YUM AGAIN! My family is crazy about a ranch chicken crockpot recipe I make and I was surprised at how similar this creamy italian chicken crockpot recipe tasted to that. They said they like them the same so my choice is this one. Less ingredients, less prep and I can make it ahead as part of the freezer recipe series. If you haven’t caught that series, you can get it here.
I loved making this Cilantro Lime #Chicken #Crockpot recipe because of the lime fragrance. Lemons and limes are so refreshing. I squeezed the lime in to my freezer bag when I prepared it and threw the peeling in my garbage disposal. It’s a great way to freshen it up! I had my chicken over rice and Bill had his in a wrap. We both thought it was delicious!
Here’s a speedy way to use up #zucchini and pack some nutrients into a yummy meal. I made this for breakfast, but it would be delicious for any time of day. It could be the entire meal or a side dish. I think it would be fun to cook this over an open fire pit sometime!
A frittata is an Italian dish made with fried beaten, or whipped, eggs and resembles a Spanish omelet.
Do you have #zucchini coming out of your ears? If you have a garden and it’s harvest time, then I’m sure the answer is yes! Every year my mother gives away tons and tons of zucchini to neighbors and friends. Even though she freezes, bakes and practically bathes in it, there is always MORE! For some reason, I can’t grow zucchini (the last 2 years) but luckily Emily can and we visited last week. Let the zucchini harvest games begin!
Banana bread is an easy bread that freezes well for future use. I cut wax paper and place between the slices of bread. Then we can grab a piece out of the freezer and thaw without it sticking together. Mmmm, it’s the perfect breakfast for school mornings!
This slow cooker recipe for Feta and Bacon Stuffed Chicken is one of my favorite in the crockpot freezer meal series! I love all 4 ingredients and it’s so easy to make.
This stuffed pepper recipe for the #crockpot is different than the one I normally make. I like that you use cauliflower in place of rice. And I really like you can make a bunch of them for freezer meals and pop in the crockpot! You don’t even have to defrost them first!
Who doesn’t love spaghetti!?! It’s the American food of choice and having this easy crockpot spaghetti sauce on hand in the freezer makes our fa[mily happy! I’m sure it will make yours happy too!
When Bill went to Ireland, he knew I was making the crockpot freezer menu. I asked him which meal he wanted me to take out and cook for his return. Utlimate Beef Stroganoff Crockpot is the one he picked. Great choice Bill! I love that man. He knows I’m not a fan of mushrooms so he told me to make it without. Yeeha!
We’ve all been seeing the buzz on Pinterest and Facebook about Crockpot meals for the freezer and how you can make a bunch of them all at once to save time and money. The organization of it is what set me up for the challenge. Bill is off to Ireland this month so I have extra time on my hands. Upfront these are the points I learned from my easy crockpot meals for the freezer: [Read more…]
Before you discount this Zucchini Pizza Crust recipe as too “green” or healthy, it’s a fantastic way to enjoy pizza without the heavy feeling. AND a great way to use up some zucchini. If you have a garden or know someone who does, then you know what happens when you grow zucchini or summer squash! [Read more…]
Ever get super excited to invite friends for lunch and then be stumped on what to feed them? I have the answer: QUICHE! I made mine without crust, as I try to limit wheat. I used the last of my asparagus and one lonely leek and chicken.
Crustless Chicken, Asparagus, Leek Quiche
- 2 chicken breasts (cooked – seasoned if you prefer)
- Asparagus (two small bunches)
- 1 Leek (white part only)
- 8 eggs (one of mine was a double-yolker!!)
- Parmesan cheese
- Cheddar cheese
- Salt and Pepper to taste
- 1 Tbsp coconut oil
Heat your oven to 350 degrees. Grease a deep dish pie pan. I used coconut oil liberally.
Cut the chicken into small pieces. Break the asparagus into bite-sized pieces and slice the leek into small discs. Heat the coconut oil in a skillet and add the asparagus and leek. Cover and cook until softened a little. Add the chicken and heat until warmed through.
Whisk your eggs with a little cream until well-blended. I didn’t measure this, but I’m thinking 1/4 Cup. Sorry….
Place the heated chicken, asparagus, and leek in the pie pan. Pour the egg/cream mixture on top along with the cheeses and blend gently. You determine the amount of cheese. It’s really a preferential amount.
Bake until browned and cooked through. You will know the quiche is cooked when the liquid doesn’t jiggle when the pie pan is moved. We enjoyed this quiche at room temperature, but it can be eaten cold, warm, or hot from the oven!
Ever roasted cauliflower? Ever roasted it and then made soup from it? I hadn’t, but let me tell you: I love the result! This is an easy and healthy vegetarian recipe! Plus an added benefit is how incredible the spices smell as the soup heats. The longest part is the roasting so it might be a good fall or winter recipe too but in the summer also ….
It’s So Worth The Wait!!
Here’s what to do: