Tuesday, November 6, 2012

Chicken & Sweet Potato Curry--AMAZING!

This was delicious, a must make!

4 boneless skinless chicken breasts
1 small onion chopped
2 sweet potatoes peeled and cubed
2/3 cup orange juice
1 minced garlic clove
1 tsp chicken bouillon granules
1 tsp salt
1/4 tsp pepper
4 tsp curry powder
2 TBSP corn starch
2 TBSP cold water

mango chutney
sweet relish
french fried onion straws
sliced green onions

1.  Place chicken in slow cooker. Cover with onions and sweet potatoes.
2.  Combine juice garlic, bouillon, salt, pepper, and curry powder. Pour over vegetables.
3.  Cover. Cook on low 5-6 hours.
4.  Remove chicken and veggies and keep warm. Turn slow cooker to high.  Dissolve cornstarch in cold water.  Stir into sauce in slow cooker.  Cover and cook on high for 20 minutes.
5. Serve chicken and sauce over rice and sprinkle with your choice of toppings.

Saturday, September 8, 2012

Chicken Tortilla Soup

Ingredients in each freezer bag:

1 lb shredded COOKED chicken
1 15 oz can diced tomatoes
10 oz can enchilada sauce
4 oz can diced green chilis
1 medium onion chopped
2 cloves minced garlic
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1 bay leaf
1/4 tsp black pepper
10 oz package frozen corn
1 Tablespoon chopped cilantro

Freeze.  Add to slow cooker with 2 cups water and 1 14 oz can chicken broth.  Cook on low for 6-8 hours.

To make crispy tortilla strips for toppings lightly brush both sides of a corn tortilla with vegetable oil.  cut into strips & spread on baking sheet.  Bake at 400 degrees for 10-15 minutes.

Sausage & Beans

Ingredients in each freezer bag:

1 lb sausage thinly sliced or crumbled
1 onion diced
1 celery stalk chopped
1 TBSP worcestershire
1.5 teaspoons dried mustard
1/4 cup honey
1 can tomatoes w/ diced chilis
1 can butter beans (drained and rinsed)
1 can black beans (rinsed and drained)
1 can garbanzo beans (rinsed & drained)

Freeze.  When ready to cook add to crock pot for 4 hours stirring occasionally.  Serve with shredded cheese and tortilla chips over rice.

Bean Stew (for the freezer & crock pot)

In each freezer bag:
1 cup dried beans (any kind) picked over and rinsed
2 medium carrots, peeled and diced
1 small chopped onion
2 celery stalks, diced
3 Tablespoons uncooked white rice
2 Tablespoons minced garlic
1 teaspoon dried thyme
1/2 tsp salt
1/8 tsp black pepper

Freeze.  When ready to cook add bag to crock pot and add 6 cups chicken or vegetable broth.

Cook on low for 8 hours.

Crock Pot Coconut Chicken Curry

Ingredients in each freezer bag:
3 lbs boneless chicken thighs, chopped
2 lbs chopped butternut squash
2 medium onions chopped
8 minced garlic cloves
1 oz fresh ginger
2 Tablespoons curry powder
1 teaspoon ground corriander
1 teaspoon ground cumin
pinch of salt

Freeze.  When ready to cook add bag to crock pot with 1 can unsweetened coconut milk.  25 minutes before serving add 1 bag frozen peas and 1 more can of coconut milk.  Serve with rice.  Garnish with chopped cashews and cilantro.

Crock Pot Peanut Braised Chicken

Ingredients in each freezer bag:

2 cups onions
2 cups chopped carrots
2 cups zucchini
1 red bell pepper
1/2 tsp grated lime peel
2 Tablespoons lime juice
2 Tablespoons soy sauce
2 Tablespoons flour
4 garlic cloves
2 lbs chicken breasts cubed

Freeze.  When ready to cook add:

3/4 cup chicken broth whisked together with 3 Tablespoons peanut butter

Cook on low for 5-6 hours

In last 5 minutes add in 1 can unsweetened coconut milk and 1 bag frozen peas

Garnish with chopped peanuts and chopped cilantro
Serve over rice.

Thursday, August 16, 2012

Sausage & Peppers

6 italian or chicken sausage
2 green peppers
1 red pepper
1 red onion
4 cloves minced garlic
2 cans italian diced tomatoes
2 tablespoons italian seasoning
noodles or french bread to serve over
mozzarella cheese

Mix ingredients in 2 bags.  Seal, lay flat, freeze

On cooking day drizzle with olive oil and cook on low for 6 hours.  Serve over hot noodles or french bread with mozzarella cheese.

Slow Cooker Beef Fajitas


2 pounds beef round steak sliced into strips
2 8 oz cans diced tomatoes with green chilis
1 large onion
1 green pepper cut into strips
1 red pepper cut into strips
2 tsp cilantro
2 cloves garlic minced
2 tsp chili powder
2 tsp cumin

Split ingredients between two freezer bags.  Seal, mix, lay flat and freeze.

