Quick and easy {freezer friendly} Breakfast Sandwiches

My kids think I'm kind of mean when it comes to breakfast on school days.  They would all love to take down a big bowl of sugary cereal and head off for the day but there's something about that that just doesn't sit right with me.  Between "feeding their brain" and giving them something that will keep them full until lunch time, a bowl of sugar just doesn't cut it.  If you feed your kids cereal for breakfast, I'm not judging.  I promise.  I'm not opposed to a big bowl of Fruity Pebbles and it's hard to beat PB Cap'n Crunch.  We just save that stuff for the weekends when they are at home and can grab a snack if they get hungry before lunch.  I used to do the cereal thing and when I changed that policy my kids were not happy campers.  To avoid a full on mutiny, we decided to compromise with "healthy cereal" on Fridays.  They don't do that much brainwork on Fridays, right?  School mornings are pretty hectic so I needed to come up with yummy healthy breakfast options that didn't require me waking up an hour before the kids to make it.  I'm not a big morning person.  We have things like oatmeal, yogurt, fruit, scrambled eggs, breakfast smoothie, muffins, PB toast, frozen pancakes and sausage.  It's all quick and easy and so much better than sugary cold cereal.  Another favorite is breakfast sandwiches.  They're pretty easy to make but most mornings there isn't enough extra time to make them.  Unless I were to wake up early.  And remember, I don't like to do that.  I prefer to make a big batch of these at the beginning of the week and throw them in the freezer to use throughout the week.  Sausage is our favorite but you can substitute it with bacon or ham or even make it meatless.  To make the fried eggs in large quantities, I didn't want to stand over the stove that long so I searched for a better way.  Guess what I found.  You can BAKE eggs!  Isn't that the coolest thing?!

For the sandwiches, I use a jumbo muffin tin.  It makes the eggs just the right width and thickness. A regular sized muffin tin would work as well but the eggs would be a little thicker and a smaller circle.  Grease the pan and crack one egg into each tin.  Sprinkle with a little salt and pepper.  

Bake at 350 for 12 minutes, or until egg is set.  After cooling for a few minutes, use a rubber spatula to gently separate egg from the pan and it will easily slide out of the pan.

To assemble the sandwiches, cut open english muffins.  If you're going to eat it right away, toast the english muffin and layer each one with a slice of cheese, one sausage patty and one baked egg.

Top with the other english muffin half and enjoy!  To reheat if frozen, microwave for 60-90 seconds.

Ingredients
6 eggs
salt and pepper
6 english muffins
6 slices of cheese
6 sausage patties, cooked
6 baked eggs

Directions
Preheat oven to 350.  Grease a jumbo muffin tin.  Crack an egg into each tin.  Sprinkle with salt and pepper.  Bake at 350 for 12 minutes, until egg is set.  Cut the english muffins in half and toast.  Layer each sandwich with an english muffin half on the bottom, a slice of cheese, a sausage patty and a baked egg.  Top with the other half of the english muffin and enjoy!

For the Freezer
Bake eggs as directed.  Cut the english muffins in half but do not toast.  Use a napkin or paper towel to soak as much grease out of the sausage patty.  Too much grease will make the english muffin kind of soggy when you reheat it.  Build each sandwich as directed.  Wrap each sandwich in foil or place in a sandwich sized ziploc bag.  Place them all in a gallon sized freezer ziploc bag.  To reheat, remove from bag and foil and microwave for 60-90 seconds until heated through.

Throw Back Thursday: Slow Cooker {or not} Tamale Pie

I've had this recipe in our dinner rotations for about two years now.  When I made it earlier this week and was still getting an earful of "This is SO good!" comments, I knew it was the perfect candidate for our Throw Back Thursday spot.  It seems simple and unassuming but it is just so. darn. good.  It definitely deserves another turn in the lime light.  I've made a few modifications to the original post.  I think these directions are a little clearer and I noted a few changes that I've made over the past couple of years. Okay, enough small talk, let's get to the good stuff.  Let start with the meat mixture.  It is so flavorful and look at all of these beautiful colors!

I have to admit though that the crowning jewel of this dish has got to be the cornmeal crust on top.  I originally suggested you use two boxes of cornmeal mix but I've changed that suggestion to a mandatory requirement.  Trust me, you'll want as much of this cornbread magic as you can get!

Combine the beautiful meat mixture with the golden cornbread crust and you have got some amazing comfort food at its finest!  If there are ever any leftovers, they are usually eaten the next morning for breakfast.  I'm not even kidding.  That's how much we love this stuff.  This meal can be cooked in a few different ways to accommodate your schedule for that day.  You can cook this dish in the crock pot or oven and it's a great freezer meal if you're looking for a prep ahead meal.  Separate directions for all of those are below.  Hope you enjoy!

Ingredients:
1 1/2 lbs cooked ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can black beans, rinsed and drained
1 can diced tomatoes with mild green chilies, undrained
1 can corn, drained
1 can red enchilada sauce
2 green onions, chopped
1/4 cup fresh cilantro, chopped
1 cup shredded Mexican cheese blend
2 packages (8-1/2 ounces) corn bread/muffin mix (I used Jiffy brand)
4 eggs
sour cream and additional cilantro to garnish

Slow Cooker Directions:
Stir together cooked ground beef, cumin, salt, chili powder and pepper.  Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, cilantro and cheese. Cover and cook on low for 6-8 hours or until heated through.  In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.  Serve with sour cream and additional cilantro if desired.

Oven Baked Directions:

Preheat oven to 400 degrees.  Brown hamburger in a large skillet.  Drain excess grease.  Add in all remaining ingredients except for the muffin mix, eggs and sour cream.  Stir until combined then pour into a 9x13 pan.  In a separate bowl, mix the cornbread mix and eggs together until well mixed.  Spread over the top of the meat mixture.  Bake in the oven at 400 degrees for 30 minutes or until cornbread is golden brown.  Top with a dollop of sour cream and cilantro.

