Freezer Cooking with Chicken: Sale at Kroger

Have you all noticed the lack of meat sales lately?

Here in Cincinnati, Kroger is running boneless skinless Chicken breasts on sale for $1.79/lb.

That is my rock bottom price, so it is stock up time! If your freezer is getting low on meat like mine...than you better head to Kroger!

You could just put the chicken in the freezer, but why not try your hand at making some chicken freezer meals. Save yourself a little time in the long run...

I have compiled my chicken recipes that freeze well...in case you need a little inspiration!

Chicken Tetrazzini

Parmesan Garlic Chicken

Chicken Chimichangas

Chicken Tortilla Soup

Zesty Barbecue Chicken

Monterey Jack Stuffed Chicken

Honey Lime Chicken

Orange Teriyaki Chicken


What is your favorite meal to freeze?

This post is linked to Kitchen Economics Link Up at Family Balance Sheet

Frozen Fruit Cups

I posted a picture of these refreshing fruit cups on my last freezer cooking day. Everyone much be excited for spring and some fruity cups because I got a lot of people asking for the recipe...so I am sharing it today. They are awesome and you can switch up the fruit to what suits your taste.

I have realized this year that time estimation on projects is not my thing.

Let's be honest. Estimation of any kind is not my gift.

Want some recent examples?

1.) The game where you guess the amount of something in a jar. Yeah, I was way off on the jelly beans in a jar. Way off. Way, way off.

2.) How much room I have between my car and the curb. Yep. You guessed it. Bumped the curb. Hope my husband just skims this post. Yikes. It was his car.

3.) Then there is the idea of making recipe books for a few brides in my life. The book isn't the issue. It was the genius idea of buying recipe card stamps and making them. Stamping each card. Stamping each category on each stamped card. Cutting many sheets of card stock. Yes, stupid me.

4.) How long it will take to completely redo a lot of my house. Yep. Missed the mark.

As a result I haven't had much time to blog. I hope you understand. After I get this house completed it should be back to normal. While I have been feverishly working on everything around here lots of recipes/post ideas have been stirring around in my silly little poor estimating mind. Simply no time to do anything but write them down.

One thing that is not a post idea is teaching YOU how to master the great skill of proper estimation.

Frankly, I need help with it. I really wonder if there is hope for me...

Ingredients:
20 oz. frozen strawberries, sliced and thawed
12 oz. frozen orange juice concentrate, slightly thawed
2-20 oz. cans crushed pineapple
1-16 oz. can mandarin oranges
1/3 cup lemon juice
6 bananas, sliced

Directions: Combine all ingredients, including juices from fruit. Spoon fruit into lined muffin cups and freeze. Once fruit is frozen place fruit cups in freezer bags.

Serving: Remove from freezer about 30 minutes before serving

Makes about 30 cups


This post is linked to Saturday Swap at Quit Eating Out

I've Been Freezer Cooking!

I have been busy filling my freezer this week! I thought I would share my February freezer cooking list with you all. If you haven't tried freezer cooking before or are new here, you may want to read the series I wrote back in the fall. It goes in detail about each aspect of freezer cooking!

1. How to Begin Freezer Cooking
2. Freezer Cooking Questions and Misconceptions
3. What Can I Freeze and How Long?
4. How to Package Your Freezer Meals
5. Making a Freezer Cooking Plan
6. Freezer Cooking Planning Worksheets
7. Freezer Inventory
8. Organizing Your Freezer

At the bottom of the post I linked to all of the recipes that I have previously posted on the blog...in case you want to try them out! As for the rest of the recipes listed...I look forward to sharing them with you soon!

Anyways, I feel like I have been living in the apron below this week! My Aunt Sandy gave it to me for Christmas and my grandma made it! I love that it has both my blog name and my blog colors...is it not the coolest thing you have ever seen?

(I couldn't take a pic with it on me, but I will one day. I was dying to get a flip video for Christmas so I could vlog...I was going to vlog wearing my new apron...but now that I have it I am too scared to get in front of the silly thing!)

