Spanish Rice

Since I’ve posted several Mexican food recipes lately, I thought I would put up a wonderful
recipe for Spanish Rice that a good friend gave to me.

Ingredients:

 1/4 c vegetable oil (enough to cover bottom of skillet)

 1 c. long-grain white rice
 1/4 c tomato sauce
 2 1/2 c water
 2 Tbsp Knorr chicken bouillon seasoning

Directions:

 In 12 inch or larger skillet, heat oil. Add rice, stirring often until golden brown then stir in
tomato sauce; add 2 1/2 cups of water and Knorr seasoning.
 Bring to a boil, reduce heat to low, cover and simmer about 20 minutes or until rice is
tender and liquid has been absorbed. (Do not mix while simmering or rice will become
sticky!)
 Let it rest for about 5 minutes before serving.

Breaded Chicken & Parsley Potatoes

This week I thought I’d share my comfort recipe! Partially because it’s super easy, and also
because its yummy! It’s nothing super special, but everyone seems to like it and for me that’s a
huge deal!

Breaded Chicken:

 6 boneless/skinless chicken thighs (can substitute with chicken breasts, but let’s face it, they’re
just not as yummy!)
 1/2 c. seasoned bread crumbs (I use Progresso Italian)
 1/4 c. shredded parmesan cheese
 1 egg (beaten)
 1/2 c. milk
 olive oil

Step 1: Preheat oven to 350 degrees and spray a 9x13 pan with cooking oil.

Step 2: Mix breadcrumbs & shredded parmesan cheese in shallow bowl. Beat egg and milk
together in another shallow bowl. Dip each chicken breast into egg mixture then coat with bread
crumbs and place into 9x13 pan.

Step 3: Drizzle breaded chicken breasts with olive oil and bake at 350 for approx 45 minutes or
until golden brown.

Parsley Potatoes:

 3 russet potatoes (can substitute with red potatoes)

 butter
 1 T parsley
 1 tsp garlic salt
 1 tsp onion salt

Step 1: Fill large sauce pan with water and bring to boil.

Step 2: Wash potatoes thoroughly, then dice into about 1” pieces and place in boiling water.
Cook approximately 15 minutes or until tender.
Step 3: Meanwhile, melt approx 4tbs of butter in saute pan on low. Add garlic salt, onion salt
and parsley. (Can add more of any ingredient to taste)

Step 4: Stir cooked potatoes into butter mixture until coated well and serve!

Serve with your favorite vegetable or garden salad and enjoy!

Stir-Fry Chicken:
 6 chicken thighs (Diced)
 1 bottle Stir-Fry Sauce (Asian Isle)
 2 Tbsp Asian Stir-Fry Seasoning (Asian Isle)
 1 cup Frozen edaname (shelled)
 1 cup julienne carrots (produce section)
 1 cup broccoli (optional)
 Optional: 6 cups cooked White Rice

Place stir-fry sauce and diced chicken thighs in Gallon Zip-lock Freezer Bag. In separate bag,
place all veggies. Put both bags into one Gallon Zip-lock bag and freeze. Thaw overnight before
preparing. You can cook and freeze the rice as well, just thaw it overnight and reheat in separate
skillet or microwave (add 1 Tbsp water to keep moist).

When ready to prepare, Heat 1 tsp vegetable oil in sauté pan and place veggie bag into pan. Cook
about 3-5 minutes until veggies are slightly tender. Add contents of chicken bag into skillet and
finish cooking until chicken is done.

Serve with hot white rice.

Optional: Serve with sliced green onion and coarsely chopped peanuts.

St. Louis Style Ribs:

 3-4 lbs Baby Back or Spare Ribs
 32 oz Pineapple Juice
 1 Cup soy sauce
 1 Cup sugar
 ½ C + (a little more like 1T) of white vinegar
 Corn Starch to thicken (Start with 4 Tbsp)
Heat sauce in sauce pan until slightly bubbling. Remove from heat once thickened and Cool.
Place in Freezer Bag. Sprinkle salt/pepper to taste on ribs and slice in between rib bones and
place in freezer bag as well. Freeze until ready to serve.

To Prepare:
Thaw overnight in refrigerator. Preheat oven to 375 degrees. Bake ribs covered for
approximately 40 minutes, turn over and bake another 25 minutes uncovered. Serve with rice and
salad or veggie of your choice.

Cranberry Turkey Breast

This recipe was delicious and SUPER easy!

Ingredients:

 1 3lb turkey breast

 1 packet of Onion Soup Mix
 1/2 c orange juice
 1 can cranberry sauce (not jellied)

Directions:

 Place turkey breast in crockpot

 Mix all other ingredients in bowl and pour over turkey breast
 Turn Crockpot on low and cook 8 hrs or until meat is tender

Serve with salad and bread!

Tip: This makes a great freezer meal, simply prepare sauce and place raw turkey breast and
sauce in Zip-lock Freezer Bag and freeze. When ready to serve, thaw overnight in refrigerator
then place in crock-pot and cook on low 8hrs until meat is tender!

baby-food
OAM | Baby Food | Recipes | Mini Sweet Potato Muffins (10 Months +)

Mini Sweet Potato Muffins (10 Months +)

Ingredients:

 1 1/2 cups whole wheat pastry flour

 2 tsp baking powder
 1 tsp baking soda
 2 tsp ground cinnamon
 pinch of salt
 1/4 cup brown sugar or other sweetener (I use turbinado sugar)
 1 cup mashed sweet potato
 1/4 cup maple syrup
 1/4 cup honey
 1/2 cup applesauce
 2 eggs

Directions:

Preheat oven to 350. Spray mini-muffin pan with nonstick cooking spray.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar.
Stir in other wet ingredients until just combined.

Fill muffin cups about 3/4 of the way and bake for 10 minutes or until a toothpick comes out
clean.
Freezing Directions:

Flash freeze or let cool before storing in plastic freezer bags. To thaw, heat in the microwave
inside a paper towel for 20 seconds.

