I’ve been making and freezing slower cooker meals for years now, but to give our taste buds something new to try I wanted to change it up. Currently, my 14-month-old LOVES meatloaf, loves it. With him teething so badly it’s still one of the only solid foods that he will eat. It also requires a bit of prep work before even cooking for 45 minutes so I decided to make a triple batch and froze two trays of it for a future dinner. The recipe is easy to make, freezing it and cooking it later will be even easier! Just need to make some mashed potatoes, peas, and brown gravy to serve with it before enjoying. Now that’s some good eats!

Ingredients:

2lb ground beef
1 meatloaf seasoning packet
1 egg
10 saltine crackers, crushed
¼ cup milk
1 green bell pepper, chopped
1 onion, chopped
1 can tomato sauce
Salt and pepper to taste
Ketchup (optional)

Directions:
Mixed ground beef, meatloaf seasoning packets, 1 egg, 10 crushed saltine crackers, milk, green bell pepper, onion and half of the can tomato sauce. If desired salt and pepper.
Place in a loaf pan or casserole dish.
Add the other half of tomato sauce and ketchup on top. Spread to cover completely, add more salt and pepper if desired.
Bake 45 minutes at 425 degrees. Remove lid and bake an extra 10 minutes.

​Or Freeze before cooking. To cook thaw overnight and good as normal.

​It's cold outside and nothing warms me up better than a bowl of homemade stews! It's even better if it is ready for me when I get home from work. This is one of my favorite go to slow cooker winter recipes; it also makes a great freezer meal!
 

 Ingredients:
2 lbs. cut stew meat optional to sheer for more flavor
1 medium sized yellow onion
32 oz. bag of frozen mixed vegetables
Can of tomato sauce
14 oz. can of stewed tomatoes
Salt, pepper, pinch of Cheyenne pepper (optional), cumin, thyme, paprika.
 
Cook on low for 8 hours or high for 4.
To freeze place everything in a freezer bag and lay flat to freeze. Defrost overnight in the refrigerator before cooking.

Ingredients
     6 chicken breasts
     2 limes, juiced
     2 cups cilantro
     4 minced garlic cloves
     2 tsp cumin
     2 tsp chipotle powder
     Salt and pepper to taste
     *1/2 cup chicken broth for freezer meal.

Instructions

1. If making right away, divide ingredients into two (if serving more than four), place one part in the crock pot and the other in a large freezer bags. See Freezer Meal Instructions below for further details.
2. Cook on low for 8 hours or high for 4 hours, until chicken shred easily. Serve on tortillas with your favorite toppings.

Freezer Meal Instructions

1. If making for freezer meals, divide ingredients into two and place into two large freezer bags.
2. Add ¼ cup of chicken broth in each bag, label and seal. Place in freezer until ready to prepare.
3. Cook on low for 8 hours or high for 4 hours, until chicken shred easily. Serve on tortillas with your favorite toppings.

​Once a year I try to get all of the important women in my life together for a brunch. This year I wanted to do a Mardi Gras theme so lots of purple, green, and gold decorations, beads, and masks! I even made one of Jack's favorite slower cooker meals: Jambalaya! Now I know this might not be real jambalaya, but it's what we call jambalaya. The recipe is super easy and super yummy. It also makes a great frozen meal! It's even better with a slice of King's Cake!!!

January is soup weather, but I am not a huge fan of processed canned soup so I decided to make my own. I made a big batch of vegetable soup and sterilized my mason jars. After cooling the pot of soup in the freezer, I ladled out portions of soup into the mason jars, lidded and placed in the freezer. I love taking these to work, not only are they delicious once heated up, they keep my lunch bag perfectly cold as they begin to thaw out!
​
To reheat - remove metal ring and lid. Heat in microwave for one minute, take out and stir. Continue to reheat until desired temperature.

