Recipe for Homemade Stuffing – Our favorite recipe!!

recipe for homemade stuffing

RECIPE FOR HOMEMADE STUFFING – THE BEST!!

This is our favorite recipe for homemade stuffing. We have tweaked it several times for our liking. We love the texture of celery so added more celery than onions. Some like onions, so using a large onion would be best if your family likes onions. We have used this recipe for about ten years now and it is my sister’s favorite too :-) 

If making in the roaster, you will want to multiply the ingredients by 4!

Ingredients

  • 30 slices white bread, lightly toasted
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 6-8 stalks celery, finely chopped (we like celery and the texture)
  • 2 eggs, lightly beaten
  • 2 ¼ cups chicken broth
  • 2 teaspoons rubbed sage
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Directions

Step 1
Allow the toasted bread to sit approximately 18 hr, until hard

Step 2
Preheat oven to 325 degrees F. Lightly grease a 9×13 inch baking dish or if you are serving many, use a roaster oven (I multiply the recipe x 4 for the roaster oven). This is our favorite way to cook it!

Step 3
Cut the bread up in cubes with a knife. Place the crumbs in a large bowl.

Step 4
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.

Step 5
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist (not mushy). Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.

Step 6
Bake 1 hour or until the top is brown and crisp or if using a roaster oven bake at 250 for approximately 2-3 hours

Let us know what your thoughts are on this recipe?




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Freezer to Crockpot Sausage and Peppers!

This may not be as kid friendly as some of the other meals unless of course, your kids love spicy (ours do!).  This is a super easy freezer meal and healthy. The most time consuming part is chopping all the peppers and onions, but when you are making several freezer meals, just chop all your vegetables at one.  Freezer meals are just so handy for busy families.  No more trying to figure out what to fix for dinner, because the meals are already prepared. Takes away all the fuss and hassle.  

freezer-to-crockpot-sausagepeppers

Freezer to Crockpot Sausage and Peppers 

This meal was super easy to make and so often the Eckrich Sausage is on sale for under $1 so this is a very inexpensive meal.  For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Makes 6 to 8 servings
 
freezer-to-crockpot-sausage-and-peppers-ingredients
 
Ingredients
  • 1-16 oz. package Sausage, sliced
  • 1 onion sliced
  • 3 Bell Peppers (one green, one yellow, and one red) sliced
  • 2 cans diced tomatoes, fire roasted and not drained
  • 1 chicken bouillon cube
  • 2 tsp minced garlic (you can also use 2 cloves fresh garlic)
  • 1 teaspoon Cajun seasoning
Freezer meal directions:
  1. Mix all ingredients in a gallon-size freezer bag 
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator. 
  4. Dump in crockpot and allow to cook on low for 5-6 hours or high for 3 hours 
  5. Serve over rice 

We also like to fill tortillas with the sausage and peppers – it is YUMMY!!

freezer-to-crockpot-sausage-and-peppers-final

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Sausage and Peppers
Serves 6
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Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Ingredients
  1. 1-16 oz. package Sausage, sliced (Eckrich or Hillshire)
  2. 1 onion sliced
  3. 3 Bell Peppers (green, yellow, and red) sliced
  4. 2 - 14.5 oz cans diced tomatoes, not drained
  5. 1 chicken bouillon cube
  6. 2 tsp minced garlic (you can also use 2 cloves fresh garlic)
  7. 1 teaspoon Cajun seasoning
Instructions
  1. Mix all ingredients in a gallon-size freezer bag
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator.
  4. Dump in crockpot and allow to cook on low for 5-6 hours or high for 3 hours
  5. Serve over rice
Notes
  1. We also love to fill tortillas with the sausage and peppers!
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughtsin a comment below!

