). 
4.       Let simmer, taste and season as needed.  Add chicken and about half of the bag of frozen veggies.  Feel free to add the whole bag, or a bag of just peas! It's totally up to your preference! 
5.       Turn off burner, ladle filling into tins and cover with dough (if eating right away). 
6.       Brush dough with egg wash, salt and pepper. Poke several holes into pastry dough to allow steam to escape.
7.        Bake in preheated oven (on a cookie sheet) at 375 for 40 minutes, or until crust is golden brown.

Follow directions up to number 5, but allow mixture to cool once in tins before putting on pastry dough. Brush with egg wash, salt and pepper, wrap tightly & label and pop into your freezer.

To eat:
Thaw overnight in fridge.
Remove foil, and poke several holes into pastry dough to allow steam to escape.
Place on baking sheet to catch and spills and bake at 375 for about 40 minutes.

Homemade Frozen Pizzas

 (double amounts to make 4 personal pizzas)
1 package active dry yeast
1 tsp white sugar
1 cup warm water (110 degrees)
2 ½ cups flour
2 TBSP olive oil
1 tsp salt
1 16oz can pizza sauce (we love Dom Pepino)
4 cups mozzarella cheese
1 chicken breast, cooked and cubed
½ cup Frank’s Red Hot sauce
Any additional toppings you like!

1.       Preheat oven and pizza stone to 450.
2.        Combine yeast, sugar and water in a large bowl and let stand until the yeast has bloomed and doubled in size (about 10-12 minutes).
3.       Stir in flour, salt and oil.  Stir until combined and smooth then let rest, about 8 minutes.
4.       On a floured surface, turn out dough and shape into a ball.  Cut ball into half (or quarters if you have doubled the recipe).  Take each piece of dough and roll out into a 9” round. 
5.       Poke holes in crust with a fork and bake each crust for 4-5 minutes and allow to cool on a cooling rack.

1.       Once crusts are cooled, grab a piece of cardboard, wrap it in foil and place your crust on it. 
2.       Create the pizza of your dreams!  Add sauce, cheese, toppings—whatever you’d like. 
3.       Wrap the whole thing tightly in saran wrap and freeze!

To eat:
Thaw in fridge.
Preheat oven to 450 and cook until cheese is melted and bubbly!

(Dough recipe from: www.allrecipes.com)