Easy Freezer Meals- Pressure Cooker

I am having such an easy time with dinners using the freezer meals I prepare, and my pressure cooker. These great marinades are a hit. And so easy and cheap. I just make the marinade as directed, throw it in a gallon size plastic bag with chicken and freeze. When ready to use, I take from freezer to pressure cooker, 15 minutes later I have dinner done. Throw some veggies and rice in there, that's all my kids will eat. 

I have LOVED this type of meal planning. I know I will eventually get bored and change it up again, but I don't foresee doing that anytime soon!

The pressure cooker is my friend :)

White Chili in the pressure cooker

4 Chicken Breasts
1 T veg oil
4 garlic cloves
1 Onion, small,diced
2 Cans of white beans
1 can diced green chilies (I will omit this for my kids)
4 C Chicken broth
1 tsp chicken bullion granules
2 tsp cumin
2 tsp dried oregano
2 tsp salt
2 tsp Pepper
********
Sour Cream
Monetery Jack cheese


Add all ingredients to a large gallon size bag. Freeze.When ready to cook, pour contents from bag into the pressure cooker and cook on high for 15 minutes, natural pressure release.
Open lid and shred chicken, stir around and your ready to serve.
Top with sour cream and cheese.

***UPDATE
I am STILL using this method for my meal planning and I am officially hooked. I shop twice a month, make these freezer meals once a month and I am saving money, time and my family has never eaten better. You have to invest in a pressure cooker. It will change your life. The meat is the best ever and literally- I can pull out a 2-3 lb roast from the freezer that has been sitting in marinade, throw it in the pressure cooker and an hour later its literally falling apart.

More Freezer Meals

I havent been cooking lately, I hate to cook in the summer and I can only grill so much. I think I have mentioned in the past that if it were just me I was cooking for, I would be a vegetarian. However I have a bunch of meat eaters in this house so I actually have to touch the meat.
I decided that I would make a bunch of freezer meals again so that I only had to mess with meat once!
I made 18 meals, all meat and all frozen as I type! If I have to touch meat, then I have become pretty picky on where I buy my meat. There is a meat market right by me and it's all amish meats, locally grown and AMAZING! I have never tasted chicken like this before. I actually will eat a little if it, it's that good!
I went to the meat market and bought al the meat I would need to make my meals that day.
7 lbs of ground chuck, 32 pieces of chicken breasts, and 2- 3lb. roasts! All antibiotic free and local meats-total price, $70
The rest of the ingredients were already on hand or fresh from garden. 18 meals averaged out to be around $3.8 a meal in meat for the family. Not too shabby. :)
Here are the ones I made this go around. Each recipe was divided into 2 meals. I have three kids who are small eaters and a husband who is rarely home to eat. I have drastically reduced the amount of ingredients i use in meals to cut back on waste. I HATE to throw away food. I'd rather they eat all the dinner and have a bowl of cereal after if they are still hungry. Just dont waste food!

Ok here are the freezer meals I made this time:
* Note that I used 3-4 chicken breasts for each freezer bag, knowing which meals would be feeding just my children or whole family. So add however man pieces you want.

Taco Chicken

6 Chicken Breasts, lightly pounded
1 pkg Taco sauce
11/3 C Chicken stock, or broth

Put  ingredients in a bowl, mix it together then divide evenly into 2 freezer bags. 3 Pieces of chicken per bag. Flatten and seal. Done.

Hamburgers
(so nice to just take one out all ready to grill- way better than mcdonalds right?)

I made 12 burger patties. Seasoned them, places them on baking sheet then stick in the freezer for couple hours. This is like flash freezing- this way they wont stick together once you stack them.
Once frozen individually, place in freezer bag, seal and done!

Thai Chicken

1/2 C Brn Sugar
1/2 C Soy sauce
2 T Lime Juice
4 Cloves of garlic, minced
1tsp red pepper flakes- I omit this for the kids
3/4 tsp Curry
6-8 Chicken Breasts

Mix in a bowl, divide into 2 freezer bags. Add 3-4 pieces of chicken per bag. seal and done!

