Freezer Lasagna Recipe

freezer-lasagna-recipe

 

Jamie here, this Freezer Lasagna Recipe is one of my FAVORITE meals to pull out during the school year!   If you’re looking for an easy make-ahead meal for busy nights, you absolutely can’t lose with this one. 

This is SO SO GOOD – it’s the ultimate thick, layered comfort lasagna.  If you like cheesy recipes, get ready!  This is chock full of cheese and meat and lovely starches – make this in advance and you’ll always be just an hour away from homemade lasagna heaven :)

The great thing about this this freezer lasagna version, os you can prep all the ingredients on a lazy Sunday afternoon and pull it out on a crazy Thursday to give yourself a break.

This is my basic recipe, but it’s extremely versatile in that you can add veggies, leave out the meat, and change it up all kinds of ways!

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Baked Cheese Sticks

Cheese Sticks Final 5

 

Cheese sticks are so yummy, but since they are deep fried we usually avoid them. This recipe for a healthier version of baked cheese sticks will even please the pickiest kids. With the yummy crunch on the outside and hot melted cheese on the inside it’s a perfect afternoon snack or appetizer. Plus, they are easy to make! Give it a try and see how much you’ll love them! For more healthy recipes click here.

 

Ingredients

Ingredients:

  • 12 sticks of string cheese in your choice of cheese – I used mozzarella
  • 2 tbsp of flour
  • 5 tbsp of bread crumbs
  • 2 tbsp of parmesan cheese
  • a tad of olive oil, or cooking spray

In Process 1

Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen.

In Process 2
Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese.

To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture.

In Process 3
Once all of the cheese sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this helps keep them from sticking).

Bake in the oven at 400 degrees for about 4 minutes, or until crisp. Watch them closely so they don’t melt completely! Serve with marinara sauce and enjoy!

Baked Cheese Sticks
 
Ingredients
  • 12 sticks of string cheese in your choice of cheese – I used mozzarella
  • 1 egg
  • 2 tbsp of flour
  • 5 tbsp of bread crumbs
  • 2 tbsp of parmesan cheese
  • a tad of olive oil, or cooking spray
Instructions
  1. Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen.
  2. Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese.
  3. To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture.
  4. Once all of the cheese sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this helps keep them from sticking).
  5. Bake in the oven at 400 degrees for about 4 minutes, or until crisp. Watch them closely so they don’t melt completely!
  6. Serve with marinara sauce and enjoy!

 
For more healthy recipes click here.

Easy Cheesy Potato Soup Recipe! (Slow-Cooker & Stovetop Version)

Easy Cheesy Potato Soup Recipe {Slow-Cooker Version}

It seems like it has been raining for weeks here in East Tennessee.  I’m talking ark-building weather here, folks.  And since rainy days are about the only excuse after winter’s over for making potato soup – I plan to take full advantage of this flood to get one last crockpot full of cheesy potato goodness in my belly!

(Of course, evne in the warm months I do somehow manage to meet my cheesy potato quota with these grilled potatoes in foil ;)

Here my recipe for Cheesy Potato Soup that is SURE to be a crowd pleaser!

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Crockpot Cheesy Chicken Potato Chowder Recipe

Crockpot Cheesy Chicken Potato Chowder Recipe

Jamie here!  Based on Wikipedia, I think I could possibly be kicked off the internet for calling something made with Velveeta a chowder – but this recipe is too thick to be called a soup and too creamy to be called a stew.  And it’s too awesome to not share with you ;)

Feel the need to go pin a healthy recipe after just READING this one? ;)  Kasey has been doing clean eating and living a healthy Advocare lifestyle for awhile now and along the way she’s come up with some FABULOUS Advocare Recipes

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Yesterday was  a day that demanded comfort food (and naps!).  It was rainy & cold and the kids were home sick, so I couldn’t go out to the grocery to get supplies for chili, or chicken noodle soup, or any of my stand-by comfort food meals.  After rooting around, I came up with chicken breasts, a bag of frozen hash-brown potatoes, some leftover Velveeta, and a couple odds and ends in the canned goods department.  There’s nothing at all I don’t like about those ingredients, so putting them together was a no-brainer.  What resulted was a HUGE HIT for my family!

