Bacon Ranch Chicken Salad

Ingredients:
2 lbs chicken breast
1 tbsp liquid smoke (opitonal for cooking chicken in)
1 dry ranch seasoning packet
1/4 tsp garlic powder
1/2 tsp black pepper
2 individual serving cups 0% plain Greek yogurt
1/4 to 1/2 c light mayo (depending on dry/creamy you like it)
1 c shredded sharp cheddar
10 slices turkey bacon

Directions:
1. Cook chicken with your preferred method. I put in the crockpot the day before with about a 1/2 c water and 1 tbsp of liquid smoke. Cook on high for 4 hours. Shred with forks. Cool in refrigerator over night.
2. Cook turkey bacon with your preferred method. I bake mine in the oven at 425° to get it nice and crispy. Line a baking sheet with foil and place wire baking rack on top. Place bacon on wire rack and bake for 20-25 minutes.
3. Place cooked turkey bacon in a food processor on high until crumbled into small pieces. Set aside.
4. In a small bowl mix together yogurt, mayo, ranch packet, garlic powder, and pepper. Pour over cooled shredded chicken. Add bacon pieces and cheddar cheese. Stir until chicken is well coated and ingredients are well mixed.

Serving Options:
Serve with crackers, on a croissant, in a pita pocket, or in a lettuce wrap

BBQ Chicken Naan Pizza

Ingredients:
4 Naan bread flats
1 lb. chicken breast
16 oz. BBQ sauce (I use Sweet Baby Ray’s)
4 tbsp crushed pineapple
1 c shredded mozzarella
4 scallions, diced

Directions:
1. Place chicken in crock pot. Cover with BBQ sauce. Cook on high for 4 hours. At the end of the cook time, remove chicken from crock pot. Shred. Return to crock pot.
2. Preheat oven to 400°. Place naan flats on baking sheet. Top each flat with about 1/3 c BBQ chicken on bottom, 1 tbsp crushed pineapple, 1/4 c mozzarella cheese, and sprinkle with scallions.
3. Bake for 7-10 minutes. Slice each flat into quarters.

Yields 4 servings

 

Cheddar Potato Soup

Ingredients:
10 slices turkey bacon, cooked
3 tbsp butter + 1 tbsp butter
1 c onion, diced
2 tbsp all purpose flour
2 c reduced sodium chicken stock
2 c skim milk
1.5 lbs yellow potatoes, diced
3 c sharp cheddar, shredded
1/2 c plain 0% Greek yogurt
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/2 tsp nutmeg
3 scallions, thinly sliced

Directions:
*I cook my turkey bacon in the oven at 400° for 20-25 minutes.  I line a baking sheet with aluminum foil and then set a wire rack on top of the foil. Spread turkey bacon on wire rack and bake. Remove from oven, let cool, and slice into small pieces.

1. Add onion and 1 tbsp butter to a large stock pot. Saute for 4-5 minutes. Add chicken stock into onion and bring to a boil. Add potatoes and cook until fork tender, about 10-15 minutes.
2. While potatoes are boiling, melt remaining 3 tbsp butter in large deep skillet on medium-low heat. When butter is melted, add flour and mix into butter creating a roux. Turn heat up to medium, and whisk in 1 c of milk, whisk until no clumps of flour/butter remain. As it begins to thicken slightly, add in the next cup of milk. Whisk until it begins to thicken slightly and is heated. Whisk in salt, pepper, garlic powder, and nutmeg.
3. Add cheese to milk one cup at a time, whisking each time until cheese is completely melted. Allow cheese sauce to thicken, about 5 minutes on medium heat.
4. Stir Greek yogurt to cheese sauce until well combined and melted.
5. Combine cheese sauce to stock pot with cooked potatoes. Add cooked bacon. (I like to slightly mash my potatoes at this point)
6. Serve with scallions sprinkled on top.

Freezer Meals Menu | $75 | 2 Hours

This menu of make ahead freezer meals makes about 11 meals for a family of 4. I spent about 2 hours of prep time and $75.

Teriyaki Chicken with Rice (makes about 2 meals)
Ingredients:
2 lbs. boneless, skinless chicken breast
1 1/2 c Teriyaki marinade of your choice
3 tbsp brown sugar
1/2 tsp garlic powder

Freezer Preparation:
Add all ingredients to Ziploc bag. Store in freezer.