I guess you could say that I was in the mood for spring, so I whipped up some frozen fruit cups! They are an awesome low calorie snack to have on hand when you are in the mood for something sweet. This may or may not happen on a daily basis in my life :)

I cooked up 2 pounds of dried black beans for my black bean soup and some extra to have on hand in the freezer. I still have to cook 2 pounds of pinto beans. Have you cooked dried beans? I love having them on hand.

This is only a portion of the 10 pounds of beef I browned up today. I had every stinking burner going at one time. I think that next time I have a beef day I am going to buy all of my tomato stuff at Sam's. My hand was sore after opening all of my cans.

What's done and in the freezer:

Frozen Fruit Cups (35)
Taco Meat (6 dinners)
Black Bean Soup (2 dinners)
Cooked Black Beans (6 cups)
Orange Teriyaki Chicken (6 dinners)
Parmesan Garlic Chicken (2 dinners)


What I am still working on:

Spaghetti Sauce (doubled recipe)
Beef Cabbage Soup (doubled recipe)
Taco Soup (4 dinners)
Cooked Pinto Beans (2 pounds)


Have you been freezer cooking this month?

Freezing Christmas Cookies

I have been busy tonight getting things ready for next week...I have something special in store for you all while I am gone. I got so sidetracked with that, that I am just now getting a post done for today. I am going crazy right now, I can not find my memory card with 99% of my recipe photos on it. I am PRAYING it isn't lost because there is a lot of hard work on it...and I know you will want me to post those recipes.

So, since I have no recipe photos I thought I would share a little tip that could make your Christmas a little less stressful!

Make up your Christmas cookies now...while you have a little more time and store them in the freezer! You can pull them out when you want them and they thaw in no time!

I do this every year, and it doesn't alter the taste/texture of the cookies at all! I bake them up and place in a gallon freezer bag.

All of the recipes for the cookies pictured are on the blog already...here at the 12 Days of Christmas Cookie Style!

This is how I keep such an assortment fresh all season long! Instead of frantically baking on December 23, I am enjoying my cookies from the freezer! When it is time to go to a Christmas party I just pull out a few of this and a few of that.

I am telling you...if you are a cookie baker...this will help you immensely!

Chicken Tortilla Soup

Have you entered in the $40 CSN Stores Gift Card Giveaway yet? Enter HERE!

Are you ready for another awesome soup recipe? The weather has been cold and rainy here in Ohio which is the perfect time for a nice warm soup! I know that I post a lot of soup recipes, but in my humble opinion...you can never have enough soup recipes in your recipe box.

This soup encompasses everything I love. It has the Mexican flavors I always go for. It uses Rotel...and with about 90 free cans stockpiled in the basement that is always a good thing. Lastly, it freezes wonderfully. I made a big batch of this up on my last freezer cooking day and we just loved it!

Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
1-2 Tablespoon oil for sauteing
2 pounds chicken, cooked and chopped
1-14 oz. can diced tomatoes
1-5 oz. can Rotel tomatoes
1-14.5 oz. can beef broth
1-14.5 oz. can chicken broth
1-10 oz. can tomato soup
1 1/2 cans of water (use soup can)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce

Serving Day (Topping Ideas):
Grated cheese for topping
Sour cream
Chopped fresh cilantro
Avocado

Directions:
Saute onion and garlic in oil, adding more oil if needed. Add remaining ingredients and simmer 30-35 minutes. Serve.

If Freezing:
Cool. Freeze using freezer bag method. To serve, thaw and reheat in stock pot until heated through.


Recipe Credit: Don't Panic Dinner's in the Freezer

Taco Meat

I have always been a taco seasoning girl. I was sheltered. I had no idea there was another way. I thought everyone used taco mixes. I even liked them...that is, until I found the other way.

When I discovered this unknown world, I began to make strides in a better direction. I began to brown my meat and just add different spices. Voila, taco meat!

I was in search of a way to freeze the taco meat without it being dry when I thawed it out. So, I found this recipe and tried it on one of my freezer cooking days.

It is great! The taco meat isn't runny (you know...when it gets the shell a little soggy?) but it isn't the least bit dry. The tomato sauce helps a lot. It is packed full of flavor and as far as I am concerned, it is a keeper! I cook up a large batch and keep it in the freezer. I just thaw it out and heat it up in the microwave. It really can't get any easier than that!