Earlier this month I talked about the pre-made grab and go breakfast biscuits, but today I wanted to share a healthier and lighter breakfast: pre-made smoothie bags. We don't eat overly processed food so I wasn't willing to try the frozen bags of smoothie mix found at the store. I decided to make my own. I went to the store and bought some fresh and frozen fruit and vegetables. I labeled each bag with type and how much milk to add. I put equal amounts of fruit and vegetable in each freezer bag and froze. The night before I would remove one of the frozen bags to defrost in the refrigerator. The morning of I would put the thawed ingredients into my mixer, add the diary and blend until smooth. These are so great on busy mornings; they are really healthy and keep you full for hours! 

I think Jack is the only person I have ever met that eats a full breakfast every single morning. He cannot start his day off without a yogurt, two scrambled eggs with cheese and half of a homemade chocolate chip waffle with syrup. I am just full from writing all of that!!! I on the other hand usually have coffee for breakfast, which is something that I am working on trying. In order to do that I needed pre-made grab and go breakfast because I know I would not be willing to wake up any earlier to make a hot breakfast before work. I came across this recipe and made a few tweaks to it.
After they cooled I put three in zip lock baggies and placed them in the freezer. When I was ready for them I would place them in the microwave for 30-60 seconds and enjoy!

We are trying to eat less processed foods and eating more "real" food. Simply if we can't pronounce the words in the ingredients then we are not going to buy it. Jack was really worried about this because every morning he would enjoy a frozen waffle for breakfast. After doing a little research I found out that I could make homemade waffles and freeze and when Jack is ready to enjoy them he can just pop one in the toaster like he would any other store bought waffle.  This is the basic recipe that I use, he prefers his with extra chocolate chips, and I like mine original with fresh strawberries and whip cream!

Ingredients
     2 eggs
     2 cups all-purpose flour
     1 3/4 cups milk
     1/2 cup melted buter
     1 tablespoon white sugar
     4 teaspoons baking powder
     1/4 teaspoon salt
     1/2 teaspoon vanilla extract

Directions

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, melted butter, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

*To Freeze: completely cool and place into a freezer bag. To reheat put back in the waffle iron or in the toaster. 

Last week I shared my recipe for Turkey Pumpkin Chili, this week I am going to share another great dinner recipe that's made with pumpkin. The smells in this dish just makes it the perfect comfort food on a chilly fall night!

Ingredients
     2 Pounds Skinless, Boneless Chicken Breast, cubed
     3 Pounds Pumpkin, cubed
     1 Onion, chopped
     1 Can Garbanzo Beans
     2 14.5oz Cans Diced Tomatoes
     1 Tbsp Brown Sugar
     1 Tbsp Ground Coriander
     1 tsp Ground Cumin
     1/2 tsp Ground Ginger
     1/4 tsp Ground Cinnamon
     Salt and Pepper to taste

Directions
     Place tomatoes, brown sugar, coriander, cumin, ginger, cinnamon, and salt and pepper and stir to combine. Mix in the chicken, pumpkin, onions and garbanzo beans. Cover and cook on low for 8 hours.

***To freeze the meal, put everything together and freeze until needed. To Cook thaw overnight in the refrigerator and follow the directions above.  

For a very festive dinner, serve in a hallowed out Pumpkin!

October is Pumpkin time! Everyone always thinks of pumpkin bread or pie when cooking with pumpkin, but pumpkin is after all a squash! A recipe I came across years ago and have altered over time is a great turkey pumpkin chili. It is a perfect meal on a chilly fall night, throw all of the ingredients in a slower cooker and by the time it's ready your house will be filled with the smells of fall.

Ingredients
     2 Pounds Ground Turkey 
     1 Yellow Onion, chopped
     1 28oz Can Diced tomatoes
     2 Cups Cubed Fresh Pumpkin
     1 Can Chili Beans
     1 Can Black Beans
     3 Tbsp Brown Sugar
     1/8 tsp Pumpkin Spice
     1 Tbsp Chili Powder

Directions
     Crumble the raw ground turkey in the bottom of the slower cooker. Add the chopped onions, tomatoes, pumpkin, chili and black beans, sugar, pumpkin spice, and chili powder. Cover and cook on low for 8 hours.