On cooking day cook on low for 5-6 hours.  Serve in flour tortillas with sour cream, avocado, cheese etc.

Wendy's Chicken Tacos

This is one my family tried while I was visiting in Minnesota and it was SO good and SO easy.  The perfect taco filling:

4 chicken breasts
1 cup salsa
1 packet taco seasoning
1 can black beans
1 can corn

Tortillas, cheese, tomatoes, lettuce, sour cream--whatever you top your tacos with!

Place chicken, salsa and taco seasoning freezer bag.  Seal, mix, lay flat and freeze.  On cooking day, add to crock pot and cook on low until done (mine cooks fast--like 4 hours).  When finished, remove chicken and shred.  Return to pot and mix in beans and corn.  Voila, you have delicious taco filling ready to go!

Thursday, July 26, 2012

Pork Satay

This really might be the absolute best meal I've tasted in years.  It is so so good, I could eat this once a week.  The recipe is for a marinade for pieces of pork (you could use chicken) but we took the marinated meat and turned them into shish ka bobs with the marinated pork, bell pepper, pineapple and red onion and then grilled them.

1 pound boneless stir-fry pork strips (NOTE: This amount of meat fed 3 of us with no leftovers--increase the amount of meat for more people)
3 TBSP lemon juice
2 TBSP peanut butter
2 TBSP soy sauce
1 TBSP brown sugar
1 TBSP vegetable oil
2 cloves minced garlic
1/4 tsp crushed red pepper flakes

Arrange meat in shallow dish.  Combine all ingredients and pour over meat.  Refrigerate for 4-12 hours, turning occasionally.  Thread meat onto skewers, brush with remaining marinade and grill or broil as desired.  Serve with the warm peanut dipping sauce (below).

Peanut Dipping sauce:
in small sauce pan combine
1/2 cup coconut milk
3 TBSP peanut butter
2 TBSP lemon juice
2 TBSP soy sauce
1/4 tsp red pepper flakes (I thought this was a bit too spicy, so maybe reduce the amount of red pepper if you don't like spice)

Mix well, cook and stir until peanut butter melts.  Simmer 5 minutes stirring occasionally.

Thursday, April 5, 2012

Caesar Chicken Pasta Salad

This recipe came from good friends of our family, and we tried it last night--it is awesome and would be perfect for a summer meal or potluck!

3 cups cooked penne pasta (we did about 10 oz)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil or 1 Tablespoon of minced basil from the refrigerated section of the grocery store
1/2 cup chopped green onions
1/3 cup Lite Caesar dressing
1/4 cup chopped fresh Parsley
1 4 oz package crumbled feta cheese
1 garlic clove, minced
3-4 roasted skinless boneless chicken breasts cooked and sliced
Option ingredients: avocado, chopped bell pepper, cucumber

Combine the first 9 ingredients in a bowl.  Toss well to coat.  Place 1 1/4 cup pasta mixture on each plate and top with chicken breast.  (We chopped the chicken and mixed it in with the salad and then just used a bit of extra dressing).  You could omit the chicken for a vegetarian pasta salad.

Crock Pot Turkey Spinach Lasagna

My mom found this and raves about it, and everyone she's made it for raves about it, so it's on our menu for this month!

1/2 pound ground turkey
1 large onion
1 TBSP olive oil
1 26 oz jar marinara sauce
1 14 oz can diced tomatoes
1 9 oz package oven ready lasagna noodles
2 cups part skim ricotta cheese
1 8 oz package grated part skim mozzarella cheese
1 10 oz package frozen chopped spinach, thawed and squeezed dry
4 TBSP grated parmesan cheese
1/2 tsp salt
1 TBSP oregano

1.  In a large skillet over medium heat, saute turkey in oil until it is no longer pink and then drain.
2.  In a large bowl combine turkey, marinara sauce, and tomatoes.
3.  Coat a large slow cooker with cooking spray.  Pour 1 cup of the turkey tomato mixture into the cooker.  Layer noodles, ricotta, mozzarella, spinach and sauce.  Repeat layers twice, ending with the turkey-tomato sauce.  Use all the spinach in the first two layers, ending with sauce and then cheese.
4.  Cover and cook for 2 1/2 hours on low or until noodles are soft and cheese is melted.  Sprinkle with grated parmesan.

Wednesday, March 21, 2012

Rustic Italian Tortellini Soup

This soup is the thing my husband and I are absolutely nuts about right now--it is so so easy and so incredibly delicious!

from Taste of Home


  • 3 Italian turkey sausage links (4 ounces each), casings removed
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1-3/4 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • Shredded Parmesan cheese, optional


  • Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
  • Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. Yield: 6 servings (2 quarts).
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