 



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Pressure Cooker Smothered Chicken and Red Potatoes Recipe

This is one of our all time favorite slow cooker meals. One that cooked for hours to get the potatoes soft. I tried it in the pressure cooker and WOW!!! It was done start to finish in 30 minutes! That’s prep, cooking, and on the table in a 1/2 hour!! 

pressure-cooker-smothered-chicken-and-red-potatoes-finished-pic

 

Pressure Cooker Smothered Chicken and Red Potatoes

This is so easy, chop onion, cut potatoes into 1/4″ slices, cut chicken into bit sized pieces, combine the 3 cans of soup and that’s pretty much it! Set the pressure cooker to saute and add a T of oil to lightly brown the chicken, add chopped onion, layer the potatoes on top, and pour over the soups. Lock down the lid and set to poultry for 10 mins and start getting out your dishes cause dinner is going to be done before you can sit down. 

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8-10
 
pressure-cooker-smothered-chicken-and-red-potatoes-ingredients-pic
 
Ingredients
  • 2-3 skinless & boneless chicken breasts
  • 1 medium onion, chopped
  • 1 pint fresh mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 1 can cream of chicken soup 
  • 1 can cream of mushroom soup
  • 1 can French Onion soup
  • 2 pound red potatoes, sliced (medium)
Pressure Cooker directions
  • Cut the chicken into chunks
  • Slice the potatoes
  • Chop the onion

pressure-cooker-smothered-chicken-and-red-potatoes-ingredients-cut-pic

  • Combine all 3 cans of soup and mix well. 

pressure-cooker-smothered-chicken-and-red-potatoes-chicken-soup-pic

  • Set the Pressure Cooker to saute and lightly brown the chicken.
  • Add the onions. mushrooms, and garlic and mix.

pressure-cooker-smothered-chicken-and-red-potatoes-chicken-cooking-pic

  • Layer the potatoes on top of the chicken
  • Pour the soups on top

pressure-cooker-smothered-chicken-and-red-potatoes-cooking-pic

  • Change the setting to poultry for 10 minutes.
  • Once it is done, allow pressure to release naturally for about 5 minutes then quick release the rest.

pressure-cooker-smothered-chicken-and-red-potatoes-finished-in-pot-pic

  • Stir a bit and serve

We love to serve this with buttermilk biscuits – YUMMY :-) 

pressure-cooker-smothered-chicken-and-red-potatoes-finished-pic

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Smothered Chicken and Red Potatoes
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2-3 skinless & boneless chicken breasts
  2. 1 medium onion, chopped
  3. 1 pint fresh mushrooms, sliced
  4. 2 cloves garlic, finely chopped
  5. 1 can cream of chicken soup
  6. 1 can cream of mushroom soup
  7. 1 can French Onion soup
  8. 2 pound red potatoes, sliced (medium)
Instructions
  1. Cut the chicken into chunks, slice the potatoes, and chop the onion
  2. Combine all 3 cans of soup and blend.
  3. Set the pot to saute and lightly brown the chicken.
  4. Add the onions. mushrooms and garlic and mix.
  5. Layer the potatoes on top of the chicken and pour over the soups.
  6. Change the setting to poultry for 10 minutes.
  7. Once it is done allow pressure to release naturally for about 5 minutes then quick release the rest.
  8. Stir a bit and serve
Notes
  1. We love to serve this with buttermilk biscuits - YUMMY :-)
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Pressure Cooker Chili Mac Recipe

Here is a hearty Chili Mac in minutes with the pressure cooker. Browning the sausage and burger takes as long as the pressure cooker does to cook the rest. Truly dinner in about 15 minutes from start to finish.

 

Pressure Cooker Chili Mac Recipe

This is so easy, chop onion, mince garlic and add to beef as it browns. Drain fat, brown sausage combine with beef in the pressure cooker, pour in the rest, a quick stir, lock the lid set to manual for 5 minutes, quick release, add corn and stir. Top with cheese and serve with tortilla chips or saltines. You can saute the beef, sausage, onion, and garlic in the pressure cooker but I prefer the stove top method.  

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8-10
 
Pressure-cooker-chili-mac-ingredients-pic
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound lean ground sausage 
  • 1 pound ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 cups water
  • 3/4 box of elbow macaroni
  • 1 can (15 ounce) tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1 can of corn, drained 
Pressure Cooker directions
  • You can either brown the meat on the stovetop or in the pressure cooker.  If using the pressure cooker, put oil in the cooking pot and select Saute.
  • Sauté meat, onion, and garlic until meat is cooked and onion is tender. 