Here’s how to make an easy, tummy-warming, and diet-murdering, slow cooker soup:


What you need:

  • 2 Chicken Breasts (Frozen will work just fine)
  • 1 30 oz Bag Frozen Hasbrown Potatoes
  • 1/3 of a 2 lb Block of Velveeta *See note at bottom if you don’t have this
  • 1 Can Cream of Mushroom
  • 1 Can Cream of Chicken
  • 3 Cubes Chicken Bouillion
  • 3 Cups Water
  • 1 1/2 Cup Milk
  • 1 Tsp Minced Garlic
  • 1/2 Tsp Montreal Steak Seasoning (if you don’t have that it’s ok, just add a little pepper)
  • 1/2 Onion, diced small
  • Optional: Add in a few shredded carrots at the beginning as well (I wish I’d had some to shred in there, but didn’t this time :( )

Directions:

  1. Crank your crockpot up to Low, and put items in this order:
    1)
    Chicken Boullion cubes, onion, garlic on the bottom
    2) Hashbrowns
    3) Chicken breasts.
    4) Pour in water, milk and cream soups, making sure the cream soups cover up the chicken so they won’t dry out.  Cube up your Velveeta and toss those in (You don’t want it resting on the bottom or the sides, or it might get burnt)
  2. Let it cook on low for 4 hours.  Then, take out the chicken and cut it up into chunks.  Your potatoes will be very soft by the end (think mashed potatoes) – so it will be nicer to have chicken chunks instead of shreds so there’s something to actually bite into.  Return the chicken to the crockpot and cook for another hour on low.  (It’s ok if it needs to sit there on warm for longer than an hour – mine sat there for 2 hours, waiting for bathtime to be finished.)

*This is also the point where you’ll want to stir, taste, add more milk/water to thin it – or thicken it with some potato flakes to get it just how you like it.  (I stirred in a 1/2 pouch of Betty Crocker Loaded Potato Flakes, to make it go a little further for my hoarde of hungry boys)

To Serve: Ladle into bowls and top with shredded cheese & bacon bits. Voila!

This was absolutely scrumptious – and my husband and boys went back for seconds!!

TIP: If you’re don’t have Velveeta, pull out a box of mac & cheese and use the whole packet of powdered cheese.  You’ll want to sub out some of the water with milk (and maybe even a little sour cream or cream cheese) to make it creamier, like a cheese sauce should be.  I’ve done this – and it works out just fine!

Crockpot Cheesy Chicken Potato Chowder (You’ll lick the bowl!)

Crockpot Cheesy Chicken Potato Chowder (You’ll lick the bowl!)

Ingredients

  • 2 Chicken Breasts (Frozen will work just fine)
  • 1 30 oz Bag Frozen Hasbrown Potatoes
  • 1/3 - 1/2 of a 2lb Block of Velveeta *See note at bottom if you don't have this
  • 1 Can Cream of Mushroom
  • 1 Can Cream of Chicken
  • 3 Cubes Chicken Bouillion
  • 3 Cups Water
  • 1/2 Cup Milk
  • 1 Tsp Minced Garlic
  • 1/2 Tsp Montreal Steak Seasoning (or a pinch of pepper)
  • 1/2 Onion, diced small
  • Optional: a few shredded carrots added at the beginnning

Instructions

  1. Turn your Crockpot on Low and add the Chicken Bouillion cubes, onion,and garlic on the bottom of the pot.
  2. Add the entire bag of frozen hasbrowns.
  3. Place the chicken breasts on top of those
  4. Pour in water, milk and cream soups, making sure the cream soups cover up the chicken so they won't dry out while cooking
  5. Cube up your Velveeta and toss in (You don't want it resting on the bottom or the sides, or it might get burnt)
  6. After cooking on LOW for 4 hours, take out the chicken and cut it up into chunks.
  7. Return to the pot to cook for another hour on Low.
  8. Adjust consistency to taste - add milk to thin, or add potato flakes to thicken.
  9. To Serve: Ladle into bowls and top with shredded cheese & bacon bits.
http://www.time2saveworkshops.com/crockpot-cheesy-chicken-potato-chowder-youll-lick-the-bowl/

 

chalupas-crockpot

You may also want to check out our library of Slow Cooker Recipes for more meals to warm up to!

 

Cheesy Tuna Mac Recipe

Cheesy Tuna Mac Recipe

Happy Friday everyone!  Jamie here, it’s the season of Lent, and for some of us, that means not eating meat on Fridays.  If you’re looking for a meatless meal that you can put together fast, your picky kids will eat up, and will cost you under 50¢ per serving – this is it!

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