Loaded Potato Soup

 32 oz bag Frozen Hash browns, diced
1 large Onion, diced
1 C Carrots, Shredded (matchstick ones from the store hold up well)
4 C Broth/Stoke - Chicken or Veggie
3 tsp garlic, minced
1/4 C Butter, sliced (Vegan for Dairy Free)
2 tsp  Salt
1/2 tsp Pepper
1 tsp Celery Salt
8 oz package ham, diced
1 1/2 C Heavy Cream (plant based-vegan heavy cream for non dairy)

Toppings:
Shredded Cheddar - (Omit or replace with vegan for allergy)
Bacon Bits
Sour Cream (Vegan or omit for allergy)

1- Add hash browns, onion, carrots, broth, garlic, butter, salt, pepper, celery salt, and ham to instant pot bowl
2-Cook 9 minutes on high and allow 10 min natural release
3- Add heavy cream and mix thoroughly
4- Top as desired and enjoy

TO FREEZE: Add all ingredients except toppings and heavy cream to a freezer baggie or container. Freeze.

To cook from frozen- add to instant pot and saute for a few minutes until there is 1/4 C or so of melted liquid on the bottom of the pot. Cover and cook high pressure for 10 min, allow 10 minute natural release. Add heavy cream, mix thoroughly, top as desired and enjoy

** if you defrost before cooking, follow the instruction above the same as freshly made

**If you prefer to use the CROCK POT -
FROM FROZEN- Dump frozen ingredients into crock pot, cook 5 hours on high or 8 hours on low, add heavy cream, mix thoroughly, top as desired and enjoy

Allergy Monster Cookies

 

4 ½ Cups Gluten Free Oats
1 cup and 2 Tbsp Brown Sugar
1 Cup Sugar
2 tsp Baking Soda
¼ tsp Salt
2 Cups Creamy Peanut Butter
½ Cup Vegan Butter (Earth Balance Soy free)
9 Tbsp JUST egg replacer (equiv to 3 eggs)- I've used all applesauce to replace eggs and it works too!
¾ tsp light corn syrup
¼ tsp Vanilla
¾ Cup Dairy Free Chocolate Chips (enjoy life ricemilk)
1 Cup dairy free M&Ms (unreal chocolate gems)
a few (3ish) scoops of applesauce **see instructions

Preheat oven to 350 degrees. Combine all ingredients. Dough will be crumbly. If it is too crumbly to form a ball, continue mixing and add one spoonful of **applesauce at a time until dough is sticky enough to form a ball. Scoop approximately ¼ cup size balls and place 4 inches apart on a baking stone. Bake 12-15 minutes being careful not to over bake.

Freeze leftovers. Defrost at room temp and enjoy or pop in the microwave for 9-12 seconds and enjoy warm!

Homemade Chicken Noodle Soup

Sorry about the flash reflection on the broth! Haha Ill get a better pic next time:)

Broth:
1 Whole Chicken
1-3 Breasts of Chicken (If Desired)
1 medium Onion, quartered I have used chopped frozen or dehydrated onions)
2-4 Carrots, whole
3 stalks of Celery, whole or halfed
3 cloves Garlic, whole and peeled
3-4 Tbls Chicken Bullion Powder (or cubes or base, I think base is the best)
Water to cover

Soup
Water
2 Tbls Bullion Powder (or cubes or base)
1 Tbls Salt
4 C Carrots, chopped
4 C Potatoes, chopped
4 C Celery, chopped
1/2 large Onion
1-2 cloves of Garlic, pressed (I have also used dehydrated here)
Egg Noodles (or make your own!! SO GOOD) - Can use Gluten Free 

Noodles
2C. Flour - (Can use Gluten free flour blend but they are a little flaky)
2 Eggs - (Can use JUST eggs for allergy)
Water

Broth:
Place whole chicken and 1-2 breasts (if desired for extra meat) in crock pot, add onion, carrots, celery, garlic and bullion, add water to cover, cook low 6 hrs. Place a strainer over a large stock pot and strain the stock into the large stock pot. Set aside the chicken to cool and toss veggies (you need to pull chicken apart so it needs to be cool enough to touch with your hands).

Soup:
Add water to the stock to thin. I add enough to fill my stock pot about 3/4 full but thats up to you. Add 2 more TBSP of bullion and 1 TBSP of salt (this is to taste. Just keep adding until you like the taste). Bring to a boil.  Meanwhile, chop up carrots, potatoes, celery, onion and garlic. Once the stock is boiling add the veggies, bring back to a boil and boil until veggies are tender. While veggies are getting tender, tear chicken apart with hands. I tend to only use the white meat but when my hubby shredded the chicken he digs more into it and gets out every little bit of meat. Thats up to you too:)  Finally, add  noodles and boil until the noodles are done.