Servings: 3 dozen

Toddler Recipe: Mini-Meatloaf

Ingredients:

 1 cup Italian-style breadcrumbs

 .5 cup whole milk
 2 Tablespoons olive oil
 .5 onion, finely chopped
 2 celery stalks, finely chopped
 1 pound lean ground turkey
 .5 cup grated Parmesan cheese
 .5 cup carrots, finely chopped
 1 teaspoon salt
 1/8 teaspoon pepper
 1 cup tomato sauce

Directions:

Preheat oven to 350 degrees. Spray muffin pans with cooking spray. In a large bowl, soak the
breadcrumbs in milk. Coat a large nonstick skillet with cooking spray and set it over medium-
high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7-10
minutes. Add the celery and cook 3 to 4 minutes longer. Add the cooked mixture into the bowl
with the breadcrumbs. Add the rest of the ingredients and combine. Place portions in muffin
pans. Bake until the center of the meatloaf is no longer pink, approximately 45-50 minutes.

Freezing Directions:
Remove from oven and place on wire rack to cool. When cooled, place on a cool cookie sheet
and flash freeze for 10-15 minutes or until starting to freeze. Place in gallon freezer bag. Freeze.

Toddler Servings: 12-16

Baked Chicken Nuggets

Baked Chicken Nuggets (printable version)

1/2 c. whole wheat bread crumbs

1/2 c. oatmeal – ground in blender
*or you can use 1 c. of bread crumbs instead of oatmeal
1 egg
1/4 c. water
3 tbsp. of italian seasoning
2 chicken breasts, skinned, fat removed and flattened

Preheat oven to 350 degrees.

Cut chicken into small nugget sized pieces. Place all pieces in egg and water mixture and toss,
making sure chicken is evenly coated with egg. Add seasoning and bread crumbs to gallon sized
reclosable baggie. Add chicken. Toss until chicken is completely covered by bread crumbs.

Place chicken nuggets on baking sheet and bake in oven until juices run clear.  Approximately 15
– 30 minutes (I use a meat thermometer to check doneness).

Allow to cool. Place 5 to 6 nuggets each in individual sandwich baggies and put in freezer.

Teriyaki Chicken - There are 2 ways you can make this very easy dish.  The first is to buy a
pre-made Teriyaki sauce to marinade the raw chicken in.  The second method is to make your
own Teriyaki Sauce.

Teriyaki Chicken - There are 2 ways you can make this very easy dish.  The first is to buy a
pre-made Teriyaki sauce to marinade the raw chicken in.  The second method is to make your
own Teriyaki Sauce.

Ingredients for Cooking Day:

 Chicken – you can use any chicken parts that you like for this recipe:  breast, legs, thighs,
wings or a mixture!
 1/4 cup water
 1 small piece of fresh ginger, crushed
 1 tsp. garlic salt
 1 cup soy sauce
 1/4 cup brown sugar
  1/4 cup white wine

Directions for Cooking Day: Put raw chicken in a freezer bag.  Combine rest of ingredients and
pour over chicken.  Freeze.

Ingredients for Serving Day:

 Sesame seeds to taste

Directions for Serving Day: Defrost chicken mixture.  Cook this any way that works best for
you.  Sometimes during the summer we will grill the chicken and other times I will cook it in the
oven. Sprinkle with sesame seeds before cooking. I usually do about 30 minutes at 425.  Cook
until chicken is completely cooked through.

Chicken Spaghetti:
Ingredients for Cooking Day:

 4 Chicken Breasts (you can substitute any chicken parts for breast)
 1 Onion
 1 Bell Pepper
 1 -7oz. jar pimentos
 1 -8oz. can water chestnuts (drained)
 1 can cream of mushroom soup
 1 1/2 cup sour cream
 1 lb. Velveeta cut into cubes

Ingredients for Serving Day:

 1 -16 oz. box spaghetti

Directions for Cooking Day: Boil chicken to fully cook.  Cut cooked chicken into bite sized
pieces.  Sauté onion and pepper in butter, margarine or cooking oil in a large skillet.  Add
pimentos, water chestnuts, cream of mushroom soup. sour cream and Velveeta and cut up
chicken.  Mix well and heat until the cheese melts.   Take off heat, allow to cool and freeze using
freezer bags.

Directions for Serving Day: Defrost the chicken mixture. Cook 16 oz. box of spaghetti.  Line the
bottom of a large baking dish (lasagna pan size) with spaghetti.  Pour the defrosted chicken
mixture over the top and bake at 350 degrees for 45 minutes (or until heated through).

Candy’s Chicken (As a variation you can use the crock pot to make this.)

Ingredients for Cooking Day:

  1 can Cream Mushroom soup
 1/4 – 1/2 cooking wine
 2 cups sour cream
 4 boneless skinless chicken breast

Ingredients for Serving Day:

 1 package of noodles

Directions for Cooking Day: Combine all ingredients and pour over chicken.  Bake at 350
degrees for 1 hour – 1 hour 15 minutes. (or until chicken is done).  For crock pot – cook on high
for 4 hours or low for 8 hours.  Freeze using freezer bag.

Directions for Serving Day: Defrost chicken mixture and heat.  Prepare noodles according to
package directions.  Serve chicken over noodles.

Chicken Packets - Contributed by Melanie M.

Ingredients for Cooking Day:

 2 cups cooked chopped chicken

 1 -3 oz. packet cream cheese
 1 Tbsp. chopped chives
 2 Tbsp. milk
 salt to taste

Ingredients for Serving Day:

 1/2 c. crushed seasoned croutons (I have substituted bread crumbs)

 2 -8oz. package refrigerated crescent rolls.
 1/4 cup melted margarine.

Directions for Cooking Day: Mix chicken, cream cheese, chives, milk and salt.  Freeze in freezer
bag.

Directions for Serving Day: Thaw chicken mixture.  Preheat oven to 350 degrees.  Unroll rolls. 
Make rectangles instead of triangles by sealing the perforations.  Place 1/4 c. filling on top of
each piece of roll.  Fold over and seal.  Dip packet in melted butter and roll in crushed croutons. 
Bake 20 minutes until golden brown.