Cooking directions:
1. Remove from freezer the day before ready to cook to completely thaw. Add to crock pot. Cook on high for 4-6 hours or low for 6-8 hours (cook times vary depending on your slow cooker).
2. Serve with rice.

 

Pineapple Chili Chicken Stir fry (makes about 2 meals)
Ingredients:
2 lbs boneless, skinless chicken
8 oz. can pineapple chunks in 100% juice
12 oz. bottle Sweet chili sauce (I use Franks RedHot)
2-16 oz. bags stir fry vegetables, frozen

 

Freezer Preparation:
Add chicken, pineapple, and chili sauce to gallon Ziploc bag. Leave stir fry veggies in their bag and store in freezer.

Cooking Directions:
1. Remove from freezer the day before ready to cook to completely thaw. Add to crock pot. Cook on high for 4-6 hours or low for 6-8 hours (cook times vary depending on your slow cooker).
2. With about 30 minutes of cook time left, add stir fry vegetables to crock pot.
3. Serve with rice.

 

Creamy Turkey Sausage Pasta (Makes two meals)
Ingredients:
16 oz. penne pasta
7 c. pasta sauce (about 1 1/2 jars of sauce)
8 oz. light sour cream
1 small onion, diced
8 oz. 2% shredded mozzarella cheese
16 oz. turkey sausage (I use Hillshire Farms), cut into bite-sized pieces

Freezer Preparation:
1. Cook pasta according to package directions.
2. Set out 2 pans (I use disposable 8×8 aluminum pans with lids). Add enough sauce to cover bottom of each pan , set aside.
3. Combine remaining pasta sauce, sour cream, onion, and turkey sausage.
4. Drain pasta and return to cooking pot. Add sauce/sausage mixture to pasta. Divide pasta evenly between both pans.
5. Top each evenly with mozzarella cheese.
6. Place lid on each pan. Freeze until ready to cook.

Cooking Directions:
1. Move pasta to refrigerator at least 24 hours before cooking to thaw.
2. Cook at 400° for 35-40 minutes, covered with aluminum foil.
3. Remove foil, heat for an additional 5-10 minutes, or until cheese on top is melted.
4. Serve with garlic bread.

 

Garlic Bread (Makes enough to serve with 2 meals)
Ingredients:
1 loaf Italian bread (found in bakery)
1/2 c butter, softened
1 tsp garlic powder
1/2 tbsp parsley

Freezer Preparation:
1. Cut loaf in half right in the center, creating two pieces. Slice each piece down the center so that you expose the soft inside creating four separate pieces you are able to butter.
2. In a small dish, combine butter, garlic powder, and parsley.
3. Spread butter on each slice evenly.
4. Put two buttered slices together and add to Ziploc bag.

Cooking Directions:
1. Thaw in refrigerator before cooking.
2. Preheat broiler on low.
3. Place garlic bread slices on baking sheet on top rack.
4. Watch carefully and remove from broiler when bubbly and golden brown.
5. Cut each piece into 4 smaller pieces, serve with pasta.

 

Pizza Pasta Bake (Makes 2 meals)
Ingredients:
16 oz. rotini
7 c pasta sauce (about 1 1/2 jars)
1 c turkey pepporoni (can use regular or mini size)
1 lb. extra lean ground beef
1/2 c onion, diced
1 tsp Italian seasoning
8 oz. 2% shredded mozzarella cheese

Freezer Preparation:
1. Cook pasta according to package directions.
2. Set out 2 pans (I use disposable 8×8 aluminum pans with lids). Add enough sauce to cover bottom of each pan , set aside.
3. Cook onion until soft and translucent. Add ground beef and cook until browned, add Italian seasoning, pepperoni, and remaining pasta sauce to ground beef.
4. Drain pasta and return to cooking pot. Add sauce/beef mixture to pasta. Divide pasta evenly between both pans.
5. Top each evenly with mozzarella cheese.
6. Place lid on each pan. Freeze until ready to cook.