Freezer Meal Directions:

Prepare everything as directed in the oven baked directions, except for the cornbread topping.  When the meat mixture is cooled, put it in a foil pan (if you know you plan to cook it in the oven) or in a gallon sized freezer ziploc bag.  If you put it in a pan, securely cover with two pieces of plastic wrap and tin foil.  Place pan or ziploc bag in freezer.  When ready to use, thaw and cook in oven or crock pot as directed, adding cornbread crust on top before baking. 

Source:  Taste of Home

Throw Back Thursday: Sweet & Sour Meatballs

I've decided that there are some recipes on here that are just so good that they deserve a second turn in the spotlight.  I love every recipe that I post on here but the favorites among the favorites need a little more recognition.  These sweet and sour meatballs will be the first repeat customer.  I love pretty much anything "sweet and sour".  There's just something about the sweet and tangy mixed with the savoury meat that gets me everytime!  My best friend Karilyn is a fabulous cook and introduced me to this dish.  Let me tell you, it was love at first bite.  And if it's a crock pot meal, you know it's going to be easy.  The smells will keep you drooling and dinner time will be your favorite part of the day. After eating these, you will never be able to eat a plain old meatball again!

Ingredients:
2 lbs frozen meatballs
1 (10 oz) jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon garlic powder
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
1 medium onion, cubed
1 (20 oz) can pineapple chunks, drained

Directions:
Spray inside of slow cooker with non-stick cooking spray. Place frozen meatballs inside the slow cooker.  In a small bowl, combine sweet and sour sauce, brown sugar, soy sauce and garlic powder.  Stir to mix.  Pour over meatballs and stir gently. Place lid on slow cooker. Cook on on high for 3 hours.  Add in peppers, onion and pineapple.  Cook for an additional hour.  If you want peppers and onion to be softer, add in sooner or at the beginning.  Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.

As a Freezer Meal:  Put meatballs in a gallon sized ziploc freezer bag.  Mix up the sauce and pour over the meatballs and seal bag tightly.  Cut up peppers and onion.  Place in quart sized ziploc freezer bag.  You can drain pineapple chunks and place pineapple in a separate quart sized ziploc freezer bag or just keep a can of pineapple chunks on hand and use from the can when ready to cook.  Lay all sealed ziploc bags flat in the freezer.  When ready to use, pour meatballs and sauce in crockpot and cook as directed above.

See original recipe post here

Source:  Six Sister's Stuff

Easy Oven Fajitas

I love fajitas.  And I love finding a delicious recipe for fajitas that frees me up to do other things.  This is a brilliant idea!  Slice up your veggies and meat (you can always do this ahead of time if you know you've got a busy evening ahead of you.  Mix in some seasonings and then throw it in the oven to bake while you cook a side dish, help kids with homework, clean up the kitchen, finish the laundry, play mommy taxi driver, scrub a toilet or kick back and relax for a while.  Take your pick.  Fixing dinner won't have to be on your list though!

Ingredients
Seasoning:
1 TBS chili powder
½ TBS paprika
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
1 tsp sugar
½ tsp salt
½ TBS corn starch
Fajitas:
1 onion
3 bell peppers, any color
1 1/2 lb. chicken breast
2 TBS olive oil
1 lime
8 tortillas
optional toppings - sour cream, guacamole, tomatoes, olives, cheese, cilantro, lime juice

Directions
Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside.  Cut the onion and bell peppers into strips. Place them in a 9×13 baking dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.  Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake uncovered at 400 for 35-40 minutes. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven, stir gently.  Scoop a small amount of meat and vegetables into the center of each tortilla. Top with any additional toppings you'd like.

As a Freezer Meal:
Slice the veggies and chicken.  Place in a gallon sized freezer ziploc bag.  Mix the seasonings together.  Pour olive oil and seasonings into bag.  Seal bag and mix to with hands to coat evenly.  Lay flat in freezer to store.  When ready to use.  You can thaw it and cook according to directions above.  To cook frozen, remove from bag and place in baking dish.  Bake at 375 for 50-60 minutes, until cooked through.

Source:  Budget Bytes

The BEST Cauliflower Crust Pizza

If you haven't had a cauliflower crust pizza you're probably wondering how this one turns out.  I first made them a few years ago when I was on a big health food kick.  I still eat pretty healthy but I'm not on the crazy strict diet I had been on.  This is one of the things that I have held on to and still love to make.  It tastes so good that I'll bet you won't even think twice about the crust being made out of vegetables as you devour it.  And what about the kids, you're wondering.  Can I pass it off as "real" pizza with them?  You bet!  They LOVE it!  Even my picky eaters take it down and ask for more.  Who doesn't want another way to slip some more veggies in with dinner?  My kids are always surprised when I tell them that it's the cauliflower crust.  Use any kind of sauce, cheese and toppings that you'd like.  Make it your pizza!  On the pizza pictured, I used marinara sauce, mozzarella cheese, sliced tomatoes, fresh basil and a dash of garlic salt.  If you're in a big rush, you can just shred the cauliflower up and skip the microwave and "wringing" steps.  It will be a little more crumbly and not as "pizza crust" like.  I've made it this way several times and it still tastes great though.  If you have a few more minutes to follow the recipe as directed, it doesn't take that much longer and turns out even better.  This recipe makes one 10-12 inch pizza.  Since it's lighter than a regular pizza crust, one pizza serves 1-2 adults (depending on how hungry you are).  I like to split it in half and make two smaller pizzas and put them in the freezer to have on hand for a quick lunch or snack.  The specific directions are at the end under "As a Freezer Meal".  Now go enjoy some pizza!

