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#NationalTVDinnerDay

TV Dinner

Happy Thursday! This week is flying by! I’m thinking every week should only last 4 days…agree?

Today, so I hear, is #NationalTVDinnerDay. I’m not here to support the TV dinner, but rather give you some history on this craze and provide you with equally as easy, equally as convenient, but so, so, so much healthier of options!

According to Wikipedia, the term ‘TV dinner’ is a genericized trademark originally used for a brand of packaged meal developed in 1953 by C.A. Swanson (sound familiar?). In the United States, the term remains synonymous with any prepackaged dinner purchased frozen in a supermarket and heated at home.

I’ll admit, I have been guilty of these, as they are junkily delicious and so easy to pop in the microwave, but I couldn’t tell you the last time I had one, as luckily, in the past decade or so, I’ve become more health-conscious.

To give you a breakdown of health concerns with TV dinners, there are quite a few:

  • The freezing process degrades the taste of food and the meals are thus heavily processed with extra salt and fat to compensate.
  • Stabilizing the product for a long period generally means that companies will use partially hydrogenated vegetable oils for some items (usually dessert), which are high in trans fat.
  • Generally, these meals contain preservatives such as BHT

I know that they’re very convenient, but guess what else is just as convenient? HOMEMADE FREEZER MEALS!

I’ve placed links to all of my compilations of freezer meals to date for your convenience below:

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Take a look, put a little bit of extra effort in, and call it your very own version of a TV dinner. Enjoy!

Freezer Meals: Week 7

It’s Wednesday already! It’s crazy how quickly mid-week creeps up on  you after a holiday weekend. Anyways, what that means is that it’s already time for our 7th week of freezer-friendly meals to help cut costs and prep time for meals for your family!

Brought some really awesome sounding recipes to the surface this week, super excited to try all of them!

Creamy Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna [http://damndelicious.net/2015/03/07/creamy-spinach-and-mushroom-lasagna/]

Damn Delicious provides us with a recipe that is just that. Lasagna is a go-to freezer meal, but this recipe puts a fun, veggie-laden spin on the usual. If you’re missing the meat, this is easy enough to add any desired protein to – ground turkey, italian sausage, chicken, what have you. We have all the lasagna basics here: lasagna noodles, ricotta, frozen chopped spinach, shredded mozzarella, fresh Parmesan, chopped fresh parsley.

What’s new and fun here is the homemade mushroom sauce that makes this dish such a winner. The sauce includes butter, garlic, cremini mushrooms (yum!), an onion, flour, milk, dried basil, oregano, nutmeg, and salt and pepper to taste. Without even ever having tried this sauce, I know it’s going to be a complete hit.

To make ahead, cover the lasagna tightly with plastic wrap and refrigerate up to 24 hours. Then simply remove the wrap and bake for 40 minutes, covered.

To freeze, cover the lasagna tightly with plastic wrap, and then aluminum foil – this will freeze up to 3 months! To bake, just remove the plastic wrap and bake for 90 minutes, covered.

Pretty easy and worth the effort to make the homemade sauce for this savory, fun lasagna!

Stuffed Peppers

Stuffed Peppers

Stuffed Peppers [http://www.chachingqueen.com/stuffed-peppers-easy-freezable-dinner-meal-recipe/]

I love, love, love stuffed peppers. They’re versatile, easy on the wallet, and incredibly simple to make. This recipe from Cha Ching Queen really capitalizes on this versatility. She breaks stuffed peppers down to 4 parts:

  1. The peppers – she prefers green (and I do too!). Rinse, cut off the tops, rinse out the seeds. Place the peppers face down on a plate and microwave for 5 minutes to soften them  up.
  2. Rice – use any rice. Brown, jasmine – even try other grains like quinoa or farro – it doesn’t ultimately matter and is entirely your preference. 1 cup uncooked and cook to directions.
  3. Veggies – also up to you. She prefers carrots and celery but I go a little bit more crazy. I love portobellos and zucchini in mine, and have even had butternut squash! Depends how much your family likes veggies and what protein you are pairing this with. Which brings us to…
  4. Meat/Onions – She uses ground beef or turkey – brown with the onions and add to the  mixture. I’ve even used tofu, or no meat and simply added some nice feta into the mix for a Greek spin on stuffed peppers. Again – totally up to you!

These freeze really well. Simply go through the motions – tight cling wrap and foil.