Taco Meat

3 lbs ground beef
1 onion, finely chopped
6 oz. can tomato sauce
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1 teaspoon salt
ground pepper, to taste

Brown the ground beef with the chopped onion. Drain and Rinse. Return to the pan.

Add tomato sauce and spices to the ground beef and let simmer over low heat for ten minutes.

Divide meat into meal sized portions and place in freezer bags. Freeze.

Recipe Credit: $5 Dinners

This post is linked WFMW at www.wearethatfamily.com

Zesty Barbeque Chicken - Crock Pot

It really doesn't get more simple than this recipe.

First things first, go dust off your trusty crock pot.

Now, throw in some frozen chicken breasts, toss in the remaining ingredients and in several hours you will have dinner!

I made this barbeque chicken during my last freezer cooking day. (If you aren't already, you definitely need to utilize the old crock pot when it comes to freezer cooking!)

When it came time for serving day, I just thawed it out and gave it a quick warm up on the stove. It was so simple and delicious!

(Now, those homemade buns...they weren't quite so quick, but they sure were tasty!)

6 chicken breasts, frozen
1 (12 oz.) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar, packed
2 tablespoons Worcestershire sauce

Place chicken in crock pot. In a bowl, mix the barbeque sauce, Italian dressing, brown sugar, and Worcestershire sauce. Pour over chicken. Cover. Cook on low for 6-8 hours or on high for 3-4 hours.

*You can use thawed chicken, if you wish. Your cooking time will just be shorter.

This post is linked to Ultimate Recipe Swap @ www.lifeasmom.com

Cooking Chicken-Kitchen Tip

"What is the best way to cook a large amount of chicken for a freezer cooking day?"

I was recently asked the question above, so I thought I would answer it on here.

When I am preparing for a "chicken" cooking day I usually need quite a bit of chicken cooked and shredded or diced.

Here is what I do:

1. Line your pan with foil

This means less clean up for you!


2. Slice your chicken breasts in half lengthwise, reducing the thickness of the chicken.

This makes them half of the thickness, which means they will cook a lot faster. I have started to do this with all of my chicken breasts so we are eating a smaller portion!

3. Bake the Chicken

I find that it doesn't get as dried out as it does when you boil it. I bake at 350 degrees until the juices run clear.

Monterey Jack Stuffed Chicken

I love having meals tucked away in the freezer!

This is great recipe if you are looking for something a little "special" to have store away in the freezer. I served it with a nice southwestern salad and it made a great meal.

I loved the crunchy Panko crust. The chicken had a nice little kick of spice, but wasn't overly spicy.

Don't even get me started on that cheese...just look at it oozing out everywhere! Delicious!!!

Ingredients:

6 boneless chicken breasts
10 oz. Monterey jack cheese with jalapenos, not shredded
4 eggs, beaten
1/4 cup salsa or taco sauce, not chunky
1/4 teaspoon salt
2 cups panko breadcrumbs
2 teaspoon chili powder
2 teaspoon ground cumin
1 1/2 teaspoon garlic salt
1/2 teaspoon dried oregano

Serving Day:
1/4 cup butter
sliced avocado, salsa, or sour cream

Cooking Day:
Cut Monterey jack cheese into 6 equal pieces. Cut a horizontal slit or pocket into the side of each chicken breast-don't cut all the way through. Place one piece of cheese in the pocket of each chicken breast. To secure the cheese in the pocket, use 2-3 wooden toothpicks if needed.

In a shallow pan or pie plate, mix together eggs, salsa, and salt. In a separate pan, combine the panko breadcrumbs, chili powder, cumin, garlic salt, and oregano. Dip each chicken breast in the egg mixture to coat, then dip the breast in the panko crumb mixture. Place coated breasts in a shallow baking dish. Freeze for 1 hour, then carefully wrap each chicken breast in plastic wrap and place in a freezer bag. Freeze them in a large freezer bag.

Serving Day:
Carefully unwrap chicken breasts. Place 1/4 cup butter in a 9x13 baking dish and put in over while it is preheating to 375. As soon as the butter is melted, remove the pan from the oven. Place chicken in dish, turning to coat with butter. Bake uncovered about 35-40 minutes, or just until done. Serve immediately.