Ingredients
1 medium sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
dash crushed red pepper, optional
1/4 cup parmesan cheese, shredded
1/4 cup mozzarella cheese, shredded
1 egg
sauce, cheese and pizza toppings, as desired

Place a pizza stone in the oven. Preheat oven to 450 degrees.  Wash and thoroughly dry head of cauliflower. To shred the cauliflower, you can grate with a cheese grater at this point, don't grate much of the stem though, just the florets.  Or, if you prefer, you can shred in a food processor or blender.  To do this, cut off the florets, and place in food processor or blender.  Blend until finely shredded.  You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool before the next step.  It will kind of look like mashed potatoes.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring water of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dump cauliflower into a bowl. It will look more crumbly now.

Add cheeses, salt, dried basil, dried oregano, garlic powder and a dash of red pepper (if you want).  Gently stir together.  Add egg and mix until well combined.  Once mixed,  dump onto a piece of parchment paper. Use your hands to form it into a pizza crust.  Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin.  It should be 10-12 inches in diameter.

Carefully remove hot pizza stone from oven and slide parchment paper with crust onto it.  Bake at 450 for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.

Add whatever sauce, cheese, and toppings you want. Put topped pizza back in the oven and cook at continue to cook at 450 for another 8-10 minutes, until the cheese is bubbly, and slightly golden.  Cool for a couple of minutes.  Cut and serve.

As a Freezer Meal:
Follow the recipe as directed, through the step of baking the crust for the first time.  I like to make the crusts into a smaller, personal sized, so they fit in the freezer better.  As is, this recipe makes two personal sized pizzas.  If I'm stocking my freezer, I make several batches.  Once you remove the crust from the oven, let it cool completely.  Put a piece of parchment paper under the crust and a layer of parchment paper between each crust.  Place stack of cooked crusts in a gallon sized freezer ziploc bag.  Seal and store in freezer.  When ready to use, remove one crust and top with sauce, cheese and toppings.  Cook in toaster oven or conventional oven at 450 for 8-10 minutes, until cheese is bubbly and slightly golden.

Source:  Food All Recipes For Food

Grilled Balsamic Chicken and Veggies with Creamy Tomato Pasta

This recipe brings together three different elements that combine to create a fabulous, "wow" induced dish.  First, you start with the chicken.  The marinade is made with balsamic vinegar and the perfect herb concoction.  You can grill or broil the chicken after marinating it.  I like to broil it because then there's element #2, the veggies.  After broiling the chicken, I like to put the sliced peppers and mushrooms on the same pan that the chicken was cooked in.  As the veggies are roasting, they soak up the balsamic flavor from the chicken infusing them with flavor.  And then, last but not least, everything comes together to top off element #3, the Creamy Tomato Pasta.  This pasta is easy to throw together and so creamy and flavorful, it could stand alone.  But when you top it off with the grilled veggies and chicken, it will make you and your dinner guests say, "Wow!".

For the chicken:
2 Tbs chopped parsley
2 tsp chopped rosemary
2 tsp chopped thyme
1 tsp dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
1 1/2 pounds skinless, boneless chicken breasts

In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper. Blend together then place chicken in a large Ziploc bag and marinate at least 2 hours or up to 48 hours. Preheat grill to medium high heat or set oven to broil. Remove chicken from dish and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

For the Veggies:
1 cup bell peppers, any color
1 cup mushrooms

Slice up peppers and mushrooms.  Grill or broil, until soft.  If you broiled the chicken, put veggies on the same pan that the chicken was cooked on.  Broil for about 5 minutes then stir and flip over, broil for 5 more minutes.

For the pasta:
2 cans (14.5 oz each) Italian diced tomatoes
2 garlic cloves, minced
1 Tbs olive oil
1 cup whipping cream
2 Tbs tomato paste
1/4 cup fresh Italian parsley, chopped (plus extra to garnish)
Salt and pepper to taste
parmesan cheese, to garnish
3 cups cooked fettuccine noodles

Puree diced tomatoes in blender. Sauté garlic in olive oil for 2-3 minutes. Add tomatoes to pan. Add whipping cream, tomato paste, parsley, salt and pepper. Bring to a boil, then simmer for 10-15 minutes.  Pour over cooked noodles, mix gently.

To Serve:
Put pasta on plate.  Place a scoop of grilled veggies on the pasta.  Slice the chicken up and place on top of the veggies.  Garnish with shredded parmesan cheese and parsley.  Serve immediately.

As A Freezer Meal:
Make the marinade for the chicken.  Put the chicken in a gallon sized freezer ziploc bag.  Pour marinade over chicken and seal bag.  Place sealed bag in a gallon sized freezer ziploc bag.  Chop veggies and put in a sandwich sized ziploc bag.  Place in gallon sized bag that the sealed bag of chicken is in.  For the tomato sauce, puree diced tomatoes in blender.  Saute garlic in olive oil for 2-3 minutes.  Add pureed tomatoes to pan.  Add whipping cream, tomato paste, parsley, salt and pepper.  Stir until well mixed.  Remove from heat and let it cool.  When cooled, put in a gallon sized freezer ziploc bag.  Add to the gallon sized bag that had the bag of chicken and bag of veggies.  Seal bag that will now have three separate bags in it and lay flat in freezer.  When ready to use, thaw and cook chicken and veggies as directed.  Heat sauce in a pan on the stove top.  Stir often to mix well.  Cook pasta and serve as directed.