Chicken and Wild Rice Bake

Chicken and Wild Rice Bake

Chicken and Wild Rice Bake [http://www.thekitchn.com/recipe-chicken-and-wild-rice-bake-freezerfriendly-recipes-from-the-kitchn-216431]

Cooking time for this recipe is a tad long, but don’t be intimidated by it, says The Kitchn – it’s worth it! Ingredient list isn’t long here – chopped onion, sliced mushrooms, celery, 2 pounds of skin-on, bone-in chicken thighs, vinaigrette, uncooked long grain brown rice, wild rice, smoked paprika, dried thyme, salt, pepper, and chicken broth. It’s really just a lot of prep:

Prep your bags: Label a 2-gallon freezer bag “Chicken and Wild Rice Bake” and include baking instructions. You will also need a gallon-sized bag, a quart-sized bag, and a sandwich bag. (If you prefer not to use bags you can use glass freezer containers instead.)

Prep the vegetables: Spread the onion, mushrooms, and celery in a single layer on a parchment-lined baking sheet. Freeze for about 20 minutes. After they are frozen, remove them from the freezer, place them in the sandwich bag, and seal.

Prep the chicken: Combine the chicken thighs and vinaigrette in a gallon-size freezer bag. Seal and massage the bag to coat the chicken.

Prep the rice: Combine the brown rice, wild rice, paprika, thyme, salt, and pepper in the quart-size freezer bag.

To freeze: Place all three bags in the labeled 2-gallon bag. Freeze for up to 3 months.

To thaw: Remove the bag containing the marinade and chicken from the larger bag. Place in a dish and thaw overnight in fridge or until thawed. Remaining ingredients can stay in the freezer

Baking Instructions: When ready to cook, preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick cooking spray.

Combine the rice mixture and the vegetables in the baking dish. Stir in the broth. Remove the thawed chicken pieces from the marinade and place them atop the rice. Discard the marinade.

Cover the pan with foil and bake for 1 hour. Uncover the pan and bake for an additional 45 minutes to 1 hour, until the rice absorbs most of the liquid and the chicken is cooked through and the juices run clear. Serve immediately.

So there you have it! 3 freezer meals. Let us know if you try these and how they turn out!

Adventures in Apple Picking

Green Apples

As I alluded to earlier, we had an absolutely fantastic time apple picking this weekend. I was shocked that the trees were so fully in bloom when it was still 80+ degrees outside and feeling very much like summer still! We had an incredible time picking ‘the perfect apples’ and got a tad overzealous. I have about 50 apples waiting for my in the kitchen to use to our family’s delight! The apples we picked are a tart, yellow apple, which  means they are perfect for baking purposes.

I’ve decided on two recipes to make tonight that look easy, cost-efficient, and delicious! Luckily, I have most of these  ingredients already, so this couldn’t be much more convenient for a quick baking sesh.

Cinnamon Apple Pie

Cinnamon Apple Pie

Cinnamon Apple Pie [http://www.momsconfession.com/cinnamon-apple-pie-recipe/]

Classic apple pie. This recipe calls for very few ingredients and uses a prepared pie crust –  makes life soooo much easier, and in my opinion, just as good as homemade (debate as you will!).

Simply toss about 8 cups of apples with flour, sugar, and cinnamon and let them sit while preparing the crust. Spoon the mixture on top of the crust, and place some cut up butter on top of the mixture. Place the top of the crust on – but be sure to cut some slits into it to allow the steam to escape. Brush the top with an egg wash and sprinkle the top with some cinnamon sugar. Bake for about 30 minutes, allow to cool, and wait about 20 minutes to cut into it.

Guaranteed to make your house smell AMAZING! Tip – make ahead and freeze for a dinner party or Thanksgiving!

Apple Crisp

Apple Crisp

Apple Crisp [http://tastesbetterfromscratch.com/2014/10/apple-crisp.html]

Just as easy, just as delicious…this recipe is awesome! First, combine the crumb toppings: flour, old fashioned oats, brown sugar, baking powder, cinnamon, salt, and butter. Then, in a small bowl, combine melted butter and flour until blended, add in lemon juice, milk, and vanilla and stir well. Then stir in brown sugar, cinnamon, and salt. Pour over apples and toss to coat. Pour into a baking dish and spread the crumb topping evenly over the apples. Bake for 35 minutes. That’s all!

Really can’t get over how easy both of these recipes seem and how amazing they look in the pictures! It may still be hot outside, but bring on fall!

