Cafe Rio Crockpot Chicken
crumbs and chaos
2-3 chicken breasts
1 cup Zesty Italian dressing
1 ranch dressing packet
1/2 Tablespoon minced garlic
1/2 Tablespoon ground cumin
1/2 Tablespoon chili powder
Add day of 1/2 cup water
Put chicken breasts into a gallon freezer bag. Mix other ingredients
(except water) in a small bowl. Pour liquid mixture over chicken in the
bag. Seal. Mark the date on the bag. Freeze.
When ready to eat, place in slow cooker. Add water. Cover and cook on low for 6-8 hours. Serve with tortillas and taco toppings.
Friday, August 30, 2013
Orange Chicken - Freezer Meal
Orange Chicken (Crockpot)
2-3 chicken breasts, cut in bite-sized chunks
1/2 Tablespoon kosher salt
6 oz frozen orange juice concentrate, thawed
3 Tablespoons brown sugar
1 teaspoon balsamic vinegar
3 Tablespoons ketchup
Put chicken pieces in a gallon freezer bag. Mix the rest of the ingredients in a small bowl. Mix until well combined. Pour sauce into bag over the chicken. Seal the bag.
When ready to eat, cover and cook in a slow cooker on low for 6-8 hours. Serve with white or brown rice.
2-3 chicken breasts, cut in bite-sized chunks
1/2 Tablespoon kosher salt
6 oz frozen orange juice concentrate, thawed
3 Tablespoons brown sugar
1 teaspoon balsamic vinegar
3 Tablespoons ketchup
Put chicken pieces in a gallon freezer bag. Mix the rest of the ingredients in a small bowl. Mix until well combined. Pour sauce into bag over the chicken. Seal the bag.
When ready to eat, cover and cook in a slow cooker on low for 6-8 hours. Serve with white or brown rice.
Ribs - Freezer Meal
Crock Pot Ribs
About 2 lbs of ribs
1/2 cup brown sugar
1 teaspoon pepper
1 Tablespoon garlic powder
¾ cup Coke (I saved a 2 liter with flat soda to use)
1 Tablespoons honey
Extra BBQ sauce, optional
Write on the bag:
Cook on high for 4-5 hours or on low 8-9 hours. Cooking time varies according to the size of your crock pot.
Instructions
Add all the ingredients to the freezer bag.
After you have prepared them, you may want to drizzle about a ½ cup of BBQ sauce about 15 minutes before serving. Do not use the juice that is inside the crock pot because it had a lot of grease. There was plenty of flavor on the ribs.
About 2 lbs of ribs
1/2 cup brown sugar
1 teaspoon pepper
1 Tablespoon garlic powder
¾ cup Coke (I saved a 2 liter with flat soda to use)
1 Tablespoons honey
Extra BBQ sauce, optional
Write on the bag:
Cook on high for 4-5 hours or on low 8-9 hours. Cooking time varies according to the size of your crock pot.
Instructions
Add all the ingredients to the freezer bag.
After you have prepared them, you may want to drizzle about a ½ cup of BBQ sauce about 15 minutes before serving. Do not use the juice that is inside the crock pot because it had a lot of grease. There was plenty of flavor on the ribs.
Chicken Ranch Tacos - Freezer Meal
Crock Pot Chicken Ranch Tacos
1 -1/2 pounds boneless, skinless chicken breasts
1 Packet taco seasoning
1 Packet Ranch Dressing powder
1/4 cup Ranch dressing (do not add to freezer bag)
Write on the bag:
Dump in the slow cooker and cook on high for 4-5 hours or low for 6-7 hours. When the meat is cooked, shred and add back to the crock pot with 1/4 cup ranch dressing until heated.
Instructions:
Dump all the ingredients except for the Ranch dressing into the freezer bag. On the day you serve the meal you will need the additional items:
taco shells (soft or hard)
lettuce
cheese
tomatoes
salsa
1 -1/2 pounds boneless, skinless chicken breasts
1 Packet taco seasoning
1 Packet Ranch Dressing powder
1/4 cup Ranch dressing (do not add to freezer bag)
Write on the bag:
Dump in the slow cooker and cook on high for 4-5 hours or low for 6-7 hours. When the meat is cooked, shred and add back to the crock pot with 1/4 cup ranch dressing until heated.
Instructions:
Dump all the ingredients except for the Ranch dressing into the freezer bag. On the day you serve the meal you will need the additional items:
taco shells (soft or hard)
lettuce
cheese
tomatoes
salsa
Southwestern Chicken - Freezer Meal
Southwest Chicken
1 can of corn, drained
1 can of black beans, drained
1 16oz jar of salsa
3-4 chicken breasts (about 2 pounds)
1 8oz brick of cream cheese
Instructions:
Add the corn, black beans, salsa, and chicken to the ziploc bag.
Write on the bag:
Dump ingredients into the crock pot. Cook on high for 6-7 hours and low for 7-8 hours.