The instructions are for freezing prior to serving. You can certainly make and eat the same day, just disregard the freezing instructions!

Recipe Credit:
Don't Panic More Dinner's in the Freezer

August Freezer Cooking - Part 2

I am back with some good news...my freezer cooking is finally complete! Whew, it sure was a lot of work, but well worth it!

Here is a final picture of my food...although a couple of things didn't make it in the picture.

Here is everything I made:

Shredded BBQ Chicken - 3 meals
Taco Meat - 5 meals
Beef Cabbage Soup - 3 meals
Pizza Dough - 3
Bean and Cheese Burritos - 15
Breakfast Burritos - 15
Refried Beans - 6
Cooked Pinto Beans - 3 bags
Italian Beef - 1 meal
Granola - a lot

If you are new to the concept of freezer cooking, you can read more about it here. I wrote a little on the subject last fall when I first started the blog.

I get so many questions on this subject that I am thinking of doing a 'freezer series"!

How about you? Do you have any freezer questions?

If so, leave me a comment or send me an e-mail!

I would love to hear from you!!

August Freezer Cooking

I am starting my week off right...stocking the freezer! I have my Nikes on and I am listening to some good music. What fun my kitchen and I have together...

I can't tell you how nice it is to know that I have meals in the freezer that I can just pull out and eat! I thought I would blog a little about this cooking day...so you can see how I go about it.

Whenever I talk to someone about coupons, menu planning, and freezer cooking...this is where the most interest seems to be. I guess everyone is busy, everyone wants to save themselves time, everyone is interested in saving money, and the list goes on and on.

The first thing I did was make a freezer inventory so I knew what I had on hand and what needed to be used up soon.


After I detailed it all out I got to work!

I browned a lot of meat...

I had way too many pots going on the stove. I put on some yummy beef cabbage soup! Oh, and I realized that 4 pounds of beans is too many for one stock pot. You see, when the directions say you need 6 cups of water per pound of beans...they mean it. Now I have two pots of beans on the stove!!

Last but not least I chopped and I diced lots of stuff!!!!

SO, I better get back to work, but I will be back with pictures of the final products and a list of everything I got done!

I share all of this because it is a great time of year for you to do some freezer cooking. The kids are going back to school, there seems to be stuff every night...and freezer cooking makes meal time a lot easier!!!

Are you a freezer cooker????

Honey Lime Chicken

I absolutely love this chicken marinade. It ranks right up there with my other favorite, orange teriyaki chicken! The honey and lime go great together. It is packed with flavor and it is just perfect for a quick summer dinner.

When I find chicken on sale I will usually make up several bags of this to keep in the freezer. All you have to do is pull it out, thaw, and place on the grill. It can't get any easier than that!! I can't tell you how nice it is to have food made up in the freezer...even just a simple marinade saves a lot of time and preparation!

4 boneless chicken breasts

1/2 cup lime juice

1/2 cup olive oil

1/4 cup honey

1/4 cup fresh cilantro, finely chopped

2 garlic cloves, minced

2 teaspoons chopped jalapeno pepper

Cooking Day: Mix together lime juice, olive oil, honey, cilantro, garlic, and jalapeno pepper. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Freeze in freezer bag.

Serving Day: Thaw chicken completely. Grill over medium heat until chicken is tender and juices run clear.

**You don't have to freeze the chicken. To serve the same day just pour the marinade over the chicken and put in the refrigerator for several hours!

Homemade Bagel Bites

A few months ago my friend, Tightwad Mom , posted this ingenious idea. I was sold. I went down to Sam's and loaded up on bagel thins. I had a mini freezer cooking day and whipped some up in no time. It seriously was so easy that your kids could make them up in ten minutes.

All you need is:
Bagel Thins
Pizza Sauce
Topping of choice (I used pepperoni)
Mozzarella Cheese

Just assemble your bagel pizza's on a cookie sheet. Place the whole cookie sheet in the freezer until bagel pizza's are frozen. Remove and place in a freezer bag and store in freezer.