Homemade Popsicles!

Popsicles

We are getting VERY close to the long weekend! Looks like it’s going to be a hot one for us at the lake. Usually on a hot day, we run straight to the ice cream shop to get a cold treat – but I thought it’d be so fun this weekend to make some homemade popsicles to cool down instead! Not only are these easy on the wallet, but are SO simple to make, and a much healthier alternative. Three recipes caught my eye on Pinterest this morning – maybe you’ll feel the same way. Check them out below!

3-Ingredient Strawberry Banana Popsicles

strawberry_banana_popsicles

3-Ingredient Strawberry Banana Popsicles [http://sallysbakingaddiction.com/2014/06/22/3-ingredient-strawberry-banana-popsicles/]

I can’t even believe that these are only 3 INGREDIENTS. Could this be any easier? All you need are strawberries, a frozen banana, and juice. Sally’s Baking Addiction tells us that the frozen banana makes all the difference because  it gives the popsicles an unbelievably creamy texture without the need of high-fat dairy. Simply blend 1 large banana, cut into chunks and frozen, 12 large strawberries sliced in half, and 1/2 cup of juice. They recommend pineapple or orange.

You will need to buy a popsicle mold (and you’ll need it for all three recipes mentioned) – these are really inexpensive and easy to find – you should be able to find them easily at Walmart, Target, Bed Bath and Beyond…you get the jist.

Blend all the ingredients together until smooth and pour the mixture into the popsicle molds. If your mold has slots for sticks, you can insert them before freezing. If not, freeze for 2 hours and then put the stick in. Continue to freeze for an additional 6 hours or overnight – overnight will make for the easiest removal process. Run the molds under hot water to remove easily. Yum!

Greek Yogurt Popsicles

Greek_Yogurt_Popsicles

Greek Yogurt Popsicles [http://www.dessertfortwo.com/2014/06/make-your-own-greek-yogurt-pops/]

Missing that creamy texture? Go for these awesome popsicles by Dessert For Two that use the protein-rich and creamy Greek yogurt to really make these pop. This recipe is a bit more labor-intensive, but sounds so amazing that I know these will not only be worth the extra effort but also really impress any company you have!

Ingredients include 1 cup of plain Greek yogurt, 3-4 tablespoons of agave nectar, a handful of strawberries, plums, or any fruit of your choice, 2 teaspoons of neutral-flavored oil, and 2 teaspoons of granulated sugar.

For this recipe, you’ll be roasting fruit – which is supremely easy. Simply preheat the oven to 400, and place the fruit on a small sheet pan lined with parchment paper. Drizzle the oil and sugar over the fruit and toss to combine to roast for about 25 minutes. Watch carefully or this will burn! Let cool completely.

Combine the Greek yogurt with the agave nectar. Then, you’ll want to layer the roasted fruit and the Greek yogurt mixture into the popsicle molds. Make it pretty! Super easy – freeze and enjoy.

Nutella Coolwhip Popsicles

Nutella_Coolwhip_Popsicles

Nutella Coolwhip Popsicles [http://www.canadianfreestuff.com/nutella-coolwhip-popsicles-an-easy-delicious-treat-to-keep-you-and-the-kiddies-cool-this-summer/]

Had to include something chocolate-y for all the fudgcicle fans out there! My little sister ate fudgcicles like it was her job her entire childhood, so I’m sure there are more kids of this breed out there these days 🙂

This could NOT be easier – CanadianFreeStuff even mentions that her 2 year old son made these by himself. That’s saying something!

Mix together: 2 cups cool whip, 6 tablespoons Nutella, 1 cup milk. Pour into popsicle molds, freeze overnight and enjoy!

If you want to make this a little bit healthier, you can always make with low fat Coolwhip and/or skim milk. No biggie!

So there you go – try these out this weekend! Let me know if you have any other go-to homemade popsicle recipes that you and your family love – I’m all ears!

Freezer Meals: Week 6

Happy Wednesday, everyone! Wednesday before the final summer holiday weekend = grill/BBQ-themed freezer meals. In looking for some inspo for long weekend eats, I think I found some awesome options. Let’s jump right in!

Coconut Lime Chicken

Coconut_Lime_Grilled _Chicken

Coconut Lime Grilled Chicken [http://www.livingwellspendingless.com/2014/06/04/coconut-lime-chicken/]

Living Well Spending Less gives us a recipe that they claim will take us straight to a tropical vacation. To make this a freezer meal, simply split the marinade and chicken into multiple bags, and throw it right into the freezer. You don’t HAVE to make this ahead of time, but if you want to, it doesn’t hurt!