Cooking Directions:
1. Move pasta to refrigerator at least 24 hours before cooking to thaw.
2. Cook at 400° for 35-40 minutes, covered with aluminum foil.
3. Remove foil, heat for an additional 5-10 minutes, or until cheese on top is melted.
4. Serve with garlic bread.

 

Creme Brulee French Toast (Makes about 14 slices)
Ingredients:
1 loaf Texas toast
12 eggs
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 c Creme Brulee flavored coffee creamer (optional, it makes for a richer, sweeter french toast)

Freezer Preparation:
1. Preheat large griddle to 350°.
2. In a large bowl, whisk together eggs, cinnamon, vanilla extract and creamer.
3. Soak each piece of Texas toast in egg mixture and place on griddle. Flip pieces when golden brown and egg mixture on outside is cooked (about 3-5 minutes on each side…the second side takes less cook time).
4. Allow to cool completely on a cooling rack.
5. When cool, place pieces in gallon Ziploc bag.

Cooking Directions:
1. Place frozen french toast pieces in toaster. Top with desired toppings or syrup.
2. Serve with your favorite breakfast meat, if desired.

 

Chicken Taco Soup (Makes two meals)
2 lbs boneless, skinless chicken breast
1 can black beans, drained
8 oz. corn, frozen
1 can Rotel
1 small onion, diced
1 serving homemade taco seasoning (or a taco seasoning packet)
1 packet ranch seasoning
32 oz. chicken broth

Freezer preparation:
1. Add all ingredients except chicken broth to gallon Ziploc bag.

Cooking Directions:
1. Move to refrigerator to thaw completely.
2. Add everything in Ziploc bag to slow cooker. Pour in chicken broth.
3. Cook on high for 4-6 hours or low for 6-8 hours. With about 30 minutes of cook time, remove chicken and shred with two forks. Return chicken to slow cooker and continue to cook for remaining time.
4. Serve in bowls topped with tortilla strips and shredded cheese.

 

Turkey Sausage Alfredo

Ingredients:
13.25 oz. whole wheat dry pasta
3 tbsp. butter (I use Smart Balance Light)
2 large garlic cloves, minced
3 tbsp. flour
1 c fat free chicken broth
2 c fat free half and half
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp Cajun seasoning
1/4 tsp red pepper flakes
1/2 c Parmesan cheese
2 c Mozzarella cheese, divided
2 tbsp. fresh parsley, chopped
12 oz. turkey sausage, cut into bite-sized pieces

Directions:
1. Spray a baking dish with non-stick cooking spray. Set aside.
2. Preheat oven to 350°.
3. Cook pasta according to package directions.
4. While pasta is cooking, melt butter in large skillet over medium low heat. When butter is melted, add minced garlic. Allow to simmer for 1-2 minutes.
5. Mix flour into butter and garlic. Gradually whisk in chicken broth until smooth. Add in half and half.
6. Stir in salt, pepper, Cajun seasoning, and red pepper flakes. Simmer for about 5 minutes or until sauce begins to thicken.
7. Add Parmesan and 1 c of Mozzarella to sauce. Stir until completely melted.
8. Add diced turkey sausage pieces and parsley to cheese sauce.
9. Drain pasta completely and stir into cheese and sausage mixture until pasta is completely coated. Transfer to baking dish. Top with remaining 1 of Mozzarella.
10. Bake for 15 minutes or until cheese on top is melted.

Yields about 6 servings

Buffalo Chicken Ranch Tortilla Roll Ups

Ingredients:
8 oz. Buffalo Wing Sauce (I use Frank’s Red Hot)
1 lb boneless, skinless chicken breast
1 dry ranch packet
8 oz. 1/3 less fat original cream cheese
1 c reduced fat (2%) shredded cheese
6-8 large tortillas

Directions:
1. Add chicken, buffalo wing sauce, and ranch packet to slow cooker. Cook on HIGH for 4 hours (cook time will vary with different slow cooker models).
2. Remove chicken from slow cooker onto plate. Shred using two forks. Set chicken aside.
3. Whisk cream cheese into buffalo sauce that is in the slow cooker. Once it is completely melted and mixed well, add chicken back into sauce.
4. Turn off slow cooker. Put buffalo chicken mixture into a dish to chill in the refrigerator for about 30-45 minutes.
5. Once chicken mixture is chilled (I zapped mine in my food processer a few times to make it easier to spread before adding the cheese), stir in shredded cheese to buffalo chicken mixture.
6. Lay tortillas out flat on counter. Spoon buffalo chicken mixture onto tortilla and spread into an even layer.
7. Beginning at one end, roll up tortilla. Slice into bite-sized pieces. Repeat process until all of the buffalo chicken mixture is gone (I used 7 tortillas).
8. Store in refrigerator until ready to serve.

