Make-Ahead Meals coming soon!

Coming soon: New recipes (as well as a new "section" in my recipe index)- Freezer recipes! Of course, freezer recipes do require a bit of prep work (not to mention freezer space & freezer/oven-safe containers), but once they're done it's absolutely fantastic to be able to pop one in the oven & have a home cooked meal...

For a certain (and in my opinion, fairly costly!) fee, you could go stand around in a few different chain businesses' "kitchens" and put together meals with their ingredients, but if you can prep ingredients yourself, you'll save a boatload of money!

I have a few yummy make-ahead recipes already, but I've been scoping out Amazon's selection & putting those books on reserve at my library... hopefully there will be some more winners!

Look out for recipes soon!

Crockpot Pot Roast

Crockpot Pot Roast

(view printable recipe)

Ingredients:

3-lb pot roast

2 (10.75 oz) cans cream of mushroom soup

1 envelope dry onion soup mix

2 (16 oz) bottles diet cola

Potatoes, if desired

Directions:

1.   Place meat in slow cooker.

2.   In large bowl, mix together mushroom soup, dry onion soup mix, and cola.  Pour over roast in cooker.

3.   Cover. Cook on low 6 hours.

Spaghetti Pizza Casserole

Spaghetti Pizza Casserole

(view printable recipe)

Ingredients:

1 (7 oz) package spaghetti

1/2 c. egg substitute

1/4 c. grated Parmesan cheese

1 lb lean ground beef

1 medium onion, chopped

2 garlic cloves, minced

1 (26 oz) jar meatless spaghetti sauce

1 tsp Italian seasoning

1 tsp dried basil

1/2 tsp salt

1/4 tsp pepper

1/2 lb sliced fresh mushrooms (baby bella are delish!)

1 1/2 c. shredded mozzarella cheese

Directions:

1.   Preheat oven to 350.

2.   Cook spaghetti according to package directions. Rinse with cold water and drain.  In a large bowl, toss the spaghetti with egg substitute and Parmesan cheese.  Spread evenly into a 15x10 inch baking pan coated with cooking spray. Set aside.

3.   In a large nonstick skillet, cook the beef and onion over medium heat until meat is no longer pink. Drain.  Add garlic; cook 1 minute longer.  Stir in spaghetti sauce and seasonings. Heat through.

4.   Spoon over spaghetti. Top with mushrooms and cheese. Bake, uncovered at 350 for 25-30 minutes or until lightly browned. Let stand for 5 minutes before serving.

Easy Arroz Con Pollo (chicken with rice)

I stumbled upon this recipe in a magazine or newspaper insert & no longer have the source to site, but my family found it to be very yummy... and I found it to be just as it's titled- EASY!

Easy Arroz Con Pollo (Chicken with Rice)

Ingredients:

1 3/4 c. uncooked instant rice

6 boneless, skinless chicken breast halves

garlic salt & pepper to taste

1 (14.5 oz) can chicken broth

1 c. picante sauce

1 (8 oz) can tomato sauce

1/2 c. chopped onion

1/2 c. chopped green pepper

1 c. shredded Mexican cheese

Directions:

1.   Spread the rice in a greased 13x9 inch baking dish, Sprinkle both sides of chicken with garlic salt and pepper’ place over rice. In a bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken.

2.   Cover and bake at 350 for 55 minutes or until rice is tender and chicken juices run clear. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

Crockpot Southwestern Chicken

Crockpot Southwestern Chicken

(view printable recipe)

Ingredients:

2 (15.25 oz) cans corn, drained

1 (15 oz) can black beans, rinsed & drained

1 (16 oz) jar chunky salsa, divided

6 boneless, skinless chicken breast halves

1 c. low-fat shredded cheddar cheese

Directions:

1.        Combine corn, black beans, and ½ cup salsa in slow cooker.

2.        Top with chicken. Pour remaining salsa over chicken.

3.        Cover. Cook on high 3-4 hours or low 7-8 hours.

4.        Sprinkle with cheese. Cover 5 minutes for cheese to melt.

Crockpot Chicken & Sundried Tomatoes

Sundried tomatoes are kind of an acquired taste of sorts, but if you enjoy them, you'll love this recipe!

Crockpot Chicken & Sundried Tomatoes

(view printable recipe)

Ingredients:

1 Tbsp olive oil

3 lbs boneless skinless chicken breasts

2 garlic cloves, minced

1/2 c. white wine

1 1/2 c. chicken stock

1 tsp dried basil

½ c. chopped sun dried tomatoes, cut into slivers

 

Directions:

1.   Heat oil in skillet.  Add several pieces of chicken at a time, but make sure not to crowd the skillet so the chicken can brown evenly.

2.   Transfer chicken to slow cooker as it finishes browning.

3.   Add garlic, wine, chicken stock, and basil to skillet. Bring to a boil. Scrape up any bits from the bottom of the pan.

4.   Pour over chicken. Scatter tomatoes over the top.

5.   Cover. Cook on low 4-6 hours.

Crockpot Mexican Cornbread

One of our new favorites- the cornbread is so delicious, you could just make that by itself and it would be delightful! 

Crockpot Mexican Cornbread

(view printable recipe)

Ingredients:

1 lb extra-lean ground chuck

1 (16 oz) can cream-style corn

1 c. cornmeal

1/2 tsp baking soda

1 tsp salt

1/4 c. oil

1 c. milk

2 eggs, beaten

1/2 c. taco sauce

2 c. shredded cheddar cheese

1 medium-sized onion, chopped

1 garlic clove minced

1 (4 oz) can diced green chilies

Directions:

1.   Brown ground chuck in nonstick skillet.

2.   While meat is browning, combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce.  Pour half of mixture into slow cooker.

3.   Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture.

4.   Cover. Cook on high 1 hour and on low 3 ½ to 4 hours, or only on low 6 hours.