This is super easy – marinade includes 3-4 limes, olive oil, coconut milk, garlic, ginger, salt & papper, and parsley. Combine and marinade with chicken of your choice! If you decide to freeze at this stage, make sure you press all the air out of the bag. Once you’re ready to cook, thaw if frozen, and grill 6-8 minutes per side. Couldn’t be easier!

Boneless Country Style BBQ Ribs

Boneless_Country_Style_BBQ Ribs

Boneless Country Style BBQ Ribs [http://happymoneysaver.com/boneless-country-style-bbq-ribs-slow-cooker-freezer-meal/]

HappyMoneySaver.com gives us a recipe that couldn’t scream BBQ any louder. This is a slow cooker freezer meal, so may take more prep work, but it’s worth the squeeze for this hearty meal. Ingredients are simple: boneless pork country-style ribs, a large onion sliced, minced garlic, brown sugar, applesauce, BBQ sauce of choice, salt & pepper.

Add all ingredients to  your slow cooker and mix. Cook on low for 5-6 hours. To freeze in advance, all you need to do is combine all ingredients and add to a freezer safe gallon sized bag. To cook, thaw + throw in the slow cooker as directed. Once you’re done, top with some additional BBQ sauce and you’re good to go!

Even though this is an awesome holiday weekend meal, I’m pretty tempted to make this a freeze & go weeknight meal for a busy week – total crowd pleaser and easily served with some quick sides for a meal!

Gourmet Spinach Blue Cheese Burgers

Gourmet_Spinach_Blue_Cheese_Burgers

Gourmet Spinach Blue Cheese Burgers [http://www.onehundreddollarsamonth.com/freezer-meal-gourmet-spinach-blue-cheese-burgers/]

I know we all love the classic grilled hamburger, but I love the spin that OneHundredDollarsAMonth puts on this classic recipe. These are super easy to make in a huge batch and freeze. All you need to do is grab them out of the freezer, toss them on the grill, and kick any BBQ up a notch from there.

Ingredients include baby spinach, chopped, garlic, olive oil, ground beef, crumbled blue cheese, salt & pepper. Saute the spinach, garlic, and olive oil and allow to cool. Combine with the rest of the ingredients and form into rounded patties. Lay the formed patties onto a parchment lined cookie sheet and freeze for 30 minutes – then transfer to freezer bags.

Once you’re ready to cook, remove from freezer and throw on the grill as is until cooked through – no need to thaw! Serve on warm buns with any additional toppings you’d want. Love this!

Balsamic Grilled Veggies

Balsamic_Grilled_Veggies

Balsamic Grilled Veggies [https://onceamonthmeals.com/recipes/balsamic-grilled-veggies/]

Can’t leave out my fellow veggie lovers! This recipe is a simple side for any dish – and couldn’t be easier!

OnceAMonthMeals brings us this hearty veggie side that I cannot wait to try. Ingredients include green beans, zucchini, red onion, garlic, basil, bell pepper, canned Great Northern beans, olive oil, balsamic vinegar, salt & pepper. If you’re looking to freeze, place all veggies and beans in a large bowl, whisk together liquids and spices in another bowl. Bag veggies and sauce separately and freeze.

Once you want to serve, thaw & pour sauce over veggies. Stir until combined. Place in a grill basket and grill over medium heat for 15-20 minutes.

So there you have it! Enjoy these recipes and enjoy the long weekend. Cheers!

Homemade Salad Dressings: Cheaper, Easier, Healthier!

Salad

Is anyone else already thinking about Labor Day weekend? I sure am. In an effort to not feel like complete junk on Tuesday after the holiday, I am totally devoted to eating well and exercising outdoors throughout the weekend. We’ll certainly be squeezing in some last summer BBQs. What’s a better complement to some grilled food than a nice, fresh, crunchy salad?

Salads don’t  have to be boring. I repeat: salads do NOT have to be boring. One thing that I’ve found that helps increase the flavor and fun of a salad is homemade salad dressing. Not only does it ALWAYS taste better, but it is easy, cheaper, and healthier. I’d love to share some of my favorite salad dressing recipes with all of you to try out this weekend!