Wine and Herb Chicken Marinade

Ingredients for Cooking Day:

  2/3 cup white wine
 1 tsp. tarragon
 1/4 tsp. rosemary
 1/4 tsp. thyme
 2 Tbsp. vegetable oil
 1 Tbsp. minced garlic
 Chicken (this will marinade 2 1/2 – 3 lbs.)

Directions for Cooking Day:  Combine all ingredients.  Put chicken pieces in a freezer bag.  Pour
Marinade over the pieces.  Put in freezer.

Directions for Serving Day:  Completely thaw chicken and marinade.  Cook on grill.

Lemon Parsley Marinade

Ingredients for Cooking Day:

 1/4 c. chopped fresh parsley

 1/2 c. chicken broth
 1/2 c. lemon juice
 4 lemon slices, halved
 1/4 tsp. pepper
 3 Tbsp. vegetable oil
 Chicken (this will marinade up to 2 1/2 – 3 lbs.)

Directions for Cooking Day: Place chicken pieces in freezer bag.  Combine all marinade
ingredients and pour over chicken.  Freeze.

Directions for Serving Day:  Completely thaw chicken and marinade.  Cook on grill.

Chicken Enchiladas

Ingredients for Cooking Day:

 1 cup chopped onion

 1/2 cup chopped green pepper
 2 Tbsp. butter
 1 boiled chicken, deboned, skinned and chopped
 1 – 4 oz. can mild green chili peppers chopped
 1/4 cup flour
 3/4 tsp. of salt
 1 can cream of chicken soup
 1 cup chicken broth
  1 cup sour cream
 3 Tbsp. butter
 3 oz. Monterey Jack cheese shredded
 3 oz. Cheddar Cheese shredded
 12 6-inch tortillas

Cooking Day Instructions:

Saute onions and green peppers in butter.  Add cooked chicken and green chili peppers.

In separate pan heat chicken broth and and cream of chicken soup.  Remove from heat and mix
in sour cream and 1/2 cup of the cheese.  Stir 1/2 cup of the sauce into the chicken mixture.

Dip each tortilla into remaining sauce to soften; fill each with the  chicken mixture.  Roll up and
arrange seam side down in a baking dish prepared for freezing.   Pour remaining sauce over
enchiladas and sprinkle with remaing cheese.  To freeze, use the foil and plastic wrap method.

Serving Day Instructions:

Thaw completely.  Bake uncovered at 350 degrees for about 30 minutes.

Chicken Paprakash

Ingredients for Cooking Day:

 3 lbs. chicken, cut up

 2 cups sour cream
 2 cups chicken broth
 3 cloves garlic, minced
 2 Tbsp. flour
 3 cans tomato soup
 1 Tbsp. parsley flakes
 1 large onion coasely chopped
 2 Tbsp. olive oil

Ingredients for Serving Day:

 Noodles

Directions for Cooking Day:

Fry chicken until lightly browned.  Add the onions and garlic and cook until onions are tender. 
Add tomato soup and sour cream.  Heat chicken broth and add the flour.  Combine to chicken
mixture and add parsley.  Cool completely and freeze using freezer bag.
Directions for Serving Day:

Defrost completely.  Cook on med. low heat for approximately 1 hour or until chicken is
completely cooked.  Serve over noodles.

Chicken Pie

Ingredients for Cooking Day:

 4 cups bite-sized cooked chicken

 1 can cream of chicken soup
 1 can chicken broth
 1/2 tsp. tarragon
 1 16 oz. can peas and carrots, drained

Ingredients for Serving Day:

 1 1/2 cups all-purpose flour

 2 tsp. baking powder
 1 1/2 cups buttermilk
 1/2 cup butter, melted

Directions for Cooking Day: Mix chicken, soup, broth, and tarragon, peas and carrots.  Freeze in
freezer bag.

Directions for Serving Day: Defrost chicken mixture and place in a lightly greased baking dish. 
Mix flour and baking powder in a bowl.  Add buttermilk and butter.  Stir to form a thin dough
and pour evenly over the chicken mixture.  Bake at 350 degrees uncovered for about 1 hour until
crust rises to top and browns lightly.

Ingredients for Cooking Day:

 Chicken – you can use any chicken parts that you like for this recipe:  breast, legs, thighs,
wings or a mixture!
 1/4 cup water
 1 small piece of fresh ginger, crushed
 1 tsp. garlic salt
 1 cup soy sauce
 1/4 cup brown sugar
 1/4 cup white wine

Directions for Cooking Day: Put raw chicken in a freezer bag.  Combine rest of ingredients and
pour over chicken.  Freeze.
Ingredients for Serving Day:

 Sesame seeds to taste

Directions for Serving Day: Defrost chicken mixture.  Cook this any way that works best for
you.  Sometimes during the summer we will grill the chicken and other times I will cook it in the
oven. Sprinkle with sesame seeds before cooking. I usually do about 30 minutes at 425.  Cook
until chicken is completely cooked through.

Chicken Spaghetti:
Ingredients for Cooking Day:

 4 Chicken Breasts (you can substitute any chicken parts for breast)
 1 Onion
 1 Bell Pepper
 1 -7oz. jar pimentos
 1 -8oz. can water chestnuts (drained)
 1 can cream of mushroom soup
 1 1/2 cup sour cream
 1 lb. Velveeta cut into cubes

Ingredients for Serving Day:

 1 -16 oz. box spaghetti

Directions for Cooking Day: Boil chicken to fully cook.  Cut cooked chicken into bite sized
pieces.  Sauté onion and pepper in butter, margarine or cooking oil in a large skillet.  Add
pimentos, water chestnuts, cream of mushroom soup. sour cream and Velveeta and cut up
chicken.  Mix well and heat until the cheese melts.   Take off heat, allow to cool and freeze using
freezer bags.

