FREEZER to Crock Pot Cilantro Lime Chicken w/ Corn and Black Beans

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

CP FREEZER Cilantro Lime Chicken w/ Corn and Black Beans (makes 2 bags)
6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco Pouches per bag)
 4 Tbs Olive Oil
 2+ Limes, juiced (I like a little more lime then the recipe calls for)
 2 Cups Cilantro
 1 large bag of Frozen Corn (or two smaller bags)
 4 minced Garlic Cloves
 1 finely Chopped Red Onion
 2 cans of Black Beans, drained and rinsed
 2 tsp Cumin or Chipotle powder
 Salt and Pepper to taste

1. Take ingredients and split everything into two containers.
2. Mix bag by shaking, seal, label and put in the freezer.
3. Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.  Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.

Freezer to Crock Pot Sweet Barbecue Chicken

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

Crock Pot Sweet Barbecue Chicken
4-6 Chicken Breasts
12 oz bottle of BBQ Sauce
1/2 Cup Brown Sugar (I like mine really sweet, so I’ll usually do a little bit more then this)
1/4 Cup Vinegar
1/8 teaspoon of Cayenne Pepper
1 tsp Garlic Powder

Once the chicken is cleaned, I like to rub it with the Cayenne Pepper.  But, if you’re in a hurry you can just add the Chicken to a Freezer Gallon Ziplock Bag and then add the rest of the ingredients. 

Once bag is closed, use your hands to mash all the ingredients together!

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds.  Dump meal in the a Crockpot and cook on Low for 4-6 hours!

Freezer to Crock Pot Green Chili and Cheese Chicken

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.
Crock Pot Green Chili and Cheese Chicken
4 boneless, skinless chicken breasts
1 1/2 cups shredded pepperjack cheese
1 (4 ounce) can diced green chile peppers, drained
1 tablespoon dry fajita seasoning

Or toss in CP 
1.Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
2.Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
3.Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

Freezer to Crock Pot Bacon Cheeseburger Soup

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. Please go to her blog for pictures and more freezer to Crock recipes.

 I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

Crock Pot Bacon Cheeseburger Soup (note from Stephanie-I split into 2 bags)
◾32oz bag frozen shredded hash browns
◾1 lb hamburger, cooked
◾1/2 lb bacon,  cooked and chopped
◾2 lb Velveeta cheese
◾32 oz chicken broth
◾1 tsp pepper
◾2 Tbsp dried minced onion flakes
◾1 tsp garlic powder
◾2 tsp worcestershire sauce

Combine all ingredients in 6-quart slow cooker.  Cook on low for 8-10 hours.  Serve with cheddar cheese and bacon, if desired.

Freezer to Crock Pot Cafe Rio Crock Pot Chicken

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. Please go to her blog for pictures and more freezer to Crock recipes.

 I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

Cafe Rio Crock Pot Chicken (note by Stephanie-easy to make 2 bags)
4-6 Chicken Breasts
1/2 a small bottle of Zesty Italian Dressing
1 Packet of Dry Ranch Dressing (3 TB)
1/2 Cup Water
1/2 TB of Minced Garlic
1/2 TB Chili Powder
1/2 TB Ground Cumin

Combine all ingredients in a Freezer Gallon Ziplock Bag.  Once ziplock bag is closed, take your hands and combine all ingredients together well.

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds.  Dump meal in the a Crockpot and cook on Low for 4-6 hours!

Freezer to Crock Pot French Chicken

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

Crock Pot French Chicken 
(note by Stephanie, if you buy 2 cans of cranberry sauce, you can actually make 2 meals)

4-6 Chicken Breasts (I use the Costco Pouches and generally 3 to 4 breasts is PLENTY for my family of 4)
1 can of Cranberry Sauce (I like Whole Berry best for this recipe)
8 oz of French Dressing (which is half a bottle)
1 packet of Lipton Onion Soup Mix

Mix Chicken, Cranberry Sauce, French Dressing and Lipton Onion Soup Mix in a Gallon Freezer Ziplock Bag.  After closing, take your hands and smash all the ingredients to combine.
To cook: Take the Freezer Meal out of the Freezer and hour before starting or run it under some room temperature water for about 30 seconds.  Dump meal in the a Crockpot and cook on Low for 4-6 hours!

Freezer to Crock Pot Cream Cheese Chicken Chili

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.
Crock Pot Cream Cheese Chicken Chili
 2 chicken breasts, still frozen
 1 can Rotel tomatoes
 1 can corn kernels, do not drain
 1 can black beans, drained and rinsed
 1 pkg. Ranch dressing mix (or 3 T if you buy in bulk like me-Stephanie)
 1 T cumin
 1 t chili powder
 1 t onion powder
 1 8-oz pkg. cream cheese

1. Put the chicken in the crock pot.
2. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese.
3. Cook on low for 6-8 hours, stirring one or twice  to blend in the cheese.  Shred the chicken into large pieces  and serve over rice. Can also serve in tortillas or taco shells. Serves 4

Freezer to Crock Pot Pineapple Chicken

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I I mean my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

This one should have been done first, because it actually requires blending some ingredients and bringing them to a boil before adding to the chicken in the bag. For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