To bake:
Preheat oven to 425 degrees
Place on cookie sheet
Bake until done (mine took about 12 minutes)

This post is linked to Frugal Friday at www.lifeasmom.com

Freezing Green Peppers

I wanted to highlight a question I received from a reader...

"I had a question for you about green peppers since they are on sale this week at Kroger. Can I go ahead and chop some up and freeze them to use in future meals? Basically do they freeze well? Any advice? Thanks!"
Yes, you can definitely freeze bell peppers!

One of my biggest tips to cutting back in the kitchen is freezing food when it is at its rock bottom price. With fresh produce, it usually hits its rock bottom price in its peak season. This gives you the best of both worlds...great produce for a great price!

I freeze my bell peppers for two different ways...

1. Flash Freeze
To do this all you need to do is wash and dice the pepper like you would usually do. Then spread on a cookie sheet lined with parchment paper and freeze until frozen. Once the diced peppers are frozen place in a dated freezer bag. Flash freezing prevents the peppers from clumping together.

The peppers should last in the freezer for 10-12 months...so don't be afraid to stock up!

I use the peppers in a variety of ways. You can add them to casseroles, omelets, stir-frys, soups, fajitas, or meatloaf.

2. Stuffed Peppers
When I make my stuffed peppers I just follow the recipe up until the point of baking. Once assembled, place on a parchment lined cookie sheet and freeze until frozen. Remove from baking sheet and wrap in plastic wrap and place in a dated freezer bag. To bake you thaw and follow baking instructions.

It is important to mention that the texture of the pepper will change after freezing. They will turn a little mushy if frozen and then thawed. It isn't a problem in cooked foods as they turn mushy anyways...you just wouldn't want to eat them raw!


Do you have a question? If so, feel free to e-mail me...and I will do my best to help you out...

Blueberry Streusel Muffins

I am real muffin kind of girl! I love muffins of all kind, but blueberry is my favorite...with cranberry orange a close second. I only have one requirement of muffins I eat, and that is they can't be naked...tops, that is! They must have streusel or at least sugar for a topping!

This blueberry streusel muffin fits the bill. I eat them for breakfast, but it is borderline dessert. The brown sugar and sour cream lends a wonderful flavor that most muffins are lacking!

I found the recipe over at Tammy's Recipes! Head on over there and check out her blog, she posts some amazing recipes!

Muffin Batter

2 cups flour

1/2 teaspoon baking soda

dash of salt

1 teaspoon cinnamon

2 eggs

1/2 cup oil

1 cup sour cream

1 teaspoon vanilla extract

1/2 cup brown sugar

1/2 cup white sugar

2 cups fresh or frozen whole blueberries

Streusel Topping

1/4 cup softened butter

1/4 cup brown sugar

1/4 cup flour

1 teaspoon cinnamon

3/4 cup rolled oats

In a large mixing bowl mix together the flour, soda, salt, and cinnamon. Set aside.

In a separate bowl, briskly whisk the eggs, oil, sour cream, vanilla, and sugar. Add to dry ingredients and stir just until moist. Gently stir in blueberries.

To make streusel topping, combine butter, sugar, flour, and cinnamon in a mixing bowl and press with a fork to mix. Add oats and mix until coarse crumbs form.

Fill greased or paper lined muffin pans 2/3 to 3/4 full of batter. Sprinkle about 2 teaspoons of topping on each muffin.

Bake in a pre-heated 400 degree oven for 20-23 minutes, until done. Cool in pan for 5minutes and then remove and cool on wire racks.

Freezer instructions:

I freeze baked muffins all the time. Once they cool, I wrap each one in plastic wrap and place in a freezer bag. To serve let thaw at room temperature or defrost in microwave. They taste just a fresh!!!

Twice Baked Potatoes

I really don't think there is anything I love more than a potato. Mashed, baked, au gratin, twice baked...it really doesn't matter the type...just give me that wonderful starch!

Now, I love my husband dearly, but I can't take his distaste for my beloved food, potatoes. Each and every time I make them he reiterates the fact that mashed potatoes taste like "toothpaste"! Ok, um, maybe I should stop squeezing the Crest in them. Seriously, I don't get it!

As you can tell, I don't get to enjoy them often. When I was making my freezer meals I included some twice baked potatoes and hash brown casserole (funny he likes that). I am afraid, he may have to eat a little bit of "toothpaste" for a while.

