Friday, January 26, 2018

Baked Denver Omelet


I got this recipe from my friend Nicole a few years ago! She made it for a ladies trip we went on and it was delicious!  It's great for breakfast with hash browns or for dinner with a spinach salad on the side.  I usually serve it with lots of toppings too so people can make it just like they want. We make it a lot when we are trying to cut carbs.  It's easy, filling and kid friendly so give it a try!

Baked Denver Omelet

Ingredients:
2 tsp. olive oil
1 red bell pepper (diced)
1 green bell pepper (diced)
3/4 cup sweet onion (diced)
1 1/2 cup diced ham (I use an 8 oz. pack of John Morell small ham dices)
1 cup shredded cheddar
12 large eggs
1 cup heavy cream
Salt and pepper to taste

Toppings Suggestions:
Avocado, hot sauce, sour cream, salsa, chives, bacon crumbles, tomato slices

Instructions:
Heat oil over medium high heat in a medium frying pan.  Saute diced bell pepper and onion until tender. 

Place ham in the bottom of a well greased 9x13 pan.  Top with sauteed bell peppers and onion and then the cheese.  Whisk eggs, heavy cream, salt and pepper together and pour over the rest of the ingredients.  Bake at 400 degrees for 25 minutes or until set.


White Chicken Chili (w/freezer meal instructions!)



White Chicken Chili
Recipe adapted from whatisonyourmenu.com

Ingredients:
3 cans great northern beans (if making freezer meal don't drain)
3 tsp. chicken bouillion
3 cups water (if making freezer meal don't add this until ready to cook)
1 T. garlic powder
1 med. Onion, chopped
1 can corn, drained
½ cup green chilies
1 T. oregano
1-2 T. cumin
¼ tsp. cayenne
2 chicken breasts (cooked and shredded)
½ cup sour cream (plus additional for serving)
1 cup Monterey Jack cheese (to top)
Crushed tortilla chips (to top)


Stove Top Instructions:
Cook onion in 1 T. olive oil.  Add chicken bouillion and 3 cups of water.  Add all ingredients except for sour cream chips and cheese.  Simmer for 20 minutes.  Stir in ½ cup sour cream (or more if desired). Top with chips, cheese and additional sour cream if desired.


Freezer meal prep instructions:
Combine beans, bouillion, garlic powder, onion, corn, green chilies, seasonings, cooked chicken and sour cream in a large gallon sized freezer bag.  Place shredded cheese into a small bag and crushed chips in a small bag.  Place all three bags inside another freezer bag to store together. Freeze.

Freezer meal/crock pot heating instructions:
Place soup mix in a crockpot with 3 cups of water.  Heat until warmed through and onions are tender (4-5 hours on low).  Top with chips and cheese and extra sour cream if desired.






Creamy Italian Chicken (Crock pot and Freezer Meal Friendly!)


 This is a recipe I got from sister in law several years ago and finally got around to adapting it for freezer meal nights! It's a quick and easy crockpot recipe that you can serve over rice or noodles.  We probably most often serve it with egg noodles.  It's also super kid friendly which always makes dinner taste that much better to me ;)  Give it a try, either fresh or as a freezer meal!

Creamy Italian Chicken

Ingredients:
3 large chicken breasts
1 (8oz.) block cream cheese
2 cans cream of chicken soup
1 packet Italian dressing mix
1/2 cup water
salt and pepper (to taste)
1 tsp. Italian seasoning
1 lb. cooked pasta or 2 cups cooked rice

Instructions: 
Place chicken in the bottom of a large crockpot.  Add cream of chicken soup, cream cheese, Italian dressing mix, water, and seasonings.  Cook on high 3-4 hours or on low 6-7 hours or until chicken is completely cooked through.  Shred chicken and stir well to combine all ingredients.  Serve over pasta or rice. Top with fresh grated parmesan if desired.

or:

Freezer Meal Prep Instructions:
Place chicken in the bottom of a gallon sized freezer bag. Dice cream cheese into small cubes (about 1 in.) and place in freezer bag on top of chicken.

In a mixing bowl combine water, soup, Italian dressing mix, and Italian seasoning. Pour over chicken and cream cheese.  Close bag and knead slightly to coat chicken and cream cheese. 

Pour pasta or rice inside a second gallon sized freezer bag. Place pasta bag and chicken bag inside a third gallon sized freezer bag.  Label and freeze.

Freezer Meal Cooking Instructions:
Place contents of chicken bag in a large crockpot.  Cook on high 4-5 hours or on low for 6-8 hours or until chicken is cooked through.  Shred chicken and stir well to combine ingredients.


Cook pasta/rice according to package directions.  Top pasta/rice with creamy Italian chicken and enjoy! Top with fresh grated parmesan if desired.




Saturday, December 16, 2017

Coconut Chicken Curry (Massaman Curry)

We tried this recipe for freezer meal night and I'm in love!  My kids even gobbled it up which was magical too.  I think a lot of people hear curry and they think spicy but curry is one of those recipes you can easily tweak to make it perfect for your preference.  My husband and I just added red chili flakes to spice our up and let the kids enjoy a non-spicy meal :)  This is a nice hearty meal with potatoes and chicken and a yummy nutty curry sauce.  Enjoy!

