Freezer Cooking

I love to have meals ready to go in the freezer! Sometimes school, work and being a mom make it hard to get dinner on the table so it’s great to have that already taken care of some nights! My latest batch of freezer prep was mostly for breakfast burritos but I did make 4 meals and some shredded chicken and some DIY Bisquick!



Crock Pot Cheesy Potatoes & Ham


One Medium Sized Bag of Ore-Ida Diced Hash Brown Potatoes or Potato’s O’Brien

2 Cans of Campbell Low Sodium Cream of Mushroom

1 Large Yellow Onion Chopped

2 Cans of Water

2 Ham Steaks Chopped

8 Ounces of Mild Shredded Cheddar Cheese

4 Cups of Chopped Broccoli

2 Teaspoons of Pepper

Freezer Directions:

Pour all in the Ziploc Freezer Gallon bag, I mixed it up with my hands a bit.
Lay flat, squeezing the air out, and then freeze laying flat to save space. Thaw before cooking.

Time to cook:

-Dump it all in your crock pot & mix it up. Cook on low for 6 hours.

Original Recipe:


Crock Pot Western Beef Casserole


1 1/2 Pounds of Lean Ground Beef, Browned (I used a 93/7% split)

1 16 Ounce Can of Kidney Beans, Rinsed and Drained

1 16 Ounce Can of Corn, Drained.

1 10.75 Ounce can of Tomato Soup

1 Cup of Shredded Sharp Cheddar Cheese

1 Small Yellow Onion, chopped

1/2 Teaspoon of Chili Powder

1/4th Cup of Milk or Water


Freezer instructions:

Brown Hamburger
. Place all ingredients into a sturdy freezer Ziploc bag.

 Time to cook:

-Dump it all in your crock pot & mis it up. Cook on low for 4 hours.

Original Recipe:


Slow Cooker Lemon Garlic Chicken

Cook Time: 6 hours

Serving Size: 8 servings


. 2 lbs boneless chicken breasts

. 1 t dried oregano

. 1/2 t Lawry’s Seasoning Salt

. 1/4 t ground pepper

. 2 cloves garlic, minced (I used 1/2 tsp of dried minced garlic)

. 1 t dried parsley

. 3 T lemon juice

. 1/2 cup chicken broth

Freezer instructions:

Place all ingredients into a sturdy freezer Ziploc bag.

To to cook it:

  1. Spray crock pot with Pam (or similar)
  2. Dump all contents of the bag in
  3. Cook 6-8 hours on low depending on your slow cooker.
  4. Serve over rice

Original Recipe:

Honey Rosemary Chicken


  • 2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces
  • 1/3 c balsamic vinegar
  • 1/3 c honey
  • 1/3 c olive oil
  • 3 T chopped fresh rosemary
  • 1 t salt
  • Let marinate for several hours in the refrigerator before freezing.

TO COOK- Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.

TO SERVE- Serve over rice.

Original Recipe:


Shredded Chicken to freeze

I put 4-6 chicken breast in the crock-pot for 7 hours on low with just salt & pepper. It is so tender it can be shredded with a fork after 7 hours so I just shred it with a fork and package is quart sized freezer bags, 2 cups of chicken per bag.

Shredded chicken is SOOO helpful to have on hand, can be used with chicken spaghetti, chicken tacos, soups, chicken enchiladas, etc.


***All Crock Pot recipes can be converted to use in your Celebrating Home Bean Pot as well. This is great for when I don’t have dinner ready to go in the crock pot before work. When I get home I can stick my crock pot prepared meal in my bean pot in the oven! If you don’t have a bean pot hope on over to Like me on facebook at for more Bean Pot recipes!***


Freezer Breakfast Burritos

Who has time to make breakfast every morning? Not me…these breakfast burritos are wonderful to keep on hand & easy to put together.