BBQ Chicken- crockpot

2 Sweet potatoes, cubed
1 Zucchini, chopped
2 Green bell peppers, sliced
1 red bell pepper, sliced
6 chicken breasts

8oz.Tomato paste
1 T worcestershire sauce
2 T Brn. sugar
1 T Mustard powder
1 Garlic clove, minced
`/4 tsp Salt

Chop veggies and put half in each freezer bag with the chicken. Mix sauce in a bowl and pour half in each bag. Make sure chicken is on top of veggies. Seal and done!

Meatballs
(I made 18 meatballs for spaghetti and 18 for meatballs and rice)

Italian meatballs:

Ground chuck
Italian seasonings

Make round meatballs- place on cookie sheet and place in freezer for couple hours. THen place in freezer bag and done!

BBQ Meatballs and rice

1 jar Grape Jelly
15 oz BBQ sauce- I use sweet baby rays

Make plain meatballs, flash freeze by placing on cookie sheet in the freezer for couple hours, then put sauce and meatballs in freezer bag, seal and done!

Empinadas

I will actually not post the recipe I used for these- It was a new one and we didnt like so much. I LOVE empinadas and will do again with a different recipe. I'll post when i get one I like!
I used ground beef for these, the filling was yummy- I cooked, cooled and then once I filled the dough, place in freezer bag, seal and done.

Savory Chicken

6 Chicken Breasts
2 Cans stewed tomatoes
4 T white cooking wine
2 Bay Leaves
1/2 tsp pepper
2 tsp Salt
4 garlic cloves, minced
1 C. Chicken stock, or broth
4 C. Broccoli- do not put this in the freezer bag, just have separate bag of frozen broccoli.

Place 3 pieces of chicken in separate freezer bags. Mix remaining ingredients, except broccoli, in a bowl and then divide between both bags. Seal, and done.
Once put in the crockpot, add broccoli last 30 min of cooking.


Teriyaki Chicken- served over rice or grilled

Carrots
Red pepper
Pineapple chunks
Garlic cloves
6-8 Chicken Breasts
1 1/2 C Teriyaki sauce-I use lawery's

Mix sauce, divide into 2 separate freezer bags. 3 -4 pieces per bag. Seal and done.

Pot Roast- easy Sunday meals

2-3lb Pot roasts- I use left overs for sandwiches the next day
2 Pkg of slow cooker seasoning
2 C water
Can of regular coke
2 pks Au Jus

Place each roast in a freezer bag. Mix the slow cooker seasoning and the water together. Divide into each bag to fully coat roast. Seal and freeze.

To cook- place in crockpot, dump can of coke over top. Last 30 min. of cooking dump a package of Au Jus over top of roast and then cook 30 minutes more.

Bourbon Chicken (without the bourbon )

Bourbon Chicken

Recipe from Big Oven Ingredients: 5 chicken breasts 2 T oil 1 t garlic 1/4 C apple or pineapple juice 1/3 C brown sugar 2 T ketchup 1 T apple cider vinegar 1/2 C water 1/3 C soy sauce pinch red pepper flakes 1 T cornstarch Directions: 1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 6. When your chicken has a nice brown sear on some of the pieces... pour the sauce into the pan. Stir it around to cover all the chicken pieces. 7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 8. Serve over white or brown rice.

Chicken Parmesan - Easy

Ingredients:

5 Chicken Breasts, tenderized

2 T Olive oil

1/4 C Half and half- or heavy whipping cream

2 Cloves garlic, minced

2 C Spaghetti Sauce

2 C Mozzarella Cheese

2 C Parmesan Cheese

Fresh Basil- or dried if you dont have fresh

Bag if Italian Croutons

Directions:

Place olive oil, cream and garlic in bottom of 9x13 bake dish

Place chicken in dish

Cover with spaghetti sauce and basil

Cover with 1 cup of each mozzarella and Parmesan

Top with croutons

Sprinkle rest of the cheese all over the top

Bake 350 for about 45 min (make sure chicken is 165 degrees

Can serve over noodles or just with salad

Chocolate Chip Cookies

Made these today- I was fooling around with a couple different recipes and came up with this one. My family told me to frame it, so I guess it's worth posting :)