Pressure-cooker-chili-mac-meat-pic

  • Add beef, water, macaroni, tomato sauce, , chili powder, red pepper flakes, salt and pepper to pressure cooker and mix. 

Pressure-cooker-chili-mac-beans-pic

  • Cook for 5 minutes on high.
  • When finished, use the quick quick pressure release. 

Pressure-cooker-chili-mac-sauce

  • Mix in can of corn.
  • Select sauté and cook until corn is heated and macaroni is tender. 

We love to serve this with saltine crackers and a side salad – YUMMY :-) 

Pressure-cooker-chili-mac-final

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Chili Mac
Serves 8
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 pound lean ground sausage
  3. 1 pound ground beef
  4. 1 yellow onion, diced
  5. 3 cloves garlic, minced or pressed
  6. 2 cups water
  7. 3/4 box of elbow macaroni
  8. 1 can (15 ounce) tomato sauce
  9. 1 tablespoon chili powder
  10. 1 teaspoon salt
  11. 1/8 teaspoon red pepper flakes
  12. 1 can of corn
Instructions
  1. You can either brown the meat on the stovetop or in the pressure cooker. If using the pressure cooker, put oil in the cooking pot and select Saute.
  2. Sauté meat, onion, and garlic until meat is cooked and onion is tender.
  3. Add beef, water, macaroni, tomato sauce, , chili powder, red pepper flakes, salt and pepper to pressure cooker and mix.
  4. Cook for 5 minutes on high.
  5. When finished, use the quick quick pressure release.
  6. Mix in can of corn.
  7. Select sauté and cook until corn is heated and macaroni is tender.
Notes
  1. We love to serve this with saltine crackers and a side salad - YUMMY :-)
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Fall Apart Pressure Cooker Pot Roast Recipe

We heard all the hype about pressure cookers, so we finally purchased one. We have been experimenting with it and it is as AWESOME as they say. The time that it saves for meals is amazing, plus the meats are so tender, they just fall apart.  

fall-apart-pressure-cooker-pot-roast-finished

Fall Apart Pressure Cooker Pot Roast 

I love that you can saute and do all the work right in the pressure cooker.  No need to dirty any other pans, just one pot for all the steps.  The meat for this meal was falling apart in only 70 minutes.  The old way of ALL day in a crockpot or half a day on the stove top is done in just over an hour in the pressure cooker. 

This is perfect for families on the go that need a quick meal, but a hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 6-8 
 
fall-apart-pressure-cooker-pot-roast-ingredients
 
Ingredients
  • 3 lb Pot Roast 
  • 2 Tablespoons Olive Oil
  • 1 medium onion, quartered 
  • 7-8 Potatoes quartered 
  • 1 lb bag baby carrots 
  • 32 oz beef broth 
  • 1 Tablespoon Oregano 
  • 1 Cup Red Wine (We prefer Holland House) 
  • Salt & Pepper 
Pressure Cooker directions
  • Turn Pressure Cooker to Saute and add olive oil 
  • Salt and pepper pot roast on both sides
  • When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown. 

fall-apart-pressure-cooker-pot-roast-saute

  • Top roast with quartered onion 
  • Add potatoes and carrots 

fall-apart-pressure-cooker-pot-roast-with-carrots

  • Add 1 cup red wine and top with oregano 

fall-apart-pressure-cooker-pot-roast-cooking

  • Close and lock the lid.
  • Set Pressure Cooker to “Manual” or “Stew” setting and program for 70 minutes.
  • Use the quick release and when steam is completely released, carefully open lid 