Source: Whisked Away

Sweet & Sour Chicken {+Skinny Version}

Every recipe I post on here is one we love.  This one right here is the top of the top though.  I don't even remember exactly where I got this recipe from.  I have very distinct memories of trying to figure out how to make it in one of our first apartments we lived in as newlywed college students.  I have made it countless times since then.  Our kids have grown up with it and when I ask, "What do you guys want for dinner?", this is easily the most requested meal.  Before I discovered this recipe, I used to love ordering Sweet and Sour Chicken when we'd go out for Chinese food.  Honestly, I never do now because this stuff is SO much better!  The crispy breaded coating isn't too thick but adds a the perfect amount of crunch to each bite.  And the flavor of the sauce is just what sweet and sour sauce should be.  I always double the sauce from the original recipe (it's written out as I make it below, so no need to double) because I like to have lots of sauce to pour over the rice or serve on the side as a dip for egg rolls.  As perfectly delicious as this meal is, it's not exactly the healthiest dish.  As I'm getting older and my metabolism is slowing down, I knew I had to come up with a "skinnier" version if wanted to keep eating it like I did 15 years ago.  I've found a solution that drastically reduces the calories yet delivers the beloved sweet and sour taste.  Now when I make this meal, I cut up one chicken breast and put it right in the cooking dish.  I cut up, dip and fry the rest of the chicken and put them in the baking dish with the "naked" chicken.  Pour the sauce over all of it and bake it as directed.



I'll be the first to admit that the skinny chicken isn't exactly the same as the original.  You just can't beat the original.  I usually sneak a piece or two of the crusted chicken but eating a serving of the skinny version leaves me feeling totally satisfied and so much healthier.  You're getting the exact same sweet and sour flavor with the sauce so I totally get my S&S fix.

This is a great meal to prepare ahead of time if you know you're going to have a busy night.  I do everything up to the point of baking it and then put it in the fridge.  When it's almost time for dinner, I pull it out of the fridge and stick it in the oven to cook, as directed.  Whether you mak the original recipe, the skinny version or a mix of the two, you MUST try this.  I'll bet it'll become a family favorite for you too!

Ingredients
Chicken:
3 pounds boneless, skinless chicken breasts
1 cup flour
1 cup cornstarch
salt and pepper
1/2 cup vegetable oil

Sweet and Sour Sauce:
1/2 cups white sugar
2/3 cup chicken broth
2/3 cup ketchup
2 1/2 TBS soy sauce

Directions
Original Recipe:
Preheat oven to 350.  Cut chicken into strips or large chunks.  Mix flour, cornstarch, salt and pepper in gallon sized ziploc bag.  Place chicken strips in bag and coat evenly with flour mixture.  Heat oil in deep frying pan over high heat.  When oil is hot, put coated chicken in oil, one at a time until pan is full (it usually takes two rounds of cooking for me to get all the chicken in).  Cook on one side until crispy and golden brown, about 2-3 minutes.  Turn chicken over and cook until other side is crispy and golden brown.  Place in a baking dish.  In a separate bowl, mix all the ingredients for the sauce.  Pour sauce over the chicken.  Cover baking dish with tin foil and bake at 350 for 45 minutes.  Serve over rice.

Skinny Version:
Cut chicken breasts into strips or large chunks and place in baking dish, sprayed with non-stick cooking spray.  In a In a separate bowl, mix all the ingredients for the sauce.  Pour sauce over the chicken.  Cover baking dish with tin foil and bake at 350 for 45 minutes.  Serve over brown rice.

As a Freezer Meal:
You can also prepare this as a freezer meal.  Place skinny or fried chicken (once it's cooled) and sauce into a gallon sized, freezer ziploc bag.  When you're ready to use it, thaw, put in a baking dish and bake as directed.

Chicken Avocado Lime Soup

Living in the land of neverending snow and ice, I'm always on the look out for a good soup recipe.  There are so many heavy, creamy soups out there that make the perfect ending to any cold winter day.  Don't get me wrong, they are fabulous, but I wanted to find one that tasted amazing but was lighter on the calories.  And then I found this.  Oh, this soup is so perfect in every way.  The chicken broth is light and savory, the lime adds a little zip and the buttery avocados mix perfectly with the cilantro.  You can keep it light or, for a few more calories, add some optional toppings.  This soup is filling, light and full of flavor and is going to be enjoyed year round.

Ingredients
2-3 chicken breasts, cooked and shredded
1 Tbsp olive oil
1 cup chopped green onions
2 cloves minced garlic
7 cups chicken broth
2 Roma tomatoes, seeded and diced
1/2 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled, cored and diced
Optional toppings - tortilla chips, shredded cheese and sour cream

Directions
In a large pot heat 1 tablespoon olive oil over medium heat. Once hot, add green onions and garlic and saute for a couple of minutes.  Add chicken broth, tomatoes, cumin, salt, pepper and shredded chicken.  Stir well and simmer for about 10 minutes.  Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream, if desired.

As a Freezer Meal
Prepare as directed, leaving out the avocados.  Once it is cooled to room temperature, place in gallon sized, freezer ziploc bag.  When ready to use, thaw soup and reheat in a large pot.  Add in avocados before serving.

Source:  Cooking Classy

Grilled Chicken Burritos

Chicken burritos are such a great basic meal.  When I came across this idea to grill the burritos, I was all ears!  I love the crunch that the crispy shell adds to each bite.  It's my favorite way to do burritos now.  And this filling is fabulous!  It's very flexible so you can adjust it to work with whatever you like and have on hand.  A quick, easy, flexible and delicious meal all the way around!

Ingredients
1 cup cooked brown rice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
2 cups shredded cheese
6 burrito-sized flour tortillas
2 TBS softened butter
Sour cream and diced tomatoes

Directions
Heat skillet or griddle over medium-high heat.  Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for tortillas, butter, sour cream and tomatoes.  Brush one side of each tortilla with butter.  Arrange rice and chicken mixture down the middle of each tortilla, on the non-butter side.  Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with your hand.  Place on heated griddle, seam side down.  Cook until golden brown and crisp, about 2-3 minutes per side.  Serve warm.  Top with sour cream and diced tomatoes, if desired.