Before beginning, gather all your gallon sized freezer bags (HEB leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

CP Pineapple Chicken   makes 2 meals
1/2 C. White Sugar
1/2  C. Soy sauce
1 C. Pineapple juice
1 C. Ketchup
1/4 C. Red Wine Vinegar
 2 T. Mustard
 6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco pouches per bag)
 2 – 16 oz. can Crushed Pineapple or Pineapple tidbits or crushed, drained (use drained juice for above)

Clean and trim chicken and split between two Gallon Ziplock bags.
pineapplesauce 10 Freezer Meals in 2 Hours
In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes.  Then put in the fridge or freezer to cool some before pouring over the chicken in the Gallon Ziplock.
Once cooeld a bit, divide sauce between two bags. Add the Crushed Pineapple or Pineapple tidbits.   Then seal, label and freeze flat.
Cooking Instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.  Serve over rice.

Off and Running

My love for baking has finally transformed into a sweet little business. It is called Sweet Station. I'm on Facebook and have a brand new website, which was designed by my friend and an amazing web designer, Lauren Gulde, of Santa Clara Design.

Here are some pictures of my latest cookies.

Hummingbird Cake by Paula Deen

2 sticks (1 cup) butter, softened
2 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup buttermilk
1 1/2 cups mashed ripe banana (about 4 medium)
One 8-ounce can crushed pineapple
Frosting, recipe follows
Optional garnishes: sweetened flaked coconut, chopped macadamia nuts

1. Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.
2. In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.
3. In a medium bowl, combine the flour, baking soda, cinnamon and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.
4. Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out of the batter.
5. Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.
Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.

Frosting:
2 sticks (1 cup) butter, softened
Two 8-ounce packages cream cheese, softened
2 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon pure vanilla extract

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners' sugar in increments. Lastly beat in the lemon juice and vanilla.

This was a good cake. It tasted like a cross between a carrot cake and a pineapple cake. Since making it, I've heard of Hummingbird Cake a handful of times.

Firecrackers

1 to 1/2 boxes of mini Saltines crackers, unsalted* 
1 c canola oil
2 t crushed red pepper flakes (or to taste)
1 1oz packet Ranch Salad dressing mix

Toss all ingredients in a gallon sized bag, or a very large bowl,  until all the oil has been absorbed.

These are addictive! I made some for a girlfriend getaway a few months ago and they couldn't keep their hands out of the bag.

Breakfast Tater Tot Casserole

1 pound ground pork breakfast sausage (or cubed ham or bacon, whatever you like best)
2-4 cups shredded cheddar cheese
2 cups milk
4 eggs
2 pounds frozen tater tots

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the sausage, bacon, or ham evenly in the bottom of a 9x13 inch pan. Spread cheese over meat. I use 4 cups of cheese, but you can use less if you prefer to reduce the calories.
3. In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point).
4. Top with frozen tater tots.
5. Bake in preheated oven for 45 minutes. Some ovens may take more or less time. Cool for 5 to 10 minutes before serving.

In my opinion: Something was missing and there were too many tots!

Roasted Carrots and Zucchini

1. Preheat oven to 425 F

2. Cut your veg into 8-cm/3-inch sticks, making sure they are even in thickness.

3. Line a baking tray with baking paper and a light layer of olive oil.

4. SEASON – go with the usual salt & pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.

Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.

5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

Bacon Wrapped Green Beans

1 pound fresh green beans
10-12 slices of thick-cut bacon  *I used regular bacon
2 tablespoons butter
1 tablespoon brown sugar
2 cloves of garlic, minced  *I only used one
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with non-stick spray.
Wash and thoroughly dry green beans, then season with salt and pepper. Bundle together about 5-8 green beans – this will depend on your size of beans and the amount of beans you get for one pound. Bundle together as many as you’d like! Using a slice of bacon, wrap it around the center of the beans to hold it together. Lay the bundle bacon seam side down in the baking dish to hold it together. Repeat with remaining beans.

Heat a small saucepan over low heat. Add butter, brown sugar and garlic and whisk until melted and combined. Using a pastry brush, brush the mixture over top of each green bean bundle. Cover the bundles with foil and bake for 35 minutes. Remove foil and bake for 10-15 (it took more like 25 minutes for me to get the bacon somewhat crisp, and I still ended up putting it under the broiler for a minute) minutes more, just until bacon gets crispy.

Cover with foil. Bake at 400 for 30 minutes.

These were good! I am enjoying all these new roasted veggie recipes. Next time I'll have it with my Chicken Roll Ups Recipe.

Cheesy Chicken Ranch Lasagna

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend) *
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

1. Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. 

2. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

This sauce may curdle on you when heating it, it's OK. Mine did not, because I kept it at a low heat after I let it come to just a boil, and stirred, stirred, stirred. You may not need the full 25 minutes, so when you can tell it's starting to thicken, it's OK to add to the dish. It may curdle after it's baked, but again, it's OK.
*1 oz was not enough for me, I will use 2 oz next time.

In my opinion: This was a great recipe, I can't say this is healthy, but not every meal has to be healthy, right?