Skillet Chicken and Veggies

So the other day we were hungry (that's not new, we're always hungry) and we didn't have much in the way of food because someone's mom hasn't been to the grocery store (also not new). So I whipped this little diddy together and it was yum.

2 chicken breasts, thawed and chopped into bite size pieces
1 small bag frozen mixed veggies
garlic powder
seasoned salt
rice, cooked


I placed the chicken in my large skillet with a tbsp of butter and started it cooking. About half way through cooking, I added the bag of frozen mixed veggies and another tbsp of butter. While it cooked, I sprinkled on some garlic powder and a generous sprinkling (like every piece got its fair share) of seasoned salt. I let it cook and mix together and served it over the cooked rice. The butter acted as a kind of seasoned gravy. We liked it.

If you make this and add some variation to it - and it turns out yummy - I'd like to know! Don't tell me if it's yucky - leave me in my ignorant bliss.

One More Week of Crockpot Meals

I hope you're not tired of these kind because they have been life savers for me. Once again, when I made dinner for my family, I simply put one part in the crock pot and the other part of the meal in a freezer bag and plopped it (laying flat, of course) in the freezer and we enjoyed it later - voila! Two dinners at once! 

Taco Soup (page of A Food-filled Ark by Jodie Orton)

Sunday Chicken and Stuffing (page 6 of A Food-filled Ark by Jodie Orton)

Cheesy Garlic Chicken

Crockpot Beef Stroganoff

Teriyaki Chicken

Creamy Italian Chicken

*If you don’t have a copy of A Food-filled Ark, let me know, we’ll get you one.

Creamy Italian Chicken

1 1/2 lbs. chicken breasts, cut up in one inch pieces
1 bar cream cheese
1 can cream of chicken soup
1 packet zesty italian salad dressing mix
2 cloves garlic, minced
2 c. green veggie (recipe suggested green beans, but I did broccoli)

I double this and put one in the pot and one in the freezer bag. Thaw (or don't because I always forget) and place all contents in slow cooker on low for 7-8 hours or high for 4 hours. Serve over noodles and garnish with Parmesan cheese.

Crockpot Teriyaki Chicken

1 1/2 lbs chicken breast, sliced
1/4 c. soy sauce
1/2 c. packed brown sugar
1/2 c. Teriyaki sauce
1 Tbsp sesame oil
3 carrots, sliced
1 green bell pepper, sliced
1 tsp ginger paste (I did a little more than 1 tsp ground ginger and it tasted great)
1 c chicken broth
3 cloves garlic, minced

Place everything in slow cooker and cook on low for 7-8 hrs or high for 4 hours. I doubled it again and put one in the pot and one in the gallon freezer bag.

Optional: To thicken sauce at the end, whisk together 1/2 c. of the cooked sauce with 2 Tbsp cornstarch and pour pack into the slow cooker. Turn cooker on high for an extra 10-15 min so sauce can thicken. Serve on top of rice and garnish with sesame seeds if desired.

Crock-Pot Beef Stroganoff

2 lbs cubed beef stew meat or 4 c. cooked ground beef
2 cans cream of mushroom soup
1 c. chopped onion (or dehydrated diced onion works too)
2 Tbsp Worcestershire sauce
1/2 c. water
1 c. sour cream
2 Tbsp minced garlic
1 packet onion soup mix
chopped mushrooms (optional)
egg noodles (to serve over the day you cook it)

Cook and cool meat. Place all ingredients in gallon freezer bag (I doubled the recipe and cooked on and froze the other). To cook, thaw enough to get it out of the bag, and place in crock pot. Cook on low for 4-6 hours. Serve over egg noodles.

Cheesy Garlic Chicken

4 large chicken breasts
4 cans cream of chicken soup
2 can cheddar cheese soup
2-4 tsp garlic powder
4 Tbsp butter
2 tsp salt
1 tsp pepper

This feeds us once. Double it, put one in your crock pot and place the other in a freezer bag. To cook, place all contents in crock pot and cook on high 3-4 hours or low 6-8 hours. Serve over pasta, rice, or mashed potatoes (pretty much any starch works here).

Freezer Scalloped Potatoes and Ham

1 large bag of frozen potatoes (I like the cubed hash brown kind)

2 can cream of potato soup (you can use any kind you want)

2 can water

2 ham steaks, cubed (I bought the ham that comes shrink wrapped and looks like it's half of an oval - one of those did this whole meal just great)

8 oz cheddar cheese

4 c. broccoli (I used frozen)

salt and pepper

The recipe says to divide everything into two containers, and I don't remember for sure but I think that the halved recipe fed us just fine each time. Cook on low for 8 hours (I did less -like only 6 hours - and it was great. Pretty much you are just warming it all up and letting the broccoli and potatoes cook.)