May Freezer Cooking Extravaganza

May 11, 2012 by Aliesha

I discovered an AWESOME website recently called Once a Month Mom. This site helps make freezer cooking more do-able. Every month, new menus are posted (whole foods, traditional, gluten-free, vegetarian, diet, etc.) and everything you need is put together so you can have a successful freezer cooking day. You are given all of the recipes, instructions, and grocery shopping lists. All you have to do is shop for what’s on your list and then get to work cooking! They even provide labels to put on your frozen meals.

This was the first month I tried cooking and freezing a menu from OAMM. I made the Whole Foods menu, which is filled with lots of awesome, healthy recipes I was very excited to try. I shopped on Saturday and started cooking that day as well. I finished up my cooking on Tuesday, so it took me several days to complete all of the cooking. But I do have two under two, so I think that’s understandable. If I had had one big section of time to work, I probably could have finished it in a day.

I ended up making 46 meals (plus several breakfast foods) for our family!! I love the variety of the menu… from southwest paninis to veggie enchiladas to beef lettuce wraps to grilled pork (it is FAR from just casseroles)! I am thankful that God gave me the time and energy to accomplish so much, and that I was able to use OAMM!

*I was not paid or perked to mention Once a Month Mom’s great site. I just wanted to share about a site that has helped me so much!

Putting My Slow Cooker to Work

April 27, 2012 by Aliesha

homemade chicken stock – via instagram

I’ve been putting my slow cooker to work a lot lately! I love eating homemade, real food, but with two babies under two, I can’t spend all day in the kitchen. Here are three new ways I’m using my slow cooker to help me get more done in less time:

straining homemade yogurt to make Greek yogurt via instagram

1- Making yogurt. I can’t believe I never realized how easy it is to make homemade yogurt using just a Crock Pot (no thermometers, huge coolers, etc.). I put 1/2 gallon of milk (I used whole, but 2% or 1% also work) into my slow cooker. I cooked it on low for 2 1/2 hours, then unplugged the slow cooker and let it sit for 3 hours. After that, I took out 2 cups of the warm milk and combined it with 1 small container of store-bought yogurt (must contain live cultures). I put everything back in, stirred, and put the lid back on. Then I wrapped my whole slow cooker in large beach towel and let it sit overnight (8 hours). After 8 hours – voila! homemade yogurt! I strained half of the yogurt (using a coffee filter) and made Greek yogurt. It is unbelievably thick and creamy – so much better than anything store-bought, not to mention it is waaay cheaper!

2- Making chicken stock (pictured at the top of this post). I normally do this on the stovetop, but at the recommendation of my sister-in-law, I tried it this way. After cooking a chicken in my slow cooker, I put all of the skin/bones/etc. back in (along with leftover cooking juices) and added about 1/2 gallon of water. I just let that heat on low for 10 hours! After 10 hours, I strained the broth and put it in a quart canning jar. I put all of the bones/etc. back into the Crock Pot and repeated the process… two more times! This would, of course, work with any other bones like venison, turkey, duck, etc. (I’ve been wanting to use a duck carcass I have had in the freezer for some time.) This is the best chicken stock I have ever made. As you can see in the photo, it is dark and flavorful (my previous attempts have been very light and watery tasting). Because you’re using bones you would have discarded, this stock is free to make, plus it doesn’t have all the additives that commercial stock does.

cooked black beans via instagram

3- Cooking dry beans. I’ll admit, I have been crazy-scared (slash lazy) about cooking beans. I always buy them canned, but I have wanted to try cooking them myself. The slow cooker method seemed like the easiest method, so I tried it last night. Just rinse and sort (i.e. make sure there aren’t any rocks mixed in) your beans, then cover them with cool water in the slow cooker. Cook on low for 8 hours, then season, portion into containers, and freeze for later use! The beans are tender and have less-sodium than canned beans (you control how much salt to add). I think they are cheaper too, but I haven’t done all the math on that yet.

What are some ways you have been putting your slow cooker to good use lately?

Linking to:
Life As Mom

Favorite Go-To Meals (Easy, Healthy, & Frugal!)

January 24, 2012 by Aliesha

Today I want to share with you some of my favorite easy, healthy, go-to meals that can be served for either lunch or dinner! Many of these meal ideas can be made with simple ingredients that I almost always have on hand.

Creamy Tomato Soup
This soup is SO easy to whip up, and it’s one of my all-time favorite soups! It’s a great Sunday afternoon meal because of how fast it can be prepared, but we love it any day of the week! Garnish it with cheese, croutons, and/or green onions, and serve with some homemade bread and/or a salad on the side.

Chili
While I enjoy a batch of chili that has been cooked all day as much as the next person, chili can be made on the fly! I dump a few cans of beans in a pot, season (with chopped onions, garlic powder, chili powder, paprika, pepper, and cumin), and heat. Grate some cheese on top and you have a meal! So good with cornbread (love this recipe, but a box mix works when you’re in a hurry).

Quesadillas
It doesn’t get much easier than whole-wheat tortillas + cheese! I almost always have both of these ingredients on hand, so this is also a great go-to meal. I serve it with black beans for protein, as well as toppings such as shredded lettuce/spinach, salsa/tomatoes, and sour cream.

Grilled Cheese
Again, so simple. Just melt your favorite cheese between two slices of bread, and serve with a side salad, soup, or fresh fruit & veggies.

Cheese Platter
This meal excites Tad more than (almost) any other! Arrange several types of cheese on a plate, then add crackers, fruit (grapes, apples, etc.), veggies, and pretty much anything else you enjoy snacking on (i.e., hummus, etc.). It’s like having snack for lunch, and it’s surprisingly still filling! It’s my sneaky little way of cleaning out the fridge. We enjoy this sometimes on Sunday nights.

Chef Salads
Simple and light… start with a bed of lettuce (we like romaine), then add spinach leaves and whatever other greens you like/have on hand (arugula, etc.). Top with whatever veggies you desire, then throw some protein on top. You can add meat (a great way to use up a leftover piece of chicken or beef) or beans (black beans, chickpeas, etc.). Top with your favorite dressing, cheese, and croutons!

Wraps
I love a good wrap at a restaurant, and they aren’t that hard to make at home! Toss shredded lettuce/spinach, cooked chicken, cheese, and dressing of choice in a bowl, then use to fill whole wheat tortillas. Be creative with your combinations (i.e., romaine + chicken + parmesan + Caesar dressing, or spinach + chicken + cheddar + chipotle sauce).

Chimichangas
I don’t deep-fry these, so they are not “traditional.” I just heat up some pinto beans and season them with cumin and chili powder. I spread some beans in a tortilla, top with cheddar cheese, fold up on all four sides, and then heat in a skillet until both sides of the tortilla are lightly browned. Yum!

Loaded Baked Potatoes
We have loaded baked potatoes pretty regularly for lunch. I “bake” the potatoes in the microwave because it is so much faster. We load them up with butter, sour cream, cheese, leftover meat, green onions, cooked broccoli, etc. Just use what you have on hand!

Scrambled Eggs
No recipe needed for this one either! We love to eat scrambled eggs for lunch or dinner (not just breakfast!). We often add cheese and spinach, and sometimes minced garlic. Serve with toast and juice.