Try It Tuesday

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Finding dinners that are easy, healthy, and that my kids will eat (so I’m not making TWO meals) is kind of difficult. So when I saw Good Table’s new Freezer to Plate meals, I was super excited!

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After all, GT’s stuff has no preservatives, no artificial flavors, and no high fructose corn syrup. I’m totes down with that! Another part about this I really liked was the fact that I didn’t even have to thaw the chicken! I am notorious for forgetting to set out chicken to thaw. Then, dinner time rolls around and I’m like, “CRAP! The chicken is still frozen!” My excitement about this meal-in-a-box was growing.

It was pretty simple to prep. All I had to do was pour the noodles in, place the chicken on top (I actually remembered to thaw it–woo!), add a little water, and pour the sauce on top.

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Then, I just popped it in the oven for 30-35 minutes and dinner was done!

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It was…okay. I didn’t think it was very flavorful and the noodles were a tad on the chewy side. The kids ate some of it (mostly the noodles) but I wasn’t impressed.

Have you ever tried this before? What were your thoughts? Share in the comments below!

 

 

 

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Right now, I’m obsessed with my crockpot so I’ve been scouring Pinterest for easy crockpot recipes. I was super excited about this one because it was mostly protein (Huff the Hubs has been setting ridiculous daily protein goals and it’s been tough for me to find meals that comply) and sounded super yummy on a fall day!

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Here’s what you need:

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¼ Cup Brown Mustard

1 Tablespoon Worcestershire Sauce

2 Tablespoons Steak Sauce

1 10oz Can Low Sodium Cream of Mushroom Soup

11/4 Cups Beef Broth (or 10oz Can)

1 (24oz) Bag Johnsonville Homestyle Meatballs

1 8oz Container Sour Cream (or 1 Cup)

1 16oz Package Egg Noodles

 

First, pour the beef broth, brown mustard, Worcestershire sauce, and steak sauce into a bowl and whisk until well blended. Then, pour the mixture and the meatballs into the crockpot. Cover and cook on low for 6-8 hours or (high 3-5 hours).

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Around hour five, gently stir in the sour cream.

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Before serving the meatballs, boil water for your egg noodles and cook according to the package.When your meatballs and noodles are finished, serve and enjoy!

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Here are my thoughts on this dish: they were good, but they were REALLY mustard-y. Next time, I’ll probably use half as much. It was just too much for me. Also, I thought I had egg noodles, but I didn’t. So I had to use the noodles I had on hand. I think they might have been better with the noodles the recipe actually called for.

 

Have you ever tried this recipe? What were your thoughts? Do you have a better meatball recipe? Share in the comments below!

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When I was younger, I used to think things like meatloaf, chicken pot pie, and the like were disgusting and should never be made. Now? I LURVES them! So when I came across a Shepherd’s Pie freezer meal recipe, I was skeptical yet hopeful. I decided to whip it up and see what happened!

Here’s what I used:

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1 lb. ground turkey

1 cup beef broth

2 Tbsp. cornstarch (not pictured–whoops!)

1 can of corn, peas, or your favorite mixed veggies.

1- 1½ cups shredded cheddar cheese (I used 2%)

2-3  cups potatoes- instant or homemade recipe.

 

First, brown the turkey until its cooked thoroughly. Drain the grease, but leave about 1 tbsp in the pan. (I also added some salt, pepper, and onion powder at this stage)

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After that, stir in the beef broth and cornstarch. (Be sure to mix well, creating a light gravy.)

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Then, drain the can of vegetables and add it to the pan. Then, stir and cook the mixture until the veggies are heated throughout.

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In freezer-to-oven-safe dish, pour in the meat and veggie mixture, and top with your mashed potatoes.

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Finally, cover with shredded cheese.

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If you’re freezing your pie, cover it with plastic wrap and aluminum foil to create a tight seal.Then, write cooking directions on the aluminum foil with a Sharpie.

Whether you’re popping it in the oven right away or after its frozen, cooking instructions are the same: place in pre-heated to 375°  and cook for about 45 minutes or until the cheese is melted, bubbling and the dish is heated all the way through.

Y’all, this dish was AH-MAY-ZING! I honestly wasn’t sure if I’d like it but it was SO good! Huff the Hubs LURVED it! I was going to take a pic of the finished product, but it was so tasty, I completely forgot! So here’s a pic of my empty plate:

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Have you ever tried this recipe? What were your results? Share in the comments below!

 

 

Try It Tuesday

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Here lately, I have been OBSESSED with freezer meals. Mostly because life never seems to slow down and they make cooking dinner so much easier. Plus, most of them can be tossed in the crockpot and forgotten about, which makes for a less stressed Momma.

I perused Pinterest and found a site loaded with freezer meals and picked the one that I already had ingredients for (because, with two littles, its a battle to get to the store). Enter: Chicken Hurry.