Ingredients:

1/2 C Butter- unsalted

1/4 C Crisco

3/4 C Sugar

3/4 C Brn. Sugar

2 Eggs

1 tsp. Vanilla

2 C All- Purpose Flour

1/2-3/4 C Oats (I start with 1/2 C then add more if batter is too wet still after combining

1/2 tsp Salt

1 tsp Baking Soda

1/2 tsp Baking Powder

1 C Milk Chocolate Chips

Directions:

Mix butter, Crisco and sugars for about 2 min. not too long or cookies will be flat

Add eggs, one at a time

Add Vanilla, mix briefly

Combine dry ingredients except oats- sift and then add slowly to wet ingredients, combining only until flour is combined. Add oats until batter is thick, but bot dry kind of think :)

Add C Chips and then I find, the best tasting cookies come if you put batter in container and then put in fridge for an hour or even over night. The flavor is better. But either way- these are great. I didnt refrigerate these tonight, and kids loved them.

Healthier versions:

Recipes from Mom

COOKIES-CHOCOLATE CHIP

Ingredients:

¼ Cup of oil

¾ cup honey

¼ cup of butter

¼ cup of water

1tsp. vanilla

½ tsp. baking soda

½ tsp baking powder

1 tsp. salt

¼ cup chopped pecans or walnuts

2/3 cup chocolate chips

3 to 31/2 cups Grain mix Flour

Measure oil and honey, pour into mixing bowl

Add butter and beat until creamy

Add other ingredients, gently fold in flour

Form into balls and flatten with a fork

Bake at 350 degrees for 10 -12 min.

THE ULTIMATE OATMEAL COOKIE

Ingredients:

¾ Cup oil

½ Cup honey

¼ Cup molasses ¼ Cup water

½ Cup pumpkin pie spice

½ tsp baking soda

2 Cups rolled oats

½ cup raisins or dried cranberries

21/2 cup Grain Mix flour

Combine all bake at 350 8 min.

6 grain Bread

Changed up a recipe from Anitra Kerr a bit- got this:

6 Grain Bread

Add 4 C warm water (100) to mixer

Add 1/2 C Powdered Milk (I used Moo's milk brand)

-1/2 C Veg. Oil

-1/2 C Honey

1 C 6 Grain

3 C White Wheat flour

Mix for 2 min

Add 2 T Yeast, turn mixer back on for 30 sec

Then add 2 T sea salt ( you dont want to add yeast and salt together, salt will kill yeast)

Then add about 6 C flour (might need more depending on humidity)

Let mix for about 5 min

I put EVOO on the table, folded my dough a few times until smooth to touch

Then let rise until double

Punch down (gently) and shape into loaves

Let rise again until double in size

Bake 350 - about 20 min. then cover with foil and bake another 10

(I test this by turning the bread on it's side and thumping it with my finger, if it sounds hallow- it's done. )

Scalloped Potatoes- Best EVER!

Ingredients

• 1 teaspoon unsalted butter
• 4 cups heavy cream
• 2 teaspoons salt, divided
• 1 teaspoon freshly ground black pepper
• 3 to 3 1/4 pounds potatoes, peeled and cut into 1/4-inch slices
• 8 ounces Swiss Cheese, grated

Directions

Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.

Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.

With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.

Parmesan Chicken with Spaghetti Sauce

Picture Coming

Recipe from Jamie Cooks It Up!

Ingredients:

6 Chicken Breasts

2 1/2 C shredded Parmesan Cheese (for the best deal I get mine at Costco) 2 C Progresso Italian Bread Crumbs (I also buy this in bulk at Costco) Penne Pasta 1 jar Spaghetti Sauce

Directions:

1. Place your chicken breasts in a large gallon sized Ziploc bag. Pound the chicken flat with a meat mallet. If you don't have a meat mallet, never fear. Just use the end of any can from your pantry and you are good to go.

2. Cut the chicken into strips with a pair of kitchen scissors. No kitchen scissors? Round some up, guys and gals...you'll never scoff at a chicken recipe again. Your pair of kitchen scissors will save you a lot of time.