We love to serve this with saltine crackers and butter and a side salad 

fall-apart-pressure-cooker-pot-roast-finished

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Fall Apart Pressure Cooker Pot Roast
Serves 6
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Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
  1. 3 lb Pot Roast
  2. 2 Tablespoons Olive Oil
  3. 1 medium onion, quartered
  4. 7-8 Potatoes quartered
  5. 1 lb bag baby carrots
  6. 32 oz beef broth
  7. 1 Tablespoon Oregano
  8. 1 Cup Red Wine (We prefer Holland House)
  9. Salt & Pepper
Instructions
  1. Turn Pressure Cooker to Saute and add olive oil
  2. Salt and pepper pot roast on both sides
  3. When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown.
  4. Top roast with quartered onion
  5. Add potatoes and carrots
  6. Add 1 cup red wine and top with oregano
  7. Close and lock the lid.
  8. Set Pressure Cooker to “Manual” or "Stew" setting and program for 70 minutes.
  9. Use the quick release and when steam is completely released, carefully open lid
Notes
  1. We love to serve this with saltine crackers and butter and a side salad
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Instant Pot Zuppa Toscana – Olive Garden CopyCat!

zuppa-toscana-bowl

Instant Pot Zuppa Toscana – Olive Garden Copycat Recipe

Has anybody tried the all you can eat soup, salad, and bread sticks at Olive Garden?  It’s AWESOME isn’t it?  The Zuppa Soup is the BEST and we figured out how to make it in minutes in the instant pot (pressure cooker). 

This recipe is so fast and delicious, but takes like it has been simmering all day.  The best part is it is all done in the pot so clean up is a snap as well.  I make ours extra hearty so I use more sausage and potatoes. This is one of our family’s favorite meals.

The only prepping is dicing the onions and slicing the potatoes, otherwise, all you have to do is brown the sausage. When cutting the kale just make sure to remove the leaves from the stem as those will not soften/wilt when added to the soup.

We serve this with bread sticks. Everyone in our family goes back for seconds (and sometimes thirds Lol :-)

Serves 8-10 

Ingredients
  • 2 Tablespoon olive oil
  • 1 medium onion, diced 
  • 1-1/2 to 2 pounds Italian sausage 
  • 2 Tablespoons minced garlic 
  • 8-10 large potatoes, unpeeled and sliced into 1/4 inch slices 
  • 6 cups chicken broth 
  • 1/4 cup water 
  • 2 cups fresh kale (cut the kale off the stem, then slice) 
  • 3/4 cup heavy cream 
Pressure Cooker directions
  • Use the “saute” function on the Instant Pot and heat olive oil. 
  • Add onions and cook for 1-2 minutes
  • Add Italian Sausage, crumbling into smaller pieces and cooking until brown

zuppa-toscana-hamburger

  • Add garlic and allow to cook for about 1 minute
  • Drain off excess grease if desired
  • Add potato slices, chicken broth, and water.

zuppa-toscana-potatoes

  • Lock the lid into place and set to “seal”.
  • Cook on high pressure for 5 minutes using the manual setting
  • When complete, allow a natural pressure to 10-15 minutes, followed by a quick release.
  • When pressure valve drops (will take about 3-5 minutes), remove the lid and add kale to the pot.
  • The heat will wilt the kale as you stir.
  • Pour in cream and stir to combine

We love to serve this with bread sticks – DELICIOUS:-) 

zuppa-toscana-done

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Zuppa Toscana - Olive Garden Copycat
Serves 8
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 Tablespoon olive oil
  2. 1 medium onion, diced
  3. 1-1/2 to 2 pounds Italian sausage
  4. 2 Tablespoons minced garlic
  5. 8-10 large potatoes, unpeeled and sliced into 1/4 inch slices
  6. 6 cups chicken broth
  7. 1/4 cup water
  8. 2 cups fresh kale, chiffonade
  9. 3/4 cup heavy cream
Instructions
  1. Use the "saute" function on the Instant Pot and heat olive oil.
  2. Add onions and cook for 1-2 minutes
  3. Add Italian Sausage, crumbling into smaller pieces and cooking until brown
  4. Add garlic and allow to cook for about 1 minute
  5. Drain off excess grease if desired
  6. Add potato slices, chicken broth, and water.
  7. Lock the lid into place and set to "seal".
  8. Cook on high pressure for 5 minutes using the manual setting
  9. When complete, allow a natural pressure to 10-15 minutes, followed by a quick release.
  10. When pressure valve drops (will take about 3-5 minutes), remove the lid and add kale to the pot.
  11. The heat will wilt the kale as you stir.
  12. Pour in cream and stir to combine
Notes
  1. We LOVE to serve this with bread sticks - DELICIOUS:)
Adapted from This Old Gal
Adapted from This Old Gal
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Freezer to Crockpot Chicken and Noodles Recipe