Citrus Honey Vinaigrette

Citrus_Honey_Vinaigrette

Citrus Honey Vinaigrette [http://reluctantentertainer.com/2014/09/citrus-honey-vinaigrette-vibrant-blue-saladsavors-giveaway/]

Reluctant Entertainer comes to us with a great, fresh, citrus-y recipe with this one. It’s crazy simple and takes, literally, 5 minutes to make. All  you need is one medium orange, juice squeezed, 1 medium lemon, juice squeezed, 2 tablespoons olive oil, 2 tablespoons rice vinegar, 2 teaspoons honey, 2 teaspoons grated ginger. Combine and whisk together! She recommends this on greens, crumbled blue cheese, tart dried cherries, and crunch pecans – yum! I have tried it in a ton of salads myself – one of my personal favorites is on a fruity salad – strawberries, blueberries, mandarin oranges, feta, walnuts…I think I know what I want for lunch today now!

Avocado Cilantro Lime Dressing

Avocado_Cilantro_Lime_Salad_Dressing

Avocado Cilantro Lime Salad Dressing [http://thewholesomedish.com/avocado-cilantro-lime-salad-dressing/]

The Wholesome Dish gives us this incredible recipe for the avo-lover, which I, myself, admit to being. It’s creamy without the guilt and just gives such a fresh feeling to anything you add it to. Can’t get enough avo in my life. This recipe is also incredibly easy – 2 tablespoons lime juice, 1/4 cup orange juice, 1/4 cup olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey, some salt and pepper, 1/2 cup cilantro, and 1 ripe avocado. Add them all into a blender and blend until smooth! If you want it a little more watery, simply add some water or additional fruit juice. Its sweet, bright, and still savory. They recommend this on ANY salad – my mind immediately goes to something a little bit southwestern – black beans, corn, etc., but also can be used as a mayo replacement on sandwiches or even in salads like chicken, tuna, or potato salad. Can’t wait to serve this one to some guests at a BBQ!

Best Dressing

Best_Dressing

Best Dressing [http://www.anediblemosaic.com/best-dressing/]

Ok, anything called ‘Best Dressing’ is something I had to try. An Edible Mosaic truly names this dressing something that lives up to its namesake. This is simple + delicious! This is an all-purpose dressing that can even double as a marinade. Something that they really impress upon the reader in this recipe is how important a good olive oil is (and this goes for all dressings + recipes, makes a world of a difference!) — as they say, it takes a recipe from good to amazing. I’m sold! It’s heavy on the ingredients compared to the other recipes, but is just as simple. All you need is 1/3 cup good quality EVOO, 2 tablespoons apple cider vinegar (or red wine vinegar), 2 tablespoons of honey, 1/2 tablespoon of dijon mustard, 1/2 tablespoon of tamari or soy sauce, 1 tablespoon poppy seeds, 1 tablespoon sesame seeds, 1-2 teaspoons of seasoned salt of your choice, some pepper, 1/2 a small white onion, minced, and a small glove of garlic, grated. Whisk them all together – this can be stored and refrigerated for up to 1 week! It’s savory and fantastic – give this a try anytime! It is perfect for any dressing.

So there you have it – enjoy this weekend! Let us know how you like these recipes or any other favorite homemade salad dressing recipe you have! We are all ears.

#NationalTrailMixDay

trail_mix

Hey everyone! Happy Monday – and a very happy Monday it is since it is #NationalTrailMixDay!

I am a HUGE fan of trail mix for so many reasons. Firstly, it’s nostalgic. I remember my sleepaway camp days when every afternoon I’d get trail mix from the store. They made it special, M&M’s clearly the highlight (they tried to keep candy to a minimum), and the most fun part was that they would serve it in an ice cream cone! It’s all about the presentation, even when you’re young. Secondly, I get really bored of eating things. Some people can mindlessly eat a bag of chips until they’re gone, but a few bites in, I’m bored. Call me lucky, but this just means I move onto the next snack in the cabinet. I only wish this worked as a dieting technique! Third and last – I love the variety that comes with trail mix – not only the ingredients within, but the fact that it can be sweet, it can be salty, it can be spicy, it can be all 3 – love it! It’s an easy, generally healthy, snack that you can tweak to almost ANY taste.