As a Freezer Meal
Prepare rice and chicken mixture, as directed.  When cooled to room temperature, place in a gallon sized, freezer ziploc bag.  When ready to use, thaw and use to fill tortillas.  Continue to grill, as directed.

Source:  Mel's Kitchen Cafe

Chicken Fajita Stuffed Peppers

Stuffed peppers are such a fun meal!  The peppers make such a cute, edible dish just waiting to serve up the yummy filling in it.  There are so many different things you can stuff them with and this chicken fajita mix is fabulous!  This filling is so great in fact, that I love to use it for other things as well.  It makes a great filling for tacos and burritos and even works as a stand alone side dish.  As is, the seasonings combine to make a wonderful flavor.  I like to keep my foods pretty mild but you could easily spice it up by adding in some hot sauce and jalapenos.  Be creative and make this pepper yours!

Ingredients
6 medium bell peppers, any color
2 cups cooked brown rice
1 medium yellow onion, chopped
2 cloves minced garlic
2 Tbsp olive oil, divided
1 lb chicken, diced
1 tsp chili powder
1 tsp ground cumin
1/4 tsp paprika
Salt and freshly ground black pepper
1 (10 oz) can tomatoes with green chiles
1 cup canned black beans, drained and rinsed
1 cup frozen corn
3 Tbsp fresh cilantro
1 Tbsp fresh lime juice
2/3 cup shredded monterey jack cheese

Directions
Preheat oven to 400.  Wash peppers, cut the tops off and remove all seeds.  Place open side down, on greased cookie sheet.  Bake for 30 minutes.  While peppers are baking, heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate. Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.  When peppers are done, remove from oven and reduce oven temperature to 375.  Generously fill each pepper with rice mixture and sprinkle tops evenly with cheese.  Return to oven and bake for 5 minutes.  Serve warm, topped with more cilantro, sour cream and hot sauce if desired.

As a Freezer Meal
You can do this one of two ways, depending on how crisp you like your pepper.  You can prepare everything as directed.  Carefully place filled peppers in gallon sized, freezer ziploc bags or a baking dish (foil pans work great for the freezer!).  If using a pan, cover tightly with two or three layers of plastic wrap and then foil.  When ready to use, thaw, remove plastic and foil and bake at 375, until heated through, 10-15 minutes.  Freezing it in the pepper will result in a softer pepper after you bake it.  If you like your pepper a little crisper, prepare the chicken and rice filling according to the directions, store in a gallon sized, freezer ziploc bag.  When you're ready to use it, thaw the rice mixture and then stuff a fresh pepper, prepared according to the directions above, and proceed to bake as directed.

Source:  Cooking Classy

Shredded Beef Enchiladas

Sometimes you need a quick, throw together meal for dinner.  Okay, so most nights that's what I need.  But sometimes there's a meal that is so incredibly amazing, that it's totally worth spending a bit more time on it.  This is most definitely one of those meals.  You start off by cooking the roast in the crockpot throughout the day.  The smell hangs in the air all day long as a constant reminder of how awesome dinner is going to be.  After the crockpot, you shred and then pan sear the meat.  You'll want to sneak a taste of the meat at this point.  Be warned though, you might want to just stop right here and eat all of it. Resist though, you're almost to the finish line.  Next, you'll make some killer enchilada sauce, mix it with the meat then roll it all up in a tortilla and stick it in the oven for it's final baking.  By the time these babies get to your plate you are going to be wiping the drool off your chin.  And then when you take that first bite, you will know that every second you spent working on it was a second well spent.  Trust me, don't skip a single step.  These are the most amazing beef enchiladas in all of forever.

For the meat:
1 chuck roast, about 3 pounds
1 teaspoon salt
1 teaspoon ground black pepper
½ onion, chopped 1 green pepper, chopped
1 teaspoon chili powder
1/2 teaspoon ground cayenne pepper
1 tsp cumin
1 tsp paprika
½ Tbs tabasco sauce
1 teaspoon garlic powder
1 C beef broth

Add broth to slow cooker then add all ingredients, except for roast and mix together. Add the roast and cook on high for 5-6 hours, remove meat and shred, removing any fat, then return to slow cooker. Reduce heat to low, and continue cooking for 2 to 4 hours. Transfer the meat to a large skillet and add 1-2 cups of the liquid. Saute on high until all the liquid has been absorbed, adding any necessary seasonings to taste.

For the enchilada sauce:
1 medium onion, chopped fine
1 teaspoon canola oil
1/2 tsp salt
3 medium cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 cup shredded cheese
12 flour tortillas

Preheat oven to 400. Remove meat from skillet and set aside. In skillet combine the onion, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer. Remove about half the sauce and set aside for the top. Stir the shredded beef into the remaining sauce in the pan. Reduce heat to low, cover, and simmer about 10 minutes. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high about 40-60 seconds. Spoon the meat mixture evenly down the center of each tortilla then tightly roll and lay seam-side down in a greased 9×13 inch baking dish. Pour the reserved sauce evenly over the top of the enchiladas and top with the shredded cheese. Cover dish with foil and bake at 400 for 20 minutes, or until heated through. Remove foil and bake another 5-10 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, shredded lettuce, olives and diced tomatoes.

As a Freezer Meal
Prepare as directed but do not bake.  I suggest using a foil pan so you don't have one of your regular baking dishes stuck in the freezer.  Cover tightly with 2-3 layers of plastic wrap and tin foil.  When ready to use, remove plastic wrap, cover with foil and put in the oven, frozen.  Bake at 400 for 35-40 minutes, until heated all the way through.  Remove foil and bake another 5-10 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, shredded lettuce, olives and diced tomatoes.