Noodles:
Mix flour and 2 eggs together, add drizzles of water until a ball forms. Set ball aside to rest for 10 minutes. Cut into 4 small balls, roll out and cut each ball as desired. I use the KitchenAid attachment and roll to a thickness of 4 and slice with the fettuccine cutter. Hang to dry or boil immediately. You can make these the night before and refrigerate if you choose. If you choose to make noodles any recipe works but this is the one I use and I use the whole batch.

I also make rolls the day I make this recipe and make atleast 3 dozen. That way my family eats that night and I freeze two bags of soup and 2 bags of rolls for another nights fast easy and still homemade dinner! Yummy:)

FREEZABLE: When you are ready to use it next just set it out to defrost or dump the frozen soup in a pot and warm through. Being frozen with the starch of the noodles and potatoes thickens the broth. Add a little more water as you heat until you have reached your desired thickness. Keep this in mind as you freeze it. You can freeze slightly less per batch and it ends up making plenty once thinned. 

**I have not frozen this with the gluten and egg allergy adjustments- so I don't know how that will work

Red and White Pasta

4 cups penne noodles
1 (15 oz.) jar Alfredo sauce (Classico is the best)
1 (24 oz ) jar Marinara sauce (Emerils Kicked Up Tomato)
2 cups shredded mozzarella cheese (great with cheddar cheese too)
1 cup shredded Parmesan cheese

Preheat oven to 350 degrees. Cook and drain pasta according to package directions. Mix the two sauces together in a large mixing bowl. Add mozzarella cheese and combine. Add drained pasta.
Pour into a 9×13 casserole dish and bake about 20-25 minutes until hot and bubbly.
Sprinkle Parmesan on top and bake another five minutes. Sprinkled with fresh/dried parsley just before serving. Enjoy!

Recipe courtesy of Real Mom Kitchen and Jens Recipe Reviews.

Pour into one 8x8 pan for tonight and pour the other half into a prepared (see freezer how to) pan, freeze and store in baggie. When ready to use...remove form baggie and replace in pan. Cook at 350 until heated through and bubbly around the edges. Approximately 45 min.

BBQ Chicken Pizza

My husband says this beats Iggys BBQ chicken pizza...hands down!!

2 Chicken Breast, cooked and cubed
8oz. Mozzerella Cheese Shredded
8oz. Parmesan, shredded
3/4 of a bottle Famous Daves "Sweet and Zesty" BBQ Sauce
1Tbs. Fresh Cilantro, chopped
1 small Red Onion, chopped or sliced (I omit these)

Roll out 1 "Pizza Crust",spread thin layer of BBQ Sauce on dough, then half of the mozzarella and half of the Parmesan cheeses, layer on the chicken, followed by the onions over chicken, cover with remaining half of cheeses, drizzle the top with more BBQ Sauce, sprinkle with cilantro. Bake at 450 for 15 minutes. Enjoy!!


Recipe adapted from "Jamie Cooks It Up"

FREEZABLE: Make pizza, flash freeze by placing it on the freezer on the pizza pan for about 1 hour. Remove from the freezer when frozen enough to move and wrap. But in a large baggie or wrap in Saran Wrap, freeze. Cook straight from freezer 350 15-30 minutes. Dough doesn't rise as much as when fresh but is still delish!!

Pizza Crust

Shown with "BBQ Chicken" toppings

1 t yeast

1 1/2 C warm water

4 C flour

1 t salt

1/3 C olive oil

Dissolve yeast in water until foamy. In a separate dish combine flour and salt, add oil until just combined, add yeast/water mixture until just combined, dough will be sticky. Cover bowl with saran wrap and let rise until doubled size. Punch dough down, split evenly. Spray pizza pan and let dough ball rest about 5 minutes on pan. Stretch or roll out to the edges of the pan as thick or thin as you like it. Top as desired and bake @450 for about 15 minutes.

