Here is the second freezer meal (found here) this Conner Clan has tried. I'd probably give it 3 out of 5 stars, mostly because of the ease of the recipe, and a little for the taste. I'm not sure what I would have done differently, but the carrots tasted like they came from a roast instead of teriyaki chicken...and that kinda ruined the meal for me. Bummer. So, as promised...
Teriyaki Chicken
Ingredients:
4 Chicken Breasts
1 Large Bag of Baby Carrots
1 Red Onion
2 (20 oz) Cans of Pineapples undrained
4 Chopped Garlic Cloves
1.5 C Teriyaki Sauce
2 Gallon Freezer Bags
2 Quart Freezer Bags
Directions:
1. On each bag write: Teriyaki Chicken, Date, Low 8 hrs. OR Hi 4 hrs. Serve over Rice
2. In each bag put: 2 chicken breasts, 1 can of undrained pineapples, half of the large bag of baby carrots, 2 chopped garlic cloves, and .5 C teriyaki sauce.
3. Cut the onion into large chunks and put half of it in each bag.
4. Put .25 C teriyaki sauce into each of the quart bags. (You will add this to the crockpot halfway into cooking)
5. Let all the air out, lay flat, and freeze
See? Super easy to assemble. Maybe it was something I did wrong, so if you enjoy it, let me know!
Until next time...
j squared & e squared
P.S. I have an appointment on Thursday, and will update you on No.2 then!
Showing posts with label food love. Show all posts
Showing posts with label food love. Show all posts
Tuesday, January 29, 2013
Tuesday, January 22, 2013
Freezer Food: French Dip
I've officially joined the freezer meal fan club. I seriously cannot believe how long it has taken me to actually send in my membership information, but after months of dreaming, planning, and wondering how nice it would be if I did it, I FINALLY decided it was time. Monday, Elliot and I braved the beautiful weather, and made our way to Pearland's trusty HEB. There, I spend $84 and got enough food for 7 recipes that made enough food for 16 meals! That's $5.25 a meal. Jarrod should buy me something nice with all the money I'm saving him...or something like that! ;)
Anyways, today we decided to try out the French Dip Sandwiches. They. Were. Tasty. Jarrod actually went back for seconds (he normally gives me the lam-o "I should really cut back" excuse.) AND Elliot even enjoyed it. Uh. Double score! Since a few people asked for recipes, I decided to actually try them before sending them your way. If they're awful, you'll never hear about it. If they're good, I'll tell you ALL my secrets! So, as promised...
French Dip Sandwiches
Ingredients:
> 2-3 lb beef chuck roast
> 2 14.5 oz cans of beef consomme' (right next to the canned beef broth)
> 6-8 hoagie buns
Prep:
> On a gallon freezer bag, write "Fr. Dip Sandwich - Thaw in fridge 24 hrs. - Cook on low 8-11 hrs/high 5-7 hrs"
> Place roast in bag.
> Put consomme' in bag
> Lay flat
> Freeze
Directions:
> Thaw in fridge for 24 hours (this way if you end up not eating it, you can refreeze it. What! What!
> Cook on low 8-11 hrs OR high 5-7 hrs.
> Use extra juice for dippin'!
*Since we aren't feeding an army, I actually cut the steak in two and divided the ingredients between two bags. I had one sandwich, Elliot had half, and Jarrod had 1.5. There were enough leftovers for one small sandwich, so this worked out perfectly for us. I also put the roast on Low for 4 hours and Warm for 4, but you could just do low for 4 hours and be perfectly fine.
I feel like I should note this is NOT my recipe. I did something really dumb and copy/pasted it into a word document. I've looked everywhere for the website, but I can't seem to find it. As soon as I do, I'll post it for all to enjoy!
Enjoy!
Until next time...
j squared and e squared
Anyways, today we decided to try out the French Dip Sandwiches. They. Were. Tasty. Jarrod actually went back for seconds (he normally gives me the lam-o "I should really cut back" excuse.) AND Elliot even enjoyed it. Uh. Double score! Since a few people asked for recipes, I decided to actually try them before sending them your way. If they're awful, you'll never hear about it. If they're good, I'll tell you ALL my secrets! So, as promised...
French Dip Sandwiches
Ingredients:
> 2-3 lb beef chuck roast
> 2 14.5 oz cans of beef consomme' (right next to the canned beef broth)
> 6-8 hoagie buns
Prep:
> On a gallon freezer bag, write "Fr. Dip Sandwich - Thaw in fridge 24 hrs. - Cook on low 8-11 hrs/high 5-7 hrs"
> Place roast in bag.
> Put consomme' in bag
> Lay flat
> Freeze
Directions:
> Thaw in fridge for 24 hours (this way if you end up not eating it, you can refreeze it. What! What!
> Cook on low 8-11 hrs OR high 5-7 hrs.
> Use extra juice for dippin'!
