Tuesday, February 9, 2016

Garlic Ranch Grilled Chicken

This was a meal I got from our freezer swap.  I'm not positive that this is the recipe, but it seems like the same. 

  • 3 tablespoons or 1 pkg. ranch dressing mix
  • 1 tbsp garlic salt
  • 2 tbsp water
  • ¼ C olive oil
  • 1 tbsp lemon juice

  1. Combine all ingredients in a small bowl and pour over 2-3 lbs boneless skinless chicken breasts in a gallon sized ziplock bag.  At this point, I froze it.  When we were ready to eat it, I defrosted it and grilled the chicken.  The chicken was so moist!!  All of my kids liked this until they realized it was ranch dressing...then two of them decided they didn't like it anymore.

  2. You could just let it marinade in the refrigerator for 4-24 hours and then grill.

Crockpot Mongolian Beef

This is another meal from our freezer meal exchange that my family loved!  Thanks, Candi.

1 1/2 lbs. beef flank steak, cut into strips
1/4 c corn starch
2 TBL oil
1/2 tsp ginger
2 cloves garlic, minced
3/4 c soy sauce
3/4 c water
3/4 c brown sugar
1/2 c carrots, shredded
3 green onions, chopped

Coat beef in corn starch.  Add beef and the rest of the ingredients to ziplock bag and freeze.

When ready to use, cook in crock pot for 4-5 hours on low or 6-8 hours on high.

Serve with rice or noodles.

BBQ Chicken

One of my friends made this for a freezer meal, and it reminded me you can make this in the crockpot or the oven.  When Dave and I were dating, he would make this when he would cook me dinner.  It's super simple!!!

Chicken (I usually use 10 drumsticks to feed my family)
1 bottle of BBQ sauce

Dump and cook!
Crockpot:  Low 6-8 hours
Oven:  350 degrees 2 hours (I usually cover with foil so it doesn't splatter all over.)

Sloppy Tamale Pie & Cornbread

This was from our freezer meal exchange.  I don't remember there being zucchini in it the frist time around but hopefully my kids won't notice.  ;-) Thanks, Katie!
1.5 lbs Ground beef
1 carrot, shredded
1 onion chopped
1 bell pepper chopped
2 cups frozen corn
1 can olives (slice)
1 packet taco seasoning
2-15 oz cans tomato sauce
1 zucchini, shredded or finely diced
Brown ground beef, carrot, zucchini, onion and bell pepper until done. Drain and cool. Add to a gallon zip lock bag with remaining ingredients. Freeze. 
Thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread.
Here's the recipe I've used for cornbread (I never have corn meal so this recipe is PERFECT!!!)

1 (15 oz) can of whole kernel corn
1 1/2 cup flour
1/2 c sugar
1 TBL baking powder
1 tsp salt
1/2 c milk
2 eggs
1/4 c soft margarine
1/4 c honey
Stir dry ingredients in a bowl.  In a different bowl, beat the eggs, milk, honey, margarine, and corn.  Mix the 2 bowls together.  Pour into a greased deep dish pie pan or an 8x8" baking pan.  Bake at 400 degrees for 25 minutes or until top is golden brown.

Dr. Pepper Roast

This was one of my family's favorites from the freezer meal exchange this last time.  Thanks, Jennifer!

1 roast (you decide how much and what kind of roast)
1 can of Dr. Pepper
splash of Worcestershire sauce
1 clove garlic, minced

If freezing, put roast, worcestershire sauce, and garlic in a freezer bag.

When ready to cook, put contents of bag in the crockpot.  Pour a can of Dr. Pepper over the roast.  Cook on low for 8-10 hours.

Perfect Sunday dinner to cook while you're at church!

Sunday, February 7, 2016

Slow Cook Sweet Garlic Chicken

This is from our freezer meal exchange.  It smells amazing while you are cooking it!!!!  Thanks, Lisa Marie!

4-6 boneless chicken breast
3/4 cup brown sugar
2/3 cup vinegar
1/4 lemon lime soda (she used 7up because it isn't as sweet as others)
2 tbl minced garlic
2 tbl soy sauce
1 tea black pepper
2 tbl cornstarch
2 tbl water
1/4 tea red pepper flakes (optional)
place all ingredients from chicken through pepper into slow cooker, cook low 6-8 hours or high 4. Add last 10 min: mix together cornstarch and water until smooth, add red pepper flakes if using. serve over rice.  (we have had it served on buns and it's delicious that way, too!!)

Breakfast Burritos

This is another freezer meal favorite for our family.  Most of the family would prefer them without the hashbrowns.  Thanks, Candi!

1 lb. pork sausage  (Candi made this once with sausage and once with bacon.  My family prefers bacon)
1 Pkg. Hash browns
8 to 12 eggs
1/4 cup milk
1 pkg. shredded cheese 
1 to 2 pkg. flour tortillas

Brown sausage or bacon (drain grease).  Remove from pan and cook hash browns in the same pan.  Mix eggs, milk, salt and pepper in a bowl.  Add browned sausage back to the pan with the cooked hash browns. Add the eggs to the sausage mixture and cook until the eggs are done, stirring gently. After eggs are done - lay a tortilla on counter.  Place egg mixture on tortilla.  Top with cheese.  Roll into a burrito.

If freezing, wrap the burritos individually in plastic wrap. Then place the wrapped burritos in freezer zip-lock bags.  Place in freezer.

When you are ready to eat, remove plastic wrap, place in a paper towel and warm ONE of the burritos for 45 seconds.  Flip and warm again for 45 seconds.

Breakfast Cake

My friend Tammy made this for us as a thank you.  It was delicious!!!!  I made it for us after I asked for the recipe, but it just wasn't the same (I used milk w/ vinegar to make buttermilk instead of using actual buttermilk).  She doubled this recipe so it fits in a 9x13.

1/3 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 cup buttermilk

1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 tsp ground cinnamon

Lightly grease an 8" square baking pan.  In a bowl, combine, butter and sugars.  Add egg.  Combine dry ingredients in a separate bowl.  Stir the flour mixture into the creamed mixture alternately with the buttermilk.  Spread evenly into baking pan.

In a small bowl, combine the topping ingredients.  Sprinkle over the batter.  Cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees.  Bake the cake for 40-45 minutes in the oven or until a toothpick comes out clean.  (Less cooked is better.)

Crockpot Honey Dijon Pork & Green Beans

One of the freezer meals that we've loved from the freezer meal exchange!  Thanks, Katie!

1 lb. pork sirloins (both times we've had it she's just used a pork roast)
16 oz bag of frozen green beans (can sub for fresh beans)
1/4 cup honey
2 TBL dijon mustard
2 tsp black pepper
1/2 tsp salt
1/2 tsp ground thyme
1/2 c water (if freezing, don't add until cooking)

Cook in crock pot on low until pork is tender (approx. 6-8 hours).