-16 burrito style tortillas

-5 cups country style frozen hash browns

-2 dozen eggs

-package of turkey bacon

-cheddar cheese

-wax paper & gallon size freezer storage bags

I always start by cooking my hash browns because they always take the longest to cook. There are lots of ways to cook hash browns, I prefer to use my cast-iron skillet. Spray your skillet with pam & preheat your oven to 375. Pour your hash browns in the skillet & pop it in the oven. Maybe like 20 minutes? I don’t usually set a time, I just prepare everything else then hope the hash browns are done & not burnt when I am ready for them 🙂

Next up is your turkey bacon. This time I used my electric skillet to cook the bacon, I LOVED this method since I could cook almost the whole package at once. I’ve also lined a cookie sheet with aluminum foil and cooked it in the oven. Either way works fine.

Eggs are next, crack all 24 of those puppies (just a metaphor) season with some salt & pepper and scramble them up! **This time I did throw some frozen peppers & onions on the skillet, sautéed while I cracked my eggs then poured the eggs in to cook, just for some more flavor. These taste perfectly fine without this extra step though.

Once the eggs are done & the bacon cooked I crumble up my bacon & put directly into my pan with the eggs, same goes for the hash browns. Everything goes into 1 pan to make assembly EASY; I put the cheese on separate though for some reason? haha I’m sure you could mix that in as well though for an even easier assembly! Here’s what my assembly line looked like:


Scoop a little less than 2/3 cup of the fillings into each burrito, sprinkle some cheese, roll em up & wrap in wax paper! EASY EASY EASY. Put them all in your gallon size freezer safe ziploc (Target brand) bags & you are ready to go!


I got 16 burritos from this, could have been a little less generous with the filling and got maybe 18-20. 16 is perfect though because the burritos come in packs of 8. Another thing I love about these is they are CHEAP! About $0.70 a piece.

Cost Break Down:

We have an egg source so those are free for us, burritos are $5 for 2 packages at SAMS, hashbrowns are $5 for a 6lb bag at SAMS (no way do you need 6lb for these so let’s say $2.50 for this project), cheddar cheese used is less than half a package so we’ll say $1 for cheese, buy bacon on sale & it’s about $2.50 a package. So for me this cost about $11 to make so $0.69 a serving. Even if you have to buy eggs, Kroger puts them on sale for $1/dozen every once in a while so that would still just be $13 total with $0.81 per serving! PLUS you know exactly what is going into these & what you are filling your families bellies with. 🙂


Wax paper is microwave safe so take them right out of the freezer & into the microwave for about a minute, since there is such a wide range of microwaves, you may need a little more or a little less time.



Oven Baked Fajitas

Along with my bean pot another pan I have fallen IN LOVE with over the last month or so is my Simply Summer Serving dish! I am one of those “things need to match” people so I love serving dinner in pretty pans & pans that match. Being a Celebrating Home Designer I was able to grow my collection fairly fast and I have certainly gotten lots of use so far from my serving dishes.

Here is a recipe for oven baked fajitas, found the original recipe on Pinterest then altered it a tad. 🙂



-1.5lbs chicken cut into strips

-2 TBSP Vegetable oil

-2 tsp chili powder

-2 tsp cumin

-1/2 tsp garlic powder

-1/2 tsp dried oregano leaves

-1/4 tsp salt

-1 can rotel tomatoes

-1 medium onion, chopped or sliced depending on how you like em

-1 large green bell pepper, chopped or sliced depending on how you like em

-tortillas & fajita toppings

Spray your 9×13 dish with Pam. Preheat the oven to 400 degrees.

Put your chicken strips in your dish. In a small bowl mix together the oil, chili powder, cumin, garlic powder, oregano & salt. Pour over the chicken strips and stir around to coat them all.

Next put your tomatoes, onions & bell pepper in the dish and mix it all together. **I chopped my onion & pepper because I don’t care to eat large pieces of these, threw a few strips on top for presentation purposes, but if you like big chunks of onion or pepper then just cut yours into strips.

Bake uncovered for about 30 minutes or until your chicken is done. This smelled like it came right out of El Porton! (our local Mexican restaurant) Will defiantly be making this over & over!