Source:  Who Wants Dinner

Hawaiian Pulled Pork Sliders

I love it when I can make something that then doubles for two different meals.  Two meals for the work of one!  I love this Honey Sesame Pulled Pork from Chef In Training.  I served half of it over rice for one meal and then threw the other half in the freezer for another meal later.  When I pulled it out of the freezer a couple weeks later, I wanted to mix it up and do something different than rice again and decided to go the sandwich route.  They turned out amazing and with so little effort.  That right there is dinner perfection!

For the Honey Sesame Pulled Pork
Ingredients:
2 to 3 pounds pork roast
1 cup diced onion
2 Tablespoon minced garlic
¼ cup honey
½ cup ketchup
½ cup soy sauce
½ cup brown sugar
2 Tablespoons sesame seeds
15 ounce can crushed pineapple
½ teaspoon crushed red pepper flakes
After cooked
3 Tablespoon cornstarch
¼ cup cold water

Directions:
Spray slow cooker with cooking spray and place roast in the bottom. In a small bowl combine diced onion, garlic, honey, ketchup, soy sauce, brown sugar, sesame seeds, pineapple and red pepper flakes. Mix well and pour over the roast.  Cook on LOW for eight hours or HI for 4 hours, until pork is completely cooked through.  Remove roast and place in a large bowl. Mix cornstarch and water together in a small bowl and slowly pour into the liquid remaining in the slow cooker. Stir until it is well incorporated and cover with the lid.  With two forks pull the pork until it is all shredded. Return meat to the slow cooker and stir in with the sauce.

For the Hawaiian Pulled Pork Sliders
Ingredients:
1 to 1 1/2 pounds of Honey Sesame Pulled Pork, shredded (see above)
12 Hawaiian King Rolls
12 pineapple rings
1/2 cup sesame seeds (optional)

Directions:
Slice rolls open and toast until lightly browned.  Pat each pineapple ring dry with paper towel so that they don't make rolls soggy.  Put a pineapple ring on the bottom half of each roll.  Put a spoonful of shredded pork on each pineapple ring.  Sprinkle with sesame seeds (optional).  Top with the other half of the roll.

As a Freezer Meal
I like to put a really big pork roast in the crock pot, leaving enough to throw in the freezer and thaw out for another night.  To do this, follow crockpot directions as listed.  When meat is cooked, shredded and cooled to room temperature, put in a gallon sized, freezer ziploc bag.  When ready to use, thaw then heat in a pot on the stove or in a microwave safe bowl, in the microwave.  Serve on salad, sandwich, tortillas, etc.

BBQ Chicken Enchiladas

So, I have a confession to make.  I kind of have this thing for BBQ sauce.  Actually, I'm totally in love and get so excited when I find a new recipe that brings in this tangy, spicy, sweet sauce.  Maybe its the Texas in me but I am most definitely in love with the stuff.  My heart skipped a beat when I found this recipe for BBQ chicken enchiladas.  I knew it was meant for me and immediately added the ingredients to my shopping list!  And then when I made it for dinner, it was love at first bite.  And the love was felt all around the table as everyone chowed down on this fabulous dish!  I'll admit, I was a little skeptical about mixing the BBQ sauce with the enchilada sauce.  But guess what, it totally works!  The one thing I forgot to do, was add cheese in with the meat mixture before rolling up the tortilla.  So in this picture below, imagine it with ooey, gooey cheese melted in with the meat, beans and corn.  Can you even stand it?!  Now go add some BBQ love to your day!

Ingredients:
2 Tablespoons vegetable oil
1 small red onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
salt and pepper
1- 4 oz can diced green chiles
1 can black beans, rinsed and drained
½ cup whole-kernel corn
8-10 large flour tortillas
3 cups Mexican-blend shredded cheese
1 1/4 cups red enchilada sauce
½ cup BBQ sauce (Sweet Baby Rays is my favorite)
optional toppings: 1/4 cup chopped fresh cilantro, extra diced red onions

Directions:
Preheat oven to 350 degrees F.  In large skillet, heat oil over medium-high heat. Add red onion and saute for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with salt and pepper.  Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Stir in beans and corn until combined.  Remove from heat and set aside.  In a separate bowl, whisk together enchilada sauce and BBQ sauce until combined.  Set aside.  To assemble the enchiladas, lay out a tortilla on a flat work surface then spread two tablespoons of sauce over the surface of the tortilla.  Add a few spoonfuls of the chicken mixture, then sprinkle with cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients and filling ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.  Bake uncovered for 20-25 minutes until the cheese is melted and the tortillas are crispy around the edges.  Remove from oven and serve immediately, garnished with chopped fresh cilantro and extra diced red onions if desired.

As a Freezer Meal
Prepare as directed but do not bake.  I suggest using a foil pan so you don't have one of your regular baking dishes stuck in the freezer.  Cover tightly with 2-3 layers of plastic wrap and tin foil.  When ready to use, remove plastic wrap but cover with foil and put in the oven, frozen.  Bake at 400 for 35-40 minutes, until heated all the way through.  Remove foil and cook for another 10 minutes, until cheese is melted and the tortillas are crispy around the edges.  Remove from oven and serve immediately, garnished with chopped fresh cilantro and extra diced red onions if desired.

Source:  Gimme Some Oven

{Cafe Rio} Shredded Pork

You just can't beat good ol' Cafe Rio.  It should be illegal to not have one in every city.  But since I'm not president and can't put that into law, those of us that don't have a local Cafe Rio have to no choice but to go the homemade route.  I know this is a well loved recipe by many but I to be honest, I just made it for the first time recently.  And now I know what all the hype's about.  Let me just share my husband's narration at dinner tonight.  "Yum, this looks good.  Thanks honey."  Take first bite.  "This is good!"  Take second bite.  "Wow, this is really good!"  Take third bite.  "This is the best burrito I've ever had!!!"  So there you have it, straight from the hubbys mouth.  This kids were equally impressed as well.  This recipe is for the meat and then you can do what you want with it.  We used it on burritos but it would be fabulous on a salad or as a sandwich filling too.

