Archive for the ‘freezer cooking’ Category

My kids LOVE Eggo waffles.  Kylie especially, that girl could probably live off of Eggo waffles.  A few days ago we (gasp!) ran out of Eggo waffles, so I got online and searched for recipe that would be close enough to fool everyone.  Well.  Let me just say that Kylie, who picky doesn’t even begin to describe, got a huge smile after her first bite, gave me a thumbs-up, and asked for more!  Success!

In a large bowl, combine:

3 cups flour

1 Tbsp baking powder

1 1/2 tsp salt

Set aside.

In a medium bowl, mix on high for 1 minute:

4 eggs

2 1/2 Tbsp sugar

Add to the liquid:

1 cup whole milk

1/4 cup buttermilk

1/2 cup water

1/4 cup vegetable oil

Take the liquid mixture, and add to the dry ingredients.  Mix on medium for 30 seconds, until combined.

Cook on low on your waffle iron for about a minute.  You do not want the waffles to brown.  Cook until “set.”  Then cool on a rack, throw in a freezer bag, and pop into the freezer.


Yield:  10 – 6.5″ waffles


recipe from Top Secret Recipes







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I made my first homemade batch of chili last night for the Superbowl.  I have to admit, it was quite daunting!  I spent a good week doing research on what exactly goes in a chili, how much, how long to cook, etc.  I ended up combining several recipes and this is what I came up with… Enjoy!

1.25 lbs ground turkey (b/c it comes pre-packaged that way)

1 red bell pepper, chopped

1 large onion, chopped

1 can red kidney beans, drained and rinsed

1 can pinto beans, drained and rinsed

2 cans diced tomatoes, undrained

2 cans tomato sauce

3 Tbsp brown sugar

2 Tbsp Worchestershire sauce

several shakes of hot sauce

2 Tbsp chili powder

1 tsp cumin

1/2 tsp black pepper

1 tsp salt

2 tsp minced garlic (3-4 cloves)

*Brown ground turkey in a couple Tbsp of olive oil.  Drain.  Add to slow cooker.

*Add all other ingredients to slow cooker, stir to combine.  Cook on low for 8 hours.

*We served our’s spooned over baked potatoes to make it a more filling meal, with grated cheese and sour cream.


I also froze the leftovers for Scott to take to work.  I will definitely be doing this again… it wasn’t nearly as difficult as I was afraid of!


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This recipe is perfect to have after a long day of skiing… or since we don’t do a lot of skiing out here in the mountainous Midwest, it’s just nice to have for those cold, winter nights.

1 Tbsp olive oil

1 1/2 lbs cubed chicken

1/2 cup onion

1 can chilies

2 can great northern or black beans, rinsed

1 can prepared chili beans

2 cups chicken broth

Spice Blend… 2 tsp garlic powder; cumin; 1 tsp oregano; cilantro leaves; 1/8 tsp crushed red pepper flakes

*In oil, cook meat with onions; stir in broth, chilies, and spice blend

*Stir in beans and simmer for about an hour, until it cooks down

*Easy as that!


from Anchie’s kitchen


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This makes a TON of food… perfect for sharing half with your neighbors! 🙂

4-6 boneless, skinless chicken breasts, cooked and cubed

1/2 stick butter

1 onion, chopped

1/2-1 cup celery, chopped

1 bell pepper, chopped

2 cans Rotel (or 1 can chilies and 1 can diced tomatoes) – undrained!

12-16 oz Velveeta (cubed so it’s easier to melt)

12 oz spaghetti noodles, cooked

*Saute veggies in butter.

*In medium saucepan, melt velveeta cheese and Rotel.

*In large bowl, combine noodles, veggies, and cheese mixture.  Transfer to larget baking (casserole) dish.

*Bake for 30 minutes at 350.


From Anchie’s Kitchen


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1 can chicken 

2 cans tomato soup

2 cans Italian-style diced tomatoes

15 oz black beans

15 oz drained, canned corn

15 oz pinto beans

1 pkg taco seasoning (or 1/4 cup if you have the Costco-size)

1 can chopped green chilies

~Put everything in a large saucepan and cook over medium heat (may have to reduce if starts to boil) for about an hour, stirring often so the bottom doesn’t burn.

~To serve: put handful of Fritos in bottom of bowl, add soup.  Top with grated cheese, sour cream, guacamole, green onions, olives, etc.

~This freezes really well!

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1 can cream of chicken

1 can-full of 2% milk

1 can chicken (I like the cans from Costco)

1/2 cup sour cream

1/4 – 1/2 cup dijon mustard

1 cup shredded cheddar cheese

chopped celery (3-4 stalks)

chopped onion (1 medium or so)

2-3 cups cooked egg noodles (or whatever pasta you like)

crushed garlic-cheese croutons & melted butter to top

~Mix everything in large bowl except noodles and croutons.  Heat in microwave until cheese is melted.  Stir in cooked noodles and transfer into large casserole dish.  Top with croutons.  Drizzle melted butter over the top. 

~Bake at 350 for 30 minutes until bubbly.

*Note:  the yumminess of this recipe is not dependent on exact measurements, trust me on this one!

(adapted from Anchie’s kitchen)

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