Directions for Serving Day: Defrost the chicken mixture. Cook 16 oz. box of spaghetti.  Line the
bottom of a large baking dish (lasagna pan size) with spaghetti.  Pour the defrosted chicken
mixture over the top and bake at 350 degrees for 45 minutes (or until heated through).

Candy’s Chicken (As a variation you can use the crock pot to make this.)

Ingredients for Cooking Day:

 1 can Cream Mushroom soup

 1/4 – 1/2 cooking wine
 2 cups sour cream
 4 boneless skinless chicken breast
Ingredients for Serving Day:

 1 package of noodles

Directions for Cooking Day: Combine all ingredients and pour over chicken.  Bake at 350
degrees for 1 hour – 1 hour 15 minutes. (or until chicken is done).  For crock pot – cook on high
for 4 hours or low for 8 hours.  Freeze using freezer bag.

Directions for Serving Day: Defrost chicken mixture and heat.  Prepare noodles according to
package directions.  Serve chicken over noodles.

Chicken Packets - Contributed by Melanie M.

Ingredients for Cooking Day:

 2 cups cooked chopped chicken

 1 -3 oz. packet cream cheese
 1 Tbsp. chopped chives
 2 Tbsp. milk
 salt to taste

Ingredients for Serving Day:

 1/2 c. crushed seasoned croutons (I have substituted bread crumbs)

 2 -8oz. package refrigerated crescent rolls.
 1/4 cup melted margarine.

Directions for Cooking Day: Mix chicken, cream cheese, chives, milk and salt.  Freeze in freezer
bag.

Directions for Serving Day: Thaw chicken mixture.  Preheat oven to 350 degrees.  Unroll rolls. 
Make rectangles instead of triangles by sealing the perforations.  Place 1/4 c. filling on top of
each piece of roll.  Fold over and seal.  Dip packet in melted butter and roll in crushed croutons. 
Bake 20 minutes until golden brown.

Wine and Herb Chicken Marinade

Ingredients for Cooking Day:

 2/3 cup white wine

 1 tsp. tarragon
 1/4 tsp. rosemary
 1/4 tsp. thyme
  2 Tbsp. vegetable oil
 1 Tbsp. minced garlic
 Chicken (this will marinade 2 1/2 – 3 lbs.)

Directions for Cooking Day:  Combine all ingredients.  Put chicken pieces in a freezer bag.  Pour
Marinade over the pieces.  Put in freezer.

Directions for Serving Day:  Completely thaw chicken and marinade.  Cook on grill.

Lemon Parsley Marinade

Ingredients for Cooking Day:

 1/4 c. chopped fresh parsley

 1/2 c. chicken broth
 1/2 c. lemon juice
 4 lemon slices, halved
 1/4 tsp. pepper
 3 Tbsp. vegetable oil
 Chicken (this will marinade up to 2 1/2 – 3 lbs.)

Directions for Cooking Day: Place chicken pieces in freezer bag.  Combine all marinade
ingredients and pour over chicken.  Freeze.

Directions for Serving Day:  Completely thaw chicken and marinade.  Cook on grill.

Chicken Enchiladas

Ingredients for Cooking Day:

 1 cup chopped onion

 1/2 cup chopped green pepper
 2 Tbsp. butter
 1 boiled chicken, deboned, skinned and chopped
 1 – 4 oz. can mild green chili peppers chopped
 1/4 cup flour
 3/4 tsp. of salt
 1 can cream of chicken soup
 1 cup chicken broth
 1 cup sour cream
 3 Tbsp. butter
 3 oz. Monterey Jack cheese shredded
 3 oz. Cheddar Cheese shredded
  12 6-inch tortillas

Cooking Day Instructions:

Saute onions and green peppers in butter.  Add cooked chicken and green chili peppers.

In separate pan heat chicken broth and and cream of chicken soup.  Remove from heat and mix
in sour cream and 1/2 cup of the cheese.  Stir 1/2 cup of the sauce into the chicken mixture.

Dip each tortilla into remaining sauce to soften; fill each with the  chicken mixture.  Roll up and
arrange seam side down in a baking dish prepared for freezing.   Pour remaining sauce over
enchiladas and sprinkle with remaing cheese.  To freeze, use the foil and plastic wrap method.

Serving Day Instructions:

Thaw completely.  Bake uncovered at 350 degrees for about 30 minutes.

Chicken Paprakash

Ingredients for Cooking Day:

 3 lbs. chicken, cut up

 2 cups sour cream
 2 cups chicken broth
 3 cloves garlic, minced
 2 Tbsp. flour
 3 cans tomato soup
 1 Tbsp. parsley flakes
 1 large onion coasely chopped
 2 Tbsp. olive oil

Ingredients for Serving Day:

 Noodles

Directions for Cooking Day:

Fry chicken until lightly browned.  Add the onions and garlic and cook until onions are tender. 
Add tomato soup and sour cream.  Heat chicken broth and add the flour.  Combine to chicken
mixture and add parsley.  Cool completely and freeze using freezer bag.

Directions for Serving Day:

Defrost completely.  Cook on med. low heat for approximately 1 hour or until chicken is
completely cooked.  Serve over noodles.
Chicken Pie

Ingredients for Cooking Day:

 4 cups bite-sized cooked chicken

 1 can cream of chicken soup
 1 can chicken broth
 1/2 tsp. tarragon
 1 16 oz. can peas and carrots, drained

Ingredients for Serving Day:

 1 1/2 cups all-purpose flour

 2 tsp. baking powder
 1 1/2 cups buttermilk
 1/2 cup butter, melted

Directions for Cooking Day: Mix chicken, soup, broth, and tarragon, peas and carrots.  Freeze in
freezer bag.

Directions for Serving Day: Defrost chicken mixture and place in a lightly greased baking dish. 
Mix flour and baking powder in a bowl.  Add buttermilk and butter.  Stir to form a thin dough
and pour evenly over the chicken mixture.  Bake at 350 degrees uncovered for about 1 hour until
crust rises to top and browns lightly.