I love how chicken comes out of a slow cooker, just so tender and melts in your mouth. This dinner is so easy to throw together, just a few simple ingredients and plenty of time in the crockpot is all you need. This recipe is one you can tweak by adding some chopped veggies:  like carrots, celery, and onions. We love the thick egg noodles, it reminds me of the Chicken Noodle Soup my Grandma Brown used to make. We like to serve this over biscuits or serve with oyster crackers.   

freezer-to-crockpot-chicken-and-noodles-complete

Freezer to Crockpot Chicken and Noodles 

This is one of the easiest meals to prepare. The best part is it is healthy and you can put in the crockpot, head out to work, and come home to your house smelling AMAZING ;-)  For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date. Freezer meals can be frozen for up to 3 months.  

Serves: 8 to 10 
 
freezer-to-crockpot-chicken-and-noodles-ingredients
 
 
Ingredients:
  • 2 pounds chicken, diced 
  • 4 cups chicken broth or stock
  • 2 cans cream of chicken soup
  • 2 chicken gravy packets 
  • 1 to 2 tablespoons butter, softened
  • 6-8 baby carrots sliced (optional)
  • 12-16 ounces frozen egg noodles (you can substitute uncooked egg noodles, but add them to crockpot for entire 4-6 hours) 
  • 1 teaspoon garlic powder (optional of course)
Freezer Meal Directions:
  1. Combine all the ingredients (except the noodles) in a gallon-sized freezer bag
  2. Label directions, date, and freeze up to 3 months
  3. Allow to defrost overnight in the refrigerator and then cook according to the directions above.
  4. Cook on low for 4-6 hours
  5. Toss the noodles in 90 minutes before serving. 

We like to serve this meal over biscuits or oyster crackers. 

freezer-to-crockpot-chicken-and-noodles-finished

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
 
Freezer to Crockpot Chicken and Noodles
Serves 8
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Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Ingredients
  1. 2 pounds chicken, diced
  2. 4 cups chicken broth or stock
  3. 2 cans cream of chicken soup
  4. 2 chicken gravy packets
  5. 1 to 2 tablespoons butter, softened
  6. 6-8 baby carrots sliced (optional)
  7. 12 - 16 ounces frozen egg noodles (you can substitute uncooked egg noodles, but add them to crockpot for entire 4-6 hours)
  8. 1 teaspoon garlic powder (optional of course)
Instructions
  1. Combine all the ingredients (except the noodles) in a gallon-sized freezer bag
  2. Label directions, date, and freeze up to 3 months
  3. Allow to defrost overnight in the refrigerator and then cook according to the directions above.
  4. Cook on low for 4-6 hours
  5. Toss the noodles in 90 minutes before serving.
Notes
  1. Super easy meal and a great comfort food
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!

 



This post may contain affiliate links. Read my complete Disclosure Policy Here

Easy Recipe – Salad in a Jar!

salad-in-a-jar
SALAD IN A JAR

With back-to-school beginning, here is a super easy lunch that you can prepare ahead of time. We are finding this is one of our kids favorite lunches now – and it’s healthy (or somewhat depending on what all they put in it).

If you prepare these ahead of time, they are good for about 5 days. A few ingredients are better to put in morning of, if you are making too far in advance. We used the large mason jars as our kids are older and the smaller ones would not fill them up enough. Our daughter, Jadyn, likes to put her’s in a plastic container the morning of.