That being said, I have a few recipes that I’ve found via Pinterest that have REALLY tickled my fancy that I’d like to share with you. Try them out, let me know what you think! Let me know what you’d change! Let me know YOUR favorite recipe! I’m all ears 🙂

  1. Sweet & Salty Trail Mix

sweet_and_salty

Sweet & Salty Trail Mix [http://www.lovebakesgoodcakes.com/2014/08/sweet-salty-trail-mix-snacktoschool.html]

This stuff is pretty awesome, and CLASSIC. If you’re looking to get your feet wet in the world of trail mix, this is certainly where you should start. Firstly, and this goes for all recipes, go to your local bulk store for ingredients. This is going to be MUCH more cost efficient than pre-packaged ingredients. Now, down to business. This is crazy easy – 2 cups California raisins, 1 cup lightly salted sunflower seeds, 1 cup whole natural almonds, 1 cup dry roasted peanuts, 1 cup roasted and salted pistachios, 1 cup dark chocolate M&Ms. Yep, just mix them all up…you’ve got your trail mix. Store in an airtight container and enjoy!

2. Martha Stewart Chesapeake Bay Snack Mix

chesapeake_bay_snack_mix

Martha Stewart Chesapeake Bay Snack Mix [http://diningwithadinergirl.blogspot.com/2013/01/snack-time.html]

I am eternally a supporter of savory>sweet, so I absolutely love this recipe. This recipe requires a little bit more work than your average trail mix – even…gasp…an oven. Don’t worry – crazy simple! Ingredients include rice cereal (Crispix? Chex? Your call!), pretzels (this recipe recommends the sticks), oyster crackers, roasted unsalted peanuts, melted butter, Worchestershire sauce, Old Bay seasoning, lemon juice, and hot sauce of your choice. Combine all dry ingredients, and drizzle the spices and liquid combo over top. Bake an hour at 250, stirring every 15 minutes – allow to cool & voila! Delicious.

3. Hit the Trail Granola

Hit_the_Trail_Granola

Hit the Trail Granola [http://sallysbakingaddiction.com/2015/01/12/hit-trail-granola/]

The beauty of trail mix is that it can really be anything you make it. In my head, trail mix is any combination of ingredients that can be transferred easily and happily from hand to mouth. Granola – sure! I love this recipe – its crunchy with a fun texture – and I feel just…really healthy eating it. Perfect as is or top your yogurt with it! Ingredients include old-fashioned rolled oats, whole unsalted almonds, whole salted cashews, cinnamon, maple syrup, coconut oil, almond butter, an egg white, vanilla extract, dried cranberries or raisins, and semi-sweet chocolate chips. This is another oven recipe – preheat to 300, toss almonds, cashews, and cinnamon in a large bowl. Microwave the syrup, coconut oil, and almond butter for about 30 seconds, allow to cool, and toss in the egg white and vanilla – pour over oats to coat and ensure that all are moistened. Spread onto baking sheet and bake for 45 minutes. Allow to cool completely and toss in the dried cranberries, raisins, and chocolate chips – yum!

So there you have it – 3 amazing trail mix recipes. Don’t forget – if you don’t like a certain ingredient, if you want to try something new in terms of a spice – have at it, go crazy! Trail mix is the perfect snack to experiment with. Enjoy!

Freezer Meals: Week 5

It’s that time of week!

Dug up some really fabulously freezer friendly meals this week for you all. With a short week coming up due to Labor Day next week, I totally foresee myself capitalizing on the ‘ole freezer meals.

Chicken Tetrazzini

Chicken_Tetrazzini

Chicken Tetrazzini [http://www.familysavvy.com/chicken-tetrazzini-make-ahead-freezer-friendly/]

FamilySavvy.com gives us a GREAT recipe here for chick tetrazzini – perfect for making ahead! Definition of comfort food, chicken tetrazzini involves pasta, chicken, mushrooms, cream of chicken, cheese, and some spices. It’s creamy and delicious, but doesn’t make you feel totally gross and heavy afterwards. It’s a miracle! If you want to cook ahead and freeze for later, she gives some great freezer tips. First and foremost, cling wrap. This goes directly on top of the assembled, but uncooked, tetrazzini and tuck into the corners of the pan – this prevents ice from forming on top and freezer burns. Also recommended are disposable containers – they’re easiest and don’t require scrubbing and cleaning. Final tip – freezer bags. After cling wrap and tin toil, a freezer bag can provide just one more layer of protection from freezer burn. Once you’re ready to unfreeze, place in the fridge a day or two before serving, remove all wraps, and bake for about an hour at 350…voila!

