Chicken Alfredo for the Freezer

IMG_9340 - Copy3 lbs of raw chicken breasts, or tenderloins

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.

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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.

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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

IMG_9370Melt 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.

Enjoy!

Chicken Alfredo
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Servings
10-12
Servings
10-12
Chicken Alfredo
Print Recipe
Servings
10-12
Servings
10-12
Instructions
  1. 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 vegetable to be right here in this dish. Serve with cooked pasta or zucchini noodles.
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Chicken Curry

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.

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Camden & CJ

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.

CHICKEN CURRY

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.

IMG_94038 cups cooked chicken (rotisserie chickens can work beautifully if you want quick and easy chicken)

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.

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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.

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CHEERS!

Dawn

Chicken Curry
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Servings
18-20
Servings
18-20
Chicken Curry
Print Recipe
Servings
18-20
Servings
18-20
Instructions
  1. Place onions and broth in crockpot and cook on high for 2 hours or boil on stove top until onions are soft. Add chicken, garlic, curry, ginger, red pepper, salt, pepper and bay leaves. Allow to simmer in 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.
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BBQ Meatballs & Whipping Cream Potatoes

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We love these Whipping Cream Potatoes and they are so easy.

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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.

BBQ Meatballs

 IMG_9440This last batch of meatballs I made I used a mixture of ground beef, ground chicken and ground deer meat.

Here the meatballs are baked,

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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.

Cheers!

Dawn

BBQ Meatballs
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I love this homemade sauce. It is great with grilled burgers, grilled chicken or baked over the meatballs. If you don't want to make your own you can buy BBQ sauce to put over these meatballs.
Servings
90 Meatballs
Servings
90 Meatballs
BBQ Meatballs
Print Recipe
I love this homemade sauce. It is great with grilled burgers, grilled chicken or baked over the meatballs. If you don't want to make your own you can buy BBQ sauce to put over these meatballs.
Servings
90 Meatballs
Servings
90 Meatballs
Ingredients
Servings: Meatballs
Instructions
  1. In a saucepan, combine ketchup, brown sugar, honey, molasses, mustard, Worcestershire sauce, liquid smoke & pepper. Heat and bring to a boil. Remove from heat as soon as it boils. This sauce stores nicely in the refrigerator for 3-4 months.
  2. Now for the meatballs. Preheat oven to 350 degrees. In a large bowl, combine all the ground beef, eggs, oatmeal (if you don't want flakes of oatmeal you can grind it in a blender), onion, garlic, s&p and prepared BBQ sauce. On two parchment lined pans, scoop out meatballs with an ice-cream scooper. Place them close together. Bake for 25-30 minutes. Allow meatballs to cool, place in freezer bags and divide the sauce between your bags. I was able to make 6 meals out of this for my family. I used a 1" ice-cream scoop to ball these out. You are allowed to smile the whole way to the freezer as you put your dinners in the freezer for another day. It is always such a great feeling. :-)
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Sloppy Joes

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.

Simple Sloppy Joes
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A slice of cheese on top of this open-faced sloppy Joe sandwich is the ticket to turning something ordinary into something extraordinary. Here is a recipe for a simple lunch or quick dinner. Be sure to double it if you want multiple meals.
Servings
12
Servings
12
Simple Sloppy Joes
Print Recipe
A slice of cheese on top of this open-faced sloppy Joe sandwich is the ticket to turning something ordinary into something extraordinary. Here is a recipe for a simple lunch or quick dinner. Be sure to double it if you want multiple meals.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Place raw ground beef and onion in slow cooker; will take 4-6 hours on low. Add the next 7 ingredients. Simmer on low for 2 hours. Serve with potato rolls and cheese. Bag remaining mixture into freezer bags and freeze for a later date. You can easily double this recipe depending on the size of your family or the amount you want in your freezer.
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