Here’s what you need:

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  • chicken breasts
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup packed brown sugar
  • 3 Tbsp. dry onion soup mix

 

First, grab a gallon size freezer bag and label it with the name of your recipe as well as the cooking instructions: (Be sure to write: “Add 1/4 cup of water day of cooking”. I forgot, lol.)

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Then, toss everything (except the water) into the bag and place in the freezer. BAM! Meal ready to go!

I didn’t get a picture of this after I cooked it because I completely forgot! This recipe was…okay. It smelled awesome, but just seemed too “ketchup-y” for my liking, so about an hour before it would be fully cooked in the crock pot, I added about 1/4 cup BBQ sauce, to add some more flavor to it. I thought it was alright; Huff the Hubs thought it was great. I’d give it a 2 out of 5 stars.

 

Have you ever made this before? Have you made something similar? What were your results? Share in the comments below!

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As you may remember, I have been looking for new recipes to add to our repertoire to help us not eat the “same ole, same ole”. I’ve been trying to find easy and healthy recipes as well, to help with the post-baby “I don’t want to cook tonight” feelings I know will set in after Huff the Babe is born. I found this recipe on Pinterest and figured I might as well try it out! Enter, cheesy chicken broccoli casserole.

Here’s what you need:

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~3 cups cubed chicken (not pictures)
~16 oz bag of frozen broccoli
~1 med onion diced (or about 1 cup frozen; that’s what I used!)
~2 cups shredded mozzarella cheese
~1 tsp garlic powder
~1 cube chicken bouillon (or 1 tsp bouillon powder)
~1/2 cup water (this was optional; I didn’t add it in)
~1 Tbsp olive oil
~1/4 tsp pepper
~1/4 c sour cream
~1 cup ricotta cheese

 

First, grease your casserole pan and preheat the oven to 350. In a medium to large frying pan, add broccoli, onion, chicken bouillon, water, olive oil and pepper and cook for about 10 minutes, stirring occasionally.

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In a medium/large bowl, combine the chicken, garlic powder, sour cream and ricotta cheese. Mix until well blended.

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When the 10 minutes are up for the veggies on the stovetop, pour them into the bowl with the chicken and cheeses. Mix well.

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Pour the mixture into your casserole pan and add the rest of the mozzarella cheese.

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Then, bake for 50-60 minutes!

I liked this recipe okay; Huff the Hubs LOVED it. He said he wants me to make it again. I don’t know… I wasn’t as convinced. I can’t really put my finger on it, but it just wasn’t my fave. It was fairly easy to make, though and full of green veggies and lean proteins! I’m wondering if it could be considered “low carb” since there’s no rice or anything in it. I mean, its basically just chicken, cheeses, and broccoli!

 

Have you ever made this before? What did you think? Share in the comments below!

 

 

 

 

Try It Tuesday

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Hey y’all! So, knowing that we’re going to be adding to our brood has made me want to prepare for the oncoming cluster of busyness that I know will ensue once Indy graces us with his presence. Because of that, I’ve been trying out freezer meals/crockpot freezer meals so I can determine what we like months before Indy’s due date. This way I can make a bunch of meals and take a few weeks off from “cooking” until I feel better/healed.

A Facebook friend (who also has a blog! Check it out here!) does a lot of freezer meals and posts them regularly on FB. One stood out to me (because she said all of her kids loved it and it was a huge hit) so I decided to try it out! Its freezer*/crockpot Beef Stroganoff!

Here’s what you need:

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~4 cups ground beef or 2 lbs cubed beef stew meat (I used ground turkey, because health.)

~1 cup sour cream

~2 cans cream of mushroom soup

~1 packet onion soup mix

~2 tablespoons Worcestershire sauce

~2 tablespoons minced garlic cloves

~ 1 cup chopped onions (I used frozen, because laziness.)

~1/2 cup water

~egg noodles (to serve with the stroganoff)

 

 

First, brown your ground beef (or ground turkey) and toss it into your crockpot. Then, add everything else.

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Stir and then cook on low for 4-6 hours.

Before serving, cook egg noodles (I used whole grain twirly noodles) as directed on the package, drain and serve!

I actually didn’t get a picture of the completed recipe because I was RAVENOUS by the time Huff the Hubs got home and I didn’t realize I needed a picture until after everything was cleaned up!

But, trust me when I say that it was REALLY good! And SUPER easy! Plus, it made the house smelly yummy. Huff the Hubs loved it and even asked, “Hey, is there any leftover? I want to take it for lunch tomorrow!”

I will DEFINITELY be making this “freezer meal” when Huff the (new)Babe gets here!

 

 

 

 

 

 

*To make this a freezer meal, toss everything (except egg noodles and water) into a gallon size freezer bag and freeze. The night before, set it out in the refrigerator to thaw. Then, dump everything into the crockpot (plus the water) and cook on low for 4-6 hours! Cook your egg noodles before serving and bam! You’re done!