Loaded Vegetable Soup

Loaded_Vegetable_Soup

Loaded Vegetable Soup [http://www.cozycountryliving.com/loaded-vegetable-soup/]

CozyCountryLiving.com provides us with an awesome soup here – loaded with veggies, hence the namesake. Sometimes I worry that a lot of the freezer meals tend to be unhealthy – with this one, unhealthy isn’t even a word that crosses my mind. This is chock full of nutrients and leaves me feeling light and fresh. Perfect! Prepare the soup in a dutch oven and toss in all the goodies – fresh carrots, green & red peppers, tomatoes, onions, garlic, celery, green beans, broccoli, mushrooms, potatoes, peas, and corn – WHAT A MOUTHFUL, literally. Season and cook as instructed – takes a few hours, but you can  make a huge batch, because this is even better leftover, which is why this is such an incredible freezer meal. To freeze, simply cool to room temp and store in a plastic freezer friendly bag or container. Really couldn’t be easier! We love eating this with some fresh bread for dipping. If you miss the meat, it’s simple to add them in after the fact! Some shredded chicken or turkey sausage would be great in this recipe.

Hawaiian Chicken

Hawaiian_Chicken

Hawaiian Chicken [http://www.livingwellspendingless.com/2014/07/22/hawaiian-chicken/]

Anything that comes from a blog called LivingWellSpendingLess is something that I already know I’m going to love, let’s get real. This recipe promises to come together within minutes with just a few ingredients. It is freezer AND grill friendly – perfect summer meal for a family on-the-go! The marinade includes sweet onion, garlic, olive oil, teriyaki sauce (of your choice), pineapple juice, soy sauce, brown sugar, and black pepper. Yum! If you are freezing, simply make the marinade and throw in a freezer friendly bag with a boneless chicken breast. One tip here – don’t forget to squeeze out all the air! This will guarantee that this will last longer and taste better once you’re ready to eat this meal. No cooking required off the bat. Once you’re ready – thaw and grill 6-8 minutes on each side, basting with any leftover marinade. It’s really that simple. I can’t wait to try this one!

There you have it folks – this week’s roundup! If you try any of these, please let us know how it goes and anything you would change in the recipe in the comments! We love feedback! Stay tuned next Wednesday for Week 6.

#NationalWaffleDay

national_waffle_day

As the great Leslie Knope said, “We have to remember what’s important in life: friends, waffles, and work. Or waffles, friends, work. But work has to come third.”

I thought I’d take a fun spin on #nationalwaffleday by pulling some of my favorite recipes that you can make IN a waffle iron, that aren’t waffles. Yeah, you heard me.

Being a bit more of a ‘savory’ breakfast person myself, these are tried, true, and delicious.

Without further ado…

Waffle Hash Browns

OneIngredientChef has an absolutely fabulous recipe for this ‘waffle’ and they sold me on it so well: “I love making homemade hash browns, but even in a non-stick pan, they always stick. Often, I would end up with more hash browns permanently affixed to the bottom of my pan than on my plate. Then the other day, I saw a picture online that showed how to make hash browns in a waffle iron and I immediately ran into my kitchen to try it. And… it worked! Not only did it work, but the hash browns were more perfectly cooked than in any other method I’ve tried, with virtually no oil, in 5 minutes, and nearly instant cleanup.” – umm, sounds to me like you simply can’t lose with this!

hash_brown_waffle

Hash Brown Waffle [http://www.oneingredientchef.com/waffle-hashbrowns/]

Stupid easy: grated potatoes (you can use frozen!), a can of black beans, a bell pepper, white onion, nutritional yeast, and salt and pepper. What’s pretty wild is that you don’t even have to cook the pepper and onion before tossing this all together and adding it to the hot iron. Close the lid, cook for 5 minutes, and once you look brown and crisped, you are DONE. They did disclose that you can’t get it out in the beautiful waffle shape, but you can get it all out cleanly. I promise, you won’t care what this looks like. I love topping with a fried egg and some hot sauce. Easy, simple, delicious, complete meal!

Stuffing Waffles

Holy. Moly. There is nothing in the world that looks better to me than this as a huuuuge stuffing/Thanksgiving food fiend. Here’s what’s up – get junky, use the stuffing from the box. Simply place the wet stuffing mixture into a waffle press and let it cook for a few cycles – they definitely need more time than your average waffle. You’ll know when they’re done, they’ll be golden and crispy!

