If you make any of these recipes send me a picture and a little blurb on it if you have time. I'll add it to the right post. =)

Wednesday, October 7, 2015

Easy Slow-Cooked Ribs

This was a huge hit with my family! Hubby, 16 yo son, 12 yo daughter, 8 yo son (autism) LOVES THEM! They devoted them! 15 yo daughter wasn't to thrilled about them but she doesn't like ribs anyway. Served them with baked potatoes and corn.


  • 4 pounds pork ribs
  • salt & pepper
  • 2 cups ketchup
  • 1 cup brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/3 cup cider vinegar
  • 1 tablespoon garlic powder
  • 1 teaspoon ground mustard
  • 1 1/2 teaspoons seasoned salt
  • 1 tablespoon liquid smoke (optional)


  1. Rub meat with salt and pepper; set aside.
  2. In medium bowl, whisk together ketchup, brown sugar, Worcestershire sauce, vinegar, garlic powder, ground mustard, seasoned salt, and liquid smoke until smooth.
  3. Divide meat into two gallon-size Ziploc bags. (Be sure to label bags before using!) Divide sauce in half and pour over meat; freeze until needed.
  4. Thaw in refrigerator for 24 hours; pour contents into slow cooker and cook on low heat for 4-6 hours.   If you don’t have time to thaw them ahead of time, you can throw them in the crockpot frozen, just be sure to cook them a little longer–5-7 hours instead of 4-6.
Preparation time: 5 minutes
Cooking time: 4-6 hours
Number of servings (yield): 12

Coconut Lime Chicken

I made this recipe last night and amazingly everyone ate it. I made one for last night and put the second in the freezer.  Preparation ahead of time isn't my strong suit. I highly recommend this one.  It was YUMMY!

3-4 Limes
1/4 cup olive oil
1 can coconut milk
3-4 cloves garlic
1/4 tsp ground ginger
2 tsp seasoned salt
1/2 tsp black pepper
1/2 cup parsley, chopped (optional)
3.5-4  lbs boneless chicken

Whisk lime juice, olive oil, coconut milk, minced garlic, ground ginger, parsley, seasoned salt & pepper together in bowl.  Divide into 2 1-gal freezer bags.  Marinate chicken in bag for at least 30 minutes or longer.  Grill 6-8 minutes per side, basting with additional marinade, if desired.

Prep time: 30 min

Cooking time: 12-16 min

Yield: 8

Freezer Meals

If you are big into preparing ahead of time here is the link I'm using this week.

Saturday, April 20, 2013

Shepherd's Pie

 Not one of Grandma Siddoway's recipe's.  

This recipe is one that my kids love!  My kids don't eat casseroles very well, but they Love this one.

We added a left over pork loin and rosemary to the filling as well as some Parmesan cheese to the potatoes.  and it was awesome!  

Sunday, March 10, 2013

Chicken Stuffed Manicotti

3/4 lb boneless skinless chicken breast
1/4 cup onion, minced
1/4 cup mushrooms, minced
1 1/2 T. butter
1/4 lb ground pork
3/4 cup cottage cheese  (I'll probably replace this with ricotta cheese)
1/3 cup cream
1/2 tsp salt
1 dash pepper
1 8 oz pkg manicotti, uncooked
3 cups spaghetti sauce

Bake chicken breast, uncovered, for 20 minutes at 350 degrees, until cooked through.  Meanwhile, cook onion and mushrooms in butter until soft.  Add ground pork and brown.  Remove from heat.  Finely chop chicken breast (in food processor or use the cookie paddles in your Bosch mixer.)  and add to ground pork.  Stir in cottage cheese (ricotta in my case), cream, salt and pepper.  Cover bottom of a greased foil baking pan with spaghetti sauce.  Place filling into a quart freezer bag.  Zip closed.  Snip off corner.  Squeeze filling into each uncooked manicotti.  Arrange on spaghetti sauce in pan.  Pour spaghetti sauce over all.  Cover with extra heavy foil.  Label and freeze.

There were no cooking instructions but I think you just thaw and cook covered for 30 minutes and then maybe uncovered for 20 minutes like the rest of them.

Chicken Enchiladas

1/2 cup onion, chopped
2 T. butter
1 4oz can diced green chilies
3 cups boneless skinless chicken breast, cooked, chopped
1 12 oz can evaporated milk
1 10.75 oz can cream of chicken soup
1 1/2 cups sour cream
2 cups monterey jack cheese, shredded
10 flour tortillas

Cook onion in butter until soft.  Remove from heat.  Stir in green chilies and chicken.  In a bowl combine evaporated milk, soup and sour cream.  Dip tortillas, one at a time, in sauce.  Place 3 T. chicken mixture down center of tortillas.  Sprinkle with cheese.  roll up.  Place seam down in greased foil baking pan.  Repeat with remaining tortillas.  Top with remaining sauce.  Cover with extra heavy foil.  Label and freeze.

To serve: Thaw:  Bake covered, 60 minutes at 350 degrees.

Chicken and Rice

1 1/2 cups rice, uncooked
1 1/2 cups baby carrot
1 10.75 oz cream of chicken soup
1 10.75 oz cream of mushroom soup
1 10.75 oz cream of celery soup
1/2 cup evaporated milk
2 lbs boneless skinless chicken breast
3 T. butter melted

Cook rice according to package directions.  Boil carrots in salted water for 2 minutes.  Drain.  Mix soups, milk and rice.  Add carrots.  Place in greased foil baking pan.  Arrange chicken pieces on top.  Brush with melted butter.  Cover with extra heavy foil.  Label and freeze.

To serve:  Thaw.  Bake covered, 40 minutes at 350 degrees.  Uncover and bake 20 minutes.