These potatoes freeze wonderfully! These are a great time saver, since they tend to be a little time consuming. Cook once, clean once, and enjoy many times...

The possibilities on a baked potato are endless. I really want to try some with broccoli and cheese, or maybe taco fillings...see, there are so many possibilities!

Here we go...

You want to scrub your potatoes really well and bake. I had large ones so I baked at 350 degrees for 1 1/2 hours. You just want them to give a little when you push on them.

Let them cool and cut in half. Then proceed to scoop out the pulp. Make sure you are careful and don't cut the shell.

Mash up the potatoes. Add in your sour cream, milk, butter, and cheddar cheese. Stir it up really well.

Scoop it back into the potato shells. Then top with more cheese and chopped bacon if you wish. Now, you want to line them up on a cookie sheet and freeze just til firm. Wrap each one in plastic wrap and store in a freezer bag.

Oh my, doesn't that look wonderfully delicious? Toothpaste-y? I don't think so!

Recipe:

8 baking potatoes

2 cups sour cream

1 cup milk

1 stick butter

2 cups cheddar cheese

chopped bacon, if desired

To serve:

Thaw and bake at 350 degree for about 25-30 minutes (until warmed through)

Hint:

I like a lot of filling in mine so I baked one potato just for filling for the others...

Serves: 14-16

Freezer Cooking Frenzy

Wow, I sure was busy last week! I now feel like I can sit back and enjoy a little time off from cooking. I shared last week that I was freezer cooking, but I wanted to come back and share what all I got accomplished!

Some friends of ours are having their first baby, like any day now, and they have everything imagainable for the little guy.

I thought for a long time about a gift...

Then it came to me...

A freezer full of meals!!!!! Who wouldn't enjoy that?

I made a bunch and divided it up...well, except for the cookie dough...I gave it all to them!

I ended up with:

Stuffed Shells (4 dinners)

Spaghetti Pie (3 dinners)

Orange Teriyaki Chicken (4 dinners)

Pork Chops (3 dinners)

Chicken Tetrazzini ( 2 dinners)

Chicken Chimichangas (20)

Twice Baked Potatoes (7 dinners)

Hash Brown Casserole (2 dinners)

Blueberry Streusel Muffins (2 dozen)

Cookie Dough (4 dozen)

I will be back to share recipes as soon as I can cook them! The only recipe that is new to us is the Spaghetti Pie..so I know this stuff will be yummy!

Have you tried freezer cooking?

Orange Teriyaki Chicken

This chicken is so good, juicy and full of flavor! I just love the hint of orange with the teriyaki flavor…it is a perfect combination as far as I am concerned. I make this quite often in the spring and summer, it is great to have chicken marinated and ready to throw on the grill.


Back a month ago or so I shared about my latest freezer cooking expedition, and this Orange Teriyaki Chicken was on the list. I can’t tell you how wonderful it is to have ready made meals in the freezer. If you have never done this I talk about it more here.

I have had a lot of requests for my freezer recipes, so I am trying to post them just as soon as I can make them! I will add my freezer instructions, but you certainly could make this and grill the same day!

1/4 cup soy sauce
3 tablespoon chopped onion
2 cloves garlic, minced
1 tablespoon olive or canola oil
1/2 teaspoon ground pepper
1/2 teaspoon ground ginger
1/2 teaspoon red pepper sauce
1-6 oz. can orange juice concentrate
8 boneless, skinless chicken breasts

Cooking Day Instructions:
Combine all ingredient except for chicken. Place chicken breasts in freezer bags and pour marinade over chicken. Freeze.

Serving Day Instructions:
Thaw chicken breasts. Grill.

Recipe Source: Don't Panic Dinner's in the Freezer

Pineapple Green Chile Pulled Pork

I love to eat at Qdoba, they have the best pulled pork. I always get it on nachos or a quesadilla, I know...really healthy! It is combination of two of my favorite foods 1. Mexican and 2. Pulled Pork! I will take pineapple in my pork over barbecue sauce any day!