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Stuffing Waffles [http://grilledcheesesocial.com/2013/11/27/the-modern-mayflower-muenster-mashed-potatoes-and-cranberry-stuffing-grilled-cheese/]

The recipe that I got this from, GrilledCheeseSocial.com, uses this in an outrageously drool-worthy Thanksgiving grilled cheese, with mashed potatoes, Muenster cheese, and cranberry sauce. Wow. Personally, I would LOVE to try that, but I think that this opens the doors for so much delicious potential. Keep it in the breakfast genre and top with an egg and some hot sauce (can you tell how much I love the incredible, edible egg?), top with fried or baked chicken for a savory meal – whatever you want! All I know is that this is a must-do in the waffle iron.

Waffle Iron Quesadillas

Doesn’t get ANY easier than this recipe for waffle iron quesadillas and plenty of ingredient wiggle room. At this point in your life, you know what you like in quesadillas, and you know what your family members like. You make individual quesadillas, so it’s super simple to appease anyone’s needs.

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Waffle Quesadillas [http://www.tablespoon.com/recipes/waffle-iron-quesadillas/2aaffaf5-4973-438f-b031-72e3a355d969?src=SH]

Prepare your quesadilla fillings (saute your veggies, fry up your chicken or choice of protein, and, most importantly, get your cheese ready. Heat up your waffle iron, and, if necessary, cut tortillas to fit in the waffle iron – for this, I recommend the small “taco” tortillas and using two for the top and bottom – makes this stress/work free! White, corn, wheat, makes no difference – totally go with your preference. add in your ingredients once you have the bottom tortilla down. You’ll know this is done when you’re golden brown and bubbly. Top with guac, sour cream, salsa – whatever! Delicious, easy, simply. Enjoy! Huge thank you to Tablespoon.com for this awesome idea.

So there you have it – top non-waffle recipes on #nationalwaffleday. Blasphemy? I think not.

#NationalLemonadeDay

national_lemonade_day

Happy #NationalLemonadeDay!

Lemonade is one of those drinks that screams summertime and is always refreshing. It’s the kind of drink that I always forget how much I like it, and when I have it after awhile ask myself why I don’t have it more often! I thought it’d be fun today to compile some of my favorite ‘copycat’ recipes for the tastiest lemonade drinks I can think of. Here’s my top 3!

I LOVE Starbucks’ iced tea lemonade drinks – they’re perfect for me – not too sweet or sour and so, so refreshing.

Food.com has a really awesome recipe for Starbuck’s shaken iced peach green tea lemonade – quite the mouthful, but soooo great! Save some money with this ultra easy recipe: steep 4 bags of green tea in 4 cups boiled water for 3 minutes and let cool. Add 4 cups of lemonade of your choice (check out MyFrugalAdventure’s lemonade recipe – its easy, simple, and you can control how sweet you want it to be!). Fill a cup with ice cubes, add 4 tablespoons of peach syrup (you can order a huge bottle of Torani Peach Syrup off of Amazon for under $15 and it will last you for a VERY long time). Pour in your tea/lemonade mixture and you’ve got a tasty beverage!

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Iced Peach Green Tea Lemonade [starbucks.com]

I also really love Starbucks’ Passion Tea Lemonade and it could not be easier to recreate! FrugalCouponLiving makes a really awesome version of this. Boil 2 bags of Tazo Passion Tea (you can buy a 20 count box from Walmart for under $3!). Remove from heat and add in sugar to taste and vanilla. Allow to sit and refrigerate for an hour. Add ice, add lemonade of choice (I love MyFrugalAdventure’s!) and shake well to mix! That’s all!

starbuck_passion_tea_lemonade

Starbucks’ Passion Tea Lemonade [http://www.frugalcouponliving.com/2014/04/29/copycat-starbucks-passion-tea-lemonade-recipe/]

Finally, I also love the ever-timeless Chick-Fil-A lemonade – don’t knock it ’till you try it! CincyShopper has a great copycat recipe that couldn’t be easier. Chick-Fil-A recomments that you use Sunkist Brand Lemonade, but you can use any of your choice. I’ll warn you now, this is SUGARY – you’ll then add a full cup of sugar! You can also use a substitute sugar to taste – I prefer Splenda myself…then simply add 5 cups of water and refrigerate to chill. Delicious and simple!

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Chick-Fil-A Copycat Lemonade [http://cincyshopper.com/copycat-chick-fil-lemonade-recipe/]

So there you have it! Enjoy a refreshing glass of lemonade on this #nationallemonadeday!

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