Here’s the link to the Simply Summer Serving Dish:



Why I love my Bean Pot

The past 2 days I’ve posted Bean Pot recipes, today I’m going to let you know WHY I LOVE my bean pot.

Celebrations Bean Pot

-The biggest reason is because of the fact it is fridge, freezer, microwave, dishwasher AND oven safe! Why would you want it to be freezer safe? Pop it in the freezer over night throw your pasta salad, potato salad, macaroni salad, whatever cold food you got in it for your party the next day and it will stay cold for up to 3 hours! I have done this & it works wonderfully! Same goes for heating it up in the oven then putting your food in it to keep it warm.

-The accessories available! There is a heat-resistant basket available that is perfect for serving up hot dishes.

Oval Bean Pot Basket

There is also an ADORABLE Bean Pot carrier, available in 2 colors AND can be monogrammed! This tote has some serious insulation in it, keeps your bean pot HOT for quite a while, perfect for taking to pot lucks or family gatherings!

ZaZa Zebra Bean Pot Tote

-One Pot Meals! I love easy meals, anything you can cook in your crock-pot can be cooked in your bean pot!

-Variety! The Celebrating Home Bean Pots currently come in 10 colors! There is a style for anyone!

I will be posting LOTS more bean pot recipes! If you would like to see the other styles available & all the other wonderful products Celebrating Home has to offer please visit my Celebrating Home site at

Have a GREAT weekend!

Bean Pot Squash Casserole

A post 2 days in a row?!? I’m on a roll! 🙂 Will try to keep up this pace!

Continuing my bean pot obsession, this post is to share some DELICIOUS Squash casserole I made in my bean pot. It is YUMMY AND Easy! Big plus in my book.

Squash Casserole

-2lbs yellow squash, sliced
-1 white onion, chopped
-Salt & Pepper

-1/4 cup melted butter
-1 egg
-2/3 cup mayo
-3 tsp sugar
-2 cups shredded cheddar cheese
-breadcrumbs (optional)

Saute the squash & onion in a pan with a little olive oil over med-high heat until tender. Season with salt & pepper.

Mix the butter, egg, mayo, sugar & 1 cup of cheese in your bean pot. Add squash & onion mixture and mix together. Add the other cup of cheese on top and the breadcrumbs.

Bake in the oven at 350 for 30 minutes.

Here is the Bean Pot I own just incase you are itching for 1! 🙂

Celebrations Bean Pot

Bean Pot Mac & Cheese

I became a consultant for Celebrating Home at the beginning of this year and have fallen in LOVE with my bean pot! If you don’t own 1, you defiantly need to get one!

Here is the 1 I use

Celebrations Bean Pot

I have only used my Bean Pot for actual beans once, so don’t let the name fool you. It’s perfect for all kinds of dishes.

This post is about some awesome Mac & Cheese I made the other day

Mac & Cheese

-1 box macaroni shells
-4 tsp olive oil
-2 cups evaporated milk
-1 cup milk
-1 tsp salt
-1/4 tsp pepper
-4 cups cheddar cheese
-stick of butter
*Optional: breadcrumbs & parmesan cheese

Preheat oven to 350 degrees.

Cook the macaroni shells according to package. Drain & rinse with hot water.

Butter the sides of your bean pot. Combine the macaroni with the rest of the ingredients inside your bean pot & stir everything together. Bake for about 30 minutes then remove lid & add a topping of breadcrumbs and parmesan cheese, bake with the lid off for another 30 minutes.

This makes a ton so if you are making this for just 2-4 people I would suggest halving the recipe.  🙂 



Apple-Cinnamon Oat Muffins

It’s been a long time since I’ve written a post! It was one of my New Years goals to blog more and here I am on the 29th of January writing my first post…better late than never right?

I want to share these yummy muffins I made a couple weeks ago. They are apple cinnamon muffins, they are both yummy & healthy!