FREEZABLE: Once you split the dough, if you are only using one, stick the other in a freezer baggie and stick it in the freezer. When you are ready to use it again...pull it out to defrost and rise slightly over a few hours, roll out and use as directed:) 

Recipe from "Jaimie Cooks It Up"

Cheese Manicotti

Also a borrowed picture, but looks exactly the same:)

14(or so) Manicotti Noodles
15oz.Part Skim Ricotta Cheese
2C Shredded Mozzarella Cheese(+little extra for topping)
1/4C Parmesan Cheese, grated(+little extra for topping)
2Tbs. Fresh Parsley, chopped
1/2tsp. Salt
1/4tsp. Pepper
3 Cups Marinara Sauce

Boil noodles according to package directions, Drain and cool in single layer, Stir together cheeses, parsley, salt, and pepper, Spoon or pipe into cooled noodles, Spread thin layer of sauce on bottom of 9x13 baking pan, place filled noodles on top of sauce, pour remaining sauce over noodles, cover with foil, bake @350 for 40 min. Sprinkle with remaining Mozzarella and Parmesan, cook until melted, Let cool, Enjoy:)

FREEZABLE: I read somewhere that you can make this recipe without boiling the noodles and freeze it. Then bake it the same as directed as if the noodles had been boiled. I haven't tried it yet so I can't say but you are welcome to (as long as you let me know how it worked:))

Sweet Asian Chicken

Makes 3 meals, 4 servings each

6lbs. Boneless Skinless Chicken Breasts, trimmed and flattened
1C Brown Sugar, packed
1C. Soy Sauce
1/4C. Lime Juice
1/2 tsp. Curry Powder
3Tbs Minced Garlic
21/4 tsp. Crushed Red Pepper

Divide Chicken between 3 large freezer bags. Combine brown sugar, soy sauce, lime juice, and curry powder in med. bowl. Divide marinade and pour over chicken. Add 1 Tbs garlic and 3/4 tsp crushed red pepper to each bag. Freeze them all or allow one to marinade for a few hours to have tonight and freeze the rest for another night. Grill chicken flipping every 5 minutes and basting with marinade each time. If the weather doesn't permit grilling, heat a little oil in a skillet brown chicken then pour marinade in with chicken and simmer, covered, over medium heat until chicken is no longer pink.

FREEZABLE :)

Cherry Skillet Chicken

2lb Boneless Skinless Chicken Breasts, trimmed and flattened to even thickness
1/2C. Chopped Dried Sweet Cherries
1/3C. Hot Water
1/2C. Chicken Broth
2Tbs. Balsamic Vinegar
1 tsp. Sugar
1/4 tsp Salt
Vegetable Oil

Put cherries in water and let stand for 5 min. Place chicken in baggie. Mix together other ingredients and pour into baggie with chicken. Marinate 2 hours-overnight. Heat veggie oil in bottom of a skillet over medium heat. Brown chicken, reduce heat to low, pour juice over chicken, cover and simmer 15 min.

FREEZABLE: Triple the recipe and make 3 marinade bags at a time. Put one in the fridge to marinate and make tonight. Put two more in the freezer to have another night. When ready to use, defrost at room temp. cook as directed.

Biscuits

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk


In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of  round cake pan and place biscuits in pan. Bake 400 for 12 minutes or until golden brown.

You can always add anything you'd like. If we are having it with gravy I leave it at that but if its a side to another meal I add things like chives, or garlic, or different kinds of cheese, or jalapeno flakes.



FREEZABLE: Roll out and cut and freeze for later use. Bake from frozen approximately the same temp and time.

Breadsticks

Not so thick they are to filling, soft in the middle, slightly crispy on the bottom!!! Mmmmmm:)

1Tbsp. Yeast

1½ C. Water (116 degrees if yeast is refrigerated, 110 if it is not)

2Tbsp. Sugar

½ Tsp Salt

3C. Flour (approximately)

½ C. Butter

Garlic Salt, to taste

Parmesan Cheese, to taste

Dissolve yeast in water. Let stand until foamy. Add sugar, salt, flour. Mix and knead until smooth and elastic. I use a flat beater on speed 1 on my KitchenAid until dough thickens then switch to a dough hook on speed 2 for the rest.  Let dough rise for 10 min.  In a flat dish or pan melt butter. Roll out dough into a rectangle about ¼ inch thick. Use a pizza cutter to cut into approximately 1x4inch strips. you can make them as thick or thin as you'd like at this point, youll just have to adjust the cook time and temp a little. Roll each strip in melted butter covering all sides. Arrange on baking sheet. Sprinkle with garlic salt and parmesan-or any other kind-cheese. Let rise 15-20 more min. Bake @ 350 for 15-18 min.

FREEZABLE: Freeze dough in ball before rising. When ready to use set out to defrost and rise and continue recipe from there. Or rollout and cut into strips and freeze from that point. When ready to use set out to defrost, roll in butter and season, rise, and bake. When dough is frozen for a long time the yeast doesnt work as well. Though it still tastes fine, if you don't use the dough soon enough it wont rise and will be a little flat:)But still good!