3. Roll your chicken strips around in the parmesan cheese, then in the bread crumbs. Then put them in a sprayed 9 x 13 pan. Cover with foil and bake at 350 degrees for about 25 minutes. Take the foil off and bake for for 10 more minutes.

4. Cook your pasta according to the package directions, heat up your sauce and you are ready to rumble.

Southwest Chicken

Southwest Black Bean Chicken in the Crock Pot Time: 10 min. prep + 4 hours cooking Yield: 8 servings Recipe from Jamie Cooks It Up!

4 chicken breasts (you may even start with frozen)

1 8 oz can tomato sauce

1/2 of a 6 oz can tomato paste

2 15 oz cans corn

2 15 oz cans black beans

2 15 oz cans kidney beans

2 14.5 oz cans Mexican Stewed Tomatoes

1 Southwest marinade packet ( enchilada or taco will work as well)

Cheddar cheese and sour cream

Tortilla Chips or Whole wheat tortillas

1. Mix all ingredients except the chicken,cheese, and sour cream and tortillas in the bottom of a large crock pot. If you want it a bit thinner to eat as a soup, then add the liquid from two of the cans. Otherwise drain the liquid from the cans.
2. Place the chicken into the crock pot and cover it up with the sauce.

3. Cook on high for 4 hours. After it has cooked for 3 hours, take the chicken out, shred it and put it back in the crock pot for the remaining hour.

Beef Enchiladas

This is a great dish- however my kids didnt like, adults did. It makes A LOT and so either half or make one for the freezer or friend. But it's good enough that I will make it again, and maybe it was just an off day for the kids.

From Jamie Cooks it up

SAUCE:

1 T canola oil

1 T flour

1 28 ounce can enchilada sauce (I used mild)

2 C chicken broth

1/2 t salt

1/2 t pepper

2 T fresh cilantro, chopped

MEAT and FILLING:

1 1/2 pounds ground beef

1 medium onion, chopped

2 4 ounce cans green chilies

1/2 t salt

12-14 white corn tortillas

3 C cheddar cheese, grated

1/2 C black olives, chopped

1 C green onions, chopped

1/2 C cilantro, chopped

1. Heat up a large, deep skillet over medium high heat. Pour the oil in followed by the flour. Whisk them together.

2. Pour in your Enchilada Sauce,

chicken broth, cilantro, salt and pepper. Whisk it all together to combine.

3. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.

4. Heat up a separate skillet and toss in your ground beef, onion and the salt. Brown the meat over medium high heat, stirring occasionally.

5. When your meat is brown and the onions are transparent remove your pan from the heat and pour in your green chilies.

6. Chop up your green onions, olives and cilantro.

Spray a 9x13 pan with cooking spray. Pour about 3/4 C of your red sauce into the pan.

7. Take your tortillas one at a time, dip it into your red sauce, making sure that the sauce covers both sides. dip it into your red sauce, making sure that the sauce covers both sides.

8. Lay the smothered tortilla onto a cookie sheet and cover it with meat, green onions, olives, cilantro and cheese.

9. Roll the tortillas up and lay them seam side down into the pan. Pour the rest of the sauce over the top of the enchiladas. Sprinkle cheddar cheese over the top of the sauce.

Top with any leftover green onions and olives.

Bake at 350 degrees for 20 minutes, or until bubbly.

10. Remove the pan from the oven, sprinkle with chopped cilantro and serve.

Spaghetti Carbonara alla Amie

My kids LOVE this meal. They beg me to make. They all fight to have as many bacon pieces as they can, so I use more bacon than recipe calls for.

Found this great recipe and tweaked it a bit- it's our new family fav. - well for this week att least!

Ingredients:

8 oz. uncooked spaghetti

2 Eggs plus 2 egg yolks

8 strips of bacon or 4 strips pancetta (the cured kind, not smoked)

2 T Butter

1 Cup Milk

2 Garlic cloves

1 T Italian flat leaf parsley

Pinch of fresh ground nutmeg

1/2 tsp Salt and 1/4 tsp freshly ground pepper

1/2 Cup freshly grated parmigiano reggiano cheese

1/2 Cup Pecorino cheese-you can just use 1 cup all parm if you don't have this

Directions:

Cook Pasta

Beat eggs, parsley, salt, pepper and nutmeg in a bowl, set aside

Cook bacon in skillet over med heat until almost done. Remove bacon leaving the bacon fat in the pan.