•2 cups old-fashioned oats
•1 1/4 cups all-purpose flour (I think I’ll use whole wheat next time just to make them a little more healthier)
•1/2 cups brown sugar
•2 tsp baking powder
•3/4 tsp baking soda
•3/4 tsp salt
•1/2 tsp ground cinnamon
•1 cup buttermilk (I never have buttermilk on hand so I mixed some lemon juice & regular milk together)
•2 Tbsp vegetable oil
•1 large egg, beaten
•1-2 medium apples, shredded or chopped (I had a little of both shredded & chopped)
•1/2 cups walnuts, chopped (I left this out)

Here’s what you do:

1. Preheat oven to 400 degrees & grease a standard muffin pan.

2. In large bowl combine the first 7 ingredients (the dry ingredients)

3. In a medium bowl, beat the buttermilk, oil & egg until well blended then stir in your apples. Add the apple mixture to the flour mixture & stir just until the flour mixture is moistened. *It will be thick & lumpy* Stir in the walnuts if you want to add those.

4. Scoop into muffins pans (I used an ice cream scoop & that worked great!) Bake 20-25 minutes or until the muffins begin to brown & you can insert a toothpick and it comes out clean.

5. Remove muffins from pan & serve warm with a big glass of milk! 🙂

Even baby Thomas enjoyed these muffins!




I had quite a mess to clean up afterwards, but he seemed to enjoy them 🙂

My next post will hopefully be SOON & will be about the awesome freezer breakfast burritos I made!

Crock Pot Banana Bread

I think I’ve mentioned how much I love my crock pot before but that can’t be said enough…I LOVE my crock pot. 🙂

Tonight we had dinner from the crock pot then after dinner I decided we needed some banana bread (since we had some brown bananas sitting on the counter) Of course I did not want to turn the oven on to make bread so I decided to head to the crock pot again & let me tell you it was the right choice! Our apartment stayed cooled and we just had a yummy night snack 🙂

I had a flour issue that completly destroyed the kitchen so my “simple” banana bread turned into a huge mess…

I don’t normally make THAT big of a mess but this bread was worth it!


  • 2 cups flour
  • 1 TSP baking soda
  • 1 TSP salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas (large), mashed
  • 2 TBSP + 2 TSP milk
  • 1 TSP vanilla
  • 1/2 cup nuts if you prefer (I left them out because I didn’t have any on hand)

Crock pot goes to HIGH. Grease a meatloaf pan (or other metal pan that will fit in your crock pot). I used a medium meatloaf pan and it worked perfectly. Combine flour, baking soda & salt in a small bowl. Add nuts if you want. In another bowl, cream together butter & sugar, then add eggs. Mix in the milk and vanilla. Mix throughly then stir in mashed bananas. Slowly add the flour mixture and stir until combined.  Add the fixins to the meatloaf pan and put in the crock pot with the lid on for 2-3 hours. Mine stayed in about 2.5 hours. Don’t open the crock pot for at least 2 hours. Mine has a clear lid so I was able to peak through to check on it.

Here’s what my finished product looked like: (I don’t claim to be good at photographing food :p)

It was moist and delicious BUT Jacob thought it was missing something so I threw together a glaze of powered sugar, milk & vanilla to pour on top of the pieces. I’m assuming since he had 3 pieces, the glaze was the icing on the cake (literally). 🙂





Time for Football!

Whew it’s been a WHILE since I’ve done a post! Tomorrow, I will let everyone know what I’ve been up to during all this time. 🙂

It’s time to finally enjoy some football; the Tennessee Titans first preseason game is tonight @ 9! So I made a little festive pizza to get us ready for the game.


I thought it turned out pretty cute, and it couldn’t have been any easier! I took a store-bought crust and even store-bought pizza sauce (I know I should have made my own), then threw on some mozzarella cheese. I arranged the pepperoni in the shape of a football and cut little strips of Swiss cheese to look like “lace” on the football!

It’s almost game time! Go Titans! 🙂