Lemon Rosemary Chicken - Freezer to Crock Pot

This is the time of year where it seems like heavy meals abound.  There's the office party with prime rib or steak.  There's the blustery days with chili and stew.  Sometimes you're sick of heavy meals and just want something good, filling, but not too heavy.  Lemon Rosemary chicken is a wonderfully light meal that can easily be made in the crock pot.  The citrusy flavor is the perfect compliment to the rosemary.  This tastes great served with rice or served alongside a salad and crusty bread.  

I used chicken tenders in this recipe, but you can use boneless, skinless chicken breasts, or even a whole, cut up chicken to make this recipe.  If you use bone-in chicken, be sure to place it in the bottom of the crock pot, bone side up, so that the meat cooks through.  

Lemon Rosemary Chicken: 

1-1/2 to 2 pounds boneless skinless chicken breasts or tenders

1/2 C lemon juice 

1 teaspoon rosemary

1 Tablespoon vegetable oil or olive oil 

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Lightly brown chicken in a nonstick pan or pan coated with nonstick cooking spray.  Place in bottom of 1 gallon zippered freezer bag.  Combine remaining ingredients and pour over chicken.  Remove air, seal, and then massage to distribute ingredients.  To cook in crock pot, either thaw in the refrigerator for 24 hours or place entire frozen contents of zippered bag into crock pot.  Cook on low 6-8 hours or high for 4-6 hours.  If cooking from frozen, increase cooking time by 1-2 hours. 

Broke Food - Pad Thai Ramen

Ramen has to be the ultimate broke food, and there are millions of ways to make it.  Pad Thai Ramen is one of my favorites because the base mixture is easy to make, and good all by itself, but even better with some creative additions.  

This is by no means haute cuisine, but it is hot, yummy food!  

PAD THAI RAMEN BASIC RECIPE

1 package Ramen noodles

1 tablespoon soy sauce (prefer low sodium, but use what you have; packets from carryout food work great for this!)

1 tablespoon chunky peanut butter (creamy works, too) 

2-3 dashes of Tabasco sauce 

Sprinkle of red pepper flakes 

Prepare Ramen noodles as on package.  Drain 2/3 of liquid off noodles then stir in seasoning packet.  Add remaining ingredients and stir until peanut butter is dissolved.  Eat as is, or mix in additions. 

ADDITIONS  (Use as many or as few as you like, in any combination that pleases you)

Veggies:  Cooked carrots, Lima beans, corn, edamame, snow peas, cooked bits of spinach, shredded cabbage, diced onions, sliced green onions, diced green pepper, diced celery, broccoli, or whatever you have that's available.

Meat:  This is great for leftovers.  Chicken, bits of rotisserie chicken, sliced leftover steak, cubed bits of ham, cooked pork, Spam (yes, really!), leftover shrimp (I know that's an oxymoron), and even browned hamburger meat.  I have even taken several pieces of shaved deli meat, such as chicken or turkey, chopped it fine, and added to this. One or two well-scrambled eggs also work well as protein additions.  

The creative possiblities are endless, and this is a great dish to use up little bits of veggies or meat left over from other meals.  You can make larger portions by doubling or tripling the ingredients for enough to feed a family.  

Add Egg Drop Soup (boiling chicken broth, whisk in 1 well-scrambled egg until cooked and separated in soup,  2 tablespoons soy sauce, dash of red pepper flakes, and sliced green onions), and you've got a full meal!

Freezer to Crockpot - Salsa Chicken

This is another easy and yummy freezer to crock pot meal.  Salsa Chicken can be made many different ways by substituting or adjusting the ingredients.  Once finished, it has a taste that resembles chicken chili and is a great meal for cold, blustery nights. 

This recipe makes one 5 quart crock pot full.  Here's the recipe:

Salsa Chicken

3, 4, or 5 boneless skinless chicken breasts (however many work for your family)

1 15 oz. can of black beans, drained

1 15 oz can of kidney beans, drained

1 15 oz can of corn, drained 

1 can Ro-Tel tomatoes or any brand tomatoes with green chiles

1 small jar of salsa of your choice (around 15 oz.; size varies by brand)

1 packet taco seasoning 

When ready to serve add:  Cheese, tortillas, lettuce, tomatoes, and sour cream. 

Place ingredients in a 1 gallon zippered bag and freeze.  When ready to cook, place frozen chunk in crock and cook on low for 8 hours or high 6 hours.  Serve in bowls with cheese and tortilla chips, or scoop into tortillas and add cheese, lettuce, tomatoes, and sour cream.

(Note:  The photo above is midway through the cooking process.  It thickens up as it cooks further.)  

Two Ingredient Pumpkin Spice Bread

The leaves are beginning to change, and temperatures are cooling.  That means it's time for pumpkins!  What better way to usher in fall than with a little pumpkin spice bread? 

I'm usually skeptical when it comes to certain recipes, particularly when it comes to baking.  Lately, however, I've been fascinated with recipes that contain only 2-3 ingredients.   I love to cook, and I love simple recipes, but some are a bit too simple.  Sometimes taste or consistency is sacrificed for ease.  Well, not with this one!   It was moist, tasty, and oh so easy! 

Pumpkin Spice Bread:
1 Package spice cake mix
1 Large (29 oz.) can of pumpkin*

Preheat oven to 350 degrees.  Mix ingredients well, until all lumps of cake mix are smoothed out.  Pour into a greased 9 x 13 inch pan.   Bake at 350 for 25-30 minutes or until a knife inserted in the middle comes out clean.  Allow to cool completely, then slice and serve with powdered sugar or cream cheese frosting. 


*I've seen some recipes that say to use the smaller can of pumpkin.  I tried it and did not care for it at all.  The batter was more like clay or putty, and it was nearly impossible to spread in the pan.  In my opinion, the larger can yielded better results.