Honey Baked Pork Chops – Contributed by Melanie M.

Ingredients for Cooking Day:

 6 boneless pork chops

 1/2 cup honey
 1/4 cup cider vinegar
 1/4 t. ground ginger
 1 clove minced garlic
 2 Tbsp. soy sauce

Directions for Cooking Day: Place honey, vinegar, ginger, garlic and soy sauce in blender and
mix well.  Place uncooked pork chops and honey mixture in a freezer bag and freeze.

Directions for Serving Day: Thaw completely.  Place pork chops and honey mixture in a baking
dish.  Bake for 350 degrees for 1 hour or until pork chops are cooked.  Turn pork chops
occasionally while baking.
Barbeque Pork Sandwiches

Ingredients for Cooking Day:

 Pork Roast
 Barbeque Sauce
 Salt, pepper, garlic

Ingredients for Serving Day:

 Sandwich Rolls

Directions for Cooking Day: Season the pork roast with salt, pepper and garlic.  Put in Crock Pot
on low for 8 hours or high for 4 hours.  The roast is done when you can break it apart easily with
a fork.  Remove cooked roast from crock pot and shred the pork.  Add barbeque sauce and mix. 
Freeze shredded barbeque pork in a freezer bag.

Directions for Serving Day: Defrost the pork and heat.  Serve on toasted sandwich rolls.

Stuffed Pork Chops

Ingredients for Cooking Day:

 6 double pork chops

 1 1/2 cups whole kernel corn
 1 1/2 cups bread crumbs
 3/4 tsp. salt
 1/4 tsp. pepper
 1 1/2 tsp. minced parsley
 3/4 tsp. sage
 1 Tbsp. grated onion
 1 cup diced apple
 1 egg
 3 Tbsp. milk

Directions for Cooking Day: Cut a pocket on the bone side of each cop.  Combine next 10
ingredients and mix well.  Stuff each chop with corn mixture.  Brown chops in oil.  Let pork
chops cool and freeze using Freezer bags.

Directions for Serving Day: Defrost pork chops.  Bake about 1 hour (or until pork is thoroughly
cooked) at 350 degrees.
Barbeque Pork Chops - This is super easy and freezing the pork chops in the barbeque sauce
gives the chops a great flavor.

Ingredients for Cooking Day:

 Pork Chops
 Barbeque Sauce

Directions for Cooking Day:  Put raw pork chops in freezer bag.  Add enough barbeque sauce to
coat pork chops entirely.  Freeze.

Directions for Serving Day: Defrost pork chops completely.  Put chops in a baking dish and
throw away extra sauce. Cook at 425 degrees for 30 minutes or until cooked all the way through.

Salisbury Steaks

Ingredients for Cooking Day:

 1 1/2 lb. ground beef

 1/3 cup dry bread crumbs
 1 egg, slightly beaten
 1/4 cup finely chopped onion
 1/2 tsp. salt
 1/8 tsp. pepper

Ingredients for Serving Day:

 2 cans Franco-American Mushroom Gravy

Directions for Cooking Day: Mix together all cooking day ingredients.  Shape into 6 oblong
patties.  Arrange patties on a baking sheet and flash freeze.  Remove baking sheet from freezer
and transfer patties to a freezer bag.  Freeze.

Directions for Serving Day: Defrost patties completely.  In skillet, brow patties and drain.  Add
gravy.  cover and simmer for 20 minutes or until patties are completely cooked.

California Chili

Ingredients for Cooking Day:

 1 lb. ground beef

 1 medium onion, diced
 2 cloves garlic, minced
  1 tsp. cumin
 1 tsp. crushed red pepper
 salt and pepper to taste
 1 – 16 oz. can tomato sauce
 1 – 16 oz. can kidney beans
 1 jalapeno pepper – chopped

Ingredients for Serving Day:

Optional garnishes:  grated cheddar cheese, grated Parmesan cheese, chopped onions, oyster
crackers.

Directions for Cooking Day: Cook beef with onions, garlic and spices.  Drain.  Add remaining
ingredients and cook slow for about 1 hour.  Cool and freeze in freezer bag.

Directions for Serving Day: Thaw chili and heat on med. low until heated through.  Garnish with
desired toppings.

Goulash

Ingredients for Cooking Day:

 1 lb. ground beef

 1/2 pound Jimmy Dean sausage
 1 large can tomato sauce – 29 oz.
 1 can corn (drained)
 1 cup elbow macaroni
 1chopped green pepper
 1/2 onion chopped
 1 clove garlic chopped.

Ingredients for Serving Day:

 Parmesan Cheese

Directions for Cooking Day: Cook elbow macaroni al dente.  Brown meat and sausage together. 
Drain.  Add bell pepper, onion, garlic and tomato sauce.  Simmer for 1 hour.  Add cooked
macaroni and corn.  Cool and freeze in freezer bag.

Directions for Serving Day: Defrost and heat.  Serve with Parmesan cheese.

Spicy Beef and Vegetable Sloppy Joe

Ingredients for Cooking Day:

 1 lb. lean ground beef

 1 medium onion chopped
 2 cloves garlic minced
 1 cup chopped zucchini
 1 cup chopped yellow summer squash
 1 cup sliced fresh mushrooms
 3/4 cup chopped green pepper
 1 16-oz. jar salsa
 1 tsp. dried basil
 1/2 tsp. dried parsley flakes
 1/2 tsp. rosemary

Ingredients for Serving Day:

 6 to 8 kaiser rolls

Directions for Cooking Day: In a skillet cook beef, onion and garlic over medium heat till meat
is brown and onion is tender.  Drain off fat.  Add zucchini, summer squash, mushrooms, and
green pepper.  Cover and cook over low heat for 5 to 7 minutes.  Stir in salsa, basil, parsley and
rosemary.  Simmer uncovered about 10 minutes or until most of the liquid has evaporated.  Cool
and freezer in freezer bag.

Directions for Serving Day: Defrost and warm Sloppy Joe mixture.  Serve on toasted kaiser rolls.