About 6 months ago I wrote down this recipe on a scratch piece of paper...I knew I had to try it! It took me a while, but I finally made it and it was delicious! It is a good rival to Qdoba's...actually I think it is better! It has a great flavor, a little sweet from the pineapple and a little zip from the green chiles.

I wrote the recipe down, but forgot to write down where I got it. I searched the Internet and finally found it again at Real Mom Kitchen via Prudence Pennywise !

I just love that this is a crock pot meal! I also love that it is so versatile...and it makes quite a bit! We have eaten it in a burrito, in a quesadilla, and on a salad. I think the salad was my favorite. I made a honey lime dressing and served it with feta cheese and red and yellow peppers. It was delicious...that is why I am making it again this week!

3 lb. boneless pork roast

1 (20 oz.) can crushed pineapple with juices

1 (16 oz.) jar tomatillo salsa (green salsa or salsa verde)

2 (4 oz.) cans green chiles (undrained)

2/3 cup brown sugar

Combine all ingredients in a crock pot and cook on high for four hours or on low for six to eight hours. Shred pork, season to taste with salt and pepper. In colander, drain juices from crock pot. Mix shredded pork and pineapple/salsa mixture that remains in colander and serve.

*Servings depend on what dishes you make with it, but it serves a lot. I got about 5-6 dinners out of it.

*Freezer: If you are going to be freezing it I would save a little bit of the juice instead of discarding all of it. It will just help ensure that it doesn't dry out when reheating. This freezes great! It tastes just as good as the first time!

This post is linked to:
Tempt My Tummy Tuesday @ Blessed With Grace
Tuesday’s at the Table @ All The Small Stuff

Crock Pot Wednesday @ Dining with Debbie

Ultimate Recipe Swap @ Life As Mom

Parmesan Garlic Chicken

After several requests last week I said I would post the freezer recipes just as soon as I could try them all out. You don’t want me to post a recipe I haven’t tried, do you? It might be nasty, disgusting, something only the dog would eat?!?!

If you are thinking that I wouldn't make a nasty, disgusting recipe, then you are wrong. In a world of experimenting new recipes all the time, everyone is bound to come across a dud.

Last week I made my freezer Parmesan Garlic Chicken, and it was just delicious. It was juicy, tender, and full of great Parmesan flavor. Neither my husband nor I were extremely hungry so I decide to just make a large portion of roasted broccoli and cauliflower and have only one side dish. Sound like a good plan so far??

I came across a Martha Stewart recipe to try...you roasted the vegetables with a little olive oil, garlic, and lemon slices. It smelled good…it looked good…it was very pretty, so I took a picture.

I couldn't resist and snuck a bite of broccoli when I was dishing it out. It tasted rather disgusting, but I thought that maybe I just got an extra lemony piece. We both started eating the chicken and when we tried the vegetables they were absolutely inedible. I mean it was probably the worst thing I have ever eaten, and definitely the worst thing I have ever made. Just imagine… bitter, lemony, broccoli!

Since it was late and we weren't that hungry we just feasted on chicken, so it was a good thing the chicken was so good. We opted to bake some cookies afterwards since we didn't have any veggies. Chicken and cookies, that is a well balanced meal, right???

The hilarious thing is, Samson loved the broccoli and cauliflower. What is wrong with that dog? He won’t eat plain broccoli or cauliflower, but he ate that nasty stuff. He kept begging for it. I threw it all in the trash, where it belonged, and he just waited by the trash wanting me to get it back out.


I share all this to say that…everyone comes across bad recipes! Nobody is immune to it! While it is frustrating, I have found that it is worth one bad one to have ten great ones to put in my recipe box.


Ok, on to the good recipe!

6 boneless chicken breasts
1 cup freshly grated Parmesan cheese
1 envelope Italian salad dressing mix
2 cloves garlic, minced
½ cup olive oil

Cooking Day:
Mix together cheese, garlic, and dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each chicken breast individually in plastic wrap, then place in a freezer bag. Place all wrapped chicken breasts in a freezer bag.

Serving day:
Thaw completely. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.

***You don’t have to prepare these for the freezer, you can make up the recipe and go ahead and bake. Also, you can double or triple this recipe for the freezer!

Recipe credit: Don't Panic More Dinner's in the Freezer