"Foodie Fridays"...Chicken BBQ

This week on "Foodie Fridays," I'm going to post another recipe that I love! First, let me tell you about the website where I found it. Once a Month Meals is one of my favorite websites! It's probably the website I use the most for doing freezer meals, but sometimes I make her recipes without freezing them. This next recipe is one that I haven't frozen, but I'm sure it would be great! She has traditional menus, gluten-free menus, vegetarian menus, whole food menus, etc. I'm telling you, you need to check out her website!

Anyway, this recipe is for what she calls, "Chicken-Q" Sandwiches. This would be a great easy and tasty recipe for a Labor Day cookout! These sandwiches are delicious! The best part is that they are healthier than traditional bbq sandwiches! She states that you can use whatever BBQ sauce you prefer, but I make the one included with the recipe. Trust me, you won't be disappointed! This recipe is so easy! All you do is mix everything into your slow cooker, and let it cook for at least 5 hours. Shred your chicken, and you're done! 

Chicken-Q Sandwiches

Author/Source:

Christine @ onceamonthmeals.com

Ingredients:

• 2 1/2 pounds boneless, skinless chicken breast
• 8 ounces tomato sauce
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 1/2 cups onion, diced
• 2 tablespoons vinegar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 8 whole wheat hamburger buns

Directions:

Place tomato sauce, tomato paste, garlic, onion, vinegar, hone, Worcestershire sauce, cumin, chili powder, salt and paprika into slow-cooker and stir until well blended. Add chicken breasts. Cook on low for about 5 hours, or until chicken can be shredded easily. Shred chicken in slow-cooker. Divide into 8 servings and place on whole wheat hamburger bun to serve.

Freezing Directions:

Once cool, place each sandwich in a pint-sized freezer bag, lay flat and freeze.

Nutritional Information:

Servings: 8 • Serving Size: 1 sandwich • Calories: 315
Fat: 10 • Protein: 26 • Carbs: 32 • Fiber: 5 • WW Points Plus: 9

"Foodie Fridays"...Super Easy Roast Beef

This week on "Foodie Fridays" I'm going to feature another recipe that I love. It just so happens that like last week, I'm featuring a beef recipe. This is odd because we really cook chicken more frequently around here. 

This recipe is for a super easy roast beef. I got it from $5 dinners. Tanner loves this recipe. His favorite part about it is having leftovers to make a roast beef sandwich the next day. Eliana and I both love it, too. One of the best parts is how easy it is to make! I always serve mine with mashed potatoes because I'm a firm believer in the fact that roast beef and mashed potatoes always go together.

Below is the recipe with my comments added.

Saucy Roast Beef

Yield – 8 servings

Preparation Time – 15 minutes

Cooking Time – 4 hours

Ingredients

• 4lb beef roast, whatever cut is on sale is fine
• 1 tablespoon olive oil
• 3/4 water - as the comments on the original post of this recipe suggested, I added closer to 1 cup of water. 
• 1 packet Zatarain’s Cajun Brown Gravy Mix (or sub a homemade gravy mix) - I just used a plain brown gravy mix because I have been unable to find Zatarain's.
• 1 packet Italian Dressing Mix (or sub a homemade mix)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 2 teaspoons parsley

Directions

• Preheat your oven to 325F.
• In a dutch oven, heat up the olive oil over medium high heat.
• Sear the roast on all sides until browned.
• Fill a measuring cup with the water and then add in all of the packets and spices. Mix it well.
• Pour water mixture over the top of the roast.
• Pop the roast in the oven for 4-6 hours. You’ll know it’s done when it simply falls apart at the touch of a fork. If it hasn’t made it to that point, roast it a little longer and check again.

I have cooked mine as the recipe states, but I have also cooked mine in the crockpot. I still sear it on all sides first. I believe this is an important step, and it helps contribute to the deliciousness of the roast beef! I left mine in the crockpot for about 7 hours, but I probably could have taken it out sooner. Both cooking methods worked, and I really just decide based on whether or not I will be home in the afternoon.

Snow day = Potato Soup Day

Ok, that title isn't completely true. Soup sounds really good, but I don't have all of the ingredients that I need. I'm actually posting this today as a link-up with Kelly from Kelly's Korner.

One of my favorite kinds of soup is potato soup, but with a special ingredient. My stepmom actually got me hooked on this, and you can't knock it until you try it.

My favorite ingredient in potato soup is...corn! Yep, I'm a corn-lover anyway, but it is so good in potato soup.

Sorry I don't have any pictures yet of this one. 

Potato Soup with Corn

Ingredients

- 8 potatoes (thinly sliced)

- salt (to taste)

- 2 onions (chopped)

- 1 pound frozen yellow corn

 - 1 can of evaporated milk (small can)

- 1 stick of butter

 - pepper (to taste)

- 1 can cream of celery soup (optional) or chopped celery (optional)

Directions

Put the potatoes in a pot with just enough water to cover them. Add the salt and onions. Cook on medium until the potatoes are tender. This will probably only take 10-15 minutes. Once the potatoes are tender, mash them slightly. Next, add the frozen corn, evaporated milk, butter, and pepper. Let this simmer at least until it is heated through. If the soup needs to be thinner, you can add some milk. You may also add celery or cream of celery soup if desired.

Note: You may also put this in your crockpot on low for 4-6 hours.

What's your favorite kind of soup?

A cold day = A perfect day for Chicken & Rice Soup

I never meant for this blog to become only about Eliana, but when life got so busy I only forced myself to write about her (and not very frequently). However, I am trying to change that now. Another thing that I love is cooking. I love to cook difficult and new recipes, but honestly, I don't have much time for those anymore. Now it's all about cooking things that are fast and easy to cook with a toddler pulling on my leg. I also have to think about recipes that I can get as many veggies in her as possible. This soup fits that description. It is so easy to make, but it tastes great! I got the recipe from: http://bloggingmomof4.com/crockpot-freezer-meals-chicken/. I usually make this as a freezer meal, but it really is super easy, and today I just threw it all together. I cheat and use canned chicken. I know some people think that's gross, but like I said, it's all about fast & easy to cook with a toddler on my leg.

Homestyle Chicken and Rice Soup

Ingredients

1 lb Cooked Chicken Breast chopped into pieces
1 bag frozen vegetables - I just use a bag of frozen mixed veggies. You can use whatever you prefer.
4 T butter
1 box chicken stock (added the day of cooking)
1 C rice (added last 20 minutes of cooking)

I would also recommend adding some salt and pepper even though it wasn't in the original recipe.

Directions

Add chicken, vegetables and butter to freezer bag and freeze.

Write on Freezer Bag

Thaw slightly and place in crockpot.
Add the box of chicken stock and cook on low for 4-6 hours.
Add 1 C rice last 20 minutes of cooking.