Ingredients: 
3 lbs pork roast
16 oz jar chunky salsa
1 can coke
2 cups brown sugar

Directions:
Put pork roast in crock pot and fill with water halfway up the roast.  Cook on high for 4 hours.  Drain water.  Cut roast into thirds and put back in crock pot.  Mix salsa, coke and brown sugar, pour over roast.  Cook on low for 4 more hours.  Remove roast from crock pot and shred.  Combine with sauce.  Serve in tortilla with toppings or on a salad.

As a Freezer Meal
I like to put a really big pork roast in the crock pot, leaving enough to throw in the freezer and thaw out for another night.  To do this, follow crockpot directions as listed.  When meat is cooked, shredded and cooled to room temperature, put in a gallon sized, freezer ziploc bag with sauce.  When ready to use, thaw then heat in a pot on the stove or in a microwave safe bowl, in the microwave.  Serve in tortillas with toppings or on a salad.

*Source:  Heidi Riggs

South of the Border Pie

This is such a wonderful, versatile dish!  You can serve it as a side dish with your next Mexican dinner, mix in some shredded chicken and it's a main dish, put some tortilla chips on the side and call it an appetizer or use it as a filling next time you make burritos.  It tastes amazing and will definitely be a hit!  Now let's talk about the name.  I debated whether or not to rename this recipe.  The original recipe instructs that you bake it in a pie dish, hence the "pie" part.  Other than that, there is no resemblance to a pie, whatsoever.  I always double the recipe (because I'm feeding a crowd and this is a great dish for leftovers) so I can't even fit in a pie dish.  We have loyally called it by it's given name for so many years though that my kids wouldn't know what I was talking about if I called it by any other name.  And so the meaningless name continues on.  Whatever you call it, you must try it!

Ingredients:

1 cup chopped onion

2 cloves minced garlic

2 TBS olive oil

1 tsp chili powder

1 tsp cumin

2 tsp salt

2 15-oz cans black beans, rinsed and drained

4 cups cooked rice

1/2 cup cilantro, chopped

2 cups shredded cheddar cheese

1 1/4 cup milk

3 eggs

1 chopped green onion

Directions:

Preheat oven to 400.  In a large skillet, cook onion and garlic in oil until tender.  Stir in chili powder, cumin and salt, cook for 1 minute longer.  Turn off heat.  Add rice and beans. let cook slightly.  Add cheese and mix completely.  Pour rice mixture into 9x13 greased cooking dish.  In a small bowl, whisk milk and eggs together.  Pour over rice mixture evenly.  Sprinkle top with green onion.  Bake at 400 for 35 minutes or until center is set.

As a Freezer Meal

Prepare rice and bean mixture, as directed.  Add shredded chicken if desired  Do not add the eggs, milk or green onions.  Put rice mixture in a greased pan (I suggest using a foil pan so you don't have one of your regular baking dishes stuck in the freezer).  Cover tightly with 2-3 layers of plastic wrap and tin foil.  When ready to use, let it thaw.  Remove plastic wrap and foil.  Mix the eggs and milk together and pour over rice mixture evenly.  Sprinkle top with green onion.  Bake at 400 for 35 minutes or until center is set.

Tomato Bisque

Winter was a little slow in coming this year but it is most definitely here now!  I think the key ingredients in helping me survive this Michigan winter are going to be hot drinks and warm soup.  I could probably eat soup every night for the next four months and be a happy girl.  There are so many fabulous soups out there but if I had to pick just one to eat all winter long, I think this would be my pick.  I have always been a sucker for tomato soup.  I wasn't much of a cook when we first got married.  The only tomato soup I knew came in a can.  My taste, as well as my skills have come a long way.  And my family is grateful.  My sister Jamie gave me this recipe and she is a fabulous cook so I knew it would be amazing.  I made it right away and fell in love immediately.  The flavor of this tomato bisque is to-die-for amazing!  One bite will have you saying, "Wow, what did I just eat?!"  I have a few kids that aren't big tomato fans.  They weren't so sure when I first put this one on the table.  After one taste, they were convinced that all things tomatoes aren't bad after all.  Now when I have tomato soup on the menu they ask if it's the "good kind".  And then they get excited when I assure them that it is most definitely the "good kind".  Always and forever.  This is the only tomato soup I'll ever need in my life.  If you want a life changing soup experience too, give this baby a try.  And you will definitely want to make a Gourmet Grilled Cheese sandwich to go with it.

Ingredients:

6 T butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half and half

Directions:

In a large pot, melt 4 T butter. Saute garlic, and herbs on medium low for about 1-2 minutes, until garlic is lightly browned. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to soup, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half and half. 

As a Freezer Meal

Prepare soup as directed.  When cooled to room temperature, put in a gallon sized, freezer ziploc bag.  Store flat in the freezer.  When ready to use, thaw and reheat in a pot on the stove top.

Source:  Who Want's Dinner

(Supreme) French Dip Sandwich



If you like French dipped sandwiches, this recipe is a must have.  I've always been a fan of the French dipped sandwiches but they kind of needed a little dressing up.  The flavor is fantastic but there's really not much too it.  Shredded beef on a bun with a savory dip is good, but it can be so much better!  And here's how...

Ingredients: 
2-3 pounds roast beef
1 bell pepper (any color), sliced
1 onion, sliced then cut into half circles
1 box mushrooms, sliced
2 packets Au Jus gravy mix
3 cups water
Hoagie buns
swiss cheese

Directions: 
Place roast in crock pot.  Add veggies.  Mix both packets of Au Jus with water.  Pour over roast and veggies.  Cook on high for 4-6 hours, until meat is fall apart tender.  When roast is cooked, split open buns and place a slice of swiss cheese on one side.  Broil for a few minutes in oven until bun is toasted and cheese bubbly.  Shred roast then put roast and veggies on toasted buns with melted swiss cheese.  The remaining liquid in the crock pot is the Au Jus dip.  Serve in a small dish with the sandwiches for dipping.