About 30 minutes before the meal is going to be served remove and shred the chicken.
Cut up the cream cheese into chunks and add to the crock pot with the chicken.
Serve over rice. We also added some shredded cheese on top and it was delicious!
If you are not a fan of black beans you can omit them or just add half the can.
1 can of corn, drained
1 can of black beans, drained
1 16oz jar of salsa
3-4 chicken breasts (about 2 pounds)
1 8oz brick of cream cheese
Instructions:
Add the corn, black beans, salsa, and chicken to the ziploc bag.
Write on the bag:
Dump ingredients into the crock pot. Cook on high for 6-7 hours and low for 7-8 hours.
About 30 minutes before the meal is going to be served remove and shred the chicken.
Cut up the cream cheese into chunks and add to the crock pot with the chicken.
Serve over rice. We also added some shredded cheese on top and it was delicious!
If you are not a fan of black beans you can omit them or just add half the can.
Crockpot Hawaiian Chicken
Crock Pot Hawaiian Chicken
(4-5 servings)
2-3 large boneless, skinless chicken breasts
½ cup white sugar
½ cup vinegar
3 garlic cloves, minced
2 Tablespoons soy sauce
½ cup of pineapple juice (use what’s in the can)
½ can of large pineapple chunks
Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before I serve it.
To make into a freezer meal, Add all the ingredients to the bag and stick in freezer!
(4-5 servings)
2-3 large boneless, skinless chicken breasts
½ cup white sugar
½ cup vinegar
3 garlic cloves, minced
2 Tablespoons soy sauce
½ cup of pineapple juice (use what’s in the can)
½ can of large pineapple chunks
Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before I serve it.
To make into a freezer meal, Add all the ingredients to the bag and stick in freezer!
Wednesday, August 21, 2013
red velvet rice krispies
Ingredients
1/4 cup butter
10 oz large marshmallows (or a 10.5 oz bag of mini marshmallows)
1/3 cup dry Red Velvet Cake mix
6 cup rice krispie cereal
Filling
1/2 cup butter or cream cheese, room temperature
2 cups powdered sugar
How to Make
Line a 10"x15" jelly roll pan with foil and grease lightly with cooking spray. Set aside.
In a large saucepan melt butter over low heat
Add marshmallows and stir until melted.
Remove from heat and add in dry cake mix, stirring until mixed completely with marshmallow.
Stir in rice krispie cereal and coat evenly with mixture.
Pour mixture into prepared pan and press evenly. Let cool.
Make filling by beating butter and powdered sugar together.
Cut the krispie treat sheet in half, so you have two equal portions, and spread the filling on one of the portions.
Place the other half on top and cut into squares.
1/4 cup butter
10 oz large marshmallows (or a 10.5 oz bag of mini marshmallows)
1/3 cup dry Red Velvet Cake mix
6 cup rice krispie cereal
Filling
1/2 cup butter or cream cheese, room temperature
2 cups powdered sugar
How to Make
Line a 10"x15" jelly roll pan with foil and grease lightly with cooking spray. Set aside.
In a large saucepan melt butter over low heat
Add marshmallows and stir until melted.
Remove from heat and add in dry cake mix, stirring until mixed completely with marshmallow.
Stir in rice krispie cereal and coat evenly with mixture.
Pour mixture into prepared pan and press evenly. Let cool.
Make filling by beating butter and powdered sugar together.
Cut the krispie treat sheet in half, so you have two equal portions, and spread the filling on one of the portions.
Place the other half on top and cut into squares.
Thursday, August 1, 2013
Brownie Caramel Cheesecake
Definitely making this soon!
(copied from pinterest)
I used the larger family size 180z. package of brownie mix because i wanted a thicker brownie crust, if you use the 18 oz package prebake it for about 20 minutes instead of 7-10.
Brownie Caramel Cheesecake
- 9 oz. package Brownie mix (plus ingredients indicated on the back of the package)
- 1 package (24 oz) caramels
- 1 (5 oz) can of evaporated milk
- 3 (8 oz) packages cream cheese
- 3/4 cup of sugar
- 3 eggs
- 2 tsp vanilla
1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil
2. In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7-10 minutes until just set.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Place cheesecake in a waterbath and put it into the oven.
5. Bake cheesecake for 50-60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake.
(copied from pinterest)
I used the larger family size 180z. package of brownie mix because i wanted a thicker brownie crust, if you use the 18 oz package prebake it for about 20 minutes instead of 7-10.
Brownie Caramel Cheesecake
- 9 oz. package Brownie mix (plus ingredients indicated on the back of the package)
- 1 package (24 oz) caramels
- 1 (5 oz) can of evaporated milk
- 3 (8 oz) packages cream cheese
- 3/4 cup of sugar
- 3 eggs
- 2 tsp vanilla
1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil
2. In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7-10 minutes until just set.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Place cheesecake in a waterbath and put it into the oven.
5. Bake cheesecake for 50-60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake.
Subscribe to:
Posts (Atom)