You will layer the items in the jars and here is what we have found works best:

  • Salad dressing: We use approximately 3-4 tablespoons
  • Hard vegetables: Add hard vegetables including carrots, cucumbers, and green peppers, etc.
  • Cheese and Proteins: Cheese, tuna fish, chicken, hard boiled eggs, etc. Only do this if you are going to use the salad within 2 days you can put these items in otherwise wait and add these ingredents the morning off and add to the top of the jar.
  • Softer Vegetables: Tomatoes or if you want to add fruits like strawberries.
  • Nuts and seeds: Next, add nuts and seeds like almonds and sunflower seeds (did you know the Dollar Tree carries Sunflower seeds?)
  • Salad Greens: Lastly, fill the rest of the jar with salad greens. We use both shredded lettuce as well as romaine mix. You can also firmly pack this, if you would like.
  • Storing the salad: Screw the lid on the jar and refrigerate for up to 5 days. Again, remember if you not using for 3 or more days, include any cheese or soft fruits and vegetables, add these to the top of the jar the morning of.
  • Eat: You can either shake the jar and eat the salad right out of it, or pour it in a bowl. Here is a picture of what it looks like when you pour it in a bowl. It saves time and we truly enjoy meal prepping.

salad-in-a-jar-2




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Recipe for crockpot Lasagna!!

Crockpot Lasagna

Crockpot Lasagna

If you are like our family, your days are packed with all kinds of activities and sporting events. Because of that, I have been dabbling with some crockpot recipes. I love to cook so it has been fun to try several different ones. So far, my favorite is this crockpot lasagna. It is super easy to make and only takes approximately 4-5 hours to cook.  It is absolutely delicious.

Here is the recipe:

INGREDIENTS

  • 1 pound bulk Italian sausage
  • 1 pound hamburger
  • 2 tablespoons Olive Oil
  • 2 tablespoons and 2 tsp minced onions
  • 1 tsp minced Garlic
  • 2 cans (15 ounces each) Diced tomatoes
  • 1 can (15 ounce) tomato sauce
  • 1 1/2 tsp dried basil leaves
  • 1 tsp dried oregano leaves
  • 1/2 teaspoon salt
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 10 uncooked lasagna noodles

Step 1 Cook sausage and hamburger over medium heat 6 to 8 minutes, stirring occasionally, until sausage and hamburger are no longer pink; drain.

Step 2 In a separate pan add olive oil, minced onions, minced garlic, diced tomatoes, tomato sauce, dried basil leaves, dried oregano leave, and salt. Cook over medium heat for approximately 10 minutes. Now add sausage and hamburger mixture to same pan.

Step 3 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Remainder of mozzarella cheese will go on top after lasagna cooks, so put back in refrigerator)

Step 4 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 4-5 noodles (break into pieces to fit in crock pot) Spread with half of the cheese mixture and then 1/4 of the sausage mixture. Top with 4-5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining noodles and remaining sausage mixture.

Step 5 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (It took mine approximately 4 hours)

Step 6 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. Let me know what your thoughts are on this recipe?

Crockpot Lasagna
Serves 8
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Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Ingredients
  1. 1 pound bulk Italian sausage
  2. 1 pound hamburger
  3. 2 tablespoons Olive Oil
  4. 2 tablespoons and 2 tsp minced onions
  5. 1 tsp minced Garlic
  6. 2 cans (15 ounces each) Diced tomatoes
  7. 1 can (15 ounce) tomato sauce
  8. 1 1/2 tsp dried basil leaves
  9. 1 tsp dried oregano leaves
  10. 1/2 teaspoon salt
  11. 2 cups shredded mozzarella cheese (8 ounces)
  12. 1 container (15 ounces) part-skim ricotta cheese
  13. 1 cup grated Parmesan cheese
  14. 10 uncooked lasagna noodles
Instructions
  1. Cook sausage and hamburger over medium heat 6 to 8 minutes, stirring occasionally, until sausage and hamburger are no longer pink; drain.
  2. In a separate pan add olive oil, minced onions, minced garlic, diced tomatoes, tomato sauce, dried basil leaves, dried oregano leave, and salt. Cook over medium heat for approximately 10 minutes. Now add sausage and hamburger mixture to same pan.
  3. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Remainder of mozzarella cheese will go on top after lasagna cooks, so put back in refrigerator)
  4. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 4-5 noodles (break into pieces to fit in crock pot) Spread with half of the cheese mixture and then 1/4 of the sausage mixture. Top with 4-5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining noodles and remaining sausage mixture.
  5. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (It took mine approximately 4 hours)
  6. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. Let me know what your thoughts are on this recipe?
Notes
  1. Serve with some garlic bread :)
Free Tastes Good! http://www.freetastesgood.com/