Massaman Curry with Chicken

Ingredients:

3 lbs. chicken thighs or breasts, diced
2 T. coconut oil
2 baking potatoes, peeled and cubed
2 cups carrots, diced
1 onion, chopped
1 bell pepper, seeded and chopped
2 cans coconut milk
4 T. Thai red curry paste
2 tsp. fresh ginger paste (or to taste)
1 tsp lemongrass paste (or to taste)
4 T. lemon juice
3 T. fish sauce (or to taste)
2 T. brown sugar
2 tsp. chicken bouillon
1/4 cup smooth peanut butter
1-2 cups water
red chili flakes (to taste)
chopped peanuts (optional)
Cooked Botan or Jasmine rice

Stove Top Instructions:
Cook chicken. Chop and set aside. In a large stock pot heat coconut oil and add diced vegetables. Cook over medium heat, stirring often to coat veggies in oil, for about 15 minutes or until veggies begin to soften. 

In a medium bowl, combine coconut milk, pastes, lemon juice, fish sauce, brown sugar, chicken bouillon, and peanut butter.  Pour sauce over veggies.  Add water and chicken. Add chili flakes if desired.  Simmer over low heat for 30 minutes or until veggies are tender.  Server over rice and top with chopped peanuts and extra red chili flakes if desired.
 
OR...
Crock Pot Instructions:
Heat coconut oil and add to bottom of a large crock pot.  Add chicken and vegetables and stir to coat.  Combine coconut milk, pastes, lemon juice, fish sauce, brown sugar, bouillon, peanut butter, water and chili flakes.  Pour over chicken and veggies.  

Cook in crockpot on low for 5-6 hours or until chicken is cooked through (use thermometer for best indication) and vegetables are tender.  The sauce will reduce and thicken some while cooking.  Serve over jasmine or botan rice and top with chopped peanuts and extra chili flakes if desired.

OR...
Freezer Meal Instructions:
Dice and chope chicken, onions, bell pepper, carrots and potatoes.  Place in a gallon sized freezer bag. 

In a medium bowl combine all remaining ingredients (except water, peanuts, and rice) and whisk until well combined.  Pour sauce over chicken and veggies in bag. Label and freeze.

When ready to serve: Add contents of bag to large crockpot with 1-2 cups water.  Cook on low 7-8 hours or until chicken is cooked through (use thermometer for best indication) and vegetables are tender.  The sauce will reduce and thicken some while cooking.  Serve over jasmine or Botan rice and top with chopped peanuts and extra red chili flakes if desired.





Friday, December 15, 2017

Autumn Squash Soup


Many of you know that I'm obsessed with Panera Bread's Autumn squash soup! So yummy!! I've tried several recipes over the years and this is as close as I can get.  I've taken my favorite parts of several different recipes and mixed them together.  I think it comes pretty close! I've also adapted it for my freezer meal workshop too so make it and store it away for a busy night. Give it a try!


Autumn Squash Soup (Panera Bread Copy Cat)

Ingredients:

1 butternut squash (apx. 2 lbs.) Peeled and chopped into 1 in. cubes
1 small onion, diced

3 small carrots (or 2 large), chopped

1 golden delicious apple, chopped

3 tsp. chicken bouillion (if making vegetarian use vegetable base)
3 cups water (don't add to freezer meal until ready to cook)

2 cups apple juice or cider

½ tsp. curry powder

¼ tsp. cinnamon

½ cup pumpkin puree

¼ cup butter (cubed)

1 T. brown sugar (or more to taste)

Salt to taste

1 cup heavy cream (don't add to freezer meal until ready to serve)

Instructions:
Peel, core and chop butternut squash and place in a large stock pot. Chop onion, carrots, and apple and add them to the pot as well.  Add all remaining ingredients except for the heavy cream and bring to a boil.  Reduce heat to medium low and simmer for 20-30 minutes or until veggies are tender. 

Using an immersion blender- blend ingredients until smooth.  If you don’t have an immersion blender you can mash up ingredients as best you can with a potato masher and carefully place them in a regular blender until smooth. Stir in heavy cream.  Top with toasted pumpkin seeds or candied pecans if desired.


OR
Freezer Meal Instructions:

Peel, core and chop butternut squash and place in a gallon sized freezer bag. Chop onion, carrots, and apple and add them to the bag.  Add all other ingredients to the bag and seal.  Double bag and label.


When ready to serve, combine contents of bag with 3 cups of water in a large crock pot and cook on low for 8-9 hours or until veggies are all tender.  
 
Using an immersion blender- blend ingredients until smooth.  If you don’t have an immersion blender you can mash up ingredients as best you can with a potato masher and carefully place them in a regular blender until smooth. Stir in heavy cream. Top with toasted pumpkin seeds if desired