***To freeze the meal, put everything together and freeze until needed. To Cook thaw overnight in the refrigerator and follow the directions above.  

Similar to my Slower Cooker Chicken and Dumplings Recipe, this is a great recipe to put together before work and come home to delicious meal. Its perfect over some fresh baked biscuits!

Ingredients
     4 Skinless, Boneless Chicken Breast, cubed
     10 Red Potatoes, quartered
     1 Small Bag of Frozen Vegetable Mix
     2 Cans Condensed Cream of Chicken Soup
     Salt and Pepper to taste

Directions
     Place the chicken, potatoes, vegetables, soup and salt and pepper in a slower cooker. Cover and cook on low 6 to 8 hours.

***To freeze the meal, put everything together and freeze until needed. To Cook thaw overnight in the refrigerator and follow the directions above.  

This is not my mom's chicken and dumplings, but when it comes to a no fuss dinner its perfect. Put this together in the morning and by dinner time you will have a nice savory meal by dinner time.

Ingredients
     4 Skinless, Boneless Chicken Breast
     1 Yellow Onion, diced
     2 Cans Condensed Cream of Chicken Soup
     Peas and Carrots to taste, I use the frozen kind
     1 Cup Chicken Broth
     Salt and Pepper to taste
     2 Packages of Refrigerated Biscuit Dough

Directions
     Place the chicken, onion, soup, peas and carrots, chicken broth, and salt and pepper in a slower cooker. Cover and cook on low for 6 to 8 hours.  30 minutes before services, tear the biscuit dough into pieces and place on top of the soup in the slow cooker.

***To freeze the meal, put everything together expect the Biscuit Dough and freeze until needed. To Cook thaw overnight in the refrigerator and follow the directions above.  

I love to throw a few things together in the slow cooker in the morning and walk into the house smelling delicious by dinner time. This is great meal to freeze until ready to eat or put together before work. It's quick, easy, and no precooking involved. I love to top mine off with sour cream, a little shredded cheese and a slice of homemade cornbread! Yummy!!!

Ingredients
     2 pounds Carne Asada, preseasoned - if not add one packet of Taco Seasoning
     1 Red Onion, chopped
     1 16oz can Chili Beans, undrained
     1 16oz can Kidney Beans, undrained
     1 16oz can Black Beans, undrained
     1 16oz can Whole Kernel Corn, undrained
     1 16oz can Diced Tomatoes, undrained
     1 4oz can Diced Green Chile Peppers, undrained
       
Directions
     In a slower cooker add all of the ingredients and cook on low for 6 to 8 hours. Stir before serving and top with your favorite tops! So Easy and So Yummy!!!   

***To freeze the meal, put everything together and freeze until needed. To Cook thaw overnight in the refrigerator and follow the directions above.  

I am a huge fan of coming home to a ready to eat dinner. This is one of my favorite go to dinner classics. By omitting out the carrots and potatoes you will have some tasty shredded beef which is perfect for sandwiches!
Ingredients 
     3 pounds of Chuck Roast
     1tbsp Minced Garlic
     1 chopped yellow onion
     1 pound bag of Baby Carrots
     6 cubed potatoes
     Salt and Pepper to taste
     Water or beef stock

Directions
     Rub the chuck roast with the minced garlic. Then season with salt and pepper to taste. Place the roast in the slow cooker and add water or beef stock up to half of the roast. Lastly add the onions, potatoes, and carrots. Cover and cook on low for 6 to 8 hours, until beef easily shreds.

***To freeze the meal, put everything together and freeze until needed. To Cook thaw overnight in the refrigerator and follow the directions above.