Yields about 42 roll ups (will vary depending on how much chicken mixture you put in each tortilla and how big you cut your roll ups)

Slow Cooker Cheesy Ham & Potato Chowder

Ingredients:
1 1/2 c water
3 c skim milk
1 lb yellow potatoes, cubed
1 small yellow onion, chopped
1 1/2 c matchstick carrots
1 1/2 c corn (I use frozen)
16 oz. fully cooked cubed ham
10 strips fully cooked turkey bacon, diced
2 packets chicken broth concentrate (My packets are 0.42 oz each)
1/2 tsp black pepper
3 tbsp. all-purpose flour
3 c sharp cheddar cheese, shredded

Directions:
1. Add all ingredients except flour and cheese to slow cooker. Cook on high for 4 hours.
2. In a small dish, add flour with 1/4 c water. Mix together until there are no lumps. Gradually stir into crock pot with cooked ingredients.
3. Add cheese to crock pot. Stir until melted and well incorporated.

Serving size 1 c, yields about 15 servings.

Arroz con Pollo

Ingredients:
1 c brown rice, dry (I use Rice Select Organic Texmati Brown Rice)
2 1/4 c water
1/2 tsp salt
1 lb chicken tenderloins (or 6-8 chicken tenderloins)
salt, to taste
pepper, to taste
slow cooker queso

Directions:
1. Prepare rice by adding water, rice and salt to large pot over high heat. Bring to a boil, stir once. Cover and reduce heat. Allow to simmer for 40-45 minutes. Fluff with fork.
2. While rice is cooking, heat grill to 350°. Season chicken with salt and pepper. Cook chicken on grill until no longer pink in the middle.
3. Transfer cooked rice to a serving dish, place cooked chicken on top of rice, and top with queso.

Yields about 6 servings

 

Slow Cooker Queso Dip

Ingredients:
32 oz. 2% Velveeta cheese block, cut into 1 inch cubes
1 lb Jennie-O ground turkey sausage
1 small yellow onion, diced
1 can Rotel
1 (4 oz.) can diced green chilies
(optional) 1 small jalapeno, diced, seeds and membrane removed

Directions:
1. Add onion to skillet over medium high heat. Sautee until translucent.
2. Add turkey sausage to skillet with onion to cook completely.
3. Add cubed Velveeta to slow cooker with Rotel, green chilies, and jalapeno. Add cooked turkey sausage and onion to slow cooker with cheese. Cook on warm, keeping stirred, until cheese melts completely.
4. Serve with tortilla chips, over rice/pasta, or in your favorite way.

Yields about 6 cups

Slow Cooker Breakfast Scramble | Breakfast Burritos

Ingredients:
8 Jimmy Dean Turkey Sausage patties, diced
1.5 lb yellow potatoes, diced
1 c peppers and onion (I used about 1/2 c onion and 1/4 c each of red and green peppers)
1 c 2% reduced fat Colby & Monterey Jack cheese
32 oz Egg Beaters or other egg substitute (equivalent to about 12 large eggs)
salt, to taste (I added about 1/2 tsp)
pepper, to taste (I added about 1/2 tsp)

optional to serve as breakfast burritos-
tortillas
salsa
guacamole
hot sauce

Directions:
1. I recommend spraying your slow cooker with non-stick cooking spray first.
2. Layer sausage, potatoes, peppers and onion, and cheese on top.
3. (I poured my egg substitute into a bowl and whisked the salt and pepper into the eggs) Pour egg over all ingredients.
4. Cook on LOW for 6-8 hours or HIGH for 4-6 hours, or until egg has set and is no longer runny.

Serving suggestions:
This dish is amazing all on its own, but we love to load it into a tortilla and have as breakfast burrito filling topped with salsa or guacamole.

Yields 15 servings, serving size 1/2 c