Pizza Rolls

 Dough:                                 Filling:

3C. Water                            5oz. Cream Cheese

3 Tbsp. Sugar                      1Tsp. Garlic Powder

3 Tbsp. Yeast                      1 Tsp. Onion Salt

1 Tbsp. Salt                         1 Tsp. Soy Sauce

8C. Flour                      

                    Toppings:

                    Cheeses of choice

                    Pizza toppings of choice

Mix and knead all dough ingredients (easiest with a dough hook on an electric mixer). Roll out on lightly oiled counter top. Mix filling ingredients together and spread over dough. Top with toppings of choice. I like pepperoni or chicken and bell peppers. Roll up dough as tight as you can (like cinnamon rolls) and slice into 1 inch slices. Lay flat on a baking sheet. Bake @425 degrees for about 18 min. Dip in marinara, ranch, and/or parmesan cheese.

FREEZABLE: Freeze extras after baked and reheat in microwave when needed.

Baked Potato Soup

4 med. Baked Potatoes

2 slices Bacon, crumbled

½ C. Celery, chopped

½ C. Green Onions, thinly sliced

1 14oz. Can Chicken Broth

1½ C. Milk

1 clove Garlic, minced

½ Tsp. Salt

¼ Tsp. Pepper

1C. Sour Cream

½ C. Shredded Cheddar

Remove skins from baked potatoes. Coarsely mash. Cook and crumble bacon. Leave about ½ tsp drippings in pan. Set bacon aside. Chop celery, slice onion. Add celery, onions, chicken broth, milk, mashed potatoes, garlic, salt and pepper to drippings. Bring to a boil. Reduce heat. Simmer about 10 min. Stir in sour cream and bacon. Serve topped with shredded cheese. Fantastic in a bread bowl:)

FREEZABLE: Freeze leftovers laying flat in a freezer baggie. Reheat in Crockpot when needed.

Whole Wheat Pancakes

So they aren't very round, but they still taste fantastic:)

1¼C. Whole Wheat Flour

1 1/2 Tsp. Baking Powder

1C Skim Milk

3 Tbsp. Canola Oil

2 Tbsp. Honey

1 Egg

Mix all ingredients together. Heat a griddle. Scoop batter onto griddle in little circles. Brown on both sides. Enjoy:)

FREEZABLE: Freeze leftovers  and reheat in toaster when needed.

Turkey Chili

1lb Ground Turkey

½ C. tomatoes, diced

8oz. Can Whole Kernel Corn

½ Onion, diced

2 cloves Garlic,minced

8oz. Can Black Beans

8oz. Can Chili or Pinto Beans

1 Tbsp. Tomato Paste

1pkg. Chili Seasoning (Lawrys is best)

Saute onions and garlic in a sprinkle of olive oil. In a large deep skillet brown turkey and add chili seasoning. Add sauteed onions and garlic. Add tomatoes, corn, beans, and tomato paste. Cook over medium heat 20 min, or add 1C water and simmer on low for 1 hour. Simmering for one hour is the BEST so if you have time do it that way:)

FREEZABLE: Store leftovers or second batch laying flat in a freezer baggie. Reheat in Crockpot or saucepan until heated through.

Recipe courtesy of Turbo Jam w/ Chalene and Beachbody Fitness

Baked Cheese Ziti

Olive Oil Spray

1 14oz. Box Ziti Pasta

1 15oz. Cont. Ricotta Cheese

2 Lg. Egg Whites

8oz. Mozzarella Cheese

¼ Tsp. Garlic Powder

Salt, to taste

Pepper, to taste

Red Pepper Flakes, to taste

Marinara (recipe from this book)

Parmesan Cheese, grated

Boil ziti, drain and set aside. Combine ricotta, egg whites, all but 1c mozzarella cheese. Stir to combine. Add garlic powder, salt, pepper, and red pepper flakes. Stir to combine. Add noodles. Stir to combine. Line bottom of 9x13 baking dish with marinara sauce (about 1C.) Add half the pasta mixture and spread evenly in pan. Top with marinara (about 1C.) Add remaining pasta. Spread evenly. Cover with remaining marinara. Sprinkle with remaining mozzarella and parmesan cheese. Cover with foil. Bake 20 min @ 450 degrees. Remove foil. Bake 10 min longer, until cheese is melty. Cool and enjoy:)

FREEZABLE:  Refer to "Freezer How To" for detailed instructions. When ready to use, bake from frozen @ 350 for about an hour, until heated through

Chicken Enchiladas

I omitted chives sprinkled on top from this one.