*Since we aren't feeding an army, I actually cut the steak in two and divided the ingredients between two bags. I had one sandwich, Elliot had half, and Jarrod had 1.5. There were enough leftovers for one small sandwich, so this worked out perfectly for us. I also put the roast on Low for 4 hours and Warm for 4, but you could just do low for 4 hours and be perfectly fine.
I feel like I should note this is NOT my recipe. I did something really dumb and copy/pasted it into a word document. I've looked everywhere for the website, but I can't seem to find it. As soon as I do, I'll post it for all to enjoy!
Enjoy!
Until next time...
j squared and e squared
Wednesday, January 16, 2013
Easiest. Omelets. Ever.
Being pregnant with No. 2 has been nothing short of crazy, and this includes my cravings! I won't go into detail about ALL of them, but one in particular has me scratching my head. The culprit? EGGS. It's not that I don't like them or have anything against them, it's just that they're...well...eggs.
Thankfully, I remembered a recipe my daddy found a few years ago from a website somewhere in some state far away. I (obviously) don't remember where, but if I ever do, I'll be sure to link it HERE! Until then, I'll share the recipe for the Easiest Omelets...Ever!
Ingredients:
-2 eggs
-Anything you like in your omelet
Suggestions: spinach, onions, cheese, chives, bell peppers, tomatoes, bacon, ham, turkey, sausage, etc.
-Toppings (salsa, sour cream, etc.)
Directions:
1. Boil water
2. While your water is heating, mix your eggs and extras in a glass or bowl (glass is easier).
3. Pour egg mixture into quart size ziplock.
4. Boil for 13 minutes.
*The directions specifically say TWO eggs and THIRTEEN minutes. I've never strayed from this, but you're more than welcome to try!
**You can fit 6-8 bags in a large pot, and still have a good outcome. Anymore, and they might take longer to cook.
Hopefully you enjoy this as much as our family does!
Did/do you have any weird cravings during your pregnancy?!
Until next time...
j squared & e squared
Thankfully, I remembered a recipe my daddy found a few years ago from a website somewhere in some state far away. I (obviously) don't remember where, but if I ever do, I'll be sure to link it HERE! Until then, I'll share the recipe for the Easiest Omelets...Ever!
Ingredients:
-2 eggs
-Anything you like in your omelet
Suggestions: spinach, onions, cheese, chives, bell peppers, tomatoes, bacon, ham, turkey, sausage, etc.
-Toppings (salsa, sour cream, etc.)
Directions:
1. Boil water
2. While your water is heating, mix your eggs and extras in a glass or bowl (glass is easier).
3. Pour egg mixture into quart size ziplock.
4. Boil for 13 minutes.
*The directions specifically say TWO eggs and THIRTEEN minutes. I've never strayed from this, but you're more than welcome to try!
**You can fit 6-8 bags in a large pot, and still have a good outcome. Anymore, and they might take longer to cook.
Hopefully you enjoy this as much as our family does!
Did/do you have any weird cravings during your pregnancy?!
Until next time...
j squared & e squared
Friday, March 16, 2012
Chocolate Chip Lava Cookies
I have a sweet tooth, and by sweet tooth I mean all of my teeth are literally made of sugar. Not Splenda. Not Truvia. SUGAR SUGAR SUGAR!
When I ran across this blog on Pinterest, I knew I had to make these!
These are the easiest things to make in the world, and only require 2 ingredients!
1. A tub of Nestle' Toll House cookie dough
2. Hot fudge sundae topping
See?! TWO ingredients!
First, I lined a cupcake tin with fluted papers*, and took my handy dough scooper thingy to make sure I had the same amount for each one. I flattened the cookie dough and put it in the bottom of the cupcake liner, making sure the dough went up the sides.
Once you have them all lined with cookie dough, put about a table spoon of the fudge topping, take your handy dough scooper thingy to measure out the cookie dough, flatten it, and lay it on top of the fudge.
Seriously. THAT EASY!
Bake on 325 for 10-15 minutes, depending on how ooey gooey you want them!
*The blog says to just spray the cupcake tin with Pam (I suggest Baking Pam because it smells SO GOOD), but I found it a bit hard to get the cookies out.
When I ran across this blog on Pinterest, I knew I had to make these!
These are the easiest things to make in the world, and only require 2 ingredients!
1. A tub of Nestle' Toll House cookie dough
2. Hot fudge sundae topping
See?! TWO ingredients!
First, I lined a cupcake tin with fluted papers*, and took my handy dough scooper thingy to make sure I had the same amount for each one. I flattened the cookie dough and put it in the bottom of the cupcake liner, making sure the dough went up the sides.
Once you have them all lined with cookie dough, put about a table spoon of the fudge topping, take your handy dough scooper thingy to measure out the cookie dough, flatten it, and lay it on top of the fudge.
Seriously. THAT EASY!
Bake on 325 for 10-15 minutes, depending on how ooey gooey you want them!
*The blog says to just spray the cupcake tin with Pam (I suggest Baking Pam because it smells SO GOOD), but I found it a bit hard to get the cookies out.
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