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Freezer to Crockpot Salisbury Steak Recipe

Salisbury steak is such a hearty meal. Another family favorite, like little hamburgers full of flavor. We love to make it but with busy schedules we often don’t have the time to come home and prepare it. This recipe makes this dish so easy to put on the table.

freezer-to-crockpot-salisbury-steak-cooked

Freezer to Crockpot Salisbury Steak 

Putting this dish together takes some steps, but nothing to time consuming. Mix the dry ingredients, egg, and burger. Form patties and dredge through the flour. Brown and cool. Prepare the au jus and mix in the soups. Cool and bag it up. This recipe make a creamy sauce that you usually don’t associate with salisbury steak, but it is so good. We put it on everything. Whip up a batch of mashed potatoes, steam some broccoli, and this dinner is ready to go. 

For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Serves 6-8 
 
freezer-to-crockpot-salisbury-steak-ingredients
 
Ingredients
  • 2 Pounds lean ground beef
  • 1 packet of onion soup 
  • 1/2 cup Italian Bread Crumbs 
  • 1 egg
  • 1/4 cup milk
  • Flour (to dip your patties into)
  • 2 Cans Cream of Chicken Soup
  • 1 Au Jus Mix Package 
Freezer meal directions
  • In a large bowl, mix together hamburger, onion  soup mix, bread crumbs, egg, and milk.
  • Form beef mixture into 8 to 10 patties
  • Dredge the patties in flour, just enough to coat

freezer-to-crockpot-salisbury-steak-flour

  • Brown the patties on both sides (don’t fully cook as they will cook in the crockpot)
  • In a medium bowl, prepare the Au Juis mixture according to package instructions.
  • Mix in both cans of cream soup

freezer-to-crockpot-salisbury-steak-cooked-patties

  • Place the patties in a gallon-size-freezer bag and then pour mixture over it. 
  • Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  • Allow to defrost overnight in the refrigerator.
  • Dump in the crockpot and cook on low for 4 to 6 hours or until the beef is cooked 

We love to serve this with mashed potatoes and a vegetable – DELICIOUS!!

freezer-to-crockpot-salisbury-steak-bagged

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Salisbury Steak
Serves 6
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Print
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
  1. 2 Pounds lean ground beef
  2. 1 packet of onion soup
  3. 1/2 cup Italian Bread Crumbs
  4. 1 egg
  5. 1/4 cup milk
  6. Flour (to dip your patties into)
  7. 2 Cans Cream of Chicken Soup
  8. 1 Au Jus Mix Package
Instructions
  1. In a large bowl, mix together hamburger, onion soup mix, bread crumbs, egg, and milk.
  2. Form beef mixture into 8 to 10 patties
  3. Dredge the patties in flour, just enough to coat
  4. Brown the patties on both sides (don't fully cook as they will cook in the crockpot)
  5. In a medium bowl, prepare the Au Juis mixture according to package instructions.
  6. Mix in both cans of cream soup
  7. Place the patties in a gallon-size-freezer bag and then pour mixture over it.
  8. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  9. Allow to defrost overnight in the refrigerator.
  10. Dump in the crockpot and cook on low for 4 to 6 hours or until the beef is cooked
Notes
  1. We love to serve this with mashed potatoes and a vegetable - DELICIOUS!!
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!




This post may contain affiliate links. Read my complete Disclosure Policy Here