Add butter and garlic to pan and let cook for about 30 seconds then place bacon back in pan

When the spaghetti is done lift out of water with tongs and place in the pan with bacon, also adding the milk.

Mix spaghetti around and then turn to low heat.

Add the egg mixture and stir until egg is cooked.

Add the cheeses and as soon as it's melted pull of stove and serve!

Orange Kissed cookies

From MiraLynn

Ingredients:

1 C white sugar

1/2 butter flavored crisco

1 egg

1/2 C sour cream

1/2 tsp vanilla

2 1/2 C all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 C +1 T thawed orange concentrate

1 T grated orange zest

Frosting:

1 tsp grated orange zest

1/4 C thawed orange juice concentrate

1/2 C softened butter

3 C powdered sugar

2-3 drops orange food coloring- optional

preheat oven to 375

In med bowl combine dry ingredients- whisk around to combine

in large mixing bowl combine white sugar and shortening, beat until mixed.

Add egg and beat again, then stir in the sour cream, vanilla and beat another min,

Add flour mixture just until combined. Add juice concentrate and orange zest and mix well

Use cookie scoop and drop onto cookie sheet. It will be very wet yet thicker than a cake batter.

Bake 10 min- just until the bottoms turn golden brown.

Cool then frost

Chicken Marsala

Another favorite of my kids for italian night

Ingredients:

1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala- I use cooking marsala off the walmart shelf
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

Directions:

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Chicken Piccata

Ingredients:

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine- I use the cooking wine on the walmart shelf
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Directions:

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Mexican Beans and Rice

I love this one for a meat free night- it's filling but very easy on the budget and the belly! It also makes a decent recipe for building your three month food storage on, considering you will make your own tortillas and substitute frozen corn with canned, fresh cilantro with dried.

Ingredients:

1 lb bag pinto beans

1/4 Medium onion- un-chopped

2 whole garlic cloves

1 1/2 tsp canola oil

1 T finely chopped onion

1 C uncooked long grain rice or calrose rice(available in the Asian section)

1/2 tsp Salt

2/3 C frozen corn, thawed

1/4 C fresh cilantro, chopped

1/2 C tomato sauce

2 C water

12 Corn or taco size tortillas

sour cream

fresh salsa

Directions:

*Rinse beans well and soak over night. Drain and discard water

Put the drained beans in a soup pot ans add fresh water to cover pot about 2 inches. Add the whole 1/4 onion and whole garlic cloves to the pot. Bring to full boil and then reduce, simmer 3 hours. ( I have also put this in my small crock pot half the day when I know I am not going to be home to watch the stove all day long- easier

*Check to make sure beans are always covered with water through.

*Remove onion and garlic after beans are cooked, season generously with salt

*About 40 minutes until serving time, heat oil in saucepan over med heat ans cook the 1T chopped onion until soft. Add rice and stir for a min. Add the alt, corn, cilantro, tomato sauce and water and bring to a boil, decrease heat and sinner 15-20 min. or until rice is fully cooked

warm up tortillas over stove- We love the corn tortillas brushed with olive oil and fried in the pan until a little crunchy.

*Serve beans and rice in separate bowl and pass the tortillas around with the salsa and sour cream.

Mini Meatloaf

I love this recipe and my kids ALL eat it because it is in a little muffin size rather that a huge lump that for some reason freaks every one out. I don't have exact measurements for this recipe- I made it Italian style- little of this little of that :)

Ingredients:

Ground beef (about 1lb)

1 piece of buttered white bread, crumbled

Onion, about 1/4 of it, minced

Milk, 2-3 T

Egg, whole

Tomato paste, about 1/2 - 3/4 of the little can

Grill seasoning, any brand- I use Emeril Lagase

Directions:

Make a well in the middle of the ground beef

Add all the ingredients and then lightly combine. Try to handle the meat as little as possible.