As a Freezer Meal
Follow crockpot directions as listed.  When meat is cooked, shredded and cooled to room temperature, put in a gallon sized, freezer ziploc bag along with juice.  When ready to use, thaw then heat in a pot on the stove or in a microwave safe bowl, in the microwave.  Serve on toasted buns with melted swiss cheese.  The remaining liquid is the Au Jus dip.  Serve in a small dish with the sandwiches for dipping.

Chicken Tortilla Soup

Years ago I was searching for a good chicken tortilla soup recipe.  It's one of my favorite soups!  I came across one that had a really good flavor but it didn't have enough substance to it.  I added in some corn, black beans and cilantro and BAM, that was it!  My go-to chicken tortilla soup had been found!  I've made this for potlucks and taken it to friends when they are sick or have had a baby.  It's always a hit and they usually ask for the recipe too.  Go cook up a pot of this goodness for dinner tonight and I'm betting it will put a smile on your face.

Ingredients:
3-4 chicken breasts, cooked and shredded
1 28 oz can crushed tomatoes
2 tsp minced garlic
4 cups chicken broth (or water and 4 bullion cubes)
3 cans corn, drained
4 cans black beans, drained and rinsed
1/2 cup chopped cilantro
2 TBS sugar
3 tsp chili powder
1 tsp salt
1/2 tsp oregano

Directions:
Boil chicken breasts, then shred.  Combine all ingredients (including shredded chicken) and cook over medium heat until heated thoroughly.  Serve with tortilla chips, shredded cheese and sour cream.

As a Freezer Meal
Prepare soup as directed.  Do not add any toppings.  Once it is cooled to room temperature, place in gallon sized, freezer ziploc bag.  When ready to use, thaw soup and reheat in a large pot.  Serve with tortilla chips, shredded cheese and sour cream.

Roasted Veggie and Black Bean Burrito

I love making recipes that I get from friends.  I always think of them when I make it.  This recipe comes from my friend, Brooke.  She made it as a freezer meal but it can certainly be put right in the oven and cooked for dinner.  If you want to cover it in foil and stick it in the freezer for later, it cooks up fabulously!  The flavors is amazing and I feel like such a good mom feeding this veggie packed meal to my kids.  Yes, even my not-so-veggie-loving kids love it!  Without a sauce, I thought it was a little dry.  We topped it off with a little sour cream and then threw on some tomatoes and lettuce for fun.  This recipe has officially achieved perfection.

Ingredients:
2 whole Sweet Potatoes, Peeled And Cubed Small
2 whole Jalapenos Diced (optional)
1 whole Red Pepper, Diced Small
1 whole Red Onion, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Tortillas Or Wraps (6-10 Count)

Directions:
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro, cheese and lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping scoops of vegetable and bean mixture to center of wrap.  Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, cover with aluminum foil and bake for same amount of time.  Serve with sour cream, shredded lettuce, olives and diced tomatoes.

As a Freezer Meal
Prepare as directed but do not bake.  I suggest using a foil pan so you don't have one of your regular baking dishes stuck in the freezer.  Cover tightly with 2-3 layers of plastic wrap and tin foil.  When ready to use, remove plastic wrap, cover with foil and put in the oven, frozen.  Bake at 375 for 30-35 minutes, until heated all the way through.  Remove foil and bake another 5-10 minutes, until tortillas are lightly brown and crisp.  For a softer burrito, leave foil on for the last 5-10 minutes.  Serve with sour cream, shredded lettuce, olives and diced tomatoes.

*Source:  tastykitchen.com

{Crock Pot} Hawaiian Teriyaki Chicken

Now don't judge a book by it's cover on this one.  Presentation isn't this bad boy's strong suit.  The first time I had this dish, a family from church had brought it over for dinner after I had had a baby.  I was very grateful for their kindness and hope this doesn't make sound like a jerk, but when I looked at it, my expectations weren't very high.  As soon as I took a bite though, all preconceived notions flew out the window and I was smitten.  I called her up right away and thanked her profusely for the fabulous dinner and asked for the recipe.  Eight years later and it's still one of my favorites!

Ingredients:
2-3 chicken breasts
1/2 cup brown sugar
drained pineapple juice + water to = 2 cups
1/4 tsp ginger
1 tsp minced garlic
1/4 cup white vinegar
1/2 cup soy sauce
3 TBS cornstarch
1 box mushrooms, sliced
1 can pineapple chunks
1 large bell pepper, chopped

Directions:
Place frozen chicken in crockpot.  Combine the remaining ingredients except for mushrooms, pineapple and bell pepper.  Mix and pour over the chicken.  Cook on hi for 3-4 hours.  During the last hour of cooking, remove and shred chicken.  Add back in along with the fruit and veggies to cook for one hour.  Serve over rice.

As a Freezer Meal:
Put chicken breasts in a gallon sized, freezer ziploc bag.  In a bowl, combine the remaining ingredients except for mushrooms, pineapple and bell pepper.  Mix and pour over the chicken.  Seal bag and place in another gallon sized, freezer ziploc bag.  Put sliced mushrooms and bell peppers in a quart sized ziploc bag.  Place in gallon bag that the sealed meat bag is in.  Put the pineapple chunks in a sandwich sized ziploc bag and place in gallon bag with the meat bag and veggie bag.  Seal gallon bag and put in freezer.  When ready to use, put bag of frozen chicken and sauce in crockpot.  Cook on hi for 3-4 hours.  As the sauce thaws, stir it around to make sure it is mixed well.  During the last hour of cooking, remove and shred chicken.  Add back in along with the fruit and veggies to cook for one hour.  Serve over rice.