Spaghetti Sauce

Ingredients for Cooking Day:

 1 lb. ground beef

 2 medium onions, chopped
 1 can (28 ounces) whole tomatoes
 3/4 cup chopped green pepper
 1/2 cup water
 1 can mushrooms
 2 tsp. salt
 1 tsp. sugar
 1 tsp. chili powder

Ingredients for Serving Day:

 1 box spaghetti
Directions for Cooking Day: Cook and stir beef and inions in skillet until meat is browned. 
Drain.  Stir in tomatoes (with liquid) and remaining ingredients.  Heat to boiling, reduce heat. 
Simmer 30 minutes.  Freeze in freezer bag.

Directions for Serving Day: Defrost spaghetti sauce.  Heat completely and serve over cooked
spaghetti.

Cranberry Crème Fraîche Biscuits

Makes 8

220g ............................... Cake flour

3tsp ................................ Baking powder
30g ................................. Sugar
¼tsp .............................. Salt
30g ................................. Dried cranberry 
100g ............................... Unsalted butter (cold and cut into small pieces)
1 ...................................... Egg
40g ................................. Crème Fraîche
1tsp ................................ Milk
........................................ Milk, and sugar for brushing and sprinkle on top of the biscuits

Preheat the oven to 180°C.  (356F)

Line the baking sheet with baking paper or silicone baking mat.
Sift the flour, baking powder and salt together into the bowl.

 Put the dried cranberry into the bowl and stir to combine.
Mix together egg, Crème Fraîche and milk in small bowl.
 Put the cold butter into the flour mixture, using the scraper or your finger mix the flour and
butter together, until they look like breadcrumbs. 
Pour the egg and Crème Fraîche mixture into the bowl and stir lightly until the flour moisten. 
Take out of the bowl and knead lightly until smooth. 

Pat the dough into rectangular and cut into 8.

Place the biscuits dough into the baking sheet, brush with milk and sprinkle with sugar. 
Bake for 18 minutes or until golden brown.
Take off the oven and rest on the sheet for 10 minutes until firm up.
Serve warm with a cup of your favorite drink ^^.

Breakfast Sandwiches

Adapted from Paula Deen’s Kitchen Classics by Paula Deen.

 2 1/2 tsp yeast

 1/2 cup warm water
 1/2 cup vegetable shortening
 1 tsp salt
 1/4 cup sugar
 1/2 cup boiling water
 1 egg
 3 cups flour
In a small bowl or measuring cup, sprinkle the yeast over the cup of warm water.

In a medium bowl, cream together the shortening, sugar, and salt.

Add in the boiling water. Add the egg to the yeast mixture and stir to combine. Add the yeast
mixture to the shortening mixture, and then quickly stir in the flour until well-combined. Let sit
for 30 minutes. At this point you can refrigerate the mixture until needed, up to 12 hours.

When ready to bake, preheat the oven to 400 degrees. Turn out the dough on to a lightly floured
surface and form the dough into a square. Divide the dough in half twice, and then cut each
square into pieces.
Place the biscuits on ungreased baking sheets and bake 12-15 minutes.

Brush with butter.

Cut each biscuit in half and top with bacon or sausage, egg, and cheese.
Makes about 16 biscuits. Serve warm!

Brownie In A Mug
The Ingredients.

--mugs. I fit 4 mugs inside of a 6 quart crockpot. Don't pick fancy-schmancy mugs--use the ones
that you don't think twice about throwing in the dishwasher or heating up in the microwave.
--your favorite brownie mix
--the stuff your favorite brownie mix tells you to use

The Directions.
Mix up the brownie mix according to the directions listed on the package. I used the new gluten-
free brownie mix from Trader Joe's.

(psst. I did NOT spray the mugs first with cooking spray. You might want to. They're kind of a
pain to clean.)

Spoon brownie mix into each mug, filling it about 1/2 to 2/3 of the way. The brownie mix I used
only makes an 8 x 8 pan, so each of my mugs were 1/2 filled.

Put the mugs in the crockpot.

Cover and cook on high for 1 1/2 to 3 hours.

Our brownies were finished at 2 hours, 15 minutes (see note down below). You will know they
are fully cooked when they have risen, pulled away at the sides and you can insert a knife and
pull it back out clean.

Unplug the crockpot, and let the mugs sit with the lid off. They will be TERRIBLY HOT. Don't get
burnt. Leave them alone for a bit before removing.

When the mug is coolish to the touch, top with whipped cream or vanilla ice cream.

Margarita Chicken Crockpot Recipe

The Ingredients.
--4-5 frozen boneless skinless chicken thighs
--1/4 cup dijon mustard
--1/4 cup honey
--1 T gluten free soy sauce
--2 minced garlic cloves
--3 T margarita mix

The Directions.

--mix your sauce ingredients in a mixing bowl

--plop the frozen chicken in the bottom of your crockpot
--cover with the sauce
--cook on low for 7-9 hours or on high for 4-5. If your chicken is fresh, check it after 3
hours on high or 6 hours on low.

Crockpot Korean Ribs

The Ingredients.

--package of beef short ribs (or pork!)

--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
--1 cup brown sugar
--5 whole jalapeno peppers --1/2 cup water

The Directions.
I plopped frozen solid beef ribs into the crockpot. I didn't even think of browning them.

I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't
cut them!) jalapenos on top.

Since my ribs were frozen, I cooked them on high for an hour, then used a wooden
spoon to smash them down further into the crock. Then I cooked on low for another 8
hours.

If you are out of the house all day, cook on low. When you get home, turn the ribs over
so the other side gets fully saturated with the most-awesome-liquid-ever while you
change clothes and set the table.

We served this with brown rice and green beans.

Crockery Pot Barbeque Chicken

Although this recipe calls for a frying chicken, I use boneless, skinless breasts instead.