Fill a sprayed muffin tin with a ball of mixture.

Glaze:

Katsup about- 1 C

Brown Sugar about- 1/4 C

Worcestershire Sauce- about 3t.

Orange marmalade- about 1 T

Spread on top of each meatloaf "muffin"

Bake 375 until center reads 165 degrees

I serve with red potatoes and cooked baby carrots

Bread Bowls

These make a fun twist to soup night.

Just take your bread dough recipe, or use mine that I use for EVERYTHING, and round out about an 8lb dough ball. If you don't have a scale eyeball it to about four frozen biscuits size. Brush with EVOO and then let rise until doubled. I use the EVOO because it gives a darker color to the bread, which I like for soup bowls. Also if you want to add crisp to this, which I did and liked it,her is what you do:

Wile preheating the oven, place a glass casserole dish filled halfway with ice cubes in the bottom rack of the oven. Place bread in oven and right before all cubes are melted take out the water.

Indian Chicken

This is a slow cooker recipe- and I would say this is not a favorite kid meal. Curry usually doesn't go over well with kids so it's more an adult/big kid meal. But it's super yummy and healthy and so it's definitely going in our SAS 'recipe box'

2lb. Skinless, boneless chicken thighs, cut into 1' pieces.

1 Medium onion chopped

3 Cloves garlic, minced

5 tsp. Curry powder

2 tsp. ground ginger

1 tsp salt

1 tsp pepper and/or cayenne pepper

1 15-oz can chickpeas or black eyed peas, or you can even go black bean if you want, drained

1 14.5oz can diced tomatoes, undrained

1 Cup Chicken broth

1 Bay leaf

2 T Lime juice

1-2 cups baby spinach, optional

Hot cooked rice

Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt and pepper. Toss to coat. Add beans, tomatoes, broth, bay leaf. Cover and cook 6-8 hours on low.

Stir in lime juice and spinach, let stand a couple minutes so the spinach wilts,then serve with rice.

Creamy Potato and Asparagus Soup

Fall is around the corner so I have been looking for new soups and I found my new favorite!!! I'm just sad it's no a food storage one but it's amazing.

1 large bunch asparagus (1 1/4 lb.) trimmed

1 1/4 lb. Potatoes, peeled and chopped- 1/2 in or smaller

1- 12oz. can evaporated milk- or make your own remember!

6 slices Turkey bacon, because it's healthier!

1 T. Honey

1 tsp. Pepper

1/2 tsp Salt

1 1/4 C Water

Shredded lemon peel

Italian flat leaf parsley chopped- if you happen to have it

1. Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, 1/2 tsp salt, 1 tsp pepper, and 1 1/4 C Water in medium saucepan.

Bring to boil, uncovered, then simmer for 10 min. covered until potatoes are tender. Cool down slightly and then transfer to food processor. If you have a small one only do a little bit at a time to make sure you get smooth consistency.

2. Cook bacon until crispy, save the grease in pan to then cook remaining asparagus in. Once asparagus in tender but still crispy it's done.

3. Chop up your parsley, grate the lemon, chop up bacon.

4. Stir soup over stove again to warm up- or just microwave real quick.

Top with bacon, lemon, parsley and 3 asparagus strips.

OH MY GOODNESS YUM!

Hawaiian Hay Stacks

Ingredients:

1/4 lb butter

1 1/2 C Flour

1 1/2 qt Milk

2 t. Salt

2 Cans cream mushroom soup

3 Cooked chicken breasts (2 cans chicken for FS)

Topping suggestions:

Pineapple tidbits

Chopped green onion

Cheddar cheese, shredded

Coconut

Slivered Almonds

Chow mein noodles

Cooked Rice

Celery, copped

Olives

Mandarine Oranges

Peas

Lemon pepper

Directions:

Start cooking your rice

Cook Chicken (if using fresh)

Melt butter in large pan

add flour and stir until blond color

add milk and whisk until smooth

add salt

add 2 cans cream mushroom soup, and shredded chicken

Layer plate with chicken mixture then toppings of choice