Posted by: Dawn | on May 24, 2016
4 (16 oz) jars Alfredo or you can make your own recipe (see recipe below)
1 large red pepper, diced
8 oz sliced mushrooms, washed
Divide all ingredients equally between your freezer Ziploc bags. When ready to eat, remove from freezer and thaw. Cook on low for approx 4 hours. Slow cookers vary but this dish is best when the chicken is just baked and not over done.
You can add frozen broccoli or peas the last hour if you want your dinner to be a one dish meal. Serve with cooked pasta or zucchini noodles.
Homemade Alfredo Sauce
1 cup butter
1/4 cup flour
2 – 8 oz cream cheese
1 cup cream
2 cups milk (you can sub chicken broth here if you don’t want the carbs from milk)
3 tbsp parsley
2 tbsp fresh garlic, minced
1 tsp salt
1 tsp black pepper
1 1/2 cup Parmesan cheese
Melt butter, add flour. Add cream cheese and stir until cream cheese is softening. Add cream, milk, parsley, salt and pepper. Stir until everything is combined. Cook on the stove for 2 minutes, stirring constantly. Remove from heat, add Parmesan cheese. The Alfredo mixture will thicken as it cools.
Posted by: Dawn | on May 16, 2016
Chicken Curry over Jasmine rice is one of CJ’s favorite meals. It is such a blessing when my kids sit up and eat their dinner without complaining or fussing for something different. Not that we give them something different but they sure try to negotiate. I grow weary of the negotiating.
You can easily make this dish on the stove top in a stockpot or you can prepare it in your crock pot. I use my crockpot because it is very forgiving if I am not there immediately to put the next ingredient in.
This dish freezes beautifully and re-heats wonderfully on low in your crockpot.
2 cups diced onion
4 cups chicken broth
Allow these 2 items to simmer on high in your crockpot or if using a stove top, cook onions until soft.
8 garlic cloves, minced
4 TBSP curry powder
2 tsp ground ginger
1 tsp red pepper, optional
1 tsp salt
1/2 tsp black pepper
2 bay leaves
2 cans 13.5 oz coconut milk, canned
Add chicken, garlic, curry, ginger, red pepper, salt, pepper and bay leaves. Allow to cook away in your crock pot for 2-4 hours on low. Add coconut milk 30 minutes before serving. Serve with Rice.
If you want garnishes for this dish, green onions, cilantro or minced peanuts are perfect.
Once curry is cool, place in freezer bags and freeze.
This made 4 meals for our family but you could easily double this if you want more for your freezer.
This recipe can be found in the Cookbook.
Posted by: Dawn | on May 9, 2016
We love these Whipping Cream Potatoes and they are so easy.
You can use them for a breakfast side or a dinner entree side. Almost every time I serve them to company there are no leftovers.
WHIPPING CREAM POTATOES
3 (30 0z) bags of frozen hash browns (or 30 cups of cooked shredded potatoes)
4 1/2 cups whipping cream
2 tbsp salt
1 1/2 tsp black pepper
Beat whipping cream until soft peaks form but do not over beat or you will get butter. Add salt and pepper to whipping cream, just until blended. Fold shredded potatoes into whipping cream mixture. Separate out into baking dishes. Wrap with foil and freeze. When ready to use pull out of freezer in the morning and bake in the evening at 350 for 60-70 minutes or until golden.
The above will make 22-24 servings.
Here the meatballs are baked,
not terribly appetizing but slather some of that homemade BBQ sauce on and you have a winner!
We are sick in our house so it has been a different kind of day but I am so grateful for many things in the midst of the sickness! I am blessed, 4 sweet children who call me momma!
These 2 recipes are in my book that you can purchase here.
Posted by: Dawn | on April 25, 2016
Disclaimer: I am struggling to get the pictures loaded tonight but will post recipe anyway. Maybe pictures will follow, to be determined…. 🙂
Sloppy Joe’s are a great, quick lunch or dinner for Saturday’s.
Whether we are at the boy’s basketball games or outside working on some project the last thing I feel like doing is coming inside to cook. I am learning to plan ahead and this is one of my go-to meals. I always throw mine into the crockpot because I think it saves time but you can easily prepare this recipe on your stove top by frying your meat. This particular batch I used all the ground meat I had in my freezer which was a combination of beef, chicken and venison.