Filling:                                                         

4 Chicken Breasts                                        

Chicken Seasoning                                   

Onion Powder                                            

Garlic Powder                                              

4oz. Sour Cream                                         

8oz. Cream Cheese,softened                                                      

1 can Cream of Chicken Soup                   

1 14oz can Enchilada Sauce

1 can Diced Green Chilies

1C. Shredded Cheddar

¼ C. Green Onions, sliced

Corn Tortilla Shells (or flour)

Topping:
1 can Cream of Chicken Soup

4 oz. Sour Cream
1 14oz. Can Enchilada Sauce

1½ C. Shredded Cheddar

¼ C. Green Onions, sliced

Olives, sliced

Sour Cream

Sprinkle Chicken breast with chicken season, garlic and onion powder. Bake @ 350 degrees until no longer pink. Shred (you can use 2 forks but I find fingers are easier) Set Aside. In large bowl combine sour cream, cream of chicken soup, cream cheese, and enchilada sauce until smooth. Mix in green chilies, green onions, cheese, and chicken. Drop spoonful in center of tortilla and roll closed. Place in a 9x13 baking dish. Fill dish with rolled tortillas. Or you can layer the tortillas and filling than top with topping (like lasagna) to avoid cracked tortillas. This recipe will fill 2 pans.  Mix together first 3 topping ingredients and pour over enchiladas. Garnish the top with cheese, green onions, and olives. Bake @ 350 degrees about 30 or until bubbly. Serve with a dollop of Sour Cream.

FREEZABLE: See "Freezer How To" for detailed instructions. Makes 2- 9x13 pans or 4- 8x8 pans. To reheat bake from frozen until heated through, approximately 45 min- 1 hour. Do not use flour tortillas when freezing, they are SUPER mushy when reheated.

Velveeta Veggie Soup

1½ Qt. Water

4 Chicken Bullion Cubes

1lb. Brick Velveeta Cheese, chopped

1 can Cream of Chicken Soup

16oz bag frozen Broccoli and Cauliflower Mix

1C. Celery, diced

2 large potatoes, diced

1C. Onion, diced (I omit this)

In a large pot bring water and bullion to a boil. Add potatoes, celery, onion and bring back to a boil. Boil about 5 min. Add cream of chicken soup. Stir to combine. Bring back to a boil. Chop velveeta brick into chunks. Add  frozen broccoli and cauliflower. Bring back to a boil. Reduce temperature. Add velveeta chunks. Cook until all the cheese chunks are melted. Best served in a bread bowl:)

FREEZABLE: Pour cooled leftovers into a freezer baggie and freeze for another meal. Reheat in crockpot when ready to use. If soup reheats to thick add extra water or chicken stock to desired consistency.

Pulled Pork

Shown with "Pea Salad"

4lb Pork (I use pork loin chops)

20oz. bottle Dr. Pepper

2 bottles Dr. Pepper BBQ Sauce

1 bottle Honey BBQ Sauce

Toss the pork in the crockpot with the Dr. Pepper and cook on low 7 hours. Drain and use 2 forks to pull apart into shreds, also separating most of the fat. Put all the shredded pork back in the crockpot. Dump in all 3 bottles of BBQ sauce. Cook on low 1 more hour. Makes a lot!!! So feel free to cut down the recipe or invite a bunch of friends over:)   

FREEZABLE: You can freeze the leftovers and reheat them in the crockpot or saucepan when ready to use. Have extra BBQ sauce ready to add if sauce is to dry upon reheating. Keep in mind that if you made the original recipe from a previously frozen meat you should not refreeze it. If you use fresh never frozen pork it is perfectly safe to freeze the leftovers.

Funeral Taters

Potatoes (5 or so) julienned

1 can Cream Chicken Soup

2C. Sour Cream

¼ C. Butter, melted

1C.+ ¼ C. Cheddar Cheese, grated

Fried Onions

Julienne slice potatoes (I leave the skin on but it doesn't matter) Place them in a pot and cover with water. Bring to a boil. Boil just long enough that the potatoes start to get tender but are still a little crispy. Drain and let cool slightly. Mix together soup, sour cream, butter, and 1C. cheese. Dump mixture and potatoes into a 9x13 baking dish. Mix together. Bake about 30 min. Top fried onions and bake about 10 more min. Remove from oven and sprinkle with remaining cheddar cheese.

FREEZABLE: When freezing half or a second batch of this recipe use hash brown potatoes instead of fresh. Fresh will discolor and while they taste the same they look horrible. Do not freeze french fried onions, add them and extra shredded cheese the last 10 min of bake time. If you prefer crushed corn flakes you can crush them and add desired seasoning to a separate baggie and freeze together as a kit.