1 frying chicken - cut up or quartered

1 can condensed tomato soup

3/4 c. chopped onion

1/4 c. vinegar

3 tbsp. brown sugar

1 tbsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. sweet basil

1/4 tsp. thyme

Place chicken in Crockery Pot. Combine all other ingredients and pour over chicken. Cover
tightly and cook at low for 6 to 8 hours. Makes 4 servings.
 Low-Fat Potato Soup
5-6 potatoes, peeled and diced

1 onion, chopped

1 lg. carrot, sliced

1 rib celery, chopped

4 chicken bouillon cubes

1 tbsp. parsley flakes

5 c. water

1 tbsp. salt (less if desired)

pepper to taste

1/4 c. Mazola oil

1 can skim milk evaporated milk (13 oz.)

Put all ingredients in Crockery Pot except evaporated milk. Cook on low 6-8 hours. Add milk
during last hour.

Sweet and Sour Shrimp

pkg. frozen Chinese pea pods, partially thawed (6 oz.)
1

1 can juice-pack pineapple chunks or tidbits (drain and reserve juice) (13 oz.)

2 tbsp. cornstarch

3 tbsp. sugar

1 chicken bouillon cube

1/2 cup reserved pineapple juice

2 tsp. soy sauce

1/2 tsp. ground ginger

2 cans shrimp, rinsed and drained (41/2 oz. each)

2 tbsp. cider vinegar

 Fluffy rice

Place pea pods and drained pineapple in Crockery Pot. In a small saucepan, stir together
cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and
ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened
and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW
setting for 4 to 6 hours.

Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve
over hot rice.

About 11/2 quarts or 4 to 5 servings.

Baked Cajun Chicken

11/2 to 2 lb. meaty chicken (breasts, thighs, drumsticks)

non-stick spray coating

2 tbsp. nonfat milk

2 tbsp. onion powder

1/2 tsp. dried thyme, crushed

1/4 tsp. garlic salt

1/4 tsp. white pepper

1/4 tsp. black pepper

Remove skin from chicken. Rinse chicken, pat dry. Spray inside of Crockery Pot with nonstick
coating. Arrange the chicken, meaty sides up in Crockery Pot. Brush with milk. In small bowl
mix onion powder, thyme, garlic salt, white pepper and black pepper. Sprinkle over chicken.
Cover and cook on low 8 to 10 hours (high 4 to 5 hours) until the chicken is tender and no longer
pink.

Chicken Parmigiana
3 whole chicken breasts*

1 egg

1 tsp. salt

1/4 tsp. pepper

 1 c. dry Italian bread crumbs

1-1/4 c. butter*

1 can pizza sauce (10-1/2 oz.)

6 slices Mozzarella cheese

Parmesan Cheese

Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken. Then coat
chicken breasts with breadcrumbs. In large skillet sauté chicken in butter. Arrange chicken in
crockpot. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella
cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.
Notes:*you could use boneless, skinless chicken breasts (use 6)and you can cut the amount of
butter in half.

Bacon Wrapped Chicken

4 chicken breasts, boneless, skinless

4 slices bacon

8-10 slices ham or chipped beef

1 c. sour cream

1 can cream of mushroom soup

sauteed mushrooms or pimiento slices for garnish

Line bottom of Crockery Pot with the ham.  Wrap each chicken breast with a slice of bacon and
secure with a toothpick.  Combine the sour cream and mushroom soup; pour over the chicken
breasts.  Cook on low in the Crockery Pot for 8-10 hours or on high for 6-8 hours.

http://www.50plusfriends.com/cookbook/crockpot/index-5b.html

Crockpot Pineapple Chicken

The Ingredients.
--enough chicken for 4
--20 oz can of pineapple chunks
--1/4 cup soy sauce (Tamari wheat free or La Choy are gluten free)
--1 t red pepper flakes

The Directions.

plop the chicken into the crockpot. I used frozen breast tenders. Drain the pineapple,
and add the chunks with the soy sauce and the red pepper flakes.

cook on low for 4-6 hours, or on high for 3-4.

The cooking time will depend on how thick your pieces of chicken are, and if they are
frozen or not.

My frozen breast tenders only needed to cook on low for 4 hours.

Serve over rice, quinoa, or on a bed of fresh spinach.

Lemon & Herb Crockpot Roasted Chicken

The Ingredients.
 -

-one thawed and skinned whole chicken.

--head of garlic
--2 lemons

--a bunch of fresh rosemary

The Directions.

After you skin the chicken and keep from puking, rub it inside and out with a bunch of
salt and pepper.

Plop it into the crockpot.

Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw
some more on top and around the chicken.

Slice the lemon and put slices on top, around, and inside the bird

Wash the rosemary and do the same. If you are using dried rosemary, use a good
amount---probably 2-3T of dried herbs.

Your chicken should look a bit like this:

 Do not add water.
cook on low for 8-10 hours. I put this on at 4am, and had it for lunch at noon. Then I
took a 2hr nap!

Overnight Breakfast Potatoes with Sausage Crockpot-Style

The Ingredients.

-- bunch of red potatoes

-- 1 yellow onion
-- package of breakfast sausage (I used uncooked maple chicken sausage from Trader
Joe's---I wish it had been pre-cooked so I could have chopped it up...)
-- 2 T olive oil
--a sprinkle each of kosher salt and black pepper

The Directions.

--wash potatoes well, and chop them into chunks. I didn't peel them because I am lazy.
And it was already 11:15 at night and I turn into a pumpkin at 8:45 pacific time.

--chop up the onion (this you have to peel. if you have already taken your contacts out,
your eyes will burn and water. you might need to play the "hey can you chop this onion
cuz you're just so big and manly and onions don't bother your eyes" card.
--toss the veggies with the olive oil, salt and pepper.

--layer the sausage on top.

--cover and cook on low for 6-8 hours.

Sweet & Spicy Chicken Wings

The Ingredients:

--4 pounds of chicken wings and tiny drumsticks

--jar (11 oz) of apricot preserves
--jar (14 oz) chipotle salsa

Note: The chipotle salsa is very popular right now and is available in most grocery
stores. If you want to use regular salsa and canned chipotle peppers be aware that not
only are they NOT gluten free they are incredibly spicy. Much more spicy than you
would believe they ought to be. Don't start with using the whole can--tread lightly.)

The Directions:
--brown chicken wings on a broiler pan

(Sandra Lee says it isn't necessary but provides a better

flavor. I did it and my husband believes it was a wasted step. So do whatever you want.
I'm just winging it over here.

HA! --winging it-- I didn't even plan that!)

--dump browned (or white, pale, and slimy) chicken wings into crockpot
--in a separate bowl, mix the entire bottles of salsa and preserves together
--pour on top of chicken
--cook on high for 4 hours, or low for 8.

CrockPot Hoisin Chicken Wings Recipe

The Ingredients.

--2-3 lbs frozen chicken wings or drummettes

--1/2 cup prepared Hoisin Sauce (or your own, recipe down below)
--1/4 cup honey
--4-5 garlic cloves, smashed and chopped
--1 inch of ginger, peeled and grated
--1 T sesame oil

Homemade Hoisin Sauce

4 T of soy sauce (La Choy and Tamari-wheat free are GF)
2 T peanut butter
1 T molasses or honey
2 chopped garlic cloves
2 t sesame oil
1 t hot sauce (I used Thai red chili paste; Tabasco or similar would work)
1/8 t ground black pepper

The Directions.

I used a 4 qt round crockpot for this dish. It was a perfect size.

Dump chicken into crockpot. Add the Hoisin sauce, honey, garlic, ginger, and sesame oil. Cover
and cook on low for 7-8 hours, or on high for 4-5. Stir well to mix flavors.
Cook on high for another 30 minutes.

The Ingredients.

--2-3 lbs frozen chicken wings or drummettes

--1/2 cup prepared Hoisin Sauce (or your own, recipe down below)
--1/4 cup honey
--4-5 garlic cloves, smashed and chopped
--1 inch of ginger, peeled and grated
--1 T sesame oil

Homemade Hoisin Sauce

4 T of soy sauce (La Choy and Tamari-wheat free are GF)

2 T peanut butter
1 T molasses or honey
2 chopped garlic cloves
2 t sesame oil
1 t hot sauce (I used Thai red chili paste; Tabasco or similar would work)
1/8 t ground black pepper

The Directions.

I used a 4 qt round crockpot for this dish. It was a perfect size.

Dump chicken into crockpot. Add the Hoisin sauce, honey, garlic, ginger, and sesame oil. Cover
and cook on low for 7-8 hours, or on high for 4-5. Stir well to mix flavors.
Cook on high for another 30 minutes.

Foil Packet Tilapia CrockPot Recipe

The Ingredients:

-- 3 or 4 filets of Tilapia (or other favorite white fish)

--1/4 cup mayonnaise

--1/2 cup shredded cheese (I used cheddar. I've made it before with Parmesan and it was
amazing. If I was planning a trip to the store specifically to get ingredients for this dish I would
pick Parmesan.)

--juice of 2 lemons

--4 chopped garlic cloves

--pinch each of salt and black pepper

The Directions:
--mix all ingredients (except for the fish. definitely not the fish.) in a bowl

--lay out a piece of foil

--rub sauce mixture on both sides of fish
--fold foil over and make a little packet for the fish

--put all the packets into the crockpot

--cook on LOW for 2-4 hours; fish should flake easily with a fork

PLEASE take care when taking the packet out of the crockpot and when opening it. It will be
hot.

CrockPot Applesauce Chicken Recipe

The Ingredients.
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)

The Directions.

A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err
on the lower end of cooking time.

I decided to up the applesauce a bit from Amiyrah's original recipe and omitted the water. I live
life on the edge.

Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion,
wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices
together. Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or on high for 3-4.

Serve with rice or quinoa. I used a butternut squash risotto package I had, and then kicked
myself because it was the same color as the chicken. I am never going to be a food stylist.

CrockPot Barbecued Chicken and Cornbread Casserole

The Ingredients:
--1 pound of cooked, or practically cooked chicken, cubed or shredded (I browned my chicken
for a while on the stove, then lost interest. It was almost cooked, but not yet edible.)
--1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
--1 red onion, diced (optional. I didn't use this, although I intended to, and am kind of kicking
myself for the accidental omission.)
--1 cup frozen or fresh corn
--1 bottle of your favorite barbecue sauce (18 oz)
--1/4 cup hot water

cornbread topping:

use a mix and follow the directions on the box (minus the oil or butter), or mix together the
following:

--3/4 cup corn meal

--1 1/4 cups of flour (I used a Bob Red's Mill GF mix--we were out of Pamela's)
--1 cup milk
--1/4 cup sugar
--1 egg
--1 tsp baking powder (only if using regular all-purpose flour)

The Directions.

I used a 4 qt round crockpot for this---it was the perfect size.

Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato,
and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then
add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a
fork. Spread the topping on to the chicken mixture.

Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on
being out of the house, cook for the shorter amount of time. You can always switch to high to
brown the top when you get home
Maple Dijon Chicken CrockPot Recipe

The Ingredients.

--1 lb chicken pieces (I used frozen breast tenderloins)

--1 cup chicken broth
--2 sweet potatoes, peeled and chopped
--1 onion, chopped
--2 T dijon mustard
--3 T maple syrup
--3 cloves garlic, chopped
--2 bay leaves
--1 tsp thyme

The Directions.

I used a 4 quart crockpot---it was a good size. This fed the four of us with a tiny bit left for lunch
the next day. If you have a large family or would like leftovers, double the quantity.
Put the chicken into the bottom of your crockpot and toss it with the thyme, maple syrup, and
dijon mustard.

Peel and slice the sweet potato, and add to the pot. Add the onion and garlic. If you don't want
your onion to have a crunch, put it at the bottom of the crockpot; otherwise on top of the chicken
is fine.

Pour in the chicken broth. Add the bay leaves.

Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is
cooked through and the vegetables reach desired tenderness.